Laminated Dough and Viennoiserie | Class

Airy and buttery, viennoiseries are a beautiful study in technique. Airy and buttery, they need to strike a delicate balance that’s impossible to resist. In his class, Chef Benoit Cornet gives you all the key techniques to achieve the perfect layer dough so you can make one of a kind croissants and pains au chocolat, among others. Other breads, such as the Brioche will also be covered in the class, giving you a fantastic occasion to learn and perfect these versatile and delightful French classics.