Lamination: The Secret to Croissant Layers
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- Опубліковано 17 тра 2020
- Master Baker Scott Megee explains how to create perfect layers in your croissant to achieve crispy, flaky laminations.
Croissant Recipe:
tinyurl.com/y86p5rqv
Music credits for the Croissant Series:
Gaiety in the Golden Age by Aaron Kenny from UA-cam Audio Library
Prelude No 16 by Chris Zabriskie from UA-cam Audio Library
Night in Venice by Kevin MacLeod from www.incompetech.com
C Major Prelude by Bach from UA-cam Audio Library
Lucid Dreamer by Spazz Cardigan from UA-cam Audio Library
Anyone else wishing they had a machine like this at home? it is tough making pastry at home with the wooden roll
Kitchenaid makes dough roller attachment for home use.
It would be nice to have that large machine, but Marcato Atlas Pasta Machine With Electric Motor Attachment @ $200 will do as good job with lamination.
@@MyChilepepper Attachment to the Kitchenaid is located too high.
Let's share one
This is basically a planer for wood but instead it’s for dough. Love it!
The use of the scraps to fill in the gaps and minimising wastage. That's genius
Yep. He's the only one doing it.
If you roll it properly and stretch the corners then no there is no trimming and fussing about.
These laminating machines are an amazing piece of kit.
Its really brilliant to cut the edge and place it inside..
Amazing! love that guy. Thank you Scott
Thank you Sir for your master class .Thank you so much. Take care.
Excelent video, thank you
im using ur style now its working with me verey nice thank you
Used this machine back in 1991...It is GREAT....
These secret tips really elevates your croissant game to the next level. My previous attempts we're nice in flavour but didnt had the picture perfect layers that you see from a pro baker. Now I know why my attempts all collapsed. Too much stress on the dough :D
Thank you The Artisan Crust!
Patience is the key. At any point you get impatient you can ruin the so far perfect 2 days of work.
It's important to rest the dough between folding. 1/2 hour in the fridge to relax the gluten.
Too long and the butter hardens and cracks into pieces.
perfect chef, tq for the knowledge
Thanks a lot
Very good
Very kind man teaching us. Thanks man 🇦🇺🇦🇺🍺🍺💪💪
Good evening. Beautiful croissant from all sides. I followed the way your croissant was made. Very good. You father me, I have to send anything new about croissants. If you can explain in detail from the first to the next. Greetings to you, you will see.
Wow thats awesome me im just discarding the scraps/edges😊 jice idea...
chef for a good and correct puff dough when mixing until the windows pan stage or just mixing it well
Seems that 90% of my problems with croissants are just that I don't have one of these table rollers 😭
Nice
Thank you chef! It is so helpful! May I ask you a question, after you made the dough how do you handle it? Did you leave in at room temperature to proof it, freeze it, then leave in fridge for 16-24 hours? Thank you again!
Hi Dai, the dough is left in the fridge all the time when laminating and then can be frozen refrigerated or proved after shaping
Thank you for this video! I have a croissant recipe with eggs and milk powder, my croissant dough is quite soft after mixing and resting overnight. Is it ok to use eggs?
Hi Nikolett, it is ok to use eggs in your recipe, it will just makes a richer flavour, if your dough is to soft you might need to take some of the water or milk out of the recipe . My recipe contains 54% hydration.
May i ask for the hydration level of the dough? :)
After putting it in the fridge, as it ferments, and taking it out of the fridge after 12-16h, what is the dough consistency should be? The dough im getting is too soft rather than having a bit of firmness.
The dough should be firm but pliable, are you mixing your dough with cold ingredients ???
@@theartisancrust8477 Yes, I'm doing it so cause the weather is hot, the normal temperature we usually have is around 26c to 30c and above a normal temperature would be around 28c. The cold ingredients are water 29% and milk 13%, should I mix it the wet ingredients in room temperature? Correct me if im wrong but from what I've observed the dough continued to ferment as it normally would with a yeast smell, in result, the dough has a greasy texture afterwards, I am thinking that the fridge is cooling slowly as it more than it should be. With that being said I am thinking of putting it in the freezer for 1-2h to prevent it to ferment as much as it would before putting it in the fridge, would this method work? And I'm thinking that my fridge is already dead and making my croissant a 1d process would be better
What an underrated channel! May I suggest you try using more click-baity thumbnails (maybe a thicker, slimmer font like Bebas) in order to drive more clicks and channel views? Canva has some good modern templates .
