French Croissant - Bruno Albouze

This iconic pastry is the epitome of French gastronomy, and I'm here to guide you through the process of creating these delectable treats right in your own kitchen. I have learned the secret to making the best croissant from MOF baker Jacques Pebayle in Bordeaux in the 90s. One thing I remember saying is « The most important matter in croissant making is the quality of the butter » Have you always wanted to make French croissants from scratch but didn't know where to start? Look no further, as I will show you step-by-step how to achieve the perfect croissant dough and shape them into those beautiful croissant rolls we all love. I will teach you the techniques and tips that will ensure your croissants turn out perfectly golden, crispy on the outside, and irresistibly soft on the inside. Mastering the art of laminated dough may seem daunting, but with my guidance, you'll gain the confidence to tackle this culinary challenge like a pro...
To get the full recipe go to brunoalbouze.c...
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[@ledtabeth]

I made Croissants today based on this recipe and they turned out gorgeous. So delicious. Crunchy, flaky, buttery. Idk what else to say. Thank you so much Chef. I feel like I am eating a French Hotel's Croissant.

[@SignOfTheTimes008]

It looks tricky, but I'm sure it was worth it.

[@rojinagurung5878]

Thuy Le nawawabj

[@loafz2185]

Yes indeed my mum took a look at this and made it, turned out AMAZING 😍

[@CS__PhamLinhan]

Thuy le me too!! A vietnamese

[@verycoolname9518]

Did you eat the croissants right after you took them from the oven or you kept them Until they cooled a little??

[@maxduro]

Hello Bruno, it took me a while to find your channel but I absolutely love it. After a long search I have decided to use your recipe to make croissant from scratch for the first time and they came out absolutely wonderful. I followed it to the letter, with a long ruler on my side to make sure i got all the measurements perfect. I woke up at 5 in the morning to have the croissants ready for lunch time. They were beautiful, puffed, flaky and absolutely delicious, will do it again for sure. In the meantime, if you read this, just know that I love your style and your presentation and the recipes you present are a constant inspiration. All the best!

[@許阿香]

Vincenzo Pignatelli g

[@lass-inangeles7564]

Vincenzo - He? An Italiano eating French croissants? Che peccato! Stick to your Ciabatta and Foccacia, paisano! Croissants are for French only! Mamma mia! Next he will want to eat French pastries!

[@filipDim]

@@lass-inangeles7564 hahahhaha

[@xoxoxov]

mmmmm......

[@milanradulovic3915]

@@lass-inangeles7564 Eat whatever you want, and meanwhile, leave this man to eat whatever he wants!

[@emmasgoodies]

This is perfection! You are wonderful!

[@ahmadjani1000]

Emma's Goodies 😂😂

[@runsprints4life767]

O my god, i love you so much Emma's Goodies!

[@mervatmostafa6505]

I love your work emma

[@josefreeda9689]

Emma was here... ❤️

[@MarionetteMuse]

If Emma says it's good, I'm going with this recipe!

[@peanut3679]

This is the best croissant recipe/explanation that I have found so far. It's clear, and not a lot of back story, or talking while he explains how to make the dough.

[@JDA7399]

I am going to make these and follow your instructions, I am afraid I will eat the entire batch. Thank you, Bruno, for a great presentation, explanation, and sense of humor!

[@mimischramm7114]

I made these croissants today by myself. I am 13. They turned out delicious! They looked and tasted like eating croissants at a hotel in Paris!!!! Thank you Chef!!

[@BrunoAlbouze]

Michelle Schramm you are 13 year old and you did it??? That is unbelievable 👏👏👏keep going 🍀

[@ayahassan1084]

@@BrunoAlbouze iam 15 and also made it thank you so much

[@eberjamn]

And I’m 14 and did it. 😂

[@lisa19974]

You may end up being a great and famous chef or baker in time😊 depends on what you want and like😊

[@mimischramm7114]

@@lisa19974 Thank you!

[@donnawatson3120]

I have made these amazing Croissants several times and they are incredible and delicious! It's all about using high quality ingredients, from the flour to the European style butter, just like Bruno suggests. This video is comical, informative and very easy to follow. I once made these for a friend who was born and raised in France, having lived above a family owned French bakery. She said these tasted just like those wonderful croissants from her hometown bakery. Bruno gets the credit for a fantastic recipe and the joy these brought my friend. :)

[@yujinjang5077]

How do you keep the butter from breaking up inside the dough?

