Filled Supreme Crissant: DOUGH 500 g all purpose flour 60 g sugar 10 g salt 10 g dry yeast 100 ml cold milk 160 ml cold water 50 g cold butter, cubed PASTRY CREAM 100 g sugar 60 g cornstarch 2 whole eggs 4 egg yolks 800 ml milk 100 g sugar 50 g butter 2 tsp vanilla GANACHE (I assume is for piping, therefor chocolate 2:1 ratio to cream) 100 g dark chocolate 50 ml double cream
I am so impressed that you did this all by hand! For me, croissants are hard enough with a stand mixer. Wow! I just love how you use the scraps - I’ll be trying that soon. I usually just lay them out and squish them together, roll them flat and roll them into the ugliest little log and bake it next to her beautiful sister croissants. The “ugly” one bakes beautifully and even has layers. A baker told me that he reserves 50g of the dough, freezes it, then adds that fermented dough to the next batch of croissant dough. It’s supposed to add flavor - haven’t tried that yet as the scraps themselves are so delicious! I am very excited to try your recipe soon.
I did this first time but instead of putting the dough in the freezer for 2 hour intervals I put them in for 1. Made them again and did it how your supposed to and there’s no difference. So I would just refrigerate for 1 hour and save yourself wait time.
I sell desserts at my university to buy training implements for my hobby; these will be a great addition for my next endeavours. Thank you for such an amazing recipee.
Just made these thanks to you and they turned out AMAZING. Was Suprised because it looked intimidating, I didn’t follow the directions exactly which helped in some ways but made a few mistakes in other ways. I added a layer of espresso infused dough after a few folds and it gave it a cool swirl and smelled amazing. Thanks!
Thanks! dear Thea for recreating this recipe. I appreciate your time doing and editing the video. For sure I will try it. Warm greetings from Peru 🇵🇪❤️
I‘m a 15 years old girl who loves cooking:) and i want to learn how to bake to! I‘m gonna make these for my boyfriend and his best friend:)🌸 thank you for the recepie!
@@danisalome124 Great! I live in the US and I typically buy imported butter from France, Ireland, Germany, Denmark, and Poland but I do like some locally produced ones like Plugrà. The fat content, the feed, the type of milk, and the method affect the flavor. Some of the best butter I have had is Greek actually but it’s not exported…
Hello nice job. I want to try this. I noticed you mentioned the dough should be rolled out to a 30cm by 20cm rectangle and the butter rolled out to a 20cm by 20cm. It seems the dough should be slightly bigger (or butter smaller) to accommodate the butter into the dough. Can you clarify?
Hi, you're awesome. I just baked these croissants too, and I have a question: are you sure with the last size of the dough before rolling? 40 cm x 60cm??? My dough just Fell a little bit apart as I tried to roll it to this size?
For how long this dough can be kept? I wanna this for my daily breakfast so it would be good if I could make this dough on the weekend and just bake it when I want
I’ve never made these spiral croissants, but I definitely plan on it in the near future. I have made traditional croissants and have frozen them right after shaping (before proofing). The way I bake them is to take them out of the freezer the night before I plan on baking them and place them in the fridge to slowly defrost. In the morning, I just take them out of the fridge and let them proof and bake. It’s definitely not a quick process as proofing takes me about 2 -2 1/2 hours in a warm oven (about 73-75F), but it’s still a nice treat for a lazy weekend.
I baked them. Came out great. My only issue is the forms for baking. I had to place a pan over to prevent them of rising up during baking. Im having hard time finding actual forms for these. If anyone has a lead. Thanks
want to make this for the 1st Jan for a get together but think I will leave it in the fridge over night after it has been rolled up and left in the freezer, instead will leave in the fridge overnight and cut into rings in the morning .....thank u
Hello. I’m a beginner in baking. May I know the brand of the dark chocolate you used? Is it a type of chocolate specially for baking? I can see that they melted pretty quick. I’m asking this cuz I previously made chocolate cake and used chocolate from the brand G. It didn’t melt well even I’ve been heating it for 20 minutes. I might be wrong but I guess the manufacturing process and components was made to not melt completely(?) Please give me some advice. Thank you!
