Faculty Dossier
Claire Dupont
Pâtissière & Viennoiserie Architect
Formed at Ferrandi Paris, Claire deconstructs the physics of puff pastry, chocolate crystallization, and micro-aerated sponge cakes for home kitchens.
"Pastry is architecture built from flour, butter, and water. Respect temperature thresholds and the butter layers will lift into golden clouds."
Specialties:Laminated DoughsTempered GanachePâte SabléeMeringue Aeration
