[0:00] i i want to get one thing out of the way
[0:02] before
[0:03] we start talking about croissants which
[0:04] is that i'm going to refer to these as
[0:06] croissants for the rest of this video
[0:08] and not croissant okay because i can't
[0:12] i can't do that every time so excited
[0:15] hey everyone i'm claire saffits and
[0:16] today i am showing you how to make
[0:18] croissants like the highest achievement
[0:21] in all of pastry gum i don't think i
[0:23] will ever ever get tired of eating these
[0:25] so we're gonna make basic all butter
[0:27] croissants ham and cheese almond
[0:29] croissants panna chocolate there's
[0:30] nothing better than a freshly baked
[0:32] croissant but then like somehow it gets
[0:34] better when you add chocolate and ham
[0:35] and cheese i really want to encourage
[0:37] people to try this at home because it's
[0:39] fascinating and fun and challenging and
[0:41] like you might get obsessed like i did
[0:43] and just make them like 15 times in a
[0:45] row
[0:48] for this recipe i
[0:50] became like a woman possessed about
[0:52] making croissants i made them at least a
[0:54] dozen times at home and there is so much
[0:56] to learn now i'm very like attuned to
[0:58] the flaws in the recipes that i make but
[1:00] even at my worst batch they were still
[1:03] so delicious you can get very very good
[1:05] results at home like i've never had a
[1:06] bigger thrill than when i pulled out
[1:08] eight beautiful golden
[1:11] like puffy
[1:13] gorgeous layered croissants from my oven
[1:15] croissants are in a category of pastry
[1:17] called vienwazuri and generally speaking
[1:20] these are pastries that are something
[1:22] called laminated so laminated is kind of
[1:24] a technical jargony pastry term
[1:26] for a layered pastry butter is rolled
[1:30] into dough rolled out and folded and
[1:32] rolled out further and this creates a
[1:34] series of sheets of butter separated by
[1:36] layers of pastry and that is what
[1:39] creates this layered crispy effect in
[1:41] things like puff pastry and danishes and
[1:43] of course
[1:44] croissants
[1:45] there's just so much to talk about in
[1:46] this recipe if i were editing this video
[1:48] this would be like a four hour video so
[1:49] in order to adjust the recipe so that
[1:51] you are able to have freshly baked
[1:54] croissants
[1:55] before noon we do this over two days so
[1:57] this is like perfect for a weekend
[1:58] baking project where you'll do the
[2:00] majority of the work on a saturday and
[2:02] then sunday morning you wake up you form
[2:05] the croissants let them rise and bake
[2:06] them on day two the first step for
[2:09] making croissants is to make something
[2:11] called the ditch home and that is the
[2:12] dough
[2:13] that we're using that's gonna enclose
[2:15] the butter for our lamination i'm gonna
[2:17] say this at every single point in this
[2:19] recipe this step is very important and
[2:22] you need a strong dough to support all
[2:25] of those layers of butter and to
[2:27] not collapse when you bake it in general
[2:30] if you can find a flower between 11 and
[2:32] 13 protein that's a good selection
[2:34] something in that range that's what i
[2:35] recommend
[2:37] now i gotta talk about yeast again
[2:39] so many things to talk about
[2:40] i'm using acne dry yeast because for
[2:42] people at home that's by far the easiest
[2:44] kind to find almost every recipe that
[2:46] i've made with active dry yeast i'll
[2:47] tell you to activate the yeast or proof
[2:49] it which basically means dissolving it
[2:51] in a warm liquid 99 times out of 100
[2:53] your yeast is alive and it's fine i'm
[2:56] pretty confident that you can just mix
[2:58] it right into the dough i've never had a
[2:59] problem doing that at home
[3:02] it's
[3:02] 12.
