attempting to bake Claire Saffitz' ~perfect croissants~ & almost losing my mind (meltdown)

ello everyone! in today's video, i explore the fine art of pastry making by attempting to make croissants!
not just ANY croissants, though. i try to bake the ~PERFECT~ croissant by following the one & only Claire Saffitz' @CSaffitz recipe that you can find on the NYT (new york times) Cooking youtube channel! PS Claire, i love you. anyway.
croissants are known for being extremely intricate in technique and difficult to get right. so naturally i decided to make them having never made them before, lol. i can safely say now that they are not for the faint of heart.
thanks for watching my chaotic video! i'm hoping to do a new baking video once a month. if i did them more frequently i think i would actually lose it. (FYI- i am a very very amateur baker).
subscribe if u vibe!
Claire Saffitz | NYT cooking croissant video:
• Make Perfect Croissant...
let's be friends!
/ larlinds
00:00-00:44 intro
00:45-02:14 the detrempe
02:15-02:54 researching & rerouting
02:55-03:47 the detrempe pt. II
03:48-04:10 beating the butter block
04:11-04:40 day 2 intro & what is laminated dough?
04:41-06:52 laminating the dough
06:53-07:16 day 2 recap
07:17-07:49 day 3 baby!
07:50-09:52 CHAOS (&forming the croissants)
09:53-10:07 my predictions
10:08-11:44 ~the finished bake~
11:45-12:12 THE END

[@civilizeddiva]

2:37-2:39: Grit👍🏾 3:33: confidence builds 4:18: A girl has too have priorities 5:48: like, how do your nails still looks pristine through all this? 7:19::Winnie expressing her concern for HER mental health. Less attention from Mom😅 10:14: Nice job! 11:10: That’s also my strategy: outwardly indifferent , inside thinking: I will master this or die trying🤣

[@laurenlindsey]

i’m dying at this 💀💀💀

[@alecuevas9931]

stress eating scraps of dough is the most relatable thing i’ve ever seen in a baking video ever

[@laurenlindsey]

period

[@jehkcraw4d]

“…but not perfect” is the mantra of every home baker.

[@tamarfischer283]

I am amazed by how beautiful these came out. The reason they were not looking perfect has little to do with the butter seepage. It was because they were not cut evenly. But the butter layers were BEAUTIFUL which means you were rolling really evenly. I watched clair make them and she said she tried a dozen time before she got them right. I've been making croissant for the past year or 2 now and with time it gets less anxiety provoking and Dominique Ansel says it takes a lifetime to get them prefect so I'd just keep it up. Enjoyed watching this

[@laurenlindsey]

the cutting was my breaking point 😭

[@sugarmunkayo]

To be honest, you did really great especially since this is your first try. Making croissant surely requires a lot of labor, that's why as much as I love baking I try not to bake it from scratch. You, however, were so brave to take it as a challenge and nailed it! Good job 🥰

[@laurenlindsey]

thank you!!!! 😊😊

[@triangle4404]

We need more relatable baking videos like these

[@alpha9526]

I’ve made these many times, years ago. They are very labor intensive. The first time I made them my kids ate them all while they were cooling before I could get one. Now I just buy them from the store.

[@laurenlindsey]

hahah i would too if i didn't get to enjoy them myself

[@shania.-.]

I would have cried I'm not even lying

[@alpha9526]

@@shania.-. they just looked at me and said “Those were good, can you make some more?” I love my children but at that point...

[@PullthaleverKronk]

Noo 😂 That is hilarious, I feel your pain

[@erin3403]

I made croissants for Christmas and this video mirrors my experience perfectly lol. So much effort and anxiety, they turned out ok but not amazing... but I want to keep making them until they are PERFECT

[@dinasawlani]

