All the Flake, Half the Effort: Rough Puff Pastry

Have you ever wanted to make puff pastry at home but didn't have all day? Come join Chef Molly, who will teach you how to make a rough puff pastry, the quicker, "cheat" version of classic puff pastry. Rough puff incorporates cold butter into the dough before rolling and folding, creating flaky layers that puff in the oven. After making our dough, we will turn it into a variety of pastries: mushroom and gruyere tarts, palmiers,  and a showstopper raspberry napoleon. We'll focus on hands-on techniques for both sweet and savory creations with expert guidance for all skill levels. 

We’ll serve a light, vegetarian meal (seasonal salad, cheeses, and more). Baked goods will be sent home at the end of class.

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Cardamom Sugar Palmiers

Raspberry Napoleon 

Mushroom and Gruyere Tarts

Allergens: Dairy, Egg, Wheat. Concerns? Email info@18reasons.org.