Blondie6 easy? Lol apparently you need that king Arthur’s flour, then that special imported butter with the extra 3 percent extra fat, anywhere between 12 to 24 hours for the process, remind yourself to work the dough for 10 on intervals of 30 minutes, don’t forget your trusty ruler to measure everything accurately and you also lose some of the dough from the edge while cutting it. Lol I mean... when I crave croissants I kinda want them right away, is not something you plan a day ahead of time and then work your butt off to after eating it, feel guilty for consuming all that fat :p it’s way easier to buy them already made from a place where you know makes them well. Oh! And that brings me to the final point which is the uncertainty of how good or bad they will turn out depending on your skills and if you have a crappy oven or not.
croissant discard , best to be cut into small pieces like 1.5 x 1.5 cm or that kind of scale put in on Aluminium sheet shaped into box size , put the bits size& arrange it with a minimum range around 3mm side to side sprinkle with a generous amount of mixed sugar , brown sugar & cinnamon & dash of nutmeg & salt let it rise for 2.5 hrs if your room tempt around 28-32°C if its 20°C - 24°C 3.5 hr 3 hrs if it is in between . give a little pat of eggwash sprinkle more with cinnamon mix , the goal is to make the bottom part havin a thin glass layer of cinnamon salted caramel. so make sure to havin equal parts of white sugar to brown sugar or , more White sugar to brown sugar . bake it with airfryer / oven , the temperature in my oven is 200°C , but a normal oven is around 175°C - 185°C bake it until it is golden brown or the darker colour that u desired . it is around 18-25 min long. take it out , let it chill a little bit into room tempt. pick it 1-1 from the aluminium box that u make . put it in a container and u can eat it as a snack , last around 1 -2 weeks and it is very good
I baked this from the Bread Illustrated cookbook a couple days ago and was slightly confused about the cutting part but I did actually do it right so yay! I love the tips for shaping the croissants since my croissants were a little thick and not crescent shaped. For about 1/2 the croissants I put some 70% dark chocolate in but otherwise shaped the same. Delicious but they did ooze chocolate while baking a little bit. Everyone loved them and they were nice and crispy and very buttery.
As much as I appreciate the “how to” , I’d rather buy it and save the time, energy and money. Let the professional bakeries and big business take on the task of making the dough on a large scale. What average person even has the time for this? I tried it once as a newlywed years ago and vowed never to do it again. Making pasta and bread is a walk in the park compared to this technique. Some things are better left to others.
While it's possible to get croissants from the bakery of a local grocer, I have to drive 50+ miles to get quality ones. If only one had the quality croissant options that are readily available in Paris -- /watch?v=9jI6TthXpzs
@@Sweetthang9 I am an avid baker, I’ve done it all, even making my own ricotta for Italian pastries like cannolis, pastachiotti, but for croissants, although an art form, is not worth the labor for something I would devour in record time. Butter is so high and calories are way out there, but God bless who don’t have any restrictions.
@@borbetomagus /watch?v=2MgHA2KvP5c is a nice video to watch the behind-the-scenes baking process. Fortunately, we have at least 15 best places in San Francisco to get a croissant.
I’ve made croissants in the past until I found a bakery that can make actually good ones, and then I stopped making my own. If you don’t have access to a good French bakery that makes great croissants, then make your own, just know it’s a process with learning curve, you won’t get them right the first few times. But when you do, it’s so rewarding. I like that ATK gives freezing tips on these because why make a small batch when you can make all the work now and freeze the ones you won’t use for later?
That's _cuisine française_ for you. Cow, pig, lamb, and deer are Anglo-Saxon-based words while their edible flesh counterparts, beef, pork, mutton, and venison are French-based words. French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage". There's a French bakery within a few blocks walking distance from any where in Paris.
She needs to relax and not sound like a book report given in front of the class in a theatre where she is projecting to the back of the room. Her info is clear, just sounds stiff.
Sure, that's a practical approach. But, is baking supposed to be a practical endeavor? There's this thing called the joy of baking, or cooking, or doing something because of the love you put into it and the deep feelings you can get out of having created something with your own hands and patience. I'd like to do more things like this. Seems very rewarding.
Lovely job explaining everything. Beautiful turn out as well. However, I’ll stick to purchasing. WAY to much work. I’ll never look at this pastry 🥐 the same again.
