Butter Makes Everything Better! Making Croissants From Scratch!

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Опубликовано:

27 сен 2024

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Комментарии : 605

@AcreHomestead 3 месяца назад

Thanks for coming on this journey with me making homemade croissants! They were so yummy and a labor of love! - Becky

@DianeClark-ee3ct 3 месяца назад

Hi Becky I binge watch you everyday! My name is Diane from Rhode Island, I especially love watching you and your mom cooking together!!!

@PegAMurphy 3 месяца назад

they look delicious in the pic 💖 one of my favorite breads 😊

@mcdoll232 3 месяца назад

Yummy ❤

@Janel1879 3 месяца назад

Keep up the great work! You are an inspiration!

@ciaomissy 3 месяца назад

Becky, i think its great that you keep the Dutch traditions . Does your family on your side of the family any ethnic traditions? Love the channel❤

@JanisKamplain 3 месяца назад

I love that you had the courage to take on such a big process so that we could all see how to actually make croissants! They looked beautiful!!

@carolynrandle5454 3 месяца назад

Ordered some croissants from qvc.those were so Good but they were buttery.

@JanuaryLisa 3 месяца назад

Becky, I think they should have been in the fridge )or even the freezer for a few minutes) before you bake them. The butter needs to be really cold when you put it in the hot oven, so it doesn't melt. You did great and I'm so proud of your results! They are gorgeous, and you worked so hard. ❤

@lindahernandez8693 3 месяца назад

I thought it was a success! Go Becky!

@grandmaof4811 3 месяца назад

Looks delicious ❤

@janiceingle2131 3 месяца назад

Yes. The butter would have steamed, not melted, and the dough would have been flakey.

@JanuaryLisa 3 месяца назад

It looks really good and was apparently very successful! 🥐

@lexasilvestre 3 месяца назад

Does not look good though... Looks dense, undercooked and burned. @@JanuaryLisa

@yarnkelly3606 3 месяца назад

Becky I love that you take us along when you learn new skills. The good, the anxiety, the learning process.

@crickettjd Месяц назад

You're never afraid to jump in and try something new!!! You're a fantastic cook and baker, and everything always comes out wonderful!!! Thanks so much for sharing your talents with all of us and making us feel we too could make anything!!!

@bonneymoseley1159 3 месяца назад

You have more grit than i do Ms Becky. I bought a bosch mixer and planned on making bread, here it is two months later and i havent even got it out of the box. Love your excitement Becky. You succeed at everything you do. Dont be so hard on yourself. If it ever flopped just dont upload the video. You dont owe us perfection, or anything else. Its a privilege to have you garden, cook, and bake for us to learn.

@therewillbecatswithgwenhwyfar 3 месяца назад

Mix some bread and come back and report to us! You can do it! I am but a small potato and I have faith in you! 🥔🥔

@honeygirl769 3 месяца назад

Don't worry , as I bought one eight months ago and it took me about six months to build up my confidence to use it also . And since I have , now I am baking two to three times a week and making extra for the freezer for times that I am making something else. ☺️ Oh and then with the kneeding time in the Bosch I kept thinking that I was going to over kneeding my dough that I was often taking it out and kneeding it by hand . 🫣 I am now gaining confidence in myself and my Bosch and love it. My Husband said that I am no longer able to buy bread , Tortillas or even Pizza dough as he loves mine and looks forward to baking day. 🙂 He also hasn't bought any butter since I started making our own . And I don't use any salt in the butter that I have made as it is sweet enough on it's own. God Bless and you can do it if I could anyone can . As I have never been confident in my cooking yet, people would always come to my house to eat saying that they love my cooking. When I was in my twenties, I would cook for everyone else . Yet I was too afraid to eat my own food, I would eat at my mom's house instead , as I didn't think that I was a good cook. It took me five years to eat my own cooking. I know it sounds silly. Yet I have learned that we are our own worse critic's . I am now Sixty Two and will be Sixty Three July eleventh . Sorry I had to think about how old I am as I can never remember and my brain doesn't help as my brain says that I am Twenty One. 🤣 Well you have a Blessed Day and week with your family. 😉🙏

@bonneymoseley1159 3 месяца назад

@@therewillbecatswithgwenhwyfar OH thank you! I am almost 70 and can anywhere from 450 to 750 jars of stuff a year, and I can cook you almost anything, but I have just not been a baker since I lost my husband in 94. Thank you for your vote of confidence.

