Do you do your croissant lamination right?
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- Опубликовано: 22 окт 2022
- Have you ever caught yourself thinking if you do your croissants as everyone else? Or maybe there is a small part which you would like to improve or some doubts about folding? In this video I share my experience in the bakeries and in one video show years of experience. There is still so much to share about croissants but we will catch up in the next one.
I treat my RUclips Channel like home, I invite everyone not to be a guest or a stranger but rather a family member. Subscribe button is a symbol ‘I yes support you and join you on your journey Kristina’. Currently almost 80% of people come and watch but don't press that ‘magic’ button. I wanna meet more fantastic people on my way and if I don’t grow, that seems like a hard task to do. I do appreciate your help and thank you!
LET'S BE FRIENDS
📸 Instagram - / kristinakkz
👉🏻Thank you Ale Salvino for helping me to get this footage, you are my superhero cameraman and my company♡
/ @alesalvino
Thank you for sharing these amazing techniques from different bakeries! It’s so awesome to see you stepping into this many bakeries 😊
Hello, thank you so much! The pleasure is mine to share my experience :)
Excellent video comparing dough lamination techniques, don’t think I’ve seen any before!!! After learning one single technique in school, I went on to view many YT videos and experiment in my own bakery. Prior to watching, I’ve tried a few of those you demonstrated and you’re totally on point! And now I learned 2 more techniques thanks to you, thank you very much :)
Hey Luis! Love your comment, thank you!
I am sure my journey of croissants is no over yet, there is also a method to do 2 doubles and that’s it.
I like to see in person how people laminate so for that reason I go for work experiences and see live/ask questions etc, love it! Hope you gonna enjoy all thr upcoming and other videos on my channel! :))
Thank you so much for this video and showing the different techniques! As a baker myself, i appreciate these videos. There’s so much more for me to learn.
Hey Katy! My pleasure! The whole goal of it is that someone finds the value in this type of video, always good to look around how peers doing things! Thanks so much! ☺️
I loved this video! You are so careful to show us everything and explain with such detail. I appreciate all the work you put into this channel. You keep my love for cooking/baking going ♥️
Hello Annie! Your comment is so beautiful! Thank you dearly! Yes I am trying to give value with every single video, hope you guys feel that ☺️ many many thanks! warm regards :))
What a precise work!❤
Yes croissant dough is quite special, sometimes one mistake and we need to start again but honestly it’s very satisfying to see these layers after all ☺️
Thank you!:))
Incredible Kris👌👏👏👏. I must confess I have eaten many different types of Croissant over the years in different countries & also at home. But I Never realised how much work goes into each one. Thank So Much for showing us All.☘🥰
Hello Ievina, yes actually normally not one person is doing them, one can mix the dough, another one laminate, the third one shape and maybe someone else baking so you see how many hands they go through but to make it right it’s like a reward. Thank you so much for being here! See you soon and warm regards! :))
Incredible to see all different methods. I’ll be the first one to watch/buy if you create a course! 🥐 👩🍳
The course is on the way so get ready 😀🙌🏼 ačiū labai!:))
great insight and technique in all your different examples. thank you for sharing!!
My pleasure, planning to do more of these videos. :) thank you & see you soon!
Such beautiful craftsmanship Kristina! Just came back from Paris so now I can 'taste' this video :)
Hey Ferenc! Hope you tasted many croissants in Paris, uhh I’m a bir jealous!🫠here is some technical parts of how it’s done so you can see how much effort goes into it :)) see you in the next one :)
Congrats! Thanks for all tips! Amazing croissant lamination class!
Hello! Hope you are well! Many many thanks, my pleasure! ☺️
Great video! Being a baker myself, I love when you do more technical subjects. Keep up the good work
Hey! Happy to read your comment, really! Actually i will try to do more this kind of angle videos, hopefully they give value to orher bakers :) thank you so much!
@@KrisKazlauskaite I appreciate this ..thanks for you ..keep it up
thank you chef ...i learn something very valuable today wish i could find your channel earlier to be the part of this beautifull backers family .❤
Hey! Never too late! Thanks for joining this journey with me!
See you soon in the next video :)
I've been a baker for over 50 years and we have never used the term "lamination"
Puff pastry and croissant doughs are given book or single folds. 27 to 144 layers of fat depending on the type of product.
I am not surprised, depends where we have been trained, different countries - different vocabulary but in the end is all about the same thing :)
Love your work
Appreciate a lot! ☺️🥲
Such a beautiful video. Well presented. Thank you for sharing 👌👏
Hi Sarah! Thank You dearly! 😇☺️
Amazing video ! Could u please do a video on different uses of Croissant scraps ?
