Butter Makes Everything Better! Making Croissants From Scratch!

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[@AcreHomestead]

Thanks for coming on this journey with me making homemade croissants! They were so yummy and a labor of love! - Becky

[@DianeClark-ee3ct]

Hi Becky I binge watch you everyday! My name is Diane from Rhode Island, I especially love watching you and your mom cooking together!!!

[@PegAMurphy]

they look delicious in the pic 💖 one of my favorite breads 😊

[@mcdoll232]

Yummy ❤

[@Janel1879]

Keep up the great work! You are an inspiration!

[@ciaomissy]

Becky, i think its great that you keep the Dutch traditions . Does your family on your side of the family any ethnic traditions? Love the channel❤

[@JanisKamplain]

I love that you had the courage to take on such a big process so that we could all see how to actually make croissants! They looked beautiful!!

[@carolynrandle5454]

Ordered some croissants from qvc.those were so Good but they were buttery.

[@JanuaryLisa]

Becky, I think they should have been in the fridge )or even the freezer for a few minutes) before you bake them. The butter needs to be really cold when you put it in the hot oven, so it doesn't melt. You did great and I'm so proud of your results! They are gorgeous, and you worked so hard. ❤

[@lindahernandez8693]

I thought it was a success! Go Becky!

[@grandmaof4811]

Looks delicious ❤

[@janiceingle2131]

Yes. The butter would have steamed, not melted, and the dough would have been flakey.

[@JanuaryLisa]

It looks really good and was apparently very successful! 🥐

[@lexasilvestre]

Does not look good though... Looks dense, undercooked and burned. ​@@JanuaryLisa

[@yarnkelly3606]

Becky I love that you take us along when you learn new skills. The good, the anxiety, the learning process.

[@bonneymoseley1159]

You have more grit than i do Ms Becky. I bought a bosch mixer and planned on making bread, here it is two months later and i havent even got it out of the box. Love your excitement Becky. You succeed at everything you do. Dont be so hard on yourself. If it ever flopped just dont upload the video. You dont owe us perfection, or anything else. Its a privilege to have you garden, cook, and bake for us to learn.

[@therewillbecatswithgwenhwyfar]

Mix some bread and come back and report to us! You can do it! I am but a small potato and I have faith in you! 🥔🥔

[@honeygirl769]

Don't worry , as I bought one eight months ago and it took me about six months to build up my confidence to use it also . And since I have , now I am baking two to three times a week and making extra for the freezer for times that I am making something else. ☺️ Oh and then with the kneeding time in the Bosch I kept thinking that I was going to over kneeding my dough that I was often taking it out and kneeding it by hand . 🫣 I am now gaining confidence in myself and my Bosch and love it. My Husband said that I am no longer able to buy bread , Tortillas or even Pizza dough as he loves mine and looks forward to baking day. 🙂 He also hasn't bought any butter since I started making our own . And I don't use any salt in the butter that I have made as it is sweet enough on it's own. God Bless and you can do it if I could anyone can . As I have never been confident in my cooking yet, people would always come to my house to eat saying that they love my cooking. When I was in my twenties, I would cook for everyone else . Yet I was too afraid to eat my own food, I would eat at my mom's house instead , as I didn't think that I was a good cook. It took me five years to eat my own cooking. I know it sounds silly. Yet I have learned that we are our own worse critic's . I am now Sixty Two and will be Sixty Three July eleventh . Sorry I had to think about how old I am as I can never remember and my brain doesn't help as my brain says that I am Twenty One. 🤣 Well you have a Blessed Day and week with your family. 😉🙏

[@bonneymoseley1159]

@@therewillbecatswithgwenhwyfar OH thank you! I am almost 70 and can anywhere from 450 to 750 jars of stuff a year, and I can cook you almost anything, but I have just not been a baker since I lost my husband in 94. Thank you for your vote of confidence.

[@bonneymoseley1159]

@@honeygirl769 Thank you so much for your confidence and encouragement! How sweet that was.

[@Andrea-si2vs]

I say add the flops! We all make mistakes and learning from someone else's mistakes help the thousands of us from doing the same thing.

[@lindatigeleiro5162]

Next time you make them after they have risen. Put the trays back in the refrigerator for about 30 minutes that will solidify the butter again again and you won’t get as much butter bleed on the baking.

