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Straight croissant and curved croissant
Traditional butter croissants, shaped in two ways: straight and curved, beautifully golden, with a crisp exterior and a well-aerated crumb.
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Lamination: 1 double turn and 1 single turn
Techniques covered
- Making a surfine
- Laminate the dough
- Using a dough sheeter
- Roll the dough with a sheeter
- Rolling out puff pastry
- Making a double fold
- Making a single fold
- Degassing a dough
- Encasing butter into a dough
- Shaping butter prior to the layering process
- Shape a dough prior to the layering process
- Flour a work surface
- Cutting puff pastry
- Cut out croissants
- Use a pastry bicycle
- Shaping Viennese pastries
- Shape a straight croissant
- Shape a curved croissant
- Final proof & dough rising
- Preparing a shiny egg wash
- Apply egg wash with a spray gun
- Baking a Viennese pastry
- Cooling on a wire rack
- Understand the differences in baking between a deck oven and a convection oven
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