French Croissant Class 3 -Day

Private 3-day croissant making course, one-on-one with a teacher.
 Teach how to make a total of 12 items.
 * Hit 1. Plain pure french butter
 2. Pain au Chocolate
 * Hit 3. Almond croissant
 4. Sausage cheese
 5. Ham & cheese
 6. Bacon twist
 7. Spinach cheese
 8. Pain aux raisins
 9. Mixed fruit danish
 10. Kweeyaman
 11. pain suisse
 *Hit 12. Timbering
 You'll also be able to make techniques for making pain aux suisse and a new croissant shape, the snail shape, which is becoming popular.
 Study time is 3 days, 9:30 a.m. - 3:30 p.m. (approximate school break time)
 One-on-one course with a teacher. Price includes everything (equipment, ingredients, recipe documents, and all desserts to take home).
 details
 Teach from selecting raw materials, type of flour and butter used (real french butter, no magarine), raw materials used to make various fillings.
 Where to buy all raw materials
 What type of yeast should be used?
 Mixing the dough from the beginning, fermenting the dough, resting the dough
 What type of dough mixer should I use? How many liters should I use?
 Rolling butter into croissant dough Using a commercial Dough sheeter machine (not rolled by hand) Because this is a course for opening a shop. which is hand-rolled takes a very long time and can only be done in a very small amount per day)
 Resting the Dough During Butter Rolling and refrigerator equipment Freezer cabinets that you should have
 cutting and shaping It is in various shapes as above and filled with various flavored fillings such as sausage, ham, cheese slices, grated cheese, almonds.
 Proofing (fermenting the dough to make it fluffy) The temperature and humidity used to ferment the dough are appropriate. Using a Retarder proofer cabinet
 Learn to prepare the dough in advance. And freezing the dough without baking it can be baked on the day the customer orders.
 Baking croissants Types of ovens that can be used Baking temperature and time for the crispiest croissants
 How many days can baked croissants be stored and how to reheat them to serve customers in front of the store?
 Calculation of raw material costs used in the production of croissants
 Introduce all tools, machines, equipment used to make croissants and contact the vendors of various necessary machines.
 Requirement for Croissant course students
 Students should have basic baking skills. Especially the basics of making bread.
 Students will know basic equipment for baking such as egg beaters, whisks, and raw materials for baking.
 Course for opening a French style croissant shop It is a course for Who seriously wants to open a croissant shop This is because the equipment used is for mass production per day.

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 1 day croissant course, click