Last weekend, I attended the first cooking class of my life. At Les Madeleines. Where Romina Rasmussen makes magic. She taught me (and others) a lot. Most of it about croissants and danish. But also about baking in general. And baking resources. Here are the most important things I came away from the class with:
- If I'm ever going to successfully make croissants or danish, I need one of these:
so I can measure by weight, rather than by volume. And one of these:
so I can beat the living daylights out of the butter that gets folded into the dough.
- I need to start baking with European (83% butterfat) butter.
- I would probably be better off just buying croissants and danish from Romina rather than trying to do it myself because it will take me hundreds of tries before I can get my dough to have perfect layers like these:
Take a close look. There are so many beautiful layers of folded dough/butter, it's ridiculous. I didn't make this dough. Romina did. And gave it to me. Honestly, it's like a brick of gold sitting in my freezer waiting for me to shape and bake.
- I will never have a bakery. I'm not nice enough. Or motivated enough. Or enough of a food scientist. The amount of knowledge in that one woman's head is astonishing. And she just holds it in there. She hasn't written it down for posterity.
- I need to take more classes from her.
- And eat there more often.