How To Make Proper Croissants Completely By Hand
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- Опубліковано 4 лис 2018
- This Croissant recipe is about as minimal equipment as you can get in a recipe. It's a no machine, as well as a no knead recipe. All it requires is some focus, and a little bit of patience. Oh, and a rolling pin helps too. Then you end up with beautifully flakey and buttery croissants that have a glossy crispy exterior, and a soft and rich inside. Nothing beats homemade.
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When I started making this, my daughter was in kindergarten. Today the Croissants are ready for baking 'n my daughter is taking the SAT this year.
😂😂😂😂😂😂😂
😂LOL
🤣
😂
😂
Day 3, hour 72 of croissant making. Time seems to have lost all meaning. When I close my eyes all I see is dough, butter, dough, butter. My inner monologue has taken on the voice of Joshua Weissman. I've watched this video hundreds of times. I feel as though I am becoming the video itself...
How did they turn out?
@@samanthaweiss867 it's a joke
@@theentirestateofalaska.4983 I figured. But I'm assuming they still made the croissants. I wanted to know how they taste.
I'm feeling this
@@samanthaweiss867 I am on day 3 of making them, tryna make them for my mom just in time of Mother’s Day. I’ll tell you how it goes. I put the dough in the fridge after each fold instead of an hour and now the dough is gigantic. Like HUgE. Also the butter is kinda not evenly spread so that’s fault 🤦♀️ however the dough does look pretty good so far. All I have to do now is wait till tmr and cut into shapes to bake.
just wanna say this recipe turn out perfectly! I have been baking for almost 15 years but croissant was the only recipe I was afraid of experimenting! I was ready to fail many time but to my surprise my first try was so successful and year later I still come back to this video religiously ! thank you for sharing the recipe !!!!
I LOVE COOKING CROISSANTS
Hey did you try baking this in Sri Lanka? If so, what brand of butter did you use? Thanks
Thanks Weissman 🙌!
Dough:
6 g of active yeast
130 g Warm water
250 g bread flour
30 g granulated sugar
5 g of fine sea salt
1 egg yolk
25 g warm melted butter
Butter Square: 4in x 4in
130g of butter to make the square
Instruction: you have to watch his video!
Just finished this recipe. I can confirm that 3000 of the views are from me going back and rewatching for instructions
Clara Nepo; it’s 4th grade English, man
Hyperbole is an exaggeration, Michael used a hyperbole.
@@c.9858 lol THANK YOU.
How did yours turn out?
@@jenniegidal2458 they were really tasty and actually pretty attractive looking. Tasted a tad greasy. Otherwise they were amazing. It was fun but a lot of work.
Lmao
When the French weren't at war with England or itself, they apparently had a lot of time on their hands
Croissants were actually supposedly invented in Vienna during the Turkish siege in 1683
@@SuperTrooperC that's even better, "we're under siege! What should we do!? Let's make a very complex and sensitive piece of bread!"
@@fellowsinner9683 Legend has it that they invented the "Kipferl", a similarly shaped but less complicated item, after the Turks were defeated to mock their symbol, the crescent moon.
The Kipferl then supposedly evolved into the croissant over time
@@fellowsinner9683 Must have been a really good stress reliever.
@@fellowsinner9683 Apparently, it was after the siege. The Ottomans had been defeated and while plundering their camp, they found puff pastry. Something the Ottomans had invented. An Austrian baker made the first croissants to celebrate the victory and to remember that day.
I made this yesterday!!! Just bake them few minutes ago. They resulted absolutely beautiful, crunchy, flaky, sooo delicious!! Thank you sooo much for the recipe. I’m a home baker and never would imagine that I’d make my very own croissants! It’s incredible! I’m so happy! I already made a bunch of your bread recipes and always get great results but I was afraid of making croissants. That’s why I’m so trilled with the result. You are a great teacher! Thanks thanks thanks!! I’m sending you a big hug from Lima, Perú. I’m such a fan! ♥️ (sorry if my English isn’t perfect😬)
Your English reads perfect to me; better than a lot of people born and raised in the USA. That said, thank you Joshua for the recipe you have inspired me to make croissants!
your english is very impessive! glad to hear your crossiants turned out nice, i may try to make them too
It's always the people with impeccable english who say "sorry if my english isn't perfect" haha.
Vou fazer croissant, adoro. Essa receita é muito boa
Can I skip egg?😅
I honestly really miss Josh’s more calm older videos. They feel more like actual recipes than just content
his videos are not just content
thank you!!!!!!!!!!!!!!
Oh, purists.
He seems calm to me😅
I agree. I do like his new content too but honestly I like basic recipes and techniques more than like... making mcdonalds fries or whatever. Not that theres anything wrong with it, I just feel like I get a lot more out of "real" recipes. The new stuff i just watch for fun
When a croissant gets more rest than yourself
Samaraat Islam underrated comment
@@3rrorinthematrix758 Thanks :")
When your too busy making croissants and the croissant gets more rest than you
Yes, but you just can't compare the store bought and the home made
@@sidoniewinterpasternak9938 true dat. no doubt
Me watching this while eating instant ramen:
"Hm... yes... I can do that..."
Dip your croissant in ramen?
