[0:00] hey what's up i'm not gonna lie making
[0:01] croissants at home is fussy
[0:03] it's time-consuming and it took me a lot
[0:06] of tries to get this process figured out
[0:08] but
[0:08] the final product is so good that it's
[0:10] definitely worth
[0:11] a little bit of struggle so today i'm
[0:13] gonna show you how to make a flaky
[0:15] buttery hand rolled croissant at home
[0:17] and a few tricks along the way so that
[0:18] you can get these right
[0:20] first try to get started i've got my
[0:22] stand mixer set up and into the bowl of
[0:23] that i'm going to measure 165 grams of
[0:25] warm water 165 grams of whole milk 8
[0:27] grams of yeast 50 grams of sugar 515
[0:29] grams of all-purpose flour and 10 grams
[0:31] of salt the dough hook goes on and i
[0:33] like to mix this dough in two stages the
[0:35] first of which happens on medium speed
[0:36] for roughly two to three minutes all
[0:38] we're looking to do here is to get that
[0:40] water and milk to hydrate the flour
[0:42] once things have come together and the
[0:43] dough starting to get pushed around the
[0:44] bowl like this i'm going to grab 40
[0:45] grams of softened butter and start the
[0:47] second stage of this mix
[0:49] as you can see the butter is cubed up
[0:50] into smallish pieces so that i can add
[0:52] them in one piece at a time
[0:54] this should help the butter get better
[0:56] incorporated into the dough but
[0:57] inevitably there will be some smeared
[0:59] butter stuck to the inside of the bowl
[1:01] and don't sweat that eventually the
[1:02] dough will start to grab it all now that
[1:04] that butter's in the dough we actually
[1:06] need to
[1:06] knead this stuff so the speed's gonna go
[1:08] up to high and i'm gonna continue to mix
[1:09] this for five
[1:10] whole minutes and if you're wondering
[1:12] hey bry
[1:13] can i do this by hand well yes but it is
[1:16] gonna be harder start by crumbling the
[1:18] butter
[1:18] into the flour as best you can then mix
[1:20] the dry with the wet that's the water
[1:22] and the milk that's gonna take a second
[1:24] to come together and then we can flip
[1:25] the dough
[1:26] out of the bowl and start to knead by
[1:27] hand on the cutting board for six to
[1:29] seven minutes this is gonna replicate
[1:30] that high speed mix that we're doing
[1:32] over on the stand mixer this is messy
[1:34] work and it's gonna be kind of greasy
[1:35] but if you really go for it you're gonna
[1:37] get something that resembles dough from
[1:39] a stand mixer for
[1:40] sure and there we go hand mixed
[1:41] croissant dough
[1:43] if you dare back to the mixer this has
[1:45] been mixing on high speed for five
[1:46] minutes and the dough is clearing the
[1:48] bowl and should be quite strong but
[1:49] there's only one way to know for sure so
[1:51] i'm gonna flip this up and give it a
[1:52] good tug to see how we like it and it
[1:54] doesn't tear or sheer and that means the
[1:56] gluten is ready to rip now i'm gonna
[1:57] flip this over into a medium bowl and to
[1:59] give ourselves a more uniform starting
[2:00] point for when we sheet this dough later
[2:02] we're gonna get this rolled up into a
[2:03] nice taut round ball and the move here
[2:06] is just what we do for most of these
[2:07] stretch
[2:08] and folds on our dose we're just trying
[2:09] to tuck that ball into a nice taut
[2:11] little thingy
[2:12] yeah that looks good now i'm gonna put
[2:13] the lid on and throw it on top of my
[2:14] refrigerator out of the way
[2:16] for 90 minutes in the meantime when you
[2:18] sort out probably the most
[2:19] important part of a croissant the butter
[2:21] block for that i'm starting with two
[2:23] large sheets of parchment paper i've got
[2:24] a ruler here as well and then a clicky
[2:27] pen to make some lines with now on the
[2:29] tops of that parchment paper i'm gonna
[2:30] make two points in the center eight
[2:31] inches apart and then from there i'm
[2:33] gonna use the ruler to throw down two
[2:34] straight lines that are going from the
[2:36] top and the bottom to show where i want
[2:37] my butter to sit next i'm gonna fold
[2:39] deep creases into the parchments on the
[2:40] two lines that i just drew this is gonna
[2:42] help hold that butter in tightly then
[2:44] i'm gonna fold the top in about an inch
[2:46] or two and then the bottom another inch
[2:47] or two and there we go we should have
[2:49] two roughly eight inch by 12 to 14 inch
[2:51] tall
[2:52] rectangles now for the butter this is a
[2:54] whole block or roughly 225 grams of
[2:56] grass-fed
[2:57] irish butter called kerrygold and it is
[2:59] 82 butter fat you can definitely get
[3:01] away with regular butter but it might
