Hi Everyone! I know there has been some comments about it being hard to read the white text on the white background. As such I have added captions to this video to hopefully help with this! :)
Hola que tal. 2 preguntas. La primera:que harina uso, todo proposito o harina de fuerza (theseus) son las unicas que consigo aqui. 2. Mi miga (alveolos)no se expanden y queda hueco por dentro.
I made croissants a couple of weeks ago for the first time ever! I followed your recipe and they came out perfect! Forgot to write a comment, but here you go and thank you!
Спасибо за прекрасный рецепт! Вот уже третий раз приготовила. В обед начинаю делать тесто, поздно вечером вкатываю масло. Скручиваю круассаны, оставляю под плёнкой в холодильнике. Утром расстаиваю их. И выпекаю к завтраку 🙃
Made these for my thanksgiving dinner with extended family - they turned out amazing, were gone so fast, and even my father-in-law complimented them (which DOESN'T happen). It was my first time doing croissants and I would honestly give all the credit to this video. Thanks Sara!!
Thanks for giving the recipe a go Matt and glad to hear that your family loved it! Always glad to hear a fellow croissant lover find success in their bake! :)
I live in the Philippines, where room temp is similar to Singapore’s (30C), so I never thought I would be able to make croissants as my kitchen has no AC either. But mine turned out perfect on attempt #3!!! Some notes I kept for myself: - your butter block technique where butter is rolled very thinly made a huge difference. Other recipes would call for a thicker slab of butter, which would never work for warm places (outer would melt too fast while the inner portions would still be cold) - but because it’s so thin, I found taking it out 15 mins before encasing would melt it too much. Now I just take it out alongside my rolled out dough - halving the recipe is best for beginners and warm kitchens! This probably gave me the most success on attempt #3, since I could easily fit the rolled out dough in my fridge if it was getting too warm. A whole recipe would have been too large, and I’d be forced to fold prematurely Thank you for everything that you do! I will for sure be making these again :)
I got goosebumps watching them cook! This is perfection .. wow!! I absolutely had no idea that it took so much folding and patience to actually create croissants.. the French are geniuses.. wow!
I had a similar experience but with cookies (6 months). Now that I have been trying to learn the art of viennoiseries, I found your video, and from all I have read and watched online related to it - I think you have achieved a stunning and beautiful croissant. Very inspiring and one of the most beautiful honeycombs! Att. A civil engineer that is interested in baking. ❤️🌟
I was amazed over the technique, patience and love that goes into making a true croissant. I do know that the honeycombing inside shows how well it was made. Thank you.
This video is for homecooks or chefs who barely cooks croissant. What's funny is that most french bakeries just do it by feel, but of course that takes tons of experience since they make croissants everyday.
Its because of people like you that i am able to bake and get good results. I hope everyone can appreciate the hard work you put into creating these beauties. Thank you!!!
These look INSANE, seriously thank you SO much for doing this video! I was watching this in absolute awe because so many bakers are super secretive about how they make croissants like this and it drives me nuts! So so happy I've found a recipe I can try for myself - fingers crossed I get the same results as you!
@@ButtermilkPantry my croissants have just come out of the oven and I am very pleased with them! However, they are not perfect... They aren't as flaky as I had hoped and neither have they risen as much or created the same 'honeycomb' structure as yours. I did have some difficulty with rolling out the butter to the exact measurements and perhaps therefore the lamination wasn't perfect... is this something you got better with with practice? Or do you have any additional tips? Thank you :)
Naomi Wilson Hi Naomi! It might take awhile for it to rise so it might have not been proofed for long enough and thus could be the case as to why there isn’t that much of a honeycomb structure. If you want to send me a message on insta with some pics of the croissant, always happy to chat through it with a fellow baker!
@@naomiwilson9091 the choise of flour is crucial, dear mate. Therefore, please just buy a couple of flour kinds and, once found, stick forever to it. Apart from that, no other recipes better than this, believe me.
Tracey Nguyen, yes you can do it. If that’s too complicated, look for simpler recipes. My boys love my croissants , take me about 3 hours to do everything.
I made these and they turned out perfect. probably the best croissants I have ever eaten and my whole family agreed also. I know it seems intimidating but if you just take it one step at a time and really pay attention to the vid and recipe you will get great results. also you have to trust the process. I thought I didn't have any layers until i cut the dough and saw them all. you got this!
Heyy can u tell me what to do if my butter is leaving oil as she said that it shouldn't???? I kneeded the dough but I'm scared to put that oily butter I dun wanna ruin it
Thank you for this video! This was my first time making croissants and I followed every step in the video carefully, they turned out great for a first time. Thank again for the great info, you’re making kitchens smell amazing through the whole world!!
I've made croissants from scratch before (with the rolling out of butter etc) during my culinary practical classes & exams and that was the first and last time I'm ever making it 😂 so much respect for the bakers who make these from scratch 👍🏻
If you went to a good culinary school, you should have no problem making these! Best thing I ever did... was to go to Culinary school! Now, in my retirement, I'm having a blast making beautiful pâtissière. Keep the faith!
These are baking in the oven now and the smell.....my apartment is never as cosy and warm as when I'm baking something filled with the essence of butter. Thank you so much for this detailed and CORRECT recipe video. I will be using this for years to come!
This is brilliant. A different method from the traditional letter fold method by spreading out the butter and dough in bigger format to achieve better consistency of the layersnice results. Will definitely give it try next time, thanks for sharing!
This is art on 2 levels! I used to love ordering these butter croissants, but gluten allergy does not allow me to savour this delicious pastry! Video is amazing!
