Make Artisan Butter Croissants! | Marceau Dauboin | Skillshare

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

10 Lessons (21m)
    • 1. Welcome!

      1:31
    • 2. Sourdough Croissant Recipe Introduction

      1:46
    • 3. Dough Mix

      1:58
    • 4. Stretch & Folds

      1:00
    • 5. Initial Dough Shaping

      2:25
    • 6. Butter Beurage

      2:31
    • 7. Butter Layers - Dough Folds

      4:36
    • 8. Dough Shaping & Proofing

      3:38
    • 9. Bake Your Croissants!

      1:06
    • 10. Croissant Recipe Conclusion

      0:58
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About This Class

In this class you will learn the methods & techniques to make your very own Artisan Croissants using your own Sourdough Starter! This class will also introduce you to some of the more Advanced Pastry & Baking techniques which we will explore using simple yet informative instructions!

In this class, we will be going over various pastry techniques such as Beurage CreationCroissant Dough Shaping & Heated Proofing, all of these will help you achieve Sourdough Croissant Mastery!

Included in this class is also a free PDF guide containing all recipe Ingredients & Instructions for quick and easy reference.

All baking temperatures & measurements are provided in both Metric & Imperial units for complete ease of use.

Be sure to have your Sourdough Starter Ready because there is no better way to begin making Artisan Sourdough Croissants than with this class!

Meet Your Teacher

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Marceau Dauboin

Artisan Baker/Owner at The Yeastie Bois

Teacher

Hi there, I'm Marceau! I am a half French, half South African 20 year old based in Cape Town, South Africa. I have been baking as a hobby from my teens up until 2019 when I opened my own Artisan Home Bakery called The Yeastie Bois.

Since then I have written 3 Cookbooks and have published many classes on how to bake some of my favourite Breads, Pastries & Desserts!

Doing this has allowed me to share my love of baking on a level that I could never have imagined possible and I am so incredibly humbled & thankful for that.