[3:02] take a few attempts to actually get to
[3:04] the point where you're laminating the
[3:05] dough if you don't do this right you end
[3:07] up making a
[3:08] brioche which is still good but not the
[3:10] same thing as a croissant this butter's
[3:12] been sitting at room temp for about 45
[3:14] minutes so it is soft and well tempered
[3:16] but it is definitely
[3:17] not mushy this is in the perfect spot to
[3:19] make a butter block okay to get this
[3:20] butter rolled into a sheet that we can
[3:21] actually laminate into a dough we're
[3:23] going to lay down this block of butter
[3:25] into the center of that parchment that
[3:26] we just folded and then cover that with
[3:28] the second piece of parchment and then
[3:30] smash this block down just a little bit
[3:32] flatter
[3:32] into a smear of butter now i'm going to
[3:34] fold up all four sides of this parchment
[3:36] paper to seal in the butter so that when
[3:38] we roll it out
[3:38] nothing escapes then i'm going to flip
[3:40] it over so that the folds are facing the
[3:42] board and now i've got a nice
[3:43] square flat compartment that's going to
[3:44] help shape our butter block using
[3:46] rolling pin now i'm going to beat this
[3:47] butter down laterally to flatten it and
[3:49] to start to spread it out i'm going to
[3:50] be using this move a lot from this point
[3:53] forward because
[3:54] when we're shaping large chunks of
[3:55] butter it responds way better to blunt
[3:57] force like this than
[3:58] the rolling pressure of a rolling pin
[4:00] once things are flat we can actually
[4:01] start rolling with the rolling pin
[4:03] and see why the folding was worth all
[4:05] that extra effort the rolling pin
[4:06] easily pushes this butter directly into
[4:09] the perfectly square corners of this
[4:11] paper
[4:11] and it is so extremely satisfying when
[4:14] you see it fill that corner the work is
[4:16] worth it just for that
[4:17] once this butter's been pushed into all
[4:18] four corners and spread into an even
[4:20] thin layer with no voids or cracks take
[4:23] a look it's malleable and bendy and it's
[4:25] gonna be much easier to incorporate into
[4:27] a dough for now i'm gonna throw this
[4:28] into the fridge and keep it frosty until
[4:30] the dough is ready speaking of frosty
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[5:42] it's been 90 minutes and this dough is
[5:43] about doubled
[5:44] it's gassy it's buoyant and alive now
[5:47] hit the top with some flour then my
[5:49] cutting board and then flip out the
[5:50] dough once i've got this pushed into
[5:52] a rectangular-ish slab of dough i'm
[5:54] gonna dust it with some more flour and
[5:55] then grab my rolling pin to start to
[5:57] roll this out i'm gonna get this thing
[5:58] pushed out until it's roughly 18 inches
[6:00] tall and eight to nine inches wide this
[6:01] is a little bit of a pre-shape and it's
[6:03] going to allow us to push this dough and
[6:04] butter further in a few minutes next i'm
[6:07] going to lay down some parchment so i
[6:08] can fold this dough in half without it
[6:10] sticking to itself then
[6:11] onto a sheet tray it goes this does room
[6:13] temp right now and it needs to be much
[6:15] cooler for lamination so in the fridge
[6:17] it goes for 20 minutes and in the
[6:18] meantime
[6:19] out of the fridge comes that butter
[6:20] block that we made earlier it's very
[6:22] cold and brittle at the moment but 20
[6:24] minutes at room temperature will make it
[6:25] bendy like it was before 20 minutes
[6:27] later the butter block should be
[6:28] much more pliable but it's always good
[6:30] to unwrap and check before we move
[6:32] forward if there was one key to
[6:34] successful croissants at home it's
[6:35] keeping the butter in this pliable state
[6:37] moving forward cold hard butter is bad
[6:40] malleable flexible butter
[6:41] is very good all right my slab of dough
[6:44] is good and frosty after 20 minutes in
[6:45] the fridge and now i'm gonna roll this
[6:47] out just a little bit more i want it to
[6:48] be about 18 to 20 inches tall and about
[6:50] eight to nine inches wide
[6:52] and notice i'm doing my best to kind of
[6:54] maintain right angles around the edges
[6:56] here but
[6:56] don't worry about it we aren't really
[6:58] going for perfection now i'm gonna size
[7:00] up my butter sheet and it needs to be
[7:02] slightly less wide than the dough
[7:04] that looks pretty good so i'm gonna flip
[7:05] it on over you'll notice that this
[7:07] butter only covers about two-thirds of
[7:08] this dough and that's by design the
[7:10] first folding here is kind of a cheat
[7:12] we're gonna get our butter locked into
