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Program of master classes

World-Class Croissants

Module 1

Classic Croissant: From Basics to Result

In this module, we will walk through each step of the process of making a classic croissant from scratch, and we will discuss the details of preparation and bake our first croissants

Lesson 1

Equipment. Conditions. Croissants` Formula

This is the introductory lesson where we will discuss:

The fundamental stages of croissant creation
The necessary conditions for preparing croissants
We will go over the equipment needed for both home and production
Explain what a dough formula is and how it is formed

Lesson 2

Kneading and ingredient selection

In this lesson, we'll begin working on our croissants:

We'll discuss the necessary ingredients for kneading and their roles
We'll knead the dough, go over the fundamental rules for a good knead, and methods for checking the quality of the dough
We'll explore various fermentation options and talk about the advantages of each

Lesson 3

About butter

Thorough lesson on working with butter and its preparation for puff pastry:

Exploring types of butter and discussing their differences
Following this, we'll create the butter layer for the croissants, which we will later use for puff pastry

Lesson 4

Lamination. Rules and techniques

One of the key steps in the croissant-making process:
Dough lamination or "how to make puff pastry":

We'll discuss the fundamental rules of good lamination
We'll perform manual folding, explore its types, and distinguish it from machine rolling
We'll talk about common pitfalls and how to avoid mistakes
Overall, we'll work hands-on, and by the end of the lesson, you will have ready-made puff pastry, which is the basis for many types of puff pastry products

Lesson 5

Final rolling and shaping

In this lesson, we will cover the second-to-last phases in creating croissants: the final rolling and shaping:

We'll demonstrate how to properly roll out the dough and create perfect croissant bases
You'll learn how to cut the dough and shape a well-balanced croissant
We'll go over the fundamental freezing guidelines and proceed to freeze our croissants

Lesson 6

Proofing and baking croissants

This extensive lesson will guide us through the proofing, baking, and texture analysis of the classic croissant:

We'll begin with the defrosting process, considering two different methods. Then, we'll delve into the proofing stage, discussing how to approach it both at home and in a professional context
We'll also discuss applying the 'melange' topping. Following this, we'll move on to the baking phase, examining the necessary conditions for a successful bake. We'll discuss different settings and bake our croissants
We'll conclude this module with a tasting of our croissants, as well as an analysis of the appearance and structure of a classic croissant

Module 2

Types of Croissants, Fillings and Techniques

This module isn't just about 5 types of croissants and fillings, but rather about various techniques and styles that allow us to make countless unique croissants

Lesson 7

Two-tone chocolate hazelnut croissant

In this lesson, we will create one of the most futuristic chocolate croissants:

Learn how to make two-toned dough
Create a chocolate/hazelnut ganache
Prepare a glossy syrup for glazing
Decorate the croissant and explore the texture of the two-tone croissant

Lesson 8

Apricot Cornetto

In this lesson, we will prepare the Italian counterpart to the croissant – the fragrant vintage Cornetto:

We'll mix a special spiced dough with zest and vanilla
Shape the Cornetto in an old-school style
Create one of the basic fillings — apricot confiture
Then, we'll decorate our Cornetto and relish in the fruits of our labor

Lesson 9

Double-baked almond croissant

In this lesson, we'll use yet another highly popular croissant-making technique — double baking, and prepare the globally renowned French classic — almond croissant:

We'll learn how to prepare an almond frangipane, ensuring it's exceptionally flavorful and indulgent
We'll prepare a rum syrup that will infuse a distinctive aroma and special character into the pastry
We'll assemble, decorate, and thoroughly go through the proper steps for baking a double-baked croissant

Lesson 10

Fried croissant with almond caramel

We'll explore a highly underrated technique — fried croissant, also known as Xuixo in Spain:

We'll prepare a superbly textured almond caramel toffee
We'll delve into the correct frying process for the croissant
At the end, we'll decorate the croissant in the classic Spanish style

