Laminated Brioche with Nicole Plue
January 26, 2024 @ 9:00 am - 4:00 pm
Advance your baking skills and deepen your understanding of the lamination process with this hands-on class making Laminated Brioche or Brioche Feuilletée. a rich, soft, flaky dough with beautifully articulated layers that can be used for both sweet and savory pastries. We’ll use an enclosure and folding sequence different from croissant or kouign amann to create this unique dough. Projects include: Seasonal Fruit Danish, Brioche Suisse, plus savory variations.
At this time masks and proof of vaccination are NOT required for this class. Masks may be work by students who wish to use them.
Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs.
A recipient of the James Beard Award for Outstanding Pastry Chef, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City. For over eight years, she has been teaching aspiring pastry chefs and avid bakers, including sold-out Kouign Amann courses at the Artisan Baking Center.