Mastering Croissants
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- Опубликовано: 2 окт 2019
- A Bake Toujours Baking Tutorial
Croissant Tutorial Timestamps
Recipe - 1:52
Mixing Dough - 3:36
Lamination Overview - 8:19
Butter Book - 9:28
Roll Out- 13:59
Final Roll Out and Shaping - 24:50
Baking - 36:33
Thank you for watching!
As a pastry chef, the most frequently asked question I receive is, “what’s your favorite thing to make?”
Well, here is the answer-THE CROISSANT!
Laminated dough is an amazing process; I could geek out about it forever. It has taken me years of practice to perfect this recipe and the best part is-no special equipment is required! Anyone can do it with the proper training (e.g. watching this RUclips video)!
This recipe is geared toward home bakers who are doing the laminating by hand and without a dough sheeter. I have found that this recipe creates the ideal combination of strong, but also elastic dough.
Key elements to making croissants:
1. Time-
This is yeasted dough so you don’t have all the time in the world. If your dough is getting bubbles in it (aka fermenting) while doing your turns/folds, then pop it into the freezer to stop fermentation for an hour or two and then back into your fridge to come back to a good temperature to roll out.
On your third turn and final roll out, let your dough rest if it’s fighting you and retracting. 20-30 minutes in the fridge or 15 minutes in the freezer should do it!
2. Temperature-
If your dough and butter get too soft and warm, your butter will just get worked into the dough and you wont see those beautiful butter layers. If your dough and butter get too warm, rest in the fridge 30 min or so until it chills and then start rolling again.
Also, if your dough is too warm, it ferments faster and you will start seeing bubbles in your dough. Put in fridge or freezer if this happens to stop/retard fermentation.
Thank you for watching our Bake Toujours RUclips Baking Tutorial!
We hope this video helps you with your quest to perfect the best French pastry out there!!! Please let us know below how you liked it and subscribe to our channel if you enjoy PASTRY!! ☺
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I’ve tried 3 recipes prior and had no luck with croissants. That was until I tried Chef Nicole’s recipe! Every step of the way is worth the wait. The detailed video helped me make these beauties, I couldn’t be happier with the results! Try this recipe now!!
Honestly, what a kind comment. Thank you so much for watching- you rocked it. Great execution!
I was chatting with my Italian husband and wife neighbors a couple of days ago who were in the process of making Cornotto which is their rendition of Croissants and they invited me to help. I learned a couple of secrets from them I thought I'd pass on. They take the pound of butter, quarter it then cut each piece lengthwise again. They then lay them in an 8" square pan lined with saran wrap and top it with another piece of saran and press the butter into all of the sides and corners. Remove the butter and place in the fridge ready for the next day. It is then rolled out a bit more to fit their dough. I thought that was genius! They also work on their scrub table to roll everything out but they use a canvas drop cloth that has been washed and ironed to roll out their dough. Lightly floured the dough doesn't stick and less flour is required. They shake it out gently when they are done and store it in a Ziplock bag in the fridge ready for the next week. Food for thought.
I've really enjoyed this video, Ive struggled with my pin work and your advice on flipping dough to stop excess flaps forming on the ends has provided clarity. Thank you for sharing.
fat bloke I’m so happy to hear that you found that tip useful!!! Thank you for watching!!
Been watching this video over and over.. think I’m finally going to try it now 😁 thank you Chef Nicole!
I am so excited about this!!! I can’t wait to make these at home. Your croissants are so delicious. Thank you for making this awesome video. So much detail and helpful info!!
Gloria Chamarro you are SO welcome!! I can’t wait to see the result!!
Can’t even say how helpful this video was and the recipe was amazing 😻 definitely use it also Nicole your tips are really beginner friendly ❤
I’ve tried several other recipes in the past but this is the best ! Your video is great and makes it easier to make these delicious but challenging croissants. I did give myself a pat on the back.
So glad! Yes, I love this!
great tutorial thanks for sharing!
those look so good!
So perfect , so beautiful , so impressive you've truely mastered the art of making croissants by hand , as good as using a pastry sheeter
Thank you so much 😀
I’ve tried so many croissant recipes. Honestly, the most important thing in home baking is managing your expectations. You can never rival a fully equipped professional french bakery using a rolling pin and home oven.
