I just made these and omg they were amazing! i have tried many of your recipes and everyone has complimented me because of them! You gave me the passion for cooking,i hope you know how many people are you helping with these videos!Never ,never stop doing this!
@@yujinjang5077 that was my issue. When you do the square put it briefly in the fridge. flip the dough if you have to to make sure the butter is at an even level. Roll it so that but can spread evenly as you roll it out. You can sort of feel it and see it..
I'm speechless..This croissants look magnificent. Laura, you are very talented and a great chef that I truly admire for years. You're humble, generous, and kind. Who doesn't wanna love you? Thank you for sharing all the amazing recipes and for teaching us everything we need to know. I can't thank you enough. You are beautiful inside out!!
People! If your not going to try to make those yummy croissants, that's okay! Just don't comment things like its so time consuming, I will buy it from the supermarket! She didn't invent the croissants.. So there's nothing she can do about the time consuming, what you guys said were rude(to me). So please keep it to your self! It's homemade.. It's all about find joy in home! .. Love you Laura!
I decided after seeing the time and work to make, to order them from a company called Authentic Gourmet. They are located in France, and ship to the US frozen. Since I will never be able to travel there, and am madly in love with croissants why not treat myself. I would think butter from your country is superior to anything that could be purchased here, so they have to taste better than anything a bakery has in America. They should be here Thur of next week, so so excited.
music jjjmy Saws kaa be autifully Saws kaa anaweza Saws kaa you youyous Saws kaa um hub uni nun Saws kaa you u are not sure of time nikiwa type music ijj Saws y unit yay Yahoo music y6you yy tun. ģ guy ttttttttttttytttttttttttttttttttttttttttttttt huh huh yum n N.Y. tu music uuuu music
I found you four days ago and I instantly tried to make this. The recipe really is pretty simple, even though I don't have a proper mixer so I have to do it by hand. I added in a little less flour and just a bit more butter though. In any case, this is the best croissant recipe I've ever done, and man they're delicious! Thanks a bunch!
Edwin Amador Ah well you see I used a little more butter and less flour kinda in experimental way so I can't really give you measurements for it. I haven't had time to do it again lately so I can't remember much but I suggest you take a cup of flour out of the recipe first as you prepare it and add in a bit if you need. This is good for hand mixing since too much flour at once makes it too thick and difficult to continually stir it. For the butter, which was the dough part for me, I actually took a bit of butter, about a tablespoon, and melted it, then I mixed it with the unmelted amount which follows the recipe amount. It made the butter even softer and easier to mix. The trick with hand mixing, for me at least, is to find methods to make stirring constantly easier because once you stop mixing before it's ready it's pretty troublesome. But anyway, if your dough is ending up dense, I suggest you cut the recipe in half to experiment with the amounts without having to waste it if it fails. It's pretty much how I kept up my baking despite never having the equipment for it.
rin the mixer doesn't matter. As long as you have the love and heart to do it. This is a very old recipe. Do you think they had "kitchen aids" back then? I used to make croissants by hand before i got my Kitchen Aid and to tell you the truth, the hand made ones turned out better.
***** I kinda tried it both ways while making that one batch. I've made croissants before coming across this video, and in most I've folded them into thirds, so yeah folding into thirds is way better so me at least. Thanks for the tip anyways! Also, sorry for the late reply.
Iwatcher Yes I know that. I wasn't really complaining about not having a mixer. I like doing it by hand, gives me more room to experiment with my stuff. It's just that having a mixer would've been much more convenient, faster, less messy and leaves less room for error, and sometimes I get frustrated with going wrong and think it'd be easier with a mixer, but I still don't plan on getting one anytime soon. Doing it all by hand is just kinda more satisfying and rewarding, you know? :)
I'm making this now while we're trapped at home for the quarantine. What better time than this! I'm so excited to see what happens in the next few days.
Forgot to mention earlier: She is a pro. She doesn't wear jewelry when it comes to cooking or baking & that is one of the rules in the food service profession. Not wearing a ring during your baking/cooking is for sanitary & safety reasons. Thank you Laura!
