How to Make Croissants | Recipe
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- Опубликовано: 5 июл 2019
- ** Now with captions **
For a more detailed breakdown of the recipe please click here:
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Part 2: How to make Chocolate Croissants | Pain au chocolat:
• How to make Chocolate ...
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There's nothing like fresh homemade buttery, flaky, crisp croissants.
It took me over a year of testing to get this recipe to my liking and I've been feeling rather precious about it so I hope that you will enjoy making these as much as I have! :)
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Hi Everyone!
I know there has been some comments about it being hard to read the white text on the white background.
As such I have added captions to this video to hopefully help with this! :)
one question how much years it will take to make and eat this thing..??
Abhishek Mishra..... you are a RAGING IDIOT.
With a complex recipe that required technique. Its very necessary to explain as you go along
Hola que tal.
2 preguntas.
La primera:que harina uso, todo proposito o harina de fuerza (theseus) son las unicas que consigo aqui.
2. Mi miga (alveolos)no se expanden y queda hueco por dentro.
This has been the most comprehensive video on croissants. Thank you for this. I can't wait to try it.
One of my biggest hobby is watching random recipes and never make them ^^
😁👍🏻
@@gulkarimi σφολια
HahahAhaaaa
Me seeing the title: great! I can make my own croissants!
Also me 5 minutes in: uhmmm... don’t worry about it
Yes you can and you'll be amazed when they are done.
Ahahaha I laughed hard at this. Cuz it’s exactly what I was thinking
😆😆😆😆 easy 🤣🤣🤣🤣
Tracey Nguyen, yes you can do it. If that’s too complicated, look for simpler recipes. My boys love my croissants , take me about 3 hours to do everything.
I made croissants a couple of weeks ago for the first time ever! I followed your recipe and they came out perfect! Forgot to write a comment, but here you go and thank you!
You bake the croissants from down and up or only down with help of fan ?
I need this job I am 👩🍳 chef
What was the room temperature while u made ur croissant?
Is it 150 gr water or 150 ml?
@@lucasariel7564 1g = 1ml so it's the same
I’ve just accepted that I will never make my own croissants at home or anywhere ever ever in my life .
Michelle Casaus same 🤣🤣🤣
I was just thinking the same! 😂
Edit: I just tried to do my first croissants 2 days ago, it was so looong! 😅
I was thinking of taking a course on croissants making. Since it cost a bit so tot to check it out first. After seeing I doubt I will attempt it at home. 😂
Hehe.. I just tried one today. The layers came out considerable good but I forgot the 2nd last step of whole process.. making the dough rise.. that didn't give me air pockets..
Watch a guy called Alex on RUclips making croissants. He makes it so easy to follow, and alot less steps.
I've made perfect croissants many times from his video.
So i have to be a engineer , mathematician n baker to do this 😆
And food scientist
Yes, and a patient one 😄
Oh Lordie issa joke
Oh Lordie “issa” is slang for “its a” so yes I did mean “it’s a”...
And the most patient person I've ever known
Store sounds good
Made these for my thanksgiving dinner with extended family - they turned out amazing, were gone so fast, and even my father-in-law complimented them (which DOESN'T happen). It was my first time doing croissants and I would honestly give all the credit to this video. Thanks Sara!!
Thanks for giving the recipe a go Matt and glad to hear that your family loved it! Always glad to hear a fellow croissant lover find success in their bake! :)
These are Godly. No one can ignore these 😍
I really admire your patience and accuracy
Omg you actually did it? Wow
I got goosebumps watching them cook! This is perfection .. wow!! I absolutely had no idea that it took so much folding and patience to actually create croissants.. the French are geniuses.. wow!
This video is seriously amazing! Well filmed, and extremely well explained and to the point. I followed the instructions (which are really not that complicated) and the result is incredible!
I had a similar experience but with cookies (6 months). Now that I have been trying to learn the art of viennoiseries, I found your video, and from all I have read and watched online related to it - I think you have achieved a stunning and beautiful croissant. Very inspiring and one of the most beautiful honeycombs! Att. A civil engineer that is interested in baking. ❤️🌟
Gustavo Felix thank you! ☺️
Thank you for this video! This was my first time making croissants and I followed every step in the video carefully, they turned out great for a first time. Thank again for the great info, you’re making kitchens smell amazing through the whole world!!
