Croissants / by Michael Lim
Вставка
- Опубліковано 15 жов 2024
- Official Belmerlion Website: www.belmerlion.com
Facebook Page: / belmerlion
Associated with: / @bondinginthekitchen3476
Croissants
Ingredients:
600 gr. Bread Flour (13% protein content)
11 gr. Instant Yeast
70 gr. Fine Sugar
8 gr. Salt
80 gr. Butter (room temperature)
40 gr. Cold Milk (Full Milk/ Whole Milk)
260 gr. Cold Water
320gr. Butter (for laminating)
Egg Wash:
1 egg white
1/2 Egg Yolk
1 tbsp. Water
Zip Base Size: 27x28cm
Oven Mode: Top and bottom heating elements without fan.
Baking temperature at 200°C for 8 minutes.
After 8 minutes, lower the temperature to 180°C without opening the oven door and continue to bake for another 12 minutes.
Baking time may vary depending on the type and accuracy of your oven.
► Music
You by myuu / myuu
Creative Commons - Attribution 3.0 Unported- CC BY 3.0
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Music provided by Music for Creators • You - myuu
Inspiring Piano and Strings by AShamaluevMusic
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This is one of the most challenging and longest video recipe I ever made. That means I had invested a lot of time and energy into it. Be slow to criticise and fast to appreciate. It is not a easy recipe for any beginner to execute. It needs a lot of skills and patient. The brain is one of the most valuable things given to you in life. So use it while you still can. This tutorial video is a guide to help you achieve and improve your knowledge and your baking skill, and is NOT a guarantee to your success. I won’t be answering questions asking me why you failed. Only you should know what and how you did it that failed you. Without me actually staying beside you and guiding you through the whole process in real live, there is no way I can seriously help you and answering your question. This is a pretty informative video. Watch carefully and use your common sense. There will be a update video for this recipe next, so stay tuned. I wish you all the best for making this recipe. Last but not least, remember each failure you made is a knowledge you gain. Good luck and success. Happy New Year to you all! Much love, Michael.
This is one of the most challenging and longest video recipe I ever made. That means I had invested a lot of time and energy into it. Be slow to criticise and fast to appreciate. It is not a easy recipe for any beginner to execute. It needs a lot of skills and patient. The brain is one of the most valuable things given to you in life. So use it while you still can. This tutorial video is a guide to help you achieve and improve your knowledge and your baking skill, and is NOT a guarantee to your success. I won’t be answering questions asking me why you failed. Only you should know what and how you did it that failed you. Without me actually staying beside you and guiding you through the whole process in real live, there is no way I can seriously help you and answering your question. This is a pretty informative video. Watch carefully and use your common sense. There will be a update video for this recipe next, so stay tuned. I wish you all the best for making this recipe. Last but not least, remember each failure you made is a knowledge you gain. Good luck and success. Happy New Year to you all! Much love, Michael.
Michael Lim superbly said...I love the way you presented. Big fan of all your video. I have tried a sponge cake for my nephew's birthday. I was happy like anything. Got appreciations from all.
Wow!
I can only say this.. YOURE THE BEST👍👍👍👍👍👍👍👍
thank you so much, God bless you🎄🎄
Thank you. But I needed to watch it twice. The first time I got mesmerized watching and the second time I read the pop ups and now I know what I was doing wrong.
I was not following your recipe. Thank you again.
Michael Lim Hapy new year to you ...good jop
Michael Lim Thank you very much!
I didn't plan to leave a message but after watching your entire video thoroughly, I really must thank you for your efforts, patience and passion doing this. No doubt this is far the best tutorial for croissants. No other chef would reveal such minor details of making it. This video is precious. I am also amazed with your community work of giving the homeless such a wonderful treat. May God bless you abundantly
He didn’t use any warm water to proof the yeast. This is the last time I’ll watch any of his cooking videos. Goodbye
@@johnjohnson3709 I followed his videos and I was successful. You can choose to stop watching his videos but we can't judge him without thinking carefully.
@@macaronmadness I didn’t know that about instant yeast. Maybe I should keep my mouth shut and learn more.
@@johnjohnson3709 the final product is all that matters
Shit looks fire
While watching the video, I was thinking of the time and effort it took you to made it, I was so impressed by your patience and commitment to yourself and your job so thanks a lot for all and especially being kind and sharing the croissants with homeless peoples, this is what we call love. Good luck and all the best.
yeah !! how amazing he is
Watching your hands caress and cradle the doughs and tools is just mesmerizing. Fabulous.
