First of all I want to thank chef Daria for sharing this recipe with everyone. Today was my 3rd attempt at croissants and the croissants came out perfect like in this video. I had a few hiccups in the process but sorted them out. Before doing this recipe I tried Tasty’s recipe and that was a complete failure, just fyi. Now for those that are wondering how to adjust this recipe for home I will share what I did. Here’s the ingredients list that I used: 333gr Whole milk 667gr Bread Flour 100gr Caster sugar 100gr Cold unsalted butter 16gr ACTIVE yeast, **NOT instant** 16gr Salt 385gr Danish Creamery European Style unsalted butter for Butter Block Egg wash I followed the steps as were described in the video. However for the lamination I purchased Kneader RS201. It is expensive but works like a charm. Also for the right temperature to begin working the dough and the butter for the first lamination here’s the temperatures that worked best for me: Butter - 58F Dough - 34F I used Anova Precision Oven to proof since it has steam and is precise down to the degree. Good luck to everyone, I hope that helps. 🎉
WOW!!! Seeing how a professional makes these wonderful croissants, sure does give you a new found respect for those wonderful delights!!! Thank you for showing how intense the process really is!!!
@@vincenzosplate That perfection & the end results are worth it!! I sure do wish I had a place to get good croissants at!! I live in Southern Ohio & yeah....that's not happening!! LOL!!! Thank you again!! 🤗
This is the real croissant recipe I've been looking for for years! Thank you. Thank you. I've baked croissants with this recipe many times and never regretted it. I've had great croissants every time. Greetings from Turkiye 💐🌸🌸🌸
First of all I'd like to thank you for sharing your technique of croissant dough, lamination, cutting, rolling and baking (I just missed the eating part ...;-)). I know other techniques and this one is new to me but honestly also the one I like most. I'll try it very soon. Thank you again Chef Daria
Thanks a Lot Chef Daria & Chef Vincenzo for this amazing Croissant Baking.. I went to France few years back and ever since I fell in love with this beauty.. After I tried in many places in India and few in the USA never had the same taste or feel. Now I understood why ?? Thanks a lot.. Will give a try in my home..❤❤
After 4 months of trying i finally managed to hit a honeycomb structure croissant! This video definitely helped, every time the butter would incorporate in the dough even if i cooled it in the fridge between every fold and roll. After hearing that you can freeze it, it worked like a charm! Thank you both so much, wish i watched this video sooner :)
This is the clearest explanation of the croissants recipe that I have ever seen. Thanks a lot for your dedication. Both of you are so professional. Love from Thailand.
I’m beyond happy to finally find your channel! As a cooking lover, I’ve always wanted to learn as much as possible, as detailed as I could! Not just follow random recipes online but understand and actually learn everything deeply from the roots (yup I’m a nerd🤓). Thank you for your beautiful works! Your channel definitely deserve more attention! You just gain a new loyal fan from now!🥂❤️
welcome! it's really nice to find someone with this passion and curiosity! 😍 thank you so much for your words! Are you going to make any of my recipes? 😋
@@vincenzosplate oh yes of course!!! I’m planning on crepes lagsana! Havent known about it until now! Definitely I’m gonna do more research about Italian cuisine, thanks to you🤗
I will never look at a croissant the same way after watching this video. Dang! it's a lot of work!! Obviously, you can't do this at home because few of us have these machines, but it's fun to watch.
Of course you don’t have this professionell dough roller machine, but you can still do it manually with a manual dough roller like that she used in the beginning. The problem with the manual roller is that you will not get the same consistency in the height of the layers, but I think you can still manage to make some decent croissants. You will also most likely scale down the recipe to make less dough, cause your household kitchen machine can’t handle it otherwise, and you would end up with too much croissants for your small family anyway. Or you can freeze half of the finished dough and bake another batch of croissants the day after.
well thank you Daria for the best recipe on croissant I have seen till now. All the tips are there, I mean all. except that machine that roll the dough, there are no other excuses for me to make the same perfect Croissant at home!!! thx Daria Again.
Yeah, we kind of need the commercial roller for this technique sadly, but it’s great to see none the less. You could maybe make very small versions with a pasta roller....
Thank you very much for this video. I watched it many times. And now I prepared my dough and put it in the refrigerator. I'm looking forward to the morning. Greetings from Turkey 💐
You're very welcome! 😊 I'm glad the video was helpful, and I hope your dough turns out fantastic. Greetings to you in Turkey, and enjoy your homemade Italian bread! 🥖🇹🇷🇮🇹😋
I’ve been making these for year at home. You don’t need “professional” butter I just get softened butter and squash it down and wrap it in plastic then roll it with a rolling pin until it’s flat moulding it into a rectangle. If it’s too cold just let it soften.