Its because of people like you that i am able to bake and get good results. I hope everyone can appreciate the hard work you put into creating these beauties. Thank you!!!
What optimum temperature of the room should I opt for when making croissant?
Oh my god, I made these and they taste absolutely stunning. I was really sceptical because my dough didn't look like yours but they turned out perfect
These look INSANE, seriously thank you SO much for doing this video! I was watching this in absolute awe because so many bakers are super secretive about how they make croissants like this and it drives me nuts! So so happy I've found a recipe I can try for myself - fingers crossed I get the same results as you!
Naomi Wilson thank you! do let me know how you go if you give the recipe a try! 😊
@@ButtermilkPantry my croissants have just come out of the oven and I am very pleased with them! However, they are not perfect... They aren't as flaky as I had hoped and neither have they risen as much or created the same 'honeycomb' structure as yours. I did have some difficulty with rolling out the butter to the exact measurements and perhaps therefore the lamination wasn't perfect... is this something you got better with with practice? Or do you have any additional tips? Thank you :)
Naomi Wilson Hi Naomi! It might take awhile for it to rise so it might have not been proofed for long enough and thus could be the case as to why there isn’t that much of a honeycomb structure. If you want to send me a message on insta with some pics of the croissant, always happy to chat through it with a fellow baker!
@@naomiwilson9091 the choise of flour is crucial, dear mate. Therefore, please just buy a couple of flour kinds and, once found, stick forever to it.
Apart from that, no other recipes better than this, believe me.
Increibles.
Does the dough not have butter?
Makes me appreciate just picking up pastries from a bakery 😅 love the aesthetic and the time and passion you definitely put into your baking!
Love how each step is so detailed and with exact time and measurements in grams❤️
This is art on 2 levels! I used to love ordering these butter croissants, but gluten allergy does not allow me to savour this delicious pastry! Video is amazing!
I was amazed over the technique, patience and love that goes into making a true croissant. I do know that the honeycombing inside shows how well it was made. Thank you.
This video is for homecooks or chefs who barely cooks croissant. What's funny is that most french bakeries just do it by feel, but of course that takes tons of experience since they make croissants everyday.
@@35PHaaton What do you mean "by feel"? As opposed to what? just curious 😬
This is brilliant. A different method from the traditional letter fold method by spreading out the butter and dough in bigger format to achieve better consistency of the layersnice results. Will definitely give it try next time, thanks for sharing!
I want to say a BIG THANK YOU to you for the amazing recipe and technique! The step of putting big and thin butter into the dough was so helpful and saved lots of rolling work and times. I used to attempt couple recipes and methods but no ones turn out the result as yours as I can saw honeycomb in my croissants I almost cried 'bout it.
You are so welcome! So happy to hear that it worked for you :)
These are baking in the oven now and the smell.....my apartment is never as cosy and warm as when I'm baking something filled with the essence of butter. Thank you so much for this detailed and CORRECT recipe video. I will be using this for years to come!
I got so much respect for people who do this! I started out thinking I could do this but I think I'll just go get one. Deep Respect!
I did this few times and always came out so perfect
This might have been the best video I've ever watched in my life
Are you kidding? You never saw Armagedom ? You need to is much cool
I saw and saved this video two years ago when it came out, and yesterday I finally encourage to do them and OMG I really never thought that I was capable of doing croissants, they taste so good, thank very much for your video 💕💕💕💕
Thank you, thank you, thank you! Detailed explanation, very precise instructions. It is the first time I have made them and I'm completely satisfied: they are sofy inside and super crunchy outside. Obviously, this recipe should be avoided if you are in a hurry because it requires all your love and dedication. Perfect for a weekend with your family or loved ones. Excellent job, Buttermilk😘😘😘
This was my first croissant recipe video... I am happy to have finally mastered it. Thank you for the video and I will keep this recipe in my notebook always!
I'm impressed with how satisfying this video is, specifically when you used the ruler for cutting the dough triangles. I loved it!
I've made croissants from scratch before (with the rolling out of butter etc) during my culinary practical classes & exams and that was the first and last time I'm ever making it 😂 so much respect for the bakers who make these from scratch 👍🏻
I just made these following your tutorial to a T and they came out absolutely perfect, yay! Great flavour and texture, I’m over the moon. Thank you for the clear and comprehensive instructions. I’m off to browse your channel and find me another baking project x
did you add the butter to the dough?
