Critical success factors for making amazing croissants and understanding laminated dough.
IN this video I have brought together some excellent demonstrations for making croissants and pastry and laminated dough in general. Croissants and laminated dough in general is up there in the pinnacle of bakery products and often difficult to fully explain in one video. The objective here was to "fill in the gaps" and provide a rounded knowledge base for viewers interested in keying in on critical success factors for croissants, pastry and pretty much all laminated dough products you can make from mastering this process.

Here you will find important tips, temperature ranges and other critical processing recommendations for making the best croissants as well as aid you on your journey into pastry.

Note: As with "everything baking" everyone has their own ideas on producing particular products. Many have their own take on the science involved in producing them as well process. I am here to tell you that croissants and pastry is about attention to detail and close monitoring of temperatures.

Enjoy
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Contact
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Time Stamps
00:00 Croissant Intro
00:30 Product Variations
01:20 What is Pastry
01:40 Dough Recipe
02:53 Baking Plan Options
04:08 The Butter Block
05:28 The Dough
06:05 About the Butter
06:36 First Fold
07:40 Fold Types
08:10 2 Last Folds
09:00 Final Roll Out
09:30 Croissant Sizes
10:27 Symmetry
11:10 Critical Success factors
12:50 How Many Folds Best?
13:33 Minimize Fails
15:27 Great Demo

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#croissant
#pastry
#baklava
#pastrychefs

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Great Demos Worth the Watch
Claire Saffitz - Croissants
https://nyti.ms/2RrNUnL

Scott Megee - Lamination Secrets
   • Lamination: The Secret to Croissant L...