I had the pleasure of attending a French Croissant Workshop last week. It was the first step in crossing off a goal on my life bucket list: make chocolate croissants from scratch.
Learning to make croissants is something I’ve wanted to do since my trip to Paris in 2006.
French Croissant Workshop
I can’t officially mark off this bucket list item because, technically, I didn’t make chocolate croissants from scratch. The dough was prepared by the instructor, Chef Wendy Shay. It would have taken WAY longer than a 3 1/2 hour workshop to prepare the dough. Chef Shay did demonstrate how to do the dough from start to finish, so I feel like I can tackle this on my own.
We started by rolling out our prepared dough. Cutting into triangles using the math that Chef *tried* to teach us was laughable. I ended up just eye-balling it.
My dough resembled croissants!
The anticipation of freshly baked croissants was almost too much to take. It smelled AMAZING in the bakeshop!
We were able to make regular, chocolate filled, and cheese croissants (the other students made ham & cheese).
There is nothing quite like a hot, buttery, flaky croissant straight from the oven. Except, maybe two hot, buttery, flaky croissants straight from the oven. I had to sample one before I boxed them up and then again when I got to the car where Thom was waiting patiently for the French Croissant Workshop to be over so he could sample the goods for himself. Ha!
It was difficult to NOT gobble these up all in one night. They were so, so good warmed up for breakfast in the following days.
Check out my videos of the class. I wish there was smell-o-vision!
Making these from scratch in my own home is totally doable. I can’t wait to make them again!
If you’re interested in taking a French Croissant Workshop or any other classes and you are near the Little Rock area, check out classes here.