Okay. Here's the deal people. You don't need to insult Laura just because she happens to "talk to much" . I'm sure you have better things to do than criticize Laura for how she talks. Yes, I might be a kid under the age of 10, but that doesn't mean I can't have an opinion. I do believe you're here, watching this video because you want to learn how to make her recipe's (Unlike me) , and not here to insult her for how much or little she talks. I am just sick and and tired of those trolls out there who insult people "just for fun" . I just want to state here, that everybody insulting Laura, is wasting their time. It's as simple as that. Well, ta ta then.
+ronchigram1 I agree with you and I like how she talks while doing the video. It is like cooking with a friend. She has a great personality and I think it is great that she feels so comfortable with herself. She is my favorite RUclips chef by far.
If you don't like how she is, or her mannerisms.... Don't watch!!! Ta da!! Just find someone else to watch & leave the others to happily watch her videos!
I make these about 5 times a year, they are delicious, it takes time, but it is time well spent when you put them on the table and your friends and family know you made them, I have them resting in the fridge right now, I will roll them out one more time and let them rest overnight. Tomorrow for lunch I am having a few friends over and these will be the star of the show
I made these this Sunday morning. Started on Friday. They came out perfect, and delicious. My family loved them. Thank you Laura, for another excellent recipe.
laura, this seriously takes the cake as 1 of your best to videos on youtube. Thank you so much for taking all the time to show us how to make these croissants! You are truly amazing. :) :) yummy!
The effort you and Joe put into this is just OUTSTANDING! Thank you guys so much, we really appreciate everything you do for us :) Great video and great recipe :) xoxo
I am not a cook or baker, haven't been inpsired all my life. I am over 50 and I am now cooking and baking up a storm. I have enjoyed watching your video's. Laura you are an inspiarion to me. I made this recipe twice and loved the process (relaxing) and they turned out delicious! thank you for being you!
Oh my goodness!!! I can literally smell the butter through the screen! Wow!! I could eat every one of those. This is definitely a challenging recipe, maybe not for everyone, but thanks for putting in the works to show us something new. I may have to take this challenge. Lol. I had to laugh when you said you didn't have a ruler. When you have school age kids you always have rulers and lots of pencils with no erasers. My kids are grown, but I still pull out that old wooden ruler for just this kind of thing! Enjoy your vacation!
I just made these! wow!!!! absolutely phenomenal. I used really good french quality cultured butter. It makes an absolute difference. The wait was worth it! Thanks Laura!
I have not made any thing yet,but from what i see how she is devoted with time and how perfect the outcome , it is a moving Experience and really encouraging.You are my Hero as I love cooking.
I am a fairly novice baker, doing mostly bread loaves. I made these and not only were they delicious, but they came out perfectly. This felt like a very fool-proof recipe. Yes, it takes a long time in that it's spread out over 2-3 days, but it's only a few minutes at a time until the cutting and rolling part.
I so enjoy your humble honesty and every video I’ve watched of yours. You know your “never-failing” Cinnamon Roll recipe... I made it today! I patted myself on the back also. Thank you, Laura!
Hai Laura, You are an amazing person who shows us how to make this with such a lot of passion. I am going to make this weekend. Love you and thanks for teaching us!
Whether it takes three to five days i would definitely make this. As my opinion it looked better than the ones that you buy at a bakery. As soon as she took a bite it sound crispy and and looked deliciouse. Thanks for the recipe! I loved it!
Laura- I just subscribed to your channel because I love watching your recipes. You have a great sense of charisma and are genuine in the way you present yourself and your food. Keep'um coming, girl!
not sure who will read this, but if its your first time with croissants like me, don't worry, bubbles may pop, butter may leak, but you can try. if its your first time don't expect perfect. practice makes perfect
Laura, I'm always challenging myself in the kitchen. I recently made French macarons and they came out perfectly! My final challenge, something I have always wanted to create is crossiants. This is the recipe I'm going to tackle. Thank you!
You are absolutely right -- worth every effort!! I feel so accomplished!! thanks for making this possible... My first time out doing anything with yeast, and it absolutely delivered!! Great recipe, great video... ! You are right at the end.. what a sense of accomplishment... :)
Just made these! They are incredible. The best butter croissants I have ever had. I am a total beginner, but this recipe is, thankfully, foolproof. Put the time in, you won’t regret it!
