Instead of studying, I am watching how to make CROISSANTS. the cook is so passionate about what she is making, I love the way she talks and explains things :)
Michele, that is exactly what I said to my friend, when I made croissant for the first time. And that was the last time I made it. Very tiring process.
I just made these😋. Writing while eating a fresh ham and cheese croissant. For those who are interested, a couple of things... While working with butter, I discovered mine was white while Anna’s was very yellow. Use YELLOW (higher fat content. Grass fed cows v. White butter (corn fed cows, lower fat content). I did not wait 8 hrs. I did 4 hours and last fold 12 hrs (as Anna suggests in her written recipe). When I pulled the dough out of fridge, I discovered my dough looked nothing like Anna’s (hers was so risen😳). I googled and it seemed like I overworked the dough. So note not to roll it too hard and too thin. And it was suggested that 3 roll/fold would be enough (I did four). So I expected a total fail. Didn’t think my croissants will rise at all. Well, they did a bit during the last two hours of proof and, boy, they really rose in the oven! They came out PERFECT😋. I am basically happily stunned 🤪. What’s more, the filling didn’t leak out at all. Almond and chocolate croissants are nice and tidy. I made plain, almond, chocolate and ham and cheese. I also rolled the remnants of the dough into balls and stuck them in the oven. Why waste😉? Got 6 little “rolls” - husband already ate 3. Anna, thank you for your video. I would have never dared to make these but you made it look way easier than I ever imagined! Thank you!!!
The butter doesn't seem to stay inside the dough but rather shards of butter came sticking out of the dough. Could it be the problem with the temperature of the butter when I was going through the lamination process?
Anna Olson,you are the best teacher in cakes and pastry I am not afraid to try baking cakes anymore. Just admire your talent,your style,your clarity in explaining the methods.
Hi, i made these croissants and they were pretty good. Although i have a few recommandations: 1) Add less salt 2) For the pêne de chocolat add more chocolate than you think is enough 3) If you want it to taste like something add more sugar 4) Work as quickly as you can when you form them- the butter melts very easily 5) If your fridge has the option to go down in temperature, set it at least at 4 degrees C- i found that when it was cold it bought you more time to roll, fold and shape. 6) Preheat your oven 20-30 min before, it really matters 7) Make a schedule so you can organize and controll the rise period. Try to do the dough early in the morning and rest each time for 2-3 hours. Then put it in the fridge overnight and so its perfect to have for breakfast. 8) If you dont have a 8 inch by 8 inch pan just do it with parchment paper By the way im 12 years old! No kidding
made this amazing recipe twice now, they are absolutely amazing! The croissants are buttery and flaky just the way they should be! a good tip is to don't let the last rising take longer than 2 hours because then they will lose their pretty shape. also, I kept the 8 hours between each rising and I'd say they completely worth the wait! it is not a lot of work, but it takes time for sure! highly recommend doing it though!
Just did the last fold! Tomorrow is finally the day that I get to eat them. I waited the whole 8 hours after each fold, and I'm agonizing with the wait here. Respects to you, Anna.
Great video of Croissants. Tip You can cut short resting time in fridge from 8 hours to 1 or 2 hours by placing the laminated dough in freezer. Just ensure freezer does not dry it out. Use an air tight bag. I add heavy cream to the egg wash gives beautiful glaze. I use steam initially for the oven spring.
Anna, I have tried making croissants from every recipe book imaginable, and these are still the best. Your technique takes no shortcuts, and I have learnt that this technique is unrivalled.
I've been watching Anna Olsen's baking programmes for years. She's certainly one of the best. Straightforward, simple, concise, clear and always professional.
Since the pandemic started, I challenged myself to do things that I don’t normally do. So now, I have a vegetable garden, painted 6 acrylic paintings on canvas, recorded songs and started my own business. But then I realized, I forgot about baking. I wanted to start with my favorite chocolate croissant and couldn’t wait to make it in my kitchen. So I looked it up and found this video. I was taking down notes for the recipes and instructions as the video went on. After I watched it, I took the challenge.... to order it from a French bakery for delivery 📦 🚚 👍🏽😜😂
During this pandemic I also did things I don't normally do. Husband and I did a full kitchen remodel by ourselves, I painted the bathroom cabinets, I learned how to cook, how to bake pies, I discovered TIKTOK and I am in the process of learning how to make bread at home from scratch hahahaha!!!!! Hey, its fun though!!!!
