Bake croissants and breakfast in Paris

A chef takes you through the croissant from scratch: mixing the pâte feuilletée levée, then the kneading, rolling and folding that builds the layers. It's slower and more technical than it looks, which is rather the point.

Once the basics are down, you'll move on to crème pâtissière, the custard that fills half of French pastry. Everything you make comes home with you for a delightful breakfast.