Croissants - Food Wishes - Crispy Butter Croissants
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- Опубликовано: 30 ноя 2017
- Learn how to make you own crispy, buttery Croissants! There is nothing like fresh, homemade croissants, and I'll show you how "easy" it is to my them yourself. Visit foodwishes.blogspot.com/2017/... for the ingredients, more information, and many, many more video recipes. I hope you enjoy these amazing homemade Croissants.
Хобби
Check out the recipe: www.allrecipes.com/Recipe/261911/Chef-Johns-Croissants/
Do you think I could use a mixture of butter, honey and cinnamon in place of the plain butter layer?
Bruno Albouze you said? good job Chef John :)
Frickin Hilarious!
Obligatory shoutout to the best RUclips pastry chef!
Bruno and Chef John ..... breaking the internet
I swear you two should do a collaboration. It would be the best thing to start your 2018 videos with.
Two of my favorites. :)
Not long ago, some chef at Tasty made a video about making croissants and made them look way too complicated and not worth making at all.
Chef John is using pretty much the same techniques, but he makes it look easy and makes me want to make them.
Kudos to being a great educator, apart from being a great chef and a funny guy to listen to.
do you mean these? ruclips.net/video/vSWTrb6KINI/видео.html
The food producers at Tasty are a hot mess. They don't seem to know how to test recipes or do basic research. Like, they're getting paid to do that but they're terrible at it, which is why a lot of their recipes don't actually work.
Tasty arent chefs, theyre idiots. All of their “recipes” are taking premade dough, covering it with cheese, and baking.
No that's what their audience calls recipes so that's what they make.
This still looks way too complicated. I'll just buy the damn thing. I won't waste an entire day and I won't have to deal with the royal PITA tht is live yeast. Win-win.
Chef John is never *nonchalant* about his *croissant*
You mean he's chalant??
@@jayjoshi4607 ....no, but he is ever so gallant when savoring a croissant.
@@msr1116 I was joking dude...
@@jayjoshi4607 ...I know. I'm just having a bit of fun with rhyming words. 🤪
Tried this recipe yesterday, and I was blown away! Incredibly simple compared to others I tired, less time consuming and yields perfect results. Hats off to you, Chef John 👌
They see me rollin
And pressin
youtubers they tryin to catch me rollin' pastry
tryin to catch me rolling pastry
tryin to catch me rolling pastry
pgI0897 I see what ya did there, lol
If I see you rolling and pressing those I'll be patroling trying to catch you away from those crispies!
You better not take that walk when they cool down..
Bless the French for these, and the bakeries for selling them, Lord knows I wouldn't have the patience to make these myself.
tamia11 falanna weren't those invented in Vienna? 😀
Ur welcome enjoy!!!
Yeah, croissants are Austrian originally.
Nope , French neither that i know it, Turquish it may seems..
They're an Austrian invention. Created to celebrate a victory over the Ottomans.
I made these today and they turned out BEAUTIFUL!!!!! I have never had them turn out so PERFECT!!!!!! Love this recipe.
I actually did this about twenty years ago and it made me appreciate the work that went into by the bakeries. For this to be worth the time you need to double the amount of dough although that would increase your time by 1 - 2 hours. I actually used four sheets of butter, but my sheets were paper thin. My dough, at the end was at least half as thin as yours so I got more wraps per croissant. I made them for my wife's parents the week after we got married and they loved them so much that the croissants were gone in ten minutes.
Fortunately, we live close to a bakery that makes outstanding croissants, so I never have to do that again.
Nice video. Keep up the good work.
One of my fondest memories as a kid was eating croissants with butter and jam at my grandmother's house. Perhaps these will help me better taste that memory! Thank you, chef!
You think you are in a ratatouille movie?
When I die I hope God sounds like him
Nick F 😂😂😂😂 I laughed way too hard at this...thank you
Nick F What if God sounded like Bob Ross or Mr. Rogers?
BIGBLOCK5022006 I'm ok with that too lol
heLLO this is GOD from heaven.com WITH..... your immortal soul! Thats right--
I'm pretty sure he sounds like Gilbert Godfried
I tried this recipe today with a two modifications. I used pastry flour instead of bread flour and I didn't put the dough back in the fridge after adding in the butter block. Mine came out a lot lighter in color, with a light, crispy, flaky crust and a soft, moist and buttery inside. Yes, they were delicious! My mom passed away a few years ago and her meals were talked about and remembered by all who tried them. My favorite was her croissants, and the ones I made today were as good as hers! This was my first time baking anything. Thank you so much for showing how easy it really is.
