A thought that continuously crossed my mind whilst making this recipe is.. HOW did someone come up with Croissants? ... HOW?? It is so delicate and meticulous, one just cannot fathom the thought process of creating this buttery pastry.. Anyway, hope you enjoyed this long one non chef friends! 🤓 Have a lovely week 💕
You did such a good job with your dough and them messed it all up by letting your oven get too hot. I thought about this when I saw Claire demonstrate. Butter will melt at 31-32 degrees so measure the temperature before risking 3 days of work. I put in ONE CUP of hot water in my oven and that's it. Also the croissant will rise just fine without hot water in the oven but if a little too hot all is lost. Another tip, spray your plastic film with cooking spray before covering your croissant
Lol I’m so happy how we all have this collective fear of failing to properly make a croissant. It’s literally the dessert version of a cat. If they like you and work you get the most amazing feeling but if they dislike u it’s shame and humiliation 😭😭😭😭
When butter melted while proofing in the oven. You could probably put the croissants back in the refrigerator for 1 HR, so your butter will be cold.. I should say when your kitchen is not too warm, Brush the plastic film with non-stick cooking spray, cover your shaped croissants and let it proof on the counter for 6 - 8 hours or overnight. After the croissants are doubled in size. Preheat oven at 400F, and bake the croissants for 18 - 20 mins, or until they are golden brown. Remove from the baking tray and transfer to a wire rack to cool completely. I follow Bruno Albouze's croissant recipe - it's almost a 3-day process. Congrats, on tackling the tough process of making croissants. Your mistakes will be lessons learned along the way. Then making better croissants when you want to make it next time to impress your friends, co-workers, or family coming over.
Absolutely, proof outside the oven - Claire proofs in the oven, but she has a large oven. Using a pot of steaming water is fine for Claire, but for most folks it overheats the oven, and melts the butter. Removing them from the oven and putting them back into the fridge if you see butter melting is a good solution as well. That's a wise pastry practice that can solve a lot problems.
Do not cover them when it’s time to proof them in oven also do not put boiling water in oven it will be too hot only heat the water until a little steam is reached then put the pan(or pot)in oven let it steam for 4 min then put the croissants to proof uncovered if they r not proofed warm up water again and leave the oven door ajar for 4 min then close it and proof them more this way no butter will leak.(u only cover the croissants when u proof them at room temperature )
Excellent effort. Maybe your yeast is old. Dividing during lamination (double fold/ simple fold) probably affected both the rise, and the butter retention. Smaller croissants, less butter protection. I am btw making these now, have just finished the double fold .. Your initial dough looked much better than did mine.
Quite possibly could be old, I've found that even when yeast says it's in date it can still not work. Thanks for all your thoughts, there are so many elements it's hard to pinpoint which and why it didn't work as good! But practice makes perfect! ( especially in the world of pastry )
@@LauraIsNotAChef I think I was wrong about the yeast. Your first rise was good. I ran into the butter loss problem as well. Saffitz' advice on heating the oven for proofing does not take the oven size into account. I found my croissants weeping butter from the heat of the pan. That steam is at 100c/ 212f .. way above butter's melting point. Next time I'll probably heat up my kitchen by boiling a couple pots of water and let the dough proof on my counter tops. As you say, practice!
Usually for croissant the professionals have a dough flattening machine! I have no idea how they make it a perfect square but the machine makes it evenly flat
My first try gave me results similar as yours, but I'm warning you, making croissants is a drug, you'll get addicted of the idea of making the perfect croissant. Along with my attempts I learned a few things.... 1- Get a flour with at least 11% of proteins (bakers flour), 2- Try to find butter with at least 82% fat ( I had to buy 20kg of "tourage butter 84% fat " from a wholesaler otherwise he wouldn't sell it to me ), 3- when you roll, don't pressure down the paste just push it by rolling gently. 4-I see by the result of your proofing that , they proofed too much. Finally , by finding the right butter and the right flour and the right time of proofing, the butter should not leak anymore. It was fun watching you I enjoyed it very much !! Best regards from Montreal Canada !!
