Lamination & Viennoiserie Masterclass: From Classic to Signature Pastries with Lauren Haas

Schedule: 

• Day 1: February 14th, 9:00 AM – 4:00 PM
• Day 2: February 15th, 8:00 AM – 5:00 PM

Over two days, you will gain an understanding of the fundamentals of laminated dough and make a wide variety of classic and signature pastries, including butter croissants, pain au chocolat, yuzu lemon verbena croissants, orange cardamom laminated brioche, and gochujang kimchi pain suisse.

Working in teams, you will laminate, shape, and make fillings for a variety of pastries, and see a wide range of shaping techniques demonstrated.

Day One: The foundation

We start with the how and why of laminated dough: overall formula percentages, flour selection, butter types, hydration, and yeast selection.

The you will pit it into practice in the bakeshop, making butter blocks, laminating dough, and preparing fillings, troubleshooting along the way for mixing, fermentation, lamination, and dough handling.

Day Two: Shapes, flavors, and finishing

On Day Two, you will shape, proof, bake, and finish classics such as butter croissants and pain au chocolat, as well as signature pastries like yuzu lemon verbena croissants, orange cardamom laminated brioche, and gochujang kimchi pain suisse. The emphasis is on consistency in shaping, proofing, and baking, along with a variety of finishing techniques.

What you’ll learn:

• Professional techniques for mixing, laminating, shaping, proofing, and baking
• Classic and advanced shaping techniques
• How each dough ingredient functions
• How to manage dough and butter temperatures
• How to diagnose and solve common lamination challenges
• How to adapt your own processes and recipes with confidence

You will leave with a selection of well-tested laminated dough and filling formulas, practical troubleshooting strategies, and the ability to create a wide range of laminated pastries.

Please note: This masterclass welcomes both professional bakers and experienced home bakers. We will use a professional sheeter for lamination. We will also discuss hand lamination and how to adapt what you learn to a home kitchen, but we won’t practice hand lamination in this course.

Have a question about the class or whether it’s the right fit? Please reach out at [email protected] and we’ll be happy to help.

A light breakfast and lunch will be served each day. Specific items made in class are subject to change.

Looking for a deeper understanding of lamination? The Lamination Lab, offered in April, uses croissants as the medium for understanding the many variables that make a difference in a perfect laminated dough. The class is smaller, every student laminates their own dough, and there is more repetition in mixing, laminating, and shaping.

Instructor Bio

Lauren Haas is a pastry innovator and educator driven by a purpose: to inspire, empower, and elevate chefs within the pastry industry.

Her experience includes The White House, faculty and department chair positions at Johnson & Wales University, and service as Lead Chef for the Chocolate Academy Centers in North America.

She has been recognized by Dessert Professional as one of the Top Pastry Chefs in America, and by Bake Magazine as a leading educator in the U.S.

Lauren holds a master’s degree in Sustainable Food Systems and, in 2023, received the La Liste Game Changer Award, an international recognition honoring individuals shaping the future of gastronomy.

Currently, Lauren is a Professor at the Culinary Institute of America, where she seeks to inspire the next generation of industry leaders.

Learn more at www.lauren-haas.com and @laurenvhaas.

Categories: Baking Class, Bread, Demonstration, Intermediate