How to Make Authentic Parisienne Traditional and Chocolate Croissants

Leslie Osborne is a professionally-trained artisan baker who was taught by master French bakers the art of the croissant.  She teach you how to make the REAL DEAL Parisienne croissants from scratch and feel like a baking rockstar in the process!  After just ONE bite, you will realize that you've probably never enjoyed an authentic croissant or chocolate croissant before (unless you've been to Paris).  Making them from scratch takes a little time, but the result is an other-worldly pastry that France is so famous for!  Leslie will take you step-by-step through the entire process and show you exactly what to look for each step of the way.  Included is an authentic French croissant recipe combined with traditional techniques to create the flakiest, most buttery and delicious treat you've ever tried!

Notes about the recipe:  

• Buying the right kind of yeast from the store can be confusing.  New types of dry yeast are being marketed for different applications.  In my recipe I use Instant Dry Yeast, which means you don't have to 'proof' it in warm liquid to activate it.  You can add it directly to the flour instead which helps you skip a step.  In the grocery store, look for Rapid Rise Yeast, which is the equivalent to Instant Yeast.  If you are unsure, just read the label, and it should say that "instant" and doesn't require the extra step.

Check out my blog Bessie Bakes, where I share whole foods recipes and highly detailed baking posts for artisan breads, pastries, and gluten free recipes too!

Here's the post on How to Make Authentic Croissants and Chocolate Croissants with over 40 step-by-step photos.

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Here is my post that gives you all the delicious and healthy details about my cookbook: Introducing Smoothies & Smoothie Popsicles For Toddlers and Kids

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Bon Appétit Ya'll,

Leslie Osborne

• Introduction to Making Croissants!
• Class Project
• Ingredients & Tools for Croissants
• The challenges of making croissants at home
• Mixing the dough
• Rolling out the "butter book" for croissants
• Folding the Butter into the Dough
• Three folds for flaky layers
• Shaping, proofing and baking croissants
• Preserving and Reheating croissants!
• Final Thoughts