Croissant online class with Yohan Ferrant

Laminate a croissant that opens honeycombed, on video, with a baker who started at thirteen and now runs the Baking School Barcelona Sabadell. The croissant lessons sit inside his bread and viennoiserie class, after the ferments they build on.

Yohan Ferrant
Head of the Baking School Barcelona Sabadell, teaches at the French INBP

2 croissant lessons
9 lessons + intro, 110 min
Advanced
Spanish audio, English subtitles

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Yohan Ferrant's croissants from lesson #7 of the class — From lesson #7 Croissant

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What the croissant lessons teach

PRO #7 Croissant
The classic croissant, from dough to bake. The class page names the goal: you leave able to "laminate a croissant that opens honeycombed".
PRO #8 Bicolor Chocolate Croissant
The croissant pushed a second time, into a two-tone chocolate version. How bicolor lamination works in general is explained below.

After the croissant, lesson #9 Tropic Pineapple Pastry takes the lamination into a fruit pastry.

Why the croissant comes seventh

"That order is the method. Lamination is far easier to control once you can read a dough that has fermented properly, so the croissant lessons assume the ferment work sitting behind them. Nothing here is a shortened version."
Gronda class page

The full class, in bakery order

Video: 1 hr 50 min HD
Recipes: 10
Level: Advanced
Audio: Spanish (original voice)
Subtitles: English, French, German, Spanish, Italian
Watch on: iPhone and Android app, or in the browser at gronda.com

Watch the free introduction on gronda.com

See the whole class: Brilliant Recipes on Bread & Viennoiserie Classics

Your teacher: Yohan Ferrant

Yohan Ferrant is a French baker and the Head of the Baking School Barcelona Sabadell, run by the Guild of Bakers of the Province of Barcelona (HostelCo 2026 speaker page). He started in a bakery near his childhood home at thirteen and has worked more than two decades since, in organic bakeries in Paris and in established houses in London. He teaches internationally, from the French INBP to the Japan Institute of Baking (Gronda class page).

His book Oh Là Là! A Practical Guide to Creative Bakery and Viennoiserie is bilingual Spanish and English and covers 45 products step by step (Kitchen Arts & Letters: Oh Là Là!, So Good magazine on Oh Là Là!).

Competition results listed on his Gronda profile

Bronze Medal, Best of Tokyo, Mondial du Pain
Best World Organic Bread, Mondial du Pain
Bronze Medal, Mondial du Pain
Gold Medal, French Selection

Source: Yohan Ferrant on Gronda. 5.6k followers on Gronda.

"Good bread is mostly about time, the ingredients are simple, the patience is not."
Yohan Ferrant

The croissant numbers, checked against the sources

None of the ten pages Google ranked highest for this search on 6 October 2026 publishes its temperatures. Here they are in the open, from the bakery references we read that day. Where sources disagree, we show the overlap and link each one. Yohan's own formula and fold schedule are in the lessons.

Temperature map

Dough resting in the fridge4 °C / 40 °F, 8-24 hBAKERpedia, Croissant
Workroom10-20 °C / 50-68 °FBAKERpedia, Croissant
Butter block at lamination13-16 °C / 55-61 °FKing Arthur Baking, Laminated dough, Brod & Taylor, How to level up your lamination, Physics Today, The fat in a perfect croissant
Dough after mixing22-25 °C / 72-77 °F, then chilledBAKERpedia, Croissant
Proof, 75-80% humidity24-27 °C / 75-80 °F, about 2 hWeekend Bakery, BAKERpedia, Croissant
Tourage (dry) butter melts36-38 °C / 97-100 °FCremo, Tourage butter specification

0 °C10 °C20 °C30 °C40 °C

Red mark: ordinary butter starts to melt at about 32 °C / 90 °F (Wikipedia). Everything before the oven stays left of it.

Bake hot: about 200-220 °C / 390-430 °F, often lowered after the first 10-15 minutes (BAKERpedia, Croissant, Le Cordon Bleu, King Arthur Baking, Baker's Croissants). Egg-wash twice: thinly after shaping, again just before the oven (Weekend Bakery).

How many layers your folds make

Lock the butter into the dough and you have one butter layer. A single (letter) fold stacks the packet three high, a double (book) fold four high. So the butter layers are 3 to the power of your single folds times 4 to the power of your double folds. Where two dough faces meet they fuse, so a packet always holds one more dough layer than butter layers. In the drawings below, gold is butter and beige is dough.

1 double + 1 single: 12 butter layers

2 doubles: 16 butter layers

3 singles: 27 butter layers

Layer counts by fold schedule (our arithmetic). Butter thickness assumes a 3.5 mm sheet (Puratos) with 25% butter (BAKERpedia).

Folds	Butter layers, envelope lock-in	All layers	Butter layers, English lock-in	Each butter layer
2 singles	9	19	18	97 µm
1 double + 1 single	12	25	24	73 µm
2 doubles	16	33	32	55 µm
3 singles	27	55	54	32 µm
1 double + 2 singles	36	73	72	24 µm
4 singles	81	163	162	11 µm

Why do recipes say 27, 54 or 81 for the same three single folds? They count different things: 27 butter layers after an envelope lock-in (Weekend Bakery, Le Cordon Bleu), 54 fat layers after an English lock-in (BAKERpedia), or the whole dough-butter-dough packet multiplied, 3 × 27 = 81.

More folds are not better. America's Test Kitchen found three turns ideal; beyond that the butter gets so thin the dough absorbs it (ATK). Food scientists describe finished croissant layers of about 100-200 micrometres (Physics Today).

Two published formulas in baker's percentages

Flour = 100. Percentages computed by us from BAKERpedia's commercial formula and Weekend Bakery's home recipe after Hamelman.

