Laminated Doughs: Puff Pastry *In-Person* *NEW*
Puff pastry has multiple buttery layers which bake up beautifully to light, flaky, and crispy perfection. We will make traditional full puffs from scratch. Then, we'll turn our laminated dough into delicious savory puff pastry, including caramelized onion, feta spinach, and mushrooms. We will also make sweet versions, including apple turnovers, cinnamon sugar bunny twists, and chocolate easter nests. We’ll also talk about store-bought and quick-puff pastries and how to use them. We’ll enjoy our pastries in class, and you'll also take home all the pastries you make. Instructor: Ploy Khunisorn
Sections
PUFF-SP25.01
Saturday, 11am-2pm. May 24. The cost of tuition includes all food materials and fees. Please note, date has changed from the printed catalog.
This class will meet in-person at CCAE. Please view our In-Person Class Guidelines prior to enrolling.
Instructors: Ploy Khunisorn
Instructor
Ploy Khunisorn
Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to earn a Master of Liberal Arts in Sustainability at Harvard University and a Master of Education at Cambridge College. She has been teaching cooking classes at Cambridge Center for Adult Education since 2014. Having traveled to over 30 countries, she has enjoyed and learned to cook varieties of cuisine around the world. In her 9+ years of teaching experience, Ploy has taught over 6,000 students to cook and bake Asian cuisines. She received a Certificate in Plant-Based Patisserie from Le Cordon Bleu. She is also a certified tea master. She is currently a graduate student in the Master of Gastronomy program at Boston University.
Check out her food passion on Instagram: @ployskitchen.
Website: ployskitchen.com