🥐Time stamps for my self :) 🥐 3:40 mixing the dough 5:20 chilling the dough in the freezer for 10 minutes- we don’t want our dough to ferment 6:50 butter block preparation 8:18 (9:00) incasing the butter - roll the dough to 2x the size of the butter block and incase (10:30) - then roll out to 0.5 cm width for the first fold(12:10) 12:20 first fold ( double fold) 12:40 second fold and last fold- turn the dough 90 degrees- (13:50) roll out to 0.5 cm width (14:12) single turn 15:30 after 1 hr in the fridge ( rest for a few minutes in room temp )- (16:46) we will roll it out (25cm hight - and 4mm)(17:56) 19:00 rest the dough a little bit so it doesn’t shrink - (19:38) then make marks for identical croissants and cut 21:10 shaping , brushing with egg wash and then proofing 28:56 baking (240 pre heat - after croissants went in the oven ~ 180 - 17 minutes)
Hands down the most informative and thorough explanation on the internet. Hats off to you...you are truly an expert. I’ve been making croissants at bakeries all my life and I learned a lot from this. Thank you so much!
Sir, good day! How much anti-mold will I add to 1 kg of flour for bread-making? I just want to earn a little through bread making... I’m 67 yrs old... please, help... Thank you.
Amazing recipe and clear instructions, I am doing my third batch right now, I tried the wet yeast but i didn’t puff as it should, I tried it with 4 g of instant yeast and I was really happy m. Thumbs up 👍🏻 Please we need more video tutorials like this.
So many croissant videos make them look so complicated or like they require absolute precision. This video does such a great job at making them approachable and simplified. Bravo.
The detail you went into(like how flexible the dough and butter should be, and why you should press down a little to create more friction between the layers for when you roll the dough out) were absolutely invaluable for a person that is completely new to making this. I really appreciate the effort you put into this. I'm going to try for the first time this weekend. I had procrastinated for so long, but after watching your video I feel so much more comfortable.
@Yuval Ayalon I would like to make a bigger amount of Croissants, should i double it ? So instead of 130 g of butter it would be 260 for 500g of flour??
Perfect recipe. I found out that the butter is really important. Standard butters result in a disaster, butter melting everywhere, before and after cooking. With a good European butter, it works great! I tried a "beurre poitou charentes" and an imported "President" butter, both worked really well. There is another butter available in the US called "Plugra that also works well, but it doesn't have the same taste as an imported butter.
Thanks to this tutorial I'm making huge improvements in my croissant and puff pastries. I really appreciate and give you many thanks for share your deep baking knowledge and insight with us :-))
OMG.....i tried a second recipe with just dry yeast, 2.1/4 teaspoon yeast, and they turned out perfect......just follow this video, he knows what he’s doing!
He's recipe measurement should be changed the water 120 to 150~155. 120gr is too dry. When you try this tutorial, must add more 20~25g water is good for mixed dough.
Mr. ! As we say here in Mississippi, you my friend are the truth.🙌🏽🙌🏽. Out of 8yrs of searching and testing, you've answered all my questions in one video. Thank you so so much for taking your time to share and show your skills and techniques. God bless your family.
I just tried your recipe, and it turned out exactly the same as the picture, and tastes so so good! Very flaky and buttery, your recipe and method are the best i've ever tried! Thank you so much!!!
I follow ingredients as show in video. Water 120g, dry yeast 7g, bread flour 350g, sugar 30g, salt 5g, butter50g. Dough turns out too dry not like yours. What do I make mistake?
Thank you very much for this video, 🙏😊today I’ve made croissants and the puff pastry recipes, it was MAGNIFICENT! 👌😋🥐🥟 Your instructions are so precise and very helpful for beginners and the practicing bakers! Wish you all the best! Thanx again! Greetings from Kazakhstan 🇰🇿 🖐😃
You made the whole process doable, no drama and motivating - not intimidating like some others on RUclips. First time I actually feel that I could attempt to make croissants and I will. Just a suggestion - please stop bossing around the camera person.....By the way - are you September born?
Thanks for this very well explained process! 😍👌👌👏👏👏for.me Sir you made it quite simple or shall I say modified process of making croissants, unlike all the other recipes/processes I've watched, they were all seems very long, delicate, and hard to get the good result out. Thank U!
i admire how your cool temperature can maintain those beautiful triangle doughs xD im living in a high temp area and i just couldnt stop being amazed how you’re speaking and they still keep their cool on 😎😭😂
I've tried many croissant recipes, like more than 10 times TBH (RIP 2 Kg of butter TT) your recipe and instruction was the BEST, so informative. The croissant turned out so perfect I almost cried.