@bonneymoseley1159 3 месяца назад

@@honeygirl769 Thank you so much for your confidence and encouragement! How sweet that was.

@Andrea-si2vs 3 месяца назад

I say add the flops! We all make mistakes and learning from someone else's mistakes help the thousands of us from doing the same thing.

@lindatigeleiro5162 3 месяца назад

Next time you make them after they have risen. Put the trays back in the refrigerator for about 30 minutes that will solidify the butter again again and you won’t get as much butter bleed on the baking.

@michellewebb2125 3 месяца назад

Love how Becky learns recipes & teaches us & also we get tips from those who've mastered the process too in the comments, so we can perfect a new recipe with ease thanks to Becky AND those who give added tips too. Can't fail once we have all the tips & Becky really takes the time to explain as she goes giving the why of the steps taken too. Going to try croissants along with remaking the French folks velvety thick hot chocolate again too. All that butter & all that chocolate lol makes them divine & to make them both on special occasions as treats. I plan on recreating both of them the next perfect snowy weather after take the grandkids sledding. Wish I'd made croissants in the past with my children when I'd make the French hot chocolate after taking them sledding. Future goals.

@lotteisern9712 3 месяца назад

You are a brave woman going through this lengthy process to make croissants. The main thing is that you are happy with the results. Thanks for sharing.

@meezermom1027 3 месяца назад

Costco has great ones.

@kateegbabor6033 3 месяца назад

Hi Becky, you put your yeast directly on your salt. Salt acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your dough.

@beverlybolden3401 3 месяца назад

Holy cow, what a process! Gives me a whole new respect for croissants! Thank you Becky for being brave enough to take this one on! Great video!

@katescaringcorner6765 3 месяца назад

I think it would be rather cool to bake off the trimmings and see the difference evolve to the final product. Thank you so much for walking us through the this process, Becky! You are such an inspiration!

@bethm917 3 месяца назад

I only trim during the shapings but then roll out the trimmings to long thin strands, swirl in a cupcake pan, sprinkle with cinnamon sugar and bake those off - cinnamon cruffins mmmmm

@meeganjae72 3 месяца назад

Maybe in muffin tins

@organisedme 3 месяца назад

this the only vlog I push the thump up before watching she is not afraid of saying her mistakes, she is so real and have all the patience in the world . bravo

@camicri4263 3 месяца назад

Hi Becky , the trick is cold dough and high temperature oven to create steem from the cold butter and puff up the croissants! Good job though! I don't remember my mom putting sugar or milk in the dough but it has been over 40 years! In romania we didn't have puff pastery in those days and my mom use to make it a few times a year!! Blessings!

@silviamagda 3 месяца назад

🇷🇴

@lisamaisch3811 3 месяца назад

Becky you are so inspiring to do many of us. I have learned so much from you. Thank you for always being so positive.

@wendyrudder5809 3 месяца назад

Those look amazing. Love how you stretched yourself and dove right in like you do with everything you try!

@joelleschmidt5944 Месяц назад

great job Becky , croissants are very difficult to make , I m french , raised with french professional bakers , my ex husband was a professional chef and a licensed pastry chef , with all his help and advise I gave up trying to make those , you are so courageous and patient , i really admire you for that

@randibarton335 3 месяца назад

Thank you, Becky!!!!! I have been hoping for this video about croissants ❤. I appreciate the rollercoaster and that your approach is not one of an expert, but your experience is priceless. This gives me the encouragement that I needed to try it for myself. 🎉

@CharlotteClark-fz4hh 3 месяца назад

Becky can we get a garden tour we would love to see everything growing including the beautiful flowers thx

@AcreHomestead 3 месяца назад

filming it tomorrow :)

@CharlotteClark-fz4hh 3 месяца назад

@@AcreHomestead 🥰

@heathermiddleton4958 3 месяца назад

Beautiful job rolling that dough out, Becky. You got quite a workout.