[@donnawatson3120]

If the butter breaks, it's too cold. It should be chilled to where a finger imprint can still be seen, but not to warm where its too soft or melted. I usually take mine out about 15-20 minutes before, depending on how warm the kitchen temp is.

[@MissElisabelle]

This is the best recipe on KZbin. It takes some time but it is worth it!

[@marcushatch5863]

I have used the recipie several times - good explanation of the process. Has not failed so far. Watch butter and dough temps when laminating. Can always toss it back in the fridge, and his note on the putter softness when you laminate is key.

[@douglasmartin1265]

Bruno, thanks for posting this! I made these for the first time over the weekend. I have no training in the culinary arts; I teach high school English. This recipe and method worked great. Careful attention to temperatures and technique plus a bit of patience will yield good results. I have had my share of great croissants all over Paris, Brittany, and Normandy, and the aroma from the oven triggered some very fond memories. My family is pleased enough with my first attempts that they are already asking when I will make them again. For those interested, I used what I had available to me in my area: King Arthur bread flour, Fleischmann's active dry yeast, and Land O' Lakes unsalted butter. I can only imagine how much better they will be when I get better quality butter and a bit more practice.

[@LordMacharius]

I've been in the restaurant business since I turned 18, and laminated dough has always kicked my ass. Until I watched this video. Thank you so much. You taught me in just a few minutes what I couldn't get down in years.

[@theericanthony13]

I let the water and yeast sit for about 8-10 minutes until it bloomed meaning it activated then added it to the dry ingredients. I put the dough in a large container, covered it with plastic wrap and put it in the oven (turned off, just closed door) to prevent any air from going in. The dough doubled in size beautifully without any trouble.

[@susannagrigoryan8350]

The best Bruno👌👌🌹🌹🌹

[@sanicarobinson6126]

I'll never take another croissant for granted.

[@snowcloud06]

I love how you didn't need a stand mixer for the dough! I want to try to make these. I'm so tempted.

[@lazyjaney28]

Deplorable Snowcloud Me too but I try to loose weight now one or twice a week is fine

[@AlaskanEagle1990]

Wolfgang Puck and Jean Claude Van Damme had a love child, and it is this guy

[@marilynn8613]

ROFL!!!!!!!

[@sanicarobinson6126]

Yessssss. You unlocked the puzzle!!!

[@boogieloo1831]

AlaskanEagle1990 - lmfao!

[@diamondwebb5749]

Thumbs up. Lol crazy but I understand. So funny.

[@bennettfam1069]

ROFLMBO!!!

[@suzannevaillancourt1141]

When we were in Paris a few years ago, my husband brought me croissants and cafe au lait to bed every morning. Needed to fuel up before a long day of sightseeing. Can't wait to try this recipe!

[@jdvaillancourt]

I think I'll be making these this weekend!

[@jojoasmr327]

@@jdvaillancourt I made it

[@0unsure]

@@jojoasmr327 did you nail it?

[@rontavakoli-JD-MBA]

I love this guy...beyond being hilarious...hes superbly talented...real talent...but hes so goofy, you might miss that this guy is the real deal....thanks brother bruno. YOU CRACK ME UP

[@duacookie6115]

Omg I followed the exact same recipe and made some gorgeous crossiants. They tasted HEAVENLY. I legit fell in love with myself after eating them💀. Thank you so much for the recipe chef.

[@jmenr1]

As odd as it is, I had to use less flour than the recipe called for : a total of 3 cups (recipe and bench!) of unbleached Bread flour. I'm using Canadian flour, which is higher (and richer!) in protein and gluten than in the US. I've failed this recipe twice when I used 3 1/2 cups of flour - so as they say: third time's a charm...right? So I reduced the amount of flour and the result was outstanding! So, if any bakers from Canada are giving Bruno's recipe a try, keep in mind that the Canadian Flour ratio is much less than the American Bread Flour. J'ai découvert vos recettes, par tout hasard...et je vous félicite pour la qualité de vos recettes qui sont un trésor incommensurable. Au diable les "Ramsey", "Bastianich" et compagnie, vous n'avez rien à leur envier! Bonne continuation et merci de votre générosité. :)

[@priyankachoudhury2965]

I'm back to this video after about 6 years when I first found out about you... This was the video that got me thinking back then that you deserve so many more views, likes and subscribers. I watched this video for the first time when it had few 100 views. I'm so happy to find 33K likes and over 4 million views. Love you, Bruno!

