Oh, yes...Classic Croissants At Home is so worth the price. This class is taught by Colette Christian, who has taught at Le Cordon Bleu in Los Angeles, and is a Certified Executive Pastry Chef. Meaning that she actually did the training and certification and didn't just call herself an executive pastry chef. So she knows what she's doing.
When we did laminated doughs in pastry school it was a delicious experience, and this class is no different. It will make you want to go out and bake up some croissants, and it will give you all the tips and techniques that you need to do it right.
There are sections on every step, and even if you've never done this type of dough before you should be able to make it successfully if you follow the steps. Everything is clearly spelled out, and once you get the hang of it you'll be able to make croissant dough ahead of time and bake them off when you need them.
One thing about this particular class was the amount of valuable information in the questions that people asked. Usually the questions on Craftsy are fairly dumb, to be blunt, but in this class people have posted a lot of things about what they did wrong, and that can be pretty valuable in avoiding mistakes. The story one person posted about setting her oven on fire when she used the wrong kind of baking pan, for example, will make you never forget to use a baking sheet, not a cookie pan, with this type of dough.
My final review:
Skill level: Beginner to Intermediate
have to have: Baking supplies, baking sheets, parchment paper etc.
Sleep-inducing level: This was a pretty monotonous one, lots of rolling of dough. Nap time.
assumes you already know: Not very much, it shows you every step along
the way. You might need a basic understanding of dough terms but even if you don't know that she explains what you need to know.
Unnecessary Difficulty Level Of Methods
Demonstrated: Not much.
Annoying Host Habits: She speaks very precisely, which is kind of weird, because every now and then she'll start speaking really fast and it sounds more natural. That was kind of distracting, but other than that I can't complain about much here.
Level of Helpful Hints Learned: She was very thorough about the steps and tips that will help you be successful at this kind of dough. Even to the point of examining the finished croissants and explaining how you can tell if they're done or not without sticking your finger into them, which is generally how I test them.
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Kara Buntin owns A Cake To Remember LLC, online cake supplies at www.acaketoremember.com and www.acaketoremember.etsy.com