How to Make CROISSANTS Like a Pastry Chef

Vincenzo’s Plate

Croissants are decadent crescents of flakey, crispy, chewy goodness and in many ways, a work of art. They can be enjoyed savoury or sweet and are made with the most divine French pastry which is so thin and delicate, creating pillows of heaven when made just right! Time, patience and good technique really are key so I’ve asked for some help from professional Pastry Chef Daria Nechiporenko and in this episode of my baking series, she provides a step by step guide to mastering what can be an intimidating process…but it’s sooo worth it when the first bite of your croissant will take you so pastry heaven!

1L/0.26Gal Whole milk
1.3kg/2.86lb/6.45 cups Whole grain flour
700g/1.5lbs/2.87oz plain flour
300g/.66lbs/10.6oz caster sugar
300g/.66lbs/10.6oz cold unsalted butter (cut into cubes)
50g/1.7oz dry yeast
50g/1.7oz salt
Professional bakers lamination buttersheet (unsalted)
Egg wash


Lg mixing bowl
Kitchen bench/Large wooden board
Baking Tray
Cling/Glad Wrap
Fine painters brush
Rolling pin
Pastry sheeter machine
Pastry/Pasta cutter OR Sharp Knife


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