Pastry – Croissant & Danish Pastries (6 hours)

$140.00

  • 2nd October, 2021 | Saturday
  • 10.30am to 5pm
Clear

Description

Pastries – Croissant & Danish Pastries

Croissant – A multi-layered, laminated sweet pastry in the viennoiserie tradition. They are made of yeast-leavened dough of wheat flour, eggs, sugar, and large amounts of butter or margarine.  Perfect for Breakfast, Lunch or a Tea-break.

Danish Pastries – Similar to Croissant, with sweet Custard and Fruits on it.

Learn these pastries and modify the recipes according to your likes.

Duration: Total approx 6 hours

Danish Pastries and Croissant

 

Review by Participant:

“clear with instructions and great insider tips on how to make it perfect.”.     Ms Choong

 


WHAT YOU LEARN

Understanding the theory, ingredients and learn the skills and technique in making multi-layered, laminated pastries.

  • Understanding how the multi – layers is formed in Croissant
  • Knead two types of dough, laminated each with Margarine and Butter
  • Learn the way to roll and fold Croissant and Danish Pastries
  • Bring home both Croissants and Danish Pastries made in class

Danish Pastries and Croissant – A multi-layered, laminated sweet pastry in the viennoiserie tradition. They are made of yeast-leavened dough of wheat flour, eggs, sugar, and large amounts of butter or margarine.  Perfect for Breakfast, Lunch or a Tea-break.


COURSE FEE

  • $140 per participant
  • Individual station.  No sharing with other participants. 100% Hands-on.
  • Small Class Size (2 to 8 participants)
  • You can request for your preferred date and time with minimum 2 pax if our published schedule does not meet your requirement.

 


COURSE SCHEDULE

  • 2nd October, 2021 | Saturday
  • 10.30am to 5pm (45min lunch break; meal not included)

 


CAN’T ATTEND THE ABOVE DATES?

  • Request your class at your preferred date and time with minimum 2 participants. Get a friend or family members to join you!

 


 

Welcome Hen Party, Couple Bake, Family Bonding, Corporate Team Bonding!

Additional information

Date

2nd October, Saturday, 10.30am