Thank you so much, thanks to you it is the first time I succeeded in making real croissants like in France but easier to make! I just made 2 little change, I used half water half milk like French bakeries do, and a little bit more sugar. You made it easier and more simple and quicker! My croissants now are light with a lot of layers like yours! You are a genius, the French recipe is so complicated I always failed. Thank you again from now on I will use your way of making them. Quicker too and cleaner. Bless you!
French croissants (makes me laugh that there's no translation for this word lol) aren actually not that hard to realise, I recommend you the channel called "Boulangerie pas à pas", there are English subtitles, and you'll see that the French touch isn't such a hard way 😁🥐🇫🇷
@@mayasayami1352 This is NOT a French croissant. Don't get me wrong, this looks good, and stands on it's own merit, but this isn't how croissants are made. Also, you can't get the level of flakey crust nor number of layers needed to make a "French" croissant with this method. However, croissants are also VERY unhealthy, and this method seems more healthy. Croissants are amazing due to the ridiculous amount of butter used, and it's the hundreds of alternating layers of butter and pastry dough that create that famous croissant quality. This recipe just layers dough on top of dough... not a bad thing, just different.
We have this month in my country called Ramadan. People fast from dawn to dusk and then we eat. So during eating time, the best place to prepare food is your channel and your recipes are really great. The whole month will be all about your great recipes. Thank you
I've never imagined baking croissants in my entire life, until i found out about this video and the foldings made look easy. I have tried twice and the result turns out to be amazing. Soft croissants that my kids loved it!
My mom used to tell me how hard these were to make, and she was always baking/cooking. I tried these, super impressed with how they turned out even with my misshapen circles! They taste fantastic! Thank you so much!
I found the more traditional approach of folding after encasing a butter slab to be much easier, as demonstrated by Sarah's Vegan Kitchen. There is barely any rolling that needs to be done, just roll out into a rectangle and fold. This recipe requires extensive rolling into many circles and laminating layer after layer by hand, which is a lot more complicated.
Genius ! Took out the hardest part. The folding to get the layers. I call this the pancake method. Now just use a mixer and dough hook to mix the dough and it's perfect !
This is the easiest croissant recipe ever!!! I just made them and I wish I could upload a photo. The are the best croissants I’ve ever had. God bless you for this recipe!!🎉
Oh my goodness. You are a genius! I tried making some croissants the traditional way today and failed miserably. Your video is timely and has made me regain some confidence to try making it again according to your way. Thank you my dear.
My mom loves croissants but I failed do it in traditional way. Thanks for your recipe, I've tried this and suceed in the first trial. It's really good and much easier to make.
I wish I saw this first. Tried making the traditional way. I feel like crying. I'm trying this out! Looks way easier and less time consuming. This is amazing!
Such a forgiving recipe! Was in a rush so proved the dough for an hour only ,made a few mistakes yet it came out so well! Thank you so much for a great recipe
Thank you for your sharing this video with us, the result really is amazing, with less quantity of butter than others they did it. The music is very acceptable loudness and the method is written clearly. Wish you always success and prosperity.
Awesome way to make croissants, I've used this method twice now, will be making my third batch today. The traditional method has so many steps, it's too daunting to even attempt for most - you end up spending an entire day or longer putting it all in the fridge, taking it out, putting it back in again etc. Sure, this method involves a lot of work in rolling out those 9 pieces of dough, but it's a skill you get better at with time, and a skill worth developing if you are also into making paratah's, chapatis, etc. As you get better at it, it takes less and less time and effort.
Yes, but these aren't croissants, they're a mix between cornettos and croissants. All those steps are necessary for the layers, I find these too bland compared to croissants.
Yes, in traditional way more butter will be used. So, we get nice layers, texture and taste. I have tried once in this was and was not happy with the result. Traditional way is the best
I found the more traditional approach of folding after encasing a butter slab to be much easier, as demonstrated by Sarah's Vegan Kitchen. There is barely any rolling that needs to be done, just roll out into a rectangle and fold. This recipe requires extensive rolling into many circles and laminating layer after layer by hand, which is a lot more complicated.
