Laminated Layers Workshop
Learn to control butter temperature, develop even layers, and avoid common pitfalls in delicate pastry doughs.
The heart of lamination is consistency—not just in dough thickness, but in butter temperature and handling. We start by identifying the ideal firmness for butter at each stage, how to test it with finger pressure, and why room-temperature butter fails where cool-but-pliable succeeds. You’ll see how temperature drift ruins layer separation and how to course-correct mid-process.
We demonstrate folder techniques for consistent fold counts, spacing, and resting times. You’ll practice three-fold vs. book-fold methods and learn how flour distribution affects layer integrity. Timing between rests matters more than clock-watching—you’ll learn visual cues like dough bounce-back and surface tension for knowing when to fold next.
Kouign-amann introduces sugar handling under laminated layers—a balance between caramelization and scorching. You’ll experiment with sugar distribution, crust development, and oven steam strategies to avoid sticking or gummy centers. By the end, you’ll have multiple shaped croissants or mini kouign-amanns ready to finish at home with clear storage and reheating instructions.
