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X-WR-CALDESC:Events for JL Patisserie
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DTSTART;TZID=America/Phoenix:20260420T070000
DTEND;TZID=America/Phoenix:20260422T150000
DTSTAMP:20260414T151425
CREATED:20260124T221136Z
LAST-MODIFIED:20260324T191614Z
UID:24022-1776668400-1776870000@jlpatisserie.com
SUMMARY:PROFESSIONAL MASTERCLASS: Laminated Dough and Croissants 4.20.26-4.22.26
DESCRIPTION:Are you a coffee shop or bakery owner who dreams of filling your space with the irresistible aroma of freshly baked\, artisanal viennoiserie? This exclusive\, three-day intensive croissant masterclass is designed specifically for you. We bridge the gap between passion and production\, empowering you to create world-class pastries\, expand your business\, and master your craft. \nOur goal is to equip you with the skills to produce exceptional quality consistently\, turning your vision into a profitable reality. \nCourse Program: A Glimpse into Your Three Days\nYou will create an exquisite range of products\, exploring different doughs\, techniques\, and flavor profiles: \nFoundation Doughs:\n– Natural Starter (Levain) Management\n– Classic Croissant Dough (with levain and yeast)\n– Rich Brioche Dough\n– Mastering the Art of Lamination (Tourage) \nClassic & Modern Creations:\n– Classic Croissant & Pain au Chocolat Shaping\n– Swiss Roll (Laminated dough\, vanilla pastry cream\, chocolate)\n– Raisin Roll (Laminated dough\, vanilla pastry cream\, infused raisins\, and orange zest)\n– Spiced Raisin Roll (Oriental spices & apricot)\n– Decadent Cinnamon Rolls (Brioche dough base)\n– Pistachio & Raspberry Babka (Brioche dough base)\n– Almond Croissant \nWho Should Attend\nThis course is designed for industry professionals seeking to deepen their expertise\, including:\n– Pastry Chefs\n– Bakers\n– Coffee Shop Owners; Managers\n– Restaurateurs\n– Caterers \nPrerequisites: A foundational knowledge of baking and basic viennoiserie is required to ensure you get the most from this advanced croissant masterclass. \nInvestment & Registration\nYour investment includes three full days of intensive instruction\, your personal recipe binder\, all ingredients and materials\, daily breakfast and lunch\, and a diploma of completion upon successful evaluation.\nSpaces are strictly limited to ensure an intimate and effective learning environment. Early registration is highly recommended. \n*All cancellations must be submitted in writing (by email or letter). If cancelled one month before the croissant masterclass starts\, a non-refundable processing fee of $250 will apply. Cancellations made within 14 days of the course start date are 100% non-refundable. Upon registration\, you will be sent our terms of purchase and a non-refundable agreement\, which must be signed and returned to complete your booking.
URL:https://jlpatisserie.com/class/3-day-professional-croissant-masterclass-2-2/
LOCATION:JL Patisserie\, 7342 E shea Blvd #108\, Scottsdale\, AZ\, 85260\, United States
CATEGORIES:Baking Classes
ATTACH;FMTTYPE=image/jpeg:https://jlpatisserie.com/wp-content/uploads/P1079897-scaled.jpg
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DTSTART;TZID=America/Phoenix:20260615T070000
DTEND;TZID=America/Phoenix:20260617T150000
DTSTAMP:20260414T151425
CREATED:20260207T183746Z
LAST-MODIFIED:20260211T145738Z
UID:24349-1781506800-1781708400@jlpatisserie.com
SUMMARY:PROFESSIONAL MASTERCLASS: Patisserie: Cakes\, Entremets\, and more 6.15.26-6.17.26
DESCRIPTION:This exclusive three-day intensive masterclass is designed for professionals and dedicated pastry artisans who value quality\, tradition\, and precise execution. We bridge the gap between passion and production\, empowering you to create refined cakes and patisserie while strengthening the technical foundation necessary to grow your business. \nOur goal is to equip you with the skills to produce exceptional quality consistently — transforming your creative vision into structured\, profitable production. Chef Jenna Leurquin will guide you through professional techniques in cakes\, entremets\, and classic pastry\, with a strong focus on texture\, balance\, structure\, and finish. \nThis is not a recipe-based workshop. By the end of the program\, you will understand why each step matters — from sponge preparation and mousse stability to glazing\, layering\, and final presentation. We will also discuss ingredient quality\, equipment selection\, workflow organization\, and production efficiency to ensure reliable\, repeatable results. \nEach participant will work hands-on to produce and assemble a range of products and will take home their creations. \n\nCourse Program – A Glimpse into Your Three Days \nYou will create an extensive range of products while exploring diverse techniques\, flavor profiles\, and their application in professional production: \nCakes & Sponges• Dacquoise• Mango Raspberry Cake• Chocolate Pistachio Cake• Opera Cake• Pound Cakes with flavor inclusions• Layered Cakes and Structured Dessert Cakes \nEntremets & Mousse Cakes• Fruit mousse cakes• Layered dessert cakes with balanced textures and finishes \nMacarons & Fillings• Perfect macaron shells• Ganache and jam fillings• Assortment of sizes and flavor combinations \nPâte à Choux & Eclairs• Proper dough development• Filling and finishing techniques \nCreams & Ganaches• Pastry creams: vanilla\, chocolate\, and coffee• Smooth\, stable ganaches for layering and glazing \nGluten-Free Solutions• Adapting formulas while maintaining structure and quality \n\nWho Should Attend \nThis masterclass is ideal for pastry chefs\, bakers\, restaurateurs\, and caterers seeking to elevate their production standards\, refine their techniques\, and confidently expand their professional offerings. \n\n\n\n\n\n\n\n\nPrerequisites: A foundational knowledge of baking is required to ensure you get the most from this advanced patisserie masterclass. \nInvestment & Registration\nYour investment includes three full days of intensive instruction\, your personal recipe binder\, all ingredients and materials\, daily breakfast and lunch\, patisserie creations to take home\, and a diploma of completion upon successful evaluation. \nSpaces are strictly limited to ensure an intimate and effective learning environment. Early registration is highly recommended. \n*All cancellations must be submitted in writing (by email or letter). If cancelled one month before the croissant masterclass starts\, a non-refundable processing fee of $250 will apply. Cancellations made within 14 days of the course start date are 100% non-refundable. Upon registration\, you will be sent our terms of purchase and a non-refundable agreement\, which must be signed and returned to complete your booking.
URL:https://jlpatisserie.com/class/patisserie-cakes-entremets-masterclass/
LOCATION:JL Patisserie\, 7342 E shea Blvd #108\, Scottsdale\, AZ\, 85260\, United States
CATEGORIES:Baking Classes
ATTACH;FMTTYPE=image/jpeg:https://jlpatisserie.com/wp-content/uploads/DSC_1245-scaled.jpg
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