Nestle “toll house” dark chocolate should work. It melted quickly in the cream because the cream runs a pretty high temp when cooked. Nestle dark chocolate comes in chips so it melts even faster 😊
Try using couverture chocolate as it’s most likely what she used since they often come in the discs shown in the video, they melt really smooth and taste far better. If you plan to use normal chocolate chips though some may not melt as easily , try a bar instead or ask around the mart if you’re not sure.
Sorry my bad I realised what u meant and I was wrong. I assume it’s in the ganach but I don’t know except ruining my day and making it look like horror she didn’t do anything, she mistakes with the sizes aswell which caused the butter to leak for me.
What a great recipe looks so delicious, thank you for sharing,big like ❤👍, new friend here, i have a cooking channel too, i've subscribed to your channel 💕🤗🌷
it depends on your own preference tbh, but most common use is unsalted since it gives you a neutral taste. it'll help balance the sweetness of the fillings, hope this helps.
@@owenalexander8432lmao this is kinda rude but she probably used European kind, this doesn’t matter tho almost butters that have around 82% fat will work
@@meIatonin Most likely will be a European butter. With pastry, the higher the butterfat percentage, the better usually and especially with a pastry like this. Kerry Gold, as suggested here, would be a good choice.
Filled Supreme Crissant:
DOUGH
500 g all purpose flour
60 g sugar
10 g salt
10 g dry yeast
100 ml cold milk
160 ml cold water
50 g cold butter, cubed
PASTRY CREAM
100 g sugar
60 g cornstarch
2 whole eggs
4 egg yolks
800 ml milk
100 g sugar
50 g butter
2 tsp vanilla
GANACHE (I assume is for piping, therefor chocolate 2:1 ratio to cream)
100 g dark chocolate
50 ml double cream
I made it, and it’s delicious! For anyone trying, this takes about the whole day so patience is key 😅
Should it be cooked with a fan? And is it only bottom cooking or top-bottom setting?
@@afsuni9255 I did top and bottom
@@SanjaBotha thx for answer
This effort is a dedication to love. I watch this, and I see my husband would be happy that i am so devoted to happiness in the family.
I am so impressed that you did this all by hand! For me, croissants are hard enough with a stand mixer. Wow! I just love how you use the scraps - I’ll be trying that soon. I usually just lay them out and squish them together, roll them flat and roll them into the ugliest little log and bake it next to her beautiful sister croissants. The “ugly” one bakes beautifully and even has layers. A baker told me that he reserves 50g of the dough, freezes it, then adds that fermented dough to the next batch of croissant dough. It’s supposed to add flavor - haven’t tried that yet as the scraps themselves are so delicious! I am very excited to try your recipe soon.
They look great ❤
I did this first time but instead of putting the dough in the freezer for 2 hour intervals I put them in for 1. Made them again and did it how your supposed to and there’s no difference. So I would just refrigerate for 1 hour and save yourself wait time.
So 1 hour is enough?
Absolutely wonderful video. Trying this out today. Thank you so much!
Im 13 and making this recipe today cant wait to see how it turns out!
I sell desserts at my university to buy training implements for my hobby; these will be a great addition for my next endeavours. Thank you for such an amazing recipee.
Hi, I also sold desserts few years ago. Best of luck on your entrepreneurial journey 🥰
very interesting the process to making these is quite similar to potraguise custard tarts i like this process very much
Just made these thanks to you and they turned out AMAZING. Was Suprised because it looked intimidating, I didn’t follow the directions exactly which helped in some ways but made a few mistakes in other ways. I added a layer of espresso infused dough after a few folds and it gave it a cool swirl and smelled amazing.
Thanks!
just wow!!!
Thanks! dear Thea for recreating this recipe. I appreciate your time doing and editing the video.
For sure I will try it.
Warm greetings from Peru 🇵🇪❤️
Wow, thank you for this amazing experience, keep doing this, video full of warm ❤👏👏
WOW Thank you for your sharing love it , learn a lot
glad you love it 🥰
They look amazing
Absolutely beautiful!!! Looks so delicious 😋
I‘m a 15 years old girl who loves cooking:) and i want to learn how to bake to! I‘m gonna make these for my boyfriend and his best friend:)🌸 thank you for the recepie!
Did you do that?
Hi, good to hear you love cooking too 🥰 how did the recipe turn out? ☺️
@@muallalahe broke up💀🗿 so i havent done it
@@TheasTablei sadly wasn‘t able to do it:( but i will make these in the next weeks! I will let u know:)
@@nougatnesy let us know how it turns out 🥰
These look amazing! Perfectly baked, which is something you don't see often.