There’s always someone thinking s/he knows more than some world best chefs and then tell people the opposite thing that the chef taught in the video. Of course professional butter is not a must and you can even make croissant with coconut butter or margarine, it depends on what you’re looking for: perfection or edible and chef aims for perfection, presentable, honey comb layers, flavor, elasticity, etc. I was just a home baker 10 years ago and now I’m a professional pastry chef. I’ve used butter and professional ones. I can tell all of you that professional butter DOES make a big difference.
This is amazing sharing the skill and technic without any hidden mind, thank you so much. I have tried to make croissants before but after watching this VDO, I picked up more tips and technic, thank you again. I have one question, because I made croissants for home eating, Could I freeze the croissants before baking? The reason I'm asking is, I used to freeze them half of the quantity, I made. It did not rise when I wanted them baked, even I have them in the fridge over night and took them out from the fridge at room temperature before baking.
I’m glad you enjoyed our video, thank you! 🙏🏻 Please try this recipe and let us know! Of course you can freeze them after the last leavening, or you can freeze them after baking!!
I made croissants for the first time this past weekend. They were delicious! My butter broke apart as I was turning the dough, but they were still very good! As an added treat, I made cinnamon buns with some of the dough. They were pretty unbelievable!
Thx cheeeeeff... massive effort to make these perfect croissants.. Understandably, the croissant more expensive than other bread.. i can’t copy it in my home.. instanly, just buy it.... 😍
Danish is more expensive and brioche is the most costly especially when making classic Brioche and folding in 20 to 60 percent of the dough weight in butter
Thank you so much 😊 Vincenzo I tried to bake them exactly how she did and it turned out so nice 😊 I felt so grateful had to come say thank you now I can bake and eat them when ever God bless you both
To make this at home: -only make like 1/4 batch. When I make crossiants, I use only 300g flour a batch, and it barely fits on my counter. Makes about 6 crossiants -Use Kerrygold butter, cut into pieces, and pounded into a block. High-fat is necessary to get the right consistency, and Kerrygold has the best flavor. -Hand knead/rolling pin; doing it by hand isn't that hard in small batches. Obviously a pro baker will use mixers and dough sheeters. -Freeze the dough after shaping, then proof crossiants overnight. That way, you can bake them whenever, instead of planning 3 days in advance. Freezing will slow down yeast activity a bit, but still yields great results with a longer proof.
And that’s why it’s near impossible to create professional croissants at home. They look perfect. I’m salivating just watching it. Daria has it down to a fine art. Proper professional. 👍👍👍👍👍
I tried this recipe today at home, at the end I got a very tasty and crispy croissant but some of them wasn’t baked totally inside and the butter came out while baking in the oven. I proofed them in a room temp. Next time i ll try it again until its perfect
Same recipe, Different hands, different results. I don't know what is the standard of good croissant. But those look stunning and make me want to try it immedietly! Thanks for the sharing.
Absolutely! Croissants can vary in appearance and taste, but as long as they're flaky and buttery, they're a success. Give it a try, and enjoy your own delicious creations. 😄🥐👨🍳
I'm thrilled that you appreciate the detailed process I share. It's all about making Italian cooking accessible and enjoyable for everyone. Let's continue this culinary journey together! 🍽️👨🍳🇮🇹
That's fantastic to hear! 😃 Don't worry if you don't have rollers and lamination butter, you can still give it a go. Get creative, and enjoy the process. Happy baking! 🥐👨🍳❤️
In french boulangeries a lot of croissants are actually industrial, received frozen, cooked at the bakery, and then sold 1 to 1.5€ the unit. They do that because it saves them a lot of time. On the downside that means every boulangerie basically serves the same croissant, so there's nothing unique. Boulangeries that do make they own croissants mention it with a "fait maison" label.
One of my biggest regrets in life is that I found this channel so late. You really make me want to do every single dish and share it with my friends, and the best thing is that these recipes are very easy. It really makes me love Italian cuisine even more 💚🤍❤️
what beautiful words, I'm really happy to hear that! ❤️ but know that it is never too late, now you can make my recipes and your friends and family will love them! 😋
lol I can tell you haven't cooked much. you can follow a 3 star michelin restaurant recipe exactly (some have even shared the recipes) and it will not taste nearly as good, not close. why? read the next line. often the recipe hinges on having exceptional quality ingredients, which most supermarkets don't have. and even if you can get the very high quality ingredients you'll be way overcharged to the point it's not worth it. the restaurant buys a higher quantity at a negotiated rate, so they can afford it and still turn a profit. Europe has slightly higher quality supermarket items, but most of the EU places are heavily subsidized, very heavily, to levels the typical shopper in the EU isn't aware. EU is not going to allow their farmers to fail and want quality ingredients at a reasonable price for citizens. japan also has very good supermarket quality in my experience.
The croissant began as the Austrian kipfel. It bacame French when people began making it with puffed pastry, which is a French innovation. So it's not Italian.