Hello! Thank you so much! Well if there is a demand I can include it into my list, always open for suggestions:))
Love your content!
Thank you so so much!:))
I wish if I could have my own bakery one day ❤u inspired me a lot with all your amazing videos 😊
Hello Dina, thats like reward to hear that, thank you so much ☺️ and good luck on your bakery journey!
Thank you 😊.
My pleasure 😊😊
That's really cool and interesting vidz my friend
Thank you so so much! Great to hear!😇
'''Do you do your croissant lamination right?'
i like for watching many times for waiting time your the next video. it because, your video really giving great experience for me..thanks so much my friend..
Hello, thats the biggest compliment to me! thank you so much! hope you enjoy my upcoming videos too! See you soon!☺️
Hola Kris , eres toda un artista en hacer delicias con el Pan , que rico todo !!!!😊 Saludos desde Mexico 🤗✨️✨️✨️✨️
Hola Adriana, mil gracias! eres muy amable😇 saludos desde Madrid! hasta pronto!☺️
Great chef mam
Thank you!:)
it's so hard doing that by hand. i need a machine like that at home😄 great stuff
Hey! haha i feel your pain, I know exactly what you feel doing it without the machine 😀
thanks a lot!
Tus piezas son muy chulas. Los/as artesanos tienen un problema no son las vueltas sino la fermentación, es excesiva i rápida se pierde todo el aroma y sabor a mantequilla, se tendría que hacer una campaña muy clara de menos fermentación y mas tranquila . La fermentación es mágica y saber el punto hace que un producto este bien elaborado y tenga sabor y aroma. Gracias por explicar y mostrar tu técnica
Vale you creo que es un poco de todo, hay que saber muchas cosas y aprender como debe que ser el producto final, pero damos mucha importancia a la fermentación y laminacion. :) muchas gracias por tu comentario y hasta pronto :))
Love your work . i use for crossiant 3x3 , 27 layers and i cut the sides as the is going quick ,all scraps are placed in the middle. when finished it freezed untill the next day where it defosted in cooler ,then made into crossiants ect.
How do you find the final result from the frozen laminated dough? do you see any difference in terms of fresh made-laminated-shaped-proofed and baked vs your method? Curious to hear! many thanks ☺️
@@KrisKazlauskaite I have a product , that i can make when i like and in what order , i take the pastry out when i get in 6.30 and they will rest in the fridge untill they are not hard ,but just stiff , then i roll out into what i need . this gives no waste , small scraps can be rolled into the last batch of buns.
What technique changes would you incorporate for naturally levained block lamination? Or would you even do it differently?
Hey! I would not change the lamination steps, should work the same :)
could you demo making the dough as well?!
love the vid!
hello, I am editing my new upcoming video where will show how I make the dough ;) thanks very much! see you soon!
@@KrisKazlauskaite cant wait! Thanks chef
@@prodbynohj3429 🔔
i love ur videos sis ..
how to know how much thickness or size i need butter for the dough ?
also how much thickness when dough is ready for cutting after 3 folds ?
do you think there will be difference if i use ap flour instead of bread flour ?
Hello, thank you very much! I cannot tell precisely but the dough is always thicker than the butter. Some say that butter and the dough should be the same thickness, in my experience I was not the case.
After 3 folds the thickness was around 12”
You can make the dough with all purpose flour, only bread stand alone can difficult so I like to mix them both. :)
Many thanks!
I love croisant 😋😋😋
Yes indeed me too!:)
Congrats! Nice video. Just a question: how many time and temperature do I need to wait after completing the fold and starting rolling croissant?
Hello! Thanks a lot!
Well it really depends if you have blast chiller or you use fridge & freezer. After each fold you can leave 15mins in the freezer and move to the fridge. After last fold i would give at least half an hour +. So you have to judge by the softness of your dough.
Thank you very much for your reply! I will try this method 👋
very very very beautiful
Thank You so so much!!!
Kris do you have any tips to do this by hand? 🥺 I've tried so many times but my butter is always either melting, or breaking up into pieces and tearing the dough, or both (some parts are melting and some parts are torn into chunks)
and then when I bake them it all comes out and it's all soggy at the bottom
Hey! So good that you asked, yes-I am doing a a course online which will be available at some point this year:) i will definitely post the news here on my channel and on my Instagram.
I will do a chapter of ‘problem solving’ so you will see most common mistakes.
As of now, make sure your butter is pliable before laminating, cold butter will break and that unfortunately will not result into nice pastry.
