Croissants / by Michael Lim

Croissants

Ingredients:
600 gr. Bread Flour (13% protein content)
11 gr. Instant Yeast
70 gr. Fine Sugar
8 gr. Salt
80 gr. Butter (room temperature)
40 gr. Cold Milk (Full Milk/ Whole Milk)
260 gr. Cold Water

320gr. Butter (for laminating)

Egg Wash:
1 egg white
1/2 Egg Yolk
1 tbsp. Water

Zip Base Size: 27x28cm

Oven Mode: Top and bottom heating elements without fan.

Baking temperature at 200°C for 8 minutes.
After 8 minutes, lower the temperature to 180°C without opening the oven door and continue to bake for another 12 minutes.

Baking time may vary depending on the type and accuracy of your oven.

► Music

Creative Commons — Attribution 3.0 Unported— CC BY 3.0

Inspiring Piano and Strings by AShamaluevMusic

This is one of the most challenging and longest video recipe I ever made. That means I had invested a lot of time and energy into it. Be slow to criticise and fast to appreciate. It is not a easy recipe for any beginner to execute. It needs a lot of skills and patient. The brain is one of the most valuable things given to you in life. So use it while you still can. This tutorial video is a guide to help you achieve and improve your knowledge and your baking skill, and is NOT a guarantee to your success. I won’t be answering questions asking me why you failed. Only you should know what and how you did it that failed you. Without me actually staying beside you and guiding you through the whole process in real live, there is no way I can seriously help you and answering your question. This is a pretty informative video. Watch carefully and use your common sense. There will be a update video for this recipe next, so stay tuned. I wish you all the best for making this recipe. Last but not least, remember each failure you made is a knowledge you gain. Good luck and success. Happy New Year to you all! Much love, Michael.

[michaellim]

This is one of the most challenging and longest video recipe I ever made. That means I had invested a lot of time and energy into it. Be slow to criticise and fast to appreciate. It is not a easy recipe for any beginner to execute. It needs a lot of skills and patient. The brain is one of the most valuable things given to you in life. So use it while you still can. This tutorial video is a guide to help you achieve and improve your knowledge and your baking skill, and is NOT a guarantee to your success. I won’t be answering questions asking me why you failed. Only you should know what and how you did it that failed you. Without me actually staying beside you and guiding you through the whole process in real live, there is no way I can seriously help you and answering your question. This is a pretty informative video. Watch carefully and use your common sense. There will be a update video for this recipe next, so stay tuned. I wish you all the best for making this recipe. Last but not least, remember each failure you made is a knowledge you gain. Good luck and success. Happy New Year to you all! Much love, Michael.

[gracioustreatz]

I didn't plan to leave a message but after watching your entire video thoroughly, I really must thank you for your efforts, patience and passion doing this. No doubt this is far the best tutorial for croissants. No other chef would reveal such minor details of making it. This video is precious. I am also amazed with your community work of giving the homeless such a wonderful treat. May God bless you abundantly

[MEYOU-yvfv]

While watching the video, I was thinking of the time and effort it took you to made it, I was so impressed by your patience and commitment to yourself and your job so thanks a lot for all and especially being kind and sharing the croissants with homeless peoples, this is what we call love. Good luck and all the best.

[jbirdyhome-]

Watching your hands caress and cradle the doughs and tools is just mesmerizing. Fabulous.

[sergeg]

Thank you Michael, this recipe of croissants, is the most easy to do.you are fantastic, God bless you.

[lynnap]

I still use this recipe today and it is by FAR the best croissant recipe bar none, my family and friends love when I make these croissants. Thanks Michael

[barbatogiuliano]

When talent and passion get together, inevitably you get this kind of result.
Thank you Michael for all the effort and detailed explanation in this recipe.

[aviationchannel]

That's some very even lamination and beautiful honeycomb crumb in the final product. Really good.

[cecillebella]

My jaw dropped when you first put it in the oven and then again the second time. Wow!!! Look at the size. It's really worth the effort you've done.

[AMCA]

I've followed this recipe religiously for years. It always yields perfect croissants. I admire your precision and passion. Thank you!

[virgodess]

This is the most perfect croissant recipe tutorial i have ever seen here in youtube! I have tried other recipes using all purpose flour and with eggs in the dough. Although they came out good but with lightier texture. What i am looking for is the texture same as yours so i must have to try this pretty soon and might share a picture. Thank you for your patience and for sharing this recipe. Kudos...

[thomaskybe]

You truly got the skills and when you feed the homeless you're a star....hug yourself, because I'm too far from you....wish you all the best....Thomas, Denmark

[jojogalorport]

I always love watching your vid tutorials - well organized with detailed instructions. I need to share this to my sister. Thank you, Michael you are an amazing chef!

[davidjelley]

Michael, from a baker with 60 years in the trade can I say that was the best tutorial I have ever seen on croissants. Congratulations, well done, if any baker does not like this video or criticizes it will be because of sheer jealousy.Keep up the good work showing anyone the fun and satisfaction you can have by baking.

[mitrahoffman]

Dear Michael, the patience and delicacy of your work is unique

[Alaahaz]

Thank you so much for spending your time to record this challenging recipe and sharing it with us . I appreciate that you’re sharing your knowledge with us. Last week I made croissant for the first time and I failed, the biggest mistake was the shortage of proofing time, it was written in the book " let it proof until the folds in the pastry separating " I didn’t know exactly how much should it took to proof, and it turns unsuccessful. I will try your way as soon as possible and I hope it turns out as good as yours. 🙏🏼 thanks again

[jackblaikie]

Thankyou again, Michael Lim! I was searching for a croissant recipe and found many were overly complicated or relied on expensive machinery and tools. Then I remembered how much success I had with many of your recipes, and was so glad to find you also had a croissant recipe! Thankyou for including so much detail and so few distractions (music, flashy editing). Please never retire!! 😂

[funnyocthara]

You really attention to detail. Thats why I LOVE how you teach us.
Keep sharing
Thank you soooo much
My Guru

[victorromang.santos]

I am very happy with the taste and outcome of these Croissants Chef Michael posted on his site - they are so tasty I could not believe I made them at home. Thank you Mr Lim for sharing this recipe and the techniques in preparing the dough and subsequent lamination.

[carmelakumada]

Michael my dear!!! ❤
You are a person who thinks more than others, is intelligent, independent, persevering or better, you don't give up easily when face a difficulty, struggle for what you believe by becoming an inspiration to others.
With your charisma, talent, intelligence and determination, you conquer any human heart.
You are stronger than you seem, braver than you believe, and smarter than you think.
Don't allow the behavior of others to destroy your inner peace.
Kisses!!! 😚😚😚