2-Day Art and Science Series: Danish and Croissant Pastries

These layered, flaky pastries can be a bit of a challenge but they’re well worth the effort. Discover the art and science behind these classic Danish pastries and croissants. What makes a good Danish pastry? What’s the difference between that and croissants? How do you even begin to create such a simple treat that’s fragrant and eye-appealing? Tackle all these questions (and more) with Creative Culinaire in this 2 day course.

Course Outline

• Understand on how to control temperature for dough
• Practice how to poof, store and reheat pastries
• Practice shaping and filling techniques to ensure aesthetically pleasing croissants and pastries 
• Making your detrempe and different methods of incorporating the beurrage 
• Understand Bakers’ Mathematics and Science
• Practice kitchen etiquette, hygiene and handling of tools and equipment

Recipes you’ll learn

• • Danish Pastries in shapes of 
    • Windmill
    • Diamond
    • Fish Net
    • Bear Claw
  • Croissants
  • Pain au Chocolate
  • Almond Cream

Additional Details

• Fees include all training materials and ingredients
• A Certificate of Accomplishment will be given upon completion of each module
• Participants will take home products made during the course
• Takeaway boxes will be provided according to the products made. Additional boxes requested are chargeable
• All ingredients are pre-weighted. Additional weighing of ingredients may be required during class.
• Please refer to Terms & Conditions / FAQ Page for more information