Professional Baker Teaches You How To Make CROISSANTS!
ฝัง
- เผยแพร่เมื่อ 5 พ.ค. 2016
- French Croissant recipe, the classic recipe from Chef Anna Olson!
Subscribe for more video recipes: goo.gl/MJV4af
Ingredients
Détrempe
3 ½ (525 g) cup all-purpose flour
1 cup (250 ml) water, room temperature
½ cup (125 ml) 2% milk, room temperature
5 Tbsp (62 g) sugar
1 pkg (2 1/4 tsp/8 g) instant dry yeast
1 ¼ tsp salt
2 Tbsp (30 g) unsalted butter, at room temperature
Beurrage
1 ¼ (285 g) cup unsalted butter, at room temperature
1 egg whisked with 2 Tbsp of water, for brushing
Directions
Détrempe
1. For the détrempe, fit a stand mixer with the hook attachment and stir the flour, water, milk, sugar, and yeast on low speed to blend, then add the salt. Increase to one speed higher and knead for about 4 minutes, adding the butter mid way through kneading - the dough should just clean the sides of the bowl. Shape the dough into a rectangle (it will be soft), place it on a parchment lined baking tray and cover with a tea towel and then plastic wrap. Let the dough sit out for 90 minutes, then chill for at least an hour, up to 8 hours.
Beurrage
1. For the beurrage, shape the butter into an 8-inch square. Chill until ready to use if preparing in advance, but pull from the fridge to soften. Ensure that the butter offers the same resistance (is the same consistency) as the chilled dough - while the temperature of each may differ, the “give” should be the same.
2. On a floured work surface, turn out the chilled détrempe and roll out to a square about 14-inches across. Place the beurrage in the centre of the square, but rotated so that the points of the butter square fall at the middle of each flat side of the dough. Bring the corners of the dough together, wrapping the butter like an envelope and gently pinch the edges. Roll the dough out into a rectangle about 20-inches long and fold the dough into thirds (this is called a single fold). Return the dough to the baking tray, cover with the towel and plastic and chill for at least an hour, up to 8 hours.
3. Repeat rolling and folding the dough into singles folds 2 more times, rotating the dough 90 degrees each time before rolling and chilling the dough for at least an hour and up to 8 hours before each fold. Let the dough rest for at least 4 hours and up to 12 hours after the final fold before using.
4. For 12 plain croissants, measure out about 20 oz of dough and store the rest in the fridge. On a floured work surface, roll out the dough to a rectangle about 16-inches by 12-inches. Cut the dough in half horizontally and then cut 6 triangles from each.
5. Make a 1-inch score on the short side of each triangle, and roll up the croissant from this side. Curve the croissant so that the point of the triangle is at the bottom and pointing the opposite direction as the curve in. If you wish, you can pinch the croissant ends together so they hold the curve shape. Place these on a parchment -lined baking tray, leaving at least 3 inches between each other and cover these with a tea towel and then plastic. Let the croissants rise for 2 hours.
6. Preheat the oven to 375 F (190 C). Brush the croissants with the eggwash and then bake them for about 15 minutes until a rich golden brown.
7. The croissants are best enjoyed the day they are baked. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants. Freeze the croissants on a baking tray, then pack in a container. The croissants should fully thaw and proof for about 3 hours before then baking.
Anna Olson Books:
Buy Back to Baking with Anna Olson Recipe Book on Amazon: amzn.to/21Cetiy
Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: amzn.to/21CeGCw
Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: amzn.to/21CeFOK
Buy In The Kitchen with Anna Recipe Book on Amazon: amzn.to/21CeNhc
Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: amzn.to/21CePFO
Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: amzn.to/21CeQtE
Follow Anna on social media:
Pinterest: / chefannaolson
Twitter: / olson_anna
Facebook: / chefannaolson
Instagram: / chefannaolson
Anna's Official Website: annaolson.ca
Follow Oh Yum on...
Facebook: / ohyumfood
Instagram: / ohyumfood
Pinterest: / ohyumfood
Twitter: / ohyum_food
Official Oh Yum Website: ohyum.tv
#OhYum - แนวปฏิบัติและการใช้ชีวิต
The crossiants rested more than I rest in a week
🤣
😆
hahahaaaaaaaaaaa
foreals lol
😄😂
She's speaks clearly and to the point, there's no annoying background music and does it with ease , love it !