[3:04] 120 grams of whole milk
[3:09] the first thing i want to do is hydrate
[3:11] everything and do an initial mix
[3:14] so i'm going to start by just mixing
[3:15] this on low
[3:18] so this is going to look dry and shaggy
[3:20] but let the mixer go for a few minutes
[3:22] and it will come together
[3:24] so here we have
[3:26] our initial mix of the dough it like
[3:29] looks kind of like a cauliflower it's
[3:31] not smooth it doesn't really have any
[3:33] elasticity to it you can see it just
[3:35] breaks but that's okay we want to now
[3:36] let it rest i want to give time
[3:39] to the proteins and the flour to hydrate
[3:42] this is going to help us to develop the
[3:43] right amount of gluten that we want my
[3:45] butter pieces here are cold which is
[3:47] important and i'm going to add these to
[3:49] the mixer this is the part where it's
[3:51] more helpful to have the mixer with a
[3:53] dough hook by hand
[3:55] it's really the step of adding the
[3:57] butter that's a little bit more
[3:58] challenging to do so i'm happy to let
[4:00] the mixer take care of it
[4:02] a nice slow mix though is the
[4:05] one of the keys to the right texture of
[4:06] dough the dough has transformed you can
[4:08] see what a different texture it is
[4:11] it's completely absorbed the butter it's
[4:13] much stretchier it's a very very smooth
[4:16] and supple dough and that's what we want
[4:18] it extends easily and seamlessly
[4:21] envelops the butter and here's a great
[4:23] tip so this is something that i picked
[4:25] up in culinary school
[4:27] i'm going to cut a slash in one
[4:28] direction
[4:30] and then a slash in the other direction
[4:32] basically reoriented the gluten strand
[4:34] so that as it rises this will expand and
[4:37] then i'll have an easier time forming it
[4:39] into a rectangle which is the shape that
[4:41] we need for the lamination
[4:45] and i'm going to let this sit at room
[4:46] temperature until it's
[4:48] about 50 percent expanded in size so one
[4:51] and a half times
[4:52] and then we're going to transfer to the
[4:54] fridge and let it chill and finish a
[4:56] nice long slow rise for a few hours
[4:59] all right butter
[5:03] now we're going to talk about butter the
[5:05] flavor of croissants
[5:06] is butter so that's where you want to go
[5:10] for the highest quality stuff you can
[5:11] find the recipe calls for european or
[5:14] european style butter that designation
[5:16] means that there's a higher percentage
[5:18] of butter fat butter should have some
[5:20] plasticity which means the ability to
[5:22] bend without breaking or snapping
[5:25] kerrygold has that even when it's cold
[5:27] and as we get into the lamination i'll
[5:28] explain why that's really important just
[5:30] going to sort of loosely fold up the
[5:32] parchment paper
[5:36] and i have this kind of loose packet and
[5:38] i'm going to use my rolling pin
[5:40] to lightly beat the butter i don't want
[5:42] to like
[5:43] in order to
[5:44] soften it without warming it up and make
[5:46] it pliable
[5:49] i cannot imagine that my neighbors loved
[5:51] hearing this noise day in and day out
[5:52] but then i would at least bring them
[5:54] croissants the next day so just this
[5:56] part's a little noisy
[6:01] and now i want to focus on getting very
[6:03] clean straight sides and i'm making a
[6:05] very level block of butter
[6:08] somewhere around an 8 inch square a
[6:09] little bit bigger is fine
[6:11] i would say there's like a surprising
[6:13] number of recipes where i call for a
[6:15] ruler
[6:16] and i'm not i'm not trying to bug you or
[6:18] like
[6:19] the reason i'm calling for in the recipe
[6:20] is because i think if you use it it will
[6:22] make your life easier down the road like
[6:24] it like a present
[6:28] you can see that i've folded the
[6:30] parchment into a square the butter is
[6:32] smaller than the parchment and i'm going
[6:34] to beat it again to fill in all of those
[6:36] spaces
[6:40] and at a certain point you'll be able
[6:41] just to roll without beating it so i'm
[6:43] going to just move
