The Perfect French Croissant: A Master Baker Reveals His Full Recipe〈Paul Merry〉

Croissant Recipe:T45 Flour: 600 g -T65 Flour: 400 g -Salt: 20 g -Sugar: 140 g

Paul Merry is a highly skilled French baker who has mastered all the techniques of traditional viennoiserie. He owns his own bakery and produces 100% artisanal products every single day using natural sourdough.
Every morning, Paul prepares sourdough breads, brioches, and especially incredible viennoiseries: Croissants, Pain au Chocolat “Chocolatine”, Striped Suisse, Raisin Swirls and many more delicious pastries!
He agreed to share a full working day inside his bakery and reveals all his techniques for creating exceptional viennoiseries.

TIMESTAMPS
00:00 Arriving at the bakery
01:00 Baking the Kougelhopf
02:00 Preparing the egg wash
02:30 Baking the viennoiserie
03:50 Setting up the bakery
04:20 Opening and tour of Boulangerie Paul Merry
05:10 Croissant recipe
05:40 Dough preparation & pre-shaping
07:00 Preparing the butter for laminating
07:30 Laminating the viennoiserie dough
08:55 Technique for the perfect croissant
09:30 How to make a striped croissant dough?
10:10 Making Croissants
12:10 Making Pain au Chocolat “Chocolatine”
13:45 Making Raisin Swirls
15:16 Striped Suisse with chocolate
17:30 Proofing the viennoiserie
17:40 Tasting ❤️

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