Inspite of a few technical errors those croissants came out great! I still struggle, due to temperature control in my humid, tropical climate, so this was a reminder I need to stop being lazy and try again! Your structure looked good. Few tips gleaned from research and chef instructors: Ingredients for the détrempe should be cold, including the liquid. Refrigerate well beforehand (in order to retard fermentation). Dough temp should be lower than the butter temp while locking. This gives you enough time to do the locking in and first turn. Second if you can. If you are willing to invest, Corman, Président etc. have flex butter especially for lamination (it's prohibitively expensive in my neck of the woods). Bash and then roll out from the centre up. Then centre down. Repeat. Use a heavier rolling pin like the ones used for fondant. For evening out you can roll at an angle. So from top bottom left or right diagonally to the opposite corner. Trim the top and bottom before folding to ensure even lamination - the edges don't get the butter always and that probably caused the butter to clump like it did. Some chefs cut the closed side to release the tension. Use a thermometer to keep checking the temperature if you can. Work in a cool room. I can't work in my kitchen it's too hot. I work in the living room with both ACs on. Ambient temp of about 18-21°C should be good. Flour surface well, keep lifting the dough to make sure it doesn't stick and it remains flexible. Brush off flour before folding. Double wrap the dough to prevent drying out, I also place it in a ziplock, then on a flat tray to prevent warping. Domestic refrigerators don't always reach a temperature of 4°C if they're quite filled up so if in a hurry you can use the freezer for quick chilling but keep an eye on the time! These are a few things I learnt the hard way - hope it's of help to someone.

[@victoriay1983]

this is amazing, thank you so much! i also live in a tropical country and so with the climate in mind, it’s hard to work with a dough like this. however i’ve managed to make some pretty good pie crusts despite the temp. so maybe this is a sign i should attempt croissants :>>

[@dinasawlani]

@@victoriay1983 I'm glad this was of some help. I struggle a little with tart doughs because of the higher ambient temperature inspite of the AC, especially in the summer during 40°C - a nightmare! Two things I learnt is 1) to start with 75-80% of the egg and liquid in any given recipe to take into account the humidity factor. Adjust accordingly after you have mixed this in. 2) leave a little overhang and chill the dough inside the tart ring/case. Trim it when it's chilled just before baking - this will help minimise shrinkage and you will get a cleaner edge.

[@tomasbonacina1362]

i love the fact that she is measuring the dough, which seems tedious while claire just does it by looking at it

[@markitopacito3976]

the way that thumbnail excudes chaos and frustrations already

[@nguyendang6178]

I’m half way through this video and no matter how the dough turns out, I give this girl credit for even attempting this. One of my favorite thing to make is bread and making croissant is like difficulty of bread x difficulty of pie crust. Literally ANYTHING can go wrong 😭

[@laurenlindsey]

thank u for giving me this credit 😭p

[@nguyendang6178]

Tips for rolling out a rectangle sheet of dough: a bench scraper helps a lot, start rolling from the center towards the edges. Make sure your dough is not too warm/ too cold/ the gluten is relaxed so the dough doesn’t snap back. If it’s too warm, throw it back to the freezer. Try to find somewhere cool to roll out the dough and a place without direct sunlight is usually better. Idk if you watched the video on Claire’s channel when she had to frost her cake in her bedroom because her kitchen is too warm and things started to go wrong. I think it’s the video she made yellow cake with chocolate frosting. It’s hilarious to see professional bakers also struggle like us lmao

[@erinwakefield6879]

This is my first video I’ve watched of yours and I love your vibe. The best part, to me, is that you researched and started over which is exactly what Claire would do.

[@alyssalaporte9558]

my first time was a disaster too but the second time was so much easier and now it’s so simple even tho it takes a lot of work it’s so worth it at the end knowing you made it from scratch!! good job!

[@simpulacra]

Wow. What a Rollercoaster. What laughs. What lows. Can't wait to see you make these again 😂 also your family is so sweet. Your man and cat are so cute and supportive 💕

[@roselenat]

I just started watching and I already love this video.

[@erica_thecreator]

Thank you for making this video, i was on the emotional roller coaster with u lol, this is me every time i try a new baking recipe. Your croissants came out gorgeous, u did a really great job👏 ❤️

[@laurenlindsey]

thank you sm!!

[@kellyebrown8098]

Be proud of your accomplishments! You did great!