This is the best recipe hands down ( I tried a dozen), I highly recommend reading the detailed blog post as well. The tips about temperature especially are VERY important. For anyone who is passionate about croissant making I recommend trying a recipe a few times in smaller batches (half the ingredients) because your ingredients will not match exactly the ingredients from a posted recipe. For example the hydration of this recipe is very high (most French recipes I tried have 250ml not 300ml) and for the flour I managed to find during the pandemic I ended up with a very wet and sticky dough which was very hard to work and the result was eatable but far from what a croissant should be. So it's important to "feel" the right consistency of the dough and the butter and that comes only from experience. So for anyone thinking this recipe is too long to try it's actually a lot longer because you have to try a croissant recipe at least 2-3 times until you get it right. There are so many factors that could change the final product (ingredients, technique, time strategy etc.) I would also be curious if the author has tried the double-turn + simple turn instead of 3 simple turns.
I want to say a BIG THANK YOU to you for the amazing recipe and technique! The step of putting big and thin butter into the dough was so helpful and saved lots of rolling work and times. I used to attempt couple recipes and methods but no ones turn out the result as yours as I can saw honeycomb in my croissants I almost cried 'bout it.
I was thinking of taking a course on croissants making. Since it cost a bit so tot to check it out first. After seeing I doubt I will attempt it at home. 😂
Hehe.. I just tried one today. The layers came out considerable good but I forgot the 2nd last step of whole process.. making the dough rise.. that didn't give me air pockets..
Watch a guy called Alex on UA-cam making croissants. He makes it so easy to follow, and alot less steps. I've made perfect croissants many times from his video.
As an engineer, loved the process. Wife wondering what I was doing with my steel rule in the kitchen. I like that after on try, one doesn't need to measure that much because the metrics are already visual. I am sure there are faster commercial methods out there- but so is this if one can make the templates to ensure repeatability.
Prepared the dough and butter block yesterday, did the rest today. I HATED the stretch rolling because I wanted the dough to be correct at length after fluffying them up. 3,5 hours of proofing. But it was SO WORTH IT!!! Just ate two croissants. My parents and I love them. Gosh. I could eat them all! They were so delicious.
I made them. Love the recipe . The croissants were crunchy on the outside and soft in the inside. The layers inside were not that visible, maybe I need to wait a little bit to let them cool and I will see the layers in the inside. Apart from that, they were excellent ,my family loved it and said that is the best croissant that they have eaten in their life :) , so thank you so much for sharing the recipe.
This video is seriously amazing! Well filmed, and extremely well explained and to the point. I followed the instructions (which are really not that complicated) and the result is incredible!
No wonder they have a tendency to be a bit expensive at the bakery. It involves a long process to produce them, but they are soooo good. thank you for sharing
Bravo! I never imagined making such great croissants. With King Arthur bread flour I find that the dough is much easier to work with by increasing the combined milk and water to 315g rather than 300g. I also cut right triangles to avoid waste at the ends which yields an extra croissant. Then I cut a slot at the base of the triangles as is traditionally done. The resulting croissant shape is identical to that obtained from the isosceles triangles shown in the video.
I made it as per what you told. Loved it alot. I don't think my butter was the same state it's supposed to be in so the cross section isn't as pretty, but the texture, flavour and aroma 🥐🙌🏾❤️❤️❤️ worth the effort. Thank you for the precise recipe
No flour, butter, sugar and water in the house? I thought those necessities. I do get thelazy part, though. Making puff pastry is a job well outsourced to robots. All that folding.
1 whole week, 10 constantly changing camera angles, 3 fridges and a long ruler to make croissants... yet there's no mention of the correct atmospheric pressure and humidity.
I made croissant by your recipe and it was amazing. I've wanted to do it for a very long time. Thank you from all of my heart. Now I can surprise my family that's all of you 🤝
I saw and saved this video two years ago when it came out, and yesterday I finally encourage to do them and OMG I really never thought that I was capable of doing croissants, they taste so good, thank very much for your video 💕💕💕💕
Did this recipe today..omfg, even screwing some parts (summer weather here, the butter melted faster and kept getting out of my dough, so I had to re-do some steps), the results were amazing!!! I'll practice a lot for better croissants, but my outcome today was delicious ! Wonderful teaching and stunning images ❤️ greetings from Brazil
This was my first croissant recipe video... I am happy to have finally mastered it. Thank you for the video and I will keep this recipe in my notebook always!
Hi, I love the way you do and explain. I hate when experienced chefs skip the details as if everyone else knows. But your "scientific" way really helps to avoid all kinds of problems
I made croissants yesterday following your recipe and they turned out perfect I even made the mini loaf with the scraps and it was sooo good! I will definitely be making this recipe again. Loved it!!❤
As an italian baker, i dedicate to croissants and cornetti (the italian version which also contains yolk) almost 2 days a week. The reassuring part is that once ready the dough can be cut and freezed, or even better, we "shape" the croissants and then freeze them. Early in the morning we just de-freeze them, let them rise, brush with some egg yolk and then they are ready for the oven. It'd be a nightmare otherwise 😆
So I need to take advance mathematics course, then origami course and all my holidays this year to get to this level of croissant perfection!! The MF croissant got to be worthwhile!!
Thank you, thank you, thank you! Detailed explanation, very precise instructions. It is the first time I have made them and I'm completely satisfied: they are sofy inside and super crunchy outside. Obviously, this recipe should be avoided if you are in a hurry because it requires all your love and dedication. Perfect for a weekend with your family or loved ones. Excellent job, Buttermilk😘😘😘
I just made these following your tutorial to a T and they came out absolutely perfect, yay! Great flavour and texture, I’m over the moon. Thank you for the clear and comprehensive instructions. I’m off to browse your channel and find me another baking project x
I absolutely love your recipe for the famous amos cookies and so happy you have a you tube channel now. I also tried your recipe for chocolate croissants and used American style butter with 80 percent butter fat. Then I made these croissants with European butter and there is a big difference.