@@bryanmartinez6600 disgostang
Omg I was doing the exact same thing
lol omg i do that with Weissman, Babish, Tasty, and Epicurious 😭
omg im literally eating ramen and watching this rn
As a french guy, I just want to say that your Croissants look perfect. Perfect size (not too big, not too small), perfect crust and amount of butter. They look genuine, just like the one I buy every saturday for my "petit-déjeuner" ^^
French person..... saying someone else's food is correct? Are you sure?
Croissant began in Austria
"As a French guy" y te llamás el patito chileno..
@@aurrasing1274 Yes but not that type of croissant, the concept is Austrian but the croissant you know and buy in a bakery is french
Alejo un ragazzo dalla Francia parla inglese e ovviamente dovrai rispondere in espanolo. . . ceeeerrrrrto. . . . 🙄
Thank you, Joshua! These were absolutely perfect! Crispy and flaky on the outside, tender, layered and airy on the inside. We ate them warm for breakfast with a café crème. I've always wanted to try these and thought it would be too difficult but your instructions were perfect. I live in France half the year and these easily rival French croissants.
Me: I'm gonna make croissants
Me after this video: I am gonna buy croissants.
I only find about one in 5 stores that has croissants that taste right or are of the correct consistency. They also should be flaky on the outside and be able to be eaten in layers that separate after baking.
Actually this recipe is one of the simplest on YT. Most of those I've watched involve three folds, but this only two.
meeeeeeeee
Me before watching the video: I wanna make croissants, the croissants available here are so expensive and bad.
Me after watching the video: I should really try this recipe. It looks pretty easy.
lol....
Never complain about paying for a croissant again.
Croissants here are shit.
it's not that hard.
Sadly, most croissants are made in factories nowadays to make them cheaper (but they don't taste nearly as good). Especially because they also cheap out on butter.
Most people just buy whatever is cheapest, so quality products disappear from the stores.
That's why we have all the crap in supermarkets.
@@axiezimmah There are fewer and fewer people who can pay for quality products. The problem is not about people's choice but economy and whole political system.
@@axiezimmah when I was in france, their crappy carrefour supermarket croissants were divine
Thank you for the informative video. I always prioritize diversifying my investments and never invest my entire savings in one specific type or area.
I believe it's important to set achievable goals and have a strategy that includes limiting potential losses on a weekly basis. This approach is both logical and can provide passive yet rewarding returns.
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In terms of the crypto space, I personally took two months to learn the importance of operating in the right manner, and it was through adapting that I was able to save myself from potential losses. I am grateful for the expertise of John Joseph in this area.
What makes John Joseph stand out from other account managers is his ability to adapt to changing situations. His managerial skills are unmatched, and his weekly signals have proven to be profitable. Many others are working with him as well, which is a pleasant surprise.
Wow, that is amazing to hear! I'm glad that John's trading strategy and services have been so effective for you. Doubling your monthly salary in just seven working days is truly impressive.
Crazy to see how Joshs’ video production and quality has improved throughout the years. From filming only one angle, to many cameras with a whole team behind the screen! 👏
I’ve been an executive pastry chef and chef instructor for 31 years now, and you, sir, are the epitome of what a great chef instructor is all about. I shall make this video and all your videos required viewing for all my students. Great job! Bravo!
I take that as a huge compliment, thank you so much! I truly appreciate the recognition. :)
If this were true u would know he was spose to make 6 folds, 2 doubles 2 singles and you should have known that he didnt mention that the butter and the dough should both be the same temperature as each other before rolling. He didn't cut one and show us the webbing inside the croissant cause the folds were wrong, executive chef my ass
I too am am a pastry chef which is why I guess this video was suggested to me. Although we make them slightly different at the restaurant I work at I think your technique and explanation is spot on. Great job!
you don't have to go by the culinary student textbook every time. this is his own recipe, he made it his own. every great chef should personalize a recipe. and i'm sure if that executive chef saw flaws in the video's technique then he'll point them out to his students in person.
Damn that's a great compliment
I can't believe how much effort goes into making a tiny little croissant. Next time, I'm gonna eat a croissant with full respect.
Truth! Now, it makes sense why they are so much more expensive compared to other rolls and breads. I am enlightened. 😂
Full respect for the machines that churn them out 24/7
Couldn’t agree more!!👍🏽
Respect your croissants. And your elders.
The reward for all that work is homemade croissants. No storebought can compete with that.
Who invented croissants, and what the hell were they thinking?
Seggs
Clear and simple tutorial, I have made them four times with perfect results. My guests have raved about the product and touted my newly perceived baking skills. Thanks for the instructions!
Cooking time: 3 days
Eating: 2min
I know it's too tedious once a construction tape measure is required...
Boy u eat slow
yeah!!!!!!!!!!!! is it really worth it? I'll just go down to the shops I think
Nir Dragneel
nah i dont eat slow, i take my time, dont want it to last 10sec
Same with everything worth while.. a good book, music, a theater play... one time unit of consumption equals 100-1000 units of preparation
After I have seen video’s about how to make a croissant. I have decided never to make them. There are some things in life you should leave to others. And making croissants is one of them.
Puff pastry is another
I followed his instructions and got a surprisingly good result!
But then who would make crosonts
“Making a croissant is like doing a brain surgery”
Exactly. I rather buy them.
so much respect to the bakers who sells these kind of bread! this is definitely an art!