[6:44] to a rolling motion and force the butter
[6:47] into any places within the square
[6:50] where there's an air gap
[6:56] you can see that
[6:59] let this firm up in the fridge while the
[7:01] ditch finishes its rise
[7:04] i have a swap it has finished its rise
[7:07] in the fridge and is now cold and is
[7:10] basically about doubled in size so i'll
[7:11] show you what this looks like
[7:14] you can see how the dough has expanded
[7:17] and like those four
[7:19] points have become almost like corners
[7:21] now so that's going to make it easier to
[7:22] form into a rectangular shape
[7:25] and there's just a quick kind of
[7:26] intermediate step that i want to do
[7:28] before we move on to lamination and that
[7:30] is
[7:31] actually getting this into the freezer
[7:33] the steaks get higher when we
[7:35] incorporate the butter we have to
[7:37] control fermentation of the dough and
[7:39] that just means that it becomes very
[7:40] important to control temperature and to
[7:42] keep the dough very very cold so that
[7:44] the yeast stay very sluggish and calm
[7:47] and they don't produce gases that is
[7:49] going to make it a lot harder to roll
[7:50] out
[7:52] if anyone has a great at-home
[7:54] replacement for plastic wrap for this
[7:57] purpose let me know i'm going to
[7:58] actually use a technique similar to the
[8:00] one i used for the butter at this point
[8:02] i have to be i'm not like concerned
[8:03] about thickness or dimensions i just
[8:04] want it to be even
[8:06] i don't want to freeze it solid that's
[8:08] not going to help me when i want to roll
[8:09] it out i just want to get it super super
[8:11] cold and firm so about 20 minutes should
[8:13] be about right
[8:16] all right
[8:19] so the next stage is locking in the
[8:21] butter so it is enveloping the butter in
[8:23] the dough and then i'm going to roll it
[8:24] out and do the folds for the lamination
[8:27] the important thing here
[8:29] is that
[8:31] my dough and my butter are a similar
[8:33] texture and that is going to help the
[8:34] butter to roll out evenly inside the
[8:36] dough and for them to be the same
[8:38] texture i need the dough to be colder
[8:40] than the butter so that's why we had it
[8:41] in the freezer in general i want to go
[8:43] through all the steps of lamination
[8:44] without adding a whole lot of excess
[8:46] flour so i'm going to
[8:48] roll out
[8:49] my dough or detromp
[8:51] into a slab that is basically the same
[8:54] width as the butter block
[8:56] but twice as long you try to maintain at
[8:59] all times
[9:00] your square sides i keep kind of running
[9:03] my hands under it just to make sure that
[9:05] it's not really sticking
[9:07] you can also give it a flip we're
[9:09] looking for butter that can
[9:11] bend but not snap i'm going to place it
[9:16] in the center of my dough
[9:20] and close the butter in the dough by
[9:22] folding
[9:23] the longer sides down into the center of
[9:25] the butter
[9:26] you can do any tugging that you need to
[9:28] in order to even out the thickness of
[9:30] the dough you do not need them to
[9:32] overlap you just need them to
[9:35] meet so you can see i have an even
[9:38] thickness of dough all the way around
[9:39] and now i'm going to pinch along the
[9:41] sides just to prevent the butter from
[9:44] peeking out i've now locked the butter
[9:46] in
[9:46] and i'm going to roll it out and do my
[9:49] first turn i rotated the dough 90
[9:51] degrees so that seam running down the
[9:52] middle of the butter block is now
[9:54] vertical i'm going to beat the dough to
[9:56] begin to lengthen the slab and also thin
[9:59] out the butter
[10:01] i found that beating it and like paying
[10:03] extra attention
[10:05] to
[10:06] the sides will help keep straight
[10:08] parallel sides
[10:14] so periodically lift it up make sure
[10:15] nothing's sticking
[10:17] now i'm going to go in with my rolling
[10:18] pin
[10:19] and start to roll and i'm going to make
[10:21] a very long narrow slab
[10:24] about two feet long the length isn't as