Thank you so much 🥰 It was my first time baking them, I’m so glad they turned out good ☺️
You are a master! Loved watching you work Thank you for sharing
I love this
It looks super tasty .. thanks alot for this recipe ❤
Wow, amazing job! Will definitely be trying this recipe soon. In love with the aesthetics & also those LAYERZZ
Watching u roll that butter into a perfect square was so relaxing lol
Nice sharing
Look delicious 😋
This food is going viral in Indonesia, everyone wants to try it
Damn that's so much effort but it turned out amazing!
Wow great job chef!
Amazing recipe and editing! Good job!
thank you 🥰
It is sooo perfect, I wish I could taste this! I will make it😅🎉
Thank you thank you thank you. I was lookin for this
Salam and love from Bangladesh.
thank you for watching 🥰
This really FANTASTIC! ❤🎉
Well done ❤🎉
Tremendous recipe
Really good job done ❤❤❤
I wish I could eat it :( That looks so goooddddddddd
wow amazing😍 good job
thankss for the recipe done save on my bakelist ❤
Loved every sec of it
U actually nailed thisss!!omggg they look stunning 🤎
Muy bien gracias
Yummy ‼️❤
wow! you're so talented!
Great style
Thank you for sharing your recipe. I'm planning of baking it too and found your video. ^_^ Are you selling it at your cafe? How much do you sell it?
❤thank you so much ❤so delicious I like it 😋
😍😍😍😍😍omg
Perfect croissant galing 👏🏻 😊
Thank you ❤️ Not yet perfect though, but it's yummy. Haha
question, are you baking it in the oven with the fan on or off ? p.s. you did a great job, looks amazing ❤
hermosooooo
los adoré
los haré para esta navidad
Saludos desde Quito, bendiciones y feliz navidad
well done
enjoy
In Indonesia it's called "Cromboloni" (Croissant & Bombolone)
That's similar
making them right now! ❤❤❤
let us know how they turn out 😍
It's been a month...Did they turn out good?😃
@@JULOC05 They did! But Next time I will use better butter 🫡
@danisalome124 yeay thank you for sharing ur feedback ❤
@@danisalome124 Great! I live in the US and I typically buy imported butter from France, Ireland, Germany, Denmark, and Poland but I do like some locally produced ones like Plugrà. The fat content, the feed, the type of milk, and the method affect the flavor. Some of the best butter I have had is Greek actually but it’s not exported…
It's an awesome video. Do you have a video for making sans rival?
Excellent recipe, should the oven be hot up and down? Or just below?
Up meaning broiler no.. well circulated heat is all(bake mode)
Please try the pistachio flavour please dear❤❤❤
will try it next time ☺️
Hello nice job. I want to try this. I noticed you mentioned the dough should be rolled out to a 30cm by 20cm rectangle and the butter rolled out to a 20cm by 20cm. It seems the dough should be slightly bigger (or butter smaller) to accommodate the butter into the dough. Can you clarify?
Hi, you're awesome. I just baked these croissants too, and I have a question: are you sure with the last size of the dough before rolling? 40 cm x 60cm??? My dough just Fell a little bit apart as I tried to roll it to this size?
What do you use to make the holes for the filling
For how long this dough can be kept? I wanna this for my daily breakfast so it would be good if I could make this dough on the weekend and just bake it when I want
I’ve never made these spiral croissants, but I definitely plan on it in the near future. I have made traditional croissants and have frozen them right after shaping (before proofing). The way I bake them is to take them out of the freezer the night before I plan on baking them and place them in the fridge to slowly defrost. In the morning, I just take them out of the fridge and let them proof and bake. It’s definitely not a quick process as proofing takes me about 2 -2 1/2 hours in a warm oven (about 73-75F), but it’s still a nice treat for a lazy weekend.
😋😋😋😋😋
I baked them. Came out great. My only issue is the forms for baking. I had to place a pan over to prevent them of rising up during baking. Im having hard time finding actual forms for these. If anyone has a lead. Thanks
I love eating and watching bakery videos but I don't want to do it it's just too much work 😂
Hey, if I'm making the dough ahead of time, should I freeze it or leave it in the fridge.