[@marcelamagana7824]

the editing you did for this video is awesome! I made Claire’s croissants too and the third day was the worst for me but I’m glad they tasted good 💃🏻

[@laurenlindsey]

thanks so much!!! yes i wasn't expecting the last day to be the hardest but it def was

[@Herberth889]

You did so well! The croissants looked really good and you're hilarious!

[@julian3274]

Haha funny video. Especially entertaining for me because I myself have gone down the croissant rabbit hole and have often gotten very discouraged... Ive probably made them 20 times by now. There always seemed to be some issue. I cant say I understand them, but the process is becoming more natural to me and ive had succes on the last couple of tries. Yours were pretty nice looking. I now do a recipe including a poolish. Which is a preferment. Like sourdough starter, but from yeast. I let this ferment overnight and the next day I do all the steps in one go and finish the final croissant the same day. I now beat the cold butter in between parchment paper with a rolling pin hitting it super hard. Once flattened, fold over itself and beat and bang it flat again. This is to make the butter flexible when cold, so when laminating it doesnt break in the dough. I then put it in the freezer to cool, but no more than 5 minutes. RECIPE makes Croissants +/-6 Units in grams 88 poolish/preferment; -44flour(13%) -44water -pea sized bit of fresh yeast, or 1/16 tsp dry yeast 180 flour(13%protein)(caputo, cuoco) 48 whole milk 20 water 29,6 butter(82% fat. Get quality, not generic butter) 25-29,6 sugar 4 salt 7,1 fresh yeast or 3,5 dry yeast Try to get fresh yeast! Works better for me. Laminating butter 136 gram FOR PREFERMENT: Mix water + yeast, once dissolved add flour. It should be very wet. Rest covered for 10-12 hours. For DOUGH: Make water+milk lukewarm (25-30celcius) and dissolve yeast into it. Then mix this with 10hour old preferment and sugar. Combine with the flour and butter. Knead for 4 min. add Salt only now and knead another 1min 30sec. (Do all this by hand). Stay on the lower settings of the mixer if using. Let rise in tupperware at 25celcius for 1 hour. I use oven preheated at 150celcius convection for 1min. Then roll dough into rectangle. Dimensions dont matter too much as long as butter is 1/2 size of the dough. Chill 5 min in freezer. Then transfer to fridge for 15min minimum. Meanwhile beat the COLD butter with rolling pin in between parchment. Put in freezer for 5min. If not cold/firm enough put it a little more in the FRIDGE. Then do following laminations: Simple/Letter (III), Bookfold (IIII), in-half fold (II). Laminating with water spray may help adhering of dough layers. I do it. Every edge of folding dough cut open. Dough flipped upside down every couple passes during rolling with rolling pin for even lamination. Cooling in between folds: Dough cooling 5 minutes freezer maximum. And Fridge 10-15 minutes more. Final dough rolled out to 4-5 mm. Croissants cut triangles 9cm width 23cm long(roughly). Put into freezer for 5 min only, if tacky or it gets softer/warmer. Triangles rolled looseley at base. To promote honeycomb. This could help against dense center after baking. Also with rolling croissants i use water spray. It helps layers adhere. So you don't end up with a spiral, where its visible how the dough was rolled. Eggwash: Eggyolk + 5-6 parts water. Applied before and after rise. I rise final croissant in the oven. I get a pan with water and heat it on the stove till its properly warm, but not near simmering and put it on the floor of the oven. If too hot butter will seap out of croissants during final rising. The warm water provides temperature and humidity. Humidity makes the croissant able to rise freely. You can additionally put the oven on 150 celcius for 1-1,5min. But you do need humidity. Risen for 2 hours at 25-28celcius(1h50m + 10min oven preaheat). 10min preheat 200 celcius fan/convection Croissants baked 180 Celcius fan/convection 21m47sec I know you'll think its worth it. These are absoluteley heavenly. I am baffled myself at these croissants. Soo so light😇.

[@tretower57]

I like the idsa of starting with a poolish so you can knock the coissants out the next day in one. I’m going to try your recipe. Thanks!

