Day 3, hour 72 of croissant making. Time seems to have lost all meaning. When I close my eyes all I see is dough, butter, dough, butter. My inner monologue has taken on the voice of Joshua Weissman. I've watched this video hundreds of times. I feel as though I am becoming the video itself...
@@samanthaweiss867 I am on day 3 of making them, tryna make them for my mom just in time of Mother’s Day. I’ll tell you how it goes. I put the dough in the fridge after each fold instead of an hour and now the dough is gigantic. Like HUgE. Also the butter is kinda not evenly spread so that’s fault 🤦♀️ however the dough does look pretty good so far. All I have to do now is wait till tmr and cut into shapes to bake.
0:53 Start 🤞🏻💪🏻 130g water + 6g yeast 1:28 Mix well 250g flour + 30g sugar + 5g fine sea salt 1:42 Mix + bloom yeast mix + 1 egg yolk + 25g melted butter 2:17 The dough mixed and shaped put back into the bowl + plastic wrap ➡️ to the fridge for 10 minute 2:26 The first term 2:49 Back to ➡️ the fridge for 10 minute 2:53 Second term, back to ➡️ fridge for 25 minute 3:07 Shape the dough 7”x7” (18cm) then back to fridge for 12 hours 4:16 NEXT DAY the Beurrage Butter : cut the butter 4”x4” (10cm) 138 gr 5:55 Flat the edges of the dough the put in the butter 6:43 First rolling : press down 7:08 Roll the dough, make long rectangle shape 18” (46cm) 7:44 Flip make a envelope shape ➡️ rest in the fridge for 1 hour 8:12 Second rolling 8:48 Second fold ➡️ rest for UP TO 12 hours 10:00 Final roll 10” (25cm) 1/4” (0,6cm) thick 🥐 11:00 Shape the croissants, the wide each is 4,5” (12cm) 12:16 Pull and tightly roll and shape the croissants 14:26 convection oven 390 F for 6 minutes then 330 F for 10-15 more minutes & typical oven 400 degrees Fahrenheit / 204 degrees Celsius for 15-20 minutes
just wanna say this recipe turn out perfectly! I have been baking for almost 15 years but croissant was the only recipe I was afraid of experimenting! I was ready to fail many time but to my surprise my first try was so successful and year later I still come back to this video religiously ! thank you for sharing the recipe !!!!
Since I made these notes for myself, might as well share them here too: Mix 130g water and 6g yeast. Sit for 10 minutes. Whisk 250g bread flour, 30g sugar, 5g fine sea salt until incorporated. Mix bloomed yeast mix, 1 egg yolk, 25g gently melted butter until begins to form a dough. Use hands when necessary. Lightly knead dough. Pick up, slap it against table, and fold it over itself until smooth. Should take about 30 seconds to 1 minute. Shape into a ball and put back into the bowl covered with plastic wrap. Rest in the refrigerator for 10 minutes. Grab edge of dough and gently pull on it, stretch it and fold it on itself. Repeat for the entire perimeter of the dough. Place seam-side down in the bowl. Cover with plastic wrap and rest for 10 minutes in refrigerator. Repeat one more time. Rest in refrigerator for 25 minutes. Place dough on wax paper. Shape the dough 7x7 inches. Wrap in the wax paper and roll evenly. Don’t press too hard. Place in refrigerator for 12 hours. Cut pieces of butter evenly into slices to form 4x4 inch square. Fold into wax paper and use rolling pin to form it into a 4x4 block of butter. Chill in refrigerator for 15-25 minutes. Lightly flour surface. Flatten and elongate the edges of the dough. Lightly flatten the middle to avoid bumpiness. Place butter in the center of the dough, diagonally so edges are facing the opposite direction of the edges of the dough. Stretch and fold each edge over the butter to encase it like an envelope. Make sure no butter is poking out. Sit for 1-2 minutes. Butter shouldn’t be too hard when rolling. Lightly flour rolling pin. Lightly press down on dough multiple times along the entire length of the dough. Roll with even pressure and roll dough into a long rectangle, roughly 18 inches in length. Do not rock back and forth with rolling pin. Go in one direction with each roll with even pressure. Grab bottom of dough closest to you. Fold ¾ of the way up the rectangle and take top half and fold the rest of the quarter of the way until both ends meet evenly. Lightly pat down so they stick. Then fold so the longer part folds over the shorter part, making an envelope shape. Lightly tap down with rolling pin so that all the layers are stuck together. Do not press it. Wrap in plastic wrap and rest in the refrigerator for 1 hour. Unwrap dough. Roll on work surface in the long direction of the dough, should form as long skinny rectangle. Same as before, softly tap surface of dough and roll with even pressure. Keep as a long rectangle shape, 18 inches in length. Fold letter style. Grab top part and fold 1/3 of the way down and then fold the bottom so it overlaps evenly on the other side. Should end up like a perfect square. Layers should be even. Wrap and rest in refrigerator for up to 1 hour or 12 hours. Recommended 3 days to allow the dough to rest so that the butter stays cold and gluten has enough time to rest. If the gluten is tough, then it will resist rolling and the butter layers will be pressed out. Roll into a wider and thicker rectangle, about 10 inches wide and ¼ inch thick. Make marks along the bottom of the dough at 4 ½ inch intervals. Then from there, look at the marks at the bottom and mark the top by following in between two marks on the bottom of the dough and mark the middle part on the top portion of the dough. Take a sharp long knife and make cuts following each point together, basically into long triangles. Should end up with about 5-6 croissants. (If you want to double the amount, make another separate dough and do not combine the mixture.) Gently elongate each triangle dough and tightly roll up. Squeeze the tip down so it sticks. Place on rimmed baking sheet lined with parchment paper. Make sure the tails are placed down just enough so the croissant is holding them down with its own weight to prevent unraveling. Brush with egg wash (whisk 1 whole egg). Cover with another rimmed baking sheet that prevents draft or put in a cold oven with door closed. Proof at 78°F for 2 hours. Do not exceed 80°F or butter will melt. Proofed croissants should look puffy and almost doubled in size. The layers should start splitting a little bit and they can jiggle back and forth if you lightly shake the pan. Gently brush with egg wash again. Convection Oven: 390°F for 6 minutes then 330°F for 10-15 more minutes Typical Oven: 400°F for 15-20 minutes
I’ve been an executive pastry chef and chef instructor for 31 years now, and you, sir, are the epitome of what a great chef instructor is all about. I shall make this video and all your videos required viewing for all my students. Great job! Bravo!
If this were true u would know he was spose to make 6 folds, 2 doubles 2 singles and you should have known that he didnt mention that the butter and the dough should both be the same temperature as each other before rolling. He didn't cut one and show us the webbing inside the croissant cause the folds were wrong, executive chef my ass
I too am am a pastry chef which is why I guess this video was suggested to me. Although we make them slightly different at the restaurant I work at I think your technique and explanation is spot on. Great job!
you don't have to go by the culinary student textbook every time. this is his own recipe, he made it his own. every great chef should personalize a recipe. and i'm sure if that executive chef saw flaws in the video's technique then he'll point them out to his students in person.
After I have seen video’s about how to make a croissant. I have decided never to make them. There are some things in life you should leave to others. And making croissants is one of them.
Thanks Weissman 🙌! Dough: 6 g of active yeast 130 g Warm water 250 g bread flour 30 g granulated sugar 5 g of fine sea salt 1 egg yolk 25 g warm melted butter Butter Square: 4in x 4in 130g of butter to make the square Instruction: you have to watch his video!
@@jenniegidal2458 they were really tasty and actually pretty attractive looking. Tasted a tad greasy. Otherwise they were amazing. It was fun but a lot of work.
Here's a transcript of the recipe: Day 1: - Proof yeast in water - Whisk together bread flour, sugar, and salt. Create a well and add egg, yeast mixture, and melted butter. Combine into a dough with a rubber spatula and knead by hand a few times. - Slap and fold repeatedly for a minute or so until a smooth surface forms. Rest for 10 minutes. - Stretch and fold. Rest for 10 minutes. Stretch and fold. Rest for 25 minutes. - Move dough to a sheet of wax paper and roll into a 7” x 7” block. - Rest dough for 12 hours. Day 2: - Make a 4” x 4” Beurrage, refrigerate 30 minutes - Roll out the dough and wrap the butter in it snuggly. - Flip the encased dough over and press into a flatter shape. - Roll the dough into an 18” rectangle. - Perform the first (envelope) fold. Tap down with rolling pin, wrap in plastic, and refrigerate for one hour. - Roll it out longways to 18” long and fold again (letter style) - Wrap in plastic, refrigerate overnight. Day 3: - Roll dough out to a 10” wide rectangle of ¾ “ thick. Rest the dough for 30 minutes if it resists you. - Cut dough into 4” based isosceles triangles. Elongate slightly and roll into croissant shape. - Brush with egg wash and proof 2 hours. Brush again with Egg wash and bake at 400 degrees for 20 minutes
@@heavenlyfather9469 no problemo, idk why Josh can't post the recipes when he clearly has them written out on his phone already. personally i'm not going to rewind and keep pausing a video while I'm trying to cook/bake
I, a 14 year old subscriber of yours tried this recipe at home and I want to say it turned out great. I don’t have a kitchen scale so I kinda messed up the measurements so the layers weren’t that significant. But I would love to say that my father mentioned that this was the best ever croissants that he ever had and he also said that they were really soft and the freshness brought in a lot of taste and he could eat many more than just 6 croissants. I had also previously tried your babka and I would say that we had similar results. I just wanted to thank you for sharing your recipes because it has not only brought my home delicious food, bit also has increased my spirit for making food now I just can’t stop. Thank you 😀
Good for you! Invest in a kitchen scale you'll be glad you did. Lots of recipes require exact amount and they will be in grams and not cups or spoons. You can find scales online for around $10. Best of luck
As a 14 year old without a kitchen scale half way through the process, I thank you for saying that although it won't be perfect, it's still great, I was worried it would not work.
