How to Make FRENCH CROISSANTS recipe | laminated yeast dough recipe at home | ENGLISH DUBBING
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- Опубліковано 20 вер 2024
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How to Make Homemade FRENCH CROISSANTS | laminated yeast dough recipe at home
INGREDIENTS FOR 12 croissants:
▪️ 500 g All-purpose Flour (+ for powdering)
▪️ 12 g Salt
▪️ 12 g Yeast
▪️ 55-60 g Sugar
▪️ 150 ml Warm Water
▪️ 100 ml Warm Milk
▪️ 350 g Butter (100 g for the dough + 250 g for roll-in)
▪️ 1 Egg (for covering croissants)
THIS RECIPE in RUSSIAN ➡️ • КРУАССАНЫ из слоеного ...
_______________
1. Mix together warm water add a little sugar. Stir well and add dry yeast. Stir once more gently
and leave it for about 10 minutes.
2. Mix well the flour, a little of salt and sugar with your hands. Make the well in the center.
3. When the yeast activated pour it into the well, add some warm milk and start mixing the dough. Gently, with your hands in a controlled circular motion collecting flour to the center.
4. Once the flour is moist add soft butter. Once the butter is fully integrated, the dough stops sticking to a mixing bowl. Transfer the dough to a table surface. Start kneading the dough kicking it a little until smooth.
5. Once kneaded, shape the dough into a rectangle cover it with plastic wrap and put the dough into a fridge to rest for 4 hours minimum or leave it for a night.
6. We'll need to get butter prepared as well. Get it out of the fridge beforehand to get it soft enough and we'll also need a piece of parchment paper. Transfer the butter to the center of the paper and start mashing, then fold the sides of parchment paper to shape.
a square envelop of 20cm * 20cm. Using a rolling-pin spread the butter inside the paper envelop as a result you need to get a well-shaped butter square. Put it into a fridge.
7. When the dough has rested enough and butter is ready get them out of the fridge and leave for about 10 minutes before rolling.
8. Lightly powder the table surface with flour transfer the dough rectangle powder it a little with a flour and using a rolling-pin start rolling the dough until you get a rectangle twice as big as the butter square.
9. Put the butter square over the rolled dough and lock it inside the dough. Powder with flour. Brush any excess flour.
10. Notice the way your dough is placed. Choose one side where you have this folded side.
11. Roll the dough and butter. Seal the edge it at one side and seal the edge it then at another. Lock it everywhere. From the center to the edges in two directions, towards yourself and back, roll the dough to get the dough rectangle again.
12. Fold the upper edge to get visually one third of the rectangle and fold the lower edge to get two thirds. Roll the dough a little
especially in the connecting point. Fold it at the center squeezing it a little. Cover the dough into the parchment paper or plastic wrap and allow it to relax in the fridge for 1 hour.
13. Spray the working surface with flour. Transfer the dough the folded edge is at the right side. Roll it to a thin rectangle keep the rectangle.
14. Then the folding is done this way: fold one of the outer thirds over the middle third. Fold the remaining third over the folded dough. Squeeze it a little. Cover it with parchment paper or plastic wrap and let it rest in the fridge for 1 hour.
15. The dough is finally ready, It's time to cut croissants. Transfer the dough to the table powdered with flour. Powder the dough and brush the excess flour. Slowly roll the dough avoiding tearing finest layers until it's thin.
16. The final dough layer must be 4-5mm thin, 28-30cm wide and 65-68cm long.
17. Shape the dough rectangle to several triangles with a base of each triangle of 8cm.
18. Roll croissants like that: pull a rectangle a little and stretch a triangle base a little, make a little cut in the middle of the base, get the base sides and start rolling a croissant pulling another side. Once rolled, shape it into a 'crescent' and transfer to the baking sheet covered with baking paper. 6 pieces - maximum per one sheet.
19. You can prepare the croissants in advance and leave them in a fridge for 12 hours or you can freeze them.
20. Once transferred to the baking sheet, cover the croissants with the plastic wrap - just lightly don't push the croissants. Leave it at room temperature for 1-1.5 hours to rise about twice a size.
21. Preheat oven to 395ºF / 200℃. Before baking get an egg, whisk it and carefully cover croissants with the egg mixture to get beautiful gold crispy crust. Transfer the baking sheet into the oven and bake the croissants for 10 minutes. Then reduce the temperature to 365ºF / 185℃ and bake 10-12 minutes more.
22. After the oven leave the croissants a little rest on a baking sheet and then transfer them to a rack to prevent overcooking but don't let them cool completely.
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Bonjour et merci Sasha avec 1 pouce levé depuis la France. 👍👌👍
Je vais ré-essayer avec 50 grammes de beurre... J'ai commandé une petite balance précise pour utiliser 50 g de beurre de super/hypermarché.