[@michellewebb2125]

Love how Becky learns recipes & teaches us & also we get tips from those who've mastered the process too in the comments, so we can perfect a new recipe with ease thanks to Becky AND those who give added tips too. Can't fail once we have all the tips & Becky really takes the time to explain as she goes giving the why of the steps taken too. Going to try croissants along with remaking the French folks velvety thick hot chocolate again too. All that butter & all that chocolate lol makes them divine & to make them both on special occasions as treats. I plan on recreating both of them the next perfect snowy weather after take the grandkids sledding. Wish I'd made croissants in the past with my children when I'd make the French hot chocolate after taking them sledding. Future goals.

[@crickettjd]

You're never afraid to jump in and try something new!!! You're a fantastic cook and baker, and everything always comes out wonderful!!! Thanks so much for sharing your talents with all of us and making us feel we too could make anything!!!

[@kateegbabor6033]

Hi Becky, you put your yeast directly on your salt. Salt acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your dough.

[@katescaringcorner6765]

I think it would be rather cool to bake off the trimmings and see the difference evolve to the final product. Thank you so much for walking us through the this process, Becky! You are such an inspiration!

[@bethm917]

I only trim during the shapings but then roll out the trimmings to long thin strands, swirl in a cupcake pan, sprinkle with cinnamon sugar and bake those off - cinnamon cruffins mmmmm

[@meeganjae72]

Maybe in muffin tins

[@organisedme]

this the only vlog I push the thump up before watching she is not afraid of saying her mistakes, she is so real and have all the patience in the world . bravo

[@camicri4263]

Hi Becky , the trick is cold dough and high temperature oven to create steem from the cold butter and puff up the croissants! Good job though! I don't remember my mom putting sugar or milk in the dough but it has been over 40 years! In romania we didn't have puff pastery in those days and my mom use to make it a few times a year!! Blessings!

[@silviamagda]

🇷🇴

[@lisamaisch3811]

Becky you are so inspiring to do many of us. I have learned so much from you. Thank you for always being so positive.

[@wendyrudder5809]

Those look amazing. Love how you stretched yourself and dove right in like you do with everything you try!

[@Chris-bp1ks]

I love the fact that you let us see that you are real home cook, that mistakes do happen, and how to recover. No one is perfect and would never want you to think you need to be perfect. I love watching your videos and learning new things with you, the little mistakes that you let us see, makes you so easy to watch and makes you so relatable to us all. Thank you Becky

[@carolynturk-hu7je]

Appreciate you Becky! You did it! You should be so proud!😊❤️

[@ginapiscitelli1175]

Becky consider adding chocolate. I am so happy your roller- coaster ride ended on a high note. They all look delicious. Enjoy all of your hard work and thanks for sharing with us.!!

[@kewpiefan72]

I love how you’re so good about being daring!!! You go, girl!

[@christinaaubin8508]

I did this last weekend and they came out great, lots of fun to make too.

[@lynnjames1179]

You are so passionate about your cooking. I can't wait to see the final results of your croissants

[@joelleschmidt5944]

great job Becky , croissants are very difficult to make , I m french , raised with french professional bakers , my ex husband was a professional chef and a licensed pastry chef , with all his help and advise I gave up trying to make those , you are so courageous and patient , i really admire you for that

[@cherylnewman9098]

How fun that Josh could help with opening the oven and filming!!❤

[@kellycrowl1500]

Wow! They look amazing! Great job, Becky!❤❤❤

[@Tuntee]

Why was my heart literally pounding when you bit into the first one for the taste test? So glad it turned out so well! Congratulations!

[@janb2162]

Over 35 yrs ago I tried making these and boy was I surprised at the work and time it took to accomplish the recipe!! They turned out great but I never did tackle that recipe again! I have never tasted anything as good as my recipe here in the Midwest..but my daughter says they tasted like the ones she had in Paris. I bet yours will taste even better using the European butter!! Great job I could tell by your eyes they were FANTASTIC!!!

[@angiebrockett7621]

Wow! The croissants look 👀 awesome. I would be afraid to try and making them. Becky you did a great job.

[@cindywieler5273]

They look scrumptious! Thanks Becky

[@KitchenFairy61]

Add in some Rosewater (1 Tbsp.) to the almond filling to get an over the top European flavor. Rosewater can be found in middle eastern markets. A little goes a long way.

[@rgomoffat]

This was a great post! You did wonderfully!

[@hiho8084]

I have also made them twice. It's not that hard, it's just time consuming. I made mine 100% whole wheat though. You can also shred the butter.. Makes it really easy to work with. Why are you slicing the corners of the folded dough? I also made cheese and apricot danishes after croissants to challenge myself. Those were fun too!

