A focused introduction to laminated doughs, using traditional hand-lamination techniques.
You will work through the key stages of the process, including dough structure, butter incorporation, folding, shaping, and baking.
Pre-prepared doughs are used where necessary to allow you to experience each stage within the session.
You will learn:
- How laminated dough is developed and structured
- Hand-lamination techniques without
mechanical equipment
- Shaping croissants and pains au chocolat
- Proofing and baking for optimal texture
Details
Group size
Maximum 4 participants
Pricing
Per person (groups of 3–4)
AED 400
