COURSE CHAPTER

Laminated and Breakfast Pastries

Make croissants, Danish pastry, palmiers, and kouign-amann by keeping butter and dough at compatible textures.

Best for: Patient home bakers ready for staged projects that use a rolling pin, refrigerator, and normal oven.
You will learn: Lock in butter cleanly · Complete even folds · Proof and bake without butter pools

RECOMMENDED ORDER

Follow the chapter without guessing what comes next

Laminated and Breakfast Pastries · 48 min

Laminate, proof, and bake croissants with a rolling pin, refrigerator, and ordinary oven.

Laminated and Breakfast Pastries · 40 min

Cut consistent rectangles, wrap chocolate cleanly, and place seams so bars rise straight.

Laminated and Breakfast Pastries · 46 min

Build a lightly enriched laminated dough that can hold fruit, cheese, or almond fillings.

Laminated and Breakfast Pastries · 26 min

Fold, chill, slice, and caramelize rough puff into crisp, even spirals.

Laminated and Breakfast Pastries · 44 min

Use a common metal muffin pan to contain buttery caramel while preserving layered centers.

Laminated and Breakfast Pastries · 20 min

Decide when to roll, rest, chill, or wait by comparing butter and dough texture.

Laminated and Breakfast Pastries · 19 min

Separate a normal trace of butter from major leakage caused by broken layers, warm proofing, short proofing, or weak oven heat.