[@leahdusenberry9765]

I applaud your tenacity I would not have the patience to do that

[@donnamullins6207]

Becky, Next time make your dough into individual rolls and roll them out and put your butter on the rolled out dough and then stack them up roll the dough out and cut them into individual rolls. Roll them out spread with butter, stack them up, roll out again, then repeat again. That makes it easier than using a large slab of butter. Chill between each roll out. The lamination happens faster and you do not have such a large amount of dough and butter to work with.

[@lisas4453]

that's a great idea...wow

[@DJWhitmore74]

Wow, what a labor of love. They looked fantastic!

[@plbennett8]

Dang Girl... That was a labor of Love 😁 Thanks for taking us along for the journey!

[@denisepineda1788]

Thanks for sharing your homemade croissant making journey. I love to baking such as sourdough bread, baguettes, rolls. I have not tried to do croissants yet. Thanks a bunch!

[@susieq2544]

It can’t be anything but delicious with all the beautiful butter! There is nothing like butter. One of my favorite bread choices - croissants.

[@Patterson-Creations]

They looked wonderful, my only question from a food safety standpoint, how was the ham ones still good being out of the fridge that long during the proofing process? Was the oven temp high enough to keep that ham safe?

[@katmccrystal]

I think making sure the butter is colder prior to baking is a good tip, but I think they were under-proofed (believe it or not since they sat for over 8 hours!). When they are proofed more the dough better seals around the butter and holds it inside the pastry.

[@christyhoehn8244]

I didn’t think I could be more impressed with you Becky! Bravo! ❤️

[@gracehesketh9928]

Becky, they are beyond perfect. They look amazing. You are an amazing cook, and an amazing Baker. Is there anything that you can't do? Your videos never disappoint!

[@andreaota3984]

Thank you Becky for taking us along this croissant 🥐 journey for your second time. I know I felt how you were feeling as you went😥 along. Great job! You should be proud of yourself. 🙌🏻Yes, my mouth was watering, lol.

[@susanhenley8240]

The lamination looks pretty inside. I admire you for undertaking such a project.

[@themommymagic]

A few years ago I learned to make croissants too. Your correct they were very warm I only leave mine out to proof half hour to an hour. If you had good luck with less butter I would use a little less. I’ve had the same issue myself and that’s what I do. Good luck it’s so rewarding making them. Oh try raspberry and dark chocolate they are so good.

[@mamawise813]

I adore your tenderness in general but with the slugs, "passing away" just solidifies your tenderness. Made me chuckle though. 😊

[@Meeminator603]

YESSSS!!! Have been wanting to try these!!

[@Olivia-oi1hf]

Very impressive baking. I love your videos and can’t wait for more harvest videos!

[@lenoraw1098]

Congratulations!! I’m excited for you! 😁🤩

[@anitabyars9082]

I just LOVE watching your videos! And I am waiting for my first Greenstalk to arrive!

[@googleuser2226]

I love watching your channel a LOT!! That being said - leaving the meat filled ones out for hours while proofing is just asking for food poisoning.

[@lisas4453]

ham is a cured product that is salt curred it actually sits outside while being cured, as long as she didn't leave them in the sun for hours there is no issue here

[@AnnaBarros-x2f]

Great job! You are right in thinking the butter was too warm going into the oven, pop them in the freezer for a little bit before baking

[@kellyharbaugh9391]

Thanks Becky

[@CrazyBrunette1990]

Hey beautiful! You did good! Just a few tips 😊. Butter square needs to move with the dough (so leave a bit longer at RT). Before cutting. The dough needs to be thinner. Also when you double the recipe make it twice separately. And finally shape them the night before. And let them do a cold rise. Pull out in the morning and let them stay out for 1h before baking. ❤

[@barbaraeden1733]

Oh sweet brave girl. They sure looked close enough to perfect for me. And next tome will be even more perfect. I absolutely loved this cooking/teaching class with you today. Thank you.

