hosted by Cookery School at Little Portland Street
Extract from Cookery School at Little Portland Street:
Join us for a morning to learn traditional techniques for two classic dough recipes. Ghalid Assyb will show you a trick or two for producing wonderful buttery croissant, pain au chocolat and brioche, made with delicious organic butter. These two fantastic techniques can take years to perfect but are both very versatile doughs that can be extended to a number of recipes including pain au raisin and baba-ou-rham (an extremely delicious recipe using rum infused dough). Impress your friends and family with wonderful fresh, homemade goodies for breakfast. Take home your recipes and new found skills and don’t forget that croissants can be made in advance and frozen!