Imagine a tray full of flaky, buttery croissants made in the comfort of your own home! Or are you dreaming of the softer, sweeter Italian version filled with jam, chocolate or cream?
In our workshop, you will learn how to enrich and laminate a croissant/cornetto dough with a simple step-by-step guide. Topics and techniques explored in this class include dough composition and lamination, yeast fermentation, gluten development, and flavor formation. You'll discover how easy it is to make this most loved French/Italian breakfast treat at home!
This Workshop will be held in English.
Donnerstag, 06. Februar 2020
Grazia de Martino
CHF 150.00 inkl. Verpflegung