I actually made your croissant recipe and they look just like yours! They tasted great and I was surprised because I thought the process would be difficult but it was actually quite easy.
Excellent job and God bless you and your patience because i won't have the patience to make them Very proud of you Laura. I bet they are delicious. Congrats and pat on the back for your hard work and THANK YOU for taking the time to show us all your wonderful recipe.
Thx Laura for this recipe ilysm and I'm surprised this worked for me because I'm only 12 years old! My parents loved them and I bake a lot and I made a lot a recipes that are mostly from your channel. You really inspire me to bake and maybe one day I can even make my own recipes like you. ❤️
Wow I never knew it took this much effort to make lovely croissants. I want to try making them thanks to you Laura! Honestly the best chef on RUclips. Every time I look for a recipe on anything I look for a version of yours. On point! Much love from a humble kitchen enthusiast!
omg these look amazing! I wish I wasn't so in love with croissants because then I might actually be able to build up the courage to make them myself. Buttttt waiting days for a croissant is just unrealistic to me so I'll continue buying them for the store for now 😕 lol. Hats off to you tho Laura they look beautiful!!
That butter square would be easier to make by sticking the soften butter into a sandwich size or gallon ziplock bag, then roll it or smashing it into place..Then you can cut the bag off the butter...
hi Laura, enjoyed your video. I'm a pastry chef and was successful in making croissants in 1/2 hour. had the same texture as one that takes several hours. the texture of the dough and the oven temperature made a big difference as well as the temperature during proof time. thanks again for such a great show.
I found that instead of laminating the butter layer, I made a 7 x7 tray out of folded aluminum foil and put some softened butter, spread it and put it in the refrigerator to set
Good morning! I was reading the wriiten recipe and in step 4, should it say brush excess flour off the dough, not brush excess butter off the dough? I know its minor, but you said you wanted to know. Have a great day!
when she pulled the croissant and open it, I felt I drooled a little. Wow that moist and fluffy insides, and that crunch... that croissant is just too perfect! I wish I could have some of your work and I would definitely give you a hard pat on the back for doing a magnificent work!
Is this the scene where Donut Boy sings the Donut Boy theme song? Hmm? 🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩 Who’s the supercool cop that always gets the bad guy? (Donut Boy!) That’s me, yeah! He brings a delicious assortment of sweet delights! (Donut Boy!) Gotta a creamy filling! 😉
I've never made a question in my life, though I do have some experience with baking. This is the first class on video that I watched that actually didn't seem intimidating and doable! We just had the first one out of the oven and I don't think words can express how heavenly they taste! Thank you for such an amazing recipe! And also for approaching this in a way where anybody could try it!
For those who wrote stupid comments, she does have a website pg where you can check out her recipe. I'm sure she list the measurements in there. Laura: I have a question, how many time exactly do you roll the croissant ? Maybe 4 time before actually baking it? Or does it depend on the person.
You roll them 3 times Nd the third time you pop it in the fridge overnight. Next day, take it out and roll it (might actually need to divide in2 before rolling out for the fourth and last time) and this fourth time is when you bake them :-)
TheGodOfPegana This was a tremendous gift for Laura to make this video, as it was a big endeavor! I really appreciate the effort, as I know how much goes into making these videos, since I have a tutorial channel as well. And for sure, everything in moderation. But, coming from a family with heart disease, it's always a concern for me with saturated fats. Just saying.
I am a chef: and I have made these many times. They are worth the work. You do such an Aude~ awesome job teaching and preparing these rolls. DELISH!!!!
Exactly. So making them yourself is more because it is fun to do it yourself! Although, I have to say many bakeries make very bad, chewy croissants, nothing like how they taste in France.
Can we, please, just take a moment and truly appreciate Laura making these?! Looks absolutely amazing!
THIS IS SO MUCH WORK. I have so much more respect for pastry chefs now
Sweet Shy
😂
Industry doesn't do all this job at all, as everything is bought processed. This is a homemade croissant process ;)
Yess i really feel that too
Even the video it’s long
I just made these and omg they were amazing! i have tried many of your recipes and everyone has complimented me because of them! You gave me the passion for cooking,i hope you know how many people are you helping with these videos!Never ,never stop doing this!
