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If you’ve experienced a croissant warm from the oven, you’ve been spoiled for life!

There is nothing like it! With this course, you’ll start a new tradition: eating warm flakey croissants fresh from the oven every single weekend in your PJs (because oui oui, you’ll have a stash in your freezer ready to bake!). No more searching for good croissants in your neighborhood. I guarantee these will be the best you’ve ever had and I’ll be guiding you every step of the way in my online croissant class.

Turn on the French Music! It's about to feel like you're in Paris!

Ready to transport yourself to France by learning how to make croissants in the comfort of your own home?

ABOUT THE CROISSANT COURSE

PROFESSIONALLY FILMED STEP-BY-STEP VIDEOS

A collection of recipes and videos that you can do on your own time. Stop, Pause, Rewind and even screen cast on your TV whenever you'd like to make croissants.

A Le Cordon Bleu Trained Chef Guiding the Way!

As an American trained in French techniques, I make pastry at home accessible.

An eBook with 20+ Sweet & Savory Recipes

Get ready for Kouign Amann, Pain au Chocolat, Pain aux Raisins, Ham & Cheese Croissants and more.

Learn at your own pace and revisit the classes at anytime

You have lifetime access to all online croissant course content and all updates.

INSIDE THE ULTIMATE CROISSANT MAKING COURSE

LEARN HOW TO MAKE CROISSANTS AT HOME!

+ SO MUCH MORE!

BUY NOW

Course Contents

The ultimate "how to" for making Croissants at home! Take a look through the lesson plan below to get an idea of what you’ll be learning.

Bienvenue! An Intro to the Croissant Course

  • A Warm Welcome
  • A Tour of the Course
  • My Advice to You
  • What You'll Find in This Course

Live Zoom Recordings

  • Simple Croissant Recipe Live Zoom Recording

Recipes, Worksheets & PDFs

  • The eBook!
  • Recommended Equipment List
  • Croissant Shopping List
  • Create Your Own Croissant Baking Adventure
  • Croissant Dough Lamination Diagrams
  • Shaping Croissants
  • Shaping Pain Au Chocolat

Troubleshooting Croissants

  • Troubleshooting: Your Common Croissant Issues Fixed!
  • General Troubleshooting Tips
  • Troubleshooting: Proofiing

Traditional Croissants & Pain au Chocolat

  • Traditional Croissants & Pain au Chocolat
  • Traditional Croissants & Pain au Chocolat Recipe
  • Introduction Video
  • Ingredients & A Brief Overview of the Steps
  • The Tools You'll Need (there's not a lot)
  • Making the Dough (Detrempe)
  • Troubleshooting: Mixer
  • The Butter Block
  • Preparing for the Folds
  • Knowing when the Butter Block is Ready + the First Fold
  • The Second Fold (Letter Fold or Simple Fold)
  • Shaping Croissants
  • Shaping Pain au Chocolat
  • Proofing (3 Methods), Baking & Final Thoughts

Simple Croissants

  • Simple Croissants
  • Simple Croissants Recipe
  • Introduction Video
  • Preparing the Yeast
  • Adding Dry Ingredients & Butter
  • Adding Wet Ingredients
  • Rolling Out The Dough
  • Making The Folds
  • Making The Shapes - Croissaints
  • Making The Shapes - Pain au Chocolat
  • Proofing & Baking!

Bi-Colored Croissants & Pain au Chocolat

  • Bi-Colored Croissants & Pain au Chocolat
  • Bi-Colored Croissants & Pain au Chocolat Recipe
  • Intro Video + Making the Dough (Detrémpe)
  • Mixing, Diving & Coloring the Détrempe
  • Wrap Up & Chill
  • Lamination (Encase the Butter Block)
  • First Fold
  • Second Fold (Letter Fold or Simple Fold)
  • Adding the Colored Dough
  • Rolling Out & Cutting the Dough
  • Shaping the Croissants & Pain au Chocolat
  • Scoring & Proofing
  • The Glaze
  • Final Thoughts