Thank you so much for making this video! I'm planning to take on Claire's croissants this weekend and it was super helpful to see someone bring it down to a normal human level. Fingers crossed it goes well 🤞🏼
Haha funny video. Especially entertaining for me because I myself have gone down the croissant rabbit hole and have often gotten very discouraged... Ive probably made them 20 times by now. There always seemed to be some issue. I cant say I understand them, but the process is becoming more natural to me and ive had succes on the last couple of tries. Yours were pretty nice looking. I now do a recipe including a poolish. Which is a preferment. Like sourdough starter, but from yeast. I let this ferment overnight and the next day I do all the steps in one go and finish the final croissant the same day. I now beat the cold butter in between parchment paper with a rolling pin hitting it super hard. Once flattened, fold over itself and beat and bang it flat again. This is to make the butter flexible when cold, so when laminating it doesnt break in the dough. I then put it in the freezer to cool, but no more than 5 minutes. RECIPE makes Croissants +/-6 Units in grams 88 poolish/preferment; -44flour(13%) -44water -pea sized bit of fresh yeast, or 1/16 tsp dry yeast 180 flour(13%protein)(caputo, cuoco) 48 whole milk 20 water 29,6 butter(82% fat. Get quality, not generic butter) 25-29,6 sugar 4 salt 7,1 fresh yeast or 3,5 dry yeast Try to get fresh yeast! Works better for me. Laminating butter 136 gram FOR PREFERMENT: Mix water + yeast, once dissolved add flour. It should be very wet. Rest covered for 10-12 hours. For DOUGH: Make water+milk lukewarm (25-30celcius) and dissolve yeast into it. Then mix this with 10hour old preferment and sugar. Combine with the flour and butter. Knead for 4 min. add Salt only now and knead another 1min 30sec. (Do all this by hand). Stay on the lower settings of the mixer if using. Let rise in tupperware at 25celcius for 1 hour. I use oven preheated at 150celcius convection for 1min. Then roll dough into rectangle. Dimensions dont matter too much as long as butter is 1/2 size of the dough. Chill 5 min in freezer. Then transfer to fridge for 15min minimum. Meanwhile beat the COLD butter with rolling pin in between parchment. Put in freezer for 5min. If not cold/firm enough put it a little more in the FRIDGE. Then do following laminations: Simple/Letter (III), Bookfold (IIII), in-half fold (II). Laminating with water spray may help adhering of dough layers. I do it. Every edge of folding dough cut open. Dough flipped upside down every couple passes during rolling with rolling pin for even lamination. Cooling in between folds: Dough cooling 5 minutes freezer maximum. And Fridge 10-15 minutes more. Final dough rolled out to 4-5 mm. Croissants cut triangles 9cm width 23cm long(roughly). Put into freezer for 5 min only, if tacky or it gets softer/warmer. Triangles rolled looseley at base. To promote honeycomb. This could help against dense center after baking. Also with rolling croissants i use water spray. It helps layers adhere. So you don't end up with a spiral, where its visible how the dough was rolled. Eggwash: Eggyolk + 5-6 parts water. Applied before and after rise. I rise final croissant in the oven. I get a pan with water and heat it on the stove till its properly warm, but not near simmering and put it on the floor of the oven. If too hot butter will seap out of croissants during final rising. The warm water provides temperature and humidity. Humidity makes the croissant able to rise freely. You can additionally put the oven on 150 celcius for 1-1,5min. But you do need humidity. Risen for 2 hours at 25-28celcius(1h50m + 10min oven preaheat). 10min preheat 200 celcius fan/convection Croissants baked 180 Celcius fan/convection 21m47sec I know you'll think its worth it. These are absoluteley heavenly. I am baffled myself at these croissants. Soo so light😇.
