How to Make Croissants at Home (ASMR) |Completely By Hand

[@lyntinatkin7847]

Your recipes are delicious. I’ve made both the cheesecake and croissants over the past week. My croissants went up a level after I bought your course on Udemy. Thank you!

[@peacefulbaking]

Sounds Amazing. Thank you so much. I am so glad that I could help :) Keep practicing!

[@looneytunesguy9956]

Ingredients: 500g flour 60g sugar 10g yeast 10g salt 100g butter 90g milk 140g water (room temperature) Kneed and rest for 30 mins Again kneed and rest for 30 mins Deflate the dough and put it in the freezer for 3 hours then the fridge over night (around 8 hours) Mark 17x17 cm on parchment paper Cut 250g unsalted butter to fit in the 17cm box Smooth it out Take the dough from the fridge and nicely ferment it, make it into a rectangle of 20x34cm Grab the butter and put it on the dough, fold the dough and seal the butter inside I’ll finish this comment later

[@liajune4401]

when can u finish it?

[@killerdj2844]

You gonna finish it?

[@Kiryusha999]

Peaceful cooking indeed! No music only real sounds. Everything is clear how to make. Thank you!

[@peacefulbaking]

Glad you enjoyed it!

[@marcosestrada3341]

Agreed. Thank you.

[@darlessongato]

this croissant rests more than me on the weekend

[@peacefulbaking]

One lazy croissant 😂

[@CammyMaria]

😅😅😅😅😅

[@suryasegeri2683]

😂😂😂😂😂😂😂😂

[@dishasarkar4504]

😂😂😂

[@nimsuchi1]

How well said 😂

[@vanessalove5697]

this is my first comment on yt....and just wanted to give thanks to mister Peaceful Baking for sharing his croissant recipe n process.. this is my 2nd attempt in croissant making, and I would say THIS IS THE ONE!!!...I followed all instructions, and it came out great!..I mean my croissant may not perfect, but I am very satisfied...ONLY 1 thing I messes up, my ROOM AMBIENT TEMPERATURE..well, I'm in Asia so obviuosly it warmer here...Thus, will have to turn my aircon to have a cold ambient room...But, I AM VERYY HAPPY with my croissant...and lastly, taste-wise IT'S very very good :)...AGAIN..THANK YOU SIR ! :)

[@peacefulbaking]

Thank you so much for your amazing comment and I am so glad I could help!

[@melissasegal1485]

This is by far the best technique and recipe for croissant, and I have tried many! My croissants are between 85-90 percent THERE as a result of finding your feed. Definitely a challenge because of a zillion variables involved with croissant but your explanation is for me the one! Thank you so much for sharing your expertise!

[@peacefulbaking]

Thank you Melissa, keep practicing and you will keep getting better!

[@melissasegal1485]

@@peacefulbaking Yes of course… They just need to open more, but the taste and bite are sublime! I will continue to perfect your technique!

[@Prodmullefc]

wow, if bakery croissants take even half of this prep work, then I will never eat one flippantly again. This is incredible!

[@mehdiarab6189]

I live in Iran, the quality of the flours here is very good and the butters are almost "good". From yesterday until today, I made a croissant with your recipe and it turned out great. Thank you very much. You are wonderful. I will introduce all my friends Peace

[@peacefulbaking]

Thank you so much. I wish I could visit Iran someday and have the beautiful tea and cakes :)

[@mehdiarab6189]

@@peacefulbaking It is my pleasure.

[@benjaminrochez2370]

It's 3 in the morning and I just finished the shaping phase. I can't wait to smell the croissants in a few hours. Thanks for sharing the recipe ! 🙂

[@peacefulbaking]

Lol. Sounds like you are making the best breakfast

[@YuliiaKomkova]

I tried several croissant recipes, and this one just perfect for home baking! Thank you so much! Next time I will bake double portion!

[@peacefulbaking]

That sounds amazing!

[@elamnc2536]

Bellissimi!!! Complimenti!! Forse ho capito dove sbagliavo, proverò a rifarli.

[@alidabj]

Muchas gracias por compartir la receta y el proceso. Es la primera vez que los hago, y siguiendo tus pasos, respetando el tiempo de reposo etc, han salido simplemente perfectos y exquisitos!

[@gigimartinez9853]

Y cuántos te salieron con esta receta?

[@Toasted208]

@@gigimartinez9853it said in the description box around 10-12 croissants

[@stanimatorblue]

When I heard the crackling of the 🥐croissant my brain actually hallucinated the smell. Lol. Looks so good. Thank you for this video. ❤️😋🙏🏻

[@peacefulbaking]

I absolutely love that sound. Home made croissants fresh out of the oven will always beat a bakery croissant!

[@sallyhu5028]

Hi again, I finally had time to read all the comments and just can't express how impressed and appreciative I am at the time and care you took to respond to all the Qs. And so promptly as well. I was looking at videos made by a French chef - telegenic and charming - who not only doesn't take Qs (if he does, it's only to direct to his website) but who charges for his recipes. I've watched quite a few videos on baking/cooking and have never seen anything like that ... just makes me appreciate your efforts even more. Speaking of Qs, after removing the dough from the fridge overnight, does the dough need to be rested at room temperature before laminating If yes, how many minutes? Like most people, the laminating part is tricky for me, and getting the consistency of the butter and the dough even more so. Thank you for all you do to share your knowledge. You obviously have a passion for croissants done right!