Lesson 11

Whole grain croissant with pesto, prosciutto, and mozzarella

In this lesson, we'll explore yet another dough texture — whole grain, and also learn how to create a salty croissant:

We'll make puff pastry with the addition of whole grain flour and discuss the specifics of its use
We'll prepare the Italian classic pesto with basil
Create a filling with arugula, cherry tomatoes, fresh mozzarella, and prosciutto crudo
Finally, we'll go over the proper assembly of the salty croissant to make it both visually appealing and highly convenient

Module 3

A Bit More Theory

We'll conclude the masterclass with a discussion of details: how to anticipate mistakes, optimize your work with trimmings, and fine-tune the croissant baking process in a production setting

Lesson 12

Vinaigrette from theory

This lesson delves into theory and provides answers to questions, enhancing your comprehension of croissants:

How to learn to identify challenges?
How to fine-tune the production process?
How to control the texture of the croissant?

Lesson 13

Utilizing trimmed pieces

In this lesson, we will address the question:
"What can be done with trimmings?":

We'll explore various ways to utilize trimmings
Break down the formula for incorporating trimmings into the next batch of dough

5 Buns

Lesson 1

Vatrushka with cheesecake and spicy cherry jam

This bun is my version of the well-known vatrushka, but instead of the classic cottage cheese filling, we used a more delicate cheesecake filling and complemented it with spicy cherry jam

In this lesson we will:

Prepare classic yeast dough
Cook cherry jam flavored with spices
Make a super light cheesecake filling

Price: $13

Buy the lesson separately

Lesson 2

Scone with vanilla cream, apple confit and hazelnut crumble

If I had to pick one bun to eat for the rest of my life, I would definitely choose this one. This is probably the most delicious apple pastry I've ever had. It has it all: tenderness from the dough, sweetness from the cream, sourness from the apple, and crispness from the crumble.

In this lesson we will:

Mix the wet dough with noisette butter and cardamom
Prepare one of the most harmonious fillings - vanilla custard
Make a flavorful apple filling with a low sugar content
Prepare a crispy hazelnut crumble

Price: $13

Buy the lesson separately

Lesson 3

Pumpkin cinnabon

Fall is definitely pumpkin season, so it would be weird if we didn't include a pumpkin scone in our top. This is my version of the most popular bun in the world, the cinnabon, but I decided to change it a bit and make it more complex and interesting, and add everyone's favorite cheese topping inside to make it easier to eat.

In this lesson we will:

Knead the pumpkin yeast dough
Prepare a flavorful cinnamon filling
Make the cottage cheese filling
Form and bake a cinnabon with a nutty side

Price: $13

Buy the lesson separately

Lesson 4

Bun with poppy seeds and cherry

When Ukrainians hear the word bun, I'm sure most of them immediately imagine it with poppy seeds. Here, I decided to keep the flavor as classic as possible and not add any specific additions. That'll keep it simple and everyone will definitely enjoy this bun. I decided to highlight the rather boring taste of poppy seeds with cherries to add a new color to the traditional poppy seed bun.

In this lesson we will:

Make a brioche bun
Prepare a classic poppy seed filling
Cook textured cherries in sugar syrup

Price: $13

Buy the lesson separately

Lesson 5

Sticky bun with cardamom

Probably the simplest and at the same time the the fanciest bun in this range is my variation of sticky bun.I really like buns that are baked together in one large container, so they retain their juiciness and softness. That's why I chose Family size and my favorite spice for such an atmospheric, flavorful family bun))

In this lesson we will:

Prepare soft choux yeast dough
Make the cardamom filling
Cook cardamom salted caramel for the topping
Bake cardamom buns with 2 types of nuts in caramel

Price: $13

Buy the lesson separately

Lesson 6

Theory

In this master class, I decided to separate theory from practice for easier perception). Therefore, in this lesson, I have collected all the most important information so that you have a better understanding of what and why exactly I do in the process of making these buns.

In this lesson we will:

Ingredients I used
Important rules for kneading
Different ways for fermentation
Cooling dough and freezing products
Proofing and baking

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