Sir, good day! How much anti-mold will I add to 1 kg of flour for bread-making? I just want to earn a little through bread making... I’m 67 yrs old... please, help... Thank you.
Hands down the most informative and thorough explanation on the internet. Hats off to you...you are truly an expert. I’ve been making croissants at bakeries all my life and I learned a lot from this. Thank you so much!
So many croissant videos make them look so complicated or like they require absolute precision. This video does such a great job at making them approachable and simplified. Bravo.
The detail you went into(like how flexible the dough and butter should be, and why you should press down a little to create more friction between the layers for when you roll the dough out) were absolutely invaluable for a person that is completely new to making this. I really appreciate the effort you put into this. I'm going to try for the first time this weekend. I had procrastinated for so long, but after watching your video I feel so much more comfortable.
@Yuval Ayalon I would like to make a bigger amount of Croissants, should i double it ? So instead of 130 g of butter it would be 260 for 500g of flour??
🥐Time stamps for my self :) 🥐 3:40 mixing the dough 5:20 chilling the dough in the freezer for 10 minutes- we don’t want our dough to ferment 6:50 butter block preparation 8:18 (9:00) incasing the butter - roll the dough to 2x the size of the butter block and incase (10:30) - then roll out to 0.5 cm width for the first fold(12:10) 12:20 first fold ( double fold) 12:40 second fold and last fold- turn the dough 90 degrees- (13:50) roll out to 0.5 cm width (14:12) single turn 15:30 after 1 hr in the fridge ( rest for a few minutes in room temp )- (16:46) we will roll it out (25cm hight - and 4mm)(17:56) 19:00 rest the dough a little bit so it doesn’t shrink - (19:38) then make marks for identical croissants and cut 21:10 shaping , brushing with egg wash and then proofing 28:56 baking (240 pre heat - after croissants went in the oven ~ 180 - 17 minutes)
Mr. ! As we say here in Mississippi, you my friend are the truth.🙌🏽🙌🏽. Out of 8yrs of searching and testing, you've answered all my questions in one video. Thank you so so much for taking your time to share and show your skills and techniques. God bless your family.
Amazing recipe and clear instructions, I am doing my third batch right now, I tried the wet yeast but i didn’t puff as it should, I tried it with 4 g of instant yeast and I was really happy m. Thumbs up 👍🏻 Please we need more video tutorials like this.
For a novice baker who has been trying so many times with little success..I must say that this is by far the most detailed and well explained video I have watched.Hats off to you Sir.
I've tried this technique and recipe. Abnormal perfect. It had worked. For the first time I could do a croissant fough and at the end croissants. I tried many times, but I haven't succeeded that. But now, It worked! Happy very much. Thank you pretty much!!! Good luck in the life!
Yuval, you are the first to explain why you use the procedure you use. In other words you not only tell us how to do it, but why and the effect it has. Thank you much.
i made hundreds of croissant batch, and read a lot of croissant making blogs, all failed. but some day i succeed. that was the day i watch this video. i cant tank you enough, you are a live saver! i'll mention you in all of my prayer.
I just tried your recipe, and it turned out exactly the same as the picture, and tastes so so good! Very flaky and buttery, your recipe and method are the best i've ever tried! Thank you so much!!!
Wow! This is the first video demonstration on how to make croissants that I totally understood from beginning to end. Thank you so much for taking the time to explain the science behind the yeast and also explaining the techniques and the skills. I totally can make this!
OMG.....i tried a second recipe with just dry yeast, 2.1/4 teaspoon yeast, and they turned out perfect......just follow this video, he knows what he’s doing!
Perfect recipe. I found out that the butter is really important. Standard butters result in a disaster, butter melting everywhere, before and after cooking. With a good European butter, it works great! I tried a "beurre poitou charentes" and an imported "President" butter, both worked really well. There is another butter available in the US called "Plugra that also works well, but it doesn't have the same taste as an imported butter.
I have saved ur link since i came across ur video. Whenever i need to refresh my memory i rewatch ur video. Best tutorial ever! Very details and informative
Thank you so much for posting this. I am making sourdough croissants but have adopted your lamination technique and it seems to be a much better method than what I have previously used. Love the tip about using baking paper for the butter shaping!
Incredible simple way to make croissants 🥐 thank you so much really love it and I’m extremely satisfied with the results from your method. Less time and so easy👍
I've tried many croissant recipes, like more than 10 times TBH (RIP 2 Kg of butter TT) your recipe and instruction was the BEST, so informative. The croissant turned out so perfect I almost cried.
Thanks to this tutorial I'm making huge improvements in my croissant and puff pastries. I really appreciate and give you many thanks for share your deep baking knowledge and insight with us :-))
Thanks for this very well explained process! 😍👌👌👏👏👏for.me Sir you made it quite simple or shall I say modified process of making croissants, unlike all the other recipes/processes I've watched, they were all seems very long, delicate, and hard to get the good result out. Thank U!
