Paris Dessert Cooking Class: French Puff Pastry
Puff Pastry is the most flakiness dough of French patisserie. To make superior puff pastry, with lightness and a flaky texture, it is necessary to use butter of the highest possible quality. With puff pastry, you can make Napoleons with classic pastry cream, crispy, buttery Twelfth Night Cake, apple turnovers, palm leaves and more. Learn how to do it on this tour!
In this 3-hours course you will learn and perform each step in making the perfect Mille-Feuille, major dessert of the French gastronomy.
The Mille-Feuille is a traditional and popular French pastry that can be found in any bakery in France. Mille-Feuille translates into "a thousand leaves", referring to the innumerable layers of the puff pastry dough used to make it. It is filled with two layers of the thick and rich vanilla Crème Pâtissière cream, the most outrageously decadent cream you will ever eat.
Detrempe: Mixing of the ingrediants
Beurrage: Adding butter to the dough
Turns: Creating turns in the dough
Feuilleter: Enclosing folding and rolling the butter and dough.
Abaisser: Rolling out a sheet of pastry dough
Rayer: Scoring indentations with a paring knife.
The courses taught in english by a French chef accommodate a maximum of 6 participants, allowing personal attention in a convivial, warm atmosphere. The kitchen is equipped with all the necessary materials so that each participant can work under the best conditions, without having to wait in line or take turns.
