I SEE LOTS OF BUTTER IN YOUR FUTURE!

Croissants used to scare me… the yeast!!! what if I break the butter! how firmly do I roll! I procrastinated for about a year before I learned how to make them. And learn I did… more than 20 different batches over the course of 3 weeks for a condensed fast mastering of these flaky mounds of amazingness.

I had my mom ship me flour and yeast from the US so I could 100% tell my American clients that this is EXACTLY what you should use. Because the flour… AND the yeast… oh yes… AND the kind of butter makes a big difference in your results. I experimented with flours in France too (bien sur) so that all of my clients know what is best to use no matter their location.

I also tested out different proofing methods, and the easiest way to explain dimensions and the butter block.

THIS COURSE INCLUDES:

All the typical things you’d expect, like an expertly filmed how-to with close ups on textures, lots of tips and information, plus everything listed here!

  • A detailed recipe you can download and print to make notes.
  • UNLIMITED ACCESS for 1 YEAR - Watch as many times as you want!
  • Specific flour, yeast, and butter recommendations for the best results.
  • BONUS worksheet so you can map out the steps the best way to eat fresh warm croissants when you want!
  • BONUS worksheet with Lamination & Shaping Diagrams
  • BONUS recipe for Epic Cinnamon Rolls made from croissant scraps

BUY THE COURSE

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$95

ONE OFF PAYMENT

SUBSCRIBE & SAVE

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$29

PER MONTH

SUBSCRIPTION BENEFITS

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KIND WORDS

WHAT THEY’RE SAYING

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This is a test

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– KATHERINE, ONLINE PASTRY SCHOOL
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