Make Perfect Croissants With Claire Saffitz | Try This at Home | NYT Cooking
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- Опубликовано: 22 май 2024
- Get the recipes:
Croissants: nyti.ms/2RrNUnL
Pain au Chocolat: nyti.ms/2RuxP0A
Ham and Cheese Croissants: nyti.ms/3uwZcpq
Almond Croissants: nyti.ms/3nTj1Vz
Claire Saffitz is here for the first installment of Try This at Home, a new series where Claire walks you through different baking projects and techniques. Croissants are up first, and while they may not be easy or breezy, they sure are beautiful.
0:00 - 2:13: INTRO
2:13 - 5:03 Détrempe
5:03 - 8:20 Butter block
8:20 - 9:48 Lock butter
9:48 - 12:04 First turn
12:04 - 13:34 Second turn
13:34 - 14:18 Preshape
14:18 - 19:00 Roll, cut, proof
19:00 - 20:09 Egg wash
20:09 - 23:11 Bake and eat
23:11 - 24:52 Pain au chocolat
24:52 - 25:42 Ham and cheese
25:42 - 27:42 Almond croissant
27:42 - End: Croissant party
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Get Claire's recipes:
Croissants: nyti.ms/2RrNUnL
Pain au Chocolat: nyti.ms/2RuxP0A
Ham and Cheese Croissants: nyti.ms/3uwZcpq
Almond Croissants: nyti.ms/3nTj1Vz
❤
I wish you would give the amounts needed.
No, just no!!
You do NOT butter to the dough. Butter forms its own independent layer between the pastry layers that are then laminated.
Please do not use this recipe/method, she literally has so little idea on how the French make croissants 😳😨😫😨😳😤😫
Would be great to see this made by hand …. Not all of us have space or the budget for a mixer
@@bellesebastian012 hi there, mixing by hand is easy. This person works the dough far too much in the mixer anyway. By hand you just need to combine the ingredients. All the rest of the work comes in the rolling out stage.
Best advice I can give you is to find another video to watch. This person does NOT know how to make true croissants!!
“If I were to be editing this, it would be 4 hrs”
I would watch a 4 hour video of Claire any day of the week...
That was my thought too.
Yup, give it to me
But NO music. It's totally unnecessary and detracts from Claire's gloriousness. She doesn't need any soundtrack. Just STOP with the background music. Please stop.
@@scofah ikr bon appetite did that for some time as well and it was so annoying
@@madisonsang2197 right. I'm sick of most music/sound effects behind RUclips videos.. It ruins almost all of the videos.
A bunch of us Claire fans are making her croissants together this weekend!
Hey Mallika!
Say what now?
@@ryannordheimer @SenMallika OH HEY GUYS
Just started about 2 hours ago lol
Perfect Mother’s Day treat
Petition for them to release a 4 hour video about claire talking about croissants
Here for that
Ok... Here's a very important tip : I did this recipe many times and the only problem I have is, during cooking time, my croissants are leaking butter, so I end up with croissants that are floating in a lake of butter. I use regular butter for my butter block, because "dry butter or tourage butter " is very hard to find and even the European style butter at 84% of butter fat is hard to find as well. So here's the tip... Bring regular butter at room temperature so it will be soft, add 10% ( for 340g of butter 34g of flour ) of regular flour and mix until the flour is well incorporated. The flour will absorb the humidity in the butter and prevent the butter to melt too fast. And then, while your butter is soft you can easily form your block of butter like the recipe says. Bon appétit !!
This is the way I learned to do it and I’m surprised none of the videos I’ve watched have mentioned it.
Thanks so much for this hint. The sea of butter happened on my first try yesterday. Im in UK so I've got high fat butter. I'm going to try again. I'll get the "feel" of correct ratio of butter etc. My first attempt ones still tasted ok,not croissants but edible pastries at least.
there is a standard technique to incorporate some flour with the butter to make the butter block. that helps prevcent leakage. Also, leakage is also caused by poor lamination :)
You can see she had this issue in the video too! I was trying to figure out what caused it, thanks!