Unfortunately, because these are so complicated to make, 99.9% of croissants sold outside of France are pure s*** and 80% of croissants sold in France are pre-made frozen (yes, bakeries buy frozen croissants and bake them every day). Labor cost, expertise...
I freaking love these old videos. They are absolute gold. Yeah the “But Better” series made him famous but this stuff is the backbone.
Since I made these notes for myself, might as well share them here too:
Mix 130g water and 6g yeast. Sit for 10 minutes.
Whisk 250g bread flour, 30g sugar, 5g fine sea salt until incorporated.
Mix bloomed yeast mix, 1 egg yolk, 25g gently melted butter until begins to form a dough. Use hands when necessary.
Lightly knead dough. Pick up, slap it against table, and fold it over itself until smooth. Should take about 30 seconds to 1 minute.
Shape into a ball and put back into the bowl covered with plastic wrap. Rest in the refrigerator for 10 minutes.
Grab edge of dough and gently pull on it, stretch it and fold it on itself. Repeat for the entire perimeter of the dough. Place seam-side down in the bowl. Cover with plastic wrap and rest for 10 minutes in refrigerator. Repeat one more time. Rest in refrigerator for 25 minutes.
Place dough on wax paper. Shape the dough 7x7 inches. Wrap in the wax paper and roll evenly. Don’t press too hard. Place in refrigerator for 12 hours.
Cut pieces of butter evenly into slices to form 4x4 inch square. Fold into wax paper and use rolling pin to form it into a 4x4 block of butter. Chill in refrigerator for 15-25 minutes.
Lightly flour surface. Flatten and elongate the edges of the dough. Lightly flatten the middle to avoid bumpiness. Place butter in the center of the dough, diagonally so edges are facing the opposite direction of the edges of the dough. Stretch and fold each edge over the butter to encase it like an envelope. Make sure no butter is poking out. Sit for 1-2 minutes. Butter shouldn’t be too hard when rolling.
Lightly flour rolling pin. Lightly press down on dough multiple times along the entire length of the dough. Roll with even pressure and roll dough into a long rectangle, roughly 18 inches in length. Do not rock back and forth with rolling pin. Go in one direction with each roll with even pressure. Grab bottom of dough closest to you. Fold ¾ of the way up the rectangle and take top half and fold the rest of the quarter of the way until both ends meet evenly. Lightly pat down so they stick. Then fold so the longer part folds over the shorter part, making an envelope shape. Lightly tap down with rolling pin so that all the layers are stuck together. Do not press it. Wrap in plastic wrap and rest in the refrigerator for 1 hour.
Unwrap dough. Roll on work surface in the long direction of the dough, should form as long skinny rectangle. Same as before, softly tap surface of dough and roll with even pressure. Keep as a long rectangle shape, 18 inches in length. Fold letter style. Grab top part and fold 1/3 of the way down and then fold the bottom so it overlaps evenly on the other side. Should end up like a perfect square. Layers should be even. Wrap and rest in refrigerator for up to 1 hour or 12 hours. Recommended 3 days to allow the dough to rest so that the butter stays cold and gluten has enough time to rest. If the gluten is tough, then it will resist rolling and the butter layers will be pressed out.
Roll into a wider and thicker rectangle, about 10 inches wide and ¼ inch thick. Make marks along the bottom of the dough at 4 ½ inch intervals. Then from there, look at the marks at the bottom and mark the top by following in between two marks on the bottom of the dough and mark the middle part on the top portion of the dough. Take a sharp long knife and make cuts following each point together, basically into long triangles. Should end up with about 5-6 croissants. (If you want to double the amount, make another separate dough and do not combine the mixture.)
Gently elongate each triangle dough and tightly roll up. Squeeze the tip down so it sticks. Place on rimmed baking sheet lined with parchment paper. Make sure the tails are placed down just enough so the croissant is holding them down with its own weight to prevent unraveling. Brush with egg wash (whisk 1 whole egg).
Cover with another rimmed baking sheet that prevents draft or put in a cold oven with door closed. Proof at 78°F for 2 hours. Do not exceed 80°F or butter will melt. Proofed croissants should look puffy and almost doubled in size. The layers should start splitting a little bit and they can jiggle back and forth if you lightly shake the pan. Gently brush with egg wash again.
Convection Oven: 390°F for 6 minutes then 330°F for 10-15 more minutes
Typical Oven: 400°F for 15-20 minutes
Thank you so much
Thank you
Wow, thank you!
Respect!
This deserves more likes
French: What's the most difficult thing we can make with 3 ingredients?
*delicious
fun fact - croissants were invented in Austria
A baby.
deadfr0g actually that’s four. mom, dad, sperm, egg
@@kendaldieleman9044 By your logic, chickens and eggs should count as two separate ingredients, which is EXACTLY the kind of thing a crazy person would say.
I followed this recipe and although some of my butter melted out they still turned out amazing! These were the most difficult treats I have ever baked but I'm so hooked now I want to get so good at making them that it becomes second nature! Thank you for the informative video!
It's been how many days since quarantine has started
I've tried to make croissants for around 20 times, finally made a PERFECT croissant batch, nobody should know how many times I've re watched this video
"How many croissants can one person eat?"