Thank you, Daria, for showing us how to make croissants. Thank you, Suzanne and Vincenzo, for sharing your video with us. PS: I do hope that @parishilton will contact you to learn how to cook an authentic Italian lasagna!
"Learn how to make croissants at home!" Uses 2 kilo's of flour, professional pre-sheeted butter, a lamination machine and a cutting contraption I've never even seen before.
@@juunnl9905 On the sofa, on the chair that is next the bookcase, or in my bed right before I got to sleep. What an irrelevant and unexpected question! Thank you!
Yeah - the home chef won't get to use that stuff. :( Butter shaping +consistency + lamination is the part I've found the hardest. Though I did appreciate the idea of rolling the dough in a sheet pan to help with the rectangle shape.
Grazie mille per i complimenti! Sono felice che tu abbia trovato successo nel replicare la mia ricetta. La bellezza della cucina sta nell'esplorare nuovi ingredienti e tecniche per trovare la propria versione perfetta di un piatto. Spero che tu provi anche questa ricetta e che ti piaccia altrettanto! Se hai domande o commenti su qualsiasi altra ricetta, non esitare a chiedere.
Technically this is how a pastry chef made them, I watched a video about how to make croissants with no professional machines and I came to the conclusion that unless I want to dedicate my life to bakery I'll never make croissants.
@@nazzmul3702 look, I watched this video and some others, for me it takes a lot of steps to make and time (I don't have too much free time) but maybe you want and can make them ua-cam.com/video/bOQfTGfNLjM/v-deo.html
Thank you Daria🙏🏻 well and professionally explained, no more questions on why croissants are so pricey, I’m ready to pay whatever it cost😊😂. Thank you Vincenzo and God Bless You❤
I'm delighted to hear that you find the video charming! 🥐 It's always wonderful to have culinary aspirations, and I hope you get to enjoy an elegant croissant like the one in the video soon. Until then, keep enjoying the culinary journey! 👨🍳🇮🇹😊
This again shows the difference between industrial and artisanal bakery. It is the time it takes, the passion and the craftswo*manship. And then you have this amazing product. Of course it is x-times more expensive than a supermarket croissant. But you need only 1 to be happy. And since you know how much time it took to make it you take your time to enjoy it.
@@vincenzosplate yes man, this video is so detailed. Love it. Yes I'll try to make some croissants hehee. If you could, a video about making of danish pastry also would be great 👍
Vincenzo, just tell me, where did you find this girl, man? She is awesome! This is not a class on how to make CROISSANT, this is a Masterpiace of making Croissant! Love it! If she is free, Take her!
Merhaba, dil bilmeden izleyerek yapma cesareti gösterebilecek gibiyim. O kadar güzel izleyerek anladım. Ekranda çıkan yazılarlada çat pat çözdüm. Tabi ki Türkçe alt yazılı izleyebilmek daha iyi olurdu diye düşünüyorum. Okadar güzel izleme yoluyla anlattınız. Çok çok teşekkür ederiz. Çok güzel oldu. Tad isterdim. Harikasınız. Ellerinize sağlık. ❤❤❤❤❤❤
![How to Make 8 Types of Croissants and King Size Croissants [ASMR]](/img/n.gif)
A massive Thumbs Up and Thanks go Master Pastry Chef Daria for sharing her Croissants recipe and secrets
ua-cam.com/video/D6x4kfcxHF0/v-deo.html
Again you are making a dish from another country and again wrong, even if there are little things, you still criticize that when you make pizza
Sfogliatella secrets next?
How much butter sheet per 1 KG????
Not really possible without the commercial roller but it’s really great to see and I’ve never seen such perfect croissants. Thanks for sharing 🐨
She is a great teacher....this is the best croissant video I've ever come across
oh yes, she makes croissants to perfection!
First of all I want to thank chef Daria for sharing this recipe with everyone.
Today was my 3rd attempt at croissants and the croissants came out perfect like in this video. I had a few hiccups in the process but sorted them out.
Before doing this recipe I tried Tasty’s recipe and that was a complete failure, just fyi.
Now for those that are wondering how to adjust this recipe for home I will share what I did.
Here’s the ingredients list that I used:
333gr Whole milk
667gr Bread Flour
100gr Caster sugar
100gr Cold unsalted butter
16gr ACTIVE yeast, **NOT instant**
16gr Salt
385gr Danish Creamery European Style unsalted butter for Butter Block
Egg wash
I followed the steps as were described in the video. However for the lamination I purchased Kneader RS201. It is expensive but works like a charm.
Also for the right temperature to begin working the dough and the butter for the first lamination here’s the temperatures that worked best for me:
Butter - 58F
Dough - 34F
I used Anova Precision Oven to proof since it has steam and is precise down to the degree.
Good luck to everyone, I hope that helps. 🎉
Forgot to mention. The above ingredients make 12 croissants.