I agree Silva I tried some of her recipes and I get alot of completion I will definitely try this recipe thanks for sharing
How did you prevent the butter from breaking inside the dough when rolling it out?
@@yujinjang5077 that was my issue. When you do the square put it briefly in the fridge. flip the dough if you have to to make sure the butter is at an even level. Roll it so that but can spread evenly as you roll it out. You can sort of feel it and see it..
What is the measurement I mean where is it written
I'm speechless..This croissants look magnificent. Laura, you are very talented and a great chef that I truly admire for years. You're humble, generous, and kind. Who doesn't wanna love you? Thank you for sharing all the amazing recipes and for teaching us everything we need to know. I can't thank you enough. You are beautiful inside out!!
Luv Duv l
Same!
Luv Duv spinge cake
People! If your not going to try to make those yummy croissants, that's okay! Just don't comment things like its so time consuming, I will buy it from the supermarket! She didn't invent the croissants.. So there's nothing she can do about the time consuming, what you guys said were rude(to me). So please keep it to your self! It's homemade.. It's all about find joy in home! .. Love you Laura!
I am French and I must tell you that they look exactly like if i went to a bakery in France to buy them way to go!!!
I decided after seeing the time and work to make, to order them from a company called Authentic Gourmet. They are located in France, and ship to the US frozen. Since I will never be able to travel there, and am madly in love with croissants why not treat myself. I would think butter from your country is superior to anything that could be purchased here, so they have to taste better than anything a bakery has in America. They should be here Thur of next week, so so excited.
Daniel Sebag Do not have one near me.
music jjjmy Saws kaa be autifully Saws kaa anaweza Saws kaa you youyous Saws kaa um hub uni nun Saws kaa you u are not sure of time nikiwa type music ijj Saws y unit yay Yahoo music y6you yy tun. ģ guy ttttttttttttytttttttttttttttttttttttttttttttt
huh huh yum n N.Y. tu music uuuu music
vincezzve jiachie .
Daniel Sebag salut cousine 😊
I found you four days ago and I instantly tried to make this. The recipe really is pretty simple, even though I don't have a proper mixer so I have to do it by hand. I added in a little less flour and just a bit more butter though. In any case, this is the best croissant recipe I've ever done, and man they're delicious! Thanks a bunch!
Edwin Amador Ah well you see I used a little more butter and less flour kinda in experimental way so I can't really give you measurements for it. I haven't had time to do it again lately so I can't remember much but I suggest you take a cup of flour out of the recipe first as you prepare it and add in a bit if you need. This is good for hand mixing since too much flour at once makes it too thick and difficult to continually stir it. For the butter, which was the dough part for me, I actually took a bit of butter, about a tablespoon, and melted it, then I mixed it with the unmelted amount which follows the recipe amount. It made the butter even softer and easier to mix. The trick with hand mixing, for me at least, is to find methods to make stirring constantly easier because once you stop mixing before it's ready it's pretty troublesome. But anyway, if your dough is ending up dense, I suggest you cut the recipe in half to experiment with the amounts without having to waste it if it fails. It's pretty much how I kept up my baking despite never having the equipment for it.
rin the mixer doesn't matter. As long as you have the love and heart to do it. This is a very old recipe. Do you think they had "kitchen aids" back then? I used to make croissants by hand before i got my Kitchen Aid and to tell you the truth, the hand made ones turned out better.
***** I kinda tried it both ways while making that one batch. I've made croissants before coming across this video, and in most I've folded them into thirds, so yeah folding into thirds is way better so me at least. Thanks for the tip anyways! Also, sorry for the late reply.
Iwatcher Yes I know that. I wasn't really complaining about not having a mixer. I like doing it by hand, gives me more room to experiment with my stuff. It's just that having a mixer would've been much more convenient, faster, less messy and leaves less room for error, and sometimes I get frustrated with going wrong and think it'd be easier with a mixer, but I still don't plan on getting one anytime soon. Doing it all by hand is just kinda more satisfying and rewarding, you know? :)
I'm a French girl I love your channel it's inspire me you are amazing !! And congrat your croissant are PERFECT !!
I'm making this now while we're trapped at home for the quarantine. What better time than this! I'm so excited to see what happens in the next few days.
hahah, me too!
