Course Details
$35 5 seats left
Start Date:

Sat, Nov 28, 7:00pm - Nov 29, 11:30am Eastern Time (2 sessions)

Next start dates (1)

Purchase Options
Class Level: All levels
Age Requirements: 14 and older
Average Class Size: 10
Teacher: Frances Flint

What you'll learn in this pastry class:

We're going to make the iconic pastry - the croissant. Our chef will guide you through the entire process from folding in the butter to rolling and "turning" the dough, to shaping.

This class happens in two sessions over two days. Please see the calendar below for schedule details. Total in class instruction is 3.5 hours.

[First Session]

  1. We'll start by making the dough
  2. While the dough is resting, we'll make almond croissant filling and strawberry jam to smear on your croissants when they're done. If you want to skip this, you're welcome to.
  3. We'll then roll the croissant dough and shape. We'll fold our croissants and add our fillings (chocolate and almond if you made it) as we like.

[Second Session]

  1. You'll end the class with freshly baked plain and chocolate croissants as well as almond croissants if you chose to make the almond filling.

Materials Needed to Participate Fully:

If you are able, set your kitchen thermostat to cool room temperature 68-72°F.

Croissant Dough

  • 1/3 cup water
  • 2 1/4 tsp. dry active yeast (can be found at or other large retailers who ship), 1 1/4 tsp. Instant yeast, or 2 Tbs. fresh yeast
  • 3 cups all purpose flour
  • 1/4 cup sugar
  • 1 1/2 tsp. salt
  • 2/3 cup whole milk
  • 2 Tbs room temperature butter
  • 8 oz cold butter
  • 1 1/2 Tbs all purpose flour
  • 1 egg (for baking on day 2)

For chocolate croissants (optional)

  • 2 oz. semisweet to dark chocolate (60%-75%) or 1/4 cup chocolate chips

For almond filling / croissants (optional)

  • 1/4 cup sliced almonds
  • 1 cup water
  • 1/2 tsp almond extract
  • 1 cup almond flour
  • 1 large egg
  • 1/4 tsp. salt
  • 4 oz. room temperature butter
  • 1 tbsp. all purpose flour
  • 1 cup sugar

For strawberry jam (optional)

  • 1 lb. strawberries
  • 2 tbs. lemon juice
  • 1 cup granulated sugar
  • pinch of salt


  • Stand mixer is recommended, but the instructor will demonstrate how to make the recipes by hand
  • Ruler
  • Rubber spatula
  • Parchment paper
  • Chef’s knife or pizza/pastry wheel
  • Pastry brush
  • Bowl or bench scraper
  • 1 sheet pan/cookie sheet
  • 1 small or medium saucepan
  • 1 muffin tin (any size) with muffin cups or loaf pan
  • Pan spray or oil for greasing bowl
  • Rolling pin
  • Plastic wrap or 2 kitchen towels
  • wire rack

About the Instructors:

Eve Bergazyn

Chef Eve has been cooking professionally for over ten years. After attending culinary school at the International Culinary Center, she worked in the pastry and savory kitchens of NYC restaurants. Eve then worked as a chef in remote Alaska, where she discovered her love for teaching cooking. Chef Eve now lives in Southern California, where she teaches recreational cooking and baking classes.

Kellyann Kozel

Chef Kellyann has worked in restaurants and bakeries since she was 16; both front and back of house. After graduating from DePaul University with a Bachelor’s Degree in Hospitality and Restaurant Management, she went on to study pastries and cake decorating at The French Pastry School in Chicago. She currently works as a full-time Cake Decorator in Chicago.

Virtual Class FAQ

What will be included in my Virtual Class package?

One ticket includes an access link to your live, online class. The class will be delivered via web conferencing software and feature a live, professional instructor who will walk you through a lesson as described above. You will have the opportunity to ask questions as well as participate from home.

How many people is my purchase good for?

Each ticket is good for one "device" (i.e. one computer, phone, tablet, etc. you'll be logging in from). This ensures we don't get more people in the class than the instructor can handle. Though we understand some people live together and will be working/learning together, the intent is that each class still allows for the same attention to attendees as if students purchased separately. Please be respectful of this!

