Swiss Croissant (new stripped technique)

Service Description

I am super happy to do this class. That will be an amazing experience, you will be learning a lot and be able to eat yummy croissants all day . So you know croissant is not easy to make and can be physical. However during the class you will have the choice to use the dough sheeter or to do the lamination by hand with a roller pin. This class will last around 5-6 hours and will include lunch and drink. Here is how the class will be organized, We will have 5 groups of 2 people that will be working together. - 9am : introduction of the class - 9.15am: we make the croissant dough and leave it to rest. - 9.45am: we will spread out a dough I made the day before and cut it into roll for our lunch. We will be making savory sandwiches for our lunch. - 10.30am : We are going to make a pastry cream - 10.45am: we laminate the dough and give the folds - 12.15pm: we bake our croissant for lunch - 12.30pm: we spread out the croissant dough we made in the morning, and cut our swiss 1pm: Break for one hour ( lunch will be provided with croissant sandwiches, cheese platters, charcuterie platters and salads) - 2.30pm: we bake our croissant. - 3.30pm Time to go home and eat swiss croissant What you will be learning: - How to make make croissant dough - How to laminate croissant dough - All about temperature - Technique for the stripped croissant - How to shape - How to proof - How to bake What to expect: - You will be working in a group of 2 people. There will be 5 groups (10 per class). Each group will be making around 8 swiss croissant and go home with. - During the class you will be assisted with Chef Clement and his assistant. - Any cancelation 72 hours before the class will not be refunded. - Please make sure when you book that you go all the way through and that you receive a confirmation email. I won t be able to accept anyone that come without booking. Also it is one booking per person and unfortunately you can t bring any guest during the class even just for watching. Thank you for understanding. Please do NOT hesitate if you have any question. A Bientot!!!