Elevating Croissants

  • Filling Croissants
  • Filling Croissants: PART 1 - Intro
  • Filling Croissasnts: PART 2 - Fillings & Tips

Other Sweet Shapes

  • Intro to Sweet Shapes
  • Fruit Almond Croissant Tart
  • Fruit Almond Croissant Tart Recipe
  • Fruit Almond Croissant Tart: PART 1 - Shaping the Dough
  • Fruit Almond Croissant Tart: PART 2 - Egg Wash, Fill & Bake!
  • Kougin Amann Intro
  • Kouign Amann Recipe
  • Kouign Amann: PART 1 - Intro & Ingredients
  • Kouign Amann: PART 2 - Folding the Dough to Create Layers
  • Kouign Amann - PART 3 - Preparing the Molds
  • Kouign Amann - PART 4 - Shaping
  • Kouign Amann - PART 5 - Baking & Removing from the Molds
  • Kouign Amann: PART 6 - Top Tips
  • Pain aux Raisins Intro
  • Pain aux Raisins Recipe
  • Pain aux Raisins: PART 1 - Intro
  • Pain aux Raisins: PART 2 - Jazzing up the Rainsins
  • Pain aux Raisins: PART 3 - Ingredients & Equipment
  • Pain aux Raisins: PART 4 - Assembly
  • Pain aux Raisins: PART 5 - The Big Reveal
  • Pain aux Raisins: PART 6 - Proofing & Baking
  • Pain Suisse/Drop Intro
  • Pain Suisse/Drop Recipe
  • Pain Suisse/Drop Video
  • Fruit Danish Croissants Intro
  • Fruit Danish Croissants Recipe
  • Fruit Danish Croissants: PART 1 - Shaping the Dough
  • Fruit Danish Croissants: PART 2 - Proof, Fill & Bake!
  • Cinnamon Twists Intro
  • Cinnamon Twists Recipe
  • Cinnamon Twists Video

Savory Croissants

  • Intro to Savory Shapes
  • Ham & Cheese Croissant Intro
  • Ham & Cheese Croissant Recipe
  • Ham & Cheese Croissant: PART 1 - Intro
  • Ham & Cheese Croissant: PART 2 - The Process
  • Ham & Cheese Croissant: PART 3 - Egg Wash, Proof & Bake!
  • Rolled Bacon, Pecan, and Maple Croissants Intro
  • Rolled Bacon, Pecan, and Maple Croissants Recipe
  • Rolled Bacon, Pecan, and Maple Croissants: PART 1 - Intro & Making the Filling
  • Rolled Bacon, Pecan, and Maple Croissants: PART 2 - Assembly
  • Rolled Bacon, Pecan, and Maple Croissants: PART 3 - Egg Wash, Proof & Bake!
  • Pizza Croissants Intro
  • Pizza Croissants Recipe
  • Pizza Croissant Video
  • Rosemary Sea Salt or “Everything But the Bagel” Twists Intro
  • Rosemary Salt or "Everything But the Bagel" Twists Recipe
  • Rosemary Salt or "Everything But the Bagel" Twists: PART 1 - Shaping the Dough
  • Rosemary Salt or "Everything But the Bagel" Twists: PART 2 - Smaller Version + Egg Wash Notes
  • Rosemary Salt or "Everything But the Bagel" Twists: PART 3 - Proof & Bake!