Great tip! I have used flour in cinnamon roll filling for the same reason and was curious when I saw the big lake forming, lol. Appreciate the help!
BA is literally crying right now 😂
Good job, NYT!
BA dug their own grave lol
Brad is the only reason I still watch.
I'm so happy she doesn't have to stress anymore over the gourmet makes episodes
why'd she leave? are carla and sohla still at BA?
@@rubymangum3030 there was a lot of drama, one of them was that they don’t pay their POC employees as much as white ones, like sohla was one of the most experienced ones but because she’s brown they paid her a lot less. Most of them left, only chris, brad and andy stayed i think.
"Baking fairy godmother" is the most perfect title for this queen!
Omg that's PERFECT
Pastry Godmother!
T R U E
Her and Anne Reardon. Definitely.
@@eighteenpercent18 ppil1
As a mathematician I just love the precision, it's the only way to achieve consistency. She isn't just a superb chef, she obsesses over detail and this makes what she does reproducible and produces a superb culinary education for everyone.
I think OCD would be a more accurate term. I'm sorry she looks like a slob and that wild crazy hair is a huge turn off. She's gross. I wonder if she even washes her hands before starts baking?
Yeah, I'm an engineer and one of the things that got me into baking was just how precise and scientific everything absolutely has to be. Every recipe has very specific ratios and percentages, every ingredient is playing a very specific role in the process. It's highly repeatable, and the only variables are the technique of the person doing the preparation and the temperature/humidity of the environment itself (which is true of any science!)
@@MrBadSmash you will soon learn then the opposite face of baking: an inmense sea of roughly measured, eyeballed or measured in inconsistent volumes recipes. Measuring in exact mass and labeled quantities is just a contemporaneous thing, as mothers in the past used to be all really good cooks and most of them didn't have precision scales. They shared recipes through cookbooks and in some cases the recipes are hard to interpret. I recommend you see a couple videos from Glen and friends youtube channel, as he goes through old books trying to reproduce the recipes as originally intended.
I'm an engineer as well and I agree cooking can be always brought down to a science, though, like chemistry
@@TileBitan I think precision helps when you don't know much about how things truly work behind. Once you get to know it, there are a lot more flexibility in handling things.
Cool good for you
I made these this weekend and even though it was my first time attempting croissants, they came out beautifully. It felt like such a triumph. My husband said that they were the best croissants he's ever had. Claire is the best!
no
yes!
I love how she isn't one of those "look how skilled i am" types. She really gives all of her tips and tries to make sure the viewer succeeds.
Agree. She's so skilled but you can tell she also doesn't have an ego. It's clear that her goal is to just guide people and help them improve.
Yes I love her tips and they are the reason her recipes don’t intimidate a rookie baker like me!
Yes, she even explains the little steps and asks someone to stop her from fussing over the croissant.
I love that quiet self-reflection compared to chefs that think you are supposed to add toddler drama to every detail and then have a breakdown or abuse people.
Except give portions 🙄
@@LeAlejx its in the description
It is so nice to see Claire NOT completely stressed out while doing a cooking video. Still miss Gourmet Makes though.
Agreed. Enjoy seeing her in her domain, but also miss GM.
ruclips.net/video/EE45OQYUNMM/видео.html
To be honest she is that Asian stress personality. (like ohh woah is me I got 91 on my exam type why not 100.)
@@Turnpost2552 more like Jewish stress personality :)
@@Turnpost2552
I think that's called Perfectionism, not Asian Stress Personality.
Well im French and i can tell you those taste exactly like the one you will eat in France, we made them and it’s not easy but when it was done we were amazed to taste a corner of my native France! 🇫🇷 Bravo
I appreciate Claire’s explanations to the purpose behind every step - I got into baking at 12-13 and would often cut corners like melting butter to make cookies come together faster and it took me a long time to understand which corners are important not to cut!
She was the reason I watched Bon Apetit in the first place, now i have found her again! I am pretty sure this is what pure bliss feels like. She is a treasure!