Thank you very much for this video, 🙏😊today I’ve made croissants and the puff pastry recipes, it was MAGNIFICENT! 👌😋🥐🥟 Your instructions are so precise and very helpful for beginners and the practicing bakers! Wish you all the best! Thanx again! Greetings from Kazakhstan 🇰🇿 🖐😃
at the end a serious and clear teacher. thanks a lot i watched so many, before to make it and NOW, WITH UR VIDEO I FEEL READY. Keep it up Yuval. Take care from Max, chef of trattoriastella boracay, philippines
Dobar dan Yuval, Vi ste najbolji učitelj, uz to, vrlo simpatičan. S užitkom sam gledala video i neizmjerno zahvalna za sve sto ste nam dali. Moj unuk obožava croissant i danas ću raditi duplu dozu za svih nas u obitelji. I odmah počinjem pratiti Vaš UA-cam kanal..... Sunčanih pozdrava Vam šaljem iz Rovinja, iz Croatie.....
Yuval, I've made your Puff Pastry and your Croissant recipes with fantastic success, THANK YOU! Your approach is much more practical, and more "professional baker" like than many of these so called of experts. I realize that Danish Pastry is dough different BUT, I'm hoping you will either have a video very soon or even just tell us how to adjust the ingredients from either of two your existing videos to make Danish Pastry Dough To Perfection. A list of ingredients with amounts would be much appreciated. I can likely figure our the technique part of it.
This is by far one of the best, if not the best, croissant tutorial videos on the internet. Not only do you show how to make them, you explain why you do certain steps and explain the pitfalls that people might have as well. Thank you If you have time, I'd really appreciate a tutorial on how to get a nice glaze on a pastry. I've had some croissants before that have the nice flaky outside and a glaze as well.
Sure, until i actually make a video let me explain , after baking apply sugar syrup, to croissants apply only a bit for shine . The syrup is 100 water 150 sugar , bring to boil , let cool down .. always cold / room tem syrup on hot pastry .... if you want it to e extra shine then put back in the oven for 2 min after the syrup ...
If u find this helpfull pls consider supporting me through pay pal so i can get to making more vids and sharing the real info. www.paypal.me/yuvalbaker Thnks
@Yuval Ayalon Thank you for this instruction. For clarification, put croissants back in oven for 2 minutes after applying sugar syrup ... is that with the oven turned off (but still hot)? If oven is turned on, what is the temperature? Thank you!
Hi Yuval, I have been on the search for someone to teach me how to make croissants with no luck for an in person class. I found your page and was so happy to see your step by step tutorial!! I baked my croissants at 350 degrees F for 25 mins....they did not seem to be done at 17 minutes. Also I started my oven at 425 degrees F and dropped my temp down to 350 degrees F when they went in...was this correct or should I have cooked them at the higher temperature for some time before decreasing my oven temp. They also do not seem as crispy as yours...I did 2 egg washed just as you had shown. Any suggestions?? Thank you!!!!! Jess
you make this look so easy. I have attempted this following a different tube video, and it was complicated and never tried again.....however,i’m going to try this with your instructions, thank you....New sub.
Tried and FINALLY I got it. I can't believe. After 4 tries with basically poor results this is the 1st time that I was satisfied! Really the best explanation on entire UA-cam videos. I have only few question for you but I can contact you on Facebook (as you asked to others viewers) but I cannot identify you correctly. There is at least 3 Yuval Ayalon and dunno who is the correct one. Can you help me? Thank you again, and again, and again!!!!
Thanks for detailed video. Got very good croissant, but I cant get the baking mode right. You said 180 degrees, 17 minutes, but using what mode? convection? top and bottom?
Hi Yuval, thanks for this detailed video. I've been trying your recipe a few times, but I can't seem to get the honeycombs in the middle of the croissants. If you don't mind, can you tell me what's the protein percentage of the flour needed for this recipe? I know that it requires bread flour, but there is "bread flour" and there is "bread flour", if you know what I mean. One brand might have 11.5%, the other might have 12.5% protein. Thanks!
traiannn Hi , the higher the protien the better But actually dont go over 12.5 its too hard... My flour was 11 But u know its not just the gluten , flour differs ! Also the proving time should be about 2 hours
Thanks, Yuval. I'll switch the flour and let you know. Also, it's pretty difficult to find butter with more than 82% fat in the place I live. What I am planning to do is to cut the butter into 1 cm slices and leave it outside the fridge overnight, so that some water evaporates, then I'll put it in fridge cool it to the right temperature, before using it.
I have problem getting the honeycombs, the air bubbles, does is depend on the protein percentage only?! what other factors have effect on having or not having the bubbles? maybe the proofing time and exact proofing temperature? or quantity of layers? in this video it is 12 layers of butter. maybe the yeast amount? I have done this more than 30 times with 3~4 different baking flours, it turns out fine, but the bubbles I cant get!!I even tested the dough butter amount with 30g, the yeast 20g, the layered butter 120, 100 ... many many different ways. temperature, 180 190 200 ... non of them gave me pefect big bubbles like the video!!