What's the difference with the result using pastry flour and all purpose flour?
I had croissants rising in the fridge when this video popped up. Your method is much easier. I will try it next time. They look wonderful.
This is so complex. Bless your heart for making them!
you rise them at cold temp? I thought it was mandatory to rise any dough at warm temp. Does it make a difference in the final result?
PlatypusGuitar slow rising develops a better flavor, and for a crossiant the coldness will keep the butter from melting
Did u tried this recipe ?
PlatypusGuitar you always rise croissants in the fridge. Before they go in the oven they will proof in room temperature for 1-2 hours.
♫ And as al-ways, en-joy! ♫ Chef John you have the best voice!
“This is Chef John with ASMR FOOD WISHES FOR THE HAPPY SOUL!”
Am I the only one who watches these to relax?
No, the way he talks is actually really annoying.
Chef John, I have made these a couple times now and they are DELISH! I have graduated from making amoeba shapes to making misshapen worm shapes, with occasionally something vaguely resembling a croissant. I have discovered that using half the amount of butter for the slab gives me a better consistency for sandwiches (gotta have my chicken salad croissants). Also, substituting 20% lupin flour increases the protein content, decreases the carbs, and still gives me the taste and exterior crunch I love. Now if I could just get my fingers to shape them correctly!
Great recipe! I have tried them and all of my family members are nuts for these, me included of course! Thank you chef John.
Shout out to Bruno Albouze!! Chef John knows who's worth promoting
donkeysausages I spotted that quickly. It was a great shout out.
Bruno makes great looking stuff, but he makes my skin crawl when he says the word "sugar."
Can't wait to try this. Sick of buying croissants that are like soft air-bread hamburger buns.
Tried these last week. Perfection! Making them again now. One tip is use a lipped pan so the butter doesn’t leak into my oven
Happened to me too but love this recipe. Third time so far.
Oh boy this takes me back 30 years when I was doing all my own baking for my family. Decided to try croissants. Yes it took awhile but it's not as if you're working the whole time . You're doing a lot of waiting . But it's so, so worth it. Kudos to chef John for his valiant effort!
Man, I know I say this on every video, but I love your voice. It's like a roller coaster of clouds and sunshine, where the lows and highs have almost a child-like excitement for your craft. 😁
I applaud you Chef John for making this video. Every other croissant recipe I've seen so far have been overly complicated and turned med off to try and do it myself. It's not until today after I saw your video, I thought I'd give it a shot. It turned out to be easy and tastier than any croissants I've had in Paris (although I've only been there twice ;)). Although it took about 5-6 hours total the amount of work wasn't that much.
I'm eight years old again. Bare feet in the still wet grass. My dad just returned from the campsite bakery. Warm croissants, salted butter; and strawberry jam. Absolute bliss. Thank you, chef John.
He actually song "enjoy" at the end folks!! Thanks, Chef! You were thorough on this one.
I did it and it was amazing, I mean every thing from making the dough, baking and eating!
This is one of the simplest recipes of croissant, it was a good start for me!
Thank you so much.
When you have coeliac disease and cant eat pastry but you watch anyway coz chef John is the king
Damn, i feel sorry for you, man. :(
I'm right there with you!! I miss croissants and baklava the most! :(
danny butterman can't you use a different kind of flour? Rice or gluten free oats?
danny butterman How about gluten free flour? Sure it'll not be same but yeast here only 'soften' pastry at the beginning, end effect is due to fat, so can be even vegan. Yeaaaa, I know it'll not be chef John's one but.....
Because gluten free flour is just awful on every possible level.
Thanks for making all these amazing recipees approachable for armature bakers like myself. My family loves your recipes!
I am new to your channel, Chef John. And, I am already addicted. Everyday I watch a couple of videos. With this Croissant recipie, major part of Sunday Brunch is already decided. Our two German Shepherds would love them just as much as we would.
Thank you!
Ooo lala! Chef John, magnific!!!!!
Whoa is this a 1 day croissant recipe????
God, I had no idea this lovely confection was this complicated!
Very labor (and butter) intensive! So worth it though!
John is fairly straightforward, but this Rx is so over the top in terms of time and procedure, that it is incredible. I suppose that the French and American bakeries do this every single day. I thought it was simple. It is not simple, if you want it to look like that!
