Get Claire's recipes: Croissants: nyti.ms/2RrNUnL Pain au Chocolat: nyti.ms/2RuxP0A Ham and Cheese Croissants: nyti.ms/3uwZcpq Almond Croissants: nyti.ms/3nTj1Vz
No, just no!! You do NOT butter to the dough. Butter forms its own independent layer between the pastry layers that are then laminated. Please do not use this recipe/method, she literally has so little idea on how the French make croissants 😳😨😫😨😳😤😫
@@bellesebastian012 hi there, mixing by hand is easy. This person works the dough far too much in the mixer anyway. By hand you just need to combine the ingredients. All the rest of the work comes in the rolling out stage. Best advice I can give you is to find another video to watch. This person does NOT know how to make true croissants!!
Yes, she even explains the little steps and asks someone to stop her from fussing over the croissant. I love that quiet self-reflection compared to chefs that think you are supposed to add toddler drama to every detail and then have a breakdown or abuse people.
She was the reason I watched Bon Apetit in the first place, now i have found her again! I am pretty sure this is what pure bliss feels like. She is a treasure!
Ok... Here's a very important tip : I did this recipe many times and the only problem I have is, during cooking time, my croissants are leaking butter, so I end up with croissants that are floating in a lake of butter. I use regular butter for my butter block, because "dry butter or tourage butter " is very hard to find and even the European style butter at 84% of butter fat is hard to find as well. So here's the tip... Bring regular butter at room temperature so it will be soft, add 10% ( for 340g of butter 34g of flour ) of regular flour and mix until the flour is well incorporated. The flour will absorb the humidity in the butter and prevent the butter to melt too fast. And then, while your butter is soft you can easily form your block of butter like the recipe says. Bon appétit !!
Thanks so much for this hint. The sea of butter happened on my first try yesterday. Im in UK so I've got high fat butter. I'm going to try again. I'll get the "feel" of correct ratio of butter etc. My first attempt ones still tasted ok,not croissants but edible pastries at least.
there is a standard technique to incorporate some flour with the butter to make the butter block. that helps prevcent leakage. Also, leakage is also caused by poor lamination :)
If you've been wanting to make croissants, use this recipe! I've tried Tartine's version 5 or 6 times and have always had issues. Right away this dough was so much easier to work with and all of Claire's little tips (like pushing the dough away instead of pressing as you roll out) made a huge difference. These came out perfectly. Claire has a gift for baking and teaching.
Try Weekend Bakers classic French croissant recipe..three day, but super easy..well, first day just three minutes in mixer, then throw in fridge. I’ve made gorgeous and great tasting ones from that, ..
I made these this weekend and even though it was my first time attempting croissants, they came out beautifully. It felt like such a triumph. My husband said that they were the best croissants he's ever had. Claire is the best!
@@rubymangum3030 there was a lot of drama, one of them was that they don’t pay their POC employees as much as white ones, like sohla was one of the most experienced ones but because she’s brown they paid her a lot less. Most of them left, only chris, brad and andy stayed i think.
But NO music. It's totally unnecessary and detracts from Claire's gloriousness. She doesn't need any soundtrack. Just STOP with the background music. Please stop.
As a mathematician I just love the precision, it's the only way to achieve consistency. She isn't just a superb chef, she obsesses over detail and this makes what she does reproducible and produces a superb culinary education for everyone.
I think OCD would be a more accurate term. I'm sorry she looks like a slob and that wild crazy hair is a huge turn off. She's gross. I wonder if she even washes her hands before starts baking?
Yeah, I'm an engineer and one of the things that got me into baking was just how precise and scientific everything absolutely has to be. Every recipe has very specific ratios and percentages, every ingredient is playing a very specific role in the process. It's highly repeatable, and the only variables are the technique of the person doing the preparation and the temperature/humidity of the environment itself (which is true of any science!)
@@MrBadSmash you will soon learn then the opposite face of baking: an inmense sea of roughly measured, eyeballed or measured in inconsistent volumes recipes. Measuring in exact mass and labeled quantities is just a contemporaneous thing, as mothers in the past used to be all really good cooks and most of them didn't have precision scales. They shared recipes through cookbooks and in some cases the recipes are hard to interpret. I recommend you see a couple videos from Glen and friends youtube channel, as he goes through old books trying to reproduce the recipes as originally intended. I'm an engineer as well and I agree cooking can be always brought down to a science, though, like chemistry
@@TileBitan I think precision helps when you don't know much about how things truly work behind. Once you get to know it, there are a lot more flexibility in handling things.
I love that Claire REALLY wants us to succeed with these recipes. It’s not just about what she can do (which is everything, really, really well) - but she thinks about us. I love watching her imagine us with a gorgeous pile of croissants in front of us as well 💗
@@tobiash04 after a few years of cooking and baking, definitely not. The problem that she didn't mention, is the wheat. Just because its the same type of wheat, it doesnt mean that every companies wheat is working the same. And exactly this differences are unbelievably important.
Claire is so skilled at explaining 'why' we do certain steps and techniques and it was so helpful. I have tried making croissants at home before and no one ever knew because I don't share food failures. The heat and humidity in Hawaii turns pastry making into a frantic nightmare but these croissants came out so soft and crispy/flaky! By the time I got to cutting the triangles I was so excited and cut the rectangle in half by accident which produced 16 really cute croissants. No biggie because they were a hit at the potluck and there were more to share. Thank you Claire!!
I'm in a hot and humid environment as well and have been nervous about attempting these. Would you mind sharing the temperature when you made these? Do you have AC in your kitchen? Congrats on the croissant success!
Well im French and i can tell you those taste exactly like the one you will eat in France, we made them and it’s not easy but when it was done we were amazed to taste a corner of my native France! 🇫🇷 Bravo
@@raynemichelle2996 Well, chocolatine is mostly used in the southwest region of France. Also, the debate between the terms reached the French Parliament
I made this!!! And i actually did an extra turn and left it rest for an extra day in the fridge. I used Plugra butter and mixed it all by hand. It was AMAZING. Seriously best croissant recipe and I’ve tried a few. Didn’t leak out butter and i also added ham and cheddar to one and sprinkled those with sugar. Absolutely delicious and a super fun process. I would highly recommend to READ the recipe, and not just watch. There a details to follow that are not included in the video that will make a big difference. Thank you Claire!
@@randommeep the Detrampe i used the handle part of a wooden spoon to mix the wet and dry ingredients. Once somewhat together i mixed by hand, and eventually kneaded the softened butter into the dough with my hands on a dry wood surface. It was messy at first but with the warmth from hands it got smoother and turned out great and was super supple. As far as actually rolling with the layers, a rolling pin is non negotiable. Hope that helps!!
Watching Claire bake has taught me so much about patience, not cutting corners, paying attention to detail and enjoy doing every step of the process. Before I would easily rush to the end to get a result, now I am taking my time and being more organized with it. I wish I had all that baking knowledge she has.
Claire really is such an elite teacher. You can tell she is just so passionate about this stuff and it comes across in the way she wants to make every step so approachable to understand, even if it is quite difficult. I don't even bake, but I feel really fortunate to be able to watch her at work.
This is the crowning achievement in baking on TH-cam. Bravo this looks beyond incredible. They look better than the ones I see in the bakeries every day. And I live in Paris!!!
Claire being absolutely enthralled by the miracle of baking despite making dozens of croissants with her own hands over the previous 24 hours...I adore her.
