How to speed up your croissant dough lamination with 2KG of butter? 

Keep working❤

The croissant queen, amazing! 👸 🧑‍🍳 🥐

Wonderful Video as Always 👌. Machines & technology have advanced So Much over the years, it's Amazing. But it's Lovely to see the 'Hands on' in the Bakery too. Thanks for Sharing Kris. Have a Great Week ahead. ☘🥰

Ohh wow! What a precise work! I had no idea about amount of butter🙈

Absolutely brilliant video chef.

Kris i would love to see how you roll the scraps/trimmings and what you make with them. Saludos desde Argentina! 🧉

This technique is fantastic.

The best croissant maker in the world

I do something similar in my bakery with three 1kg blocks of butter. But it has to be really cold inside - to get that much in the sheeter I have to sheet the butter blocks to about 4mm and the dough to about 6 or 7, so if they’re too thick they won’t fit through the machine. If it’s warm at all in the bakery, it’s not fun to work with such thin butter blocks!

Very nice thanks chef

Coming tomorrow at your bakery to taste it all !😊

Super nice to see the process

Saludos Kris desde Puerto Rico. Te felicito por el arte que tienes haciendo los Croissan. Te quedan bonitos. Cuídate mucho y mucha Salud.

Gracias por estos vídeos Kris.

Lots of love ❤️ from India its good

amazing video keep up the good work

Perfecto Kris el método no es mejor ni peor sino diferente y algo mas rápido, la grasa o mantequilla se distribuye o reparte mejor y de forma mas sencilla ,se haces la misma cantidad de producto pero con la mantequilla mas repartida, creo que la temperatura de los productos y locales ha veces no están muy bien, por lo tanto si puedes ganar tiempo mejor , esta es mi modesta opinion no se si es la que tu Kris intentas mostrar en el video...gracias por todo.

Hi Chef! What is your proofing time and temperature for the croissants? Do you spray water or add humidity while proofing? How do you bake it? sorry for length of question lol

You said last thank you for watching and we are saying thank you for showing and sharing

Do you get 27 layers in the first method and 32 layers in the second method? And does it give the difference in the structure in the croissants you show at the end? Love that you show the craft, which goes into the the tebirkes, spandauer and croissants.

It’s my best time to watch this ❤❤❤

Nuostabus video,daug darbo padaro masinos,tai palengvina darbą.toliau rankelės padaro skanėstus❤️

thank you for the video.

would it change the dough gluten structure if I cut it horizontally into half instead of sheeting it to double length and cut it in half before adding the butter? the reason why I did that way is because the butter I use is round shape after pressing, the dough is formed a round shape after mixing. That way I can match the dough and butter shape. Thanks.

Hi Master Amazing work But i have a question if u please can you answer it ? How many kg dough? Or flour ?

Buenos dias! Soy de México y serías tan amable de compartir las medidas que usas para realizar tus hermosos croissant? La base y la altura de los mismos. Muchísimas Gracias y soy una gran admiradora tuya...aprendo mucho de ti! Muchos saludos! ❤

Thank you for sharing this information..I have a small business with my husband and my boys ❤..we don't have this machine...to make the dough even in thickness...if you kindly can you give us a hint ..our dough is for traditional sweets in my country ...

So much trimming. Tbe bakeries that I worked in did no trimming during folding. We just left the very edges for trim after cutting. These were mixed into the ne,t dough.

Thank you :)

Hi chef I've a confusion. 1)Can I roll the dough according to its length ( the longer side) or do I have to maintain a specific pattern while rolling the dough? Or Do I always roll in a vertical way or horizontal? 2) Could you please tell me the folds you give while rolling?

hi chef, i do this method first i got my croissant with single fold and i rest it, but when i roll it, the butter suddenly crack, what am i supposed to do?? and what the reason of crack butter?? thank you chef

Your awesome

Beautiful

You number 1 chef but why you not shering racipe

I would make a bed pillow out of it. 😄

Love you so much girl

Thanks for video What’s name of the machine please

Do you know where I can find reusable dough bags?

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Please name the butter

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How many folds?

I didn’t get why method is better?

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Recap sent mrs chef ❤❤1kg

Hi honey Kris how are you nice meet you where are you now your not mention good crossaint dough nice method you showed good i want know how much getting your salary are per hour please mention o want to call you please don't think bad I love your job okay bye good night wish you all the best for your carrier honey Kris

Buenos dias! Soy de México y serías tan amable de compartir las medidas que usas para realizar tus hermosos croissant? La base y la altura de los mismos. Muchísimas Gracias y soy una gran admiradora tuya...aprendo mucho de ti! Muchos saludos! ❤