@kyliestark7356 3 месяца назад

When I lived in Vietnam the family I lived with made them every morning and they spread soft butter in and folded it and rolled etc really quick . Interesting technique xx

@Chris-bp1ks 3 месяца назад

I love the fact that you let us see that you are real home cook, that mistakes do happen, and how to recover. No one is perfect and would never want you to think you need to be perfect. I love watching your videos and learning new things with you, the little mistakes that you let us see, makes you so easy to watch and makes you so relatable to us all. Thank you Becky

@lynnjames1179 2 месяца назад

You are so passionate about your cooking. I can't wait to see the final results of your croissants

@ginapiscitelli1175 3 месяца назад

Becky consider adding chocolate. I am so happy your roller- coaster ride ended on a high note. They all look delicious. Enjoy all of your hard work and thanks for sharing with us.!!

@kewpiefan72 3 месяца назад

I love how you’re so good about being daring!!! You go, girl!

@carolynturk-hu7je 3 месяца назад

Appreciate you Becky! You did it! You should be so proud!😊❤️

@christinaaubin8508 3 месяца назад

I did this last weekend and they came out great, lots of fun to make too.

@cherylnewman9098 3 месяца назад

How fun that Josh could help with opening the oven and filming!!❤

@wendypaiz7240 3 месяца назад

Thank you Becky, for the recipe and for the beautiful community you have created. I love finding such warm and useful comments to encourage us to make your recipes.

@promises6414 3 месяца назад

You did an amazing job! Take a breath! Love how supportive Josh is. ❤

@ReneeSheltra 3 месяца назад

I'm not sure why all of the intimidation it seems like everything you're doing lately is making you nervous or anxious but every time you do it everything comes out fantastic! Don't be so hard on yourself you're doing great!

@lisas4453 3 месяца назад

I agree you are doing great!!!! Remember everyone here is rooting for you!!!!

@joelleschmidt5944 Месяц назад

of course She is anxious and nervous , look at all these " expert people " here making comments giving her unsolicited advise and sort of criticism , oh meant to be constructive of course right ? .... mind you none of these " experts" who know soooo much better have never made a video viewed by 100 th of people so they can just run off their mouths with no fear of being critized and corrected by people who have never met you before 😞😩

@kellycrowl1500 3 месяца назад

Wow! They look amazing! Great job, Becky!❤❤❤

@heavenbrady5 3 месяца назад

I used to work at a bakery and we proofed things like this in a fridge overnight, I'd try that so the butter stays cool and the proof. Idk. Just a suggestion!

@janb2162 3 месяца назад

Over 35 yrs ago I tried making these and boy was I surprised at the work and time it took to accomplish the recipe!! They turned out great but I never did tackle that recipe again! I have never tasted anything as good as my recipe here in the Midwest..but my daughter says they tasted like the ones she had in Paris. I bet yours will taste even better using the European butter!! Great job I could tell by your eyes they were FANTASTIC!!!

@googleuser2226 3 месяца назад

I love watching your channel a LOT!! That being said - leaving the meat filled ones out for hours while proofing is just asking for food poisoning.

@lisas4453 3 месяца назад

ham is a cured product that is salt curred it actually sits outside while being cured, as long as she didn't leave them in the sun for hours there is no issue here

@kellyharbaugh9391 3 месяца назад

Thanks Becky

@KitchenFairy61 3 месяца назад

Add in some Rosewater (1 Tbsp.) to the almond filling to get an over the top European flavor. Rosewater can be found in middle eastern markets. A little goes a long way.

@bcasto6513 3 месяца назад

I know I will certainly appreciate the next croissant I eat a lot more after watching you bake these! Thanks for sharing!

@leahdusenberry9765 3 месяца назад

I applaud your tenacity I would not have the patience to do that

@cindywieler5273 3 месяца назад

They look scrumptious! Thanks Becky

@katmccrystal 3 месяца назад

I think making sure the butter is colder prior to baking is a good tip, but I think they were under-proofed (believe it or not since they sat for over 8 hours!). When they are proofed more the dough better seals around the butter and holds it inside the pastry.

