Bake Along Croissant Workshop Videos
Day 1: Making The Dough
Day 2: Making the Envelope and Laminating the Dough
Day 3: Rolling, Cutting, Proofing, and Baking
What you’ll need:
We recommend that you watch each live session completely before you begin that day’s process.
It’s best to work with the best ingredients. The good news is there are only a few of them. Here are some resources for you:
- French Type 55 flour or King Arthur French Style flour. The recipe calls for 500 grams (roughly 3 cups) – you’ll want to buy enough to make several batches.
- High-fat “European-style” or Vermont (preferably 83 to 84 percent butterfat) unsalted butter (many grocery stores carry Plugra is the brand I use. The recipe calls for a total of 320 grams (roughly 3/4 pound) – you’ll want to buy enough to make several batches. Here are some other highly recommended and expensive brands. Here’s a great article on butter if you’d like to know more.
- Instant Dry Yeast (11 grams) – buy a fresh jar or bag to have on hand – store in your refrigerator door.
The other ingredients are granulated sugar, whole milk, Kosher salt, an egg, and water.
- Stand Mixer with a dough hook (you can mix by hand if you don’t have one).
- An accurate Kitchen Scale that weighs in grams
- Digital thermometer
- Rolling Pin (I use a straight pin and a French-style)
- Bench Knife
- A large work surface – marble or granite is perfect – but any smooth surface will work.
- A Pizza Cutter or a Long-Sharp Knife.
- A large and small pastry brush
- 3 baking sheets
- parchment paper