Your recipes are delicious. I’ve made both the cheesecake and croissants over the past week. My croissants went up a level after I bought your course on Udemy. Thank you!
Ingredients: 500g flour 60g sugar 10g yeast 10g salt 100g butter 90g milk 140g water (room temperature) Kneed and rest for 30 mins Again kneed and rest for 30 mins Deflate the dough and put it in the freezer for 3 hours then the fridge over night (around 8 hours) Mark 17x17 cm on parchment paper Cut 250g unsalted butter to fit in the 17cm box Smooth it out Take the dough from the fridge and nicely ferment it, make it into a rectangle of 20x34cm Grab the butter and put it on the dough, fold the dough and seal the butter inside I’ll finish this comment later
I live in Iran, the quality of the flours here is very good and the butters are almost "good". From yesterday until today, I made a croissant with your recipe and it turned out great. Thank you very much. You are wonderful. I will introduce all my friends Peace
this is my first comment on yt....and just wanted to give thanks to mister Peaceful Baking for sharing his croissant recipe n process.. this is my 2nd attempt in croissant making, and I would say THIS IS THE ONE!!!...I followed all instructions, and it came out great!..I mean my croissant may not perfect, but I am very satisfied...ONLY 1 thing I messes up, my ROOM AMBIENT TEMPERATURE..well, I'm in Asia so obviuosly it warmer here...Thus, will have to turn my aircon to have a cold ambient room...But, I AM VERYY HAPPY with my croissant...and lastly, taste-wise IT'S very very good :)...AGAIN..THANK YOU SIR ! :)
This is by far the best technique and recipe for croissant, and I have tried many! My croissants are between 85-90 percent THERE as a result of finding your feed. Definitely a challenge because of a zillion variables involved with croissant but your explanation is for me the one! Thank you so much for sharing your expertise!
Omg beautiful video now i am hungry 😋 I think too much about my jobs when watching your videos I don’t remember my jobs and that makes me happy 😊.... thank you so much 🙏
First, THANK YOU for taking the EXTREMELY LONG time, effort and love you took for us to make the video!💖 Most people have NO IDEA the amount of work and time it takes to make puff pastry/croissant dough!!!! Also, I just made your 700th subscriber, lol!!!! Congratulations!!!!!!! 💘
@@peacefulbaking Awwww!!!! Thank You!!!!!!!!! 💖💖💖 I know you'll keep growing and growing, because there's not many real baking channels out here! Lots of baking channels, but not REAL baking like this! GOD Bless you and blessing to your channel 💖
Muchas gracias por compartir la receta y el proceso. Es la primera vez que los hago, y siguiendo tus pasos, respetando el tiempo de reposo etc, han salido simplemente perfectos y exquisitos!
Hi again, I finally had time to read all the comments and just can't express how impressed and appreciative I am at the time and care you took to respond to all the Qs. And so promptly as well. I was looking at videos made by a French chef - telegenic and charming - who not only doesn't take Qs (if he does, it's only to direct to his website) but who charges for his recipes. I've watched quite a few videos on baking/cooking and have never seen anything like that ... just makes me appreciate your efforts even more. Speaking of Qs, after removing the dough from the fridge overnight, does the dough need to be rested at room temperature before laminating If yes, how many minutes? Like most people, the laminating part is tricky for me, and getting the consistency of the butter and the dough even more so. Thank you for all you do to share your knowledge. You obviously have a passion for croissants done right!
Hi There, Thank you so much. I really appreciate your comments. I really like helping people grow and sharing my knowledge as much as I can as I had some really good teachers who helped me a lot as well! The dough in my experience should be kept as cold as possible because we dont want it to ferment at all during the lamination step until the last step when we shape it and proof it. Sometimes when the dough proofs during lamination it causes air bubbles and its not easy to laminate the dough But butter should be rested on the bench until it is upto temperature or pliable. Butter temp is more important actually. I would say one of the most important factors to get a good lamination and a good croissant! If you are interested in learning more I have a Udemy class on Croissants as well in which I explain everything in detail. If you are interested let me know as it might help you :) I will still keep answering your questions here anytime :) , You can also send me pictures or doubts on my instagram message as well!
علمتني سورة يوسف ، أن الله لا يخيّب رجاء القلوب التي علّقت آمالها به ، علمتني أن البلاء عطاء وإن أوجعك ، وأن المحن في طيّاتها المنح والتمكين ، وأن الفرج آتٍ لا محالة ، وأن اليقين بالله والتشبّث بالصبر هو خير ملجأ ومفتاحٌ للأبواب الموصدة ، علمتني أن العطاء لمُحسني الظن بالله مدهش، مدهش!💛
1.Trộn bột, nhồi sơ, để nghỉ 30p 2.Nhồi tiếp, nghỉ thêm 30p 3. Cho ngăn đá 3h, rồi cho ngăn mát qua đêm 4. Tạo butter block 17×17cm, cán và để vào ngăn đá 5. Bột cán dài 20cm, rộng 34cm. Đặt khối bơ vào giữa khép mí bột rồi cán từ từ cho khối bột có chiều dài 55cm, rộng 25cm 6. Phủi sạch bột khô, phết 1 lớp nước vào mặt trong bột, gập lại như 5:03. Bọc lại, để nghỉ 1h trong tủ lạnh 7. Cán một lần nữa theo chiều dài, vs chiều dài 55cm, rộng 25cm 8. Phết nước, gập lại như 6:03. Bọc lại để nghỉ 1h 9. Cán khối bột thành hình chữ nhật dài 58cm rộng 26cm. Cắt các cạnh để khối bột vuông vức. Cắt khối bột thành các hình tam giác đáy 9cm, dài 27cm 10. Tạo hình bánh sừng bò, ủ trong 3-4h 11. Phết trứng, nướng 5p trong 200° và 12p trong 170°
Looking forward to trying this recipe. I have always done a 3 fold, book, 3 fold and book. I like the results in your video and the other way seems almost pointless! Have my dough resting now!
@@peacefulbaking Looking forward to baking them off tomorrow. While I was at , I made a double batch of the Madeleine recipe you have.. Splitting into 4 different flavors.....
@@peacefulbaking I like the recipes that I can rest in fridge and bake later! I'm currently making 200 French macaorns and in between pans in the oven, Im able to play a bit with some of your recipes.
Very nice results! Especially considering it's made at home and not with industrial dough sheeter and oven. How many croissants did you get with that dough?
@@axel.lessio Amazing. That course is something I wish I had 5 years ago!. I'm sure you will enjoy it. Please subscribe to my channel as well if you like my content :)
Yes definitely. Making croissants is so much about developing a feel for the butter and the dough. It is all about finding the balance in the texture between both. Definitely gets better with practice!
Thank you for the effort to make such a clear video and detailed steps. I have tried at least 10 times with different recipes (different flour, hydration, Poolish, Sourdough etc), so far they have either turned out bready or some times I gave up coz the butter seeped out from tears in the dough - a real mess I just gave up continuing. Where I live the temp is 29-30, what do you suggest is the final proofing time? How to check if it is underproof or overproof? Thks in advance
Thank you! Croissants are very tricky in hot weather. A good idea in that case is to take a tray filled with ice and put it on your work surface. Also chilling all your rolling pins and equipments. If you have an air conditioner. Perfect Get the best butter possible. If the butter has less than 82% fat it will melt faster. The proofing time would be around 2-3 hours. To check if it is correctly proofed move the tray and the croissants should wobble. If the croissants are overproofed they will feel too heavy and the butter will start to leak out from them. It definitely takes practice this step. It took me a lot of practice personally I completely understand what you are saying. I used to hand laminate in a fine dining restaurant in summers and it was the worst thing. I hope that helps :)
Thanks for your quick response! 1. Is it possible to make half of your recipe, do I divide by 2 for all the ingredients? 2. Do you have any guideline on the "thickness" of the dough to roll out for a) when doing the TURNS b) when SHAPING? 3. If I wish to bake the croissants the next morning, which is better? a) Shape the croissant first before putting in the fridge, or b) put the cut shapes in the fridge? 4. How can I make the croissants, say 1 week ahead? Thanks again!
