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
➼ www.instagram.com/mickamartinez13/?hl=fr

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: amzn.to/3djEoe7

➼ Don't forget to follow me on:
o Instagram: www.instagram.com/boulangeriepasapas/
o TikTok: www.tiktok.com/@boulangeriepasapas?is_from_webapp=…
o Facebook: www.facebook.com/Boulangerie-Pas-à-Pas-35569446497…
o My site: www.boulangerie-pasapas.com/

For any contact (pro only) ➼ boulangeriepasapas@gmail.com
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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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