FLAKEY HOMEMADE CROISSANTS (Beginner Friendly)

Fresh, flakey croissants are the ultimate home bakers reward. Thanks to Magic Spoon for sponsoring this video. To try a variety pack, go to magicspoon.com/BrianLagerstrom & use code BRIANLAGERSTROM to get $5 off!
These croissants so flakey, buttery, and delicious that you wouldn't guess they're beginner friendly...or as beginner friendly as actual croissants can be. Cause let's face it, they're going to be a lot of work now matter what your skill level, but stick with me. The end result (and smell of your house) will be SO worth the effort.
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🔪MY GEAR
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
BREAD KNIFE: amzn.to/3j0vHWg
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN + RACK: amzn.to/34v7CSC
KITCHEN AID MIXER: amzn.to/33eQot4
165g or 2/3c water (86F/30C)
165g or 2/3c whole milk
8g or 2 rounded tsp yeast
50g or 4tbsp sugar
515g or 4 1/8c ap flour (11.7% protein)
10g or 1 3/4tsp salt
40g or 2 7/8tbsp softened butter, cubed
Add water, milk, yeast, sugar, flour, and salt to the bowl of your stand mixer with dough hook attachment. Mix on medium speed for 2-3min. When dough begins to come together, add butter, one piece at a time. Once butter is incorporated, increase speed to high and continue to mix for about 5 minutes until dough is well combined and strong.
Transfer dough to a bowl and tuck and fold up under itself as shown @2:05 to create a round taught ball of dough. Place a cover on bowl and let sit at room temp for 90 minutes.
Flour dough then flip onto floured work surface. Roll the dough out into about a 18" (45cm) tall by 9" (22cm) wide. Place a piece of parchment over the top half of the dough, then fold the dough in half over the parchment. Place on a tray and refrigerate for 20 minutes. Remove butter sheet from the fridge, and allow to sit at room temperature until it's pliable and flexible as shown at 6:37. For me, that took about 20min at 73F room temp.
Remove dough from the fridge and roll out until it's 18-20" tall and 8-9" wide. Place butter on top of the dough near bottom short edge as shown @7:11. Pull top 1/2 of dough and fold it over the middle 1/3. Grab bottom of dough and fold that up over the middle 1/3. Pinch open seam together to seal in butter. Using a rolling pin, pound out and gently roll dough into about a 16" tall by 8" wide and complete a book fold as shown @8:12.
Refrigerate for 20 minutes. Pound and gently roll out dough in two stages. First into about a 16" (40cm) x 12" (30cm) ish. Cover with towel, refrigerate and allow to rest for 15min. Continue to pound out and gently roll into about a 1/4" thick slab that's about 18-20" (48cm) by about 14" (35cm). Cut into 8 even triangles. Roll from wide end to tip. Place rolled croissants onto parchment lined tray. Proof for about 90 minutes until about doubled in size. Brush with egg wash. Wait 20min and brush with another coat of egg wash. Bake for 18-20min in a 425F/218C oven until golden brown.
BUTTER SHEET
225g or 16tbsp softened, salted, not mushy butter (82% butterfat, shaped into an 8"x12" rectangle)
Using two pieces of parchment, fold two 8" (20cm) x 12-14" (33cm) rectangles that you'll use as a guide for your butter. Place butter between large pieces of parchment and roll out into a rectangular butter sheet as shown @2:22. Place in the fridge until the dough is ready.
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[@pendalink]

involuntarily whispered "i love you" when you restarted the recipe with a hand-kneaded version

[@BrianLagerstrom]

Hahaha

[@lifewithpurposes123]

Hahaha sameee 😂😂

[@sunilzala3909]

Gay.

[@dominatorbuzz8659]

@@sunilzala3909 love doesnt have to be gay

[@Black6_Official]

No but same😹 I even subscribed and liked the video immediately

[@johnpowell3130]

Your previous baking videos have all been excellent, but this one was revelatory. I never imagined that I could make something as complicated as a croissant, but the first time I followed your recipe, they came out absolutely perfect. I mean, ridiculously perfect. I literally laughed out loud when I ate the first one because it was so good. Thank you for continuing to challenge what I think I’m capable of in the kitchen.