Thank you! Wow! The French made it look like rocket science and you have made it look easy and doable. You are very neat in your work!👏👏 I like the fact the this method uses way less butter and the proofing is almost at the end so one can do most of the work at once and do other things when waiting for them to proof.
J'ai testé et vraiment chapeau à vous. C'est la meilleur façon de faire des croissants. Jai tellement testée plusieurs autres pattes que j'étais découragée mais aujourd'hui je vous dit Grand merci
Hola, muy interesante. Yo fuí instructor de panadería y pastelería en Bogotá e Ibagué, Colombia; Pero admiro esta forma y la pedagogía empleada acá en este video. Gracias, hoy mismo lo prepararé.
Wonderful recipe. To make things easier: Easy Croissants - Qiong Cooking Ingredients 300g (2 cups) Bread flour 4g (1/2 tbsp.) Instant yeast 25g (2 tbsp.) Sugar 1 egg (50g to 55g) 145g (0.6 cup) Milk 3g (1/2 tsp) Salt 20g (1.4 tbsp.) Unsalted butter, softened 90g (6 tbsp.) Unsalted butter, softened 1 egg, beaten for spreading over rolls Directions In a medium-sized bowl, combine: 1 egg (approx. 50g), 25g sugar, 4g of instant yeast, and 145g of warm milk; mix well. Add 300g bread flour and 3 g salt. Mix well, until a ball of dough forms. Knead the dough in the bowl; the dough consistency will be firmer/harder than typical bread dough. Place the dough on the counter and spread it into a circle. Place 20g of soft butter on the dough. Knead the dough to fully incorporate the butter and knead until the dough becomes smooth. Roll into a ball, then flatten the dough. Divide the dough into 9 parts; each part should weigh about 60 grams. Shape each part into a ball and let rest/rise covered for 15 minutes. On a floured counter, flatten each ball and roll to a diameter of about 20cm (7-3/4”) and set aside. Spread 11g of soft butter on the first layer. Continue with each layer, stacking one on top of the previous layer. Do not butter the top of the last layer. You should have a stack of 9 layers. Press down on the stack of dough sheets to remove any air. Wrap your dough stack in plastic wrap, place on a flat pan, and freeze for 20 minutes (summer) or refrigerate for 20 minutes (winter). Place the dough stack on your floured counter. Roll out dough evenly to a 40cm (15-3/4”) circle. Roll it for a while on one side, then flip it over and roll it out on the other side. Divide into 12 parts. Roll each part in the shape of a croissant. Place the rolls onto a baking sheet pan, cover with plastic wrap, and allow to rest/rise for 2-3 hours. Brush each roll with beaten egg mixture. Bake at 200°C (390°F) for 10 minutes, then reduce the temperature to 180°C (355°F) and bake for another 6 minutes.
Trying again after two mistakes last week: not using instant yeast and mistakenly buying salted butter. I find the first kneading step is incredibly sticky and requires extra flour, otherwise you will never get it off your hands.
@@stinger1756 actually, active dry yeast is fine. Yes, the dough is a bit sticky, but it does not require much additional flour. I found using the French croissant method of kneading (slapping the dough on the counter) works best until you "beat out" the stickiness. I only add flour after adding the 25 grams of butter, and then only a tsp or so... I make a lot of baked goods (bread, etc.) and added a sewing cutting mat to my arsenal of tools, it makes a huge difference. It is slightly rough and holds a fine layer of flour so the dough does not stick.
Tried this. It somehow works, although not as good as original one. Really great for ppl like me who failed the traditional way. Thank u for sharing this.
Eu sou mto grata a vc por gravar esta receita, de uma maneira bem simples de entender. Um grande abraço aqui do Brasil, tens aqui uma fã incondicional, amo todas as sua receitas.