Read an old recipe making yeast dough that added 1/2 tsp. of ginger. Yeast thrives very nicely on ginger and will not change the flavor whatsoever. Just gives yeast a kicked up boost...
Hi Yuval, Great video and I'm from Malaysia. Hot humid weather, but I've got an aircondition room to work in. In the beginning, you mention that the dough should just relax in the freezer whilst you prepare the butter and the proofing should happen when you get to the shaping stage. Perhaps share why do you prefer this method? Other recipes calls for dough retardation for at least 20 hours and some says proof for at least 2 hours. I've always tried their method and find that the dough is far too soft and relaxed which results in butter squeezing out due to the weak gluten structure. Can you share the reason for your method of working with the butter after directly forming the dough?
hi! I 'm in the Philippines, I bake french bread and just started to make croissants. What flour do you use? i use hard wheat flour from australia, but I'm not very satisfied with it.
Hello sir, I would like to ask for help if possible. I executed your recipe. In terms of workability it was excellent. The dough was very elastic and I was able to perform all the pasts with simplicity. But in growth, the croissant is not developed but as collapsed it has lowered and even in cooking it has not risen at all. I also used a fairly strong flour. What could I do wrong? Thanks in advance
Yuval, I've made your Puff Pastry and your Croissant recipes with fantastic success, THANK YOU! Your approach is much more practical, and more "professional baker" like than many of these so called of experts. I realize that Danish Pastry is dough different BUT, I'm hoping you will either have a video very soon or even just tell us how to adjust the ingredients from either of two your existing videos to make Danish Pastry Dough To Perfection. A list of ingredients with amounts would be much appreciated. I can likely figure our the technique part of it.
A true intellectual baker. However you are better off revealing the recipe than reviling it as you state (dictionary) ;) Too bad I watched this as croissants (learnt from another video) were proofing. I rolled them in the wrong direction. We will see how much that matters.
Hi Yuval, I have been on the search for someone to teach me how to make croissants with no luck for an in person class. I found your page and was so happy to see your step by step tutorial!! I baked my croissants at 350 degrees F for 25 mins....they did not seem to be done at 17 minutes. Also I started my oven at 425 degrees F and dropped my temp down to 350 degrees F when they went in...was this correct or should I have cooked them at the higher temperature for some time before decreasing my oven temp. They also do not seem as crispy as yours...I did 2 egg washed just as you had shown. Any suggestions?? Thank you!!!!! Jess
Yuval, you are the first to explain why you use the procedure you use. In other words you not only tell us how to do it, but why and the effect it has. Thank you much.
at the end a serious and clear teacher. thanks a lot i watched so many, before to make it and NOW, WITH UR VIDEO I FEEL READY. Keep it up Yuval. Take care from Max, chef of trattoriastella boracay, philippines
Thank you so much for posting this. I am making sourdough croissants but have adopted your lamination technique and it seems to be a much better method than what I have previously used. Love the tip about using baking paper for the butter shaping!
at 0:25 he already made 6 "tongue clicks" sound, although it is a good video, right? i like people who always ask "right?". Like italians, everything is a question, right? :D i watched plenty of croissants videos, i found this helpful. Thank you.
Hi Yuval, Thanks for the video, I can't wait to try this. Before that I have a question, lot of people do a long rest of the dough in the fridge for 4-6 hours after the dough is made and rolled out once. you don't do that, is there a reason?
Anuja Khemka Now there is the secret really ... all these ppl u mention take what they have learned while i am self thought on all the subject of doughs. Trail and error And then bring the information to the rest of humanity However to answer your : main readon for long proving is to develop tast in the bread , this bread is bomardered with tast from the ingridiants already there U understand where i am goining with this?,..:)
right guys - somehow the quantities got mixed up - it should be 250 grams flour - not 350 ... am feeling very embarrassed :) and will correct shortly - thanks for noticing
There are a lot of comments on this and it's really hard to find the recipe, can you please put the most accurate one in the description, with an option for active dry yeast? I cannot find live / wet yeast in my local stores.
Hi Yuval, thanks for this detailed video. I've been trying your recipe a few times, but I can't seem to get the honeycombs in the middle of the croissants. If you don't mind, can you tell me what's the protein percentage of the flour needed for this recipe? I know that it requires bread flour, but there is "bread flour" and there is "bread flour", if you know what I mean. One brand might have 11.5%, the other might have 12.5% protein. Thanks!
traiannn Hi , the higher the protien the better But actually dont go over 12.5 its too hard... My flour was 11 But u know its not just the gluten , flour differs ! Also the proving time should be about 2 hours
Thanks, Yuval. I'll switch the flour and let you know. Also, it's pretty difficult to find butter with more than 82% fat in the place I live. What I am planning to do is to cut the butter into 1 cm slices and leave it outside the fridge overnight, so that some water evaporates, then I'll put it in fridge cool it to the right temperature, before using it.