[@darthvader5532]

After all these years, no other recipe has topped this one for my patrons. This is STILL the only one I use. Merci Chef Bruno!

[@samiarosero1028]

I just took my croissants out the oven and they taste delicious!!!!! In love with this video ❤️

[@tylerwillRI11]

Just tried the recipe and it was the best croissant I've ever had in my life. Thanks, Bruno!

[@chrdiaz]

Fantastic recipe!!! It actually took me 3 tries to get it right. I still have a bit of a problem with the butter spilling off in one or two small spots, but I'm getting a little better every time I do this. I went to Paris a few weeks ago and I just loved the croissants over there, the taste is so different to what you get where I live (Phoenix, AZ). There is no comparison, so when I got back I started looking for a true French recipe, this is the one!!!! I must have watched this video 100 times already trying to pick up every little detail. I made this for my whole family in Thanksgiving (3 batches), my birthday party a couple weeks ago (3 batches) and Christmas (4 batches), plus a few individual batches for me and my family, my kids love it, even my wife, who doesn't like croissants liked them. I have made this recipe and added chocolate chips, it tastes fantastic!!! I also tried adding strawberry pie filling and cherry pie filling during my Christmas batch and they were the sensation of the party!!!! I will be doing more for New Year's since everyone in my family loved this recipe!.

[@slylataupe1697]

Lool Americans crack me up 😂 they can’t stand the urge to add something to a recipe. In France we think that less is better. No gate keeping here, just funny how our culture impregnate the way we see cooking ;)

[@carissaspangler8269]

I’ve made this recipe three times now - so delicious! Why would I ever try another recipe when this one is perfect? I make a batch, wrap them individually in small sandwich bags and then freeze them together in a large freezer bag. Whenever I want one with my espresso, I just pull one out of the bag and defrost it. Never loses that fresh out of the oven taste! The only time that I veer from the instructions is when I roll it out into a sheet to fold it; I do not use any flour whatsoever. However, this is most likely due to the climate here in Florida. I know this comment is on the longer side, but these croissants are so good that I couldn't leave out the details. Thank you, Bruno!

[@arishafatima3710]

When I ate 10 croissants all at once had NO idea they were so much work. 😯😮

[@warpatato]

Holy shit girl. 10 at once? Did you see the amount of butter he put in? You're gonna get fat if you do it regularly :P

[@arishafatima3710]

+warpatato exactly! I mean croissants are my absolute fave and I really have them a lot but being the lazy person I am I'd never made them once in my life. After looking at this video, I was like tf am I doing to my bod! 😂

[@mrsseasea]

10.......I'd have 911 on speed dial! 😲😵

[@nudratbutt5393]

Arisha Fatima u ate 10😟😟thats alot fat u know😥

[@mlcamc77]

Arisha Fatima 😆😆😆funny.

[@aoifukada5055]

As a french I totally agree with this recipe !

[@lizpotter1997]

This is the best recipe I have ever made. Honestly, it's so good I can hardly believe it. Chef Bruno, thank you so much!

[@1cobaltcrazy]

Thank You, thank you!! I am so glad to find your Cooking show!! I don't waste my time with people who don't bother to put the recipe up!! And you are nice enough to put both metric & American measurements!! I can tell I am going to learn a lot from you!! I am subscribing!! And I love the accent & you are easy to look at to!! An added bonus!!!

[@enversiddiky4106]

these look amazing! can't wait to try. thank you, chef!

[@thirdtry1850]

I’ve tried this recipe several times- so perfect, better than bakery or store bought!

[@IkeMann100]

Bruno is a wizard. Supremely elegant. Taught me many thinks. Thanks!

[@MsJulie0506]

i love the sound when you eat the croissant,so "Krasshh..Krashhh.." perfect recipe,thanks!

[@armandblake]

What I love about Bruno is that you can clearly see he has done everything thousands of times.

[@NurseSmolly]

This is the best croissant recipe on KZbin! I have tested it and my family loved them. Beautiful and deliciously results. 💕💕

[@pearlyramos9674]

I tried this in my small oven. Instead of butter, (because ordinary Filipino people cannot buy butter like me...lol!) I used "Star Margarine Sweet Blend". I used also iodized salt and it's okay. Just follow the procedure as Chef Bruno says. It tastes good as well. I also used all purpose flour as well.