Me too, I'm so excited!
Haha same I literally have nothing else to do! We have so much time, why the heck not?!
What about the taste?
@@ccfarra8572 It was my first batch so turned out less than great, but going to try again sometime!
Forgot to mention earlier: She is a pro. She doesn't wear jewelry when it comes to cooking or baking & that is one of the rules in the food service profession. Not wearing a ring during your baking/cooking is for sanitary & safety reasons. Thank you Laura!
The main take away from this is that if someone makes you homemade croissants they really love you. What a process!
l love watching Laura in the kitchen .She enchants you with her charm as she bakes things
my mom used to make us croissants really often..now I see that she put so much effort into it. love you ,mom!!
Okay. Here's the deal people. You don't need to insult Laura just because she happens to "talk to much" . I'm sure you have better things to do than criticize Laura for how she talks. Yes, I might be a kid under the age of 10, but that doesn't mean I can't have an opinion. I do believe you're here, watching this video because you want to learn how to make her recipe's (Unlike me) , and not here to insult her for how much or little she talks. I am just sick and and tired of those trolls out there who insult people "just for fun" . I just want to state here, that everybody insulting Laura, is wasting their time. It's as simple as that. Well, ta ta then.
+ronchigram1 I agree with you and I like how she talks while doing the video. It is like cooking with a friend. She has a great personality and I think it is great that she feels so comfortable with herself. She is my favorite RUclips chef by far.
If you don't like how she is, or her mannerisms.... Don't watch!!! Ta da!! Just find someone else to watch & leave the others to happily watch her videos!
Very mature comment for someone under 10 :) I agree with you!
Thank you Sophia!
+ronchigram1 Wow, that's a whole wave of likes!
I make these about 5 times a year, they are delicious, it takes time, but it is time well spent when you put them on the table and your friends and family know you made them, I have them resting in the fridge right now, I will roll them out one more time and let them rest overnight. Tomorrow for lunch I am having a few friends over and these will be the star of the show
i had no idea it took so long to do this. it makes me appreciate them even more
OMG I never knew that there was this much work put into croissants. An eye opening, mouth watering video. ;)
alexa
Executrix 667777666666666666666666666666
I made these this Sunday morning. Started on Friday. They came out perfect, and delicious. My family loved them. Thank you Laura, for another excellent recipe.
How did you prevent the butter from breaking inside the dough when rolling it out?
Yujin Jang , my butter was chilled, but not too cold.
Wow! The croissants look so perfect!
I follow your channel.. Love it👍
I want to see this recipe on your channel @terraceKitchen
of course they do...they are from the nearest bakery...
@@rococokitchen3988 now she should put a donut glaze on them
Want to know the measurements
laura, this seriously takes the cake as 1 of your best to videos on youtube. Thank you so much for taking all the time to show us how to make these croissants! You are truly amazing. :) :) yummy!
Laura!! I made these and they turned out amazing! Thank you for the step by step - super easy to follow and turned out great!
The effort you and Joe put into this is just OUTSTANDING! Thank you guys so much, we really appreciate everything you do for us :) Great video and great recipe :)
xoxo
I just made these today and they turned out beautiful! It's definitely worth the effort!
I am not a cook or baker, haven't been inpsired all my life. I am over 50 and I am now cooking and baking up a storm. I have enjoyed watching your video's. Laura you are an inspiarion to me. I made this recipe twice and loved the process (relaxing) and they turned out delicious! thank you for being you!
Oh my goodness!!! I can literally smell the butter through the screen! Wow!! I could eat every one of those. This is definitely a challenging recipe, maybe not for everyone, but thanks for putting in the works to show us something new. I may have to take this challenge. Lol. I had to laugh when you said you didn't have a ruler. When you have school age kids you always have rulers and lots of pencils with no erasers. My kids are grown, but I still pull out that old wooden ruler for just this kind of thing! Enjoy your vacation!
Susan I'm with you. I may have to take this challenge as well.
Crazy foodaholics...and gluttons for punishment!
I just made these! wow!!!! absolutely phenomenal. I used really good french quality cultured butter. It makes an absolute difference. The wait was worth it! Thanks Laura!
