How To Make Proper Croissants Completely By Hand
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- Опубликовано: 27 сен 2024
- This Croissant recipe is about as minimal equipment as you can get in a recipe. It's a no machine, as well as a no knead recipe. All it requires is some focus, and a little bit of patience. Oh, and a rolling pin helps too. Then you end up with beautifully flakey and buttery croissants that have a glossy crispy exterior, and a soft and rich inside. Nothing beats homemade.
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Day 3, hour 72 of croissant making. Time seems to have lost all meaning. When I close my eyes all I see is dough, butter, dough, butter. My inner monologue has taken on the voice of Joshua Weissman. I've watched this video hundreds of times. I feel as though I am becoming the video itself...
How did they turn out?
@@samanthaweiss867 it's a joke
@@theentirestateofalaska.4983 I figured. But I'm assuming they still made the croissants. I wanted to know how they taste.
I'm feeling this
@@samanthaweiss867 I am on day 3 of making them, tryna make them for my mom just in time of Mother’s Day. I’ll tell you how it goes. I put the dough in the fridge after each fold instead of an hour and now the dough is gigantic. Like HUgE. Also the butter is kinda not evenly spread so that’s fault 🤦♀️ however the dough does look pretty good so far. All I have to do now is wait till tmr and cut into shapes to bake.
Just finished this recipe. I can confirm that 3000 of the views are from me going back and rewatching for instructions
Clara Nepo; it’s 4th grade English, man
Hyperbole is an exaggeration, Michael used a hyperbole.
@@c.9858 lol THANK YOU.
How did yours turn out?
@@jenniegidal2458 they were really tasty and actually pretty attractive looking. Tasted a tad greasy. Otherwise they were amazing. It was fun but a lot of work.
Lmao
I’ve been an executive pastry chef and chef instructor for 31 years now, and you, sir, are the epitome of what a great chef instructor is all about. I shall make this video and all your videos required viewing for all my students. Great job! Bravo!
I take that as a huge compliment, thank you so much! I truly appreciate the recognition. :)
If this were true u would know he was spose to make 6 folds, 2 doubles 2 singles and you should have known that he didnt mention that the butter and the dough should both be the same temperature as each other before rolling. He didn't cut one and show us the webbing inside the croissant cause the folds were wrong, executive chef my ass
I too am am a pastry chef which is why I guess this video was suggested to me. Although we make them slightly different at the restaurant I work at I think your technique and explanation is spot on. Great job!
you don't have to go by the culinary student textbook every time. this is his own recipe, he made it his own. every great chef should personalize a recipe. and i'm sure if that executive chef saw flaws in the video's technique then he'll point them out to his students in person.
Damn that's a great compliment
just wanna say this recipe turn out perfectly! I have been baking for almost 15 years but croissant was the only recipe I was afraid of experimenting! I was ready to fail many time but to my surprise my first try was so successful and year later I still come back to this video religiously ! thank you for sharing the recipe !!!!
I LOVE COOKING CROISSANTS
Hey did you try baking this in Sri Lanka? If so, what brand of butter did you use? Thanks
After I have seen video’s about how to make a croissant. I have decided never to make them. There are some things in life you should leave to others. And making croissants is one of them.
Puff pastry is another
I followed his instructions and got a surprisingly good result!
But then who would make crosonts
“Making a croissant is like doing a brain surgery”
Exactly. I rather buy them.
I can't believe how much effort goes into making a tiny little croissant. Next time, I'm gonna eat a croissant with full respect.
Truth! Now, it makes sense why they are so much more expensive compared to other rolls and breads. I am enlightened. 😂
Full respect for the machines that churn them out 24/7
Couldn’t agree more!!👍🏽
Respect your croissants. And your elders.
The reward for all that work is homemade croissants. No storebought can compete with that.
When the French weren't at war with England or itself, they apparently had a lot of time on their hands
Croissants were actually supposedly invented in Vienna during the Turkish siege in 1683
@@SuperTrooperC that's even better, "we're under siege! What should we do!? Let's make a very complex and sensitive piece of bread!"
@@fellowsinner9683 Legend has it that they invented the "Kipferl", a similarly shaped but less complicated item, after the Turks were defeated to mock their symbol, the crescent moon.
The Kipferl then supposedly evolved into the croissant over time
@@fellowsinner9683 Must have been a really good stress reliever.
@@fellowsinner9683 Apparently, it was after the siege. The Ottomans had been defeated and while plundering their camp, they found puff pastry. Something the Ottomans had invented. An Austrian baker made the first croissants to celebrate the victory and to remember that day.
As a french guy, I just want to say that your Croissants look perfect. Perfect size (not too big, not too small), perfect crust and amount of butter. They look genuine, just like the one I buy every saturday for my "petit-déjeuner" ^^
French person..... saying someone else's food is correct? Are you sure?
Croissant began in Austria
"As a French guy" y te llamás el patito chileno..