She has her own channel now just in case you didn't know, If you search dessert person you'll be pleased
she is amazing and lovely 😍😍😍
thats me today! tons of other familiar faces here too, ahh the world feels a little more complete
ME:
“I want to learn how to make croissants.”
[watches video]
“I’m going to the bakery to buy croissants.”
😂😂😂 Same
Me 👐🏼
Most bakeries even buy their croissants, brought in ready to bake.
The most tedious thing I've seen regarding baking. I had no idea someone decided to layer butter on dough one day to make these things.
I wonder how this was done prior to refrigeration.
Try you'll see it is not that hards and not very long in fact. and remember that you can freeze them >> make 12 and then have one each day for 2 weeks
Claire really is such an elite teacher. You can tell she is just so passionate about this stuff and it comes across in the way she wants to make every step so approachable to understand, even if it is quite difficult. I don't even bake, but I feel really fortunate to be able to watch her at work.
Recipe for the dough ( Detrempe)
4⅔cups/605 grams all-purpose or bread flour, plus more for dusting
⅓cup/66 grams granulated sugar
1tablespoon plus ½ teaspoon/12 grams kosher salt
2¼teaspoons/7 grams active dry yeast
¾cup plus 2 tablespoons/214 grams water, at room temperature
½cup/120 grams whole milk, at room temperature
¼cup/57 grams unsalted butter, cut into ½-inch pieces, chilled
If you've been wanting to make croissants, use this recipe! I've tried Tartine's version 5 or 6 times and have always had issues. Right away this dough was so much easier to work with and all of Claire's little tips (like pushing the dough away instead of pressing as you roll out) made a huge difference. These came out perfectly. Claire has a gift for baking and teaching.
Reading this comment as I'm starting my Tartine croissants, encouraging me to swap the recipe last minute, thank you!
Try Weekend Bakers classic French croissant recipe..three day, but super easy..well, first day just three minutes in mixer, then throw in fridge. I’ve made gorgeous and great tasting ones from that, ..
@@johncspine2787 I'm going to try this next weekend. Thank you. :-)
Recepie please couldn't find
Did u use high fat European butter ? Ot just regular butter ?
I want to try and make croissants so badly but I feel like it would emotionally devastate me
Same hahaha
Sure, your first time will probably not be great. But you take the lessons you learned the first time through to improve for the second time. You can do it, just gotta jump in - no one is an expert their first time through something.
So much yes.
I tried to make croissants once, about 27 years ago, after I had a lot of bread baking experience and really no pastry experience. It ended in rage, tears, and a loaf pan of heavily buttered bread that ended up looking vaguely like a babka but a little on the greasy side. I am not ready to try again.
Croissants seem like one of the pinnacles of baking, but you can do it! If I'm trying to get something extremely fussy like this perfect the very first time: I really read the recipe, watch videos like this (and other perspectives) multiple times, get everything I need in place plus mentally organized before I start, go over the recipe again making special notes of the pitfalls, and then just follow step-by-step with some (non-distracting) great music or lovely podcasts on.
There's also the option to maybe 1/4 or 1/2 the recipe for your first go (or freeze portions) to practice with smaller amounts and minimize potential losses. Finally, if either you or the pastry gets too worked up, chill out both and crack at it again after a break. For full disclosure I'm an extremely novice baker with few disaster results, but I do feel as if I've learned from just heaps of failure outside the kitchen!
Our city has ONE single authentic croissant shop and it is a precious business. I hope everyone supports small businesses like that for the incredible work that they do. They keep it outrageously cheap given the expensive ingredients
and/or equipment and amount of work it takes.
I just made these for the first time and I’m so amazed at how well they turned out thanks solely to Claire! I printed out the detailed description and followed each step in the video with has as I was making them!
*Me, who has never baked a simple cookie successfully:* I can make these, it looks fun
same i bake maybe like once every 3 months and i was like oh yeah i should do this later, and then i come to the comments where people are crying over how difficult these are to make. i’m very discouraged, i just wanted croissants
@@melizabethc7978 Trust me you can do it. Just take time to prepare and make sure you have everything. One thing to do is make sure you have space in your fridge large enough for two baking sheets to rest. And also double check your ingredients and follow the recipe to a tee. Good luck!
