Professional Baker Teaches You How To Make CROISSANTS LIVE!
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- Опубликовано: 4 сен 2024
- Professional Baker Anna Olson is going to teach you how to bake croissants LIVE! You don't need to bake along at home (it is a three day recipe after all), but this live stream will be your first step to making the absolute best croissants!
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Anna's Croissant Recipe: • Professional Baker Tea...
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The full recipe for Anna's Croissants are linked in the description! Thanks for watching!
anna pls do a live for bakery style donuts.
also do share the options or recipe on making them with eggs and without eggs
The linked recipe is your previous version. Would you kindly post this one with the ghee? What a great idea/tip. TIA
amazing croissants. love your show, Sandra South africa
Hy love ,i hv a question is it necessary 4 the dough 2 rest 4 2 days?
@@ms8085 101
Your live videos are the best, please keep them up! We’ll keep cooking with you!
To me, you look so relax when you are on "Live" which is so nice to see.
Your laugh is contagious!!😂😂 . I’m thankful for your lifestreams!!
The ghee addition is legit a game changer!!!! These videos are so awesome and I’m so happy your doing these Anna!! Cannot wait for more
Thank you so much for these live videos. It makes me feel more connected to the world.
With regards to the butter, my husband thinks I'm a nutjob, because I woke up today and told him that I'd had a wonderful dream. I'd dreamt that I found French butter in the freezer section at the store! Jackpot! Too bad I woke up before I could eat dream croissants.
Wow 🤩 thank you sooo much Anna , I hope you remember me, we went to Niagara Falls to your Bakery, my husband, my granddaughter Ana and I in 2009 I guess, and fortunately you and your husband were there!!! My husband told you that I learned English from you watching your shows in the tv ...
I have been watching you since Sugar. I have that cookbook too. You are my favourite. Thanks for making everything easy!
Oh my God! I just made it and it’s delicious and it has lots of layers and it’s actually better than the store ones and I made ghee and used it! You rock! Thank you for doing this!! I need step by step guidance and this was amazing!
Great tips/tricks. Have never heard about the book fold. Ever use the “jiggley” test to account for when dough has proofed enough?
Ugh I was asleep,when you were live Anna 🙁 but I’m so happy to be able to watch this afterwards. Croissants are fabulous, love these. ❤️
SAME!!!!!!!! :(
Thank you chef Anna! I am so thankful for all your amazing tips! I made croissants on Sunday morning (started the process on Friday). My husband couldn’t stop eating them and by Monday they were gone! I have had a few failures when making croissants and puff pastry. I tried your recipes and ended up with perfect, and I mean PERFECT, flaky croissants and a cherry pithivier! I have used DuFour puff pastry in the past because I feel it is the best store bought brand. Now I don’t have to buy it, I can make it myself and am so proud! Every recipe I have made of yours has come out perfect. You give me the courage to try things I never thought I could ever do! Recipes such as salted caramel, croissants, puff pastry, fondant etc... I am seriously thinking about going to culinary school ❤️
My love of food ix equalled by my enjoyment in watching Anna bake..The rhythm and timing of baking is expressed beautifully by extension in Anna's physical grace and dance-like execution of the recipes. Anna Olson is exactly what/who every human ought to have in the kitchen or in the home. She is one of a kind however.
Thanks Anna, I made croissant yesterday from your old videos and it turn out so well my kids love it. It’s good to learn some new things while we are locked down because of covid. More power and God bless.
Hello, Anna. I am an avid fan of yours. And I learn to bake carrot cat, knowing how to make streusel and also your version of banana cake and blueberry muffins, I am from the Philippines. How I cherish your nice and good companionship with us your fans. Love you and God bless !!!
i’ve made croissants before but needed a refresher. knew you’d be my go-to and was thrilled to find this! i didn’t get to watch live but so glad to have your video to refer to. love how natural you are live. thanks as always Anna! (and great filming Michael - you guys make a great & adorable team). 😁🙏🏻
Thank you Anna. I did follow your recipes for the croissants and ghee butters. OMG the croissants turn out so good and delicious. I went to visited France about 14 years ago and these croissants couldn’t tell differences. Thank you so much. 😍
@Trish Ng can you kindly share the recipe please?
Anna is the best baker,thanks for the recipe Anna!
I am watching fron Kenya and am happy that I have found acrosissants recipe from the professionals i can't wait to start making croissants for my family and friends.
Followed your recipe n it was oh yum
thanks for the tips and for this instructions
The Pearson square! You have saved my life!! You are amazing!! Thank you!!
Hi Anna, thank you so much for all the tips especially the butter and ghee combo. I have tried to laminate with pure ghee in last year 2020 and the result wasn't bad at all but I am trying it out as you explained it. I like the shaping of the croissant where you extend the tip as you roll. From watching your video now, I realise that I was doing four folds all the time, not counting in the first fold is actually the rolling and folding directly after the butter block has been locked in.
Pearson's Square is a superb tool! So useful and fun!!
Anna, thank you for a thorough and entertaining video!