See, that's how you know this guy never met me.
Give me a stick of butter and a loaf of bread I'll eat it all.
HERPY DERPEDY me at school
I’ve eaten 3 6 packs of croissants that were 5 inches long and 2 inches tall (roughly)
When you remember you eat 6 croissants as a snack and this guy says it's too much
Haha, I agree. I can eat 3 large croissants. Where I live, those are mini croissants. I could eat half a 12 donut box of those
It might be easier to just go to France.
Christine t, well said! I could never remember these 50 steps.
🤣
HA HA HA. Maybe the war has already begun before i could eat this Croissant. 😂😂😂
420 likes
Christine Tortorice or just go to a Walmart or target or just any store bought crossiant
I've made croissants 16 times using various recipes. It took only two tries with this recipe to get good ones (although I still havent perfected them)! For anyone trying this, wrap your dough in plastic wrap so it doesnt dry out, or else the butter will break through the dry, crackly dough, even if the butter is semi-malleable.
Thanks so much for sharing this recipe, Joshua. I have many more batches ahead to perfect them!
It's so nice to see a calm and professional Joshua Weissman. I like this Video so much and the recipe is just perfect.
I, a 14 year old subscriber of yours tried this recipe at home and I want to say it turned out great. I don’t have a kitchen scale so I kinda messed up the measurements so the layers weren’t that significant. But I would love to say that my father mentioned that this was the best ever croissants that he ever had and he also said that they were really soft and the freshness brought in a lot of taste and he could eat many more than just 6 croissants. I had also previously tried your babka and I would say that we had similar results. I just wanted to thank you for sharing your recipes because it has not only brought my home delicious food, bit also has increased my spirit for making food now I just can’t stop. Thank you 😀
Good for you! Invest in a kitchen scale you'll be glad you did. Lots of recipes require exact amount and they will be in grams and not cups or spoons. You can find scales online for around $10. Best of luck
That's really great, like the person above me said, get a kitchen scale, it's faster, way more accurate, less mess. Just so useful.
As a 14 year old without a kitchen scale half way through the process, I thank you for saying that although it won't be perfect, it's still great, I was worried it would not work.
The best comment. Thanks lol
@@eilyn510 Thank you so much. ☺️
Him: recipe in grams
Europeans: :)
Him: measurements in inches
Europeans: >:(
My thoughts exactly!!! "... because croissants need to be very exact" ... *uses inches* -___- ....
@@annadang5811 oh cmon inch is 2,5 cm, not that hard to convert
@@ortolffromtrewir435 it's closer to 2.54 cm, which makes it a bit harder to convert
Wait doesn’t everyone use grams?
@@neilkurowski4991 no, here in America we use fluid ounces and other names for fluid ounces, like cup (8 fl oz), pint (16), quart (32), and gallon (128). It's a base-8 system which makes it satisfying in a mathematical sense, but since it's based on volume and not weight/mass, it's not very accurate.
Tip for anyone making these: Get yourself one of those foot+ long metal rulers. Those are perfect for slicing the individual croissants and you can get exact lengths
You don’t use a full ruler to cut a croissant dough. You will pinch the layers
Yesss! Just made these and even though I didn’t execute it perfectly (my butter broke up in the envelope), still turned out GREAT!
“If you’re strapped for time then just do 1 hour instead of 12.”
If you’re strapped for time just buy croissants
Edit: this is just a joke. I love baking and I spare no time. I just thought it was kinda ironic.
If your strapped for time blend all your food in a blender and drink it like a smoothie.
Why ruin perfectly good croissants you spent 3 days preparing?
@@POVShotgun I didn't I just bought a dozen.
Why are you idiots commenting on a video on how to make croissants? It’s literally a video on how to make them, if you want to be lazy and buy them go for it.
Elijah Bernal hahaha 😂
“If it resists you, let it rest.” Parenting Toddlers and handling croissant dough have similar rules. Good to know.
also crushes
"Bake in a convection oven at 390°F for 10 to 15 minutes"
el chino oh no
@@madambluury384 This one
I followed this recipe and it was my first attempt to make croissant. I like the scale for small batch baking and the results were superb. It is flaky, soft and buttery. I'm going to make another batch this coming weekend to practice more on laminating the dough and butter. Hehehe! I some butter ruptured during my last roll for folding 😅, but regardless of the shape. It was fine 👍🏼 I recommend it for those starting to make their own croissant.
Thank you so much for your awesome recipe! After many years of baking hard bread-like croissant following couple of different recipes, I tried yours and have been having real croissant for weeks now. Today, I baked another batch but accidentally used all purpose flour. It turned out as wonderful as bread flour. It is all thanks to your genius recipe!!!
thank you, I was wondering about this as I don't have bread flour
AHH! Stop, I could’ve drop my CROISSANT!
Hahahaha😂
Karen .-. Its from a vine 😂
Why always an emoji at the end?😂
V3R T1XX hahahahaha
I LOVE you good sir
Even in quarantine, I don't have enough time for this lol
Chubby Weeb 😂🤣🤣🤣
how about now? XD
Why not
😂😂😂😂 exactly!!