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Transcripts

1. Welcome!: welcome to the Saudi mastery class are making your very own golden crescents. My name is Masuda one and I have been baking sourdough bread and pastries from the age of 16. Up until last year, when I opened my very own autism home bakery called the East Boys. Chris since used to appear extremely daunting to me. But in truth, they don't actually have to be. That is why I have developed the following nine lessons, which are dedicated to teaching you the simplest and most effective methods to make foolproof autism. Saudi Chris Sants from your own home With that said, I would recommend that you have a little bit of baking experience for this recipe, as absolute beginners may feel overwhelmed with how delicate this pastry can be. But for those up for the challenge, this is one of the most rewarding pastries to make. It is worth noting that this recipe will not create sour tasting Chris aunts. Instead, the natural yeast will develop this incredible deep flavor in your dough that is absolutely delicious. So with this in mind, you will be needing a powerful sourdough starter, which is why I've also created a dedicated Souders started class, which only uses two ingredients but produces unparalleled baking results. You can find this class and others on my skill share profile. And of course, if you want to keep up to date with all of my classes and recipes, be sure to click the follow button above. But with that said, if you're dying to make your very own golden crescents, I shall see you in the following lesson. 2. Sourdough Croissant Recipe Introduction: Welcome to the introductory lecture on the most famous pastries in the world, but with a slight twist. The Sauder Chris Salt. For this recipe, which makes six medium Chris Sants, you will need 250 grams, or £0.55 off cake wheat flour. 140 grams, or £0.31 of water, 20 grams or 0.0 £44 of unsalted butter and five grams, or 0.0 £11 of salt. Optionally. You will need 24 grams, 0.0 £53 of sugar if you like Chris Sands to be sweetened, and finally, you will need 86 grams or £0.19 off. Dry, mature sourdough starter. Remember to prepare your starter the night before, but do make note that this recipe calls for a special dry sourdough starter similar to that off the beget. Create the starter in a separate container with 23 grams, or £0.5 off your mature starter. 43 grams, or 0.0 £95 off cake wheat flour and finally, 20 grams, or 0.0 £44 of water. Mix that for a few minutes using your fingers and then cover it for tomorrow. Do also note that you'll need baking or parchment paper to complete some of the following lectures. So do try to have some available for previous recipes. It has been perfectly OK to swap out cake wheat with bread flour, But for Chris aunts, you do need a fine of flour, such as cake we'd to produce the best results. I will be guiding you around all of the usual pitfalls in the section. So in truth, you shouldn't have any issues. Simply enjoy the journey to making your very own sour christens. With That said, I hope that you have enjoyed this lecture and I shall see you in the next one. 3. Dough Mix: Welcome to the lecture on the initial and only don't mix. Begin by taking out a large bowl and then perhaps grab yourself a cup of tea. Once quenched, place your ball on a scale and add 250 grams or 0.55 pounds of cake wheat flour. It is essential that you're precise with the measurements of this recipe as we are working with very low amounts of ingredients. So do remove any excess if you go over the required measurements from there at a 140 grams or 0.31 pounds of water. And then take out a small separate bowl to measure out your butter. In this bowl, cut and add 20 grams or 0.044 pounds of unsalted butter. Gently Malthus into your bowl by placing it in your microwave for 20 seconds and then mixing it into a liquid. You are welcome to use any other heating method, but do make sure that your button does not boil. When that is done, added to your main mixing bowl. And then shake in five grams or 0.011 pounds of salt. At this point, you may also add the optional 24 grams or 0.053 pounds of sugar, if you'd like. Finally, take out your solder container and add the 86 grams or 0.19 pounds of dry mature sourdough starter that you prepared the night before. You may now begin mixing all of your ingredients together by hand until fully incorporated. Once that is done, you may slap your door down on your work surface for a minute or two to help kickstart the gluten development process. When completed, placer croissant DO back into a bowl, covering it with a damp cloth and letting it rest for 15 minutes. I hope that you have enjoyed this lecture and I shall see you in the next one. 4. Stretch & Folds: Welcome to the lecture on stretch unfolds. As you may already know, we are going to be developing some of the gluten and Aldo by using this technique. So take your dog out of its ball and then grab one of the sides before stretching it as far as possible without tearing and then folded over itself. Repeat this all around the dough. Once that is done, flip your door over and we can shaping it into a tight bool using your hands to gently stretch the sides of the dough under itself from their place it back in your bowl, and then covered backup with a damp cloth to rest for 15 minutes. When those 15 minutes, I'll repeat the exact same stretching for process one final time. All around your dough ball. When that is done, place it back in your bowl, cover with a damp cloth and then place it in the fridge dressed for 30 minutes. With that said, thank you very much for your time and I shall see you in the following lecture. 5. Initial Dough Shaping: Welcome to the lecture on DOE preparation. We will be using baking paper, also known as parchment paper in this lecture. So do make sure you have some available to you. We are going to be shaping our croissant dough into a 17 by 17 centimeter square, which is approximately 6.7 by 6.7 inches. So to begin, placeholder onto your parchment paper and then acquire a ruler or tape measure. From their measure out 50 centimeters or 20 inches of parchment paper and cut it from your role. The extra length will make it much easier for you to work your dough into a square shape. When that is done, fall two sides or your parchment paper over your dose so that when measured from above, it is 17 centimeters or 6.7 inches long. Then repeat the folding process with the other two remaining sides, making sure at his also 17 centimeters or 6.7 inches wide. Once you have your square parchment container, flip it over and gently flatten your dough with your hand. We are now going to be using a rolling pin