Hello Chef, if we do 1 double fold + 1 single fold it s also good ? Or 3 single fold ? It s gonna works too ?
Hi NiK, The 1 double and 1 single will work as well as the 3 singles, you will just get slight variation in your layers but it will still work out fine
Hi Chef: Don't you think following your method just cut dough in half and sandwich butter with two even portions, why we need to cut dough into 3 pieces......just a thought.....
I'm getting confuse after watched several folding process from youtube , some people do the folding system by 3X single fold ,there is other person folding by 1Xbook fold + 1Xsingle fold , and now i saw you do by 1Xsingle fold + 1Xbook fold +1Xsingle fold.
are that both of the methode above are the same..? is there any result if i do from one of that methode..??
thanks for your kindly information in an advance 🙏
Hi Dandung Dwiyanto, there is no real difference, if you use double fold you get a few more layers, it comes down to how you were taught. Happy baking
@@theartisancrust8477
thankyou for your kindly information..🙏🙏😁😁
When you put the dough in the fridge to rest for 2p min 30 min respectively..Do you put it in the fridge or freezer?
I place it in the fridge depends on what the ambient temperature is in the kitchen. if it is hot I would place it in the freezer
What's the brand of that sheeter chef? And the length of the conveyor. Thank you!
TEKNO STAMAP LAM 650 FLOOR SHEETER
Hi Chef, excelent video, very helpfull. Could you please, if it isn't much to ask, give us the actual ingredients quantities? Or at least the porcentages in relation to each other? Thank you.
Hi Rodolfo, there is a formula /recipe attached in the description of the video with amounts and percentages. Happy baking
54% hydration incl milk
The secret: buy fancy machine
the really secret is the type of butter , flour , oven and right amount of salt and water . if you get the right type of flour (strong but not too much) , the right type of butter (low water content , malleable , high temperature melting point in my case it's Lurpack) and you knead the dough enough (the point before the complete windowpane test)
everything he is doing can be done with a rolling pin. A machine is only necessary when making massive quantities of croissant commercially
Hey Scott, Can we do an offset roll all the time, would'nt that give us more layers?
More layers doesn't mean betterr product
@@burrymeinsmoke1483
So what is the right number of layers?
@@samlebon9884 27
Will conditioned butter stay soft and pliable when refrigerated?
it will for a while so you need to laminate and shape while it is still flexible
@@theartisancrust8477 ah, I see. My recipe book says to do the first fold and then place in the fridge for two hours before folding again. I wonder what would happen if I just go right into the second fold while the butter is still at room temp?
@@polarbearal If you have inactive yeast in your recipe you actually don't have to rest the dough in between folds :) I f you are not using inactive yeast you only need to rest the dough for about 30 min between folds
@@theartisancrust8477 I’ll give that a try! Thank you!
What is this mach8ne called? And us there a smallest version of it available?
The machine is call a dough break or pastry sheeter and yes there are bench versions available
Please suggest any substitute for butter
I use cultured butter, it give use a better taste
OOOOH! Now I know what I've been doing wrong. I have a laminating machine in my kitchen just like that but I don't have a little paring knife. That's what I've been missing.
I guess you are using the laminating table for massages. Right?
@@samlebon9884 hahaha yeah right! I sometimes look at vendors for those and dream that I had half the money required to buy one.
@@johnsprague4914
Maybe there is a tabletop laminator that could be just enough for an amateur. I think the technology is not that advanced.
@@samlebon9884 I have had the same thought but of course, the hand cranked version doesn't really have the same accuracy and is still very expensive for what it is. As you say, it's not rocket tech.
I really had difficulty making croissant as a home baker, i live in the tropics with temperature of 35C to 40C. Can i use a pasta maker to quickly roll my dough? I don't have this machine sheeter, i only bake for home consumption. Please help chef, i wanna learn how to make croissant without it turning into brioche.