WOW!!! Seeing how a professional makes these wonderful croissants, sure does give you a new found respect for those wonderful delights!!! Thank you for showing how intense the process really is!!!
it's a pleasure for me! 😘 the pastry making requires attention and patience, but the final result is perfect! 😍
@@vincenzosplate That perfection & the end results are worth it!! I sure do wish I had a place to get good croissants at!! I live in Southern Ohio & yeah....that's not happening!! LOL!!! Thank you again!! 🤗
I’ve been making them at home for a long time. I can’t do the Woolworths ones anymore.
This is the real croissant recipe I've been looking for for years! Thank you. Thank you. I've baked croissants with this recipe many times and never regretted it. I've had great croissants every time. Greetings from Turkiye 💐🌸🌸🌸
You're a hero. So many hours of work for so few seconds of eating.
Hahaha! Well, it’s worth it for sure 😍
She is truly professional in how she works.
There’s a lot of love in those croissants!
Wow I had no idea that making a croissant is so labour intensive! Thanks for showing us this beautiful process in detail, Vincenzo!
My pleasure 😊 creating these wonders of pastry takes a lot of work, but I think it's worth it!
And thats why the croissant in our local bakery cost about $5 EACH !
same here, guess i'll have to stick to the supermarket. i think if i had the automatic roller i'd give it a go.
Finally someone explained the process in detail, thank you guys, really appreciate it 🎉
Thanks for your support, it means a lot! 😊 Let me know if you have any questions or if there's a specific recipe you'd like to see in the future.
Wow, Pastry Chef, thank you, knowing those little secrets and every detail is so important. Really, thank you very much.
Thanks for noticing the little details! 😄 I'm glad you appreciate the traditional way of cooking Italian food. What's your favorite Italian dish? 🍝🇮🇹
@@vincenzosplate Everyone I'm trans Italian 😂😂😂😂😂👏🏽👏🏽
I’m a pastry chef and this is the best video I’ve seen! Learned a lot of good tips
First of all I'd like to thank you for sharing your technique of croissant dough, lamination, cutting, rolling and baking (I just missed the eating part ...;-)). I know other techniques and this one is new to me but honestly also the one I like most.
I'll try it very soon. Thank you again Chef Daria
great to hear that 😍 we are glad you enjoyed the video and procedures, and we hope you will try daria's recipe soon 😋
Daria:
Never thought croissant making was so
efficient, comprehensive and very elegant.
Thank you so much for sharing.
Thank you for the compliment, Daria! Glad you enjoyed the croissant making process 🥐😊
Wonderful video. Daria is so informative and charming. She clearly loves what she is doing and the croissants look out of this world! 🥰😋
thank you very much! Daria is a Pro, and she makes them to perfection 😍 Are you going to make this recipe??
@@vincenzosplate Yes, indeed I am. I'm off to get some good French butter tomorrow and then...croissants for the weekend! 😋
Thanks a Lot Chef Daria & Chef Vincenzo for this amazing Croissant Baking.. I went to France few years back and ever since I fell in love with this beauty.. After I tried in many places in India and few in the USA never had the same taste or feel. Now I understood why ?? Thanks a lot.. Will give a try in my home..❤❤
After 4 months of trying i finally managed to hit a honeycomb structure croissant! This video definitely helped, every time the butter would incorporate in the dough even if i cooled it in the fridge between every fold and roll. After hearing that you can freeze it, it worked like a charm! Thank you both so much, wish i watched this video sooner :)
Thanks for sharing your success! So happy to hear that the video helped you achieve the perfect croissant 😃 Keep up the good work!
@@vincenzosplate by no means it was perfect, but i was really happy with the result
One word Incredible!!!!! From now on when I eat a croissant I will think of all the effort that goes into making it!
that's right, we often eat very good things without knowing how much work is behind it!
This is the clearest explanation of the croissants recipe that I have ever seen. Thanks a lot for your dedication. Both of you are so professional. Love from Thailand.
oh yes, Daria is super professional, and she makes masterpieces, not croissants! 😍 Are you going to try this recipe?
@@vincenzosplate Of course, I’m going to try this today and hope the result will be going well. Wish me luck .
The best croissant recipe video I’ve ever watched!!! She’s magical!
Wow, thank you! 🤩
Your sharing is more than a tutorial lesson. Very informative n your instructions are clear n precise.
this video is Gold, it is not every day to be able to attend a tutorial like this!
I’m beyond happy to finally find your channel! As a cooking lover, I’ve always wanted to learn as much as possible, as detailed as I could! Not just follow random recipes online but understand and actually learn everything deeply from the roots (yup I’m a nerd🤓). Thank you for your beautiful works! Your channel definitely deserve more attention! You just gain a new loyal fan from now!🥂❤️
welcome! it's really nice to find someone with this passion and curiosity! 😍 thank you so much for your words! Are you going to make any of my recipes? 😋
@@vincenzosplate oh yes of course!!! I’m planning on crepes lagsana! Havent known about it until now! Definitely I’m gonna do more research about Italian cuisine, thanks to you🤗
I 100% agree.
