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Laminated Doughs: Puff Pastry and Perfecting the Layers

Master the art of puff pastry with palmier and kouign amann.


Duration: 2 hours/session

For: 2 sessions

Fees: $288.00

Chef: Phyllis Lim

Alert! Not enough quantity is available!

Puff pastry. There is a beauty in the simplicity of its name, vague to all the hardwork that goes into creating 264 layers of dough and butter interlaced.

So many factors are to be considered when making a puff pastry dough but with our guidance, it will be simple.

We will make 2 crisp and buttery pastries with the laminated puff pastry; 

The Kouign Amann, hailing from the French region of Breton, it translates to ‘Butter Cake’. What we make is way better than a butter cake.

Palmiers, otherwise known as ‘pigs’ ears’, are heart shaped sugar pastries from puff pastry as well, but with a different method of shaping and this gives it a different texture altogether.

Recipes:

Palmier

Kouign Amann

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 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. 

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