My dad (who grew up partly in france) always wanted to make croissants or have homemade croissants, but found the process to intimidating. For fathers day this year I made him homemade croissants (and pain au chocolat/chocolatine), and I would like to say that this video helped a bunch! The croissants ended up delicious and my dad couldn't be happier, and I don't think they would have been able to turn out the same without this video! If anyone out there wants to make these croissants, the main thing I would suggest for their first time would be to start a bit earlier than they would have originally started (before the afternoon) if they want to go to sleep on time!
Being from France, and seeing your passion is wonderful! People underappreciate the artisanal skills in making French pastries like this - and hundreds are made every day by boulangeries across France! You did very well making these well done!
It is so difficult to find good fresh bread around here(Los Angeles) that I can assure you most Americans will be excellent bakers by the time this miserable pandemic goes away. I was in Brussels once on Rue des Bataves and was hypnotized by a pastry store right under my apartment.So beautiful!!! Sadly, I have never seen anything like that in the USA.
Sadly this is a disappearing skill, in France as well. If you buy a croissant for anything less than 0,95 euros odds are you're eating a freshly unfrozen industrial croissant, instead of an artisanal one.
Claire is amazing. I love that she is so passionate about what she does and that she takes so much pride and care in every action that she does, and looks at these croissants as though they are her babies. It’s very admirable.
Claire Saffitz is so incredibly knowledgeable and ridiculously charming and down-to-earth. I've made a bunch of her recipes and they always turn out amazing. I'm just in awe of her. More Claire please!
The biggest take-home message is Claire’s humility with respect to the process. For any English-speaking home pâtissier who cannot access French-language videos, this video is the best starting point I’ve seen. If you inherit Claire’s humility, curiosity and passion, then your precision - and the quality of your results - will improve as you reach and surpass Claire’s level. Brava! An excellent video.
I just made these for the first time and I’m so amazed at how well they turned out thanks solely to Claire! I printed out the detailed description and followed each step in the video with has as I was making them!
Sure, your first time will probably not be great. But you take the lessons you learned the first time through to improve for the second time. You can do it, just gotta jump in - no one is an expert their first time through something.
I tried to make croissants once, about 27 years ago, after I had a lot of bread baking experience and really no pastry experience. It ended in rage, tears, and a loaf pan of heavily buttered bread that ended up looking vaguely like a babka but a little on the greasy side. I am not ready to try again.
Croissants seem like one of the pinnacles of baking, but you can do it! If I'm trying to get something extremely fussy like this perfect the very first time: I really read the recipe, watch videos like this (and other perspectives) multiple times, get everything I need in place plus mentally organized before I start, go over the recipe again making special notes of the pitfalls, and then just follow step-by-step with some (non-distracting) great music or lovely podcasts on. There's also the option to maybe 1/4 or 1/2 the recipe for your first go (or freeze portions) to practice with smaller amounts and minimize potential losses. Finally, if either you or the pastry gets too worked up, chill out both and crack at it again after a break. For full disclosure I'm an extremely novice baker with few disaster results, but I do feel as if I've learned from just heaps of failure outside the kitchen!
I appreciate Claire’s explanations to the purpose behind every step - I got into baking at 12-13 and would often cut corners like melting butter to make cookies come together faster and it took me a long time to understand which corners are important not to cut!
I worked on this recipe twice and had 3-ish batches. I literally squealed when I pulled out the last batch and it was successful. Thank you so much for doing this video ❤
This is the second thing I’ve made from Claire’s videos, the last was her BA kitchen pop tarts. She is so knowledgeable and breaks down the reasons why certain steps are important! The croissants were buttery and fluffy - was honestly surprised at how well they turned out for a first time attempt! Thanks Claire xx
Sounds awesome! Sorry about this stupid question but I was a bit confused: do you roll+fold all the layers in the same direction ( with the folds, would make sense from looks) or do you alternate sides, aka rolling from one "opening"(three layer dough fold line thing) to another?
This is the first time I’ve watched her and I appreciate how she teaches - thorough and includes the “why” but not too much. This video also makes me question if I ever had a true croissant
Recipe for the dough ( Detrempe) 4⅔cups/605 grams all-purpose or bread flour, plus more for dusting ⅓cup/66 grams granulated sugar 1tablespoon plus ½ teaspoon/12 grams kosher salt 2¼teaspoons/7 grams active dry yeast ¾cup plus 2 tablespoons/214 grams water, at room temperature ½cup/120 grams whole milk, at room temperature ¼cup/57 grams unsalted butter, cut into ½-inch pieces, chilled
I get unreasonably proud when I see Claire (and other food people I love) using Kerrygold. It’s not my place but my little Irish heart feels so seen lol
It’s wonderful. The cows get time to roam pastures of the beautful Irish land the way God intended and not be cooped up in a dirty barn for their whole lives. Healthy for the cows and actually makes omegas which are healthy for people too. Amazing all the benefits we get when we actually respect nature instead of always trying to “conquer” and abuse it. Thank you Kerry Gold for starting this trend and making it accessible to people everywhere.
Came here to say what everyone else is saying- Claire's instructions are AMAZING! I almost didn't end up baking my dough because my butter was too cold when I did the "lock in" step, and when I rolled it out, I could see lumps of butter under the dough. Some of it even poked through, and I thought about throwing it away and starting over. My dough looked nothing like Claire's- it was a lot thicker, not "relaxed", and had lumps of butter throughout. But I figured "f-it", might as well follow through the rest of the steps and see what happens. Sure enough, it produced 8 beautiful, golden, flaky, light and airy croissants! Can't wait to try this again. Will be paying special attention to the flexibility and temperature of my butter block next time. Thank you Claire!!
I'm at this exact stage and came back to read comments to find out what I'm doing wrong with rolling. It's so hard to get the dough thin. I will continue with my chunky butter dough.
@@voelkercpa3623 how'd it turn out?! I'm trying this again for the second time, working with a slightly softer butter helped me to get the dough thinner, but it's still a lot thicker and springier than Claire's.
@@alisiapuuurrez I'm glad I read your encouragement to not toss the dough. Surprisingly flaky even though the butter block cracked and somehow following a mistake all the way through the process is helpful to learning. I did fight the dough to get to the correct measurements. Had to let it rest mid-roll. I used 100% bread flour (the recipe allows for all purpose or bread), maybe that's creating too much gluten?? Maybe a 50/50 mix next time. Happy baking.🥐
Protip: add a 3rd turn/fold(simpleturn) to the croissant dough. This makes the final croissants more refined and the individual layers less rigid. It results in a nicer texture and mouthfeel, just like croissants from Paris. Also make sure to cut into the sides of the dough enclosed butter between every turn/fold. So cut into the bend of the dough at the sides. This makes the layers of dough-butter-dough more even, instead of ending up with just dough at the edge.
Thank you so much Clair for making this detailed video!❤ It really helped me when I was a beginner, as I made my first croissants a few years ago when I was 11. Now I’m 14 still making them for my family🥐❤️😊
I made this recipe last week and it stunned! They were absolute perfection. The video wasn’t released at that point and somehow I got through with your meticulous instructions.
I have followed SO many recipes / strategies on TH-cam on how to make homemade croissants, and even though I've gotten better each time, I would still mess up ... but I never knew what I was messing up from. This is THE best video on how to make croissants. God Bless Claire for explaining in lengthy detail, not just on how to make them step by step, but also explaining where mess ups can happen and WHY. I finally figured out where I was making my errors (from all the troubleshooting explantation.) I have croissants proofing in my humid oven, as I type this. I can tell they're not perfect as Claire's, but they're my best batch yet. And I'm confident that my next batch will even be better.