Sebo Avedian I have the same problem, I have tried it many times and many different flours, no honeycombs inside. I suspect the flour has special mixture before, it is like secret nobody wants to talk about. High gluten 12g.protein flour doesn’t work, it is too strong, bio wheat flour, normal, doesn’t work too. I am trying now different proportion mixture of two of these. I saw in some videos they put dry milk inside the flour mixture to augment protein quantity. I haven’t tried this yet. But I don’t discard this option if I don’t disclose the secret proportion in flours. About yeast: whatever yeast you will use, don’t activate it with warm water before folding, it will eat all the sugar and when you finish the tourage stages, it will be acid and dead 💀. Only if you use bio yeast, that develop slowly and can be alive till 3 days more, you can activate before. What I am trying to do is the best croissants without additives!
i admire how your cool temperature can maintain those beautiful triangle doughs xD im living in a high temp area and i just couldnt stop being amazed how you’re speaking and they still keep their cool on 😎😭😂
Hi Yuval, Great video and I'm from Malaysia. Hot humid weather, but I've got an aircondition room to work in. In the beginning, you mention that the dough should just relax in the freezer whilst you prepare the butter and the proofing should happen when you get to the shaping stage. Perhaps share why do you prefer this method? Other recipes calls for dough retardation for at least 20 hours and some says proof for at least 2 hours. I've always tried their method and find that the dough is far too soft and relaxed which results in butter squeezing out due to the weak gluten structure. Can you share the reason for your method of working with the butter after directly forming the dough?
hi! I 'm in the Philippines, I bake french bread and just started to make croissants. What flour do you use? i use hard wheat flour from australia, but I'm not very satisfied with it.
Wonderful video ! thank you so much for sharing....I just made them they were wonderful! was my first time making croissants and it was so much easier then I thought !
Hi Yuval, Thanks for the video, I can't wait to try this. Before that I have a question, lot of people do a long rest of the dough in the fridge for 4-6 hours after the dough is made and rolled out once. you don't do that, is there a reason?
Anuja Khemka Now there is the secret really ... all these ppl u mention take what they have learned while i am self thought on all the subject of doughs. Trail and error And then bring the information to the rest of humanity However to answer your : main readon for long proving is to develop tast in the bread , this bread is bomardered with tast from the ingridiants already there U understand where i am goining with this?,..:)
Fantastic. The recipe and background explanations are very good. The dough is very easy to work with, just like in the video. Everything worked fine until the oven. But in the oven, at 180 degrees, the croissants went wide instead of staying stable all around. This of course then compressed the bottom layers. What do I have to change? Make the oven hotter than 180deg? What is the final piece of the puzzle for this perfect recipe?
So, to have it handy, here's the list of ingredients: - 120g water - 15g yeast - 250g bread flour - 30g sugar - 5g salt - 50g butter Plus: - 130g butter for the folding Good video with lots of good tips, going to try the recipe today.
You made the whole process doable, no drama and motivating - not intimidating like some others on UA-cam. First time I actually feel that I could attempt to make croissants and I will. Just a suggestion - please stop bossing around the camera person.....By the way - are you September born?
Hello sir, I would like to ask for help if possible. I executed your recipe. In terms of workability it was excellent. The dough was very elastic and I was able to perform all the pasts with simplicity. But in growth, the croissant is not developed but as collapsed it has lowered and even in cooking it has not risen at all. I also used a fairly strong flour. What could I do wrong? Thanks in advance
Problem is i live in hot country so any butter will melt so quickly. There is a so called 'pastry shortening/korsvet' from palm fat which doesnt melt under 44 degree celcius, which may be the solution, have you ever use it? or do u hv any other tip for that problem? Thank you Yuval
Haha i tried it yesterday and it came out good altho i figure not as buttery as butter. Too bad cant show u the pic here. But i follow ur method basically n it works like a charm, thank you!
Read an old recipe making yeast dough that added 1/2 tsp. of ginger. Yeast thrives very nicely on ginger and will not change the flavor whatsoever. Just gives yeast a kicked up boost...
He's recipe measurement should be changed the water 120 to 150~155. 120gr is too dry. When you try this tutorial, must add more 20~25g water is good for mixed dough.
Hey chef, i have a question, can i use my starter instead of the yeast u'r using? If yes how many grams? I cant find wet yeast in my country and i have been using my starter in my breads n it works really well...also, how many grams of instant yeast to use instead? Thank you very much hope im not bothering u
You can use instant yeast, instead of fresh. Multiply .33 x Fresh Yeast Amount, and that will fix you. Active dry yeast I believe is .25 x Fresh Yeast Amount. You'll want to bloom that in a little warm water.
Loved your video. Can you say if you used fan assisted heat in the oven or not when baking the croissants. I have a fan in the oven but don't use it vey often. Thanking you please do more videos in the future.