@@kaybwong4770 @Kay B Wong Really nice questions, 1. Definitely possible. Yes exactly. Just divide everything by 2 2. So as professional bakers we have dough sheeter so thickness we aim for is 5mm. But at home it can be a little tricky. Just try your best to get it thin but don't put too much pressure as well. The layers should stay intact. 3. Shape and cover and put in the fridge. Can take it out next day and proof nicely 4. Freeze the croissant after shaping. Cover it nicely put it on a tray in the freezer. Once frozen you can store it In a ziplock. When you want to bake them put them on a tray and proof them. It will take much longer to proof. I hope that helps. Have a look at my udemy course as well in the discription. It might help you.
@@kaybwong4770 In a convection with a fan I usually bake at 200C for 5 mins and then reduce to 170C for the rest (10-12 mins). In general because of the fan the oven cooks faster so the temp is 10-15 C lesser. But to be completely honest everyones oven is so different so my advice would be to experiment with your oven and try to see where it works best!
They look so delicious with perfect flakes and layers ! Can I bake them in microwave ? If yes then what should be the temperature and the duration ? Many Thanks !
Thank you. Unfortunately the microwave might be too strong for the croissants but just give it a try with a really small batch and see how you go. I personally don't have much experience in baking in a microwave so I would recommend using an otg. Thank you
Great looking croissant! By the way, do you happened to know the brand of butter that are commonly used in France? Croissants made in the U.S do not have the smell of butter, no aroma at all.
Thank you! I agree the butter plays such a big role. I've head of Elle and Vire but I am sure they are a lot more available locally in France. Their butters tend to have fat percentages of about 87% which is the highest I have seen. I use New Zealand Butter which is also really really good!
Hello, the best one is "Beurre de Surgères", then "beurre d’Isigny de Ste Mère". But in France we can use any butter with more than 82% fat. :) For pastry we use butter from cows, not from other animals or vegetals (not sure how obvious it is in other countries)
@@Lesandwish I agree with you there, French Butter is really amazing. At work I use butter from New Zealand because they use similar method as the French and also the fat is 87%. The croissant is so buttery its amazing!
I just love this recipe and your technique and plan on making it soon. I am so impressed that I decided to subscribe to your channel-first time doing that on UA-cam! I have an oven question. Mine is a double oven, meaning that at the same time you can cook 2 different dishes at different temperatures. The oven has a top burner and one underneath the lowest shelf and there isn’t an option to turn either off. With this scenario, what temperature do you suggest I use for your croissant recipe? Thank you in advance!
Thank you so much Melissa I have the same type of oven so what I like doing is putting the tray in the lower half of the oven so as to get more bottom heat than top heat. I usually bake mine starting at 220C for 4-5 mins and then drop them down to 180C. Now this would vary in your oven depending on the strength so use this range initially and then you can fine tune it based on the results you are getting Thank you and best of luck!
Thank you for sharing. Video is good quality and instructions are clear. I have the following Qs: Is 11% protein bread flour? What is the temperature of the butter? Room temperature, or chill but pliable? How about the milk? Also, whole milk or 2% ... or either? Thank you!
Thank you. Really nice questions Bread flour is usually 12-14%. But you can make really good croissants with 11% as well. The temperature of the butter is not exactly room temperature. The butter needs to be cold but still pliable. I usually take it out of the fridge and let it rest on the workbench for a few minutes. If its winter it takes longer for the butter to become pliable. But the butter shouldn't feel very soft otherwise it will melt. Either milk will work well. No problem! Best of luck with your croissants!
Thanks Mate. I have made a professional class on Croissants on Udemy for students who are really passionate about learning in extensive detail. Have a look if you are interested. Thank you for subscribing :) www.udemy.com/course/how-to-make-beautiful-croissants-at-home/?referralCode=8BD6D660EB9DCC1571C2
hi, I have a question...In the instruction number 4 you said that refrigerate overnight..Overnight equal to .... hour...Thanks in advance, wish me luck trying this reciepe...
Hi There, overnight would be about 6-10 hours. Its important to rest it so the gluten relaxes and also the cold fermentation gives good flavor. Best of luck. Keep practicing :)
He probado muchas recetas pero la tuya no deja más que felicidad. Desde la masa en crudo, el sabor ya es delicioso y el comportamiento de la misma me pareció diverso de otras recetas, pues es más fácil de manejar. Perfectos por dentro y pareciera que están hechos de algodón, ligeritos y sabor insuperable. Muchas Gracias por la receta, será mi preferida de ahora en adelante.
Making this currently :) its resting in the fridge right now and just so you know, I did struggle a bit in my lamination process one, I'm pretty Sure I didn't Use the correct amount of butter and didn't double-check it so that might be the problem 😅. I don't blame the recipe because so far its very simple and the dough had come out amazingly. Let's hope for the best, even though it's not gonna be as good as the baker in the video, But at the end of the day, it's a yeast dish so it's gotta be good either way.
That sounds good. I've been making them for so long now. With practice you will definitely get there! Lamination is super tricky. Make sure the texture of the butter and the dough feel similar and both are pliable
@@peacefulbaking thank you for the tip! I've made a few Croissants but they were super amateur level, I really wanted to try this and your video was the only video which I could understand Step by step.
@@unique373 Sounds Great. Thank you Try some of the other recipes as well on the channel like kouign amann, croissant loaf etc once you master croissants! Best of luck with your bake
I made the croissants and they came out delicious! They were finnished by my family and me in about 2 hours!! I did realize that they weren't as flaky as I thought, but I'm sure I did the lamination step 1 process wrong as I basically kneaded the dough instead of locking the butter in. But, for my first try, it came out way better than I expected✨. I have quite some experience with yest pastries but have always been afraid to tackle a croissants, as I learnt, is one of the more difficult leveled pastries, so thank you for your guidance and help me make these croissants💖.(I made this the day I sent the first comments but I wasn't able to send the reply the same day 😅.
Amazing video...Love it...Is bread flour a better option for croissant? i have my dough sheeter at home since i also bake some traditional pastries and I am also looking into a flaky dough for my traditional meat pie...hope u can give me some tips for flaky dough
Hi There, thats a nice question. I experimented using cake flour, AP and Bread. Cake flour was not great but All Purpose and Bread flour were good. But the All Purpose if you are using make sure that it is atleast 10% Protein Content. Bread flour for me is the safest one because it holds its shape so well :)
Hi, my butter always splits during the second fold, after taking it out the fridge, should I let it rest outside the fridge for a bit? Great video btw!! thanks xx😊
Thank you. Exactly. Feel the dough before rolling. It should feel pliable :) If you are really passionate about learning how to make them you can have a look at a udemy class I made in the video description. It will really help you :)
Very sorry ... another Q. I think I messed up. I used chilled butter - instead of room temperature - that goes in the dough. The dough is marbled with bits of butter. It has been in the freezer and is now being refrigerated overnight. Is there anything I can do to salvage the dough - which is not as smooth as it should be. Wouldn't pass the window pane test because of the visible tiny pieces of butter. Thank you!