Thx Claire, whatever others here say, I tried your recipe and it worked out great. Nice looking, very buttery, layers, the works. This was the third time I tried croissants and the first time it really worked out. Thank you so much.
I’m smiling so hard right now! I’ve been waiting for this video, and I’m continually mesmerized by the science of baking. Claire, you have really continued to ignite my passion for baking with your descriptive videos, glorious cookbook, and authenticity. There are so many times that I’ve messed up in baking, and I’m always delighted when you are transparent about the process being challenging, how to fix mistakes, and improve next time. After watching this video I want to get up and make croissants!
I've been using this recipe for my last four batches of croissants and they are so good! Each batch has gotten progressively better and I continue to learn with each batch.
The most tedious thing I've seen regarding baking. I had no idea someone decided to layer butter on dough one day to make these things. I wonder how this was done prior to refrigeration.
Claire, you are a fantastic instructor. I followed this step by step (hand kneeding, used vegan butter in the dough) and made 4 croissants with butter and the other half with the Vegan Block, and both turned out amazingly well. Thank you so much.
@@patricezhao3493 I had a similar problem initially and it ended up being that my yeast was a bit old. So I bought a new batch and no problem any more. Also, make sure to let them rise long enough. I find the finger poke test not so useful but it takes mine a good 3-6 hours to rise, depending on time of year. Better a bit over than underproofed as they will leak if under.
@@serenadesoz I made a really good batch last time, but I'm making another batch and they seem a little over proofed (?), the butter was leaking out and pooling on the baking sheet a little during proofing. But they did rise! I think you're right about the yeast cause I got a new bottle of fresh yeast, and it's been much better with the fresh yeast!
@@patricezhao3493 Watch the temperature when proofing. Not much over 25C or the butter starts melting. My oven is 900mm wide and I heat water to simmer in a cast iron skillet, that works fine But I cannot use the proofing function on my oven which I think might heat to 30C. Alternatively, you could use the bottom of a plastic storage container as cover for your tray and leave in a warm room. That works pretty great as well.
@@serenadesoz Oh my, you are getting so into the science and number!! I'm gonna start putting a thermometer in the oven to help me monitor the temp during proofing! Thank you thank you!
So inspiring. I had a bad croissant making failure and we so disheartened. Watching this and knowing that practice makes perfect has helped me get back on the horse again. Thanks Claire!
if i were claire's neighbor i'd probably get so excited when i hear the banging sound coming from her kitchen 'cause i know i'll get something tasty the next day
My first time visiting your channel but it will not be my last! You are an excellent teacher! Very easy to follow as you spell it all out. You actually make it look easy and I know it isn't... all the hours! The waiting! Freezer to fridge and back again! You handle the dough so lovingly it's a pleasure to watch! Thank you!
Beeswax cloth wrap as a plastic wrap replacement. Reusable, renewable, and compostable when they've reached their end-of-life. Super easy to make as well.
I feel like that could work for proofing if you have a big enough beeswax cloth wrap, but not sure sure for wrapping the dough if you're also trying to shape the dough to have nice corners after you wrapped it? I can see especially after the placing it into the freezer, the beeswax would crack.
@@chiatortilla It would crack in the freezer, perhaps, but that is not really an issue. I'm not so sure about the proofing in the oven, though. Not sure if it would be hot enough to malt the wax.
I think in the pursuit of sustainability there will have to be a slight tradeoff. The nice thing about beeswax is if beeswax gets into your food, it's still edible. I suppose one could try the same procedure with paraffin wax instead of beeswax since it has a higher melting point. Although, paraffin wax comes from petroleum so it's not as sustainable as beeswax; however, you would be reusing it a lot more than plastic wrap so I'd say it's still better than single use plastic!
I want to use products that are from responsible renewable sources, but as someone with food allergies and celiac disease I use so many single use food products to keep myself safe. Long-life silicone is a good alternative because it is not porous like cloth.
As a Frenchie who has a bakery pretty much on her doorstep, where it would be much easier to just go downstairs and buy them, I have made them before (from a different video, from a well known French pastry chef) and it's a lot of work, a lot of waiting, but also very satisfying when you enjoy the wonderful smell while they are baking and then when you get to eat them and feel proud that you've done it. I will be giving Claire's way a try because it seems a bit less time consuming and simpler than what I've done before. But it is indeed similar, and I have no doubt that the result will be awesome.
@@vivienreinhart4518 Nope, I've not had much time to bake lately, and being diabetic I can't really afford to bake very often (or at least eat what I bake, and what fun would it be to do all that work and not get to eat it?), and to be honest, I completely forgot about it. I'll have to remember when I have some time.
this is so detailed and i love hearing her explain baking like yes pls tell me what to look for in the dough! that’s what i need more than a time limit!! i been thinking that but also knowing what to expect for both helps 😅
I was eyeing the recipe for these croissants and honestly I’m motivated to make them. I love making fresh croissants! Nothing compares to the freshness and the satisfaction you get from accomplishing this amazing feat! Thank you so much for this.
I made these using Country Crock plant based butter and they are incredible. Followed these instructions to a T and appreciate the in-depth guidance. The only thing I would do differently next time is cook them for 23-25 minutes. Not sure if it's the dairy free butter or my oven, but they are a little well-done on the bottom. Other than that, can't believe I did this successfully. Thank you for this detailed video!
I just made this recipe. My croissants turned out great. I never thought I would ever bake croissants. I am so glad I tried this recipe. It was a process but doable. Thank you soo much for sharing it. I will continue to make them in the future. ❤
I made these croissants twice now and they turned out amazing! So delicious and with the video really easy to follow. Thank you Baking Fairy Godmother Claire!
I made these croissants today for the first time and they came out perfect. I was so impressed by it. I thought there would be a lot little mistakes here and there but it went just super smooth. They tasted so so so good and were super crunchy. I would recommend to keep them long enough in the oven. My first plate I did like in Claire’s recipe and they were good but the next plate I did 45-50 minutes and they were amazing. Extra crunchy and much more flavour. Go for it!!!
I finally did it! They turned out amazing!!!! Highly recommend making multiple batches at a time since you’re going to be stuck at home making one batch anyway. Plus, there’s nothing better than covering your kitchen table with a mound of fresh croissants!! PS I put cups of hot water in a few mugs and put them in my microwave in order to have an extra proofing station, worked like a charm ❤
I would love to see a discussion between my two baking “go-to instructors”, Claire Saffitz and Erin McDowell, where they talk about their baking challenges, how they experiment, etc. And not a Zoom meeting between them but in-person. They each have great tips and are incredibly knowledgeable. Yes, I have their books.
Love how authentic she is! Great instruction and presentation, and the troubleshooting tips are really helpful. I made croissants once and did have some of the butter seep out during baking. Good to know why now.
At my current age, with an average life expectancy of 88 years, I would need to eat 56 croissants per day from now until the day I die to reach 1,000,000. The spirit is willing, but the flesh is spongy and bruised. Heheh
I remember watching an Episode of Julia Child’s on Croissant making with Esther McManus when I was a little girl. Claire demonstrated the art of Croissant making excellently.
I have watched this video so many times now....and every time I feel I learn or am reminded of a little something. As a devoted croissant enthusiast this is the ultimate instructional video and I can confidently say I have watched it over 2 dozen times...and will again im sure. Thank you for being so thorough and detailed in your instructions and adding the little tidbits and tips that can make all the difference. From a (dare I say it) vegan baker in Nova Scotia Canada. I started my own small baking business last October and sell my baked goods at farmers markets. It truly becomes an obsession to make the perfect croissant! You are amazing Claire!!