Thank you for making this video. This is the most detailed croissant tutorial I’ve ever watched. I love baking and through the first few minutes of this video I knew this is the best of all the recipes I’ve looked on RUclips. Everything just makes sense. I’ll definitely make them and let you know how it worked out :) Just wondering if I can freeze the dough book, store it for a month or so and use it whenever needed? Thank you!
I just watched this today. It is so relevant now, “stay home and bake”
It has definitely become the new pastime, right?!
THANKYOU
Amazing tutorial! I am making them now. 2 turns done and now I am waiting for 2 hours to relax. So far, so good :). I would like to know what are the sizes of your template? Thank you!
Awesome video! Love your tip on cutting the dough half for the final roll out. Also love your rolling technique. How long do you rest the dough between final fold and rolling and shaping?
Thank you!! I usually rest my dough for an hour before that last roll out, or 30 min in the freezer. Thank you for watching!
Looove from Indonesia
Indonesian here too.I love making croissants
I love this recipe so much! I did it successfully once, and have watched this video upwards of 30 times to make sure I get everything right! Do you have a written version of this somewhere? I tried writing my own based on the video but I just kept confusing myself! 🤪Also, I read in the comments that you're able to skip freezing after shaping if you'd like to bake them the same day... should I proof the shaped croissants at room temperature? And would I still egg wash them after shaping, or should I wait until just before baking? Thank you so much for this amazing video! 🎉
😍😍🤤
“I don’t wanna wake up my kids” also *starts banging rolling pin against butter*（╹◡╹）😩💖😂
hahaha!
Extraordinary video! 😍 what kind of butter do you use salted or unsalted?
Edith C. Maynard Ortega thank you!! Great question- always unsalted!
Waw👍
Awesome video .....Searched so many versions and yours is the best thus far....Can you maybe tell me what temperature in the house is best for the laminating process?
Tonya Uwitonze so happy to hear! Laminating is best done in a cooler house. I get best results when temp is 68-72
@@baketoujours great...that is exactly the temperature of my house....thanks again and once I make them I will definitely share the results😊
Tonya Uwitonze yay!! Can’t wait to see!
Hi!! So I have made the dough, and shaped the butter. If I was to skip the freezing after they are shaped, I’m assuming I should still put them in the fridge for some time right after shaping? If so, for how long - just until cold? Or is it ok to start proofing right away after shaping??
Also, convection bake, or regular?
Thanks!!
Love this recipe I’ve made them before with a bread hook and they turned out amazing. Just one question, I don’t have a bread hook at my apartment have you ever kneaded the dough by hand? Any tips for hand kneading?
Yes, I have made the dough completely by hand before. Just work it until you have a fairly smooth dough and moderate gluten development (you don't want the dough to tear right away when you stretch it)
Amazing video! One quick question, you chilled the dough in your mixer, but then had it in plastic wrap to roll out. when did you. do this transfer and how?
I let the dough rise for 30 minutes then refrigerate overnight. When I refrigerate overnight, I wrap in plastic wrap.
Hi i came across your recipe. Its brilliant. I just have 1 question. Can this recipe be made without a stand mixer? As i dont have one ☹
Hi! I live in the philippines where it is hot & humid but I do have an air conditioner in the kitchen, but I’m not sure if the kitchen can go as cold as 20C. I really wanna try making croissant though. What’s the warmest temperature it can go before the butter starts to melt into the layers? Thank you!
If i dont have bread flour but i have a high protien content all purpos flour can i use it instaid?
Thanks for the video, you really explained a lot of steps especialy for the lamination process.
My question is, i do all the steps right and the oven temp as well, but my croissant after baking is dense and layers are not noticed and it doesn't increase in size while baking?? What is my problem pleaaase ?? It's my third time and still the same output !!
What kind of yeast are you using?
Its all about making sure you used the correct yeast (not one you need to activate first to get it working) and its about time and temp. If your butter is too warm it will become one with the dough and not show the gorgeous layers.