Unsalted
***** i went with unsalted. they were perfect. even if you use salted butter i dont think they would turn out bad.
How did you prevent the butter from breaking inside the dough when rolling it out?
I have not made any thing yet,but from what i see how she is devoted with time and how perfect the outcome , it is a moving
Experience and really encouraging.You are my Hero as I love cooking.
Hands down your best baked recipe !!
I am a fairly novice baker, doing mostly bread loaves. I made these and not only were they delicious, but they came out perfectly. This felt like a very fool-proof recipe. Yes, it takes a long time in that it's spread out over 2-3 days, but it's only a few minutes at a time until the cutting and rolling part.
I so enjoy your humble honesty and every video I’ve watched of yours. You know your “never-failing” Cinnamon Roll recipe... I made it today!
I patted myself on the back also. Thank you, Laura!
aww the dough looks so cute before baking :D
No wonder croissants are so expensive, this is art right here
hon hon baguette hhuu7uűű7a
USC f
hon hon baguette pastel de elote
hon hon baguette.
Expensive? Croissants like these cost 1€ here in Italy
Hai Laura,
You are an amazing person who shows us how to make this with such a lot of passion. I am going to make this weekend. Love you and thanks for teaching us!
I made these and they came out perfect!! Excellent instructions ...Thank you
Whether it takes three to five days i would definitely make this. As my opinion it looked better than the ones that you buy at a bakery. As soon as she took a bite it sound crispy and and looked deliciouse. Thanks for the recipe! I loved it!
You're right, madam. Those are beautiful. Thank you for helping piece together the puzzle of making this recipe. Your tips really helped.
Perfect
Sally Ghannam xoxo
***** who said carrot is any good? eat too much and you turn orange XD
Looks yummy
BJ Mahmood
+Azada Kornegay في
Bravo!!! Beautifully done!
Laura- I just subscribed to your channel because I love watching your recipes. You have a great sense of charisma and are genuine in the way you present yourself and your food. Keep'um coming, girl!
So nice this recipe! I use a similar one for puff pastry! Well done, Laura!
Awsome
not sure who will read this, but if its your first time with croissants like me, don't worry, bubbles may pop, butter may leak, but you can try. if its your first time don't expect perfect. practice makes perfect
Mini Little Cupcake hello dear how did I have to put more sugar?
Oh god, I'm 3 years late.
But thank you, that was very sweet. ☺️
I enjoy watching this video two times in a row; Laura does beautiful work, and the kitchen is divine! Thank you!
Never thought croissants were so much work. They look yummy
Wow.. it is amazing. I never knew it takes 2 days to make perfect Croissants. Thank you so much....i love it.
3 days
Hi Laura I admire you because of your wonderful recipes. I always look forward to find new vegetarian recipe every time. Thanks God Bless you!
This is by far the best RUclips croissant recipe I have seen, Thanks SO MUCH :-)
MaZEEZaM thesame
reprobo2002 the
are you gonna finish that qwasant?
Laura, I'm always challenging myself in the kitchen. I recently made French macarons and they came out perfectly! My final challenge, something I have always wanted to create is crossiants. This is the recipe I'm going to tackle. Thank you!
wooooow
When I saw the title I was like 'OMG CROISSANTS OMG OMG OMG FINALLY'. Now I'm like .... 'I'll just buy it in supermarket..."
then why did you freaking ask for it?
Bananabear20
I think her point was she liked the idea of making a croissant at home but did not know it was so time consuming..
Did I ask for it? I just wanted to see the recipe... And I'm a man .__.
I made them today... And must say they turned out Devine ...... God bless you with all best things in life 😊
Wow, these are amazing looking croissants. I'm a big lover of croissant, I'm definitely going to try that out.
You are absolutely right -- worth every effort!! I feel so accomplished!! thanks for making this possible... My first time out doing anything with yeast, and it absolutely delivered!! Great recipe, great video... ! You are right at the end.. what a sense of accomplishment... :)
Just made these! They are incredible. The best butter croissants I have ever had. I am a total beginner, but this recipe is, thankfully, foolproof. Put the time in, you won’t regret it!
I tried several recipes and yours is by far the best one. The croissants turned out more than perfect!