@@aurrasing1274 Yes but not that type of croissant, the concept is Austrian but the croissant you know and buy in a bakery is french
Alejo un ragazzo dalla Francia parla inglese e ovviamente dovrai rispondere in espanolo. . . ceeeerrrrrto. . . . 🙄
I, a 14 year old subscriber of yours tried this recipe at home and I want to say it turned out great. I don’t have a kitchen scale so I kinda messed up the measurements so the layers weren’t that significant. But I would love to say that my father mentioned that this was the best ever croissants that he ever had and he also said that they were really soft and the freshness brought in a lot of taste and he could eat many more than just 6 croissants. I had also previously tried your babka and I would say that we had similar results. I just wanted to thank you for sharing your recipes because it has not only brought my home delicious food, bit also has increased my spirit for making food now I just can’t stop. Thank you 😀
Good for you! Invest in a kitchen scale you'll be glad you did. Lots of recipes require exact amount and they will be in grams and not cups or spoons. You can find scales online for around $10. Best of luck
That's really great, like the person above me said, get a kitchen scale, it's faster, way more accurate, less mess. Just so useful.
As a 14 year old without a kitchen scale half way through the process, I thank you for saying that although it won't be perfect, it's still great, I was worried it would not work.
The best comment. Thanks lol
@@eilyn510 Thank you so much. ☺️
Me watching this while eating instant ramen:
"Hm... yes... I can do that..."
Dip your croissant in ramen?
@@bryanmartinez6600 disgostang
Omg I was doing the exact same thing
lol omg i do that with Weissman, Babish, Tasty, and Epicurious 😭
omg im literally eating ramen and watching this rn
When a croissant gets more rest than yourself
Samaraat Islam underrated comment
@@3rrorinthematrix758 Thanks :")
When your too busy making croissants and the croissant gets more rest than you
Yes, but you just can't compare the store bought and the home made
@@sidoniewinterpasternak9938 true dat. no doubt
Thanks Weissman 🙌!
Dough:
6 g of active yeast
130 g Warm water
250 g bread flour
30 g granulated sugar
5 g of fine sea salt
1 egg yolk
25 g warm melted butter
Butter Square: 4in x 4in
130g of butter to make the square
Instruction: you have to watch his video!
It might be easier to just go to France.
Christine t, well said! I could never remember these 50 steps.
🤣
HA HA HA. Maybe the war has already begun before i could eat this Croissant. 😂😂😂
420 likes
Christine Tortorice or just go to a Walmart or target or just any store bought crossiant
I honestly really miss Josh’s more calm older videos. They feel more like actual recipes than just content
his videos are not just content
thank you!!!!!!!!!!!!!!
Oh, purists.
He seems calm to me😅
I agree. I do like his new content too but honestly I like basic recipes and techniques more than like... making mcdonalds fries or whatever. Not that theres anything wrong with it, I just feel like I get a lot more out of "real" recipes. The new stuff i just watch for fun
Even in quarantine, I don't have enough time for this lol
Chubby Weeb 😂🤣🤣🤣
how about now? XD
Why not
😂😂😂😂 exactly!!
Lol ain’t nobody got time for that 👌🏻👌🏻🤣
French: What's the most difficult thing we can make with 3 ingredients?
*delicious
fun fact - croissants were invented in Austria
A baby.
deadfr0g actually that’s four. mom, dad, sperm, egg
@@kendaldieleman9044 By your logic, chickens and eggs should count as two separate ingredients, which is EXACTLY the kind of thing a crazy person would say.
so much respect to the bakers who sells these kind of bread! this is definitely an art!
Unfortunately, because these are so complicated to make, 99.9% of croissants sold outside of France are pure s*** and 80% of croissants sold in France are pre-made frozen (yes, bakeries buy frozen croissants and bake them every day). Labor cost, expertise...
“If it resists you, let it rest.” Parenting Toddlers and handling croissant dough have similar rules. Good to know.
also crushes
"Bake in a convection oven at 390°F for 10 to 15 minutes"
el chino oh no
@@madambluury384 This one
Social-distancing day 5: Might mess around, make my own home-made croissants
edit: I finally made them today, they were so rewarding! My texture was a bit doughy but despite that, I would definitely make them again :)
So I see we both had the same idea! 2 days ago - still making them?
@@tjbancroft1 Also social distancing! have plenty of time to make these haha
I’m on day 2...
Hahaha I have the same idea. Let's make it! In 2 days because I am too anxious
Had the same idea ...Mine are baking rn
I've made croissants 16 times using various recipes. It took only two tries with this recipe to get good ones (although I still havent perfected them)! For anyone trying this, wrap your dough in plastic wrap so it doesnt dry out, or else the butter will break through the dry, crackly dough, even if the butter is semi-malleable.
Thanks so much for sharing this recipe, Joshua. I have many more batches ahead to perfect them!
Never complain about paying for a croissant again.
Croissants here are shit.
it's not that hard.
