Croissants Masterclass. | Thomas Charles Mathiassen | Skillshare
Play Speed
  • 0.5x
  • 1x (Normal)
  • 1.25x
  • 1.5x
  • 2x
11 Lessons (39m)
    • 1. Introduction.

    • 2. Make the dough.

    • 3. Get Ready To Laminate.

    • 4. A Double Turn.

    • 5. A Single Turn.

    • 6. Roll Down The Final Dough.

    • 7. Divide The Croissants.

    • 8. Shape The Croissants.

    • 9. How To Shape Pain Au Chocolate.

    • 10. Egg wash and prepare for baking.

    • 11. Final words, B-roll & ASMR.

  • --
  • Beginner level
  • Intermediate level
  • Advanced level
  • All levels
  • Beg/Int level
  • Int/Adv level

Community Generated

The level is determined by a majority opinion of students who have reviewed this class. The teacher's recommendation is shown until at least 5 student responses are collected.





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.

Meet Your Teacher

Teacher Profile Image

Thomas Charles Mathiassen

A Culinary Project


I have always been crazy about bread since i was a kid, my earliest bread memory was when my mother would send me to the local bakery Langhoff's bakery in Silkeborg, Denmark to pick up a freshly baked bloomer, wrapped in a piece of paper.

My mother would cut some thick slices, of the bloomer a generous layer of butter and fresh strawberry jam, i was the happiest kid in the world, to me it was magic.

When i was around 11-12 years old, i would deliver newspapers on bike in the morning before i went to school, and at the end of my route i would knock on the backdoor to the local bakery, and have a chat with the baker, exchange a fresh newspaper with a fresh Danish pastry and one day he asked me if i wanted to come and work in the bakery, to help out a bit with the cleaning of... See full profile

Class Ratings

Expectations Met?
  • Exceeded!
  • Yes
  • Somewhat
  • Not really
Reviews Archive

In October 2018, we updated our review system to improve the way we collect feedback. Below are the reviews written before that update.

Your creative journey starts here.

  • Unlimited access to every class
  • Supportive online creative community
  • Learn offline with Skillshare’s app

Why Join Skillshare?

Take award-winning Skillshare Original Classes

Each class has short lessons, hands-on projects

Your membership supports Skillshare teachers

Learn From Anywhere

Take classes on the go with the Skillshare app. Stream or download to watch on the plane, the subway, or wherever you learn best.