Nice recipe!👏Sprinkle the croissants with water after applying the egg (rightbefore baking), the egg will be spread all over the croissants... bake and enjoy👍
Я пробувала багато рецептів але з цим рецептом круасани получаються найкращі це тепер один із моїх найулюбленіших рецептів пекла неодноразово, велике спасибі за переклад Миру і благополуччя Вам
Hi dear may i no the fermentation time coz in the description box she wrote it need to 2,3 hours pls i saw u already made it please if u could tell me the time.thanks
Je viens de terminer une fournée de croissants avec votre recette et je dois dire que c'est tout à fait incroyable de facilité et le résultat et aussi surprenant que délicieux !! Bravo et un grand merci je suis certain de faire des heureux pour le petit déjeuner 👌👌
Se ven espectaculares. Me gusta la textura y las capas como que fuera hojaldre, sin utilizar mucha mantequilla. Gracias por esta receta, la haré en cualquier momento. Comentaré como me quedo
The moment you began to roll the second circle I started laughing - of course! It's so simple! I can't believe I've never seen this either! Thank you 😊
Спасибо за рецепт. Я делала по другому, но у Вас намного проще, хочу попробовать. Особая благодарность за то, что Вы очень подробно рассказываете рецепт. Обязательно приготовлю по этому рецепту и напишу. Будьте здоровы и всего доброго.
Today is 1-8-2023. I love your bread recipe. Thank you for showing me how to bake buns. I've been afraid to bake bread but after watching you, I'm fine with it. Do I need to warm or scald the milk &, cool it before mixing the yeast in? Thank you KW MT. 🇺🇸
Muy profesional esto se ve riquísimo lo disfrutaré con un cafecito bien calientito muchas gracias y muchas bendiciones y mucho éxito saludos desde Michoacán México
Hmmm, Looks good and gonna try it. Made croissant before, but also made cresent rolls. This actually would be a cross between the too. Not complaining or Criticizing. Looks good and great job. As I said definitly going to try.
I appreciate you putting the measurements in the cup and teaspoon and tbsp measurements!!
I've been making this with shortening for the layers and it works just as well as butter if anyone wants to try!
Gracias!
Amazing thanks! I wanna try without egg
Butter is so much healthier than shortening, not to talk about the taste difference
Thank you so much, thanks to you it is the first time I succeeded in making real croissants like in France but easier to make! I just made 2 little change, I used half water half milk like French bakeries do, and a little bit more sugar. You made it easier and more simple and quicker! My croissants now are light with a lot of layers like yours! You are a genius, the French recipe is so complicated I always failed. Thank you again from now on I will use your way of making them. Quicker too and cleaner.
Bless you!
She is not the original one to make croissant dough like this
@@0_-EL what do you mean?
French croissants (makes me laugh that there's no translation for this word lol) aren actually not that hard to realise, I recommend you the channel called "Boulangerie pas à pas", there are English subtitles, and you'll see that the French touch isn't such a hard way 😁🥐🇫🇷
Should the milk be warm?
@@mayasayami1352 This is NOT a French croissant. Don't get me wrong, this looks good, and stands on it's own merit, but this isn't how croissants are made. Also, you can't get the level of flakey crust nor number of layers needed to make a "French" croissant with this method. However, croissants are also VERY unhealthy, and this method seems more healthy. Croissants are amazing due to the ridiculous amount of butter used, and it's the hundreds of alternating layers of butter and pastry dough that create that famous croissant quality. This recipe just layers dough on top of dough... not a bad thing, just different.
We have this month in my country called Ramadan. People fast from dawn to dusk and then we eat. So during eating time, the best place to prepare food is your channel and your recipes are really great. The whole month will be all about your great recipes. Thank you
Enit
@@s7ed_j Sorry but I don't understand what you are saying?
Amazed with her perfection.Her skill is unbelievable . She did the most difficult work so so effortlessly that I feel so inspired !
They look like man's hands
@@sunflower9387 yes man hand
@@sunflower9387 That's even more inspiring lol
I've never imagined baking croissants in my entire life, until i found out about this video and the foldings made look easy. I have tried twice and the result turns out to be amazing. Soft croissants that my kids loved it!