Lol ain’t nobody got time for that 👌🏻👌🏻🤣
Hey Joshua! A baker/confectioner from Finland here 👋I especially like dealing with puff pastry and the like (there's also a type where cold and gently floured butter is the envelope, and the actual dough goes inside it!) and there's this one little nifty thing you can do to make the final product even better. It's not really a big deal and most of the time won't cause problems, but I digress, it has to do with the enveloping process:
When you put the butter diagonally on top of the dough, give it a 2-3 minute pressing session with your palms. If the butter is too cold/hard, use something like a flat cast iron weight or something to help you out.
The idea is to sort of already incorporate the butter in the the dough, helping to reduce future air bubbles. And after you've done the envelope, to avoid air bubbles _(which can create inconsistency in the layers or at worst even cause a tear, causing the butter to expand out, and the dough will just look like it has palm sized yellowy liver spots all over it),_ you'd want to first seal off the edges, and give at least a minute of pressing to the dough, starting from the outermost parts, sort of incorporating the dough to the butter. Then finally, once the air has been guided out of the envelope, really seal it off. If it's not sealed properly, as you roll roll roll, the gap gets wider and wider, butter gets out -> liver disease again. Basically layers ruined :P
Hope I got to be useful 😎
i added this video to my saves what seems like years and years ago - and it is still my favorite puff pastry recipe! thank you for this awesome content!
Social-distancing day 5: Might mess around, make my own home-made croissants
edit: I finally made them today, they were so rewarding! My texture was a bit doughy but despite that, I would definitely make them again :)
So I see we both had the same idea! 2 days ago - still making them?
@@tjbancroft1 Also social distancing! have plenty of time to make these haha
I’m on day 2...
Hahaha I have the same idea. Let's make it! In 2 days because I am too anxious
Had the same idea ...Mine are baking rn
0:53 Start 🤞🏻💪🏻 130g water + 6g yeast
1:28 Mix well 250g flour + 30g sugar + 5g fine sea salt
1:42 Mix + bloom yeast mix + 1 egg yolk + 25g melted butter
2:17 The dough mixed and shaped put back into the bowl + plastic wrap ➡️ to the fridge for 10 minute
2:26 The first term
2:49 Back to ➡️ the fridge for 10 minute
2:53 Second term, back to ➡️ fridge for 25 minute
3:07 Shape the dough 7”x7” (18cm) then back to fridge for 12 hours
4:16 NEXT DAY the Beurrage Butter : cut the butter 4”x4” (10cm) 138 gr
5:55 Flat the edges of the dough the put in the butter
6:43 First rolling : press down
7:08 Roll the dough, make long rectangle shape 18” (46cm)
7:44 Flip make a envelope shape ➡️ rest in the fridge for 1 hour
8:12 Second rolling
8:48 Second fold ➡️ rest for UP TO 12 hours
10:00 Final roll 10” (25cm) 1/4” (0,6cm) thick 🥐
11:00 Shape the croissants, the wide each is 4,5” (12cm)
12:16 Pull and tightly roll and shape the croissants
You're the real MVP
This helps alot
Thank you for this!
Don't do what I did and put the dough in the fridge without plastic wrap for 12 hours lol. Definitely use plastic wrap for that.
instructions not clear enough became a 50-year-old depressed french.
Just a side note: I am making this from polish butter which I think can be classified as european butter (82% fat). Even though butter fat percentage might be a good indicator of butter that spreads well, be aware that not all butters are equal when it comes to spreading. If You notice Your butter cracks instead of spreading equally under the dough, give it additional 5 minutes of rest after pulling out of the refrigerator, and It should spread fine. I believe it also depends on the temperature inside your refrigerator.
You will certainly be able to see where the butter is under the dough - where it is the dough will be lighter in colour, so If you see any "cracks" of color its better to just let it rest for a couple of minutes.
If You already did the rolling and noticed cracks afterwards, just do another fold, It won't hurt much but will help distribute the butter more evenly. Remember, It's better to fold once more instead of ending up with a cracked butter surface resulting in an unevenly baked crossaint.
❤like lo❤l
❤❤❤😊
This was so helpful thank you! My croissants turned out amazing 🥲
“Ever had your home smell like European butter and fresh baked croissants?”
......no?
Do ya want it to?
Yes absolutely good point
That butter Smells bad doe
@@conexos2007 nooooo good butter is amazing
This guy is worried about eating 6 croissants by himself, I was worried about their not being enough for two people
Croissants are calorie dense, two of them can have like 400 calories
@@sansan89894 only 400?? Ha, you wish
@@sansan89894 your point?
@_ David _ omg, that what the fuck is this? OP GOAT 23:1 intermittent fasting 😵😵 you deadass slim slim
Looking back at it, I couldn’t have gotten more gen z on this comment
this is my third time making croissants, and the first time seeing such layers!! and the flavour! chef's kiss to you man!
This is art, and it is an amazingly beautiful art. Thank you for this recipe! I cannot wait to make it. 👍
“Uses only grams”
Me: :D
“Also uses Fahrenheit”
Me: hWhat?
I've been baking for some years now and here are couple of reasons I've learned why grams are used:
1. If you take a cup of flour and lightly hit it against a counter, you'll end up with 3/4 cups of flour. Was it then a cup in the first place, or do you need to add more? Whereas 120g of flour will always be 120g no matter if it's packed or not.