With Leftover Baked Croissants

  • Almost Croissants Intro
  • Almond Croissants Recipe
  • Almond Croissants: PART 1 - Intro
  • Almond Croissants: PART 2 - Ingredients & Equipment
  • Almond Croissants: PART 3 - Making the Simple Syrup & Almond Filling
  • Almond Croissants: PART 4 - Assembly & Baking
  • "Adult Pop-Tarts" Variation
  • "Adult Pop-Tarts" Recipe
  • "Adult Pop-Tarts" Variation: PART 1 - Intro & Making the Almond Cream
  • "Adult Pop-Tarts" Variation: PART 2 - Fill, Bake & Enjoy!
  • Croissant Tatin Intro
  • Croissant Tatin Recipe
  • Croissant Tatin Video
  • Crookie Recipe
  • Crookie: PART 1 - Intro
  • Crookie - PART 2 - Making the Cookie Dough
  • Crookie - PART 3 - Preparing the Croissants
  • Crookie - PART 4 - Assemble & Bake

With Leftover Croissant Dough Scraps

  • Intro to Using Your Croissant Dough Scraps
  • Cinnamon Rolls Intro
  • Cinnamon Rolls Recipe
  • Cinnamon Rolls Video
  • Monkey Bread Intro
  • Monkey Bread Recipe
  • Monkey Bread: PART 1 - Intro + Prepare the Dough
  • Monkey Bread: PART 2 - Assembly
  • Monkey Bread: PART 3 - Proof, Bake & Serve!
  • Savory Pesto Feta Trellis Intro
  • Savory Pesto Feta Trellis Recipe
  • Savory Pesto Feta Trellis: PART 1 - Rolling out the Dough + Filling
  • Savory Pesto Feta Trellis: PART 2 - Assemble & Bake!
  • Breakfast Coffee Roll Cake Intro
  • Breakfast Coffee Cake Roll Recipe
  • Breakfast Coffee Roll Cake: PART 1 - Intro & Rolling Out the Dough
  • Breakfast Coffee Roll Cake: PART 2 - Filling & Assembly
  • Breakfast Coffee Roll Cake: PART 3 - Proof, Egg Wash & Bake!

Submit Questions Here

  • Croissant Question Submission

Other Croissant Recipes

  • Fun New Croissant Recipes to Try!

Closing

  • Thanks for taking this course Video!
  • Rate this Course

*All lessons are pre-recorded with no live components so you can bake at your own pace and pause or rewatch lessons as many times as you’d like

Ready to Dive in? Let’s start baking croissants!

The Course Is Now Open!

Full Payment

$279
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Two Payments of

$150
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Three Payments of

$95
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MEET YOUR INSTRUCTOR

MOLLY WILKINSON, PASTRY CHEF AND FOUNDER OF MOLLYJWILK PASTRY

Bonjour! I’m Molly, an American pastry chef living in Versailles, France. In 2013, I left my marketing career to pursue my passion for baking, earning my Pastry Certification at Le Cordon Bleu in Paris. I worked in French patisseries, a chateau in the South of France, and a Parisian cooking school before shifting to teaching. By 2019, teaching French pastry became my full-time job, blending my American background with professional French training. I specialize in helping home bakers make patisserie-level pastries with accessible techniques and ingredients. This croissant course was born from your requests! I initially focused on classic pastries, but after years of avoiding croissants, I took on the challenge—training with a top Parisian boulanger, obsessing over every detail, and testing recipes relentlessly. Now, I’ve taught thousands of bakers how to master croissants at home. This course is the ultimate resource, giving you everything you need—without the guesswork. Let’s make some incredible croissants together! WITH LOVE & MACARONS,

Molly x

Psst...

Sneak Peek!

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Our Students

TAKE A PEEK AT SOME OF THE AMAZING CROISSANTS OUR ULTIMATE CROISSANT COURSE BAKERS HAVE MADE

It’ll be love at first bite, if..

Join Today
  • You’ve always wanted to learn how to make croissants, but keep getting intimidated by the process!
  • You’ve searched and searched and can’t find good croissants where you live. Why not make them?
  • You can’t see your life without warm, fresh from the oven croissants. On Sunday. Without having to leave your home.

Questions? We have answers!