Clear and simple tutorial, I have made them four times with perfect results. My guests have raved about the product and touted my newly perceived baking skills. Thanks for the instructions!
@@fellowsinner9683 Legend has it that they invented the "Kipferl", a similarly shaped but less complicated item, after the Turks were defeated to mock their symbol, the crescent moon. The Kipferl then supposedly evolved into the croissant over time
@@fellowsinner9683 Apparently, it was after the siege. The Ottomans had been defeated and while plundering their camp, they found puff pastry. Something the Ottomans had invented. An Austrian baker made the first croissants to celebrate the victory and to remember that day.
I've made croissants 16 times using various recipes. It took only two tries with this recipe to get good ones (although I still havent perfected them)! For anyone trying this, wrap your dough in plastic wrap so it doesnt dry out, or else the butter will break through the dry, crackly dough, even if the butter is semi-malleable. Thanks so much for sharing this recipe, Joshua. I have many more batches ahead to perfect them!
Social-distancing day 5: Might mess around, make my own home-made croissants edit: I finally made them today, they were so rewarding! My texture was a bit doughy but despite that, I would definitely make them again :)
Just a side note: I am making this from polish butter which I think can be classified as european butter (82% fat). Even though butter fat percentage might be a good indicator of butter that spreads well, be aware that not all butters are equal when it comes to spreading. If You notice Your butter cracks instead of spreading equally under the dough, give it additional 5 minutes of rest after pulling out of the refrigerator, and It should spread fine. I believe it also depends on the temperature inside your refrigerator. You will certainly be able to see where the butter is under the dough - where it is the dough will be lighter in colour, so If you see any "cracks" of color its better to just let it rest for a couple of minutes. If You already did the rolling and noticed cracks afterwards, just do another fold, It won't hurt much but will help distribute the butter more evenly. Remember, It's better to fold once more instead of ending up with a cracked butter surface resulting in an unevenly baked crossaint.
Sadly, most croissants are made in factories nowadays to make them cheaper (but they don't taste nearly as good). Especially because they also cheap out on butter. Most people just buy whatever is cheapest, so quality products disappear from the stores. That's why we have all the crap in supermarkets.
@@axiezimmah There are fewer and fewer people who can pay for quality products. The problem is not about people's choice but economy and whole political system.
@@neilkurowski4991 no, here in America we use fluid ounces and other names for fluid ounces, like cup (8 fl oz), pint (16), quart (32), and gallon (128). It's a base-8 system which makes it satisfying in a mathematical sense, but since it's based on volume and not weight/mass, it's not very accurate.
Unfortunately, because these are so complicated to make, 99.9% of croissants sold outside of France are pure s*** and 80% of croissants sold in France are pre-made frozen (yes, bakeries buy frozen croissants and bake them every day). Labor cost, expertise...
With that motivation try other hard to make delicious foods! Macarons, sourdough and souffé are all great ideas. Try easier things too like choux (Cream Puff/Eclair or Churro dough)
“If you’re strapped for time then just do 1 hour instead of 12.” If you’re strapped for time just buy croissants Edit: this is just a joke. I love baking and I spare no time. I just thought it was kinda ironic.
Why are you idiots commenting on a video on how to make croissants? It’s literally a video on how to make them, if you want to be lazy and buy them go for it.
I have watched and studied several video recipes on youtube before deciding to follow your recipe in making croissants for the first time. I had tears as I sank my teeth into the flaky, crispy croissants with the moist interiors and the utterly buttery aromas of it. Thank you SO MUCH for this fantastic fool proof recipe (I weighed out all my ingredients on a digital scale and stuck to the dimensions for rolling out the dough as well, except for the final dimension of the dough before cutting into triangles). I will not try any other recipes, as I am fully satisfied with my results (I live in France and have tried many croissants from different bakeries, and I have to admit this recipe is as good as it gets for home made croissants). Have you tried to make these croissants with almond fillings? Or what about the ones with chocolate (ie pain au chocolat)? Merci beaucoup!! :-)
For croissants aux amandes, you are supposed to use croissants from the day before or even two days before. Then you make an almond cream with almond powder, sugar and butter and maybe eggs. Once that is made, you cut your croissant in half on the long side, fill it with the almond cream and bake it for about 10 to 15 mins. That is not the exact recipe but what I remember doing.
I followed this recipe and it was my first attempt to make croissant. I like the scale for small batch baking and the results were superb. It is flaky, soft and buttery. I'm going to make another batch this coming weekend to practice more on laminating the dough and butter. Hehehe! I some butter ruptured during my last roll for folding 😅, but regardless of the shape. It was fine 👍🏼 I recommend it for those starting to make their own croissant.
I only find about one in 5 stores that has croissants that taste right or are of the correct consistency. They also should be flaky on the outside and be able to be eaten in layers that separate after baking.
Me before watching the video: I wanna make croissants, the croissants available here are so expensive and bad. Me after watching the video: I should really try this recipe. It looks pretty easy.
Thank you, Joshua! These were absolutely perfect! Crispy and flaky on the outside, tender, layered and airy on the inside. We ate them warm for breakfast with a café crème. I've always wanted to try these and thought it would be too difficult but your instructions were perfect. I live in France half the year and these easily rival French croissants.
@@kendaldieleman9044 By your logic, chickens and eggs should count as two separate ingredients, which is EXACTLY the kind of thing a crazy person would say.
I agree. I do like his new content too but honestly I like basic recipes and techniques more than like... making mcdonalds fries or whatever. Not that theres anything wrong with it, I just feel like I get a lot more out of "real" recipes. The new stuff i just watch for fun
I've been baking for 44 years now, and I have always been too intimidated to try croissant. Thank you so much for breaking the process down so beautifully! I think I'll try them this coming weekend 🥐
So I finally made these.....JOSH...JOSH!!! I cannot thank you enough for your recipe! They came out PERFECT. Y’all need to stop complaining about the 3 days and just do it. I’m not a baker but I somehow pulled these off.
It's been how many days since quarantine has started I've tried to make croissants for around 20 times, finally made a PERFECT croissant batch, nobody should know how many times I've re watched this video
temperature is temperature so I don’t see the discrepancy you’d see with measuring by weight vs. volume which is seen a lot with american recipes. when baking, the metric system is used pretty much universally when measured by weight, even among americans.
Crazy to see how Joshs’ video production and quality has improved throughout the years. From filming only one angle, to many cameras with a whole team behind the screen! 👏
I've been baking for some years now and here are couple of reasons I've learned why grams are used: 1. If you take a cup of flour and lightly hit it against a counter, you'll end up with 3/4 cups of flour. Was it then a cup in the first place, or do you need to add more? Whereas 120g of flour will always be 120g no matter if it's packed or not. 2. If you decide to half the recipe, it's difficult to half 3/4 cups of anything. Hope this helped
I made this yesterday!!! Just bake them few minutes ago. They resulted absolutely beautiful, crunchy, flaky, sooo delicious!! Thank you sooo much for the recipe. I’m a home baker and never would imagine that I’d make my very own croissants! It’s incredible! I’m so happy! I already made a bunch of your bread recipes and always get great results but I was afraid of making croissants. That’s why I’m so trilled with the result. You are a great teacher! Thanks thanks thanks!! I’m sending you a big hug from Lima, Perú. I’m such a fan! ♥️ (sorry if my English isn’t perfect😬)
Your English reads perfect to me; better than a lot of people born and raised in the USA. That said, thank you Joshua for the recipe you have inspired me to make croissants!
Thank you so much for your awesome recipe! After many years of baking hard bread-like croissant following couple of different recipes, I tried yours and have been having real croissant for weeks now. Today, I baked another batch but accidentally used all purpose flour. It turned out as wonderful as bread flour. It is all thanks to your genius recipe!!!
Recipe Note: Right after you roll the dough into the croissant shape, you now can freeze them. You then can remove them from the freezer and place them on the sheet for final proof and baking. Enjoy. * Make multiple batches and freeze them and have less labor*
I wanted to add a block of chocolate, and I was hoping someone could give me advice, since I’m an amateur chef and croissants seem very delicate sooo do I just slap the chocolate in while rolling the triangles or do I have to freeze it or something?
Great tip - for frozen ones I put them on a tray the night before in a cool place so they rise overnight and are ready to go straight into the oven first thing in the morning - breakfast croissants!
So I used this video to make croissants and thought these few additional tips may come in handy 1. If you're using all purpose flour instead of bread dough, the dough may turn out quite sticky so don't hesitate to add flour. It rescued my dish 2. Parchment paper or cling wrap can be an alternate for the wax paper 3. The butter may ooze while rolling the dough but there's no harm caused so don't worry 4. I would suggest folding the dough four times instead of two to get a more flaky texture I made mine and it turned out wonderfully. Bon appetite :)
ahhaha i also did this, using all-purpose flour and it was still sticky, so for anyone wanting to do this recipe, yeah please add extra flour, it really makes the dough easier to work with. thanks so much for all your tips btw, it helped me know what to expect a little bit more :)
One of the beautiful things about cooking is learning from trial and error. This is about the 3rd time I followed this recipe and I was so close to perfection this time, lamination was on point but the taste was completely different. The reason why? Time. Do not even try to rush this recipe, the difference in flavor is blowing my mind. Appreciate the hard work that these croissants need even if it takes days to complete them
josh i don’t know if you’ll ever read this but i am learning to cook and bake on my own, and i finished making your croissants this morning. When I took them out of the oven i nearly cried! they were delicious. thank you for putting out this video.
