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Viennoiserie, croissant and derivative
Introduction
How does it work? (6:20)
Let's get to know each other's
Comments
Equipment
To know me better
Welcome
A bit of History
Choice of ingredient
Basic temperature explanation
Equipment
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Pictures
The dough
Kneading the ingredients together (8:21)
Giving strengh to the dough (10:40)
Lamination
First Fold 1 double fold 1 single fold (5:20)
First fold 3 single folds (4:52)
Single fold after double fold (2:23)
Second and third single fold (2:51)
Final Lamination (4:59)
Shaping Croissant and chocolate croissant
Cut and Shape the dough (croissants and chocolate croissants) (10:56)
Rolled Croissant
Rolled croissant (8:38)
Pastry Cream (9:34)
Egg wash
Egg Wash (3:09)
Pâte de fruit
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Raspbery Litchi and Rose pate de fruit (9:49)
What is the brix?
Baked product
After proofing (2:22)
Baked items (2:33)
Cut pate de fruit croissant (0:49)
Cut the baked Viennoiserie, comparison (2:03)
Thank you and what is next?
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Thank you
First Fold 1 double fold 1 single fold
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