Thanks Vincenzo for bringing this great Master Pastry Chef, Daria, to us. She is a very generous sweet lady. Vincenzo, kudos to you!
I will never look at a croissant the same way after watching this video. Dang! it's a lot of work!! Obviously, you can't do this at home because few of us have these machines, but it's fun to watch.
that's right, there is a lot of work behind these masterpieces 😍
Of course you don’t have this professionell dough roller machine, but you can still do it manually with a manual dough roller like that she used in the beginning. The problem with the manual roller is that you will not get the same consistency in the height of the layers, but I think you can still manage to make some decent croissants. You will also most likely scale down the recipe to make less dough, cause your household kitchen machine can’t handle it otherwise, and you would end up with too much croissants for your small family anyway. Or you can freeze half of the finished dough and bake another batch of croissants the day after.
Thanks Daria and Vincenzo for showing us the incredible process of making the perfect croissant!!!
You're my favorite chef. I have learned so much from you! wish I could meet you one day
Oh wow 🤩 this makes me soooo happy
I second that. Truly amazing and inspiring!
I also like this channel a lot and i even applied to school to learn to be chef 🤗, i have learned so much from this channel
Your my fan Rita
How many %contain butter on your video 82%\99%?
Daria is a true professional Master Pastry Chef.
Wow, so many steps to make these. This is a artform tbh, thanks for sharing this with us! Daria is a Croissants artist !!
there are many steps, but given the result I'd say it's worth it! 😍
She's so great, very informative and her love for croissants is so cute.
Glad you enjoy the content! Stay tuned for more informative videos and delicious recipes. Let's continue our culinary journey together! 🥐🍽️😊
well thank you Daria for the best recipe on croissant I have seen till now. All the tips are there, I mean all. except that machine that roll the dough, there are no other excuses for me to make the same perfect Croissant at home!!!
thx Daria Again.
Daria made masterpieces, not croissants 😍 she's the best baker!
Please make them and let us know!!
Yeah, we kind of need the commercial roller for this technique sadly, but it’s great to see none the less. You could maybe make very small versions with a pasta roller....
Thank you very much for this video. I watched it many times. And now I prepared my dough and put it in the refrigerator. I'm looking forward to the morning. Greetings from Turkey 💐
You're very welcome! 😊 I'm glad the video was helpful, and I hope your dough turns out fantastic. Greetings to you in Turkey, and enjoy your homemade Italian bread! 🥖🇹🇷🇮🇹😋
@@vincenzosplate Thank you, my croissants turned out great. My son wants me to bake croissants again ☺️
I’ve been making these for year at home. You don’t need “professional” butter I just get softened butter and squash it down and wrap it in plastic then roll it with a rolling pin until it’s flat moulding it into a rectangle. If it’s too cold just let it soften.
thank you for the tip Stephen!!
how much butter is needed for the tourage? i can't find it please
@@Miski_Mariam 30% weight of detrempe
There’s always someone thinking s/he knows more than some world best chefs and then tell people the opposite thing that the chef taught in the video.
Of course professional butter is not a must and you can even make croissant with coconut butter or margarine, it depends on what you’re looking for: perfection or edible and chef aims for perfection, presentable, honey comb layers, flavor, elasticity, etc.
I was just a home baker 10 years ago and now I’m a professional pastry chef. I’ve used butter and professional ones. I can tell all of you that professional butter DOES make a big difference.
ok....me too👍😁
Great advice on the pressing the tail of the croissant so it doesnt get undone, I’ve never thought of that
This is amazing sharing the skill and technic without any hidden mind, thank you so much. I have tried to make croissants before but after watching this VDO, I picked up more tips and technic, thank you again. I have one question, because I made croissants for home eating, Could I freeze the croissants before baking? The reason I'm asking is, I used to freeze them half of the quantity, I made. It did not rise when I wanted them baked, even I have them in the fridge over night and took them out from the fridge at room temperature before baking.
I’m glad you enjoyed our video, thank you! 🙏🏻
Please try this recipe and let us know!
Of course you can freeze them after the last leavening, or you can freeze them after baking!!
I made croissants for the first time this past weekend. They were delicious! My butter broke apart as I was turning the dough, but they were still very good! As an added treat, I made cinnamon buns with some of the dough. They were pretty unbelievable!
Happy to hear that!! Try putting cream/chocolate inside it next time 😋😋
The dough looked so beautiful and smooth
oh yes, Daria made masterpieces 😍
That is a true labor of love! Thank you Chef Daria
You're very welcome! Crafting croissants indeed takes time and care, but the results are so rewarding.
