Croissant knots

Croissant knots

Cyrille Van Der Stuyft
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Expert
Recipe Time Icon
1h15
7
Videos
The perfect croissant dough, ideal for making classic croissants or, as the Chef did, a dough that can be nicely shaped into a bow
Croissant knots
Completion time
Preparation
1h15
Baking
12m
Resting
3h50
Techniques taught
  • Forming a glutinous network
  • Dough proofing
  • Kneading croissant dough with a mixer
  • Flour a work surface
  • Shaping butter prior to the layering process
  • Shape a dough prior to the layering process
  • Flour a work surface
  • Encasing butter into a dough
  • Making puff pastry
  • Giving a double fold
  • Giving a single fold
  • Flour a work surface
  • Final proof & dough rising
  • Shaping Viennese pastries
  • Assembling a Viennese pastry
  • Rolling out puff pastry
  • Making a neutral syrup
  • Baking a viennoiserie in a mold
  • Putting a finishing touch on a viennoiserie
  • Coating with syrup
  • Decorating with confectioner's sugar
  • Putting a finishing touch on a viennoiserie
Discover the first step of this course for free

Step 1 : Kneading & proofing

Cyrille Van Der Stuyft
Cyrille Van Der Stuyft
Best Craftsman of France (MOF), Bakery | World-class educator
Best Craftsman of France (MOF), Bakery | World-class educator

Step 2 : Squaring the butter & the dough

Step 3 : Tourage

Step 4 : Cutting, shaping, final proof

Step 5 : Decoration syrup

Step 6 : Baking & finish

Step 7 : Final decoration

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