No problems. If you let the dough come to room temperature you can knead the butter in the dough. Just leave the dough on your workbench for an hour and then knead it for a few mins and the butter will be absorbed by the dough. Dont worry :)
@@peacefulbaking Thank you so much. I'm really grateful. Is the dough butter supposed to be room temperature? Because of the laminating process, I get anxious when butter gets warm. Lol. Btw The ingredients list sugar as 69 grams = 1/4 cup but I was Googling a measurement for something else and that one states 60 grams = 1/3 cup. You might want to check. Also, I haven't seen any croissant recipe that recommends grinding granulated sugar to make it fine. What's the reason for doing that? You're very detailed. Very impressive. Your channel is one of the few that provides both metric and cup measurements ... thank you! Since measurements for baking require more precision than cooking. I've ordered a scale and still waiting for delivery. Have a great day. Thank you again!
@@sallyhu5028 No Problems! The butter which goes in the dough needs to be soft but the butter which is used for laminating should be pliable but not exactly soft. It shouldnt melt or stick to your hands when you touch it but you should be able to bend it easily The ingredients I shared in the recipe in the video and description state 60 grams sugar. Im not sure where you found 69. Let me know if I am missing something so I can correct it :) A scale is a must if you want to improve your baking skills! Thank you. Keep practicing!
@@peacefulbaking Sorry. Typo on my part. I meant 60 grams = 1/4 cup in your recipe but in another place, I found 60 grams = 1/3 cup. But then again, there are so many sites providing measurement conversions that contradict each other. That's why I finally got around to buying a food scale. Lol.
Great croissants! I made the dough yesterday and laminated the butter an hour ago. Meanwhile I baked the edges as cheese scrolls and the butter melted in the oven. Do you know what happened and if my croissants will be good? Thanks 😊
Thank you. This is a very common problem. One that I faced many times. The two most common reasons why this happens is because of 1. Underproofing/overproofing the croissants. Underproofing is the most common reason in my experience 2. The Butter Cracking in the dough while rolling the dough out while laminating. If the butter is not pliable and too cold there are chunks of butter in the dough which melt while baking and that causes the butter to melt as well I hope that helps. Keep Practicing!
honestly making good croissant takes lot of practice and its nice to make mistakes. Just keep writing down every time you make them so you can keep improving. Have a look at my Udemy course as well. See if that helps you!
@@mssueni9624 Thank you so much. Baking is so relaxing as it uses all the senses and also because it takes its own time. I just try to convey that through my channel :)
Thanks for posting this video. I followed it, almost to the letter. But, instead of making individual croissants, I made a croissant loaf. It was fantastic.
Beautiful layers!! If I just made half of the recipe, what size of the rectangle should I roll the dough for the first turn, second turn and the last shaping? Thanks :)
Hi There, Thank you You can roll the dough around 40-45cm X 20Cm (The thickness should be about 5-7mm). If the dough feels like its shrinking don't put too much pressure to achieve the length as that can harm the layers For the Final shaping you can roll it to 30cmX25cm I hope that helps! Thanks
Hi, I’ve made several batches and everytime during proofing stages, the dough was tearing underneath. Because of that the croissant won’t merge together. After baking the croissant often emerge with the rolled edges separated rather than merging together like they should. Why do you think the croissant tear during proofing? Thanks!
@@yunianahadi5841 This is actually a very common problem. It usually happens because the dough is underdeveloped or the gluten in the flour is less. I would advise to use bread flour and check if the same problem happens again. Also try to develop the dough more and check with a windowpane test If you can see the butter leaking from below it is also possible that during the lamination the butter broke in the dough. The solution to this is to check if the dough is flexible and the butter is not too hard while lamination. Let me know how you go. Feel free to send me pictures on my instagram, I will try to help as much as possible!
These look really great, and I am currently trying my first batch, so I can present perfect croissants when my french friends come over :). But I would really like to get my first batch done today, so my question is about the resting time in the fridge. I assume since you freeze the do first the actual resting time in the fridge would be 6 hours or so? Since the dough needs time to reactivate from freezing right? So can I skip the freeze part and just let the dough rest in the fridge for 5-6 hours and then start the lamination?
Hi there, definitely. You could do that as well for sure. The freezing is to just stop the fermentation so if you want you can freeze 1 hour and then put it in the fridge and then laminate the same day. Thanks!
Is it better to use a stand mixer or our hands when kneading? My country is pretty hot around 27-29 C so is it better to use a stand mixer? And like I said my country is hot so is it good to turn on the air conditioner while making croissants?
Stand mixer is perfect. I made it with hand because a lot of people don't have one. If you make with a stand mixer mix until you get a smooth dough. (About 5-7 minutes). Ferment it for one hour at room temperature and then put it in the freezer for 3 hours and fridge overnight. Yeah definitely. Air conditioner for sure. I would even put the rolling pin in the fridge. You can even put a tray with ice on your work bench. Also keep resting and chilling the dough in between as much as possible. I hope that helps
@@peacefulbaking yes thank you so much btw I’m making it now. I used to make croissants 3 times now the first time I made them it was a disaster. I didn’t know how hard is to make croissants but I kinda got the point. The only step that I’m worried of is when I put the butter slab on the dough because the butter likes to come out from the dough. I really hope it turns out well. Really like your recipe thank you.
The final proofing stage needs a temperature between 25-27C so at room temperature. If the weather is cold then you can put it in the oven (oven switched off) with a bowl of hot water to create that environment. I hope that helps!
Hi there! Fantastic job I’m going to reply this amazing recipe 🤩 just wondering , after I shape them into croissant can I freeze them ? If so what is the procedure to follow ? Thanks
Thank you so much!!. Yes definitely. After shaping you can put them on a tray covered in the freezer and once they are frozen you can put them in a zip lock bag. They will last 3 months When you want to bake them put them on a tray and proof them for about 4-6 hours (depending on your weather). And bake them as usual in the recipe. I hope that helps!
@@peacefulbaking I will definitely let you know! Do you think that from frozen I can leave them overnight to prove and bake them early in the morning ? Thanks
What a relaxing vdo to watch! I am going to try your recipe as my first attempt in croissants making. Will you please advise on the final resting (after shaping, right before baking) : What would be a good room temp for resting? I live in a hot country and it is peak summer. Normally i make bread in an air-conditioned room around 22c, should I rest it near the aircon so that it rise in a cooler spot. Or should I rest it in the warmer spot please?
Thanks for sharing! Just made this as It’s the simplest video I’ve come across. However, mine have turned out pretty dense inside. Is this under or over proofed? (Flavor was amazing though!) It’s winter where I am and it can get pretty cold in the house. I left them for 7h outside and then overnight in the fridge
Thanks for your comment There are a few reasons which can cause this. Underproofing and also when during the lamination step the butter was absorbed by the dough. In winters I usually put them either in the oven with a hot bowl of water (with the oven off) or I store them in a room in which the heater is on. Try experimenting with the batch and see what level of proofing gives you the best croissants When I started baking croissants I tried baking 3 pieces at a time at different time intervals (so 3 batches with the same recipe) until I could compare them and understand proofing them properly. See if that will help you :)
Any flour above 10% protein content will work. If you can't get bread flour all purpose will work quite well as long as the protein is above 10%. I hope that helps!
Precaliento el horno al horno (calor abajo) con una bandeja y los cargo en la bandeja caliente para que suba mejor. ¡Mi horno tiene un ventilador, así que realmente ayuda! Cuando los pongo, rocío agua con un spray de jardín para crear vapor en el horno. Steam te ayudará a conseguir una textura realmente abierta. Me disculpo porque no puedo hablar español. Gracias!
Amazing video thank for showing us how to make croissant. I want to make croissant ever since i ate croissant from super market, well the dough is kinda time consuming tho🤔.
Hi! I saw one of the comments asking for the dough size if we used just half of the recipe. May I know the size of the butter block then? And also the size of dough rolled for lamination?