When talent and passion get together, inevitably you get this kind of result.
Thank you Michael for all the effort and detailed explanation in this recipe.
Thank you for your kind words. Much appreciated. 😊
I am very happy with the taste and outcome of these Croissants Chef Michael posted on his site - they are so tasty I could not believe I made them at home. Thank you Mr Lim for sharing this recipe and the techniques in preparing the dough and subsequent lamination.
المكونات باللغة العربية من بعد اذن الشيف طبعا
600 غرام طحين معجنات
11 غرام خميرة فورية
70 غرام سكر
8 غرام ملح
80 غم زبدة بدرجة حرارة الغرفة
البيض
1 بياض بيضة
نصف صفار بيضة
1 ملعقة شاي قياسية ماء
وتتبعون طريقة الشيف في الفديو مع ملاحظة ان الفرن يشغل الاعلى والاسفل بدون تشغيل المروحة على حرارة 200 درجة سيليزية لمدة 8 دقايق بعدها يتوطا لل180 بدون فتح باب الفرن وتستمر لمدة 12 دقيقة اخرى....مع ملاحظة الشيف الدائمة ان درجة حرارة الفرن تعتمد على نوعه وكل واحد يعرف فرنه...وشكرا
jeeri khan وعليكم السلام ورحمة الله وبركاته
Shining Awad الف شكر
KOKO Baby العفووو🌷
نسيتي الماء والحليب في العجينة
Shining Awad تشكرين عزيزتي
I still use this recipe today and it is by FAR the best croissant recipe bar none, my family and friends love when I make these croissants. Thanks Michael
My jaw dropped when you first put it in the oven and then again the second time. Wow!!! Look at the size. It's really worth the effort you've done.
I've followed this recipe religiously for years. It always yields perfect croissants. I admire your precision and passion. Thank you!
Is it fine if i use All purpose Flour?
@@ambreenzahid8188 yes. The first times i made them, i did so with all purpose flour and they came out very good as well. But if you can get bread flour, you will definitely notice a difference in the texture.
كرواسون
مكونات:
600 غرام طحين الخبز (نسبة البروتين 13٪)
11 غرام خميرة فورية
70 غرام سكر ناعم
8 غرام ملح
80 غرام الزبدة (درجة حرارة الغرفة)
40 غرام حليب بارد (حليب كامل / حليب كامل)
260 غرام ماء بارد
320gr. الزبدة (للتغليف)
غسل البيض:
1 بياض البيض
1/2 صفار البيض
1 ملعقة كبيرة. ماء
حجم قاعدة الرمز البريدي: 27x28cm
وضع الفرن: عناصر التسخين العلوية والسفلية بدون مروحة.
درجة حرارة الخبز عند 200 درجة مئوية لمدة 8 دقائق.
بعد 8 دقائق ، خفض درجة الحرارة إلى 180 درجة مئوية دون فتح باب الفرن ومواصلة خبز لمدة 12 دقيقة أخرى.
قد يختلف وقت الخبز باختلاف نوع ودقة الفرن.
Most skillful and elegant way of baking both in quality and presentation. Awesome! Thanks so much for sharing!
Thank you Michael, this recipe of croissants,is the most easy to do.you are fantastic,God bless you.
Dear Michael, the patience and delicacy of your work is unique
This is the most perfect croissant recipe tutorial i have ever seen here in youtube! I have tried other recipes using all purpose flour and with eggs in the dough. Although they came out good but with lightier texture. What i am looking for is the texture same as yours so i must have to try this pretty soon and might share a picture. Thank you for your patience and for sharing this recipe. Kudos...
Thankyou again, Michael Lim! I was searching for a croissant recipe and found many were overly complicated or relied on expensive machinery and tools. Then I remembered how much success I had with many of your recipes, and was so glad to find you also had a croissant recipe! Thankyou for including so much detail and so few distractions (music, flashy editing). Please never retire!! 😂
Thank you so much for spending your time to record this challenging recipe and sharing it with us . I appreciate that you’re sharing your knowledge with us. Last week I made croissant for the first time and I failed, the biggest mistake was the shortage of proofing time, it was written in the book " let it proof until the folds in the pastry separating " I didn’t know exactly how much should it took to proof, and it turns unsuccessful. I will try your way as soon as possible and I hope it turns out as good as yours. 🙏🏼 thanks again
Like I said each failure you make is a knowledge you gain. Only the question of time. I am sure you will improve from your next attempt. Don't give up. Wish you luck and success
Michael, from a baker with 60 years in the trade can I say that was the best tutorial I have ever seen on croissants. Congratulations, well done, if any baker does not like this video or criticizes it will be because of sheer jealousy.Keep up the good work showing anyone the fun and satisfaction you can have by baking.
