COURSES

Croissant-making courses

For several years in a row, I have been organizing croissant-making courses for small groups.

During the course, I provide all the necessary theoretical knowledge about the impact of each ingredient on the pastry, as well as the application of various tools.

The courses are interactive and encourage questions. Additionally, each participant is offered unlimited consultation time after the session.

THE COURSE covers:

• The subtleties of making laminated dough

• Croissant production using the bicolor technique, incorporating two different colors

• Preparation of the various sweet and savory croissant fillings

• Baking up to 20 different pastry shapes using the same laminated dough

Other important aspects covered:

• The proper handling and storage of dough

• Techniques for achieving the perfect lamination and flaky texture

• The role of temperature and timing in the production process

• Troubleshooting of the common issues during croissant preparation

• The art of shaping and finishing croissants for optimal presentation