@@vincenzosplate ooh I have attempted many times and some have made it out great and some haven’t but they all taste great regardless lol
so grateful for sharing your recipe
it was a pleasure for us 🙏🏻
Даша, спасибо огромное за поекрасное объяснение! Побежала делать мои круассаны. ❤🌷
Thx cheeeeeff... massive effort to make these perfect croissants.. Understandably, the croissant more expensive than other bread.. i can’t copy it in my home.. instanly, just buy it.... 😍
it takes a lot of patience to make croissants, but I think it's worth it!
Anyway thank you 😘
Danish is more expensive and brioche is the most costly especially when making classic Brioche and folding in 20 to 60 percent of the dough weight in butter
Thank you so much 😊 Vincenzo I tried to bake them exactly how she did and it turned out so nice 😊 I felt so grateful had to come say thank you now I can bake and eat them when ever God bless you both
To make this at home:
-only make like 1/4 batch. When I make crossiants, I use only 300g flour a batch, and it barely fits on my counter. Makes about 6 crossiants
-Use Kerrygold butter, cut into pieces, and pounded into a block. High-fat is necessary to get the right consistency, and Kerrygold has the best flavor.
-Hand knead/rolling pin; doing it by hand isn't that hard in small batches. Obviously a pro baker will use mixers and dough sheeters.
-Freeze the dough after shaping, then proof crossiants overnight. That way, you can bake them whenever, instead of planning 3 days in advance. Freezing will slow down yeast activity a bit, but still yields great results with a longer proof.
W man
How much butter you have used as sheet ?
Love this video.she is the best instructor I've seen as of yet .clear precise ..just exactly what I needed..thank you so much
And that’s why it’s near impossible to create professional croissants at home. They look perfect. I’m salivating just watching it. Daria has it down to a fine art. Proper professional. 👍👍👍👍👍
So true!
Es una obra de arte
I tried this recipe today at home, at the end I got a very tasty and crispy croissant but some of them wasn’t baked totally inside and the butter came out while baking in the oven. I proofed them in a room temp. Next time i ll try it again until its perfect
I'm happy you tried it!
To have perfect croissants you need practice! but i'm sure they'll be great soon 😋
@@vincenzosplate can i use ghee instead of butter ?
@@yousafmehar8970 ghee is too soft....best to use butter or professional butter
Thank you Daria for showing me this artful and skillful process of croissant love you and thanks Vincenzo 🙂
Daria Made masterpieces! 😍
I'm never going to make this at home, but it was wonderful to watch. I have a lot more appreciation for this delightful treat!
Glad you enjoyed it! Thank you Belinda 😘
Thank you sooo much. Takes so much time, but more importantly, so much love!
Love is the only ingredient you can't buy 🥰
Mouth watering 👌 I love croissants 😋 but it's a lot of work to make them
yes, yes, it requires a lot of work, but in my opinion it is absolutely worth it
Same recipe, Different hands, different results. I don't know what is the standard of good croissant. But those look stunning and make me want to try it immedietly! Thanks for the sharing.
Absolutely! Croissants can vary in appearance and taste, but as long as they're flaky and buttery, they're a success. Give it a try, and enjoy your own delicious creations. 😄🥐👨🍳
Nice job 👍, this is really nice, delicious and fantastic, thanks for sharing.nice one dear 👍👍👍keep it up 👏
it was a pleasure for us! Daria makes the croissants to perfection!
Thank you for showing process in elaborated way . 👌
I'm thrilled that you appreciate the detailed process I share. It's all about making Italian cooking accessible and enjoyable for everyone. Let's continue this culinary journey together! 🍽️👨🍳🇮🇹
She’s absolutely lovely, enjoyed every second of the video 👌🏻
Oh yes, she is 😍
Are you going to try this recipe? 😋
I’m afraid this recipe will take my entire apartment! haha
Although reducing it by 20 times or so might actually work!
Tq so much.. this is the best video ever. She’s the best 🥰❤️👍
Now I have no choice but to make it! Thanks Chef Daria and Vincenzo for... everything!
It was a huge pleasure for us🙏🏻❤️
Realmente quedaron espectaculares 😋😋❤️❤️🫶🏻🫶🏻👏🏻👏🏻👍🏻👍🏻
Amazing! I really like the way you explain, god Bless! A big Thank You for both of you.
Many many thanks 😘 Daria is a Pro, and she makes the best croissants!
Thank you Daria for sharing us your experience
it was a pleasure for Daria! She makes the best croissants 😍
Daria is a real pro. Every little detail counts. Awesome!
oh yes she's so great 😍 the best!!
I saved this video for long time. But today I will going to try. I don’t have rollers and lamination butter . But I will. Thanks ❤
That's fantastic to hear! 😃 Don't worry if you don't have rollers and lamination butter, you can still give it a go. Get creative, and enjoy the process. Happy baking! 🥐👨🍳❤️
My mouth was literally watering watching them eating the croissants!🤤🤤🤤
they were to die for 🤤 incredible!
