Croissants used to scare me... the yeast!!! what if I break the butter! how firmly do I roll! I procrastinated for about a year before I learned how to make them. And learn I did... more than 20 different batches over the course of 3 weeks for a condensed fast mastering of these flaky mounds of amazingness.
I had my mom ship me flour and yeast from the US so I could 100% tell my American clients that this is EXACTLY what you should use. Because the flour... AND the yeast... oh yes... AND the kind of butter makes a big difference in your results. I experimented with flours in France too (bien sur) so that all of my clients know what is best to use no matter their location.
I also tested out different proofing methods, and the easiest way to explain dimensions and the butter block.
In typical Molly-style, in this video, you'll see a step-by-step version of making gorgeous croissants and pain au chocolat at home. We'll go over making the dough and the butter block, how to laminate (fold), shaping croissants and pain au chocolat, proofing methods, and baking.
I'll put you at ease and help your confidence soar as I break down exactly what you need to do.
I cannot wait to see your results from this fabulous pre-recorded class coming April 1st.
Happy Baking!
Molly
**Psst - don't forget, if you're signed up with a membership to the Online Pastry School, you get this course free!