[@luciamelicce9298]

Here is an hypothesis: you have a french rolling pin, wich doesn't the same diameter all along, in the middle is bigger, wich causes the dough to never develop a rectangular shape, becuase the middle of the dough is pessed harder than the edges

[@laurenlindsey]

honestly this is a good theory! i should look into different rolling pins

[@pugsley9618]

You are so real for this. I made the same recipe and it's proofing now. I am STRESSED

[@warmandtoasty]

omg i laughed so hard throughout this video...such a relatable baking experience and the editing amplifies that HAHAHA they looked so great though i would be so proud of myself!!!

[@patriciobriz9529]

I loved this video haha currently making this exact recipe and I’m feeling stressed AF but your video made me laugh lol

[@fa_rook_ak94]

I'm literally making her Lemon Tart recipe and I can safely say I'm going through an existential crisis too 😂😂

[@cicig9]

Omg. I really enjoyed your video 🤣😩. So funny to watch! Keep making videos!!!! Subscribed

[@Numpti2394]

Your croissants were much better than my 1st attempt! This video was hilarious too, you’ve inspired me to try and make them for a 2nd time ☺️

[@alexayoung5502]

I’ve made this recipe many many times in effort to get it right, and I’ve finally made some that I’m super proud of, so stick with it!

[@paulmalios9593]

I'm glad your crossants worked in the end, it was very entertaining to watch , I was going to attempt to make them this week for the first tine but arfter watching you video I'm thinking twice about making them

[@justaliney]

I'm loving your editing style! Definitely subscribing.

[@laurenlindsey]

hell yea! welcome!

[@Runner4Life543]

omg hahaha we had the EXACT same experience AND reaction!! I was so upset mine didn't turn out well (shape wise), but the taste was so good. And we had the same issues with rolling. Then, since I am a perfectionist, I made them the next weekend and they turned out almost perfect. It's crazy how much improvement you will have between the first and second time!! Fun vid :')

[@_hay_.m.3361]

i made these croissants for the first time and i made 3 batches for a bake sale! it was a lot of work but so much fun and turned out super good! it was the first one to sell out

[@davekragness4725]

I had just watched Claire's video yesterday...and had all the same reservations you did about making them. Loved your "reality" version of making them...very refreshing. The icing on the cake would be for Claire to watch your version and provide commentary along the way for us to learn from both of you. My wife loves croissants and I would love to make these for her...but for now, I will continue to buy them at the local patisserie. 😁

[@ImMo1256]

Okay having taken a croissant making class, these look great. A few changes I’d recommend are rolling them thinner. When we cut our dough into the triangles, we first cut the larger slab of dough lengthwise to make it half the width. Then we cut it into the triangles like you did, from the first edge measure 2 inches, 4 inches, 4inches, etc all the way to the end. Then do the opposite on the other side. Our dough was VERY supple and mailable so we stretched it double the length before rolling and continued stretching as we rolled. This kept them from being too puffy, but added rolled layers. Great job!!

[@laurenlindsey]

thank you for this feedback!!!

[@dennismalone6303]

Haha, I’m making these for the first time today - so relatable, every step!!

[@merlereitz3925]

Hii, your video was on my fyp and I'm just now noticing that your channel doesn't have as much attention. I love your editing, keep up the good work 💜

[@laurenlindsey]

wow, thank you!!! ✨ welcome to the channel!

[@CelinaQ]

Omg, I'm making croissants for the first time and this is so relatable. And funny! Your video made me lol several times. Yes, I was gleeful at your pain, but only because I am also going through it so it's nice to know I'm not alone. And it's so much work! But I know I'll be making them multiple times as well 😅

[@hollisticbomber2660]

This is the first video of yours that I have seen. And I did scrub a ton. But I definitely got the emotional journey... and Im here for it.

[@wierdoanton]

Really nice video! I have been interested in doing croissants myself so maybe i have to try and see how hard it actually is hehe...love the vibe and it was calmin although you yourself didn't have a very calm time ;)

[@laurenlindsey]

thank you!!!

[@SPLENDORISTA]

I was soo happy to watch this, I have been through that same process following Claire's instruction...My dough was ruptured after proofing and it tasted kinda yeasty. I don't know if I will have the courage to do it again.....Bravo! you did really well for a first timer...

