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Home » Bread Making, French Pastry, Western Pastry » Laminated Doughs: Danish Pastries

Laminated Doughs: Danish Pastries

Understanding laminated dough with danish pastries of assorted flavours!


Duration: 2 hours/session

For: 2 sessions

Fees: $288.00

Chef: Phyllis Lim

Alert! Not enough quantity is available!

These laminated pastries are different compared to its brother the croissant, containing more butter and the addition of eggs. They are meant to be thin and flaky on the sides, dense and flavourful on the insides.

Danish pastries are made into an assortment of designs and flavours. The sky is the limit and you can make them with almost anything (together with sugar of course).

Recipes:

Custard Squares

Apple Envelopes

Berry Pinwheels

Cheese Twists

Almond Frangipane Tarts

Day 1 will be 2 hours and will involve dough preparation

Day 2 will be 8 hours and will involve dough lamination and shaping.

During Day 2, the participants will prepare lunch or dinner (depending on timing of the class) together with the chef. If you have any dietary requirements, do let us know. The menu will be finalised closer to the date of the class. 

Please note that there will be waiting time throughout Day 2 as it takes time for the dough to rest after lamination. 

Day 1: 2 hours

Day 1 will be 2 hours and will involve dough preparation

Day 2: Day 2 - 8 hours

Day 2 will be 8 hours and will involve dough lamination and shaping.

During Day 2, the participants will prepare lunch or dinner (depending on timing of the class) together with the chef. If you have any dietary requirements, do let us know. The menu will be finalised closer to the date of the class. 

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