I have been WANTING, NEEDING a croissant recipe!! Thank you for posting it! I guess I subbed just on time :) Thank you, Thank you, thank you!
Absolutely on point! Love this recipe and how solid the flavour is. Everyone definitely try this at home.
I just made this and they are so delicious keep in mind that i am 12 years old this was very easy but it Took a lot of time
Mariela Rodriguez Good job!👏🏻👏🏻😁
Mariela Rodriguez Good job I am 8 years old now 👏👏👏👏👏❤❤❤❤👏👏👏👏
Mariela Rodriguea I am 62 and will try this too. First time for me now that I have the time! LOL
Mariel's Rodriguez
Mariela Rodriguez I'm also 12! The dough and butter is in the fridge right now and I'm baking them tommorow!!
I actually made your croissant recipe and they look just like yours! They tasted great and I was surprised because I thought the process would be difficult but it was actually quite easy.
Excellent job and God bless you and your patience because i won't have the patience to make them
Very proud of you Laura. I bet they are delicious. Congrats and pat on the back for your hard work and THANK YOU for taking the time to show us all your wonderful recipe.
Thx Laura for this recipe ilysm and I'm surprised this worked for me because I'm only 12 years old! My parents loved them and I bake a lot and I made a lot a recipes that are mostly from your channel. You really inspire me to bake and maybe one day I can even make my own recipes like you. ❤️
Did u also put two trays at a time in one oven? Did the both trays cooked perfectly?
These look fantastic. They take a lotta love, that's for sure.
following your instruction. i baked them twice. it was yumilicious. it took 3days to make one batch. but they worth it. love you laura ❤
Wow , it took her 3 outfits to make them . Had no idea it’d take that long , they look marvelous, I want a croissant nowwww
jeeeze. I think I'll buy croissants from now on with more respect for the baker.
CocoCoco Time How is that unkind?
Me to. Hugs from Norway.
Jajajajaja, your soooo funy but soooo real 🤣
Why's it unkind? Or are you spoofing melodramatic troll/flamers? :)
I like your video
Thanks Laura for all the recipe that you had added. Thanks again.
Instead of rolling out the butter, I prefer to put my soften butter in a parchment-layered 8-inch baking pan, spread them evenly, pop in the fridge ;)
"Always keep an eye on your dough" - great advice, and not just for in the kitchen!😉
Wow I never knew it took this much effort to make lovely croissants. I want to try making them thanks to you Laura! Honestly the best chef on RUclips. Every time I look for a recipe on anything I look for a version of yours. On point! Much love from a humble kitchen enthusiast!
omg these look amazing! I wish I wasn't so in love with croissants because then I might actually be able to build up the courage to make them myself. Buttttt waiting days for a croissant is just unrealistic to me so I'll continue buying them for the store for now 😕 lol. Hats off to you tho Laura they look beautiful!!
That butter square would be easier to make by sticking the soften butter into a sandwich size or gallon ziplock bag, then roll it or smashing it into place..Then you can cut the bag off the butter...
hi Laura, enjoyed your video. I'm a pastry chef and was successful in making croissants in 1/2 hour. had the same texture as one that takes several hours. the texture of the dough and the oven temperature made a big difference as well as the temperature during proof time. thanks again for such a great show.
omg i used watch you when i was eight im feeling nostalgic, i don’t why i stopped but im back
Reminds me of when I went to Johnson & Wales and we had to take 3 breads classes ❤️ this was really fun
I just made these during quarantine and they turned out ABSOLUTELY WONDERFUL!! so delicious and flakey, thank you!!
I found that instead of laminating the butter layer, I made a 7 x7 tray out of folded aluminum foil and put some softened butter, spread it and put it in the refrigerator to set
omg I jist made this and it came out super delicious!!!!! thank u so very much for your recipes!
did you use rapid rise or instant dried yeast ?
fast rapid but I think instant would work well too. it just needs yeast for the dough to rise
fast rapid but I think instant would work well too. it just needs yeast for the dough to rise
I really love the way u explained whole process. Thanks
Have got plenty of time in quarantine, on second day, looking forward to see whats going to happen tomorrow:)
Omg, it takes almost 3 days to make this!!!!
alot of time spent but i will give it a try. looks very delicious
Pakamon Vongsanit hey it osol can talk 2 days
Pakamon Vongsanit yes it's pretty hard but it's the best way to do it
No,, just 8 hours....