[7:13] the dough
[7:14] and our first two layers of folding done
[7:16] at the same time this gives us more time
[7:18] in the temperature sweet spot and
[7:20] overall simplifies the lamination
[7:21] process
[7:22] a lot now to do this fold i'm gonna grab
[7:24] the top third of the dough and fold it
[7:25] over
[7:26] the middle third then i'm gonna grab the
[7:27] bottom third and fold it over that when
[7:30] i turn it you can see how we have two
[7:31] layers of butter in this dough already
[7:33] and we didn't need to work the dough at
[7:35] all and the butter hasn't really changed
[7:37] temperature yet which
[7:38] is ideal now i'm gonna smush this down
[7:39] with the rolling pin a little bit to
[7:40] help seal in the juices then on the open
[7:42] side i'm going to seal things up with a
[7:44] firm pinch from top to bottom
[7:45] if this butter got loose in my cutting
[7:47] board it would be a mess now i'm feeling
[7:48] good about where the temperature of this
[7:49] butter is and i don't think it's really
[7:51] had enough time to get
[7:52] too warm and mushy yet so we are going
[7:53] to move forward with the second fold at
[7:55] this point again i prefer using the
[7:57] blunt force of the rolling pin to do
[7:58] most of the work when the dough is thick
[8:00] like this it helps
[8:01] spread the butter more gently too much
[8:03] downward pressure in a localized spot
[8:05] with the rolling motion will press the
[8:06] butter into pockets and
[8:08] that's not very chill once this slab is
[8:10] gently coerced into an eight inch wide
[8:11] 16 18 inch tall slab yet again
[8:14] i'm going to do a book style fold this
[8:16] time the right side gets folded into the
[8:17] middle then the left side gets folded
[8:19] into the middle and then that whole
[8:20] thing is going to get folded in half
[8:22] and we've basically just quadrupled our
[8:24] layers without any additional
[8:26] rolling this is just another thrifty way
[8:27] to simplify the lamination process to
[8:30] save time and hence preserve the
[8:31] temperature of the butter we basically
[8:33] get two folds worth of layers in one
[8:35] move okay i've got this book shape
[8:36] flattened back into a slab but the
[8:38] butter starting to get warm and the
[8:39] dough is starting to snap back a little
[8:41] bit so i'm going to throw this into the
[8:42] refrigerator so the dough can relax and
[8:44] this butter can firm up just a little
[8:46] bit so into the fridge it goes
[8:47] for 20 minutes after that 20 minutes the
[8:49] butter temp has been reset to that fully
[8:52] malleable spot and the dough has relaxed
[8:53] enough for us to actually roll it thin
[8:55] into a croissant so the board gets
[8:57] dusted and the dough is gonna get dusted
[8:59] on both sides then using a rolling pin
[9:01] we're gonna gently pound this
[9:03] even flatter i'm gonna give this four to
[9:04] five passes until it's about half as
[9:06] thick as when we
[9:07] started and if you see some air bubbles
[9:09] in there go ahead and pop those i'm
[9:10] going to use a cake tester to prick them
[9:12] and then use my rolling pin to push out
[9:14] that gas i'm going to roll this out in
[9:15] two stages if we do too much work here
[9:17] the dough is going to start to get tight
[9:18] and we can't roll it out anymore and the
[9:20] butter is going to get too soft so once
[9:22] we're at a 12 inch by 16 inch ish
[9:24] slab i'm going to pop this back in the
[9:25] fridge for 15 minutes after that 15
[9:27] minutes we're going to move into the
[9:28] second half of shaping where we push
[9:30] this out that last 30 to 40 percent i
[9:32] want to reiterate don't use downward
[9:34] pressure of the rolling pin
[9:35] too much banging it with the rolling pin
[9:37] makes things move a little bit faster
[9:38] and keeps that butter a little bit more
[9:40] intact
[9:40] cut to what happens when the butter is
[9:42] just a little bit too cold and use just
[9:44] a little bit too much downward pressure
[9:46] from that rolling pin
[9:47] as you can see butter shards the butter
[9:49] is completely cracked and broken and
[9:51] this is a super
[9:52] unfun thing to happen so beware cutting
[9:55] back to the slab i've got it rolled out
[9:56] into a quarter inch thick sheet that's
[9:57] about 14 inches tall and 18 to 20 inches
[10:00] wide
[10:00] and don't worry centimeters for all of
[10:02] this will be in the description now i'm
[10:03] gonna square up the edges real quick
[10:04] then using a ruler i'm gonna mark every
[10:05] four inches or so on the bottom
[10:07] then on the top i'm gonna move in two
[10:09] inches and then mark every four inches
[10:11] this is gonna create
