Week 1 Classic Laminated Puff Dough and Blitz Puff

  • Learning to make a beurrage and détrempe
  • Folding, timing and measuring dough
  • Various folding techniques

Week 2 Croissant Dough

  • Working with yeasted laminated doughs
  • Folding techniques
  • Rolling and cutting dough

Week 3 Danish Dough

  • Working with yeasted pastry dough
  • Folding techniques
  • Rolling, cutting, and filling