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Exploring the Essential Features of “Colette Christian – Classic Croissants, Modern Techniques”
Classic Croissants, Modern Techniques
Join executive pastry chef Colette Christian and learn to make four mouth-watering croissant recipes, from the traditional to savory to sweet almond-filled pastries
LESSON
01:Making the Dough
Croissants are made up of layers of dough alternating with layers of butter. Get started as Colette shares the secrets to creating the perfect butter block to fold into your dough for tender and delicious results.
23 min
02:Rolling & Folding
Learn about book folds and trifolds as well as how the process of rolling and folding creates those signature croissant layers. The temperature of the dough is important at this stage, as is using a hefty rolling pin!
19 min
03:The Classic Croissant
Colette shows you how to roll, cut and shape your dough to create the classic croissant look. Also, learn about proofing dough, egg-washing your croissants before baking and achieving a mouth-watering golden brown color.
26 min
04:Almond Croissants
Almond croissants look the same as the classic version, but inside they have a sweet, nutty filling. See how to make the filling for this eye-catching treat in two ways: one using almond paste and the other with almond meal.
18 min
05:Pain au Chocolat & Ham & Cheese
Some croissants are made from squares of dough, rather than triangles. Colette wraps things up with two square croissants: pain au chocolat (literally chocolate bread) using chocolate batons, and ham and cheese made with Gruyère and finished with dough “belts.”
19 min
06:How to Fold and Roll Croissant Dough
If you don’t have an electric mixer, you can just mix your croissant dough the traditional way!
5 min
DETAILS
Overview
Imagine sinking your teeth into a flaky and buttery croissant, fresh from your own oven! Join executive pastry chef Colette Christian and learn to make four mouth-watering recipes, from the traditional to savory to sweet almond-filled pastries. Crafting perfect croissants at home might seem intimidating, but Colette breaks it down for bakers of all levels.
About
Colette Christian
Colette Christian is a graduate of the New England Culinary Institute. In 2004 she began teaching at Le Cordon Bleu in Pasadena, California, and now offers classes throughout the U.S. She has extensive training in baking and pastry and is a certified executive pastry chef as well as a certified executive chef through the American Culinary Federation.
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