[10:12] eight total croissants now using a pizza
[10:14] cutter i'm gonna cut these into
[10:15] even triangles the best i can hopefully
[10:18] by the time you get to the end your
[10:19] eighth croissant won't look as rugged as
[10:21] mine does but it doesn't really matter
[10:22] all the hard work here is done in the
[10:24] lamination
[10:24] and if these aren't perfect whatever now
[10:27] i'm gonna stretch these out a little bit
[10:28] i want to add two to three inches of
[10:29] length then
[10:30] once they're stretched i'm going to go
[10:31] to the wider end and stretch that about
[10:33] another inch this is going to give these
[10:34] croissants a pro
[10:36] tapered look from there i'm going to
[10:37] roll this up tightly trying to keep the
[10:38] skinny end in the dead center i also
[10:41] like to try and keep the tip of the
[10:42] croissant tucked onto the bottom as well
[10:44] now i'm going to move this over to a
[10:45] sheet tray lined with parchment paper
[10:46] and i'm gonna roll out the other seven
[10:48] and i'll mention feel free to freeze
[10:50] half of these once they're rolled out i
[10:51] would freeze them on a plate and then
[10:53] move them over to a bag for storage then
[10:55] the next time you want a croissant all
[10:56] you need to do is thaw them
[10:57] proof them and then bake them off once
[10:59] these are rolled out now we need to
[11:00] proof them up so i'm going to move them
[11:02] over to my oven where i can create a
[11:03] mini little proofing cabinet to do that
[11:06] i've got a shallow saute pan full of
[11:07] boiling water and i'm going to load it
[11:09] into the bottom of the oven that steam
[11:10] is going to warm up the box a few
[11:12] degrees and keep
[11:12] things just a bit humid so that nothing
[11:14] dries out proofing time is going to vary
[11:16] pretty widely depending on the
[11:17] temperature of your dough
[11:18] and your house but mine took 90 minutes
[11:20] to get fully proofed up and
[11:22] take a look these look amazing now i'm
[11:24] going to pre my oven to 425 degrees 218c
[11:27] and while that heats i'm going to head
[11:28] back over to these proof chrissies and
[11:30] egg wash them
[11:31] two times to make that i just cracked
[11:33] one egg and added about 20 grams of
[11:34] whole milk and stirred it up that little
[11:36] bit of milk in the wash is going to help
[11:38] with caramelization because
[11:39] milk salads brown very nicely after 20
[11:42] minutes we're going to brush them for a
[11:43] second time
[11:44] and also double check that they're proof
[11:46] properly give them a poke that dough
[11:48] should indent just a little bit and then
[11:49] pop back out slowly
[11:51] these look very good once we have two
[11:53] full coats of egg wash and
[11:54] the oven is preheated into the oven they
[11:56] go for 18 to 20 minutes
[11:58] if we got that proof right these should
[11:59] start to rise quite a bit and start to
[12:01] unfurl all those layers
[12:03] an underproof croissant will leach out a
[12:05] lot of butter and not really
[12:06] rise at all 10 minutes in we're going to
[12:08] rotate and flip these trays to get a
[12:10] much
[12:10] more even bake as we know most ovens
[12:12] have hot and cold spots and when we're
[12:14] dealing with butter and sugar combined
[12:15] in a dough these can go from perfect to
[12:17] burnt quicker than we'd like that last
[12:19] eight to ten minutes should pass pretty
[12:21] uneventfully but
[12:22] resist the urge to pull these out too
[12:24] early channel your
[12:25] inner bry here and bake these dark
[12:28] blonde croissants just aren't as good as
[12:29] well tan ones
[12:30] i know from experience after 18 minutes
[12:33] in the oven it's time to pull these
[12:34] things out
[12:35] and all i can really say is wow they're
[12:38] burnished with a deep
[12:39] golden brown crust and as you can see
[12:41] all those layers of butter have teamed
[12:43] up to make a flaky but delicate
[12:45] pastry this smell you guys the smell is
[12:48] just
[12:48] insane i've cooked a lot of tasty things
[12:50] here in my house but
[12:52] none of them have smelled like this
[12:54] sweet european butter
[12:56] layered with care and baked perfection
[12:58] is just amazing when i cut into one you
[13:00] can see
[13:01] how flaky these actually are like i said
[13:04] these are not the easiest things to get
[13:05] right they're fussy and there can be a
[13:07] lot of trial and error but
[13:09] in the end when you get there you have a
[13:11] warm fresh
[13:12] flaky buttery croissant that was made
[13:15] by you and they're world class you guys
[13:19] let's eat this thing
[13:36] [Music]