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!
All the typical things you'd expect, like an expertly filmed how-to with close ups on textures, lots of tips and information, plus everything listed here!
A detailed recipe you can download and print to make notes.
UNLIMITED ACCESS for 1 YEAR - Watch as many times as you want!
Specific flour, yeast, and butter recommendations for the best results.
BONUS worksheet so you can map out the steps the best way to eat fresh warm croissants when you want!
BONUS worksheet with Lamination & Shaping Diagrams
BONUS recipe for Epic Cinnamon Rolls made from croissant scraps
Download the Recipe and Bonus Worksheets Here
Introduction
Ingredients & A Brief Overview of the Steps
The Tools You'll Need (there's not a lot)
Making the Dough (Detrempe)
The Butter Block
Preparing for the Folds
Knowing when the Butter Block is Ready + the 1st Fold
The 2nd Fold (Letter Fold or Simple Fold)
Shaping Croissants
Shaping Pain au Chocolat
Proofing (3 Methods), Baking, & Final Thoughts
BONUS: Troubleshooting
BONUS: Cinnamon Rolls with Croissant Dough Scraps
I'm in the midst of making my first batch ever of croissants right now! The videos are so methodical and engaging. Being able to start and stop along the w...
Read MoreI'm in the midst of making my first batch ever of croissants right now! The videos are so methodical and engaging. Being able to start and stop along the way to take notes, go try out a technique, or go back to review something is so helpful. It brings the recipe on paper to life and makes what seemed overwhelming immediately accessible. I didn't expect making croissants to be so straightforward but should have known it would be. Because one of Molly's many gifts is how confidence inspiring she is while you're learning something entirely new.
Read LessIt is wonderful to bake along with Molly’s croissant course and be able to stop and rewatch sections over again when needed. My very first attempt was so suc...
Read MoreIt is wonderful to bake along with Molly’s croissant course and be able to stop and rewatch sections over again when needed. My very first attempt was so successful - I never dreamed making fresh croissants would be something I could do. Molly has taken the guesswork out of ingredients and timing - trust her guidance and be amazed at your results.
Read LessThis Croissant class is truly a triumph. A+ !! I have been baking with Molly for over a year. She is knowledgeable, fun and most of all she really cares...
Read MoreThis Croissant class is truly a triumph. A+ !! I have been baking with Molly for over a year. She is knowledgeable, fun and most of all she really cares about her followers being successful. She provides unbelievable personal interaction through emails and messaging. It is obvious she spent hours preparing for this class . She is not only providing personal instruction but printable materials to supplement the learning. I would have never thought of making croissants and pain au Chocolat until now. Thanks Molly !
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