@mamawise813 3 месяца назад

I adore your tenderness in general but with the slugs, "passing away" just solidifies your tenderness. Made me chuckle though. 😊

@Tuntee 3 месяца назад

Why was my heart literally pounding when you bit into the first one for the taste test? So glad it turned out so well! Congratulations!

@angiebrockett7621 3 месяца назад

Wow! The croissants look 👀 awesome. I would be afraid to try and making them. Becky you did a great job.

@donnamullins6207 3 месяца назад

Becky, Next time make your dough into individual rolls and roll them out and put your butter on the rolled out dough and then stack them up roll the dough out and cut them into individual rolls. Roll them out spread with butter, stack them up, roll out again, then repeat again. That makes it easier than using a large slab of butter. Chill between each roll out. The lamination happens faster and you do not have such a large amount of dough and butter to work with.

@lisas4453 3 месяца назад

that's a great idea...wow

@DJWhitmore74 3 месяца назад

Wow, what a labor of love. They looked fantastic!

@rgomoffat 3 месяца назад

This was a great post! You did wonderfully!

@susieq2544 3 месяца назад

It can’t be anything but delicious with all the beautiful butter! There is nothing like butter. One of my favorite bread choices - croissants.

@patacake4997 3 месяца назад

Croissants are definitely a labour of love.They are so time consuming but worth the effort.Thank you for showing us how they're made.They looked amazing.

@JuliaPrins16 3 месяца назад

Best time of my day is when Beckels uploads❤❤❤

@StuckinNormal 3 месяца назад

That is so sweet ❤️ it’s nice when you found someone whose videos you look forward to!

@sunnybelisle4007 3 месяца назад

OMGosh, Becky!!! Your patience and determination quotients are over the top! 🤩I LOVE to bake, but I would Never have the patience to accomplish such a monumental task. I think you should receive the 'golden spatula award' 😊for creating those little packages of deliciousness. Congratulations on your accomplishment! 😍 And, thanks for sharing your Croissant-making adventure with us. 🥰🥰🥰🥰

@TexasTime827 3 месяца назад

You are so brave! I think I would’ve scraped the video when I saw them swimming in butter!!😂 😂

@vmarcoux1 3 месяца назад

This has been too intimidating for me to make. Thank you for being thorough and honest in your video. Awesome job!

@plbennett8 3 месяца назад

Dang Girl... That was a labor of Love 😁 Thanks for taking us along for the journey!

@bintlooda 3 месяца назад

Personally, I would try rolling and folding the dough few more times and sticking them in the fridge after proofing for an hour before baking. Thanks for sharing now I made me want to try this recipe 😊❤

@denisepineda1788 3 месяца назад

Thanks for sharing your homemade croissant making journey. I love to baking such as sourdough bread, baguettes, rolls. I have not tried to do croissants yet. Thanks a bunch!

@gracehesketh9928 3 месяца назад

Becky, they are beyond perfect. They look amazing. You are an amazing cook, and an amazing Baker. Is there anything that you can't do? Your videos never disappoint!

@susanhenley8240 3 месяца назад

The lamination looks pretty inside. I admire you for undertaking such a project.

@CrazyBrunette1990 3 месяца назад

Hey beautiful! You did good! Just a few tips 😊. Butter square needs to move with the dough (so leave a bit longer at RT). Before cutting. The dough needs to be thinner. Also when you double the recipe make it twice separately. And finally shape them the night before. And let them do a cold rise. Pull out in the morning and let them stay out for 1h before baking. ❤

@DeAnn_Davies_1227 3 месяца назад

I love watching you challenge yourself with new cooking processes. That takes a lot of courage. Btw, I am in Salem visiting family this week. I may be overdosing on fresh fish, crab, and strawberries this week! So happy the berries are still around!

