French Pastry - Guide for the creation of Croissants

In this course you will find all the aspects and the phases of rolling and cooking a croissant, explained in a simple and concise way, in order to facilitate the learning of these techniques.

We will make a croissant dough from scratch without using kneading machines or machinery and we will follow together the simple step-by-step instructions of the whole process.

I will explain you how to choose ingredients and I will show you how to use them correctly.

I will guide you step by step in the realization of a perfectly hand-rolled dough, only using a rolling pin, and we will see how to cut, form the croissants and how to make them rise correctly. I will also guide you in finding the right setting for your oven to obtain an optimal cooking level of the croissants.

Inside the course, you will also find the recipe for making egg-wash (a compound obtained by mixing together egg yolk and milk), which will be used to give a more burnished color to our croissant and allow a correct leavening in the oven. Not only that, you will also find the icing recipe, made up of water and sugar, which will be used to polish and give a sweeter touch to the finished product.

By taking this course you will learn

How to prepare the dough without machinery

How to make a block of butter for rolling

Hand lamination technique

How to roll out the dough to the right size

How to cut croissants from dough

How to shape the croissant

The stages of leavening

How to cook properly the croissant

How to make egg wash

How to make icing

ATTENTION: the text is in English, the videos are in the original language with English subtitles

Who this course is for

Homemade bakers, chefs, amateur pastry

Course content
1 section 16 lectures 1h 3m total length





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