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Croissants & Beyond
Class Prep
Welcome! (2:09)
Recipes & Ingredients (5:26)
Tools You Might Need (4:42)
Lamination Concepts & Tips for Success (10:31)
Kouign Amann
Mixing the Dough (4:37)
Making the Butter Block (5:56)
Lamination Step 1 – Enclosure (5:44)
Lamination Step 2 – Two Single Turns (+ Pan Prep) (10:00)
Lamination Step 3 – Single Turn with Sugar (+ Final Extension) (5:08)
Cutting, Shaping & Proofing (4:25)
Baking (2:19)
Assessment (2:52)
Classic Croissants
Mixing the Dough (4:42)
Making the Butter Block (5:49)
Lamination Step 1 – Enclosure (5:30)
Lamination Step 2 – Double Turn (4:59)
Lamination Step 3 – Single Turn (4:12)
Final Extension, Cutting & Shaping (8:57)
Proofing (2:28)
Baking (3:08)
Assessment (2:28)
Laminated Brioche Danish
Mixing the Dough (3:57)
Making the Butter Block (7:23)
Lamination Step 1 – Enclosure (7:38)
Lamination Step 2 – Two Single Turns (+ Final Extension) (13:14)
Cutting & Shaping (3:16)
Proofing + Topping Prep (7:37)
Baking (3:31)
Finishing (3:51)
Assessment (1:33)
Class Conclusion
Farewell! (1:00)
Bonus Content
Chocolate Croissants (10:08)
Final Extension, Cutting & Shaping
Complete and Continue
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