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.
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
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.
|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
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
thank you for watching!
#croissant
#croissantrecipe
#pangnegosyo
#lutongtinapay
#trending
Homemade Croissant (PUFF PASTRY) | Crispy & Fluffy Croissants in 30 min. Recipe by Always Yummy!
Now you can easily cook crispy croissants at home - fresh out of the oven, hot, aromatic and tender, right for your morning coffee or evening tea. Cooking time 30 minutes.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• frozen puff pastry – 1 lb | 500 g
• 1 egg
✅ You will need:
• oven
• baking sheet
• parchment paper
• pastry board
• knife
????Preparation:
1. Defrost the pastry: leave for several hours in the refrigerator, more convenient overnight or at room temperature on a table, pastry should be fully covered to not dry up.
2. Preheat oven to 390°F | 200°C.
3. Roll the defrosted pastry into a rectangular layer 3-4 mm thick keep rolling out in one direction to not damage. While you work with the first pastry layer we recommend you to wrap the second layer into a food film and put into the refrigerator.
4. Cut the rolled out layer gently into four triangle pieces of equal size.
5. Fold each pastry piece into a croissant starting from the triangle base to its top, folding with one hand while stretching lightly the top with other one. Make croissants out of the second pastry layer.
6. Lay out the croissants on a parchment lined baking sheet, cover with a towel and leave to rest for 20 minutes.
7. Then brush the croissants with the beaten egg and put into the oven.
8. Bake the croissants at «convection upper and lower heat» mode for 10 minutes at 390°F | 200°C, then reduce the heat to 360°F | 185°C and bake for 10 minutes more.
9. Your croissants are ready.
Make Perfect Croissants With Claire Saffitz | Try This at Home | NYT Cooking
Get the recipes:
Croissants:
Pain au Chocolat:
Ham and Cheese Croissants:
Almond Croissants:
Claire Saffitz is here for the first installment of Try This at Home, a new series where Claire walks you through different baking projects and techniques. Croissants are up first, and while they may not be easy or breezy, they sure are beautiful.
0:00 - 2:13: INTRO
2:13 - 5:03 Détrempe
5:03 - 8:20 Butter block
8:20 - 9:48 Lock butter
9:48 - 12:04 First turn
12:04 - 13:34 Second turn
13:34 - 14:18 Preshape
14:18 - 19:00 Roll, cut, proof
19:00 - 20:09 Egg wash
20:09 - 23:11 Bake and eat
23:11 - 24:52 Pain au chocolat
24:52 - 25:42 Ham and cheese
25:42 - 27:42 Almond croissant
27:42 - End: Croissant party
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
I've been looking for this recipe for a long time! The easiest way to make croissant
I've been looking for this recipe for a long time! The easiest way to make croissant
Ingredients:
water 85ml
milk 85ml
white sugar 25g/2tbsp
active dry yeast 3g/1tsp
olive oil 15g/1tbsp
all-purpose or bread flour 250g
salt 3g/0.5tsp
unsalted butter 40g
bake for 20 minutes at 400°F/205°C
Recipe:
85ml water
85ml milk
25g white sugar
3g active dry yeast
Mix and wait for 5 minutes
250g All-purpose or bread flour
3g salt
Mix well until the ingredients are combined
15g Olive oil
Use your hand to knead the dough until the surface is smooth
Move the dough onto a kneading board
Continue to knead the dough
Cover and rise until double size
Deflate the air bubbles
Cut the dough like this
Cut and divide the dough into 8 parts
Take a piece of dough
Shape the dough like this
Cover and rest for 15 minutes
Spread some flour on the kneading board
Flatten the dough
Use a rolling pin to flatten
The diameter of the dough is about 12 cm
Spread some more flour
Repeat
40g softened unsalted butter
Spread some butter on the dough
Stack the dough on top
Spread some butter
Repeat with the rest of the dough
Don't brush butter on the last piece of dough on top
Flatten with your fingers
Sprinkle some flour on top
Use a rolling pin to flatten
The diameter of the dough is about 30cm
Spread some butter
Use a stick to press lines in the dough like this
The dough should be divided into 16 pieces
Cut along the lines
Roll up each piece of dough like this
Place on a baking pan lined with parchment paper
Repeat
Cover and rise until double size
Brush egg wash
Bake for 20 minutes at 400F/205C
Once the surface is golden brown, place a piece of aluminum on top
After baking
Place on a rack to cool
These small croissants are so beautiful!
These croissants are so delicious!
The texture is very crispy and flaky!
It has so many layers!
This recipe doesn't use a lot of butter!
You must try this super delicious and healthy croissant recipe!
Subscribe, like, comment, and share!
Thank you for watching!
***Cooking gears I used in all my videos***
US:
Canada:
*** SUBSCRIBE ***
to my YouTube Channels for more videos and click the bell so you will not miss any of my videos:
*** FOLLOW MY PAGE ***
Instagram:
Facebook:
Twitter:
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:
---
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! :)
--
Subscribe to my channel for more videos:
For more recipes, please visit:
Or follow me on Instagram at:
==============
Equipment Used:
==============
Camera:
Mic:
Lens:
======
Music:
======
Lightness:
––––––––––––––––––––––––––––––
Good morning by Amine Maxwell
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
––––––––––––––––––––––––––––––
Tropical Traveller by Del.
Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0
Free Download / Stream:
Music promoted by Audio Library
––––––––––––––––––––––––––––––
Invisible by Declan DP
Licensing Agreement:
Free Download / Stream:
Music promoted by Audio Library
––––––––––––––––––––––––––––––