@@adilahotee7346 I am....my top sellers are chocolate croissants and the classics are popular too. This week I am introducing almond croissants to the lineup so went back to this video to brush up on the almond croissant section!
living in italy sometimes and thereby having access to this quality of croissant in lots varieties on a daily basis for breakfast adds so much to your mornings. Being shown how to make it possible for us to enjoy them anywhere in the world is such a gift, thank you Claire and Ba!
Where do I start? I can't even begin to tell you how incredibly thrilled I am with the results I got after following your video tutorial. I have followed at least 3 other videos over the last year, most failed completely and the one that was edible, you certainly would not call them croissants and you would not care to repeat it. Then I found your lesson. Thank you, thank you, thank you. Every stage of the preparation felt right, the pastry felt right and the end pastry was wonderful. I froze my batch and put them in the oven to overnight. My husband and I enjoyed them for breakfast today and they were out of this world wonderful. Thank you again, you are a great teacher, please continue to share your knowhow with us, you are a joy to watch.
I watched with my French friend and she helped me with what the French words would be with certain steps! Fun experience... plus Claire trained in France and my friend (also a baker) kept complementing Claire during the video! #super 😉
After my sixth try, I got the perfect results with this recipe! I had to adjust the oven temperature to 365 degrees for high altitude to get that perfect browning & shine. Thanks for sharing your obsession with us!
NYT Cooking: “Now, even if your croissants come out a little over baked or slightly burnt…don’t forget, you’re special. You hang in there, champ. They look a-MA-zing! 👏🏼👏🏼👏🏼
Man i tried this recipe for croissants and although it tested my patience, the wait and the whole process was worth it, this is an amazing croissant recipe!❤️
Well I did it and Claire is right they were really delicious!! There were some missteps along the way particularly in my shaping abilities, spacing on the baking tray and some butter leakage in the oven. It was quite a ride and gotta thank my husband for not kicking me out for the emotional roller coaster and self doubt about the end product. Though I’m still pretty proud of the end result in a first attempt!! Will make again (when I have the time) and will make sure to have more than a pizza cutter and fabric tape measure on hand for said shaping challenges. Claire I can’t say enough about your ability to relay complex instructions in such an approachable, direct and clear way. You are so helpful to us home cooks!!
OMG! Claire posted about this recipe development/testing on her IG about a month ago. I've been waiting for a video recipe ever since and now here it is. ❤️❤️❤️
Get Claire's recipes:
Croissants: nyti.ms/2RrNUnL
Pain au Chocolat: nyti.ms/2RuxP0A
Ham and Cheese Croissants: nyti.ms/3uwZcpq
Almond Croissants: nyti.ms/3nTj1Vz
❤
I wish you would give the amounts needed.
No, just no!!
You do NOT butter to the dough. Butter forms its own independent layer between the pastry layers that are then laminated.
Please do not use this recipe/method, she literally has so little idea on how the French make croissants 😳😨😫😨😳😤😫
Would be great to see this made by hand …. Not all of us have space or the budget for a mixer
@@bellesebastian012 hi there, mixing by hand is easy. This person works the dough far too much in the mixer anyway. By hand you just need to combine the ingredients. All the rest of the work comes in the rolling out stage.
Best advice I can give you is to find another video to watch. This person does NOT know how to make true croissants!!
I love how she isn't one of those "look how skilled i am" types. She really gives all of her tips and tries to make sure the viewer succeeds.
Agree. She's so skilled but you can tell she also doesn't have an ego. It's clear that her goal is to just guide people and help them improve.
Yes I love her tips and they are the reason her recipes don’t intimidate a rookie baker like me!
Yes, she even explains the little steps and asks someone to stop her from fussing over the croissant.
I love that quiet self-reflection compared to chefs that think you are supposed to add toddler drama to every detail and then have a breakdown or abuse people.
Except give portions 🙄
@@LeAlejx its in the description
She was the reason I watched Bon Apetit in the first place, now i have found her again! I am pretty sure this is what pure bliss feels like. She is a treasure!
She has her own channel now just in case you didn't know, If you search dessert person you'll be pleased
she is amazing and lovely 😍😍😍
thats me today! tons of other familiar faces here too, ahh the world feels a little more complete
Ok... Here's a very important tip : I did this recipe many times and the only problem I have is, during cooking time, my croissants are leaking butter, so I end up with croissants that are floating in a lake of butter. I use regular butter for my butter block, because "dry butter or tourage butter " is very hard to find and even the European style butter at 84% of butter fat is hard to find as well. So here's the tip... Bring regular butter at room temperature so it will be soft, add 10% ( for 340g of butter 34g of flour ) of regular flour and mix until the flour is well incorporated. The flour will absorb the humidity in the butter and prevent the butter to melt too fast. And then, while your butter is soft you can easily form your block of butter like the recipe says. Bon appétit !!
This is the way I learned to do it and I’m surprised none of the videos I’ve watched have mentioned it.
Thanks so much for this hint. The sea of butter happened on my first try yesterday. Im in UK so I've got high fat butter. I'm going to try again. I'll get the "feel" of correct ratio of butter etc. My first attempt ones still tasted ok,not croissants but edible pastries at least.
there is a standard technique to incorporate some flour with the butter to make the butter block. that helps prevcent leakage. Also, leakage is also caused by poor lamination :)
You can see she had this issue in the video too! I was trying to figure out what caused it, thanks!
Great tip! I have used flour in cinnamon roll filling for the same reason and was curious when I saw the big lake forming, lol. Appreciate the help!
If you've been wanting to make croissants, use this recipe! I've tried Tartine's version 5 or 6 times and have always had issues. Right away this dough was so much easier to work with and all of Claire's little tips (like pushing the dough away instead of pressing as you roll out) made a huge difference. These came out perfectly. Claire has a gift for baking and teaching.
Reading this comment as I'm starting my Tartine croissants, encouraging me to swap the recipe last minute, thank you!
Try Weekend Bakers classic French croissant recipe..three day, but super easy..well, first day just three minutes in mixer, then throw in fridge. I’ve made gorgeous and great tasting ones from that, ..
@@johncspine2787 I'm going to try this next weekend. Thank you. :-)
Recepie please couldn't find
Did u use high fat European butter ? Ot just regular butter ?
"Baking fairy godmother" is the most perfect title for this queen!
Omg that's PERFECT
Pastry Godmother!
T R U E
Her and Anne Reardon. Definitely.
@@eighteenpercent18 ppil1
Petition for them to release a 4 hour video about claire talking about croissants
Here for that
Release the Saffitz cut!!
It is so nice to see Claire NOT completely stressed out while doing a cooking video. Still miss Gourmet Makes though.
Agreed. Enjoy seeing her in her domain, but also miss GM.
th-cam.com/video/EE45OQYUNMM/w-d-xo.html
To be honest she is that Asian stress personality. (like ohh woah is me I got 91 on my exam type why not 100.)
@@Turnpost2552 more like Jewish stress personality :)
@@Turnpost2552
I think that's called Perfectionism, not Asian Stress Personality.
A bunch of us Claire fans are making her croissants together this weekend!
Hey Mallika!
Say what now?
@@ryannordheimer @SenMallika OH HEY GUYS
Just started about 2 hours ago lol
Perfect Mother’s Day treat
I made these this weekend and even though it was my first time attempting croissants, they came out beautifully. It felt like such a triumph. My husband said that they were the best croissants he's ever had. Claire is the best!
no
yes!
