Puff Pastry & Croissant (TGS-2020501753) — 2021

$230.00

 


In this one-day comprehensive hands-on workshop, participants will be able to understand the elements of puff pastry and croissant. Produce Vol-au-vents, Turnovers, Pockets, Pinwheels, Palmiers and croissants.

 

Halal Ingredients


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

Select available date on the calendar, then select time to book class.

Claiming from Skills Future:

• Please select Skills Future Deposit as checkout option ($100 deposit payable by direct transfer to our bank account). You will receive an email confirmation. (supporting document to submit Skills Future claim)
• Submit the claim directly to Skills Future (www.skillsfuture.sg/claims)

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

(You will be required to pay a $100 refundable deposit 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)

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.