About this Pre-Recorded Class:
Join Christina Wood—owner of Seattle’s beloved Temple Pastries and author of the book “Pastry Temple”—for a pre-recorded class that unlocks the secrets of great croissants. With Christina as your guide, you’ll learn how to achieve the hallmarks of a bakery-level croissant: a consistent honeycomb interior, a distinct buttery flavor, and a crisp, golden brown exterior.
Christina’s croissants start with a no-fuss pre-ferment known as a biga. After showing you how time and temperature transform the biga, Christina walks you through the long—but necessary—mixing process. Then, it’s time for the really scary part: laminating. Christina demonstrates how to properly create and encase your butter block and guides you through a series of precise folds and cuts. You’ll learn how to “read” your dough, when to rest it, and how temperature and timing affect every stage of the process. From there, we move on to cutting, shaping, proofing, and baking. Along the way, Christina troubleshoots the most common croissant pitfalls, from butter leakage to uneven layers and lackluster rise. Most importantly, she gives you the confidence (and permission) to
practice, adjust and try again until you pull a tray of croissants from the oven that you’re truly proud of.
What's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.
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