BA is literally crying right now 😂
Good job, NYT!
BA dug their own grave lol
Brad is the only reason I still watch.
I'm so happy she doesn't have to stress anymore over the gourmet makes episodes
why'd she leave? are carla and sohla still at BA?
@@rubymangum3030 there was a lot of drama, one of them was that they don’t pay their POC employees as much as white ones, like sohla was one of the most experienced ones but because she’s brown they paid her a lot less. Most of them left, only chris, brad and andy stayed i think.
“If I were to be editing this, it would be 4 hrs”
I would watch a 4 hour video of Claire any day of the week...
That was my thought too.
Yup, give it to me
But NO music. It's totally unnecessary and detracts from Claire's gloriousness. She doesn't need any soundtrack. Just STOP with the background music. Please stop.
@@scofah ikr bon appetite did that for some time as well and it was so annoying
@@madisonsang2197 right. I'm sick of most music/sound effects behind TH-cam videos.. It ruins almost all of the videos.
As a mathematician I just love the precision, it's the only way to achieve consistency. She isn't just a superb chef, she obsesses over detail and this makes what she does reproducible and produces a superb culinary education for everyone.
I think OCD would be a more accurate term. I'm sorry she looks like a slob and that wild crazy hair is a huge turn off. She's gross. I wonder if she even washes her hands before starts baking?
Yeah, I'm an engineer and one of the things that got me into baking was just how precise and scientific everything absolutely has to be. Every recipe has very specific ratios and percentages, every ingredient is playing a very specific role in the process. It's highly repeatable, and the only variables are the technique of the person doing the preparation and the temperature/humidity of the environment itself (which is true of any science!)
@@MrBadSmash you will soon learn then the opposite face of baking: an inmense sea of roughly measured, eyeballed or measured in inconsistent volumes recipes. Measuring in exact mass and labeled quantities is just a contemporaneous thing, as mothers in the past used to be all really good cooks and most of them didn't have precision scales. They shared recipes through cookbooks and in some cases the recipes are hard to interpret. I recommend you see a couple videos from Glen and friends youtube channel, as he goes through old books trying to reproduce the recipes as originally intended.
I'm an engineer as well and I agree cooking can be always brought down to a science, though, like chemistry
@@TileBitan I think precision helps when you don't know much about how things truly work behind. Once you get to know it, there are a lot more flexibility in handling things.
Cool good for you
I love that Claire REALLY wants us to succeed with these recipes. It’s not just about what she can do (which is everything, really, really well) - but she thinks about us. I love watching her imagine us with a gorgeous pile of croissants in front of us as well 💗
And still the recipe doesnt work. Tried it, dough is way to gluey
@@LKleonLK maybe you are the problem
@@tobiash04 after a few years of cooking and baking, definitely not. The problem that she didn't mention, is the wheat. Just because its the same type of wheat, it doesnt mean that every companies wheat is working the same. And exactly this differences are unbelievably important.
Nah, it's just you.😂
@@LKleonLK so did you try with another flour...whats the verdict
Claire is so skilled at explaining 'why' we do certain steps and techniques and it was so helpful. I have tried making croissants at home before and no one ever knew because I don't share food failures. The heat and humidity in Hawaii turns pastry making into a frantic nightmare but these croissants came out so soft and crispy/flaky!
By the time I got to cutting the triangles I was so excited and cut the rectangle in half by accident which produced 16 really cute croissants. No biggie because they were a hit at the potluck and there were more to share. Thank you Claire!!
I'm in a hot and humid environment as well and have been nervous about attempting these. Would you mind sharing the temperature when you made these? Do you have AC in your kitchen? Congrats on the croissant success!
P
Well im French and i can tell you those taste exactly like the one you will eat in France, we made them and it’s not easy but when it was done we were amazed to taste a corner of my native France! 🇫🇷 Bravo
Randomly decided to take on croissants this past Christmas. I only cried once and the croissants turned out great.
..."Only cried once..." LOLOLOLOLOLOL and still laughing!!!
Starting off with that pronunciation comment - this is the reason I love Claire
Yes!!
But then she calls it pain au chocolat instead of chocolatine
@@raynemichelle2996 Well, chocolatine is mostly used in the southwest region of France. Also, the debate between the terms reached the French Parliament
@@acaicadunkley792 We also call it chocolatine here in Canada, so it's not just a French thing.
@@raynemichelle2996 in the US, I’ve never seen it as chocolatine. It’s always pain au chocolat or just “chocolate croissant”
I made this!!! And i actually did an extra turn and left it rest for an extra day in the fridge. I used Plugra butter and mixed it all by hand. It was AMAZING. Seriously best croissant recipe and I’ve tried a few. Didn’t leak out butter and i also added ham and cheddar to one and sprinkled those with sugar. Absolutely delicious and a super fun process. I would highly recommend to READ the recipe, and not just watch. There a details to follow that are not included in the video that will make a big difference. Thank you Claire!
Can you explain how you mixed the butter by hand? I don’t know what I did wrong but my dough got so tough.
@@randommeep the Detrampe i used the handle part of a wooden spoon to mix the wet and dry ingredients. Once somewhat together i mixed by hand, and eventually kneaded the softened butter into the dough with my hands on a dry wood surface. It was messy at first but with the warmth from hands it got smoother and turned out great and was super supple.
As far as actually rolling with the layers, a rolling pin is non negotiable.
Hope that helps!!
@@randommeep it will be tough in the beginning but make sure you knead it enough. I kneaded for 10-15 minutes.
Thank you for answering so quickly!!!!! I appreciate it and will definitely try these tips! :))))@@23Peaches23
Watching Claire bake has taught me so much about patience, not cutting corners, paying attention to detail and enjoy doing every step of the process. Before I would easily rush to the end to get a result, now I am taking my time and being more organized with it. I wish I had all that baking knowledge she has.
Making croissants for the first time ever today and I've probably watched this video like, 20 times in preparation.
They were amazing. Thank you Fairy Godmother Claire!! I'm so proud of myself!
@@amyengstrom4449 Well done! 👋👋👋
congrats 🎉
Me too!!! Going back every single step!!
I’m doing the same!! 🤞
Claire really is such an elite teacher. You can tell she is just so passionate about this stuff and it comes across in the way she wants to make every step so approachable to understand, even if it is quite difficult. I don't even bake, but I feel really fortunate to be able to watch her at work.
This is the crowning achievement in baking on TH-cam. Bravo this looks beyond incredible. They look better than the ones I see in the bakeries every day. And I live in Paris!!!
Claire being absolutely enthralled by the miracle of baking despite making dozens of croissants with her own hands over the previous 24 hours...I adore her.
My dad (who grew up partly in france) always wanted to make croissants or have homemade croissants, but found the process to intimidating. For fathers day this year I made him homemade croissants (and pain au chocolat/chocolatine), and I would like to say that this video helped a bunch! The croissants ended up delicious and my dad couldn't be happier, and I don't think they would have been able to turn out the same without this video! If anyone out there wants to make these croissants, the main thing I would suggest for their first time would be to start a bit earlier than they would have originally started (before the afternoon) if they want to go to sleep on time!
You didn't say where you live, but it's a crying shame there is no french bakery! Gap in the market...!
Being from France, and seeing your passion is wonderful! People underappreciate the artisanal skills in making French pastries like this - and hundreds are made every day by boulangeries across France! You did very well making these well done!