Sadly, most croissants are made in factories nowadays to make them cheaper (but they don't taste nearly as good). Especially because they also cheap out on butter.
Most people just buy whatever is cheapest, so quality products disappear from the stores.
That's why we have all the crap in supermarkets.
@@axiezimmah There are fewer and fewer people who can pay for quality products. The problem is not about people's choice but economy and whole political system.
@@axiezimmah when I was in france, their crappy carrefour supermarket croissants were divine
AHH! Stop, I could’ve drop my CROISSANT!
Hahahaha😂
Karen .-. Its from a vine 😂
Why always an emoji at the end?😂
V3R T1XX hahahahaha
I LOVE you good sir
Just a side note: I am making this from polish butter which I think can be classified as european butter (82% fat). Even though butter fat percentage might be a good indicator of butter that spreads well, be aware that not all butters are equal when it comes to spreading. If You notice Your butter cracks instead of spreading equally under the dough, give it additional 5 minutes of rest after pulling out of the refrigerator, and It should spread fine. I believe it also depends on the temperature inside your refrigerator.
You will certainly be able to see where the butter is under the dough - where it is the dough will be lighter in colour, so If you see any "cracks" of color its better to just let it rest for a couple of minutes.
If You already did the rolling and noticed cracks afterwards, just do another fold, It won't hurt much but will help distribute the butter more evenly. Remember, It's better to fold once more instead of ending up with a cracked butter surface resulting in an unevenly baked crossaint.
❤like lo❤l
❤❤❤😊
Here's a transcript of the recipe:
Day 1:
- Proof yeast in water
- Whisk together bread flour, sugar, and salt. Create a well and add egg, yeast mixture, and melted butter. Combine into a dough with a rubber spatula and knead by hand a few times.
- Slap and fold repeatedly for a minute or so until a smooth surface forms. Rest for 10 minutes.
- Stretch and fold. Rest for 10 minutes. Stretch and fold. Rest for 25 minutes.
- Move dough to a sheet of wax paper and roll into a 7” x 7” block.
- Rest dough for 12 hours.
Day 2:
- Make a 4” x 4” Beurrage, refrigerate 30 minutes
- Roll out the dough and wrap the butter in it snuggly.
- Flip the encased dough over and press into a flatter shape.
- Roll the dough into an 18” rectangle.
- Perform the first (envelope) fold. Tap down with rolling pin, wrap in plastic, and refrigerate for one hour.
- Roll it out longways to 18” long and fold again (letter style)
- Wrap in plastic, refrigerate overnight.
Day 3:
- Roll dough out to a 10” wide rectangle of ¾ “ thick. Rest the dough for 30 minutes if it resists you.
- Cut dough into 4” based isosceles triangles. Elongate slightly and roll into croissant shape.
- Brush with egg wash and proof 2 hours. Brush again with Egg wash and bake at 400 degrees for 20 minutes
love u
Sophia Holmes do you know if you can use parchment paper instead of wax paper
@@gwentormey8369 Yes, a lot of french bakers use parchment paper.
@@heavenlyfather9469 no problemo, idk why Josh can't post the recipes when he clearly has them written out on his phone already. personally i'm not going to rewind and keep pausing a video while I'm trying to cook/bake
@@sophiaholmes2048 you're a legend thank you! Do you think I can roll up the pastry then freeze them later to cook?
>Uses grams
>Doesn't use °C
As an European I appreciate that.
Also uses grams of water instead of millilitres
temperature is temperature so I don’t see the discrepancy you’d see with measuring by weight vs. volume which is seen a lot with american recipes. when baking, the metric system is used pretty much universally when measured by weight, even among americans.
Using grams is just consistent. Many recipes are written only in grams
Are You Dumb? I do know that but it’s still just a bit weird
“Ever had your home smell like European butter and fresh baked croissants?”
......no?
Do ya want it to?
Yes absolutely good point
That butter Smells bad doe
@@conexos2007 nooooo good butter is amazing
"There's no quick way to make croissants"
Me: *puts video on 1.5x speed*
Oh yea, big brain time
Ah yes, a fellow intellectual i see!
Now that's an Avengers level threat
You are right! I saw someone on RUclips try a thing - she used a rough puff method as a quick way out, and the croissants had a HEAVY interior!
r/madlad
“Uses only grams”
Me: :D
“Also uses Fahrenheit”
Me: hWhat?
I've been baking for some years now and here are couple of reasons I've learned why grams are used:
1. If you take a cup of flour and lightly hit it against a counter, you'll end up with 3/4 cups of flour. Was it then a cup in the first place, or do you need to add more? Whereas 120g of flour will always be 120g no matter if it's packed or not.
2. If you decide to half the recipe, it's difficult to half 3/4 cups of anything.
Hope this helped
Fuck imperial units.
