Croissant Class - Sur La Table

Mar 20

Mar 20 Croissant Class - Sur La Table

One might wonder why the need to pay for a class when you can easily find it on YouTube. There are so many reasons but let me start with REASON #1. I believe baking side by side with a group, who is equally invested in the topic as you, fuels your baking passion and makes you feel part of a great community. At Sur La Table, they greet you with an espresso, cheese & crackers, and even take your order for a glass of red or white wine to enjoy at the end of the class with your finished products. Yes, wine! Huge BONUS! All kidding aside, Sur La Table takes much effort in creating a comfortable learning community with your fellow class participants. This makes for a much more enjoyable learning experience!

REASON #2 I also believe you see & hear tips that were planned & unplanned. There are questions from others I would not have thought to ask or better yet mistakes made in class that I often wonder, "how do you salvage this baking blunder?" and sure enough the instructors usually give some great tip of advice on what to do. Can't get that on YouTube. Check out one of my favorite instructors, Mary Kate, in the Portland, OR store (she is the tall beauty that makes me look so short).

Chocolate croissant, ham & cheese croissant, and classic croissant.

Sur La Table Instructor Mary Kate & Kimberly Johnson

Packet full of recipes and baking tips for croissants from scratch!

WHAT'S IN IT FOR YOU!

This baking class Croissants from Scratch had a jammed packed lesson plan. In just 2.5 hours, we were able to learn: 1) Rolling, cutting, and assemble techniques for a classic croissant, ham & cheese croissant, and a chocolate croissant. 2) How to make the all important BUTTER BLOCK (see detailed photos below) that is so critical to the end result of a flaky pastry. 3) The intricacies of making, rolling & folding the dough prior to use. WOW! That was a lot of great information on multiple techniques

MAKING A BUTTER BLOCK

Place four sticks of butter in middle of plastic wrap to begin making your croissant butter block.

Double wrap the four sticks of butter to prepare a slight punding and rolling technique.

Gently beat your butter sticks together.

Gently roll the butter to form a square.

Trim rough edges of the butter block to form a perfect square.

Place trimmed butter pieces back onto the butter block.  Wrap the square tightly to keep the block shape and roll one more time to combine.  Butter block is ready to fold into dough! — Place trimmed butter pieces back onto the butter block. Wrap the square tightly to keep the block shape and roll one more time to combine. Butter block is ready to fold into dough!

HONOREE BAKER AWARD

Sur La Table is going to need to make an honoree baking class member award. I just can't get enough! Actually, my budget can so I have had to limit myself to ONE baking class a month. This Croissants from Scratch class was definitely worth my dedicated budget! Check out all the classes offered by Sur La Table. I hope they become a companion in your baking journey as they have mine. Next up, Artisan Bread making? Macaroons? pretzels? Oh the options!