This probably the best looking croissant that I have seen on RU-vid recipe videos. I love it so muchh!! However the chef left out a lot of the tips and tricks needed to perfect the recipe, especially for home bakers. For example, you are supposed to rotate the dough 90 degrees before every fold, And make sure the butter is not too cold (pliable) before sheeting, etc. Regardless, I can’t wait to give this a try and thank you so much for sharing your work with us!
I have just discovered your channel and videos - they are amazing, as are your croissants. I must say I have learned so much. The way you respond to the comments is so helpful. I’ve learned so much just by reading your responses. The patience you must have - answering the same questions over and over - you’re an amazing teacher. No questions from me (yet). I just wanted to thank you. I’m a home baker and am looking to improve my croissants. I will most definitely be using your recipe next weekend.
Hi Mack! I’ve tried this recipe and I really have to say that out of all the recipes on RU-vid, your recipe is by far the tastiest!! Salty, sweet, light and crumbly… I’m soooo happy about the result! But I have a few questions: is it possible to make the dough a little bit „harder“? Just by adding a little more butter? Will it change the end results? And at what temperature should I bake the croissants if I’m not having a fan forced oven? Should the dough pass through the window test or isn’t it important here? Thanks in advance and greetings from Germany ☺️
I didn’t try to add more but you can do a trial and error, just make a small batch to not to waste your ingredients just in case you failed. But with my recipe try to adjust your baking temperature to get more little bit harder and more flaky and crispy if you are aiming that.
chef- this rêcipe - we need 3 day make already for crossant ? 1 day make dough >>> after roll with 3 turn letter =>> keep fozen 1 day =>> desfort =>> and roll shape croissant ?
Hi sorry for late reply, you have to play with your oven and find out the right temperature I would suggest bake some pcs of croissant with a deferent temperature until you get the best results.
Hello chef 👨🍳 May I ask question? Please adjust the amount so that I can make it at home. For example, 6 to 12. Also, tell us the size of the dough and butter. Your croissant is really the best. < The person who supports you in Korea 👍🥐😍👏❤️>
I'm excited to try. I've been working on croissants for a long time. I don't have a lamination machine though. That's the hardest part for me. - in The video i don't see the dried yeast. Was it mixed with the fresh one? - when i roll down the dough, if the butter cracks in the dough does it mean it's too cold and i need to wait a bit more before flatten it? - sometimes after 2 folds it's hard to flatten the dough manually. Should i add more resting time in between the folds? Or maybe mix the dough longer at the beginning? - any tips on how to measure and control humidity level at home? How can i add more humidity if it's too low? Thank you for your help.
What is the correct percentage of adding old dough to croissant dough, and if the percentage is 20% old dough compared to the weight of the flour, what is the effect of this on the final product?
Which is more suitable for croissants, instant yeast, or fresh yeast, and which is less affected by the process of freezing croissant dough? How do we ensure that fresh yeast is effective and that it is not exposed to bad storage conditions, especially since it is not, for example, instant yeast that does not require specific storage conditions?
Hi i always using fresh yeast for making croissant , instant can also use but not ideal to keep longer in the freezer it will lost a lot of ability to proof just a couple of day. Fresh yeast should keep into freezer and once you need it transfer into the chiller ahead of time.
Hi chef you are amazing. One question please. After baking my croissants I apply sirup on top but they lose their flakiness, is it because I put too much? Do I have to apply the sirup as soon as they come out of the oven or do I have to wait for them to cool down?
Hi for the classic french croissant i did not recommend to put a sugar syrup. But if you really like that way , you have to put the sugar syrup right away when you remove it from the oven, and yes don’t put too much.
Hello and thank you for your recipe. Question 1 : after mixing the ingredients, does the window test has to be full strengh ? Question 2 : when i cut the croissant my dough retracts. I see that yours doesn t. Any advice ? Thank you for your help. 🙏🙏🙏
Hi no i did not mix my dough til window pane. Because I’m going to rest it overnight in 4c fridge. Rest a bit if it’s retracts means the dough is full of tension.
So, on the third day, I shaped croissants, but I want to bake them the next day. Should I put them while they are shaped in the refrigerator or freezer for the second day?
Hi actually for second day after laminating . You can rest in the the freezer for at least 2 hrs. Then you can shaped it, then put back in the freezer and you can start baking for a 3rd day morning.
Hello your final results is amazing and I admired and thank you , you share recipe with us; Can we use T65 flour for making croissant ? and If yes then what will me hydration percentage for T65?
I do not recommend t65 as that flour special for baguette and bread loaf only , making croissants is little difficult using t65 . But if you wanna try hydration is the same of my recipe. You just need to knead more longer maybe around 15mins.
Hi Mack,your croissants are really looking amazing. I have one question though,do you mix the detrempe(croissant dough) till window pane stage? Thanks and hope to hear from you soon.
What is the reason that when the dough is rolled out to cut and shape, the dough sheeter is calibrated to 3.5 mm, it comes out thicker, perhaps twice as thick, i.e. 6-7 mm? Note that when the dough rests after kneading a whole night, it is only two hours, but after lamination it rests for a one hour.