I like when you explain about how the ingredient effect the teste and texture, you know throughly. Help the learner to be able to imagine and imply the particular ingredient to other pastry
In my country people tend to think that catering is a course for the failures but my interaction with the corporates majority aren't conversant with Global food so I 👍 my fellow caterers
I’ve made this recipe dozens of times and it is sooo good. For argentinian styles croissants (media lunas) glaze them with thin sugar syrup , I use this recipe: - 1 cup of white sugar - 2 cups of water Boil until thick (bubbles will be slow), once cold it should be runny, soak the croissants right after the oven
Didn’t realize there’s so much time & effort involved in making a croissant. Thx for sharing. I’ll save this recipe and attempt to make it after I retire. 😊
I’ve repeated this recipe and wow , I made croissants 🥐...they were so delicious and even ok the next day! Thank you 🙏🏻 so much! Bless u and ur family!
Very good video. I use to make croissants at the Fresh Market. I loved making the chocolate croissants. I don't understand how anyone could give a thumbs down. You are very informative and articulate. Thank you!
These worked out perfect. My dough didn’t look like Anna’s but the end product was flaky, crispy outside, moist inside. And the teaching instructions were so easy to follow. Thank you!
in these tryng times of self-isolatin, its the best time to try this out. thank you, Anna. they did not turn out as perfectly as yours. But as a first attempt, I am very happy with the outcome, and I think i will get there with a few more practices.
I did this recipe for Thanksgiving and I truly enjoyed making them. I understand that some people aren’t as passionate about breads as I am so I didn’t mind the steps at all and when they were done, they were thee biggest hit. They were gone that night, so from one pastry chef to another, thank you for such a joyous experience.
@@panpan581 Good morning. I believe she rested it at room temp for an hour or so, then she refrigerated. At this point you can let it rest for about 2 hours. Then she flattened the butter and added it in the first fold. It's at this point that you can let it rest for 8 hours or minimum 4. The 2nd fold comes after it's long rest. Roll and tri-fold again. Let it rest again for 1 hr. Once it's done, you cut and shape. Cover and rest for another two hours, egg wash, bake and eat.😋 I was a little confused myself at first when she talked about the time but I figured it out. I hope this helps you because it's really a great recipe.
Next weekend I’ll make them for the first time. This video is the best. All my questions about making croissants are answered here. I’ll definitely come back and share how mine went. Thank you for this video
So if you're in a death row..and your time has cone..and they ask you what would be your last meal..just request a freshly made croissants made from scratch..your life just have been extended for 2 days..😂😂😂
I always like anyone who can cook or bake. This is not too bad but not the authentic french croissant. Thank you for sharing. I love the different styles. Thanks again.
Wonderful. Well organise, straight to the point recipes and very calming voice makes baking looks so easy and relaxing to do. Have tried this dough but mine came out a bit heavy but will surely tried again but ate 3 one after the other then 1 again little while after and then 2 with peanut butter abd jam late at night yesterday. My daughter bought a container at price smart yesterday after i asked her to. Oh i know i ate so much "greddy" you might say but i was sure craving them. Forget i have them though today until i saw this vedio again. Will hv just 1 in awhile. 🙄. Anna great job yours looks just like the ones i ate. You are such a great baker and tidy to. Thanks. Hope all is well with you and your family during this covid time. All is well on my side just in case your wondering also.
I just made these this weekend. They turned out amazing! I followed your steps and recipe exactly and I’m so happy with the result. My croissants looked a little wonky, I wasn’t able to shape them as beautifully as you, but the taste and texture was perfect! Definitely worth the time and effort.