[@BrianLagerstrom]

Dude that’s sick!! So glad to hear it. I also laughed when I ate mine, too good

[@shahulhameed2926]

Yes

[@shahulhameed2926]

Very true 👍

[@malkiadebbie]

The laugh after you eat something good just shows how good it is😂😭

[@janatlmb2770]

yep but its and art you cut one edge, rush it and they are ruined ":) congrats

[@James-yl3tx]

When he leaves KZbin for a week but comes back with the best tutorial on here for how to make croissants

[@BrianLagerstrom]

😛🤘🏻

[@Goosmuch]

"We aren't going for perfection." But we are going for world class. So no pressure!

[@colina1330]

It's awesome that you include the instructions for an hand-kneaded version, because not everybody has a stand-mixer. I really appreciate that you try to make your recipes as accessible as possible. That said, my Kitchen-Aid probably represents some of the best money I've ever spent on a kitchen gadget, and I'm not even really a baker. I've made so much pizza dough in that thing.

[@allonnissim9944]

Hi Brian, I discovered your channel about one week ago and I'm obsessed! I binged watched all your videos in two days and I can't get enough! Thank you for all the great videos and the inspiration you give me to try to cook new stuff. I cant wait to see what you got in store in the future videos! Love you man, keep killing it!

[@mikemontgomery8892]

I really find your honesty about the learning curve you experienced on all your recipes a rare quality.

[@kruger4444]

When applying eggwash, make sure to not touch the layers, otherwise it may fuse the layering and the layers won't separate properly. Just do the flat surfaces with a painter's brush.

[@rubennalbandian4644]

Great note, thanks!

[@gerardjones7881]

nonsense, i was parisien apprenticed over 50 years ago, the lack of layer separation is caused by dry yeast, i wouldn't bother making croiss if i only have dry yeast. buy beg borrow or steal fresh compressed yeast, you'll never bake with dry yeast again.

[@jeanneknight4791]

The Claire Saffitz advice is to not touch the layers.. I wondered about it.

[@kathleenroszak8576]

These were a home run on the first try. All the details about how to handle the butter and why it was important helped me evaluate where I was at with my butter block and avoid making mistakes I totally would have made otherwise. I for sure have room for improvement but these were overall a success and I'm encouraged to keep making them and getting better at it.

[@BrianLagerstrom]

That’s awesome so glad!! Thanks for trying

[@johnstewart5221]

You're a legend! Also, thank you so much for telling us what butter you used and showing the difference. So many KZbinrs and chefs don't emphasize how important certain ingredients are

[@BrianLagerstrom]

Thanks for watching John

[@martinbyrne5626]

The good butter in Ireland almost makes it worth all the rain that gives the cows such good grass to eat. Almost.

[@deleted4577]

Legit, first time I made croissants I didn't check the label properly and accidentally sued the "spreadable" variety... no matter how much I chilled the butter it was sooo hard to work with, after a could of bashes/ rolls of the pin it started melting

[@STeALtHsVidz]

Commercial croissants are made using a super concentrated butter not really available to home cooks, up to 96% fat, but if you go for the highest fat, lowest water version you can find, you won't go far wrong.

[@kurtbecker3827]

Perfect, you do not mess around... lots of content and info in a short time. I make notes and when I cannot write it fast enough, I always can pause the video. The video is just 13 minutes but making croissants from scratch is serious work.

[@lunesterv5802]

I just discovered your channel and I cannot say thank you enough! You easily explain what you're doing, walk us through the steps, and make everything clear. This is exactly what I need to help follow along. Thank you!!!

[@scottbrown2536]

Love the little dance moves at the end as he enjoys what he has created! So much fun

[@BradyBrown]

I think this channel is pretty much blowing up right now. Good content, good presentation, good editing - good video

[@BrianLagerstrom]

Thanks Brady! We have been pretty lucky on views and subs lately, here’s to hoping that trend continues

[@ibralj1760]

@@BrianLagerstrom trust me it’s absolutely not because of luck, your content is the best.

[@neilchisholm797]

Great recipes and he’s cute too. Just subscribed! Now I can watch Bri when ever I want to. He brings a whole new meaning to food porn!

