Paris Croissant and Traditional Breakfast Pastry Class
After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You will learn and perform each step in making classic butter croissants and croissants with almonds, but you will also learn how to make pain au chocolat (chocolate-filled croissants), pain aux raisins (raisin croissants) with pastry cream, and other variations of the croissant that are as delicious as they are unexpected.
You will learn some specific techniques :
• Make the Detrempe: mixture of flour, water, salt, butter, yeast, used in the preparation of croissant.
• Make the Beurrage: to add butter to the dough that is called pâton.
• Pâton : the block of croissant dough after the butter has been folded into the detrempe to form an envelope.
• Make the turns: to give turns to the croissant dough (pâton) by rolling the dough and folding it.
• Feuilleter (to make into leaves): enclosing the butter in a layer of dough and folding and rolling the dough to form thin layers or leaves.
• Abaisser ( to roll out): to roll out a sheet of pastry dough to the desire thickness with a rolling pin, before cutting and shaping it.
• Follow la pousse (the fermentation and the rising) : the expansion of the fermented dough caused by the yeast during the rising.
- Professional French Chef
- Pastry course and tasting
- Small groups of maximum 6 participants
- English language copy of the recipes
- All cooking equipment
- Take home bags
- Hotel pickup and drop-off
- Transportation to/from attractions
- Confirmation will be received within 48 hours of booking, subject to availability
- A maximum of 6 people per booking
- The minimum age requirement for our croissant classes is 15 years old. Those students older than 15, but still considered minors, must be accompanied by an adult registered for the class. It is critically important for your child to enjoy pastry-making and be willing to engage in it for 2 or 3 hours.
- Please advise any allergies or special dietary requirements at the time of booking
- Please advise your Paris contact details at time of booking; this information is for the tour operator to keep on record for contact purposes only
- Minimum numbers apply. There is a possibility of cancellation after confirmation if there is not enough passengers to meet requirements. In the event of this occurring, you will be offered an alternative or full refund
- Layered yeast-leavened dough requires a lot of prep time, preferably starting the day before. The time requirement and technicalities are what make croissants so demanding. Therefore, so stages will be done to ensure that you will be able to enjoy your pastries at the end of the course. You’ will still work these stages during the course..
- Please wear comfortable, casual clothing and flat comfortable shoes, long hair should be tied back.
- This experience requires a minimum number of travelers. If it’s canceled because the minimum isn’t met, you’ll be offered a different date/experience or a full refund
What an experience! Julie was so sweet and patient. She made a labor intensive process seem quick and easy. The class size was small, which was nice. We made the croissant dough, which was then wrapped and put in the refrigerator for the next day. We were then given a wrapped pack of dough, presumably made by a class the previous day, which we used to make 4 croissants and 4 pain au chocolate. We were given a bag and foil to take home what we didn't eat. I really enjoyed the class and hopefully will be inspired to try to make them at home. My only disappointment was that I was under the impression we would make pain aux raisins as well, but we did not, we were merely shown pictures in a Cookbook.
I have a whole new respect for the art of croissant making! The instructor was excellent, the class started on time, her english was perfect and we ended up with croissant to go which was amazing! Totally recommend this activity.
So much fun!!! Julie was great. Will definitely come back
This class was a truly unique and entirely French experiencea chocolate-filled reprieve from historical walking tours. We were staying in Montmartre, so the bakery was close and easy to find. Our head baker Julie was kind, friendly, and immensely helpful without being overbearing. We had so much fun encouraging and teasing one another as our croissants and pan au chocolat came together. The process was abbreviated, sort of like on a cooking show where you skip the long wait for the dough to rise. Plus, we got to keep everything we baked!
Pretty fun class and the croissants were delicious. The class itself did not have a very French feel but it was still nice.