@@TheRealDrae yeah fuck that logic and most used thingt
You got a point there, he should use celsius as well
Alessandro Scarantino using Celsius is like asking water how hot it is
Thank you, Joshua! These were absolutely perfect! Crispy and flaky on the outside, tender, layered and airy on the inside. We ate them warm for breakfast with a café crème. I've always wanted to try these and thought it would be too difficult but your instructions were perfect. I live in France half the year and these easily rival French croissants.
I made these over the last two days during quarantine and they came out amazing. I feel so powerful, like I can make anything
With that motivation try other hard to make delicious foods! Macarons, sourdough and souffé are all great ideas. Try easier things too like choux (Cream Puff/Eclair or Churro dough)
You can now apply for a french citizenship
Go to culinary school :D
Baklava
"How many croissants can one person eat?"
You underestimate my lack of self-restraint.
The answer is all of them. One person can eat all of the croissants.
This is more of an origami tutorial than a cooking tutorial
edible croissant origami
Ahaha lol
@@ivanakramar3046 you should promote Joshua Weissman on every popular food channel (bon appetit, binging with babish, etc.) in the comment section.
@@bakinitright6637 And YSAC
You should see how japanese make croissants haha
It's been how many days since quarantine has started
I've tried to make croissants for around 20 times, finally made a PERFECT croissant batch, nobody should know how many times I've re watched this video
"Use european butter, not the cheap american one"
Me, a german: Is this some sort of peasant joke, that I am too european to understand
Bakers do have special butter 2 kg slabs for laminesion and they have less water in them then the butter in the vide
Knowing us Americans, we probably put sugar in our cheap butter. Liebe Grüsse aus Florida.
@@michaeljuliano8839 americans put even sugar in ther white bread
I know we (in belgium)put sugar in our brioche and puff pastery like croissants
But not in the bread rolls(Same dough as a baguette ), and all the other types of loafs .
Greetings from belgium 🇧🇪
@@kianabogaert they put sugar and honey into EVERYTHING. i saw how they make ribs, shittone of honey, no wonder they are so obese
@@BeardedPickIe i do that to but we eat ribs rarely
This guy is worried about eating 6 croissants by himself, I was worried about their not being enough for two people
Croissants are calorie dense, two of them can have like 400 calories
@@sansan89894 only 400?? Ha, you wish
@@sansan89894 your point?
@_ David _ omg, that what the fuck is this? OP GOAT 23:1 intermittent fasting 😵😵 you deadass slim slim
Looking back at it, I couldn’t have gotten more gen z on this comment
I've been baking for 44 years now, and I have always been too intimidated to try croissant. Thank you so much for breaking the process down so beautifully! I think I'll try them this coming weekend 🥐
Invite me please😭😭😭😭
Daria, how did they come out for you???
Spellcheck sucks! I meant to write Daric. I apologize.
Daric Singingwind yeah.... how’d they turn out?
Kristina Kristina they are still in the freezer
Crazy to see how Joshs’ video production and quality has improved throughout the years. From filming only one angle, to many cameras with a whole team behind the screen! 👏
Croissant is the French equivalent to growing a bonsai.
😂🤣😂🤣😂🤣😂
Allez, avoue que j'ai raison.
C'est interminable ce truc.
@@-NoneOfYourBusiness oui mais a la fin le bonsai tu le mange pas
There is more videos that make it look easy to make check those tasty videos
😂😂😂😂😂😂
“Six croissants are enough. ... How many croissants can one person eat?”
Me: Ah, he’s a cook and a comedian
"Use fancy european butter, not cheap american one"
Me with my indonesian "butter" that's like 60% margarine and 40% actual butter: hmmm?
@@christopherpham9181 Me with my cheap African butter thats 70% lard 10% margarine 20% colouring
@@christopherpham9181 oh so its okay if I use salted butter too? Im not sure there is unsalted butter in Panama
@@christopherpham9181 hello Indonesia 🇮🇩
@@christopherpham9181 indonesia biasanya pake margarin :"
So I finally made these.....JOSH...JOSH!!! I cannot thank you enough for your recipe! They came out PERFECT. Y’all need to stop complaining about the 3 days and just do it. I’m not a baker but I somehow pulled these off.
Yesss! Just made these and even though I didn’t execute it perfectly (my butter broke up in the envelope), still turned out GREAT!
Joshua: "Now with the butter- "
Me: *pulls out my butter that I made from my cream that I made from the milk I milked from the cow that my father's farmer friend owns*
Joshua: "You have to get European butter."
Me: .... YOU GOTTA BE KIDDING ME!!
European butter just means higher butter fat.
American butter has 80% Fat
European Butter has 82% Fat
Homemade has closer to 86% fat
Homemade is better as usual
THis just made my day lol
Yeah, I've made butter from the fresh milk of grass fed cows... Tastes just as amazing as KerryGold aka European butter, so you're good.
@@SMCasts have you ever cultured butter. 😋 better than just whipping butter, gives it a fantastic tang that is better on EVERYTHING
The tang is super subtle too, it's just a note that adds so much
"put them in the oven for 2 hours at 80 degrees Fahrenheit " - me in Australia ... turns on AC
🤣 same here in Florida.
lol
😂Arizona. Although Australia is hotter I believe.
