Weekend Pastry School: Simple Croissants and Puff Treats

This weekend-focused program introduces laminated dough in an approachable way. You will learn how to plan your baking timeline so the folding, rolling, and resting phases fit your home schedule. The lessons break down lamination using slow-motion angles so you see exactly how layers should form. You’ll learn to roll and fold dough without tearing, even without specialized pastry equipment. Butter-handling guides help you keep your butter flexible instead of breaking or melting. You will practice shaping classic croissants, chocolate-filled pastries, and simple puff twists. Troubleshooting sections explain how to fix leakage, loose layers, or underproofed dough. You’ll also learn how temperature affects proofing and how to adjust based on your home environment. The course teaches how to freeze pastries at different stages so breakfast becomes easier. By the end, you will understand how flaky layers are created and how to repeat the process confidently.

Format: Detailed videos, laminated dough schedules, shaping diagrams, recipe PDFs.
Duration: 3.5 hours
What You’ll Learn: Lamination, butter handling, shaping, proof control, freezing pastries.
Target Audience: Intermediate bakers, ambitious beginners, pastry enthusiasts.