@@vincenzosplate stop teasing!🤣
You are so knowledgeable and a great teacher. Very nice job
Glad you think so! Many thanks 😘 Have you ever made croissants?
I can see why these croissants cost so much at a good boulangerie, et elle est très belle.
exactly, there is a lot of work behind those beautiful croissants 😍
In french boulangeries a lot of croissants are actually industrial, received frozen, cooked at the bakery, and then sold 1 to 1.5€ the unit. They do that because it saves them a lot of time. On the downside that means every boulangerie basically serves the same croissant, so there's nothing unique. Boulangeries that do make they own croissants mention it with a "fait maison" label.
Unbelievable amount of work
But it is worth it in the end! Yumm.
One of my biggest regrets in life is that I found this channel so late. You really make me want to do every single dish and share it with my friends, and the best thing is that these recipes are very easy. It really makes me love Italian cuisine even more 💚🤍❤️
what beautiful words, I'm really happy to hear that! ❤️ but know that it is never too late, now you can make my recipes and your friends and family will love them! 😋
lol I can tell you haven't cooked much.
you can follow a 3 star michelin restaurant recipe exactly (some have even shared the recipes) and it will not taste nearly as good, not close. why? read the next line.
often the recipe hinges on having exceptional quality ingredients, which most supermarkets don't have. and even if you can get the very high quality ingredients you'll be way overcharged to the point it's not worth it. the restaurant buys a higher quantity at a negotiated rate, so they can afford it and still turn a profit. Europe has slightly higher quality supermarket items, but most of the EU places are heavily subsidized, very heavily, to levels the typical shopper in the EU isn't aware. EU is not going to allow their farmers to fail and want quality ingredients at a reasonable price for citizens. japan also has very good supermarket quality in my experience.
The croissant began as the Austrian kipfel.
It bacame French when people began making it with puffed pastry, which is a French innovation.
So it's not Italian.
your demonstration and explanation are priceless, thank your
oh wow, many thanks Lisa!
it's all about Daria, she's an amazing baker 😍
To whoever is filming - zoom back a bit and move the camera AS LITTLE AS POSSIBLE. Great stuff!
Thank you for the tips!
Thanks chef for your talents on sharing with us...i will make one day..
You're welcome! 😊 Can't wait for you to try the recipes. They're easy to follow, and I'm sure you'll enjoy the delicious Italian flavors! 👨🍳🇮🇹
That was a great video! Thank you for sharing your skills!
Glad you enjoyed it! Daria made masterpieces 😍
Croissant perfectos, gracias por compartir tus técnicas...
Really informative and educational! Thanks so much Daria & Vincenzo
Glad you enjoyed it!🙏🏻
Thank you chef for sharing your recipe.
It is always a pleasure for me! 🙏🏻❤️
I loved it! I just love this channel! I'm glad I found it! (like two weeks ago)
Hey welcome my friend! Thank you so so much ❤️
Hats off to her perfection! That was amazing! Grazie Vincenzo!
Daria made masterpieces, not croissants 😍
@vincenzo, how much butter is needed for the day 2 lamination???
Yeah!!! I am also looking for the answer😫😫😫 I think it was about 300 grams
I found a box made in New Zealand they say each square is 2.2lbs or 1kg
Half of the flour you put in
Thank you for sharing Ms Daria .......you are a Master Pastry Chef.
Amazing!! Did you try this recipe?
Thank you for sharing your secret, I have shared every single moment of it!
Awesome! Thank you!
Thanks to you Daria for sharing with us
It was a pleasure!
Thank you, Daria, for showing us how to make croissants.
Thank you, Suzanne and Vincenzo, for sharing your video with us.
PS: I do hope that @parishilton will contact you to learn how to cook an authentic Italian lasagna!
Daria is great 😍 he made croissants to perfection!
Oh yes, I’m waiting for Paris!
S. V. P.les quantites
,chef daria is best teacher👌👍👍
oh yes, you're right!
Awesome video 🙌 the lamination looks great but you end up with 27 layers 👌 1 layer of butter x3, x3, x3
thank you so much, Daria made amazing croissants!
Great job,, my sincere respect,
A thousand greetings from an Iraqi woman in Istanbul
From anywhere we equip our bakery with a dough roller machine
Thank you a lot 🙏🏻 Daria made masterpieces
"Learn how to make croissants at home!"
Uses 2 kilo's of flour, professional pre-sheeted butter, a lamination machine and a cutting contraption I've never even seen before.
Where do you read at home?
@@juunnl9905 On the sofa, on the chair that is next the bookcase, or in my bed right before I got to sleep. What an irrelevant and unexpected question! Thank you!
Yeah - the home chef won't get to use that stuff. :( Butter shaping +consistency + lamination is the part I've found the hardest. Though I did appreciate the idea of rolling the dough in a sheet pan to help with the rectangle shape.
It's just a pizza cutter. The dough mark kept moving because of lack of water in the dough, over mixed and not enough relax time🧐
Prepare estos croissant 🥐 hace tiempo y ahora veo este video .