There are a lot of comments on this and it's really hard to find the recipe, can you please put the most accurate one in the description, with an option for active dry yeast? I cannot find live / wet yeast in my local stores.
Hey Yuval, Thank you very much for the great detailed video, I have watch so many videos but all where do this do that without the reason, this video was like so much clear the idea, thanks again my man.
right guys - somehow the quantities got mixed up - it should be 250 grams flour - not 350 ... am feeling very embarrassed :) and will correct shortly - thanks for noticing
Great tips ever!! .. As I found your explanations and the details to show us how to do it and avoid the error normally we would do, it turns out better!! Love your tips and thanks again! Gracias!
Ive watched ur video again today. Just to refresh my memories. Also download and screen recording this because i worry i lost it by accident. (Although it will never happen) Thanks for the awesome details for making croissant!
I just made 2 batches. Yours and another one that has different ingredients but the process was the same. Yours came out very nice.. I wont say what the other one looked like.
Hi Mr. Yuval, I made croissants today and everything worked really well - the dough was smooth and easy to work with. However, I did not have a thermometer and I think that I used too hot water in the oven. The croissants proofed too soon to much - in two hours they were too much proofed and when I baked them they became too flat :(. The taste and structure were still perfect - soft inside and crunchy outside. You explain everything very well and had I not used too high temperature for proofing they would come out perfect.
Categorically the best croissant demonstration on the internet.
i agree
Nicko
Am gonna publish your response in some magazine
Lol
Great!! What I said is true!
I agree! I was struggling so much with the dough and the butter and he was able to explain it better than any other video/recipe I've watched or read.
Allie Brough
Thanks a lot :)
I'm a proffesional baker for 30 years and I say: well done! This is indeed perfection! 👍
Sir, good day!
How much anti-mold will I add to 1 kg of flour
for bread-making?
I just want to earn a little through bread making... I’m 67 yrs old... please, help...
Thank you.
Hands down the most informative and thorough explanation on the internet. Hats off to you...you are truly an expert. I’ve been making croissants at bakeries all my life and I learned a lot from this. Thank you so much!
So many croissant videos make them look so complicated or like they require absolute precision. This video does such a great job at making them approachable and simplified. Bravo.
The detail you went into(like how flexible the dough and butter should be, and why you should press down a little to create more friction between the layers for when you roll the dough out) were absolutely invaluable for a person that is completely new to making this. I really appreciate the effort you put into this. I'm going to try for the first time this weekend. I had procrastinated for so long, but after watching your video I feel so much more comfortable.
Schwieg
Thats really heart warming
Thanks
@Yuval Ayalon I would like to make a bigger amount of Croissants, should i double it ? So instead of 130 g of butter it would be 260 for 500g of flour??
@@inap8949as long as you double the whole recipe it would work
🥐Time stamps for my self :) 🥐
3:40 mixing the dough
5:20 chilling the dough in the freezer for 10 minutes- we don’t want our dough to ferment
6:50 butter block preparation
8:18 (9:00) incasing the butter - roll the dough to 2x the size of the butter block and incase (10:30) - then roll out to 0.5 cm width for the first fold(12:10)
12:20 first fold ( double fold)
12:40 second fold and last fold- turn the dough 90 degrees- (13:50) roll out to 0.5 cm width (14:12) single turn
15:30 after 1 hr in the fridge ( rest for a few minutes in room temp )- (16:46) we will roll it out (25cm hight - and 4mm)(17:56)
19:00 rest the dough a little bit so it doesn’t shrink - (19:38) then make marks for identical croissants and cut
21:10 shaping , brushing with egg wash and then proofing
28:56 baking (240 pre heat - after croissants went in the oven ~ 180 - 17 minutes)
Mr. ! As we say here in Mississippi, you my friend are the truth.🙌🏽🙌🏽. Out of 8yrs of searching and testing, you've answered all my questions in one video. Thank you so so much for taking your time to share and show your skills and techniques.
God bless your family.
Amazing recipe and clear instructions, I am doing my third batch right now, I tried the wet yeast but i didn’t puff as it should, I tried it with 4 g of instant yeast and I was really happy m. Thumbs up 👍🏻 Please we need more video tutorials like this.
For a novice baker who has been trying so many times with little success..I must say that this is by far the most detailed and well explained video I have watched.Hats off to you Sir.
The 4th croissant recipe I tried. Turned out great and without a doubt the easiest process. Thanks for your great video!!
I've tried this technique and recipe. Abnormal perfect. It had worked. For the first time I could do a croissant fough and at the end croissants. I tried many times, but I haven't succeeded that. But now, It worked! Happy very much. Thank you pretty much!!! Good luck in the life!
Yuval, you are the first to explain why you use the procedure you use. In other words you not only tell us how to do it, but why and the effect it has. Thank you much.
i made hundreds of croissant batch, and read a lot of croissant making blogs, all failed. but some day i succeed. that was the day i watch this video. i cant tank you enough, you are a live saver! i'll mention you in all of my prayer.
mirza arif
Lol :)
You very welcome
I could watch this over and over and over again. Such a good teacher.