I read this! I’m not Josh but this is so cool and I’m proud of you! I’m in the same boat I’m super excited for mine to be done 🥰 I’m on night one at the moment
Hi Joshua, I'm a 14 year old food student preparation and nutrition student (basically a chef in training). Croissants are notoriously difficult to make, so naturally I chose to make them. Let me just say, they did not disappoint. The recipe was PERFECT. They turned out so soft and flakey and broke at the slightest touch. You've earned yourself your most dedicated subscriber.
Emma Seres I wouldn’t necessarily call it difficult, just a long process because of all the rest time. If you do make it, make sure you follow his recipe exactly, use his tips, and have the video with you as you roll and fold. Good luck! :)
Joshua: "Now with the butter- " Me: *pulls out my butter that I made from my cream that I made from the milk I milked from the cow that my father's farmer friend owns* Joshua: "You have to get European butter." Me: .... YOU GOTTA BE KIDDING ME!!
European butter just means higher butter fat. American butter has 80% Fat European Butter has 82% Fat Homemade has closer to 86% fat Homemade is better as usual
I followed this recipe and although some of my butter melted out they still turned out amazing! These were the most difficult treats I have ever baked but I'm so hooked now I want to get so good at making them that it becomes second nature! Thank you for the informative video!
Ok I made these for Christmas and... Wow. Definitely cried a little bit after that first bite because holy shit these are amazing. My artieries are glad they take so long to make (these bitches are RICH), but I would have never had the confidence to try them without this channel, and this recipe is perfect. Thanks Josh!
I've never baked anything but wanted to get into it. I decided to make these and thanks to you I absolutely aced it. It took me nearly 3 days, and I began to doubt myself through the process, but then I ate 3 delicious croissants right out of the oven. 10/10 totally worth making from scratch.
quick comment about measuring the dough dimensions: try pre folding the parchment without a ball of dough in the middle. you can create cwispy seams and define the edges before you even make the dough! cheers!
@@michaeljuliano8839 americans put even sugar in ther white bread I know we (in belgium)put sugar in our brioche and puff pastery like croissants But not in the bread rolls(Same dough as a baguette ), and all the other types of loafs . Greetings from belgium 🇧🇪
As someone who went to culinary school, and does not identify as a Baker, I am pretty sure that your video (and my fabulous plating skills) are the only reasons I passed baking 1, 2 and a half years ago. I make croissants at home. (I didn’t even have a pastry roller, and had to use a wine bottle) but my croissants that I took to Chef were at least decent enough. The lamination process is so difficult! Especially without proper equipment.
Perfect... Oh, and 6, 6 croissants is exactly how many one person can eat. First day: 1 plain for breakfast, 1 with ham and cheese lightly grilled for lunch, and one with a medium rare steak and baked potato for supper. Day 2: 1 with egg and cheese for breakfast, 1 with tuna salad for lunch, and 1 used as the bread for a steak sandwich ... see no waste. :D
Nah. Croissants lose their awesomeness by a huge chunk even 12 hours later. By day 2, the only thing you can do with them is turn them into almond croissants or something, because plain they are way worse. It's insane how much the quality dips in a short amount of time. I made some myself and they were done in the early afternoon. I went for another one after dinner that same night and I could already taste the inferiority. The real solution is to just eat all 6 within the first 3 hours. I'm only partly joking. I would share them with someone else and eat them all pretty much right away.
As a french guy, I just want to say that your Croissants look perfect. Perfect size (not too big, not too small), perfect crust and amount of butter. They look genuine, just like the one I buy every saturday for my "petit-déjeuner" ^^
I went on a 10yr hiatus of not trying to bake croissants because of them being time consuming and difficult-just worth buying instead. Between your sourdough recipes and this one, I've gotten back into it and mighty glad I have! Well done.
Hey Joshua, .......I'm thirteen and I love baking and I am baking your croissants. Wish me luck and thanks for the recipe. If I do it right I deserve a Michelin star
Honestly, I've been making croissants fro 20 years and some of the tips here blew my mind lol. I have to admit, the way I've been making my butter brick since the 90's is kind of the same - I rolld it into a sandwhich bag, and then I roll my dough to fit that lol. Gonna experiment with your recipe, thanks! Tip: IF you live somewhere metric, butter probably comes in 250g bricks, so just multiply the recipe by 1.5 and use an XL egg to get the most out of your butter lol! Outside france, french butter can be really expensive, a good easy to find substitute is Lurpak. It's danish (danish pastry is very similar to croissants), but is the best mass-market substitute I've found. NB: if you increase the amount of ingredients by 1.5, your new squares are 8.5 inches for the dough and 4 7/8 inches for the butter, so it's not too thick.
Be careful with Danish butter though because I believe it has a lower melting point than French butter. As long as you are careful with it it should work just fine though.
@@jesswinter I haven't noticed any issues personally, though I don't doubt that it could be an issue. Personally I find it better than President, which is the only french butter I can usually find without going down to the market, but it's definitely not as good as a more expensive french butter. It's quite a subtle flavour butter, so whilst I find it makes very good croissants, you do get slightly more delicious croissants from a quality french butter, though the price difference can be huge. I pay the equivalent of about $3 in USD for 250g of lurpak, the nice butter I can get at the market from Brittany comes in at almost $12 where I live, and whilst it does make sublime croissants, generally if I buy it I prefer to bake some baguettes and serve it with them. Of course though, it depends a lot on what you can find locally, and the pricing. It's also worth making croissants a few times before buying an expensive butter as certainly to begin with your lamination technique will make all the difference.
@@JoshuaWeissman No worries - thank you! I made these this weekend past (I made 2 batches of 1.5x the recipe) which, rolled out to about 8.5" wide and just under 1/4" thick made for 2 dozen, and they were a hit! I was actually looking for a no-knead recipe just because saturday mornings are more busy now, so quickly making the dough and resting it through until evening just fit me so much better. This dough came together very easily and the simple stretch and fold steps meant it was easy to make around having breakfast lol. Your oven times were also spot on btw. I almost doubted as they were slightly shorter by a couple minutes on the higher heat than I've usually done, but I put my faith in and, yup 6 mins 200C, 13 mins 165C and they were crispy, golden and shiney. Thanks again!
@@jamesoren7238 Have you tried New Zealand butter? They have been making it in European style now for about a decade, but you may not be able to get it everywhere...
Great video EXCEPT I was fully expecting a slow mo shot of him pulling apart a finished croissant with steam coming out so we could see all of the layers. What a scam
@@oblitorix21 The very next comment after this is a dude Thomas P saying the same thing as Maria. Geeze... men really don't pay attention. Or maybe don't lump everyone together for one persons mistake cuz we obviously noticed even though Maria & Thomas P didn't.
@@KevinOnEarth_ No, not really. just stating the obvious that multiple people didn't notice the croissant break at the beginning of the vid. Why don't you ask Obliterix if he's triggered specifically by women making mistakes, cuz I'm not.
@@Metqa but we still cant see the layers..... i mean i just see some dough getting pulled apart you really cant see the holes and airbubbles.. geez.. men really dont pay attention
Dont be afraid of Croissants people! I made them when i was 16 and they turned out pretty great (just dont let them proof for very long after shaping or there will be a quite strong yeest aftertaste, i left them overnight to bake at the crack of dawn :,).
I just made these. Less difficult than I thought, just be prepared to take your time. The house smells amazing and they are just too delicious. Now I have to work on getting my sizes consistent, but even the freakishly misshapen one was delicious. Un croissant avec la confiture fraises. Excellent treat for afternoon tea.
Ok so my scale messed up and I had to google approx conversions, I used coarse salt instead of fine (by accident) so I wasn’t sure if this would turn out….I also left it in the fridge longer than the directions….it all turned out AWESOME!! Wow. Very impressed. Good job on explaining this. Thank you so much for taking the time to make this video!!
Bob Ross had one of the best comment section, but they're overrun with 13-year-olds chasing clout. Heck, most if not all English comments now are overrun by kids :/
@@NestorSaliven Just seeing the cheese you guys eat in cooking videos do not inspire me to test american butter, frankly. American chocolate is worse, I tried. That's why we don't want american products in Europe, cheap can be handy but if the quality isn't there it's not worth. That's also the origin of the so called european protectionnism, we don't want our products drown in an avalanche of cheap, low quality food. I simplify, but that's the spirit. P. S. I'm not bitchy here, must have good products in America too 😊 but not for export apparently.
I pressed play on this video and then I drove to the shop and purchased freshly baked croissants. I returned home before this video finished. I then ate my croissants (Yes I smashed two) whilst reading all the failed attempts at making them. Best croissants I've ever eaten! :)
We do science in the metric system so I'm not even sure why we learn inches and pounds and oz. It just complicates things having ro learn both measurements
Food addicted The UK still uses the imperial system which can be very annoying. I went to a grocery store once and asked for a kilo of something and the sales person looked at me like I was not speaking in English. I love the metric system!
I've got to say, I'm a terrible cooker and I've always wanted to find a cooking channel that explained EVERYTHING in the slightest details. I'm happy to see how exact were your instructions!! I've got no clue whatsoever and it helps me a lot lol I didn't make the croissants, but I learned a lot of things from the video :)
Tumo Mere none of those are any less accurate...just look up the conversion factor. He just meant don’t use volume measurements for compressible things like flour.