I remember seeing a gordon ramsay video where he went to this French place, and they used some special machine for quickly flattening a massive amount of dough so they could do it all so quick that they don't have to keep refrigerating it.
John did not use a special machine, but did it the hard way. How many hours passed playing with it, chilling it, playing with it again, in order to get this result.?
Do I have the patience to do what he did? I wonder.
Man you name checked Bruno Albouze. I love that guy. He really is The Real Deal. Thank you Chef John, you are the man🖖🏼🖖🏼🖖🏼
I just watched an hour long croissant video recipe that made me think making these was alchemy mixed with human sacrifice, in a two day process! And, while they were beautiful and huge, your version makes me think this is something I can actually do and would enjoy just as much.
I've wondered on occasion what French chefs did long ago, when they made laminated dough before they had refrigeration or freezers. They may have had delivered blocks of ice in an ice box or an actual ice room if they baked for royalty.... I just wonder sometimes.
From what my European family told me, there were two places always cool to chilly---well below ground and next to moving water. I vaguely recall a small wooden (or maybe stone) structure built next to the river, which was pristine then. Here's a link: www.quora.com/How-were-drinks-and-foodstuffs-kept-cold-prior-to-the-invention-of-refrigeration-and-in-historical-times-how-did-people-procure-and-preserve-ice
You may find this odd but I find it interesting that a lot of classical french cuisine was invented for Royalty. I mean it's decadent and far removed from peasant food ( which I also love) . You need to have resources to afford the meat and bones required for reduction sauces and so much butter to make a croissant. Of course I know there is french peasant food too but I am specifically referring to the decadent dishes made for the wealthy.
The Bruno joke was absolutely classic. Great RUclips cooking reference. You are the man Chef John.
I got one that looked and sounded like that in Madrid. However, they sliced it in half and filled it with lots of Spanish ham and cheese, and it had some sort of sweet glaze. It was the single most delicious pastry/sandwich that I've ever had in my life.
Thanks for the amazing tutorials you have made!
I can't believe you used Bruno Albouze's name in your video. That's awesome. You two guys are my favorite RUclips chefs!!!
thomas cocker Mine, too!!
Wow a butter layer! You make everything look so simple. Thanks Chef.
You actually made a difficult technique look easy, congratulations and thank you so much! Thank you, also, for not fast forwarding the process and letting us watch all the rolling out and the process, that builds my confidence of how long it will take and what to look for! You are a delight to watch and I always learn so much, thank you! Best wishes!
I like my croissants warm. Those look lovely.
Shoutout to Bruno Albouze! Love it!! Chef John is a class act!!!
It's always a good day when a new food wishes video drops. Thank you Chef John.
This and a black coffee ☕ is my favorite breakfast 🥐
Iconic!!! Those look amazing, Chef. 👌🏽
Catie so do you
✨🥐 Croissant Diary 🥐✨
*16/4/20*
I made croissants once LONG time ago and it was a mess. I was so scared to make it again because a relative of mine commented on my failure so harshly. And bear in mind, I was a child at that time. I think I'm around 14 or so.
But now, I think I am ready. I am a better baker now. I'm gonna tackle this tonight and hopefully I'll have some croissants to serve tomorrow morning! Will update soon!
Edit: I'm at the first lamination stage and my butter is melting like crazy. It's hot and humid where I live, so that might be an issue. One other thing that I'm noticing is that my dough is rising WAY too much. I left them in the fridge for 20 minutes and it's grown into a pillow inside the plastic wrap. Maybe I should reduce the yeast? I can feel this failing again😭 I have a feeling that the seams would burst open because of the rising of the dough. Will update in 15 mins.
Edit 2: Alright, since I think my fridge is not cold enough, I decided to move it into the freezer for around 20 minutes. The dough didn't grow as much and the butter is refreezed. I rolled them out for second fold, and the butter didn't spill as much. Just a little bit excess from the first fold. It's easier to handle this time. I gained se hope! I don't know if the dough already absorbed the butter but hopefully it doesn't so I could at least get some layers. Will update soon! Ohh, and I'm renaming this comment 'Croissant Diary' for my reference!
Edit 3: *sigh* I took out the dough and tried rolling it again. The dough got so thin that it breaks, revealing the butter AND some parts of the butter is a lot thicker than other so I'm getting some lumps when I'm folding. The chunks then punctured through the already thin dough. At this point, I don't know what's gonna happen. I don't think there will be layers, heck I don't even know if I can roll them thin enough to make the croissant shape😪 I am so tired already, ngl. Well, I'm gonna do the final roll now, let's see what's gonna happen...
