Mouth-Watering French Croissant recipe . 

Address of the bakery: 4 Rue de la Haute Lande, 33770 Salles
Croissant dough recipe: T45 flour: 1000g Salt: 20g Sugar: 110g ...
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on Instagram at ➼ / inaki_tissier
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00:00 Start of the day in the bakery
00:25 preparation of the pastry glaze
02:00 Cooking the pastry
03:05 preparation of the tourage butter
06:47 Shelving of pastries
07:17 Filming of the pastry
09:30 comment making a ridged pastry
11:30 a.m. Garnishing of the New York Rolls
11:52 Work the brioche making the braids
13:20 kneading the croissant dough
15:50 Croissant detailing
17:20 How to perfectly roll a croissant?
19:02 Detailing of pain au chocolat .
20:45 How to make Swiss?
22:30 Making a pastry with dried fruits
23:20 Two-tone striped viennoiserie with a cookie
24:20 Chocolate streaky Viennese pastry
25:25 Preparation of pastries for the next day
o Subscribe: / boulangerie pas à pas See you soon on bakery step by step by Fabrice Cotter.
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