Croissant Class

Croissant Class

Submitted by frenchbaker80 on June 30, 2015 – 12:27pm.

Hi there, I’m new here and was hoping to get some advice regarding setting up a croissant class. 

I’ve been making croissants for a long time now and want to share the process with others by hosting classes at a local bakery kitchen. I’m wondering if any instructors or people who have attended a croissant class could weigh in on the structure of teaching such a class. 

I would like to set up the class in the order of how croissants are made (creating the dough, laminating, shaping, proofing, baking), however, as I’m sure you know, I will have to have dough pre-made and ready to go for the various stages of the process. 

My concern is how much of the class should be a demonstration vs. how much should actually be hands on. If I have 8 students, for example, and the entire class (minus portraying how the dough is initially created) is hands on, that means I’ll need 8 squares of dough that’s rested overnight and ready to be laminated and 8 squares of dough that’s ready to be shaped and proofed. And then of course at least 1-2 sets of already proofed croissants ready to go in the oven for students to enjoy right then. 

Any thoughts or experience on how a class like this would go? Thank you in advance for your time! Twitter Facebook StumbleUpon