Thank you for this! I've made 4 batches now over two weeks and I keep finding things to do better! I really want to keep honing my craft on this and maybe try to sell them one day. I would love to see a video about how to be efficient when making this. I also would love to know other tips like if you can freeze them and use them later before they proof?
You can definitely look at freezing them before they proof but I wouldn't store them for too long as it might affect the yeast. But you will have to take them out of the freezer to proof before you bake when you want to have them.
It's actually more to do with the fact that proper croissants use butter, which makes it expensive. The amount of time it takes to prepare them also increases the value but I feel it would be more to do with the butter. Although you could use margarine as a cheaper, slightly less flavoursome alternative
Hi! I just made these :) Mine doesn't have such a beautiful lacing on the inside and it didn't "jump" so much when I put it into the oven (I think the butter melted a bit while proofing and I might have overproofed the dough), but for a first time I am very happy with the results. Thank you so much for the recipe and the very detailed description on the blog! I will surely make it again and try your other recipes too. ♥️
Hi beautiful. I like croissants so much that I have watched almost all the real videos UA-cam has to offer, in English and in french from french chefs that show how to make this state of the art dough invention. - I like the one in which the person making the detrempe, mixes the water in a round small pool of flour on the table surface, slowly with a spatula. This way not activating the gluten until he starts forming the layers. It's smart, making the work with the dough easier. - The second is called on UA-cam: Les viennoiseries (PART 1/2) and (PART 2/2). Now that's art in the making with details. - The third is this video: yours. pushing the limit to be perfect in terms of rolls and dough temperature. And the final result is perfect in color and fluffiness. I will try the second then the third and compare. Hope yours wins. A word of advice: white on white makes the first white invisible and hard for the eyes to read. Try using black or yellow.
Thank you and hope you have fun with your expriments :) There are subtitles on the video which I have added post uploading the video. If it helps you can turn it on to make it easier to read.
Amazing... those are perfect croissants. I really want to try this soon. I feel like the most difficult part is going to be getting the consistencies right with both the butter and the dough. Do you get your butter from a local farmer or somethin cause it looks legit. I cook mostly with Kerry Gold... thanks for this video. The music selection is great.
I watched the video over and over and made the recipe. It was very tasty!!! I live in a very hot country, so it was difficult to work with the butter and roll out the dough. I'll try to make it again on a cooler day. Thanks for the recipe! My family liked it too!!! ❤❤❤
There are quite a few videos showing the art of croissant making. I choose your one as I thought it excellent, with no uneccessary waffling on about the weather and other distracting chit-chat :-) The white captions were not a problem for me. I liked your detailed illustrations etc. I am quite excited about giving your recipe a whirl in the next few days; I have all the ingredients to hand and have made notes - I have even got a dough mixer on order from Amazon which should arrive early next week. I sensed You handled your dough with love. I hope to update my post with a succes story shortly. Best regards, Paul U.K.
Update: I made three batches of croissants, the fluffy layers were not succesful. I follow instructions to the letter - (I am used to Lab' work) I found using two different makes of flour, the water to add differs greatly. I would recommend using 25 grams less liquid. My croissants were improved when I controled the temperature of my work top with a portable air conditioner. Things began to improve. The most important thing is, you must trust your yeast is good by activating it in warm liquid. I found the active yeasts I used were not good. The most important improvments I made was purchasing live fresh yeast rom Ebay. I got good layers. I now need to tweek the recipe - Cook for slightly longer, reduce amount liquid in the dough. If your keen, cook one sample croissant to get the feel of your oven.
I made this croissant with 3 different recipes and yours came in second place. It taste really good if you stick with using European butter with a fat content greater than 80 percent. It has a nice sweetness that balances out the salt. We all taste tested and came up with the same conclusion that it taste like the Croissants you can buy at Costco's Bakery section. It still taste good hours later because of the milk in it. But our number 1 choice did not have milk in it, just water. It produced the most airy and light croissant with many airy layers and big open areas inside the croissant. With milk in it it seems to be more like a brioche type of dough but delicious anyway.
Oh. Ask your question in the comment section so the actual you Tuber can see it. Don't ask in the reply section since I am not the one that came out with this recipe. Maybe look at other croissant recipes on you tube to see who makes it with water only and no milk.
Having made Buttermilk Pantry and Bruno Albouze recipes many times I can said Bruno's is the most authentic tasting but does not keep long and must be eaten within after you take it out of the oven 10 mins. Later and within 1 hour for best taste. But Buttermilk Pantry's recipe is delicious hours later. So depending on when you will eat it is the recipe you should use.
You would have to shape them and freeze them before you do the final proof and bake. The biggest risk you’ll run is it might kill off your yeast which would make your hard work go to waste 🙁 It shouldn’t happen given it’s dry yeast we are using in this recipe, but there is always a small risk. 🙂 If you do freeze it, let it thaw overnight in the fridge and then proof at room temperature or simply let it proof overnight on the bench since this dough does take quite awhile to proof properly). What I usually do is to bake them and then freeze them. Before you eat it, just reheat them in an oven straight from from the freezer. Naturally nothing tastes quite as good as fresh croissants 😉
I buy frozen ones from the store that aren't made to be sold frozen. The bakery manager sells me the ones that are made in their own bakery, presumably very similarly to this method, and they keep in the freezer for at least a couple of months. I'll bake a couple at a time and they always come out tasting just as fresh as if they were baked the day the dough was made. But they definitely can't be baked from frozen, and they need to rise overnight.
I'm currently doing it and I know mine won't turn out good...I guess my butter is not appropriate butter for croissants, it melts so fast :(( Update: IT ACTUALLY TURNED OUT GOOD!! I put an almond mixture in them to make almond croissant and they were so delicious!
