[0:00] Hey, I'm John Canel and today on Preppy
[0:01] Kitchen, we're making some buttery,
[0:03] flaky homemade croissants. So, let's get
[0:05] started. We're starting off this recipe
[0:07] with 2/3 of a cup of warmed whole milk.
[0:10] 80 to 90° is great. To the milk, I'm
[0:13] adding a tablespoon of granulated sugar
[0:15] to give our yeast some food to eat.
[0:17] They're going to be hungry. And now,
[0:18] we're going to add one envelope or 2 and
[0:20] 1/4 teaspoon of active dry yeast, not
[0:23] instant. Give this a stir. And we're
[0:26] going to set it aside for 5 to 10
[0:27] minutes or until the yeast is nice and
[0:30] foamy. These croissant have steps. This
[0:33] is not in the quick and easy recipe.
[0:35] This is I want a challenge. I want to
[0:37] make something and have a sense of
[0:38] accomplishment. So, I want to tell you
[0:40] right now, do not use yeast that is bad
[0:44] for this recipe because it'll be very
[0:46] sad. It won't turn out nicely. You want
[0:48] to see a nice foamy head. And if it
[0:49] doesn't have a nice foamy head, start
[0:51] over again with a new packet of yeast.
[0:53] While this rises, I'm going to set that
[0:55] aside and measure out my flour. For this
[0:57] recipe, you'll want 4 cups or 480 g of
[1:00] allpurpose flour. This is one of my most
[1:03] requested recipes, and I'm so excited to
[1:06] share it with you. A proper croissant is
[1:08] a beautiful laminated dough. So, you
[1:11] have layers of a yeast leavened dough
[1:15] with butter, butter, butter, dough,
[1:17] butter dough, butter dough. And we're
[1:18] going to make these pages. But first, we
[1:20] have to make our dough. And when you're
[1:22] doing that, you want to have the correct
[1:23] amount of flour. So using a scale is
[1:26] definitely the best practice. If you
[1:27] don't have one, don't scoop the flour.
[1:30] Sprinkle it into your measuring cup and
[1:32] level it off. You don't want to pack it
[1:33] in. For some contrast, we're adding 2
[1:36] and 1/2 teaspoon of salt. One, two, and
[1:40] a half.
[1:41] And for a kiss of sweetness,
[1:45] but more importantly some softness to
[1:48] the dough, I'm going to add the
[1:49] remaining 3 tablespoon of granulated
[1:52] sugar. Whenever you add sugar to a
[1:54] dough, you're going to get a more
[1:55] delicate texture. It'll become more
[1:58] cakey, if you will. Our scale is done.
[2:01] So, grab a whisk
[2:04] and we're going to mix it up. By the
[2:06] way, if you like my videos, go ahead and
[2:08] hit that subscribe button. There's two
[2:09] new recipes every single week. Once you
[2:11] make this recipe, you're going to see
[2:13] that it's actually not that hard to make
[2:15] a proper laminated dough. And you'll
[2:18] have a world of pastries open up to you.
[2:20] There's so many different things you can
[2:22] do with a lovely laminated dough. Okay,
[2:25] nice and mixed up. Grab your stand mixer
[2:27] and we're just waiting to have some
[2:29] beautiful foamy yeast. We're using milk
[2:32] and not water here, so the yeast does
[2:34] have to work a little bit harder and it
[2:36] needs some more time. My yeast has
[2:37] bloomed nicely and it's time to add half
[2:39] a cup of cold water right in.
[2:44] I'm going to add this right in.
[2:47] For this recipe, you'll want to use
[2:49] European butter, not the regular
[2:51] American style butter. European butter
[2:53] will be softer, more yellow in color
[2:55] usually. And the main difference is it's
[2:58] a higher fat content. So, it's perfect
[3:00] for this as opposed to the American
[3:02] style which has a little bit more water
[3:03] in it. It says four tablespoons or 1/4
[3:06] cup of very softened European butter.
[3:08] And I microwaved this because it was a
[3:11] little too firm at room temperature.
[3:13] We're going to pop our dough hook on and
[3:15] mix this up. Low speed for about a
[3:17] minute or until the dough is shaggy and
[3:19] coming together.
