How to Make Croissants with Ashley Moore | ATK Cooking School

Have you always wanted to try making croissants? We're here to walk you through every step.

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[FreakAln]

croissant discard, best to be cut into small pieces like 1.5 x 1.5 cm or that kind of scale
put in on Aluminium sheet shaped into box size, put the bits size& arrange it with a minimum range around 3mm side to side

sprinkle with a generous amount of mixed sugar, brown sugar & cinnamon & dash of nutmeg & salt

let it rise for 2.5 hrs if your room tempt around 28-32°C
if its 20°C - 24°C 3.5 hr
3 hrs if it is in between .

give a little pat of eggwash
sprinkle more with cinnamon mix, the goal is to make the bottom part havin a thin glass layer of cinnamon salted caramel. so make sure to havin equal parts of white sugar to brown sugar or, more White sugar to brown sugar .

bake it with airfryer / oven, the temperature in my oven is 200°C, but a normal oven is around 175°C - 185°C
bake it until it is golden brown or the darker colour that u desired . it is around 18-25 min long.

take it out, let it chill a little bit into room tempt.
pick it 1-1 from the aluminium box that u make .
put it in a container and u can eat it as a snack, last around 1 -2 weeks
and it is very good

[marzipanlove]

I baked this from the Bread Illustrated cookbook a couple days ago and was slightly confused about the cutting part but I did actually do it right so yay! I love the tips for shaping the croissants since my croissants were a little thick and not crescent shaped. For about 1/2 the croissants I put some 70% dark chocolate in but otherwise shaped the same. Delicious but they did ooze chocolate while baking a little bit. Everyone loved them and they were nice and crispy and very buttery.

[ns-uoit]

So far I’ve made croissants using Claire Saffitz’s recipe, and Erin McDowell’s recipe. This is a similar process and I can’t wait to try it out!

[yankeejade]

You did a wonderful job on the croissant presentation Ashley! Thank you so much for the details 🙂 I started using Plugra a few months ago, great creamy high content of butter fat, like the European butter, the price is less than Irish or French butter that is sold at Walmart, Lidl, Commissary, etc.. as well.

[SalehAlderazi]

I’ve made croissants in the past until I found a bakery that can make actually good ones, and then I stopped making my own. If you don’t have access to a good French bakery that makes great croissants, then make your own, just know it’s a process with learning curve, you won’t get them right the first few times. But when you do, it’s so rewarding. I like that ATK gives freezing tips on these because why make a small batch when you can make all the work now and freeze the ones you won’t use for later?

[skippymagrue]

Why would you discard the off cuts? They will bake just as deliciously as the rest of them.

[jake]

I'll never complain about the price of croissants again 😳

[melaneymattson]

I can really appreciate store/bakery bought Croissants now!! I neither have the patience nor the time to do this, unfortunately. Great job Ashley!!

[villagecookingsecrets]

It's very delicious and tasty
Thank you
You are Best chef ❤️❤️❤️🌹🌹🌹🌹

[Taksamajoah]

I can’t believe someone took the time to invent such a complicated pastry 😳. I will never look at a croissant the same way after this video lol

[brianklaus]

Can Ashley come over and make them for me instead? I have many assorted jams and jellies

[MortimerZabi]

Truly, the croissant is the katana of the bread world.

[ronnichols]

first, i love love love your channel. i watch on pbs every sunday. that being said: all that time, effort and work for 12-18 croissants?? no, thank you! I'll go to sam's club and buy mine for $4 and pop them in the microwave and pretend they're oven baked.

[tallard]

I've made Cooks Illustrated croissants for years, yum!!!

[Stellaperez]

This recipe takes all day!! Go buy them at the French bakery!!!!

[asinheaven]

I've been gluten-free since I was diagnosed as a celiac 13 years ago and I've been waiting for someone to make a gluten-free croissant. If I'm ever diagnosed with a terminal illness, I'm just going to eat croissants.

[brendafain]

Thanks chef. I will definitely give this recipe a try. No eggs inside the dough is awesome. I can substitute the egg wash with milk, right? Anyway, my family loves your recipes, so thank you for sharing. You rock.

[jakesyaseen]

Good morning 🌄 from Johannesburg South Africa 👍

[tinac]

Oh I am so excited to watch all these steps.
I am motivated to make these.

[debbiefrederick]

I adore all of the ATK team… I think it is possible to visit the Test Kitchen… but do any of you re, enter them going on the road? I would pay a lot of money for a ticket to watch our favorite Home Cook advocates cook live and in person. Or, as an alternate, just come and hang with me in my new chef’s kitchen!