Edit 4: So, I rolled it out. The small tears became bigger in every roll. I tried saving it by packing some flour on the globs of broken butter pieces that had completely poked through the dough. I am at a wit's end. I did the final half fold, roll them a bit, and cut it in half. If I could get some layers I'll be happy. Picked up the dough and look and behold, LAYERS! Though very very uneven. The lamination is the problem, at some parts there's a thick piece of butter, at others none. Tried to roll it out and of course, the butter burst out. The outer layer of the dough has become so so thin. I kept on rolling as I put more flour to keep it from sticking. Cut, and shaped the dough into somewhat a croissant shape. Proofed them and of course, it burst and tear. Baked it. They come out pretty flat, but some looked decent. Some collapse completely because the butter melted and soaked up the dough. Anyways, I tasted them. Well duh it tastes good, its melted butter and some dough cooked together. It tasted more like biscuits though. And yess, I got the layers, even though it's not at all fluffy or pretty, just very flaky. I am thinking to maybe make some chicken pot pie and just roll out the dough thin.
*What I learned*
I'm gonna make it again sometime soon. I have a few pointers that I think would work when I do it next time. I'm gonna transfer the butter when it's frozen and pinch the sides very well so it doesn't burst. Wait for 5-10 mins before rolling. Next time, I'm going to let them cool in the freezer from the beginning. It fell apart after the first fold I did, was too soft and the butter melted A LOT. Fridge was too slow keeping the butter cold. The dough rises too much. With that being said, I'm also gonna reduce the amount of yeast, maybe to 2tsp only. Last thing I need to keep in mind is I need to make sure the butter sheet is very flat and even. When I was making this one, the butter was thick at certain places.
I think that is all. I'm gonna update my croissants journey here! Adding date for my future reference. If anyone is reading, hope this helps a little and thank you for reading!
I made my first croissant when I was 14 too and it was really terrible, but it had layers. I didn’t want to give up because my mom told me I wouldn’t be able to make it perfectly because I was not French, which doesn’t make sense. I’m still 14, but I perfected them and I don’t need to look at any recipe now. I still make them because I think I make better croissants than my local bakeries. I think confidence is the secret to making croissants. If you don’t have confidence you’ll probably start crying like how I did when I first made macarons. Good luck!
Sorry, but reading this is going to take longer than making the croissants 🥐
@@lorieberjamin2378 are u good now
@@lorieberjamin2378 how are you so good at pastry at such a young age? I couldn't cook until I was 18 and I never baked until I was 21. I think I should teach my son. he is 5
They way you describe things is so thorough and hypnotic.
Stumbled upon this channel last night, and I have to say: I'm really digging it so far.
Thank god there’s a recipe I thought he literally eyed out how much to use and was like “hmm this much flour looks good” 😂
"By pretty good i mean acceptable" hahaha i think i'm always laughing when i watch your videos Chef! I think i'll be, too, if im your student in a class setting 😂
You're a very good teacher chef John. You teach all the tricks and yet make the whole process look intimidating. Thank you.
Today I was feeling a bit sick and of course i can't just sit still so i tried a bunch of your recipes and they came out perfect. The banana bread was so moist . The naan bread recipe took time but well worth it. And these croissants were incredibly delicious ! Thank you for your explanations and great recipes Chef John
Oh my that looks awesome! 3/16 is between 1/8 and 1/4 :)
woah a bruno albouze shout out
congrats to bruno you've truly made it!
Every sentence this man makes ends with an exclamation point
Almost snorted coffee out of my nose when chef John name-dropped Bruno Albouze! I've tried his method and when I make these again I'll try chef John's. Yes, they're hard to make; nightmarish, actually if it's a hot day and you don't let the dough cool! but definitely worth the effort, I've never had a crispier croissant than when these came out of the oven.
Chef John - not 3/8" , but 3/16" !!! And I'm making these tomorrow. You've inspired me once again.
did you just mention the great BRUNO ALBOUZE?!!
The man, the myth, the legend.
I can't wait for the Chef Bruno-John crossover recipe video.
I was having a kind of sad day, a real lousy one. I saw that Chef John uploaded a new video. It made my day a bit better, thanks for being so cheerful and creative. Now I will make this and share happiness with my friends.