Claire is so skilled at explaining 'why' we do certain steps and techniques and it was so helpful. I have tried making croissants at home before and no one ever knew because I don't share food failures. The heat and humidity in Hawaii turns pastry making into a frantic nightmare but these croissants came out so soft and crispy/flaky!
By the time I got to cutting the triangles I was so excited and cut the rectangle in half by accident which produced 16 really cute croissants. No biggie because they were a hit at the potluck and there were more to share. Thank you Claire!!
I'm in a hot and humid environment as well and have been nervous about attempting these. Would you mind sharing the temperature when you made these? Do you have AC in your kitchen? Congrats on the croissant success!
P
My dad (who grew up partly in france) always wanted to make croissants or have homemade croissants, but found the process to intimidating. For fathers day this year I made him homemade croissants (and pain au chocolat/chocolatine), and I would like to say that this video helped a bunch! The croissants ended up delicious and my dad couldn't be happier, and I don't think they would have been able to turn out the same without this video! If anyone out there wants to make these croissants, the main thing I would suggest for their first time would be to start a bit earlier than they would have originally started (before the afternoon) if they want to go to sleep on time!
You didn't say where you live, but it's a crying shame there is no french bakery! Gap in the market...!
Claire Saffitz is so incredibly knowledgeable and ridiculously charming and down-to-earth. I've made a bunch of her recipes and they always turn out amazing. I'm just in awe of her. More Claire please!
Starting off with that pronunciation comment - this is the reason I love Claire
Yes!!
But then she calls it pain au chocolat instead of chocolatine
@@raynemichelle2996 Well, chocolatine is mostly used in the southwest region of France. Also, the debate between the terms reached the French Parliament
@@acaicadunkley792 We also call it chocolatine here in Canada, so it's not just a French thing.
@@raynemichelle2996 in the US, I’ve never seen it as chocolatine. It’s always pain au chocolat or just “chocolate croissant”
Randomly decided to take on croissants this past Christmas. I only cried once and the croissants turned out great.
I cry a lot in the kitchen so this gives me hope! Thanks! :D haha
I made this!!! And i actually did an extra turn and left it rest for an extra day in the fridge. I used Plugra butter and mixed it all by hand. It was AMAZING. Seriously best croissant recipe and I’ve tried a few. Didn’t leak out butter and i also added ham and cheddar to one and sprinkled those with sugar. Absolutely delicious and a super fun process. I would highly recommend to READ the recipe, and not just watch. There a details to follow that are not included in the video that will make a big difference. Thank you Claire!
Can you explain how you mixed the butter by hand? I don’t know what I did wrong but my dough got so tough.
@@randommeep the Detrampe i used the handle part of a wooden spoon to mix the wet and dry ingredients. Once somewhat together i mixed by hand, and eventually kneaded the softened butter into the dough with my hands on a dry wood surface. It was messy at first but with the warmth from hands it got smoother and turned out great and was super supple.
As far as actually rolling with the layers, a rolling pin is non negotiable.
Hope that helps!!
@@randommeep it will be tough in the beginning but make sure you knead it enough. I kneaded for 10-15 minutes.
Thank you for answering so quickly!!!!! I appreciate it and will definitely try these tips! :))))@@22Peaches22
I took the professional baking class at King Arthur in Washington a couple years ago. Jeffrey Hammelman taught the class. My partner was a retired former CBS radio anchor. What a voice! Since then I've been making sour dough Croissants. For the butter I cut it and freeze it for a couple of days prior to baking to dry it out a bit. For the shape, I bought some polypropylene plastic sheets and routered out a rectangle in them to the size i want to roll out too. I start with a classic square of dough and square of butter tipped 45° then bring in the corners. That minimizes the edges. Then put into the plastic frame and roll out. Dough and butter must be at 66°F to prevent shattering of the butter.
