How to Make Authentic Parisienne Traditional and Chocolate Croissants

Leslie Osborne, Mommy by day, food blogger by nap time.

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11 Lessons (41m)
    • 1. Introduction to Making Croissants!

      1:26
    • 2. Class Project

      1:06
    • 3. Ingredients & Tools for Croissants

      5:11
    • 4. The challenges of making croissants at home

      2:06
    • 5. Mixing the dough

      3:39
    • 6. Rolling out the "butter book" for croissants

      1:51
    • 7. Folding the Butter into the Dough

      4:30
    • 8. Three folds for flaky layers

      6:17
    • 9. Shaping, proofing and baking croissants

      11:13
    • 10. Preserving and Reheating croissants!

      2:42
    • 11. Final Thoughts

      0:42

Project Description

For the class project, simply roll out your "butter book" or "beurrage" as it's called in France in between parchment paper and take a picture.  Upload it to the Project Gallery and tell me when you plan on making croissants!  Making this ahead of time will encourage you to take the leap and make croissants at home.  You can freeze your butter book for future use. 

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Student Projects

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