How to Make Croissants | Recipe
** Now with captions **
For a more detailed breakdown of the recipe please click here:
Part 2: How to make Chocolate Croissants | Pain au chocolat:
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There's nothing like fresh homemade buttery, flaky, crisp croissants.
It took me over a year of testing to get this recipe to my liking and I've been feeling rather precious about it so I hope that you will enjoy making these as much as I have! :)
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ÇOK FARKLI KAT KAT MÜTHİŞ KABARDI❗ÇITIR ÇITIR KATMER KRUVASAN/Schnellste Croissant Rezept/lecker
Bugün Sizlere yapımı son derece kolay Kat kat Katmer Kruvasan tarifi Sunmaktan mutluyum.
Ben bugün Sade olarak yaptım hem tatlı hem tuzlu kahvaltılıklarla yenilebilir olması için.
Arzu ederseniz Peynirli çikolatalı Reçelli de yapabilirsiniz.
Videomda birçok faydalı bilgi anlattım denemeden önce izlemenizi tavsiye ederim.
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Yeni tariflerim için kanalıma ABONE olmayı ve bildirimlerin gelmesi için ZİLİ (????) açmayı unutmayın ❤️????????
Kanalıma Abone olabilirsiniz ⬇
Diğer kanalımı ziyaret etmek isterseniz ⬇
____ GEREKLİ MALZEMELER ____
5,5 su bardağı buğday unu (660 gram)
1 su bardağı ılık su (200 ml)
1 su bardağı ılık süt (200 ml)
1 yemek kaşığı toz şeker (20 gram)
1 paket kuru maya (10 gram)
2 adet yumurta
1 tatlı kaşığı tuz (8 gram)
120 gram tereyağı
Biraz susam ve çörek otu
Pişirme önerisi: 180 derce fırında 25 dakika pişirelim
ÇOK FARKLI KAT KAT MÜTHİŞ KABARDI❗ÇITIR ÇITIR KATMER KRUVASAN/Schnellste Croissant Rezept/lecker
Gözde Yemek Tarifleri
↘Yeni Tariflerden Haberdar olmak için
Kanalıma Abone olabilirsiniz ⬇
Make bakery-quality croissants at home using plain flour
You can make bakery-quality croissants with just plain flour!
#croissants #homemadecroissants
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Pastry sheeter (Not used in the video)
Timestamps
0:44 Croissant dough
0:53 DDT (Desired dough temperature)
2:08 Butter slab
3:57 3-4-3 fold preparation
4:18 lock-in butter
5:15 Double turn
5:37 Release pressure
5:57 Single turn
6:43 Cutting & rolling croissants
7:31 Proofing croissants
7:49 Wobble test
8:08 Baking croissants
8:19 Final product
Croissant dough
500g Flour
50g Sugar
10g Salt
250g Water
100g Soften butter ( At least 80% butterfat )
24g Fresh yeast (10-12g instant dry yeast)
250g Unsalted butter for lamination
Note that you may need to increase or decrease hydration to suit the flour you are using.
FLAKEY HOMEMADE CROISSANTS (Beginner Friendly)
Fresh, flakey croissants are the ultimate home bakers reward. Thanks to Magic Spoon for sponsoring this video. To try a variety pack, go to & use code BRIANLAGERSTROM to get $5 off!
These croissants so flakey, buttery, and delicious that you wouldn't guess they're beginner friendly...or as beginner friendly as actual croissants can be. Cause let's face it, they're going to be a lot of work now matter what your skill level, but stick with me. The end result (and smell of your house) will be SO worth the effort.
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KITCHEN AID MIXER:
165g or 2/3c water (86F/30C)
165g or 2/3c whole milk
8g or 2 rounded tsp yeast
50g or 4tbsp sugar
515g or 4 1/8c ap flour (11.7% protein)
10g or 1 3/4tsp salt
40g or 2 7/8tbsp softened butter, cubed
Add water, milk, yeast, sugar, flour, and salt to the bowl of your stand mixer with dough hook attachment. Mix on medium speed for 2-3min. When dough begins to come together, add butter, one piece at a time. Once butter is incorporated, increase speed to high and continue to mix for about 5 minutes until dough is well combined and strong.
Transfer dough to a bowl and tuck and fold up under itself as shown @2:05 to create a round taught ball of dough. Place a cover on bowl and let sit at room temp for 90 minutes.
Flour dough then flip onto floured work surface. Roll the dough out into about a 18 (45cm) tall by 9 (22cm) wide. Place a piece of parchment over the top half of the dough, then fold the dough in half over the parchment. Place on a tray and refrigerate for 20 minutes. Remove butter sheet from the fridge, and allow to sit at room temperature until it's pliable and flexible as shown at 6:37. For me, that took about 20min at 73F room temp.
Remove dough from the fridge and roll out until it's 18-20 tall and 8-9 wide. Place butter on top of the dough near bottom short edge as shown @7:11. Pull top 1/2 of dough and fold it over the middle 1/3. Grab bottom of dough and fold that up over the middle 1/3. Pinch open seam together to seal in butter. Using a rolling pin, pound out and gently roll dough into about a 16 tall by 8 wide and complete a book fold as shown @8:12.
Refrigerate for 20 minutes. Pound and gently roll out dough in two stages. First into about a 16 (40cm) x 12 (30cm) ish. Cover with towel, refrigerate and allow to rest for 15min. Continue to pound out and gently roll into about a 1/4 thick slab that's about 18-20 (48cm) by about 14 (35cm). Cut into 8 even triangles. Roll from wide end to tip. Place rolled croissants onto parchment lined tray. Proof for about 90 minutes until about doubled in size. Brush with egg wash. Wait 20min and brush with another coat of egg wash. Bake for 18-20min in a 425F/218C oven until golden brown.
BUTTER SHEET
225g or 16tbsp softened, salted, not mushy butter (82% butterfat, shaped into an 8x12 rectangle)
Using two pieces of parchment, fold two 8 (20cm) x 12-14 (33cm) rectangles that you'll use as a guide for your butter. Place butter between large pieces of parchment and roll out into a rectangular butter sheet as shown @2:22. Place in the fridge until the dough is ready.
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EASY 54 LAYERS CROISSANT RECIPE
YIELD: 9-10 pcs. large croissant
BAKING TIME AND TEMP: pre heat your oven at 200°C then lower upto 180°C when baking. Bake for 12-15 minutes, do not remove the pan from the oven for 3-5 minutes after baking. You can open the oven door a little though.
ingredients
250 grams croissant butter
500 grams all purpose flour
10 grams instant yeast (10 grams)
1/3 cup sugar
1 tsp. salt
260 ml. cold milk
50 grams butter
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