J'ai réussi 2 fois à faire des croissants sur de nombreuses fois.
Great recipe and love the step-by-step instructions. Having made these, I can offer a couple of tips if you’re making this for the first time. When rolling the croissants before baking, don’t stretch them too much or they’ll break during proofing. Also, it’s helpful to refrigerate them for @ 20 minutes after proofing to avoid butter leaking during cooking. These were very tasty and I used half the dough for chocolate almond croissants.
.p0y
Came for the croissant recipe, stayed for your wonderful personality!
Саша, так классно, что вы переводите на английский ваши рецепты! Отличная возможность прокачать язывыковые навыки и приготовить вкусную выпечку👍буду ждать ещё переводовов
I tried your recipe and they are the best croissants I have tried 🤗. Thank you
Amazing recipe! Thank you. Ah, these magical memories of Paris and Provence!
Glad you enjoyed it!😉
@@cookingtime2.0 😋😋😋
Your croissants are the best croissants ever!
Рецепт классный! Все получилось! Все в восторге. Улетают на урааааа!
Hello Sasha!👋 After much searching, I decided to make croissants from scratch using your recipe for the first time and they turned out absolutely wonderful. I followed your cooking instructions exactly. They were beautiful, fluffy, flaky and delicious, I will definitely make them again.🥰
In the meantime, if you're reading this, just know that I love your style and your presentation, and the recipes you present are a constant source of inspiration. All the best!🤗😉
Sasha, I enjoy your cheerful spirit and beautiful voice with French accent when you show the baking. Will bake soon.
Thank you for these great details, especially with all the rolling and the resting. I need to try it and post it for you to see too. I love all the flavors of croissant. Chocolate, Fromage, et Zaatar 😊thanks again.
I love your recipes! You make everything so easy to follow and you explain things so charmingly and passionately. I wonder if you could ever do a video on brioche? It's probably my favorite breakfast bread for any occasion, sweet or savory.
Sasha, your voice is a music to my years.🥰 In all languages. 🥰 Thanks a lot!❤
Perfectly demonstrated .Very interesting to follow & bake this awesome croissant laminated dough. I hope I could be successful as you do sir. Thank you
Вчера смотрела утреннюю болталку с кофе и котячим букетом, а сегодня Ютуб подкинул мне моё первое видео у Саши в английской озвучке👍🤩👍🤩👍🤩... Смотрела картинку (ибо в иностранном я ни бум бум😉).... Красота среди поющих, танцующих, а так же пекущих😘😘😘
Sasha thank you for the beautiful video and recipe! You are amazing! Great voice acting! ❤️👍👏🏻
So interesting to try baking, perfectly said & done as per instructions, thnk you so much.I wish I could bake well enough like you sir.Good luck to more successful videos
WERY WELL EXPLAINED. ❤
Wow! I admire your skill and effort. So much work to make croissants but these look so wonderful.
Thank you so much 🤗
Thank you very much for the recipe. I made it today and the croissants were beautiful.
My pleasure 😊
@@cookingtime2.0
Quantities?
Saludos desde Mexico 🇲🇽
Loved it!! 😍 J'ai adoré votre recette de croissant!
Such a lovely teacher ❤
Amazing video! Your instructions were helpful and fun to watch. Thank you for sharing your recipe and techniques . I am a new subscriber from California USA.
Bonjour et merci Sasha avec 1 pouce levé depuis la France. 🌹🌺🍀🍀🍀🍀👍
Je vais ré-essayer avec 50 grammes de beurre... J'ai commandé une petite balance précise pour utiliser 50 g de beurre de super/hypermarché.
J'ai réussi 2 fois à faire des croissants sur de nombreuses fois.
Блииин!!!😅😄😅😄 Я сначала даже повелась😘, подумав что сняли новое видео на бомбезные круасаны ( может быть с Лёшей, как хлопковый чизкейк 😋) , и только секунд через 10 до меня дошло, что я - лузер😂😁😂😁!!! Но поглядела с удовольствием...
Тоже подумала чтото новое )) Но все равно порадовалась ))
THANK YOU SO MUCH. MY FATHER ENJOYED IT.
Im trying it out today . For the first time
J'adore cette recette! Merci beaucoup
Amazing❤ and delicious!
Sasha, that was a great video on making French croissants. I enjoyed your style and enthusiasm!
Hi Sasha, these look amazing. Can I use a mixer for the kneeding? I'm not being lazy, I have health issues which make it difficult for me. I use my mixer for all the bread I make and they come out fine. Thank you, great video.
(The chocolate and raspberry mousse looks fantastic too, that is on my list to do too).