I just tried your recipe, and it turned out exactly the same as the picture, and tastes so so good! Very flaky and buttery, your recipe and method are the best i've ever tried! Thank you so much!!!
Wow! This is the first video demonstration on how to make croissants that I totally understood from beginning to end. Thank you so much for taking the time to explain the science behind the yeast and also explaining the techniques and the skills. I totally can make this!
OMG.....i tried a second recipe with just dry yeast, 2.1/4 teaspoon yeast, and they turned out perfect......just follow this video, he knows what he’s doing!
Among all the croissant recipe demonstrations yours is the BEST and Easy to follow 🥰👌👍🥐
This is the best demo I’ve seen, and feel confident that I can achieve a good result when following your directions
Love the kitchen with such amazing view, natural light and trees, fantastic! And thanks for the tutirial! Cheers!
Perfect recipe.
I found out that the butter is really important. Standard butters result in a disaster, butter melting everywhere, before and after cooking.
With a good European butter, it works great! I tried a "beurre poitou charentes" and an imported "President" butter, both worked really well.
There is another butter available in the US called "Plugra that also works well, but it doesn't have the same taste as an imported butter.
I have saved ur link since i came across ur video. Whenever i need to refresh my memory i rewatch ur video. Best tutorial ever! Very details and informative
Agree with you.I try his recipe it came out amazing
What a great video. I love how you explain every step.Thank you for sharing your passion.
Hello what a wonderful video can I ask what stand mixer you are using in this video thanks
Thank you so much for posting this. I am making sourdough croissants but have adopted your lamination technique and it seems to be a much better method than what I have previously used. Love the tip about using baking paper for the butter shaping!
Really the simplest and most understandable clip on croissants
You are such a great teacher!!! I am excited to make croissants using what you taught me. Thank you!
Incredible simple way to make croissants 🥐 thank you so much really love it and I’m extremely satisfied with the results from your method. Less time and so easy👍
So happy to hear this 👍
Just an amazingly informative tutorial! I took a croissant class in Paris and did not learn as much as I did with you! Merci!
Bellissima spiegazione! Grazie
Thank you so very much for your teaching! Could not figure out what was wrong with my croissants in any other video.
I've tried many croissant recipes, like more than 10 times TBH (RIP 2 Kg of butter TT) your recipe and instruction was the BEST, so informative. The croissant turned out so perfect I almost cried.
2IRZE 4IR
Lol😂
2IRZE 4IR
Lol😂
My croissant were the Best following your directions! Good teacher! Shalom!
Thanks to this tutorial I'm making huge improvements in my croissant and puff pastries. I really appreciate and give you many thanks for share your deep baking knowledge and insight with us :-))
not me--mine2
Thanks for this very well explained process! 😍👌👌👏👏👏for.me Sir you made it quite simple or shall I say modified process of making croissants, unlike all the other recipes/processes I've watched, they were all seems very long, delicate, and hard to get the good result out. Thank U!
Thank you very much for this video, 🙏😊today I’ve made croissants and the puff pastry recipes, it was MAGNIFICENT! 👌😋🥐🥟 Your instructions are so precise and very helpful for beginners and the practicing bakers! Wish you all the best! Thanx again! Greetings from Kazakhstan 🇰🇿 🖐😃
Thank you so much sir, you sharing your talent! You are kind and expert by making croissants bread,it is one of my favorite bread..God Bless!
🙏
@@yuvalayalon8002 thanks sir , you are awesome
Your instruction is the best I've seen. MORE VIDEOS PLEASE! Thank you sir!
Thank you for the very detailed demo. This is the best tutorial for croissants i have ever watched.
Excellent video! Thank you for taking the time to make this very detailed and informative tutorial!
thank you for sharing with us what is obviously a VAST amount of knowledge about laminated dough! Great tutorial!
at the end a serious and clear teacher. thanks a lot i watched so many, before to make it and NOW, WITH UR VIDEO I FEEL READY. Keep it up Yuval. Take care from Max, chef of trattoriastella boracay, philippines
Dobar dan Yuval, Vi ste najbolji učitelj, uz to, vrlo simpatičan.
S užitkom sam gledala video i neizmjerno zahvalna za sve sto ste nam dali.
Moj unuk obožava croissant i danas ću raditi duplu dozu za svih nas u obitelji.
I odmah počinjem pratiti Vaš UA-cam kanal.....
Sunčanih pozdrava Vam šaljem iz Rovinja, iz Croatie.....
Yuval,
I've made your Puff Pastry and your Croissant recipes with fantastic success, THANK YOU! Your approach is much more practical, and more "professional baker" like than many of these so called of experts. I realize that Danish Pastry is dough different BUT, I'm hoping you will either have a video very soon or even just tell us how to adjust the ingredients from either of two your existing videos to make Danish Pastry Dough To Perfection. A list of ingredients with amounts would be much appreciated. I can likely figure our the technique part of it.