Bella Chettry love it too
Yes, and no annoying chatter
@@baiyao5743 2
Except for the annoying pronunciation of the word "croissants" ..
@@joebloggs7425 😅😆🤣I get it now, I was ignorantly impressed, I thought that is the original French pronunciation, laughing at myself
Instead of studying, I am watching how to make CROISSANTS.
the cook is so passionate about what she is making, I love the way she talks and explains things :)
same literally in class 😂
I just made these😋. Writing while eating a fresh ham and cheese croissant.
For those who are interested, a couple of things...
While working with butter, I discovered mine was white while Anna’s was very yellow. Use YELLOW (higher fat content. Grass fed cows v. White butter (corn fed cows, lower fat content).
I did not wait 8 hrs. I did 4 hours and last fold 12 hrs (as Anna suggests in her written recipe). When I pulled the dough out of fridge, I discovered my dough looked nothing like Anna’s (hers was so risen😳). I googled and it seemed like I overworked the dough. So note not to roll it too hard and too thin. And it was suggested that 3 roll/fold would be enough (I did four).
So I expected a total fail. Didn’t think my croissants will rise at all. Well, they did a bit during the last two hours of proof and, boy, they really rose in the oven! They came out PERFECT😋. I am basically happily stunned 🤪. What’s more, the filling didn’t leak out at all. Almond and chocolate croissants are nice and tidy.
I made plain, almond, chocolate and ham and cheese. I also rolled the remnants of the dough into balls and stuck them in the oven. Why waste😉? Got 6 little “rolls” - husband already ate 3.
Anna, thank you for your video. I would have never dared to make these but you made it look way easier than I ever imagined! Thank you!!!
Thank you for sharing 😊
Really helpful, thank you
Thanks for sharing:)
The butter doesn't seem to stay inside the dough but rather shards of butter came sticking out of the dough. Could it be the problem with the temperature of the butter when I was going through the lamination process?
@@illusionist961 most likely.
I like how she explains every process and the science behind the ingredients. You know this woman knows what's she's doing.
you owe me the left one of my
I like how she explains every profess and the science behind the ingredient
Not really. She didn't mention how thin to roll the dough out. Her folding and edges were not straight.
@@cgi2173 Well, no one's perfect... But atlease she can make anything, and that's what i love about her..
Agreed
I will never again complain about the cost of croissants.! Seriously intense.
Michele, that is exactly what I said to my friend, when I made croissant for the first time. And that was the last time I made it.
Very tiring process.
Hahahahahahahaha
Yeah same thought here😍
michele paulson Lol right! Preparation alone took like 6hrs! Damn
@@saj4117 ha ha ha me too. easier to buy.
Making a croissant is more complicated than my math homework
Hahaha
It is so easy actually.
you must be really good at math 😲
How detaily and clearly she explains, i give up, will buy a piece of croissant instead
it’s actually pretty easy, just that it takes a lot of time
Im literally here because Emma Chamberlain told me to look up how to make croissants and it would ruin my life.
she wasnt lying xD
same lol
Same lmaooo
Bahahah same lmao
Sameeeee!!!!! LMFAO
Aaah same
People 3 months ago:
“Ain’t nobody got time fo that”
People now: “I got a little time”
😂😂😂😂🤣
Haha
😂😂😂
Preach
@@sanya5538 wow very nice
this is honestly like a therapy to me. her voice is relaxing and the silence is peaceful
Only her voice?😉
@@pasarkeramat550 popp
I came to her voice this morning
@@bankrollbilly lmaoooooooo
anna olson's voice is not too high and not too low; very pleasing to the ear. she has a cooking show
I just love how she explain things. It makes it so much easier to understand something that looks difficult to make.
made this amazing recipe twice now, they are absolutely amazing! The croissants are buttery and flaky just the way they should be! a good tip is to don't let the last rising take longer than 2 hours because then they will lose their pretty shape. also, I kept the 8 hours between each rising and I'd say they completely worth the wait! it is not a lot of work, but it takes time for sure! highly recommend doing it though!
Did you get a honeycomb pockets on the croissant?
I just want the kitchen with drawers for ingredients and fridge that has multiple layers.
My croissants is not so fricky and well-layered. I guess I must have rolled the dough too hard and could have forced the butter into the dough.