[@peacefulbaking]

Hi There, Thank you so much. I really appreciate your comments. I really like helping people grow and sharing my knowledge as much as I can as I had some really good teachers who helped me a lot as well! The dough in my experience should be kept as cold as possible because we dont want it to ferment at all during the lamination step until the last step when we shape it and proof it. Sometimes when the dough proofs during lamination it causes air bubbles and its not easy to laminate the dough But butter should be rested on the bench until it is upto temperature or pliable. Butter temp is more important actually. I would say one of the most important factors to get a good lamination and a good croissant! If you are interested in learning more I have a Udemy class on Croissants as well in which I explain everything in detail. If you are interested let me know as it might help you :) I will still keep answering your questions here anytime :) , You can also send me pictures or doubts on my instagram message as well!

[@sallyhu5028]

@@peacefulbaking Thank you so much! Now I understand why there were bubbles in the dough my previous efforts.

[@peacefulbaking]

@@sallyhu5028 Amazing! I would recommend keeping a notebook and writing down your progress when baking . It really helps :)

[@sallyhu5028]

@@peacefulbaking Yes ... definitely. Thank you again! So great knowing there are people like you out there in the world. Especially these days.

[@mariposadelcampo1134]

kzbin.info/www/bejne/lX-6k6qarbedh5Y

[@lizokoth6556]

Thank you for making it simple. It looked easy.

[@peacefulbaking]

Thank you!!

[@ЛюдмилаМикулич-щ9к]

@@peacefulbaking русский

[@cristinatrott7248]

They look delicious 🤤 I’m definitely going to have to try bake them. Thank you for taking the extremely long time to share with us your recipe.

[@peacefulbaking]

Thank you for your lovely comment!

[@Teresa-gq1hj]

Do you have the recipe for her Pain au Chocolat if you wouldn't mind sharing it with me. Thank you.

[@nehalv7479]

They look so delicious with perfect flakes and layers ! Can I bake them in microwave ? If yes then what should be the temperature and the duration ? Many Thanks !

[@peacefulbaking]

Thank you. Unfortunately the microwave might be too strong for the croissants but just give it a try with a really small batch and see how you go. I personally don't have much experience in baking in a microwave so I would recommend using an otg. Thank you

[@michelemelemusic]

This is the best recipe and procedure I've found!! Everyone loved these croissants . The texture and flavour are perfect. Thanks!

[@peacefulbaking]

Thank you so much Michele!

[@savedbyJESUS777]

First, THANK YOU for taking the EXTREMELY LONG time, effort and love you took for us to make the video!💖 Most people have NO IDEA the amount of work and time it takes to make puff pastry/croissant dough!!!! Also, I just made your 700th subscriber, lol!!!! Congratulations!!!!!!! 💘

[@peacefulbaking]

Thank you. As long as I have amazing subscribers like you I'll keep making nice content :). Lucky 700

[@savedbyJESUS777]

@@peacefulbaking Awwww!!!! Thank You!!!!!!!!! 💖💖💖 I know you'll keep growing and growing, because there's not many real baking channels out here! Lots of baking channels, but not REAL baking like this! GOD Bless you and blessing to your channel 💖

[@peacefulbaking]

@@savedbyJESUS777 Thank you so much. I will keep working hard so that I get there one day :)

[@jcinkc3]

Looking forward to trying this recipe. I have always done a 3 fold, book, 3 fold and book. I like the results in your video and the other way seems almost pointless! Have my dough resting now!

[@peacefulbaking]

I agree. I used to do 3 single folds as well but to be honest this method is easier and yields the same results. Amazing!

[@jcinkc3]

@@peacefulbaking Looking forward to baking them off tomorrow. While I was at , I made a double batch of the Madeleine recipe you have.. Splitting into 4 different flavors.....

[@peacefulbaking]

@@jcinkc3 Sounds lovely. I think now I am craving them, I'll make some madelienes today as well!

[@jcinkc3]

@@peacefulbaking I like the recipes that I can rest in fridge and bake later! I'm currently making 200 French macaorns and in between pans in the oven, Im able to play a bit with some of your recipes.

[@peacefulbaking]

@@jcinkc3 sounds amazing! Send me your pictures of croissants and madeleines on Instagram

[@НинаЯковлева-ц6у]

Спасибо за мастер -класс!.Я так давно искала ролик с показом приготовления теста.Все очень понятно.Браво!.Буду пробовать.

[@peacefulbaking]

Спасибо большое

[@v4niko]

Omg beautiful video now i am hungry 😋 I think too much about my jobs when watching your videos I don’t remember my jobs and that makes me happy 😊.... thank you so much 🙏

[@peacefulbaking]

Thank you so much! My videos are made to relax and also to learn new baking recipes :)

[@vinniceee]

Recipe works! Amazing!!! Kudos to you!

[@peacefulbaking]

Thank you!

[@axel.lessio]

Very nice results! Especially considering it's made at home and not with industrial dough sheeter and oven. How many croissants did you get with that dough?

[@peacefulbaking]

Thank you so much. Dough sheeter is so easy. With hands is real challenge. :) You will get anywhere between 10-12 croissants

[@axel.lessio]

@@peacefulbaking thanks for the reply! I noticed you have a course on Udemy, I definitely added it to my wish list. Cheers! :)

[@peacefulbaking]

@@axel.lessio Amazing. That course is something I wish I had 5 years ago!. I'm sure you will enjoy it. Please subscribe to my channel as well if you like my content :)

[@ssbb9636]

You are the best!!! Tried it amazing taste.

