Croissants

Gregg Wallace is in France at an enormous croissant factory where they produce 336,000 of the flaky pastries every day.
Meanwhile, Cherry Healey is testing the best way to eat a croissant. With the help of a professor who specialises in the science of our senses, she discovers that there is an optimum way to consume them. Historian Ruth Goodman is in Paris investigating the croissant’s surprising Austrian origins. It is thought that it originated with a pastry called a kipferl, which Austrian bakers invented in the 17th century to commemorate a heroic victory over the armies of the Ottoman Empire.

This is the Ultimate Croissant guide you are looking for to make beautiful French Croissants at Home

Secrets of Pastry Cream (basis of Bakeries) & most common Pastry sweets like Croissants Pain au chocolat Schneck & Buns.

Simple and complete guide to making perfect Croissants at home, completely by hand, without a mixer

Secrets of Pastry Cream & Baking most common Pastry desserts like Croissants Pain au chocolat, Schneck & Buns

Lets Bake some Croissants, bi colour dough

Join executive pastry chef Colette Christian and learn to make four mouth-watering croissant recipes, from the traditional to savory to sweet almond-filled pastries.