This is by far one of the best, if not the best, croissant tutorial videos on the internet. Not only do you show how to make them, you explain why you do certain steps and explain the pitfalls that people might have as well. Thank you
If you have time, I'd really appreciate a tutorial on how to get a nice glaze on a pastry. I've had some croissants before that have the nice flaky outside and a glaze as well.
Sure, until i actually make a video let me explain , after baking apply sugar syrup, to croissants apply only a bit for shine . The syrup is 100 water 150 sugar , bring to boil , let cool down .. always cold / room tem syrup on hot pastry .... if you want it to e extra shine then put back in the oven for 2 min after the syrup ...
If u find this helpfull pls consider supporting me through pay pal so i can get to making more vids and sharing the real info.
www.paypal.me/yuvalbaker
Thnks
@Yuval Ayalon Thank you for this instruction. For clarification, put croissants back in oven for 2 minutes after applying sugar syrup ... is that with the oven turned off (but still hot)? If oven is turned on, what is the temperature?
Thank you!
The best croissants tutorial. Very detailed and informative. Thank you very much for sharing the recipe and more important the techniques.
Thank you for making this video. It is the best, most thorough tutorial that I have seen.
Can u find me on messenger?
Yuval ayalon
Hi Yuval, I have been on the search for someone to teach me how to make croissants with no luck for an in person class. I found your page and was so happy to see your step by step tutorial!! I baked my croissants at 350 degrees F for 25 mins....they did not seem to be done at 17 minutes. Also I started my oven at 425 degrees F and dropped my temp down to 350 degrees F when they went in...was this correct or should I have cooked them at the higher temperature for some time before decreasing my oven temp. They also do not seem as crispy as yours...I did 2 egg washed just as you had shown. Any suggestions?? Thank you!!!!!
Jess
Jessica Schultz
Hi jessica find me on messenger
you make this look so easy. I have attempted this following a different tube video, and it was complicated and never tried again.....however,i’m going to try this with your instructions, thank you....New sub.
The best croissants tutorial I have watched in youtube !
Tried and FINALLY I got it. I can't believe. After 4 tries with basically poor results this is the 1st time that I was satisfied! Really the best explanation on entire UA-cam videos. I have only few question for you but I can contact you on Facebook (as you asked to others viewers) but I cannot identify you correctly. There is at least 3 Yuval Ayalon and dunno who is the correct one. Can you help me? Thank you again, and again, and again!!!!
Hi
Just changed the profile picture to a croissant x ray , i think you’ll recognize it
@@yuvalayalon8002 found and friendship request sent. Thank you again
Great stuff, really helpful. Well done!
Thanks for detailed video. Got very good croissant, but I cant get the baking mode right. You said 180 degrees, 17 minutes, but using what mode? convection? top and bottom?
Klimentina Zlotnik
Yes convection top and botom and with the fan ( turbo) if you have it
A MASTER CLASS!!, A PLEASURE YOU EXPLANATION!!.
You’re the best! Thank you for sharing a very informative tutorial on making croissants❤️🥐
Hi Yuval, thanks for this detailed video. I've been trying your recipe a few times, but I can't seem to get the honeycombs in the middle of the croissants. If you don't mind, can you tell me what's the protein percentage of the flour needed for this recipe? I know that it requires bread flour, but there is "bread flour" and there is "bread flour", if you know what I mean. One brand might have 11.5%, the other might have 12.5% protein. Thanks!
traiannn
Hi , the higher the protien the better
But actually dont go over 12.5 its too hard...
My flour was 11
But u know its not just the gluten , flour differs !
Also the proving time should be about 2 hours
Thanks, Yuval. I'll switch the flour and let you know. Also, it's pretty difficult to find butter with more than 82% fat in the place I live. What I am planning to do is to cut the butter into 1 cm slices and leave it outside the fridge overnight, so that some water evaporates, then I'll put it in fridge cool it to the right temperature, before using it.
traiannn
That great but not needed
82 is fine
I use 82
I have problem getting the honeycombs, the air bubbles, does is depend on the protein percentage only?! what other factors have effect on having or not having the bubbles? maybe the proofing time and exact proofing temperature? or quantity of layers? in this video it is 12 layers of butter. maybe the yeast amount? I have done this more than 30 times with 3~4 different baking flours, it turns out fine, but the bubbles I cant get!!I even tested the dough butter amount with 30g, the yeast 20g, the layered butter 120, 100 ... many many different ways. temperature, 180 190 200 ... non of them gave me pefect big bubbles like the video!!