I now have a new found appreciation for the people that put in the labor of love in making them 🥐
I am fortunate to have a real French bakery close by, even though I live in St. Augustine Florida. And they make the most amazing croissants. And raisin croissants. And chocolate croissants.
But, I just don't get over the bridge often enough. Thanks for sharing.
Bruno reference :D
I love how it sounds like Bruno is saying "butt boy" whenever he says "bad boy."
I know. I can be ridiculously immature.
I swear I could listen to that crunch for days
I legit live over the road from a now 4th generation vietnamese ran french bakery. Been in the same place since the war evacuations. Amazing, perfectly French croissants every day and because im in australia, not paris, a great coffee too!
These are so beautiful! I wish I had a place to roll out dough
Kitchen/dining room table?
DMdisengage no dining room or table.
Susan Zomar maybe the coffee table if I felt like the cats wouldn't be an issue LOL but thanks for trying to help
Go to Walmart and get a big polypropylene cutting board that you can suspend over your sink or half of a double sink. I have one dedicated just for baking. I also pull out two drawers and place a towel-covered board over them, to extend my counter depth and extra surface area, they're always there. And you can always get a small cart, remove stuff from your counter and store them in the cart, to free up stable counter space, or store them onmthat board over the drawers. You can just move stuff around when you're baking, then put it back. They don't have much counter space in NYC or Italian apartments but they cook and bake, you should be able to do that too. At the very worst, you could do rollouts and kneading on a board on your coffee table, then go to the kitchen to get to the fridge. Where there's a will, there's a way. Hell, when I made dough for samosas, I had my polypropylene board on the kitchen floor, so I could get on my knees and gain leverage over the dough (and I'll never do that again, I use filo now instead).
Rectoval😄😅😂 love it.
TL Jen ... You took my comment. .. hahahahaha...
WHY DOES THIS MAN NOT HAVE HIS OWN COMEDY COOKING SHOW? :)
Chef john thanks so much! My family appreciates you for helping me put fresh homemade from scratch food on our table. Mad love at ya ;)
I love CWASSONS. HON HON HON HON
I just pictured France ball, god I spend too much time on 9gag.
IM FRENCH, I LOLED, XD
*carl wheezer’s breathing intensifies*
More like Khwasson.....
LMAO!
“Close enough for Croissants” - The French
Wow this brought back so may times that I use too bake croissants ect in the bakery, this made me so hungers for them. Many years ago but you can still smell and remember the taste . Yep Christmas is commen so the grand kids will like them too. Thank John
why are food wishes fans such intellectuals its amazing i love these comments
chef john i always feel like im cheating on you when i watch other chef's recipe videos
forgive me for i have sinned
I'm sure he watches other chefs too, don't beat yourself up :)
@@JustHereToHear nah you should be ashamed of yourself. #johngangforlyfe
Nice shout out to Bruno Albouz. I love his channel, however, he way too complicated for the average home chef. I only ever made a few of his recipes and they create a mountain of dishes and are a ton of work. Still love watching him.
All good chefs learn how to wash dishes first so by this point it's no big deal. Patience is rewarded
Phillip Arpin to be fair, Bruno's croissants are unbelievably good. I've made them several times because it's my favorite recipe. He probably over complicates it a bit, but it's completely worth it. I'm going to try chef John's recipe to compare. Looks much easier, but Bruno's look better.
Yeh everything Bruno makes requires about 3-4 proves and takes 2 days, tastes amazing but you couldn't live that way of life for too long, baking like that, the day will come you just want a croissant and you can't be asked to fuck about and wait days for it. That's why Chef John's here :)
+xIEm1n3m give feed back for this recipe.i want to know which one is good.
Bruno’s recipes seems complicated but they are the best techniques in getting out the most flavor and best texture. I don’t think they’re too complicated for his master level pastries. Chef John’s recipe was very similar to Bruno’s except for the rest/proof time for convenience.
Total FOOD PORN!!! Thanks again Chef John!
You are my hero! This recipe seems a lot less fiddley than what you usually are taught. I like that they look homemade. Can't wait to make these.
Congrats on 2 million subs!!!!!!
I tried to double this recipe and the dough was fucked. Probably my fault, I know, but I was surprised that the dough didn't even have the proper consistency...
Try using a bakers % to scale it. Google a bakers % calculator and enter the ingredients
WELL IT’S ABOUT FREAKING TIME!!! Thank you Chef John.
I admire your perseverance and patient doing this, though nothing tops that sourdough bread.