Good job! But as for me it's too long to make such croissants... I can't afford myself to spent the whole day making them. But thank you for this video! Maybe sometimes in the future...😂
I must say that croissants are quite difficult to make, there are a lot of details that must be followed. I made them for the first time and I already know which mistakes I made, but despite this, they turned out to be very tasty, to my surprise. Unfortunately, I don't have a stand mixer and I've been mixing the dough with my hands for 40 minutes. It still was sticking to my hands, but just a little bit. The texture of the dough itself was nice, but not very smooth. I did everything as shown in the video. The only thing was that my oil melted when I was putting it in the dough, I had to mix it with my hands again. The dough was good, but when I baked the croissants, the oil came out a little bit and the croissants didn't turn out to be so crispy. But for the first time I took into account all the mistakes; anyway, croissants turned out to be really delicious! Now I really want to achieve perfect croissant dough in the future, it's all about patience and desire. Thank u for the recipe!
Hi Everyone!
I know there has been some comments about it being hard to read the white text on the white background.
As such I have added captions to this video to hopefully help with this! :)
one question how much years it will take to make and eat this thing..??
Abhishek Mishra..... you are a RAGING IDIOT.
With a complex recipe that required technique. Its very necessary to explain as you go along
Hola que tal.
2 preguntas.
La primera:que harina uso, todo proposito o harina de fuerza (theseus) son las unicas que consigo aqui.
2. Mi miga (alveolos)no se expanden y queda hueco por dentro.
This has been the most comprehensive video on croissants. Thank you for this. I can't wait to try it.
I made croissants a couple of weeks ago for the first time ever! I followed your recipe and they came out perfect! Forgot to write a comment, but here you go and thank you!
You bake the croissants from down and up or only down with help of fan ?
I need this job I am 👩🍳 chef
What was the room temperature while u made ur croissant?
Is it 150 gr water or 150 ml?
@@lucasariel7564 1g = 1ml so it's the same
Спасибо за прекрасный рецепт! Вот уже третий раз приготовила. В обед начинаю делать тесто, поздно вечером вкатываю масло. Скручиваю круассаны, оставляю под плёнкой в холодильнике. Утром расстаиваю их. И выпекаю к завтраку 🙃
Made these for my thanksgiving dinner with extended family - they turned out amazing, were gone so fast, and even my father-in-law complimented them (which DOESN'T happen). It was my first time doing croissants and I would honestly give all the credit to this video. Thanks Sara!!
Thanks for giving the recipe a go Matt and glad to hear that your family loved it! Always glad to hear a fellow croissant lover find success in their bake! :)
These are Godly. No one can ignore these 😍
I really admire your patience and accuracy
Omg you actually did it? Wow
I live in the Philippines, where room temp is similar to Singapore’s (30C), so I never thought I would be able to make croissants as my kitchen has no AC either. But mine turned out perfect on attempt #3!!!
Some notes I kept for myself:
- your butter block technique where butter is rolled very thinly made a huge difference. Other recipes would call for a thicker slab of butter, which would never work for warm places (outer would melt too fast while the inner portions would still be cold)
- but because it’s so thin, I found taking it out 15 mins before encasing would melt it too much. Now I just take it out alongside my rolled out dough
- halving the recipe is best for beginners and warm kitchens! This probably gave me the most success on attempt #3, since I could easily fit the rolled out dough in my fridge if it was getting too warm. A whole recipe would have been too large, and I’d be forced to fold prematurely
Thank you for everything that you do! I will for sure be making these again :)
What kind of flour did you use is it bread flour
@@opahsudahtenat i used refined flour. Works fine
hello, did u also halve the proportions of the dough and butter slab in the video
@@poodlay1239 yes i did
@@aritin5259 could I please ask what lengths u used please I am struggling to calculate 😭
I got goosebumps watching them cook! This is perfection .. wow!! I absolutely had no idea that it took so much folding and patience to actually create croissants.. the French are geniuses.. wow!
In a store they use a machine!! Didn’t know that?? 😅😅😅Handmade everyday is absolutely impossible!! 😂
I had a similar experience but with cookies (6 months). Now that I have been trying to learn the art of viennoiseries, I found your video, and from all I have read and watched online related to it - I think you have achieved a stunning and beautiful croissant. Very inspiring and one of the most beautiful honeycombs! Att. A civil engineer that is interested in baking. ❤️🌟
Gustavo Felix thank you! ☺️
I was amazed over the technique, patience and love that goes into making a true croissant. I do know that the honeycombing inside shows how well it was made. Thank you.
This video is for homecooks or chefs who barely cooks croissant. What's funny is that most french bakeries just do it by feel, but of course that takes tons of experience since they make croissants everyday.
@@35PHaaton What do you mean "by feel"? As opposed to what? just curious 😬
Oh my god, I made these and they taste absolutely stunning. I was really sceptical because my dough didn't look like yours but they turned out perfect
Its because of people like you that i am able to bake and get good results. I hope everyone can appreciate the hard work you put into creating these beauties. Thank you!!!
What optimum temperature of the room should I opt for when making croissant?
One of my biggest hobby is watching random recipes and never make them ^^
😁👍🏻
@@gulkarimi σφολια
HahahAhaaaa
These look INSANE, seriously thank you SO much for doing this video! I was watching this in absolute awe because so many bakers are super secretive about how they make croissants like this and it drives me nuts! So so happy I've found a recipe I can try for myself - fingers crossed I get the same results as you!
