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Classic French Croissant (Recipe with Step-by-Step Mixing Guide)
1 File
This recipe is a time-honored technique crafted by the chef-owner of Doña Bakehouse, Yingying. This recipe provides a perfectly balanced dairy and buttery flavour profile that the chef aims to highlight in her creations. It can also be used for Pain au Chocolat and other flavored croissants. By simply adding chocolate sticks or other fillings such as almond paste, fruit preserves, or cream cheese, you can transform the classic French croissant into a variety of delicious pastry options.
Yingying Teo Yingying Teo
RM129
Classic French Croissant (Recipe Only)
1 File
This recipe is a time-honored technique crafted by the chef-owner of Doña Bakehouse, Yingying. This recipe provides a perfectly balanced dairy and buttery flavour profile that the chef aims to highlight in her creations. It can also be used for Pain au Chocolat and other flavored croissants. By simply adding chocolate sticks or other fillings such as almond paste, fruit preserves, or cream cheese, you can transform the classic French croissant into a variety of delicious pastry options.
Yingying Teo Yingying Teo
RM89

Courses

Mastering Viennoiserie: Croissant Fundamentals
Master the art of creating buttery, flaky croissants with this comprehensive course, covering essential techniques like mixing, laminating, shaping, and troubleshooting. Perfect for aspiring bakers and professionals seeking to refine their skills and craft bakery-quality viennoiseries.
Yingying Teo Yingying Teo
RM699
Mastering Viennoiserie: Croissant & Pain au Chocolat Fundamentals
Master the art of creating buttery, flaky croissants with this comprehensive course, covering essential techniques like mixing, laminating, shaping, and troubleshooting. Perfect for aspiring bakers and professionals seeking to refine their skills and craft bakery-quality viennoiseries.
Yingying Teo Yingying Teo
RM899
Comprehensive Hand-Roll Croissant Class
Discover the traditional art of hand-rolling croissants with Chef Ya Xiong in this specialized class. Learn the precise techniques of laminating, shaping, and baking without machinery, focusing on craftsmanship and precision. Perfect for both beginners and seasoned bakers looking to refine their skills with a master’s touch.
Frank (Ya Xiong Wen) Frank (Ya Xiong Wen)
RM299
Apple Pie (Apple Turnover)
Discover the art of making delicious apple turnovers from scratch! In this beginner-friendly class, you’ll learn how to create buttery, flaky puff pastry and fill it with a sweet apple filling to make perfect turnovers.
Frank (Ya Xiong Wen) Frank (Ya Xiong Wen)
RM229
Mille Feuilletine (Napoleon Pastry)
Learn the art of creating the elegant Mille Feuille, also known as Napoleon Pastry, in this hands-on class. Perfect for beginners and pastry enthusiasts, this course will teach you how to make crisp, flaky puff pastry layers, a vanilla pastry cream, and how to assemble and decorate this classic French dessert with finesse.
Frank (Ya Xiong Wen) Frank (Ya Xiong Wen)
RM229
Galette des Rois (King's Pie)
Dive into the art of making the iconic French King’s Pie, Galette des Rois, in this hands-on class, Learn to craft delicate, flaky puff pastry from scratch and create the rich, almond frangipane filling that makes this pie so special.
Frank (Ya Xiong Wen) Frank (Ya Xiong Wen)
RM289
Mastering Inverted Puff Pastry
Discover the elegance of inverted puff pastry with Chef Ya Xiong’s specialized course, showcasing three exquisite creations: the Apple Pie, the delicate Mille Feuilletine, and the iconic King Pie (Galette des Rois). This course is designed to help you master the unique techniques and artistry behind this exceptional pastry method.
Frank (Ya Xiong Wen) Frank (Ya Xiong Wen)
RM699
Classic Vanilla Flan
Learn how to make a smooth, creamy, and irresistibly delicious classic vanilla flan in this beginner-friendly course! Perfect for those new to baking or looking to elevate their dessert skills, this class will guide you through the entire process of creating this elegant and timeless treat.
Frank (Ya Xiong Wen) Frank (Ya Xiong Wen)
RM169
Shrimp Croissant
Creating savory Shrimp Croissants in a Pain Suisse shape, combining flaky laminated dough with a flavorful shrimp filling. This hands-on class will teach you dough preparation, shaping, and baking techniques to craft these elegant, savory pastries with perfection
Frank (Ya Xiong Wen) Frank (Ya Xiong Wen)
RM169
Sausage Cheese Roll
Learn the professional techniques required to create cross laminated, buttery rolls filled with juicy sausages and gooey melted cheese – a crowd favorite for any occasion!
Frank (Ya Xiong Wen) Frank (Ya Xiong Wen)
RM129