I’ve made croissant dough from scratch and it’s definitely time consuming but worth doing at least once in your life.
Yup. Did it in cooking school. Then i discovered puff pastry.
It looks yummy and delicopious.🕉🕉🕉🍁🍁🍁🍁🕉🕉🕉🍁🍁🍁🍁🍁🕉🕉🕉🕉
Probably all you`ll have time for in one lifetime.
emma told me to search how to do a croissant
same lol
Yeah so I'm here because she said so
this lady: “it can take up to a couple of days” me: 😧
Give up before trying 🤣🤣🤣🤣🤣
@@mssueni9624 Same
sis really jus made like 5 whole batches for us
@@jhtouvron4267 wha...
It's not enough for everyone. *Takes all five*
the fact that she has more batches in the fridge
@@alicemonroe554 intoxicated iidiiiiuiiiiiis,,,iiiiii intoxicating intoxicated ईश्वरी ईस्त्रीसदृश इइतिहासमा जिम्मेवार dformerly उकालो इतथाकथित इpierre स्त्रीसदृश ईश्वरी इतिहासमा स्थिती ,,uproar
I
Since the pandemic started, I challenged myself to do things that I don’t normally do. So now, I have a vegetable garden, painted 6 acrylic paintings on canvas, recorded songs and started my own business. But then I realized, I forgot about baking. I wanted to start with my favorite chocolate croissant and couldn’t wait to make it in my kitchen. So I looked it up and found this video. I was taking down notes for the recipes and instructions as the video went on. After I watched it, I took the challenge.... to order it from a French bakery for delivery 📦 🚚 👍🏽😜😂
[From the UK] millions are now made wholly automatically in giant factories.
You are so clever!...enjoy your real French Chocolate Croissants...😋😋
That’s hilarious.
During this pandemic I also did things I don't normally do. Husband and I did a full kitchen remodel by ourselves, I painted the bathroom cabinets, I learned how to cook, how to bake pies, I discovered TIKTOK and I am in the process of learning how to make bread at home from scratch hahahaha!!!!! Hey, its fun though!!!!
Hahahaha, lol... Super effort 😂🤣😂🤣
It’s so soothing to hear her speak .. love her accent..
Didn’t realize there’s so much time & effort involved in making a croissant. Thx for sharing. I’ll save this recipe and attempt to make it after I retire. 😊
True. It requires a little of time
I thought my life was complicated. I feel relieved
🙆✌️😆🤣🤣
U nailed it !
😂
Who is watching this and not gonna even make it!?!?
I would love to eat one but I will never make them. I like watching. Probably weird.
Here i am
It's just nice watching
Me its quite complicated n long
Me its quite complicated n long
Me its quite complicated n long
who is here because of Emma Chamberlain ???
Meeeeeee
Mee
Hi guys I am indian
Who is Emma Chamberlain?
Who's that?
Anna Olson,you are the best teacher in cakes and pastry
I am not afraid to try baking cakes anymore.
Just admire your talent,your style,your clarity in explaining the methods.
I was like I’m feeling making some croissants!!! but I didn’t know it would take days lol
Saaaaame!! I was like "mmmm maybe some other time" 😂😂😂
you can make it in a day, it just won't be as good as the 5 days
Same here 😂😂😂😂😂
Me too hahaha
How to make croissants ?
Answer : Turn Your kitchen into a bakery store
Her kitchen is gorgeous
Thuso Mahlatji forget about the kitchen, make sure you have enough vacation days
@@MihaelaV68 we are all in quarantine rn so I think everyone has the time for that
Thuso Mahlatji 😂😂 waborha man
Desiree Fernandez hahaha ke tla reng mara
Such a good clear video. No extra talk about everything that could go wrong, very refreshing and probably the best video about croissants 🎉
I love her channel💞 It's been a decade since I heard her calming voice, I remembered how I watched her baking shows in sky cable. So nostalgic 💯 One thing I liked about her is she already have an result for us to show the outcome of her baking.
With my forgetfullness that 8 hour wait would turn into a "shit i was making croisants last week"
😂 😂 😂
Oh my God me too :)
🤣🤣
this is funny. I can see my self doing this too. But I wanna try to make it
😂😂😂
I need those drawers of flour and sugar
deoyx I want the whole kitchen!
