“The only real stumbling block is fear of failure.
In cooking you’ve got to have a what-the-hell attitude.” - Julia Child
In the class we not only learned how to make the croissant dough, but how to make fillings, and also how to roll the dough with the fillings. The head chef, Jenny, told us that you can be very creative with croissant fillings. You can play around with the types of extract you use in the cream, with vanilla, orange, almond. She says it is important to be creative, and even suggested using jam if you want fruity flavor. One of her favorite ways to make croissants is to fill them with gruyere cheese and ham for a savory breakfast. 
The most complicated task of the class was making the dough for the pastries. To get the end product you have to fold together two squares; one of the dough and one of BUTTER. Combining these two to get the perfectly layered dough requires a lot of rolling and folding. You also have to be careful that the butter never gets too warm. If the dough starts to spring back or you see any shiny parts of butter you have to put it in the refrigerator to cool it down before continuing on with the rolling and folding. All of this work definitely paid off, because in the end we took away some YUMMY pastries. Learning how to make French breakfast pastries with people from all over the world in a small cooking school in Paris was an amazing experience! It will be so fun to use the skills I’ve learned to cook for my friends and family back home.
In cooking you’ve got to have a what-the-hell attitude.” - Julia Child
This week I took a cooking class at La Cuisine Paris near L’Hotel de Ville. I have been wanting to do this all semester, and finally got around to doing it. We learned how to make three types of popular French breakfast pastries: croissants, croissant aux amande, and pain au chocolat. I’ve never taken a cooking class before, and it was fun to meet other amature cooks like myself, who are interested in learning how to cook popular French foods.
In the class we not only learned how to make the croissant dough, but how to make fillings, and also how to roll the dough with the fillings. The head chef, Jenny, told us that you can be very creative with croissant fillings. You can play around with the types of extract you use in the cream, with vanilla, orange, almond. She says it is important to be creative, and even suggested using jam if you want fruity flavor. One of her favorite ways to make croissants is to fill them with gruyere cheese and ham for a savory breakfast. 
The most complicated task of the class was making the dough for the pastries. To get the end product you have to fold together two squares; one of the dough and one of BUTTER. Combining these two to get the perfectly layered dough requires a lot of rolling and folding. You also have to be careful that the butter never gets too warm. If the dough starts to spring back or you see any shiny parts of butter you have to put it in the refrigerator to cool it down before continuing on with the rolling and folding. All of this work definitely paid off, because in the end we took away some YUMMY pastries. Learning how to make French breakfast pastries with people from all over the world in a small cooking school in Paris was an amazing experience! It will be so fun to use the skills I’ve learned to cook for my friends and family back home. 
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