[@khaoulabenziane2830]

Thank you for sharing! i can't use butter too, it's too expensive and i only have all purpose flour :D

[@wombawombi5527]

How much butter there? In Malaysia popular brand like buttercup cost rm4.50 for 250g?

[@m27g]

womba wombi 250 grams of butter in the PH is around 100 PhP (~2.2 USD). Oh and Buttercup is margarine. There are vegetable oils in the ingredients list. It's intentionally misleading marketing. Rule of thumb is: If there is no "Butter" in the name then it's not butter. "Buttery", "Butterlicious", "Butterfresh", "Buttercat/dog/bee" don't count. Price is sort of an indicator too.

[@idiotsucks2]

womba wombi I've been cheated too. Malaysia's buttercup has cheated me for years. It's cheap for a reason - it is margarine, not butter. Seek for Golden Churcn/Lurpak brand.

[@GlumWretch]

Khaoula BENZIANE Where the hell do you leave? North Korea? Lol.

[@alejandra7885]

I just did it and it turned out AMAZING! Best and easiest croissants ever!

[@pauloamw]

Made this recipe, best croissant in my life and it was the first attempt! The next ones will be better no doubt, all thanks to Bruno. Merci, chef!

[@ipsitadhar9758]

Croissants is something I want to try it definitely.. Buttery and flaky snack 😍

[@ceciliacorson1804]

I’ve watched at least 20 videos demonstrating how to make croissants, and this one is my favorite. Very funny video and very clear instructions. Thank you. ✨👌🏼

[@lydiakeren]

I am amazed to see someone who could work SO NEATLY. I salute you, Sir. ^_^

[@mozzeb]

I work like this too in the kitchen. Only way to go. Cant stand a kitchen that looks like it all blew up.

[@gorcsaandreea2735]

This croissant has more mathematics than I have studied in school 😅😂

[@fariasanem8512]

u got the point

[@nzancy]

Bruno, my croissants came out amazing. Thank you very much for the wonderful recipe and putting in so much work in your informative and entertaining videos. I'm looking forward to learning more from you!

[@cataglia93]

I usually don't post comments, but this video does deserve an honorary mention! It is without doubt a well-explained croissant recipe! I've watched and read a thousand recipes, but this one is by far the best one.

[@christosliakopoulos2341]

Bruno you are the best chef I know

[@lass-inangeles7564]

Calamity! I became gluten-intolerant. And I love to cook. And I'm French. How can life be so cruel! Beethoven lost his hearing. Claude Monet lost his sight to cataracts. And I cannot eat croissants. A tragedy of Greek proportions. Chef Bruno - any chance I could make croissants from tef flour or non gluten flour?

[@plottwist3364]

Jean-Chef Van Damme

[@slunt655]

We were watching this video in french class, and as soon as he took a bite of that croissant, everyone just went like "OOOOOAU". Needless to say, I lost it. That was one of the funniest thing I have ever experienced

[@slunt655]

Wilbur Walsh We were learning about french cuisine

[@ministerofbeans2879]

shadowfan2004 why the fuck are y'all watching that in class

[@ADAMTAN-ek5uy]

shadowfan2004ku

[@Cometocanadabut]

This is not baking. this is ART. I am happy that I found your channel

[@FSDiaz-ds5qq]

You have by far simplified this process with your BEAUTIFUL methodology!! Just beautiful! I can't wait to try. I'm new at baking and do EVERYTHING by hand. The only tools I have are measuring cups,spoons. I've now successfully made dinner rolls( It took two tries as I didn't strengthen the glutens enough the first time) cheesecakes and my proudest moment has been the pie crust ( for pies, but I was elated to finally get this one right). It was flaky, and amazing. It has inspired me to try crescents. I've watched many videos. I am excited to try after watching yours. I can do it!! I will let you know how it turns out. Thanks.

[@TheDunningKrugerEffectisReal]

Amazing, I've been looking into many recipes I found this one to be simple and straightforward, I will try it exactly like yours then I will experiment a bit down the road, for now it's time to impress my guests and thank you for the video!

[@colettemassell5418]

iijpoopoo

[@wasafat_omi_ghalia]

Bravou👍👍👍👍😂

[@gustavchambert7072]

Moving this recipe to the premium category long after releasing the video is suuuch a dick move. Honestly, it's not a good way to treat long-term fans.

