LLFW 322 - French Breakfast Pastries

This hands-on two-day course in the classic techniques of European breakfast pastries will focus on preparing both croissant and Danish dough. You'll learn the fundamentals of mixing, laminating, shaping, proofing and baking as we cover the importance of choosing top quality ingredients and trouble shoot common pit falls. All materials are supplied; you'll take home recipes, the confidence to prepare your own pastries at home, and, of course, samples of your efforts. Aimee has more than 16 years of professional culinary experience. She is currently Pastry Chef of the Zermatt Resort & Spa in Midway, Utah.