to push our dough into our parchment paper. So Jenny, begin by flattening the center with the open. Try not to apply too much pressure, but if your parchment paper does tear, that is perfectly alright. Simply unwrap your dough and cut yourself a new piece of parchment before repeating this process from their begin pushing the dough into the corners of your parchment paper, making sure all angles are completely filled. And when that is done, usual pen to flatten the surface of your dough so that it is even and smooth. If everything goes right, you wrap DO should look something like this. A perfect square. Something to note is that you should never leave your dough in parchment paper for too long unless you're completely sure of its quality. In the past, I have had parchment disintegrate into my diet while resting overnight, making it impossible to remove and forcing me to completely restart from scratch. So with that said, I would suggest re wrapping your dough in plastic wrap. Or as I do, lightly flower a small plate before placing your dough and covering it with a damp cloth. With either method you choose, make sure that there aren't any holes where air could pass through and then place it in your fridge to ferment overnight for a maximum of 21 hours. I hope that you have enjoyed this lecture and I shall see you tomorrow for the next one. 6. Butter Beurage: Good morning and welcome to the lecture where we will be going over how to make a barrage. A barrage is simply a fancy French word for a block of butter used in pastry. Here, we will be using this block to create thin layers of butter throughout our dough as this will give out croissants, their signature light texture and leakiness. Similarly to our dough, we will also be using parchment paper to press and shape our butter into a square. This time it will be much smaller, however, at only ten centimeters or four inches per side. To begin, measure and cut 25 centimeters or ten inches of parchment paper. From there, take out a block of unsalted butter and cut off a 125 grams or 0.28 pounds. I place the small frame of my scale in case my button maltreated. But it turned out it wasn't actually all that necessary. Once that has been measured, take it off your scale and begin cutting your button so that it roughly forms a square. It doesn't have to be extremely precise as we will be pressing and shaping it into our parchment paper in the upcoming minutes. Now with that said, begin by placing your butter on your partial paper if you haven't already. And then tightly folder one side over the center. Repeat that with an adjacent side to form a 90-degree angle. Using your ruler fold birth remaining sides of your parchment paper over your barrage so that it is ten centimeters or four inches long on either side, when measured from the top. At this point your parchment should be shaped into a square. Flip your barrage over, fault side down, and then take out your rolling pin. Begin by pressing down on your butter and gently flattening it in your parchment. You may also roll the corners in order to better spread the butter into the angles. Keep gently rolling until you're left with a smooth and even butter barrage. Similarly to the dough, you do not want to let you barraged sit impartial paper for too long. So remove it before placing it on a small plate and lending at firm up for ten minutes in your fridge. Ideally, when layering your barrage into your dough, you want your butter to be soft enough that it can easily spread, but conversely, firm enough that it does not melt into your dough. So a quick rest in the fridge should help harden it just a bit. With that said, thank you very much for your time and I shall see you in the following lecture. 7. Butter Layers - Dough Folds: Welcome to the lecture on DOE and button folds. In this lecture, we will be covering how to create thin butter layers in your dough using your barrage. Once your button has firmed up in the fridge for ten minutes, take it out and let it sit at room temperature while you prepare your dough. You may notice that I have to barrages here, but this is because I'm preparing to batches of croissants. From there. Also take your data out of your fridge and then lightly flower your work surface placeholder in the center, and then take out your rolling pin. Now begin jelly rolling all four corners of your dough to slightly extend them. When that is done, take a barrage block, flip it into a diamond like this, and then place it at the center of your dough. You may now take the corner of your dough and tightly folded over the center of your butter. Repeat this with all remaining sides of your dough. And then gently pinched the seams closed so that there aren't any holes. Once that is done, flip your door over so that the faults of facing your work surface. And then use your pin to lightly tap Bordeaux down to help your butter spread into the corners of its DO casing. Let that rest for approximately five minutes to let Schroeder warm up just a little. At room temperature. You don't want it to be too cold or your budget may not evenly spread. And instead form chunks were enrolled in that time flower the surface in front of your dough. This will prevent it from sticking or pulling when being rolled out. Feel free to grab yourself a cup of tea and then take out your rolling pin to begin flattening your dough into a 45 centimeter or 18 inch long rectangle. When using your pen to roll the dough, you want to go in only one direction at a time across the entire surface of your croissant. Do this is to prevent valleys from forming, which will create subpar butter layers. Ideally, you want an even spreading of Button across. Do SO, DO remember to not roll in multiple directions at the same time. Also note that if the sides sought to spread out unevenly, simply use your hands to Jenny shaped and back into straight lines. Continue rolling your dough until it reaches 45 centimeters or 18 inches. And then take the side closest to you and folded over to about three quarters of the height of the dough. Flattened the fall down and from there, folder remaining side so that both ends meet together at the three-quarter mark. Scrape off any excess flour, and then refold the side of the DOE closest to you, all the way to the end of the dough. Softly flatten the top with your hand and straighten out any sides that protrude out. From their Remember to Jenny, scrape off any excess flowers sitting on your dough and then wrap it in plastic wrap or place it back on a small plate covered with a damp cloth. Make sure there aren't any holes that can pass through your cover and then place it in your fridge to rest for one hour. Once that one hour rest is