[3:23] By the way, you have a choice here. You
[3:25] can start this recipe in the morning and
[3:27] finish it in the evening. But this is a
[3:29] breakfast pastry, so it's more
[3:31] traditional, I think, to have it broken
[3:33] up over two days. You start the dough on
[3:36] one day and then you finish it in the
[3:37] morning. In addition to the time
[3:39] management of it all, the overnight rest
[3:41] time will give the gluten some time to
[3:43] relax while still keeping the butter
[3:45] nice and cold. The enemy here is heat.
[3:49] Cuz if you're making this on a hot
[3:50] summer day and your air conditioning is
[3:52] broken, it's basically impossible to
[3:54] keep the butter cold enough to keep
[3:56] those pages separated. You want that
[3:58] nice lamination, which requires a thin,
[4:01] cold layer of butter.
[4:09] My dough is baldled up really nicely. I
[4:11] have some structure developing. And now
[4:13] we're going to shape it. So, our mixer
[4:16] is done. Grab a good length of plastic
[4:19] wrap. Turn the dough onto the plastic
[4:20] wrap.
[4:24] Going to pat this into a square shape.
[4:26] now.
[4:29] And your dough should be about a/2 inch
[4:30] thick. So, we're going to wrap this
[4:32] tightly now and refrigerate it for half
[4:35] an hour. This will let the dough rest
[4:37] and relax a bit so it's more easy to
[4:39] handle. In the meantime, we're going to
[4:41] make our butter pat. It's the other half
[4:44] of the croissant. While our dough is
[4:45] chilling, grab one and a/4 cup of cold
[4:48] European butter and just let it hang out
[4:50] on the countertop for about 15 minutes
[4:52] to warm slightly. If you're not used to
[4:55] using this butter, it gets softer much
[4:58] quicker than regular butter. It's the
[5:00] higher fat content. This part of the
[5:03] recipe, which is pure butter, is called
[5:05] the barrage.
[5:07] Bear is butter in French. I know I have
[5:10] a horrible accent, so please don't
[5:11] criticize.
[5:13] We're going to cut two pieces of
[5:14] parchment paper into 12x 12 in squares
[5:20] and repeat.
[5:24] Once that's done, it's time to cut your
[5:26] butter. So, we're going to cut
[5:28] tablespoon sized pieces. And you should
[5:31] have 20 pieces for 20 tablespoons. If
[5:34] you're working in a commercial bakery,
[5:36] this would be fairly automated. You'd
[5:38] have machines to help you out, but we're
[5:40] going to do it by hand the oldfashioned
[5:42] way.
[5:44] Now, we're going to lay these out into a
[5:46] 4x5 grid right in the center of the
[5:48] parchment. My tablespoons are not
[5:51] perfect, but that's totally okay. push
[5:53] them together. Okay, that's good. For
[5:55] the next step, you'll want a rolling pin
[5:57] and probably a bench scraper or a big
[5:59] knife. Cover your butter up with your
[6:02] parchment paper and you're going to roll
[6:04] and pound it into a thin sheet. You'll
[6:07] have a 10-in square that's about an
[6:09] eighth of an inch thick.
[6:11] After you've pounded it a bit, you can
[6:13] roll. And if you have a rolling pin with
[6:16] bumpers, that could be very handy for
[6:18] you. Some of the butter is going to
[6:19] start coming apart. So periodically you
[6:22] can lift the parchment paper off and
[6:24] just kind of scooch it back in place.
[6:28] If this is looking really lumpy, you can
[6:30] scrape and smooth the top, but so far
[6:32] this looks pretty nice. Back on and more
[6:36] rolling.
[6:39] You can cheat a little bit if things are
[6:41] getting kind of out of shape. A lot of
[6:43] people watch the channel kind of just to
[6:45] relax, and I get that. It's very It's
[6:47] very relaxing to watch people do some
[6:49] work, but they don't have the intention
[6:51] of making this recipe. If you're
[6:53] watching this video, let me know in the
[6:54] comments if you actually plan on making
[6:55] this or you're just vaguely curious
[6:57] about the process. Paper back on and
[6:59] we'll continue.
[7:02] Okay, we're getting close. This is
[7:05] actually better to do on a cold
[7:06] countertop. When you're doing this step,
[7:08] your butter is going to become softer as
[7:10] you work it, but it should still be cool
[7:12] to the touch. If things are warming up,
[7:14] lift it up and goes right into the
[7:16] fridge to cool out. Cool down. Your
[7:19] butter is going to want to make a
[7:20] circle. So, you might be kind of cutting
[7:23] and piecing things in to keep that
[7:25] square shape. The shape is actually
[7:27] quite important.