Nice
right, that's so nice to have
I loved that too
I would love that too, I always have drawer envy everytime she reaches for her dry ingredients such as flour or sugar ;-) hahaha!
Who else came from Emma chamberlain’s cooking video to see how a croissant is made
lmaoo same
me😭😭
Lol me
Same
Just did the last fold! Tomorrow is finally the day that I get to eat them. I waited the whole 8 hours after each fold, and I'm agonizing with the wait here. Respects to you, Anna.
I like how straightforward she is. Enjoyable to watch. And not too much talking talking. Will try.
So if you're in a death row..and your time has cone..and they ask you what would be your last meal..just request a freshly made croissants made from scratch..your life just have been extended for 2 days..😂😂😂
woww, super comment, thanks
Jolibenser Solomon or they might just give you the ready made one 😅
@@NubianGirl7 that's why you request for a fresh one..😂
😂
hahahahahhahha😂😂😂😂
She works so flawlessly... Speaks well... Easy to understand. Thank you.
Many regional youtubers are trying but they aren't even close
Excellent. I've read a lot of descriptions but Chef Olson makes it so much clearer - and simpler.
Hi, i made these croissants and they were pretty good. Although i have a few recommandations:
1) Add less salt
2) For the pêne de chocolat add more chocolate than you think is enough
3) If you want it to taste like something add more sugar
4) Work as quickly as you can when you form them- the butter melts very easily
5) If your fridge has the option to go down in temperature, set it at least at 4 degrees C- i found that when it was cold it bought you more time to roll, fold and shape.
6) Preheat your oven 20-30 min before, it really matters
7) Make a schedule so you can organize and controll the rise period. Try to do the dough early in the morning and rest each time for 2-3 hours. Then put it in the fridge overnight and so its perfect to have for breakfast.
8) If you dont have a 8 inch by 8 inch pan just do it with parchment paper
By the way im 12 years old! No kidding
Ģl0 m a2amو ا7.ازم6کم5 رصدق--
MAHIN eva I dont know if this is a language or gibberish
Really pro tip on the oven preheat especially good call
Thank you senpai
Mr.croco boy no problem kōhai
i've always loved anna's drawers - just filled with ingredients!
Hy where you from
Sorry, Peachy, I laughed at first, because in England, 'drawers' is an old fashioned name for knickers :D
@Laughter Ever After why, humidity???? Water leak?!!
@@richardbowness1595 LOL ikr!!!🤣🤣🤣
@Laughter Ever After Xxx by
y3
after many many years of watching you... you are still awesome....
Very good video. I use to make croissants at the Fresh Market. I loved making the chocolate croissants. I don't understand how anyone could give a thumbs down. You are very informative and articulate. Thank you!
I just made them. It took me almost 3 days but they taste amazing! Thanks so much for the recipe!
I love how punctual, neat you are. You don’t waste time. Absolutely amazing masterpiece training.
I have made this receipe 2x and it turned out wonderful both times. Thank you Anna!
The best baker ever, Anna, every thing I make by her instructions is fantastic.
Me before watching: wow, I love these, been wanting to watch a recipe so I can make them myself!
Me watching the video: so excited while watching this, makes list of items needed, makes notes of the recipe.
Me after watching the video: looking over my notes and realizing there is no way in hell I am actually going to do all these steps to bake those, puts aside my notes and goes on google to find a French bakery that delivers.
It's wonderful but too much time taking. Nice recipe but I will prefer to order
Same i changed my mind in making this
🤣🤣😂
Hahaha 😂😂😂
Haha 😂 I just gained 4.6 pounds 😂😂😂
8hrs between folds !! By the time I finish making these “croissants” it’ll be the end of the week .
Which is why she said it could be a couple day process to make them...
Ben Said True!
Believe me, the wait is WELL worth it...TRUST ME. 2 X this recipe so there are more than enough to go around. The gluten relaxes over nite also maximizing flavor!!!! Git some!!
😂😂😂😂😂🤣🤣🤣🤣😋
@@mikedag1176 gluten relaxes in 15 minutes.
Always my go to recipe! Turns out perfect every time!
She's so professional, it's a pleasure to watch her, thanks for sharing 😘
Imagine burning them in the oven after all this work 😱
(Dies)
😂🤣😂.I will just drink water and go to bed.
