Laminated dough not only includes the French classic croissant but the versatile pâte feuilletée with its many crisp buttery layers. In this all-day class, we will make both the classic version and a quicker version. Each student will learn the skills of how to prepare the détrempe (dough) and the butter block, as well as how to incorporate and fold the two to create layers. You will leave the class with a classic version dough to take home, as well as your very own napoleons and palmiers.
