Intro to Laminated Baking

Intro to Laminated Baking

In this On-Demand class, Baking School instructor Elisabeth Berthasavage guides you through the fundamentals of laminated dough and the technique behind croissants, Danish, and other buttery pastries. You’ll start with the tools and methods that make lamination approachable, then move into hands-on lessons like blitz puff pastry and classic palmiers before building your skills with Danish and croissant dough from start to finish. Along the way, you’ll practice shaping, filling, proofing, and baking so you can turn layers of butter and dough into pastries that bake up beautifully flaky.

On-Demand classes can be taken at any time, and can be re-watched over and over again, letting you learn at your own pace.

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