Hi! I have a question. I did it and ....amazing.I want to do this recipe bua I have to do this time gluten free, do you think with the same quantitative?thank you.I love it
450-500 because some flour absorb more water even thought the same production, so you are the one who will know while mixing . If you seen the 450 is too dry then you can add up to 500.
Perfect croissants! Remind me of Cèdric Grolet’s croissants!😍 i really wanna make these this weekend, could you please tell me what i can use instead of t55 flour? Is all purpose flour alright? 11.8% protein? I haven’t been able to find t55 flour where i live and honestly have no idea what’s the difference 🤔
@sabiie thank you for a nice comment , As long as bread flour with not less than 11.5% protein should be good for croissants. If you found more than 11.5 like 13%protein , you can reduce the protein by adding around 20% all purpose flour .
Why do croissants slump and become small after they come out of the oven and not during baking? What is the reason why some croissants come out the usual size and others come out small even though they are the same shape and weight, and baked in the rotary oven?
Could I ask you why after the 3 single fold you freeze overnight?? What’s the difference between put it in the fridge for 30 minutes or freezing it?? Thanks! Amazing job! 😍
Hi you can also put in a fridge and cut directly after an hour rest . But as for me freezing the laminated dough overnight gives more stability and increased the best flavor.
@@macklim Thanks for the quick reply chef. Let me see if I can find the t55. I'm currently using the t45 (gruau) from grand moulins but find that it's very difficult to work with that flour at low hydration (
What is the importance of producing croissants over 3 days? And what would be the result if you produced croissants in two days, kneading the dough on the first day, laminating the dough with butter, final rolling, forming, fermenting and baking on the second day
I am having a big problem with croissant dough resisting while laminating. I use my dough always starts resisting after the second single turn. The third turn becomes hard to complete and the final rolling becomes a nightmare. The end result are deformed croissants out of the oven where some of the layers separate excessively and tare off of the croissant.
Chef, I work in a croissant production factory, but I suffer from the amount of waste from the cut dough during lamination and during cutting and shaping. So I want to ask you to know whether the amount of waste I have is within normal limits or is it excessive, especially since we do not reuse the dough in another product, so what? It is the ratio of the cut dough compared to the entire dough, including the butter
Hi the only way to reduce is you need to improve your lamination technique and cutting during shaping, you have to measure your dough with a bit of excess both side so that you will have just a bit of trimmings.
Question: If i dont have thay type of flour, what can i substitute it with? Also, it mentions fresh yeast and instant....is it both or one or another? Can i just use instant? Thank you!!
Hi Mack, when cutting your croissant dough with the multi cutter, it looks like its at an angle? Or do you cut them in a straight line? What's the benefit of cutting at an angle? Thanks
@@macklim Thanks Mack. One more thing, I see that the tip is flat and not pointy when cutting with the knife. Does that mean that the base of the croissant is now less than 10cm?
The reason why I do that is to make sure the tip will stick properly to the bottom of the croissants, and it will not open during proofing and baking. It doesn’t matter it pointed or flat you can cut it as you like as long as you cut it the same the size of your croissants would be all the same.
Hi Mack! Good to stumble upon a fellow Filipino pastry chef here making good croissants! Your recipe is somewhat similar to the recipe when I was doing an internship @ Le Meurice, Paris. But in your recipe may I know why you’d completely freeze the dough instead of just chilling it overnight? Does this have something to do with the natural hotness and humidity in our country being higher compared to western places?
@ian Manuel mercado hi thank you for nice comment. Basically freezing the dough after lamination gives a consistent and amazing end result. It might be possible to chilled overnight in a western country, But I would not suggest that, better to freeze your dough and defrost it by next day approx 1hr. In ambient temperature.
@@macklim Thanks for your response Mack! I’ll definitely give this recipe a try as my trusted one seems to be having some issues here in the Philippines. Probably because of the flour, butter and humidity factor here in the Philippines. May I ask if by ambient temperature, does it mean room temperature? And if you can be specific, can you specify the temperature range (in number) the dough should be defrosting? Thanks! All the best!
Hi Mack! So I’ve tried your recipe yesterday I can clearly see all the layers between the dough and the butter. But when I rolled them out to a croissant form, proofed them and baked them, the outcome wasn’t so great. The crumb inside was very dense and there was no honeycomb layer inside the crumb. What do you think could be the cause of this issue? And how do we troubleshoot it?
What temperature is your dough and what temperature is your butter when you lock it in? I have problems with my butter shattering when it’s chilled for 30mins or overnight and defrosted for ~1 hour
Hi cheshta you have to make sure to use a good quality ingredients , avoid the yeast to contact directly to salt during mixing , yeast might kill if got directly contact with salt tend not to get a good volume and sizes of croissant. Making croissant needs more practice and patience.
Question about the temperature of the baking, in your original recipe for croissants you mentioned that we bake it at 180 degrees for five minutes and then lower the temperature to 175 for 15 minutes, and in another video you mentioned that we bake the croissants at 170 degrees, and in another video you mentioned 165, which temperature can I use In professional convection ovens
Hi actually it depends on the performance of your oven , but commonly for commercial oven 180c for 5 m and 175c for 15m . But you can adjust depends on performance of your oven.