This was so much fun to watch. I can’t believe you made that dough by hand - I wouldn’t have had the patience. I have just completed my second round of croissants, following Molly J Wilk’s recipe and video series that you subscribe to get. She emphasizes that the butter and the dough must remain cold because if the butter is too soft while rolling out the dough, it melds with the dough and you don’t get the layers. And on top of that the oven was obviously too hot because the butter melted. She also cuts off the scrappy ends so that when you do the fold, you’ve got even edges….then the ends become cinnamon rolls. Mine do not rise as much as Claire’s or Molly’s and I can’t figure out why. I proofed them for 3 hours today. While the end result was scrumptious and I have lots of flaky layers, I still think they should be bigger. What a treat though to watch you through the process. Keep trying and I will too. (I think I’ll become obsessed by it as Claire said she got in that NY Times video.)
I can say that of all the croissant recipes I've tried, Claire's recipe has been the ONLY recipe to deliver results. It does not make it the best recipe. I'm sure there are a ton of good recipes out there. The weekend bakery has a very detailed 3 day recipe that I am going to attempt next. I've been learning along the way however, simply put the only time I've had them turn out properly has been utilizing her recipe. The results were so good I used them for my avatar.
Didn't know you were from NZ! I started paying attention to the inflection of your voice after you showed your travel time to France. I thought, "Yep. Definitely from NZ." Loved the video as well.
My first time ever making them, my yeast didn't activate at all and my proof also failed. Here in NZ we normally get the yeast that you should preactivate with some warm water and a bit of sugar. The stuff available in the US seems slightly different than what's (usually) available here. Also would totally recommend buying an oven thermometer if you don't already have one. The proofing part shouldn't exceed 27°C and it's always handy to know what temperature your oven really is (mine is so, so wrong)
Wow this was entertaining! I envy how relaxed you were making this. Unfortunately making croissants is one of the most stressful learning experiences I‘ve been through. Watching your video was a nice throwback to my first 20 times or so. There are so many mistakes that accumulate, it‘s devastating 😅 I hate to say it but you need to work faster to keep things cool 🥶 For that you essentially also need to memorize the recipe and process and can‘t make a video on the side but I‘m glad you did anyway. Thank you! 🙏
I like your accent and personality. Subscribed. Followee Claire's recipe a while ago and ended up with a disaster I almost wanted to cry. It was edible, it was delicious but not the look or feel of croissants. But I'll try again soon and maybe a different recipe not that Claire is any problem, I'm sure it's me but I still want to change it. 😂🥴 As for tomorrow, I'm baking baguettes. Fingers crossed.
You're quite funny and pleasant to listen to. I think your end product suffered slightly due to you leaning on your comedic skills. I know you can make these damn croissants as well as Claire if you really wanted to. I'm rooting for you on your future projects! 🎉🎉
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A thought that continuously crossed my mind whilst making this recipe is..
HOW did someone come up with Croissants? ... HOW??
It is so delicate and meticulous, one just cannot fathom the thought process of creating this buttery pastry..
Anyway, hope you enjoyed this long one non chef friends! 🤓
Have a lovely week 💕
You did such a good job with your dough and them messed it all up by letting your oven get too hot. I thought about this when I saw Claire demonstrate. Butter will melt at 31-32 degrees so measure the temperature before risking 3 days of work. I put in ONE CUP of hot water in my oven and that's it. Also the croissant will rise just fine without hot water in the oven but if a little too hot all is lost. Another tip, spray your plastic film with cooking spray before covering your croissant
Lol I’m so happy how we all have this collective fear of failing to properly make a croissant. It’s literally the dessert version of a cat. If they like you and work you get the most amazing feeling but if they dislike u it’s shame and humiliation 😭😭😭😭
Hahahaha yes!! That's the best way to describe it!
When butter melted while proofing in the oven. You could probably put the croissants back in the refrigerator for 1 HR, so your butter will be cold.. I should say when your kitchen is not too warm, Brush the plastic film with non-stick cooking spray, cover your shaped croissants and let it proof on the counter for 6 - 8 hours or overnight. After the croissants are doubled in size. Preheat oven at 400F, and bake the croissants for 18 - 20 mins, or until they are golden brown. Remove from the baking tray and transfer to a wire rack to cool completely. I follow Bruno Albouze's croissant recipe - it's almost a 3-day process. Congrats, on tackling the tough process of making croissants. Your mistakes will be lessons learned along the way. Then making better croissants when you want to make it next time to impress your friends, co-workers, or family coming over.
