How to Make CROISSANTS Like a Pastry Chef

Croissants are decadent crescents of flakey, crispy, chewy goodness and in many ways, a work of art. They can be enjoyed savoury or sweet and are made with the most divine French pastry which is so thin and delicate, creating pillows of heaven when made just right! Time, patience and good technique really are key so I’ve asked for some help from professional Pastry Chef Daria Nechiporenko and in this episode of my baking series, she provides a step by step guide to mastering what can be an intimidating process…but it’s sooo worth it when the first bite of your croissant will take you so pastry heaven!

#croissants #croissant #howtomakecroissants

======================================================

BAKING & PASTRY MASTERCLASS SERIES - Watch all the videos of this amazing series:

===============================================

📖Share it with your FOODIE friends on FACEBOOK

✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

=========================================================

==========================================================

⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Croissants
0:34 Introduction to Croissants
1:22 Ingredients for Croissants
1:45 How to Make the Croissant Dough
4:00 How to Knead the Dough
4:22 How to Let the Dough Rest
5:07 How to Roll Out the Dough
6:34 How to Let the Dough Rest
7:10 How to Prepare the Butter
8:19 How to Laminate the Croissant Dough
16:14 How to Cut the Dough
19:02 How to Shape Croissants
20:10 Let the Croissants Proof
21:12 How to Eggwash the Croissants
22:00 How to Bake Croissants
23:35 How to Eat Croissants, E ora si Mangia...Vincenzo's Plate!

===================================================

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

[vincenzosplate]

A massive Thumbs Up and Thanks go Master Pastry Chef Daria for sharing her Croissants recipe and secrets

[kels]

WOW!!! Seeing how a professional makes these wonderful croissants, sure does give you a new found respect for those wonderful delights!!! Thank you for showing how intense the process really is!!!

[syrdmr]

This is the real croissant recipe I've been looking for for years! Thank you. Thank you. I've baked croissants with this recipe many times and never regretted it. I've had great croissants every time. Greetings from Turkiye 💐🌸🌸🌸

[thetruth]

She is a great teacher....this is the best croissant video I've ever come across

[adgdashaef]

First of all I want to thank chef Daria for sharing this recipe with everyone.

Today was my 3rd attempt at croissants and the croissants came out perfect like in this video. I had a few hiccups in the process but sorted them out.

Before doing this recipe I tried Tasty’s recipe and that was a complete failure, just fyi.

Now for those that are wondering how to adjust this recipe for home I will share what I did.

Here’s the ingredients list that I used:

333gr Whole milk
667gr Bread Flour
100gr Caster sugar
100gr Cold unsalted butter
16gr ACTIVE yeast, **NOT instant**
16gr Salt
385gr Danish Creamery European Style unsalted butter for Butter Block
Egg wash

I followed the steps as were described in the video. However for the lamination I purchased Kneader RS201. It is expensive but works like a charm.

Also for the right temperature to begin working the dough and the butter for the first lamination here’s the temperatures that worked best for me:

Butter - 58F
Dough - 34F

I used Anova Precision Oven to proof since it has steam and is precise down to the degree.

Good luck to everyone, I hope that helps. 🎉

[kaolodegroot]

Wow I had no idea that making a croissant is so labour intensive! Thanks for showing us this beautiful process in detail, Vincenzo!

[jonbaum]

You're a hero. So many hours of work for so few seconds of eating.

[danxie]

Daria is a true professional Master Pastry Chef.

[sylviacarlson]

I will never look at a croissant the same way after watching this video. Dang! it's a lot of work!! Obviously, you can't do this at home because few of us have these machines, but it's fun to watch.

[mahadevanthangaraj]

Thanks a Lot Chef Daria & Chef Vincenzo for this amazing Croissant Baking.. I went to France few years back and ever since I fell in love with this beauty.. After I tried in many places in India and few in the USA never had the same taste or feel. Now I understood why ?? Thanks a lot.. Will give a try in my home..❤❤

[AkkasMiah-kyod]

Finally someone explained the process in detail, thank you guys, really appreciate it 🎉

[mydang]

I’m beyond happy to finally find your channel! As a cooking lover, I’ve always wanted to learn as much as possible, as detailed as I could! Not just follow random recipes online but understand and actually learn everything deeply from the roots (yup I’m a nerd🤓). Thank you for your beautiful works! Your channel definitely deserve more attention! You just gain a new loyal fan from now!🥂❤️

[jmalmeidafaria]

First of all I'd like to thank you for sharing your technique of croissant dough, lamination, cutting, rolling and baking (I just missed the eating part ...;-)). I know other techniques and this one is new to me but honestly also the one I like most.
I'll try it very soon. Thank you again Chef Daria

[menace]

Wonderful video. Daria is so informative and charming. She clearly loves what she is doing and the croissants look out of this world! 🥰😋

[Bright-It]

Daria:
Never thought croissant making was so
efficient, comprehensive and very elegant.
Thank you so much for sharing.

[stephenyork]

I’ve been making these for year at home. You don’t need “professional” butter I just get softened butter and squash it down and wrap it in plastic then roll it with a rolling pin until it’s flat moulding it into a rectangle. If it’s too cold just let it soften.

[ajvarninja]

After 4 months of trying i finally managed to hit a honeycomb structure croissant! This video definitely helped, every time the butter would incorporate in the dough even if i cooled it in the fridge between every fold and roll. After hearing that you can freeze it, it worked like a charm! Thank you both so much, wish i watched this video sooner :)

[morellyae]

Wow, Pastry Chef, thank you, knowing those little secrets and every detail is so important. Really, thank you very much.

[TeddyFu]

Thanks Vincenzo for bringing this great Master Pastry Chef, Daria, to us. She is a very generous sweet lady. Vincenzo, kudos to you!

[TitaT]

You're my favorite chef. I have learned so much from you! wish I could meet you one day