January 9 / 6-8pm EST
Flakey, light, rich and versatile, puff pastry is a work horse in the bakery. Its neutrality is its strength; it lends itself to myriad sweet and savory applications, and when mastered elevates your bakery case. Join Head Baker Leonair Dorsey as she demonstrates the best practices in laminating and making puff pastry. By the end of this class, you will understand lock-in and laminating classic puff pastry, shaping and creating traditional and modern fillings for pithivier and galette des Rois, and how to create well-caramelized palmiers with re-rolled trim.
Baker Leonair Dorsey is the extraordinary Head Pastry Chef and Kitchen Manager at Gracious Bakery in New Orleans, LA. A graduate of Delgado Community College Culinary program, with a focus on pastry arts about 15 years, and has been pushing herself to keep growing and improving ever since. She especially loves lamination and challenging her skills to keep learning new techniques and incorporating them into production.Degrees in accounting and business have come in handy for life, but haven’t nourished her soul the way baking has. About the industry, Leonair LOVEs what she does! She loves talking about it and that there is a never ending well of culinary knowledge to consume. There are so many people to share it with.Leonair is a wife and the mother of two beautiful daughters with whom she enjoys baking and eating.
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