What you'll learn

  • 🎯 Master the art of baking delicious croissants by course completion!

Course Content

Introduction

10 lectures
Feed the Starter

In this video I will talk about feeding the starter, building it from a stiff starter which is 60% Hydration up to a liquid starter 100% hydration 

Mixing the Dough

Lets Mix the dough

Preparing the Butter

Preparing the Butter ready for lamination 

Rolling the Dough

We are going to roll the dough using a two fold technique instead of the 3 fold. When I went on a baking course in Holland this was the technique that made me think wow this has to be the way to go from now on!

Second Fold
Final Roll

In this video we are going to roll and shape the croissants ready for proving.

Cruffins
Proving

Proving can take longer than stated just adjust to your room temperature.

Baking
Cutting

Description

🎉 Welcome to the Ultimate Pastry Baking Course! 🎉

In this course, you'll master the craft of baking Sourdough Croissants with a twist. We’ll use a bi-colored dough – including cocoa dough – to create layers of delightful flavors and vibrant colors. 🌈

Step-by-step video instructions 📹 will guide you through each stage, allowing you to learn at your own pace. Whether you’re in a rush or taking the leisurely path, this course fits your schedule. ⏰

Plus, with the leftover dough, you'll discover how to craft Cruffins 🥐 – a delightful pastry treat for you and your family to enjoy! 🎊

🎯 Who this course is for:

  • Beginners eager to dive into the baking world. 👩‍🍳
  • Bakers who wish to experiment with new techniques. 🧁
Start the Course

Course Reviews

  • 😀 Suzanne Sinclair
    4.5

    Loves, great course.

  • 😀 Anita Smith
    4.5
  • 😀 Sandor Kiss
    4.5
  • 😀 Sally Newton
    3.5

    It was good, but I wish the printed version of the recipe had more details. No info on the amount of cocoa powder and milk (I realize it is supposed to be eye-balled, but it would not hurt to give some measurements). And the recipe could be less vague about the dimensions of the dough at each rolling cycle. As it is, I will need to get the printout, and while watching the video add by hand all the details I want to be able to make this more smoothly.

  • 😀 Pamela Bergins
    5
  • 😀 Emma Laaksonen
    5
  • 😐 Pierluigi
    2.5
  • 😀 María Daniela Uribe Medina
    4

    I am a newbie in pastries and the way he makes the croissants seems easy, time consuming as all laminated pastries, but easy enough to make me want to try baking them.

  • 😐 Janet Yagoda Shagam
    3

    I am more experienced- but good for others who are less so. Videography doesn't have that professional look. Need to shorten time when we watch repeated manipulations of the dough. The baker is sniffling throughout.

  • 😐 Shannon Peckford
    2.5
  • 😀 Osvaldo D' Estefano Rosica
    4.5
  • 😀 Michelle Mrugacz
    3.5