I saw there's no butter in this recipe.
thank you in advance.
I just took them out of the oven and they are gorgeous! Thank you for such an amazing and detailed recipe!😊❤
So glad to hear that!
Made these over the last couple of days and just ate them, amazing! 🤤. Thanks for doing the video 👍
Always wanted to make croissants but was too daunted. Chose this recipe for my first time and made an absolutely perfect batch. THANK YOU!
I made these and they turned out perfect. probably the best croissants I have ever eaten and my whole family agreed also. I know it seems intimidating but if you just take it one step at a time and really pay attention to the vid and recipe you will get great results. also you have to trust the process. I thought I didn't have any layers until i cut the dough and saw them all. you got this!
Heyy can u tell me what to do if my butter is leaving oil as she said that it shouldn't???? I kneeded the dough but I'm scared to put that oily butter I dun wanna ruin it
Must be so nice to put all that time and patience and to be rewarded with perfect croissant! Well done 😍😋
The brush is having romance with the naked croissant 😂😂😂
That's what I thought, I've felt sexual tension 😅
I'm sad there was no sexy Sax BGM at that moment... :(
dirty mind 😀
If u want croissant recipe check on my channel
Omg they look amazing! 😍 as bakery student I still have not mastered the art of making croissants with that beautiful honeycomb centre. Will definitely practise more to make perfect croissant like yours! Thanks for sharing your recipe! Love your style of videos!
I absolutely love your recipe for the famous amos cookies and so happy you have a you tube channel now.
I also tried your recipe for chocolate croissants and used American style butter with 80 percent butter fat. Then I made these croissants with European butter and there is a big difference.
Love how each step is so detailed with explanation and numbers❤️
I tried 4 different recipes and this is the best one I’ve tried. I made little Panera soufflés copycat recipe with this dough and they were amazing.
Hi! I just made these :) Mine doesn't have such a beautiful lacing on the inside and it didn't "jump" so much when I put it into the oven (I think the butter melted a bit while proofing and I might have overproofed the dough), but for a first time I am very happy with the results. Thank you so much for the recipe and the very detailed description on the blog! I will surely make it again and try your other recipes too. ♥️
I watched this to enjoy
1. Music
2. Perfectness of the work
3. Camera work and slow-motions
4. Music again
5. To see the result
Thanks
imagine doing all those perfect steps and after burning the croissants in the oven😂😂😂😂
I was so anxious that I cutted one and it was raw from the center
Me too I followed all the steps and then the croissants were dry and hard hhhhhhhh
Lemme die then 😂
🤣🤣🤣🤣
It happened to me many times
I made croissant by your recipe and it was amazing. I've wanted to do it for a very long time. Thank you from all of my heart. Now I can surprise my family that's all of you 🤝
Thank you for the amazing recipe ❤️
You can see the passion she has; by the way she does it. Beautiful job
everything about this video is Creativity.
i love it 💜
I Just finished this Recipe right now, it's amazing, perfect croissants. Thank you.
Did this recipe today..omfg, even screwing some parts (summer weather here, the butter melted faster and kept getting out of my dough, so I had to re-do some steps), the results were amazing!!! I'll practice a lot for better croissants, but my outcome today was delicious ! Wonderful teaching and stunning images ❤️ greetings from Brazil
The fact that you made crossiant by hand and achieved those layers is very impressive
Спасибо за прекрасный рецепт! Вот уже третий раз приготовила. В обед начинаю делать тесто, поздно вечером вкатываю масло. Скручиваю круассаны, оставляю под плёнкой в холодильнике. Утром расстаиваю их. И выпекаю к завтраку 🙃
Thank you so much for your detailed video! You've done an exceptional job breaking down a complex process and giving both detailed instructions and doneness indicators. I was so impressed after the first few minutes I had to subscribe! I love your aesthetic. Keep up the beautiful work!
That cross section - exceptional!
I made them. Love the recipe
. The croissants were crunchy on the outside and soft in the inside. The layers inside were not that visible, maybe I need to wait a little bit to let them cool and I will see the layers in the inside. Apart from that, they were excellent ,my family loved it and said that is the best croissant that they have eaten in their life :) , so thank you so much for sharing the recipe.
Tipp: Add the flouer to the wet. Some flour absorbs more wetness, and some less. This way you can control the texture easier!
Thanks Pope Francis
I use a bread machine on dough cycle and I put the liquids first then the dry. This dough feels so fluffy right out of the bread machine.