[@kristiedaniszewski70]

I just love watching you. You inspire me so much to learn. So down to earth and relatable 😊and make everything easy to understand! Not to mention very humble ☺️appreciate you!🍅🌿💗

[@bintlooda]

Personally, I would try rolling and folding the dough few more times and sticking them in the fridge after proofing for an hour before baking. Thanks for sharing now I made me want to try this recipe 😊❤

[@sgmarr]

The ham and cheese ones could have added to the butter lake... I would be concerned that any cheese or ham flavour transfers to almond or plain..... Congrats, though! ❤ I watched another Cook, a male, USE the Dough Roller for Pasta, for his lamination Folds! It was interesting! It kept the shape easily. I forget how many Folds he did. The Math he had all figured out! I think he went with 72 Layers, but that easily adds up, when you are doing the Bookfolds! But the Pasta Roller helped tremendously

[@TexasTime827]

You are so brave! I think I would’ve scraped the video when I saw them swimming in butter!!😂 😂

[@Georgann-x3l]

Wooow, courageous you are❤️‍🩹💝💝all wrapped in incredible beauty!🦋🙏🏻

[@melodyssong4916]

If you make this again, consider using Kerrygold butter instead. I've also bought the Rumiano butter from Azure, and I've found that it has something of a crumbly texture, especially when it's cold. I've seen several bakers recommend Kerrygold specifically for croissaints.

[@dianajones8598]

These look so good and I can't wait to see what you come up with next.!!🎉❤ Looks like a winner to me.!!

[@lavernfoy4591]

Amazing Becky! So proud you made them. Looks so beautiful. Wish I could have been the taste tester! 💕🙏

[@kathyhelmold7358]

Becky you never cease to amaze me. You are the gutsiest gal on KZbin❣️❣️ You try the hardest things and always find a way to make it work. Love you girl!! Your mom and dad must be so proud of your many successes. Until your next adventure 💕💕

[@doloresevans6449]

Hi, Just wanted to tell u that I tried your Rustic Bread recipe. I was incredible and soooo easy. Thank u. I will add to my other Breads that I make all the time

[@thirstymercfan]

Wow Becky an amazing effort, this was so fun to watch from the comfort of under my doona cover 😂 they look so good you did a Stella job with these gems… each time you make them they will get better from your learnings … love that 💖 good things take time, patience and perseverance. 😘

[@danielintheantipodes6741]

They look magnificent, certainly better than anything from a supermarket. Supermarket croissants are more like bread, usually. Thank you for the video!

[@geselle2943]

Hola Becky and friends ❤ It's croissant time😊

[@KarynHill]

Well done! If I make croissants, I'm going to make them your shape. I don't have much refrigerator space so I'll need to wait for a time when it's not quite so full. And I'll definitely cut the recipe in half and aim for 3 or 4 croissants. I didn't see a lot of rise and that may have contributed to your layers not having the big interior bubbles that croissants usually have. I don't know if your yeast was a little lackluster or perhaps your house wasn't quite warm enough. But I have to say, I would happily eat any of those! They look delicious.

[@9141129]

Yummy!!!!!! They look awesome!

[@debraharrison29]

What a lot of work! Good job. Now I know why chocolate croissants cost so much at the bakery I go to.

[@MJM8715]

Hi Becky - hope your day is going well!!🥰

[@CharlenePink-Dufresne]

Hi Becky, I enjoyed watching your croissant baking journey. I am currently trying my hand at sourdough. My sourdough is beautifully bubbly. I am having an issue with getting the rise during the second rise, but I think it is because our home temperature is fluctuating too much with the weather changes here in Reno, NV. I have my third batch in the past month rising as I type this. Wish me luck...lol! 🤞🤞😊

[@traceycrocker4438]

Becky is so adventurous 😊❤

[@pamelastucker8335]

What a labor of love

[@Dawn-pe5to]

Admirable resolve to venture outside familiar territory. These are so much work, it's amazing they were ever invented..that someone had the stamina to see the process through! My biggest takeaway here is that i will never again complain about the price of croissants 😂

[@anabelabraganca6439]

Congratulations I know first hand that croissants are really difficult to make because I am french and I have already tried. And yours were amazing. So, again, congratulations.😊

[@lotteholler1560]

My mother inlaw uses a cheese slicer to make the thin cheese layer

[@mimiashford5544]

They all look delicious Becky! But I bet you'd really appreciate Dominque Ansel's Masterclass on croissants. Absolute perfection, and he delves quite thoroughly into every step. (His whole series is very good, but the croissant lesson is particularly nice.) He's the French bakery chef in NYC who created the "Cronut" BTW...