I love that Claire REALLY wants us to succeed with these recipes. It’s not just about what she can do (which is everything, really, really well) - but she thinks about us. I love watching her imagine us with a gorgeous pile of croissants in front of us as well 💗
And still the recipe doesnt work. Tried it, dough is way to gluey
@@LKleonLK maybe you are the problem
@@tobiash04 after a few years of cooking and baking, definitely not. The problem that she didn't mention, is the wheat. Just because its the same type of wheat, it doesnt mean that every companies wheat is working the same. And exactly this differences are unbelievably important.
Nah, it's just you.😂
@@LKleonLK so did you try with another flour...whats the verdict
Claire being absolutely enthralled by the miracle of baking despite making dozens of croissants with her own hands over the previous 24 hours...I adore her.
Love your descriptions and the dedicated loyalty to your culinary creativity ❤️ such an inspiration!
It looks so delicious. Thank you so much!
Making croissants for the first time ever today and I've probably watched this video like, 20 times in preparation.
They were amazing. Thank you Fairy Godmother Claire!! I'm so proud of myself!
@@amyengstrom4449 Well done! 👋👋👋
congrats 🎉
Me too!!! Going back every single step!!
I’m doing the same!! 🤞
Watching Claire bake has taught me so much about patience, not cutting corners, paying attention to detail and enjoy doing every step of the process. Before I would easily rush to the end to get a result, now I am taking my time and being more organized with it. I wish I had all that baking knowledge she has.
THE BEST croissant tutorial on the web---seriously, not an overstatement.
What a masterclass! The details in this video are priceless, I’m saving this one permanently.
First off, the title "Baking Fairy Godmother" is so fitting. Secondly, I made this recipe earlier this week and holy balls, they were delicious.
This is the crowning achievement in baking on RUclips. Bravo this looks beyond incredible. They look better than the ones I see in the bakeries every day. And I live in Paris!!!
Came here to say what everyone else is saying- Claire's instructions are AMAZING! I almost didn't end up baking my dough because my butter was too cold when I did the "lock in" step, and when I rolled it out, I could see lumps of butter under the dough. Some of it even poked through, and I thought about throwing it away and starting over. My dough looked nothing like Claire's- it was a lot thicker, not "relaxed", and had lumps of butter throughout. But I figured "f-it", might as well follow through the rest of the steps and see what happens. Sure enough, it produced 8 beautiful, golden, flaky, light and airy croissants! Can't wait to try this again. Will be paying special attention to the flexibility and temperature of my butter block next time. Thank you Claire!!
I'm at this exact stage and came back to read comments to find out what I'm doing wrong with rolling. It's so hard to get the dough thin. I will continue with my chunky butter dough.
@@voelkercpa3623 how'd it turn out?! I'm trying this again for the second time, working with a slightly softer butter helped me to get the dough thinner, but it's still a lot thicker and springier than Claire's.
@@alisiapuuurrez I'm glad I read your encouragement to not toss the dough. Surprisingly flaky even though the butter block cracked and somehow following a mistake all the way through the process is helpful to learning. I did fight the dough to get to the correct measurements. Had to let it rest mid-roll. I used 100% bread flour (the recipe allows for all purpose or bread), maybe that's creating too much gluten?? Maybe a 50/50 mix next time. Happy baking.🥐
We were enthralled with YOU, Claire. Fantastic video (and YES! wish we had your 4-hour version!)
if i were claire's neighbor i'd probably get so excited when i hear the banging sound coming from her kitchen 'cause i know i'll get something tasty the next day
"Bend but not snap" when referring to the butter slab. Elle Woods would not approve 😂
my thoughts exactly!! haha
"Baking is a miracle." Claire, you're a miracle.
Thx Claire, whatever others here say, I tried your recipe and it worked out great. Nice looking, very buttery, layers, the works. This was the third time I tried croissants and the first time it really worked out. Thank you so much.
At my current age, with an average life expectancy of 88 years, I would need to eat 56 croissants per day from now until the day I die to reach 1,000,000. The spirit is willing, but the flesh is spongy and bruised. Heheh
Get to it bestie. We believe in you ✨
We believe in you 😌🤚🏻
Was that a Futurama reference? 😆
worthy aspiration
You can totally make it, all of internet is rooting for you :P
I was waiting for the “dudududududu Dessert person” intro song to play
I love that those of us who know it sang it the same in our head 😭😭😭
I call it "the Doug".
