Easy Homemade Croissant Recipe
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- Опубліковано 12 вер 2024
- This simplified croissant recipe will have you baking croissants like a pro. Flaky, buttery, and deliciously authentic, yet so easy to make!
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Ingredients
4 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons active dry yeast
2 1/4 teaspoons kosher salt
1 1/4 cups unsalted butter, cold (2 1/2 sticks)
1 cup milk (you may need as much as 1 1/4 cups)
egg wash (1 large egg beaten with a teaspoon or two of water)
slamwalleye Thanks
Thank you so much :)
Thank you
Microwave time and option??
How long to chill ?
I started your recipe 2 days ago and baked today. It was easy to follow and make. I wanted to leave the dough longer in the fridge and folded it about 8 times. The result was delicious, flakey and golden pastry. Thank you
Thanks for this input. I was thinking about timing, when baking in the morning. Of course this would just mean leaving the dough after last fold in the fridge over night, and shaping and proofing in the morning. I was thinking I had to "roll" the croissants and then store cold, and take out for final proof before baking in the morning. Guess, that could work too... Must try soon...
I made croissants yesterday using this recipe ( link of the recipe is in the description box). I was able to make the dough and was chilling it when i read all the negative comments here. I was in doubt if my croissant would turn out like the one in this video. At the end of the day, i could say i was able to pull it off. I even some choco croissants and my kids loved it! I had the flaky outer layer but the inner part was not so "airy" but it tasted great. I also wasnt able to get that nice honeycombed effect. But over all, this recipe isnt that bad.
THANK YOU, you're "The Best"🙌🙌🙌🙌🙌! I looooove croissants😍😋! Now I can have them hot, buttery and fresh whenever I want👍😊😉!
I love your video! Every moment was so well done, and so helpful. The inspirational music was a brilliant touch as well. I can't wait to try your recipe!
Thank you! Your demo makes this challenging item seem very approachable. I believe I could do this thanks to your educational video. thanks 🙏
So clever. I love this method!
Sooooo... I tried these out today and I think I made pie crust. Going to have to try again after some more research lol
Where did you find the recepie?
I may use for pie crust.
her recipe is awful
It does look like a simple ruff puff. I’m sure it’s tasty though.
Omg lucky I see your comment..😂😂😂😂
Ur not wrong.. the video shows is like shortcrust pastry base (pie base).
I suggest u do this, do the dough without butter, proof it 1hr for the yeast double its size.
Then roll out the proofed pastry and add butter. Fold 3 times. Done..
Thanks for the recipe. These look so yummy and I’ve been looking for the perfect one to make them. Mine just never turn out right ):
Cool gonna make it for my birthday its August 6
Will be starting these today. Thanks for linking the recipe.
This is very helpful for me 😋😀
Will need to keep checking the video, so helpful! Maria
❤very impressed!
Thanks for adding the measurements very helpful
LMFAO!😂 Check the description
Bake at what degree and for how muvh time
Did u bought it from the shop..the final one after baking. Bcx it was not the way it looks..
I noticed that too she closed hers and the ones she had on the plate. Plus unless I see all the steps including into the oven progress and final taking out of the even its suspect.
How long do you bake and prove them for
Looking great and yummy but how to overcome egg smell during egg wash
Are you going to finish that corissant?
My favourite meme!!🥐🥐🥐
حبيبتي انا عيالي
اصحابهم خواجات ...اتراك...سوريين...
لازم اعمل ليهم كده...
انا ام واعية...
Lovely awesome yummy😁 going to try it today
👍 looks good, will try
How long do you chill them
In a otg how much tem it needs to be done in ? . For how many min . ?
French pastrychef/baker here. Very surprise with result, after seeing the method, i was expecting much worse.
So delicious😋👍👌👌👌
How many minutes bake and temperature?
At the end the croissants that were displayed were absolutely different from the ones prepared in the recipe. Cheat
How long did you roll it for to go from large chunks of butter to no visible butter? Thanks.
Can we shape the croissants and then leave them overnight in the fridge?
I am trying that!
For how many hours do we have to keep the dough in fridge?
2 hours
Hi, how long do i have to chill it for?
Until she replies to your comment.
Why did u mix yeast and salt?
It doesn't matter unless you leave it there for hours
How long should we bake?
375 for 15-20 minutes
0:12
Yummy crozon
You're a genius 🤤
Crisscross 😊😊
The tittle should be,
"homemade pie-crust batter and store bought croissants"
Nice try btw
Why do you state this? You think so?
It's the HUGE chunks of butter unincorporated into the dough for me. what is going on?
Necessary for the flakes
2:39
Not mention measurements
There is a link to the full recipe in the description.
Can i use salted butter? Or it has to be using a unsalted butter?
duh u can
Why do they seem hard to break??!