[@jacquelinenavarrete3927]

Why is that Bruno don’t have own tv show or own restaurants bakery. Is he out this planet or what :)

[@nadiasyahirah4653]

Oh my.. My second attempt.. Wow.. Buttery, flaky croissants.. Thank you chef bruno.. Love my own homemade croissants, just like French croissants.. Merci

[@faridahdollah5216]

Dear Bruno I love your humorous way Faridah from Singapore, I tried making these croissants and it turned out well Merci :)

[@haachoom]

rolling pine

[@joshberger5431]

Been looking all over for one of these, anyone have a link?

[@steviesosa5617]

@@joshberger5431 I got mine on Amazon years ago. I'd try there.

[@charliedovlander1269]

its because pin in french is a pine (tree)

[@goodi2shooz]

Who can concentrate on cooking while watching those eyes of yours? Lol... So gorgeous!

[@praiseigodo2343]

I keep coming back to this video everytime I have to make croissants. You are a great teacher

[@emreozerbenimadim]

Hello Chef. I have started to make the recipe from one night before for a breakfast. Phase one completed without any problem (till refrigerate). I have woke up at 6 am to prepare them for the 10 am breakfast. First fold was ok but after that the butter started to stick to my rolling pin, then i cut the better half and put the sticky one to the fridge. The better one was also a little sticky but ok. After all, i have cut the triangles and roll them, with a very pessimistic attempt i have put them into the oven after proofing two and a half hours. WOW ! The outcome was incredibly perfect. Thank you thank you thank you :))

[@dniezby]

OMG! Where these delicious. I made a batch today and they turned out really good. LOVED the way you made the butter block. Great idea. Thanks for sharing. I made the dough two days ahead. My next batches will be even better.

[@garybsg]

WOW!!! THIS MAN CAN COOK AND IS GOOD LOOKING STAY AWAY FROM MY WIFE!!!

[@Xo_vera]

Lol

[@lazyjaney28]

😂

[@mariamemilio7951]

🤩😇

[@heajinkim5628]

Thank you so much for sharing the recipe! I tried this one at home and it was just FANTASTIC!

[@particularsauce]

bruno is my new discovery on youtube. Watched and learned from many culinary channels , however bruno is a new fresh breath. He loves what he does. I was actually caring enough to write a comment because of what he shares with us. Thank you very much for educating us and sharing your enthusiasm.

[@min-k2689]

The person who invented croissant is a pure genius

[@warpatato]

Holy crap. How do you make your dough so workable? You made like 2-3 folds before refrigeration no problem! I must try this recipe c:

[@humannervous6861]

When I went in Paris 3 years ago, every single day before me and my wife start to explore the unbelievable beautiful Paris, we were visiting one of the most famous bakeries in Paris to buy ,what else it is famous croissant! the most delicious croissant that we ever had. So ..this recipe reminds me this taste!!! So I want to thank you so much because you shared this recipe with us!!! Bruno Albouze with simple words, you are THE BEST!!!

[@josephcarzoli4772]

Hello I'm so happy I found your videos perfect recipes. I have a question I hope you can explain it so I can finally understand it after searching online only to find people sharing the same frustrating question with no direct answers any were . Please for the love of (God) manotoba flour...... ????? what can I use instead ? . What brand ? We're can I get it in chicago? Is it contained in one bag of flour? Do I need to mix it with different flours to reach the highest protein gluten ? I'm making your croissants today I can't wait. I have made your bread yummo! I'm subscribed and also introduced your site to my mom. She loves your recipes . I was born in Italy and share the passion of cooking. As a child walking to school I ate cornetti and I tried to make them and failed it requires manotoba flour. (Crazy flour) I need to figure this out!!! Help, and grazie.

[@BrunoAlbouze]

Joseph Carzoli Manotoba does not exist. Manitoba does. It seems to be a descent flour but i have not worked with yet. All-purpose and bread flour work as mentioned. King Arthur flours offer consistent product. Voila, hope this help!

[@sweetk2456]

Joseph Carzoli Manitoba flour is an italian flour with a higher protein content, 12 to 15% All p flour has 9 to 12%. In Italy Manitoba is sometimes mixed with their "00" type flour to make pizza dough and it is usually used in the production of artisan breads. As chef Bruno wrote you can find all kind of flours from King Arthur Flour, in Chicago you can find it at the whole foods markets. Hope this can help you. Solo adesso vedo che sei italiano, che bello! Arrivederci!