[@audreycuzwhynot5646]

You and Ratatouille have now inspired me to attempt a transformation into a chaotic french pastry baker &/or chef. Thank you

[@erickledesma4419]

this is literally me omg I’ve been on a Gourmet Makes & Ratatouille kick for like the past month idk what’s up with me but I bought a kitchen aid mixer and im ready to become a chef/baker 👨🏻‍🍳

[@valentinaalvarez6150]

They have so many layers, you did great!

[@lalannieknoll4456]

I love this video. It always look so simple but then it kicks you in the butt. Well done you on trying. I am so despondent after not getting these right that I just enjoy watching the videos now 😀

[@laurenlindsey]

hahaha yes i was over baking in general for weeks

[@joanmccall-rc6qz]

I just made Joshua Weissman Crossiant Loaf recipe first time trying it and for some reason it didn’t rise as nicely as shown on his video but the taste was incredible and felt like my hard work was worth it. You should give it a try. I will definitely attempt it again soon. I laughed watching your video that was me today but I was lucky no butter leaked out. Good luck and happy baking.

[@yarivimarquez]

Erin McDowell does a great job in explaining the process and how to troubleshoot and fix. Totally recommend her vids on Food52!

[@simpulacra]

Omg I'm only half way through but keep getting distracted thinking I wish they'd hire you to do her editing cuz this is gold 😂💖

[@michaeldehart648]

You ROCK! Way to hang in there and keep going. I will bet money that in no time you will have this completely mastered. I applaud you, young lady! Thanks for sharing

[@laurenlindsey]

thanks so much!!

[@mysticmuppet]

A well deserved sub for the amount of butter seepage that went on in this vid.

[@lilee1376]

Well done!! I thought it wouldn't come out but for that being your first attempt, I think they were GREAT!! Bravo!!

[@laurenlindsey]

thank you!!

[@Algardraug]

I've watched that video about once a month for a year before I finally baked them and they turned out really great!! Although having a meltdown is very Claire Saffitz of you!

[@iqradhuru]

I got a recommendation for this video and i clicked on it and i was like how do i not know her she’s famous right? I checked and only 76 fricking subs dayum i thought she had atleast a mil or two I love this vid! I also love claire

[@laurenlindsey]

nope, just a small lil youtuber here. thanks for watching! claire is an icon

[@popaname]

When I studied abroad in France I was able to see how croissants in cafes were made. Often they use machines to laminate the dough at the perfect pressure to get that perfect shape and texture. However, my host mother showed me how to make them by hand and they didn't even turn out as good as you did! You did such a good job! You should definitely try to make pain au chocolate and dip it in some coffee. Used to do that every morning, it's so good!

[@insighttoincite172]

Proud of you!!!

[@stuartlee2230]

You are braver than I. kudos to you for doing it. And congrats cuz they look great.

[@danzorena1]

I love the realness of this video.

[@classified773]

I recommend buttermilk pantry’s recipe - I love it and by my second try I was successful

[@queenamaria]

Yes you inspired me to do so much

[@newtonsmoom]

I also tried the recipe and the exact same thing happened with the butter seeping everywhere… your video kinda inspired me to try again:)

[@matthinkampcooks]

This vid got recommended to me so I watched it, then it got recommended again, so I watched it again. It’s awesome from start to finish, quirky and entertaining! Thanks for sharing

[@laurenlindsey]

thanks for watching : )

[@SpaghettiPlays]

i believe in u queen! also the courage to jump from a non-baker to making croissants..iconic! u should try to make some of claire's cookie recipes for christmas if u celebrate it

[@laurenlindsey]

thank u queen.

[@rachaelfrench5915]

I made this recipe before watching your video, and we experienced the same feelings every second. I had a very surprisingly, great outcome.

[@malakelsabeh7952]

Same!!!!!!

[@lw2072]

Yes!

