CROISSANT CLASS - Week Three: Lamination & The Double Fold Method They see me rollin’, I’m foldin’ Flakey dough, buttery and golden. -Chamillionaire, probably Comment CLASS to get Week Three’s Guide sent to you. And check out my page if you missed Week One and Two 🥐We’re covering why poking holes instead of slicing the dough ends is easier for beginners. 🥐What is the butter tapping technique? 🥐The proper method for rolling your dough 🥐Talking about the 45° angle technique for creating a stro
0:51
CROISSANT CLASS - Week Three: Lamination & The Double Fold Method They see me rollin’, I’m foldin’ Flakey dough, buttery and golden. -Chamillionaire, probably Comment CLASS to get Week Three’s Guide sent to you. And check out my page if you missed Week One and Two 🥐We’re covering why poking holes instead of slicing the dough ends is easier for beginners. 🥐What is the butter tapping technique? 🥐The proper method for rolling your dough 🥐Talking about the 45° angle technique for creating a stro
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How to Make Perfect French Croissants
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