Are You Going To Finish That Cwasont?
😶😕All purpose vs bread flour... Whats the texture difference? Does one brown more? Love the look of this recipe will be making this soon :D
I'mjustJanai Bread flour usually has more gluten, which makes tougher, chewier dough.
okay this is funny. two days ago i looked if foodwishes had a butter croissant recipe online for me to recreate and now there is one! yay!
My family loves this i make it all the time! Thank you!
I make sourdough croissants that are pretty tasty. That butter slab trick is great though. Never seen that technique before.
Richard Stratton It works great.
Funny, ive never heard of a sourdough croissant either.
sourdough croissant....?! my two fav kinds of bread!
It's made with butter the butter slab.
My food wish is this Eastern European curd snack thingy that is covered with chocolate (Kohuke). Sadly I can't really buy them anywhere in USA, they don't last long and I don't know how to make them. :(
thedarkknightrises1 would you happen to know what country this dish is from?
Pablo Schultz kohuke is an estonian word for this thing. But they also do them all around Baltics :)
There is a video on RUclips showing how to make this snack. Search for "Estonian Kohuke".
This was my forst ever real dough recipe, and I hand kneed it even. I cannot believe how greate they turned out. The layers, ther crispy texture, the flavor, and took only about 6 h. Definitely never buying cheap croissants again.
THANK YOU for not using fast motion speed! I just hate craft, cooking, or restoration videos that do that. It is lazy.
Make the tres leches cake 🎂
Manuel T he has a recipe for that. I make it often!
Will you please make Mexican mole??
THANK YOU!!!!!!! I second that nomination!
media.giphy.com/media/41Mf5QMDTVuA8/giphy.gif
I agree!!
Joe Ees: the dark brown kind.
Caught
I've been binge watching your videos lately. It's mostly because I love listening to your voice.
Thank you so so much for these. I’ve been planning Christmas meals for the past two days and one of the things I wanted to fix up for breakfast were lox croissants. We love to cook in my family and this will be a great project to make together 😊
Im at the dmv and i do not have earphones to listen to the video :( ill watch it once im out and may actually make these tonight
alexis898989 you'll start tonight but finish next Wednesday
YES! YES OMFG YES FINALLY
Literally yesterday I was like "I am gonna do croissants. MYSELF. Just need some good dough recipe." I wake up, have breakfast, turn on YT and BOOM. Timing COULDN'T be any better. Doing a badge myself today! Though I think dough needs more time in the fridge between working with it. Just a thought.
I have to say that eating croissants in France is different to eating them anywhere else. And eating them in rural France is different again to eating them in Paris. And eating them when you are tired and hungry takes croissants to a whole new level.
In 2019 many of your (American) countrymen (and women) will be taking part in the Paris-Brest-Paris endurance bike race. Some will return having been blessed by dawn croissants at the bakery in Sizun...
I love you
I love Chef John's recipes but this was a major fail.
So I made it a couple of times and the first time was probably the best but I had the same issues every single time. I recommend sticking with the classic croissant recipes which require over a day of preparation.
1.) The butter- CJ states to use room temperature butter for the butter pat. You actually want to use cold butter. Room temperature butter is going to be so warm when you roll it into the dough, it will melt into the layer. If you start with cold butter, roll it out and keep it in the fridge, that will be the perfect consistency.
2.) I'm not sure if Chef weighed out his flour or scooped it out, but I weighed mine out (420g) and found that this wasn't sufficient.
3.) the final roll out was a COMPLETE disaster. Using this small amount of flour to a large amount of butter caused the butter to ooze out of the dough in excess. The consistency of the dough was so terrible that it just deteriorated as rolling it out. It was a complete mess. My work station had so much butter on it. Again, this may be due to the fact that butter isn't cold enough and the flour wasn't weighed, but scooped.
4.) when the croissants baked butter oozes out of it (which is a great thing depending on who you ask), but it made the bottom of the croissants burn.
5.) CJ doesn't actually explain how long the rectangle should be during each roll out period. 16 inches I'm assuming and 8 inches wide...well 16 inches was impossible to roll out during that last fold and after the dough was split in half.
Despite my critique, it wasn't bad. It's just a mess and honestly you're better off using a tradition croissant recipe.
You're the only one who actually tried this and commented back, thank you!
Bruno Albouze? He wishes he could keep things simple and delicious! Love your channel. You are my God!
i love you chef John ! You are the best !