That's too good.🤣
HAHAHAHA! Epic comment!
did I just watch 15 minutes of that and didn't even get to see the baked croissant
z z z . w a v it’s at the beginning
@@nitya8708 okay u got me
@@zzzwav and at the end lol
he shows it at start but for half a second. he spent more time showing us his oily hair than the final product. most anticlimactic video ever...
@@jimirbon you want action in a cooking video?
I followed this recipe and although some of my butter melted out they still turned out amazing! These were the most difficult treats I have ever baked but I'm so hooked now I want to get so good at making them that it becomes second nature! Thank you for the informative video!
"How many Croissants can someone eat?"
Around 376 until the stomach cavity explodes.
so the limit is 375
My fatass is somehow going to eat more than that
@@Andrew-yz5ht Youll live, Jane did
@@colinater237 Eat 375, and you've gained everything. You have ascended.
Just pictured the fat guy from Monty Python exploding
1:00 making dough
4:19 butter
5:58 first roll
8:13 second roll
10:00 final roll
Me: Hey I could check out how to make croissants for breakfast tomorrow morning... (30 seconds in) Okay nevermind.
Hahaha
MollyMalone1983 samee
I followed this recipe and it was my first attempt to make croissant. I like the scale for small batch baking and the results were superb. It is flaky, soft and buttery. I'm going to make another batch this coming weekend to practice more on laminating the dough and butter. Hehehe! I some butter ruptured during my last roll for folding 😅, but regardless of the shape. It was fine 👍🏼 I recommend it for those starting to make their own croissant.
How are you making a video like this without showing a cross section of the product and without showing it at the end?
PlowMyDitch Lala I don’t know him
PlowMyDitch Lala that must be right then
Fishy
You could try to make your own croissants too and find out mate, how cool is that!
@@Question_Authority I personally do. Living in China brought me to this extreme...
"How many croissants can one person eat?"
All of them, duh 🥐❤️
Emily Bone how many can you eat? Me: “yes”
well said
You’re cute
Hi
How long is a piece of string?
"Shell out some extra money for european butter"
Uuh.. I'm european, so I just.. get butter, then, huh?
Shush you lucky bastard 😂 we Americans have to spend money for good butter
Uk butter is crap unless u pay more specialist prices
I was like "European butter"? What the heck is European butter? I live in Europe, there are lots of different ones here?!
Tell me how americans make the butter that its not good enough?
@@NestorSaliven Just seeing the cheese you guys eat in cooking videos do not inspire me to test american butter, frankly. American chocolate is worse, I tried. That's why we don't want american products in Europe, cheap can be handy but if the quality isn't there it's not worth. That's also the origin of the so called european protectionnism, we don't want our products drown in an avalanche of cheap, low quality food. I simplify, but that's the spirit.
P. S. I'm not bitchy here, must have good products in America too 😊 but not for export apparently.
Dont be afraid of Croissants people! I made them when i was 16 and they turned out pretty great (just dont let them proof for very long after shaping or there will be a quite strong yeest aftertaste, i left them overnight to bake at the crack of dawn :,).
One day he’ll realize his cutting board’s wood grains are one inch each and can be used to measure.
Whaaaaaaaaaa
xBUMSKIx genius
😱😍
OH MY GOOOOOD!!!
Or he will realise measuring really isn’t necessary
*laughs in french about your measuring tape*
Kek Gold how do you laugh in French??😂
@@jacklynkate1470 honhonhon
ruclips.net/video/d__nUJ-RQAg/видео.html
@@BrokensoulRider ouiouiouioui
Its metre in french
Thank you so much for your awesome recipe! After many years of baking hard bread-like croissant following couple of different recipes, I tried yours and have been having real croissant for weeks now. Today, I baked another batch but accidentally used all purpose flour. It turned out as wonderful as bread flour. It is all thanks to your genius recipe!!!
thank you, I was wondering about this as I don't have bread flour
I made this and let me just say: THESE ARE THE BEST CROISSANTS EVER. PERIODT.
was it really hard? I want to make these
I have so much respect for you and your patience
Emma Seres I wouldn’t necessarily call it difficult, just a long process because of all the rest time. If you do make it, make sure you follow his recipe exactly, use his tips, and have the video with you as you roll and fold. Good luck! :)
@@lilywei7388 Thanks Leo, that was very helpful! I'm making those now and I hope they'll turn out good!
@@lilywei7388 did you use Wax paper? is it necessary?
Josh: "how many Croissants can one person eat?"..
Me: "how many Croissants do you have?"
Lucrecia Flores dude you good? Did you just straight up have a stroke?
İ eat 7
Great job! So good to hear explanations beyond just the how; knowing why we do this or that is just as important. Thanks again.
