I made Croissants today based on this recipe and they turned out gorgeous. So delicious. Crunchy, flaky, buttery. Idk what else to say. Thank you so much Chef. I feel like I am eating a French Hotel's Croissant.
I made these croissants today by myself. I am 13. They turned out delicious! They looked and tasted like eating croissants at a hotel in Paris!!!! Thank you Chef!!
Hello Bruno, it took me a while to find your channel but I absolutely love it. After a long search I have decided to use your recipe to make croissant from scratch for the first time and they came out absolutely wonderful. I followed it to the letter, with a long ruler on my side to make sure i got all the measurements perfect. I woke up at 5 in the morning to have the croissants ready for lunch time. They were beautiful, puffed, flaky and absolutely delicious, will do it again for sure. In the meantime, if you read this, just know that I love your style and your presentation and the recipes you present are a constant inspiration. All the best!
Vincenzo - He? An Italiano eating French croissants? Che peccato! Stick to your Ciabatta and Foccacia, paisano! Croissants are for French only! Mamma mia! Next he will want to eat French pastries!
I let the water and yeast sit for about 8-10 minutes until it bloomed meaning it activated then added it to the dry ingredients. I put the dough in a large container, covered it with plastic wrap and put it in the oven (turned off, just closed door) to prevent any air from going in. The dough doubled in size beautifully without any trouble.
I have made these amazing Croissants several times and they are incredible and delicious! It's all about using high quality ingredients, from the flour to the European style butter, just like Bruno suggests. This video is comical, informative and very easy to follow. I once made these for a friend who was born and raised in France, having lived above a family owned French bakery. She said these tasted just like those wonderful croissants from her hometown bakery. Bruno gets the credit for a fantastic recipe and the joy these brought my friend. :)
If the butter breaks, it's too cold. It should be chilled to where a finger imprint can still be seen, but not to warm where its too soft or melted. I usually take mine out about 15-20 minutes before, depending on how warm the kitchen temp is.
My boyfriend and I made this recipe by first activating Active Dry Yeast with water and sugar, according to package instructions, and then adding the yeast liquid to the flour, sugar, water, etc. called for in Bruno's recipe. I hope it's okay with Bruno, but I have typed up the dialogue from the video and my understanding of his instructions. The croissants turned out AMAZING and we love Bruno as a result! Hope this is helpful! Croissant Pure Beurre Recipe by Chef Bruno Albouze th-cam.com/video/2OAUM0MRgQw/w-d-xo.html Makes 12-14 croissants Ingredients Dough 1 cup (250g) water at 77 degrees F 2 packets (4 tsp/14g) active dry yeast (plus additional water and sugar to activate, as indicated on package) 3.5 cups (500g) unbleached bread flour 3 tsp. (12g) kosher salt 1/4 cup (50g) granulated sugar 6.5 Tbsp. (100g) softened, unsalted butter- recommend European-style cultured butter Tourage (folding and turning process) 16.5 Tbsp. (250g) softened, unsalted butter- recommend European-style cultured butter Fillings/Toppings/Etc. 1 egg (for eggwash) Don't forget: parchment paper, plastic wrap Optional: nutella, cheddar cheese, jalapenos, mushrooms, chocolate, etc.! Instructions Day 1 1. Activate yeast in small bowl according to directions on package. (Make sure water is temperature indicated on package- not too hot or too cold- and wait for it to foam and bubble.) 2. In large bowl, mix flour, sugar and salt with your fingers. 3. Add and mix in the activated yeast mixture as well as the additional 1 cup 77 degree F water. 4. Knead in the 6.5 Tbsp. butter with hands until just combined 5. Transfer dough to work surface without any additional flour. Knead (use your palm to smash the dough and fold it in half together again repeatedly) for a total of about 5 minutes. 6. Let rise, covered with plastic wrap or towel, at room temperature (75 degrees F is ideal) for 2 hours, or until dough doubles in size. *See end of step 8 for option. 7. Dust work surface and the dough with flour. Deflate dough with palms and pat it into the shape of a rectangle. Fold into thirds like a letter, Rotate 90 degrees and fold into thirds like a letter again. Wrap in plastic wrap and refrigerate overnight. Day 2 8. Create butter slab: put 16.5 Tbsp. softened butter in 7" x 8" plastic Ziploc bag. Roll flat. Let chill briefly in fridge then cut out of bag. Important: you want butter slab to be the exact same consistency/firmness as the dough once you take it out of the fridge. Bruno recommends letting the butter slab sit for 45 minutes at room temperature before rolling into the dough, but use your judgment because it could take much less time (a few minutes?) to match dough's softness/consistency. (*Option: you may want to make the butter slab the day before and let it chill in fridge for a while- pun intended- in which case you would need to let it sit out longer on day 2 than if you had just recently used the softened butter to create the slab.) 9. Put dough on floured work surface and roll into 15" x 7" rectangle. Put butter slab atop one half of dough and fold dough over it until dough edges meet, like a book. 10. Tap rolling pin over dough-butter sandwich and roll from center to create 24" x 8" rectangle. Sweep off any excess flour. Fold 1/3 of dough onto itself. Fold single layer over until it just meets the double layer edge (kind of like an envelope you created then closed the flap of). 11. Roll out a bit to flatten. Fold dough in half like a book. 12. Roll dough to 24" x 8". Fold left 1/3 over dough and right 1/3 over that, like a letter. 13. Wrap dough in plastic wrap and refrigerate on baking sheet for 1 hour. Crack one egg and beat with a very small pinch of salt to create egg wash; set aside. Prepare any fillings or toppings now so you can assemble croissants quickly. 14. Cut dough in half; put other half in fridge in plastic wrap. Dough should always stay cold while you work with it, so be quick. On very, very lightly floured surface, roll to 18" x 9" rectangle, 1/8" or 3mm thick. 15. Use chef knife to cut into 6 isosceles triangles without points on the narrow ends. Add fillings if you wish. Roll up and place on greased parchment paper. Brush with egg wash. Do the same with the other half of the dough that's still in the fridge! :) (Note: you can leave assembled, rolled croissants in the fridge for up to 12 hours before rising and baking if you want.) 16. Let rise at room temperature 2.5-3 hours until puffed up and spongy. 17. Preheat oven to 400 degrees F. Gently brush croissants with egg wash again right before baking. Bake at 400 degrees F for 10 minutes. Turn heat down to 375 degrees F and bake an additional 12-15 minutes. 18. Cool a tiny bit on wire rack and ENJOY!!!