Is it ok to use normal flour instead of bread flour?
ua-cam.com/video/a61c0ky69z0/v-deo.html
@@nikitamitchell5014 no pal you're going to need bread flour
Minha massa ficou dura, não consegui abrir em resumo, ficou péssimo.
@@MariaSousa-wp3bf vous devez utiliser de la farine T45 et de la levure fraîche.
What an amazing video, no talk just all the focus is on what matters - a fantastic croissant tutorial. Well done!
ua-cam.com/video/ymL-epPTu40/v-deo.html
My mom used to tell me how hard these were to make, and she was always baking/cooking. I tried these, super impressed with how they turned out even with my misshapen circles! They taste fantastic! Thank you so much!
ua-cam.com/video/ymL-epPTu40/v-deo.html
🌷🌺🌹🎺🎸🎤
I found the more traditional approach of folding after encasing a butter slab to be much easier, as demonstrated by Sarah's Vegan Kitchen. There is barely any rolling that needs to be done, just roll out into a rectangle and fold. This recipe requires extensive rolling into many circles and laminating layer after layer by hand, which is a lot more complicated.
Genius ! Took out the hardest part. The folding to get the layers. I call this the pancake method. Now just use a mixer and dough hook to mix the dough and it's perfect !
ua-cam.com/video/a61c0ky69z0/v-deo.html
This is the easiest croissant recipe ever!!! I just made them and I wish I could upload a photo. The are the best croissants I’ve ever had. God bless you for this recipe!!🎉
Agree❤
True
If you have a photo posted somewhere else online, you could share the link in your UA-cam comment.
Eu já fiz várias vezes, parabéns pra vc
@@miriamrobartsrjeir
Oh my goodness. You are a genius! I tried making some croissants the traditional way today and failed miserably. Your video is timely and has made me regain some confidence to try making it again according to your way. Thank you my dear.
My mom loves croissants but I failed do it in traditional way. Thanks for your recipe, I've tried this and suceed in the first trial. It's really good and much easier to make.
:
ua-cam.com/video/ymL-epPTu40/v-deo.html
Thanks for all details in description box. That is so much helpful. Very appreciated. ❤️😊
You are so welcome! Thanks for your support💓
Agreed, for those showing video but without description will not help much and i wont finish watching it
Great recipe. Finally I don’t have to watch every single peace of dough being rolled or buttered. Thank you so much.
I wish I saw this first. Tried making the traditional way. I feel like crying. I'm trying this out! Looks way easier and less time consuming. This is amazing!
這方法太聰明了！原本對做牛角麵包很排斥，這個方式卻吸引了我，自製的意願大大的提高，謝謝大琼老師的分享！
省得开酥还不用机器。呵呵
Followed this recipe I did two times all came out perfectly. I don’t need to buy croissant from stores anymore. Thank you so much.
Such a forgiving recipe! Was in a rush so proved the dough for an hour only ,made a few mistakes yet it came out so well! Thank you so much for a great recipe
ua-cam.com/video/ymL-epPTu40/v-deo.html
Excellent results,my 12yr old just prepared the recipe first time ever, voila!! Yum yummy!
Genius! Easy way to make croissants. Thank you for the recipe!
I am from Egypt and I would like to thank you very much for this wonderful recipe and the delicious taste and I advise everyone to try it♥️🌹🌹🌹
真是極好的創意！這做法原理與傳統做法是一樣的，只是更簡化，為老師的 idea 給個大大的讚👍！
ua-cam.com/video/n0bVaENeTqc/v-deo.html
Made these this morning, what a fabulous recipe! Came out perfect and absolutely delicious 😋
Bire bir aynısı kabardımı öl çüleri nasıl ayarladınız
Seriously I am amazed. I've been wanting to have a go at making my own croissants, I never realised there was so much to it.
I am tempted to try or make it, croissant is my number one favourite,it seems very simple,,, thanks,a fan in the Philippines
An excellent alternate to folding which can at times be unnerving!! Thanks
ua-cam.com/channels/DG3JdPDQnbqRMHoRODRN7w.html
She just copied someone
Thank you for your sharing this video with us, the result really is amazing, with less quantity of butter than others they did it. The music is very acceptable loudness and the method is written clearly. Wish you always success and prosperity.
