Cronuts and doughnuts .

cro9cro 5 cro1 cro2 cro6cro7 cro8What you will learn in this course:

You will learn the proper techniques to roll out your dough to obtain an even and flaky layering in your cronuts and how to make the perfect light doughnuts.

Element performance criteria:

  • Make a cronuts dough and let it rest
  • Make a doughnut dough and cut it to shape
  • Roll out and layer the cronuts dough
  • Cut out to shape prove and deep fry
  • Make 3 different toppings for the cronuts and doughnuts.
  • Glaze all the finished product

Students will take home their products.

Recipe book and apron will be provided at the beginning of the course, for students to keep.

Prerequisites: No prerequisite for this course – open to public and trade.

Course Duration: 7½ hours

Price: $220.00

Essential reading prior to attending: Safety Information

For more information on our courses: read About our Courses

It is so captivating how one can live a passion and pass it on the way Patrick Vuaillat does! A person of a kind, who experienced and elaborated his art of patisserie through the walks of life on international level, and yet so humble, fun, friendly, and very keen to deliver! The course of cronuts and donuts -that with no spec of a doubt- trespasses your expectations and way beyond very well established and famous names in same field. I highly recommend this course and will be looking forward to different courses with chef Patrick. Ihab.