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Master the art of croissants from home
Welcome to the croissant class
Introduction (Watch before you start!) (5:32)
Definitions
Equipment needed (4:21)
How to make your croissant dough
Recipe, summary and schedule (1:40)
How to make a poolish (1:20)
Kneading your dough (with a stand mixer) (4:48)
Kneading your dough (by hand) (2:17)
Lamination
Preparing dough for lamination (2:55)
Shaping the butter for lamination block (1:27)
Enclosing butter in dough (2:01)
Rolling out the dough+ Double fold (3:54)
Simple fold (2:12)
Final roll out (1:09)
Croissant cutting and rolling (1:33)
Chocolate sticks for chocolate croissants (2:33)
Chocolate croissant cutting and rolling (1:13)
Proofing (5:43)
Other proofing methods (2:42)
Egg wash (1:08)
Baking (1:06)
How to store your croissants (1:47)
Almond croissant
Almond croissant recipe sheet
Simple syrup (0:30)
Almond cream (0:50)
Croissant filling and baking (1:39)
Cranberry roll
Cranberry roll recipe sheet
Cranberries preparation (syrup making) (2:44)
Vanilla pastry cream (4:05)
Assembly (2:35)
Bicolor croissant
Chocolate bicolor croissant (10:02)
Chocolate cremeux (7:00)
Fill your croissant with cremeux (1:45)
Frequently asked questions
Why is my croissant dough difficult to roll? (1:45)
Why are my croissant dense or flat? (2:22)
Why does my butter marble during lamination? (1:42)
Why does my croissant dough crack during proofing? (0:52)
My croissant has been proofing for a while but did not rise? (0:29)
Why does my butter leak during proofing? (0:59)
Why doesn't my croissant have defined layers? (1:30)
Why does my butter leak during baking?
The science of butter in croissants (How to choose it)
Introduction (0:38)
Fat percentage (1:55)
Pliability (2:02)
How much butter should you use? (0:54)
The science of flour in croissants
Introduction (1:07)
gluten (6:27)
Water Absorption (1:33)
Taste and texture (0:35)
The science of yeast in croissants
Introduction (0:50)
What is yeast? (2:25)
Fresh yeast (1:18)
Dry yeast (1:11)
Instant fast rising dry yeast (0:28)
What is the right quantity of yeast? (0:42)
Why do I use a poolish? (0:38)
The importance of temperature
Introduction (0:40)
Dough temperature (2:05)
Room temperature (1:09)
Common hot weather problems (1:49)
How to overcome problems due to heat (1:47)
Lives
Butter: pliability vs fat content+ Q&A (53:10)
Flour hydration and water absorption (14:43)
Croissant filling and baking
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