This class will teach you to recreate Parisian boulangerie favourites in your own home. Laminated viennoiserie is a thing of beauty – thin sheets of butter and dough methodically layered with butter together to form flaky puff pastry that can be put to many uses – both sweet and savoury. This is an incredibly unique technique that you will learn in this class from scratch, which will empower you to make dozens of other amazing pastries. In this class, we use this technique to make palmiers (caramelised puff pastry hearts) and Danish pastry. Additionally, we will make enriched doughs to make babka (a sweet, yeasted bread) and pain Suisse (filled with custard). Finally, you will learn to make a classic white sandwich bread made the Japanese way to keep the crumb extra moist – no more store-bought processed bread in your home!

Palmiers – perfectly caramelised, buttery puff pastry palmiers
Seasonal fruit Danish – puff pastry diamonds filled with custard and fresh fruit
Pain de Mie – classic white slice bread made the Franco-Japanese way for an extra-soft crumb
Chocolate, orange and walnut babka – perfect for the festive season
Pain Suisse – custard filled chocolate chip snack perfect for an after-school snack