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
When I started making this, my daughter was in kindergarten. Today the Croissants are ready for baking 'n my daughter is taking the SAT this year.
😂😂😂😂😂😂😂
😂LOL
🤣
😂
😂
Day 3, hour 72 of croissant making. Time seems to have lost all meaning. When I close my eyes all I see is dough, butter, dough, butter. My inner monologue has taken on the voice of Joshua Weissman. I've watched this video hundreds of times. I feel as though I am becoming the video itself...
How did they turn out?
@@samanthaweiss867 it's a joke
@@theentirestateofalaska.4983 I figured. But I'm assuming they still made the croissants. I wanted to know how they taste.
I'm feeling this
@@samanthaweiss867 I am on day 3 of making them, tryna make them for my mom just in time of Mother’s Day. I’ll tell you how it goes. I put the dough in the fridge after each fold instead of an hour and now the dough is gigantic. Like HUgE. Also the butter is kinda not evenly spread so that’s fault 🤦♀️ however the dough does look pretty good so far. All I have to do now is wait till tmr and cut into shapes to bake.
0:53 Start 🤞🏻💪🏻 130g water + 6g yeast
1:28 Mix well 250g flour + 30g sugar + 5g fine sea salt
1:42 Mix + bloom yeast mix + 1 egg yolk + 25g melted butter
2:17 The dough mixed and shaped put back into the bowl + plastic wrap ➡️ to the fridge for 10 minute
2:26 The first term
2:49 Back to ➡️ the fridge for 10 minute
2:53 Second term, back to ➡️ fridge for 25 minute
3:07 Shape the dough 7”x7” (18cm) then back to fridge for 12 hours
4:16 NEXT DAY the Beurrage Butter : cut the butter 4”x4” (10cm) 138 gr
5:55 Flat the edges of the dough the put in the butter
6:43 First rolling : press down
7:08 Roll the dough, make long rectangle shape 18” (46cm)
7:44 Flip make a envelope shape ➡️ rest in the fridge for 1 hour
8:12 Second rolling
8:48 Second fold ➡️ rest for UP TO 12 hours
10:00 Final roll 10” (25cm) 1/4” (0,6cm) thick 🥐
11:00 Shape the croissants, the wide each is 4,5” (12cm)
12:16 Pull and tightly roll and shape the croissants
14:26 convection oven 390 F for 6 minutes then 330 F for 10-15 more minutes & typical oven 400 degrees Fahrenheit / 204 degrees Celsius for 15-20 minutes
You're the real MVP
This helps alot
Thank you for this!
Don't do what I did and put the dough in the fridge without plastic wrap for 12 hours lol. Definitely use plastic wrap for that.
instructions not clear enough became a 50-year-old depressed french.
just wanna say this recipe turn out perfectly! I have been baking for almost 15 years but croissant was the only recipe I was afraid of experimenting! I was ready to fail many time but to my surprise my first try was so successful and year later I still come back to this video religiously ! thank you for sharing the recipe !!!!
I LOVE COOKING CROISSANTS
Hey did you try baking this in Sri Lanka? If so, what brand of butter did you use? Thanks
Since I made these notes for myself, might as well share them here too:
Mix 130g water and 6g yeast. Sit for 10 minutes.
Whisk 250g bread flour, 30g sugar, 5g fine sea salt until incorporated.
Mix bloomed yeast mix, 1 egg yolk, 25g gently melted butter until begins to form a dough. Use hands when necessary.
Lightly knead dough. Pick up, slap it against table, and fold it over itself until smooth. Should take about 30 seconds to 1 minute.
Shape into a ball and put back into the bowl covered with plastic wrap. Rest in the refrigerator for 10 minutes.
Grab edge of dough and gently pull on it, stretch it and fold it on itself. Repeat for the entire perimeter of the dough. Place seam-side down in the bowl. Cover with plastic wrap and rest for 10 minutes in refrigerator. Repeat one more time. Rest in refrigerator for 25 minutes.
Place dough on wax paper. Shape the dough 7x7 inches. Wrap in the wax paper and roll evenly. Don’t press too hard. Place in refrigerator for 12 hours.
Cut pieces of butter evenly into slices to form 4x4 inch square. Fold into wax paper and use rolling pin to form it into a 4x4 block of butter. Chill in refrigerator for 15-25 minutes.
Lightly flour surface. Flatten and elongate the edges of the dough. Lightly flatten the middle to avoid bumpiness. Place butter in the center of the dough, diagonally so edges are facing the opposite direction of the edges of the dough. Stretch and fold each edge over the butter to encase it like an envelope. Make sure no butter is poking out. Sit for 1-2 minutes. Butter shouldn’t be too hard when rolling.
Lightly flour rolling pin. Lightly press down on dough multiple times along the entire length of the dough. Roll with even pressure and roll dough into a long rectangle, roughly 18 inches in length. Do not rock back and forth with rolling pin. Go in one direction with each roll with even pressure. Grab bottom of dough closest to you. Fold ¾ of the way up the rectangle and take top half and fold the rest of the quarter of the way until both ends meet evenly. Lightly pat down so they stick. Then fold so the longer part folds over the shorter part, making an envelope shape. Lightly tap down with rolling pin so that all the layers are stuck together. Do not press it. Wrap in plastic wrap and rest in the refrigerator for 1 hour.
Unwrap dough. Roll on work surface in the long direction of the dough, should form as long skinny rectangle. Same as before, softly tap surface of dough and roll with even pressure. Keep as a long rectangle shape, 18 inches in length. Fold letter style. Grab top part and fold 1/3 of the way down and then fold the bottom so it overlaps evenly on the other side. Should end up like a perfect square. Layers should be even. Wrap and rest in refrigerator for up to 1 hour or 12 hours. Recommended 3 days to allow the dough to rest so that the butter stays cold and gluten has enough time to rest. If the gluten is tough, then it will resist rolling and the butter layers will be pressed out.
Roll into a wider and thicker rectangle, about 10 inches wide and ¼ inch thick. Make marks along the bottom of the dough at 4 ½ inch intervals. Then from there, look at the marks at the bottom and mark the top by following in between two marks on the bottom of the dough and mark the middle part on the top portion of the dough. Take a sharp long knife and make cuts following each point together, basically into long triangles. Should end up with about 5-6 croissants. (If you want to double the amount, make another separate dough and do not combine the mixture.)
Gently elongate each triangle dough and tightly roll up. Squeeze the tip down so it sticks. Place on rimmed baking sheet lined with parchment paper. Make sure the tails are placed down just enough so the croissant is holding them down with its own weight to prevent unraveling. Brush with egg wash (whisk 1 whole egg).
Cover with another rimmed baking sheet that prevents draft or put in a cold oven with door closed. Proof at 78°F for 2 hours. Do not exceed 80°F or butter will melt. Proofed croissants should look puffy and almost doubled in size. The layers should start splitting a little bit and they can jiggle back and forth if you lightly shake the pan. Gently brush with egg wash again.
Convection Oven: 390°F for 6 minutes then 330°F for 10-15 more minutes
Typical Oven: 400°F for 15-20 minutes
Thank you so much
Thank you
Wow, thank you!
Respect!
This deserves more likes
I’ve been an executive pastry chef and chef instructor for 31 years now, and you, sir, are the epitome of what a great chef instructor is all about. I shall make this video and all your videos required viewing for all my students. Great job! Bravo!
I take that as a huge compliment, thank you so much! I truly appreciate the recognition. :)
If this were true u would know he was spose to make 6 folds, 2 doubles 2 singles and you should have known that he didnt mention that the butter and the dough should both be the same temperature as each other before rolling. He didn't cut one and show us the webbing inside the croissant cause the folds were wrong, executive chef my ass
I too am am a pastry chef which is why I guess this video was suggested to me. Although we make them slightly different at the restaurant I work at I think your technique and explanation is spot on. Great job!
you don't have to go by the culinary student textbook every time. this is his own recipe, he made it his own. every great chef should personalize a recipe. and i'm sure if that executive chef saw flaws in the video's technique then he'll point them out to his students in person.
Damn that's a great compliment
After I have seen video’s about how to make a croissant. I have decided never to make them. There are some things in life you should leave to others. And making croissants is one of them.
Puff pastry is another
I followed his instructions and got a surprisingly good result!
But then who would make crosonts
“Making a croissant is like doing a brain surgery”
Exactly. I rather buy them.
Thanks Weissman 🙌!
Dough:
6 g of active yeast
130 g Warm water
250 g bread flour
30 g granulated sugar
5 g of fine sea salt
1 egg yolk
25 g warm melted butter
Butter Square: 4in x 4in
130g of butter to make the square
Instruction: you have to watch his video!
Just finished this recipe. I can confirm that 3000 of the views are from me going back and rewatching for instructions
Clara Nepo; it’s 4th grade English, man
Hyperbole is an exaggeration, Michael used a hyperbole.
@@c.9858 lol THANK YOU.
How did yours turn out?
@@jenniegidal2458 they were really tasty and actually pretty attractive looking. Tasted a tad greasy. Otherwise they were amazing. It was fun but a lot of work.
Lmao
Here's a transcript of the recipe:
Day 1:
- Proof yeast in water
- Whisk together bread flour, sugar, and salt. Create a well and add egg, yeast mixture, and melted butter. Combine into a dough with a rubber spatula and knead by hand a few times.
- Slap and fold repeatedly for a minute or so until a smooth surface forms. Rest for 10 minutes.
- Stretch and fold. Rest for 10 minutes. Stretch and fold. Rest for 25 minutes.