Hello Chef Lim, I am newly subscribed to your channel. I must say, your attention to every detail in video production is impeccable to say the least. One can truly see your passion for your craft. I have found the best pastry chef in my opinion. Good health hopefully follows you and all you endeavor!
So much work to make croissants! It's indeed eye-opening!
Thank you, Michael!
Michael my dear!!! ❤
You are a person who thinks more than others, is intelligent, independent, persevering or better, you don't give up easily when face a difficulty, struggle for what you believe by becoming an inspiration to others.
With your charisma, talent, intelligence and determination, you conquer any human heart.
You are stronger than you seem, braver than you believe, and smarter than you think.
Don't allow the behavior of others to destroy your inner peace.
Kisses!!! 😚😚😚
Thank you for your kind words. Much appreciated. A big hug and kiss.
Superb
This is the best croissant ever, Mr. Lim! You are a great teacher, and I learned a lot from your tutorial videos.
I love your recipe and the method. It's pure genius especially for a beginner. I bought a lot of zipper bags. Hahaha. I made my first croissant using your recipe and procedure. My husband and my kids love it! I will definitely make another batch this week. My husband requests for me to make more...Thank you very much.
I've been trying to bake croissants over the past couple of weeks using a variety of recipes...subtle differences on each of them. This one is by far my favorite. I applaud the boundaries you set concerning feedback...I have but one challenge. It is my own hurdle (converting the measurements to the standard I'm accustomed). Outstanding!
You’re so meticulous, patient and great at what you do. Amazing!! My mouth just kept watering 🤣🤣. Great job 🤗😘
nellie w won dledyo
nellie w a
I’ve a sophomore in high school from America, I noticed the metric system which is being taught in school. The croissants being rolled just filled me with so much happiness, I can’t wait to attempt this recipe myself. Absolutely breathtaking results, you my good sir just earned a sub!
I always love watching your vid tutorials - well organized with detailed instructions. I need to share this to my sister. Thank you, Michael you are an amazing chef!
Thank you, all the best to you. 😊
Thank you. More power to your channel!
That's some very even lamination and beautiful honeycomb crumb in the final product. Really good.
The zip bags is pure genius!
I thought so too! Must remember to do that when I need to roll dough
I thought so myself! I’ve decided I wanted to go into culinary myself and this video actually made my day, just his confidence in his dough and how perfected it was truly motivates me
emma gauci i want to thank you so much mr lim you are so presise in your work and clean i appreciate you so much when i want to do puff pastry and croissants i go for your vidio thanks again love to see you work god bless and keep you safe
You really attention to detail. Thats why I LOVE how you teach us.
Keep sharing
Thank you soooo much
My Guru
Resep croissant terjemahkan dalam bahasa Indonesia
You truly got the skills and when you feed the homeless you're a star....hug yourself, because I'm too far from you....wish you all the best....Thomas, Denmark
No dislikes please !!! He doesn't deserve dislikes....
eNiGmA. Absolutely correct. If they don't have the courage to like it is their problem.
I dunno what’s their problem. The execution of the process is very well done. I saw the precision and patience and even perfection.
Being able to do such thing is pure talent because It takes time and experience to perfect such breads.
I enjoyed the video!
eNiGmA agreed!
Weinstein Cosby This is a hard recipe. Obviously you might get it wrong.
He even stated that it was the most challenging recipes he has attempted
THANK YOU Michael, I have been looking for this recipe for so long! I look forward to making this. The information you give is very detailed and I am sure that will lead me to success. I hope to let you know soon how I went. And Blessings on you for making another batch to feed the homeless. You are a generous soul. Alain.
Thank you! I am so delighted to tell you that after following your instructions to the letter, I have 10 glorious crispy, freshly baked croissants. My 91 year old mother who has fond memories of Paris, loves them! 😄
After watching your clip, I realy know to appreciate every bite on croissante. Tomorrow morning I am going to get a large crosassant with a cup of☕.. 👍
Big thanks Michael for your guidance to make this challenging bread to make.
I did try make this today and the result was good enough for me since it was my firstimer making croissant.