[7:31] As you develop a better technique,
[7:33] you'll find this becomes easier and
[7:34] easier. But don't be afraid to just
[7:36] piece things in here. The only thing
[7:38] that matters is the end result.
[7:44] Okay, we're getting so close. So, we
[7:46] have a 10 by 10ish inch squareish shape.
[7:51] That looks good to me. I'm going to
[7:52] cover this back up. And this goes into
[7:54] the refrigerator for 10 minutes to chill
[7:57] a bit, but not hardens. So, don't leave
[7:59] this in for an hour. It's really about
[8:01] 10 minutes just so it kind of gets some
[8:04] of its strength back. Everything's
[8:06] rested and chilled. So, now we're going
[8:07] to lightly flour our surface. And I'm
[8:09] using a pastry mat today just because it
[8:11] really helps for things not sticking.
[8:15] Place it onto your counter. I'm going to
[8:16] lightly flour the top as well as well as
[8:19] my rolling pin. And this will get rolled
[8:22] out into a 10x 20 in rectangle. Once
[8:24] it's rolled out, it should be about a/4
[8:26] of an inch thick. You can kind of lift
[8:28] it up too, which helps corral it back
[8:31] into shape.
[8:33] Today we're making a basic butter
[8:35] croissant. A basic butter croissant. As
[8:37] you get more comfortable, you can begin
[8:38] adding fillings and flavorings.
[8:46] Well, well, well. After just a little
[8:47] bit of rolling, we have a 20x
[8:51] 10 in rectangle. And I can just pat this
[8:54] back into a nice rectangular shape. No
[8:57] rounded corners for us. This looks
[8:59] great. If you need to sharpen up the
[9:01] corners, you can brush any flower off
[9:03] the top. There should be none left over.
[9:05] and make sure the long side is facing
[9:07] you. I took my butter out just a couple
[9:09] minutes ago. And at this point, it's
[9:12] nice and cool, but it won't crack when I
[9:14] bend it. So, you can give it a little
[9:15] test, and if it cracks, leave it on the
[9:18] countertop for 3 to 5 more minutes. If
[9:21] not, you are ready for the next step.
[9:23] We're going to lift it up and flip this
[9:26] butter side down onto the center of our
[9:28] dough.
[9:33] Now, lift your parchment paper off. Now,
[9:35] you're going to fold the dough over so
[9:38] it meets in the middle.
[9:41] If it shrinks back, just pull it out a
[9:43] little bit. Pinch that center seam
[9:46] together so it doesn't disconnect. Now,
[9:49] we're going to be very gentle and
[9:52] just roll with a rolling pin to make
[9:55] sure everything's nice and connected.
[9:57] One more set of pinches. So here we're
[9:59] going to make sure our butter is fully
[10:02] sealed in.
[10:12] You want everything to look kind of
[10:13] perfect even at this stage. So grab a
[10:15] bench scraper or a big knife and just
[10:19] square up the sides, especially on the
[10:21] pinched edges. Things might have gotten
[10:23] a bit lumpy. Going to lightly flour the
[10:26] top. I'm using a pastry mat, so I know
[10:28] nothing will stick to it. If you're
[10:29] rolling things out on your countertop,
[10:31] you should add a little bit more flour,
[10:32] too. The height is fine. The width needs
[10:35] to increase, so keep it at 10 in high.
[10:37] We want 18 in long. Nice even force here
[10:41] because we don't want really anything to
[10:43] rip open. And we're being slow because
[10:45] there's a thick layer of butter that's
[10:48] not moving as fast as the dough here.
[10:52] I see there's a little air bubble right
[10:54] at the edge here. I don't want that to
[10:55] continue. So, I'm going to pierce it and
[10:57] just push the air out. Then pinch it
[10:58] back together.
[11:00] So, at the moment, I have one layer of
[11:02] butter, two layers of dough, and
[11:04] everything is really thick. You want to
[11:06] have a ton of layers. Think of those
[11:08] quason that you buy at a nice bakery.
