French Pâtisserie: Croissants and More *In-Person* *NEW*

Spend the morning making laminated dough, take a lunch break to let the dough rest, and then spend the afternoon creating flaky pastries. What could be a better way to spend a Fall day? 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 croissant, pain au chocolate, and the ever popular Kouign Amann! Included in the class is a recipe packet (both printed and .pdf file sent after class) listing tools needed and recipes for items made in class. Instructor: Evelyn Schichner

Sections

Instructor

Evelyn's culinary journey began early in life, sparked by a deep-seated interest in baking and cooking. Raised in a military family, she was exposed to diverse cultures and cuisines, laying the foundation for her culinary exploration. However, it was her introduction to Julia Child on PBS that ignited her passion for French cooking. Inspired by Julia's authentic recipes and infectious joy in the kitchen, Evelyn adopted a similar approach, emphasizing enjoyment and creativity in her culinary pursuits.

Several decades ago, Evelyn took her fascination with French cuisine to the next level by attending a week-long cooking school in Arles. This immersive experience was so enriching that she subsequently embarked on another week-long class in Paris, where she delved into the intricacies of classic French cooking. Today, she continues to frequent both Paris and the Provence region, eagerly absorbing new techniques and recipes with each visit, expanding her culinary repertoire.

Armed with a wealth of knowledge and a growing library of recipes, Evelyn has adeptly adapted French cooking methods to the American kitchen. Now, she is enthusiastic about sharing her expertise with others, eager to pass on her passion for French cuisine and empower aspiring cooks to explore the delights of French cooking in their own homes.