Homemade Croissants Recipe

[00:00] Hey, I'm John Canel and today on Preppy

[00:01] Kitchen, we're making some buttery,

[00:03] flaky homemade croissants. So, let's get

[00:05] started. We're starting off this recipe

[00:07] with 2/3 of a cup of warmed whole milk.

[00:10] 80 to 90° is great. To the milk, I'm

[00:13] adding a tablespoon of granulated sugar

[00:15] to give our yeast some food to eat.

[00:17] They're going to be hungry. And now,

[00:18] we're going to add one envelope or 2 and

[00:20] 1/4 teaspoon of active dry yeast, not

[00:23] instant. Give this a stir. And we're

[00:26] going to set it aside for 5 to 10

[00:27] minutes or until the yeast is nice and

[00:30] foamy. These croissant have steps. This

[00:33] is not in the quick and easy recipe.

[00:35] This is I want a challenge. I want to

[00:37] make something and have a sense of

[00:38] accomplishment. So, I want to tell you

[00:40] right now, do not use yeast that is bad

[00:44] for this recipe because it'll be very

[00:46] sad. It won't turn out nicely. You want

[00:48] to see a nice foamy head. And if it

[00:49] doesn't have a nice foamy head, start

[00:51] over again with a new packet of yeast.

[00:53] While this rises, I'm going to set that

[00:55] aside and measure out my flour. For this

[00:57] recipe, you'll want 4 cups or 480 g of

[01:00] allpurpose flour. This is one of my most

[01:03] requested recipes, and I'm so excited to

[01:06] share it with you. A proper croissant is

[01:08] a beautiful laminated dough. So, you

[01:11] have layers of a yeast leavened dough

[01:15] with butter, butter, butter, dough,

[01:17] butter dough, butter dough. And we're

[01:18] going to make these pages. But first, we

[01:20] have to make our dough. And when you're

[01:22] doing that, you want to have the correct

[01:23] amount of flour. So using a scale is

[01:26] definitely the best practice. If you

[01:27] don't have one, don't scoop the flour.

[01:30] Sprinkle it into your measuring cup and

[01:32] level it off. You don't want to pack it

[01:33] in. For some contrast, we're adding 2

[01:36] and 1/2 teaspoon of salt. One, two, and

[01:40] a half.

[01:41] And for a kiss of sweetness,

[01:45] but more importantly some softness to

[01:48] the dough, I'm going to add the

[01:49] remaining 3 tablespoon of granulated

[01:52] sugar. Whenever you add sugar to a

[01:54] dough, you're going to get a more

[01:55] delicate texture. It'll become more

[01:58] cakey, if you will. Our scale is done.

[02:01] So, grab a whisk

[02:04] and we're going to mix it up. By the

[02:06] way, if you like my videos, go ahead and

[02:08] hit that subscribe button. There's two

[02:09] new recipes every single week. Once you

[02:11] make this recipe, you're going to see

[02:13] that it's actually not that hard to make

[02:15] a proper laminated dough. And you'll

[02:18] have a world of pastries open up to you.

[02:20] There's so many different things you can

[02:22] do with a lovely laminated dough. Okay,

[02:25] nice and mixed up. Grab your stand mixer

[02:27] and we're just waiting to have some

[02:29] beautiful foamy yeast. We're using milk

[02:32] and not water here, so the yeast does

[02:34] have to work a little bit harder and it

[02:36] needs some more time. My yeast has

[02:37] bloomed nicely and it's time to add half

[02:39] a cup of cold water right in.

[02:44] I'm going to add this right in.

[02:47] For this recipe, you'll want to use

[02:49] European butter, not the regular

[02:51] American style butter. European butter

[02:53] will be softer, more yellow in color

[02:55] usually. And the main difference is it's

[02:58] a higher fat content. So, it's perfect

[03:00] for this as opposed to the American

[03:02] style which has a little bit more water

[03:03] in it. It says four tablespoons or 1/4

[03:06] cup of very softened European butter.

[03:08] And I microwaved this because it was a

[03:11] little too firm at room temperature.

[03:13] We're going to pop our dough hook on and

[03:15] mix this up. Low speed for about a

[03:17] minute or until the dough is shaggy and

[03:19] coming together.

[03:23] By the way, you have a choice here. You

[03:25] can start this recipe in the morning and

[03:27] finish it in the evening. But this is a

[03:29] breakfast pastry, so it's more

[03:31] traditional, I think, to have it broken

[03:33] up over two days. You start the dough on

[03:36] one day and then you finish it in the

[03:37] morning. In addition to the time

[03:39] management of it all, the overnight rest

[03:41] time will give the gluten some time to

[03:43] relax while still keeping the butter

[03:45] nice and cold. The enemy here is heat.

[03:49] Cuz if you're making this on a hot

[03:50] summer day and your air conditioning is

[03:52] broken, it's basically impossible to

[03:54] keep the butter cold enough to keep

[03:56] those pages separated. You want that

[03:58] nice lamination, which requires a thin,

[04:01] cold layer of butter.

[04:09] My dough is baldled up really nicely. I

[04:11] have some structure developing. And now

[04:13] we're going to shape it. So, our mixer

[04:16] is done. Grab a good length of plastic

[04:19] wrap. Turn the dough onto the plastic

[04:20] wrap.

[04:24] Going to pat this into a square shape.

[04:26] now.

[04:29] And your dough should be about a/2 inch

[04:30] thick. So, we're going to wrap this

[04:32] tightly now and refrigerate it for half

[04:35] an hour. This will let the dough rest

[04:37] and relax a bit so it's more easy to

[04:39] handle. In the meantime, we're going to

[04:41] make our butter pat. It's the other half

[04:44] of the croissant. While our dough is

[04:45] chilling, grab one and a/4 cup of cold

[04:48] European butter and just let it hang out

[04:50] on the countertop for about 15 minutes

[04:52] to warm slightly. If you're not used to

[04:55] using this butter, it gets softer much

[04:58] quicker than regular butter. It's the

[05:00] higher fat content. This part of the

[05:03] recipe, which is pure butter, is called

[05:05] the barrage.

