Get ready to break out the rulers and rolling pins, because Heather Newton is transporting you to a French bakery to master the original laminated dough: puff pastry. In this class you’ll discuss all the technical issues: different types of lamination, single folds versus double folds, types of viennoiserie, different types of rolling pins, tips and tricks for a perfectly luscious pastry cream, and what the heck is rough puff? On the menu: mille-feuille (puff pastry sheets layered with vanilla pastry cream and topped with feathered fondant icing); raspberry rose tart with frangipane; vol-au-vent filled with whipped herb goat cheese, asparagus, prosciutto; and creamy morel bouchées with fresh herbs.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.