Let's Make Croissant-Doughnuts!
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Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California
In this two-day class, we'll demystify the wildly-successful pastry of a certain bakery! You'll learn a multitude of skills, including: laminating dough, the key technique to creating croissants, danishes and puff pastry; deep frying, useful for any doughnut; and how to make pastry cream and chocolate ganache. And at the end of our time together, you'll have four or so crispy treats to share with your loved ones or devour solo!
This is a two-session class meeting both Friday evening to prepare the dough and Saturday morning to complete the process and cook off your doughnuts!