I have problem getting the honeycombs, the air bubbles, does is depend on the protein percentage only?! what other factors have effect on having or not having the bubbles? maybe the proofing time and exact proofing temperature? or quantity of layers? in this video it is 12 layers of butter. maybe the yeast amount? I have done this more than 30 times with 3~4 different baking flours, it turns out fine, but the bubbles I cant get!!I even tested the dough butter amount with 30g, the yeast 20g, the layered butter 120, 100 ... many many different ways. temperature, 180 190 200 ... non of them gave me pefect big bubbles like the video!!
Sebo Avedian I have the same problem, I have tried it many times and many different flours, no honeycombs inside. I suspect the flour has special mixture before, it is like secret nobody wants to talk about. High gluten 12g.protein flour doesn’t work, it is too strong, bio wheat flour, normal, doesn’t work too. I am trying now different proportion mixture of two of these. I saw in some videos they put dry milk inside the flour mixture to augment protein quantity. I haven’t tried this yet. But I don’t discard this option if I don’t disclose the secret proportion in flours. About yeast: whatever yeast you will use, don’t activate it with warm water before folding, it will eat all the sugar and when you finish the tourage stages, it will be acid and dead 💀. Only if you use bio yeast, that develop slowly and can be alive till 3 days more, you can activate before. What I am trying to do is the best croissants without additives!
Thank you for simplifying this entire process! I’m curious (and a bit confused) about the yeast. I see measures mentioned of 5, 7, and 9 grams for different types of yeast. I also saw one comment (not by you, Yuval) that mentions making up the liquid difference when not using fresh yeast. The yeast I have is instant dry yeast. Do I also have to add the balance of water that the fresh yeast would have had, which for 9 grams of instant dry yeast would be 6 grams of water to equal the 15 gram mixture of wet yeast? I look forward to your clarity on this.
Hi soory for the mix up the thing us it will be fine with 5 g dry yeast as well as 9 or 7 and will simply give you faster or slower proving also i recommended more yeast to ppl who i understood live or colder countries , so to answer i will recommend 9 gr for faster resualt and no water is needed to bd add , so to clarify the recipe is : 250 bread flour , 120water , 9 dry yeast , 5 salt ,30 sugar , 50 butter , 130 butter for folding.🙏
Tried and FINALLY I got it. I can't believe. After 4 tries with basically poor results this is the 1st time that I was satisfied! Really the best explanation on entire RUclips videos. I have only few question for you but I can contact you on Facebook (as you asked to others viewers) but I cannot identify you correctly. There is at least 3 Yuval Ayalon and dunno who is the correct one. Can you help me? Thank you again, and again, and again!!!!
Hey chef, i have a question, can i use my starter instead of the yeast u'r using? If yes how many grams? I cant find wet yeast in my country and i have been using my starter in my breads n it works really well...also, how many grams of instant yeast to use instead? Thank you very much hope im not bothering u
You can use instant yeast, instead of fresh. Multiply .33 x Fresh Yeast Amount, and that will fix you. Active dry yeast I believe is .25 x Fresh Yeast Amount. You'll want to bloom that in a little warm water.
Hi Sir . Congrats first of all with your very nice results & with your tutorial, well explained. I, like most beginners, have a problem withth breaking butter - inside. So you showed it nicely , that your butter must absolutely not be too cold. You demonstrated it by folding the butter into a " U". Can i ask you a question ? everybody has different butters, sometimes i use a different butter to test /or one is not available.....What do you do personally to test the right " consistency" of your butter ? too cold seams easier to detect , because then it breaks and does not fold at all, , but how to know what is the right "and perfect "moment -" the butter plasticity is perfect "- & what is too warm/soft "in your personal opinion " ? thx for your help sir . Grtz from Belgium🙏🇧🇪dirk
Well the dough and butter should have similar consistency So its not just the butter being flexible The dough should be cold and flexible as well And of course there are many different butter types and now there is a world shortage in this material so too often we get butter which is a bit old/ not dry enough etc , so telling you that butter should be around 14 c would be misleading because there are more factors With that said 14 c butter And 3 c dough Is pretty good
Sorry for the late reply , should be cokd and elastic , so make your butter block to cold and befor using it roll a rolling oin on it to make it flexible
Incredible simple way to make croissants 🥐 thank you so much really love it and I’m extremely satisfied with the results from your method. Less time and so easy👍
I have saved ur link since i came across ur video. Whenever i need to refresh my memory i rewatch ur video. Best tutorial ever! Very details and informative
Thanks for detailed video. Got very good croissant, but I cant get the baking mode right. You said 180 degrees, 17 minutes, but using what mode? convection? top and bottom?
