Our Croissant Class in Paris Step by Step
STEP 3: And then it is time to fold - the right temperature, pressure and motion will all be critical to your success in the first of three foldings.
STEP 4: After multiple folds, the magic of the laminated dough is starting to reveal itself. It is those multiple layers of doug and butter which make the French croissants so special.
STEP 5: The layers are ready to be rolled into the famous croissant - probably a good time to ask your Chef why it has that ... croissant shape.
STEP 6: Now of course you can use that dough to make different types of "croissants" like the famous Chocolate Croissants - which we call Pain au Chocolat.
STEP 7: The croissants now just need to prove a little, and with a little dorure to give it that golden shine, it will time to bake them - the last step before the most important one.
STEP 8: It is time to eat! At long last you are rewarded with warm croissants that you have made yourself - and will now know how to make for all your friends and family!