I was eager to work the dough before allowing the butter to soften, so I had problems with butter poking out which caused the dough to stick to the roller. Cutting off small pieces of dough to make patches helped. I was also in a hurry to bake a couple of croissants before they had fully proofed, so my first few came out a little too dense. This is not an easy recipe, but if one follows the steps carefully success is surely attainable 🙂
Thank you very much for this special teaching.
Hello, Anna!!! You are one of my favorite, period!! Thank you ever so much for all the amazing videos you post, I have learned so much from you!! I would like to ask one question: what type of mixer do you use? Thanks a million!! Lenka
Great sharing my friend. Very informative and helpful video👍🔔⏱
The BEST thing about this is how you mis measured!! Getting to see you fix it is SUPER helpful!
i salute your patience... god bless
Thank you for this ❤
I am going to start my croissant dough in the morning!
Anna thank u lovely recipe and the tips u shared. I am not watching the live but recorded video.
Thank you Anna your recipe helped me a lot . I start selling and my customers loves it. Thank you 🙏
I do use the 2- 3 day method... I love making pastries and the flaky dough. I make Napoleons for my birthday 🎁...yum yum yum 😋 Anna!
I like your attitude, thanks for sharing your knowledge, blessings! 🙋🏻♀️🌸💛
Wonderful tips thank you so much for sharing!! A big hello from Ireland!
Excellent video! Loving your French Croissant. Thanks a bunch Anna
Thank you fir the video. Croissant has bn my favourite and I want to learn how to bake it too. Very informative and thank you fir all the tips.
BEST RUclips CHANNEL with THE BEST PASTRY CHEF 😊
Thanks Anna your videos are amazing and so helpful.please keep them coming. Would love a demo on easy homemade bread. Saleha from South Africa.
Dear Anna, I followed your older fuller recipe and my croissants are now about to end their last trip to the fridge.
Well, first, thank you so much! 😘
2nd, I need to know if we can store the dough, and for how long?
You are a great teacher learned a lot from you. Watched your shows and now following you on RUclips. New subscriber
Thank you so much for this great recipe 💖 I’m looking forward to making croissants with my 3 -
year-old twins 👩👧👦 they are very much excited for baking croissants with me 😊greetings from Vienna 💐
By the way, can I substitute sugar with honey 🍯 ?
You are SO FUNNY!!! Love seeing this side of you and WOULD LOVE to see more of this in your regular videos!!!
Super recipes ... always i watch you .. best sweet recipes
Here in the US there is a delicious butter available that states that it is 85% butter fat...Vital Farms brand😀
You're the best Anna. I have 82% fat butter, but I need to use ghee just for the sake of it. Thank you for the tips
Awesome video thank you. I have just finished the last fold. But I was wondering if you could use this butter mix with the ghee. For a richer puff pastry. Or would it not work out quite as well?
Hello Ann I'm from Philippines always watching to ur lives cooking. God Bless you
I did the same thing when measuring my flour! I think I used the liquid measurements which was 200g less than the flour called for in the recipe… absolute nightmare! Because I keep adding more and more, I over worked it. I learned my lesson to read the recipe a few times before I Mise en place all my ingredients. Thank you Anna!
Thank you, Anna, for the live stream. Love it! I am an American but live in France. I didn't know about the difference between the straight and the curl ones. Now I know! :) I am always "afraid" of making anything using yeast. I tried several recipes and followed to a "T" yet they all FLOPPED! :(
Merci Anna. Ce fut une excellente leçon de pâtisserie. J’adore les croissants. Vous êtes une excellente pédagogue. (Mistral111 from Montreal)
Hello! I’m going to try the croissants , I have one question about proofing do you leave them out or in the refrigerator while you wait for them to proof. Thank you in advance. I love all your recipes.
Before...I was watching Live tennis competitions...but no problem, I love to watch Live Anna Olson ❤😍
Hi Anna I’m Yvonne from Indonesia and I love your Channel i always follow every your all baking recipe.
Mashallah one of my favourite chef
Always watching you from Amsterdam but origin from the Philippines.
My mom makes ghee at home all the time. To see something Indian origin dairy combining up it with french dessert is super interesting. I just got more excited to make them. ~Aaruni Gupta
There is a difference between clarified butter (as described in the video) and ghee which has a more nutty flavor because it contains burnt milk proteins.
Thank you Ana for suggesting ghee. Finally! something we can use that is available here in Pakistan no longer worried about paying more for butter imports.
hi Anna i'm from Nepal,your reciepe is really good...
I love your recipes and you Anna, just wanted to clarify one thing, how many folds in total should there be? Hope you reply 🙏
I am watching this today so you may not even see my note but you can get European butter in Ontario easily, for example in the Polish deli, the same with fresh east. It's always there as polish people traditionally bake with fresh east. I am not sure if there are any stores where you live but there is one in Hamilton and many in Toronto or mississauga
Hello Ana I love your recipes, great explanations.
Hei so happy I have tried your chocolate brownies wow so delicious thank you 👌
Great video!!! I will make these soon.
