This course will offer you the most effective way to achieve the best croissant with limited equipment. Whether or not you have experiences in making this complicated pastry, you can still learn the easiest way, proper understanding, and the way to avoid making not-good-enough croissant by the way. The good starts is the key to everything, so lets make croissant in the right way from the beginning, so you won't end up with loads of crap croissant !!

With all my experience in professional made croissant and homemade croissant. There is some secret that guide you to success, and that is SECRET NUMBER. With these key numbers provided throughout this course, you can unlock the master skill in making good-looking croissant with beautiful layers as soon as possible.

This course teaches you;

How to prepare and choose the right ingredient from the start

How to maintain the condition of croissant dough

How to prepare the right butter block

How to lock-in and fold croissant dough in the easiest and most effective way

How to relax the dough to make sure everything is alright between each step

How to shape croissant, proof, and bake it for good

How to assess and test your baked croissant

You may have experience in making bad croissant, or you may not have any chance to try making it, but you should still have some chances to try and eat croissant, right? Perhaps you may have your favorite croissant brand, or pastry shop that you visit so often to grab this pastry day and night. So why don't try making it by yourself at home and find out that "Making" croissant may give you much more funs than "Eating" it nevertheless.

From my experience of making pastry for over 15 years, I have some difficult time in making "the right" croissant at the beginning, and that's the real challenges for me, and end up with myself keep practicing many times for many years to achieve "The right" croissant, sound crazy? The perfect croissant is like the top of the Mount Everest that you want to climb up in one day.

Finally I find the way, perfect croissant that can be made by only bare hand, with just a rolling pin, rulers, kitchen's knife, 50 litre oven, and also TIME & SWEAT. You don't need extra bulk machine to make good croissant, that's a joke!!

What you need is the proper understanding of what it is, what to avoid, and what is the science and secrets behind this pastry.

Yes, I tell you ALL OF THESE in my croissant course

Many people can make croissant, but only a few make perfect croissant, and few of them make it by hand-rolled method

Chance is yours, now.

ENJOY MAKING CROISSANT !!