Thats a really nice question. We won't be doing it as half of the measurements as this recipe The butter block can be 15X15 Cm I would stretch the dough to 40cm in length and 20cm height. Try to make the thickness about 5-6mm if you can but don't put too much pressure on the dough as well if you can't reach the above measurements :)
Hello! I’m going to make croissants again but I have a question. My flour protein content is 14.9gram per 100gram. Is it too strong for making croissants? The flour name is Waitrose Canadian Very Strong White Bread Flour. Thank you
Hello! I know Bakers who use similar flours to make croissants. Shouldn't be a problem. Experiment and see how you go. If you want a little more softer texture you can use half all purpose (Plain Flour) and half strong white which will neutralise the flours I haven't been able to get my hands on such a strong flour here in Australia. Would be a dream though to make sourdough with it :) Let me know how you go. Thanks
I usually buy croissants buy they've changed the texture and its more like bread. I think they've chosen to cut out a lot of the steps so it may look like a croissant but it's not the proper thing. Now that I know how it's done, i might try making it one day! Thank you. Subscribed 27th August 2023 👍💕
Before I try your recipe I wanted to ask - this recipe has a lot of butter in the dough (100g) compared to other recipes I have seen. You also use 250g of butter for the lamination, which is almost double the amount of other recipes. Are these quantities correct? The croissants must be very buttery! Is your Udemy course called French Pastry: The complete croissant masterclass?
The recipe is actually inspired by the recipe I learned in Le Cordon Bleu. With the lamination butter quantities it is usually a rule among bakers to use half the amount of butter compared to flour. So if the flour is 500 grams so the butter for lamination is 250 grams. Adding Butter to the dough does make a really nice croissant. I can definitely vouch for the recipe as I have made it a million times and its super tasty! Yes exactly that is the udemy course. The link is in the description of the video if you would be interested in enrolling.
@@peacefulbaking Okay, I'm going to try your recipe. So far, I've tried 3 times to make croissants and am still nowhere near achieving the buttery flakiness of a good croissant with the crisp layers outside and soft inside. The first 2 times, the croissants didn't rise much in the final proofing, so they were bready in texture. Last time they were improved, but I ended up over-proofing them by giving a 2-hour final proofing which was too long - I should have watched them more closely and baked them when ready instead of following a fixed time. One problem I think is that I'm not using unsalted butter, so I'm definitely going to get some for my next attempt. Still deciding about the Udemy course, but I found some recipes that use a poolish for croissants made over 3-days. What do you think of this approach? I notice that your course doesn't use the poolish, but a couple of other ones do.
@@KevinWereydau Actually to be completely honest with you there is so much more to a croissant than the recipe. It is a pastry which takes a lot of practice and definitely a few tries to get a nice product, specially at home -Unsalted butter is a must in my opinion. In the bakery we use special butter with 85% fat content. Unsalted butter has 82%. It will really help you in the lamination process -With poolish definitely you can experiment and if done right will lead to a lighter texture but in my opinion its better to master the base recipe first and then experiment with pre-ferments. In my opinion good lamination and proofing and baking is definitely more important than using poolish or sourdough culture. The course will not just cover the recipe but cover the process in depth. If you are really interested in the course message me on instagram and I can send you a discount coupon so you can enroll half price:)
Thank you so much. This was shot using an old Canon EOS1200D camera. But in recent videos I have upgraded to a Canon m50 with a Rode Video Pro Mic and a Manfrotto Tripod. I feel like with recording food videos lighting is more important than the camera :)
Your recipes are delicious. I’ve made both the cheesecake and croissants over the past week. My croissants went up a level after I bought your course on Udemy. Thank you!
Sounds Amazing. Thank you so much. I am so glad that I could help :)
Keep practicing!
Ingredients:
500g flour
60g sugar
10g yeast
10g salt
100g butter
90g milk
140g water (room temperature)
Kneed and rest for 30 mins
Again kneed and rest for 30 mins
Deflate the dough and put it in the freezer for 3 hours then the fridge over night (around 8 hours)
Mark 17x17 cm on parchment paper
Cut 250g unsalted butter to fit in the 17cm box
Smooth it out
Take the dough from the fridge and nicely ferment it, make it into a rectangle of 20x34cm
Grab the butter and put it on the dough, fold the dough and seal the butter inside
I’ll finish this comment later
when can u finish it?
You gonna finish it?
Peaceful cooking indeed! No music only real sounds. Everything is clear how to make. Thank you!
Glad you enjoyed it!
Agreed. Thank you.
this croissant rests more than me on the weekend
One lazy croissant 😂
😅😅😅😅😅
😂😂😂😂😂😂😂😂
😂😂😂
How well said 😂
It's 3 in the morning and I just finished the shaping phase. I can't wait to smell the croissants in a few hours. Thanks for sharing the recipe ! 🙂
Lol. Sounds like you are making the best breakfast
I live in Iran, the quality of the flours here is very good and the butters are almost "good". From yesterday until today, I made a croissant with your recipe and it turned out great. Thank you very much. You are wonderful. I will introduce all my friends
Peace
Thank you so much. I wish I could visit Iran someday and have the beautiful tea and cakes :)
@@peacefulbaking It is my pleasure.
this is my first comment on yt....and just wanted to give thanks to mister Peaceful Baking for sharing his croissant recipe n process.. this is my 2nd attempt in croissant making, and I would say THIS IS THE ONE!!!...I followed all instructions, and it came out great!..I mean my croissant may not perfect, but I am very satisfied...ONLY 1 thing I messes up, my ROOM AMBIENT TEMPERATURE..well, I'm in Asia so obviuosly it warmer here...Thus, will have to turn my aircon to have a cold ambient room...But, I AM VERYY HAPPY with my croissant...and lastly, taste-wise IT'S very very good :)...AGAIN..THANK YOU SIR ! :)
Thank you so much for your amazing comment and I am so glad I could help!
This is by far the best technique and recipe for croissant, and I have tried many! My croissants are between 85-90 percent THERE as a result of finding your feed. Definitely a challenge because of a zillion variables involved with croissant but your explanation is for me the one! Thank you so much for sharing your expertise!
Thank you Melissa, keep practicing and you will keep getting better!
@@peacefulbaking Yes of course… They just need to open more, but the taste and bite are sublime! I will continue to perfect your technique!
When I heard the crackling of the 🥐croissant my brain actually hallucinated the smell. Lol. Looks so good. Thank you for this video. ❤️😋🙏🏻
I absolutely love that sound. Home made croissants fresh out of the oven will always beat a bakery croissant!
wow, if bakery croissants take even half of this prep work, then I will never eat one flippantly again. This is incredible!
Omg beautiful video now i am hungry 😋 I think too much about my jobs when watching your videos I don’t remember my jobs and that makes me happy 😊.... thank you so much 🙏
Thank you so much! My videos are made to relax and also to learn new baking recipes :)
First, THANK YOU for taking the EXTREMELY LONG time, effort and love you took for us to make the video!💖
Most people have NO IDEA the amount of work and time it takes to make puff pastry/croissant dough!!!!
Also, I just made your 700th subscriber, lol!!!! Congratulations!!!!!!! 💘
Thank you. As long as I have amazing subscribers like you I'll keep making nice content :). Lucky 700
@@peacefulbaking Awwww!!!! Thank You!!!!!!!!! 💖💖💖
I know you'll keep growing and growing, because there's not many real baking channels out here! Lots of baking channels, but not REAL baking like this! GOD Bless you and blessing to your channel 💖
@@savedbyJESUS777 Thank you so much. I will keep working hard so that I get there one day :)
Tested. I have never eaten any more delicious croissants. Thanks for sharing the recipe
Amazing!
This is the best recipe and procedure I've found!! Everyone loved these croissants . The texture and flavour are perfect.
Thanks!
Thank you so much Michele!
I tried several croissant recipes, and this one just perfect for home baking! Thank you so much!
Next time I will bake double portion!
That sounds amazing!