Absolutely what I'm worried about. I'm planning to do as the video but too anxious I'll just mess it up
I would die 😂
@@Benzir492 I die 😂😂😂😂😂😂😂💔
Wow! I’m blown away by how informed she is about everything going on inside the chunk of dough, and how she’s in control of it 🙏
Not good crosant..
I so love her calmness in teaching, would have loved to try this but my mixer s bad,well done
I am in the beginning stages of making these croissants, I could not resist because it so well explained and you do it so gracefully. I will be so excited to see how these turn out. I am subscribed and look forward to all of the recipes you have on your site
I did this recipe for Thanksgiving and I truly enjoyed making them. I understand that some people aren’t as passionate about breads as I am so I didn’t mind the steps at all and when they were done, they were thee biggest hit. They were gone that night, so from one pastry chef to another, thank you for such a joyous experience.
I'd like to make some myself. But holy cow they seem hard lol
@@panpan581 Good morning. I believe she rested it at room temp for an hour or so, then she refrigerated. At this point you can let it rest for about 2 hours. Then she flattened the butter and added it in the first fold. It's at this point that you can let it rest for 8 hours or minimum 4. The 2nd fold comes after it's long rest. Roll and tri-fold again. Let it rest again for 1 hr. Once it's done, you cut and shape. Cover and rest for another two hours, egg wash, bake and eat.😋 I was a little confused myself at first when she talked about the time but I figured it out. I hope this helps you because it's really a great recipe.
Nice videos and well explained
this magnificient recipe is blowing my mind, what ingenious humans must have got the idea and the patience to make such a beautiful delicacy! I love it, butI know now that I will NEVER make this im just gonna pay someone to make some for me lmao
imagine waiting for 24 hours just to eat some croissant lol
By doing it this way, it creates many delicious layers.
However, when French bakers make them, they fold up to about 80 layers!!
Amazing!!
French must have lot of patience!😂
These worked out perfect. My dough didn’t look like Anna’s but the end product was flaky, crispy outside, moist inside. And the teaching instructions were so easy to follow. Thank you!
LLooks like you got it right! If your dough was firmer and less proved than her awful example there would be more chance of a flaky structure
I made these and recommend waiting for the third day. It's much worth it.
Nice to see someone actually baking and not whoring for likes or following influences. I'm on my second day I'll take your word for it and wait another day.
@@grimsonforce7504 how'd they turn out?
I like when you explain about how the ingredient effect the teste and texture, you know throughly. Help the learner to be able to imagine and imply the particular ingredient to other pastry
😁
In my country people tend to think that catering is a course for the failures but my interaction with the corporates majority aren't conversant with Global food so I 👍 my fellow caterers
@@margaretnamutebi5749 what kind of flour do you use
Anna, I have tried making croissants from every recipe book imaginable, and these are still the best. Your technique takes no shortcuts, and I have learnt that this technique is unrivalled.
I tried this and I must say this is the best recipe ever!! Mine turned out perfect 🥰
Those cresants look so good, thank you for sharing your talent
Normal Bakers: let it sit for about half an hour
Professional Bakers: LeT iT sIt fOr aBoUt 5o0 yEaRs?!,:
This made me laugh really hard 😂 😂 😂 😂 😂
The Cool Kid ROBLOX thanks I sub to you
😂😂😂😂😂😂😂jeez but its correct
😂😂😂 the handwriting makes it funnier lmaoooo it matches how they say it
😂😂😂
I genuinely appreciate your experience and technical capabilities, and your ability to transfer knowledge to those who want to learn.
It looks so delicious. Thank you so much!
I just finished baking, I followed the recipe, but only refrigerated for an hour and a half between the rollings. And, oh my goodness, they are perect
Great video of Croissants. Tip You can cut short resting time in fridge from 8 hours to 1 or 2 hours by placing the laminated dough in freezer. Just ensure freezer does not dry it out. Use an air tight bag. I add heavy cream to the egg wash gives beautiful glaze. I use steam initially for the oven spring.
I like learning new recipes,
You make everything look easy.
Thank you Anna Olsen for posting all the yummy things you make.
Loved the recipe and the almond crossaint is so yummy...Thanks for such a wonderful recipe. Your explanations are to the point and so clear.
The best speaker and a real teacher. A real mom teacher. Following in Kenya
I must say a clear short n crisp n perfect useful learning recipe of croissants on you tube....ever.
