Course Curriculum
- 2 sections
- 10 lectures
- 00:00:00 total length
-
Introduction
00:02:00 -
Two Recipes
00:04:00 -
The Croissants Ingredients
00:01:00 -
The Poolish
00:02:00 -
The Dough Mixing
00:03:00 -
The Butter Lamination and Foldings
00:13:00 -
Cut, Shaping and Proofing
00:09:00 -
Baking and final result
00:03:00 -
Closing video
00:01:00
-
Order Your Certificate
00:00:00