I got point why you gave pointer on how important the first 8 baking time and the temperatur reading. I think it will effect to the crispiness and how the croissant developing layers.
Defininitely I will redo this again.
Nice! It almost looked like food-architecture. Absolutely stunning. :)
Accidentally found this video. The very first thing I have noticed, you do it very patiently, very neat, with attention to detail and TLC. The first time I felt like this and keep it up.
Thank you! I wanted a croissant recipe for so long! You are the best! 😄😄👍👍👍👍
Hi
Congratulations FOR YOUR WORK MICHAEL
Amazing Michael so neat and looks delicious as always 👍
Michael thank you for your hands and your heart. They are beautiful. God bless you!
What a meticulous person! Congratulations Michael!
Por favor da pra traduzir em portugues
Amo suas receitas. Porém, fica muito complicado acompanhar por não saber outro idioma
I will make tomorrow Mr.Lim. I love all your baking. And every Time I bake followed your recipe it comes out yummy and 95% it always come out perfect. The other 5% I was make a mistake because of to much concentration hahaha. Thank you Michael for sharing your talent with us 😘 God bless! I’ve been following you since you started and I have on my old account. Now I’ve I have a new account.
Thank you so much Michael for all your wonderful videos!! Really appreciate all the effort you put into this!
Thanks for the precision video tutorial. You are not only an excellent baker but a man with great compassion. On behalf of the homeless men, I thank and salute you for thinking of them. May God bless you!
Thanks for the compliment. I just hope I can influence other people to do the same, so this world will be a better place.
This is the best and original French croissant!
Ya
It's a precious, perfect recipe and instruction. Thank you so much for your great effort to make this video and for all you've have done. God bless you, Michael!
Thank you. Been waiting a long time for your croissant recipe. Will give it a try. 👍🏼
I tried this recipe and got beautiful croissants. My kids loved them. Nice and crispy. Thank you for sharing this video.
Vous êtes la perfection en personne Bravo et merci 🙏♥️
You are my first teacher of Baking. Thats why I have never failed. You are brilliant Lim. Tell me one thing, do you ever use convection fan in the oven? When?
Oh my! Just perfect! Thank you for this wonderful tutorial!
May God bless you. Very interesting ang beautiful work.
Hey, that's a brilliant idea! Haha, I love it. Put it in a freezer bag and you get the right shape every time. I'm going to do that. It'll make it a lot easier, less fuss. Thanks for the original idea!
Absolutely beautiful video. So relaxing to watch, and I love how precise you are with every detail. 😍🤩
Why would you have no likes a all this was Spectacular
Thank you for your magic hands and showing the tedious process of making croissants. So each time i eat a croissant, I will be appreciative of the baker who baked it and send a thank you vibe out. And also comment on your kindness to feed the homeless. This is so awesome. xoxo Gladis, Singapore
Oh my God! You are the best, I love croissants, and this looks good.
Blessed you Michael Lim! Feeding the poor or giving food to the people who are living in the streets is one of the greatest thing to do...be a blessing to them and God will blessed you in return. Amein. Love your video. Shalom
God all those layers...they look so delicious. Good on you baking for homeless people 😍❤
You are a super patient teacher! Yes, I really appreciate your step by step teaching which is good for a newbie like me! Great thanks!
Salute you for making this video. Making croissants is easy but perfect open crumb croissants like what you did is amazingly difficult! Thank you for this wonderful video! ❤️❤️❤️❤️❤️❤️❤️😘😘😘😘
Thank you for your kind words. 😊
Michael Lim you deserve it 😊😊
You are a true professional Michael, I am impressed with all your videos i saw. I tried...well i am learning, so not everything came out as good looking as yours, but as you said, every failer is a knowledge you gain...i don't mind to fail, i do it again. Most i like that you don't talk and let do the fingers and hands do the talking...because some people..oh my...they tell you so much bull..i cant watch it even their recipes might be good. Thank you for that.
We Appreciate !!! GOD Bless.
This looks amazing & delicious 😋.
Michael can I use gluten free flour and coconut oil instead of butter?
Your croissant's look so delicious Michel lim
You are soooo precise. I make naturally leavened croissants and the most difficult part for me is to get the proofing right. I think your second batch looked a little better proofed. Thank you for sharing.