[10:27] important as the thickness i'm going to
[10:28] go for about between a half and quarter
[10:30] inch thick i'm not pressing down if you
[10:33] press down you risk squeezing out the
[10:35] butter and fusing the dough together you
[10:37] know then you won't have that definition
[10:38] of layers so really it's like an uh
[10:43] a kind of pushing motion outward and
[10:45] toward yourself
[10:49] so this is actually called a double turn
[10:51] we're going to fold the dough in a way
[10:54] that quadruples a number of layers right
[10:55] now i have dough butter dough but when
[10:58] we fold it we multiply the layers of
[11:00] butter in between the dough and that is
[11:02] what gives us the flakiness fold
[11:05] one end of the dough up toward the
[11:07] midline
[11:09] and take the other side of the dough and
[11:11] fold that down and now i'm going to fold
[11:12] the entire thing in half crosswise
[11:15] and this is now called the book so you
[11:17] can see i have now a slab of dough
[11:19] that's four
[11:21] thicknesses one two three four i've now
[11:24] quadrupled the number of layers in my
[11:26] slab this is called the first turn and
[11:29] each time we roll it out and fold those
[11:31] layers get thinner and they multiply at
[11:33] this stage the butter is now warming and
[11:35] the dough is also getting warmer
[11:38] and we've also worked the dough so it's
[11:40] going to want to spring back when i go
[11:42] to roll it out so we want to chill it
[11:43] before we do get another turn
[11:47] maybe a little bit of a rolling out
[11:49] because
[11:50] the thinner it is the faster it will
[11:52] chill down i reserve the plastic from
[11:54] before
[12:00] you can see that it has firmed up quite
[12:02] a bit
[12:03] so i'm going to roll it out and we're
[12:05] going to do the next turn the second and
[12:07] final which is called a simple turn so
[12:09] it's a slightly different orientation
[12:10] than the first beating with the rolling
[12:12] pin
[12:14] it just kind of kick-starts that
[12:16] lengthening process
[12:24] so you might find that you have little
[12:26] air bubbles that's normal that is partly
[12:28] because of the fermentation partly just
[12:30] because you maybe had some air pockets
[12:31] between the dough and the butter you can
[12:33] just go ahead and pop them
[12:38] like dust it with flour and then i wipe
[12:40] the excess off
[12:43] i'm talking a lot but you also want to
[12:45] try to go faster than i'm going
[12:50] [Music]
[12:52] this time we're doing what's called a
[12:53] simple turn where i'm folding it in
[12:55] thirds like a letter so this is just a
[12:57] slightly simpler method
[13:00] just like that
[13:02] you can see that my ends have rounded a
[13:03] little bit which is a very very common
[13:05] problem
[13:06] i'm just tugging on the ends of the slab
[13:08] to try to square them off so this is
[13:11] your second turn a simple turn and your
[13:13] final turn take advantage of the tension
[13:15] against the plastic wrap
[13:18] and use your rolling pin to force it
[13:19] into like a square tape again and to
[13:21] create sharper corners
[13:26] the dough slab has been chilling so it's
[13:28] rested and now the last step on day one
[13:32] of the croissant process is to roll out
[13:34] the dough into a slab kind of like a
[13:36] pre-shaping step it's to get it ready
[13:37] for rolling and forming croissants
[13:40] tomorrow you're going to want to spring
[13:41] back try rolling in the other direction
[13:42] so roll perpendicular to the direction
[13:44] you were going and it should extend that
[13:46] way the dough is starting to resist me a
[13:48] little bit this is a good time to
[13:51] wrap it up again get it back in the
[13:52] fridge and then tomorrow when it's nice
[13:54] and rested we can roll it out if needed
[13:57] to the right dimensions and we're going
[13:58] to cut
[13:59] roll proof and bake our croissants i
[14:02] told you it was a process i know it's a
[14:04] lot but
[14:05] it's worth it
[14:06] we've
[14:07] made the dough we let it rise we
