Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it - subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^
I've been binging all your videos for the past couple of hours and the chemistry between you and Julie is just the best. I love that you bring her in for the taste test.
Love this! IMHO, there is nothing better than a real croissant. Most of what is available is lackluster, machine produced. I’ve contemplated buying a laminator/sheeter to use to try my hand, and ease up the physical aspects of such an undertaking, but pie dough, pizza dough, etc, could also be utilized in a sheeter. Great first attempt. I love your courage and your excellent teaching skills. So non-pretentious and human. Keep up the good work!
Super recipe!!! Now I need to buy a good mixer! My wife is going to think the channel is getting too expensive to watch. But at least the pay out at the end is fantastic. I always wanted to conquer the fear of making croissants but the techniques were very daunting. Thank you SOOOOOOOOOOO very much for simplifying the process!
To roll a square from a circle, simply roll from the center to the corners. You really need to get the butter block “moving,” or mobile, so it will spread evenly when rolled out. You get more folds by fours, but another reason for doing it that way is to get the uneven ends incorporated into the middle. All purpose flour, not bread flour, make sure you use a Euro style, higher fat butter. You can make a larger notch, and also roll the triangles lightly or hand stretch. Nice cool, two hour plus final rise.
I think I might have an answer concerning your rolling technique. I used Baking With Julia for my reference when I made croissants the first time. After you make a notch in the triangle that's when you start stretching the dough. And you want to stretch it out pretty far. The more you stretch the dough the thinner the dough is going to be obviously. You want to get the most amount of rolls you can. Also after you roll the dough sort of bring the two ends so they are painting at each other. It's to look as much like the Turkish flag as possible. The turning of the dough to look more like the Turkish flag might help the baking process. What you want to avoid is the croissants looking like a scalloped log.
The butter ran out because the croissants needed to be proofed a little more before they were baked . The time they need to proof varies with the warmth of the room . Go by sight and sponginess of the croissants more than a “set” time . The little bit of tugging on the croissant is done to slightly elongate it thus forming more layers when rolling up the croissant . Purely aesthetics .
Interesting what is said about this - the butter leakage. I made croissants for the first time in my life a few weeks ago. I am a novice croissant maker but an experienced bread baker and home cook. To me personally, the butter leaking out is logical. Croissants are so full of butter, that in my mind, you are going to get some loss/leakage. At the time, I didn’t think it meant I was doing anything wrong and I still don’t. 🙂 Also, my raw dough looked awful - like a cross between crazy paving and bad cellulite! 😱 And the finished raw croissants looked like they had been made by a four-year-old!! 🤓 But the finished croissants still tasted as good as anything I ever had in France! 😃 So personally speaking, yes of course I want to play with technique and read the advice and take it on board for the fun of it, but honestly, my first batch was so lush, even though everything looked awful, that I am not going to worry about it that much! This is supposed to be fun and I am going to keep it that way! 😁 BTW - I have a gas oven and mine were cooked in the middle. I stretched both corners and the point quite far when rolling. For research, I watched Chef John, Bruno Albouze and two videos from a lady (American) that lives in France who has a UA-cam channel ‘Oui in France’) that visited behind the scenes at a genuine bakery and they show you what they do. 😊 There are two videos in that little series and they are both worth watching. 😃
Watching this one reminds how much I appreciate that you don't do the slow motion thing on the more recent videos. I really dislike slo-mo in cooking videos.
I just say... Jules looks GREAT in this one. Love the double v-neck, nothing too saucy. The colors are gorgeous with her skintone. I know it's not about her, but... I just wanted to say it.
Then you’ll never understand why they’re worth every minute. You only do that when you take a shatteringly crisp and light mouthful of a fresh croissant fresh from the oven and you know that you created it. A heady mix of satisfaction of a job well done, and an ethereal textural and flavour experience.
**Glen takes a bite of croissant** **freeze frame** **record scratch** Glen (V.O.): Yep, that's me. You're probably wondering how I got into this situation...
I really liked the cinematic aspect of this video in addition to the fact that you're making croissants: one of my favorite things to watch people make. I'd just suggest that you use black boxes for the transitions. That's only really because I don't particularly fancy the white and in most cases people use black for letterboxing.
Those look amazing, great vid/recipe. Would the dough survive a freeze? Portioning it and baking as needed would be more my speed. Missed an opportunity for making one round for a croisantwich. Dunno if you consider requests but you two could probably make a killer cronut.
I think you need more layers with a tad bit less butter buddy. (Add a tad bit of brown sugar too.) My thinking is it might avoid the butter from pouring out while allowing it to caramelize a bit when in the oven. Still looks awesome, nice job.
Hi Glen, I followed the suggestion of Anna Olson on day 2, to remove the butter on the fridge prior to removing the dough and wrapping it in. But when i started to roll the dough , the butter just completely went through the dough. until the butter starts to melt and completely destroying my croissant. what did I do wrong there?