[@azari.-]

Hes not blowing up its at 62k views but I like his videos

[@augustsunshine9535]

@@BrianLagerstrom I really like the way you made us see each step very clearly Well done

[@katiekishimura8159]

I've tried making croissants a couple times before using other recipes. Your method of lamination is much more streamlined, and less fussy. I think it may be the game changer for me to make amazing croissants at home, I'm going to try this soon! Thank you so much for all your videos, I love them! 👏🏻👏🏻👏🏻

[@NateyC214]

This officially makes you my favorite cooking youtuber. Not because you made croissants, which are awesome, or because you took the extra time to show us the hand-mixing method, which is also awesome. It's because you used the right butter.

[@barbaracorr8310]

Ohhh mercy. I've been wanting to attempt this, and you've just made it a less fearful undertaking! Thank you sooo much!

[@samantham1346]

Just discovered your channel this week and am bingeing so hard. Every single recipe is spot on. Learning a ton! My kitchen game is about to be next level, thanks!!!

[@laaktaa]

I've made these croissants, turned out delicious, perfect, crispy on the outside, smooth and full-layered on the inside. At first, I couldn't belive i had actually baked them, they were perfect, and it was my very first time making croissants. Thank you very much for the recipe, loved the way you explain everything :)

[@SolvitaLux]

Made these today. THANK YOU for simplifying the folding process. It was the only thing keeping me from making croissants for YEARS. Finally made the almond croissants that replace my parnter’s croissants-from-the-bakery addiction.

[@cezremix]

Just did the receipt, I’m French and I never found a receipt easy as this one. And the result is so great. Merci Brian !

[@TxHoneyBee]

I made these last night, and I used fresh-made butter to make them. They are insanely good! Thank you Brian :)

[@Gldebari]

The dance when eating it's everything! Thx for this videos!

[@bobnixon9523]

Perfect combination of deep pro tips, pace is ideal and just enough personality to make it fun to watch and not silly like some others who are trying to hard. Well done Brian!

[@adamw1817]

It is amazing to see Mr. Brian again. Really you do cousin history every each dish You create. Thank You sooooooooo much.

[@egorkazachenok6298]

Among all the cooking channels that emerged over the past year or so yours is crealy one of the best. And the dancing bits in the end of each video never fail to put a smile on my face.

[@BrianLagerstrom]

Thanks Egor!

[@bretstang06]

Brian, I just made these croissants last night and they came out great. I tried another one this morning and they were even better and flakier sitting out overnight if that's even possible. Thanks again for an awesome video and making it very easy to follow.

[@neilchazin5491]

It’s great that the views and subs keep going up, and and also I dig that sponsor, been on vacation and looking forward to my cocoa cereal when I get home. I’m going to have to put this video in my pocket because I’ve wanted to make laminated dough for a long time and this process seems the right sort of reasonably challenging!

[@kernmonster]

Bri far the best croissant recipe out there. Making these asap.

[@jooporanje]

The video we didn’t know we were waiting for..!

[@ColinM9991]

Beginner friendly, as beginner friendly as a complex recipe such as croissants can be. Great food! I'll try this recipe.

[@BrianLagerstrom]

I hope so! Thanks

[@dinasawlani]

That 2/3 butter block hack is evil genius! I have been struggling in our tropical climate with lamination, and that will save me one nerve wracking turn as well as time during the certification practicals. Thank you!

[@siphokazisibahledlamini7937]

I love the fact that you actually EAT what you make! I neeeed to try this now

[@mariemodesto4345]

Dude this is perfect! I was just thinking of attempting my first croissant!

[@BrianLagerstrom]

Awesome I hope you do. They aren’t THAT hard

[@robweymouth9044]

Congrats, Brian on the huge milestone! Thanks for notably upping my family’s palate for great food! Croissants are next !

[@BrianLagerstrom]

Thanks Rob. 🙏🤙🏻

[@awixtube]

Thanks Brian. I always enjoy your great baking tutorial videos. I will surely try to make Croissants after seeing this video.

[@aishwaryasingh9873]

Hey Brian. I tried out your recipe yesterday and it was fantastic😄. The croissants came out perfect and I was dancing like you were at the end of the video. Thank you for making this complicated dish super easy and achievable at home. ❤

[@mohdjafar720]

This just made my day! Thank you! I've been making croissants at home for a while now and was waiting impatiently for this recipe from you. Absolutely love how you care to explain doing things with hands as well. Can't wait to try this! Thanks again. Love from India.