They look delicious 🤤 I’m definitely going to have to try bake them. Thank you for taking the extremely long time to share with us your recipe.
Thank you for your lovely comment!
Do you have the recipe for her Pain au Chocolat if you wouldn't mind sharing it with me. Thank you.
Thank you for making it simple. It looked easy.
Thank you!!
@@peacefulbaking русский
Muchas gracias por compartir la receta y el proceso. Es la primera vez que los hago, y siguiendo tus pasos, respetando el tiempo de reposo etc, han salido simplemente perfectos y exquisitos!
Y cuántos te salieron con esta receta?
Hi again,
I finally had time to read all the comments and just can't express how impressed and appreciative I am at the time and care you took to respond to all the Qs. And so promptly as well.
I was looking at videos made by a French chef - telegenic and charming - who not only doesn't take Qs (if he does, it's only to direct to his website) but who charges for his recipes. I've watched quite a few videos on baking/cooking and have never seen anything like that ... just makes me appreciate your efforts even more.
Speaking of Qs, after removing the dough from the fridge overnight, does the dough need to be rested at room temperature before laminating If yes, how many minutes? Like most people, the laminating part is tricky for me, and getting the consistency of the butter and the dough even more so.
Thank you for all you do to share your knowledge. You obviously have a passion for croissants done right!
Hi There, Thank you so much. I really appreciate your comments. I really like helping people grow and sharing my knowledge as much as I can as I had some really good teachers who helped me a lot as well!
The dough in my experience should be kept as cold as possible because we dont want it to ferment at all during the lamination step until the last step when we shape it and proof it. Sometimes when the dough proofs during lamination it causes air bubbles and its not easy to laminate the dough
But butter should be rested on the bench until it is upto temperature or pliable. Butter temp is more important actually. I would say one of the most important factors to get a good lamination and a good croissant!
If you are interested in learning more I have a Udemy class on Croissants as well in which I explain everything in detail. If you are interested let me know as it might help you :)
I will still keep answering your questions here anytime :) , You can also send me pictures or doubts on my instagram message as well!
@@peacefulbaking Thank you so much! Now I understand why there were bubbles in the dough my previous efforts.
@@sallyhu5028 Amazing! I would recommend keeping a notebook and writing down your progress when baking . It really helps :)
@@peacefulbaking Yes ... definitely. Thank you again! So great knowing there are people like you out there in the world. Especially these days.
ua-cam.com/video/_NWbwdxRjQ4/v-deo.html
That visual+sound at the beginning....AMAZING!
Thank you!
How amazing your croissants!! I hope your channel will discover by many croissant lovers!!💚❤️💚❤️
Thank you!
علمتني سورة يوسف ، أن الله لا يخيّب رجاء القلوب التي علّقت آمالها به ، علمتني أن البلاء عطاء وإن أوجعك ، وأن المحن في طيّاتها المنح والتمكين ، وأن الفرج آتٍ لا محالة ، وأن اليقين بالله والتشبّث بالصبر هو خير ملجأ ومفتاحٌ للأبواب الموصدة ، علمتني أن العطاء لمُحسني الظن بالله مدهش، مدهش!💛
اشكرك
Still can’t understand why you don’t have 1mln followers ❤️ awesome recipe, I’ll try it today
Haha. I hope one day :)
Wow, thank you. I can see all the effort you’ve put into this video. Will post with my results.
Thank you!
Sounds Amazing. Feel free to send me pictures on instagram. Thanks!
Very easy to make and looks delicious. I wanna try it soon. Thank you for sharing this easy way how to make croissant. Have a bless day
Thank you! Best of luck with your croissant journey :)
It’s been a long time since I had decent croissants. It’s time to make them again.
Yes, Nothing like Fresh Croissants from the oven!
1.Trộn bột, nhồi sơ, để nghỉ 30p
2.Nhồi tiếp, nghỉ thêm 30p
3. Cho ngăn đá 3h, rồi cho ngăn mát qua đêm
4. Tạo butter block 17×17cm, cán và để vào ngăn đá
5. Bột cán dài 20cm, rộng 34cm. Đặt khối bơ vào giữa khép mí bột rồi cán từ từ cho khối bột có chiều dài 55cm, rộng 25cm
6. Phủi sạch bột khô, phết 1 lớp nước vào mặt trong bột, gập lại như 5:03. Bọc lại, để nghỉ 1h trong tủ lạnh
7. Cán một lần nữa theo chiều dài, vs chiều dài 55cm, rộng 25cm
8. Phết nước, gập lại như 6:03. Bọc lại để nghỉ 1h
9. Cán khối bột thành hình chữ nhật dài 58cm rộng 26cm. Cắt các cạnh để khối bột vuông vức. Cắt khối bột thành các hình tam giác đáy 9cm, dài 27cm
10. Tạo hình bánh sừng bò, ủ trong 3-4h
11. Phết trứng, nướng 5p trong 200° và 12p trong 170°
Looking forward to trying this recipe. I have always done a 3 fold, book, 3 fold and book. I like the results in your video and the other way seems almost pointless! Have my dough resting now!
I agree. I used to do 3 single folds as well but to be honest this method is easier and yields the same results. Amazing!
@@peacefulbaking Looking forward to baking them off tomorrow. While I was at , I made a double batch of the Madeleine recipe you have.. Splitting into 4 different flavors.....
@@jcinkc3 Sounds lovely. I think now I am craving them, I'll make some madelienes today as well!
@@peacefulbaking I like the recipes that I can rest in fridge and bake later! I'm currently making 200 French macaorns and in between pans in the oven, Im able to play a bit with some of your recipes.
@@jcinkc3 sounds amazing! Send me your pictures of croissants and madeleines on Instagram
Спасибо за мастер -класс!.Я так давно искала ролик с показом приготовления теста.Все очень понятно.Браво!.Буду пробовать.
Спасибо большое
These look amazing. The crunch is so satisfying 😍
Thank you, they tasted so good!
What a beauty 😍 amazing video and great edit!
Thanks!. Orange cake is next :)
It was so satisfying to watch!
Looking forward to more recipes!
Thank you. I'm going to be making a cake next. One of my favorite ones.
Very nice results! Especially considering it's made at home and not with industrial dough sheeter and oven. How many croissants did you get with that dough?
Thank you so much. Dough sheeter is so easy. With hands is real challenge. :)
You will get anywhere between 10-12 croissants
@@peacefulbaking thanks for the reply! I noticed you have a course on Udemy, I definitely added it to my wish list. Cheers! :)
@@axel.lessio Amazing. That course is something I wish I had 5 years ago!. I'm sure you will enjoy it. Please subscribe to my channel as well if you like my content :)
That looks good. I think I will make it soon!
Thank you! Best of Luck :)
Amazingly done and explained!!
Thankyou so much for your real effort.
Love from.Bangladesh 🇧🇩
Thank you!
Well this is now a goal of mine but I think it will take time to get there. Excellent instruction.
Yes definitely. Making croissants is so much about developing a feel for the butter and the dough. It is all about finding the balance in the texture between both. Definitely gets better with practice!
Thank you for the effort to make such a clear video and detailed steps. I have tried at least 10 times with different recipes (different flour, hydration, Poolish, Sourdough etc), so far they have either turned out bready or some times I gave up coz the butter seeped out from tears in the dough - a real mess I just gave up continuing. Where I live the temp is 29-30, what do you suggest is the final proofing time? How to check if it is underproof or overproof? Thks in advance
Thank you! Croissants are very tricky in hot weather.
A good idea in that case is to take a tray filled with ice and put it on your work surface. Also chilling all your rolling pins and equipments. If you have an air conditioner. Perfect
Get the best butter possible. If the butter has less than 82% fat it will melt faster.