I'm in love with your croissants. They are a piece of art.
They’re prefect. I’m definitely saving this recipe thank you for your hard work!
I'm french and thoses croissants are really looking like real french croissants ! Good job !
Bravo, bonne presentation!
Sono italiano
@@laurapetrone1539 e io sono norvegese xd
Oiiii I just found this recipe and made croissants today, it turned out so delicious and crispy. Thank you for your video ❤️❤️❤️
I made croissants yesterday following your recipe and they turned out perfect I even made the mini loaf with the scraps and it was sooo good! I will definitely be making this recipe again. Loved it!!❤
I made it as per what you told. Loved it alot. I don't think my butter was the same state it's supposed to be in so the cross section isn't as pretty, but the texture, flavour and aroma 🥐🙌🏾❤️❤️❤️ worth the effort. Thank you for the precise recipe
The most beautiful croissant i've ever seen
K I’m definitely saving this video to try again. Very inspiring
This was my first time baking any kind of bread, and following this recipe my croissants were perfect!!! Thank you!! Greetings from México!
Bravo! I never imagined making such great croissants. With King Arthur bread flour I find that the dough is much easier to work with by increasing the combined milk and water to 315g rather than 300g. I also cut right triangles to avoid waste at the ends which yields an extra croissant. Then I cut a slot at the base of the triangles as is traditionally done. The resulting croissant shape is identical to that obtained from the isosceles triangles shown in the video.
Who watches but never try to do it cuz we don't have ingredients and m too lazy
EDIT : OMG I've never get that much likes thank u guys 😭❤❤
I just watch it because I love watching bread get made 🤷♀️
I can make this
I'll just buy it 🤣
Not having ingredients is a stupid excuse. Being lazy to do all this is totally legit tho😂
No flour, butter, sugar and water in the house?
I thought those necessities.
I do get thelazy part, though. Making puff pastry is a job well outsourced to robots. All that folding.
As an engineer, loved the process. Wife wondering what I was doing with my steel rule in the kitchen. I like that after on try, one doesn't need to measure that much because the metrics are already visual. I am sure there are faster commercial methods out there- but so is this if one can make the templates to ensure repeatability.
I was thinking about making a clear plastic template 28cm X 60cm all marked out.
I just tried the recipe for the first time, your instructions were very helpful. Although the process was exhausting, the results were pretty good as it was my first try.
Thank you
This is the best recipe hands down ( I tried a dozen), I highly recommend reading the detailed blog post as well. The tips about temperature especially are VERY important. For anyone who is passionate about croissant making I recommend trying a recipe a few times in smaller batches (half the ingredients) because your ingredients will not match exactly the ingredients from a posted recipe. For example the hydration of this recipe is very high (most French recipes I tried have 250ml not 300ml) and for the flour I managed to find during the pandemic I ended up with a very wet and sticky dough which was very hard to work and the result was eatable but far from what a croissant should be. So it's important to "feel" the right consistency of the dough and the butter and that comes only from experience. So for anyone thinking this recipe is too long to try it's actually a lot longer because you have to try a croissant recipe at least 2-3 times until you get it right. There are so many factors that could change the final product (ingredients, technique, time strategy etc.) I would also be curious if the author has tried the double-turn + simple turn instead of 3 simple turns.
100% agree! I made croissants with this recipe few times and always turned out perfect
This has more ASMR than an actual ASMR video.
A WORK OF ART! I REALLY ENJOYED WATCHING THE VIDEO AND WILL TRY TO MAKE THESE. CANT WAIT FOR MORE VIDEOS!
I made croissants a few months ago following your recipe and they turned out perfect. Thank you so much for this recipe 😍♥️
Just started this recipe! Need to keep myself sane in quarantine some how!
I have been making this recipe every week since I found it, it’s so delicious 🤣🤣😍
Same here I am so happy to found this video
No wonder they have a tendency to be a bit expensive at the bakery. It involves a long process to produce them, but they are soooo good. thank you for sharing
They have folding machines in bakeries, it goes much faster and easier.
This is the first time i've seen the dough of the croissant be made without butter in it, looks great!
Prepared the dough and butter block yesterday, did the rest today. I HATED the stretch rolling because I wanted the dough to be correct at length after fluffying them up. 3,5 hours of proofing. But it was SO WORTH IT!!! Just ate two croissants. My parents and I love them. Gosh. I could eat them all! They were so delicious.
omg glad to hear this! i'm down for this recipe then!
