£119 This class will take you through the full Viennoiserie process. You will learn how to; mix dough, understand fermentation, hand laminate, various shaping techniques, proofing and baking. We will focus on creating a croissant with great flavour using a poolish and high-quality butter. During the class, we will also make frangipane and cream patisserie and discuss various fillings for your laminated dough. By the end of the class, you will know how to make croissant, almond croissant, pain au chocolat and danish pastries.
Class taught by Fleur Hoyle, previously owner of White Post Bakery and baker and pastry chef at Pollen, Manchester.
PLEASE NOTE THE EARLIER START AND LATER FINISH TIME FOR THIS CLASS.