Course Curriculum
- 2 sections
- 10 lectures
- 38 minutes total length
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Introduction00:02:00
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Two Recipes00:04:00
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The Croissants Ingredients00:01:00
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The Poolish00:02:00
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The Dough Mixing00:03:00
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The Butter Lamination and Foldings00:13:00
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Cut, Shaping and Proofing00:09:00
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Baking and final result00:03:00
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Closing video00:01:00
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