Tue, Mar 21, 6:30pm - 9:30pm Eastern Time
The Croissant is a beloved classic and French favorite. Warm out of the oven, this pastry is best when flaky on the outside and soft and buttery on the inside, as it seems to melt in your mouth.
Students will prepare:
Each student will enjoy their own Croissants at the end of class and will go home with several Croissants, Pains au Chocolats and Ham & Cheese Croissants, as well as recipes and detailed instructions to prepare them for your next brunch!
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Born in France, Simon Herfray began his pastry education in the local Vendee region, before earning a master’s degree in pastry and bakery at the local vocational pastry school. He’s worked at renowned bakeries and restaurants like Aubaine and Blue Bird in London, traveled to Australia to bolster...
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