[11:10] They have all these layers to them. So,
[11:12] this will only happen by rolling and
[11:14] folding and rolling and folding and
[11:15] rolling and folding until you've worked
[11:18] up those beautiful layers. You'll notice
[11:20] for this part, I'm using a straight
[11:22] rolling pin. so important and it's going
[11:24] to be much easier if your rolling pin is
[11:27] fairly long. The shorter ones or a
[11:30] French one which is tapered, which I
[11:31] love for making pi dough, for example,
[11:34] is not going to be great for this. So,
[11:36] find your straightest, longest rolling
[11:37] pin for the easiest set of rolls. And if
[11:40] you're looking at this thinking, no, I
[11:43] don't like this at all. I'm not going to
[11:44] do this. I understand. And you can click
[11:47] up here for my how to make rough puff
[11:49] video, which is kind of like the cheat
[11:51] version of a laminated dough. It's much
[11:53] easier and you get a similar effect, but
[11:56] not the same. Keep rolling out.
[12:02] A little bit of rolling later and we
[12:04] have an 18x10 in rectangle. So, we're
[12:06] ready for the next step. Chances are
[12:08] that your edges are a little bit lumpy.
[12:10] And I know for sure that there is a gap
[12:12] on either edge where the butter is not
[12:15] but the dough is. So we're going to trim
[12:17] this up.
[12:22] If you had any excess flour, just always
[12:24] brush that off. We never want flour
[12:27] before we fold cuz that'll prevent
[12:30] sticking. It's time for our first fold.
[12:32] So imagine that you're folding a piece
[12:34] of paper to fit into an envelope. This
[12:37] should be divided into thirds. And
[12:39] you're gonna fold this over.
[12:44] There we go.
[12:46] This is why a pastry mat comes in so
[12:48] handy.
[12:52] Now, you want to grab a baking sheet,
[12:55] line it with parchment paper, and we're
[12:57] going to transfer the dough right over.
[13:02] That's the easiest way for me. Grab a
[13:04] bench scraper, and we're just going to
[13:06] neaten the edges up. I want a nice,
[13:09] beautiful rectangle. Cover this tightly
[13:11] with plastic wrap. And this goes into
[13:13] the fridge for half an hour. Every time
[13:16] you work with this,
[13:18] the butter starts getting dangerously
[13:21] soft. So, in between each step, we're
[13:24] going to pop this into the fridge to
[13:26] chill out. The gluten in the dough will
[13:29] rest, the butter will firm up, and our
[13:31] next step will be easier. This marks the
[13:34] end of my first turn. There are four
[13:36] turns in total. Into the fridge you go.
[13:39] After half an hour of chill time,
[13:41] lightly flour your surface once again.
[13:44] And even though I'm using a pastry mat
[13:46] here, which is not sticky, I want the
[13:48] dough to roll evenly, meaning it's not
[13:50] going to be forced apart. It's going to
[13:53] just spread nicely. Unwrap your dough.
[13:56] Lightly flour the top as well. What's
[13:58] important here is to keep the short side
[14:00] short and the long side long. So, we're
[14:02] going to roll this back out into a 10
[14:04] by8in rectangle. Just being sure that
[14:08] we're not trying to change the
[14:09] orientation of the shape. And you're
[14:12] allowed to move things around. Just like
[14:14] when you're making a pie crust, you want
[14:16] to keep it moving so you are sure that
[14:18] nothing's getting stuck. If you see any
[14:20] air bubbles, you can try and force them
[14:22] out of the side. And then just check the
[14:24] dimensions every once in a while. This
[14:26] recipe is a Virgo's dream.
[14:31] All right. This looks pretty good. It's
[14:33] 18 by 10. And if you need to, you can
[14:36] kind of just scooch things around so the
[14:38] lines are more straight. If the short
[14:40] ends look really bad, you can give them
[14:43] a trim. Otherwise, I would just kind of
[14:45] pat and scooch as needed. You do not
[14:47] want to cut the long sides because
[14:49] here's the deal. When this bakes, some
[14:52] parts have to be sealed. Otherwise,
[14:54] you'll have leakages of butter that are
[14:56] unfortunate. Just going to mark off my
[14:58] thirds. Six. Six. There's any extra
[15:02] flour on the top, you're going to remove
[15:03] that just like you did before. Fold it
[15:06] over. I have some extra flour on the
[15:09] bottom. So, I'm just going to brush that
[15:10] off.
[15:12] And now fold the other edge over.
[15:18] Giving this the lightest of rolls. And
[15:20] just a little straighten.