HARD WORK never fails
I love the sounds of the cars going back in the background. Plus I also like the way that you do no talking it is really mesmerizing watching your videos. Thank you
Très beau travail, avec précision et délicatesse. Merci de nous avoir partagé votre excellent savoir et toutes les bonnes techniques,. Félicitations à vous. 👍👍👍🇫🇷🇫🇷🇫🇷❤️❤️❤️
Michael, estou encantada com seu trabalho. A delicadeza com que manuseia os ingredientes , a precisão nos detalhes , a sensibilidade de um verdadeiro artista. Parabéns!!!
I tried the recipe and the taste was amazing and i appreciate the hard work and details which helped me to overcome the complication of preparing the croissant😁
How calm and perfect you are. Hats off boss
What a precise and clear video demonstration! Thank you, Michael Lim. The croissants look scrumptiously wonderful but why, why do you cut them with a knife? I can understand one time to show the quality of the crumb, and it is quite beautiful, but it would be so nice to see you pull them apart to reveal the luxurious, elastic and tender character of this kind of dough. For me it is that quality which makes this labor intensive procedure worthwhile. I wonder if you enjoy eating them?
May God bless you. Thank you. Very beautiful work.
Thank you very much for sharing the recipes! God bless you..
Always enjoy and love watching your videos I live in a tropical area which of 80 -90 degrees I followed every step everything seems to be nice and smooth but one problem that I have the butter doesn’t stay inside when I press and rolled up and down this problem because of the weather too hot it’s that right so should I leave dough in the fridge longer or can’t make croissants in summer time
And then we wolf it down!! There's almost a spiritual lesson here - or, at the very least one in awareness and appreciation: the time and patience taken to create that which mankind so thoughtlessly and greedily consumes, be it food or otherwise.
You, gentleman, have real skills and are a joy to watch. Thank you for uploading.
Superb...thank u chef...thank u so much for sharing ur recipe,techniques and tip.i m a beginner .ill make it now from ur recipe ....wish me luck
Thanks Michael for always guiding us and the thought of helping the beginner to bake easily. I am always thankful for the time you have contributed to guide us. Happy New Year and God bless your love one and you with good health and happiness always. Your 🇸🇬 fan.
Happy New Year and may God bless you too.
Michael not only does your croissants look delicious, but they are artistically beautiful. 🤗😋😋😋🤗
OMG I LOVE this. It is so precise and mathematical, it makes my heart sing.
Well done Michael! As someone who does make croissants at home successfully, I agree that your instructions are as clear as they can be. Your method is similar to mine but I like the way you use the bag for shaping the dough - I have done that with the butter before but hadn't thought to use it for the dough. I tend to use fresh yeast though, Levital is sold in the local supermarket. I love watching your videos!
Mr Lim Grateful for This excelent and well described recipe.Congratulations
I have seen many crossaints recipes on you tube ..This one is the best out of all..very well demonstrated..Thank you..
Thank you so much for this fantastic tutorial. My croissants came out simply marvelous. I feel like such a pro thanks to you Michael. I just subscribed and can’t wait to see what other wonderful recipes you are detailing. Thanks again, you’re the best!!
Thanks so much for the hard work. Pls my croissant taste a bit sour and rises when I refrigerate it and also doesn't come out flaky, what could the problem be?
Thank you for sharing your great recipes and amazing skills.
After baking variety of bread as amateur baker indeed that this bread invested with enormous patience and love because I’m doing it right now
Appreciate your effort for the guidelines and suggestion that make it more simple for beginner to start venture in it
You are very talented person... thank you for sharing...
This is a very very special croisant full of love in the making 😍 💕💕💕
I made this it come out really well its taste awesome ..thanks for explaining such perfect way
This video is most interesting and quiet patience very nice peaceful to watch thank you
I’m OCD and enjoy cooking. The attention you paid to making these Devine bits of heaven is an OCD persons dream. Every step was clearly though about and it shows. You were so careful and exact. Amazingly done! I’m going to replicate this process for my first time baking these pillows of absolute nirvana.
Oo9i0i
Micheal thanks for sharing wonderful recipes. As you cautioned, this recipe is not easy for beginners. Nevertheless, final shape and texture of croissants following your instructions was excellent. I live in warmer region and it was difficult to handle the butter filled layered dough, it took me hours to fold the dough thrice. Thank you again ! Keep up the good work 😊
Your videos are just mesmerizing! Every recipe is done with utmost care and passion and they give perfect results. Love this one too. M trying it out.
ciri khas video baking Michael Lim adalah sangat tekun, clean dan rapih sekali.. Love
Brilliant recipe. They look delicious and I can't wait to try the recipe. Perfect instructions and techniques. Thanks for sharing.