I made STUPID decisions trying to recreate Cedric Grolet's croissants 

OMG, girl, you are the Einstein of the croissant-making! And it’s NOT a surprise-surprise:) Move over Cedric Grolet, there's a new culinary rockstar in town. I am super excited for your upcoming experiments! Know that your followers are eagerly awaiting your next videos. Keep slaying in the kitchen 🔥🔥🔥

The translation for the Opera book is awful. In the French version, they ask for T45 flour. T45 can be pastry flour but it can also be strong flour. T45 only refers to the level of refinement of flour. What he uses to make his croissants is strong flour, farine de gruau(it is wheat flour) in T45. This flour is minimum 12% protein and is ALOT stronger than the flours you were using. You only get the volume he gets on his croissant with stronger flour. Your lamination isn't great, but that was a consequence of you dough not being the right texture, which also meant your butter was too soft and likely melted into the dough. You also rolled much too thin to get the Grolet aesthetic, even if your lamination was done properly. You are right that the hot water over trick can often lead to melted butter. Proofing at room temperature is fine as long as your room temp is above 20c.

Thanks for legalising my multiple not so perfect attempts to recreate recipes in the kitchen 🙏🙏

I’m sooo confused and I have the book! I’ve been on a croissant journey for the past few months getting the best croissants from the Tartine bakery cookbook. I’ve felt the Grolet recipe and really the whole book was pretty useless because he really doesn’t give much instruction which makes no sense to me because if I was a pastry chef already why in the world would I need his book!? lol anyway cake flour never made sense to me as I haven’t seen it anywhere else and all recipes I’ve used have called for bread flour, also I didn’t know if cake flour was different in the states. You must have halved the recipe which is so brave! I loved your video but it just confirmed to me unless I have the specific ingredients he uses this will not be a recipe I try. PS you are wonderful!

Excellent recipe!!! It's so nice to see you🎉🎉🎉 Your beautiful voice, the manner of speaking and a good sense of humour captured my attention till the end of this lovely video😊😊😊 Keep up your amazing work❤❤❤❤❤

Disappointed

The Claire saffitz recipe also uses the simmering water pan in the oven but she leaves it in there for about 30-60 minutes first (basically the time it takes to reshape, cut and roll) before putting the croissants in to proof

Love your personality and your baking ideas👍👍👍👍👍 Everything you do is so great😊😊😊😊

definitely the best croissant, the one that Liza cooked and the one that you can eat afterwards and not just look at ^___^

Totally loved it!😂