It is so difficult to find good fresh bread around here(Los Angeles) that I can assure you most Americans will be excellent bakers by the time this miserable pandemic goes away. I was in Brussels once on Rue des Bataves and was hypnotized by a pastry store right under my apartment.So beautiful!!!
Sadly, I have never seen anything like that in the USA.
Sadly this is a disappearing skill, in France as well. If you buy a croissant for anything less than 0,95 euros odds are you're eating a freshly unfrozen industrial croissant, instead of an artisanal one.
@@jean-pierrecoffe6666 ça c'est dommage, mais ce n'est pas une surprise malheureusement.
Claire is amazing. I love that she is so passionate about what she does and that she takes so much pride and care in every action that she does, and looks at these croissants as though they are her babies. It’s very admirable.
I watched and watched, until I NYT logo, which disgusted me. I will make sure never come back again.
Claire Saffitz is so incredibly knowledgeable and ridiculously charming and down-to-earth. I've made a bunch of her recipes and they always turn out amazing. I'm just in awe of her. More Claire please!
The biggest take-home message is Claire’s humility with respect to the process. For any English-speaking home pâtissier who cannot access French-language videos, this video is the best starting point I’ve seen. If you inherit Claire’s humility, curiosity and passion, then your precision - and the quality of your results - will improve as you reach and surpass Claire’s level. Brava! An excellent video.
First off, the title "Baking Fairy Godmother" is so fitting. Secondly, I made this recipe earlier this week and holy balls, they were delicious.
I just made these for the first time and I’m so amazed at how well they turned out thanks solely to Claire! I printed out the detailed description and followed each step in the video with has as I was making them!
I want to try and make croissants so badly but I feel like it would emotionally devastate me
Same hahaha
Sure, your first time will probably not be great. But you take the lessons you learned the first time through to improve for the second time. You can do it, just gotta jump in - no one is an expert their first time through something.
So much yes.
I tried to make croissants once, about 27 years ago, after I had a lot of bread baking experience and really no pastry experience. It ended in rage, tears, and a loaf pan of heavily buttered bread that ended up looking vaguely like a babka but a little on the greasy side. I am not ready to try again.
Croissants seem like one of the pinnacles of baking, but you can do it! If I'm trying to get something extremely fussy like this perfect the very first time: I really read the recipe, watch videos like this (and other perspectives) multiple times, get everything I need in place plus mentally organized before I start, go over the recipe again making special notes of the pitfalls, and then just follow step-by-step with some (non-distracting) great music or lovely podcasts on.
There's also the option to maybe 1/4 or 1/2 the recipe for your first go (or freeze portions) to practice with smaller amounts and minimize potential losses. Finally, if either you or the pastry gets too worked up, chill out both and crack at it again after a break. For full disclosure I'm an extremely novice baker with few disaster results, but I do feel as if I've learned from just heaps of failure outside the kitchen!
I appreciate Claire’s explanations to the purpose behind every step - I got into baking at 12-13 and would often cut corners like melting butter to make cookies come together faster and it took me a long time to understand which corners are important not to cut!
I worked on this recipe twice and had 3-ish batches. I literally squealed when I pulled out the last batch and it was successful. Thank you so much for doing this video ❤
This is the second thing I’ve made from Claire’s videos, the last was her BA kitchen pop tarts. She is so knowledgeable and breaks down the reasons why certain steps are important!
The croissants were buttery and fluffy - was honestly surprised at how well they turned out for a first time attempt!
Thanks Claire xx
Sounds awesome! Sorry about this stupid question but I was a bit confused: do you roll+fold all the layers in the same direction ( with the folds, would make sense from looks) or do you alternate sides, aka rolling from one "opening"(three layer dough fold line thing) to another?
This is the first time I’ve watched her and I appreciate how she teaches - thorough and includes the “why” but not too much.
This video also makes me question if I ever had a true croissant
Recipe for the dough ( Detrempe)
4⅔cups/605 grams all-purpose or bread flour, plus more for dusting
⅓cup/66 grams granulated sugar
1tablespoon plus ½ teaspoon/12 grams kosher salt
2¼teaspoons/7 grams active dry yeast
¾cup plus 2 tablespoons/214 grams water, at room temperature
½cup/120 grams whole milk, at room temperature
¼cup/57 grams unsalted butter, cut into ½-inch pieces, chilled
How much butter in the block?
@@amylocke8173340 g
@@amylocke8173it looks like maybe 3 sticks?
Thank you! I've been looking for this.
@@amylocke8173
FOR THE BUTTER BLOCK AND ASSEMBLY
1½cups/340 grams unsalted European or European-style butter (3 sticks), chilled
Not only is this video extremely instructional and helpful, but Claire is a refreshing entertainment and enthusiasm powerhouse. Brava!
I get unreasonably proud when I see Claire (and other food people I love) using Kerrygold. It’s not my place but my little Irish heart feels so seen lol
lmao, I'm the same, to me it feels like the Leonardo De Caprio meme where he's pointing at the tv
I feel the same way when anyone uses angustura bitters
It’s wonderful. The cows get time to roam pastures of the beautful Irish land the way God intended and not be cooped up in a dirty barn for their whole lives. Healthy for the cows and actually makes omegas which are healthy for people too. Amazing all the benefits we get when we actually respect nature instead of always trying to “conquer” and abuse it. Thank you Kerry Gold for starting this trend and making it accessible to people everywhere.
$15 a block where I live 🤯
@@Canadianbrunnette Holy shit its like 4 dollars where i live ! Well Europe i guess
Came here to say what everyone else is saying- Claire's instructions are AMAZING! I almost didn't end up baking my dough because my butter was too cold when I did the "lock in" step, and when I rolled it out, I could see lumps of butter under the dough. Some of it even poked through, and I thought about throwing it away and starting over. My dough looked nothing like Claire's- it was a lot thicker, not "relaxed", and had lumps of butter throughout. But I figured "f-it", might as well follow through the rest of the steps and see what happens. Sure enough, it produced 8 beautiful, golden, flaky, light and airy croissants! Can't wait to try this again. Will be paying special attention to the flexibility and temperature of my butter block next time. Thank you Claire!!
I'm at this exact stage and came back to read comments to find out what I'm doing wrong with rolling. It's so hard to get the dough thin. I will continue with my chunky butter dough.
@@voelkercpa3623 how'd it turn out?! I'm trying this again for the second time, working with a slightly softer butter helped me to get the dough thinner, but it's still a lot thicker and springier than Claire's.
@@alisiapuuurrez I'm glad I read your encouragement to not toss the dough. Surprisingly flaky even though the butter block cracked and somehow following a mistake all the way through the process is helpful to learning. I did fight the dough to get to the correct measurements. Had to let it rest mid-roll. I used 100% bread flour (the recipe allows for all purpose or bread), maybe that's creating too much gluten?? Maybe a 50/50 mix next time. Happy baking.🥐
Protip:
add a 3rd turn/fold(simpleturn) to the croissant dough. This makes the final croissants more refined and the individual layers less rigid. It results in a nicer texture and mouthfeel, just like croissants from Paris.
Also make sure to cut into the sides of the dough enclosed butter between every turn/fold. So cut into the bend of the dough at the sides. This makes the layers of dough-butter-dough more even, instead of ending up with just dough at the edge.
I've made these croissants, chocolate croissants, and almond croissants. All three were delicious. Thank you for the excellent recipes Claire!
Thank you so much Clair for making this detailed video!❤ It really helped me when I was a beginner, as I made my first croissants a few years ago when I was 11. Now I’m 14 still making them for my family🥐❤️😊
I made this recipe last week and it stunned! They were absolute perfection. The video wasn’t released at that point and somehow I got through with your meticulous instructions.