Ingredient	BAKERpedia, %	Weekend Bakery, %	Weekend Bakery, grams
Flour	100	100	500 g T55
Water and milk	54.7 (water)	56	140 g water + 140 g milk
Sugar	10.2	11	55 g
Salt	1.7	2.4	12 g
Yeast	3.9	2.2 (instant)	11 g
Butter in the dough	-	8	40 g
Butter to laminate	51.2	56	280 g

The laminating butter is about half the flour weight, which is roughly a quarter of the whole dough. Flour: medium strength, about 10-11.5% protein; all bread flour makes croissants heavy (BAKERpedia, Dough lamination, Weekend Bakery FAQ).

Which butter

By law, butter in the EU needs only 80% milk fat and may hold 16% water (EU Regulation 1308/2013).
For lamination, bakers ask for 82% fat or more; less water means crisper, more defined layers (Le Cordon Bleu, King Arthur).
Tourage (dry) butter melts at 36-38 °C instead of 28-34 °C, which buys time on the bench and in the proofer (Cremo).

Why it all works: in the oven the water in dough and butter turns to steam and pushes the layers apart, and where the butter was an air pocket stays (BAKERpedia, Croissant, FoodCrumbles, croissant science). That is the honeycomb.

Why are my croissants flat, greasy or bready?

Ten common faults, with the cause and the fix.

What you see	Cause	Fix	Source
Butter pools on the tray in the oven	Under-proofed, or proofed too warm	Proof longer, until the croissants wobble when you shake the tray; keep the proof under 27 °C	Weekend Bakery, Frequently asked croissant questions, Weekend Bakery
Butter breaks into shards while rolling	Butter too cold	Let the block reach 13-16 °C; do not chill more than about 45 minutes between folds	Brod & Taylor, King Arthur Baking, Laminated dough
Dense, greasy pastry	Butter too warm, so it melts into the dough	Rest the dough about 30 minutes in the fridge between folds; work in a room under 20 °C	Brod & Taylor, BAKERpedia, Dough lamination
Bread-like crumb, no layers	Pressing too hard and working too long, so the butter warms	Roll with even, light pressure and put the dough back in the fridge as soon as it resists	Weekend Bakery FAQ
Dough shrinks back as you roll	Gluten is tense	Rest it covered in the fridge for 10-20 minutes	Weekend Bakery FAQ
Tight, doughy centre	Under-proofed	Proof until clearly larger and wobbly	Le Cordon Bleu, Weekend Bakery
Collapsed croissant, blurred layers	Over-proofed	Bake earlier, at the first wobble	Le Cordon Bleu
Layers do not lift	Over-rolling compresses them	Stop at the target thickness, do not keep rolling	Le Cordon Bleu
Big hollow gaps inside	Dusting flour left between the layers	Brush off the flour before every fold	Brod & Taylor
Croissant splits open in the oven	Poor layering plus under-proofing	Even folds, then a full proof	Weekend Bakery FAQ

How a bicolor croissant is laminated

A bicolor croissant is the plain laminated dough with a thin coloured dough sheet on top. One published professional method: mix 20 g of black cocoa powder into 500 g of the croissant dough (Puratos), roll it to 1.5 mm, lay it on the laminated dough after the last fold and sheet the stack to 3.5 mm before cutting (Puratos). Others enclose the butter once and give two double folds (IRCA). Yohan's version is lesson #8 Bicolor Chocolate Croissant.

Croissants chefs shared on Gronda

Laminated pastries from Gronda's community collection "Croissants & Viennoiserie", each with its own recipe.

What members say about Gronda

These are reviews of the Gronda app as shown on gronda.com, not reviews of this class. Gronda has 4.8 stars from 7,552 ratings on the US App Store (checked 6 Oct 2026).

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Price, trial and other online croissant classes

Gronda PRO

€4.99/month on the annual plan, billed once a year, with a 7-day free trial. Or €9.99/month paid monthly.

Includes both croissant lessons, the full 9-lesson class and every other masterclass (70+), plus the recipe library.

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Other ways to learn croissants online, prices as published on 6 October 2026

Option	Price	What you get
Coyle's Bakeshop	Free	4 pre-recorded sessions with Rachael Coyle, owner of Coyle's Bakeshop in Seattle
King Arthur Baking	USD 40, one-off; sales are final	One on-demand croissant class, viewable for at least a year
Molly J Wilk	USD 279, one-off	One croissant course in 13 modules, lifetime access
Gronda PRO	€4.99/month (annual) or €9.99/month	Two croissant lessons inside a 9-lesson bread and viennoiserie class, plus every other Gronda masterclass

Questions before you start

Is the class in English?

The audio is Spanish, Yohan's original voice, with subtitles in English, French, German, Spanish and Italian.

Are the croissant lessons free?

No. Lessons #7 Croissant and #8 Bicolor Chocolate Croissant are PRO. The 7-day free trial of the annual plan unlocks them, together with every other masterclass.

Is it for beginners?

Gronda rates the class Advanced. The croissant lessons build on the ferment and bread lessons before them, so if laminated dough is new to you, start with lesson #1 and work through in order.

Do I get the recipe?

Yes. Every masterclass comes with its own recipes; this class lists 10.

Where can I watch?

On the Gronda app on iPhone and Android, or in your browser at gronda.com. Start on one, pick up on the other.

How do I cancel?

If you subscribed through the App Store or Google Play, cancel in your phone's subscription settings. If you subscribed on gronda.com, cancel in your account settings. No fees, no calls.

Is the croissant French or Austrian?

Both. Most historians trace it to the Austrian kipferl (Institute of Culinary Education); the laminated yeast-dough croissant is French, with the first recipe usually dated to 1915 (ICE).