[@BrianLagerstrom]

Sup to India. That’s 3 people today! Cheers!

[@KevinDHart]

Appreciate when you show how it can be done without a mixer for us non-mixer-owning folks. Also, I am in love with the with a Brian-Eats-Breakdowns at the ends of your videos

[@BrianLagerstrom]

Thanks for watching!

[@stevenwolf2647]

Im so impressed by your ability to teach those things!!

[@philbland9189]

Brian, thanks so much. These are awesome. I can now make baguettes, the worlds best brownies, and yummy shortbread thanks to you. Lots of people who I cook for in Perth, Australia are very happy.

[@carolinebemmhribar7410]

Mine turned out AMAZING. The smell was insane, the flaky-ness right on point...thanks Brian...fantastic videos. I'm slaying the big dog bread everytime too😁

[@BrianLagerstrom]

Amazing thanks for trying and reporting back.

[@bblackb6100]

Tried the recipe today and they turned out delicious!! I nearly punched a wall and cried after they started leaking butter but calmed myself and just continued and who would have guessed they are perfectly fine and tasty! Thank you so much! But still the Frustration with a french cuisine is real! :D

[@LennyAlves94]

My god... I can't imagine the amount of work you put to reach this. Marvelous!

[@yaiqabmayakaahlayahawadah6881]

I just want to thank you because croissants are one of my wife’s favorite things and I used this video to make them and they came out amazing. My wife loved them. Thank you so much.

[@ajackson5955]

Happy to see you got a sponsor! That cereal looks worth a try.

[@BrianLagerstrom]

Thanks! Lorn seriously bought it for me for my birthday last year so it was an easy brand to support!

[@z1lv1n4s]

I can't wait to see how spectacularly I will fail trying to make these!

[@sashakay6208]

😂

[@MsMichaela999]

😅😅😅 how did it go?

[@margaretlynn1698]

I am no longer sure what I expect more from your video: the food or your food (victory) dance. Great job as always!

[@paulasimson4939]

This was the best croissant tutorial I've seen and I've watched many! This one gives me the confidence to give a try.

[@BrianLagerstrom]

I hope you do. Cheers Paula

[@MooseMeus]

You, Food Wishes, Cowboy Kent Rollins, America's Test Kitchen, All things BBQ, How to BBQ right, Taste Show, Kimono Mom, Chef Jean-Pierre, and those Asian desert channels are all so good. Literally all i watch are cooking shows now. Yours is really good Brian.

[@BrianLagerstrom]

Thanks Moose!

[@MURDASTANG69]

Man, those LAYERRRRRSSS!!!! These look amazing, great advice here, especially about the rolling pin hitting vs rolling. Cant wait to try these!

[@BrianLagerstrom]

🙏 i def think you should give a try! So worth it

[@msr1116]

I'll always remember the one episode where Julia Child bashed the living hell out of a puff pastry sheet with her French rolling pin. Ordinarily mild mannered and good natured, there was apparently another side to her personality.

[@hawkofarabia1013]

Brain honestly you deserve the thumb up for all the work you have put in this video ... talented

[@djfruta93]

Thank you for this recipe Bri!!

[@rikomatic]

Took me a couple of tries to dial this in. For those curious if you can prep this the night before and do the final bake in the morning, yes you can! I found that if you do all the steps up until the proofing phase, you can refrigerate the unbaked croissants overnight, then proof them first thing in the morning. You'll have piping hot croissants in about 2 hours!

[@marvin2678]

only 2 hours hahaha

[@rikomatic]

Better than 7-8 hours! @@marvin2678

[@MartinUnderwood]

Excellent video! I've made croissants once, andthey were great, but this method is so much more accessible. And that proofing box trick? I'm definitely going to utilize THAT. Well done, Bri

[@BrianLagerstrom]

Thanks Martin!

[@keithf5640]

Hey Bri, thank you SO much for guiding me into the previously murky world of pastry baking…the croissants came out beautifully, just as you showed us. You rock brother!