Hi, if I want to bake right after I chapped , do I still need to refrigerate the croissants, or just proof and baking? Th
Did you egg wash before putting in the freezer and then after?! I made my first batch today and they are delicious. I had butter seep out. How do I correct that? Thanks for the step by step video!
So happy to hear you made these! Yes, the egg wash protects the dough while frozen. Egg wash before freezing and right before putting in the oven (after proofing). Butter tends to seep out when using home ovens or when your butter breaks or your dough is under proofed. Work on the lamination and make sure you proof enough and that should help, but if it was just a little bit, it happens to me too. Make sure that oven is preheated before putting them in!
Thank you so much for this video!! Can you double the butter?
Double the butter book with the same amount of dough? In wouldn’t suggest it. It would make it pretty hard to roll, proof and bake well
Today I made croissants using a diff recipe and failed really badly and am a little traumatised... will give this recipe a go in another month or so. Is there a written recipe anywhere? Thank you!!
Wow, Nicole. I was thinking about trying to make chocolate croissants for the first time, but I'm exhausted from watching you do it! How much do you have to charge for them in order to make it worth all that effort?!? $100? $300? Lol
Are you freezing or refrigerating overnight before baking day?
Just tried this recipe today and I have to say, I loved it. Very detailed and straight forward. First time making croissants at home and I would say it was a successful experience. Only thing I was not happy with was the bottom of the croissants. They had a thick caramelized bottom. I don’t want to say it was burnt but it had a slightly bitter taste. Is there any way to prevent this in the future?
she placed a pan under the other one to help with it. if your using too thin of pans it will burn the bottom.or if the dough is too thick it will burn too. so either double pan or try to roll the dough thinner.
Perfect response 💗
Can you please provide baking instructions for convection oven?
Hello, Please give me some advice, Coz everytime i bake my croissants. It shrinks while on baking process.
Ok. I really need your help! I’ve made croissant on my own 3 times now, and I’ve changed my chilling methods too to make sure they are super cold, but the butter always ended up getting absorbed and I end up with no distinct layers for my croissant. Don’t know what else to do
I have a croissant class April 13 and 14th if you want to join! I can help thoroughly in the class. If that’s not an option, then make sure you watch how I roll on the video, maybe it’s about your technique and perhaps you’re pushing the butter into the dough while rolling. Also, make sure you’re using European or high fat butter! Hope that helps! You can check classes out here www.baketoujours.com/virtual-classes
Why do you fold the croissant dough 3x3 instead of 3x4? usally i only do 3x3 if im making danish pastry
LmTrizma do you mean why don’t I do double folds instead of single folds?
If you're talking about why I don't do double folds (in quarters), its because the dough is even harder to roll out due to greater thickness. This gives great results and easier on the arms. :)
@@baketoujours after i watch your video and try , i found 3x3 is the best
@@papilloncath6620 thank you for watching!!
Please clarify: You freeze your croissants after shaping and it does not retard the final proof? Thanks for the clarification and by the way this is an excellent instructional video!
It does retard the final proof. This way you can stop the proofing process and then start it again at your convenience. The final proofing will take longer after freezing since you are starting from frozen. If you choose not to freeze, final proof time should only take 2 hrs whereas from frozen its about 3 hours before they are ready to bake
Was that eggs and salt for glazing ? Not sugar
Hi chef , Is the freezing process improve the final product or it’s just for a convenience purpose ?
Simply for convenience! You can skip this step if its better to move straight from shaping to final proof.
Bake Toujours thank you so much
After shaping you froze them on a sheet I guess, where did you let them rise after the freeze and at what temperature?
I let them rise either inside my oven with a light on or at room temp. Depends on your room temperature. Ideal to be around 78f - 80f for proofing
Good day, Chef Nicole!
I've already tried 2 different recipes for croissants but unfortunately both turned out not quite as I expected them to. I've been converting grams to cups/tsp/tbsp using google since I don't have a kitchen scale. Different websites have different measurements. I would very much like to try your recipe, and I was wondering if you have a version of it converted to cups/tsp/tbsp? Hoping for a response.
Stay safe at Home!
Thank you.
