Mastering Viennese Pastries: A 2-Day Workshop

In a large mixing bowl, combine 500 grams of all-purpose flour, 10 grams of salt, 250 grams of water, 40 grams of sugar, and 15 grams of fresh yeast. Mix until a rough dough forms. Once combined, knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Shape the dough into a ball and place it in a lightly greased bowl, covering it with a damp cloth. Let it rise in a warm place until it doubles in size, approximately 1 to 2 hours.

While the dough is rising, take 200 grams of unsalted butter and soften it at room temperature. Shape the butter into a rectangle that is about 1 cm thick and place it in the refrigerator to firm up before using.

Once the dough has risen, place it on a lightly floured surface and roll it out to a large rectangle. Place the chilled butter on one half of the dough, then fold the other half over the top, sealing the edges.

Roll the dough out again and perform a series of folds (also known as 'turns') by folding the dough into thirds, similar to a letter, before chilling it in the refrigerator for 30 minutes. Repeat this process 3 times to develop flaky layers.

After the final fold, roll the dough out into a long rectangle. Cut the dough into triangles and place your desired fillings at the base of each triangle. For a classic croissant shape, roll from the base to the tip to form a crescent shape.

Place the shaped croissants on a baking sheet lined with parchment paper, ensuring they have room to expand. Let them rise again for about 1 hour until puffy.

Preheat your oven to 200°C (400°F). Once the croissants have risen, brush them with egg wash (1 beaten egg mixed with a splash of water) for a shiny finish. Bake for 15-20 minutes or until golden brown and crispy.

Remove from the oven and let them cool slightly before serving for the best taste and texture.