Nothing says Saturday morning like the smell of some freshly made French pastries. You can learn the art and the science behind this celebrated global food tradition over coffee at The Triggerfish Cookshop. In this class, you will learn the basics of how to make good pastry dough using age old French techniques. You will learn all about the ingredients, how to mix them, temperature control and the proving process. You will make your own croissants and sweet pastries to take home, complete with some delicious modern fillings such as pistachio cream.
Chef Enguerran is a native of Lyon, the gastro capital of France. He was taught how to cook from a young age by his grandmother. He received his diploma in cookery in Lyon before honing his skills as a pastry chef in Corsica. He moved to Ireland in 20 years ago where he has since worked as a baker and pastry chef in some of our leading bakeries. He was awarded a Bronze medal for his Pain au Chocolat at the Blás na h-Éireann Food Awards in Dingle in 2017 and was awarded the GOLD Medal for his Croissant. He is passionate about using local Irish ingredients in his pastries and breads. Needless to say, he's an early riser!
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