[15:23] Now we can return this to our parchment
[15:25] lined pan. Recover it in plastic. If you
[15:28] have waxed cloth, you could use that as
[15:29] well, by the way. And we'll refrigerate
[15:31] another 30 minutes and repeat this all
[15:33] over again. We're halfway through the
[15:36] folding. Lightly sprinkle your surface
[15:39] once again for our third roll. We are
[15:42] just building up layer after layer here.
[15:45] Lightly flour the top. Lightly flour
[15:48] your rolling pin. And another 10 by 18in
[15:51] rectangle is in our future. And
[15:53] remember, you can feel free to keep
[15:54] moving things along.
[15:57] [Music]
[16:01] square it up as you move along. And by
[16:03] the way, you can click up here for my
[16:05] Paris bakery tour part one. I'll put
[16:08] links to both in the description box
[16:10] below. In part two, I examine some of
[16:12] the best croissant in Paris. And yes,
[16:16] these are a morning pastry. You would
[16:18] never try and order a quissant in the
[16:20] afternoon, otherwise you would be
[16:22] corrected.
[16:24] So really what we're doing here is just
[16:26] building up layer after layer of
[16:28] laminated dough. And honestly like once
[16:31] you do this recipe a few times you will
[16:34] not be at all frightened of it. Actually
[16:36] even after the first time you'll be like
[16:38] this is so much easier than I thought it
[16:40] was. Are there a lot of steps? Yes,
[16:42] there are a lot of steps.
[16:45] This is not a quick and easy recipe like
[16:47] apple muffins. But is it technically
[16:50] like really difficult? Not really. As
[16:53] long as you bought the right butter,
[16:55] your kitchen is a regular temperature,
[16:58] like not super hot, not icy cold, you
[17:00] should be fine. 18 by10, we are ready to
[17:03] fold. Squaring it off. Give it a fold.
[17:08] Then and
[17:11] the brush, I don't want any excess flour
[17:14] here.
[17:19] And another fold.
[17:21] [Music]
[17:23] Just going to give this the lightest of
[17:25] rolls before I pop it back into the
[17:27] fridge. I just want to encourage a
[17:29] better connection through community
[17:31] building and rolling pins.
[17:34] Back onto your parchment paper.
[17:41] Our plastic wrap goes back on top. And
[17:44] this goes back into the fridge for
[17:45] another half hour. And our final fold.
[17:49] So close.
[17:52] Out of the fridge. Another light dusting
[17:55] of flour.
[18:00] Little more flour on top.
[18:02] And once again, we're rolling into a 10
[18:04] by 18 in rectangle.
[18:08] [Music]
[18:09] If you see any butter kind of starting
[18:11] to pop out of either of the sides, the
[18:14] long or the short, use a bench scraper
[18:17] and just press it back in. That'll
[18:20] happen because the butter cools down the
[18:22] fastest on the edge and as you roll,
[18:25] you're moving a little solid piece of
[18:27] butter out which could pop out. That's
[18:30] not good.
[18:34] [Music]
[18:38] Okay, just a little bit of rolling
[18:41] later. I have a 10 by 18 in rectangle
[18:45] and I can give it a final fold. What's
[18:48] easy to forget here is that we're using
[18:50] a yeasted dough. So even though we're so
[18:53] focused on this being like layers of
[18:55] butter and dough, this is yeasted and
[18:57] there will be a rise which will help
[18:59] give you that puffy lovely texture. Last
[19:03] brush. Just any excess flour goes away.
[19:06] Fold it into thirds. Removing excess
[19:09] flour again. And my last fold. Just
[19:13] patting this down ever so gently. Wrap
[19:16] your dough tightly in plastic. And we're
[19:17] going to refrigerate this overnight or
[19:20] for up to 18 hours. When we come back,
[19:24] this will be ready to finish.
[19:28] It's a new day. My dough's been resting
[19:30] overnight, and you can see it puffed
[19:32] considerably. My yeast were working even
[19:35] though it was cold and dark. You want to
[19:37] lightly flour your countertop now. And
[19:40] I'm again using a pastry mat because I
[19:41] don't want anything to stick. This dough
[19:44] feels so soft and puffy. Now, we're
[19:47] going to dump this out without the
[19:48] plastic onto our countertop. And I'm
[19:50] also going to dust the top of this.
[19:53] We're going to start off nice and
[19:54] gentle. I'm looking for pockets of air.
