Puff Pastry & Croissant (TGS-2020501753) —18th October 2020

$230.00

18th October 2020

Halal Ingredients


Pre-requisite : None
Method : Demonstration and hands-on.
Date : 18th October 2020
Duration : 8 hours (Excluding 1hour lunch break)
Venue : 780, Upper Serangoon Road, #01-06 Choon Kim House.

Claiming from Skills Future:

• Please select Skills Future Deposit as checkout option ($100 deposit payable by direct transfer to our bank account).

(You will be required to transfer a $100 refundable deposit direct transfer to our bank account to secure your registration. This deposit will be refunded on the day of your lesson. Should you change, cancel the class or no-show, the deposit will be forfeited)

• You will receive an email confirmation. (supporting document to submit Skills Future claim)

• Submit the claim directly to Skills Future (https://www.myskillsfuture.sg/content/portal/en/index.html)

Please be informed that we require both the deposit and confirmation from Skills Future to confirm your booking.

Description

 


What a pleasure it is to present a basket of home-baked croissants and puff pastries to guests. It will be a sense of satisfaction for a home baker to create these masterpieces of the baker’s art.
You’ll know that you have mastered the rolling technique if you tug at the end of a baked croissant and the dough unfurls in a single, long spiral.
 
In this one-day comprehensive hands-on workshop, participants will be able to understand the elements of puff pastry and croissant.

 


What you will be learning :
 
puff pastry
• List and describe the ingredients and their functions in making basic puff pastry
• List the fat to flour ratio in making puff pastry
• Produce basic puff pastry using lamination method
• Employ the correct methods and parameters when producing puff pastry.
• Produce 5 basic shapes using cutters or knife (Vol-au-vents, Turnovers, Pockets, Pinwheels and Palmiers)
• Prepare and produce basic fillings
Croissant
• List and understand the ingredients and their functions in basic yeasted dough for making croissant.
• List the fat to flour ratio in making croissant dough
• Produce basic croissant dough using lamination method
• Employ the correct methods and parameters when producing croissant dough
• Roll out, cut and shape dough into desired croissant shape.
• Proof and bake croissants to satisfactory standard.

 


What you will be getting :
 
• Printed recipe for all the items leaned in class.
• Delicious pastries you have created.
• Certificate of participation.
• Awesome knowledge about pastry making.