- Move dough to a sheet of wax paper and roll into a 7” x 7” block.
- Rest dough for 12 hours.
Day 2:
- Make a 4” x 4” Beurrage, refrigerate 30 minutes
- Roll out the dough and wrap the butter in it snuggly.
- Flip the encased dough over and press into a flatter shape.
- Roll the dough into an 18” rectangle.
- Perform the first (envelope) fold. Tap down with rolling pin, wrap in plastic, and refrigerate for one hour.
- Roll it out longways to 18” long and fold again (letter style)
- Wrap in plastic, refrigerate overnight.
Day 3:
- Roll dough out to a 10” wide rectangle of ¾ “ thick. Rest the dough for 30 minutes if it resists you.
- Cut dough into 4” based isosceles triangles. Elongate slightly and roll into croissant shape.
- Brush with egg wash and proof 2 hours. Brush again with Egg wash and bake at 400 degrees for 20 minutes
love u
Sophia Holmes do you know if you can use parchment paper instead of wax paper
@@gwentormey8369 Yes, a lot of french bakers use parchment paper.
@@heavenlyfather9469 no problemo, idk why Josh can't post the recipes when he clearly has them written out on his phone already. personally i'm not going to rewind and keep pausing a video while I'm trying to cook/bake
@@sophiaholmes2048 you're a legend thank you! Do you think I can roll up the pastry then freeze them later to cook?
I, a 14 year old subscriber of yours tried this recipe at home and I want to say it turned out great. I don’t have a kitchen scale so I kinda messed up the measurements so the layers weren’t that significant. But I would love to say that my father mentioned that this was the best ever croissants that he ever had and he also said that they were really soft and the freshness brought in a lot of taste and he could eat many more than just 6 croissants. I had also previously tried your babka and I would say that we had similar results. I just wanted to thank you for sharing your recipes because it has not only brought my home delicious food, bit also has increased my spirit for making food now I just can’t stop. Thank you 😀
Good for you! Invest in a kitchen scale you'll be glad you did. Lots of recipes require exact amount and they will be in grams and not cups or spoons. You can find scales online for around $10. Best of luck
That's really great, like the person above me said, get a kitchen scale, it's faster, way more accurate, less mess. Just so useful.
As a 14 year old without a kitchen scale half way through the process, I thank you for saying that although it won't be perfect, it's still great, I was worried it would not work.
The best comment. Thanks lol
@@eilyn510 Thank you so much. ☺️
Clear and simple tutorial, I have made them four times with perfect results. My guests have raved about the product and touted my newly perceived baking skills. Thanks for the instructions!
I can't believe how much effort goes into making a tiny little croissant. Next time, I'm gonna eat a croissant with full respect.
Truth! Now, it makes sense why they are so much more expensive compared to other rolls and breads. I am enlightened. 😂
Full respect for the machines that churn them out 24/7
Couldn’t agree more!!👍🏽
Respect your croissants. And your elders.
The reward for all that work is homemade croissants. No storebought can compete with that.
It might be easier to just go to France.
Christine t, well said! I could never remember these 50 steps.
🤣
HA HA HA. Maybe the war has already begun before i could eat this Croissant. 😂😂😂
420 likes
Christine Tortorice or just go to a Walmart or target or just any store bought crossiant
When the French weren't at war with England or itself, they apparently had a lot of time on their hands
Croissants were actually supposedly invented in Vienna during the Turkish siege in 1683
@@SuperTrooperC that's even better, "we're under siege! What should we do!? Let's make a very complex and sensitive piece of bread!"
@@fellowsinner9683 Legend has it that they invented the "Kipferl", a similarly shaped but less complicated item, after the Turks were defeated to mock their symbol, the crescent moon.
The Kipferl then supposedly evolved into the croissant over time
@@fellowsinner9683 Must have been a really good stress reliever.
@@fellowsinner9683 Apparently, it was after the siege. The Ottomans had been defeated and while plundering their camp, they found puff pastry. Something the Ottomans had invented. An Austrian baker made the first croissants to celebrate the victory and to remember that day.
I've made croissants 16 times using various recipes. It took only two tries with this recipe to get good ones (although I still havent perfected them)! For anyone trying this, wrap your dough in plastic wrap so it doesnt dry out, or else the butter will break through the dry, crackly dough, even if the butter is semi-malleable.
Thanks so much for sharing this recipe, Joshua. I have many more batches ahead to perfect them!
Social-distancing day 5: Might mess around, make my own home-made croissants
edit: I finally made them today, they were so rewarding! My texture was a bit doughy but despite that, I would definitely make them again :)
So I see we both had the same idea! 2 days ago - still making them?
@@tjbancroft1 Also social distancing! have plenty of time to make these haha
I’m on day 2...
Hahaha I have the same idea. Let's make it! In 2 days because I am too anxious
Had the same idea ...Mine are baking rn
Cooking time: 3 days
Eating: 2min
I know it's too tedious once a construction tape measure is required...
Boy u eat slow
yeah!!!!!!!!!!!! is it really worth it? I'll just go down to the shops I think
Nir Dragneel
nah i dont eat slow, i take my time, dont want it to last 10sec
Same with everything worth while.. a good book, music, a theater play... one time unit of consumption equals 100-1000 units of preparation
When a croissant gets more rest than yourself
Samaraat Islam underrated comment
@@3rrorinthematrix758 Thanks :")
When your too busy making croissants and the croissant gets more rest than you
Yes, but you just can't compare the store bought and the home made
@@sidoniewinterpasternak9938 true dat. no doubt
Just a side note: I am making this from polish butter which I think can be classified as european butter (82% fat). Even though butter fat percentage might be a good indicator of butter that spreads well, be aware that not all butters are equal when it comes to spreading. If You notice Your butter cracks instead of spreading equally under the dough, give it additional 5 minutes of rest after pulling out of the refrigerator, and It should spread fine. I believe it also depends on the temperature inside your refrigerator.
You will certainly be able to see where the butter is under the dough - where it is the dough will be lighter in colour, so If you see any "cracks" of color its better to just let it rest for a couple of minutes.
If You already did the rolling and noticed cracks afterwards, just do another fold, It won't hurt much but will help distribute the butter more evenly. Remember, It's better to fold once more instead of ending up with a cracked butter surface resulting in an unevenly baked crossaint.
❤like lo❤l
❤❤❤😊
Never complain about paying for a croissant again.
Croissants here are shit.
it's not that hard.
Sadly, most croissants are made in factories nowadays to make them cheaper (but they don't taste nearly as good). Especially because they also cheap out on butter.
Most people just buy whatever is cheapest, so quality products disappear from the stores.
That's why we have all the crap in supermarkets.
@@axiezimmah There are fewer and fewer people who can pay for quality products. The problem is not about people's choice but economy and whole political system.
@@axiezimmah when I was in france, their crappy carrefour supermarket croissants were divine
Him: recipe in grams
Europeans: :)
Him: measurements in inches
Europeans: >:(
My thoughts exactly!!! "... because croissants need to be very exact" ... *uses inches* -___- ....
@@annadang5811 oh cmon inch is 2,5 cm, not that hard to convert
@@ortolffromtrewir435 it's closer to 2.54 cm, which makes it a bit harder to convert
Wait doesn’t everyone use grams?
@@neilkurowski4991 no, here in America we use fluid ounces and other names for fluid ounces, like cup (8 fl oz), pint (16), quart (32), and gallon (128). It's a base-8 system which makes it satisfying in a mathematical sense, but since it's based on volume and not weight/mass, it's not very accurate.
Me watching this while eating instant ramen:
"Hm... yes... I can do that..."
Dip your croissant in ramen?
@@bryanmartinez6600 disgostang
Omg I was doing the exact same thing
lol omg i do that with Weissman, Babish, Tasty, and Epicurious 😭
omg im literally eating ramen and watching this rn
so much respect to the bakers who sells these kind of bread! this is definitely an art!
Unfortunately, because these are so complicated to make, 99.9% of croissants sold outside of France are pure s*** and 80% of croissants sold in France are pre-made frozen (yes, bakeries buy frozen croissants and bake them every day). Labor cost, expertise...
I made these over the last two days during quarantine and they came out amazing. I feel so powerful, like I can make anything
With that motivation try other hard to make delicious foods! Macarons, sourdough and souffé are all great ideas. Try easier things too like choux (Cream Puff/Eclair or Churro dough)
You can now apply for a french citizenship
Go to culinary school :D
Baklava
“If you’re strapped for time then just do 1 hour instead of 12.”
If you’re strapped for time just buy croissants
Edit: this is just a joke. I love baking and I spare no time. I just thought it was kinda ironic.
If your strapped for time blend all your food in a blender and drink it like a smoothie.
Why ruin perfectly good croissants you spent 3 days preparing?
@@POVShotgun I didn't I just bought a dozen.
Why are you idiots commenting on a video on how to make croissants? It’s literally a video on how to make them, if you want to be lazy and buy them go for it.
Elijah Bernal hahaha 😂
I have watched and studied several video recipes on youtube before deciding to follow your recipe in making croissants for the first time. I had tears as I sank my teeth into the flaky, crispy croissants with the moist interiors and the utterly buttery aromas of it. Thank you SO MUCH for this fantastic fool proof recipe (I weighed out all my ingredients on a digital scale and stuck to the dimensions for rolling out the dough as well, except for the final dimension of the dough before cutting into triangles). I will not try any other recipes, as I am fully satisfied with my results (I live in France and have tried many croissants from different bakeries, and I have to admit this recipe is as good as it gets for home made croissants). Have you tried to make these croissants with almond fillings? Or what about the ones with chocolate (ie pain au chocolat)? Merci beaucoup!! :-)
I KNOW RIGHT
Awww, bless!
uhxifaxo s ew you said moist
For croissants aux amandes, you are supposed to use croissants from the day before or even two days before. Then you make an almond cream with almond powder, sugar and butter and maybe eggs. Once that is made, you cut your croissant in half on the long side, fill it with the almond cream and bake it for about 10 to 15 mins. That is not the exact recipe but what I remember doing.
