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.
Tuesday, February 06, 2024
CHF 155.00 incl. catering