I love this guy...beyond being hilarious...hes superbly talented...real talent...but hes so goofy, you might miss that this guy is the real deal....thanks brother bruno. YOU CRACK ME UP
I have used the recipie several times - good explanation of the process. Has not failed so far. Watch butter and dough temps when laminating. Can always toss it back in the fridge, and his note on the putter softness when you laminate is key.
When we were in Paris a few years ago, my husband brought me croissants and cafe au lait to bed every morning. Needed to fuel up before a long day of sightseeing. Can't wait to try this recipe!
Bruno, thanks for posting this! I made these for the first time over the weekend. I have no training in the culinary arts; I teach high school English. This recipe and method worked great. Careful attention to temperatures and technique plus a bit of patience will yield good results. I have had my share of great croissants all over Paris, Brittany, and Normandy, and the aroma from the oven triggered some very fond memories. My family is pleased enough with my first attempts that they are already asking when I will make them again. For those interested, I used what I had available to me in my area: King Arthur bread flour, Fleischmann's active dry yeast, and Land O' Lakes unsalted butter. I can only imagine how much better they will be when I get better quality butter and a bit more practice.
I've been in the restaurant business since I turned 18, and laminated dough has always kicked my ass. Until I watched this video. Thank you so much. You taught me in just a few minutes what I couldn't get down in years.
+warpatato exactly! I mean croissants are my absolute fave and I really have them a lot but being the lazy person I am I'd never made them once in my life. After looking at this video, I was like tf am I doing to my bod! 😂
I'm back to this video after about 6 years when I first found out about you... This was the video that got me thinking back then that you deserve so many more views, likes and subscribers. I watched this video for the first time when it had few 100 views. I'm so happy to find 33K likes and over 4 million views. Love you, Bruno!
Calamity! I became gluten-intolerant. And I love to cook. And I'm French. How can life be so cruel! Beethoven lost his hearing. Claude Monet lost his sight to cataracts. And I cannot eat croissants. A tragedy of Greek proportions. Chef Bruno - any chance I could make croissants from tef flour or non gluten flour?
Fantastic recipe!!! It actually took me 3 tries to get it right. I still have a bit of a problem with the butter spilling off in one or two small spots, but I'm getting a little better every time I do this. I went to Paris a few weeks ago and I just loved the croissants over there, the taste is so different to what you get where I live (Phoenix, AZ). There is no comparison, so when I got back I started looking for a true French recipe, this is the one!!!! I must have watched this video 100 times already trying to pick up every little detail. I made this for my whole family in Thanksgiving (3 batches), my birthday party a couple weeks ago (3 batches) and Christmas (4 batches), plus a few individual batches for me and my family, my kids love it, even my wife, who doesn't like croissants liked them. I have made this recipe and added chocolate chips, it tastes fantastic!!! I also tried adding strawberry pie filling and cherry pie filling during my Christmas batch and they were the sensation of the party!!!! I will be doing more for New Year's since everyone in my family loved this recipe!.
Lool Americans crack me up 😂 they can’t stand the urge to add something to a recipe. In France we think that less is better. No gate keeping here, just funny how our culture impregnate the way we see cooking ;)
Omg I followed the exact same recipe and made some gorgeous crossiants. They tasted HEAVENLY. I legit fell in love with myself after eating them💀. Thank you so much for the recipe chef.
As odd as it is, I had to use less flour than the recipe called for : a total of 3 cups (recipe and bench!) of unbleached Bread flour. I'm using Canadian flour, which is higher (and richer!) in protein and gluten than in the US. I've failed this recipe twice when I used 3 1/2 cups of flour - so as they say: third time's a charm...right? So I reduced the amount of flour and the result was outstanding! So, if any bakers from Canada are giving Bruno's recipe a try, keep in mind that the Canadian Flour ratio is much less than the American Bread Flour. J'ai découvert vos recettes, par tout hasard...et je vous félicite pour la qualité de vos recettes qui sont un trésor incommensurable. Au diable les "Ramsey", "Bastianich" et compagnie, vous n'avez rien à leur envier! Bonne continuation et merci de votre générosité. :)
Thank You, thank you!! I am so glad to find your Cooking show!! I don't waste my time with people who don't bother to put the recipe up!! And you are nice enough to put both metric & American measurements!! I can tell I am going to learn a lot from you!! I am subscribing!! And I love the accent & you are easy to look at to!! An added bonus!!!
OMG! Where these delicious. I made a batch today and they turned out really good. LOVED the way you made the butter block. Great idea. Thanks for sharing. I made the dough two days ahead. My next batches will be even better.
I tried this in my small oven. Instead of butter, (because ordinary Filipino people cannot buy butter like me...lol!) I used "Star Margarine Sweet Blend". I used also iodized salt and it's okay. Just follow the procedure as Chef Bruno says. It tastes good as well. I also used all purpose flour as well.
womba wombi 250 grams of butter in the PH is around 100 PhP (~2.2 USD). Oh and Buttercup is margarine. There are vegetable oils in the ingredients list. It's intentionally misleading marketing. Rule of thumb is: If there is no "Butter" in the name then it's not butter. "Buttery", "Butterlicious", "Butterfresh", "Buttercat/dog/bee" don't count. Price is sort of an indicator too.
womba wombi I've been cheated too. Malaysia's buttercup has cheated me for years. It's cheap for a reason - it is margarine, not butter. Seek for Golden Churcn/Lurpak brand.
Bruno, my croissants came out amazing. Thank you very much for the wonderful recipe and putting in so much work in your informative and entertaining videos. I'm looking forward to learning more from you!
I found this video very helpful and my croissants came out amazing! I love what you do for everyone with your channel! Keep up the great work my home slice!╰། ◉ ◯ ◉ །╯
When I went in Paris 3 years ago, every single day before me and my wife start to explore the unbelievable beautiful Paris, we were visiting one of the most famous bakeries in Paris to buy ,what else it is famous croissant! the most delicious croissant that we ever had. So ..this recipe reminds me this taste!!! So I want to thank you so much because you shared this recipe with us!!! Bruno Albouze with simple words, you are THE BEST!!!