Hi☺️ Of course you can use a mixer for the kneeding!😉 Thank's for your comment!😉
Thanks Sasha! your video was great to watch. One slight criticism please check your English translations on the screen as it a little confusing. Thankyou
Perfect. I love it. Please keep continuing on with your baking. You're the best.
Thank you Sasha, I will try it this weekend 😁
Have fun!
Fantastic👏👍🙋
Many thanks
Очень интересно подтянуть английский с любимым каналом по известным рецептам 😉🤗❤️👌
Sasha! Thanks for the receipt. I love croissant and I will try it.
Спасибо за рецепт ! Все получилось супер !
I tried your recipe and it turned out good. Do we have to put the dough in the freezer or chiller? I put had put it in the chiller, when I took it out to roll, the dough became very soft after few minutes it was bit difficult to roll it.
Ty
Merci beaucoup homme ! ✨
I’m glad I found you
Yasssssss yummy trying this now
Very good recept!!!
THANK YOU!
Superb mouth watering 😋
what do you mean by A LOt of Flour ?????
i ain t waiting for that long lol ill leave it probably for 2 hours
Thank you❤❤❤
❤TWO THUMBS UP ON THIS VERY VERY FRENCHIE STYLE CORISSANT❤❤❤❤❤❤❤
want to try this.
It's a short cut method. I'll try itm
That dough take rest more than I do 😂😂I hope someone treat me like the dough and tell let the dough rest for one hour 😅😅
rapid rise yeast or standard yeast? Thank you
Hi. What flour is being used? All purpose flour or bread flour? Anyway, thank you for the recipe 😊
All purpose flour
Ace 😊
Я боюсь браться за такой рецепт.😔
Хотя на 100000% уверена, то с Сашей все получится!
Я тоже так думала, что страшно ))) Но если спокойно следовать инструкциям все получается )) Пусть не так красиво с первого раза но со второго уже ближе к идеальному )))
@@ВераКонюхова-т6т спасибо 🤗
Thanks buddy
Hi, sorry I have a question, I don’t know why but this is the second time I try to make croissants and to be honest I love this recipe so much , like their so taste😍🥰 but the thing is that every single time that I dry to make them they come out like the texture is like bread inside , like you can’t really see the thin layers but other than that this recipe is amazing, please help I really don’t known what is it that I’m doing wrong, thank you ❤️❤️❤️
Maybe you put too much flour in dough or you don't fold them enough
Maybe the butter melted into the dough
maybe problem is the time for proofing? or room temperature is too low... or it is problem with some ingredient. it could be many reasons in fact.
After the initial mixing, my dough never got super smooth, and I spent a lot of tome rolling an kneading. I hope I didn't overwork it. I will leave in the fridge for 48 hours to let the gluten relax. Will it be ok? Thoughts anyone?
Wow
nice one bro
Hi sir,i have instant yeast,please,can you tell me how much i can use for this recipe? I don't need to proof it,like you did.
Okay, my dough and butter are cooling in the frdge. Tomorrow is the day of truth.
Hi chef wanted to know which Indian butter is good for crossiant???
Hello. I cannot see the ingredients below the video!
In the description
Should I let the dough proof before refrigerating over night?
nope
I want to learn❤
👍👍👍
Nice tutorial, just a question? can I use the same flour as I normally use for making pankakes, etc? the whole wheat flour? Merci beaucoup!
If watch this video it's feel like it's really easy, but next you need to build the croissants 🙂
♥️
Hallo please write the amount of receipts that how much we should use the for example butter, wheat, water etc please please
please see in the description
Ok thank you
click the arrow in the side
İs 100gr butter for the dough not too much . Someone took 50gr . What is better fot the kruvasan.
Lol you need to spend a whole day making a few croissants.
Ха! Я думала, что список воспроизведения "English recipe" подразумевает, что здесь рецепты британской кухни и пришла посмотреть, как готовить Фиш енд Чипс или Сконы, а оказалось, что это английские версии рецептов! )))))
Может, переименовать список в Recipes in English?))))
Calorie?
I can’t see the actual amounts for this recipe
see the description below the video
Butter yes,pleasse put the exact recipe
In the description 😉
I can’t believe it takes a week to make these lol
real franc croissants take 3 days to make. day 1 make the dow day 2 butter between the layers en on day 3 bakking.
and what?😉
😢 it's difficult
💖💖💯👍👈
Ingredients please
in the description
🥐🥐🥐🥐
Где точная рецептура
Omg to much work
А на русском??
bruh i thought this would be easy
Yah but you guys exaggerated by kneeling n folding n proving 😢
Очень сложно..лучше куплю в магазине
Omg 🤕
Too long process