Croissant Recipe and Video Demonstration

croissants-tutorial_rachel-cutting-croissant.jpg

Croissant Recipe and Video Demonstration

$60.00

This baking class focuses on the foundations of hand lamination. Using the croissant recipe I developed over years of professional baking, home bakers will achieve bakery quality croissants that can be used for a variety of pastries including chocolate croissants, almond croissants, and savory pastries such as sausage egg and cheese croissants. You’ll learn the why behind every step of hand lamination and how to troubleshoot and recognize common mistakes in croissant baking.

Reviews from Fellow Bakers

“I loved taking Rachel’s class. She has a unique way of combining her deep technical knowledge with an easygoing, approachable teaching style that made learning the somewhat intimidating art of hand-laminated viennoiserie so much more fun than I expected. I can’t wait to make her recipe again and again!” - Bronwen Wyatt

“Rachel’s croissant recipe and tutorial is so thorough and yields a flaky flavorful pastry. I have only made croissants a few times and now I feel like I have something to help me get to the next level. Rachel gives as much attention to the dough as she does to lamination which I’ve found rare in other croissant recipes. Can’t wait to keep baking and improving!” - Tacie Moskowitz

“Rachel has made a wonderful introduction to hand lamination! She is a thorough, encouraging and hilarious teacher. I found many useful tips in this tutorial that I was able to apply to my usual vegan dough.” - Melissa Spence

Buy the Course
 
 
Hand Laminated Croissants Title Art
 

Croissant dough is incredibly versatile and hand lamination is a skill that you can hone over time. Whether you’re a home cook, a cottage baker or a curious seasoned professional, this course contains all of the information you’ll need to get started making delicious pastries.

 

What’s included:

  • video icon

    100 minute video

    demonstration of making croissants by hand, start to finish
  • butter illustration

    Written recipe

    with in depth instructions
  • flour illustration

    Detailed descriptions

    of each ingredient and their roles in croissant making
  • hobart mixer illustration

    Equipment list

    with quality tested suggestions
  • croissant illustration

    FAQ’s

    for troubleshooting and continued development

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PLEASE NOTE:

Your class will arrive in an email with a link to download the PDF containing all of the written information and a link to the video. Make sure to include the email where you’d like to receive this at checkout. The video file is 6.19 MB and is best suited for download onto a laptop or desktop computer, however a tablet is just fine. You’re welcome to print the package and follow along that way as well.