@@oskarama2248 did you watch the video or no lmaoo
I tried it on Saturday, and it came delicious........Thanks Laura, you are the best
I'm watching this as i was eating croissant for breakfast :)
Lol
Good morning! I was reading the wriiten recipe and in step 4, should it say brush excess flour off the dough, not brush excess butter off the dough? I know its minor, but you said you wanted to know. Have a great day!
Beautiful way explaining every little details. Keep rocking Sis.
omg those crossaints just got me excited
ogres are like croissants. They both have layers. :)
sorry, couldn't help myself!
They look wonderful. I am excited to make them now.
Also it's never ogre
+MyPWNisBlocked Shrek is life
We love shrek! Shrek is Love Shrek is Life
Mindy Song wats the name of the machine ??
when she pulled the croissant and open it, I felt I drooled a little. Wow that moist and fluffy insides, and that crunch... that croissant is just too perfect! I wish I could have some of your work and I would definitely give you a hard pat on the back for doing a magnificent work!
Are you going to finish that croissant?
Uh, er. Knock yourself out.
5SORC ahhhh
Sjorrie lol yeah you can have mine
Is this the scene where Donut Boy sings the Donut Boy theme song? Hmm?
🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩
Who’s the supercool cop that always gets the bad guy? (Donut Boy!) That’s me, yeah!
He brings a delicious assortment of sweet delights! (Donut Boy!) Gotta a creamy filling! 😉
😅😅😅😅😅😅😅😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣
Hmmm. Can't decide which is more beautiful. Laura, or her croissants! ;)
I've never made a question in my life, though I do have some experience with baking. This is the first class on video that I watched that actually didn't seem intimidating and doable! We just had the first one out of the oven and I don't think words can express how heavenly they taste! Thank you for such an amazing recipe! And also for approaching this in a way where anybody could try it!
The second she said "Time Consuming" I got up and went to the bakery downstairs to just buy them...lol
For those who wrote stupid comments, she does have a website pg where you can check out her recipe. I'm sure she list the measurements in there.
Laura: I have a question, how many time exactly do you roll the croissant ? Maybe 4 time before actually baking it? Or does it depend on the person.
You roll them 3 times Nd the third time you pop it in the fridge overnight. Next day, take it out and roll it (might actually need to divide in2 before rolling out for the fourth and last time) and this fourth time is when you bake them :-)
I made these and they turned out amazing!!! Definitely not the easiest to do but worth every minute you put in
Use a freeze-bag to make your butter in the right shape....
My god she was really really patient to take 3 days and 2 nights to make these... wow awesome :)
Jenny Chris
Laura you are so amazing! You are my go-to girl when I need to learn how to make anything!
Oh my goodness...
Delicious!!!
But definitely not heart healthy!
I had no idea there was that much butter in croissants!
How many of them do you in the morning? 16?
If you eat just one I reckon that's not a problem at all.
TheGodOfPegana
This was a tremendous gift for Laura to make this video, as it was a big endeavor! I really appreciate the effort, as I know how much goes into making these videos, since I have a tutorial channel as well. And for sure, everything in moderation.
But, coming from a family with heart disease, it's always a concern for me with saturated fats. Just saying.
😂😂😂
Why isn't she on food networkkkk
Made these and they came out perfectly, my entire family loved them! Thank you!
Shar L did you follow her exact recipe? because I tried making these and the dough. had tough texture . not gonna like video
I didn't even notice that I watched it for 24 mints ahah
Loving your videos Laura! You're so lovely too :)
Salam
I am a chef: and I have made these many times. They are worth the work. You do such an Aude~ awesome job teaching and preparing these rolls. DELISH!!!!
Yes, it's time consuming, but making croissants is an activity in itself, it's not just about having the fresh croissants.
you know how to get fresh croissants ? just go to your bakery and ask about next patch of fresh croissants :)
Exactly. So making them yourself is more because it is fun to do it yourself!
Although, I have to say many bakeries make very bad, chewy croissants, nothing like how they taste in France.