2. If you decide to half the recipe, it's difficult to half 3/4 cups of anything.
Hope this helped
Fuck imperial units.
@@TheRealDrae yeah fuck that logic and most used thingt
You got a point there, he should use celsius as well
Alessandro Scarantino using Celsius is like asking water how hot it is
"There's no quick way to make croissants"
Me: *puts video on 1.5x speed*
Oh yea, big brain time
Ah yes, a fellow intellectual i see!
Now that's an Avengers level threat
You are right! I saw someone on UA-cam try a thing - she used a rough puff method as a quick way out, and the croissants had a HEAVY interior!
r/madlad
Thank you for this recipe!! Where i live now it's difficult to find fresh croissants and i missed them so much. The process was explained so well that it's quite difficult to mess them up. I had a problem with my butter breaking but they still turned out amazing. Definitely a great video and recipe!
Started these for the first time tonight. My 7 x 7 square is in the fridge. Hope this works.... looks delicious. I live half the year in France and I'd love to have good croissants here in the US as well.
>Uses grams
>Doesn't use °C
As an European I appreciate that.
Also uses grams of water instead of millilitres
temperature is temperature so I don’t see the discrepancy you’d see with measuring by weight vs. volume which is seen a lot with american recipes. when baking, the metric system is used pretty much universally when measured by weight, even among americans.
Using grams is just consistent. Many recipes are written only in grams
Are You Dumb? I do know that but it’s still just a bit weird
Here's a transcript of the recipe:
Day 1:
- Proof yeast in water
- Whisk together bread flour, sugar, and salt. Create a well and add egg, yeast mixture, and melted butter. Combine into a dough with a rubber spatula and knead by hand a few times.
- Slap and fold repeatedly for a minute or so until a smooth surface forms. Rest for 10 minutes.
- Stretch and fold. Rest for 10 minutes. Stretch and fold. Rest for 25 minutes.
- Move dough to a sheet of wax paper and roll into a 7” x 7” block.
- Rest dough for 12 hours.
Day 2:
- Make a 4” x 4” Beurrage, refrigerate 30 minutes
- Roll out the dough and wrap the butter in it snuggly.
- Flip the encased dough over and press into a flatter shape.
- Roll the dough into an 18” rectangle.
- Perform the first (envelope) fold. Tap down with rolling pin, wrap in plastic, and refrigerate for one hour.
- Roll it out longways to 18” long and fold again (letter style)
- Wrap in plastic, refrigerate overnight.
Day 3:
- Roll dough out to a 10” wide rectangle of ¾ “ thick. Rest the dough for 30 minutes if it resists you.
- Cut dough into 4” based isosceles triangles. Elongate slightly and roll into croissant shape.
- Brush with egg wash and proof 2 hours. Brush again with Egg wash and bake at 400 degrees for 20 minutes
love u
Sophia Holmes do you know if you can use parchment paper instead of wax paper
@@gwentormey8369 Yes, a lot of french bakers use parchment paper.
@@heavenlyfather9469 no problemo, idk why Josh can't post the recipes when he clearly has them written out on his phone already. personally i'm not going to rewind and keep pausing a video while I'm trying to cook/bake
@@sophiaholmes2048 you're a legend thank you! Do you think I can roll up the pastry then freeze them later to cook?
Thank you for sharing this appetizing recipe! Your demonstration and instructions for making croissants are clear and reachable. Home-style croissants once made my house smell like a French bakery, and I'm sure they'll do it for every person who wants to try preparing them.
I made this recipe yesterday, and the two days before, and it was sooo delicious, it was worth it, it was game changing and it brought me so much joy. Thank you for this recipe.
I did two bookfolds tho, just felt like it idk. I thought about it, it happened and it was good.
Also I cut them pretty stupid and had like two half croissants at the sides, with less clean edges, so i rolled them up with brown sugar, nutmeg, cinnamon and cream-cappuccino liqueur caramel I did a couple of days ago and oh boy, it was so great.
The croissants were best on their one, but great with red jam, apple jam or good cheese.
“Six croissants are enough. ... How many croissants can one person eat?”
Me: Ah, he’s a cook and a comedian
"Use fancy european butter, not cheap american one"
Me with my indonesian "butter" that's like 60% margarine and 40% actual butter: hmmm?
@@christopherpham9181 Me with my cheap African butter thats 70% lard 10% margarine 20% colouring
@@christopherpham9181 oh so its okay if I use salted butter too? Im not sure there is unsalted butter in Panama
@@christopherpham9181 hello Indonesia 🇮🇩
@@christopherpham9181 indonesia biasanya pake margarin :"
As a French person, I can tell you that this man is the only American I trust to do my croissants right c:
Seriously all French recipes are hard and complex
French does not necessarily translate to
@@cazwalt9013 Not at all, some are really complex but you can find some really simples recipes in France. It's all about high quality product.
Moi aussi jajaja
Agree. I have seen a lot of rubbish utube croissant vids. This is legit...
I went on a 10yr hiatus of not trying to bake croissants because of them being time consuming and difficult-just worth buying instead. Between your sourdough recipes and this one, I've gotten back into it and mighty glad I have! Well done.