[14:11] enclosed the butter
[14:13] we rolled it out
[14:15] we did the first turn the second turn
[14:18] and then we left it overnight we're
[14:19] getting into the really exciting part
[14:21] where we're nearing the end of the
[14:22] process so we want to create an ideal
[14:24] proofing environment for the croissants
[14:26] this is a really important part of the
[14:28] process because this is what's going to
[14:29] determine how light and airy and flaky
[14:32] your croissants are so we're going to
[14:34] use our oven to create an enclosed area
[14:37] for proofing i have a skillet of water
[14:39] right here i want to get this
[14:41] to an active simmer and i'm going to
[14:43] place it in the oven which is our
[14:45] proofing area
[14:46] then while we form the croissants the
[14:49] water will cool off a little bit and all
[14:51] that steam will make this ideal humid
[14:53] environment just get really nervous
[14:54] about this part um nervous excited let
[14:56] me go grab the dough
[14:58] so i'm going to give this dough
[15:01] a bear dusting of flour i mean the bare
[15:03] minimum
[15:04] if you see any air bubbles go ahead and
[15:07] just pop
[15:10] them be careful when you're moving the
[15:12] dough so that you're not puncturing any
[15:14] of the layers
[15:16] i am ready to start cutting so
[15:19] the first thing i want to do is
[15:20] straighten the shorter sides because i
[15:22] want even size croissants i am measuring
[15:26] and then making little marks with my
[15:27] cutter and now i'm just going to use my
[15:29] ruler and connect those marks on the two
[15:32] longer sides and slice this into four
[15:34] even rectangles
[15:36] these are going to get sliced into eight
[15:38] triangles and each triangle is going to
[15:40] be
[15:41] one crescent
[15:53] what's the word for a right triangle
[15:55] the right triangle is that what if
[15:57] that's called okay so now i have right
[15:59] triangles i want to make these into
[16:02] isosceles triangles so anyone that
[16:04] thinks that trigonometry doesn't help
[16:06] you later in life just think about
[16:07] making croissants gonna kind of eyeball
[16:09] it you end up slicing like a tiny tiny
[16:12] little triangle off the base you don't
[16:13] really have to do this but i think it
[16:15] helps to form more even crescents and
[16:17] also
[16:19] it does expose some of the layers at the
[16:22] base which i like the way that looks in
[16:24] the final crescent i like to
[16:26] give it a gentle tug along the short
[16:28] side also a little tug
[16:30] to lengthen
[16:32] almost like a witch's hat like a little
[16:34] bit of a wider face a long tapered point
[16:38] so you don't want large gaps by any
[16:40] means but you also don't want to be
[16:43] stressing the dough and creating a lot
[16:46] of tension so i let it rest on the point
[16:48] of the triangle and sometimes give it
[16:50] like a little like a little
[16:51] bop
[16:52] like that because i want that point to
[16:54] stick and it's going to rest on the
[16:56] point stick that right on the baking
[16:59] sheet
[16:59] right there and again pour to a sheet
[17:01] these are going to get really big
[17:05] [Music]
[17:16] so i want to go loose on the plastic
[17:18] because these are going to get extremely
[17:19] puffy as they rise and i don't want them
[17:22] to
[17:23] encounter resistance against the plastic
[17:26] i did test freezing these but you could
[17:29] certainly do everything up to this step
[17:31] put the baking sheets in the freezer you
[17:32] can even put them all in one sheet
[17:34] freeze them solid take them out put them
[17:37] in your proofing setup just like we did
[17:40] and let them rise when i tested it that
[17:42] way they took seven hours to proof
[17:45] totally possible and the ones that i
[17:46] froze were like one of the best batches
[17:48] i made we're looking at around
[17:51] the two to two and a half hour mark so
[17:53] i'll check on these see how they're
[17:54] doing and then we'll talk about how do
[17:56] you know when your croissants are