[@nicholaspickolas-]

You did so well!!! I've watched her video probably 10 times and I'm still too scared to even try... plus European butter is damn expensive 😂 I dare you to try the ham+cheese variation 😉

[@sarahhuggett550]

I love this video so much. This is me baking, I am her 🤣

[@timothrykrasnapolsky]

New subscriber! I'm looking forward to see your improvement in the future or even better try her recipes out! I'm exciteddd

[@laurenlindsey]

thanks so much!! yes, i'm hoping to start trying recipes from Dessert Person next. i can't wait. thanks for subscribing

[@Dan-vr7zs]

I can feel new people subscribing to your channel!

[@darvoid66]

That was fun. I'm glad they tasted good. One thing for certain is that you're really good at making videos :)

[@DavielJames]

i loved your video...seriously...i laughed so much but I know i couldn't do a better job...kudos to you!

[@laurenlindsey]

thank you so much!!!

[@twhippyxox2775]

I loved watching this!! Because I’ve literally fallen down the Preppy kitchen And Claire saffitz rabbit hole

[@sadeanderson1279]

Same

[@patriciacarteno631]

DUDE THEY LOOK SO GOOD

[@laurenlindsey]

THANK UUU

[@flavs9548]

For making them the first time, they look really good. Those layers at 10:38 look pristine, the crunch was there, and the interior looked airy yet dense. I'm pretty sure by your fourth try, you will have perfected them maybe even the third.

[@santolify]

Your rendition of croissants is whu, whu, WAY better than mine! Good job!

[@ranasafi4858]

I tried Claire's recipe a year ago and the same thing happened to me. the butter seeped out and I think I almost cried back then. they tasted good but they looked fucked up. yours look much better than mine. but I'm looking to try again actually really soon.

[@bunnybun3528]

The way you were rolling them had me screaming at my screen 😭😭 you did so good babe just practice!

[@Alfonsogoliardo]

I just got a recommendation for this video and I was not dissapointed. Suscribed. Greetings from Spain!

[@laurenlindsey]

thank you for watching

[@mars0069]

my entire youtube recommended is claire saffitz

[@bgbc1]

hi, just wanna tell you, I research how to make croissants because im gonna bake it for a girl i like. But instead of just learning it with Claires videos, I had much fun watching you doing it hahahahaha also I dredge imagining all the work im gonna have...

[@sarahb208]

Your croissants look so good i made some and they were so small you did a great job !

[@laurenlindsey]

thank uuu 😌😌

[@mnqblmmrt]

I once made puff pastry for viennoserie And OM*G it's soooooo much work, and in prof bakeries they use a special kind of butter for this, which has a higher meltingpoint and has less water content, and it comes in flat blocks And they have a machine which you can put the dough through and it flattens the dough out I watched many YT tutorials also French ones and what makes it a little easier is to cut into the sides after you fold them and then you can roll them out Was it worth it .....? according to my neighbors who ate the pain aux raisin with great delight it was but for me? .....I don't know, let me just say I haven't made them since Hahahaha But let me tell you your croissants looked great 🌟👌

[@laurenlindsey]

yes i've always wondered how bakeries can crank out so many croissants! this makes sense

[@Permanentransitory]

Wow first timer..beat... me nice job..🙂.its so forgiving....🙂

[@nbenefiel]

I’m making Philip Martin’s bagels, today. I made the preferment, waited overnight, made the dough waited overnight, today I get to make the bagels and see if they are really better than the ones I used to make in a couple of hours.

[@eunnn002]

hi! how did u do for the proofing? did u change the water in the oven occasionally?

[@cammro]

i enjoyed whatever this was, it has the chaos of claire's old show.

[@laurenlindsey]

thank you!!!

[@nvrslps]

I made these this past Christmas and had a very similar experience. Especially the dough at the very beginning. Mine was very sticky too but my girlfriend came to my rescue and just added more flour. Next time I'll get the right flour. They weren't perfect but were 100x better than the ones at the grocery store. There are so many steps to get right. It's so nerve racking. I almost messed everything up when I tried proofing them in a too warm oven and butter started seeping out. I just baked them immediately and was able to save them.

[@samoskowitz19]

I've tried making croissants all of one time. It was exhausting and frustrating and I almost didn't think I would make it. But I did! And they weren't half bad

[@PS3PCDJ]

2:00 I had the exact same problem and I also tried kneading for longer and I also added more flour, but nothing. At that point, I just gave up and threw the dough in to the garbage bin.