[@tammypham7939]

Hi Keith Can you help me please I messaged Brian couple days ago but no reply I did this recipe 3 times, I did use the butter he used, ( Kerry gold)but when I bake the butter come out over the tray !( everything good ) only the problem is butter Can you tell me what did I done wrong Thank you

[@adelackerman3990]

I tried this, and it works amazingly! They came out perfect first try. So good, even with American butter. It also wasn’t too hard, somewhat simple.

[@alisontrombley2436]

Ok that’s crazy but actually doable! I’m impressed, still scared to try it but I need to watch it a few more times to build my confidence. Gosh they’re impressive tho ☺️

[@amaya0004]

These were great! I did have a little bit of trouble with my butter (I used the regular kind) but it all worked out in the end. I got beautiful layers in the middle! Thank you Brian!

[@frostpond]

The Irish butter is the trick… can get in most supermarkets nowadays

[@veronical3135]

Awesome as always, you explain everything so well, everything is to the point with the extra info exactly where it needs to be. No time wasting here. Now I feel motivated enough to make croissants. Thank you!

[@juanurdaneta9844]

Amazing! you addressed many of the things I have done wrong. I will be trying this recipe soon. Thanks!

[@angrygroceries1]

I expect you to blow up similar to what happened for Joshua Weissman. I watched him back when he was small, your channel is doing the exact thing and it's well deserved. It fills in the gap of not too fast for the recipe, but not too slow that you get bored. Super excited to see what you have in store!

[@BrianLagerstrom]

Thanks AG! Glad you found the channel and left a comment. Cheers

[@angrygroceries1]

@@BrianLagerstrom you're my new bread guy. I love baking, so I'm definitely going to try out your recipes as soon as I can.

[@MiloCoyote]

These look amazing, I think a part 2 with filled croissants would be amazing! Maybe almond and chocolate? Anyhow, I cant wait to try these.

[@BrianLagerstrom]

Yeah a chocolate Croissant would be perf

[@T-marie-N]

@@BrianLagerstrom Maybe both? I'm an almond croissant fan myself. Thank you for all the R&D to create these--they look scrumptious.

[@Delicious2Day]

love the heat-knead! super professional and those croissants look awesome!

[@luciaskitchen95]

This is my third croissant video I’ve tried on KZbin and by far the best one. Much easier to follow and better results than the other ones. Thanks for keeping it straightforward and simple

[@Uh0hitsme]

What yeast did you use? Instant or active dry?

[@kruger4444]

Please note: at 11:10 if you do not remove the pan after 2-3 mins, your butter will leech out due to the added heat. You must remove the pan with steaming water or it will bleed the croissants from the butter inside.

[@lindez360]

Ugghhh I wish I saw this first!!! 🤧 lots of butter gone!! But thank you for sharing

[@hala_ky8544]

Nooo! He didn't mention that😢😢

[@jessicahirsh15]

Yea I didn’t do that so my croissant didn’t rise while baking 😭

[@cc1903]

I would put the pan in while you cut and shape the croissants. By the time you finish that the oven should be plenty humid and at a slightly cooler temperature.

[@rikomatic]

I have left the pan in both times I've done this. I didn't notice any butter leaking out.

[@rockyjumper1165]

Just so people know that cereal is actually good

[@BrianLagerstrom]

👍 I agree

[@Mhkjrswq46]

I love the pace of these videos.

[@NiCaNaMex]

Okay. I'm going to try this. We love croissants and in my experience, homemade is always so much better. Always been intimidated to try to make croissants but your explanation style makes it so clear! Muchas gracias 😋

[@didndido3638]

"HONEY! Where is my RULER?" "...I thought you're in the kitchen, making croissants?" "Exactly!"

[@FoundationsSoundLab]

Sigh… you’re really making my “trying new recipes versus working out” balance exponentially more challenging to maintain.

[@BrianLagerstrom]

Sry Doug

[@FoundationsSoundLab]

I’m sure your recipe for a little gem salad would be incredible but not as much fun compared to THIS

[@zacharysweeney978]

Do the hand kneaded version. You'll burn all the calories!

[@cherithjohnson]

I made this puff pastry for making danishes. It was a hit. yes lots of steps but I found it very enjoyable. Not interested in making rough puff just to be quicker. This was brilliant. Thanks so much

[@beaverix]

I actually made those and it wasn’t a complete failure, just a bit messy along the way but the result is quite enjoyable. Thank you for the video.

