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Master the Art of Laminated PastryLearn the techniques behind flaky, buttery croissants in this hands-on workshop with pastry chef Jérôme Boulanger.
During the workshop, participants will work through the essential stages of croissant dough, including:
Mixing and bulk proofing
Butter lamination
Croissant and Danish shaping
Final proofing
Participants will learn how each stage contributes to the texture, structure and layers of the finished pastry.
Take Home Your Creations
Participants will prepare and take home approximately 8–12 croissants, depending on the formulas used for the workshop.
Printed recipes and formulas with step-by-step instructions
Commonwealth College apron
Certificate of completion
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Event venue
991 St.James Street, Winnipeg, MB, Canada, Manitoba R3H 0X2
Tickets
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