{"product_id":"the-french-viennoiserie-baking-book-aiden-laurent-9798197722577","title":"The French Viennoiserie Baking Book: Foolproof Croissants, Pain au Chocolat, Brioche, and Buttery French Pastries Made Simple for Home Bakers","description":"Buttery, flaky, golden croissants - made in your own kitchen, one calm step at a time.\u003cp\u003eIf you have ever stood in front of a bakery case and quietly thought, \"I could never make those at home,\" this book is written for you. \u003ci\u003eThe French Viennoiserie Baking Book\u003c\/i\u003e teaches the croissants, pain au chocolat, pain aux raisins, kouign-amann, and brioche you love - without the intimidation, the jargon, or the assumption that you already know what you are doing.\u003c\/p\u003eOne dough. A dozen pastries.\u003cp\u003eThe book is built around a single recipe: the Master Croissant Dough. Learn it once, and that same dough becomes classic croissants, pain au chocolat, pain aux raisins, ham-and-cheese croissants, chocolate twists, and even kouign-amann. You are not learning a dozen separate recipes - you are learning one skill, thoroughly, and then enjoying everything it can become.\u003c\/p\u003eForty-two diagrams that show you exactly what to do.\u003cp\u003eEvery key technique is illustrated with a clear, step-by-step diagram: the butter block, the lock-in, the three folds, the triangle cuts, the shaping, the proofing window, the finished crumb. Every chapter opens by naming a real beginner worry - \"My butter keeps melting,\" \"My croissants come out lopsided,\" \"Filled spiral pastries seem advanced\" - and then patiently solves it.\u003c\/p\u003eWhat you will learn\u003cul\u003e\n\u003cli\u003eThe Master Croissant Dough - the one recipe everything else is built from\u003c\/li\u003e\n\u003cli\u003eHow to handle butter, lamination, and temperature without fear\u003c\/li\u003e\n\u003cli\u003ePain au chocolat, classic croissants, and pain aux raisins\u003c\/li\u003e\n\u003cli\u003eAlmond croissants - the twice-baked \"rescue\" method that means no croissant is ever wasted\u003c\/li\u003e\n\u003cli\u003eKouign-amann - the caramelized Breton showstopper\u003c\/li\u003e\n\u003cli\u003eClassic brioche, brioche à tête, and chocolate-filled brioche buns\u003c\/li\u003e\n\u003cli\u003eSavory ham-and-cheese croissants and chocolate twists from the same dough\u003c\/li\u003e\n\u003cli\u003eThe proofing window that keeps butter from leaking and crumb from collapsing\u003c\/li\u003e\n\u003cli\u003eHow to read a finished croissant and fix what went wrong before the next bake\u003c\/li\u003e\n\u003c\/ul\u003e What's inside\u003cul\u003e\n\u003cli\u003e16 recipes - every laminated pastry built from one master dough\u003c\/li\u003e\n\u003cli\u003e42 step-by-step diagrams of every key technique\u003c\/li\u003e\n\u003cli\u003eA complete troubleshooting guide (dough, butter, lamination, proofing, baking)\u003c\/li\u003e\n\u003cli\u003eA five-bake practice schedule that takes you from your first brioche to a kouign-amann\u003c\/li\u003e\n\u003cli\u003eGrams-first measurements with cup approximations\u003c\/li\u003e\n\u003cli\u003eTiming charts, conversion charts, and a full glossary\u003c\/li\u003e\n\u003c\/ul\u003e Written for the home baker - not the pastry chef\u003cp\u003eEverything in this book is made on a normal counter, in a normal oven, with a rolling pin, parchment paper, baking sheets, and a kitchen scale. No sheeter, no proofing cabinet, no professional equipment. The voice is calm and practical throughout - a patient teacher, not a textbook.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eCroissants reward patience more than talent - and patience is something anyone can bring. Welcome to viennoiserie baking at home.\u003c\/i\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Aiden Laurent\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9798197722577\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Independently Published\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/20\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 90\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.51lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.00h x 8.50w x 0.19d","brand":"Aiden Laurent","offers":[{"title":"Paperback","offer_id":48874678747391,"sku":"9798197722577","price":17.99,"currency_code":"USD","in_stock":true}],"url":"https:\/\/www.whiterainbookhouse.com\/products\/the-french-viennoiserie-baking-book-aiden-laurent-9798197722577","provider":"WR Book House","version":"1.0","type":"link"}