The Laminated Luxury Handbook – Croissant & Viennoiserie Recipes

Bake croissants that shatter — with the open honeycomb crumb you find in the best Paris bakeries.

Written by our professional pastry team, this handbook teaches lamination exactly the way it is done in a working pastry kitchen, scaled for your home oven and a rolling pin.

WHAT'S INSIDE

• Master Croissant Dough with step-by-step lamination (lock-in, double and single folds)

• Classic Butter Croissants

• Pain au Chocolat

• Twice-Baked Almond Croissants

• Kouign-Amann

• Vanilla Custard Danish

• Pistachio Cruffins

• Pain Suisse

PLUS

• The three rules of lamination

• Ingredient and equipment guide

• A stress-free 3-day baking schedule

• Troubleshooting chart (leaking butter, dense crumb, shrinking dough and more)

• Oven and cup conversion tables

Every recipe is written in grams and split into clear components, with a chef's note on every page.

FORMAT: 16-page PDF, instant download. Read it on your phone, tablet or computer, or print it on A4.