Excellent video keep it up and continue 🌹🌹🌹💗💗💗💗💗💗💗🌹🌹🌹🌹🌹🌹🌹🌹🌟🌟🌟🌟🌟🌟🌟🌹🌹🌟💖💖💖💖💖💖💖💖🥰🥰🥰
ua-cam.com/video/8UzuV9iOD3w/v-deo.html
Beautiful very nice good luck
💯💯👍👍❤❤😋😋😋😋😋👏👏❤❤🥰💯😥
I tried it and it turned out so good and delicious! Thanks for the recipe and keep up the great work ❤❤
Bire Bir aynısımı oldu
Awesome way to make croissants, I've used this method twice now, will be making my third batch today. The traditional method has so many steps, it's too daunting to even attempt for most - you end up spending an entire day or longer putting it all in the fridge, taking it out, putting it back in again etc. Sure, this method involves a lot of work in rolling out those 9 pieces of dough, but it's a skill you get better at with time, and a skill worth developing if you are also into making paratah's, chapatis, etc. As you get better at it, it takes less and less time and effort.
Yes, but these aren't croissants, they're a mix between cornettos and croissants. All those steps are necessary for the layers, I find these too bland compared to croissants.
ua-cam.com/video/ymL-epPTu40/v-deo.html
ua-cam.com/video/ymL-epPTu40/v-deo.html
Yes, in traditional way more butter will be used. So, we get nice layers, texture and taste. I have tried once in this was and was not happy with the result. Traditional way is the best
Hie There
The recipe says we bake for 200°C ....do we put the heat at the bottom only or both the top and bottom at the same time
Hola!! Los preparé hoy y me quedaron deliciosos!! Muy fácil y práctica la receta...saludos desde MEXICO 🇲🇽
Thank you so much for the recipe...It was my first try with crossiants and they turned out awesome ..GOD BLESS YOU ❤️❤️❤️
I just finished making them and they're so good 😭✨ thank you so much for the recipe 🤍
Is she sweet?
It's not too sweet nor bland , but if you wanna add more sweetness to the croissants , you can fill them with custard cream after they're baked :)
ua-cam.com/video/ymL-epPTu40/v-deo.html
😂lol 🤣 that's so good wish I was there to taste it I love cooking ❤
Me encantó este procedimiento, definitivamente mucho más fácil, muchas gracias por compartirlo!!
Excellent keep it up and continue 🌹🌹🌹💗💗💗💗💗💗💗🌹🌹🌹🌹🌹🌹🌹🌹🌟🌟🌟🌟🌟🌟🌟🌹🌹🌟💖💖💖💖💖💖💖💖🥰🥰🥰
😀
I found the more traditional approach of folding after encasing a butter slab to be much easier, as demonstrated by Sarah's Vegan Kitchen. There is barely any rolling that needs to be done, just roll out into a rectangle and fold. This recipe requires extensive rolling into many circles and laminating layer after layer by hand, which is a lot more complicated.
Thanks a lot from Greece for this great receipe! Very tastie!
I think this type of baking takes a lot of attention to detail and patience. It shows in the video. Nice job 👍 it looks like a professional recipe.
Hello
Thank you! Wow! The French made it look like rocket science and you have made it look easy and doable. You are very neat in your work!👏👏 I like the fact the this method uses way less butter and the proofing is almost at the end so one can do most of the work at once and do other things when waiting for them to proof.
This is the first time i see croissants are made this way. Cool! Thank you, dear.
J'ai testé et vraiment chapeau à vous. C'est la meilleur façon de faire des croissants. Jai tellement testée plusieurs autres pattes que j'étais découragée mais aujourd'hui je vous dit Grand merci
Hola, muy interesante. Yo fuí instructor de panadería y pastelería en Bogotá e Ibagué, Colombia; Pero admiro esta forma y la pedagogía empleada acá en este video. Gracias, hoy mismo lo prepararé.