[@henseltbrumbleburg3752]

Loving the ASMR approach

[@sritihassan3947]

Amazingly done and explained!! Thankyou so much for your real effort. Love from.Bangladesh 🇧🇩

[@peacefulbaking]

Thank you!

[@m.f.8752]

Wow, thank you. I can see all the effort you’ve put into this video. Will post with my results.

[@peacefulbaking]

Thank you! Sounds Amazing. Feel free to send me pictures on instagram. Thanks!

[@LUZVIMINDA_VLOG]

Very easy to make and looks delicious. I wanna try it soon. Thank you for sharing this easy way how to make croissant. Have a bless day

[@peacefulbaking]

Thank you! Best of luck with your croissant journey :)

[@fhrenchuk6778]

Well this is now a goal of mine but I think it will take time to get there. Excellent instruction.

[@peacefulbaking]

Yes definitely. Making croissants is so much about developing a feel for the butter and the dough. It is all about finding the balance in the texture between both. Definitely gets better with practice!

[@alinap.2619]

Still can’t understand why you don’t have 1mln followers ❤️ awesome recipe, I’ll try it today

[@peacefulbaking]

Haha. I hope one day :)

[@eileenwu6702]

That looks good. I think I will make it soon!

[@peacefulbaking]

Thank you! Best of Luck :)

[@andersoncaviedes]

I'll try it at home.... thanks for the easy recipe

[@peacefulbaking]

Sounds great. Let me know how it turns out!

[@C.Radulescu]

That visual+sound at the beginning....AMAZING!

[@peacefulbaking]

Thank you!

[@leventeszanto4678]

Tested. I have never eaten any more delicious croissants. Thanks for sharing the recipe

[@peacefulbaking]

Amazing!

[@lornaavon5490]

Amazing video...Love it...Is bread flour a better option for croissant? i have my dough sheeter at home since i also bake some traditional pastries and I am also looking into a flaky dough for my traditional meat pie...hope u can give me some tips for flaky dough

[@peacefulbaking]

Hi There, thats a nice question. I experimented using cake flour, AP and Bread. Cake flour was not great but All Purpose and Bread flour were good. But the All Purpose if you are using make sure that it is atleast 10% Protein Content. Bread flour for me is the safest one because it holds its shape so well :)

[@costicanita7508]

He probado muchas recetas pero la tuya no deja más que felicidad. Desde la masa en crudo, el sabor ya es delicioso y el comportamiento de la misma me pareció diverso de otras recetas, pues es más fácil de manejar. Perfectos por dentro y pareciera que están hechos de algodón, ligeritos y sabor insuperable. Muchas Gracias por la receta, será mi preferida de ahora en adelante.

[@peacefulbaking]

Muchas Gracias!

[@lillyin219]

How amazing your croissants!! I hope your channel will discover by many croissant lovers!!💚❤️💚❤️

[@peacefulbaking]

Thank you!

[@amlrabea4448]

‏علمتني سورة يوسف ، أن الله لا يخيّب رجاء القلوب التي علّقت آمالها به ، علمتني أن البلاء عطاء وإن أوجعك ، وأن المحن في طيّاتها المنح والتمكين ، وأن الفرج آتٍ لا محالة ، وأن اليقين بالله والتشبّث بالصبر هو خير ملجأ ومفتاحٌ للأبواب الموصدة ، علمتني أن العطاء لمُحسني الظن بالله مدهش، مدهش!💛

[@peacefulbaking]

اشكرك

[@kaybwong4770]

Thank you for the effort to make such a clear video and detailed steps. I have tried at least 10 times with different recipes (different flour, hydration, Poolish, Sourdough etc), so far they have either turned out bready or some times I gave up coz the butter seeped out from tears in the dough - a real mess I just gave up continuing. Where I live the temp is 29-30, what do you suggest is the final proofing time? How to check if it is underproof or overproof? Thks in advance

[@peacefulbaking]

Thank you! Croissants are very tricky in hot weather. A good idea in that case is to take a tray filled with ice and put it on your work surface. Also chilling all your rolling pins and equipments. If you have an air conditioner. Perfect Get the best butter possible. If the butter has less than 82% fat it will melt faster. The proofing time would be around 2-3 hours. To check if it is correctly proofed move the tray and the croissants should wobble. If the croissants are overproofed they will feel too heavy and the butter will start to leak out from them. It definitely takes practice this step. It took me a lot of practice personally I completely understand what you are saying. I used to hand laminate in a fine dining restaurant in summers and it was the worst thing. I hope that helps :)

[@kaybwong4770]

Thanks for your quick response! 1. Is it possible to make half of your recipe, do I divide by 2 for all the ingredients? 2. Do you have any guideline on the "thickness" of the dough to roll out for a) when doing the TURNS b) when SHAPING? 3. If I wish to bake the croissants the next morning, which is better? a) Shape the croissant first before putting in the fridge, or b) put the cut shapes in the fridge? 4. How can I make the croissants, say 1 week ahead? Thanks again!

[@peacefulbaking]

@@kaybwong4770 @Kay B Wong Really nice questions, 1. Definitely possible. Yes exactly. Just divide everything by 2 2. So as professional bakers we have dough sheeter so thickness we aim for is 5mm. But at home it can be a little tricky. Just try your best to get it thin but don't put too much pressure as well. The layers should stay intact. 3. Shape and cover and put in the fridge. Can take it out next day and proof nicely 4. Freeze the croissant after shaping. Cover it nicely put it on a tray in the freezer. Once frozen you can store it In a ziplock. When you want to bake them put them on a tray and proof them. It will take much longer to proof. I hope that helps. Have a look at my udemy course as well in the discription. It might help you.