I've tried this technique and recipe. Abnormal perfect. It had worked. For the first time I could do a croissant fough and at the end croissants. I tried many times, but I haven't succeeded that. But now, It worked! Happy very much. Thank you pretty much!!! Good luck in the life!
Wonderful video ! thank you so much for sharing....I just made them they were wonderful! was my first time making croissants and it was so much easier then I thought !
Will try this recipe..I'm using the commercial laminating butter from ANCHOR food professional brand...to actually do the folding/laminating..but I will use unsalted regular butter to add to the dough recipe..is that ok
Hey Yuval, Thank you very much for the great detailed video, I have watch so many videos but all where do this do that without the reason, this video was like so much clear the idea, thanks again my man.
Chef the most good butter I found have 82 % fat is it enough , actually I have always fears to melt my butter so I work with it cold and end up with butter bread from inside not croissant😢
Categorically the best croissant demonstration on the internet.
i agree
Nicko
Am gonna publish your response in some magazine
Lol
Great!! What I said is true!
I agree! I was struggling so much with the dough and the butter and he was able to explain it better than any other video/recipe I've watched or read.
Allie Brough
Thanks a lot :)
🥐Time stamps for my self :) 🥐
3:40 mixing the dough
5:20 chilling the dough in the freezer for 10 minutes- we don’t want our dough to ferment
6:50 butter block preparation
8:18 (9:00) incasing the butter - roll the dough to 2x the size of the butter block and incase (10:30) - then roll out to 0.5 cm width for the first fold(12:10)
12:20 first fold ( double fold)
12:40 second fold and last fold- turn the dough 90 degrees- (13:50) roll out to 0.5 cm width (14:12) single turn
15:30 after 1 hr in the fridge ( rest for a few minutes in room temp )- (16:46) we will roll it out (25cm hight - and 4mm)(17:56)
19:00 rest the dough a little bit so it doesn’t shrink - (19:38) then make marks for identical croissants and cut
21:10 shaping , brushing with egg wash and then proofing
28:56 baking (240 pre heat - after croissants went in the oven ~ 180 - 17 minutes)
Hands down the most informative and thorough explanation on the internet. Hats off to you...you are truly an expert. I’ve been making croissants at bakeries all my life and I learned a lot from this. Thank you so much!
I'm a proffesional baker for 30 years and I say: well done! This is indeed perfection! 👍
Sir, good day!
How much anti-mold will I add to 1 kg of flour
for bread-making?
I just want to earn a little through bread making... I’m 67 yrs old... please, help...
Thank you.
Amazing recipe and clear instructions, I am doing my third batch right now, I tried the wet yeast but i didn’t puff as it should, I tried it with 4 g of instant yeast and I was really happy m. Thumbs up 👍🏻 Please we need more video tutorials like this.
So many croissant videos make them look so complicated or like they require absolute precision. This video does such a great job at making them approachable and simplified. Bravo.
The detail you went into(like how flexible the dough and butter should be, and why you should press down a little to create more friction between the layers for when you roll the dough out) were absolutely invaluable for a person that is completely new to making this. I really appreciate the effort you put into this. I'm going to try for the first time this weekend. I had procrastinated for so long, but after watching your video I feel so much more comfortable.
Schwieg
Thats really heart warming
Thanks
@Yuval Ayalon I would like to make a bigger amount of Croissants, should i double it ? So instead of 130 g of butter it would be 260 for 500g of flour??
@@inap8949as long as you double the whole recipe it would work
Perfect recipe.
I found out that the butter is really important. Standard butters result in a disaster, butter melting everywhere, before and after cooking.
With a good European butter, it works great! I tried a "beurre poitou charentes" and an imported "President" butter, both worked really well.
There is another butter available in the US called "Plugra that also works well, but it doesn't have the same taste as an imported butter.
I'm not gonna eat it but then he takes a bit. 😂😂😂
So I'm guessing, " well who resist a good flakey croissant? "
Thanks to this tutorial I'm making huge improvements in my croissant and puff pastries. I really appreciate and give you many thanks for share your deep baking knowledge and insight with us :-))
not me--mine2
OMG.....i tried a second recipe with just dry yeast, 2.1/4 teaspoon yeast, and they turned out perfect......just follow this video, he knows what he’s doing!