Sebo Avedian I have the same problem, I have tried it many times and many different flours, no honeycombs inside. I suspect the flour has special mixture before, it is like secret nobody wants to talk about. High gluten 12g.protein flour doesn’t work, it is too strong, bio wheat flour, normal, doesn’t work too. I am trying now different proportion mixture of two of these. I saw in some videos they put dry milk inside the flour mixture to augment protein quantity. I haven’t tried this yet. But I don’t discard this option if I don’t disclose the secret proportion in flours. About yeast: whatever yeast you will use, don’t activate it with warm water before folding, it will eat all the sugar and when you finish the tourage stages, it will be acid and dead 💀. Only if you use bio yeast, that develop slowly and can be alive till 3 days more, you can activate before. What I am trying to do is the best croissants without additives!
U are a good teacher s u teaches very well where people can understand you tanks remain blessed
🙏
I thank you very much god bless
i admire how your cool temperature can maintain those beautiful triangle doughs xD im living in a high temp area and i just couldnt stop being amazed how you’re speaking and they still keep their cool on 😎😭😂
Fantastic demonstration! Thank you for making this tutorial and simplifying this process.
Hi Yuval,
Great video and I'm from Malaysia. Hot humid weather, but I've got an aircondition room to work in.
In the beginning, you mention that the dough should just relax in the freezer whilst you prepare the butter and the proofing should happen when you get to the shaping stage.
Perhaps share why do you prefer this method? Other recipes calls for dough retardation for at least 20 hours and some says proof for at least 2 hours. I've always tried their method and find that the dough is far too soft and relaxed which results in butter squeezing out due to the weak gluten structure.
Can you share the reason for your method of working with the butter after directly forming the dough?
hi! I 'm in the Philippines, I bake french bread and just started to make croissants. What flour do you use? i use hard wheat flour from australia, but I'm not very satisfied with it.
Yoann Mabit or bread flour
Nick Au er
Great result!
Thank you, Yuval! Finally I found the best recipe of croissants
Found the amount of dry yeast for the recipe! 7grams. I will make this tomorrow and will let you know how it turns out! Thanks
Should be 5 grams not 7. Divide quantity of resh yeast by 3 (15:3=5grams) and result is the quantity of instant yeast you should use in recipe.
Wonderful video ! thank you so much for sharing....I just made them they were wonderful! was my first time making croissants and it was so much easier then I thought !
So happy this was my intention - to simplify
Hi Yuval,
Thanks for the video, I can't wait to try this. Before that I have a question, lot of people do a long rest of the dough in the fridge for 4-6 hours after the dough is made and rolled out once. you don't do that, is there a reason?
Anuja Khemka
Now there is the secret really ... all these ppl u mention take what they have learned while i am self thought on all the subject of doughs.
Trail and error
And then bring the information to the rest of humanity
However to answer your : main readon for long proving is to develop tast in the bread , this bread is bomardered with tast from the ingridiants already there
U understand where i am goining with this?,..:)
Yuval Ayalon hi
Fantastic. The recipe and background explanations are very good. The dough is very easy to work with, just like in the video. Everything worked fine until the oven. But in the oven, at 180 degrees, the croissants went wide instead of staying stable all around. This of course then compressed the bottom layers. What do I have to change? Make the oven hotter than 180deg? What is the final piece of the puzzle for this perfect recipe?
Very nice and worthy of the title of the Golden Chef
thanks :)
So, to have it handy, here's the list of ingredients:
- 120g water
- 15g yeast
- 250g bread flour
- 30g sugar
- 5g salt
- 50g butter
Plus:
- 130g butter for the folding
Good video with lots of good tips, going to try the recipe today.
voodoochile80 its 5gr yeast, not 15gr bro..
voodoochile80 Thank you.
I'm not gonna eat it but then he takes a bit. 😂😂😂
So I'm guessing, " well who resist a good flakey croissant? "
Merci chef. C'est la recette la plus simple et mieux détaillée et expliquée que j'ai trouvé. Ça explique donne le courage de me lancer.
You made the whole process doable, no drama and motivating - not intimidating like some others on UA-cam. First time I actually feel that I could attempt to make croissants and I will. Just a suggestion - please stop bossing around the camera person.....By the way - are you September born?
Sophia Fernandes
Yuval ayalon on messenger :)
😂
Hello sir, I would like to ask for help if possible. I executed your recipe. In terms of workability it was excellent. The dough was very elastic and I was able to perform all the pasts with simplicity. But in growth, the croissant is not developed but as collapsed it has lowered and even in cooking it has not risen at all. I also used a fairly strong flour. What could I do wrong? Thanks in advance
Sorry for the late reply
You farily strong flour is apperently not strong enough 😅 change flour
amazing explanation of the entire process. Thank you!
Thank you, you are the only one on youtube that explain every detail of why this n why that, excellent! and it's quite simple too!
Carrie S
Enjoyed? ;) tell your friends ;)
Problem is i live in hot country so any butter will melt so quickly. There is a so called 'pastry shortening/korsvet' from palm fat which doesnt melt under 44 degree celcius, which may be the solution, have you ever use it? or do u hv any other tip for that problem? Thank you Yuval
Carrie S
Havent used it however sounds interesting
Just try and let me know
Haha i tried it yesterday and it came out good altho i figure not as buttery as butter. Too bad cant show u the pic here. But i follow ur method basically n it works like a charm, thank you!
