June 24 / 3pm - 6pm Day 1 King Arthur Baking, Skagit Valley, WA
June 25 / 9am - 4pm Day 2
Caramel coated, salted laminated pastry-- Kouign Amann hits all of the best components. This very old product is enjoying new life as bakers play with endless variations on a theme. Kouign Amann has become the star of the pastry case, lending itself to seasonal variations and specialties.
By the end of this class, students will:
Understand the impact of flour selection on the final product
Compare outcomes using different temperature fats
Compare outcomes using different types of flour
Produce a wide range of sizes and styles of kouign Amman, including large and individual products, filled and simply sugar coated
Explore suitable fillings, shaping variations and garnishing options
To achieve this, students will be making four overarching products:
Hand and production laminations will be explored.
Growing up in Pennsylvania German (AKA: PA Dutch) country, Cat Schaeffer was steeped in a culture rich with sweets, sours, pies, and loaves. This upbringing led her down a unique path to her baking career and what began as volunteer work in a historical demonstration kitchen became a whirlwind of woodfire and soon, viennoiserie. She has since worked for several bakeries, laminating her way from the East Coast to the West with a specialty in sugar-drenched pastries. Cat is currently a full-time instructor at King Arthur Baking Company’s Baking School in Burlington, Washington. At the west coast school, Cat is able to share her love of all things butter-and-dough, helping to guide new and old bakers alike on the road to tasty bakes.
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