He's recipe measurement should be changed the water 120 to 150~155. 120gr is too dry. When you try this tutorial, must add more 20~25g water is good for mixed dough.
right - actually the water can stay and the flour should be 250
Petro Chung i think the amount of water depends on absorption of the flour. So you need to know your flour
Rick Martian bread flour not cakr
Petro Chung hooo
They are right as some flour is much dryer than others, so we have to see how much water to add, + or - 10-20 gm on each recipe.
Just an amazingly informative tutorial! I took a croissant class in Paris and did not learn as much as I did with you! Merci!
Bellissima spiegazione! Grazie
Mr. ! As we say here in Mississippi, you my friend are the truth.🙌🏽🙌🏽. Out of 8yrs of searching and testing, you've answered all my questions in one video. Thank you so so much for taking your time to share and show your skills and techniques.
God bless your family.
I just tried your recipe, and it turned out exactly the same as the picture, and tastes so so good! Very flaky and buttery, your recipe and method are the best i've ever tried! Thank you so much!!!
I follow ingredients as show in video. Water 120g, dry yeast 7g, bread flour 350g, sugar 30g, salt 5g, butter50g. Dough turns out too dry not like yours. What do I make mistake?
Pleas please give me comments on my questions
The flour should be 250g not 350g .
This is the best demo I’ve seen, and feel confident that I can achieve a good result when following your directions
Hello what a wonderful video can I ask what stand mixer you are using in this video thanks
Thank you very much for this video, 🙏😊today I’ve made croissants and the puff pastry recipes, it was MAGNIFICENT! 👌😋🥐🥟 Your instructions are so precise and very helpful for beginners and the practicing bakers! Wish you all the best! Thanx again! Greetings from Kazakhstan 🇰🇿 🖐😃
Thanks for your details.🙏☺️🇹🇭
You made the whole process doable, no drama and motivating - not intimidating like some others on RUclips. First time I actually feel that I could attempt to make croissants and I will. Just a suggestion - please stop bossing around the camera person.....By the way - are you September born?
Sophia Fernandes
Yuval ayalon on messenger :)
😂
Thanks for this very well explained process! 😍👌👌👏👏👏for.me Sir you made it quite simple or shall I say modified process of making croissants, unlike all the other recipes/processes I've watched, they were all seems very long, delicate, and hard to get the good result out. Thank U!
i admire how your cool temperature can maintain those beautiful triangle doughs xD im living in a high temp area and i just couldnt stop being amazed how you’re speaking and they still keep their cool on 😎😭😂
I've tried many croissant recipes, like more than 10 times TBH (RIP 2 Kg of butter TT) your recipe and instruction was the BEST, so informative. The croissant turned out so perfect I almost cried.
2IRZE 4IR
Lol😂
2IRZE 4IR
Lol😂
Read an old recipe making yeast dough that added 1/2 tsp. of ginger. Yeast thrives very nicely on ginger and will not change the flavor whatsoever. Just gives yeast a kicked up boost...
Hi Yuval,
Great video and I'm from Malaysia. Hot humid weather, but I've got an aircondition room to work in.
In the beginning, you mention that the dough should just relax in the freezer whilst you prepare the butter and the proofing should happen when you get to the shaping stage.
Perhaps share why do you prefer this method? Other recipes calls for dough retardation for at least 20 hours and some says proof for at least 2 hours. I've always tried their method and find that the dough is far too soft and relaxed which results in butter squeezing out due to the weak gluten structure.
Can you share the reason for your method of working with the butter after directly forming the dough?
hi! I 'm in the Philippines, I bake french bread and just started to make croissants. What flour do you use? i use hard wheat flour from australia, but I'm not very satisfied with it.
Yoann Mabit or bread flour
Nick Au er
Your instruction is the best I've seen. MORE VIDEOS PLEASE! Thank you sir!
You are such a great teacher!!! I am excited to make croissants using what you taught me. Thank you!
The 4th croissant recipe I tried. Turned out great and without a doubt the easiest process. Thanks for your great video!!
Hello sir, I would like to ask for help if possible. I executed your recipe. In terms of workability it was excellent. The dough was very elastic and I was able to perform all the pasts with simplicity. But in growth, the croissant is not developed but as collapsed it has lowered and even in cooking it has not risen at all. I also used a fairly strong flour. What could I do wrong? Thanks in advance
Sorry for the late reply
You farily strong flour is apperently not strong enough 😅 change flour
Yuval,
I've made your Puff Pastry and your Croissant recipes with fantastic success, THANK YOU! Your approach is much more practical, and more "professional baker" like than many of these so called of experts. I realize that Danish Pastry is dough different BUT, I'm hoping you will either have a video very soon or even just tell us how to adjust the ingredients from either of two your existing videos to make Danish Pastry Dough To Perfection. A list of ingredients with amounts would be much appreciated. I can likely figure our the technique part of it.