[@MmMmm-ve7dk]

I made them, they are delicious, very French even… well worth the trouble. Go for it, you will not regret it.

[@Maladringe666]

'Beginner Friendly"... I imagine on your first day baking bread you needed to buy a new journal notebook... This is such an extensive and great recipe, you can really tell all the R&D through your commentary! I hope foodnetwork has hit you up, and you have given them the pass. Thanks for the awesome video Brian!

[@BrianLagerstrom]

Thanks for watching Ryan.

[@MarcusVinicius-tz3ui]

I wrote down step to step and now let's make the perfect first croissant with this nice tips. Thank you Chef! 🇧🇷

[@mathwhiz702]

Just finished making these! This was the first time I’ve made croissants and you made it doable! Thank you 🙏🙏🙏

[@profesionelviewer4458]

"Beginner friendly" 👁️👄👁️

[@swmartin88]

I absolutely love this channel. I've made a couple of your pizzas, and they turned out beautifully. This is giving me the confidence to try this...maybe when I'm at my parents' house so I can use the stand mixer lol.

[@lindsayjohnston7465]

Thank you I love Croissants so worth the work

[@ayeskidman9269]

I'm not a fan of croissant but seeing how people put so much effort to make one make me appreciate it more

[@kreexp]

Love your energy, your presentation, as well as your content. That was so much work for some croissants haha. Looking forward to your videos.

[@TheTraumaFactor]

Arguably one of the best eating montages he's done so far.

[@Super8Rescue]

My very favorite pastry of all time. I could live on these.

[@proth4753]

Because you are such a great teacher, I don't find any recipe you say might be difficult for a home cook to be that difficult. Your instructions are precise, and well thought out. The "hardest" part of any amazing bread is the waiting, and I can't wait to make these! But it'll have to wait.. Sadly, even with AC, it's too dannnnnggg hot in Arizona for crossaint making.

[@velocitygirl8551]

Omgoodness you give me so much hope! From adding the cream, to adding the water pan ... to examples of butter that's too hard. Ty my friend 🙏🏻

[@sharonhenry3738]

So happy you made croissant definitely worth the wait,something I can try thanks a whole bunch 👍

[@BrianLagerstrom]

I hope you do try

[@Yoshtremendous]

Wow... these look amazing!

[@fastmathematics]

I know I’ll never make these, but I’ve watched this twice. YES!

[@supercarpro]

Thanks for talking about and showing the fragmented butter shards. Really drives home the point that I don't see in other vids (is what happened to me when i first made them)

[@Chansnot2nice]

you earned a new subscriber as a beginner baker I'm def trying this out so I could do it for Christmas

[@jerrel1524]

Most beginner friendly vid on the subject I've seen so far. Been a bread hobbyist for a while but scared to try my hand at pastries but this...this is doable.

[@BrianLagerstrom]

I hope you give it a try and have great success! Thanks for watching Jerrel

[@samjames8447]

Fantastic can’t wait to try this

[@fkoti]

OMG new project for the weekend !!!! I will share how I go weeeehoooo 🤩 Thank You Brian 👏

[@BrianLagerstrom]

Def let me know

[@celinepa8246]

Never knew this was so much work! Will be enjoying by daily croissant even more from now on.

[@latek2095]

how are all these recipes so good! thank you :)

[@nancyholmquist2690]

Today is the day! I have watched this video a dozen times... its time to jump in and try this wonderful recipe. Thank you for showing how. I don't expect t them to turn out like yours, but I'm gonna try!

[@flowersrusflorist1520]

Thanks for the multi fold extra tip!!! Life saver!! No I won’t fuss anymore with single laminations slow go process😊😊

[@ScrotieBoogerballsMc]

Slainté , Bri Happy new year Love learning off of you . Looking forward to undertaking this recipe with family and friends

[@BrianLagerstrom]

That’s the best thanks for watching and I hope it hits for you.

[@DEBBYSKITCHEN]

This really looks nice, thank you for this

[@leafpool22]

great video!!! croissants have been me and my dad's ultimate goal; he's mastered pretty much every other bread/pastry and we have set our sights on this :) the recipe looks great, very straightforward and easy to follow!

[@BrianLagerstrom]

🙏🙏🙏