Make bakery-quality croissants at home using plain flour

I made a mistake of the amount of fresh yeast! It's 25g. Sorry about that😬

that's a way higher quality than most bakeries

My 1st attempt - they all collapsed in the rising when I put tray of boiling water on the floor of the oven , baked the mess anyway , tasted delicious , now trying again ,I put a small tray of boiling water - 2 cups but temperature in oven reached 30 degrees ,left them outside to rise for now , what should I do ?

thanks for sharing

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how does it taste guys ? is it good ? i saw sooo many videos and this one looks like its the best

What kind of butter is the best or adequate?

Can the dough proof for more than overnight like around 48 hours

Gotta say, the fact that the video started with a Moka pot earned you my INSTANT and undying respect.

when I add 100g of butter to the dough, it gets really soft and can’t be shaped as a rectangle.
Does anyone know why? (I don’t have a mixer)

Do you bake in a preheated oven?

Do you add the dry East in water ?

💖🤤

how many pcs croissant for this recipe

hello, do u make rose croissant? can u share the recipe

A little bit different way that I trained on 41 years ago.👹👍

Can I use the dry yeast instead of the fresh one

Umm I don't understand on yeast part😞

This is a wonderful recipe!
When I wanted to try to bake croissant (first time), it tasted buttery and had a nice light weight.
By the time, I tested different types of flour to see how big of a different it makes.
By using "Manitoba (I think it's flour type 45, I can be wrong though), it become more soft and flat. But I think it was because of my room temperature.

next time I'll try to use tipo 00. :)

You are an artist and I enjoy watching your videos. Can you give us a few ingredients so that I can try, because the ingredients are very large. Thank you.

any one else want to murder something after attempting to shape the butter? after two seconds it becomes too god damn soft and sticks to everything.

Followed this recipe twice, both times failed. Guys don't put hot water in the oven, the butter will melt immediately.

As good as they look it's really not worth to make them more than once, it's really not worth spending two days.

I tried today this recipe and it turned out yummy and beautiful layer, I loved. Thank you so much❤

ا لله ينور عليك❤❤❤❤❤❤❤❤❤

You didn't have to stab it like that 😢

Going tescos to buy freshly baked hot croissants

How long can dough sit in the fridge?

Quasao

Can be done with sourdough?

You're a BTS fan? Let's get this bread !!

Wohhhhh wohhhhh 👍🙏🔥

thank you

By far the best tutorial on the internet, settle jokes / sounds , good music, to the point. No commentary which is a huge W!! Great job

I tried this recipe and the result was fantastic, the only thing I would change next time is to put the croissants after leavening, so before cooking, in the fridge for about 1 hour to make the butter harden

Thanks for all the information that you shared with us but I still confused in to point:
1- to make the DDT I need to put the yeast with the 250g of water or with another water ?
2- to put the dough in the fridge for over night should I put it in positive or negative fridge temperature
Hope you can help me with your answer and have great day

I live in Jakarta, Indonesia. My kitchen is like 30°C, if not more. Any advice?

I’m French and I’ve never found a video so good about croissants

Absolutely amazing 🤩🥐🥐

Enak

Hi! What direction is the long side (50cm) on the final roll after last fold? :)😊

i can't wait until the day we can reach into our screens and grab what's on them, i have never craved a croissant more in my life

it's 1am and i was just craving croissants just like any other person at 1 in the morning so i look up how to make croissants and this was one of the shorter videos that came up

i thought this was gonna be like making cookies but boy was i WRONG. i did not know making croissants was so detailed and intricate oh my God. they looked amazing though and more than accurately reflected the amount of work you put into making them

These are the best Crescents I've ever seen. I hope they're as good as they look. Well there's only one way to find out. Thanks!☕🥐😋

So I came here to learn how to make some, but the whole process is suffocating me slowly, so tomorrow is hello again bakery😂

what to do if the temperature at home is 26 degrees? If I put the croissants in the switched off oven with a tray of hot water, the temperature will be even higher than 27 degrees. How to insist croissants in this case?

Would it still be good enough if I use everything exactly half?

Hi Benny
I tried making this and my dough is just not kneaded enough even though it was on a stand mixer for a total of 13 min. It didn’t pass the window pane test. Can I still use this dough? Thanks

I order a scale first 😂 then I'll start . Once am done making these i will surely leave a review , but y'all will have to wait for atleast 20 days