The first time I made croissants I had the same problem where the inside wasn't cooked even though I left them in the oven for a long time, I suspected it was because they didn't proof enough
I've looked at Anna Olsson's video on croissants and although I like her a lot, croissants are definitely not her forte. Her shaping of the croissants was not very good and they came out too pale. Her trick to make a square of butter is great though. My go-to video for croissants is "Autour du pétrin", by a French baker. Simple and no fuss. He did an English version, but his English is horrible 😄 Great baker.
The best croissants are always "crescent" (croissant) shaped. The varied texture this creates is part of the pleasure of eating them. [le croissant: crescent, new moon]
Shape varies... even in Paris. The best croissants we’ve eaten in France were straight, and that has to do with French law. In France croissants made with 100% butter are straight, while those made with other fats (margarine) are curved. Butter gives much better flavour and texture than margarine, so we’ve followed the French way.
Great job! Did you see Claire Saffitz's video while you were researching? It seems like a combination of her techniques and yours would work well. ua-cam.com/video/vpwY3nmLLaA/v-deo.html
Well @Stephanie Wright - You make an interesting point... But since my video came out 4 years before Claire's, I could hardly have seen her video. Perhaps she saw mine.
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it - subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^
I've been binging all your videos for the past couple of hours and the chemistry between you and Julie is just the best. I love that you bring her in for the taste test.
They are so chill. It really calms me down and soothes me. I'd love to sit down to a good meal with them both and just talk forever.
Love this! IMHO, there is nothing better than a real croissant. Most of what is available is lackluster, machine produced. I’ve contemplated buying a laminator/sheeter to use to try my hand, and ease up the physical aspects of such an undertaking, but pie dough, pizza dough, etc, could also be utilized in a sheeter. Great first attempt. I love your courage and your excellent teaching skills. So non-pretentious and human. Keep up the good work!
Super recipe!!! Now I need to buy a good mixer! My wife is going to think the channel is getting too expensive to watch. But at least the pay out at the end is fantastic. I always wanted to conquer the fear of making croissants but the techniques were very daunting. Thank you SOOOOOOOOOOO very much for simplifying the process!
To roll a square from a circle, simply roll from the center to the corners. You really need to get the butter block “moving,” or mobile, so it will spread evenly when rolled out. You get more folds by fours, but another reason for doing it that way is to get the uneven ends incorporated into the middle. All purpose flour, not bread flour, make sure you use a Euro style, higher fat butter. You can make a larger notch, and also roll the triangles lightly or hand stretch. Nice cool, two hour plus final rise.
Plus, butter runs out, no getting away from that. Just wipe them off on paper towel as you put on the cooling rack.
I am definitely going to give these a try. Thanks for the inspiration!
Well the notch is so the dough will spread. The tugging is to make sure the tail will be centered on top.
Excellent result for a first attempt. Well done Glenn.
That looks amazing to me,made my mouth water watching you eat it.
I think I might have an answer concerning your rolling technique. I used Baking With Julia for my reference when I made croissants the first time.
After you make a notch in the triangle that's when you start stretching the dough. And you want to stretch it out pretty far. The more you stretch the dough the thinner the dough is going to be obviously. You want to get the most amount of rolls you can.
Also after you roll the dough sort of bring the two ends so they are painting at each other. It's to look as much like the Turkish flag as possible. The turning of the dough to look more like the Turkish flag might help the baking process.
What you want to avoid is the croissants looking like a scalloped log.
Oh my gosh, those croissants sound and look scrumptious!
The butter ran out because the croissants needed to be proofed a little more before they were baked .
The time they need to proof varies with the warmth of the room . Go by sight and sponginess of the croissants more than a “set” time .
The little bit of tugging on the croissant is done to slightly elongate it thus forming more layers when rolling up the croissant . Purely aesthetics .
Interesting what is said about this - the butter leakage. I made croissants for the first time in my life a few weeks ago. I am a novice croissant maker but an experienced bread baker and home cook. To me personally, the butter leaking out is logical. Croissants are so full of butter, that in my mind, you are going to get some loss/leakage. At the time, I didn’t think it meant I was doing anything wrong and I still don’t. 🙂 Also, my raw dough looked awful - like a cross between crazy paving and bad cellulite! 😱 And the finished raw croissants looked like they had been made by a four-year-old!! 🤓 But the finished croissants still tasted as good as anything I ever had in France! 😃 So personally speaking, yes of course I want to play with technique and read the advice and take it on board for the fun of it, but honestly, my first batch was so lush, even though everything looked awful, that I am not going to worry about it that much! This is supposed to be fun and I am going to keep it that way! 😁 BTW - I have a gas oven and mine were cooked in the middle. I stretched both corners and the point quite far when rolling. For research, I watched Chef John, Bruno Albouze and two videos from a lady (American) that lives in France who has a UA-cam channel ‘Oui in France’) that visited behind the scenes at a genuine bakery and they show you what they do. 😊 There are two videos in that little series and they are both worth watching. 😃
Those look and sound amazing. I wish I could just reach through the computer screen and snag one off the table.