[@kaybwong4770]

Thanks for your reply! May I know if I use a convection oven (with fan), would the temp be the same?

[@peacefulbaking]

@@kaybwong4770 In a convection with a fan I usually bake at 200C for 5 mins and then reduce to 170C for the rest (10-12 mins). In general because of the fan the oven cooks faster so the temp is 10-15 C lesser. But to be completely honest everyones oven is so different so my advice would be to experiment with your oven and try to see where it works best!

[@presidentoxford]

Superb video. Beautifully shot.

[@peacefulbaking]

Thank you!

[@nhivu2202]

1.Trộn bột, nhồi sơ, để nghỉ 30p 2.Nhồi tiếp, nghỉ thêm 30p 3. Cho ngăn đá 3h, rồi cho ngăn mát qua đêm 4. Tạo butter block 17×17cm, cán và để vào ngăn đá 5. Bột cán dài 20cm, rộng 34cm. Đặt khối bơ vào giữa khép mí bột rồi cán từ từ cho khối bột có chiều dài 55cm, rộng 25cm 6. Phủi sạch bột khô, phết 1 lớp nước vào mặt trong bột, gập lại như 5:03. Bọc lại, để nghỉ 1h trong tủ lạnh 7. Cán một lần nữa theo chiều dài, vs chiều dài 55cm, rộng 25cm 8. Phết nước, gập lại như 6:03. Bọc lại để nghỉ 1h 9. Cán khối bột thành hình chữ nhật dài 58cm rộng 26cm. Cắt các cạnh để khối bột vuông vức. Cắt khối bột thành các hình tam giác đáy 9cm, dài 27cm 10. Tạo hình bánh sừng bò, ủ trong 3-4h 11. Phết trứng, nướng 5p trong 200° và 12p trong 170°

[@yunianahadi5841]

Beautiful layers!! If I just made half of the recipe, what size of the rectangle should I roll the dough for the first turn, second turn and the last shaping? Thanks :)

[@peacefulbaking]

Hi There, Thank you You can roll the dough around 40-45cm X 20Cm (The thickness should be about 5-7mm). If the dough feels like its shrinking don't put too much pressure to achieve the length as that can harm the layers For the Final shaping you can roll it to 30cmX25cm I hope that helps! Thanks

[@yunianahadi5841]

Thank you so much! Will definitely try :)

[@yunianahadi5841]

Hi, I’ve made several batches and everytime during proofing stages, the dough was tearing underneath. Because of that the croissant won’t merge together. After baking the croissant often emerge with the rolled edges separated rather than merging together like they should. Why do you think the croissant tear during proofing? Thanks!

[@peacefulbaking]

@@yunianahadi5841 This is actually a very common problem. It usually happens because the dough is underdeveloped or the gluten in the flour is less. I would advise to use bread flour and check if the same problem happens again. Also try to develop the dough more and check with a windowpane test If you can see the butter leaking from below it is also possible that during the lamination the butter broke in the dough. The solution to this is to check if the dough is flexible and the butter is not too hard while lamination. Let me know how you go. Feel free to send me pictures on my instagram, I will try to help as much as possible!

[@yunianahadi5841]

Will do chef! Thanks for replying my message! 😊

[@danoul5881]

Magnifique superbe vidéo super recette explication parfaite merci chef😘

[@NEWVIBECRAFTBAKERY]

thank you so much for a wonderful recipe, may i ask if i would like to make a mini croissant weight between 30-35 gram what size should i cut?

[@sallyhu5028]

Thank you for sharing. Video is good quality and instructions are clear. I have the following Qs: Is 11% protein bread flour? What is the temperature of the butter? Room temperature, or chill but pliable? How about the milk? Also, whole milk or 2% ... or either? Thank you!

[@peacefulbaking]

Thank you. Really nice questions Bread flour is usually 12-14%. But you can make really good croissants with 11% as well. The temperature of the butter is not exactly room temperature. The butter needs to be cold but still pliable. I usually take it out of the fridge and let it rest on the workbench for a few minutes. If its winter it takes longer for the butter to become pliable. But the butter shouldn't feel very soft otherwise it will melt. Either milk will work well. No problem! Best of luck with your croissants!

[@sallyhu5028]

@@peacefulbaking Thank you so much for such a PROMPT response.

[@angelaallen2446]

Do you have any recommendations for what kind of kitchen scale you use to measure your ingredients?

[@peacefulbaking]

Hi There, Something like this would be good amzn.to/3FDEHMp Thank you

[@ענרשטורם]

Great croissants! I made the dough yesterday and laminated the butter an hour ago. Meanwhile I baked the edges as cheese scrolls and the butter melted in the oven. Do you know what happened and if my croissants will be good? Thanks 😊

[@peacefulbaking]

Thank you. This is a very common problem. One that I faced many times. The two most common reasons why this happens is because of 1. Underproofing/overproofing the croissants. Underproofing is the most common reason in my experience 2. The Butter Cracking in the dough while rolling the dough out while laminating. If the butter is not pliable and too cold there are chunks of butter in the dough which melt while baking and that causes the butter to melt as well I hope that helps. Keep Practicing!

[@ענרשטורם]

@@peacefulbaking Thank you for the quick response !. Next time I will be more patient

[@ענרשטורם]

@@peacefulbaking also,I'm a little worried that while I'll proof the dough, the butter will melt.

[@peacefulbaking]

honestly making good croissant takes lot of practice and its nice to make mistakes. Just keep writing down every time you make them so you can keep improving. Have a look at my Udemy course as well. See if that helps you!