Yay! My croissants are beautiful!!! They rose more when I put them in the hot oven and look absolutely magical! Thank you, Bruno, for a wonderful recipe!
Amazing, I've been looking into many recipes I found this one to be simple and straightforward, I will try it exactly like yours then I will experiment a bit down the road, for now it's time to impress my guests and thank you for the video!
Thank you for your generosity 3rd time tried and tested and huge success! Please could you help me on what alterations to do if using whole wheat flour? Thank you in advance!!
Thank you so much for sharing this croissants recipes. I made these croissants many times .love it. The best one. I even made it for my neighbors they all love it. Thank you Again ❤
We were watching this video in french class, and as soon as he took a bite of that croissant, everyone just went like "OOOOOAU". Needless to say, I lost it. That was one of the funniest thing I have ever experienced
Hello I'm so happy I found your videos perfect recipes. I have a question I hope you can explain it so I can finally understand it after searching online only to find people sharing the same frustrating question with no direct answers any were . Please for the love of (God) manotoba flour...... ????? what can I use instead ? . What brand ? We're can I get it in chicago? Is it contained in one bag of flour? Do I need to mix it with different flours to reach the highest protein gluten ? I'm making your croissants today I can't wait. I have made your bread yummo! I'm subscribed and also introduced your site to my mom. She loves your recipes . I was born in Italy and share the passion of cooking. As a child walking to school I ate cornetti and I tried to make them and failed it requires manotoba flour. (Crazy flour) I need to figure this out!!! Help, and grazie.
Joseph Carzoli Manotoba does not exist. Manitoba does. It seems to be a descent flour but i have not worked with yet. All-purpose and bread flour work as mentioned. King Arthur flours offer consistent product. Voila, hope this help!
Joseph Carzoli Manitoba flour is an italian flour with a higher protein content, 12 to 15% All p flour has 9 to 12%. In Italy Manitoba is sometimes mixed with their "00" type flour to make pizza dough and it is usually used in the production of artisan breads. As chef Bruno wrote you can find all kind of flours from King Arthur Flour, in Chicago you can find it at the whole foods markets. Hope this can help you. Solo adesso vedo che sei italiano, che bello! Arrivederci!
I usually don't post comments, but this video does deserve an honorary mention! It is without doubt a well-explained croissant recipe! I've watched and read a thousand recipes, but this one is by far the best one.
Moving this recipe to the premium category long after releasing the video is suuuch a dick move. Honestly, it's not a good way to treat long-term fans.
I've made croissants using almond milk and coconut milk both turned out great. I never know if butter falls into the dairy family but I made my own butter and that was tricky, but possible. I added a 1/4 teaspoon of butter flavor to keep the taste.
djbwg1 Yes, butter is a dairy product. I give my daughter a dairy free margarine. I will try that recipe when I have a bit more time. We'll see how it goes.
Nana Flan Margarine is way worst than anything! Get Organic butter for your health! articles.mercola.com/sites/articles/archive/2014/06/23/butter-trans-fat.aspx
Csillag feny Nope, my daughter cannot have dairy for medical reasons. With organic butter, I will send her straight to the grave. ... Dairy free margarine is the way forward.
I’ve made this recipe three times now - so delicious! Why would I ever try another recipe when this one is perfect? I make a batch, wrap them individually in small sandwich bags and then freeze them together in a large freezer bag. Whenever I want one with my espresso, I just pull one out of the bag and defrost it. Never loses that fresh out of the oven taste! The only time that I veer from the instructions is when I roll it out into a sheet to fold it; I do not use any flour whatsoever. However, this is most likely due to the climate here in Florida. I know this comment is on the longer side, but these croissants are so good that I couldn't leave out the details. Thank you, Bruno!
Amazing croissants - I also used the same batch to make pain au chocolat - both were splendid!! Just like the real deal in great bakeries - Merci beaucoup
Paris baguette croissants are nowhere near this croissant. When you eat this croissant, you won't even recognize PB croissant. You might even ask why they consider it food at all.
It normally takes a few attempts for me to get correct results. But with this recipe, I got incredibly light, crispy & tasty croissants at first attempt. Thanks a ton, Bruno!
Finally SUCCESS!!! I made this the first time and it was a mess, so I watched your tutorial again and did it again and it turned out awesome!!! My bf loves it!!
+Shaira G France isn't the coldest place on earth though, especially down south by the Riviera. Neither are Spain & Italy, nor Argentina. Still, they've been making croissants for ages. The puff pastry technique, which now characterizes the croissant, can be traced all the way back to the 17th century (yr 1680) in France, and possibly earlier. They didn't even have a fridges back then ! lol :D
All baking in warm countries takes some getting used to. Here in australia our christmases are about 38C+ - so I have to make my shortcrust for mince pies at 3am when it's only 25C. You can use A/C, but I find it takes so long to get all the heat out of the bench it's not really worth it, plus near Christmas someone always has the oven going lol. For these I looked at the timing and did all the work in the evening and morning, it was a lot easier
My croissants always end up tasting like zucchini because I use zucchini to roll them out. Should I start using something tasteless like carrots or tomatos to roll them out or just accept the zucchini taste in my croissants. I mean, no one ever said anything bad about my croissants so...
I’ve watched at least 20 videos demonstrating how to make croissants, and this one is my favorite. Very funny video and very clear instructions. Thank you. ✨👌🏼
I've seen almost all videos of Bruno and they all are amazing. such an incredible chef with so much joy and enthusiasm. your work is certainly poetic! all the best from Ankara!
Hi Bruno, I have a question please, I tried to make croissant two time before and every time while rolling the dough, it cuts and makes holes and the butter comes out from it, how can I avoid this from happening again please?
You have by far simplified this process with your BEAUTIFUL methodology!! Just beautiful! I can't wait to try. I'm new at baking and do EVERYTHING by hand. The only tools I have are measuring cups,spoons. I've now successfully made dinner rolls( It took two tries as I didn't strengthen the glutens enough the first time) cheesecakes and my proudest moment has been the pie crust ( for pies, but I was elated to finally get this one right). It was flaky, and amazing. It has inspired me to try crescents. I've watched many videos. I am excited to try after watching yours. I can do it!! I will let you know how it turns out. Thanks.
bruno is my new discovery on youtube. Watched and learned from many culinary channels , however bruno is a new fresh breath. He loves what he does. I was actually caring enough to write a comment because of what he shares with us. Thank you very much for educating us and sharing your enthusiasm.