[19:58] Like, that's a pocket of air. If you see
[20:00] a pocket of air, just pierce it.
[20:04] Good. If you notice any tearing of the
[20:06] dough, rewrap and let it sit on the
[20:08] counter top for 5 minutes just to warm
[20:10] up a bit more. After some initial
[20:12] pressing, you can now begin rolling
[20:15] gently. At first, we're going to roll
[20:17] this out to a 12x 28 in rectangle. So,
[20:22] it's going to be big. Let's try and keep
[20:24] it in a rectangular shape.
[20:27] And if you notice things are sticking,
[20:29] add a little bit more flour.
[20:34] At this point in the recipe, you're
[20:35] really on easy street, but you want to
[20:38] make sure that nothing goes wrong with
[20:40] your precious laminated dough you spent
[20:42] so much time on. If I made fresh
[20:44] homemade croissants for you, and my
[20:47] praises were not being sung, I'd be
[20:48] horrified. I'd be like, "Oh my god, this
[20:51] took quite a while. I hope you like
[20:53] them." Your dough should be nice and
[20:55] pliable and stretchy after resting
[20:57] overnight, but you will see some
[20:59] pullback.
[21:04] My dough is looking pretty nice and
[21:05] silky. If your dough cracked or tore,
[21:08] not the best thing. So, what you want to
[21:10] do is brush lightly with water, pinch it
[21:13] back. You want to reenccase that butter
[21:16] with the dough. And then cover with
[21:18] plastic and let it rest for 5 minutes.
[21:20] Then keep rolling. We're nearly there.
[21:25] Never mind. Got some rolling to do. I'm
[21:28] really worrying about the length as the
[21:31] height is going to be much easier.
[21:38] 28x 12. We are ready to cut. I'm going
[21:42] to mark this off in 4 in increments.
[21:44] Starting at the bottom left on the top
[21:46] left side, we're going to measure out 2
[21:48] in. And then from that 2in mark every 4
[21:51] in, our very fancy pastry crescents are
[21:54] just triangles of dough that are rolled
[21:56] up. This is making those triangles. So,
[21:59] here, grab a knife or a pastry cutter
[22:02] and we're going to begin cutting.
[22:06] This is scrap. I'm going to save it cuz
[22:09] every bit of this recipe needs
[22:11] cherishing. Now, you're just going to
[22:13] arrange from that top point to the
[22:14] bottom 4in mark and make your first
[22:18] proper
[22:19] triangle.
[22:22] Move the ruler and you're going to keep
[22:23] going. At this point, if your triangles
[22:26] aren't perfect, but a little bit of
[22:28] skew, it doesn't matter. Give yourself
[22:30] some grace. And I would suggest going
[22:32] from the thick end to the point.
[22:34] Otherwise, the pastry tends to roll up
[22:36] on you. If you see anything sticking
[22:39] together, you can pull the triangle a
[22:41] little bit just to create some distance.
[22:44] Something very soothing and methodical
[22:46] about all these precise cuts.
[22:51] Grab three rimmed baking sheets.
[22:55] I also suggest you cover up your
[22:57] precious dough with paper or plastic
[23:00] just while you're working so nothing
[23:02] dries out. We've worked too hard to let
[23:04] it go to waste now. You don't have to,
[23:06] but I'm lining my baking sheets with
[23:07] parchment paper. And now we're going to
[23:10] begin our construction. You're going to
[23:13] cut about half an inch from the bottom
[23:16] of your triangle, the thick part. We
[23:18] want to create some more width for them.
[23:19] And we're going to do this by folding
[23:21] and stretching. So create two little
[23:23] triangles like that. My dough is pretty
[23:26] perfect as far as the surface
[23:28] consistency. If there was any flour
[23:31] remaining, brush that away before you
[23:34] begin this. Now we're going to roll this
[23:36] up and gently
[23:39] pull apart with our fingers as we roll.
[23:43] Just roll, roll, roll. Gentle pressure.
[23:46] And now we can place this onto our
[23:48] baking sheet. As you continue this
[23:50] process, you'll get better and better.
[23:52] Don't worry if the first one doesn't
[23:53] look perfect. So, we want the tip facing
[23:56] down.