[17:57] approved
[18:00] smiling because i'm very excited so
[18:02] these have been proofing for
[18:05] what was it like it's been a while right
[18:07] three hours two and a half hours okay so
[18:09] two and a half hours so on the long end
[18:11] of the range these are proofed to me
[18:12] they remind me of michelin men they look
[18:15] like they've been inflated a little bit
[18:17] the tools that you have to determine if
[18:19] they're proofed enough they're basically
[18:20] all visual because we do not want to
[18:22] touch these they are super delicate
[18:24] while the oven is preheating i'm going
[18:25] to uncover these and actually stick the
[18:27] trays in the fridge one it's going to
[18:30] slow down the proofing so they don't
[18:32] over proof while the oven preheats and
[18:34] second they are going to firm up in the
[18:37] fridge it's going to make it easier to
[18:39] apply an egg wash carefully carefully
[18:41] uncover them because you don't want to
[18:43] disturb any of the layers
[18:47] and as i uncover them i can show you
[18:49] see how there's
[18:51] a little bit of a wobble
[18:53] on these guys
[18:54] when i gently shake the pan that's an
[18:56] indication that
[18:58] there is lots of gas in these and they
[19:00] are proofed we want a beautiful shiny
[19:03] burnished exterior the best way to get
[19:05] that is to
[19:07] brush it with a mixture of egg yolk and
[19:08] heavy cream basically a half
[19:11] eggshell is a tablespoon
[19:14] this gives you both browning and shine
[19:17] the oven is preheated now we're going to
[19:19] apply the egg wash you don't want to
[19:20] poke the croissants at all they are so
[19:23] puffy and light
[19:25] that
[19:26] they're also on the verge of collapse i
[19:27] don't want to coat the exposed layers in
[19:30] egg because the egg could fuse them
[19:32] together and prevent this kind of
[19:34] separation from happening so i'm only
[19:36] going to coat the smooth
[19:39] top surfaces of the croissant with egg
[19:42] wash i think of in charlotte's web where
[19:44] like toward the end where wilbur is
[19:46] getting brought to the county fair and
[19:48] the farmer's wife base meant buttermilk
[19:51] it's just what this makes me think of i
[19:53] think as a child like that image really
[19:55] stuck with me
[20:01] someone told me to stop fussing with
[20:02] them
[20:04] thank you thank you sometimes i need to
[20:06] hear that okay we're going to the oven
[20:13] thank you
[20:18] okay be gentle be gentle and now
[20:22] don't touch them
[20:24] anyone else just want to like sit in
[20:25] front of this
[20:27] the whole time and watch them
[20:33] oh my god it smells so good
[20:35] if if they could pump this smell into
[20:38] like every open house with every house
[20:40] on the market ever a huge spike in house
[20:42] sales is that things like the challenge
[20:44] of cookies when people try to buy your
[20:45] house or whatever oh that's my timer i'm
[20:47] going to rotate each pan 180 degrees so
[20:50] that what's in the front of the oven is
[20:51] going to go toward the back i'm also
[20:53] going to switch racks so what's on the
[20:55] top it's going to go on the bottom
[20:56] bottom to the top this is just all in
[20:59] service of having all the croissants
[21:00] brown evenly croissant troubleshooting a
[21:03] lot of times you don't know when
[21:04] something has gone wrong in the process
[21:06] until you bake
[21:08] so
[21:08] one thing that happens commonly is the
[21:10] butter leaks out of the croissants and
[21:13] pools on the baking sheet during baking
[21:15] it could be that your croissants got too
[21:16] warm
[21:17] during proofing and the butter just kind
[21:19] of melts out
[21:21] the other thing is your dough could just
[21:23] not be super well rested that's another
[21:25] reason why i like leaving the slab
[21:27] overnight generally one that's flat but
[21:30] like wide like a big footprint but flat
[21:32] means that you over proofed them they
[21:33] just don't grow a whole lot then you
[21:35] then you certainly underproof them