I did it!!! And it turned out beautiful like cookbook picture.
Thanks Claire!
I made the standard croissants and the pain au chocolat this weekend and it was a total success!!!! Thank you Claire and NY Times! I’m really learning a lot from these videos 😊
I get unreasonably proud when I see Claire (and other food people I love) using Kerrygold. It’s not my place but my little Irish heart feels so seen lol
lmao, I'm the same, to me it feels like the Leonardo De Caprio meme where he's pointing at the tv
I feel the same way when anyone uses angustura bitters
It’s wonderful. The cows get time to roam pastures of the beautful Irish land the way God intended and not be cooped up in a dirty barn for their whole lives. Healthy for the cows and actually makes omegas which are healthy for people too. Amazing all the benefits we get when we actually respect nature instead of always trying to “conquer” and abuse it. Thank you Kerry Gold for starting this trend and making it accessible to people everywhere.
$15 a block where I live 🤯
@@Jess.jess.jess. Holy shit its like 4 dollars where i live ! Well Europe i guess
Claire puts legit more care in to these things that will get shoved in a mouth than I put in to 95% of the things in my life
Claire puts more effort into taking good care of those croissants than I do with myself in life ahah! "Claire, stop fussing" 🤣 what a great video, love it!
You are a delight to watch Claire! I’m so inspired by your enthusiasm. I need a better croissant recipe and will try yours for sure. Watching this video has put a big smile on my face!
What an honor to have Claire here :D
I sent this video to my kids to explain to them why I’m not making homemade croissants.
Maybe they can use it to make some for you lol
@@mahaimtiaz947 not a bad idea, it's mother's day this sunday in some countries, it would be a nice gesture.
I was listenning to this and my boyfriend said "oh, you're doing croissants ?" Hellll no.
Hahahahahahaha
. . . and my kids sent back a half dozen frozen croissants . . . now all I need are the directions to cook them.
Not me starting this recipe at 9:00pm because I was so excited but I am now going to have to pull an all nighter.
You're absolutely fantastic!! Presentation and instruction is simple yet so easy to follow. You are an artist and it's obvious how much you love to bake, AND teach. Thank you for your efforts and the time you have dedicated to your amazing craft.
Being from France, and seeing your passion is wonderful! People underappreciate the artisanal skills in making French pastries like this - and hundreds are made every day by boulangeries across France! You did very well making these well done!
It is so difficult to find good fresh bread around here(Los Angeles) that I can assure you most Americans will be excellent bakers by the time this miserable pandemic goes away. I was in Brussels once on Rue des Bataves and was hypnotized by a pastry store right under my apartment.So beautiful!!!
Sadly, I have never seen anything like that in the USA.
Sadly this is a disappearing skill, in France as well. If you buy a croissant for anything less than 0,95 euros odds are you're eating a freshly unfrozen industrial croissant, instead of an artisanal one.
@@jean-pierrecoffe6666 ça c'est dommage, mais ce n'est pas une surprise malheureusement.
Love that this is going to be a series with Claire. People should also go check out her RUclips channel
this is so detailed and i love hearing her explain baking like yes pls tell me what to look for in the dough! that’s what i need more than a time limit!! i been thinking that but also knowing what to expect for both helps 😅
I worked on this recipe twice and had 3-ish batches. I literally squealed when I pulled out the last batch and it was successful. Thank you so much for doing this video ❤
Me, french, learning from the US how to croissant, not ashamed
I mean, she is still a classically trained pastry chef.
@@beth8775 It wasn’t an offence … peace out
I watched with my French friend and she helped me with what the French words would be with certain steps! Fun experience... plus Claire trained in France and my friend (also a baker) kept complementing Claire during the video! #super 😉
She can put a lot of ‘boulangeries’ and croissanteries in France to shame with these perfect creations.