Absolutely, proof outside the oven - Claire proofs in the oven, but she has a large oven. Using a pot of steaming water is fine for Claire, but for most folks it overheats the oven, and melts the butter.
Removing them from the oven and putting them back into the fridge if you see butter melting is a good solution as well. That's a wise pastry practice that can solve a lot problems.
Do not cover them when it’s time to proof them in oven also do not put boiling water in oven it will be too hot only heat the water until a little steam is reached then put the pan(or pot)in oven let it steam for 4 min then put the croissants to proof uncovered if they r not proofed warm up water again and leave the oven door ajar for 4 min then close it and proof them more this way no butter will leak.(u only cover the croissants when u proof them at room temperature )
I’m making these today. Glad to see another normal person make these😂
Oh yay! Let me know how it goes :D
@@LauraIsNotAChef They we’re actually great! I think perhaps you overproofed the croissants and that’s why they were a bit flat
@@oliviav307 Probably, sounds about right! But so happy yours turned out great 😃 💕💕
Excellent effort. Maybe your yeast is old. Dividing during lamination (double fold/ simple fold) probably affected both the rise, and the butter retention. Smaller croissants, less butter protection. I am btw making these now, have just finished the double fold .. Your initial dough looked much better than did mine.
Quite possibly could be old, I've found that even when yeast says it's in date it can still not work. Thanks for all your thoughts, there are so many elements it's hard to pinpoint which and why it didn't work as good! But practice makes perfect! ( especially in the world of pastry )
@@LauraIsNotAChef I think I was wrong about the yeast. Your first rise was good. I ran into the butter loss problem as well. Saffitz' advice on heating the oven for proofing does not take the oven size into account. I found my croissants weeping butter from the heat of the pan. That steam is at 100c/ 212f .. way above butter's melting point. Next time I'll probably heat up my kitchen by boiling a couple pots of water and let the dough proof on my counter tops. As you say, practice!
Usually for croissant the professionals have a dough flattening machine! I have no idea how they make it a perfect square but the machine makes it evenly flat
My first try gave me results similar as yours, but I'm warning you, making croissants is a drug, you'll get addicted of the idea of making the perfect croissant. Along with my attempts I learned a few things.... 1- Get a flour with at least 11% of proteins (bakers flour), 2- Try to find butter with at least 82% fat ( I had to buy 20kg of "tourage butter 84% fat " from a wholesaler otherwise he wouldn't sell it to me ), 3- when you roll, don't pressure down the paste just push it by rolling gently. 4-I see by the result of your proofing that , they proofed too much. Finally , by finding the right butter and the right flour and the right time of proofing, the butter should not leak anymore. It was fun watching you I enjoyed it very much !! Best regards from Montreal Canada !!
Thank you so much for making this video! I'm planning to take on Claire's croissants this weekend and it was super helpful to see someone bring it down to a normal human level. Fingers crossed it goes well 🤞🏼
Haha funny video. Especially entertaining for me because I myself have gone down the croissant rabbit hole and have often gotten very discouraged... Ive probably made them 20 times by now. There always seemed to be some issue. I cant say I understand them, but the process is becoming more natural to me and ive had succes on the last couple of tries. Yours were pretty nice looking.
I now do a recipe including a poolish. Which is a preferment. Like sourdough starter, but from yeast. I let this ferment overnight and the next day I do all the steps in one go and finish the final croissant the same day.
I now beat the cold butter in between parchment paper with a rolling pin hitting it super hard. Once flattened, fold over itself and beat and bang it flat again. This is to make the butter flexible when cold, so when laminating it doesnt break in the dough. I then put it in the freezer to cool, but no more than 5 minutes.
