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  1 - Professional Tips to Help You Succeed

   1 - Important Note before we Start English.vtt

   2 - CroissantRecipeNotes.pdf

   2 - Important Tips for Making Croissants.mp4

   3 - Class Project.mp4

   4 - How to Download the Recipe Book.mp4

  10 - Tips and Tricks from Experiences working at a Bakery

   18 - Working in HotTropical Weather.mp4

   19 - Working In ColdHigh Altitude Climates.mp4

  11 - Bonus Section Chocolate Croissants Pain Au Chocolat

   20 - Cutting Chocolate Croissants.mp4

   21 - Shaping Chocolate Croissants.mp4

   22 - Proofing and Baking.mp4

   23 - Final Chocolate Croissant.mp4

  12 - Thank you

   24 - Thank you.mp4

  2 - Tools For Making Croissant

   5 - Tools For Making Croissant.mp4

  3 - Making the Dough

   6 - Introduction of the Ingredients English.vtt

   7 - Croissant Dough English.vtt

  4 - Lamination Techniques

   8 - Butter Block for Lamination.mp4

   9 - How to Laminate the Dough.mp4

  5 - Cut and Shape Croissants

   10 - Rolling the Dough to cut Croissants.mp4

  6 - Shaping Croissants

   11 - How to Shape a Croissant.mp4

  7 - Proofing Croissants

   12 - How to Proof Croissants English.vtt

  8 - Baking Croissants

   13 - Importance of Steam while Baking the Croissant.mp4

   14 - Some tips for Baking The Croissant.mp4

   15 - How to Bake the Croissants.mp4

   16 - Underproofed Vs Overproofing Understanding Common Mistakes.mp4

  9 - Cutting into the Croissant

   17 - What Makes a Good Croissant.mp4