Croissants From Scratch Workshop *In-Person* *NEW*

Spend the morning making laminated 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 Spring day. What to expect..... The morning will be spent hands on learning new techniques preparing the dough block (DETRÉMPE); butter block (BEURRAGE); laminating the two; learning the ways to fold the dough to create the many layers. Then during your lunch break the dough will be resting. You will then divide the dough, setting one-half aside to take home for future use and one-half to use in class. The afternoon will be spent learning how to roll, shape, fill, and bake the flakey pastries including plain, almond, gruyère & prosciutto, and pain au chocolat!

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

CRWS-SP24.02

Start Date

June 16, 2024

Time

10:00am

Location

CCAE

Cost

$170.00

Availability

0

Sunday, 10am-5pm. Jun. 16. The cost of tuition includes all food materials and fees.

This class will meet in-person at CCAE. Please view our In-Person Class Guidelines prior to enrolling.

Instructors: Evelyn Schichner

Instructor

Evelyn Schichner

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!