The proofing time would be around 2-3 hours. To check if it is correctly proofed move the tray and the croissants should wobble. If the croissants are overproofed they will feel too heavy and the butter will start to leak out from them. It definitely takes practice this step. It took me a lot of practice personally
I completely understand what you are saying. I used to hand laminate in a fine dining restaurant in summers and it was the worst thing.
I hope that helps :)
Thanks for your quick response!
1. Is it possible to make half of your recipe, do I divide by 2 for all the ingredients?
2. Do you have any guideline on the "thickness" of the dough to roll out for a) when doing the TURNS b) when SHAPING?
3. If I wish to bake the croissants the next morning, which is better? a) Shape the croissant first before putting in the fridge, or b) put the cut shapes in the fridge?
4. How can I make the croissants, say 1 week ahead?
Thanks again!
@@kaybwong4770 @Kay B Wong Really nice questions,
1. Definitely possible. Yes exactly. Just divide everything by 2
2. So as professional bakers we have dough sheeter so thickness we aim for is 5mm. But at home it can be a little tricky. Just try your best to get it thin but don't put too much pressure as well. The layers should stay intact.
3. Shape and cover and put in the fridge. Can take it out next day and proof nicely
4. Freeze the croissant after shaping. Cover it nicely put it on a tray in the freezer. Once frozen you can store it In a ziplock. When you want to bake them put them on a tray and proof them. It will take much longer to proof.
I hope that helps. Have a look at my udemy course as well in the discription. It might help you.
Thanks for your reply! May I know if I use a convection oven (with fan), would the temp be the same?
@@kaybwong4770 In a convection with a fan I usually bake at 200C for 5 mins and then reduce to 170C for the rest (10-12 mins). In general because of the fan the oven cooks faster so the temp is 10-15 C lesser.
But to be completely honest everyones oven is so different so my advice would be to experiment with your oven and try to see where it works best!
Recipe works! Amazing!!! Kudos to you!
Thank you!
Superb video. Beautifully shot.
Thank you!
They look so delicious with perfect flakes and layers ! Can I bake them in microwave ? If yes then what should be the temperature and the duration ? Many Thanks !
Thank you. Unfortunately the microwave might be too strong for the croissants but just give it a try with a really small batch and see how you go. I personally don't have much experience in baking in a microwave so I would recommend using an otg. Thank you
the crunch
Thank you!
YES, CROISSANT REPRESENT HARD WORKING PERSON, BUT FINALLY THE RESULT IS SUCCESSFULLY DONE 👍
Thank you!
Beautiful croissant 👍👍👍
감사합니다
Great looking croissant! By the way, do you happened to know the brand of butter that are commonly used in France? Croissants made in the U.S do not have the smell of butter, no aroma at all.
Thank you! I agree the butter plays such a big role. I've head of Elle and Vire but I am sure they are a lot more available locally in France. Their butters tend to have fat percentages of about 87% which is the highest I have seen. I use New Zealand Butter which is also really really good!
Hello, the best one is "Beurre de Surgères", then "beurre d’Isigny de Ste Mère". But in France we can use any butter with more than 82% fat. :)
For pastry we use butter from cows, not from other animals or vegetals (not sure how obvious it is in other countries)
@@Lesandwish I agree with you there, French Butter is really amazing. At work I use butter from New Zealand because they use similar method as the French and also the fat is 87%. The croissant is so buttery its amazing!
@@Lesandwish Thank you!!
I just love this recipe and your technique and plan on making it soon. I am so impressed that I decided to subscribe to your channel-first time doing that on UA-cam!
I have an oven question. Mine is a double oven, meaning that at the same time you can cook 2 different dishes at different temperatures. The oven has a top burner and one underneath the lowest shelf and there isn’t an option to turn either off. With this scenario, what temperature do you suggest I use for your croissant recipe? Thank you in advance!
Thank you so much Melissa
I have the same type of oven so what I like doing is putting the tray in the lower half of the oven so as to get more bottom heat than top heat. I usually bake mine starting at 220C for 4-5 mins and then drop them down to 180C. Now this would vary in your oven depending on the strength so use this range initially and then you can fine tune it based on the results you are getting
Thank you and best of luck!
Thank you for sharing. Video is good quality and instructions are clear.
I have the following Qs:
Is 11% protein bread flour?
What is the temperature of the butter? Room temperature, or chill but pliable?
How about the milk? Also, whole milk or 2% ... or either?
Thank you!
Thank you. Really nice questions
Bread flour is usually 12-14%. But you can make really good croissants with 11% as well.
The temperature of the butter is not exactly room temperature. The butter needs to be cold but still pliable. I usually take it out of the fridge and let it rest on the workbench for a few minutes. If its winter it takes longer for the butter to become pliable. But the butter shouldn't feel very soft otherwise it will melt.
Either milk will work well. No problem!
Best of luck with your croissants!
@@peacefulbaking Thank you so much for such a PROMPT response.
I subscribed to your channel and liked your video! Thanks for answering my question!
Thanks Mate. I have made a professional class on Croissants on Udemy for students who are really passionate about learning in extensive detail. Have a look if you are interested. Thank you for subscribing :)
www.udemy.com/course/how-to-make-beautiful-croissants-at-home/?referralCode=8BD6D660EB9DCC1571C2
hi, I have a question...In the instruction number 4 you said that refrigerate overnight..Overnight equal to .... hour...Thanks in advance, wish me luck trying this reciepe...
Hi There, overnight would be about 6-10 hours. Its important to rest it so the gluten relaxes and also the cold fermentation gives good flavor.
Best of luck. Keep practicing :)
@@peacefulbakingthank you for the answer...will do more practicing later...
He probado muchas recetas pero la tuya no deja más que felicidad.
Desde la masa en crudo, el sabor ya es delicioso y el comportamiento de la misma me pareció diverso de otras recetas, pues es más fácil de manejar.
Perfectos por dentro y pareciera que están hechos de algodón, ligeritos y sabor insuperable.
Muchas Gracias por la receta, será mi preferida de ahora en adelante.
Muchas Gracias!
Easy to follow nd understand..tq
Thank you!
Bellissimi!!!
Complimenti!!
Forse ho capito dove sbagliavo, proverò a rifarli.
You are the best!!! Tried it amazing taste.
Making this currently :) its resting in the fridge right now and just so you know, I did struggle a bit in my lamination process one, I'm pretty Sure I didn't Use the correct amount of butter and didn't double-check it so that might be the problem 😅. I don't blame the recipe because so far its very simple and the dough had come out amazingly. Let's hope for the best, even though it's not gonna be as good as the baker in the video, But at the end of the day, it's a yeast dish so it's gotta be good either way.
That sounds good. I've been making them for so long now. With practice you will definitely get there!
Lamination is super tricky. Make sure the texture of the butter and the dough feel similar and both are pliable
@@peacefulbaking thank you for the tip! I've made a few Croissants but they were super amateur level, I really wanted to try this and your video was the only video which I could understand Step by step.
@@unique373 Sounds Great. Thank you
Try some of the other recipes as well on the channel like kouign amann, croissant loaf etc once you master croissants!
Best of luck with your bake
@@peacefulbaking thank you and I definitely will.
I made the croissants and they came out delicious! They were finnished by my family and me in about 2 hours!! I did realize that they weren't as flaky as I thought, but I'm sure I did the lamination step 1 process wrong as I basically kneaded the dough instead of locking the butter in. But, for my first try, it came out way better than I expected✨. I have quite some experience with yest pastries but have always been afraid to tackle a croissants, as I learnt, is one of the more difficult leveled pastries, so thank you for your guidance and help me make these croissants💖.(I made this the day I sent the first comments but I wasn't able to send the reply the same day 😅.