Wonderful recipe. To make things easier:
Easy Croissants - Qiong Cooking
Ingredients
300g (2 cups) Bread flour
4g (1/2 tbsp.) Instant yeast
25g (2 tbsp.) Sugar
1 egg (50g to 55g)
145g (0.6 cup) Milk
3g (1/2 tsp) Salt
20g (1.4 tbsp.) Unsalted butter, softened
90g (6 tbsp.) Unsalted butter, softened
1 egg, beaten for spreading over rolls
Directions
In a medium-sized bowl, combine: 1 egg (approx. 50g), 25g sugar, 4g of instant yeast, and 145g of warm milk; mix well.
Add 300g bread flour and 3 g salt. Mix well, until a ball of dough forms.
Knead the dough in the bowl; the dough consistency will be firmer/harder than typical bread dough.
Place the dough on the counter and spread it into a circle.
Place 20g of soft butter on the dough. Knead the dough to fully incorporate the butter and knead until the dough becomes smooth.
Roll into a ball, then flatten the dough.
Divide the dough into 9 parts; each part should weigh about 60 grams.
Shape each part into a ball and let rest/rise covered for 15 minutes.
On a floured counter, flatten each ball and roll to a diameter of about 20cm (7-3/4”) and set aside.
Spread 11g of soft butter on the first layer. Continue with each layer, stacking one on top of the previous layer. Do not butter the top of the last layer. You should have a stack of 9 layers.
Press down on the stack of dough sheets to remove any air.
Wrap your dough stack in plastic wrap, place on a flat pan, and freeze for 20 minutes (summer) or refrigerate for 20 minutes (winter).
Place the dough stack on your floured counter. Roll out dough evenly to a 40cm (15-3/4”) circle. Roll it for a while on one side, then flip it over and roll it out on the other side.
Divide into 12 parts. Roll each part in the shape of a croissant.
Place the rolls onto a baking sheet pan, cover with plastic wrap, and allow to rest/rise for 2-3 hours.
Brush each roll with beaten egg mixture.
Bake at 200°C (390°F) for 10 minutes, then reduce the temperature to 180°C (355°F) and bake for another 6 minutes.
Thank you!
Trying again after two mistakes last week: not using instant yeast and mistakenly buying salted butter. I find the first kneading step is incredibly sticky and requires extra flour, otherwise you will never get it off your hands.
@@stinger1756 actually, active dry yeast is fine. Yes, the dough is a bit sticky, but it does not require much additional flour. I found using the French croissant method of kneading (slapping the dough on the counter) works best until you "beat out" the stickiness. I only add flour after adding the 25 grams of butter, and then only a tsp or so... I make a lot of baked goods (bread, etc.) and added a sewing cutting mat to my arsenal of tools, it makes a huge difference. It is slightly rough and holds a fine layer of flour so the dough does not stick.
Tried this. It somehow works, although not as good as original one.
Really great for ppl like me who failed the traditional way.
Thank u for sharing this.
Eu sou mto grata a vc por gravar esta receita, de uma maneira bem simples de entender. Um grande abraço aqui do Brasil, tens aqui uma fã incondicional, amo todas as sua receitas.
ua-cam.com/video/ymL-epPTu40/v-deo.html
Thanks for sharing!Looks absolutely yummy. Makingme hungry now!!!!!!
Nice recipe!👏Sprinkle the croissants with water after applying the egg (rightbefore baking), the egg will be spread all over the croissants... bake and enjoy👍
Thank you for such a great and effective recipe. I mixed some cake flour and tangzhong and result was also amazing. My family loves it.
Пышные, аппетитные 👍 Спасибо вам за рецепт.
I made them today and they were sooo good😭😭 10/10
great, they really become flaky??
@@seifdalil yes!
