Instructor: Chef Angie López
This class will teach you the steps to making flaky, buttery croissants. After a brief demonstration by the instructor, students will learn the step-by-step process for making laminated dough for croissants and other pastries. Students will mix and prepare their own laminated dough using hand-rolling and folding techniques. Students will bake a batch of traditional butter croissants and make other classic variations with chocolate and almonds.