A true intellectual baker.
However you are better off revealing the recipe than reviling it as you state (dictionary) ;)
Too bad I watched this as croissants (learnt from another video) were proofing. I rolled them in the wrong direction. We will see how much that matters.
Yee sorry about the reviling lol however the direction of rolling doesn’t really make a difference
Hi Yuval, I have been on the search for someone to teach me how to make croissants with no luck for an in person class. I found your page and was so happy to see your step by step tutorial!! I baked my croissants at 350 degrees F for 25 mins....they did not seem to be done at 17 minutes. Also I started my oven at 425 degrees F and dropped my temp down to 350 degrees F when they went in...was this correct or should I have cooked them at the higher temperature for some time before decreasing my oven temp. They also do not seem as crispy as yours...I did 2 egg washed just as you had shown. Any suggestions?? Thank you!!!!!
Jess
Jessica Schultz
Hi jessica find me on messenger
Excellent video! Thank you for taking the time to make this very detailed and informative tutorial!
Yuval, you are the first to explain why you use the procedure you use. In other words you not only tell us how to do it, but why and the effect it has. Thank you much.
at the end a serious and clear teacher. thanks a lot i watched so many, before to make it and NOW, WITH UR VIDEO I FEEL READY. Keep it up Yuval. Take care from Max, chef of trattoriastella boracay, philippines
What a great video. I love how you explain every step.Thank you for sharing your passion.
Thank you so very much for your teaching! Could not figure out what was wrong with my croissants in any other video.
Thank you so much for posting this. I am making sourdough croissants but have adopted your lamination technique and it seems to be a much better method than what I have previously used. Love the tip about using baking paper for the butter shaping!
Sorry I meant Brioche
Found the amount of dry yeast for the recipe! 7grams. I will make this tomorrow and will let you know how it turns out! Thanks
Should be 5 grams not 7. Divide quantity of resh yeast by 3 (15:3=5grams) and result is the quantity of instant yeast you should use in recipe.
Perfect! Thanx!!
Great stuff, really helpful. Well done!
at 0:25 he already made 6 "tongue clicks" sound, although it is a good video, right? i like people who always ask "right?". Like italians, everything is a question, right? :D i watched plenty of croissants videos, i found this helpful. Thank you.
A MASTER CLASS!!, A PLEASURE YOU EXPLANATION!!.
What ingredient do I use to brush before proving for vegetarians or vegans
A bit of water and a sprinkle if sugar powder
Hi Yuval,
Thanks for the video, I can't wait to try this. Before that I have a question, lot of people do a long rest of the dough in the fridge for 4-6 hours after the dough is made and rolled out once. you don't do that, is there a reason?
Anuja Khemka
Now there is the secret really ... all these ppl u mention take what they have learned while i am self thought on all the subject of doughs.
Trail and error
And then bring the information to the rest of humanity
However to answer your : main readon for long proving is to develop tast in the bread , this bread is bomardered with tast from the ingridiants already there
U understand where i am goining with this?,..:)
Yuval Ayalon hi
Thank you very much 😊you are very precise teacher and the knowledge is very insightful, I am going to give it a try
The best croissants tutorial I have watched in youtube !
شكرا على هده الوصفة وعلى شرح المتميز المزيد من التألق
the recipe measurements are not right, the dough was too dry when I tried making it
i agreed
right guys - somehow the quantities got mixed up - it should be 250 grams flour - not 350 ...
am feeling very embarrassed :) and will correct shortly - thanks for noticing
In case you missed it the recipe appears at 2.24 on the time bar.
Very well explained
There are a lot of comments on this and it's really hard to find the recipe, can you please put the most accurate one in the description, with an option for active dry yeast? I cannot find live / wet yeast in my local stores.
If you use dry yeast, you should use the half or third part of wet yeast. I mean 4 or 7.5 grams
Hello, why dont you chill the dough before the second folding ? Is it still cold at this stage ?
There is no need to , other ppl just dont understand😂
Hi Yuval, thanks for this detailed video. I've been trying your recipe a few times, but I can't seem to get the honeycombs in the middle of the croissants. If you don't mind, can you tell me what's the protein percentage of the flour needed for this recipe? I know that it requires bread flour, but there is "bread flour" and there is "bread flour", if you know what I mean. One brand might have 11.5%, the other might have 12.5% protein. Thanks!
traiannn
Hi , the higher the protien the better
But actually dont go over 12.5 its too hard...
My flour was 11
But u know its not just the gluten , flour differs !