Keep practicing, mistakes always teach us valuable lessons:)
Are you using any dough relaxation agents? Because of the low hydration my dough always turn out a little bit lumpy and hard to work with
hey, no, no additives, just simple basic ingredients. 😇
@@KrisKazlauskaite thank you for replying 🙂 good to know. I think I found the reason, I was adding the ingredients in the wrong order and I also used a flour that had very strong gluten which required me to bump up the hydration a bit
Pues realmente Kris, no sabría decir cual de todos los métodos es el mejor. Creo que los resultados son casi muy parecidos. Yo entre menos vueltas le doy mejor están, normalmente les doy una vuelta doble y dos sencillas. Pero a veces les doy tres vueltas sencillas, depende de como vea... ;-) Es màs cuestión de como me encuentro ese día y del ánimo que tenga... ja, ja, ja.... ;-)
Hola Gabriel! Me gusta como haces tus vueltas- como tr sientas 👏 la verdad es que depende que peso de masa tienes y que método funciona mejor. En todos los ejemplos siempre salió bien:)
Gracias por tu comentario!😉
@@KrisKazlauskaite Evidentemente mi gran desventaja es que yo no tengo tu experiencia profesional, ni tus conocimientos, que me constan y sé que son muy amplios en este sector, por eso sigo tu canal y observo todas tus explicaciones al respecto. Gracias a tus explicaciones mejoraré poco a poco... ¡O eso espero! ;-) ¡Que tengas un feliz día, Kris!
@@gabrielestupinan ohh agradezco muchísimo! Hace 2 años Yo hago videos por RUclips, imagínate cuánto tengo que compartir ☺️ mil gracias y saludos de corazón!
It seems to me that you use a soft dough before put in the butter. Am I wrong? What about the proportion dough/butter (for lamination) in grams?
Hi! the dough is still cold but yes of course it is pliable. :) and the proportion is 3:1
My croissants is bread like inside is it because my butter melts cuz I don't freeze it
Exactly, when you laminate butter melts into your dough. Try to give more resting time in the fridge and freezer so dough and butter stays separated 💪
Are you using Rondomat machine?
Hey! Yes we do:)
😍👍👍👍👍
😇🙏
2:05 and 6:23 - what would you say is the trick to produce such beautiful honeycomb structure? Love you videos!
Hey! the main goal is not to let butter to leak into the dough, or in other words do not overwork it. When it gets too warm it's very likely you can ruin the layers 🥲 Also discard part where you don't see dough/butter/dough layers (the ends). And practice practice practice 💪☺️ thanks very much, appreciate! warm regards from Madrid!
@@KrisKazlauskaite Thanks Kris! Will put your advice into practice, practice, practice ... ;-)
@@josegomezgil1924 yes that’s the key because you learn from your own mistakes :) i am also doing a video course how to do croissants at home so hopefully will manage to put it together soon! Keep an eye on my RUclips and Instagram if you are interested:))
@@KrisKazlauskaite Huge thanks! Looking very much forward to your course! Nice croissants are on my long due baker's wish list... Best regards!
@@josegomezgil1924 warm regards to you and see you in the next one:))
Hi honey girl Kris how are you where are you now your okay know good your working now good y your croissant really wonderful Kris wish you all the best good night honey bye
Hello! Hope you are well! I am in Madrid now. Yes i made a video about croissants, hope you liked it! :))
See you soon!
Too many folds
I don't think so, those are the classic folds 😇
Как попало показали
I guess there always could be more!
I've been following your videos on RUclips for a while. You know that, but I don’t know if you are aware of what an educational impact these videos have. Therefore, from now on, I will refer to you as Professor Kris. BIG THANKS TO YOU! I’m convinced that many others share my opinion. 👏👏👏👏👍👍👍👍🍞🥖🫓🥙📚
Hello Samir, I am so deeply thankful for you support and comments, honestly it warms my heart to read this. Thank you for motivation to continue doing the best I can!☺️ Sending you my warmest regards and see you soon!🙏🏻
@@KrisKazlauskaite THANK YOU, KRIS . PLEASE CONTINUE! You doing NOBLE WORK, motivating, and teaching others, YOU SHOULD BE PROUD OF YOURSELF! ( I’m not exaggerating, that’s only my honest opinion). I hope, sometime in January I will complete the pictures list of my baking products, and before I put them on my new Instagram, I would like to show you and ask you for your professional opinion and advice before I start to apply for a job. I will be very grateful to you if you would not mind. 🥳🤩WARM REGARDS FROM ME TO YOU!
@@sramaxhiku thank you so so much, don’t even know how to thank you! I am here for you if you need a help!☺️
@@KrisKazlauskaite God Bless You! We'll be in touch in January. Take care!