[@ענרשטורם]

@@peacefulbaking thank you very much!

[@juanaharillo1573]

Que función utiliza para hornearlos? Calor arriba y abajo? Utiliza aire? Gracias 😊

[@peacefulbaking]

Precaliento el horno al horno (calor abajo) con una bandeja y los cargo en la bandeja caliente para que suba mejor. ¡Mi horno tiene un ventilador, así que realmente ayuda! Cuando los pongo, rocío agua con un spray de jardín para crear vapor en el horno. Steam te ayudará a conseguir una textura realmente abierta. Me disculpo porque no puedo hablar español. Gracias!

[@juanaharillo1573]

Peaceful Baking muchas gracias por hacer el esfuerzo y contestar en español, eres muy amable 😊

[@peacefulbaking]

@@juanaharillo1573 Muchas Gracias! :)

[@heajeon8699]

You are doing it so cool and relaxed☺

[@peacefulbaking]

Thank you!

[@heajeon8699]

@@peacefulbaking are u actually from France?

[@peacefulbaking]

@@heajeon8699 No, From Australia

[@heajeon8699]

@@peacefulbaking ah I see.Btw I love ur channel🤩

[@peacefulbaking]

@@heajeon8699 Thank you. I have some interesting videos lined up. Will upload new content soon

[@aissarassshati]

Hi thank you for sharing your recipe. I am now trying this, however is it possible to shorten the duration storing the dough in the fridge (as you stated overnight) since I am making this in the morning.

[@peacefulbaking]

Yeah definitely. You can just freeze the dough for a couple of hours and then proceed with the lamination process. No problems! If you watch my latest video on croissant loaf you can follow the same timeline Thank you

[@aissarassshati]

Okidoki, wish me luck 😉

[@peacefulbaking]

@@aissarassshati best of luck!

[@andreabuffagni6102]

Can we make this recipe with less yeast ?!with proofing overnight in fridge when we shape the croissant ? Do u cook in the half tray of the oven ?!thank

[@peacefulbaking]

You can reduce the yeast by 2 grams and shape and proof in the fridge overnight after shaping and proof it in the morning next day and bake it. The proofing time the next morning will be lesser though so be careful with that. I cook in the center of the oven in the tray but you can also use a pizza stone to cook it. Make sure the bottom element of the oven works well for it to get a good rise Thank you

[@andreabuffagni6102]

@@peacefulbaking instead of using instant yeast how much fresh yeast i need for this recipe 10 gr ?!thank

[@peacefulbaking]

@@andreabuffagni6102 You could use anywhere between 20-25 grams fresh yeast. Thank you

[@sundayslikethis4679]

These look amazing. The crunch is so satisfying 😍

[@peacefulbaking]

Thank you, they tasted so good!

[@NEWVIBECRAFTBAKERY]

thank you for the wonderful recipe 😃 may i ask if i want to make a mini croissant between 30-35 gram what size should i cut?

[@sjsj346]

Super fantastic clear explanation

[@peacefulbaking]

Thank you!

[@KuluvarHurrycant]

Amazing video thank for showing us how to make croissant. I want to make croissant ever since i ate croissant from super market, well the dough is kinda time consuming tho🤔.

[@asmashaik4853]

Thank you soooo much for sharing sir I loved this recipe so I tried it and it was perfect 😄😄😄

[@peacefulbaking]

Most welcome 😊

[@maryamhazim3269]

in the proofing stage should we put it in the fridge or the freezer ? Or just let it in the free air ?

[@peacefulbaking]

The final proofing stage needs a temperature between 25-27C so at room temperature. If the weather is cold then you can put it in the oven (oven switched off) with a bowl of hot water to create that environment. I hope that helps!

[@GamzeGuner]

What a beauty 😍 amazing video and great edit!

[@peacefulbaking]

Thanks!. Orange cake is next :)

[@melissasegal1485]

I just love this recipe and your technique and plan on making it soon. I am so impressed that I decided to subscribe to your channel-first time doing that on KZbin! I have an oven question. Mine is a double oven, meaning that at the same time you can cook 2 different dishes at different temperatures. The oven has a top burner and one underneath the lowest shelf and there isn’t an option to turn either off. With this scenario, what temperature do you suggest I use for your croissant recipe? Thank you in advance!

[@peacefulbaking]

Thank you so much Melissa I have the same type of oven so what I like doing is putting the tray in the lower half of the oven so as to get more bottom heat than top heat. I usually bake mine starting at 220C for 4-5 mins and then drop them down to 180C. Now this would vary in your oven depending on the strength so use this range initially and then you can fine tune it based on the results you are getting Thank you and best of luck!

[@user-ep6ud8ft7n]

when making the butter block shall i make it on the second day or after putting the dough in the freezer on day one?

[@peacefulbaking]

Eitherway will be good. I prefer to make it on the first day Thank you

[@margheritatedeschi6612]

I do not have eggs, could I use some milk for topping before putting the croissants in the oven? Or maybe some butter?

[@peacefulbaking]

You can use milk. No problem!

[@wherethehellruobiwanluigi9573]

Is it better to use a stand mixer or our hands when kneading? My country is pretty hot around 27-29 C so is it better to use a stand mixer? And like I said my country is hot so is it good to turn on the air conditioner while making croissants?