Will I need anything from home to use in the class?

You will need a reliable Internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you're able to set up your device and connection. Additionally, if the class is more than just a lecture you will likely want any materials listed in the course description as "Materials Needed to Participate Fully", though you're welcome to purchase a seat and sit in and just watch.

Am I able to ask questions or interact with the class?

Yes, you'll both be able to ask questions using the chat function in the video hosting software as well as at certain intervals during the class via voice/audio. If the class winds up being on the smaller side, more spontaneous interaction/questions will be encouraged.

Do I have to show my video or speak during class?

While we recommend you do show your video and speak when encouraged to by the instructor, video and audio participation are never mandatory. We find classes have more fun experiences when people are engaging with one another, but understand not everyone will want to do so and that's ok!

Remote Learning

This course is available for "remote" learning and will be available to anyone with access to an internet device with a microphone (this includes most models of computers, tablets). Classes will take place with a "Live" instructor at the date/times listed below.

Upon registration, the instructor will send along additional information about how to log-on and participate in the class.

Still have questions? Ask the community.

Refund Policy

Students may cancel any time 48 hours or more before the class to receive a refund. Students canceling less than 48 hours before a class will receive a full credit towards rescheduling or purchasing a different class.

Start Dates (2)
Start Date Time Teacher # Sessions Price
7:00pm - 10:00pm Eastern Time Frances Flint 2 $35
This course consists of multiple sessions, view schedule for sessions.
Sun, Nov 29 11:00am - 11:30am Eastern Time Frances Flint
7:00pm - 10:00pm Eastern Time Eve Bergazyn 2 $35
This course consists of multiple sessions, view schedule for sessions.
Sun, Dec 27 11:00am - 11:30am Eastern Time Eve Bergazyn

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Questions about this class?
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Questions & Answers (21)

Get quick answers from CourseHorse and past students.

