Classic Croissants | Nonie Dwyer
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- Опубликовано: 2 фев 2015
- Ok, you've mastered bread, what's next? Ever wondered how to make croissants? Nonie takes you through it step by step here.
INGREDIENTS:
- 1kg white bread flour
- 10g yeast
- 140g caster
- 330ml warm milk
- 20g salt
- 2 packs of butter
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Really like what river cottage deliver to us: not just the food, but the sincerity. Make food from scratch, not afraid of troublesome steps, use fresh and local ingredients, detail instructions. Love max!
This is like a lullaby to me
Right! Note to self: Whenever you feel stressed out, get a cup of tea or glass of wine and watch some River Cottage.
First time I see this method ! Must admit they do look fantastic indeed :) Yum
wanted to post that there's nothing classic or classy in this. end product (not a croissant) looks awful just like I would have imagined seeing it being made :( than, this post ... by a french guy ... one that I like a lot ... come on man you cannot think this...
***** whats the problem then? How are they not looking as croissants..? Ive seen this method before, it does seem to work so i dont understand what the fuss is about
Sjors Hegger my problem's with the naming of the video and the fact that off course there's nothing wrong for anybody to try a recipe in he's own way but not all recipes worth sharing. I just have higher expectations from these people and this for me is below standards. And I cannot believe the french guy is approving this on his own. It looked like she's doing croissants for the first time; sometimes the best recipe is to buy the product.
***** what do you expect then? It does seem to work out, i dont understand what you are expexting just because they are Great chefs; something you are able to replicate is most of the time more handy then some highend cooking skills which only chefs have..
***** I would love it, as someone who does not bake breads very often (busy on a quest to becoming a crazy pie lady) if you could point us to a better video then. It is good to provide a better example if you have honest criticism of the method being shown.
That being said, I imagine to people like me who live in the Walmart-infested US, even if these are terrible... Well, probably better than what they sell in US cities without real ethnic bakeries. At least it can get people inspired to give it a try.
Nicely done again! Truly lovely croissants. The same technique works when making Danish pastry as well. Keep these delightful videos coming. Blessings ChefMike
For those counting calories, it's 9200 kcal total all the ingredients added up. Divide that by 2 dozen.
It's about 383 kcal per croissant, which is pretty average.
Oh my Lord they look amazing.
Looks lovely, if a bit over done.
Just made these. I ended up adding an extra 150ml of warm milk and the dough was still very dry and hard to work with. Other than that (and the fact that because it was dry I couldn't roll it out thin) they tasted amazing. I added a small pinch of sea salt to the top of mine to give it a little bit more savory note
nice homemade ones! why are u doing so many layers on the roll? why dry jeast? and what was the wieght on the one u made? :) yea im a nerd :>
food snobs never amaze or impress as much as they think they do - these look yummy and for the everyday cook will work just fine - however if someday we get to be 5 star chefs like some commenters think they are we can improve on our skills
Are these quantities correct 1kg flour with only 330ml milk seems incredibly dry. I use that amount for only 500g flour when making bread.??
Got the same problem. i got a dough and a lot of flour that not stick to the dough.
+Mik Russ Yep, something's wrong with this recipe. You need at least 1:2 proportion liquid to flour. Also, they don't specify what a "pack" of butter is. I think my dough is ruined.
Shoot. Me too. Should have read the comments first. This is way too dry
I just added an extra cup of warm milk, and things seem to be looking better
Yes! Me too!!! Lol I thought it was my mistake and I double check everything and repeated the process and it was All ruined. I transformed the dough to tart dough and froze it, so it didn’t get waste. I called River Cottage Cookery School to inform them that, but not sure if chefs got the message ...
Nice recipe. I'll certainty try it as soon as i can, but here is the question... How about adding some jam, or other sweet filling into the middle of the bun? That's how I remember croissants back in the days when I was a kid.
I think at the bakery they just inject that stuff with a syringe after the croissants are done.
Sorry, American here. How much is a "pack" of butter?
250g or 500g, a big one = 8.8 oz / 17.6 oz
64 or 128 layers would be great :D
Thanks for a lovely relaxingly narrated video. A lot of other cooking shows make me want to punch something.
The recipe is missing 330ml of water. It's missing from both the description and the video. If you don't realise that it'll be some bad times.
Also, for those who're wondering, a "pack" of butter is 250 grams. So this is calling for 500 grams
Thank you I'm going mad wondering what I did wrong I thought it needed water stupid thing
She is magnificently gorgeous, one of the most beautiful woman I have ever seen.
For ages, I never questioned how they were made. I feel super dumb for that...
she seems surprised they came out ok .. ?
The quality of the butter determines the quality of the croissants.I believe that millfiell was actually a failed croissant dough that had been folded more times.
***** prolly the butter should be animal fat and not vegetable
*****
yeah the more fat the more fluffier the croissants
The point guard needs a higher work table.
butter and fat, and more, and more and more
great video, but why two people talking?
She burnt them I bet they taste so bitter :(
yr table is kinda low. you r gonna hurt yr back. take care.