Lies, proper Frenchmen are born knowing, among other things, how to make croissants
Claire is amazing. I love that she is so passionate about what she does and that she takes so much pride and care in every action that she does, and looks at these croissants as though they are her babies. It’s very admirable.
I watched and watched, until I NYT logo, which disgusted me. I will make sure never come back again.
So inspiring. I had a bad croissant making failure and we so disheartened. Watching this and knowing that practice makes perfect has helped me get back on the horse again. Thanks Claire!
Love how authentic she is! Great instruction and presentation, and the troubleshooting tips are really helpful. I made croissants once and did have some of the butter seep out during baking. Good to know why now.
If we had this video this time last year, we all would’ve had big fat croissant parties by now and sourdough would be knocking on the window with a longing tear🤣
Protip:
add a 3rd turn/fold(simpleturn) to the croissant dough. This makes the final croissants more refined and the individual layers less rigid. It results in a nicer texture and mouthfeel, just like croissants from Paris.
Also make sure to cut into the sides of the dough enclosed butter between every turn/fold. So cut into the bend of the dough at the sides. This makes the layers of dough-butter-dough more even, instead of ending up with just dough at the edge.
Hi Claire just wanted to say thank you for such a detailed video & instructions. I plucked the courage on the weekend to attempt to make croissants again but using your instructions & video. Thank you best croissants I've ever made.
Love love LOVE the fact that the recipe is in grams as well for us who do not measure with cups!! Much appreciated! Amazing recipe!
This look really hard and technical but the way Claire explains it makes me think I can actually do it.
Hahaha same, she makes me think highly of myself 🥲
The real outcoming dough sadly isnt even near hers
i love claire so much!! her attention to detail is incredible, i don't think i've ever seen such a meticulous baking fairy god mother :')
will be making these croissants!! y'all posted this video perfect in time for the weekend!
I followed her recipe and directions and these were the best croissants I have ever made! So good!! 🥐🥐🥐
honestly seeing a huge pile of freshly baked croissants is almost like a dream come true
When Claire pulled out the bar chocolate, I thought for a second she would have to temper the chocolate. 😂
But then she calls it pain au chocolat instead of chocolatine
Underrated comment 😉
🤣🤣🤣🤣
@@raynemichelle2996 I believe it depends on which part of France you're from and a debate that is as old as the croissant itself. And where or who Claire learned her croissant making from.
The biggest take-home message is Claire’s humility with respect to the process. For any English-speaking home pâtissier who cannot access French-language videos, this video is the best starting point I’ve seen. If you inherit Claire’s humility, curiosity and passion, then your precision - and the quality of your results - will improve as you reach and surpass Claire’s level. Brava! An excellent video.
I finally made these and they are delicious. It took a while to psych myself up and I watched the video many times while making them, but Claire’s instructions are eas to follow. As Claire says in her video, it is a process! My timing was wrong so I ended up leaving them in the fridge overnight after the book fold and then again after the final roll, before cutting and shaping them, but it didn’t seem to affect the final product. I’ll have to try them again!
Perfect croissants, indeed. One need more time to prepare them but the results are amazing. Thank you Claire to share this art with us!
Beeswax cloth wrap as a plastic wrap replacement. Reusable, renewable, and compostable when they've reached their end-of-life. Super easy to make as well.
I feel like that could work for proofing if you have a big enough beeswax cloth wrap, but not sure sure for wrapping the dough if you're also trying to shape the dough to have nice corners after you wrapped it? I can see especially after the placing it into the freezer, the beeswax would crack.
@@chiatortilla It would crack in the freezer, perhaps, but that is not really an issue. I'm not so sure about the proofing in the oven, though. Not sure if it would be hot enough to malt the wax.
Beeswax wrap is too sticky and very difficult to clean properly. Silicone baking sheets worked well but I think greaseproof paper does best.
I think in the pursuit of sustainability there will have to be a slight tradeoff. The nice thing about beeswax is if beeswax gets into your food, it's still edible. I suppose one could try the same procedure with paraffin wax instead of beeswax since it has a higher melting point. Although, paraffin wax comes from petroleum so it's not as sustainable as beeswax; however, you would be reusing it a lot more than plastic wrap so I'd say it's still better than single use plastic!