Oh my God! This recipe is so amazing! I desperately tried to make croissants with like 8 different recipes and they were never good. Something always would go wrong. But this recipe is absolutely perfect. I made these following the exact instructions and the croissants are the very best I have ever tried, I'm not even joking... better than the ones you can buy. They are so flaky and crispy on the outside, yet so soft on the inside... perfect layers, and so delicious! Thank you so much for this recipe, I finally was able to achieve what I had been trying for months :D
I just made these croissants in my kitchen. Very crispy outside and moist inside. I can’t believe that I made them at home. Mine are not as beautiful as Bruno’s though... This is perfect recipe!
This is the Best Video I have Seen about how to make croissants! So Easy and Practical! Thank you so much for Making this video..... I will definitely Make them, with these simple Steps.
Made this a few times and every time the croissants turned out so gorgeous and yummy! Thank you Bruno for your video and recipe! Instructions was clear and so easy to follow! Absolutely amazing! =)
I did it!!! I made crossiants by following his recipe. My folding and cutting of the crossiants needs practice but OMG the smell of them baking was mind blowing amazing. I loved them!!! I took leftover crossiant dough and made pain au chocolat. I used bread flour but next time I'll try pastry flour for a more delicate texture. My next goal is to make his almond crossiants.
Awesome recipe Bruno, I kind of butchered this recipe because I'm inexperienced, but I will definitely practice and improve! Btw, at 2:24 it looked to me as if there's a spot of blue mold on the Ziplock bag. Could be my eyes playing tricks on me.
![ILLSLICK - THE KING'S LANDING [Freestyle]](http://i.ytimg.com/vi/feIJJnNkTfk/mqdefault.jpg)
I made Croissants today based on this recipe and they turned out gorgeous. So delicious. Crunchy, flaky, buttery. Idk what else to say. Thank you so much Chef. I feel like I am eating a French Hotel's Croissant.
It looks tricky, but I'm sure it was worth it.
Thuy Le nawawabj
Yes indeed my mum took a look at this and made it, turned out AMAZING 😍
Thuy le me too!!
A vietnamese
Did you eat the croissants right after you took them from the oven or you kept them Until they cooled a little??
I made these croissants today by myself. I am 13. They turned out delicious! They looked and tasted like eating croissants at a hotel in Paris!!!! Thank you Chef!!
Michelle Schramm you are 13 year old and you did it??? That is unbelievable 👏👏👏keep going 🍀
@@BrunoAlbouze iam 15 and also made it thank you so much
And I’m 14 and did it. 😂
You may end up being a great and famous chef or baker in time😊 depends on what you want and like😊
@@lisa19974 Thank you!
Hello Bruno, it took me a while to find your channel but I absolutely love it. After a long search I have decided to use your recipe to make croissant from scratch for the first time and they came out absolutely wonderful. I followed it to the letter, with a long ruler on my side to make sure i got all the measurements perfect. I woke up at 5 in the morning to have the croissants ready for lunch time. They were beautiful, puffed, flaky and absolutely delicious, will do it again for sure.
In the meantime, if you read this, just know that I love your style and your presentation and the recipes you present are a constant inspiration. All the best!
Vincenzo Pignatelli g
Vincenzo - He? An Italiano eating French croissants? Che peccato! Stick to your Ciabatta and Foccacia, paisano! Croissants are for French only! Mamma mia! Next he will want to eat French pastries!
@@lass-inangeles7564 hahahhaha
mmmmm......
@@lass-inangeles7564 Eat whatever you want, and meanwhile, leave this man to eat whatever he wants!
I let the water and yeast sit for about 8-10 minutes until it bloomed meaning it activated then added it to the dry ingredients. I put the dough in a large container, covered it with plastic wrap and put it in the oven (turned off, just closed door) to prevent any air from going in. The dough doubled in size beautifully without any trouble.
The best Bruno👌👌🌹🌹🌹
I have made these amazing Croissants several times and they are incredible and delicious! It's all about using high quality ingredients, from the flour to the European style butter, just like Bruno suggests. This video is comical, informative and very easy to follow. I once made these for a friend who was born and raised in France, having lived above a family owned French bakery. She said these tasted just like those wonderful croissants from her hometown bakery. Bruno gets the credit for a fantastic recipe and the joy these brought my friend. :)
How do you keep the butter from breaking up inside the dough?
If the butter breaks, it's too cold. It should be chilled to where a finger imprint can still be seen, but not to warm where its too soft or melted. I usually take mine out about 15-20 minutes before, depending on how warm the kitchen temp is.
My boyfriend and I made this recipe by first activating Active Dry Yeast with water and sugar, according to package instructions, and then adding the yeast liquid to the flour, sugar, water, etc. called for in Bruno's recipe. I hope it's okay with Bruno, but I have typed up the dialogue from the video and my understanding of his instructions. The croissants turned out AMAZING and we love Bruno as a result! Hope this is helpful!
Croissant Pure Beurre Recipe by Chef Bruno Albouze
th-cam.com/video/2OAUM0MRgQw/w-d-xo.html
Makes 12-14 croissants
Ingredients
Dough
1 cup (250g) water at 77 degrees F
2 packets (4 tsp/14g) active dry yeast (plus additional water and sugar to activate, as indicated on package)
3.5 cups (500g) unbleached bread flour
3 tsp. (12g) kosher salt
1/4 cup (50g) granulated sugar
6.5 Tbsp. (100g) softened, unsalted butter- recommend European-style cultured butter
Tourage (folding and turning process)
16.5 Tbsp. (250g) softened, unsalted butter- recommend European-style cultured butter
Fillings/Toppings/Etc.
1 egg (for eggwash)
Don't forget: parchment paper, plastic wrap
Optional: nutella, cheddar cheese, jalapenos, mushrooms, chocolate, etc.!
Instructions
Day 1
1. Activate yeast in small bowl according to directions on package. (Make sure water is temperature indicated on package- not too hot or too cold- and wait for it to foam and bubble.)