[@EllenGormleyCrochet]

You are so brave! I failed at sourdough

[@catherinelartigue8826]

You had me at stress-eating the scraps of dough-I thought I was the only one! Today is my THIRD attempt at this recipe. It’s difficult AF. I’m a fan of Saffitz and her croissant video, along with the NYT recipe is really excellent. But as a home baker, I’ve never uttered the “f” word so much in one to two days! The first time I made these the house almost went on fire because butter leaked and I didn’t use a rimmed pan. Every fan in the house was on as well as the windows opened. The croissants and pain aux chocolat turned out good though. Second attempt-better but a hell of a time rolling that dough out! Third attempt: I got better at laminating the dough. It’s in the fridge now and I’m procrastinating by commenting on your video. Why am I doing this ? My husband is French. All he does is complain about the lack of a decent croissant in this country. So I decided to make them myself. Despite the little faux pas he loves them. He said both pastries were better than any one made here. I’m making them now because my family and I are celebrating a belated Christmas next weekend and these freeze beautifully! It was so great to see a normal video! Thank you!!!

[@laurenlindsey]

hahaha you’re definitely not the only one, i do it every time i bake something 😅 that’s so sweet that you’re mastering croissants all for your husband. honestly store bought or cafe croissants (at least here in the US) are normally stale and just not good at all!! it’s a shame. keep me posted on your croissant journey!

[@jnl3564]

This really captures the anxiety of being a perfectionist trying something new. I got second hand anxiety haha. I love how I always forget the entire desperate process once it's over. 😂

[@laurenlindsey]

right!! i never thought i was a perfectionist because i’m usually pretty type B, but i guess i am😅

[@lancer525]

Gotta wonder what Claire would have to say about this video... Well done you!

[@lindapearcy8152]

I also made these and was also stressed like you. I couldn’t see my butter but there was a pool of butter near end of bake cycle. Was good but not sure what happened.

[@yusefkhan1752]

Dope video. Enjoyed every minute. Inshallah I hope to do this as an all day video w my kids. While everything is floury you can also make homemade pasta and ravioli. Oh yeah you can also freeze them.

[@laurenlindsey]

thank you !!!

[@ahleckzs]

everytime that one image of claire pops up i just immediately start wheezing istg by the end of this i was genuinely sobbing 😭😭

[@laurenlindsey]

pls 😭

[@avi4875]

I am so suprised you don't have more subs. I feel like I stumbled upon a rare jem.

[@laurenlindsey]

omg thank uuuuuu :’)

[@megancollins6672]

This was weirdly comforting

[@laurenlindsey]

i love that

[@justdeb1107]

I had just done day 1 of Claire’s recipe (to the point where you leave it overnight in the fridge), and stumbled on this video. I was ☠️☠️☠️. Made my 20yo daughter watch it. She’d just seen me on the struggle bus all day, and the whole thing was so relatable (especially the cuss words! haha). I use 1” painter’s tape, measure out the dimensions on my counter with the tape, and roll the dough into the tape “frame.” No guessing. Anyway, just a suggestion if you try it again. GREAT JOB. I hope mine turn out tomorrow. 🤞🏼

[@laurenlindsey]

ooo that’s smart! i’ll def try that next time. thank you !!

[@hibye7751]

Sadly, we don’t have bakeries in my country, but, we do have croissants with the texture of bread, I did those ‘cause I really miss eating french croissants 🥲

[@Rytmegrisen]

Excellent video! Commenting so the Algorithm my bask this video in its glorious light!

[@laurenlindsey]

thank you hahaha

[@Dina_tankar_mina_ord]

Hey thats not a bad first try. Well done. here is a tip. make 8 dough balls and roll them out to equal round shapes. take room temperature butter and spread on all except one. stack them on top of each other and use a flat rolling pin. not the kind you are using. Its impossible to get them flat with a oval shaped. Dont roll all the way passed the edge. leave half an inch on the front and the botom and then turn it 90 degrees and repeat. that will press the dough evenly flat. then chill it. saves time, not perfect but considering the time you save its so worth it. :) great vid.