RECIPE makes Croissants +/-6
Units in grams
88 poolish/preferment;
-44flour(13%)
-44water
-pea sized bit of fresh yeast, or 1/16 tsp dry yeast
180 flour(13%protein)(caputo, cuoco)
48 whole milk
20 water
29,6 butter(82% fat. Get quality, not generic butter)
25-29,6 sugar
4 salt
7,1 fresh yeast or 3,5 dry yeast
Try to get fresh yeast! Works better for me.
Laminating butter
136 gram
FOR PREFERMENT:
Mix water + yeast, once dissolved add flour. It should be very wet. Rest covered for 10-12 hours.
For DOUGH:
Make water+milk lukewarm (25-30celcius) and dissolve yeast into it. Then mix this with 10hour old preferment and sugar. Combine with the flour and butter. Knead for 4 min. add Salt only now and knead another 1min 30sec. (Do all this by hand). Stay on the lower settings of the mixer if using.
Let rise in tupperware at 25celcius for 1 hour. I use oven preheated at 150celcius convection for 1min.
Then roll dough into rectangle. Dimensions dont matter too much as long as butter is 1/2 size of the dough.
Chill 5 min in freezer. Then transfer to fridge for 15min minimum.
Meanwhile beat the COLD butter with rolling pin in between parchment. Put in freezer for 5min. If not cold/firm enough put it a little more in the FRIDGE.
Then do following laminations:
Simple/Letter (III),
Bookfold (IIII),
in-half fold (II).
Laminating with water spray may help adhering of dough layers. I do it.
Every edge of folding dough cut open.
Dough flipped upside down every couple passes during rolling with rolling pin for even lamination.
Cooling in between folds:
Dough cooling 5 minutes freezer maximum. And Fridge 10-15 minutes more.
Final dough rolled out to 4-5 mm.
Croissants cut triangles 9cm width 23cm long(roughly).
Put into freezer for 5 min only, if tacky or it gets softer/warmer.
Triangles rolled looseley at base. To promote honeycomb. This could help against dense center after baking.
Also with rolling croissants i use water spray. It helps layers adhere. So you don't end up with a spiral, where its visible how the dough was rolled.
Eggwash:
Eggyolk + 5-6 parts water.
Applied before and after rise.
I rise final croissant in the oven. I get a pan with water and heat it on the stove till its properly warm, but not near simmering and put it on the floor of the oven. If too hot butter will seap out of croissants during final rising. The warm water provides temperature and humidity. Humidity makes the croissant able to rise freely.
You can additionally put the oven on 150 celcius for 1-1,5min. But you do need humidity.
Risen for 2 hours at 25-28celcius(1h50m + 10min oven preaheat).
10min preheat 200 celcius fan/convection
Croissants baked 180 Celcius fan/convection
21m47sec
I know you'll think its worth it. These are absoluteley heavenly. I am baffled myself at these croissants. Soo so light😇.
Glad to be here, I enjoyed the video. You're very funny and dynamic. Be blessed
“It's the job that's never started as takes longest to finish.”
― Samwise Gamgee
You are a wise one 👽
This was so much fun to watch. I can’t believe you made that dough by hand - I wouldn’t have had the patience. I have just completed my second round of croissants, following Molly J Wilk’s recipe and video series that you subscribe to get. She emphasizes that the butter and the dough must remain cold because if the butter is too soft while rolling out the dough, it melds with the dough and you don’t get the layers. And on top of that the oven was obviously too hot because the butter melted. She also cuts off the scrappy ends so that when you do the fold, you’ve got even edges….then the ends become cinnamon rolls. Mine do not rise as much as Claire’s or Molly’s and I can’t figure out why. I proofed them for 3 hours today. While the end result was scrumptious and I have lots of flaky layers, I still think they should be bigger. What a treat though to watch you through the process. Keep trying and I will too. (I think I’ll become obsessed by it as Claire said she got in that NY Times video.)
I can say that of all the croissant recipes I've tried, Claire's recipe has been the ONLY recipe to deliver results. It does not make it the best recipe. I'm sure there are a ton of good recipes out there. The weekend bakery has a very detailed 3 day recipe that I am going to attempt next. I've been learning along the way however, simply put the only time I've had them turn out properly has been utilizing her recipe. The results were so good I used them for my avatar.
