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Croissant knots
The perfect croissant dough, ideal for making classic croissants or, as the Chef did, a dough that can be nicely shaped into a bow
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Kneading & proofing
Techniques covered
- Dough proofing
- Forming a glutinous network
- Kneading croissant dough with a mixer
- Shaping butter prior to the layering process
- Shape a dough prior to the layering process
- Flour a work surface
- Making a single fold
- Making puff pastry
- Preparing puff pastry
- Making a double fold
- Encasing butter into a dough
- Final proof & dough rising
- Rolling out puff pastry
- Assembling a Viennese pastry
- Cutting puff pastry
- Shaping Viennese pastries
- Making a neutral syrup
- Putting a finishing touch on a viennoiserie
- Coating with syrup
- Baking a viennoiserie in a mold
- Decorating with confectioner's sugar
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