Much calmer and reasonably paced for someone trying to follow the recipe!! 😂😂 new videos I feel like I’m out of breath listening.
I have watched and studied several video recipes on youtube before deciding to follow your recipe in making croissants for the first time. I had tears as I sank my teeth into the flaky, crispy croissants with the moist interiors and the utterly buttery aromas of it. Thank you SO MUCH for this fantastic fool proof recipe (I weighed out all my ingredients on a digital scale and stuck to the dimensions for rolling out the dough as well, except for the final dimension of the dough before cutting into triangles). I will not try any other recipes, as I am fully satisfied with my results (I live in France and have tried many croissants from different bakeries, and I have to admit this recipe is as good as it gets for home made croissants). Have you tried to make these croissants with almond fillings? Or what about the ones with chocolate (ie pain au chocolat)? Merci beaucoup!! :-)
I KNOW RIGHT
Awww, bless!
uhxifaxo s ew you said moist
For croissants aux amandes, you are supposed to use croissants from the day before or even two days before. Then you make an almond cream with almond powder, sugar and butter and maybe eggs. Once that is made, you cut your croissant in half on the long side, fill it with the almond cream and bake it for about 10 to 15 mins. That is not the exact recipe but what I remember doing.
Mido Otaku_101 ew a child
"Use european butter, not the cheap american one"
Me, a german: Is this some sort of peasant joke, that I am too european to understand
Bakers do have special butter 2 kg slabs for laminesion and they have less water in them then the butter in the vide
Knowing us Americans, we probably put sugar in our cheap butter. Liebe Grüsse aus Florida.
@@michaeljuliano8839 americans put even sugar in ther white bread
I know we (in belgium)put sugar in our brioche and puff pastery like croissants
But not in the bread rolls(Same dough as a baguette ), and all the other types of loafs .
Greetings from belgium 🇧🇪
@@gaudibogaert5087 they put sugar and honey into EVERYTHING. i saw how they make ribs, shittone of honey, no wonder they are so obese
@@BeardedPickIe i do that to but we eat ribs rarely
I Baked my croissants today! It turned outttt realllllllly good!
your procedures are GODLY!
Ok so my scale messed up and I had to google approx conversions, I used coarse salt instead of fine (by accident) so I wasn’t sure if this would turn out….I also left it in the fridge longer than the directions….it all turned out AWESOME!! Wow. Very impressed. Good job on explaining this. Thank you so much for taking the time to make this video!!
"How many croissants can one person eat?"
You underestimate my lack of self-restraint.
The answer is all of them. One person can eat all of the croissants.
This is more of an origami tutorial than a cooking tutorial
edible croissant origami
Ahaha lol
@@ivanakramar3046 you should promote Joshua Weissman on every popular food channel (bon appetit, binging with babish, etc.) in the comment section.
@@bakinitright6637 And YSAC
You should see how japanese make croissants haha
Finally found an easy to understand video, thank you, I know you done it a long time ago but been looking for ages so thanks 😊
Joshua: "Now with the butter- "
Me: *pulls out my butter that I made from my cream that I made from the milk I milked from the cow that my father's farmer friend owns*
Joshua: "You have to get European butter."
Me: .... YOU GOTTA BE KIDDING ME!!
European butter just means higher butter fat.
American butter has 80% Fat
European Butter has 82% Fat
Homemade has closer to 86% fat
Homemade is better as usual
THis just made my day lol
Yeah, I've made butter from the fresh milk of grass fed cows... Tastes just as amazing as KerryGold aka European butter, so you're good.
@@SMCasts have you ever cultured butter. 😋 better than just whipping butter, gives it a fantastic tang that is better on EVERYTHING
The tang is super subtle too, it's just a note that adds so much
Me: Hey I could check out how to make croissants for breakfast tomorrow morning... (30 seconds in) Okay nevermind.
Hahaha
MollyMalone1983 samee
I've seen from watching other videos the right tools make a huge difference...in conjunction with temperature you're working with, and gentle hands for gentle dough..these I gathered are other things very important too .. I'm gonna make some..
I did this recipe several times now, my wife and her friends can’t get enough of these.
So I finally made these.....JOSH...JOSH!!! I cannot thank you enough for your recipe! They came out PERFECT. Y’all need to stop complaining about the 3 days and just do it. I’m not a baker but I somehow pulled these off.
I made these over the last two days during quarantine and they came out amazing. I feel so powerful, like I can make anything
With that motivation try other hard to make delicious foods! Macarons, sourdough and souffé are all great ideas. Try easier things too like choux (Cream Puff/Eclair or Churro dough)
You can now apply for a french citizenship
Go to culinary school :D
Baklava
As someone who went to culinary school, and does not identify as a Baker, I am pretty sure that your video (and my fabulous plating skills) are the only reasons I passed baking 1, 2 and a half years ago. I make croissants at home. (I didn’t even have a pastry roller, and had to use a wine bottle) but my croissants that I took to Chef were at least decent enough. The lamination process is so difficult! Especially without proper equipment.
Wish we were friends! I am always challenging myself with cooking. It's my happy place. I could learn so much just working side by side! Plus I enjoy your videos because you go at a good pace and have fun with it. I love other chefs but they go too fast or don't explain things. Glad to see you have a cookbook! Going to buy it and get to work!
