Brian is from Taiwan and has settled in Quebec, Canada since 2013. He is passionate about baking and enjoys being in the kitchen. Filmed over 300 dessert and bread instructional videos. Published by Suzaku Press: Brun's Baking Kitchen Dessert Book, Brun's Bread Science, and Brun's Toast Science. And since 2023, he has been cooperated with the Good School online platform to provide online baking courses.
Master Class from Brian Cuisine on making Classic Croissants
"This is how I laminated my croissant pastry using dough sheeter. It need 3 laminated and folding step before shaping into croissant look. The video is showing fist folding, call it double fold. After put this dough sheet back to refrigerator Cooling and Relaxing Gluten about 30 mins before fist single fold. After single fold it have back to refrigerator for 30 mins before last single fold."
[Ingredients]
- Super Elegante flour：500g (13.5% Protein)
- Caster sugar：50 grams
- Whole milk powder：25 grams
- Instant yeast：8.5 grams
- Ice cold water：265 grams
- Salt：8.5 grams
- Room temperature unsalted butter for dough：40 grams
- Wrapped unsalted butter sheer (keep cold)：260g