Mido Otaku_101 ew a child
I followed this recipe and it was my first attempt to make croissant. I like the scale for small batch baking and the results were superb. It is flaky, soft and buttery. I'm going to make another batch this coming weekend to practice more on laminating the dough and butter. Hehehe! I some butter ruptured during my last roll for folding 😅, but regardless of the shape. It was fine 👍🏼 I recommend it for those starting to make their own croissant.
Me: I'm gonna make croissants
Me after this video: I am gonna buy croissants.
I only find about one in 5 stores that has croissants that taste right or are of the correct consistency. They also should be flaky on the outside and be able to be eaten in layers that separate after baking.
Actually this recipe is one of the simplest on YT. Most of those I've watched involve three folds, but this only two.
meeeeeeeee
Me before watching the video: I wanna make croissants, the croissants available here are so expensive and bad.
Me after watching the video: I should really try this recipe. It looks pretty easy.
lol....
Even in quarantine, I don't have enough time for this lol
Chubby Weeb 😂🤣🤣🤣
how about now? XD
Why not
😂😂😂😂 exactly!!
Lol ain’t nobody got time for that 👌🏻👌🏻🤣
“If it resists you, let it rest.” Parenting Toddlers and handling croissant dough have similar rules. Good to know.
also crushes
"Bake in a convection oven at 390°F for 10 to 15 minutes"
el chino oh no
@@madambluury384 This one
Thank you, Joshua! These were absolutely perfect! Crispy and flaky on the outside, tender, layered and airy on the inside. We ate them warm for breakfast with a café crème. I've always wanted to try these and thought it would be too difficult but your instructions were perfect. I live in France half the year and these easily rival French croissants.
"How many croissants can one person eat?"
See, that's how you know this guy never met me.
Give me a stick of butter and a loaf of bread I'll eat it all.
HERPY DERPEDY me at school
I’ve eaten 3 6 packs of croissants that were 5 inches long and 2 inches tall (roughly)
When you remember you eat 6 croissants as a snack and this guy says it's too much
Haha, I agree. I can eat 3 large croissants. Where I live, those are mini croissants. I could eat half a 12 donut box of those
French: What's the most difficult thing we can make with 3 ingredients?
*delicious
fun fact - croissants were invented in Austria
A baby.
deadfr0g actually that’s four. mom, dad, sperm, egg
@@kendaldieleman9044 By your logic, chickens and eggs should count as two separate ingredients, which is EXACTLY the kind of thing a crazy person would say.
As a French person, I can tell you that this man is the only American I trust to do my croissants right c:
Seriously all French recipes are hard and complex
French does not necessarily translate to
@@cazwalt9013 Not at all, some are really complex but you can find some really simples recipes in France. It's all about high quality product.
Moi aussi jajaja
Agree. I have seen a lot of rubbish utube croissant vids. This is legit...
I honestly really miss Josh’s more calm older videos. They feel more like actual recipes than just content
his videos are not just content
thank you!!!!!!!!!!!!!!
Oh, purists.
He seems calm to me😅
I agree. I do like his new content too but honestly I like basic recipes and techniques more than like... making mcdonalds fries or whatever. Not that theres anything wrong with it, I just feel like I get a lot more out of "real" recipes. The new stuff i just watch for fun
I've been baking for 44 years now, and I have always been too intimidated to try croissant. Thank you so much for breaking the process down so beautifully! I think I'll try them this coming weekend 🥐
Invite me please😭😭😭😭
Daria, how did they come out for you???
Spellcheck sucks! I meant to write Daric. I apologize.
Daric Singingwind yeah.... how’d they turn out?
Kristina Kristina they are still in the freezer
“Ever had your home smell like European butter and fresh baked croissants?”
......no?
Do ya want it to?
Yes absolutely good point
That butter Smells bad doe
@@conexos2007 nooooo good butter is amazing
So I finally made these.....JOSH...JOSH!!! I cannot thank you enough for your recipe! They came out PERFECT. Y’all need to stop complaining about the 3 days and just do it. I’m not a baker but I somehow pulled these off.
It's been how many days since quarantine has started
I've tried to make croissants for around 20 times, finally made a PERFECT croissant batch, nobody should know how many times I've re watched this video
AHH! Stop, I could’ve drop my CROISSANT!
Hahahaha😂
Karen .-. Its from a vine 😂
Why always an emoji at the end?😂
V3R T1XX hahahahaha
I LOVE you good sir
>Uses grams
>Doesn't use °C
As an European I appreciate that.
Also uses grams of water instead of millilitres
temperature is temperature so I don’t see the discrepancy you’d see with measuring by weight vs. volume which is seen a lot with american recipes. when baking, the metric system is used pretty much universally when measured by weight, even among americans.
Using grams is just consistent. Many recipes are written only in grams
Are You Dumb? I do know that but it’s still just a bit weird
1:00 making dough
4:19 butter
5:58 first roll
8:13 second roll
10:00 final roll
Crazy to see how Joshs’ video production and quality has improved throughout the years. From filming only one angle, to many cameras with a whole team behind the screen! 👏
This is more of an origami tutorial than a cooking tutorial
edible croissant origami
Ahaha lol
@@ivanakramar3046 you should promote Joshua Weissman on every popular food channel (bon appetit, binging with babish, etc.) in the comment section.
@@bakinitright6637 And YSAC
You should see how japanese make croissants haha
“Uses only grams”
Me: :D
“Also uses Fahrenheit”
Me: hWhat?
I've been baking for some years now and here are couple of reasons I've learned why grams are used:
1. If you take a cup of flour and lightly hit it against a counter, you'll end up with 3/4 cups of flour. Was it then a cup in the first place, or do you need to add more? Whereas 120g of flour will always be 120g no matter if it's packed or not.
2. If you decide to half the recipe, it's difficult to half 3/4 cups of anything.
Hope this helped
Fuck imperial units.
@@TheRealDrae yeah fuck that logic and most used thingt
You got a point there, he should use celsius as well
Alessandro Scarantino using Celsius is like asking water how hot it is
I made this yesterday!!! Just bake them few minutes ago. They resulted absolutely beautiful, crunchy, flaky, sooo delicious!! Thank you sooo much for the recipe. I’m a home baker and never would imagine that I’d make my very own croissants! It’s incredible! I’m so happy! I already made a bunch of your bread recipes and always get great results but I was afraid of making croissants. That’s why I’m so trilled with the result. You are a great teacher! Thanks thanks thanks!! I’m sending you a big hug from Lima, Perú. I’m such a fan! ♥️ (sorry if my English isn’t perfect😬)
Your English reads perfect to me; better than a lot of people born and raised in the USA. That said, thank you Joshua for the recipe you have inspired me to make croissants!
your english is very impessive! glad to hear your crossiants turned out nice, i may try to make them too
It's always the people with impeccable english who say "sorry if my english isn't perfect" haha.
Vou fazer croissant, adoro. Essa receita é muito boa
Can I skip egg?😅
Thank you so much for your awesome recipe! After many years of baking hard bread-like croissant following couple of different recipes, I tried yours and have been having real croissant for weeks now. Today, I baked another batch but accidentally used all purpose flour. It turned out as wonderful as bread flour. It is all thanks to your genius recipe!!!
thank you, I was wondering about this as I don't have bread flour
Recipe Note: Right after you roll the dough into the croissant shape, you now can freeze them. You then can remove them from the freezer and place them on the sheet for final proof and baking. Enjoy. * Make multiple batches and freeze them and have less labor*
Genius!
I wanted to add a block of chocolate, and I was hoping someone could give me advice, since I’m an amateur chef and croissants seem very delicate sooo do I just slap the chocolate in while rolling the triangles or do I have to freeze it or something?
@@Cutie.Patooties. I would recommend this video on chocolate croissants th-cam.com/video/OIyBn1tkbYM/w-d-xo.html
Do you cover them in the freezer??
Great tip - for frozen ones I put them on a tray the night before in a cool place so they rise overnight and are ready to go straight into the oven first thing in the morning - breakfast croissants!
So I used this video to make croissants and thought these few additional tips may come in handy
1. If you're using all purpose flour instead of bread dough, the dough may turn out quite sticky so don't hesitate to add flour. It rescued my dish
2. Parchment paper or cling wrap can be an alternate for the wax paper
3. The butter may ooze while rolling the dough but there's no harm caused so don't worry
4. I would suggest folding the dough four times instead of two to get a more flaky texture
I made mine and it turned out wonderfully. Bon appetite :)
ahhaha i also did this, using all-purpose flour and it was still sticky, so for anyone wanting to do this recipe, yeah please add extra flour, it really makes the dough easier to work with. thanks so much for all your tips btw, it helped me know what to expect a little bit more :)
Here I was thinking I'm doing something wrong and wondering if my scale is rubbish.
Was really worried that I messed something up. Thank you for the tips! I shall go and rescue my croissant now!
mine had a chewy ish centre but was quite flaky on the outside, any ideas where I went wrong? Did I not cook it for long enough?
