Croissant and Pain Au Chocolat

Learn how to prepare melt in the mouth all butter croissants and pain au chocolat in the classic French method. Students will make croissant dough from scratch learning to make yeast dough, incorporating butter blocks and folding and turning the dough to create the paper thin layers of butter that make croissants so light and flaky. Forming, shaping and proofing the dough will also be covered. We'll sample freshly baked pain au chocolat in class. Class runs approximately 2 hours. Take your croissant dough home with you after class.