Croissant Taste of Paris

Quality Butter!

If your butter is of the highest quality you can possibly find, then the croissants are half-done. That’s the secret every great baker is hiding from you. And speaking of secrets, here are some of the others you will find inside this PREMIUM Croissant Recipe That Earned a Breakfast Award in Paris:

A full, in-depth video tutorial.
A written step-by-step recipe that will guide you through every detail of making croissants.
The ingenious way of creating a butter slab at home.
How long to knead the croissant dough for perfect elasticity and gluten development.
How to calculate the temperature of the dough only highly trained professionals talk about. Just this one trick will help to avoid a speedy fermentation process that could kill your dough.
The Golden Egg-Wash recipe that will make your croissants look like they’re covered with golden leaves.
When to take out the butter from the fridge before starting to knead the dough. Get this wrong, and your dough is definitely going to break.
A special technique of folding in the butter, so it doesn’t ooze out the sides.
What is a Tour Double, Tour Simple, and how will they affect the flakiness of your croissant!
The exact measurements of how long you should roll out your dough so the croissants rise perfectly, evenly and develop lots of air-pockets inside.
You will also find out the Bruno Albouze way of rolling the croissants
How many times to brush them with our Golden Egg-Wash for the perfect color… and when to do it so you avoid deflating them.
What is the best time to eat your freshly baked croissants and get that authentic French-Boulangerie taste?
A special Q&A where I answer some of the burning questions my fans wanted answered. A quick heads up, this part’s in French.
Plus, a lot more.