Carrie S
Feel free to share the video ;)
And u can send me pics via messenger
You're a good teacher!
Thank you. I learned so much from your video that others didn’t explain!!
Read an old recipe making yeast dough that added 1/2 tsp. of ginger. Yeast thrives very nicely on ginger and will not change the flavor whatsoever. Just gives yeast a kicked up boost...
Many thanks brother
Well done
Greeting from Palestine🇵🇸
He's recipe measurement should be changed the water 120 to 150~155. 120gr is too dry. When you try this tutorial, must add more 20~25g water is good for mixed dough.
right - actually the water can stay and the flour should be 250
Petro Chung i think the amount of water depends on absorption of the flour. So you need to know your flour
Rick Martian bread flour not cakr
Petro Chung hooo
They are right as some flour is much dryer than others, so we have to see how much water to add, + or - 10-20 gm on each recipe.
Your recipe is the BEST! My croissants came out perfect! Thank you!!!
Hey chef, i have a question, can i use my starter instead of the yeast u'r using? If yes how many grams? I cant find wet yeast in my country and i have been using my starter in my breads n it works really well...also, how many grams of instant yeast to use instead?
Thank you very much hope im not bothering u
Shaima Al Marzouqi hi , put 100 grams starter and take off the recipe 50 g water... And 2 g of instant yeast will do the job
Yuval Ayalon thank you very much for the prompt reply! Will keep u updated inshallah
You can use instant yeast, instead of fresh. Multiply .33 x Fresh Yeast Amount, and that will fix you. Active dry yeast I believe is .25 x Fresh Yeast Amount. You'll want to bloom that in a little warm water.
Loved your video. Can you say if you used fan assisted heat in the oven or not when baking the croissants. I have a fan in the oven but don't use it vey often. Thanking you please do more videos in the future.
use fan
Thanking you for answering and explaining.
There are a lot of comments on this and it's really hard to find the recipe, can you please put the most accurate one in the description, with an option for active dry yeast? I cannot find live / wet yeast in my local stores.
If you use dry yeast, you should use the half or third part of wet yeast. I mean 4 or 7.5 grams
Wow! Amazing video, I’m so glad that I found this, thank you so much!
are you gonna finish that croissant
Hey Yuval, Thank you very much for the great detailed video, I have watch so many videos but all where do this do that without the reason, this video was like so much clear the idea, thanks again my man.
Thanks a lot, this is really best croissant demonstration ever
Hi. It's the best tutorial video what I can to find 👍👍👍, but my croissants haven't so much voids inside. What's my mistake? (Recipe corrected 250gr)
Hi super, if u mean they were dense inside its more proving time , would help to see a photo to understand though
Yuval Ayalon How I can send you a foto?
On messenger ... Yuval ayalon
Can you please! the recipe
Please! the recipe thanks
Made them yesterday. Perfection! I will soon be trying a mix of water/milk to see how that goes.
the recipe measurements are not right, the dough was too dry when I tried making it
i agreed
right guys - somehow the quantities got mixed up - it should be 250 grams flour - not 350 ...
am feeling very embarrassed :) and will correct shortly - thanks for noticing
In case you missed it the recipe appears at 2.24 on the time bar.
Great tips ever!! .. As I found your explanations and the details to show us how to do it and avoid the error normally we would do, it turns out better!! Love your tips and thanks again! Gracias!
Thank you very much 😊you are very precise teacher and the knowledge is very insightful, I am going to give it a try
You are a gifted instructor! Looking forward to trying them soon. Thanks for all the tips.
🙏🙏🙏
These croissants look 'melt in your mouth' delicious. So delicate... 🤯🤤😋😉
Ive watched ur video again today. Just to refresh my memories. Also download and screen recording this because i worry i lost it by accident. (Although it will never happen)
Thanks for the awesome details for making croissant!
Amazing !! Please how much instant dry yeast can i use instead the fresh ?
9 gr will be great
I just made 2 batches. Yours and another one that has different ingredients but the process was the same. Yours came out very nice.. I wont say what the other one looked like.
Hi Mr. Yuval, I made croissants today and everything worked really well - the dough was smooth and easy to work with. However, I did not have a thermometer and I think that I used too hot water in the oven. The croissants proofed too soon to much - in two hours they were too much proofed and when I baked them they became too flat :(. The taste and structure were still perfect - soft inside and crunchy outside. You explain everything very well and had I not used too high temperature for proofing they would come out perfect.
Janja Širovnik
Glad to hear
Your description for the over proofing is spot on.
love the way you explain things made my 1st puff pastry with your video and nailed it. thanks so much you rock
Great tutorial. Thanks
I loved your kitchen..it’s like my dream kitchen
Great and simple method. I had try many method an ur method is the best.
i'm watching this in order to make my sourdough croissants, such a helpful video, thank you so much!!! ❤️