[23:58] And then you can gently
[24:01] maneuver this into a C-shape. These will
[24:03] be puffing cuz there's yeast here and
[24:05] it's now at room temperature. So, we're
[24:07] going to give these a lot of space,
[24:09] about 6 in in between each one. You'll
[24:11] be able to fit four to six croissants on
[24:14] each sheet tray. Give that a cut. Pull
[24:17] those apart. And you can see the little
[24:18] layers of lamination here.
[24:24] And now as we pull from the edge
[24:26] slightly, we're going to roll this up.
[24:29] You're going to be gentle. Tip side
[24:31] down. Just like that. You'll feel more
[24:34] and more confident as you do each of
[24:35] these. Don't worry about these looking
[24:38] as perfect as possible. It's time to
[24:40] roll these up before the butter melts.
[24:42] That's what I'll tell you. As you work,
[24:44] maybe the top is a little bit more dry
[24:47] than the bottom. So, you can flip these
[24:48] upside down so they stick a bit better.
[24:58] Okay, we're almost done. You're going to
[25:00] have three beautiful trays, but these
[25:04] need time to rise and they're super
[25:07] rich. So, your yeast are going to have
[25:09] to work very hard. Hardworking yeast
[25:12] need more time.
[25:14] And just like that, my last quissant.
[25:17] This is actually a scrap, but I was able
[25:18] to roll it out. Goes right on here. A
[25:21] little movement into a C-shape. Lightly
[25:24] cover these with plastic. We don't want
[25:26] them to dry out. I'm going to use a
[25:27] double sheet for each of these baking
[25:29] trays. We're going to leave these out
[25:31] for 2 and 1/2 to 3 hours to rise at
[25:34] about 72° F. It should be like a nice
[25:37] room temperature rise. Not too hot so
[25:40] the butter melts. Not too cold so it
[25:42] takes forever. 2 hours into your rise
[25:44] time. You're going to preheat your oven
[25:46] to 425. So it is very hot. But don't
[25:49] worry, we'll be reducing the temperature
[25:51] ASAP. First, let's get these risen. Time
[25:54] has passed. And as promised, one of the
[25:56] trays is ready. The other ones aren't. I
[25:58] just want to show you the difference.
[26:00] These guys puffed. Look at that jiggle.
[26:05] They're ready to go into the oven. It's
[26:06] preheated to 425,
[26:09] but we need to give them an egg wash
[26:10] really quickly. One egg and a tablespoon
[26:13] of heavy cream.
[26:16] Give it a good mix. You want to give
[26:18] them an egg wash, but you don't want to
[26:21] seal the cut side. So, carefully and
[26:24] gently just add a light egg wash onto
[26:27] the top sides.
[26:35] These are, sorry, these are so nice and
[26:37] jiggly and puffed. These ones are still
[26:40] proofing. So, we're going to give them
[26:41] more time. You're going to find that of
[26:43] the three, one tray will be ready first,
[26:45] which makes it easy since you probably
[26:47] don't have three ovens at the ready.
[26:53] I'm trying to be careful right now
[26:54] because I really have, you know,
[26:55] invested some time making these quissant
[26:57] for you and I'd like them to be finished
[26:59] nicely. So, I'm being very gentle.
[27:03] Proofed, puffed, jiggly, and eggwashed.
[27:06] My croissants are ready to pop into the
[27:08] oven. 425, but the moment you close the
[27:12] door, reduce to 375. And you'll bake
[27:16] them for 15 to 20 minutes or until
[27:18] they're a deep golden brown. If you want
[27:20] to temp these out, the internal
[27:21] temperature should be 190. In you go.
[27:24] And in the meantime, keep an eye on your
[27:26] next ones and start egg washing once
[27:28] they're puffed.
[27:31] Buttery, crisp, and I cannot tell you
[27:33] how proud I am of these little guys.
[27:35] They came out just as I hoped they
[27:37] would. You can see all the layers of
[27:39] lamination. They rose really well. And
[27:41] this, by the way, is the one I made out
[27:43] of the scraps. The rest of them look
[27:45] even nicer. But enough about that. It's
[27:47] time for a bite.
[27:53] These guys are so buttery, flaky, airy,
[27:56] and light. really a labor of love, a
[27:59] challenge, a project bake, but anyway
[28:01] you cut it, they are delicious. I hope
[28:04] you get a chance to try this technically
[28:06] challenging recipe and love it. And if
[28:08] you like my videos, hit that subscribe
[28:10] button and check out my French pastry