FLAKEY HOMEMADE CROISSANTS (Beginner Friendly)

[@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

[@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

[@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.

[@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.

[@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.

[@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.

[@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

[@James-yl3tx]

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

[@BrianLagerstrom]

😛🤘🏻

[@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

[@Goosmuch]

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

[@scottbrown2536]

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

[@ProfBland]

Thanks

[@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

[@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.

[@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!

[@nickypoo52]

Thanks!

[@nickypoo52]

Been binging the content. Loving it

[@BrianLagerstrom]

Thanks so much Nick! Sorry for the late response. Just saw this!

[@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! 👏🏻👏🏻👏🏻

[@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.

[@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.

[@Gldebari]

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

[@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!

[@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

[@mikemontgomery8892]

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

[@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😢😢

[@jessicalee10]

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.

[@TxHoneyBee]

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

[@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

[@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 !

[@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 :)

[@Classiestbre]

I have used this video SO many times, I absolutely love this recipe and everyone I have made them for adores the croissants

[@jooporanje]

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

[@barbaracorr8310]

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

[@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!

[@caroween80]

ive tried so many croissant recipes from KZbinrs, a few 12 hour ones, a this one is what I always come back to! It has the most consistent results imo

[@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!

[@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?

[@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!

[@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.

[@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.

[@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.

[@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!!!

[@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!

[@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!

[@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. ❤

[@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

[@robweymouth9044]

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

[@BrianLagerstrom]

Thanks Rob. 🙏🤙🏻

[@gerardozambrano4863]

Huge difference from my last batch(diff recipe)i’m so glad you emphasized punding the dough rather than pushing down! Big help!

[@kernmonster]

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

[@IgnitedVisions]

Awesome recipe. Made two times and perfecting it everytime.

[@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

[@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)

[@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.

[@tiffanyhaley7644]

I just made these, and they are wonderful. I've used other recipes before, and this is by far the best and easiest! Thank you, Brian.

[@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.

[@DonnaSmith-c4t]

I have been trying my best to make homemade bread and just can't get it right so I finally bought a bread machine but I've been still trying to make rolls and bread the old fashioned way. I asked my granddaughter if she wants a particular bread and she asked if I could make croissants. I said well I have seen some videos and they are a bit involved but I have wanted to try so I'll find a video to help me and here I am. Thank you. I am going to try my best to get these made. I even checked my butter and flour that I have because I don't have any Kerry gold I'm going to try with my land o lakes which has 82% butter fat and my flour is King Arthur and it is the correct protein content. Wish me luck! 😂😂

[@z1lv1n4s]

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

[@sashakay6208]

😂

[@MsMichaela999]

😅😅😅 how did it go?

[@BadroghYT]

Brian, you make this look like so easy to do when as a French I can attest that real butter croissant is very rare (even in France). Thank you for the very well explained step by step recipe. You deserve an honorary Legion d'Honneur for this!

[@warefairsoda]

Didn't croissants originate in Austria?

[@BadroghYT]

@@warefairsoda not in its modern shape, but a lot of European pastries originated from Austria yes. Although I don't understand what does that change to my comment?

[@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.

[@desiraeb.7030]

I made these today and followed the recipe and directions exactly! They turned out amazing, especially for a first attempt at croissants!

[@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!

[@robertobutz993]

Your recipe and procedure was made simple and easy to follow unlike others who made so very complicated. Am in awe, many thanks. Please make more videos variations using croissant recipe. Thanks

[@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 ☺️

[@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!

[@MmMmm-ve7dk]

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

[@syahgisi4226]

Oh my gosh!!! I just made these, like they literally JUST came out of the oven, they are so pretty!!! Tysm for this recipe Brian!!!❤ 🥐

[@rockyjumper1165]

Just so people know that cereal is actually good

[@BrianLagerstrom]

👍 I agree

[@royroberts7105]

Hi Brian I watch a lot of baking videos and I have to say that it's great to see a fresh face doing baking videos. You do an awesome job in your videos so keep up the great work young man.