Suga
One of the beautiful things about cooking is learning from trial and error. This is about the 3rd time I followed this recipe and I was so close to perfection this time, lamination was on point but the taste was completely different. The reason why? Time. Do not even try to rush this recipe, the difference in flavor is blowing my mind. Appreciate the hard work that these croissants need even if it takes days to complete them
I freaking love these old videos. They are absolute gold. Yeah the “But Better” series made him famous but this stuff is the backbone.
josh i don’t know if you’ll ever read this but i am learning to cook and bake on my own, and i finished making your croissants this morning. When I took them out of the oven i nearly cried! they were delicious. thank you for putting out this video.
Maybe he didnt read it but I did - you are amazing 😊
I read this! I’m not Josh but this is so cool and I’m proud of you! I’m in the same boat I’m super excited for mine to be done 🥰 I’m on night one at the moment
Thanks very much kendra
What hour you on?
Awesome!
"There's no quick way to make croissants"
Me: *puts video on 1.5x speed*
Oh yea, big brain time
Ah yes, a fellow intellectual i see!
Now that's an Avengers level threat
You are right! I saw someone on TH-cam try a thing - she used a rough puff method as a quick way out, and the croissants had a HEAVY interior!
r/madlad
Hi Joshua, I'm a 14 year old food student preparation and nutrition student (basically a chef in training). Croissants are notoriously difficult to make, so naturally I chose to make them. Let me just say, they did not disappoint. The recipe was PERFECT. They turned out so soft and flakey and broke at the slightest touch. You've earned yourself your most dedicated subscriber.
Yesss! Just made these and even though I didn’t execute it perfectly (my butter broke up in the envelope), still turned out GREAT!
Just made these, literally the most rewarding and best tasting thing I’ve ever made
I made this and let me just say: THESE ARE THE BEST CROISSANTS EVER. PERIODT.
was it really hard? I want to make these
I have so much respect for you and your patience
Emma Seres I wouldn’t necessarily call it difficult, just a long process because of all the rest time. If you do make it, make sure you follow his recipe exactly, use his tips, and have the video with you as you roll and fold. Good luck! :)
@@lilywei7388 Thanks Leo, that was very helpful! I'm making those now and I hope they'll turn out good!
@@lilywei7388 did you use Wax paper? is it necessary?
Joshua: "Now with the butter- "
Me: *pulls out my butter that I made from my cream that I made from the milk I milked from the cow that my father's farmer friend owns*
Joshua: "You have to get European butter."
Me: .... YOU GOTTA BE KIDDING ME!!
European butter just means higher butter fat.
American butter has 80% Fat
European Butter has 82% Fat
Homemade has closer to 86% fat
Homemade is better as usual
THis just made my day lol
Yeah, I've made butter from the fresh milk of grass fed cows... Tastes just as amazing as KerryGold aka European butter, so you're good.
@@SMCasts have you ever cultured butter. 😋 better than just whipping butter, gives it a fantastic tang that is better on EVERYTHING
The tang is super subtle too, it's just a note that adds so much
I followed this recipe and although some of my butter melted out they still turned out amazing! These were the most difficult treats I have ever baked but I'm so hooked now I want to get so good at making them that it becomes second nature! Thank you for the informative video!
How are you making a video like this without showing a cross section of the product and without showing it at the end?
PlowMyDitch Lala I don’t know him
PlowMyDitch Lala that must be right then
Fishy
You could try to make your own croissants too and find out mate, how cool is that!
@@Question_Authority I personally do. Living in China brought me to this extreme...
Ok I made these for Christmas and... Wow. Definitely cried a little bit after that first bite because holy shit these are amazing. My artieries are glad they take so long to make (these bitches are RICH), but I would have never had the confidence to try them without this channel, and this recipe is perfect. Thanks Josh!
They really are rich. Soo good though
welcome to ted talk
can i have some
@@superbakes963 you've obviously never had theme
Dorea Marshall Thankful you Sharing!
This guy is worried about eating 6 croissants by himself, I was worried about their not being enough for two people
Croissants are calorie dense, two of them can have like 400 calories
@@sansan89894 only 400?? Ha, you wish
@@sansan89894 your point?
@_ David _ omg, that what the fuck is this? OP GOAT 23:1 intermittent fasting 😵😵 you deadass slim slim
Looking back at it, I couldn’t have gotten more gen z on this comment
I've never baked anything but wanted to get into it. I decided to make these and thanks to you I absolutely aced it. It took me nearly 3 days, and I began to doubt myself through the process, but then I ate 3 delicious croissants right out of the oven. 10/10 totally worth making from scratch.
I'm happy for you! First time baking even. This is an intensive recipe. Well done. 🎉
quick comment about measuring the dough dimensions: try pre folding the parchment without a ball of dough in the middle. you can create cwispy seams and define the edges before you even make the dough! cheers!
So, James McNabb, you used parchment instead of wax paper? I thought about it but, tried Josh's instructions to the "T".
My mistake, I meant wax paper.
"Use european butter, not the cheap american one"
Me, a german: Is this some sort of peasant joke, that I am too european to understand
Bakers do have special butter 2 kg slabs for laminesion and they have less water in them then the butter in the vide
Knowing us Americans, we probably put sugar in our cheap butter. Liebe Grüsse aus Florida.
@@michaeljuliano8839 americans put even sugar in ther white bread
I know we (in belgium)put sugar in our brioche and puff pastery like croissants
But not in the bread rolls(Same dough as a baguette ), and all the other types of loafs .
Greetings from belgium 🇧🇪
@@kianabogaert they put sugar and honey into EVERYTHING. i saw how they make ribs, shittone of honey, no wonder they are so obese
@@BeardedPickIe i do that to but we eat ribs rarely
One day he’ll realize his cutting board’s wood grains are one inch each and can be used to measure.
Whaaaaaaaaaa
xBUMSKIx genius
😱😍
OH MY GOOOOOD!!!
Or he will realise measuring really isn’t necessary
Much calmer and reasonably paced for someone trying to follow the recipe!! 😂😂 new videos I feel like I’m out of breath listening.
did I just watch 15 minutes of that and didn't even get to see the baked croissant
z z z . w a v it’s at the beginning
@@nitya8708 okay u got me
@@zzzwav and at the end lol
he shows it at start but for half a second. he spent more time showing us his oily hair than the final product. most anticlimactic video ever...
@@jimirbon you want action in a cooking video?
“Six croissants are enough. ... How many croissants can one person eat?”
Me: Ah, he’s a cook and a comedian
"Use fancy european butter, not cheap american one"
Me with my indonesian "butter" that's like 60% margarine and 40% actual butter: hmmm?
@@christopherpham9181 Me with my cheap African butter thats 70% lard 10% margarine 20% colouring
@@christopherpham9181 oh so its okay if I use salted butter too? Im not sure there is unsalted butter in Panama
@@christopherpham9181 hello Indonesia 🇮🇩
@@christopherpham9181 indonesia biasanya pake margarin :"
Croissant is the French equivalent to growing a bonsai.
😂🤣😂🤣😂🤣😂
Allez, avoue que j'ai raison.
C'est interminable ce truc.
@@-NoneOfYourBusiness oui mais a la fin le bonsai tu le mange pas
There is more videos that make it look easy to make check those tasty videos
😂😂😂😂😂😂
As someone who went to culinary school, and does not identify as a Baker, I am pretty sure that your video (and my fabulous plating skills) are the only reasons I passed baking 1, 2 and a half years ago. I make croissants at home. (I didn’t even have a pastry roller, and had to use a wine bottle) but my croissants that I took to Chef were at least decent enough. The lamination process is so difficult! Especially without proper equipment.
Perfect... Oh, and 6, 6 croissants is exactly how many one person can eat. First day: 1 plain for breakfast, 1 with ham and cheese lightly grilled for lunch, and one with a medium rare steak and baked potato for supper. Day 2: 1 with egg and cheese for breakfast, 1 with tuna salad for lunch, and 1 used as the bread for a steak sandwich ... see no waste. :D
Under-rated comment . . .
Thanks...now I need 6 croissants, eggs, ham, cheese, steak, tuna salad, baked potatoes......I hate you ;)
I like to eat mine with half a bar of chocolate each. Good thing im not eating them often xD
Nah. Croissants lose their awesomeness by a huge chunk even 12 hours later. By day 2, the only thing you can do with them is turn them into almond croissants or something, because plain they are way worse. It's insane how much the quality dips in a short amount of time. I made some myself and they were done in the early afternoon. I went for another one after dinner that same night and I could already taste the inferiority. The real solution is to just eat all 6 within the first 3 hours. I'm only partly joking. I would share them with someone else and eat them all pretty much right away.
So many carbs >.
As a french guy, I just want to say that your Croissants look perfect. Perfect size (not too big, not too small), perfect crust and amount of butter. They look genuine, just like the one I buy every saturday for my "petit-déjeuner" ^^
French person..... saying someone else's food is correct? Are you sure?
Croissant began in Austria
"As a French guy" y te llamás el patito chileno..
@@aurrasing1274 Yes but not that type of croissant, the concept is Austrian but the croissant you know and buy in a bakery is french
Alejo un ragazzo dalla Francia parla inglese e ovviamente dovrai rispondere in espanolo. . . ceeeerrrrrto. . . . 🙄
I made these and they were next level amazing. I'm low key emotional at how perfect they are. Thank you for the tutorial!
I went on a 10yr hiatus of not trying to bake croissants because of them being time consuming and difficult-just worth buying instead. Between your sourdough recipes and this one, I've gotten back into it and mighty glad I have! Well done.
Hey Joshua, .......I'm thirteen and I love baking and I am baking your croissants. Wish me luck and thanks for the recipe. If I do it right I deserve a Michelin star
Hope you do well.