Heresy just ahead!!! For six bucks, I'll buy a dozen at, gulp, Costco. The trick is to put them in your toaster oven for four minutes or so. They are perfectly useful and do the croissant thing just fine. (I'll now skulk back to TJs and hope you don't find me lurking in the cheese section and belt me with that rolling thingie...)
You did a wonderful job on the croissant presentation Ashley! Thank you so much for the details 🙂 I started using Plugra a few months ago, great creamy high content of butter fat, like the European butter, the price is less than Irish or French butter that is sold at Walmart, Lidl, Commissary, etc.. as well.
i bought king arthur $6 and waterford eupropean butter $9 yeast $2 and eggs $5 and milk $4.. im $26 bucks in so far. but if I can make enough to freeze thats not too bad really..
I wish I could find comments from people that made these from her recipe because no one ever uses melted butter only softened and no one uses water or salt with the egg wash and the biggest difference is she doesnt proof them with water like many of the pros. I guess I have to make em and find out ..
I've been gluten-free since I was diagnosed as a celiac 13 years ago and I've been waiting for someone to make a gluten-free croissant. If I'm ever diagnosed with a terminal illness, I'm just going to eat croissants.
It just amazes me how adamant they (all the channels I’ve watched) are about certain things. I mostly see people chilling the dough after each fold. This one does not do that. The edge of the laminate is often cut specifically to let the butter ooze. And finally, the egg wash is always shown to be applied to not touch the laminated edges. The croissants just don’t look good when she’s done. Even mine have looked better.
All these people complaining about the process...don't do them. Many people are interested in ATK because they enjoy cooking and baking, not because they feel oppressed by the process.
Who is complaining about the process????? They are saying they appreciate the people who make them more now then before, because the process is grueling and time consuming!!! Take a step back and try to understand things you read before commenting!
@@elizab3230 You can pretend that people aren't complaining about the length of the process all you want, but when you comment on a video that the process is too much time and trouble, that's complaining. Just move on. You are allowed your misguided opinion too.
first, i love love love your channel. i watch on pbs every sunday. that being said: all that time, effort and work for 12-18 croissants?? no, thank you! I'll go to sam's club and buy mine for $4 and pop them in the microwave and pretend they're oven baked.
You need a machine that is called the laminator you put that dough through the machine couple of times then you'd be ready to bake them in the oven instead of rolling them out by hand
i've been working with hand almost a years its not that hard ,but u just need more patience when u rolling it with hand 30mins of resting its not enough after the 2nd fold it is alteast 1hr resting after the 3rd fold extend the dough by pressing & rolling it upto the condition the dough resist to extend . u need to rest it for minimum 8 hr to 24 hr . after that u can roll it into the size that u want and the dough will be in much more Better condition, u can pull it twice of what she pull , and u will have more maximum raising, thinner layers , crispier croissant , bigger honeycomb hole , with machine it is faster since it has a bigger power than your hand to roll againts the dough resistance
Thanks chef. I will definitely give this recipe a try. No eggs inside the dough is awesome. I can substitute the egg wash with milk, right? Anyway, my family loves your recipes, so thank you for sharing. You rock.
I adore all of the ATK team… I think it is possible to visit the Test Kitchen… but do any of you re,enter them going on the road? I would pay a lot of money for a ticket to watch our favorite Home Cook advocates cook live and in person. Or, as an alternate, just come and hang with me in my new chef’s kitchen!
I love ATK however imagine doing precision work like baking and only giving the measurements in imperial. The difference in weight different people scooping can make just makes it so that the metric system is simply superior when it comes to bread and pastry making.
Thanks for making such a great video that removes the mystery of making croissants. While watching it I realized I really need to see a video of how you greased the Saran Wrap that you covered them with numerous times. 😹😹😹
@@patricianunez5423 you will be rewarded! Not hard to do, just time consuming, in bursts. My favorite part is beating the crap out of the butter. It is somehow satisfying.
Fair enough, but you sound pretentious if you switch to all-French phonemes in the middle of an English sentence. E.g., "I'm making /KHWA-sawww/" is giggle-worthy. 1066 was a long time ago, and English does not need continental stylings to be civilized.
