05-16-2026, 07:14 PM
[center]![[Image: 313a1434eaa16e85210c70f43e037f7f.jpg]](https://i127.fastpic.org/big/2026/0516/7f/313a1434eaa16e85210c70f43e037f7f.jpg)
Croissant & Laminated Pastry Masterclass
Published 5/2026
Created by Laminatoir Pastry
MP4 | Video: h264, 1920x1080 | Audio: AAC, 44.1 KHz, 2 Ch
Level: All Levels | Genre: eLearning | Language: English | Duration: 63 Lectures ( 2h 42m ) | Size: 6.83 GB[/center]
Master flaky croissants, delicious Danish, and other artisan pastries with professional lamination techniques
What you'll learn
⚡ Create croissants, pain au chocolat, Danish pastries, and other viennoiserie
⚡ Create light, flaky pastries your friends and family will love
⚡ Shape, proof, and bake bakery-quality croissants and viennoiserie confidently
⚡ Master professional lamination techniques for flaky croissants and Danish pastries
⚡ Learn dough development, gluten structure, and butter handling for laminated pastry
⚡ Build confidence creating bakery-style pastries with step-by-step guidance
Requirements
❗ No prior pastry or baking experience is needed. The course is designed to take you from absolute basics through to confident execution of laminated pastries.
❗ Required equipment: basic kitchen equipment (e.g. mixing bowls, baking trays, rolling pin, and standard utensils). Stand mixer is optional
Description
Become confident with professional laminated pastry techniques.
Most croissant courses only show you what to do.
This course teaches youwhy things work - so you can troubleshoot problems, improve consistency, and create bakery-quality pastries at home or in a professional kitchen.
You'll learn the complete process of professional pastry lamination from dough mixing through shaping, proofing, baking, filling, and finishing.
Instead of blindly following recipes, you'll understand the mechanics behind gluten development, butter plasticity, dough temperature, fermentation, layering, dough structure, proofing, and baking.
By the end of this course, you'll be able to create beautifully laminated pastries with distinct layers, crisp exteriors, honeycomb interiors, and consistent results.
You'll learn how to make
✨ Croissants
✨ Pain au chocolat
✨ Pain aux raisins
✨ Pain suisse
✨ Danish pastries
✨ Cruffins
✨ Cinnamon rolls
✨ Pecan rolls
✨ Twice baked almond croissants
✨ Pastry bread and butter pudding
✨ Pastry creams and other fillings
You'll also learn critical foundational concepts including
✨ Choosing the right flour
✨ Understanding protein percentage
✨ Choosing butter for lamination
✨ Dough mixing fundamentals
✨ How lamination actually works
✨ 13 vs 69 layer comparisons
✨ How to judge proofing correctly
✨ How to identify good vs bad lamination
✨ What gluten is and how its quality affects dough structure
✨ How to analyse different flours
✨ Temperature control and workflow management
This course is designed for
✨ Serious home bakers
✨ Aspiring pastry chefs
✨ Professional bakers wanting stronger lamination fundamentals
✨ Food content creators
✨ Small bakery owners
✨ Anyone frustrated by inconsistent croissant results
If you've ever struggled with butter leakage, dense interiors, poor rise, uneven layers, or inconsistent proofing, this course will show you how to fix it.
Who this course is for
⭐ Complete beginners who want a structured introduction to pastry baking
⭐ Self-taught bakers looking to improve consistency and technique
⭐ Hobby bakers who want to move beyond basic bread and cakes into croissants, Danish pastries, and similar bakes
⭐ Anyone interested in understanding professional lamination methods in a simple, approachable way
Homepage
Croissant & Laminated Pastry Masterclass
Published 5/2026
Created by Laminatoir Pastry
MP4 | Video: h264, 1920x1080 | Audio: AAC, 44.1 KHz, 2 Ch
Level: All Levels | Genre: eLearning | Language: English | Duration: 63 Lectures ( 2h 42m ) | Size: 6.83 GB[/center]
Master flaky croissants, delicious Danish, and other artisan pastries with professional lamination techniques
What you'll learn
⚡ Create croissants, pain au chocolat, Danish pastries, and other viennoiserie
⚡ Create light, flaky pastries your friends and family will love
⚡ Shape, proof, and bake bakery-quality croissants and viennoiserie confidently
⚡ Master professional lamination techniques for flaky croissants and Danish pastries
⚡ Learn dough development, gluten structure, and butter handling for laminated pastry
⚡ Build confidence creating bakery-style pastries with step-by-step guidance
Requirements
❗ No prior pastry or baking experience is needed. The course is designed to take you from absolute basics through to confident execution of laminated pastries.
❗ Required equipment: basic kitchen equipment (e.g. mixing bowls, baking trays, rolling pin, and standard utensils). Stand mixer is optional
Description
Become confident with professional laminated pastry techniques.
Most croissant courses only show you what to do.
This course teaches youwhy things work - so you can troubleshoot problems, improve consistency, and create bakery-quality pastries at home or in a professional kitchen.
You'll learn the complete process of professional pastry lamination from dough mixing through shaping, proofing, baking, filling, and finishing.
Instead of blindly following recipes, you'll understand the mechanics behind gluten development, butter plasticity, dough temperature, fermentation, layering, dough structure, proofing, and baking.
By the end of this course, you'll be able to create beautifully laminated pastries with distinct layers, crisp exteriors, honeycomb interiors, and consistent results.
You'll learn how to make
✨ Croissants
✨ Pain au chocolat
✨ Pain aux raisins
✨ Pain suisse
✨ Danish pastries
✨ Cruffins
✨ Cinnamon rolls
✨ Pecan rolls
✨ Twice baked almond croissants
✨ Pastry bread and butter pudding
✨ Pastry creams and other fillings
You'll also learn critical foundational concepts including
✨ Choosing the right flour
✨ Understanding protein percentage
✨ Choosing butter for lamination
✨ Dough mixing fundamentals
✨ How lamination actually works
✨ 13 vs 69 layer comparisons
✨ How to judge proofing correctly
✨ How to identify good vs bad lamination
✨ What gluten is and how its quality affects dough structure
✨ How to analyse different flours
✨ Temperature control and workflow management
This course is designed for
✨ Serious home bakers
✨ Aspiring pastry chefs
✨ Professional bakers wanting stronger lamination fundamentals
✨ Food content creators
✨ Small bakery owners
✨ Anyone frustrated by inconsistent croissant results
If you've ever struggled with butter leakage, dense interiors, poor rise, uneven layers, or inconsistent proofing, this course will show you how to fix it.
Who this course is for
⭐ Complete beginners who want a structured introduction to pastry baking
⭐ Self-taught bakers looking to improve consistency and technique
⭐ Hobby bakers who want to move beyond basic bread and cakes into croissants, Danish pastries, and similar bakes
⭐ Anyone interested in understanding professional lamination methods in a simple, approachable way
Homepage
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