If France is not in your travel plans for 2013, don’t despair. You can learn all you need to know about making the perfect, flaky croissant right here in the USA.
This two-day, hands-on class will explore all aspects of producing “the perfect croissant.” The techniques incorporated here can be applied to all laminated doughs. Expect to gain knowledge of not only flour selection, but also of mixing and lamination techniques and their demonstrated effect on the final product. Learn to balance your production schedule with a variety of fermentation options and make numerous beautiful pastries, including the nutritiously enhanced whole wheat croissant.
Philippe Le Corre started his professional career as an apprentice at the prestigious Gaston Le Notre Pastry School in Paris, France. He was later the lead pastry instructor at the National Baking Center and coached the Bread Bakers Guild Team USA which won the gold medal at the 2002 Coupe du Monde de la Boulangerie in Paris, as well as the 1999 team, which won the silver medal. A Certified Master Baker and Certified Pastry Chef, he is Senior Corporate Chef at HJ Heinz.
General Mills is one of the world’s largest food companies. The Gold Medal Flour brand dates back to 1880 and remains the No. 1 selling flour in the United States. Their mission is “Nourishing Lives,” and the General Mills Foundation supports nonprofit organizations on the community level.
Guild Members $ 340 Non-Members $ 425* (*includes 12-month Guild membership) Registration deadline: Feb 14
March 2-3, 2013 Saturday and Sunday, 8:30 am-4 pm
General Mills
One General Mills Blvd. Minneapolis, MN 55426
www.bbga.org
Source: The Bread Bakers Guild Of America