Naomi Wilson thank you! do let me know how you go if you give the recipe a try! 😊
@@ButtermilkPantry my croissants have just come out of the oven and I am very pleased with them! However, they are not perfect... They aren't as flaky as I had hoped and neither have they risen as much or created the same 'honeycomb' structure as yours. I did have some difficulty with rolling out the butter to the exact measurements and perhaps therefore the lamination wasn't perfect... is this something you got better with with practice? Or do you have any additional tips? Thank you :)
Naomi Wilson Hi Naomi! It might take awhile for it to rise so it might have not been proofed for long enough and thus could be the case as to why there isn’t that much of a honeycomb structure. If you want to send me a message on insta with some pics of the croissant, always happy to chat through it with a fellow baker!
@@naomiwilson9091 the choise of flour is crucial, dear mate. Therefore, please just buy a couple of flour kinds and, once found, stick forever to it.
Apart from that, no other recipes better than this, believe me.
Increibles.
Does the dough not have butter?
Me seeing the title: great! I can make my own croissants!
Also me 5 minutes in: uhmmm... don’t worry about it
Yes you can and you'll be amazed when they are done.
Ahahaha I laughed hard at this. Cuz it’s exactly what I was thinking
😆😆😆😆 easy 🤣🤣🤣🤣
Tracey Nguyen, yes you can do it. If that’s too complicated, look for simpler recipes. My boys love my croissants , take me about 3 hours to do everything.
So i have to be a engineer , mathematician n baker to do this 😆
And food scientist
Yes, and a patient one 😄
Oh Lordie issa joke
Oh Lordie “issa” is slang for “its a” so yes I did mean “it’s a”...
And the most patient person I've ever known
Store sounds good
I made these and they turned out perfect. probably the best croissants I have ever eaten and my whole family agreed also. I know it seems intimidating but if you just take it one step at a time and really pay attention to the vid and recipe you will get great results. also you have to trust the process. I thought I didn't have any layers until i cut the dough and saw them all. you got this!
Heyy can u tell me what to do if my butter is leaving oil as she said that it shouldn't???? I kneeded the dough but I'm scared to put that oily butter I dun wanna ruin it
Thank you for this video! This was my first time making croissants and I followed every step in the video carefully, they turned out great for a first time. Thank again for the great info, you’re making kitchens smell amazing through the whole world!!
Tipp: Add the flouer to the wet. Some flour absorbs more wetness, and some less. This way you can control the texture easier!
Thanks Pope Francis
I use a bread machine on dough cycle and I put the liquids first then the dry. This dough feels so fluffy right out of the bread machine.
I got so much respect for people who do this! I started out thinking I could do this but I think I'll just go get one. Deep Respect!
I did this few times and always came out so perfect
I watched this to enjoy
1. Music
2. Perfectness of the work
3. Camera work and slow-motions
4. Music again
5. To see the result
Thanks
I've made croissants from scratch before (with the rolling out of butter etc) during my culinary practical classes & exams and that was the first and last time I'm ever making it 😂 so much respect for the bakers who make these from scratch 👍🏻
If you went to a good culinary school, you should have no problem making these! Best thing I ever did... was to go to Culinary school! Now, in my retirement, I'm having a blast making beautiful pâtissière. Keep the faith!
These are baking in the oven now and the smell.....my apartment is never as cosy and warm as when I'm baking something filled with the essence of butter. Thank you so much for this detailed and CORRECT recipe video. I will be using this for years to come!
This is brilliant. A different method from the traditional letter fold method by spreading out the butter and dough in bigger format to achieve better consistency of the layersnice results. Will definitely give it try next time, thanks for sharing!
This might have been the best video I've ever watched in my life
Are you kidding? You never saw Armagedom ? You need to is much cool
This is art on 2 levels! I used to love ordering these butter croissants, but gluten allergy does not allow me to savour this delicious pastry! Video is amazing!
This is the best recipe hands down ( I tried a dozen), I highly recommend reading the detailed blog post as well. The tips about temperature especially are VERY important. For anyone who is passionate about croissant making I recommend trying a recipe a few times in smaller batches (half the ingredients) because your ingredients will not match exactly the ingredients from a posted recipe. For example the hydration of this recipe is very high (most French recipes I tried have 250ml not 300ml) and for the flour I managed to find during the pandemic I ended up with a very wet and sticky dough which was very hard to work and the result was eatable but far from what a croissant should be. So it's important to "feel" the right consistency of the dough and the butter and that comes only from experience. So for anyone thinking this recipe is too long to try it's actually a lot longer because you have to try a croissant recipe at least 2-3 times until you get it right. There are so many factors that could change the final product (ingredients, technique, time strategy etc.) I would also be curious if the author has tried the double-turn + simple turn instead of 3 simple turns.
100% agree! I made croissants with this recipe few times and always turned out perfect
I want to say a BIG THANK YOU to you for the amazing recipe and technique! The step of putting big and thin butter into the dough was so helpful and saved lots of rolling work and times. I used to attempt couple recipes and methods but no ones turn out the result as yours as I can saw honeycomb in my croissants I almost cried 'bout it.
You are so welcome! So happy to hear that it worked for you :)
I’ve just accepted that I will never make my own croissants at home or anywhere ever ever in my life .
Michelle Casaus same 🤣🤣🤣
I was just thinking the same! 😂
Edit: I just tried to do my first croissants 2 days ago, it was so looong! 😅
I was thinking of taking a course on croissants making. Since it cost a bit so tot to check it out first. After seeing I doubt I will attempt it at home. 😂
Hehe.. I just tried one today. The layers came out considerable good but I forgot the 2nd last step of whole process.. making the dough rise.. that didn't give me air pockets..
Watch a guy called Alex on UA-cam making croissants. He makes it so easy to follow, and alot less steps.
I've made perfect croissants many times from his video.
As an engineer, loved the process. Wife wondering what I was doing with my steel rule in the kitchen. I like that after on try, one doesn't need to measure that much because the metrics are already visual. I am sure there are faster commercial methods out there- but so is this if one can make the templates to ensure repeatability.
