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Homemade Laminated Dough
Cinnamon Sugar Palmiers
What you will learn
Cooking Class Description: Did you know most French pastries start with a single dough? We’ll walk you through the laminating process for creating flaky, buttery layers. Then you’ll get creative—filling dough with cherries for turnovers, cutting it into palmier cookies and layering with sugar for the queen of pastries, the kouign-amann. At the end of this class, you'll have enough techniques to fill a bakery case.
What To Expect: Great cooking is about more than recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 1/2 to 3 hours, unless otherwise noted above.
You will work with other students in groups of 4.
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.