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Home » Bread Making, French Pastry, Western Pastry » Vegan Laminated Doughs: Buttery Croissants 3 ways

Vegan Laminated Doughs: Buttery Croissants 3 ways

Make your own vegan croissants! Yes you can!


Duration: 8 hours/session

For: 1 session

Fees: $288.00

Chef: Phyllis Lim

Alert! Not enough quantity is available!

Lamination refers to the folding of dough that contains a precisely-measured slab of vegan butter into many separate layers to achieve a baked product that is flaky on the outside but moist and buttery on the inside.

This is the art of The Croissant.

Let us show you how to turn this dough into 3 different beautifully flaky pastries.

Outline:

Understanding the 2 different components that make up the croissant dough

Mixing of the dough and locking the vegan butter block in

Layering and folding techniques and how it translates to the final product

Time and temperature: How they affect my croissant.

Recipes:

Croissant

Pain au Chocolat

Almond croissant

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

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