Description
Master the “dough of a thousand layers” in this deep dive into classical pastry arts. This class demystifies the process of creating a perfect beurrage (butter block) and détrempe (base dough), alongside the critical folding techniques—turns—that create those iconic, flaky layers. We will explore the physics of steam-leavened dough, the importance of temperature control, and how to troubleshoot common issues like butter leakage or dough retraction.
