Croissant guide

With this 2nd part of the technical guides, we propose you to approach the croissant. Its puff pastry is a real trick mastered by any master baker: The crust must be golden with a wonderful blond color. The crumb shows a large open structure. It should be soft and shiny.

This tutorial was created on the occasion of the baking competitions organised by Lesaffre. A valuable teaching tool for the coach to use with his team, we hope that it will also be useful to you.

See the croissant guide