Homemade perfect croissants

Contents 46min
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Whats inside

🥐 Perfect puff pastry

Knead the dough of the desired consistency.

✔️ Proper rolling

Roll the layers in two ways and prevent the appearance of bubbles.

😊 Shaping the croissants

Shape neat croissants with and without a filling, and to prevent cracking when baking.

🇫🇷 Authentic recipe

Thanks to the master class, you will discover the secrets of making croissants in the best traditions of French pastry shops.

2️⃣ Two types of folds

You will learn what a simple and a double fold is.

Whats's in the class

1Ingredients

A complete list of products used in cooking will be presented at the first stage of the tutorial.

2Kneading the dough

This part of the masterclass is no less simple than the previous one. Anna will demonstrate the process of kneading the dough to the desired consistency. You will learn what to do to keep the yeast from rising ahead of time, and how to determine when gluten starts developing.

3Rolling the dough out with butter. Method 1

The chef will show you how to prepare the dough for rolling. Next, you will see the rolling process itself, and learn how to make the dough elastic. Here you will find out what role the freezer plays in making croissants, why you need to cool the dough, and how to do it right. Anna will show in practice how the layers are created and what you should pay attention to while working.

4Rolling the dough out with butter. Method 2

This method of rolling will take a little longer, but it will require less physical effort. You will see the process itself and receive detailed recommendations regarding the alternation of rolling and "rest". Anna will also teach you how to handle the butter used in the puff pastry properly.

5Shaping croissants

At this stage, the pastry chef will tell you how thick the dough should be rolled out for slicing. Here you will also discover the secret of creating those curly croissants that you had to admire in trendy coffee shops. Find out how to avoid sticking and unrolling while baking.

6Proofing and baking

How long the proofing should last and at what temperature it has to take place - you will learn this during the last stage of the video lesson. These conditions determine whether your croissants will bake properly, or will spread out on a baking sheet before they get in the oven. Anna will offer two proofing options, you just have to choose the one that suits you better. You will receive a life hack on how to avoid chapping the dough if there is no special proofing. And finally, the most enjoyable part of the lesson awaits you - a demonstration of a ready-made croissants in whole and in section. Super appetizing sight!

Croissants - who doesn't like them? Light and crispy with a golden brown crust. With a filling or without it.

Today Anna Felikova will share her personal recipe.

Thanks to the master class, you will discover the secrets of making croissants in the best traditions of French pastry shops.

YOU WILL LEARN HOW TO:

  • knead the dough of the desired consistency;
  • roll the layers in two ways and prevent the appearance of bubbles;
  • work with butter while kneading the puff pastry;
  • shape neat croissants with and without a filling, and to prevent cracking when baking;
  • proof the shaped products before baking in two different ways.

Anna will share the secrets and subtleties that will help to avoid mistakes in your work. You will learn what a simple and a double fold is, how the dough rests and why.

Well, this task requires some effort and time, but the result is worth it. Join the masterclass and conquer new heights of skill together with Anna Felikova!

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