[@surraiyabarnes9777]

Bruno Albouze ffut

[@dwaynewladyka577]

I'm a Canadian. Manitoba is a province north of the U.S states of North Dakota and Minnesota. Could that be where the flour comes from? I don't know?

[@dwaynewladyka577]

You said manotoba. That's why I said Manitoba in my other response.

[@JM.TheComposer]

I am watching this while lying in bed, and suddenly my stomach is growling and my mouth is watering!

[@BrunoAlbouze]

sorry :/

[@missyknoll3714]

Yay! My croissants are beautiful!!! They rose more when I put them in the hot oven and look absolutely magical! Thank you, Bruno, for a wonderful recipe!

[@BrunoAlbouze]

My pleasure 😌

[@chifanpatt]

"uh yes, are you going to finish that croissant??"

[@javiervelasquezlopez3862]

comida guatemalan can

[@ProfessorTime]

Holy shit, croissants are a hell ass lot of work! Skip that noise, I'm goin' to Paris Baguette and let them do the work!

[@naghamhameed8828]

hahahhaa yeah 😹

[@r.s.963]

Paris baguette croissants are nowhere near this croissant. When you eat this croissant, you won't even recognize PB croissant. You might even ask why they consider it food at all.

[@raouism4255]

Carl would love these croissants

[@carathebaker]

This is seriously the BEST croissant recipe! Very precise and the easiest recipe hands down!

[@Momzie808]

Finally SUCCESS!!! I made this the first time and it was a mess, so I watched your tutorial again and did it again and it turned out awesome!!! My bf loves it!!

[@chillywilly6232]

I found this video very helpful and my croissants came out amazing! I love what you do for everyone with your channel! Keep up the great work my home slice!╰། ◉ ◯ ◉ །╯

[@shairagonzales09]

Making croissants in warm countries is a disaster! Hahahah!

[@badjujuwan]

+Shaira G True, but you don't have to wait 3 hours to proof.

[@Budro4764]

+Shaira G We make them In south Louisiana all the time !!!

[@chinapakistan7359]

,

[@whowhat6613]

+Shaira G France isn't the coldest place on earth though, especially down south by the Riviera. Neither are Spain & Italy, nor Argentina. Still, they've been making croissants for ages. The puff pastry technique, which now characterizes the croissant, can be traced all the way back to the 17th century (yr 1680) in France, and possibly earlier. They didn't even have a fridges back then ! lol :D

[@jamesoren7238]

All baking in warm countries takes some getting used to. Here in australia our christmases are about 38C+ - so I have to make my shortcrust for mince pies at 3am when it's only 25C. You can use A/C, but I find it takes so long to get all the heat out of the bench it's not really worth it, plus near Christmas someone always has the oven going lol. For these I looked at the timing and did all the work in the evening and morning, it was a lot easier

[@nanaflan3667]

Thank you for the recipe and the tips. I will make a dairy free version for my daughter and see how it goes.

[@djbwg1]

I've made croissants using almond milk and coconut milk both turned out great. I never know if butter falls into the dairy family but I made my own butter and that was tricky, but possible. I added a 1/4 teaspoon of butter flavor to keep the taste.

[@nanaflan3667]

djbwg1 Yes, butter is a dairy product. I give my daughter a dairy free margarine. I will try that recipe when I have a bit more time. We'll see how it goes.

[@csillagfeny1]

Nana Flan Margarine is way worst than anything! Get Organic butter for your health! articles.mercola.com/sites/articles/archive/2014/06/23/butter-trans-fat.aspx

[@nanaflan3667]

Csillag feny Nope, my daughter cannot have dairy for medical reasons. With organic butter, I will send her straight to the grave. ... Dairy free margarine is the way forward.

[@csillagfeny1]

Nana Flan You can try coconut oil instead of margarine. Margarine is GMO,"lab. made" plastic food!

[@kisha00]

I just made these croissants in my kitchen. Very crispy outside and moist inside. I can’t believe that I made them at home. Mine are not as beautiful as Bruno’s though... This is perfect recipe!

[@muoinelson7575]

Thank you so much for sharing this croissants recipes. I made these croissants many times .love it. The best one. I even made it for my neighbors they all love it. Thank you Again ❤

[@beckyvagle2546]

What was the probe thing that was stuck in the dough? (1:15 time)

[@h.h.7558]

Please marry me

[@lazyjaney28]

H. H. It will make you fat in no time 😂.

[@isaidmeow920]

true. I ask one baker what butter he used to make croissants. he answered me EC butter. maybe "E" represents european.