[@peacefulbaking]

Stand mixer is perfect. I made it with hand because a lot of people don't have one. If you make with a stand mixer mix until you get a smooth dough. (About 5-7 minutes). Ferment it for one hour at room temperature and then put it in the freezer for 3 hours and fridge overnight. Yeah definitely. Air conditioner for sure. I would even put the rolling pin in the fridge. You can even put a tray with ice on your work bench. Also keep resting and chilling the dough in between as much as possible. I hope that helps

[@wherethehellruobiwanluigi9573]

@@peacefulbaking yes thank you so much btw I’m making it now. I used to make croissants 3 times now the first time I made them it was a disaster. I didn’t know how hard is to make croissants but I kinda got the point. The only step that I’m worried of is when I put the butter slab on the dough because the butter likes to come out from the dough. I really hope it turns out well. Really like your recipe thank you.

[@randysia7767]

Hi the butter you used in the 1st mixing stage is Cold Butter ?

[@peacefulbaking]

Hi There, Its slightly softened butter as it will combine better with the dough :)

[@giovannabava300]

Meravigliosi !! Lievito di birra secco o lievito istantaneo? GRAZIE. Forno ventilato statico?

[@peacefulbaking]

Si prega di utilizzare lievito istantaneo in quanto ciò porta a risultati migliori. Uso l'impostazione della convezione e mi assicuro che la ventola si muova in modo che il calore cuocia i croissant in modo uniforme. Grazie!

[@pamtuksanun8285]

What a relaxing vdo to watch! I am going to try your recipe as my first attempt in croissants making. Will you please advise on the final resting (after shaping, right before baking) : What would be a good room temp for resting? I live in a hot country and it is peak summer. Normally i make bread in an air-conditioned room around 22c, should I rest it near the aircon so that it rise in a cooler spot. Or should I rest it in the warmer spot please?

[@yulianikong4088]

Hi! I saw one of the comments asking for the dough size if we used just half of the recipe. May I know the size of the butter block then? And also the size of dough rolled for lamination?

[@peacefulbaking]

Thats a really nice question. We won't be doing it as half of the measurements as this recipe The butter block can be 15X15 Cm I would stretch the dough to 40cm in length and 20cm height. Try to make the thickness about 5-6mm if you can but don't put too much pressure on the dough as well if you can't reach the above measurements :)

[@임광재-h9o]

Beautiful croissant 👍👍👍

[@peacefulbaking]

감사합니다

[@mssueni9624]

Beautiful croissant 🥐

[@peacefulbaking]

Thank you!!

[@peacefulbaking]

@@mssueni9624 Thank you so much. Baking is so relaxing as it uses all the senses and also because it takes its own time. I just try to convey that through my channel :)

[@laurentiayovanka8902]

Hi.. thank you for the recipes, I will try to make them 😊 Anyway, I wonder how long have you knead the dough? I tried some recipes that I have to knead the dough until 70% window pane and I have a lot of trouble since I done it by hands 😅

[@zakiasultana6295]

Excellent .. which butter did you use .. plz share the name of butter plz

[@peacefulbaking]

Hi Zakia. I used Western Star Butter which is australian but depending on where you live you can try president, anchor, pulgra unsalted. You can also get laminated butter sheets online but they are available in 1-2kg packs. Some good brands are anchor, corman and elle de vire. Thank you

[@zakiasultana6295]

@@peacefulbaking thank you so much .. I live in USA..

[@nouzhanouzha5551]

Bravo c'est vraiment la perfection. Rien a dire. 🌷

[@peacefulbaking]

Merci Beaucoup!

[@dhanitikamari2307]

hi, I have a question...In the instruction number 4 you said that refrigerate overnight..Overnight equal to .... hour...Thanks in advance, wish me luck trying this reciepe...

[@peacefulbaking]

Hi There, overnight would be about 6-10 hours. Its important to rest it so the gluten relaxes and also the cold fermentation gives good flavor. Best of luck. Keep practicing :)

[@dhanitikamari2307]

@@peacefulbakingthank you for the answer...will do more practicing later...

[@JoseFlores-hz4pm]

Excelente video hice la receta dos veces y me han quedado deliciosos

[@peacefulbaking]

Muchas Gracias!

[@blancaurbano1987]

Thanks for sharing! Just made this as It’s the simplest video I’ve come across. However, mine have turned out pretty dense inside. Is this under or over proofed? (Flavor was amazing though!) It’s winter where I am and it can get pretty cold in the house. I left them for 7h outside and then overnight in the fridge

[@peacefulbaking]

Thanks for your comment There are a few reasons which can cause this. Underproofing and also when during the lamination step the butter was absorbed by the dough. In winters I usually put them either in the oven with a hot bowl of water (with the oven off) or I store them in a room in which the heater is on. Try experimenting with the batch and see what level of proofing gives you the best croissants When I started baking croissants I tried baking 3 pieces at a time at different time intervals (so 3 batches with the same recipe) until I could compare them and understand proofing them properly. See if that will help you :)

[@stelline6650]

hello thank you for making this amazing video, i have a question, my dough get rise like twice bigger than before, like bread dough is that normal?

[@peacefulbaking]

Thank you. Yes its possible due to weather or the yeast. Make sure to put it in the freezer before that happens as we do not want it to rise too much in first ferment. We want the yeast to make the croissants rise well after we shape them.

[@stelline6650]

@@peacefulbaking omg i don't expect you to reply this comment this fast😢. okay i got it, thank you so much for replying😆😆

[@peacefulbaking]

@@stelline6650 no worries. I'm here to help!

[@stelline6650]

@@peacefulbaking 💓💓

[@pepperdotph]

the crunch

[@peacefulbaking]

Thank you!