[21:36] you're not having this sort of webbed
[21:39] even interior that's the sign that your
[21:41] butter probably got too soft while you
[21:43] were laminating there's a lot of stuff
[21:45] here it's like a lot of it's just so
[21:47] technical and sensitive throughout the
[21:48] process but
[21:49] they're going to taste great no matter
[21:50] what
[21:54] so i prefer a well done or biancui
[21:57] croissant which i think these are
[22:00] none of this like pale
[22:02] this is too high for me to take this off
[22:04] sorry
[22:05] i think
[22:06] all right here they are
[22:08] let them cool on the baking sheets
[22:10] and then
[22:11] we're definitely
[22:12] gonna cut into these and see
[22:18] this one looks great you can see the
[22:20] spiral there aren't huge air gaps which
[22:23] i'm happy about and i do have somewhat
[22:26] of a honeycomb so i'm really happy with
[22:28] this i think this is a great result for
[22:29] people at home there are a few baked
[22:31] goods that i can think of
[22:34] that hit as many textural notes as a
[22:36] croissant and it is this miraculous
[22:38] combination of extremely rich and very
[22:41] light
[22:42] plus this
[22:43] very toasty
[22:45] shattering
[22:46] exterior like to me it's hard to think
[22:49] of a higher achievement of pastry than a
[22:51] croissant
[22:53] so once you know the whole method and
[22:55] process for making the croissanto it
[22:57] opens you up to being able to make lots
[22:58] of different variations on the classic
[23:00] crescent so i'm going to show you how to
[23:02] do a ham and cheese version and a pano
[23:04] chocolate or chocolate croissant version
[23:06] and we're using the exact same dough the
[23:09] slab is rolled into slightly different
[23:10] dimensions and i'm going to show you how
[23:11] to cut and form them and then they proof
[23:13] the same way the croissants proof so
[23:16] these are called that tong or batone
[23:19] these are designed especially for
[23:21] pena chocolat so i've special ordered
[23:23] these these are really not something you
[23:24] can typically find in any kind of
[23:26] grocery store or even a specialty food
[23:27] store if you don't want to order them
[23:29] you can go ahead and use bar chocolate
[23:30] that we can cut into similar sized bars
[23:34] these bars
[23:35] broke when i was carrying them here
[23:37] but that's okay
[23:38] and i'm just going to slice crosswise
[23:40] and i think it actually is easier if you
[23:42] sort of score it
[23:46] all right so the scoring and breaking
[23:49] method to me you get less breakage that
[23:51] way because obviously chocolate is
[23:52] brittle and it's going to want to break
[23:53] up into different pieces these are
[23:55] slightly smaller so we're going to cut
[23:57] 10 rather than eight this is
[24:01] the dimensions that i want
[24:05] i'm gonna mark three inch widths
[24:15] okay that was weirdly hard but i got it
[24:17] i'll lengthen it a little bit
[24:20] place it about between a half
[24:23] and one inch in from one of the short
[24:25] ends
[24:26] then we are going to wrap the dough
[24:28] around
[24:29] the stick of chocolate and then right
[24:31] where you have this seam you're going to
[24:33] nestle in another stick of chocolate and
[24:35] keep rolling make sure that chocolate is
[24:38] fully inside the dough
[24:39] and then
[24:41] look at how cute that is
[24:54] i'm just going to set up another slab
[24:55] exact same way and show you how to roll
[24:57] in the ham and cheese you could really
[24:59] use any kind of thinly sliced ham from
[25:01] any grocery store in like the deli aisle
[25:03] already packaged that's totally fine
[25:05] this is an emmental you could use swiss
[25:07] cheese you could use gruyere
[25:09] perfect i want to make sure that i'm
[25:11] using something around a half an ounce
[25:15] wow i'm kind of nailing it with these
[25:16] quantities and then leave a little bit
[25:18] of a border along the short end so you
[25:21] can kind of get the spiral going and
[25:22] then
[25:24] just fold
