French Croissants: The Flaky, Buttery Icon of Breakfast Perfection! 🥐

This Croissant recipe is not a quickly-made easy one. It’s a recipe of the famous pastry Chef Dominique Ansel (the inventor of Cronuts). It takes more than 3 days and involves making of a proper laminated pastry with 27 layers and growing of a Croissant starter / levain.
But it’s totally worth it! Check out this video with detailed guidance and let me know what you think.

Here’s the recipe for CROISSANTS (makes 11):
- 12 g Active dry yeast
- 5 g Sugar
- 203 g Water
- 560 g Unbleached Bread flour
- 29 g Butter (83-85% fat)
- 72 g Sugar
- 29 g Egg
- 15 g Cream (35% fat)
- 12 g Kosher salt
- 68 g Croissant levain
- 284 g Butter (83-85% fat) [FOR LAMINATING]

[ChefRudakova]

Did you like the name of my Croissant starter?😂 What's yours?

[erickperez]

Hello, thank you for your great video !! 👏👏 I am doing my first levain, do I leave it at room temperature or should I keep it in the fridge by night?

[HealthyRasoi]

Simply Awesome Recipe Thanks for sharing such a wonderful dish.

[anthonytongorigami]

This is Dominique Ansel’s recipe. I’ve always wanted to try this

[restottlemyer]

Is it possible to make this vegan using plant based butter?

[chengg]

The might of the butter is correct? Only 1oz of butter?

[ReggieTime]

Wow, so much work, l wonder how the doughnut shops make so many daily.

Everytime lve gone to a donut shop (whether in LA, or AZ or OR) the various croissants are separated in special display case & theyve sold out by 10am‼️

[mattjeromevitug]

please, Give me some advice, Why my croissants shrinks down while baking?

[michelleelks]

I really love your accent. Where are you from?

[daniarabori]

You say to discard 80% on the day 4?? It shouldn't be 20%?? Did you feed your starter on day 4?? The original recipe is not clear about it..

[thebigredone]

What’s the point of using dried yeast thought this was a sourdough recipe

[nicolevargas]

Please do a pull test. I am here for the pull test satisfaction.

[vivienreinhart]

Why is there egg in a Croissant Dough? * crying in French*

[pharaohobame]

It ceases to be a croissant dough the second you introduce an egg in it. It becomes a danish dough.

[simplysourdough]

So much plastic! I never use cling wrap, there are so many better options these days.