Get the recipes:
Croissants: https://nyti.ms/2RrNUnL
Pain au Chocolat: https://nyti.ms/2RuxP0A
Ham and Cheese Croissants: https://nyti.ms/3uwZcpq
Almond Croissants: https://nyti.ms/3nTj1Vz
Claire Saffitz is here for the first installment of Try This at Home, a new series where Claire walks you through different baking projects and techniques. Croissants are up first, and while they may not be easy or breezy, they sure are beautiful.
0:00 – 2:13: INTRO
2:13 – 5:03 Détrempe
5:03 – 8:20 Butter block
8:20 – 9:48 Lock butter
9:48 – 12:04 First turn
12:04 – 13:34 Second turn
13:34 – 14:18 Preshape
14:18 – 19:00 Roll, cut, proof
19:00 – 20:09 Egg wash
20:09 – 23:11 Bake and eat
23:11 – 24:52 Pain au chocolat
24:52 – 25:42 Ham and cheese
25:42 – 27:42 Almond croissant
27:42 – End: Croissant party
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30 Comments
Definitely will try 😍
I made this!!! And i actually did an extra turn and left it rest for an extra day in the fridge. I used Plugra butter and mixed it all by hand. It was AMAZING. Seriously best croissant recipe and I’ve tried a few. Didn’t leak out butter and i also added ham and cheddar to one and sprinkled those with sugar. Absolutely delicious and a super fun process. I would highly recommend to READ the recipe, and not just watch. There a details to follow that are not included in the video that will make a big difference. Thank you Claire!
I love how informative you are
I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
About to put the croissants in the oven everything has gone well so far!!!
Update: they came out excellent.
I've made this recipe twice and the croissants always taste amazing! However, they usually end up flattening during the proofing process instead of rising. I am using the exact same butter, cooling and freezing methods shown in the video. Does anyone have an idea why this might be happening?
"Even with my worst batch, It was still so delicious "
If you've been watching Claire for a while now, You know that's a very "Claire" thing to say.
Damn! Croissant looks very delicious. However, this is a very tedious process. We need a lot of patience for this recipe.❤
Right I’m going to the bakery
I LOVE YOU CLAIRE! YOU'RE SOOOOO CUTEEEE!❤
Eu acho:
I love croissants but I ain't got time to spend hours doing all this! Easier to buy from a shop! 💯
i appreciate you giving your "disclaimer" about your pronunciation- i admit , as a French, part of me cringes when i hear "ts"…. all you need to do is say the word as you do…and stop before saying the "ts"…… ;-> please tell me you say "bon appeti" and not "bon appetiT"…… i can't right now, i will try and bake following your instructions at a later time. I amnoting it down! . And petit pain au chocolat is my top top favorite- maman would always have a couple of them for me when i would come and visit, and another more when i left !!! Merci :->
I've always wanted to make croissants but I just know they'll be gone SO fast and it won't be worth all the labor lol
I would make these but my fridge is too tiny
🙁
Having tried my hand at a few laminated dough recipes, including croissants, I have found that as long as you don't burn them or undercook them, you can screw up these recipes and they will still taste amazing. So if you're not totally hung up on making something that looks exactly like what you would see in a bakery, just go for it. No one will complain if they're a little wonky.
I made a huge mistake guys… I pre heated the oven a little to accelerate the proofing of the f********** croissants that cost me half of my soul, and guess what… the butter melted and exploded out of them…
The shape was completely ruined, but the taste was one of the best things I've ever tasted…
I wish this video was made with less talking and laughing and instead it was more showing every thing slowly step by step.
I'm sick of watching this video for ten times and always missing critical things that I need to know.
Why are l!b3r@Is so often riddled with b!tchy undertones? 🤔…
Delicious! Thank you!
Beware: the oven needs to be humid but not warm in the slightest during the 2.5h proofing. I have no idea how. Anyway, it was a buttery disaster.
Great. 30 minutes of how to with no actual recipe. 👌 brilliant.
I love it. Hope you have tried breads bakery croissants. They are really good. Thanks. So many croissants. Like a dream come true.Yummy
Love croissants, always my favorite, would love to make this one day😊❤
Which kitchen scale you do like the best?
Active dry yeast is the hardest kind to find here in Sweden. Fresh yeast is the most common and can be found in pretty much every grocery store, and then there is instant yeast in at least the bigger stores (not sure if they are common in small stores or not). I would be more specific and say "because it's the most common type here in the US" and not "at home", because not all people on the internet are in the US.
I watched this a few hours ago, and I'm totally new to baking. I absolutely feel confident I can get this recipe right. Great job, and instructions. I'll be back to update in 3-4 days to report how successful it was
I am determined to master this! How do I compensate for our high altitude, extremely dry climate here in Santa Fe, NM?
Making croissants takes 10 min the most!!! You rway takes 30 min and the result is exactly the same ; also you talk way too much! Thumbs down!
For those who tried the recipe, do you ever have a problem with rolling out the dough? I can never get it to the lenth that Claire depicts in the video
no acurate recipe