How To Make Proper Croissants Completely By Hand

This Croissant recipe is about as minimal equipment as you can get in a recipe. It's a no machine, as well as a no knead recipe. All it requires is some focus, and a little bit of patience. Oh, and a rolling pin helps too. Then you end up with beautifully flakey and buttery croissants that have a glossy crispy exterior, and a soft and rich inside. Nothing beats homemade.

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[helradovic]

Day 3, hour 72 of croissant making. Time seems to have lost all meaning. When I close my eyes all I see is dough, butter, dough, butter. My inner monologue has taken on the voice of Joshua Weissman. I've watched this video hundreds of times. I feel as though I am becoming the video itself...

[tonyanderson]

When I started making this, my daughter was in kindergarten. Today the Croissants are ready for baking 'n my daughter is taking the SAT this year.

[JoeyPrats]

I’ve been an executive pastry chef and chef instructor for 31 years now, and you, sir, are the epitome of what a great chef instructor is all about. I shall make this video and all your videos required viewing for all my students. Great job! Bravo!

[mwarnakulasuriya]

just wanna say this recipe turn out perfectly! I have been baking for almost 15 years but croissant was the only recipe I was afraid of experimenting! I was ready to fail many time but to my surprise my first try was so successful and year later I still come back to this video religiously ! thank you for sharing the recipe !!!!

[Bison]

Just finished this recipe. I can confirm that 3000 of the views are from me going back and rewatching for instructions

[dogsarethecutest]

I can't believe how much effort goes into making a tiny little croissant. Next time, I'm gonna eat a croissant with full respect.

[LolitasRequiem]

Since I made these notes for myself, might as well share them here too:

Mix 130g water and 6g yeast. Sit for 10 minutes.
Whisk 250g bread flour, 30g sugar, 5g fine sea salt until incorporated.
Mix bloomed yeast mix, 1 egg yolk, 25g gently melted butter until begins to form a dough. Use hands when necessary.
Lightly knead dough. Pick up, slap it against table, and fold it over itself until smooth. Should take about 30 seconds to 1 minute.
Shape into a ball and put back into the bowl covered with plastic wrap. Rest in the refrigerator for 10 minutes.

Grab edge of dough and gently pull on it, stretch it and fold it on itself. Repeat for the entire perimeter of the dough. Place seam-side down in the bowl. Cover with plastic wrap and rest for 10 minutes in refrigerator. Repeat one more time. Rest in refrigerator for 25 minutes.

Place dough on wax paper. Shape the dough 7x7 inches. Wrap in the wax paper and roll evenly. Don’t press too hard. Place in refrigerator for 12 hours.

Cut pieces of butter evenly into slices to form 4x4 inch square. Fold into wax paper and use rolling pin to form it into a 4x4 block of butter. Chill in refrigerator for 15-25 minutes.

Lightly flour surface. Flatten and elongate the edges of the dough. Lightly flatten the middle to avoid bumpiness. Place butter in the center of the dough, diagonally so edges are facing the opposite direction of the edges of the dough. Stretch and fold each edge over the butter to encase it like an envelope. Make sure no butter is poking out. Sit for 1-2 minutes. Butter shouldn’t be too hard when rolling.

Lightly flour rolling pin. Lightly press down on dough multiple times along the entire length of the dough. Roll with even pressure and roll dough into a long rectangle, roughly 18 inches in length. Do not rock back and forth with rolling pin. Go in one direction with each roll with even pressure. Grab bottom of dough closest to you. Fold ¾ of the way up the rectangle and take top half and fold the rest of the quarter of the way until both ends meet evenly. Lightly pat down so they stick. Then fold so the longer part folds over the shorter part, making an envelope shape. Lightly tap down with rolling pin so that all the layers are stuck together. Do not press it. Wrap in plastic wrap and rest in the refrigerator for 1 hour.

Unwrap dough. Roll on work surface in the long direction of the dough, should form as long skinny rectangle. Same as before, softly tap surface of dough and roll with even pressure. Keep as a long rectangle shape, 18 inches in length. Fold letter style. Grab top part and fold 1/3 of the way down and then fold the bottom so it overlaps evenly on the other side. Should end up like a perfect square. Layers should be even. Wrap and rest in refrigerator for up to 1 hour or 12 hours. Recommended 3 days to allow the dough to rest so that the butter stays cold and gluten has enough time to rest. If the gluten is tough, then it will resist rolling and the butter layers will be pressed out.

Roll into a wider and thicker rectangle, about 10 inches wide and ¼ inch thick. Make marks along the bottom of the dough at 4 ½ inch intervals. Then from there, look at the marks at the bottom and mark the top by following in between two marks on the bottom of the dough and mark the middle part on the top portion of the dough. Take a sharp long knife and make cuts following each point together, basically into long triangles. Should end up with about 5-6 croissants. (If you want to double the amount, make another separate dough and do not combine the mixture.)

Gently elongate each triangle dough and tightly roll up. Squeeze the tip down so it sticks. Place on rimmed baking sheet lined with parchment paper. Make sure the tails are placed down just enough so the croissant is holding them down with its own weight to prevent unraveling. Brush with egg wash (whisk 1 whole egg).

