What’s the secret to creating perfect, flaky, buttery layers of puff pastry dough? Alternating sheets of butter and dough, better known as lamination! You’ll learn the science and techniques behind laminated doughs in the fourth of five Pastry Essentials Certificate classes, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals, which can be used to create a variety of pastries from turnovers and tarts to palmier and millefeuille. Guided by our expert instructors, you’ll manipulate the flour base to incorporate layers of butter that release pockets of steam when baked. Most importantly, master the technique of rolling and folding dough, key to creating the flaky layers of every baker’s dream! Utilize your new skills to make apple turnovers and a fresh fruit bar from start to finish, sure to impress your family & friends.
What You’ll Learn:
What You’ll Bake (and Taste!):
*Please note, a one-time purchase of our Baking & Pastry Fundamentals toolkit ($160) is required for the in-person class (recommended for live virtual class). Once you've purchased the toolkit, you can use it in any of the 10 Baking & Pastry Fundamentals classes. If you have already purchased this toolkit, please select the class only option when registering.
Included in the Baking & Pastry Fundamentals Toolkit:
Apron
Brush, Pastry 1-in
Knife Bag
Knife, Paring
Knife, 8-in Chef's
Measuring Spoons
Peeler, Vegetable
Piping Tip, Open Star No. 824
Piping Tip, Open Star No. 825
Piping Tip, Open Star No. 826
Piping Tip, Plain Round No. 802
Piping Tip, Plain Round No. 804
Piping Tip, Plain Round No. 805
Piping Tip, Plain Round No. 806
Piping Tip, St. Honore
Scissors
Scraper, Bench, Rounded
Scraper, Smooth Plastic
Spatula, 10-in Silicone
Spatula, 10-in Straight
Spatula, 4.25-in Offset
Spatula, 8-in Offset
Strainer, Hand
Whisk, 12-in French Wire
Please contact NY Cake Academy if you have any questions.