Join award-winning pastry chef Nicole Plue for a masterclass on pastry lamination as you learn to make Classic Butter Croissants, Kouign Amann, Laminated Brioche Danish and BONUS Chocolate Croissants.
About Your Teacher
Nicole is a James Beard Award-Winning pastry chef with 30+ years of experience under her belt. With a background in mostly fine dining restaurants and plated desserts, she's worked all over the country; from San Francisco to New York City and Napa Valley.
In addition to her fine dining background, Nicole was the Director of Pastry Arts at San Francisco Cooking School where she developed the curriculum and taught a training program for aspiring pastry chefs. She has also been a regular instructor of in-person classes at Artisan Baking Center in Petaluma, CA since 2021.
What You'll Learn
The art of pastry lamination
Learn how to laminate pastry dough by making a butter block, enclosing it in your dough, and completing a series of turns aka folds, resulting in pastries with beautiful, buttery, flaky layers.
Three laminated pastries
Enjoy making Kouign Amann (with its soft interior and caramelized, sugary exterior), classic Butter Croissants (the pinnacle of laminated pastries!) and Laminated Broiche Danish (topped with vanilla mascarpone cream & fresh fruit).
BONUS chocolate croissants
Learn how to transform your classic butter croissant dough into Chocolate Croissants aka Pain au Chocolat. After this lesson, you'll be able to split a recipe of croissants into 6 classic and 6 chocolate if you'd like!
Class Content
Lesson previews are free to enjoy. All others are available after purchase :-)
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