French Pastry - Guide for the creation of Croissants

What you'll learn
Create a Croissant dough
Create the butter for the flaking
Learn the lamination technique
How to cut and form Croissants
How to make Croissants rise perfectly
How to cook Croissants
Creation of the glaze to polish the Croissants
Requirements
No experience is required
Description
This course is for all those people who want to learn how to make fairly simple but very delicious leavened desserts.
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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