How long do I have access to the course?
You have lifetime access to the lessons, recipes, all the course material, and any updates we make. Whoo! Everything is online which makes it super easy. This means you can come back any time you're thinking about making croissants at home.
What kind of equipment do I need to make croissants?
The equipment is minimal: a rolling pin, thermometer, chef knife, and ruler! A stand mixer really helps with making the traditional method but you don't need one for the simple method. For the traditional method, I've also had clients knead the dough by hand and have great results.
I’m super intimidated by making croissants but have always wanted to do it!
Honestly, I was too! In my area of pastry, I don't normally work with yeast and that was super intimidating for me. This put me in a unique position for teaching croissants and making this course though. Since I too had to get over the fear (even being a trained pastry chef), I understand where you're hiccups are going to be and why the process is scary. The course goes into detailed explanations which I've found when teaching is a gamechanger. Once you understand WHY you are doing something, your confidence grows. I've also included tons of tips and hacks like taking the temperature of the dough and butter block before combining them which make a huge difference.

Also, a big addition to this course is the SIMPLE version. A great way to get your hands in flour, and get a good idea of the process in a shorter, easier version.

I hope you take the leap and dive in. I'll be with you every step of the way.
I love baking, but have never made croissants. Is this course for me?
Oui! My approach is unique in that I am able to talk to beginner and more advanced bakers easily within the course. The additional tips provide lightbulb moments for bakers who have been at it for awhile, but also help to beginners.

And if you've never made croissants before - oh, welcome!! It's such a treat. When you get in the course, go to the Simple Version first then move on to the traditional method. It's a great way to get into it, easily.
How do I get feedback on my croissants?
Within the course there is a form you submit where you can include any questions, photos, and even videos for feedback from Molly and her team. Once submitted, we will email you back directly within 7 business days. You have access to this function in the course for 3 months from purchase. It's a great way to ask any questions you have or to simple get a supporting hand as you go through the process.
Are you able to provide substitutions for ingredients?
For all of my other courses, normally, yes, but for this course it would be really difficult. The croissant recipe follows the traditional format with bread flour, European style butter, yeast, water, granulated sugar and milk. Unfortunately this recipe will not work with gluten-free flour or vegan butter. Sorry! And I would not want to promise that it would and have you not get incredible results. Please reach out and I'm happy to help direct you to other classes. I have lots of GF and Dairy-free clients.
I have a question about the course that wasn’t answered here.
Not a problem! We're happy to answer any questions you have. Shoot me and my team an email at contact@mollyjwilk.com.

What My Students Are Saying

“Your croissant recipe is AMAZING!!! I’ve tried a couple others with disappointing results. Your course was so helpful and detailed! It really set me up for success! Looking forward to baking more of your delicious recipes!"

Allie D.

What My Students Are Saying

“The Ultimate Croissant course was all I had hoped for and more. Molly takes you on a journey and at the end you will have made a very impressive laminated dough, croissant, danish, or savory bite. There are an endless number of things you can with this dough. You will surely impress anyone who has the pleasure of being a taste tester. One of the best classes I have ever taken."

Lisa H.

What My Students Are Saying

“If you have wanted to learn how to make croissants, this is the course for you. Molly explains each step along the way as well why to do it a certain way. There are written instructions, drawings, and videos to help you be successful at every step. Molly takes making croissants to a whole new level with a quick method and a traditional method, what to do with extra scraps, and why to use certain products. Plus Molly is engaging, funny, and a joy to learn from."

Wendy H.

What My Students Are Saying

“i love this course so much. Molly makes what seems impossible, achievable. She gives such great tips and techniques on how to make croissants in a home kitchen. If you thought you could not make croissants, this course will change your mind."

Kathy W.

What My Students Are Saying

“To me, baking croissants always seemed out of reach, something I would just have to leave to the professionals. Thanks to Molly's recipes and videos, I made croissants that always most made me cry because they were so authentically good. I always look for that "stretch" on the inside, as well as the buttery flaky outside. And I achieved both! Thanks, Molly, for all of the work you put into this and for sharing it with the world"

Lori V.

Start learning how to make croissants today!

Full Payment

$279
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$150
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$95
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