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11 Lessons (39m)
    • 1. Introduction.

      0:27
    • 2. Make the dough.

      4:32
    • 3. Get Ready To Laminate.

      3:46
    • 4. A Double Turn.

      2:59
    • 5. A Single Turn.

      3:01
    • 6. Roll Down The Final Dough.

      3:06
    • 7. Divide The Croissants.

      4:54
    • 8. Shape The Croissants.

      4:59
    • 9. How To Shape Pain Au Chocolate.

      4:32
    • 10. Egg wash and prepare for baking.

      4:21
    • 11. Final words, B-roll & ASMR.

      2:46
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About This Class

Mastering the art of laminated dough is your one-way ticket to pastry domination, but not so fast—this classic recipe is no walk in the park. It will take patience and dedication to produce a version that blooms into a perfect, golden croissant like the one you savored on the Champs-Élysées, or in some hidden boulangerie in Champagne, or in the window seat at San Francisco's Tartine bakery. But trust me, the payoff is worth it: laminated dough yields not only croissants, but tons of other delicious Euro-delights such as kouign-amann, danish, pain au chocolat, and tarts stuffed with sweet and savory fillings.

Beginning with your first batch, you'll embark on a journey many men and women have attempted, but only some have survived. Will you be among them? I believe you will be—just work carefully, stay calm, and keep your eyes on the delicate, flakey, buttery prize.