I want to use the Purple Baking Improver S500 ACTI-PLUS BP with T45 flour 11.2 protein. Is 1% enough as stated in the package instructions, or should I use a higher percentage such as 2%?
I know very well that a good croissant takes 3 days, a day for making the dough, a day for laminating, and a day for the last roll, fermentation and baking, but in bakeries and commercial production, if we try to shorten the time and make it in two days, what will be the difference? Because it seems to me that 3 days are suitable for home baking and not the work of bakeries and cafes that require production on a daily basis
Is 6 hours enough to rest the dough in the refrigerator after kneading and before lamination, I mean, can I knead it from early in the morning and start laminating in the afternoon, for example?
Made croissant a few times and come out nicely. Only thing is the inside isn’t honeycombed like yours, it’s puffed up but still in twirls, not honeycomb Do you know why this is?
Keep more practice my friend, failed is normal for making croissants it’s actually not easy you need more patient and more practice. Watch my full video to get more idea. Good luck happy baking
@@macklim thank you for responding. Can I send you photos? I own a restaurant and I’m trying to perfect my croissant for a patisserie business that I’ll be opening.
There are chefs who, after they finish kneading the dough, do not put it in the refrigerator, but rather in the freezer for a period that may reach 24 hours. Which of the two methods is better?
Hi for me the overnight fermentation is better, but the way you saying they are also claiming that is the best way. So my final comment is it’s depends on your requirements, if you are happy on that procedure then you can go ahead.
@@macklim Does this mean that putting the dough in the freezer for 24 hours after kneading does not affect the activity of the yeast? Is resting the laminated dough for one hour in the refrigerator or freezer sufficient, or should it be left for hours before rolling out and shaping?
What happens if we do not proofing the croissant at a suitable humidity level or with little humidity and is it possible that the lack of moisture is a reason for the cracking of the croissant dough during proofing?
Beautiful crossaint, but I have a couple of Qs: if I got it, you made 3 times a 3-fold and in the end, on the table, you have a 3mm dough; what if it was thicker, let's say 6mm or even 8mm (obiously we'll have less and shorter croissant, but I just wonder if we have any problems and how they would look like). Thank you.
I would love to make these croissants but i dont have a sheeter machine at home. Will they be the same if i do it by hand? Does a sheeter make a difference?
Yes using dough sheeter is always the best option the results always be amazing. Doing by hand is little bit tricky you might be failed For one or two attempt but as long as you are determine you will succeed.
Hello mack. Would like to ask upon Proofing . Im using a proofer machine with the set up you said. the butter on my croissant melt. Is it normal? I would like to ask whats the cause. And how would i avoid it next time
@ vanessa batter you have to find a good quality of butter sheet which is suited for croissant lamination. Lurpak can use only by mixing croissant dough. The butter sheet especially made for making croissant production , its little bit dry compared to normal butter.
I kneaded the dough, and put it in the freezer, on the condition that I take it out after two hours and put it in the fridge, but I forgot it in the fridge for the second day, more than twenty hours, before laminating, of course. Could this be the reason why the croissants are not proofing well, weakening or killing the yeast
@@macklim But why does the dough get damaged if we put it immediately after kneading in the freezer for the next day, and not if we put it after lamination in the freezer for hours or a week?
Hi chef, my croissants unroll a little while proofing, and much more so during baking. Did I overproof? Any advice on how yours manage to hold their shape during proofing?
Hi you have to adjust your recipe, check the flour did you used by using other brand of bread flour. You also should keep on eye with your proofer the ideal temp is 27c with 75%humidity.
Is there a difference in the shape of the croissant from the outside and from the inside (crumb) if I make 3 single folds, and if I make one double fold and one single fold?
hello chef. please answer my question. is it true that your croissant recipe does not use levain? if I look from the inside and the outside of the croissant is like using levain?
Hello cheff,, i have question,, How can i let my croissant hold in shape while it's baking,( in the biggining in baking they get big, after that they get smaller)
Hi proofing time it will take 2hrs to 2 1/2 You’ll know they’re ready if you can see the layers of dough when the croissants are viewed from the side, and if you shake the trays The croissants will wiggle.
Hello Chef Mack.. Croissants looks amazing Just to clerify me something,,when i make the first single fold do i need to put it in the fridge for 30 mins and repeat this proces for the other two single folds ? Or repeat 3 times the single folds and after put it in the fridge for 30 mins ? And another questions after i finished all the folds i should of just open it and ready to cut and shape that same day or do i need to put it again in the fridge for another day ? Much apriciate if you can answer me.
@Dijon yes resting the dough every folds is always a good practice. if you want to cut cut and shaped it at the same day it’s okey but you should rest at least 1.5 in freezer and 1 hr in the chiller. Then put back into freezer then baked it to next day.
Another question please after i bake them whats the best way to keep it softly Coz i left them outside for 40 min but the got hardened from outside So what should i do to keep it crispy but soft aswell ? Thank you
hello chef the croissants you make are amazing, I want to ask what recipe you made if I make of your recipe how many croissants do you think will make?
