French Croissant Baking Workshop

About this class

The croissant is the most technically demanding pastry in French baking and the most satisfying to master. In this three-hour workshop with Chef Simon Herfray, you'll make the full laminated dough from scratch: the détrempe (initial butter-enriched dough), the beurrage (cold butter block), and the tourage (the folding process that creates hundreds of alternating layers of dough and butter). You'll learn to read the dough's temperature and feel, the proper resting intervals between folds, and the shaping and proofing that produces a proper flaky, honeycomb interior. A full dozen croissants comes home with you, plus the recipe and Chef Simon's troubleshooting guide. All ingredients, aprons, and equipment provided.