I was thinking about making a clear plastic template 28cm X 60cm all marked out.
imagine doing all those perfect steps and after burning the croissants in the oven😂😂😂😂
I was so anxious that I cutted one and it was raw from the center
Me too I followed all the steps and then the croissants were dry and hard hhhhhhhh
Lemme die then 😂
🤣🤣🤣🤣
It happened to me many times
Prepared the dough and butter block yesterday, did the rest today. I HATED the stretch rolling because I wanted the dough to be correct at length after fluffying them up. 3,5 hours of proofing. But it was SO WORTH IT!!! Just ate two croissants. My parents and I love them. Gosh. I could eat them all! They were so delicious.
omg glad to hear this! i'm down for this recipe then!
I'm french and thoses croissants are really looking like real french croissants ! Good job !
The brush is having romance with the naked croissant 😂😂😂
That's what I thought, I've felt sexual tension 😅
I'm sad there was no sexy Sax BGM at that moment... :(
dirty mind 😀
If u want croissant recipe check on my channel
Makes me appreciate just picking up pastries from a bakery 😅 love the aesthetic and the time and passion you definitely put into your baking!
The fact that you made crossiant by hand and achieved those layers is very impressive
I made them. Love the recipe
. The croissants were crunchy on the outside and soft in the inside. The layers inside were not that visible, maybe I need to wait a little bit to let them cool and I will see the layers in the inside. Apart from that, they were excellent ,my family loved it and said that is the best croissant that they have eaten in their life :) , so thank you so much for sharing the recipe.
This video is seriously amazing! Well filmed, and extremely well explained and to the point. I followed the instructions (which are really not that complicated) and the result is incredible!
No wonder they have a tendency to be a bit expensive at the bakery. It involves a long process to produce them, but they are soooo good. thank you for sharing
They have folding machines in bakeries, it goes much faster and easier.
I just took them out of the oven and they are gorgeous! Thank you for such an amazing and detailed recipe!😊❤
So glad to hear that!
Bravo! I never imagined making such great croissants. With King Arthur bread flour I find that the dough is much easier to work with by increasing the combined milk and water to 315g rather than 300g. I also cut right triangles to avoid waste at the ends which yields an extra croissant. Then I cut a slot at the base of the triangles as is traditionally done. The resulting croissant shape is identical to that obtained from the isosceles triangles shown in the video.
I made it as per what you told. Loved it alot. I don't think my butter was the same state it's supposed to be in so the cross section isn't as pretty, but the texture, flavour and aroma 🥐🙌🏾❤️❤️❤️ worth the effort. Thank you for the precise recipe
Who watches but never try to do it cuz we don't have ingredients and m too lazy
EDIT : OMG I've never get that much likes thank u guys 😭❤❤
I just watch it because I love watching bread get made 🤷♀️
I can make this
I'll just buy it 🤣
Not having ingredients is a stupid excuse. Being lazy to do all this is totally legit tho😂
No flour, butter, sugar and water in the house?
I thought those necessities.
I do get thelazy part, though. Making puff pastry is a job well outsourced to robots. All that folding.
1 whole week, 10 constantly changing camera angles, 3 fridges and a long ruler to make croissants... yet there's no mention of the correct atmospheric pressure and humidity.
If it helps the humidity of the proofing should be within 80-85% ;)
She explained in her website in more detail about everything.
The most beautiful croissant i've ever seen
I made croissant by your recipe and it was amazing. I've wanted to do it for a very long time. Thank you from all of my heart. Now I can surprise my family that's all of you 🤝
I tried 4 different recipes and this is the best one I’ve tried. I made little Panera soufflés copycat recipe with this dough and they were amazing.
This has more ASMR than an actual ASMR video.
You can see the passion she has; by the way she does it. Beautiful job
Bravo, bonne presentation!
Sono italiano
@@laurapetrone1539 e io sono norvegese xd
I saw and saved this video two years ago when it came out, and yesterday I finally encourage to do them and OMG I really never thought that I was capable of doing croissants, they taste so good, thank very much for your video 💕💕💕💕
Did this recipe today..omfg, even screwing some parts (summer weather here, the butter melted faster and kept getting out of my dough, so I had to re-do some steps), the results were amazing!!! I'll practice a lot for better croissants, but my outcome today was delicious ! Wonderful teaching and stunning images ❤️ greetings from Brazil
everything about this video is Creativity.
i love it 💜
Love how each step is so detailed with explanation and numbers❤️
This was my first croissant recipe video... I am happy to have finally mastered it. Thank you for the video and I will keep this recipe in my notebook always!
Hi, I love the way you do and explain. I hate when experienced chefs skip the details as if everyone else knows. But your "scientific" way really helps to avoid all kinds of problems
Thank you, I really appreciate your comment :)
I made croissants yesterday following your recipe and they turned out perfect I even made the mini loaf with the scraps and it was sooo good! I will definitely be making this recipe again. Loved it!!❤
As an italian baker, i dedicate to croissants and cornetti (the italian version which also contains yolk) almost 2 days a week.
The reassuring part is that once ready the dough can be cut and freezed, or even better, we "shape" the croissants and then freeze them.
Early in the morning we just de-freeze them, let them rise, brush with some egg yolk and then they are ready for the oven.
It'd be a nightmare otherwise 😆
I have been making this recipe every week since I found it, it’s so delicious 🤣🤣😍
Same here I am so happy to found this video
So I need to take advance mathematics course, then origami course and all my holidays this year to get to this level of croissant perfection!! The MF croissant got to be worthwhile!!
Thank you, thank you, thank you! Detailed explanation, very precise instructions. It is the first time I have made them and I'm completely satisfied: they are sofy inside and super crunchy outside. Obviously, this recipe should be avoided if you are in a hurry because it requires all your love and dedication. Perfect for a weekend with your family or loved ones. Excellent job, Buttermilk😘😘😘
Made yesterday and was delicious ❤️🔥🙌 Thanks for the recipe!