Thess videos are so fun and chill I love them!😍
thank you so much!! :D
lol at the bend and snap call out.
hehe ~~ 😁
Didn't know you were from NZ! I started paying attention to the inflection of your voice after you showed your travel time to France. I thought, "Yep. Definitely from NZ." Loved the video as well.
Ah yes! I grew up in England til I was a teen but have lived here ever since, so my accent kind of blends in and out of them both 😁😁
Awesome job Mrs Laura..
Tip, keep the dough cold. Maybe I’m New Zealand is very hot a good tip is you can use ice cubes as portion of your liquid to a 1:1 ratio.
Your cupboard spooked me at first, then realized that your window was open and so it was the wind!!
Oh yes hahaha ~ always freaks me out when I see it in the corner of my eye move 😅😂
Great video! You might want to use a stronger flour for making croissants next time, it'll make them tall and not flat.
Ooooh thanks for the tip! Will definitely keep my eye out for a stronger flour next time I make them :)
My first time ever making them, my yeast didn't activate at all and my proof also failed. Here in NZ we normally get the yeast that you should preactivate with some warm water and a bit of sugar. The stuff available in the US seems slightly different than what's (usually) available here. Also would totally recommend buying an oven thermometer if you don't already have one. The proofing part shouldn't exceed 27°C and it's always handy to know what temperature your oven really is (mine is so, so wrong)
Great video... really make my day... 🙂
Loved this video!!! Shows reality of attempting youtube video tutorials.
Wow this was entertaining! I envy how relaxed you were making this. Unfortunately making croissants is one of the most stressful learning experiences I‘ve been through. Watching your video was a nice throwback to my first 20 times or so. There are so many mistakes that accumulate, it‘s devastating 😅 I hate to say it but you need to work faster to keep things cool 🥶 For that you essentially also need to memorize the recipe and process and can‘t make a video on the side but I‘m glad you did anyway. Thank you! 🙏
This is amazing! Def something I hope to conquer someday. Thanks for sharing 😇
Omg I’m deep belly laughing at the end !!! You are genuine. And I truly love you.
I like your accent and personality. Subscribed.
Followee Claire's recipe a while ago and ended up with a disaster I almost wanted to cry. It was edible, it was delicious but not the look or feel of croissants. But I'll try again soon and maybe a different recipe not that Claire is any problem, I'm sure it's me but I still want to change it. 😂🥴
As for tomorrow, I'm baking baguettes. Fingers crossed.
just found your channel. absolutely love it!!
Yours came out exactly like mine lol. I’ve been trying to figure out where the hell I went wrong. It came out more like biscuit
This video was so fun. Your channel is really underrated, had a blast
Hehe thank you so much! 💕💕
Awesome job! Great video hats off to you for tackling croissants👏
Thank you friend! 😁😁
Dude... You're adorable :-) keep up the awesome work, I just subscribed👍
you have a mix of french and maori accent it’s very interesting
You are so cute and funny 💕…..loved this vid
Dell laptops should be commended on withstanding a barrage of cake batters!
Yes! It has been through so much, yet is still going strong! 💪
You're quite funny and pleasant to listen to. I think your end product suffered slightly due to you leaning on your comedic skills. I know you can make these damn croissants as well as Claire if you really wanted to. I'm rooting for you on your future projects! 🎉🎉
I tried 3 times, Mine came out like fried bread, my oven light broke so I couldn’t proof them properly
💀💀💀 Love it
I'm doing it now and have failed all over the board. 😭
Oh noooo! It isn't easy - dont give up! 💕💕
Is that some sort of military laptop that you can dump in mud, shake it a bit and will work just fine afterwards?
Hahaha it's starting to seem like it is!!
I think I like you. Lolol
You should make a note of it, and do it again in like six months or a year - or both - and we can all see the progress...
Ooh I shall make a note of it! 😊
I have no clever comment this time around. Good day!
Still happy to have you drop by! 😊
I think you did the really difficult part making the dough well and you just messed up the technique a little at the end.