French Croissant Expert〈 Mickael Martinez 〉CROISSANT recipe

CROISSANTS recipe - T45 flour: 1000g - Salt: 20g - Sugar: 100g - Yeast: 40g
To receive the complete recipe, send a message to Mickael Martinez with this link
➼ https://www.instagram.com/mickamartin...

Name of the bakery: L'art de la viennoiserie par Mickaël Martinez
Address of the bakery: 67 Av. de Montredon, 13008 Marseille

➼ Mickaël Martinez is a bakery expert and has mastered the art of viennoiserie perfectly. He owns a bakery and makes 100% artisanal products with sourdough every day! Mickaël prepares sourdough breads, brioches, and especially incredible pastries every morning: Giant Croissant, Pain au chocolat, Swiss chocolate, Paille a la framboise and many others!
He agreed to share a day of work in his bakery and gives us all his techniques for making exceptional pastries.

Discover my book with more than 25 recipes: https://amzn.to/3djEoe7

➼ Don't forget to follow me on:
o Instagram:   / boulangeriepasapas  
o TikTok: https://www.tiktok.com/@boulangeriepa...
o Facebook:   / boulangerie-pas-à-pas-355694464977712  
o My site: https://www.boulangerie-pasapas.com

For any contact (pro only) ➼ [email protected]
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00:00 CROISSANT RECIPE
05:10 Making the BRIOCHE
07:55 TURNING THE VIENNOISERIE
12:30 Detailing the BRIOCHES
14:30 Making BIG PAINS AU CHOCOLAT
15:20 Making GIANT CROISSANT
17:20 Raspberry STRAW and Caramel Node
20:20 Chocolate SWISS
21:45 Making CROISSANTS
23:25 Making PAINS au CHOCOLAT
24:47 Baking the VIENNOISERIE
30:34 Finishing the pastries for the store
34:00 Setting up the bakery
35:30 Visiting Mickael Martinez's bakery
37:00 Making SNACKING

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See you soon on boulangerie pas à pas by Fabrice Cottez.

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