Future job: Food Scientist
Seriously...
I'm a French trained retired pastry chef.
This is so idiotic.
Typical UA-cam.
These beautiful hands produced best croissants !!
Thank you!
This is the best croissants recipe video i have tried it and it came out so beautiful
I agree with you this recipe is the best my croissants came out amazing
I just made these following your tutorial to a T and they came out absolutely perfect, yay! Great flavour and texture, I’m over the moon. Thank you for the clear and comprehensive instructions. I’m off to browse your channel and find me another baking project x
did you add the butter to the dough?
I saw there's no butter in this recipe.
thank you in advance.
I absolutely love your recipe for the famous amos cookies and so happy you have a you tube channel now.
I also tried your recipe for chocolate croissants and used American style butter with 80 percent butter fat. Then I made these croissants with European butter and there is a big difference.
Thank you for this! I've made 4 batches now over two weeks and I keep finding things to do better! I really want to keep honing my craft on this and maybe try to sell them one day. I would love to see a video about how to be efficient when making this. I also would love to know other tips like if you can freeze them and use them later before they proof?
You can definitely look at freezing them before they proof but I wouldn't store them for too long as it might affect the yeast. But you will have to take them out of the freezer to proof before you bake when you want to have them.
If you are going to sell them - Don't forget to give some 'Royalties' to 'Buttermilk Pantry' ;-)
Finally I understand why crosants are so much expensive!!!
It's actually more to do with the fact that proper croissants use butter, which makes it expensive. The amount of time it takes to prepare them also increases the value but I feel it would be more to do with the butter. Although you could use margarine as a cheaper, slightly less flavoursome alternative
Searching for someone’s comment who actually made this recipe to share my experience 😅, mine turned out amazing!! Thanks for the recipe
Made it two days ago, they were beautiful. I even shared with my neighbours they are still talking about it 😊.
Thank you Buttermilk Pantry ^_^
@@pascalehattwell1455 I made this couple times and always turned out amazing the honeycomb inside is perfect
Hi! I just made these :) Mine doesn't have such a beautiful lacing on the inside and it didn't "jump" so much when I put it into the oven (I think the butter melted a bit while proofing and I might have overproofed the dough), but for a first time I am very happy with the results. Thank you so much for the recipe and the very detailed description on the blog! I will surely make it again and try your other recipes too. ♥️
This was my first time baking any kind of bread, and following this recipe my croissants were perfect!!! Thank you!! Greetings from México!
Made these over the last couple of days and just ate them, amazing! 🤤. Thanks for doing the video 👍
just doesn't seem worth it. I mean, it took her like five days to make 11 croissants...
That's what i thought.
Some of what she did was redundant, or there were quicker techniques. Honestly, it’s much easier to think of it like you are making udon.
That’s what make it special. Duh
That video would have no over 10 mins if done effectively
It’s called passion
Oiiii I just found this recipe and made croissants today, it turned out so delicious and crispy. Thank you for your video ❤️❤️❤️
Hi beautiful. I like croissants so much that I have watched almost all the real videos UA-cam has to offer, in English and in french from french chefs that show how to make this state of the art dough invention.
- I like the one in which the person making the detrempe, mixes the water in a round small pool
of flour on the table surface, slowly with a spatula. This way not activating the gluten until he starts forming the layers. It's smart, making the work with the dough easier.
- The second is called on UA-cam: Les viennoiseries (PART 1/2) and (PART 2/2).
Now that's art in the making with details.
- The third is this video: yours. pushing the limit to be perfect in terms of rolls and dough temperature. And the final result is perfect in color and fluffiness.
I will try the second then the third and compare. Hope yours wins.
A word of advice: white on white makes the first white invisible and hard for the eyes to read.
Try using black or yellow.
Thank you and hope you have fun with your expriments :) There are subtitles on the video which I have added post uploading the video. If it helps you can turn it on to make it easier to read.
Love how each step is so detailed and with exact time and measurements in grams❤️
I will try to make these, I won't give up! This croissants look amazing!
This is the best recipe I tried this and the result is amazing
A WORK OF ART! I REALLY ENJOYED WATCHING THE VIDEO AND WILL TRY TO MAKE THESE. CANT WAIT FOR MORE VIDEOS!
Amazing... those are perfect croissants. I really want to try this soon. I feel like the most difficult part is going to be getting the consistencies right with both the butter and the dough. Do you get your butter from a local farmer or somethin cause it looks legit. I cook mostly with Kerry Gold... thanks for this video. The music selection is great.
I am using an Australia brand butter but I have tried with Kerry Gold and it works too :)
@@ButtermilkPantry which brand is it? im in Australia
@@jabas4487 i tried using lurpak, it’s ok so far
@@bobateacuber7646 thats what i thought. thank you. i will try either lurpak or president
I watched the video over and over and made the recipe. It was very tasty!!! I live in a very hot country, so it was difficult to work with the butter and roll out the dough. I'll try to make it again on a cooler day. Thanks for the recipe! My family liked it too!!! ❤❤❤
There are quite a few videos showing the art of croissant making. I choose your one as I thought it excellent, with no uneccessary waffling on about the weather and other distracting chit-chat :-) The white captions were not a problem for me. I liked your detailed illustrations etc. I am quite excited about giving your recipe a whirl in the next few days; I have all the ingredients to hand and have made notes - I have even got a dough mixer on order from Amazon which should arrive early next week. I sensed You handled your dough with love. I hope to update my post with a succes story shortly. Best regards, Paul U.K.