2. In large bowl, mix flour, sugar and salt with your fingers.
3. Add and mix in the activated yeast mixture as well as the additional 1 cup 77 degree F water.
4. Knead in the 6.5 Tbsp. butter with hands until just combined
5. Transfer dough to work surface without any additional flour. Knead (use your palm to smash the dough and fold it in half together again repeatedly) for a total of about 5 minutes.
6. Let rise, covered with plastic wrap or towel, at room temperature (75 degrees F is ideal) for 2 hours, or until dough doubles in size. *See end of step 8 for option.
7. Dust work surface and the dough with flour. Deflate dough with palms and pat it into the shape of a rectangle. Fold into thirds like a letter, Rotate 90 degrees and fold into thirds like a letter again. Wrap in plastic wrap and refrigerate overnight.
Day 2
8. Create butter slab: put 16.5 Tbsp. softened butter in 7" x 8" plastic Ziploc bag. Roll flat. Let chill briefly in fridge then cut out of bag. Important: you want butter slab to be the exact same consistency/firmness as the dough once you take it out of the fridge. Bruno recommends letting the butter slab sit for 45 minutes at room temperature before rolling into the dough, but use your judgment because it could take much less time (a few minutes?) to match dough's softness/consistency. (*Option: you may want to make the butter slab the day before and let it chill in fridge for a while- pun intended- in which case you would need to let it sit out longer on day 2 than if you had just recently used the softened butter to create the slab.)
9. Put dough on floured work surface and roll into 15" x 7" rectangle. Put butter slab atop one half of dough and fold dough over it until dough edges meet, like a book.
10. Tap rolling pin over dough-butter sandwich and roll from center to create 24" x 8" rectangle. Sweep off any excess flour. Fold 1/3 of dough onto itself. Fold single layer over until it just meets the double layer edge (kind of like an envelope you created then closed the flap of).
11. Roll out a bit to flatten. Fold dough in half like a book.
12. Roll dough to 24" x 8". Fold left 1/3 over dough and right 1/3 over that, like a letter.
13. Wrap dough in plastic wrap and refrigerate on baking sheet for 1 hour. Crack one egg and beat with a very small pinch of salt to create egg wash; set aside. Prepare any fillings or toppings now so you can assemble croissants quickly.
14. Cut dough in half; put other half in fridge in plastic wrap. Dough should always stay cold while you work with it, so be quick. On very, very lightly floured surface, roll to 18" x 9" rectangle, 1/8" or 3mm thick.
15. Use chef knife to cut into 6 isosceles triangles without points on the narrow ends. Add fillings if you wish. Roll up and place on greased parchment paper. Brush with egg wash. Do the same with the other half of the dough that's still in the fridge! :) (Note: you can leave assembled, rolled croissants in the fridge for up to 12 hours before rising and baking if you want.)
16. Let rise at room temperature 2.5-3 hours until puffed up and spongy.
17. Preheat oven to 400 degrees F. Gently brush croissants with egg wash again right before baking. Bake at 400 degrees F for 10 minutes. Turn heat down to 375 degrees F and bake an additional 12-15 minutes.
18. Cool a tiny bit on wire rack and ENJOY!!!
Thanks much for sharing.
+ona Ngoc
+Stephanie McGrath Wonderful thank you! Hare Krishna :)
Stephanie McGrath thank you very much !
Stephanie McGrath
Thanks! This is helpful. So I don't have to keep repeating and stopping the video for the instructions 😅
This is perfection! You are wonderful!
Emma's Goodies 😂😂
O my god, i love you so much Emma's Goodies!
I love your work emma
Emma was here... ❤️
If Emma says it's good, I'm going with this recipe!
I love this guy...beyond being hilarious...hes superbly talented...real talent...but hes so goofy, you might miss that this guy is the real deal....thanks brother bruno. YOU CRACK ME UP
I have used the recipie several times - good explanation of the process. Has not failed so far. Watch butter and dough temps when laminating. Can always toss it back in the fridge, and his note on the putter softness when you laminate is key.
When we were in Paris a few years ago, my husband brought me croissants and cafe au lait to bed every morning. Needed to fuel up before a long day of sightseeing. Can't wait to try this recipe!
I think I'll be making these this weekend!
@@jdvaillancourt I made it
@@jojoasmr327 did you nail it?
Bruno, thanks for posting this! I made these for the first time over the weekend. I have no training in the culinary arts; I teach high school English. This recipe and method worked great. Careful attention to temperatures and technique plus a bit of patience will yield good results. I have had my share of great croissants all over Paris, Brittany, and Normandy, and the aroma from the oven triggered some very fond memories. My family is pleased enough with my first attempts that they are already asking when I will make them again.
For those interested, I used what I had available to me in my area: King Arthur bread flour, Fleischmann's active dry yeast, and Land O' Lakes unsalted butter. I can only imagine how much better they will be when I get better quality butter and a bit more practice.
This is the best recipe on TH-cam. It takes some time but it is worth it!
I love how you didn't need a stand mixer for the dough! I want to try to make these. I'm so tempted.
Deplorable Snowcloud Me too but I try to loose weight now one or twice a week is fine
I've been in the restaurant business since I turned 18, and laminated dough has always kicked my ass. Until I watched this video. Thank you so much. You taught me in just a few minutes what I couldn't get down in years.
i love the sound when you eat the croissant,so "Krasshh..Krashhh.."
perfect recipe,thanks!
Wolfgang Puck and Jean Claude Van Damme had a love child, and it is this guy
ROFL!!!!!!!
Yessssss. You unlocked the puzzle!!!
AlaskanEagle1990 - lmfao!
Thumbs up. Lol crazy but I understand. So funny.
ROFLMBO!!!
When I ate 10 croissants all at once had NO idea they were so much work. 😯😮
Holy shit girl. 10 at once? Did you see the amount of butter he put in? You're gonna get fat if you do it regularly :P
+warpatato exactly! I mean croissants are my absolute fave and I really have them a lot but being the lazy person I am I'd never made them once in my life. After looking at this video, I was like tf am I doing to my bod! 😂
10.......I'd have 911 on speed dial! 😲😵
Arisha Fatima u ate 10😟😟thats alot fat u know😥
Arisha Fatima 😆😆😆funny.