[@lorenzoprincigalli1216]

Hi there! Fantastic job I’m going to reply this amazing recipe 🤩 just wondering , after I shape them into croissant can I freeze them ? If so what is the procedure to follow ? Thanks

[@peacefulbaking]

Thank you so much!!. Yes definitely. After shaping you can put them on a tray covered in the freezer and once they are frozen you can put them in a zip lock bag. They will last 3 months When you want to bake them put them on a tray and proof them for about 4-6 hours (depending on your weather). And bake them as usual in the recipe. I hope that helps!

[@lorenzoprincigalli1216]

@@peacefulbaking I will definitely let you know! Do you think that from frozen I can leave them overnight to prove and bake them early in the morning ? Thanks

[@peacefulbaking]

@@lorenzoprincigalli1216 Yeah, Definitely. I have done that in winters. It totally depends on your room temperature, But definitely give it a try!

[@karinpetta2349]

@@peacefulbaking could I take the formed croissants out the freezer, leave them in the fridge overnight and reduce the proofing time in the morning?

[@peacefulbaking]

@@karinpetta2349 Yes Definitely. I do that sometimes actually. Works really well :)

[@gulnaazbaga436]

In the dough and the lamination, both the times we have to use unsalted butter? Please let me know...

[@peacefulbaking]

Yes exactly. Unsalted butter has high fat content and will make a better dough also won't melt while rolling to laminate and shape. Thank you

[@gulnaazbaga436]

@@peacefulbaking Okayy, thank you so much 😄

[@daviding78]

Thank you sir for this. Successfully made my first croissant ❤

[@Zseriberi]

Thank you for the recipe, I did it and was fantastic! Just one question about the egg wash: did you use egg + milk? or egg+ cream or egg + water??

[@daiane3165]

what model of camera do you use? great recording and good recipe

[@peacefulbaking]

Thank you so much. This was shot using an old Canon EOS1200D camera. But in recent videos I have upgraded to a Canon m50 with a Rode Video Pro Mic and a Manfrotto Tripod. I feel like with recording food videos lighting is more important than the camera :)

[@sallyhu5028]

Very sorry ... another Q. I think I messed up. I used chilled butter - instead of room temperature - that goes in the dough. The dough is marbled with bits of butter. It has been in the freezer and is now being refrigerated overnight. Is there anything I can do to salvage the dough - which is not as smooth as it should be. Wouldn't pass the window pane test because of the visible tiny pieces of butter. Thank you!

[@peacefulbaking]

No problems. If you let the dough come to room temperature you can knead the butter in the dough. Just leave the dough on your workbench for an hour and then knead it for a few mins and the butter will be absorbed by the dough. Dont worry :)

[@sallyhu5028]

@@peacefulbaking Thank you so much. I'm really grateful. Is the dough butter supposed to be room temperature? Because of the laminating process, I get anxious when butter gets warm. Lol. Btw The ingredients list sugar as 69 grams = 1/4 cup but I was Googling a measurement for something else and that one states 60 grams = 1/3 cup. You might want to check. Also, I haven't seen any croissant recipe that recommends grinding granulated sugar to make it fine. What's the reason for doing that? You're very detailed. Very impressive. Your channel is one of the few that provides both metric and cup measurements ... thank you! Since measurements for baking require more precision than cooking. I've ordered a scale and still waiting for delivery. Have a great day. Thank you again!

[@peacefulbaking]

@@sallyhu5028 No Problems! The butter which goes in the dough needs to be soft but the butter which is used for laminating should be pliable but not exactly soft. It shouldnt melt or stick to your hands when you touch it but you should be able to bend it easily The ingredients I shared in the recipe in the video and description state 60 grams sugar. Im not sure where you found 69. Let me know if I am missing something so I can correct it :) A scale is a must if you want to improve your baking skills! Thank you. Keep practicing!

[@sallyhu5028]

@@peacefulbaking Sorry. Typo on my part. I meant 60 grams = 1/4 cup in your recipe but in another place, I found 60 grams = 1/3 cup. But then again, there are so many sites providing measurement conversions that contradict each other. That's why I finally got around to buying a food scale. Lol.

[@peacefulbaking]

@@sallyhu5028 haha. As a chef I always found cups so confusing :p

[@winstonmarselino2118]

Hello thank you for the recipes but can you tell me the temperature of the pastry while rolling so I would know whether it is too warm or not

[@peacefulbaking]

Hi Winston. The temperature should be around 18-21C. I usually dont check the temperature much but I make sure to feel the dough to make sure the butter is pliable and not too hard. Sometimes the dough can be cold and around the 18C mark but the butter might still be hard so its important to feel the dough. I usually hold it in my hands and try to bend the dough and if it bends slightly that means its ready for rolling Thanks

[@winstonmarselino2118]

@@peacefulbaking Thank you for the reply this will help a lot in improving my croissant :)

[@sunrise9441]

Hi... any advices to avoid butter becomes hard (marble butter) in the dough when you put in the fridge after single fold ?

[@peacefulbaking]

Hi, So the first one would be to use butter of high fat percentage. Atleast 82% (European Style Butter). Less fat will lead to harder butter because of more water content The next one is to to wait for the butter to be pliable. You should be able to bend it but it shouldnt feel soft when you laminate the dough. If the butter is too hard it will lead to cracks and chunks of butter in the dough The Third one after single fold and taking out of the fridge is to just put it on the workbench for 5 minutes or so to let it soften slightly so it doesnt crack when you roll the dough Thanks

[@sunrise9441]

thank you for your reply. I think my problem comes from my dough which is too soft, and when i take out of the fridge i can see pieces of butter through the dough. I noticed that your dough looks very compact, dense in your video.

