Lart de la viennoiserie〈 Mickael Martinez 〉Recette de CROISSANT français frenchbakery

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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] • --------------------------------------------------------------------------------------------------- • 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 • o Subscribe: / boulangerie pas à pas • See you soon on boulangerie pas à pas by Fabrice Cottez. • #bakerypasapas #frenchbakery #bakerywork #japanesebakery #bakery #bakery #croissantrecipe #croissant

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