I'm back to this video after about 6 years when I first found out about you... This was the video that got me thinking back then that you deserve so many more views, likes and subscribers. I watched this video for the first time when it had few 100 views. I'm so happy to find 33K likes and over 4 million views. Love you, Bruno!
Calamity! I became gluten-intolerant. And I love to cook. And I'm French. How can life be so cruel! Beethoven lost his hearing. Claude Monet lost his sight to cataracts. And I cannot eat croissants. A tragedy of Greek proportions.
Chef Bruno - any chance I could make croissants from tef flour or non gluten flour?
Fantastic recipe!!! It actually took me 3 tries to get it right. I still have a bit of a problem with the butter spilling off in one or two small spots, but I'm getting a little better every time I do this.
I went to Paris a few weeks ago and I just loved the croissants over there, the taste is so different to what you get where I live (Phoenix, AZ). There is no comparison, so when I got back I started looking for a true French recipe, this is the one!!!!
I must have watched this video 100 times already trying to pick up every little detail. I made this for my whole family in Thanksgiving (3 batches), my birthday party a couple weeks ago (3 batches) and Christmas (4 batches), plus a few individual batches for me and my family, my kids love it, even my wife, who doesn't like croissants liked them. I have made this recipe and added chocolate chips, it tastes fantastic!!! I also tried adding strawberry pie filling and cherry pie filling during my Christmas batch and they were the sensation of the party!!!! I will be doing more for New Year's since everyone in my family loved this recipe!.
Lool Americans crack me up 😂 they can’t stand the urge to add something to a recipe. In France we think that less is better. No gate keeping here, just funny how our culture impregnate the way we see cooking ;)
Just tried the recipe and it was the best croissant I've ever had in my life. Thanks, Bruno!
I'll never take another croissant for granted.
I’ve tried this recipe several times- so perfect, better than bakery or store bought!
these look amazing! can't wait to try. thank you, chef!
I just took my croissants out the oven and they taste delicious!!!!! In love with this video ❤️
Jean-Chef Van Damme
As a french I totally agree with this recipe !
Omg I followed the exact same recipe and made some gorgeous crossiants. They tasted HEAVENLY. I legit fell in love with myself after eating them💀.
Thank you so much for the recipe chef.
After all these years, no other recipe has topped this one for my patrons. This is STILL the only one I use. Merci Chef Bruno!
As odd as it is, I had to use less flour than the recipe called for : a total of 3 cups (recipe and bench!) of unbleached Bread flour. I'm using Canadian flour, which is higher (and richer!) in protein and gluten than in the US. I've failed this recipe twice when I used 3 1/2 cups of flour - so as they say: third time's a charm...right? So I reduced the amount of flour and the result was outstanding! So, if any bakers from Canada are giving Bruno's recipe a try, keep in mind that the Canadian Flour ratio is much less than the American Bread Flour. J'ai découvert vos recettes, par tout hasard...et je vous félicite pour la qualité de vos recettes qui sont un trésor incommensurable. Au diable les "Ramsey", "Bastianich" et compagnie, vous n'avez rien à leur envier! Bonne continuation et merci de votre générosité. :)
I am amazed to see someone who could work SO NEATLY. I salute you, Sir. ^_^
I work like this too in the kitchen. Only way to go. Cant stand a kitchen that looks like it all blew up.
This is the best recipe I have ever made. Honestly, it's so good I can hardly believe it. Chef Bruno, thank you so much!
Bruno is a wizard. Supremely elegant. Taught me many thinks. Thanks!
Thank You, thank you!! I am so glad to find your Cooking show!! I don't waste my time with people who don't bother to put the recipe up!! And you are nice enough to put both metric & American measurements!! I can tell I am going to learn a lot from you!! I am subscribing!! And I love the accent & you are easy to look at to!! An added bonus!!!
This is the best croissant recipe on TH-cam! I have tested it and my family loved them. Beautiful and deliciously results. 💕💕
OMG! Where these delicious. I made a batch today and they turned out really good. LOVED the way you made the butter block. Great idea. Thanks for sharing. I made the dough two days ahead. My next batches will be even better.
Made this recipe, best croissant in my life and it was the first attempt! The next ones will be better no doubt, all thanks to Bruno. Merci, chef!
I tried this in my small oven. Instead of butter, (because ordinary Filipino people cannot buy butter like me...lol!) I used "Star Margarine Sweet Blend". I used also iodized salt and it's okay. Just follow the procedure as Chef Bruno says. It tastes good as well. I also used all purpose flour as well.
Thank you for sharing! i can't use butter too, it's too expensive and i only have all purpose flour :D
How much butter there? In Malaysia popular brand like buttercup cost rm4.50 for 250g?
womba wombi 250 grams of butter in the PH is around 100 PhP (~2.2 USD).
Oh and Buttercup is margarine. There are vegetable oils in the ingredients list. It's intentionally misleading marketing.
Rule of thumb is: If there is no "Butter" in the name then it's not butter. "Buttery", "Butterlicious", "Butterfresh", "Buttercat/dog/bee" don't count. Price is sort of an indicator too.
womba wombi I've been cheated too. Malaysia's buttercup has cheated me for years. It's cheap for a reason - it is margarine, not butter. Seek for Golden Churcn/Lurpak brand.
Khaoula BENZIANE Where the hell do you leave? North Korea? Lol.
Bruno, my croissants came out amazing. Thank you very much for the wonderful recipe and putting in so much work in your informative and entertaining videos. I'm looking forward to learning more from you!
I just did it and it turned out AMAZING! Best and easiest croissants ever!
I found this video very helpful and my croissants came out amazing! I love what you do for everyone with your channel! Keep up the great work my home slice!╰། ◉ ◯ ◉ །╯
Holy crap. How do you make your dough so workable? You made like 2-3 folds before refrigeration no problem! I must try this recipe c:
When I went in Paris 3 years ago, every single day before me and my wife start to explore the unbelievable beautiful Paris, we were visiting one of the most famous bakeries in Paris to buy ,what else it is famous croissant! the most delicious croissant that we ever had. So ..this recipe reminds me this taste!!! So I want to thank you so much because you shared this recipe with us!!! Bruno Albouze with simple words, you are THE BEST!!!