I have followed SO many recipes / strategies on TH-cam on how to make homemade croissants, and even though I've gotten better each time, I would still mess up ... but I never knew what I was messing up from. This is THE best video on how to make croissants. God Bless Claire for explaining in lengthy detail, not just on how to make them step by step, but also explaining where mess ups can happen and WHY. I finally figured out where I was making my errors (from all the troubleshooting explantation.) I have croissants proofing in my humid oven, as I type this. I can tell they're not perfect as Claire's, but they're my best batch yet. And I'm confident that my next batch will even be better.
@Sandy Edwards it’s in the description box
Thx Claire, whatever others here say, I tried your recipe and it worked out great. Nice looking, very buttery, layers, the works. This was the third time I tried croissants and the first time it really worked out. Thank you so much.
I’m smiling so hard right now! I’ve been waiting for this video, and I’m continually mesmerized by the science of baking. Claire, you have really continued to ignite my passion for baking with your descriptive videos, glorious cookbook, and authenticity. There are so many times that I’ve messed up in baking, and I’m always delighted when you are transparent about the process being challenging, how to fix mistakes, and improve next time. After watching this video I want to get up and make croissants!
This look really hard and technical but the way Claire explains it makes me think I can actually do it.
Hahaha same, she makes me think highly of myself 🥲
The real outcoming dough sadly isnt even near hers
I've been using this recipe for my last four batches of croissants and they are so good! Each batch has gotten progressively better and I continue to learn with each batch.
ME:
“I want to learn how to make croissants.”
[watches video]
“I’m going to the bakery to buy croissants.”
😂😂😂 Same
Me 👐🏼
Most bakeries even buy their croissants, brought in ready to bake.
The most tedious thing I've seen regarding baking. I had no idea someone decided to layer butter on dough one day to make these things.
I wonder how this was done prior to refrigeration.
Try you'll see it is not that hards and not very long in fact. and remember that you can freeze them >> make 12 and then have one each day for 2 weeks
Claire, you are a fantastic instructor. I followed this step by step (hand kneeding, used vegan butter in the dough) and made 4 croissants with butter and the other half with the Vegan Block, and both turned out amazingly well. Thank you so much.
did the vegan ones also turn out airy and fluffy? I'm having a hard time getting mine rise like Claire's..
@@patricezhao3493 I had a similar problem initially and it ended up being that my yeast was a bit old. So I bought a new batch and no problem any more. Also, make sure to let them rise long enough. I find the finger poke test not so useful but it takes mine a good 3-6 hours to rise, depending on time of year. Better a bit over than underproofed as they will leak if under.
@@serenadesoz I made a really good batch last time, but I'm making another batch and they seem a little over proofed (?), the butter was leaking out and pooling on the baking sheet a little during proofing. But they did rise! I think you're right about the yeast cause I got a new bottle of fresh yeast, and it's been much better with the fresh yeast!
@@patricezhao3493 Watch the temperature when proofing. Not much over 25C or the butter starts melting. My oven is 900mm wide and I heat water to simmer in a cast iron skillet, that works fine But I cannot use the proofing function on my oven which I think might heat to 30C. Alternatively, you could use the bottom of a plastic storage container as cover for your tray and leave in a warm room. That works pretty great as well.
@@serenadesoz Oh my, you are getting so into the science and number!! I'm gonna start putting a thermometer in the oven to help me monitor the temp during proofing! Thank you thank you!
So inspiring. I had a bad croissant making failure and we so disheartened. Watching this and knowing that practice makes perfect has helped me get back on the horse again. Thanks Claire!
if i were claire's neighbor i'd probably get so excited when i hear the banging sound coming from her kitchen 'cause i know i'll get something tasty the next day
What an honor to have Claire here :D
My first time visiting your channel but it will not be my last! You are an excellent teacher! Very easy to follow as you spell it all out. You actually make it look easy and I know it isn't... all the hours! The waiting! Freezer to fridge and back again! You handle the dough so lovingly it's a pleasure to watch! Thank you!
she honestly does an insanely good job on these. these are not as easy as she makes it look. claire is pro af.
Beeswax cloth wrap as a plastic wrap replacement. Reusable, renewable, and compostable when they've reached their end-of-life. Super easy to make as well.
I feel like that could work for proofing if you have a big enough beeswax cloth wrap, but not sure sure for wrapping the dough if you're also trying to shape the dough to have nice corners after you wrapped it? I can see especially after the placing it into the freezer, the beeswax would crack.
@@chiatortilla It would crack in the freezer, perhaps, but that is not really an issue. I'm not so sure about the proofing in the oven, though. Not sure if it would be hot enough to malt the wax.
Beeswax wrap is too sticky and very difficult to clean properly. Silicone baking sheets worked well but I think greaseproof paper does best.
I think in the pursuit of sustainability there will have to be a slight tradeoff. The nice thing about beeswax is if beeswax gets into your food, it's still edible. I suppose one could try the same procedure with paraffin wax instead of beeswax since it has a higher melting point. Although, paraffin wax comes from petroleum so it's not as sustainable as beeswax; however, you would be reusing it a lot more than plastic wrap so I'd say it's still better than single use plastic!
I want to use products that are from responsible renewable sources, but as someone with food allergies and celiac disease I use so many single use food products to keep myself safe. Long-life silicone is a good alternative because it is not porous like cloth.
What a masterclass! The details in this video are priceless, I’m saving this one permanently.
i love claire so much!! her attention to detail is incredible, i don't think i've ever seen such a meticulous baking fairy god mother :')
will be making these croissants!! y'all posted this video perfect in time for the weekend!
As a Frenchie who has a bakery pretty much on her doorstep, where it would be much easier to just go downstairs and buy them, I have made them before (from a different video, from a well known French pastry chef) and it's a lot of work, a lot of waiting, but also very satisfying when you enjoy the wonderful smell while they are baking and then when you get to eat them and feel proud that you've done it. I will be giving Claire's way a try because it seems a bit less time consuming and simpler than what I've done before. But it is indeed similar, and I have no doubt that the result will be awesome.
Did you get to make them?
@@vivienreinhart4518 Nope, I've not had much time to bake lately, and being diabetic I can't really afford to bake very often (or at least eat what I bake, and what fun would it be to do all that work and not get to eat it?), and to be honest, I completely forgot about it. I'll have to remember when I have some time.
Did you manage to try it by now?
@@fisheater2219 unfortunately no. I completely forgot about it. I’ll add this video to my watch list so I remember to get to it.
Whats the ñame of the French pastry chef? I want to see his recipe
this is so detailed and i love hearing her explain baking like yes pls tell me what to look for in the dough! that’s what i need more than a time limit!! i been thinking that but also knowing what to expect for both helps 😅
"Bend but not snap" when referring to the butter slab. Elle Woods would not approve 😂
my thoughts exactly!! haha
I was eyeing the recipe for these croissants and honestly I’m motivated to make them. I love making fresh croissants! Nothing compares to the freshness and the satisfaction you get from accomplishing this amazing feat! Thank you so much for this.
I made these using Country Crock plant based butter and they are incredible. Followed these instructions to a T and appreciate the in-depth guidance. The only thing I would do differently next time is cook them for 23-25 minutes. Not sure if it's the dairy free butter or my oven, but they are a little well-done on the bottom. Other than that, can't believe I did this successfully. Thank you for this detailed video!
