Puff Pastry

Puff pastry is made by layering (in pastry speak: “laminating”) dough and butter to make many thin layers of butter that create steam and “puff” up in the oven to make the crisp, flaky texture beloved in croissants, danishes, and other related items. The process might sound like magic, but with an expert teacher to guide you, you’ll be casting your own flaky, buttery spells before you know it! Puff master Randi Madden will teach you all about lamination (ingredients, execution, appearance), and then you’ll get the chance to try your hand at it. Randi will also demonstrate both a sweet and a savory application of the dough for sampling, and each participant will take home the block of dough that they made in class.