I want to use products that are from responsible renewable sources, but as someone with food allergies and celiac disease I use so many single use food products to keep myself safe. Long-life silicone is a good alternative because it is not porous like cloth.
Not only is this video extremely instructional and helpful, but Claire is a refreshing entertainment and enthusiasm powerhouse. Brava!
My first time visiting your channel but it will not be my last! You are an excellent teacher! Very easy to follow as you spell it all out. You actually make it look easy and I know it isn't... all the hours! The waiting! Freezer to fridge and back again! You handle the dough so lovingly it's a pleasure to watch! Thank you!
I've been using this recipe for my last four batches of croissants and they are so good! Each batch has gotten progressively better and I continue to learn with each batch.
I've made these croissants, chocolate croissants, and almond croissants. All three were delicious. Thank you for the excellent recipes Claire!
This is the second thing I’ve made from Claire’s videos, the last was her BA kitchen pop tarts. She is so knowledgeable and breaks down the reasons why certain steps are important!
The croissants were buttery and fluffy - was honestly surprised at how well they turned out for a first time attempt!
Thanks Claire xx
Sounds awesome! Sorry about this stupid question but I was a bit confused: do you roll+fold all the layers in the same direction ( with the folds, would make sense from looks) or do you alternate sides, aka rolling from one "opening"(three layer dough fold line thing) to another?
Watching Claire make these croissants, all feels right in the world. My qi (at least for the duration of this video) has been realigned.
Thank you, Claire!
I’m smiling so hard right now! I’ve been waiting for this video, and I’m continually mesmerized by the science of baking. Claire, you have really continued to ignite my passion for baking with your descriptive videos, glorious cookbook, and authenticity. There are so many times that I’ve messed up in baking, and I’m always delighted when you are transparent about the process being challenging, how to fix mistakes, and improve next time. After watching this video I want to get up and make croissants!
she honestly does an insanely good job on these. these are not as easy as she makes it look. claire is pro af.
Thank you, Claire! I finally made croissants with your recipe, and I think they came out quite great. I'm so happy and thank you for sharing your knowledge and skill with details in various channels. I really appreciate it:)
Only just found this channel, but Claire's my favorite so far. Will be subscribing because of her baking videos
I made this recipe last week and it stunned! They were absolute perfection. The video wasn’t released at that point and somehow I got through with your meticulous instructions.
NYT Cooking: “Now, even if your croissants come out a little over baked or slightly burnt…don’t forget, you’re special. You hang in there, champ. They look a-MA-zing! 👏🏼👏🏼👏🏼
Claire you are amazing! I cannot wait to try these in my new kitchen!❤️
I tried this recipe as someone who has never really baked pastries that didn't come out of a can. Made mistakes at every step; adding too much water because mix looked dry, didn't trim ends between folds so they were uneven, butter squeezed out, left in freezer overnight because I forgot about it, didn't get a good rise. Still didn't turn out horrible, little dense but better than store bought. Will try again in a few months.
Does anyone think Claire understands her power to make us feel like it's all going to be OK?
Baking fairy godmother, indeed.
This. This is THE croissant knowledge we want! Thank you for taking me to culinary/pastry school for free Claire!
After my sixth try, I got the perfect results with this recipe! I had to adjust the oven temperature to 365 degrees for high altitude to get that perfect browning & shine. Thanks for sharing your obsession with us!
Made these for the first time today. They were delicious!! although I did have a butter leaking out of them while they were in the oven, they still turned out delicious. Thanks Claire!
This is the first time I’ve watched her and I appreciate how she teaches - thorough and includes the “why” but not too much.
This video also makes me question if I ever had a true croissant
I have never, ever been able to perfect croissants. Claire makes it look so easy!
100% worth the time and effort. Great directions from Claire.
I've seen so many videos on how to make the croissant dough. Only one, used about 50g of starch to form the butter block.
And that gave an amazing result.
No butter leaking, because of starch usage and proofing under 28 degrees.