Puff pastry is known for its flaky layers, subtle crunch, and tender interior. Water, flour, butter, sugar, and salt are the deceptively basic components of pastry. The dough must be mixed, kneaded, rested, folded, and rolled just right, these ingredients make up a batch of laminated dough. When baked, the result is a complex, airy network of buttery goodness.
Mastering the art of laminated dough is no walk in the park. It will take patience and dedication to produce a version that blossoms into a perfect, golden croissant. Just remember to work carefully, stay calm, and keep your eyes on the delicate, flaky, buttery prize. Trust us, the payoff is worth it: laminated dough yields not only croissants, but many delights such as kouign-amann, danish, strudels, turnovers, pain au chocolat, and tarts stuffed with sweet or savory fillings.
In this class, Jon will demonstrate how to prepare your own pastry from scratch and demonstrate how to create both sweet and savory examples. Jon will also send you off with recipes, tips and tricks to use when you start working with puff pastry on your own. After this class he promises that you will be able to amaze your friends and family with the knowledge of puff pastry and how versatile dough is!
In Jon's words:
"My name is Jonathan Costello and I grew up in a small town in upstate NY. It was in this small town that I learned from my Nanny how to make ravioli, bake cakes, and even how to pick mushrooms. This love of cooking took me on to The Culinary Institute of America where I graduated as a pastry chef in 2012. Currently I work at the Boise Co-op as a baker while I finish my Undergraduate Degree in Pre-Med and Chemistry."