Yay! My croissants are beautiful!!! They rose more when I put them in the hot oven and look absolutely magical! Thank you, Bruno, for a wonderful recipe!
My pleasure 😌
Bruno you are the best chef I know
rolling pine
Been looking all over for one of these, anyone have a link?
@@joshberger5431 I got mine on Amazon years ago. I'd try there.
its because pin in french is a pine (tree)
Amazing, I've been looking into many recipes I found this one to be simple and straightforward, I will try it exactly like yours then I will experiment a bit down the road, for now it's time to impress my guests and thank you for the video!
iijpoopoo
WOW!!! THIS MAN CAN COOK AND IS GOOD LOOKING
STAY AWAY FROM MY WIFE!!!
Lol
😂
🤩😇
Croissants is something I want to try it definitely.. Buttery and flaky snack 😍
Thank you for your generosity 3rd time tried and tested and huge success! Please could you help me on what alterations to do if using whole wheat flour? Thank you in advance!!
Who can concentrate on cooking while watching those eyes of yours? Lol... So gorgeous!
This croissant has more mathematics than I have studied in school 😅😂
u got the point
Thank you so much for sharing the recipe! I tried this one at home and it was just FANTASTIC!
Thank you so much for sharing this croissants recipes. I made these croissants many times .love it. The best one. I even made it for my neighbors they all love it. Thank you Again ❤
What I love about Bruno is that you can clearly see he has done everything thousands of times.
We were watching this video in french class, and as soon as he took a bite of that croissant, everyone just went like "OOOOOAU". Needless to say, I lost it. That was one of the funniest thing I have ever experienced
Wilbur Walsh We were learning about french cuisine
shadowfan2004 why the fuck are y'all watching that in class
shadowfan2004ku
Hello I'm so happy I found your videos perfect recipes. I have a question I hope you can explain it so I can finally understand it after searching online only to find people sharing the same frustrating question with no direct answers any were . Please for the love of (God) manotoba flour...... ????? what can I use instead ? . What brand ? We're can I get it in chicago? Is it contained in one bag of flour? Do I need to mix it with different flours to reach the highest protein gluten ? I'm making your croissants today I can't wait. I have made your bread yummo! I'm subscribed and also introduced your site to my mom. She loves your recipes . I was born in Italy and share the passion of cooking. As a child walking to school I ate cornetti and I tried to make them and failed it requires manotoba flour. (Crazy flour) I need to figure this out!!! Help, and grazie.
Joseph Carzoli Manotoba does not exist. Manitoba does. It seems to be a descent flour but i have not worked with yet. All-purpose and bread flour work as mentioned. King Arthur flours offer consistent product. Voila, hope this help!
Joseph Carzoli Manitoba flour is an italian flour with a higher protein content, 12 to 15% All p flour has 9 to 12%. In Italy Manitoba is sometimes mixed with their "00" type flour to make pizza dough and it is usually used in the production of artisan breads. As chef Bruno wrote you can find all kind of flours from King Arthur Flour, in Chicago you can find it at the whole foods markets. Hope this can help you. Solo adesso vedo che sei italiano, che bello!
Arrivederci!
Bruno Albouze ffut
I'm a Canadian. Manitoba is a province north of the U.S states of North Dakota and Minnesota. Could that be where the flour comes from? I don't know?
You said manotoba. That's why I said Manitoba in my other response.
Dear Bruno I love your humorous way Faridah from Singapore, I tried making these croissants and it turned out well Merci :)
I usually don't post comments, but this video does deserve an honorary mention!
It is without doubt a well-explained croissant recipe! I've watched and read a thousand recipes, but this one is by far the best one.
These look amazing and I love the way he says "pin"
"rolling pine" 2:32
"uh yes, are you going to finish that croissant??"
comida guatemalan can
Moving this recipe to the premium category long after releasing the video is suuuch a dick move.
Honestly, it's not a good way to treat long-term fans.
Thank you for the recipe and the tips. I will make a dairy free version for my daughter and see how it goes.
I've made croissants using almond milk and coconut milk both turned out great. I never know if butter falls into the dairy family but I made my own butter and that was tricky, but possible. I added a 1/4 teaspoon of butter flavor to keep the taste.
djbwg1 Yes, butter is a dairy product. I give my daughter a dairy free margarine. I will try that recipe when I have a bit more time. We'll see how it goes.
Nana Flan
Margarine is way worst than anything!
Get Organic butter for your health!
articles.mercola.com/sites/articles/archive/2014/06/23/butter-trans-fat.aspx
Csillag feny Nope, my daughter cannot have dairy for medical reasons. With organic butter, I will send her straight to the grave. ... Dairy free margarine is the way forward.
Nana Flan
You can try coconut oil instead of margarine.
Margarine is GMO,"lab. made" plastic food!
I’ve made this recipe three times now - so delicious! Why would I ever try another recipe when this one is perfect?
I make a batch, wrap them individually in small sandwich bags and then freeze them together in a large freezer bag. Whenever I want one with my espresso, I just pull one out of the bag and defrost it. Never loses that fresh out of the oven taste!
The only time that I veer from the instructions is when I roll it out into a sheet to fold it; I do not use any flour whatsoever. However, this is most likely due to the climate here in Florida.
I know this comment is on the longer side, but these croissants are so good that I couldn't leave out the details. Thank you, Bruno!
Amazing croissants - I also used the same batch to make pain au chocolat - both were splendid!! Just like the real deal in great bakeries - Merci beaucoup
Holy shit, croissants are a hell ass lot of work!
Skip that noise, I'm goin' to Paris Baguette and let them do the work!
hahahhaa yeah 😹
Paris baguette croissants are nowhere near this croissant. When you eat this croissant, you won't even recognize PB croissant. You might even ask why they consider it food at all.
Bravou👍👍👍👍😂
Carl would love these croissants
It normally takes a few attempts for me to get correct results. But with this recipe, I got incredibly light, crispy & tasty croissants at first attempt. Thanks a ton, Bruno!
Finally SUCCESS!!! I made this the first time and it was a mess, so I watched your tutorial again and did it again and it turned out awesome!!! My bf loves it!!
Making croissants in warm countries is a disaster! Hahahah!