So I need to take advance mathematics course, then origami course and all my holidays this year to get to this level of croissant perfection!! The MF croissant got to be worthwhile!!
These beautiful hands produced best croissants !!
Thank you!
I made these for new years eve and they turned out so good! My layers didn't quite separate as much as yours, but I'll make them again today so I hope they'll be even better this time :)
This is BY far the best croissant recipe on youtube omg thank you
100% agree! I made croissants with this recipe few times always turned out amazing 🤩
Thank you for this! I've made 4 batches now over two weeks and I keep finding things to do better! I really want to keep honing my craft on this and maybe try to sell them one day. I would love to see a video about how to be efficient when making this. I also would love to know other tips like if you can freeze them and use them later before they proof?
You can definitely look at freezing them before they proof but I wouldn't store them for too long as it might affect the yeast. But you will have to take them out of the freezer to proof before you bake when you want to have them.
If you are going to sell them - Don't forget to give some 'Royalties' to 'Buttermilk Pantry' ;-)
Future job: Food Scientist
Seriously...
I'm a French trained retired pastry chef.
This is so idiotic.
Typical RUclips.
I just tried the receipt today and I can't complain about anything. The best recipe I found 👌
Agree with you this is the best recipe my croissants came out amazing
Hi, I love the way you do and explain. I hate when experienced chefs skip the details as if everyone else knows. But your "scientific" way really helps to avoid all kinds of problems
Thank you, I really appreciate your comment :)
This is the best croissants recipe video i have tried it and it came out so beautiful
I agree with you this recipe is the best my croissants came out amazing
I will try to make these, I won't give up! This croissants look amazing!
This is the best recipe I tried this and the result is amazing
Omg I just made croissants today and I followed your recipe... they came out amazing ! Thank you ❤ Also beautiful video 👏
Crispy, Tan, soft, all wonderfully demonstrated in this video, congratulations.
This is absolutely beautiful! Thank you so much!
Finally I understand why crosants are so much expensive!!!
It's actually more to do with the fact that proper croissants use butter, which makes it expensive. The amount of time it takes to prepare them also increases the value but I feel it would be more to do with the butter. Although you could use margarine as a cheaper, slightly less flavoursome alternative
Oh, looks so difficult, you are such a master in doing this! Really appreciate for sharing ❤
Made yesterday and was delicious ❤️🔥🙌 Thanks for the recipe!
Amazing... those are perfect croissants. I really want to try this soon. I feel like the most difficult part is going to be getting the consistencies right with both the butter and the dough. Do you get your butter from a local farmer or somethin cause it looks legit. I cook mostly with Kerry Gold... thanks for this video. The music selection is great.
I am using an Australia brand butter but I have tried with Kerry Gold and it works too :)
@@ButtermilkPantry which brand is it? im in Australia
@@jabas4487 i tried using lurpak, it’s ok so far
@@bobateacuber7646 thats what i thought. thank you. i will try either lurpak or president
1 whole week, 10 constantly changing camera angles, 3 fridges and a long ruler to make croissants... yet there's no mention of the correct atmospheric pressure and humidity.
If it helps the humidity of the proofing should be within 80-85% ;)
She explained in her website in more detail about everything.
Incredible Explanation. Everything is detailed and I love that honeycomb crumb!
Thank you so much for this video! Last weekend I tried to make croissant for the first time, and they came out perfect!
just doesn't seem worth it. I mean, it took her like five days to make 11 croissants...
That's what i thought.
Some of what she did was redundant, or there were quicker techniques. Honestly, it’s much easier to think of it like you are making udon.
That’s what make it special. Duh
That video would have no over 10 mins if done effectively
It’s called passion
As an italian baker, i dedicate to croissants and cornetti (the italian version which also contains yolk) almost 2 days a week.
The reassuring part is that once ready the dough can be cut and freezed, or even better, we "shape" the croissants and then freeze them.
Early in the morning we just de-freeze them, let them rise, brush with some egg yolk and then they are ready for the oven.
It'd be a nightmare otherwise 😆
The most beautiful croissants I ever saw. Must be delicious, will try it as soon as possible, I have to 🤤 😋
Excellent tutorial indeed. I will be attempting to make this heavenly tasting morsel soon. Thank you