@hiho8084 3 месяца назад

I have also made them twice. It's not that hard, it's just time consuming. I made mine 100% whole wheat though. You can also shred the butter.. Makes it really easy to work with. Why are you slicing the corners of the folded dough? I also made cheese and apricot danishes after croissants to challenge myself. Those were fun too!

@melissagammon9420 3 месяца назад

Hola fellow Becky friends! This is not the video to jump start my low carb diet 🤣 But going to watch anyway just to visit with Becky 😘

@peanutbutter35 3 месяца назад

I know what you mean! Being a carnivore eating only beef butter bacon and eggs, my mouth is watering! Good luck on your low carb journey! You’ll feel so much better! I’m off all my meds and lost 40 pds in 2 months and still losing after 10 months in! 0:00

@sgmarr 3 месяца назад

The ham and cheese ones could have added to the butter lake... I would be concerned that any cheese or ham flavour transfers to almond or plain..... Congrats, though! ❤ I watched another Cook, a male, USE the Dough Roller for Pasta, for his lamination Folds! It was interesting! It kept the shape easily. I forget how many Folds he did. The Math he had all figured out! I think he went with 72 Layers, but that easily adds up, when you are doing the Bookfolds! But the Pasta Roller helped tremendously

@TrishaButtle 3 месяца назад

Great job Becky ❤

@Georgann-x3l 2 месяца назад

Wooow, courageous you are❤️‍🩹💝💝all wrapped in incredible beauty!🦋🙏🏻

@lorrainemilam9385 3 месяца назад

Thank you for this recipe I was looking forward to making this one.

@lorrainemilam9385 3 месяца назад

Thank you I appreciate your show. Learning so much.

@christyhoehn8244 3 месяца назад

I didn’t think I could be more impressed with you Becky! Bravo! ❤️

@andreaota3984 3 месяца назад

Thank you Becky for taking us along this croissant 🥐 journey for your second time. I know I felt how you were feeling as you went😥 along. Great job! You should be proud of yourself. 🙌🏻Yes, my mouth was watering, lol.

@Meeminator603 3 месяца назад

YESSSS!!! Have been wanting to try these!!

@connieferguson430 3 месяца назад

To bake perfect for me, i make the Crescents really cold by placing them in the freeezer to get cold. I've even let them freeze. They baked great.

@Patterson-Creations 3 месяца назад

They looked wonderful, my only question from a food safety standpoint, how was the ham ones still good being out of the fridge that long during the proofing process? Was the oven temp high enough to keep that ham safe?

@pamelastucker8335 2 месяца назад

What a labor of love

@kathyhelmold7358 3 месяца назад

Becky you never cease to amaze me. You are the gutsiest gal on RU-vid❣️❣️ You try the hardest things and always find a way to make it work. Love you girl!! Your mom and dad must be so proud of your many successes. Until your next adventure 💕💕

@kristiedaniszewski70 3 месяца назад

I just love watching you. You inspire me so much to learn. So down to earth and relatable 😊and make everything easy to understand! Not to mention very humble ☺️appreciate you!🍅🌿💗

@lenoraw1098 3 месяца назад

Congratulations!! I’m excited for you! 😁🤩

@Deebelle10 3 месяца назад

You are so brave for attempting these! I cheat and buy the frozen chocolate and almond croissants from Trader Joe’s! With those ones, I only have to proof overnight! They are delicious too.

@AbbyInman-uq4gp 3 месяца назад

Same @Deebelle10 . I love watching Becky do all the things I can't. But Trader Joe's frozen ones are our family's "go-to"!

@AnnaBarros-x2f 3 месяца назад

Great job! You are right in thinking the butter was too warm going into the oven, pop them in the freezer for a little bit before baking

@anitabyars9082 3 месяца назад

I just LOVE watching your videos! And I am waiting for my first Greenstalk to arrive!

@traceycrocker4438 3 месяца назад

Becky is so adventurous 😊❤

@themommymagic 3 месяца назад

A few years ago I learned to make croissants too. Your correct they were very warm I only leave mine out to proof half hour to an hour. If you had good luck with less butter I would use a little less. I’ve had the same issue myself and that’s what I do. Good luck it’s so rewarding making them. Oh try raspberry and dark chocolate they are so good.