Also the proving time should be about 2 hours
Thanks, Yuval. I'll switch the flour and let you know. Also, it's pretty difficult to find butter with more than 82% fat in the place I live. What I am planning to do is to cut the butter into 1 cm slices and leave it outside the fridge overnight, so that some water evaporates, then I'll put it in fridge cool it to the right temperature, before using it.
traiannn
That great but not needed
82 is fine
I use 82
I have problem getting the honeycombs, the air bubbles, does is depend on the protein percentage only?! what other factors have effect on having or not having the bubbles? maybe the proofing time and exact proofing temperature? or quantity of layers? in this video it is 12 layers of butter. maybe the yeast amount? I have done this more than 30 times with 3~4 different baking flours, it turns out fine, but the bubbles I cant get!!I even tested the dough butter amount with 30g, the yeast 20g, the layered butter 120, 100 ... many many different ways. temperature, 180 190 200 ... non of them gave me pefect big bubbles like the video!!
Sebo Avedian I have the same problem, I have tried it many times and many different flours, no honeycombs inside. I suspect the flour has special mixture before, it is like secret nobody wants to talk about. High gluten 12g.protein flour doesn’t work, it is too strong, bio wheat flour, normal, doesn’t work too. I am trying now different proportion mixture of two of these. I saw in some videos they put dry milk inside the flour mixture to augment protein quantity. I haven’t tried this yet. But I don’t discard this option if I don’t disclose the secret proportion in flours. About yeast: whatever yeast you will use, don’t activate it with warm water before folding, it will eat all the sugar and when you finish the tourage stages, it will be acid and dead 💀. Only if you use bio yeast, that develop slowly and can be alive till 3 days more, you can activate before. What I am trying to do is the best croissants without additives!
Wow it looks so hard to make for something that vanishes in seconds...
Awesome videos.. this like how to make croissant for newbies.
are you gonna finish that croissant
“How do you say Shpitz?..” 🤣
The best croissants tutorial. Very detailed and informative. Thank you very much for sharing the recipe and more important the techniques.
Thank you for simplifying this entire process! I’m curious (and a bit confused) about the yeast. I see measures mentioned of 5, 7, and 9 grams for different types of yeast. I also saw one comment (not by you, Yuval) that mentions making up the liquid difference when not using fresh yeast. The yeast I have is instant dry yeast. Do I also have to add the balance of water that the fresh yeast would have had, which for 9 grams of instant dry yeast would be 6 grams of water to equal the 15 gram mixture of wet yeast? I look forward to your clarity on this.
Hi soory for the mix up the thing us it will be fine with 5 g dry yeast as well as 9 or 7 and will simply give you faster or slower proving also i recommended more yeast to ppl who i understood live or colder countries , so to answer i will recommend 9 gr for faster resualt and no water is needed to bd add , so to clarify the recipe is : 250 bread flour , 120water , 9 dry yeast , 5 salt ,30 sugar , 50 butter , 130 butter for folding.🙏
Very nice and worthy of the title of the Golden Chef
thanks :)
This is Perfect croissants
amazing explanation of the entire process. Thank you!
beautiful
You're a good teacher!
Tried and FINALLY I got it. I can't believe. After 4 tries with basically poor results this is the 1st time that I was satisfied! Really the best explanation on entire RUclips videos. I have only few question for you but I can contact you on Facebook (as you asked to others viewers) but I cannot identify you correctly. There is at least 3 Yuval Ayalon and dunno who is the correct one. Can you help me? Thank you again, and again, and again!!!!
Hi
Just changed the profile picture to a croissant x ray , i think you’ll recognize it
@@yuvalayalon8002 found and friendship request sent. Thank you again
Hey chef, i have a question, can i use my starter instead of the yeast u'r using? If yes how many grams? I cant find wet yeast in my country and i have been using my starter in my breads n it works really well...also, how many grams of instant yeast to use instead?
Thank you very much hope im not bothering u
Shaima Al Marzouqi hi , put 100 grams starter and take off the recipe 50 g water... And 2 g of instant yeast will do the job
Yuval Ayalon thank you very much for the prompt reply! Will keep u updated inshallah
You can use instant yeast, instead of fresh. Multiply .33 x Fresh Yeast Amount, and that will fix you. Active dry yeast I believe is .25 x Fresh Yeast Amount. You'll want to bloom that in a little warm water.
Thank you for sharing this delicious recipe you are a good teacher i realy understand you very well God 🙌 you all the time ⏲️ from South Africa 🇿🇦
Hi. It's the best tutorial video what I can to find 👍👍👍, but my croissants haven't so much voids inside. What's my mistake? (Recipe corrected 250gr)
Hi super, if u mean they were dense inside its more proving time , would help to see a photo to understand though
Yuval Ayalon How I can send you a foto?