[@user-mc3tp5sd2z]

Croissants are one of those things that I made for the challenge (my bread group had us all make them) and would never make again. I don’t love them enough to do something that time-consuming by hand. Also, getting the butter the correct temperature when you’re laminating is sort of one of those mysteries that I think must be handed down in person. I had so much trouble with getting that right in summer. One of the reasons you had leakage in the oven is you didn’t seal them. You didn’t seal the ends on your hoagie shaped ones at all. And I agree that ham and cheese could go in later given how difficult it is to get croissants right in the first place, also you didn’t get enough rise. Butter leaking could be caused by underproofing, a too cool initial oven temp, poor lamination, too warm of a proof etc. Also, you don’t mention the butter percentage in your bakers math. Croissants are extremely exacting in how they need to be made to come out properly. You might want to go over to the fresh loaf to get more detailed information..

[@jodytempleton-jackson1377]

Your baking looks so good

[@kimfulton4887]

Well done Becky what a challenge to take on. I know you said you are not a “professional “ baker but you seem very professional to me . As you like almond paste wondered if you might like a UK specialty called Bakewell tart . If I can link a recipe I will . It’s pastry , jam and almond sponge one of my favourites. Love your channel you have changed the way I cook xx

[@amyspeers8012]

Just starting the video. I wish you all the best and your flavors sound yummy. I live in SW France and can get delicious ones for 1€ at my local boulangerie. I do not have the energy to make them!

[@geralynbrock8308]

No egg wash? You should have put them in the fridge before you baked them.

[@who_knows-g3f]

Looks like you got a great result - now I'm tempted to try making them myself 😁 but one thing I noticed was that you added salt right after the yeast - when they come in direct contact with eachother the salt can kill the yeast, thus reducing the rise you get and increasing proving time

[@margymckenzie7417]

Hi Becky. in Melbourne, Australia there's a croissanterie called Lune and they have won an award for worlds best croissant... and they have a brilliant cookbook that tells you how they make their stuff. Just in case you're interested. Yours looked pretty great though 😊

[@crosskeyshomestead]

Is the ham ok to be out for 8 hours during the proofing process? I would imagine while the dough is cool it’s ok, but once the dough comes to room temp, what is the food safety of the ham? Just wondering!

[@stellasingleton7640]

Good Job, Becky. Enjoyed this episode very much.

[@JonesPrairieFarm]

Just a tip that might make things a bit easier. Freeze your butter then shred it. Makes it easier to work with, without having to roll out the butter layer. Learned this from watching many seasons of The Great British Baking Show on Netflix. 💜 Love watching your videos!

[@aoconnor5219]

Make 2 separate batches. The dough was too thick. Great job. I love making croissants.

[@emmalloyd4476]

Cooking is a learning curve, you have to try again and again and you do that. As long as you and your family like them then thats a successful cook in my book. You're an inspiration, Becky. Yesterday, I made apple turnovers. Did they cone out perfect? No, not even close, but my daughter enjoyed them, so i take that as a win. 🎉😂

[@lydianewman288]

One thing may work is after your croissants rise and are ready for the oven put them into the fridge for awhile to let the butter get hard again before baking.

[@peggyschwetz3953]

Becky thank you for a great video. I haven't made croissants yet but I have been watching videos. Julia Child has a video on You-tube making croissants. I loved it as she is my idol. It will give you some tips especially on the final rise. I think that if you left them on your counter they would have risen better. I have been on a sourdough kick lately, which is also a new skill for me.

[@nancyrahif8442]

Any dough or crust that is butter based needs to be baked fully chilled and out of the fridge.

[@twinnish]

Very successful and also you are learning how different inputs affect the outcome

[@nancydiaz7830]

Can’t wait to try these!! Thank you ❤

[@StuckinNormal]

Beautiful beautiful croissant! And the best part was the little smile you got when you bit in to the croissants! ❤

[@heidipustelniak652]

Those look great! Thanks for the idea of using Almond flour to make almond paste! Such a wonderful idea!

[@lisas4453]

almond "flour" is just ground up peeled and blanched almonds, if you were to go past the point of the flour form with raw almonds it would turn into a paste and beyond that into almond butter, add sugar and flavorings and you have marzipan

[@chewsypets9770]

Hi Becky, check out chef Anna Olson and her video on how to make croissants including the almond ones for your next venture. She shows the French versions. Great job!

[@KatieJane31]

Those look amazing!!! 😮

[@janetberry407]

If you under proof the dough that leaks the butter, also dont forget you can make pain au chocolat, if you make those fold the mixture like you did to begin with, 1/4 from each end folded in then onto half and keep repeating then put a stick of chocolate in length ways

[@clairetitus6904]

I would call these a win. Great job!!

[@aprilchapman2758]

They looked incredible, and thank you for sharing your experience because I've always been hesitant in making croissants.