@MJM8715 3 месяца назад

Hi Becky - hope your day is going well!!🥰

@mimiashford5544 3 месяца назад

They all look delicious Becky! But I bet you'd really appreciate Dominque Ansel's Masterclass on croissants. Absolute perfection, and he delves quite thoroughly into every step. (His whole series is very good, but the croissant lesson is particularly nice.) He's the French bakery chef in NYC who created the "Cronut" BTW...

@9141129 2 месяца назад

Yummy!!!!!! They look awesome!

@jennifercunning3021 3 месяца назад

Becky.... You should watch Anna Olson make croissants....

@barbaraeden1733 3 месяца назад

Oh sweet brave girl. They sure looked close enough to perfect for me. And next tome will be even more perfect. I absolutely loved this cooking/teaching class with you today. Thank you.

@carolynmills513 3 месяца назад

My mouth is watering!

@lotteholler1560 3 месяца назад

My mother inlaw uses a cheese slicer to make the thin cheese layer

@user-mc3tp5sd2z 3 месяца назад

Croissants are one of those things that I made for the challenge (my bread group had us all make them) and would never make again. I don’t love them enough to do something that time-consuming by hand. Also, getting the butter the correct temperature when you’re laminating is sort of one of those mysteries that I think must be handed down in person. I had so much trouble with getting that right in summer. One of the reasons you had leakage in the oven is you didn’t seal them. You didn’t seal the ends on your hoagie shaped ones at all. And I agree that ham and cheese could go in later given how difficult it is to get croissants right in the first place, also you didn’t get enough rise. Butter leaking could be caused by underproofing, a too cool initial oven temp, poor lamination, too warm of a proof etc. Also, you don’t mention the butter percentage in your bakers math. Croissants are extremely exacting in how they need to be made to come out properly. You might want to go over to the fresh loaf to get more detailed information..

@Olivia-oi1hf 3 месяца назад

Very impressive baking. I love your videos and can’t wait for more harvest videos!

@lavernfoy4591 3 месяца назад

Amazing Becky! So proud you made them. Looks so beautiful. Wish I could have been the taste tester! 💕🙏

@thirstymercfan 3 месяца назад

Wow Becky an amazing effort, this was so fun to watch from the comfort of under my doona cover 😂 they look so good you did a Stella job with these gems… each time you make them they will get better from your learnings … love that 💖 good things take time, patience and perseverance. 😘

@jodytempleton-jackson1377 3 месяца назад

Your baking looks so good

@debbiehullen-be2kz 3 месяца назад

You should get yourself a French rolling pin. I took a pastry class at a culinary school and that is what they used and I love working with it. Also, they told us to wipe off the rolling pin and not to wash it. It helps season the rolling pin.

@geselle2943 3 месяца назад

Hola Becky and friends ❤ It's croissant time😊

@debraharrison29 3 месяца назад

What a lot of work! Good job. Now I know why chocolate croissants cost so much at the bakery I go to.

@danielintheantipodes6741 3 месяца назад

They look magnificent, certainly better than anything from a supermarket. Supermarket croissants are more like bread, usually. Thank you for the video!

@JonesPrairieFarm 3 месяца назад

Just a tip that might make things a bit easier. Freeze your butter then shred it. Makes it easier to work with, without having to roll out the butter layer. Learned this from watching many seasons of The Great British Baking Show on Netflix. 💜 Love watching your videos!

@Dawn-pe5to 3 месяца назад

Admirable resolve to venture outside familiar territory. These are so much work, it's amazing they were ever invented..that someone had the stamina to see the process through! My biggest takeaway here is that i will never again complain about the price of croissants 😂

@aoconnor5219 3 месяца назад

Make 2 separate batches. The dough was too thick. Great job. I love making croissants.

@dianajones8598 3 месяца назад

These look so good and I can't wait to see what you come up with next.!!🎉❤ Looks like a winner to me.!!

@anabelabraganca6439 3 месяца назад

Congratulations I know first hand that croissants are really difficult to make because I am french and I have already tried. And yours were amazing. So, again, congratulations.😊