Watching this one reminds how much I appreciate that you don't do the slow motion thing on the more recent videos. I really dislike slo-mo in cooking videos.
Great stuff. Hope you nail the recipe!
I just say... Jules looks GREAT in this one. Love the double v-neck, nothing too saucy. The colors are gorgeous with her skintone. I know it's not about her, but... I just wanted to say it.
3 days effort for a bite of luxury
i cant imagine spending 3 days on a pastry, that's probably why criossants are considered a measuring stick among pastry chefs/bakers.
Then you’ll never understand why they’re worth every minute. You only do that when you take a shatteringly crisp and light mouthful of a fresh croissant fresh from the oven and you know that you created it. A heady mix of satisfaction of a job well done, and an ethereal textural and flavour experience.
**Glen takes a bite of croissant**
**freeze frame** **record scratch**
Glen (V.O.): Yep, that's me. You're probably wondering how I got into this situation...
I made this except I made it into a bagel shape, & it was the bestest bagel I've ever had.
My god the French love their butter. Looks delicious even if it is 3 days work!
Tommy "CIA" Wiseau so do the Italian
Thank you so much its my first time making croissants and they were so good!!😃
I really liked the cinematic aspect of this video in addition to the fact that you're making croissants: one of my favorite things to watch people make. I'd just suggest that you use black boxes for the transitions. That's only really because I don't particularly fancy the white and in most cases people use black for letterboxing.
survived! Appreciate this, it shows you really do production! Do you do anything we know??
The samurai sword of French cuisine.
Those look amazing, great vid/recipe. Would the dough survive a freeze? Portioning it and baking as needed would be more my speed.
Missed an opportunity for making one round for a croisantwich.
Dunno if you consider requests but you two could probably make a killer cronut.
Thanks! We'll be covering frezing techniques in a future episode. Cronuts... That's an idea.
They do sell frozen puff pastry.
I think you need more layers with a tad bit less butter buddy. (Add a tad bit of brown sugar too.) My thinking is it might avoid the butter from pouring out while allowing it to caramelize a bit when in the oven. Still looks awesome, nice job.
Bloody nice. 🥰🍾
Looks tasty, makes me wanna try and do this.. but i really do love the ones you can buy with cheese and ham inside
What is the reason of change in product using gas or electric oven?
What kind of butter did you use because in Canada it is hard to find that butter with more fat.
Yummy
I like it too Julie
Hi Glen, I followed the suggestion of Anna Olson on day 2, to remove the butter on the fridge prior to removing the dough and wrapping it in. But when i started to roll the dough , the butter just completely went through the dough. until the butter starts to melt and completely destroying my croissant. what did I do wrong there?
yes
I too have a sweet tooth for a pan chocolate once in a while.
Will there ever be a second episode?
Is there a part 2, perfected recipe?
The first time I made croissants I had the same problem where the inside wasn't cooked even though I left them in the oven for a long time, I suspected it was because they didn't proof enough
You need a 1/4 cup flour in the butter slab... like the professionals..
"Don't worry, just do it!"
I've looked at Anna Olsson's video on croissants and although I like her a lot, croissants are definitely not her forte. Her shaping of the croissants was not very good and they came out too pale. Her trick to make a square of butter is great though. My go-to video for croissants is "Autour du pétrin", by a French baker. Simple and no fuss. He did an English version, but his English is horrible 😄 Great baker.
That's a CRUNCH
The best croissants are always "crescent" (croissant) shaped. The varied texture this creates is part of the pleasure of eating them.
[le croissant: crescent, new moon]
Shape varies... even in Paris. The best croissants we’ve eaten in France were straight, and that has to do with French law. In France croissants made with 100% butter are straight, while those made with other fats (margarine) are curved. Butter gives much better flavour and texture than margarine, so we’ve followed the French way.
@@GlenAndFriendsCooking Fascinating. And subtle. Thank you.
What is the name of the background song? I catch myself hearing it at odd moments. Really like it.
Make some filled croissants!
In my family we love croissants. But because of silly things we said when we were kids, we actually call them "kwa-hoh".
Needs more tugging lol. They look great though.
For a variety of reasons, I'd have a hard time sharing any of those croissants.
2019?
I thought Croissants were from Belgium.
it's great. but that music. It is terrible
Inspired by Alex French Guy Cooking?
Yeah except this was a year before his videos - so perhaps he was inspired by me...
what is this new editing
Great job! Did you see Claire Saffitz's video while you were researching? It seems like a combination of her techniques and yours would work well. ua-cam.com/video/vpwY3nmLLaA/v-deo.html
Well @Stephanie Wright - You make an interesting point... But since my video came out 4 years before Claire's, I could hardly have seen her video. Perhaps she saw mine.
nvm im high as guck
kwason
Anyway the real french croissants are made in France.
4x3x3 I think that's too many layers