[@ianmccrimmon]

European butter tends to have a higher fat content which helps the butter roll in easier...

[@SanjeevKunte]

It normally takes a few attempts for me to get correct results. But with this recipe, I got incredibly light, crispy & tasty croissants at first attempt. Thanks a ton, Bruno!

[@oa2256]

I've seen almost all videos of Bruno and they all are amazing. such an incredible chef with so much joy and enthusiasm. your work is certainly poetic! all the best from Ankara!

[@martina5513]

My croissants always end up tasting like zucchini because I use zucchini to roll them out. Should I start using something tasteless like carrots or tomatos to roll them out or just accept the zucchini taste in my croissants. I mean, no one ever said anything bad about my croissants so...

[@Emanuela-2023]

Does this make you say... nooooo I just go and buy some 3 for £1 no hassle

[@pingopong]

hahaha i thought of the exact same thing, will go to my corner shop they sell 3 for a quid! hahaha

[@GreasyBaconBro]

Much easier and cheaper.

[@cwflad]

In the U.S a croissant costs $4 and its a pre-made unthawed abomination. Only way to get a real one is to make them yourself.

[@GreasyBaconBro]

***** I can get 4 for 1 euro, which is almost the same as 1 dollar. Pretty sweet deal right?

[@GreasyBaconBro]

***** On a normal day, that's what I ALWAYS do. Way more fun :)

[@أهازيج-الفرح]

Oh god! I'm really tired 😴 just looking at the video. I think I will buy instead of making them

[@HCNaruto]

Oh my God! This recipe is so amazing! I desperately tried to make croissants with like 8 different recipes and they were never good. Something always would go wrong. But this recipe is absolutely perfect. I made these following the exact instructions and the croissants are the very best I have ever tried, I'm not even joking... better than the ones you can buy. They are so flaky and crispy on the outside, yet so soft on the inside... perfect layers, and so delicious! Thank you so much for this recipe, I finally was able to achieve what I had been trying for months :D

[@BrunoAlbouze]

Merci ☺️

[@lisapons-labelle2602]

Thank you for sharing your talent. I veganized your recipe by using Earth Balance butter sticks, and reduced the salt by a teaspoon as the vegan butter is salted. I used aquafaba (chickpea water) in place of the egg wash. They turned out beautifully, my French husband was so happy!

[@nohasamy77]

Hi Bruno, I have a question please, I tried to make croissant two time before and every time while rolling the dough, it cuts and makes holes and the butter comes out from it, how can I avoid this from happening again please?

[@belindadavis4675]

Was amazing

[@Insolitus11]

Maybe the problem is in different temperatures of butter and dough? They should be the same.

[@indah3985]

nohasamy77 maybe your dough is not elastic enough?

[@rx0788]

nohasamy77 so have the but just keep rolling and folding it will work out in the end

[@dnnnforfordnnn7838]

Same. This happened to me and it was pretty bad...

[@Leyla_akkus_]

supperrr

[@truvelocity]

Why does he have to be so sexy? Stop it, Bruno... Just stop it!

[@ari_chan2652]

Amazing croissants - I also used the same batch to make pain au chocolat - both were splendid!! Just like the real deal in great bakeries - Merci beaucoup

[@jolo6539]

Absolutely wonderful recipe! It was my second attempt at making these & it turned out beautifully. My next try will be kouign amann. Thanks for sharing Bruno! Love watching all your videos.

[@Sevta22]

Fuck!!! I'm so hungry I could cry ;_;

[@petarpetrac8143]

i don’t know if he’s gay or just french

[@BrunoAlbouze]

You ate to much croissants bro

[@xboxappl]

Bruno Albouze 😁😁😁

[@111nazli]

@@BrunoAlbouze 😂😂😂😂😂😂😂

[@mirdi2324]

Hi Chef, my native language is spanish and I am very happy to find this recipe. Your english is very clear . Thank you for your excellent explanation

[@mandocommando5906]

Croissants seemed incomprehensibly complicated, but I got it on the first try thanks to this awesome video!

[@robertgrant721]

Finally nailed this yesterday (top tips: 16.5 tbsp (i.e. 8.25 ounces not 16.5 ounces) in the butter slab, and knead that dough! :) ). Amazing result when you follow carefully. Thanks Bruno.