Claire puts legit more care in to these things that will get shoved in a mouth than I put in to 95% of the things in my life
I’m read her recipe for croissants but the written version seems more complicated. I’m so glad she made this video
I just made this recipe. My croissants turned out great. I never thought I would ever bake croissants. I am so glad I tried this recipe. It was a process but doable. Thank you soo much for sharing it. I will continue to make them in the future. ❤
I made these croissants twice now and they turned out amazing! So delicious and with the video really easy to follow. Thank you Baking Fairy Godmother Claire!
Claire was so happy. I’m totally hypnotized by this lady. I could binge watch her stuff for an entire day.
I made these croissants today for the first time and they came out perfect. I was so impressed by it. I thought there would be a lot little mistakes here and there but it went just super smooth. They tasted so so so good and were super crunchy. I would recommend to keep them long enough in the oven. My first plate I did like in Claire’s recipe and they were good but the next plate I did 45-50 minutes and they were amazing. Extra crunchy and much more flavour. Go for it!!!
Were you able to complete the recipe in one day?
I sent this video to my kids to explain to them why I’m not making homemade croissants.
Maybe they can use it to make some for you lol
@@mahaimtiaz947 not a bad idea, it's mother's day this sunday in some countries, it would be a nice gesture.
I was listenning to this and my boyfriend said "oh, you're doing croissants ?" Hellll no.
Hahahahahahaha
. . . and my kids sent back a half dozen frozen croissants . . . now all I need are the directions to cook them.
I've been making croissants for YEARS and I'm still working on it :') the process is honestly just as amazing as eating the results
hahahha exactly
I finally did it! They turned out amazing!!!! Highly recommend making multiple batches at a time since you’re going to be stuck at home making one batch anyway. Plus, there’s nothing better than covering your kitchen table with a mound of fresh croissants!!
PS I put cups of hot water in a few mugs and put them in my microwave in order to have an extra proofing station, worked like a charm ❤
This. This is THE croissant knowledge we want! Thank you for taking me to culinary/pastry school for free Claire!
I would love to see a discussion between my two baking “go-to instructors”, Claire Saffitz and Erin McDowell, where they talk about their baking challenges, how they experiment, etc. And not a Zoom meeting between them but in-person. They each have great tips and are incredibly knowledgeable. Yes, I have their books.
Love how authentic she is! Great instruction and presentation, and the troubleshooting tips are really helpful. I made croissants once and did have some of the butter seep out during baking. Good to know why now.
Does anyone think Claire understands her power to make us feel like it's all going to be OK?
Baking fairy godmother, indeed.
I'm sad that Claire will never know how much I love her...
I tried this recipe and it came out AMAZING. Super proud of myself because it was my first time baking!
Where do you find the recipe?
@@Dizzynomads i basically just followed her video step by step.
Oh, I don’t think that she mentioned the measurements unless I missed that??
@@Dizzynomads she definitely does mention some measurements but with other ingredients, i had to improvise hehe
At my current age, with an average life expectancy of 88 years, I would need to eat 56 croissants per day from now until the day I die to reach 1,000,000. The spirit is willing, but the flesh is spongy and bruised. Heheh
Get to it bestie. We believe in you ✨
We believe in you 😌🤚🏻
Was that a Futurama reference? 😆
worthy aspiration
You can totally make it, all of internet is rooting for you :P
I remember watching an Episode of Julia Child’s on Croissant making with Esther McManus when I was a little girl. Claire demonstrated the art of Croissant making excellently.
I have watched this video so many times now....and every time I feel I learn or am reminded of a little something. As a devoted croissant enthusiast this is the ultimate instructional video and I can confidently say I have watched it over 2 dozen times...and will again im sure. Thank you for being so thorough and detailed in your instructions and adding the little tidbits and tips that can make all the difference. From a (dare I say it) vegan baker in Nova Scotia Canada. I started my own small baking business last October and sell my baked goods at farmers markets. It truly becomes an obsession to make the perfect croissant! You are amazing Claire!!
R u selling the croissants at the market?
@@adilahotee7346 I am....my top sellers are chocolate croissants and the classics are popular too. This week I am introducing almond croissants to the lineup so went back to this video to brush up on the almond croissant section!
living in italy sometimes and thereby having access to this quality of croissant in lots varieties on a daily basis for breakfast adds so much to your mornings. Being shown how to make it possible for us to enjoy them anywhere in the world is such a gift, thank you Claire and Ba!
I have never, ever been able to perfect croissants. Claire makes it look so easy!
Love love LOVE the fact that the recipe is in grams as well for us who do not measure with cups!! Much appreciated! Amazing recipe!
I did it!!! And it turned out beautiful like cookbook picture.
Thanks Claire!
I’m moving into my first apartment next month and I now have made it my mission to create these croissants within the first week of settling in!
THE BEST croissant tutorial on the web---seriously, not an overstatement.
These turned out amazing! They were my first attempt at croissant, and I was so impressed by the result! Thank you, Claire! :)
From a baker, her technique is so spot on. Very nice
Where do I start? I can't even begin to tell you how incredibly thrilled I am with the results I got after following your video tutorial. I have followed at least 3 other videos over the last year, most failed completely and the one that was edible, you certainly would not call them croissants and you would not care to repeat it. Then I found your lesson. Thank you, thank you, thank you. Every stage of the preparation felt right, the pastry felt right and the end pastry was wonderful. I froze my batch and put them in the oven to overnight. My husband and I enjoyed them for breakfast today and they were out of this world wonderful. Thank you again, you are a great teacher, please continue to share your knowhow with us, you are a joy to watch.
Me, french, learning from the US how to croissant, not ashamed
I mean, she is still a classically trained pastry chef.
@@beth8775 It wasn’t an offence … peace out
I watched with my French friend and she helped me with what the French words would be with certain steps! Fun experience... plus Claire trained in France and my friend (also a baker) kept complementing Claire during the video! #super 😉
She can put a lot of ‘boulangeries’ and croissanteries in France to shame with these perfect creations.
Lies, proper Frenchmen are born knowing, among other things, how to make croissants
She’s captivating. More of this lady making beautiful food, please. 🙏
After my sixth try, I got the perfect results with this recipe! I had to adjust the oven temperature to 365 degrees for high altitude to get that perfect browning & shine. Thanks for sharing your obsession with us!
NYT Cooking: “Now, even if your croissants come out a little over baked or slightly burnt…don’t forget, you’re special. You hang in there, champ. They look a-MA-zing! 👏🏼👏🏼👏🏼
Man i tried this recipe for croissants and although it tested my patience, the wait and the whole process was worth it, this is an amazing croissant recipe!❤️
Well I did it and Claire is right they were really delicious!! There were some missteps along the way particularly in my shaping abilities, spacing on the baking tray and some butter leakage in the oven. It was quite a ride and gotta thank my husband for not kicking me out for the emotional roller coaster and self doubt about the end product. Though I’m still pretty proud of the end result in a first attempt!! Will make again (when I have the time) and will make sure to have more than a pizza cutter and fabric tape measure on hand for said shaping challenges. Claire I can’t say enough about your ability to relay complex instructions in such an approachable, direct and clear way. You are so helpful to us home cooks!!
I was waiting for the “dudududududu Dessert person” intro song to play
I love that those of us who know it sang it the same in our head 😭😭😭
I call it "the Doug".
OMG! Claire posted about this recipe development/testing on her IG about a month ago. I've been waiting for a video recipe ever since and now here it is. ❤️❤️❤️
Finally! A worthwhile recipe and demonstration with actual measurements. Thank you!!!