Puff Pastry from Scratch Workshop *In-Person* *NEW*

Spend the morning making the puff pastry dough - take a lunch break to let the dough rest - and spend the afternoon creating flaky pastries - what could be a better way to spend a Summer day. What to expect: The morning will be spent preparing the dough. Hands on practicing techniques including preparing the dough, the butter block, rolling the paton, the different types of folds for the paton. During your lunch break (lunch will be served), your dough will be resting. In the afternoon you will make the following pastries…. Mille Feuille, Cheese Straws, and Kouign Amann. Included in the class is a recipe packet (both printed and .pdf file sent after class) listing tools needed, recipes for items made in class and recipes for additional items used in class. Instructor: Evelyn Schichner

Sections

Instructor

Evelyn has been interested in baking and cooking all of her life. Growing up in a military family she was exposed to many cultures and cuisines. However, it was first watching Julia Child on PBS that cemented her love of French cooking. Julia not only offered authentic French recipes but she showed how you could have fun the kitchen - something Evelyn practices to this day! A few decades ago Evelyn decided to take her love of French cooking a step further by attending a week-long cooking school in Arles. That experience was so rewarding she attended a week-long class in Paris where she was introduced to classic French cooking. Now she goes to both Paris and the Provence region to take classes. Her knowledge and her library of recipes are continually expanding with each trip. She has been able to adapt the recipes and learned techniques to the American kitchen and is eager to pass on her knowledge to students of the CCAE - while having fun - OF COURSE!