Cover with another rimmed baking sheet that prevents draft or put in a cold oven with door closed. Proof at 78°F for 2 hours. Do not exceed 80°F or butter will melt. Proofed croissants should look puffy and almost doubled in size. The layers should start splitting a little bit and they can jiggle back and forth if you lightly shake the pan. Gently brush with egg wash again.

Convection Oven: 390°F for 6 minutes then 330°F for 10-15 more minutes
Typical Oven: 400°F for 15-20 minutes

[asunder]

Clear and simple tutorial, I have made them four times with perfect results. My guests have raved about the product and touted my newly perceived baking skills. Thanks for the instructions!

[akeenkara]

After I have seen video’s about how to make a croissant. I have decided never to make them. There are some things in life you should leave to others. And making croissants is one of them.

[ViviValentinoD]

0:53 Start 🤞🏻💪🏻 130g water + 6g yeast
1:28 Mix well 250g flour + 30g sugar + 5g fine sea salt
1:42 Mix + bloom yeast mix + 1 egg yolk + 25g melted butter
2:17 The dough mixed and shaped put back into the bowl + plastic wrap ➡️ to the fridge for 10 minute
2:26 The first term
2:49 Back to ➡️ the fridge for 10 minute
2:53 Second term, back to ➡️ fridge for 25 minute
3:07 Shape the dough 7”x7” (18cm) then back to fridge for 12 hours
4:16 NEXT DAY the Beurrage Butter : cut the butter 4”x4” (10cm) 138 gr
5:55 Flat the edges of the dough the put in the butter
6:43 First rolling : press down
7:08 Roll the dough, make long rectangle shape 18” (46cm)
7:44 Flip make a envelope shape ➡️ rest in the fridge for 1 hour
8:12 Second rolling
8:48 Second fold ➡️ rest for UP TO 12 hours
10:00 Final roll 10” (25cm) 1/4” (0, 6cm) thick 🥐
11:00 Shape the croissants, the wide each is 4, 5” (12cm)
12:16 Pull and tightly roll and shape the croissants
14:26 convection oven 390 F for 6 minutes then 330 F for 10-15 more minutes & typical oven 400 degrees Fahrenheit / 204 degrees Celsius for 15-20 minutes

[Aj-nxxq]

I, a 14 year old subscriber of yours tried this recipe at home and I want to say it turned out great. I don’t have a kitchen scale so I kinda messed up the measurements so the layers weren’t that significant. But I would love to say that my father mentioned that this was the best ever croissants that he ever had and he also said that they were really soft and the freshness brought in a lot of taste and he could eat many more than just 6 croissants. I had also previously tried your babka and I would say that we had similar results. I just wanted to thank you for sharing your recipes because it has not only brought my home delicious food, bit also has increased my spirit for making food now I just can’t stop. Thank you 😀

[FoodandArmwrestling]

Thanks Weissman 🙌!
Dough:
6 g of active yeast
130 g Warm water
250 g bread flour
30 g granulated sugar
5 g of fine sea salt
1 egg yolk
25 g warm melted butter

Butter Square: 4in x 4in
130g of butter to make the square

Instruction: you have to watch his video!

[fellowsinner]

When the French weren't at war with England or itself, they apparently had a lot of time on their hands

[PetiteMouse]

Me: I'm gonna make croissants
Me after this video: I am gonna buy croissants.

[samaraatislam]

When a croissant gets more rest than yourself

[dayswithdoug]

Thank you, Joshua! These were absolutely perfect! Crispy and flaky on the outside, tender, layered and airy on the inside. We ate them warm for breakfast with a café crème. I've always wanted to try these and thought it would be too difficult but your instructions were perfect. I live in France half the year and these easily rival French croissants.

[lourdesirlanda]

Me watching this while eating instant ramen:
"Hm... yes... I can do that..."

[sophiaholmes]

Here's a transcript of the recipe:
Day 1:
- Proof yeast in water
- Whisk together bread flour, sugar, and salt. Create a well and add egg, yeast mixture, and melted butter. Combine into a dough with a rubber spatula and knead by hand a few times.
- Slap and fold repeatedly for a minute or so until a smooth surface forms. Rest for 10 minutes.
- Stretch and fold. Rest for 10 minutes. Stretch and fold. Rest for 25 minutes.
- Move dough to a sheet of wax paper and roll into a 7” x 7” block.
- Rest dough for 12 hours.
Day 2:
- Make a 4” x 4” Beurrage, refrigerate 30 minutes
- Roll out the dough and wrap the butter in it snuggly.
- Flip the encased dough over and press into a flatter shape.
- Roll the dough into an 18” rectangle.
- Perform the first (envelope) fold. Tap down with rolling pin, wrap in plastic, and refrigerate for one hour.
- Roll it out longways to 18” long and fold again (letter style)
- Wrap in plastic, refrigerate overnight.
Day 3:
- Roll dough out to a 10” wide rectangle of ¾ “ thick. Rest the dough for 30 minutes if it resists you.
- Cut dough into 4” based isosceles triangles. Elongate slightly and roll into croissant shape.
- Brush with egg wash and proof 2 hours. Brush again with Egg wash and bake at 400 degrees for 20 minutes

[chubbyweeb]

Even in quarantine, I don't have enough time for this lol

[neilchristiancalajate]

so much respect to the bakers who sells these kind of bread! this is definitely an art!