@@tamarad5518 did you ever had to put more than 2 cups of flour? Because I did
Your camera and sound are really good!! You capture the essence of cooking thank you
Я пробувала багато рецептів але з цим рецептом круасани получаються найкращі це тепер один із моїх найулюбленіших рецептів пекла неодноразово, велике спасибі за переклад Миру і благополуччя Вам
Made it this week & they turned out amazing!! So delicious, easy too make & soft!! 💕
Hi dear may i no the fermentation time coz in the description box she wrote it need to 2,3 hours pls i saw u already made it please if u could tell me the time.thanks
ua-cam.com/video/a61c0ky69z0/v-deo.html
I tried this today and cane out very well thank you for the recipe 🤗
Did you use warm milk?
@@sarahkhafaga9295 yes
@@jasminejo3674 thank you ❤️
Sehr toll! Mit dieser Methode werde ich es ausprobieren. Fantastisch zu wissen, dass man dazu nicht (wie traditionell) 2 Tage braucht. Mega :)
I tried it and it finally worked , very delicious 👍👍❤️❤️🙏🙏 .i am from Indonesia
Man....this right here is amazing! I could actually do this! Ha! I want to try it now. Thankyou so much for sharing your idea.
7lkkiii
@@lesliecarol9902 лдл
Amazing how you can roll the dough in perfect circle and in exact sizes. Mine always looked tattered shape 🤣 buy ill definitely try this
ua-cam.com/video/nyR_0YNafmk/v-deo.html
ua-cam.com/video/nyR_0YNafmk/v-deo.html
ua-cam.com/video/5xTiGDivbx4/v-deo.html 🇦🇿
Simply.....perfect!!!!!❤️❤️❤️
Hello
You are an ABSOLUTE genius!!!
That's a cool trick, getting the dough to turn ever so slightly as you roll.
クロワッサンの層が綺麗にかんたに出来て、素晴らしい🥰
Je viens de terminer une fournée de croissants avec votre recette et je dois dire que c'est tout à fait incroyable de facilité et le résultat et aussi surprenant que délicieux !!
Bravo et un grand merci je suis certain de faire des heureux pour le petit déjeuner 👌👌
Hummm sa à l'reussi alors ils étaient bon feuilleté ?
Se ven espectaculares. Me gusta la textura y las capas como que fuera hojaldre, sin utilizar mucha mantequilla. Gracias por esta receta, la haré en cualquier momento. Comentaré como me quedo
ua-cam.com/video/ymL-epPTu40/v-deo.html
Hi🙋♀️ thank you for share us this amazing recipe. Croissants look so delicious, soft and crispy at the same time. I will try to do it step by step
Thanks for your recipe. Your croissants look good! but mine.................🥲🥲
I've to try this again. ขอบคุณค่ะ อร่อยจริงๆ
Amei.parabens.obrigada
Tudo vce faz.e maravilhoso.capricho.ja fiz várias receitas adorei!!
Vc já fez essa receita??
The moment you began to roll the second circle I started laughing - of course! It's so simple! I can't believe I've never seen this either! Thank you 😊
אפשר מתכון רשום בעברית,,? תודה.
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I know right!
Thanks for your recipe. Your croissant looks very easily to do. I gonna try it!! 🥰🥰
ua-cam.com/video/ymL-epPTu40/v-deo.html
Que manera más práctica de Aser croissant felicitaciones desde Caracas Venezuela inmediatamente los voy Aser gracias por compartir sus conocimientos
Hi..Qiong....thanks a lot for your easy n well explained recipe...it was awesome as i hv made croissants... thanks a lot, 😊😊😊😊
Спасибо за рецепт. Я делала по другому, но у Вас намного проще, хочу попробовать. Особая благодарность за то, что Вы очень подробно рассказываете рецепт. Обязательно приготовлю по этому рецепту и напишу. Будьте здоровы и всего доброго.
Станислава , и мы будем пробовать , может для семейного бизнеса пригодится , отпишите пожалуйста потом ! Удачи вам !🌷
i have always been intimidated in making croissants, now thanks to your version it seems like i can do it 🤧❤️
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Parabéns! Ótima receita . Sua habilidade torna o resultado ainda mais bonito 🤩
2 33 jo ørepine uørepine
Beautiful recipe ….. love ❤️ will try. Thanks. From 🇨🇦
It's an excellent recipe i have tried today ...it turned out perfect.very easy.thanks for sharing such a perfect recipe.