On messenger ... Yuval ayalon
Can you please! the recipe
Please! the recipe thanks
Hi Sir . Congrats first of all with your very nice results & with your tutorial, well explained. I, like most beginners, have a problem withth breaking butter - inside. So you showed it nicely , that your butter must absolutely not be too cold. You demonstrated it by folding the butter into a " U". Can i ask you a question ? everybody has different butters, sometimes i use a different butter to test /or one is not available.....What do you do personally to test the right " consistency" of your butter ? too cold seams easier to detect , because then it breaks and does not fold at all, , but how to know what is the right "and perfect "moment -" the butter plasticity is perfect "- & what is too warm/soft "in your personal opinion " ? thx for your help sir . Grtz from Belgium🙏🇧🇪dirk
Well the dough and butter should have similar consistency
So its not just the butter being flexible
The dough should be cold and flexible as well
And of course there are many different butter types and now there is a world shortage in this material so too often we get butter which is a bit old/ not dry enough etc , so telling you that butter should be around 14 c would be misleading because there are more factors
With that said
14 c butter
And 3 c dough
Is pretty good
@@yuvalayalon8002 thank you sir 🙏
Sorry for the late reply , should be cokd and elastic , so make your butter block to cold and befor using it roll a rolling oin on it to make it flexible
Incredible simple way to make croissants 🥐 thank you so much really love it and I’m extremely satisfied with the results from your method. Less time and so easy👍
So happy to hear this 👍
Thank you for making this video. It is the best, most thorough tutorial that I have seen.
Can u find me on messenger?
Yuval ayalon
Great job
Great bro
Excellent
I have saved ur link since i came across ur video. Whenever i need to refresh my memory i rewatch ur video. Best tutorial ever! Very details and informative
Agree with you.I try his recipe it came out amazing
Success! I did it! Wonderful recipe! Thank you so much for your video~^.^b
Great video! One question: my dough keeps breaking and letting butter out during lamination, what could be the cause? Thanks
Fabio Frascella
Sounds like your working in too warm an environment
Also
U used 250 flour not 350 right?
Room temp is 22-23 C and flour is W230. Thanks
Fabio Frascella room temp is a bit warm
Not impossible but a bit warm
Really the simplest and most understandable clip on croissants
Thanks for detailed video. Got very good croissant, but I cant get the baking mode right. You said 180 degrees, 17 minutes, but using what mode? convection? top and bottom?
Klimentina Zlotnik
Yes convection top and botom and with the fan ( turbo) if you have it
I've tried this technique and recipe. Abnormal perfect. It had worked. For the first time I could do a croissant fough and at the end croissants. I tried many times, but I haven't succeeded that. But now, It worked! Happy very much. Thank you pretty much!!! Good luck in the life!
Nice
Wonderful video ! thank you so much for sharing....I just made them they were wonderful! was my first time making croissants and it was so much easier then I thought !
So happy this was my intention - to simplify
thank you for sharing with us what is obviously a VAST amount of knowledge about laminated dough! Great tutorial!
I envy your students.
Will try this recipe..I'm using the commercial laminating butter from ANCHOR food professional brand...to actually do the folding/laminating..but I will use unsalted regular butter to add to the dough recipe..is that ok
Thank you so much sir, you sharing your talent! You are kind and expert by making croissants bread,it is one of my favorite bread..God Bless!
🙏
@@yuvalayalon8002 thanks sir , you are awesome
Hey Yuval, Thank you very much for the great detailed video, I have watch so many videos but all where do this do that without the reason, this video was like so much clear the idea, thanks again my man.
Thanks a lot, this is really best croissant demonstration ever
Fantastic demonstration! Thank you for making this tutorial and simplifying this process.
Among all the croissant recipe demonstrations yours is the BEST and Easy to follow 🥰👌👍🥐
180°C convection or regular top and bottom heating?
Convection
@@yuvalayalon8002 thank you for the response! Thats a good tip👍
My croissant were the Best following your directions! Good teacher! Shalom!
ITS the best crossaint video
Great result!
Thank you, Yuval! Finally I found the best recipe of croissants
baking parchment????? its called Parchment paper
Love the kitchen with such amazing view, natural light and trees, fantastic! And thanks for the tutirial! Cheers!
I could watch this over and over and over again. Such a good teacher.
Pls could you make a video for sponge cake
You're truly sweet and amazing giving explanations.
Chef the most good butter I found have 82 % fat is it enough , actually I have always fears to melt my butter so I work with it cold and end up with butter bread from inside not croissant😢