How to make perfect croissants at home - Hand lamination (full tutorial)

Hi everyone, It's me, Bake The Sadness!
This is the 3rd video tutorial about baking croissants at home. The video still focuses on hand kneading and hand lamination with complete detailed information and cut scenes so you can observe how I made excellent flaky, light buttery croissants.
I hope you will enjoy the video!

THE RECIPE:

1/ Recipe with T45 flour (make 6 croissants):
- 250g T45 flour ( cake flour; 11-12% protein content)
- 125g water
- 7g whole milk powder (full-fat)
- 25g regulated sugar
- 6g sea salt
- 12g fresh yeast (+ 4g water to make yeast paste)
- 60g unsalted butter (softened, high quality, 82% fat)
- 130g unsalted butter (to make butter sheet for lamination)

Note:
- Flour T45 can be replaced with T55 flour (all-purpose) or T65 flour (bread flour)
- Water + milk powder can be replaced with whole milk (full fat)
- Fresh yeast can be replaced with instant dried yeast (7g instant dried yeast + 10g water for recipe above)

2/ Substitute recipe (make 6 croissants)
- 170g bread flour (13% protein)
- 80g cake flour (8,9% protein)
- 60g full-fat milk
- 65g water
- 25g regulated sugar
- 6g sea salt
- 7g instant dried yeast + 10g water (yeast paste)
- 60g unsalted butter (softened)
- 130g unsalted butter (lamination)

3/ Egg wash:
- 1 egg yolk
- 15g egg white
- a pinch of salt
- 5g cream

Assembling:
Croissants: 35cm length x 8cm width x 4mm thickness
Baking:
- Convection oven: 175C - 16,18 minutes
-Conventional oven: 190-200C; 20-22 minutes
The baking temperature can be changed due to the oven

If you have any doubts or questions related to croissants baking, leave comments below!

Thank you!
---Bake the sadness away---
#croissant #croissantrecipe #tutorial #baking #viennoiserie

[fullmetalskalpell]

Hi . Congrats with your fantastic work ! video + results ; this is most certainly one of the best on YT, honestly. Kind regards from Belgium 🇧🇪

[vanoven]

This is the best croissant lamination tutorial ever. I’ve struggled with this process before watching this video. Now I can proudly call my baby croissant!

[mehdiarab]

I say again it is the best croissant tutorial in YouTube and you are very perfect and professional baker👏👏👏👏

[hansties]

Vey nicely explained
I wil definitely try this
Many thanks

[ovwnhen]

I got it right the first time🥰 I am so happy! Thank you so much for the good recipe and detailed explanation❤️

[alwaysdialingin]

Great video bro
well explained with a lot of tips !

[sandraromero]

Thanks for the video, and the lamination technique. The way to integrate the butter can also be applied to other kneading when working with a small amount, it is as if it were at a slower speed than that of a mixer 😊👍

[kelcyi]

You covered every step in detail. This must've taken forever to film. Great for those loing into an intro to croissant.

[gulcanbahar]

Emeğinize sağlık🌺yaptığınız kruvasan da video da muhteşem olmuş, aynı sizin gibi yapmaya çalışacağım, yoğurma ve buzdolabında dinlendirme aşamalarını. Muhteşemsiniz. Türkiye'den yazıyorum size. İyilikler sizinle olsun🌺🌺🌺🙏

[crispychickenwing]

thank u for writing the substitute for some ingredients. I appreciate it very much

[wulandariputri]

Watched the 4 videos about croissant before 😍

[fullmetalskalpell]

Hello. Thank you very much for your great video. May i ask a question ? at 29' after your double fold, you cover th" dough and let it rest 30-60' in freezer ? do you mean freezer ? or sorry refrigerator ? because it seems so long in the freezer ? thank you . Great video 🇧🇪Dirk 🙏🙏 belgium

[Jan-rjkf]

Thanks for the video. If we knead the dough to the window pane that you showed, would the gluten be developed too much when we laminate hence harder to roll? I always have the issue in the 2nd rolling (which is after butter lock and single or double fold) and the final rolling to the size we need. It's very difficult to elongate the dough although I have rest the dough in the fridge for 60-120 mins. When I find it hard to roll, I rest it in the fridge for 30' however I could only roll out a bit more after that. Many times i have to rest it 3 times, and as it drags too long the dough is fermented and hard to work towards the end.

[ali.salah]

Quietly great
I have a question
What time need to left the dough in fridge?
You say overnight (20:50" in this scene)

[anhha]

Mình có thể hỏi bạn đang dùng loại bơ của hãng nào không ạ ? ❤

[MrNoppaket]

Hi, How's the higher butter percentage in the dough compare to traditional 10-12 percent?

[reha]

Can i bake them in pizza oven like effeuno oven ?

[shamimirarzami]

May I know why u use high butter amount for dough?

[julian]

What difference does it make if you add yeast after the autolyse? Why not add yeast immediately from the beginning?

[HanaHana-psjd]

Hi, After I let my dough in the freezer for 20 minutes (after folding), I let my dough in room temperature for 10- 14 minutes in air conditioning room but I still cracked the butter. Can you help me on this? I used 82% fat butter and 12% japanese bread flour.
I only managed to make successfully 1x, I got even & nice honeycomb. But the rest all failed.