All Seasons

Season 1

• S01E01 About this course

  • March 1, 2024

  Introduction about what to expect from this course

• S01E02 Meet your instructor

  • March 1, 2024

  Learn more about Antonio Bachour

Season 2

• S02E01 Chapter 2 - Détrempe: Preparation of the croissant dough

  • March 1, 2024

  Introduction to croissants and viennoiserie

• S02E02 Chapter 2 - Block fermentation

  • March 1, 2024

  Introduction to croissants and viennoiserie

• S02E03 Chapter 2 - Butterblock and lamination

  Introduction to croissants and viennoiserie

Season 3

• S03E01 Chapter 3 - Croissant: Lamination, shaping, fermentation and baking

  • March 1, 2024

  Classic Plain Croissant

• S03E02 Chapter 3 - Croissant: Finishing and presentation

  • March 1, 2024

  Classic Plain Croissant

Season 4

• S04E01 Chapter 4 - Pain au Chocolat: Presentation of ingredients and preparation of the cocoa detrempe

  • March 1, 2024

  Pain au Chocolat

• S04E02 Chapter 4 - Lamination and shaping of the Pain au Chocolat

  • March 1, 2024

  Pain au Chocolat

• S04E03 Chapter 4 - Preparation of the glaze

  • March 1, 2024

  Pain au Chocolat

• S04E04 Chapter 4 - Pain au Chocolat: Finishing and presentation

  • March 1, 2024

  Pain au Chocolat

Season 5

• S05E01 Chapter 5 - Hazelnut Pain aux Raisin: Presentation and preparation of the vanilla pastry cream

  • March 1, 2024

  Hazelnut Pain aux Raisin

• S05E02 Chapter 5 - Preparation of the rum soaked raisins

  • March 1, 2024

  Hazelnut Pain aux Raisin

• S05E03 Chapter 5 - Lamination and preparation of the Pain aux Raisin

  • March 1, 2024

  Hazelnut Pain aux Raisin

• S05E04 Chapter 5 - Pain aux Raisin: Finishing and presentation

  • March 1, 2024

  Hazelnut Pain aux Raisin

Season 6

• S06E01 Chapter 6 - Rocher: Presentation and preparation of the gianduja ganache

  Rocher

• S06E02 Chapter 6 - Lamination and shaping of the Rocher Croissant Roll

  Rocher

• S06E03 Chapter 6 - Preparation of the crunchy milk chocolate

  Rocher

• S06E04 Chapter 6 - Rocher Croissant: Finishing and presentation

  Rocher

Season 7

• S07E01 Chapter 7 - Strawberry Mascarpone Croissant: Presentation of ingredients and preparation of the red

  Strawberry Mascarpone Croissant

• S07E02 Chapter 7 - Lamination and shaping of the Strawberry Mascarpone Croissant

  Strawberry Mascarpone Croissant

• S07E03 Chapter 7 - Preparation of the mascarpone cream

  Strawberry Mascarpone Croissant

• S07E04 Chapter 7 - Preparation of the strawberry cream

  Strawberry Mascarpone Croissant

• S07E05 Chapter 7 - Strawberry Mascarpone Croissant: Finishing and presentation

  Strawberry Mascarpone Croissant

Season 8

• S08E01 Chapter 8 - Frangipane: Presentation and preparation of the almond vanilla frangipane

  Croissant Tarts

• S08E02 Chapter 8 - Preparation of the poached pears in syrup

  Croissant Tarts

• S08E03 Chapter 8 - Shaping and baking the tarts

  Croissant Tarts

• S08E04 Chapter 8 - Filling and finishing the Pear Frangipane Tart & Flan Tart

  Croissant Tarts

Season 9

• S09E01 Chapter 9 - Détrempe: Preparation of the brioche dough

  Brioche

• S09E02 Chapter 9 - Scaling and shaping the brioche dough

• S09E03 Chapter 9 - Topping and baking the brioche

• S09E04 Chapter 9 - Preparation of the mango pastry cream

• S09E05 Chapter 9 - Brioches: Finishing and presentation