Amazing video...Love it...Is bread flour a better option for croissant? i have my dough sheeter at home since i also bake some traditional pastries and I am also looking into a flaky dough for my traditional meat pie...hope u can give me some tips for flaky dough
Hi There, thats a nice question. I experimented using cake flour, AP and Bread. Cake flour was not great but All Purpose and Bread flour were good. But the All Purpose if you are using make sure that it is atleast 10% Protein Content. Bread flour for me is the safest one because it holds its shape so well :)
Awesome croissant 🥐 ever. I will definitely try it later 😋😋
감사합니다, sounds amazing!
Hi, my butter always splits during the second fold, after taking it out the fridge, should I let it rest outside the fridge for a bit? Great video btw!! thanks xx😊
Thank you. Exactly. Feel the dough before rolling. It should feel pliable :)
If you are really passionate about learning how to make them you can have a look at a udemy class I made in the video description. It will really help you :)
@@peacefulbaking ahhh thank you!
Loving the ASMR approach
I'll try it at home.... thanks for the easy recipe
Sounds great. Let me know how it turns out!
Very sorry ... another Q.
I think I messed up. I used chilled butter - instead of room temperature - that goes in the dough. The dough is marbled with bits of butter. It has been in the freezer and is now being refrigerated overnight. Is there anything I can do to salvage the dough - which is not as smooth as it should be. Wouldn't pass the window pane test because of the visible tiny pieces of butter. Thank you!
No problems. If you let the dough come to room temperature you can knead the butter in the dough. Just leave the dough on your workbench for an hour and then knead it for a few mins and the butter will be absorbed by the dough. Dont worry :)
@@peacefulbaking Thank you so much. I'm really grateful.
Is the dough butter supposed to be room temperature? Because of the laminating process, I get anxious when butter gets warm. Lol.
Btw
The ingredients list sugar as 69 grams = 1/4 cup but I was Googling a measurement for something else and that one states 60 grams = 1/3 cup. You might want to check. Also, I haven't seen any croissant recipe that recommends grinding granulated sugar to make it fine. What's the reason for doing that? You're very detailed. Very impressive.
Your channel is one of the few that provides both metric and cup measurements ... thank you!
Since measurements for baking require more precision than cooking. I've ordered a scale and still waiting for delivery.
Have a great day. Thank you again!
@@sallyhu5028 No Problems! The butter which goes in the dough needs to be soft but the butter which is used for laminating should be pliable but not exactly soft. It shouldnt melt or stick to your hands when you touch it but you should be able to bend it easily
The ingredients I shared in the recipe in the video and description state 60 grams sugar. Im not sure where you found 69. Let me know if I am missing something so I can correct it :)
A scale is a must if you want to improve your baking skills!
Thank you. Keep practicing!
@@peacefulbaking Sorry. Typo on my part. I meant 60 grams = 1/4 cup in your recipe but in another place, I found 60 grams = 1/3 cup. But then again, there are so many sites providing measurement conversions that contradict each other. That's why I finally got around to buying a food scale. Lol.
@@sallyhu5028 haha. As a chef I always found cups so confusing :p
Thank you soooo much for sharing sir
I loved this recipe so I tried it and it was perfect 😄😄😄
Most welcome 😊
Great croissants! I made the dough yesterday and laminated the butter an hour ago. Meanwhile I baked the edges as cheese scrolls and the butter melted in the oven. Do you know what happened and if my croissants will be good?
Thanks 😊
Thank you. This is a very common problem. One that I faced many times. The two most common reasons why this happens is because of
1. Underproofing/overproofing the croissants. Underproofing is the most common reason in my experience
2. The Butter Cracking in the dough while rolling the dough out while laminating. If the butter is not pliable and too cold there are chunks of butter in the dough which melt while baking and that causes the butter to melt as well
I hope that helps. Keep Practicing!
@@peacefulbaking Thank you for the quick response !. Next time I will be more patient
@@peacefulbaking also,I'm a little worried that while I'll proof the dough, the butter will melt.
honestly making good croissant takes lot of practice and its nice to make mistakes. Just keep writing down every time you make them so you can keep improving. Have a look at my Udemy course as well. See if that helps you!
@@peacefulbaking thank you very much!
Beautiful croissant 🥐
Thank you!!
@@mssueni9624 Thank you so much. Baking is so relaxing as it uses all the senses and also because it takes its own time. I just try to convey that through my channel :)
Perfect Croissants!
Thank you. Best of luck with your channel . Keep posting :)
Well done.eLExcellent explanation .Thank you. ( Sri lanka)
Thank you for your lovely comment :)
شكرا
Thank you sir for this. Successfully made my first croissant ❤
so calminggg
Thank you. Food Videos should be calming :)
you are great sir❤
Thanks for posting this video. I followed it, almost to the letter. But, instead of making individual croissants, I made a croissant loaf. It was fantastic.
That sounds so great. I really like making croissant loaf!
Beautiful layers!! If I just made half of the recipe, what size of the rectangle should I roll the dough for the first turn, second turn and the last shaping? Thanks :)
Hi There, Thank you
You can roll the dough around 40-45cm X 20Cm (The thickness should be about 5-7mm). If the dough feels like its shrinking don't put too much pressure to achieve the length as that can harm the layers
For the Final shaping you can roll it to 30cmX25cm
I hope that helps!
Thanks
Thank you so much! Will definitely try :)
Hi, I’ve made several batches and everytime during proofing stages, the dough was tearing underneath. Because of that the croissant won’t merge together. After baking the croissant often emerge with the rolled edges separated rather than merging together like they should. Why do you think the croissant tear during proofing? Thanks!
@@yunianahadi5841 This is actually a very common problem. It usually happens because the dough is underdeveloped or the gluten in the flour is less. I would advise to use bread flour and check if the same problem happens again. Also try to develop the dough more and check with a windowpane test
If you can see the butter leaking from below it is also possible that during the lamination the butter broke in the dough. The solution to this is to check if the dough is flexible and the butter is not too hard while lamination.
Let me know how you go. Feel free to send me pictures on my instagram, I will try to help as much as possible!
Will do chef! Thanks for replying my message! 😊
These look really great, and I am currently trying my first batch, so I can present perfect croissants when my french friends come over :). But I would really like to get my first batch done today, so my question is about the resting time in the fridge. I assume since you freeze the do first the actual resting time in the fridge would be 6 hours or so? Since the dough needs time to reactivate from freezing right? So can I skip the freeze part and just let the dough rest in the fridge for 5-6 hours and then start the lamination?
Hi there, definitely. You could do that as well for sure. The freezing is to just stop the fermentation so if you want you can freeze 1 hour and then put it in the fridge and then laminate the same day. Thanks!
Excelente video hice la receta dos veces y me han quedado deliciosos
Muchas Gracias!
Very good perfect
What a sound
Bravo c'est vraiment la perfection. Rien a dire. 🌷
Merci Beaucoup!
Magnifique superbe vidéo super recette explication parfaite merci chef😘
Do you have any recommendations for what kind of kitchen scale you use to measure your ingredients?
Hi There,
Something like this would be good
amzn.to/3FDEHMp
Thank you
Is it better to use a stand mixer or our hands when kneading? My country is pretty hot around 27-29 C so is it better to use a stand mixer? And like I said my country is hot so is it good to turn on the air conditioner while making croissants?
Stand mixer is perfect. I made it with hand because a lot of people don't have one. If you make with a stand mixer mix until you get a smooth dough. (About 5-7 minutes). Ferment it for one hour at room temperature and then put it in the freezer for 3 hours and fridge overnight.
