My mom and I had the pleasure of doing a venoisserie workshop in Paris. We made croissants, pain au chocolat, brioche, danishes, and numerous other things. It was SO MUCH FUN!!!
My mom and I have made croissants before, but we wanted to work on our technique with the tournage, the process of beating and rolling the butter into the dough. It is this process that makes the croissants so buttery and flaky.
I have had a lot of practice baking, including rolling things out, like rugelach. The whole day was really just a lot of fun! When our goodies came out of the oven, our teacher kept pointing out my stuff and my mom’s stuff as the best looking in the class. I’m excited to practice making brioche and croissants over and over again 🙂