Join Master Pâtissier and Creative Ingredients Ambassador Paul Kennedy for a technical deep dive into the lamination process behind one of the most iconic pastries: the croissant. Using Flechard French Butter from Normandy, known for its exceptional plasticity and clean dairy flavour, Paul will demonstrate the full lamination process from dough prep to final shaping.
This session goes beyond technique — it explores the science of laminated dough, and what truly separates a good croissant from a great one. Unlike Danishes, which typically have 7 layers, croissants require 49 precision-built layers of dough and butter — demanding more time, control, and skill. Paul will break down why that difference matters and how it impacts flakiness, rise, and mouthfeel.
You’ll learn the importance of butter quality in achieving sharp definition, minimal shrinkage, and consistent performance — all essential to producing croissants that deliver both visual appeal and indulgent texture.
Expect hands-on tips, professional insights, and a better understanding of how to master one of pastry’s most technical disciplines. Whether you’re scaling for retail or crafting for boutique bakehouses, this session will leave you inspired — and informed.
Learning Objectives:
1. Master the science of croissant lamination, including how to build and maintain 49 precise layers for optimal flakiness, structure, and signature honeycomb texture — and why this process is significantly more technical than Danish pastry, which contains only 7 layers.
2. Understand the critical role of butter quality — specifically Flechard French Butter from Normandy — in the lamination process, exploring how its plasticity, fat content, and performance directly impact dough workability, steam lift, and flavour.
3. Develop a refined, repeatable lamination technique through expert tips from Paul Kennedy, with insights into dough handling, temperature control, resting times, and shaping for both artisanal quality and commercial consistency.
