Complete guide to classic hand-rolled croissants!

#croissants #homemadecroissants #handrolledcroissants

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My oven:

Pastry sheeter (Not used in the video)

Basic croissant
500g flour (11.5%)
55g Brown sugar + 10g Salt
10g Milk powder
260g Milk + 20g Fresh yeast (10-12g instant dry)
50g Soft butter
250g Good quality unsalted butter (82%) for lamination
(I used Lurpak unsalted butter)

If your dough appears to be too dry, try 130g water+130g milk instead of 260g milk.

Note that you may need to increase or decrease hydration to suit the flour you are using.
And yes, you can half this recipe to make a small batch!

Timestamps
00:41 Butter block
02:03 Flour guide
03:03 Croissant dough ingredients breakdown
03:54 Calculate desired dough temperature
04:57 Dough mixing/ kneading guide
06:15 Bulk fermenting
06:40 Cold fermenting
07:48 3 lock-in
09:37 4 fold(offset fold)
10:54 Cut open both sides of the pastry to release the dough pressure
11:17 Frozen peas/corns trick
12:49 The importance of turning pastry 90 degrees on every fold
13:28 3 fold(single fold)
14:23 Croissant portioning
15:53 Croissant shaping
16:30 Croissant proofing
18:15 Croissant baking
18:50 Final product

Credit
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Music: Way Home by Tokyo Music Walker
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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[mauriciopena]

Thank

It took me 2 months to finally have a croissant I could be proud off.

In Mexico flour is different, I had to use a high protein flour (13% protein), Osmotolerant dry instant yeast (golden package) and use 60% water and 40% milk of the total hydration of this recipe. Everything else on this recipe was the same.

I saw at least 200 Hours of video material and another 100 hours of reading about dough, croissant, butter, yeast, laminating technique, proofing, flour properties and temperatures and over 20 failures (each one with different flour, or butter, or percentages, or kneading or yeast) to have it right. There were times in which I was so discouraged that I did not wanted to know anything about bread or butter. But I will say everything in the process is key (lol XD) and everything you need IS in this video. Do not go anywhere else just find the right materials and keep practicing.

I tried full recipe and half of it and results are the same.

You just need to find the right flour for you (this is a journey by itself), once you do, basically any butter not too soft (you can check it at the store by pressing it) will do it, flavor will definitely will be affected by the butter but with the right flour and right dough temperature, and right laminating technique and right proofing will do it. Here is always hot, so boiling water in the over, wait for 5-10 min to put in the croissants and a little spring of water over the shaped croissants will do it (it tried egg wash, milk, no moisture) for the 2-2.5 hours proofing).

And yes, go for the expensive butter, cheap butter tastes cheap.

[joeschmoe]

This is the best tutorial video for croissants on YouTube as far as I've seen!

[shuishi]

after years of practice, i’ve never had a result like yours. after seeing your recipe, i tried it with all the tips you gave and it literally worked !!

[rontavakoli-JD-MBA]

That has to be one of the most perfect interiors of a croissant I've ever seen. your technique is not only obviously pro culinary grade, it is also profoundly great. Truly bravo. you are the real deal. my dough is in the fridge for tomorrow. my belly, and those of those around me thank you, Professor Ben!

[RubberBandido]

As a Pastry Chef in training… croissants are currently my nemesis. I want to perfect them. I cannot wait to try these at home. So many useful tips. Thank you!

[alexbarrington]

I struck gold when I found this video, a highly detailed, professional approach to making croissants at home - with brands I recognise (fellow Aussie)! Thank you so much x

[Maarten_official_account]

Took a week off at work to make this. We ended up eating peas and corn. Next morning I went to the bakery to get me some croissants 😊

[xolio]

You’re honestly so amazing, I tried making a ton of batches from different bakers, and yours turned out literally PERFECT :) thank you ❤

[ArEsquivel]

Wow. Just wow. Absolutely the best all around corissant video I ever saw. All the info and the final product are just amazing. Gonna try this method soon

[theapan]

I was STUNNED by how amazing and even the honeycomb cross-section is! I watched Dominique Ansel (James Beard award-winning pastry chef!) talk about the internal structure of a perfect croissant, and it's pretty darn strict: not too tight on the bottom, no condensed layer on the top... etc. I found all other recipes, such as NYT cooking and many other million-sub channels to be sub-par per that standard. This is AMAZING. please accept my STANDING OVATION + slow clap<3 WHOO~~

[saralpotaku]

Pastry chef apprentice here! having my final exam in january, you just make me to understand so many things that my master couldn't. Love how you explain with a funny touch <3

[francesca]

so it’s decided, we’re all coming for breakfast next Sunday.... you bring the croissant and we bring the coffee!!

[mrbaker]

This video helped fine tune my process to get the results I've been pursuing for about a year. It's so rewarding. Thank you Ben!

[ahmadshakarnah]

Thanks, Impressive! This is the most informative baking video I've seen on YouTube.

[rashahamze]

The most instructive croissant video on youtube. Especially appreciate the emphasis on temperature. Thank you so much!
A few questions:
Can you skip the powdered milk if you don't have it? Or replace with whey protein maybe?
At what temperature is the pastry considered too warm for folding and must be chilled? To what temperature must it be chilled before continuing to laminate?
Lastly, what's the best baking temperature for regular convection ovens?
Thanks again!

[getflourish]

Certainly one of the best videos on Youtube about croissants. You not only show the ideal process but also provide context as to why you do certain things. You also illustrate what not to do. Very good educational material. I bet you’ve read many recipes and watched lots of videos to arrive here, just as I did. Two takeaways for me: no egg wash before proofing and only once with milk before baking. I was never satisfied with a single egg wash before proofing as it dried out the surface, but double egg wash resulted in glossy thick crust which I also didn’t like. Single milk before bake makes a lot of sense!

This is the best croissant making video I have ever seen, it’s so detailed! Thank you so so much for sharing your technique! I will definite follow your video next time! 😄👍🏻

[PaprikaHotSauce]

Clear and explanatory but not boring. Thank you 🎉

[_salma]

I can't believe that I just baked my first croissants that taste better than the bakeries!! I used this recipe and followed your instructions. I made some mistakes at the lamination stage and I thought it's going to be a big fail, but after proofing they looked pillowy and they jiggled! And when I baked them they didn't look perfect but they turned out very flaky and taste amazing!! My family loved them too and finished the whole batch! Thank you so much chef! 🥰

[recklessisrecording]

I love learning the technical and theoretical parts! Would love to see more video like this one different types of baking.