[@BrightBeard]

These look really great, and I am currently trying my first batch, so I can present perfect croissants when my french friends come over :). But I would really like to get my first batch done today, so my question is about the resting time in the fridge. I assume since you freeze the do first the actual resting time in the fridge would be 6 hours or so? Since the dough needs time to reactivate from freezing right? So can I skip the freeze part and just let the dough rest in the fridge for 5-6 hours and then start the lamination?

[@peacefulbaking]

Hi there, definitely. You could do that as well for sure. The freezing is to just stop the fermentation so if you want you can freeze 1 hour and then put it in the fridge and then laminate the same day. Thanks!

[@jzr3686]

did you use bread flour or all-purpose?

[@peacefulbaking]

Any flour above 10% protein content will work. If you can't get bread flour all purpose will work quite well as long as the protein is above 10%. I hope that helps!

[@norims217]

Easy to follow nd understand..tq

[@peacefulbaking]

Thank you!

[@veronical3135]

It’s been a long time since I had decent croissants. It’s time to make them again.

[@peacefulbaking]

Yes, Nothing like Fresh Croissants from the oven!

[@Victoria-gs6ht]

Calm and delicious ❤️❤️.. 👍

[@peacefulbaking]

Thank you!

[@chrismcghee3830]

Thanks for posting this video. I followed it, almost to the letter. But, instead of making individual croissants, I made a croissant loaf. It was fantastic.

[@peacefulbaking]

That sounds so great. I really like making croissant loaf!

[@rickyroeleveld404]

Your croissants looks amazing! But which flour dou you have used for this recipe ?

[@peacefulbaking]

Thank you. I would use strong bread flour to make them as the layers come out really nice. When purchasing the flour make sure to look at the label at the back for at least 12-14 grams of protein per 100 grams of Flour making it 12-14% protein I hope that helps. Thank you

[@vidhinarang4266]

It was so satisfying to watch! Looking forward to more recipes!

[@peacefulbaking]

Thank you. I'm going to be making a cake next. One of my favorite ones.

[@robertgreene2621]

What is the point of proofing the dough? As well, how do you roll it so evenly without flaking?

[@peacefulbaking]

The First Proof gives the croissant dough a light texture. I experimented a lot by not proofing it and putting it in the fridge directly to cold proof but this way I got a much better texture. But this method is only successful if we stop the fermentation in the freezer and cold proof it overnight. The cold proof will develop flavor in the dough. To answer your second point I can only say its practice. I have been making them since more than 5 years. The best way to roll evenly is the texture of the butter and the dough should be very similar. If the butter at any point cracks I stop immediately and let it temper on the work bench. I think once you develop an understanding of the texture laminating dough in croissant as well as puff pastry becomes easier I hope that helps!

[@robertgreene2621]

@@peacefulbaking Thanks you very much. My butter had cracks (I thought those were normal). Looks like I shouldn't continue if the butter cracks.

[@peacefulbaking]

@@robertgreene2621 I struggled with that problem a lot myself. If the butter cracks the dough will have uneven pieces of butter as well as patches where there is no butter. When you proof and bake such a dough the butter will start to leak which will lead to a dense croissant. I have had a few experiences at the bakery where I faced these problems. Dont't worry keep practicing !

[@haylammama8436]

Perfect Croissants!

[@peacefulbaking]

Thank you. Best of luck with your channel . Keep posting :)

[@elfira10]

Hello. I would like to ask, did the dough should be on windwopane stage?

[@peacefulbaking]

Hello. Yes that would be really good. Thanks

[@elfira10]

@@peacefulbaking hi, sorry for being so fussy 😅 another questions i have is, 1. On final folding, can i put it on fridge overnight?? Is that should be on freezer or fridge just fine? 2. On last proofing after shaped, should be on room temp or fridge?

[@o.dalkom8123]

Awesome croissant 🥐 ever. I will definitely try it later 😋😋

[@peacefulbaking]

감사합니다, sounds amazing!

[@SahilSharma-ho2yx]

you are great sir❤

[@sharonong4578]

Hi, thanks for this wonderful recipe. I made this perfectly the first time. l made a batch of 12. I baked 3 and kept the rest in the freezer. But when l took them out, proofed them then baked them at the same temperature, they turned out differently. Infact l had to take them out of the oven because they were burnt on the outside and uncooked inside. Can you please tell me where l went wrong and how l can make it better? Many thanks.

[@peacefulbaking]

Hi Sharon, I am so glad you were successful with the recipe. The problem occurs because the croissant werent adequately defrosted. For baking frozen croissants we need to keep them in a baking tray covered with plastic wrap overnight in the fridge and then proof and bake them the next day, I would recommend this method as it gives the croissants adequate time to defrost and the center to not be dense. I hope this helps, Thank you!

[@sharonong4578]

@@peacefulbaking So thankful for your help, l will do that way.

[@HanaHana-ps3jd]

Hi, how to proof the croissant in tropical country? I made before, i cover the tray with container and put ice pack on it. The temperature was around 21-23C depends how many ice pack i put. But the croissant didnt proof well and even.

[@peacefulbaking]

Hi There, Croissant usually needs around 27-32C for fermenting. I think 21-23C will be too cold. Also make sure the yeast is not past its use date and maintain the temperature of the dough to 27C. Hopefully that will help!

[@HanaHana-ps3jd]

@@peacefulbaking Thank you!