+Shaira G True, but you don't have to wait 3 hours to proof.
+Shaira G We make them In south Louisiana all the time !!!
,
+Shaira G France isn't the coldest place on earth though, especially down south by the Riviera. Neither are Spain & Italy, nor Argentina. Still, they've been making croissants for ages. The puff pastry technique, which now characterizes the croissant, can be traced all the way back to the 17th century (yr 1680) in France, and possibly earlier. They didn't even have a fridges back then ! lol :D
All baking in warm countries takes some getting used to. Here in australia our christmases are about 38C+ - so I have to make my shortcrust for mince pies at 3am when it's only 25C. You can use A/C, but I find it takes so long to get all the heat out of the bench it's not really worth it, plus near Christmas someone always has the oven going lol. For these I looked at the timing and did all the work in the evening and morning, it was a lot easier
My croissants always end up tasting like zucchini because I use zucchini to roll them out. Should I start using something tasteless like carrots or tomatos to roll them out or just accept the zucchini taste in my croissants. I mean, no one ever said anything bad about my croissants so...
true. I ask one baker what butter he used to make croissants. he answered me EC butter. maybe "E" represents european.
European butter tends to have a higher fat content which helps the butter roll in easier...
I’ve watched at least 20 videos demonstrating how to make croissants, and this one is my favorite. Very funny video and very clear instructions. Thank you. ✨👌🏼
I've seen almost all videos of Bruno and they all are amazing. such an incredible chef with so much joy and enthusiasm. your work is certainly poetic!
all the best from Ankara!
Hi Bruno, I have a question please, I tried to make croissant two time before and every time while rolling the dough, it cuts and makes holes and the butter comes out from it, how can I avoid this from happening again please?
Was amazing
Maybe the problem is in different temperatures of butter and dough? They should be the same.
nohasamy77 maybe your dough is not elastic enough?
nohasamy77 so have the but just keep rolling and folding it will work out in the end
Same. This happened to me and it was pretty bad...
What was the probe thing that was stuck in the dough? (1:15 time)
supperrr
Not Sure Of Your Training and Background Bruno But You Are A Master Chef! Thank You! Jack
I love watching your videos. You’re so knowledgeable and your recipes are delicious! You’re my favorite chef.
Oh god! I'm really tired 😴 just looking at the video. I think I will buy instead of making them
Please marry me
H. H. It will make you fat in no time 😂.
Does this make you say... nooooo I just go and buy some 3 for £1 no hassle
hahaha i thought of the exact same thing, will go to my corner shop they sell 3 for a quid! hahaha
Much easier and cheaper.
In the U.S a croissant costs $4 and its a pre-made unthawed abomination. Only way to get a real one is to make them yourself.
***** I can get 4 for 1 euro, which is almost the same as 1 dollar. Pretty sweet deal right?
***** On a normal day, that's what I ALWAYS do. Way more fun :)
Made these yesterday. First time attempting croissants. Followed this recipe to the letter and they came out perfectly. Thanks so much chef!
hey.. can u send me the recipe of the ingreadients i mean cuz i cant find it .. if you please
You have by far simplified this process with your BEAUTIFUL methodology!! Just beautiful! I can't wait to try. I'm new at baking and do EVERYTHING by hand. The only tools I have are measuring cups,spoons. I've now successfully made dinner rolls( It took two tries as I didn't strengthen the glutens enough the first time) cheesecakes and my proudest moment has been the pie crust ( for pies, but I was elated to finally get this one right). It was flaky, and amazing. It has inspired me to try crescents. I've watched many videos. I am excited to try after watching yours. I can do it!! I will let you know how it turns out. Thanks.
Fuck!!! I'm so hungry I could cry ;_;
Why does he have to be so sexy? Stop it, Bruno... Just stop it!
i don’t know if he’s gay or just french
You ate to much croissants bro
Bruno Albouze 😁😁😁
@@BrunoAlbouze 😂😂😂😂😂😂😂
This is seriously the BEST croissant recipe! Very precise and the easiest recipe hands down!
I just followed this recipe.. amazing
Im very happy with these great recipes, excellent croissands, best recipe ever!!!!
bruno is my new discovery on youtube. Watched and learned from many culinary channels , however bruno is a new fresh breath. He loves what he does. I was actually caring enough to write a comment because of what he shares with us. Thank you very much for educating us and sharing your enthusiasm.
Oh my God! This recipe is so amazing! I desperately tried to make croissants with like 8 different recipes and they were never good. Something always would go wrong. But this recipe is absolutely perfect. I made these following the exact instructions and the croissants are the very best I have ever tried, I'm not even joking... better than the ones you can buy. They are so flaky and crispy on the outside, yet so soft on the inside... perfect layers, and so delicious! Thank you so much for this recipe, I finally was able to achieve what I had been trying for months :D
Merci ☺️
I just made these croissants in my kitchen. Very crispy outside and moist inside. I can’t believe that I made them at home. Mine are not as beautiful as Bruno’s though... This is perfect recipe!
Started this yesterday, done the folds ! So far good... dough resting in fridge before I bake them ! Hope they turn out as delicious as yours Bruno !
jadli
so, how did it turn out?
Gabriel_89_91 I must say, they not as easy as he makes them out to be ! but we're ok , will not try making them again !
I tried ...superb...thank you...can we do this recipe using wheat flour???.plz reply
This is the Best Video I have Seen about how to make croissants! So Easy and Practical! Thank you so much for Making this video..... I will definitely Make them, with these simple Steps.
Made this a few times and every time the croissants turned out so gorgeous and yummy! Thank you Bruno for your video and recipe! Instructions was clear and so easy to follow! Absolutely amazing! =)
I did it!!! I made crossiants by following his recipe. My folding and cutting of the crossiants needs practice but OMG the smell of them baking was mind blowing amazing. I loved them!!! I took leftover crossiant dough and made pain au chocolat. I used bread flour but next time I'll try pastry flour for a more delicate texture. My next goal is to make his almond crossiants.
Awesome recipe Bruno, I kind of butchered this recipe because I'm inexperienced, but I will definitely practice and improve!
Btw, at 2:24 it looked to me as if there's a spot of blue mold on the Ziplock bag. Could be my eyes playing tricks on me.