Yeah definitely. Air conditioner for sure. I would even put the rolling pin in the fridge. You can even put a tray with ice on your work bench. Also keep resting and chilling the dough in between as much as possible. I hope that helps
@@peacefulbaking yes thank you so much btw I’m making it now. I used to make croissants 3 times now the first time I made them it was a disaster. I didn’t know how hard is to make croissants but I kinda got the point. The only step that I’m worried of is when I put the butter slab on the dough because the butter likes to come out from the dough. I really hope it turns out well. Really like your recipe thank you.
in the proofing stage should we put it in the fridge or the freezer ? Or just let it in the free air ?
The final proofing stage needs a temperature between 25-27C so at room temperature. If the weather is cold then you can put it in the oven (oven switched off) with a bowl of hot water to create that environment. I hope that helps!
Hi there! Fantastic job I’m going to reply this amazing recipe 🤩 just wondering , after I shape them into croissant can I freeze them ? If so what is the procedure to follow ? Thanks
Thank you so much!!. Yes definitely. After shaping you can put them on a tray covered in the freezer and once they are frozen you can put them in a zip lock bag. They will last 3 months
When you want to bake them put them on a tray and proof them for about 4-6 hours (depending on your weather). And bake them as usual in the recipe.
I hope that helps!
@@peacefulbaking I will definitely let you know! Do you think that from frozen I can leave them overnight to prove and bake them early in the morning ? Thanks
@@lorenzoprincigalli1216 Yeah, Definitely. I have done that in winters. It totally depends on your room temperature, But definitely give it a try!
@@peacefulbaking could I take the formed croissants out the freezer, leave them in the fridge overnight and reduce the proofing time in the morning?
@@karinpetta2349 Yes Definitely. I do that sometimes actually. Works really well :)
Absolutely beautiful!
What a relaxing vdo to watch! I am going to try your recipe as my first attempt in croissants making. Will you please advise on the final resting (after shaping, right before baking) : What would be a good room temp for resting? I live in a hot country and it is peak summer. Normally i make bread in an air-conditioned room around 22c, should I rest it near the aircon so that it rise in a cooler spot. Or should I rest it in the warmer spot please?
Thanks for sharing! Just made this as It’s the simplest video I’ve come across. However, mine have turned out pretty dense inside. Is this under or over proofed? (Flavor was amazing though!)
It’s winter where I am and it can get pretty cold in the house. I left them for 7h outside and then overnight in the fridge
Thanks for your comment
There are a few reasons which can cause this. Underproofing and also when during the lamination step the butter was absorbed by the dough.
In winters I usually put them either in the oven with a hot bowl of water (with the oven off) or I store them in a room in which the heater is on.
Try experimenting with the batch and see what level of proofing gives you the best croissants
When I started baking croissants I tried baking 3 pieces at a time at different time intervals (so 3 batches with the same recipe) until I could compare them and understand proofing them properly. See if that will help you :)
Calm and delicious ❤️❤️.. 👍
Thank you!
did you use bread flour or all-purpose?
Any flour above 10% protein content will work. If you can't get bread flour all purpose will work quite well as long as the protein is above 10%. I hope that helps!
Que función utiliza para hornearlos? Calor arriba y abajo? Utiliza aire? Gracias 😊
Precaliento el horno al horno (calor abajo) con una bandeja y los cargo en la bandeja caliente para que suba mejor. ¡Mi horno tiene un ventilador, así que realmente ayuda! Cuando los pongo, rocío agua con un spray de jardín para crear vapor en el horno. Steam te ayudará a conseguir una textura realmente abierta. Me disculpo porque no puedo hablar español. Gracias!
Peaceful Baking muchas gracias por hacer el esfuerzo y contestar en español, eres muy amable 😊
@@juanaharillo1573 Muchas Gracias! :)
Amazing video thank for showing us how to make croissant. I want to make croissant ever since i ate croissant from super market, well the dough is kinda time consuming tho🤔.
Hi! I saw one of the comments asking for the dough size if we used just half of the recipe. May I know the size of the butter block then? And also the size of dough rolled for lamination?
Thats a really nice question. We won't be doing it as half of the measurements as this recipe
The butter block can be 15X15 Cm
I would stretch the dough to 40cm in length and 20cm height. Try to make the thickness about 5-6mm if you can but don't put too much pressure on the dough as well if you can't reach the above measurements :)
Your tutorial is best for croissants
Hello! I’m going to make croissants again but I have a question. My flour protein content is 14.9gram per 100gram. Is it too strong for making croissants? The flour name is Waitrose Canadian Very Strong White Bread Flour. Thank you
Hello! I know Bakers who use similar flours to make croissants. Shouldn't be a problem. Experiment and see how you go.
If you want a little more softer texture you can use half all purpose (Plain Flour) and half strong white which will neutralise the flours
I haven't been able to get my hands on such a strong flour here in Australia. Would be a dream though to make sourdough with it :)
Let me know how you go. Thanks
@@peacefulbaking thank you!
I usually buy croissants buy they've changed the texture and its more like bread. I think they've chosen to cut out a lot of the steps so it may look like a croissant but it's not the proper thing.
Now that I know how it's done, i might try making it one day!
Thank you. Subscribed 27th August 2023 👍💕
I do not have eggs, could I use some milk for topping before putting the croissants in the oven? Or maybe some butter?
You can use milk. No problem!
Super fantastic clear explanation
Thank you!
Beautiful
Thanks bro!
Hmmmm.... i want to make it...
Thank you i want to make croissant wish me luck 😀😀
Sound great. Best of luck!
Amazing!!!
thanks... it`s perfect!!
Thank you!!
Before I try your recipe I wanted to ask - this recipe has a lot of butter in the dough (100g) compared to other recipes I have seen. You also use 250g of butter for the lamination, which is almost double the amount of other recipes.
Are these quantities correct? The croissants must be very buttery! Is your Udemy course called French Pastry: The complete croissant masterclass?
The recipe is actually inspired by the recipe I learned in Le Cordon Bleu.
With the lamination butter quantities it is usually a rule among bakers to use half the amount of butter compared to flour. So if the flour is 500 grams so the butter for lamination is 250 grams.
Adding Butter to the dough does make a really nice croissant. I can definitely vouch for the recipe as I have made it a million times and its super tasty!
Yes exactly that is the udemy course. The link is in the description of the video if you would be interested in enrolling.
@@peacefulbaking Okay, I'm going to try your recipe. So far, I've tried 3 times to make croissants and am still nowhere near achieving the buttery flakiness of a good croissant with the crisp layers outside and soft inside. The first 2 times, the croissants didn't rise much in the final proofing, so they were bready in texture. Last time they were improved, but I ended up over-proofing them by giving a 2-hour final proofing which was too long - I should have watched them more closely and baked them when ready instead of following a fixed time. One problem I think is that I'm not using unsalted butter, so I'm definitely going to get some for my next attempt. Still deciding about the Udemy course, but I found some recipes that use a poolish for croissants made over 3-days. What do you think of this approach? I notice that your course doesn't use the poolish, but a couple of other ones do.
@@KevinWereydau Actually to be completely honest with you there is so much more to a croissant than the recipe. It is a pastry which takes a lot of practice and definitely a few tries to get a nice product, specially at home
-Unsalted butter is a must in my opinion. In the bakery we use special butter with 85% fat content. Unsalted butter has 82%. It will really help you in the lamination process
-With poolish definitely you can experiment and if done right will lead to a lighter texture but in my opinion its better to master the base recipe first and then experiment with pre-ferments.
In my opinion good lamination and proofing and baking is definitely more important than using poolish or sourdough culture.
The course will not just cover the recipe but cover the process in depth. If you are really interested in the course message me on instagram and I can send you a discount coupon so you can enroll half price:)
what model of camera do you use? great recording and good recipe
Thank you so much. This was shot using an old Canon EOS1200D camera. But in recent videos I have upgraded to a Canon m50 with a Rode Video Pro Mic and a Manfrotto Tripod.
I feel like with recording food videos lighting is more important than the camera :)