Tried this recipe, it turned out awesome.
Hello
How can you make perfect circles? You're so good. Thanks for sharing. God Bless! 😊
Amem!!
@@madhavadesouzaazevedo3457 я
Me encantó la receta hace rato que quería hacer estos croissants. Intentare hacerlos. Gracias por la receta espero tener más. Dios te bendiga 🙏🙏🙏
This looks so good. Definitely going to try making these. Thank you for sharing
Lovely recipe, I'll try it straight away. Thanks. Greetings from Australia.
Today is 1-8-2023. I love your bread recipe. Thank you for showing me how to bake buns. I've been afraid to bake bread but after watching you, I'm fine with it. Do I need to warm or scald the milk &, cool it before mixing the yeast in? Thank you KW MT. 🇺🇸
I just used cold milk and the croissant turned out fine.
Muy profesional esto se ve riquísimo lo disfrutaré con un cafecito bien calientito muchas gracias y muchas bendiciones y mucho éxito saludos desde Michoacán México
Спасибо, замечательные круассаны и быстро
Those croissants look amazing and way easy to do compared to the traditional ones 👏🏻
Yes, so so I.
But really the same amount of work.
@@jaxxbrat2634 No, not the same amount of work and certainly quicker.
クロワッサンの簡単に作る方法、綺麗に巻いてふわっとしたパンが焼き上がりましたね。めっちゃ美味しそう。
Hmmm,
Looks good and gonna try it. Made croissant before, but also made cresent rolls. This actually would be a cross between the too.
Not complaining or Criticizing. Looks good and great job. As I said definitly going to try.
As perfect as always, thank you for sharing 😊😉👍
Thanks for your support😊
Thank you ever so much! I have just backed them and they are really delicious and easy to make! thank you again!
Fabulosos, riquísimos que se ven. Los voy hacer. Muchas Gracias! Bendiciones desde Venezuela 🇻🇪 Gisela Sanchez
This is an awesome and new way(much less work)to make croissants. Can't wait to try! Thank you so much.( New sub)
Thanks for your comment and support! 💕💓
Great👍👏, I have seen this type of croissant in Japanese bakery food, ama😋👌g. 🙏
Can't wait to make and bake these beautiful looking croissants, thank you! :)
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Wow it looks so beautiful and mouthwatering I will definitely try it 🇵🇰💯
Thanks for your support! Hope you enjoy😊
Excelente receta y muy práctica, quedaron deliciosos y sin tanta complicación
Muchas gracias por compartir estos tips
Saludos y los mejores deseos 🙂
I use this recipe but I do it the long way. Amazing. Best croissant recipe.
I always look at the comments after viewing a vidéo ,it's the first time i saw so many success after trying the recipe.
This croissants looks so good and tasty! thank you for sharing.
З
Je ne connaissais pas cette technique qui me semble très judicieuse 👍 Je vais l’essayer 😉 Vos croissants sont très beaux. Merci pour votre partage 🙏
jjuiiik
@@nurkhamidah680 je ne comprends pas... pas de traduction 😔
Schmecken sehr gut,diese Hörnchen sind ganz toll.Daumen nach oben.
what a great idea saving so much time and effort! Thank you, going to try it now with glutenfree flour
made this today and taste was good . i have followed the whole process but it was not puffy enough i dont khow why 😥. can you give me some tips?
Hi when u prepare the egg mixture leave it for a while until bubbles shoe in it and use slightly warm milk
@@onceinmykitchenThanks I'll try this next time
During the process until goes to oven in 3 stages the duff to be kept sleep some hours.(Ps.see Vedo of how french. Baker make it )
はじめまして。こんにちは。出会いに感謝します。
どのレシピも、分かりやすく、説明が親切で、
使用されているBGMもとても心地よいです ♪♪
クロワッサン作りの工程のアイディアには、特に感動しました。⭐️⭐️⭐️
素晴らしいと思います。👏👏
これからも、楽しみに拝聴させて頂きますね。🤗✨