Question from Km
Hi, I’m only available to do this class the weekend it is offered in October. Is there a misprint that it is 55 instead of 35? All of the other exact same classes have been 35$. Please advise thanks!
Question from Tam
I live in Australia, what time would the class be for me?
Answer from Frances F.
When the class starts at 7:00 ET (i.e. New York time on Saturday) it will be 9:00 am Sunday, Sydney time. So this time might work for you!
Question from JP
When signing up..and let's say..."eek! I just got called in for work and/or emergency"! Will I still be able to access a recorded version at a later date? Or is it, you snooze you looze?
Question from Anonymous
I’m confused about the timing. Is it 3 hrs Saturday evening and 1/2 hr Sunday morning?
Answer from Frances F.
Yes, that's correct!
Question from Secil A.
It looks like the class is offered by Kelly Ann instead of Eve in the future. How is she as a teacher?
Question from Sandra M.
Never mind the prescience question about the ingredients - just found them!
Question from Sandra M.
How do we get the ingredients? Do we purchase them ourselves? Are their special tools we need?
Question from Deborah S.
I can only make the one day. Is there anyway I can follow instructions for day 2 as I won't be available
Answer from Eve B.
Hi Deborah! Yes, the second day of the class is when we bake the croissants. If you mention to your instructor that you aren't able to attend, the instructor can go over the baking instructions with you.
Question from Pati S.
Is there a video that we can access after the class in case we need to refresh our memories?
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
Hi there! Not at the moment - we don't release class recordings. That said you'll have a recipe booklet.
Question from Anonymous
Hi there ,I am vegetarian So no egg ,can we still make them ? If yes then only I want to enroll my self
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
You can use egg replacer or even hydrated flax meal for the egg substitute. Eggs aren’t a key component of croissants - it’s more for appearance and to bind together the almond cream for almond croissants.
Question from Anonymous
Will this work with a dairy free gluten free diet? Has anyone tried it gf/df? If so, what products were used? I tried making croissants once and they came back awful.
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
Unfortunately we don't have an equivalent GF croissant recipe we stand by.
Question from Janet L.
How are you supposed to measure 5/12 teaspoon for the yeast? Or is that a typo?
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
Yes! It was a typo :) It is 5 1/2 tsp.
Question from Maureen P.
I registered for the class. I am so excited!!! My two younger daughters (12 and 15) will be home with me - can they sit in on the class with me?
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
Question from mimi m.
Hello , my question how I can attended this class like online
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
Hi! These classes are hosted on a web conferencing tool called Zoom. Before class make sure you have the ingredients to make the croissants (we list these out in the description above). As soon as you sign up, you'll get a link for your class as well as the recipes. Please have the ingredients measured out beforehand. When your class start time arrives, click the class link and the instructor will admit you to class.
Question from Carole D.
Can we record session for later if we need a quick reminder
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
Hi! We don't currently allow student recordings but you will receive a written recipe with the instructions on how to make them :)
Question from Kevin K.
How many croissant's will we be making? Trying to decide between 1 or 2 batches
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
In this class you'll make 12 croissants (mix of chocolate and plain) and one loaf or 6-12 pieces of monkey bread
Question from Kevin K.
Bakers yeast is hard to come by these days but I do have a sourdough starter. Is it possible to substitute this?
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
Yes! For sourdough, six hours before class, feed 1 Tbs. mature starter with 1/2 cup all purpose flour and 1/2 cup warm (80 F- 85 F) water. The recipe will need to be adjusted, which will be discussed in class, if you mention you are using starter.
Question from Lyon H.
Can my whole family listen in and participate or just one person? We thought we might do it with the kids.
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
yes! your family can join in
Question from Paola L.
I would love to join, just need to be sure I can procure whatever I may not have sticker in my pantry...ingredient list, please?
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
Hi Paola! The full ingredient list is listed above on this page. If you scroll up you'll see a section for "Materials to Fully Participate". Right under there, you'll see a bulleted list of ingredients if you want to make everything. There are a few things that are optional and marked as such.
Question from Anne
Is the class recorded so that we can review later?
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
Hi Anne! This class isn't being recorded for later viewing but it's something we'll consider moving forward. We'll let you know if anything changes. Thank you!
Question from Rebecca J.
Is this class vegan diet friendly?
Answer from Eve B. Verified Educator
You can use egg replacer or even hydrated flax meal for the egg substitute. Eggs aren’t a key component of croissants - it’s more for appearance and to bind together the almond cream for almond croissants. You can use vegan butter instead of regular butter. The texture and flavor won’t be the same, but it’ll work!
View all 21 questions

Reviews of Classes at Eve Bergazyn (312)

(312 Reviews)
Virtual Croissant Making
Reviewed by Claire P. on 11/2/2020
The chocolate and almond croissants were delicious, so chuffed to have been able to make them in an evening. The teacher was engaging and informative, taking us through everything step by step. If you don’t back bread often this might be a big first step, I think you’d get more out of it if you had some experience. Will definitely be doing more classes.
Virtual Croissant Making
Reviewed by Linda M. on 11/1/2020
This class to learn how to make croissants was great! The teacher was very informative and helpful with our questions. This was my first Coursehorse class. I will be taking more classes very soon.
Virtual Croissant Making
Reviewed by Lynne W. on 10/28/2020
Eve is a super instructor and I gather a very accomplished pastry chef. The class was run extremely well, and very organized. Eve was clear with directions and she did a wonderful job with her video which allowed us to see many viewpoints of the baking process including the preparation of our ingredients and cooking. I really enjoyed taking Eve’s class, I look forward to taking others that she offers. I would easily highly recommend this class to other budding bakers!
Virtual Croissant Making
Reviewed by Mary L. on 10/27/2020
Eve did a great job instructing us, giving us tips and answering all our questions. I enjoyed the class and the croissants!
Virtual Croissant Making
Reviewed by Jocelyn B. on 10/26/2020
Class was great even though mine were kind of a disaster. We’re still enjoying them. We learned so many techniques and made way more than just croissants. Eve was a wonderful instructor.
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