Imagine the amount of work a french Baker does
1000 per day minimum
maybe they are so used to making these its easy to them
no french baker rests the dough for such a long time tho. they rest the dough for 24h and they do all the folds and lamination in one go
@@ironmanwg this how its done ruclips.net/video/hhpxkGB1OyY/видео.html
They have a dough sheeter
josh i don’t know if you’ll ever read this but i am learning to cook and bake on my own, and i finished making your croissants this morning. When I took them out of the oven i nearly cried! they were delicious. thank you for putting out this video.
Maybe he didnt read it but I did - you are amazing 😊
I read this! I’m not Josh but this is so cool and I’m proud of you! I’m in the same boat I’m super excited for mine to be done 🥰 I’m on night one at the moment
Thanks very much kendra
What hour you on?
Awesome!
This isn't a recipe, this is origami
Then I should be able to perfectly replicate it, but I can’t. What do you know??
@@idkutellme-rp9qe idk u tell me
MyNamesKid bruh
😅😅😅
hahahahahahahahaha
I made this and now my wife thinks I’m a cook and wants me to cook more, damn you Joshua!
I mean if you made this you probaly are a cook
Did you started making it when you two were just dating?
@@nesa1126 😂😂😂😂😂
Good job bro. This looks hard I can't lie.
Did anyone notice how he is not making any of his goofy jokes indicating how serious the process is 😂😂
I made this yesterday!!! Just bake them few minutes ago. They resulted absolutely beautiful, crunchy, flaky, sooo delicious!! Thank you sooo much for the recipe. I’m a home baker and never would imagine that I’d make my very own croissants! It’s incredible! I’m so happy! I already made a bunch of your bread recipes and always get great results but I was afraid of making croissants. That’s why I’m so trilled with the result. You are a great teacher! Thanks thanks thanks!! I’m sending you a big hug from Lima, Perú. I’m such a fan! ♥️ (sorry if my English isn’t perfect😬)
Your English reads perfect to me; better than a lot of people born and raised in the USA. That said, thank you Joshua for the recipe you have inspired me to make croissants!
your english is very impessive! glad to hear your crossiants turned out nice, i may try to make them too
It's always the people with impeccable english who say "sorry if my english isn't perfect" haha.
Vou fazer croissant, adoro. Essa receita é muito boa
Can I skip egg?😅
Just made these, literally the most rewarding and best tasting thing I’ve ever made
I swear to god this is the funniest comment section I have ever seen
Sarabeth Collyer oh gosh, I agree. I’m still trying to pick myself off the ground from laughing 😂 at all the comments...too funny.
Bob Ross had one of the best comment section, but they're overrun with 13-year-olds chasing clout. Heck, most if not all English comments now are overrun by kids :/
Stereotypical music from around the world comes a close second
Medieval music - hardcore party mix
That one's pretty good
@@2Axiom I have a playlist of good comment sections. that's one of them. this comment section is generic.
Much calmer and reasonably paced for someone trying to follow the recipe!! 😂😂 new videos I feel like I’m out of breath listening.
Great video EXCEPT I was fully expecting a slow mo shot of him pulling apart a finished croissant with steam coming out so we could see all of the layers. What a scam
That's literally at the start of the video... Geez... Women really don't pay attention 😂🤣
@@oblitorix21 The very next comment after this is a dude Thomas P saying the same thing as Maria. Geeze... men really don't pay attention. Or maybe don't lump everyone together for one persons mistake cuz we obviously noticed even though Maria & Thomas P didn't.
@@Metqa - wow, triggered much?
@@KevinOnEarth_ No, not really. just stating the obvious that multiple people didn't notice the croissant break at the beginning of the vid. Why don't you ask Obliterix if he's triggered specifically by women making mistakes, cuz I'm not.
@@Metqa but we still cant see the layers..... i mean i just see some dough getting pulled apart you really cant see the holes and airbubbles.. geez.. men really dont pay attention
"How many Croissants can one person eat?"
Me: *mumbling with a mouth stuffed with baked goods* "You'd be surprised."
How many can you bake??
I can eat a tray full, then I have to rebake.
Especially if there are follow up videos for croissant fillings like ganache and seafood salad and such.
Hi Joshua, I'm a 14 year old food student preparation and nutrition student (basically a chef in training). Croissants are notoriously difficult to make, so naturally I chose to make them. Let me just say, they did not disappoint. The recipe was PERFECT. They turned out so soft and flakey and broke at the slightest touch. You've earned yourself your most dedicated subscriber.
Who invented croissants, and what the hell were they thinking?
Seggs
Puff pastry in general were not born this way. The first thing was just a dough opened thin and brushed with a layer of lard and that was it. It works
“I’m using grams cause you gotta be accurate about this”
Followed by inches, quarter inches and degrees Fahrenheit
Like please man
There's more degrees in farenheit so I guess it's more accurate
It’s really not that hard to learn both
Tumo Mere none of those are any less accurate...just look up the conversion factor. He just meant don’t use volume measurements for compressible things like flour.
