Industrial mill
Museum for food culture
Baking school

Baking and cooking school

Puff pastry

with Judith Erdin

Make your own puff pastry? Sounds more complicated than it is. In this course we will learn from blogger and former baker Judith Erdin how to make puff pastry easily without preservatives, emulsifiers or other additives, what to look out for and - most importantly - that it tastes much better than store-bought. Finally, we take home fine almond croissants, a portion of puff pastry and the motivation to make it ourselves.

Please bring a cooler bag so that the homemade puff pastry can be brought home safely.

In this course, unless otherwise requested, we work with conventional butter made from cow's milk. On request, it is also possible to work with vegan butter alternatives – please indicate under "Remarks" when booking a course.

All dates

Tuesday, November 05, 2024


museum Mühlerama
Seefeldstrasse 231
8008 Zurich

Course management
Judith Erdin

CHF 155.00 incl. catering

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