This way is harder than the traditional. The butter pieces will break apart the dough over and over.
The principal is to keep the dough and the butter in separate layers not incorporate them in a zig zag way.
Как он опитит но ммм 😜🥐🥐🥐🥐🤲
Three years later
So nice
Is that even a pastry
Yummy
How many minutes chill?
Wow 😳
You did not put butter or ghee in between d 2 dough
What are the measurements of the ingredients??????
I tried. This recipe doesn't work. Also no measurements mentioned.
There is a link for the recipe, look closely I found the recipe
how can you make them bigger because i want to put stuff in them
jojo flowerz I think you would carve the dough into larger triangles. Then starting from the flat edge, roll in your filling... in theory...
i will try this recipe
4 cups of flower
180 grams of sugar
The results of what I did was edible but it wasn't good .
But what are the measurements for the ingredients
There's a link in the description that leads to the recipe🥰
What is the quantity of each ingredient?? How much of each??
Description.
You can find it in the description. There you will find the exact measurements for these croissants.
@@annakent2114
Thank you Anna
You're welcome!
what a joke you make fake croissants recipe first part you mix all flour and butter and second part your croissant is ready. you can’t make like this you have to make dough then add butter and roll and roll 6 to 8 times then give shapes and bake.
But thats the whole point...Have you watched the full video at all?
Omg i cannot perfect a croissant. I suffered carpal tunnel. Got to rest for my trying hard. Not only this bread as well as baking ensaymada or bun and here in the Philippines our native bread whatchama call it pandesal. Better luck next time on my baking. Lol
They look dry as
There's no additional layer of butter in this recipe.
Are you ok ?
2:23 I thought she was going to prove that she baked them in the oven
Choose your current video
✔️ 4K with 2160p60 with 60FPS
4K with 2160p60 with 60FPS
2K with 1440p60 with 60FPS
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Do you use measurements for your croissants, and if so, what are they?
You can find the link to the full recipe with measurements in the video description.
I wish you to get 1M subscriber.
It looks really good but where are the measurements???
Check the desc
its a waste of ingredients, doing it the right way doesn't take any longer.
Pie dough with yeast isn't croissant.
Nice try.
Wher is the quantity??
Please reply immediately what is the recipe
The recipe is just below the video. It's a link you just need to open it. I hope it helps
Did you fold it 3 times in the video?
How much of each ingredient???????
There's a link to the recipe in the description! :)
How do ppl make this without a recipe??
Receipe link is given indescription
Can I use melted butter.?
The secret is really really cold butter.
I cant understand how to fold
Those looked dry as shit when you broke them open at the beginning of the video.....and that is more like pie crust.......moving on
chill for how long...??
Wow looks easy have to try txs for sharing stay blessed Nina Gobrie pmb
Ummmmm......no..... First... Never put salt ON the yeast..... flakey layers are from, the layers of butter..... Here it's all smashed up.....
This might be a great idea for someone who has no idea what they are doing and want to try something crazy.... Like croissant... which is hard and takes way too long.,...but worth it.
16.1
10.0
Your recipe is awesome but I forget to chill the dough 😔🖐️
I watched a lot of videos making croissant and one thing i learn is, you cannot rush making croissant. Your recipe is lacking the butter layer,you just dump in everything in a bowl.
Then you rushed it, you didnt even roll them enough.
Take time on those procedures, roll-fold-roll-rest
And, as i see it. The claws of your own hand made croissant are tucked in close but the one at the end of the video they are open.....
Nice try fooling people
Are you going to finish that CROISSANT??
26.1
can be more hygienic. it looks unpleasant with your long nails touching food, not sure of what is trapped under your nails.
She s not making food for you dumbass, why would it matter
Oh boy, ridiculous, you don’t have to watch it and you definitely are not going to eat this!
What is your problem???
How about just saying Thank you for sharing!
Geesseee Louise!!!
WHAT ARE THE Measurements?!?!?
It’s a pie crust and not croissant. Too much butter in dough! Also you should mix very well on the first stage before chilling. You just made it as pie crust. You can see even how hard you split them
I disagree because of the yeast in it .
why do you cut away at 2:12?
Why did u cut part of the video and I could not see how you completely rolled up the croissant
That's not Good
Quality your current video
1 O8O p
720p ✔️
480p
360p
240p
See this video
No measurements?????????
I love it but I didn’t see the measurements of what you used
There's a link in the description that will lead you to the recipe🥰
Omg 😮 that is so hard for me to do only my monm can do this period and I 13. Years old aye
8 lbs
Making and baking shapes are different 🤔🤔
That's because the pinched ends will come undone most of the time while they bake as they puff up.
I think ki koi baccha cook kar raha ho notice this guys aunty hand
Bogus