@@Anafyral666 its just dumb really
@@Anafyral666 HAHAHA no, no you really should look that up my friend... unless your joking
This dude just talked like eating 7 croissants is hard
Laiserfish An amateur obviously
😂😂😂
Thank God I'm not the only one that scoffed when he said, "how many croissants can one person eat?"
He didn't bake with his hands
That bastard lied to me.
Everything changed when the Fire Nation attacked...
@@QuesoCookies no way bro. I literally started watching The Last Airbender again for the first time in 5 years. Coinencedence.
oh really? he used his feet, perhaps?
Yep yes he did
😂
Same recipe but without waiting 10 days, just proof it for 1,30 hrs total in two goes, give it from 30-40 minutes each time. You want a dough that's gonna be quite soft, not sticky and quite elastic. Then cut the dough in 6 even balls which you fold over like he does in the beginning but then form the pieces in balls. Start rolling each piece as thinly as you can and then butter each but last rolled dough. Use room temperature butter and use a generous amount for each layer. I end up using about 150 grams. Stack them up as you go. Once done, sprinkle with a bit of flour, use fingertips to gently press the dough together making sure the layers are in line as much as possible. Then, roll into roughly 3-4 mm thick sheet, it can be either round or rectangular. I just stick with round shape. Cut into single croissants, (I do normally get 12 semi large croissants or cut into 8 for extra large) fill with whatever you want or leave empty. Roll into croissants and rest until roughly double in size. Try to space them out as they will double. Eggwash, or butter on top. I cook mine at 180 for about 30 minutes, fan oven. It's not the exact taste of a real croissant but it's quite close and takes only a few hours to cook.
Grams are the most accurate measurement. I put my measuring cup on my kitchen scale to show it who's boss.
As a Non-american the addition of inches and Fahrenheit to grams confused my brain a bit lol
We do science in the metric system so I'm not even sure why we learn inches and pounds and oz. It just complicates things having ro learn both measurements
@@unknownalt5845 the reason why america is a shithole
Food addicted The UK still uses the imperial system which can be very annoying. I went to a grocery store once and asked for a kilo of something and the sales person looked at me like I was not speaking in English. I love the metric system!
@@tangaz5819 metric System is perfect
The dark ages with no b-roll
Hey Joshua, .......I'm thirteen and I love baking and I am baking your croissants. Wish me luck and thanks for the recipe. If I do it right I deserve a Michelin star
Hope you do well.
Ps, if you can send me one lol
@@noshichau6166 I did awesome bro, i wish you could try one lol. This is my peak in baking. Thanks for the positive comments!!!!
Ahh yes, you made the platonic ideal of the croissant... *Choir intensifies*
Me: Tries to make a croissant
Mom: What happened to all the butter!?
Me: Shows mom the croissant i made
Mom: Oh you made pizza pockets
Me: dying inside
Haha
😂😂
😂
Your mom probably was trolling you
I enjoy your profile picture
I made these and they were next level amazing. I'm low key emotional at how perfect they are. Thank you for the tutorial!
Started these for the first time tonight. My 7 x 7 square is in the fridge. Hope this works.... looks delicious. I live half the year in France and I'd love to have good croissants here in the US as well.
3 days of preparation, 10 minutes to being eaten. Oh human nature...
more like 5 minuites
Darth Jar Jar The clumsy more like...nvm
Hahahaha
Perfect... Oh, and 6, 6 croissants is exactly how many one person can eat. First day: 1 plain for breakfast, 1 with ham and cheese lightly grilled for lunch, and one with a medium rare steak and baked potato for supper. Day 2: 1 with egg and cheese for breakfast, 1 with tuna salad for lunch, and 1 used as the bread for a steak sandwich ... see no waste. :D
Under-rated comment . . .
Thanks...now I need 6 croissants, eggs, ham, cheese, steak, tuna salad, baked potatoes......I hate you ;)
I like to eat mine with half a bar of chocolate each. Good thing im not eating them often xD
Nah. Croissants lose their awesomeness by a huge chunk even 12 hours later. By day 2, the only thing you can do with them is turn them into almond croissants or something, because plain they are way worse. It's insane how much the quality dips in a short amount of time. I made some myself and they were done in the early afternoon. I went for another one after dinner that same night and I could already taste the inferiority. The real solution is to just eat all 6 within the first 3 hours. I'm only partly joking. I would share them with someone else and eat them all pretty much right away.
So many carbs >.
I tried the recipe I made with Pain au chocolat I mean I can't feel my life eating premade ones - sooooooo gooooooooood
Recipe Note: Right after you roll the dough into the croissant shape, you now can freeze them. You then can remove them from the freezer and place them on the sheet for final proof and baking. Enjoy. * Make multiple batches and freeze them and have less labor*
Genius!
I wanted to add a block of chocolate, and I was hoping someone could give me advice, since I’m an amateur chef and croissants seem very delicate sooo do I just slap the chocolate in while rolling the triangles or do I have to freeze it or something?