Ok I made these for Christmas and... Wow. Definitely cried a little bit after that first bite because holy shit these are amazing. My artieries are glad they take so long to make (these bitches are RICH), but I would have never had the confidence to try them without this channel, and this recipe is perfect. Thanks Josh!
They really are rich. Soo good though
welcome to ted talk
can i have some
@@superbakes963 you've obviously never had theme
Dorea Marshall Thankful you Sharing!
This isn't a recipe, this is origami
Then I should be able to perfectly replicate it, but I can’t. What do you know??
@@idkutellme-rp9qe idk u tell me
MyNamesKid bruh
😅😅😅
hahahahahahahahaha
Your instructions are great! I'm happy with my first attempt. I believe the baking temp might be a little high. Next time will try backing a little longer at 350ºF. I have been wanting to do this for yers! Thanks!!!!
Update: I have watched several videos now on making this tasty French delight. So far your's was the first and best instructional video I have viewed! On thing I'm going to try on my second run which is today, is to dog ear the corners of the role. Peace
Made these and they were fabulous, not difficult either. Thank you Joshua
One day he’ll realize his cutting board’s wood grains are one inch each and can be used to measure.
Whaaaaaaaaaa
xBUMSKIx genius
😱😍
OH MY GOOOOOD!!!
Or he will realise measuring really isn’t necessary
Croissant is the French equivalent to growing a bonsai.
😂🤣😂🤣😂🤣😂
Allez, avoue que j'ai raison.
C'est interminable ce truc.
@@-NoneOfYourBusiness oui mais a la fin le bonsai tu le mange pas
There is more videos that make it look easy to make check those tasty videos
😂😂😂😂😂😂
The level of content in every video is amazing. Awesome video
Joshua, you have changed my kitchen! Thank you, no one works dough better than you my guy
"How many Croissants can someone eat?"
Around 376 until the stomach cavity explodes.
so the limit is 375
My fatass is somehow going to eat more than that
@@Andrew-yz5ht Youll live, Jane did
@@colinater237 Eat 375, and you've gained everything. You have ascended.
Just pictured the fat guy from Monty Python exploding
I've been baking for 44 years now, and I have always been too intimidated to try croissant. Thank you so much for breaking the process down so beautifully! I think I'll try them this coming weekend 🥐
Invite me please😭😭😭😭
Daria, how did they come out for you???
Spellcheck sucks! I meant to write Daric. I apologize.
Daric Singingwind yeah.... how’d they turn out?
Kristina Kristina they are still in the freezer
I’ve made this recipe 3 times and they’ve been great each time!
Was it flaky ? And did you make it in 3 days or 2 days ??
Oh my gosh. I made these and they are absolutely delicious and beautiful. As long as you are super careful and following the recipe to a T they should turn out. THEYRE SO GOOD
Josh: "how many Croissants can one person eat?"..
Me: "how many Croissants do you have?"
Lucrecia Flores dude you good? Did you just straight up have a stroke?
İ eat 7
I swear to god this is the funniest comment section I have ever seen
Sarabeth Collyer oh gosh, I agree. I’m still trying to pick myself off the ground from laughing 😂 at all the comments...too funny.
Bob Ross had one of the best comment section, but they're overrun with 13-year-olds chasing clout. Heck, most if not all English comments now are overrun by kids :/
Stereotypical music from around the world comes a close second
Medieval music - hardcore party mix
That one's pretty good
@@AxiomIndustries I have a playlist of good comment sections. that's one of them. this comment section is generic.
Wow, today I learned a very valuable lesson about relationships, if something(someone)is resisting you, give it(them) some time to cool off and keep rolling (shooting your shot) until it rolls out with ease (stops resisting you) perfect 👌
I made them, they turned out so beautifully!!! Thank you for sharing
did I just watch 15 minutes of that and didn't even get to see the baked croissant
z z z . w a v it’s at the beginning
@@nitya8708 okay u got me
@@zzzwav and at the end lol
he shows it at start but for half a second. he spent more time showing us his oily hair than the final product. most anticlimactic video ever...
@@jimirbon you want action in a cooking video?
just imagine they would burn in the oven after all this work lol
lol
Iffat Shagufta imagine that they don’t completely rise and you put them in the oven and they wont fucking work
Rikke Richard imagine if you’re gay and trying to seduce your mom.
lol.
kitsuneOaruku *Banjo plays sweet home Alabama in the distance
I pressed play on this video and then I drove to the shop and purchased freshly baked croissants. I returned home before this video finished. I then ate my croissants (Yes I smashed two) whilst reading all the failed attempts at making them. Best croissants I've ever eaten! :)
I made these today! My mum said that they taste like Patissons croissants, so I'm really happy :-D. Thank you for this recipe!
I made this and let me just say: THESE ARE THE BEST CROISSANTS EVER. PERIODT.
was it really hard? I want to make these
I have so much respect for you and your patience
Emma Seres I wouldn’t necessarily call it difficult, just a long process because of all the rest time. If you do make it, make sure you follow his recipe exactly, use his tips, and have the video with you as you roll and fold. Good luck! :)
@@lilywei7388 Thanks Leo, that was very helpful! I'm making those now and I hope they'll turn out good!
@@lilywei7388 did you use Wax paper? is it necessary?