Hi Amy, you will struggle using pasta machine because it is not wide enough. Try using refrigerated ingredients and working out of the fridge when doing your folds. You could reduce the yeast content so it doesn't prove as quickly,
@@theartisancrust8477thank you so much chef for the tip, saves me another round of failed 2nd try... will try reducing the yeast, i didn't know i could do that coz i follow recipe by the book.. thanks chef.
Did you see him roll it onto the spool 😮
We have the same machine at work lol
what is the weight ratio for the butter and the flour ?
Normally for a press of 4,2 gr you laminate 1 kg of butter
I use 25 % of dough wiegh
@@theartisancrust8477 Thanks for reply . I made it and used 38% of dough weight 1 double fold + 1 single fold and the result was good for me as an amateur . this is the image of crumb . if you have any note please tell me. drive.google.com/file/d/1Q7dC6Mw0rYi2oHYWNOJYv0Jna8mYgDc_/view?usp=sharing
Can i do this with regular butter?
According to some sources the butter should be 82% fat. Don't ask me why, but these people know their stuff.
@@samlebon9884 Since this comment i made plenty of croissants, apparently every butter has 82% of fat, but the higher quality ones has more plasticity and resistance to heat! I even used professional butter, but it's quite hard to use with a rolling pin because it's rock solid and It needs to be laminated at a higher temperature!
How many kilo of dough you make chef?
total dough weight is 1 kg in the recipe with 250 gr laminated butter add
@@theartisancrust8477 ok chef thanks
Chef i followed your lamination process but my croissant looks like bread after baking no layers any suggestions chef?
What was you prove time in the final proof ??
@@theartisancrust8477 i proof about 2:30 mins chef
@@theartisancrust8477 i mean i proof about 2hrs and 30 mins
What hayto this channel? Hes not posting anymore
Hi chef,
I have a question when I put the dough in fridge 24 hrs. After that, the dough has bubbles or it's not smooth, so what's happened?
Thank you
Hathaitip it has stared to prove in the fridge overnight. You want this to happen it will give you better flavour in the end product. The bubbles will roll out when you laminate the butter into it.
Good evening. Beautiful croissant from all sides. I followed the way your croissant was made. Very good. You father me, I have to send anything new about croissants. If you can explain in from the first to the next. Greetings to you, you will see.
Hand lamination please
Iy
Its little different from others
But I don't have a machine like that! :(
But you can do it by hands for sure! :)
@@maksimsjakusevs4224 nah butter spills everywhere not neat
@@kittenmimi5326 i did it controll the temperature and the dough coverage you’ll be fine
@@kittenmimi5326 make sure the butter not too soft.I make croissant at home often it is so easy
4*3*3=36 layers. Now I know why the Wu-Tang had a croissant for their symbol.
this is my opinion about the video if you dont want a random guys perspective stop reading now: science and dough times are solid. a lot of choices in this video that are questionable, not wrong just plausibly not optimal. rolling vs pounding butter vs tempering, messy seams that will still form layers but are not uniform final rest time is towards the shorter side of what can be done, putting the roller on the table like that can make your dough irregular you can fix it on the table but it has an effect. yet again not wrong just not optimal. in a mid teer good bakery focused on production this video will not be harmful. thanks for the video
Just an FYI you are commenting on a tutorial by a Master baker.
The butter he's using has already been tempered for lamination and he's rolling it to soften and plasticise it which the dough sheeter does perfectly uniform. Folding it into 3 pieces gives him the exact desired uniform height of the butter block. Take a closer look at the lamination when he shows the completed block of pastry.
The layering is perfect.
As to the resting times. He uses an ingredient to relax the gluten in the dough so that he can reduce the rest time without impacting the product quality.
Maybe if you don't know you shouldn't comment as if you're an expert.
Imagine having money for a machine like that??
Right ?! lol
Magnificent 💪🍺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺👍👍👍👍👍👍
First
Should explain with a rolling pin because that is what we use at home. Fellow pro bakers won't be coming here to watch this video.
Weird…! Who has that rolling machine in their home genius!!!?
he has a electric roller that's cheating lol this can't be for home bakers lol that would take too long by hand lol
You have to laugh when referring to yourself as a "Master Baker"...lol. Otherwise you obviously know what you're doing as I did learn more about the folding in regards to the lamination process in order to develop layers for the croissant.