[05:07] Bear is butter in French. I know I have

[05:10] a horrible accent, so please don't

[05:11] criticize.

[05:13] We're going to cut two pieces of

[05:14] parchment paper into 12x 12 in squares

[05:20] and repeat.

[05:24] Once that's done, it's time to cut your

[05:26] butter. So, we're going to cut

[05:28] tablespoon sized pieces. And you should

[05:31] have 20 pieces for 20 tablespoons. If

[05:34] you're working in a commercial bakery,

[05:36] this would be fairly automated. You'd

[05:38] have machines to help you out, but we're

[05:40] going to do it by hand the oldfashioned

[05:42] way.

[05:44] Now, we're going to lay these out into a

[05:46] 4x5 grid right in the center of the

[05:48] parchment. My tablespoons are not

[05:51] perfect, but that's totally okay. push

[05:53] them together. Okay, that's good. For

[05:55] the next step, you'll want a rolling pin

[05:57] and probably a bench scraper or a big

[05:59] knife. Cover your butter up with your

[06:02] parchment paper and you're going to roll

[06:04] and pound it into a thin sheet. You'll

[06:07] have a 10-in square that's about an

[06:09] eighth of an inch thick.

[06:11] After you've pounded it a bit, you can

[06:13] roll. And if you have a rolling pin with

[06:16] bumpers, that could be very handy for

[06:18] you. Some of the butter is going to

[06:19] start coming apart. So periodically you

[06:22] can lift the parchment paper off and

[06:24] just kind of scooch it back in place.

[06:28] If this is looking really lumpy, you can

[06:30] scrape and smooth the top, but so far

[06:32] this looks pretty nice. Back on and more

[06:36] rolling.

[06:39] You can cheat a little bit if things are

[06:41] getting kind of out of shape. A lot of

[06:43] people watch the channel kind of just to

[06:45] relax, and I get that. It's very It's

[06:47] very relaxing to watch people do some

[06:49] work, but they don't have the intention

[06:51] of making this recipe. If you're

[06:53] watching this video, let me know in the

[06:54] comments if you actually plan on making

[06:55] this or you're just vaguely curious

[06:57] about the process. Paper back on and

[06:59] we'll continue.

[07:02] Okay, we're getting close. This is

[07:05] actually better to do on a cold

[07:06] countertop. When you're doing this step,

[07:08] your butter is going to become softer as

[07:10] you work it, but it should still be cool

[07:12] to the touch. If things are warming up,

[07:14] lift it up and goes right into the

[07:16] fridge to cool out. Cool down. Your

[07:19] butter is going to want to make a

[07:20] circle. So, you might be kind of cutting

[07:23] and piecing things in to keep that

[07:25] square shape. The shape is actually

[07:27] quite important.

[07:31] As you develop a better technique,

[07:33] you'll find this becomes easier and

[07:34] easier. But don't be afraid to just

[07:36] piece things in here. The only thing

[07:38] that matters is the end result.

[07:44] Okay, we're getting so close. So, we

[07:46] have a 10 by 10ish inch squareish shape.

[07:51] That looks good to me. I'm going to

[07:52] cover this back up. And this goes into

[07:54] the refrigerator for 10 minutes to chill

[07:57] a bit, but not hardens. So, don't leave

[07:59] this in for an hour. It's really about

[08:01] 10 minutes just so it kind of gets some

[08:04] of its strength back. Everything's

[08:06] rested and chilled. So, now we're going

[08:07] to lightly flour our surface. And I'm

[08:09] using a pastry mat today just because it

[08:11] really helps for things not sticking.

[08:15] Place it onto your counter. I'm going to

[08:16] lightly flour the top as well as well as

[08:19] my rolling pin. And this will get rolled

[08:22] out into a 10x 20 in rectangle. Once

[08:24] it's rolled out, it should be about a/4

[08:26] of an inch thick. You can kind of lift

[08:28] it up too, which helps corral it back

[08:31] into shape.

[08:33] Today we're making a basic butter

[08:35] croissant. A basic butter croissant. As

[08:37] you get more comfortable, you can begin

[08:38] adding fillings and flavorings.

[08:46] Well, well, well. After just a little

[08:47] bit of rolling, we have a 20x

[08:51] 10 in rectangle. And I can just pat this

[08:54] back into a nice rectangular shape. No

[08:57] rounded corners for us. This looks

[08:59] great. If you need to sharpen up the

[09:01] corners, you can brush any flower off

[09:03] the top. There should be none left over.

[09:05] and make sure the long side is facing

[09:07] you. I took my butter out just a couple

[09:09] minutes ago. And at this point, it's

[09:12] nice and cool, but it won't crack when I

[09:14] bend it. So, you can give it a little

[09:15] test, and if it cracks, leave it on the

[09:18] countertop for 3 to 5 more minutes. If

[09:21] not, you are ready for the next step.

[09:23] We're going to lift it up and flip this

[09:26] butter side down onto the center of our

[09:28] dough.

[09:33] Now, lift your parchment paper off. Now,

[09:35] you're going to fold the dough over so

[09:38] it meets in the middle.

[09:41] If it shrinks back, just pull it out a

[09:43] little bit. Pinch that center seam

[09:46] together so it doesn't disconnect. Now,

[09:49] we're going to be very gentle and

[09:52] just roll with a rolling pin to make

[09:55] sure everything's nice and connected.

[09:57] One more set of pinches. So here we're

[09:59] 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