[25:25] they're a little bit like chubbier than
[25:28] the
[25:28] kind of chocolate there you go
[25:42] [Music]
[25:44] so there's all sorts of things you can
[25:45] do with steel croissants to revive them
[25:47] and bring them back and one of my
[25:49] favorite things to do is make all my
[25:50] croissants it's like
[25:52] incredible so they come together pretty
[25:54] fast i'm gonna toast it so usually a
[25:56] frangipane doesn't call for this step
[25:58] but i think it adds a lot of flavor
[26:00] you're not having to make it light and
[26:02] fluffy like you would if you were making
[26:03] a cake that's just not necessary we want
[26:05] it well blended
[26:14] it gets that really
[26:16] intense almondy flavor from extract that
[26:19] really almost um
[26:23] i don't know how to describe it
[26:28] [Music]
[26:31] i'm going to make my rum simple syrup
[26:35] simple syrup is just equal parts
[26:37] water and sugar
[26:40] take it off the heat
[26:42] i'm going to add two tablespoons of dark
[26:45] rum and then i have eight
[26:47] really old i baked these a couple days
[26:49] ago croissants they're kind of sad these
[26:53] this batch i overproof so you can see
[26:54] they're really flat i'm cutting them in
[26:56] half like i was gonna make a sandwich
[26:58] the first thing we're going to do is
[27:00] soak the cut sides
[27:02] of all the halves with the syrup when
[27:05] products like this stale they're losing
[27:06] a lot of the moisture so we are
[27:08] replacing some of that moisture that has
[27:09] been lost
[27:11] and i'm going to take half of this
[27:13] mixture and divide it evenly
[27:16] among
[27:17] the eight bottom halves of the
[27:19] croissants spread the frying pan
[27:22] across the entire surface all the way to
[27:23] the edges
[27:25] the lids go back on top
[27:29] like that yeah the second half of the
[27:31] franja pen
[27:33] goes across the tops
[27:36] you can see this is why i didn't
[27:37] assemble on the baking sheets because i
[27:38] have crazy
[27:39] crumbs and everything and those crumbs
[27:41] would burn
[27:48] [Music]
[27:54] oh god okay
[27:57] i love these
[28:01] [Music]
[28:08] i feel like a baking fairy godmother
[28:10] here to say that like you can do this at
[28:12] home
[28:14] i've never made so many croissants in a
[28:17] 24-hour period
[28:18] as i have here
[28:20] feeling very good about all this so here
[28:22] is my ham and cheese
[28:26] i don't know i don't really use this
[28:28] word but these are kind of transcendent
[28:30] truly
[28:32] i don't know it's hard to even describe
[28:33] like so good
[28:36] this looks like it could come from
[28:37] bakery
[28:38] silky is like to me the word that comes
[28:40] to mind just so good
[28:41] it looks like kind of a meager amount of
[28:43] chocolate but the chocolate is a very
[28:45] very strong flavor so i don't think that
[28:47] it actually ends up being too little
[28:48] chocolate
[28:52] maybe this one's my favorite now i don't
[28:53] know
[28:58] if there is anything
[28:59] that comes close to a freshly baked
[29:01] croissant it's a twice-baked croissant
[29:03] it's amazing to take something which is
[29:06] already so delicious the plain all
[29:09] butter croissant
[29:10] and then to be able to transform it into
[29:13] pastries of this variety
[29:15] where like one is more delicious and the
[29:16] next is incredible it's something you
[29:18] can do and try to perfect for the rest
[29:19] of your life and along the way you're
[29:21] gonna eat like a million delicious
[29:23] croissants and that sounds like an
[29:24] awesome project i just think i'm like i
[29:27] don't know i keep like looking down and
[29:28] get like a little getting a little lost
[29:29] in my thoughts because this is still
[29:31] overwhelming um this swirl is
[29:33] hypnotizing i'm enthralled i hopefully
[29:36] if you try these at home you're also
[29:38] enthralled by the process which is to me
[29:40] nothing short of a miracle
[29:41] baking is a miracle oh my god i need to
[29:44] sit down and drink this coffee
[29:55] you