I feel like now is the perfect time to assign this subject to my students, all the time in the world!
I also want to say that I love Anna's presentation style. Anna, you are lovely and a treat to watch. Loved the video, loved the recipe, and my croissants came out perfect.
its a pleasure at work Ann so perfect in all your bakings, wish i had that confidence to finish something and let it come out perfect thank you for all your videos be safe
WHO's whatching SEPTEMBER 2020?? 😀 and the recipe of Croissants was longer than my Life 😀😂 but it looks so delicious men. 😁😎
Really love this kind of videos, with no those noisy BMG, i can hear each word clean and clear!!!
I made all these and they came out delicious! Thanks for sharing this recipe ❤
Anna Olson is the best I've seen. I wanted to know how puff pastry dough is made. If I take shortcuts she has set the standard for the real thing.
i actually made this recipe, it turned out really well, thank you so much!
Bring back memories...
I’ve repeated this recipe and wow , I made croissants 🥐...they were so delicious and even ok the next day! Thank you 🙏🏻 so much! Bless u and ur family!
Did you wait for the 8 hours?
I want to know too!! Did you do 8 hours each time???
i want to know as well!! how did it go?
How did it go?
Did you wait 8hrs
I tried recipe but fail ☹☹☹my crossants so soft no crunchy crust
I love the way she's teaching 💖
Croissants are one of the most difficult to make but Ana makes it looks so easy.
I love how you make all of your recipe sounds so easy. You explain everything so well. Always learning something new watching your video.
I’ve been intimidated to bake these but no more. I Will prevail! Thank u Anna!
Go for it Mike!
It was daunting to tackle but soooo worth it!
This looks so delicious and flavourful 🤤 I love how you prepared 👏
Just baked a batch of 20 croissants and pains au chocolat following your recipe. Absolutely divine! Thanks for sharing 😍
What brand of chocolate chips did you use?
Here's an idea! Split the batch in half and do some for 1-hour rests and the rest for the long wait! You get a batch sooner and the rest will taste even better for waiting. Or... make a double batch.
Clever
I've been watching Anna Olsen's baking programmes for years. She's certainly one of the best. Straightforward, simple, concise, clear and always professional.
I’ve made this recipe dozens of times and it is sooo good. For argentinian styles croissants (media lunas) glaze them with thin sugar syrup , I use this recipe:
- 1 cup of white sugar
- 2 cups of water
Boil until thick (bubbles will be slow), once cold it should be runny, soak the croissants right after the oven
I always like anyone who can cook or bake. This is not too bad but not the authentic french croissant. Thank you for sharing. I love the different styles. Thanks again.
Finally i can make this recipe in my home for breakfast and afternoon tea with my family ❤️ thank you! And your explaination was good as well.
Wow congratulations
You lost me at “it takes a couple of days to wait”.
Same here. I rather buy it. I don't have the patience to make this especially when I'm a stay-at-home mom with a 3 year old son. Unless I stay up at night making this...nah! I will buy it. Save me time and days.
😂😂😂😂😂 I know right
Excellent recipe!! Your method is the best! The most amazing croissants that I have ever made!
speaks clearly and with a pleasing voice...
OMG i love this stuff, but now I appreciate it even more. Thats a lot of work.
Thank you so much for this. I've made them several times now and my family and friends are delighted!
Really? They don't look like the classic croissants in the end, i was expecting something more flakey
Next weekend I’ll make them for the first time. This video is the best. All my questions about making croissants are answered here. I’ll definitely come back and share how mine went. Thank you for this video
Thank you so much,🙏 for giving the procedure of croissants... It's very clear to explain how to do this... God bless & thanks again😘
Me at first : let's make them .
Also me after 2 minutes : waiting for my order to arrive while i watch them because of the time 😅
You’re kitchen had my attention the whole time! What a blessing❤️
Funny how when they're baking in the oven at 10:53 they're all messy and oozing the fillings, but when she takes the trays from the oven and places them on the table they're all picture perfect and cleaned up. LOL!
Haha true
@@La-wq6mb the power of editing ....
quite unnecessary comments I think, perhaps the focus could be on the gift you just received in her teachings
This tutorial seems quite easy compared to others on youtube. Thank you. i was feeling daunted.