Croissants are a classic breakfast pastry and one of chef Madeline Delosh’s favorites to bake. “Flaky on the outside, moist on the inside” is how she describes the perfect croissant. We’ve invited chef Madeline to un-layer her secrets.
She’ll demonstrate the steps from start to finish. She’ll start by making the yeasted base dough, called detrempe. Then show how to fold in the butter and give the dough the three turns necessary that give croissants their characteristic flaky layers. This dough can also be used to make pain au chocolat.
Each person will finish by rolling their own croissant before we bake and enjoy them fresh from the oven.
ABOUT THE CHEF
After graduating from French Culinary Institute, Madeline Delosh worked with Jean-Georges Vongerichten at Restaurant Lafayette, JoJo, Vong, and Jean Georges at Trump Tower. Followed by Pastry Chef at La Grenouille. Madeline taught pastry at The French Culinary Institute and attended The Valrhona Chocolate School in Tain Hermitage, France. Most recently, Chef Madeline operated her pastry shop, Mado Patisserie in Chatham.