complete, take your door out of the fridge and let it sit at room temperature for five minutes. In that time, lightly reflow your work surface if you had cleaned it and then place your dough at the center with the multiple fold layers facing the front. This is the direction you want to roll in. When rested, Take out your levitating rolling pin, and then begin flattening your dough into a narrower 45 centimeter or 18 inch rectangle. The same principles apply from the first row, going in only one direction at a time across the entire surface of the HDR. Once your dough is 45 centimeters or 18 inches long, straighten out the sides, and then follow the side of the DOE closest to you over to about the 2 third mark of your dough. Brush off any excess flour, and then this time immediately fold the remaining DO over the initial fold like this. Again, remove any additional flour. And then Jenny tapped down on your dough to help the layers stick together. Once that is done, re-wrap your door in plastic wrap or place a bath on your plate and then covered with a damp cloth? I said covered with a damp cloth and then place it back in your fridge for one final hour. With that said, I hope that you have enjoyed this lecture and I shall see you in the next one. 8. Dough Shaping & Proofing: Welcome to the lecture on diet preparation, where we will be cutting and shaping our pastry into croissants. To begin, take out a large baking tray and then cover the length of its surface with parchment or baking paper. This will prevent your croissants from sticking to your tray When baking. From their reflow your work surface if necessary. And then place shudder at its center, making sure that the visible layers of your dough or facing the front, lightly flower your rolling pin. And this time begin running sideways using the same principles as before. Going from right to left and left to right across the entire surface of the DOE, but only once at a time. Continue rolling your toe and adjusting and sides until it reaches 30 centimeters or 12 inches wide. The length and thickness of the dough isn't too important. As long as you reached that width. Once that is done, Take out a long sharp knife and with the help of your ruler, makes small marks along the base of your dough at every ten centimeters or four inches. Then on the other side of the DOE, make the same cuts that between every two of your original mocks. These will make it much easier for you to precisely cut your croissant triangles. You may now use your knife to cut the straight lines between each alternating mark on your dough. When cutting, you want to be as smooth and straight as possible to produce the best results for your layers. Once cut, you should now be left with five medium-sized triangles and two smaller ones. When that is done, place your baking tray covered in parchment next year croissants, and then remove both smaller DO triangles. You want to cut the exterior side of both pieces so that the layers are exposed, which will help them puff up while being baked. From there you may take one of your other triangles and gently extend the bottom tip and then plays it back on your work surface and begin tightly running your dough from the wider side all the way to the tip. Press the end down slightly into the dough, and then place it on your baking tray with the tip as the base. Continue rolling all of your remaining croissants and evenly spaced them on your tray. Feel free to also 12 the remaining DO scraps and putting them in between your croissants. You may now whisking egg to create an egg wash. Then begin to evenly apply a Curtin across your croissants using a brush. You want to be relatively generous in brushing your croissants, but don't apply any directly to the side of your layers as this may disturb the rise and flaking as potential of your croissants. Once all your croissants had been coated, place or tray in a 25 degrees Celsius or 77 degrees Fahrenheit environment for two hours. This electric croissants proof and rise. You may use a dedicated proofing box for this, but if you do not have one, you may simply place your tray at the bottom of your oven with the light on. Be careful, however, as butter begins to melt at around 30 degrees Celsius, 86 degrees Fahrenheit. So maybe check on it after ten minutes or so. If it is starting to melt, take your tray out of the oven and let it cool off for a few minutes. Just do not lead to croissants be uncovered for any extended period of time unless it is within your oven or it may dry out. With that said, I hope that you have enjoyed this lecture and I shall see you in the next one. 9. Bake Your Croissants!: Welcome to the penultimate lecture in this section, where we shall be baking are croissants. Once your croissants have proved for two hours, take them out of your oven and then set its temperature to 230 degrees Celsius or 446 degrees Fahrenheit. While that is preheating for 20 minutes, very, very gently reapply a coating of egg wash to all of your croissants. Once that is done, take another baking tray and place it over your croissants to prevent them from drying out. If you don't have one large enough, however, that is perfectly okay. Simply make sure that they are in an environment away from wind or moving air. Once your oven as preheated, place your croissants into a hierarchy in your oven and bake at 230 degrees Celsius or 446 degrees Fahrenheit for 15 to 20 minutes. You want to be sure that your oven is properly pre-written and your croissants placed in a hierarchy so that your butter gets immediately seized into your dough instead of Malmsteen. On that note, thank you very much for your time and I shall see you in the following lecture. 10. Croissant Recipe Conclusion: Welcome and congratulations on completing your very first batch of sourdough croissants. Once the bake time is complete and nucleosides are a crispy golden brown. Remove them from your oven. I know that the smile has likely already been killing you, but please do wait for your croissants to cool down and drip for a few minutes on a metal rack. Honestly, there isn't much more to be said about croissants that hasn't already. They're incredibly crispy with a fluffy interior and so delicious when paired with a homemade jam or even as a goal may sandwich. Even though this is a challenging recipe, the smell alone of a baking croissant just makes me want to create a new batch almost immediately. With that said, do you remember that this recipe is also available in PDF form as an additional resource below. This is the last recipe in this course, but I do hope you'll join me for the final lecture to come. Thank you very much for your time, and I shall see you in the next one.