Update: I made three batches of croissants, the fluffy layers were not succesful. I follow instructions to the letter - (I am used to Lab' work) I found using two different makes of flour, the water to add differs greatly. I would recommend using 25 grams less liquid. My croissants were improved when I controled the temperature of my work top with a portable air conditioner. Things began to improve. The most important thing is, you must trust your yeast is good by activating it in warm liquid. I found the active yeasts I used were not good. The most important improvments I made was purchasing live fresh yeast rom Ebay. I got good layers. I now need to tweek the recipe - Cook for slightly longer, reduce amount liquid in the dough. If your keen, cook one sample croissant to get the feel of your oven.
me when I saw they were measuring with gram instead of cups and tsp: 😍😍😍😭😭😔😔🥰🥰❤️❤️❤️❤️
Je n'aurais jamais pensé que c'était si compliqué de faire des croissants
И так... прошло 3 дня, с тех пор как она раскатала последний пласт теста с точностью до миллиметра- ровно 158,4590 см.
@777888, вы плохо смотрели
@@liliyasagun4157 На второй день вы должны раскатать уже
I made this croissant with 3 different recipes and yours came in second place. It taste really good if you stick with using European butter with a fat content greater than 80 percent. It has a nice sweetness that balances out the salt. We all taste tested and came up with the same conclusion that it taste like the Croissants you can buy at Costco's Bakery section. It still taste good hours later because of the milk in it. But our number 1 choice did not have milk in it, just water. It produced the most airy and light croissant with many airy layers and big open areas inside the croissant. With milk in it it seems to be more like a brioche type of dough but delicious anyway.
Can you share the recipe with water only please?
Can you please sharing the recipe with water please?
Oh. Ask your question in the comment section so the actual you Tuber can see it. Don't ask in the reply section since I am not the one that came out with this recipe. Maybe look at other croissant recipes on you tube to see who makes it with water only and no milk.
I also used Bruno Albouze croissant recipe
Having made Buttermilk Pantry and Bruno Albouze recipes many times I can said Bruno's is the most authentic tasting but does not keep long and must be eaten within after you take it out of the oven 10 mins. Later and within 1 hour for best taste. But Buttermilk Pantry's recipe is delicious hours later. So depending on when you will eat it is the recipe you should use.
This is the first time i've seen the dough of the croissant be made without butter in it, looks great!
This is absolutely beautiful! Thank you so much!
Yeaaaaa I'll stick to Costco croissants. Dont get me wrong your croissants look amazing but dayum that is a long process.
just discovered ur channel... outstanding!! quick question.. are u a professional cook??
greetings from panama city panama
Bread flour 500g
White sugar 55g
Salt 10g
Warm milk 150g
Warm water 150g
Dry yeast 8g
Unsalted Butter 250g
Hi there! You are such a perfectionist it almost brought me to tears watching you. Thank you so much for sharing and for your generosity!
Kim
That’s amazing. I have one question: how/when it would be possibile freeze the others ones? Before the bulk?after?
You would have to shape them and freeze them before you do the final proof and bake. The biggest risk you’ll run is it might kill off your yeast which would make your hard work go to waste 🙁 It shouldn’t happen given it’s dry yeast we are using in this recipe, but there is always a small risk. 🙂
If you do freeze it, let it thaw overnight in the fridge and then proof at room temperature or simply let it proof overnight on the bench since this dough does take quite awhile to proof properly).
What I usually do is to bake them and then freeze them. Before you eat it, just reheat them in an oven straight from from the freezer. Naturally nothing tastes quite as good as fresh croissants 😉
I buy frozen ones from the store that aren't made to be sold frozen. The bakery manager sells me the ones that are made in their own bakery, presumably very similarly to this method, and they keep in the freezer for at least a couple of months. I'll bake a couple at a time and they always come out tasting just as fresh as if they were baked the day the dough was made. But they definitely can't be baked from frozen, and they need to rise overnight.
@@ButtermilkPantry Excellent
Is this possible to even do in sg hot climate? Or I do in air con room and adjust my room temp when I working on the folds ?
In a perfect world, this video would have been most watched video.
Emma brought me here lol
It not gonna ruin your day if you try to make croissants 🥐
Fyi just posted this to my private baking board on Pinterest. Made it private as I appreciate all your hard work. Thank you. Mine came out perfect!
This is BY far the best croissant recipe on youtube omg thank you
100% agree! I made croissants with this recipe few times always turned out amazing 🤩
I'm currently doing it and I know mine won't turn out good...I guess my butter is not appropriate butter for croissants, it melts so fast :((
Update: IT ACTUALLY TURNED OUT GOOD!! I put an almond mixture in them to make almond croissant and they were so delicious!
I'd rather buy croissants than torture myself for two days.
🤣🤣🤣
Good job! But as for me it's too long to make such croissants... I can't afford myself to spent the whole day making them. But thank you for this video! Maybe sometimes in the future...😂
😂 it is definitely a commitment! But one you get into the groove of it it’s also a heap of fun. Maybe someday you might give it a go! ☺️
I must say that croissants are quite difficult to make, there are a lot of details that must be followed. I made them for the first time and I already know which mistakes I made, but despite this, they turned out to be very tasty, to my surprise. Unfortunately, I don't have a stand mixer and I've been mixing the dough with my hands for 40 minutes. It still was sticking to my hands, but just a little bit. The texture of the dough itself was nice, but not very smooth. I did everything as shown in the video. The only thing was that my oil melted when I was putting it in the dough, I had to mix it with my hands again. The dough was good, but when I baked the croissants, the oil came out a little bit and the croissants didn't turn out to be so crispy. But for the first time I took into account all the mistakes; anyway, croissants turned out to be really delicious! Now I really want to achieve perfect croissant dough in the future, it's all about patience and desire. Thank u for the recipe!
Always wanted to make croissants but was too daunted. Chose this recipe for my first time and made an absolutely perfect batch. THANK YOU!