1. Introduction.: Hello home bakers and Welcome Toe Online Baking Academy. In today's lesson, we're gonna make Christians. I'm super excited about this lesson, and it's a little bit cold in London on the beggar is quite chilly, so it's a perfect condition for making Christians because when you're making cross on it, it's important to keep your dough as cold as possible throughout the process. So let's get started. 2. Make the dough.: So the first thing we're gonna do is to mix our door on. We're gonna scale off our ingredients. You're gonna use 500 grams off all purpose flour. I don't recommend using strong bread flour for this is gonna be too hard for years. Eliminate. And then we need 50 grand off caster sugar. 10 grand off salt on little minute 20 ground off. Fresh yeast. 125 milliliters off cold water kind, 100 and 25. Many leaders off cold milk on that is it. And then you mix this on your mixer seven minutes on a slow speed on 1 to 2 minutes on second speed. Now, I would always makes a now you want to give it a little bit off jiggling here on the table together. Nice ground on smooth on. There's our door. Now we're gonna rested a little bit, got covered with Cling film, and then leave it here on your table for half an hour on hour just to relax a little bit. Now, although has been resting for just about an hour here on the table with clean Philmont up. Now we're gonna roll it down and try and shave it include a rectangular shape as much as we can. At this stage. It should be nice and relaxed Ido and still quite cold because it's cold here in the bakery . So then we are gonna put it back in our film. I do recommend that you reuse this thing because we don't need more plastic in the oceans, so use a little less possible of this. Now put your across Ondo in the fridge for at least two hours. Even better leave it for the next day and then you are ready toe laminate your door. 3. Get Ready To Laminate.: So we have our kowtow hear directly from there from the fridge on, we are ready to start the laminating process. I have a different tools I'm gonna use Have a large professional rolling pin here. And I also have, like, a normal standard rolling pin on you conduce whatever you like. I like to use this one because it's a little heavier. So stop by unwrapping your door from save the Cling film because we're gonna need it for when the dough is resting in fridge Add a little flour just to make sure that the doe does not stick You have our brought us luck on that. That needs to go into those. So obviously we need to I will make this go a little bit bigger, okay? 4. A Double Turn.: - on . Now. We're gonna arrested for 15 to 30 minutes on. Then we're gonna through the same process. But we're gonna do what is called a single book full. I'm gonna show you that. 5. A Single Turn.: now our door has been resting for half an hour in the fridge. Andi, we are ready to do this The second fold. So unwrap your door yesterday. You know, before what way? Folded it this way. How you have toe, Turn your door this way again. A little bit of flour on the need to make sure it doesn't stick again. Robert in your field. Put it back in the fridge. 6. Roll Down The Final Dough.: Now our doe has been resting for half an hour in the fridge on. We're ready to roll it down and shape our crossings. And what we're going for is a a wit off the dole off 25 centimeters and the thickness off the door should be around four millimeters. So we have a little bit off work to do now. So a little bit of flour on your table on we are good to go again. Gently press it a little bit, start rolling it down, and at the same time you want to work towards there. This is the wit. So we wanna work toe what's there 25 centimeters. And obviously you want to try and keep us square as possible. So when we have trimming it, we're not training away too much. Yeah, so let's check it and you can see we are now on 23 centimeters in width, so we still need a little bit of with which we can do now. And let's see the thickness. It is still quite thick, so we're but I need a little bit off what to do. So let's see if you can get it to 25 centimeters. Yeah, So, as you can see now, we are at 25 cents to meet us. But the dough is still a little bit thick on for us to get there. The maximum out of the dough with We're gonna roll it a little bit on the lengthwise again . Check it. We're still on the 25 on the thickness. Is around five millimeters soldiers going to give it a little bit on? I think there 7. Divide The Croissants.: - So here is our pro Sants. 2468 10 protons from this recipe. And I don't know if you can see it on camera, but that's all the beautiful lass. 8. Shape The Croissants.: So now we are ready to shape our cross aunts. And here you don't want really want any flour on your table? Because it's just gonna make it hard for you to to roll the cross on so four down the base here, then you're simply just apply a little bit of pressure. Um, roll it up like that crushed this part a little bit. So you get these? Yes. Fold it up. Apply a little bit of pressure. - Okay . On what you want. You want this little snip to be on the on the bottom off the cross on This might take a little bit of practice. It is quite simple. I will try and show it here from the side. Old this park. Apply a little bit of pressure. Not too much on lift this part. Oldest parts apply pressure on Roll it up on. There's a beautiful 10 questions. And you really want to make sure you have this underneath? You can give it a little bit of a top, but don't wash it just then you prevent them from from running around on a tray. So when all we want to put our cross on on a suitable baking tray. I am at the bakery today, so I dont have a domestic oven. So I have to use thes big trace, but shouldn't really matter so much the same in your kitchen. I just used the trace that you have for your oven. Make a little bit off distance between your questions so they have space to prove you. Don't cover them with a teach our a little bit of cling film on Leave them to prove until they're double in size And, uh, the place that you approving can be a little bit off like a warm place. But make sure it's not above 27 degrees Seltzer's, because that is when the but I was that toe melt. And when these are approved, we will give them a nice egg wash and baked them. So see you in a bit 9. How To Shape Pain Au Chocolate.: take your dough folded over the chocolate and then you take another chocolate stick. Put it on there when it seemed that. And then you just roll it up just like that. Very, very simple. Do that again. Hold the door over the first ballistic. Put the second chocolate stick. I will try and do that from this side. Here's where you can see it. Hold the door over. Put the second jobless think, and then you just roll it up. Just like that. It's quite simple. Hold the door over. Second trouble stick. Yeah, roll it up like so try again or the door over the second stick. Roll it up very gently. - Put your panel shoreline on the trace that you have for your oven. Andi gently brushed them with some egg wash on. Leave them to prove until they are double in size. 10. Egg wash and prepare for baking.: So now you can see our cross since have almost doubled in size. And I'm just going to give them a second ec wash now. I gave them the first egg wash before I put them to prove him on. Now I'm gonna give them a second. It was before baking. And that will give us a nice dark caramelization and nice crispy crust on Now, off course, you need to be very, very gentle. When you're a Washington eso you don't deflate collapse your problems. So try and be really, really general on now weaken, preview your oven to 200 degrees and then we're gonna bake them for 15 minutes. And when I'm baking because it's you can vary a little bit from from oven to oven. - Just be super gentle and take Take your time Do they wash and you don't want to over prove your persons So when you're ECU Austin, they will collapse. You want toe? Basically take them a little bit before, um, apply this washed? Yeah, on they go ready for the oven. Put it in the oven at 200 degrees on. Start with 10 12 minutes and you can always give them a little bit more. I have the same thing with our on the same thing with our panel. Shula, give them a second egg wash before they go into the oven. Give it a nice doc. Crispy crust. Who on sama? Be gentle. You don't want to deflate them. Ready for the oven on Same as a normal person. 200 degrees. Start with 10 12 minutes on. Always give them a bit more. 11. Final words, B-roll & ASMR.: the are no quite a number off people who have everything that it would take to be happy. And they are not happy because they want something else. So they want more of the same on There are no people who have lost four. Why? Because they're great. Are you open on just so Christie, Harry on Fluffy at the same time. Grift be on the outside soft on the inside on you have that nice honey comb structure and you have this almost glass like, um on the outside on the the favorite part of the cross on for me is the the So I trust you this soft texture on the inside, so buttery, milky and life amazing. Let's try and on court, one of the equally as very crispy On the outside I feel a little bit of war. So too bad there is this same thing. Very, very crispy and blast like on the outside and fluffy on the inside