Ps, if you can send me one lol
@@noshichau6166 I did awesome bro, i wish you could try one lol. This is my peak in baking. Thanks for the positive comments!!!!
Ahh yes, you made the platonic ideal of the croissant... *Choir intensifies*
Honestly, I've been making croissants fro 20 years and some of the tips here blew my mind lol. I have to admit, the way I've been making my butter brick since the 90's is kind of the same - I rolld it into a sandwhich bag, and then I roll my dough to fit that lol. Gonna experiment with your recipe, thanks!
Tip: IF you live somewhere metric, butter probably comes in 250g bricks, so just multiply the recipe by 1.5 and use an XL egg to get the most out of your butter lol! Outside france, french butter can be really expensive, a good easy to find substitute is Lurpak. It's danish (danish pastry is very similar to croissants), but is the best mass-market substitute I've found. NB: if you increase the amount of ingredients by 1.5, your new squares are 8.5 inches for the dough and 4 7/8 inches for the butter, so it's not too thick.
So happy to read that, thank you so much James!
Be careful with Danish butter though because I believe it has a lower melting point than French butter. As long as you are careful with it it should work just fine though.
@@jesswinter I haven't noticed any issues personally, though I don't doubt that it could be an issue. Personally I find it better than President, which is the only french butter I can usually find without going down to the market, but it's definitely not as good as a more expensive french butter. It's quite a subtle flavour butter, so whilst I find it makes very good croissants, you do get slightly more delicious croissants from a quality french butter, though the price difference can be huge. I pay the equivalent of about $3 in USD for 250g of lurpak, the nice butter I can get at the market from Brittany comes in at almost $12 where I live, and whilst it does make sublime croissants, generally if I buy it I prefer to bake some baguettes and serve it with them. Of course though, it depends a lot on what you can find locally, and the pricing. It's also worth making croissants a few times before buying an expensive butter as certainly to begin with your lamination technique will make all the difference.
@@JoshuaWeissman No worries - thank you! I made these this weekend past (I made 2 batches of 1.5x the recipe) which, rolled out to about 8.5" wide and just under 1/4" thick made for 2 dozen, and they were a hit! I was actually looking for a no-knead recipe just because saturday mornings are more busy now, so quickly making the dough and resting it through until evening just fit me so much better. This dough came together very easily and the simple stretch and fold steps meant it was easy to make around having breakfast lol.
Your oven times were also spot on btw. I almost doubted as they were slightly shorter by a couple minutes on the higher heat than I've usually done, but I put my faith in and, yup 6 mins 200C, 13 mins 165C and they were crispy, golden and shiney. Thanks again!
@@jamesoren7238 Have you tried New Zealand butter? They have been making it in European style now for about a decade, but you may not be able to get it everywhere...
This isn't a recipe, this is origami
Then I should be able to perfectly replicate it, but I can’t. What do you know??
@@idkutellme-rp9qe idk u tell me
MyNamesKid bruh
😅😅😅
hahahahahahahahaha
I'm glad I ran across this recipe. 2 days, and the result was beyond my expectations. My best attempt so far. Thank you so much. ❤
"How many croissants can one person eat?"
You underestimate my lack of self-restraint.
The answer is all of them. One person can eat all of the croissants.
Great video EXCEPT I was fully expecting a slow mo shot of him pulling apart a finished croissant with steam coming out so we could see all of the layers. What a scam
That's literally at the start of the video... Geez... Women really don't pay attention 😂🤣
@@oblitorix21 The very next comment after this is a dude Thomas P saying the same thing as Maria. Geeze... men really don't pay attention. Or maybe don't lump everyone together for one persons mistake cuz we obviously noticed even though Maria & Thomas P didn't.
@@Metqa - wow, triggered much?
@@KevinOnEarth_ No, not really. just stating the obvious that multiple people didn't notice the croissant break at the beginning of the vid. Why don't you ask Obliterix if he's triggered specifically by women making mistakes, cuz I'm not.
@@Metqa but we still cant see the layers..... i mean i just see some dough getting pulled apart you really cant see the holes and airbubbles.. geez.. men really dont pay attention
Imagine the amount of work a french Baker does
1000 per day minimum
maybe they are so used to making these its easy to them
no french baker rests the dough for such a long time tho. they rest the dough for 24h and they do all the folds and lamination in one go
@@ironmanwg this how its done th-cam.com/video/hhpxkGB1OyY/w-d-xo.html
They have a dough sheeter
Dont be afraid of Croissants people! I made them when i was 16 and they turned out pretty great (just dont let them proof for very long after shaping or there will be a quite strong yeest aftertaste, i left them overnight to bake at the crack of dawn :,).
I just made these. Less difficult than I thought, just be prepared to take your time. The house smells amazing and they are just too delicious. Now I have to work on getting my sizes consistent, but even the freakishly misshapen one was delicious. Un croissant avec la confiture fraises. Excellent treat for afternoon tea.
"How many croissants can one person eat?"
All of them, duh 🥐❤️
Emily Bone how many can you eat? Me: “yes”
well said
You’re cute
Hi
How long is a piece of string?
Me: Hey I could check out how to make croissants for breakfast tomorrow morning... (30 seconds in) Okay nevermind.
Hahaha
MollyMalone1983 samee
Ok so my scale messed up and I had to google approx conversions, I used coarse salt instead of fine (by accident) so I wasn’t sure if this would turn out….I also left it in the fridge longer than the directions….it all turned out AWESOME!! Wow. Very impressed. Good job on explaining this. Thank you so much for taking the time to make this video!!
Fam I've actually made this recipe. ITS SO GOOD. Totally worth the work and time.
I swear to god this is the funniest comment section I have ever seen
Sarabeth Collyer oh gosh, I agree. I’m still trying to pick myself off the ground from laughing 😂 at all the comments...too funny.
Bob Ross had one of the best comment section, but they're overrun with 13-year-olds chasing clout. Heck, most if not all English comments now are overrun by kids :/
Stereotypical music from around the world comes a close second
Medieval music - hardcore party mix
That one's pretty good
@@2Axiom I have a playlist of good comment sections. that's one of them. this comment section is generic.
"Shell out some extra money for european butter"
Uuh.. I'm european, so I just.. get butter, then, huh?
Shush you lucky bastard 😂 we Americans have to spend money for good butter
Uk butter is crap unless u pay more specialist prices
I was like "European butter"? What the heck is European butter? I live in Europe, there are lots of different ones here?!
Tell me how americans make the butter that its not good enough?
@@NestorSaliven Just seeing the cheese you guys eat in cooking videos do not inspire me to test american butter, frankly. American chocolate is worse, I tried. That's why we don't want american products in Europe, cheap can be handy but if the quality isn't there it's not worth. That's also the origin of the so called european protectionnism, we don't want our products drown in an avalanche of cheap, low quality food. I simplify, but that's the spirit.
P. S. I'm not bitchy here, must have good products in America too 😊 but not for export apparently.
I pressed play on this video and then I drove to the shop and purchased freshly baked croissants. I returned home before this video finished. I then ate my croissants (Yes I smashed two) whilst reading all the failed attempts at making them. Best croissants I've ever eaten! :)
Grams are the most accurate measurement. I put my measuring cup on my kitchen scale to show it who's boss.
As a Non-american the addition of inches and Fahrenheit to grams confused my brain a bit lol
We do science in the metric system so I'm not even sure why we learn inches and pounds and oz. It just complicates things having ro learn both measurements
@@unknownalt5845 the reason why america is a shithole
Food addicted The UK still uses the imperial system which can be very annoying. I went to a grocery store once and asked for a kilo of something and the sales person looked at me like I was not speaking in English. I love the metric system!
@@tangaz5819 metric System is perfect
"How many Croissants can someone eat?"
Around 376 until the stomach cavity explodes.
so the limit is 375
My fatass is somehow going to eat more than that
@@Andrew-yz5ht Youll live, Jane did
@@colinater237 Eat 375, and you've gained everything. You have ascended.
Just pictured the fat guy from Monty Python exploding
I've got to say, I'm a terrible cooker and I've always wanted to find a cooking channel that explained EVERYTHING in the slightest details. I'm happy to see how exact were your instructions!! I've got no clue whatsoever and it helps me a lot lol I didn't make the croissants, but I learned a lot of things from the video :)
this is my third time making croissants, and the first time seeing such layers!! and the flavour! chef's kiss to you man!
"put them in the oven for 2 hours at 80 degrees Fahrenheit " - me in Australia ... turns on AC
🤣 same here in Florida.
lol
😂Arizona. Although Australia is hotter I believe.
That's too good.🤣
HAHAHAHA! Epic comment!
*laughs in french about your measuring tape*
Kek Gold how do you laugh in French??😂
@@jacklynkate1470 honhonhon
th-cam.com/video/d__nUJ-RQAg/w-d-xo.html
@@BrokensoulRider ouiouiouioui
Its metre in french
Josh: "how many Croissants can one person eat?"..
Me: "how many Croissants do you have?"
Lucrecia Flores dude you good? Did you just straight up have a stroke?
İ eat 7
“I’m using grams cause you gotta be accurate about this”
Followed by inches, quarter inches and degrees Fahrenheit
Like please man
There's more degrees in farenheit so I guess it's more accurate
It’s really not that hard to learn both
Tumo Mere none of those are any less accurate...just look up the conversion factor. He just meant don’t use volume measurements for compressible things like flour.
@@Anafyral666 its just dumb really
@@Anafyral666 HAHAHA no, no you really should look that up my friend... unless your joking