[@maximuspolek9190]

While I was proofing mine in the oven with the steam the butter completely melted and made a mess on the baking sheet it was a disaster

[@ryancain6012]

I have had that experience

[@stephaniebahamondes]

Loved the recipe and the dance at the end even more! Will try it ❤❤❤ and the dance 😅😅🎉

[@avs117]

Love all your videos and recipes and can vouch for how great they are. One thing - most kwa-sant recipes go over days but yours seems like could be done in 1 day. How much elapsed time did you have from start to finish? Thanks for all the details and tips

[@mathwhiz702]

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

[@Rejoiceanddogood]

Step52. Give up and order doordash 😅

[@arahcuizon7591]

😂😂😂😂😂

[@Navitor88]

😂heheheee or local bakery

[@Randomperson-n7g]

Nah

[@margaretlynn1698]

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

[@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.

[@jfmusic1671]

THIS is my First time seeing another baker, who uses Kerygold butter in their ingredients. It's so good. Really nice quality butter. 👌

[@BrianLagerstrom]

Agreed. Prob my favorite grocery store brand for when you’re going to be using a LOT of butter

[@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!

[@daniellebenjamin9752]

Can’t believe it was a success first try! Thank you so much!!!!!

[@profesionelviewer4458]

"Beginner friendly" 👁️👄👁️

[@jackster10101]

Well, it is pretty simple compared to Joshua Weissman's video, but there's no getting around the lamination step he just uses the British folding technique instead of the the French one

[@jaycenotsoanimations9216]

As he said, it’s certainly as beginner-friendly as croissants get. These were my 2nd (yes, second!) bread recipe I ever made, and they had turned out quite well!

[@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 🙏🏻

[@didndido3638]

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

[@cecilp6921]

I went to France this summer and took a crosaint making class (they also gave us the recipe after) and after multiple attempts of trying the recipe out and it failing over and over I took to KZbin where I found this video. This. Recipe Came. Out. Perfect.

[@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

[@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!

[@gamernist3050]

I got a really good result with this recipe!! thanks!

[@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!!!

[@Super8Rescue]

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

[@SidManning]

I was able to make great looking and tasting croissants by following the steps outlined in the video. One less thing on my bucket list. Thanks!

[@hawkofarabia1013]

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

[@siphokazisibahledlamini7937]

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

[@ianmiddel2898]

If you need to 'cheat' with the butter, you can mix 178g of softened butter with 47g of softened clarified butter until homogeneous (roughly 4 parts butter to 1 part clarified). This will raise the B.F. content of the butter to more European levels.

[@josef.david.mushpile]

dude, for the first time, a sponsor i will absolutely get, i love cereal.

[@BrianLagerstrom]

Thanks man! Glad people aren’t peeved at the sponsors. They make it possible for me to keep makin vids

[@stevenwolf2647]

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

[@LennyAlves94]

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

[@ProfBland]

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.

[@celinepa8246]

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

[@Madsme101]

Uhmmmm... okay I have a lot of words. Complete beginner baker here, thanks to your help I make yummy flakey and buttery croissants on the first try!! I'm so impressed! I was freaking out the whole time but wow it turned out so well!! Thank you so much!!!!! 🥺🥺💛💛💛 subscribed!!

[@lindxoxong1397]

After watching this whole amazing video, I hit the subscribe button as fast as I can!! Good job!!!!

[@BrianLagerstrom]

So glad. Thanks for the sub

[@coquelicootje]

I clicked on the video in full anticipation of the "let's eat this thing"-dance. I wasn't disappointed, the French phrase was a nice little touch. Also the croissants look awesome 😋

[@BrianLagerstrom]

Thanks very much.

[@ayeskidman9269]

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

[@amanrizwan3454]

Love and support from Pakistan 🤍🤍💚💚💚 I tried this recipe today and it came out awesome but I'll recommend baking at 190 degree Celsius for those who are using the electric baking oven