Please help me out. I followed the ingredients to the t but my dough is very sticky. I followed what she said about the dough is ready when the sides are clean but bottom is still sticking but when I took out the dough, it's very sticky. I tried the 2nd time with longer mixing time and the same thing again, it's sticky. What am I doing wrong 😭😭😭
Me before watching: wow, I love these, been wanting to watch a recipe so I can make them myself! Me watching the video: so excited while watching this, makes list of items needed, makes notes of the recipe. Me after watching the video: looking over my notes and realizing there is no way in hell I am actually going to do all these steps to bake those, puts aside my notes and goes on google to find a French bakery that delivers.
Believe me, the wait is WELL worth it...TRUST ME. 2 X this recipe so there are more than enough to go around. The gluten relaxes over nite also maximizing flavor!!!! Git some!!
I don’t really quite like to bake a lot when it comes to kneading the dough. Very clearly knowledge and explanation to the given times of raising the dough. I am deeply down to thanks you for this video.
this magnificient recipe is blowing my mind, what ingenious humans must have got the idea and the patience to make such a beautiful delicacy! I love it, butI know now that I will NEVER make this im just gonna pay someone to make some for me lmao
I love her channel💞 It's been a decade since I heard her calming voice, I remembered how I watched her baking shows in sky cable. So nostalgic 💯 One thing I liked about her is she already have an result for us to show the outcome of her baking.
Here's an idea! Split the batch in half and do some for 1-hour rests and the rest for the long wait! You get a batch sooner and the rest will taste even better for waiting. Or... make a double batch.
I am in the midst of carrying out this recipe and find it somehow centering during this staying in place time; enjoying the process and looking forward to the result. I am using 6 hour raise times and am looking forward to hanging surprise croissants deliveries on the doorknobs of friends and family in the morning! Saving a few for myself as well...can't wait.
Funny how when they're baking in the oven at 10:53 they're all messy and oozing the fillings, but when she takes the trays from the oven and places them on the table they're all picture perfect and cleaned up. LOL!
I just love your videos. You clearly explain and show how to prepare the croissants. Actually, this is the best instruction video I have seen on croissants and I have watched several. Thank you for helping us to be better bakers!
this gave me cravings for crossaints, but i dont think ill be wanting to make them any time soon, i see they are truly alot of work and since luckly i live in Portugal and have many great bakeries arround my house ill just step out for a bit and have some freshly baked crossaints, with none of the effort. But thank you very much for showing how its made, ill have more respect for people who bake these and never let a crossaint go to waste
pereiramariana35 If you don't want to have such a labor-intensive dough, you can make a rough-puff pastry which isn't quite as flakey, but is only one step. I grew up in France, where I never made my own croissants, but I do now that I live in LA. 🥐 🥐🥐🥐🥐🥐🥐
The point here is to challenge yourself and take on new baking techniques so at the end you have the satisfaction of having done it yourself. I understand many times our work schedules get in the way. Greetings
Nice to see someone actually baking and not whoring for likes or following influences. I'm on my second day I'll take your word for it and wait another day.
Hello Anna olson, i baked croissants today and i must say it was so crunchy and delicious..thank you for the amazing recipe and to describe everything so nicely..😊
I am just making these delicious looking croissants. It is in the oven right now. My previous attempts failed with other recipes. You made it so easy and it was. Greetings and love to you and your family from Singapore. Cheers! THANK YOU!
So I’m planning on making these...but I’m good at baking so hopefully they will be nice. I just let the dough rise around 10 mins ago, and it was so easy to make,and soooooo soft! It was like frosting that does not stick...amazing! I also put out some butter and I’ll put it in the fridge soon! Let you know how it goes and turns out! I just rolled it out and put it back in the fridge I’ll be back in a few hours I’m going to put them overnight in the fridge and cook them tomorrow so it’s around 7:30 pm now I let them sit overnight and it’s 10:00 exact now I’m going to roll them at last! I let them rise again and then I baked them! They are soooooo good! I could see the layers of butter and dough!yaay They are amazing! So goood I ate like three hehe
I really like baking, especially croissants. Which is a very delicious dessert, but very difficult to make. I have watched many clips teaching how to make it, which is quite difficult, and came across this clip. It is easy to teach and easy to make. I love this clip.
I love to bake and I sincerely believe it is worth the time and effort put into these wonderful delicious croissants. Thank you so much for the recipe! The Almond croissants are my favorite too.
