This masterclass is your foundation for making a wide array of croissants, from textures to fillings, all achieved with minimal equipment and, most importantly, entirely by hand.
This masterclass is your foundation for making a wide array of croissants, from textures to fillings, all achieved with minimal equipment and, most importantly, entirely by hand.
To bake croissants at home with minimal equipment and on a production
To make a classic croissant and learn all the details from the basics to the result
To work with 4 types of dough, employ 6 techniques, and craft 6 textures along with unique fillings
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
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 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 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 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 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 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
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 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 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
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 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
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
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
"Recipes don't work if you don't understand the process. That's why this masterclass is not just about recipes, but about understanding the technology and various techniques, so that you can make delicious croissants anywhere in the world"
Feedback from Dmytro`s Students
Kateryna Zakotenko
In May 2023, I visited an incredible master class from Dmytro.
I had been planning for a long time and finally it came true. The learning turned out to be extremely easy and pleasant!
Dmytro as a teacher is simply a treasure. New knowledge flew to me, and I collected them like a sponge.
2 days at the master class flew unnoticed, and I felt on the seventh heaven of happiness.
Thanks to Dmytro, I can enjoy the process of kneading and the taste of my croissants)
I recommend to everyone to learn here.
Mar’yana Lopushynska
This master-class is full of questions and theoretical material. I would like to come back to practical exercises.
I recommend that everyone who will pass it should pay attention to the optimal cutting of the dough, reducing the number of cuts.
Olga Vydnychuk
It was all fantastic, Dmytro - mega positive, the master of his work! Whoever dreams of mastering biscuit baking, definitely recommend!!!
Oksana Mazur
In the spring of 2022 we participated in a master class with Dmitry. We gained a lot of useful information, it was interesting and educational. Thank you!
And in April 2023, we opened our little bakery and prepare the most delicious croissants in Dnipro.
Sergey Yurkivsky
The Master Class was of a higher level, the most informed of all I attended.
And with croissants everything was just great. Definitely recommend.
You can begin your learning at any time... even right now! Start your journey in croissant baking and achieve new results, click here!
For how long can I access this class?
It depends on the registration option you choose. The Classic + package grants you lifetime access, while the Classic package offers access for 1 year.
Will I be able to bake at home?
Yes! All croissants in the class are baked in home conditions with minimal equipment. In addition, we'll discuss how the process takes place in production.
What skill level is required for this class?
This class is suitable for everyone, regardless of your experience, whether you bake at home or are a professional baker, instructor, blogger, or creative professional. Here, you'll discover a new unique approach and a wealth of knowledge.
What do I get after enrollment?
You will receive access to the learning platform in your email, and you can start watching the lessons right away. The materials will be available for the period specified in your selected plan: 1 year for the Classic plan, and lifetime access for the Classic + plan.
What tools and ingredients do I need?
We will discuss the products and ingredients separately in the lessons, and for your convenience, there will be separate documents with recipes and the necessary equipment.
All the ingredients and tools that may be needed are available and can be purchased in any country from local or online stores.
For whom is this masterclass?
For you :)
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