Your recipes are delicious. I’ve made both the cheesecake and croissants over the past week. My croissants went up a level after I bought your course on Udemy. Thank you!
Ingredients: 500g flour 60g sugar 10g yeast 10g salt 100g butter 90g milk 140g water (room temperature) Kneed and rest for 30 mins Again kneed and rest for 30 mins Deflate the dough and put it in the freezer for 3 hours then the fridge over night (around 8 hours) Mark 17x17 cm on parchment paper Cut 250g unsalted butter to fit in the 17cm box Smooth it out Take the dough from the fridge and nicely ferment it, make it into a rectangle of 20x34cm Grab the butter and put it on the dough, fold the dough and seal the butter inside I’ll finish this comment later
Muchas gracias por compartir la receta y el proceso. Es la primera vez que los hago, y siguiendo tus pasos, respetando el tiempo de reposo etc, han salido simplemente perfectos y exquisitos!
This is by far the best technique and recipe for croissant, and I have tried many! My croissants are between 85-90 percent THERE as a result of finding your feed. Definitely a challenge because of a zillion variables involved with croissant but your explanation is for me the one! Thank you so much for sharing your expertise!
First, THANK YOU for taking the EXTREMELY LONG time, effort and love you took for us to make the video!💖 Most people have NO IDEA the amount of work and time it takes to make puff pastry/croissant dough!!!! Also, I just made your 700th subscriber, lol!!!! Congratulations!!!!!!! 💘
@@peacefulbaking Awwww!!!! Thank You!!!!!!!!! 💖💖💖 I know you'll keep growing and growing, because there's not many real baking channels out here! Lots of baking channels, but not REAL baking like this! GOD Bless you and blessing to your channel 💖
I live in Iran, the quality of the flours here is very good and the butters are almost "good". From yesterday until today, I made a croissant with your recipe and it turned out great. Thank you very much. You are wonderful. I will introduce all my friends Peace
this is my first comment on yt....and just wanted to give thanks to mister Peaceful Baking for sharing his croissant recipe n process.. this is my 2nd attempt in croissant making, and I would say THIS IS THE ONE!!!...I followed all instructions, and it came out great!..I mean my croissant may not perfect, but I am very satisfied...ONLY 1 thing I messes up, my ROOM AMBIENT TEMPERATURE..well, I'm in Asia so obviuosly it warmer here...Thus, will have to turn my aircon to have a cold ambient room...But, I AM VERYY HAPPY with my croissant...and lastly, taste-wise IT'S very very good :)...AGAIN..THANK YOU SIR ! :)
Omg beautiful video now i am hungry 😋 I think too much about my jobs when watching your videos I don’t remember my jobs and that makes me happy 😊.... thank you so much 🙏
He probado muchas recetas pero la tuya no deja más que felicidad. Desde la masa en crudo, el sabor ya es delicioso y el comportamiento de la misma me pareció diverso de otras recetas, pues es más fácil de manejar. Perfectos por dentro y pareciera que están hechos de algodón, ligeritos y sabor insuperable. Muchas Gracias por la receta, será mi preferida de ahora en adelante.
