Croissant Masterclass with Scott Megee

Master Baker Scott Megee goes through the step by step process of how to create, laminate, shape and bake viennoiserie products such as croissants and pain aux chocolat.

Croissant Recipe:

Music credits for the Croissant Series:
Gaiety in the Golden Age by Aaron Kenny from YouTube Audio Library
Prelude No 16 by Chris Zabriskie from YouTube Audio Library
C Major Prelude by Bach from YouTube Audio Library
Lucid Dreamer by Spazz Cardigan from YouTube Audio Library

[angelicajoy]

There's something about the production of the video and the way he works and explains compared to other "new" baker-content creators. It just feels relaxing to watch, and it makes learning and baking enjoyable for me.

[valhks]

It was truly what it said it was gonna be. a Masterclass. Thank you Scott for sharing your knowledge. Loved it!

[AhavNYC]

Outstanding and very educational. Thank-you!

[lindawollman]

Outstanding tutorial, very informative! Has helped me out greatly thank you!

[honestranking]

I'm French. You have some beautiful croissants. Thanks for sharing a bit of our culture with the the english world !

[mohammadtawfiq]

You are so wonderful that I can’t stop myself appreciate !

[rachelbessa]

I would like to let you knows how important is this class. Wow 😍😍😍!

[robertgreene]

Don't worry mate - your channel will blow up soon. Incredible detail and instructions! Can you teach us how to use a rolling pin to get even dough thickness?

[foxpox]

his passion shows when he lowered his voice to the cam when he was closer to the product, as if they r babies sleeping

[carloseduardoramirezgarcia]

Hello Scott, it is an excellent recipe, it has helped me a lot, currently I work in a bakery, with a Master Ambassador and I prepare this Croissant with your laminate, but I am trying to make it with a little less weight, maybe 90g, would you give me any suggestions?

[garylizama]

Hi Scott - if you are still answering questions related to this Youtube instruction video - can you comment on the temperatures of your dough and the laminated butter block when you are making the dough/butter block sandwich? do they need to be at the same temperature?

[hectorvaldez]

Hello. What brand is it or where can I get a laminating machine like that? Thanks.

[farealwitit]

would like to know how to make by hand. thanks

[kidsarizona]

Hi Chef’ Scott! my name James and l really like the way you bake the croissant 🥐 . Could I know how many grams of Flour and try and wet yeast, please ? Thank you!

[calpruiti]

Was it slightly underbaked? Seeing the scrolls when u cut it open looked odd

[DCFunBud]

How are home cooks to follow these instructions with such unusual ingredients, not to mention the specialized equipment?

[PanagiotisPolitis-blxj]

how much does each croissant weigh before baking?

[chj]

I followed your recipe Chef without the scrap dough but it turned to a tight dough. I used 12.5% flour. What went wrong Chef? Thank you

[roygunawan]

my oven has a fan speed setting. is it full fan speed or medium? can i spray with water to get the steam

[buketyagmuruzun]

Hi chef, can i learn the temperature of the kitchen?