Bravo Vincenzo. Ci ho provato alcune volte ma non mi sono mai venuti cosi bene..... Provero' anche questa ricetta...
Grazie mille per i complimenti! Sono felice che tu abbia trovato successo nel replicare la mia ricetta. La bellezza della cucina sta nell'esplorare nuovi ingredienti e tecniche per trovare la propria versione perfetta di un piatto. Spero che tu provi anche questa ricetta e che ti piaccia altrettanto! Se hai domande o commenti su qualsiasi altra ricetta, non esitare a chiedere.
So how do I make croissants like a pastry chef without all the professional equipment that she’s using? Your title is a little deceiving.
Technically this is how a pastry chef made them, I watched a video about how to make croissants with no professional machines and I came to the conclusion that unless I want to dedicate my life to bakery I'll never make croissants.
@@somakuruso Thanks for Sharing this... But on the Same time its sad :/ i Love Croissants
@@nazzmul3702 look, I watched this video and some others, for me it takes a lot of steps to make and time (I don't have too much free time) but maybe you want and can make them
ua-cam.com/video/bOQfTGfNLjM/v-deo.html
@@somakuruso it’s not that hard to make Croissant at home
@@somakuruso I followed the buttermilkpantry UA-cam channel to make Croissant and she so proud of me my croissants turned out is so amazing
You are my inspiration I learned cooking by watching your videos
wow, that's great 😍 thank you sooo much ❤️ you're too kind!
Thank you Daria🙏🏻 well and professionally explained, no more questions on why croissants are so pricey, I’m ready to pay whatever it cost😊😂. Thank you Vincenzo and God Bless You❤
Glad to hear you enjoyed the video! Hope you try the recipe and impress your guests 🍝👨🍳🇮🇹
Theres has never been a better croissant made but wow its a lot of work😮
Vincenzo my bro..the lady is SMART 🤓. The baking room is so technical . I started drooling guys . Thank you for sharing. Love 💕 from Pakistan
well she's a pro baker, and she makes the best croissants I've ever had! 🤤 Are you going to try this recipe?
@@vincenzosplate yes bro..why would I not . You guys are so perfect. Love ❤️ from Pakistan
Thank you chef for sharing the recipe dan tips 😊
Thank you guyz for your wonderful work
It is truly our honour, give this recipe a try someday!
Third time I have watched this video, everything about it is so charming. I hope I get to eat an elegant croissant like this one day.
I'm delighted to hear that you find the video charming! 🥐 It's always wonderful to have culinary aspirations, and I hope you get to enjoy an elegant croissant like the one in the video soon. Until then, keep enjoying the culinary journey! 👨🍳🇮🇹😊
This again shows the difference between industrial and artisanal bakery. It is the time it takes, the passion and the craftswo*manship. And then you have this amazing product. Of course it is x-times more expensive than a supermarket croissant. But you need only 1 to be happy. And since you know how much time it took to make it you take your time to enjoy it.
That's so true, homemade food is always better and made with love 🥰
I've learned so much from this video. Thank you chef 🙏. Please make more videos like this. This is so educational 👍👍
Oh I’m super glad this video was helpful! Are you now going to make croissants?
@@vincenzosplate yes man, this video is so detailed. Love it.
Yes I'll try to make some croissants hehee.
If you could, a video about making of danish pastry also would be great 👍
Thinks a lot Daria. I will try to make it today.
Vincenzo, my Italian and French culinary knowledge has ENGLARGED from this channel alone and learned some technique's, and I really appreciated
I'm really happy to hear that! Check my amatriciana video: ua-cam.com/video/y7ot3RqTcWM/v-deo.html
This is the real deal, very precise on everything. Thank you so much.
oh yes, Daria is a Pro, and she made masterpieces 😍
After we can travel again , will visit her shop for sure❤️
best croissant recipe I have ever seen
wow, thank you a lot!
Have you ever made croissants? 😋
Vincenzo, just tell me, where did you find this girl, man? She is awesome! This is not a class on how to make CROISSANT, this is a Masterpiace of making Croissant! Love it! If she is free, Take her!
I know, she’s a pro and she definitely makes the best croissants! 😍
Wow Vincenzo!!! Thanku so much Daria.
You're welcome! Let me know if you have any questions or if there's anything else I can help you with.
Merhaba, dil bilmeden izleyerek yapma cesareti gösterebilecek gibiyim. O kadar güzel izleyerek anladım. Ekranda çıkan yazılarlada çat pat çözdüm. Tabi ki Türkçe alt yazılı izleyebilmek daha iyi olurdu diye düşünüyorum. Okadar güzel izleme yoluyla anlattınız. Çok çok teşekkür ederiz. Çok güzel oldu. Tad isterdim. Harikasınız. Ellerinize sağlık. ❤❤❤❤❤❤