I'm sorry I don't have the recipe in cups. I would suggest trying only one measurement converter for the entire recipe and hopefully that will help it be consistent.
Why is there a second tray put under the first during the second half of baking the croissants? So when you turn them and turn the temperature down?
in my oven, the bottom of my croissants burn if i dont
@@baketoujours Thanks!
I been a baker for 20 years, quit tip beat the butter in the kitchen aid. Then shape your triangle of butter.
If we want to chill overnight. Let in freezer or just in fridge? Thank you.
the dough after first being made or are you talking about during the laminating process?
Hi, for both.
What do you do if you want add a filling?
Depends on the filling, you can cut baked croissant in half length wise and fill, or if its say a ham and cheese filling, place the filling at the base of the cut croissant dough and roll it up as you shape it. Will need longer bake time
Question for you: why don’t you bring butter to room temp, form the rectangle and then put it in the fridge again to cool? Why go through this banging and making the rectangle when the butter is cold?
It was suppose to be more pliable. It just didn’t get as soft as I was hoping for the video. It’s nice when it’s not too warm, or else it goes everywhere. But nice pliable butter is best.
Can I use the gold instant yeast? If so how many grams?
I haven't tried, that is usually for high sugar recipes, correct? You could try, maybe google if its a straight 1:1 ratio
I have really strong bread flour. Will it still work?
what's the protein content? more than 13%?
@@baketoujours it is 13%. But I have another one with 11%
fz blurple 13% should be fine. You’re using the AP flour too so it will be good.
sheeter? i have one for the pasta, does that work?
You’d need a thicker one for this
Can I use active dry yeast instead of instant?
Yes you can
Anyone have a recipe for almond croissants? 😋
I want to ask why would you get uneven air pockets - some are big and some a smaller and closer together? And how to fix it?
Some of that uneven air pockets could be from uneven lamination. As the butter melts in the oven the water content evaporates and helps make the airy structure. Or the fermentation
@@baketoujours so how do you make sure it's even? I tried making sure the edges are straight and stuff, what other stuff could I have done?
@@baketoujours I really need help! i think my butter has melted into the dough as I've felt that it was a little oily on my hands. but I did chill in fridge for 30 mins after every fold. I feel like at the beginning, it was already not cold enough. Ok, the butter did melt during baking which is unexpected, but there was also no honeycomb texture, but I was sure the folding was good, I think it honestly was the butter temp being too warm and messed up the whole thing.
@@Gemma6043 Give your dough a longer rest next time in between folds. Do two right away and then give your dough a zap in the freezer for 40 min to slow down yeast and then an hour in the fridge to let the gluten relax. Then take it out of fridge and let sit a few minutes so its not TOO cold and then roll out for the third time and back in fridge to get cold again and then final roll out
@@baketoujours I feel like right at the first fold - where you incorporate the butter, it was already not cold enough, that's why the dough felt oily right after the first time in fridge, do you think I can chill the dough in fridge right after adding butter and closing corners? or does it have to be folded before it can be in fridge? As for the honeycomb texture, that was because of the butter melting as well right
Hi Nicole i’m just wondering if you put the dough in the fridge or freezer?
Will Fast Rising Instant yeast work?
Yes, I used quick rise and it worked. You just have to work efficiently and use the refrigerator to help retard the yeast.
@@baketoujours I’m trying to work up the courage to try to make them.
@@annettemitchell2485 I’m excited for you to try!
🙏🏼🙏🏼🤲🏻🙏🏼👍🏻👍🏻💕🌺🌾
What happens if you forgot to rest the dough for 30mins before refrigeration
It may start to ferment. Toss in freezer to retard yeast for a bit
What’s your template size?
MochiPiano 7 3/4 in height and 4 in base
Have someone tried this recipe out for the first time?
Can I use instant yeast ????
Yes
Any French baker would groan..."Les Americains savent rien mais ils pensent qu'ils savent tout!"
Interesting take on this video.
@norman lauzon...what a rude comment!
@bake toujours, thanks so much for all the time and effort you put into sharing your knowledge with those of us less knowledgeable ❤ appreciate you greatly!
That’s only because they’re French! Lol