Kinda late but it is better to keep it in the fridge
want to make this for the 1st Jan for a get together but think I will leave it in the fridge over night after it has been rolled up and left in the freezer, instead will leave in the fridge overnight and cut into rings in the morning .....thank u
Кайф!
When I tried it the butter broke down under the dough while rolling how do I fix this?
Same here 🫤
Freeze the butter
@@Underthang5it’s not always that easy and personally I wouldn’t recommend this recipe AT ALL
Could i do it without corn strach
It doesn’t contain corn starch
Beautiful job! Can I have one 😊
Hi could you please add your recipe to the description! Makes it easier for us when baking to refer
😍😍😍
Thank you 🥰
Another one
Will it be better if I refrigerate it for more?
Hello. I’m a beginner in baking. May I know the brand of the dark chocolate you used? Is it a type of chocolate specially for baking? I can see that they melted pretty quick. I’m asking this cuz I previously made chocolate cake and used chocolate from the brand G. It didn’t melt well even I’ve been heating it for 20 minutes. I might be wrong but I guess the manufacturing process and components was made to not melt completely(?) Please give me some advice. Thank you!
Nestle “toll house” dark chocolate should work. It melted quickly in the cream because the cream runs a pretty high temp when cooked.
Nestle dark chocolate comes in chips so it melts even faster 😊
Try using couverture chocolate as it’s most likely what she used since they often come in the discs shown in the video, they melt really smooth and taste far better. If you plan to use normal chocolate chips though some may not melt as easily , try a bar instead or ask around the mart if you’re not sure.
Could I please ask if I can use an already made ready to roll croissant dough? Thanks!
Yea, you can! The dough is the same as any other croissant, just the shape and baking method is different!
@@lavenderiris9744 thank you 🥰
@@bebwbew You’re welcome, and thank you too, you kind being!
when you say warm/dark place? u mean like just outside in the kitchen with a cloth on?
Can I use these as sandwhich buns like that Starbucks sandwich
Is the dough put on the freezer or normal fridge?
soooo i can make this at hooome ??? awesooome
Sorry to ask, it unsalted butter or salted butter?
bakers mostly use unsalted butter for pastries
Hii its look so delicious❤ how many dark chocolate ur using in this recipe? Because i didnt see dark cchocolat on your video recipe
At what point do you use the Butter and Vanilla? It’s not in the video.
The butter is in the video
Sorry my bad I realised what u meant and I was wrong. I assume it’s in the ganach but I don’t know except ruining my day and making it look like horror she didn’t do anything, she mistakes with the sizes aswell which caused the butter to leak for me.
😍😍😍😍😍😍😍😋
bột bánh nếu không dùng hết ngay có thể bảo quản ở ngăn đông không ạ?
yes ☺️
Is this delicious than normal croissant?
can we use an air fryer instead to bake this cake?
Hi. I haven’t tried baking them in an airfryer 😅
What are the quantities of chocolate for the cream and the quantities for the ganache ingredients? thank you
What a great recipe looks so delicious, thank you for sharing,big like ❤👍, new friend here, i have a cooking channel too, i've subscribed to your channel 💕🤗🌷
Can i know which brand u use all purpose flour and butter
How many does it make ?
is it okay to use any kind of butter?
How come the butter didn’t cracked?
I am a beginner. May I know what kind of butter should I use? The salted or unsalted one?
it depends on your own preference tbh, but most common use is unsalted since it gives you a neutral taste. it'll help balance the sweetness of the fillings, hope this helps.
How can we make thick cream
I love New York Rolls 🥐❤🥰😋👍🏽👌🏽🫶🏽👏🏽.
what temperature exactly the water should be?
Hi po, did you make this in just a day? Looks amazing for a first try!!
Can I use a hand mixer to make the dough or is it necessary to do it by hand?
Yes, sure. It’s better to use a mixer with the dough hook attachment 😊
@@TheasTable Thank you so much! I love your videos
@@fizzadulous2069 thank you 😍💕
@@fizzadulous2069 thank you 😍💕
hi may i know what butter u use
Fucking butter what are u talking about. Butter is butter.
@@owenalexander8432lmao this is kinda rude but she probably used European kind, this doesn’t matter tho almost butters that have around 82% fat will work
What butter did you use??
probably European based butter like Kerry Gold
@@meIatonin Most likely will be a European butter. With pastry, the higher the butterfat percentage, the better usually and especially with a pastry like this. Kerry Gold, as suggested here, would be a good choice.