@@Cutie.Patooties. I would recommend this video on chocolate croissants ruclips.net/video/OIyBn1tkbYM/видео.html
Do you cover them in the freezer??
Great tip - for frozen ones I put them on a tray the night before in a cool place so they rise overnight and are ready to go straight into the oven first thing in the morning - breakfast croissants!
*Bold of you to assume I haven't eaten 5 croissants in one day before*
5, That is insultingly low.
*Amateurs.*
Bold of you to assume I haven’t eaten 50 croissants in one day before.
@@Pikachu-fw6tz *_that's my minimum_*
Great recipe Josh! At present, I am proofing but so far so good.
[Update] HOLY SMOKES! Heaven smells like freshly baking croissants! My layers were not as perfect but this recipe is fool-proof! I never made croissants or anything with yeast before and I just ate a wonderful pastry that I would have otherwise spent money on. Thanks Josh!!!
Question: could we freeze the dough at some point to make dough ahead, pull, roll and proof? Has anyone tried that?
Honestly, I've been making croissants fro 20 years and some of the tips here blew my mind lol. I have to admit, the way I've been making my butter brick since the 90's is kind of the same - I rolld it into a sandwhich bag, and then I roll my dough to fit that lol. Gonna experiment with your recipe, thanks!
Tip: IF you live somewhere metric, butter probably comes in 250g bricks, so just multiply the recipe by 1.5 and use an XL egg to get the most out of your butter lol! Outside france, french butter can be really expensive, a good easy to find substitute is Lurpak. It's danish (danish pastry is very similar to croissants), but is the best mass-market substitute I've found. NB: if you increase the amount of ingredients by 1.5, your new squares are 8.5 inches for the dough and 4 7/8 inches for the butter, so it's not too thick.
So happy to read that, thank you so much James!
Be careful with Danish butter though because I believe it has a lower melting point than French butter. As long as you are careful with it it should work just fine though.
@@jesswinter I haven't noticed any issues personally, though I don't doubt that it could be an issue. Personally I find it better than President, which is the only french butter I can usually find without going down to the market, but it's definitely not as good as a more expensive french butter. It's quite a subtle flavour butter, so whilst I find it makes very good croissants, you do get slightly more delicious croissants from a quality french butter, though the price difference can be huge. I pay the equivalent of about $3 in USD for 250g of lurpak, the nice butter I can get at the market from Brittany comes in at almost $12 where I live, and whilst it does make sublime croissants, generally if I buy it I prefer to bake some baguettes and serve it with them. Of course though, it depends a lot on what you can find locally, and the pricing. It's also worth making croissants a few times before buying an expensive butter as certainly to begin with your lamination technique will make all the difference.
@@JoshuaWeissman No worries - thank you! I made these this weekend past (I made 2 batches of 1.5x the recipe) which, rolled out to about 8.5" wide and just under 1/4" thick made for 2 dozen, and they were a hit! I was actually looking for a no-knead recipe just because saturday mornings are more busy now, so quickly making the dough and resting it through until evening just fit me so much better. This dough came together very easily and the simple stretch and fold steps meant it was easy to make around having breakfast lol.
Your oven times were also spot on btw. I almost doubted as they were slightly shorter by a couple minutes on the higher heat than I've usually done, but I put my faith in and, yup 6 mins 200C, 13 mins 165C and they were crispy, golden and shiney. Thanks again!
@@jamesoren7238 Have you tried New Zealand butter? They have been making it in European style now for about a decade, but you may not be able to get it everywhere...
Fam I've actually made this recipe. ITS SO GOOD. Totally worth the work and time.
He's got attitude he knows whats up I like him.
Utter stream of consciousness! haha
8:26 BABY YOU LIGHT UP MY WORLD LIKE NOBODY ELSE!
This video got me qualified for an architectural course.
🤣🤣🤣🤣 i dont have that Time and Patience
Joshua:“Make sure you roll it the long direction.”
Me: Huh??
Joshua: hOt DoG sTyLe
Me: oh...
Maria Morales wait are you Spider-Man’s sister?
Tip for anyone making these: Get yourself one of those foot+ long metal rulers. Those are perfect for slicing the individual croissants and you can get exact lengths
You don’t use a full ruler to cut a croissant dough. You will pinch the layers
Yup, strongly disagree.. 6 is not enough even for 1 person 🤣 12:12
I was so looking forward to see them getting pulled apart showing the inside and then it just ended!? 😫
That's literally the first scene in this video
@@crax0r85 yea but it’s not the same
How many croissants can a person eat?
Me: *literally eats the entire store box of croissants*
I said it again and i will repeat myself!!!
Since im following your channel my baking skills got some serious improvement...
Respect man keep the good work going!!!
wow thats really inspiring! im glad to hear a channel can inspire someone and help them improve this much
@@Assweetasitgets i just trust people who love what they do.
I’ve made this recipe 3 times and they’ve been great each time!
Was it flaky ? And did you make it in 3 days or 2 days ??