1.Trộn bột, nhồi sơ, để nghỉ 30p 2.Nhồi tiếp, nghỉ thêm 30p 3. Cho ngăn đá 3h, rồi cho ngăn mát qua đêm 4. Tạo butter block 17×17cm, cán và để vào ngăn đá 5. Bột cán dài 20cm, rộng 34cm. Đặt khối bơ vào giữa khép mí bột rồi cán từ từ cho khối bột có chiều dài 55cm, rộng 25cm 6. Phủi sạch bột khô, phết 1 lớp nước vào mặt trong bột, gập lại như 5:03. Bọc lại, để nghỉ 1h trong tủ lạnh 7. Cán một lần nữa theo chiều dài, vs chiều dài 55cm, rộng 25cm 8. Phết nước, gập lại như 6:03. Bọc lại để nghỉ 1h 9. Cán khối bột thành hình chữ nhật dài 58cm rộng 26cm. Cắt các cạnh để khối bột vuông vức. Cắt khối bột thành các hình tam giác đáy 9cm, dài 27cm 10. Tạo hình bánh sừng bò, ủ trong 3-4h 11. Phết trứng, nướng 5p trong 200° và 12p trong 170°
علمتني سورة يوسف ، أن الله لا يخيّب رجاء القلوب التي علّقت آمالها به ، علمتني أن البلاء عطاء وإن أوجعك ، وأن المحن في طيّاتها المنح والتمكين ، وأن الفرج آتٍ لا محالة ، وأن اليقين بالله والتشبّث بالصبر هو خير ملجأ ومفتاحٌ للأبواب الموصدة ، علمتني أن العطاء لمُحسني الظن بالله مدهش، مدهش!💛
Yes definitely. Making croissants is so much about developing a feel for the butter and the dough. It is all about finding the balance in the texture between both. Definitely gets better with practice!
Hi again, I finally had time to read all the comments and just can't express how impressed and appreciative I am at the time and care you took to respond to all the Qs. And so promptly as well. I was looking at videos made by a French chef - telegenic and charming - who not only doesn't take Qs (if he does, it's only to direct to his website) but who charges for his recipes. I've watched quite a few videos on baking/cooking and have never seen anything like that ... just makes me appreciate your efforts even more. Speaking of Qs, after removing the dough from the fridge overnight, does the dough need to be rested at room temperature before laminating If yes, how many minutes? Like most people, the laminating part is tricky for me, and getting the consistency of the butter and the dough even more so. Thank you for all you do to share your knowledge. You obviously have a passion for croissants done right!
Hi There, Thank you so much. I really appreciate your comments. I really like helping people grow and sharing my knowledge as much as I can as I had some really good teachers who helped me a lot as well! The dough in my experience should be kept as cold as possible because we dont want it to ferment at all during the lamination step until the last step when we shape it and proof it. Sometimes when the dough proofs during lamination it causes air bubbles and its not easy to laminate the dough But butter should be rested on the bench until it is upto temperature or pliable. Butter temp is more important actually. I would say one of the most important factors to get a good lamination and a good croissant! If you are interested in learning more I have a Udemy class on Croissants as well in which I explain everything in detail. If you are interested let me know as it might help you :) I will still keep answering your questions here anytime :) , You can also send me pictures or doubts on my instagram message as well!
Amazing video thank for showing us how to make croissant. I want to make croissant ever since i ate croissant from super market, well the dough is kinda time consuming tho🤔.
Thanks Mate. I have made a professional class on Croissants on Udemy for students who are really passionate about learning in extensive detail. Have a look if you are interested. Thank you for subscribing :) www.udemy.com/course/how-to-make-beautiful-croissants-at-home/?referralCode=8BD6D660EB9DCC1571C2
Looking forward to trying this recipe. I have always done a 3 fold, book, 3 fold and book. I like the results in your video and the other way seems almost pointless! Have my dough resting now!
@@peacefulbaking Looking forward to baking them off tomorrow. While I was at , I made a double batch of the Madeleine recipe you have.. Splitting into 4 different flavors.....
@@peacefulbaking I like the recipes that I can rest in fridge and bake later! I'm currently making 200 French macaorns and in between pans in the oven, Im able to play a bit with some of your recipes.
@@mssueni9624 Thank you so much. Baking is so relaxing as it uses all the senses and also because it takes its own time. I just try to convey that through my channel :)
What a relaxing vdo to watch! I am going to try your recipe as my first attempt in croissants making. Will you please advise on the final resting (after shaping, right before baking) : What would be a good room temp for resting? I live in a hot country and it is peak summer. Normally i make bread in an air-conditioned room around 22c, should I rest it near the aircon so that it rise in a cooler spot. Or should I rest it in the warmer spot please?
Thanks for posting this video. I followed it, almost to the letter. But, instead of making individual croissants, I made a croissant loaf. It was fantastic.