I havent made these in years... From Bake with Anna olsen..You never used milk... that was a nice new edit to your recipe... I also learnt the bookfold which is new...I missed that from BWAO....
You are an amazing teacher Anna ! You explained sooo well..makes me selffidence for making my 1st croissant😃...
By the way...what is the thickness (in cm) of the dough for making croissant ?
Thank you sooo much for this video !!🙏🥰🥰
I always loved all your chanels...😊
Cheers from Bali😎🌺🌺🌺
Thanks Anna, you are the best. ❤ from El Salvador
Hello Anna. What a great video. Just like to ask why my butter is sticking out of my dough for the first fold even I proof it for 8hrs? And after I incorporated my butter, the dough became too sticky and wet? Is there a way to fix it?
Thank you so much for your videos. You have been an inspiration to me-it has been years since I’ve baked. So instead of Ghee, could I use duck or goose fat? A local store sells duck fat that we keep on hand. Sometimes I have goose fat if we’ve roasted a goose. Also we use raw milk products when we can get them (milk, cream, butter, cheese). The butter is 86% milk fat. Should I make adjustments? Thank you so much for your videos.
Thank you! Great video, greetings from Costa Rica
Have a fantastic blessed week ahead
Estoy en Mexico, en Morelia, he probado mas de 10 recetas de croissants, y les aseguro que esa etos son los mas deliciosos, I am in Mexico, in Morelia, I have tried more than 10 croissant recipes, and I assure you that these are the most delicious
Love your show,everything always turns out beautiful,regards from Australia
Judy from Nairobi..loving your shows!!
Thank you for sharing! Stay well!
Hi Anna! Loved your streaming, thank you so much for your generosity and for giving us such amazing baking tips! You're really delightful! Because of what you said about the differences of fat content in butter in US and France, I searched for the fat contents in butter in my country, Argentina, and also in Uruguay (where I visit regularly), and to my surprise, in Argentina the fat content in our butter is 82% and in Uruguay a whopping 84% (no wonder dairy in Uruguay is much tastier than in Argentina!). So if you visit Uruguay sometime, know you can make European quality croissants over there! Stay well!
Thanks for the RUclips video, question, in the instructions, you said after the first fold, there’re 2 more folds before cutting, but in the video, after the 1st fold, you did just one more (first fold with the butter, and 1 more after that), I carefully watch and read the instructions on croissant videos, always said 2 more times after the 1st fold
She did say to fold it in thirds two times, she only demonstrated once
Gotta say there is nothing like a freshly baked croissant, fresh from the oven ......and butter........yes I butter my croissant. What can I say? To quote Mae West, “sometimes too much of a good thing is wonderful”
Thank You ... by the way, how long do you need to thaw the scones and chocolate chips cookies before baking .. Thanks
Thank you for this phenomenal video and recipe. If your followers search around, they should be able to find Plugra butter with 84% butter fat in their local supermarket.
Thank you soo much for this live version ... I had started on the dough yesterday and I was doubtful about the folding and I see this video today morning... soo happy!!! I have been seeing videos of making croissants from the last week and decided to stick to ur recipe...You are an angel..would def tell you how it went!!! Can’t wait
Love Mochi ! Lived in Asia for 18 years! But never learned to make it myself!
** Hi Anna. I hope you're having a great Friday. I've been living and sleeping croissant since yesterdays demo. lol I have mine proofing finally. BUT...I need some trouble shooting please.....When I rolled out the final dough to shape into croissant, butter was clearly visible and chunks kept sticking to the counter and rolling pin. I did use flour but lost a bit of my beurrage. Did I not work the butter through enough? (It was just butter. I didn't have enough to make ghee.)
Hola Ana Olson!! Amo todas tus recetas ya e echo algunas y son muy deliciosas😋😋. Saludos desde México 😍😘
Hi, just like any other puff pastry recipes, are the cut outs still useful? Specially when cutting in circles, there seem to be a lot of cut outs that seem to be wasted?
Good morning beast Anna Olson mississauga Ontario 🇨🇦
I love to make croissants the bigger in size as my favourite sandwiches adding like making burger ex: tomatoes slices salad/eggs omlette or tunna or canned fruits
Thanks a lot for this wonderful croissants on quarantine 😬 it's a lot of work but i totally love it 💙 waiting for mochi 😊👌
Thanks, i love your recipes!!
It was very nice.,. thank you
Hello!! If you were to rest say 4 hours between the first two folds can the last fold where you say 4 to 12 hours go the full 12 hours (overnight )? Would that work? Thank you!!
Hi Anna, thanks for the chat on altitude baking - so does apply to all baking ie do I add more liquid and flour to the croissants?
It's actually mouth watering. Can I have some?
Thank you so much for doing this! I'm so excited to have croissants:)
Love your live video 🤗🤗🤗🤗 love your kitchen 🤗
Hi anna thanks for teaching us
Yummy, Croissants looks perfect ❤️
Hello again Anna Olsen, we can use cream for insaid of croissant?
Sorry I don't understand your question. Can you try again? I'll try to help you :)
He's asking if he can use cream instead?