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

This video has been more than 2 years in the making. I have tried and tested so many recipes and this one comes out perfect everytime. I hope you enjoy making this recipe and feel free to comment and ask me any questions.
My Croissant Masterclass
www.udemy.com/course/how-to-m...
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#ASMR #Peacefulbaking #croissant
Timecodes
0:00- Intro
0:28- Making the Dough
2:31- Making the Butter Block
3:32- The Lamination Process
6:38- Shaping The Croissants
8:32- Proofing and Baking
9:05- Final Result
Recipe for 10-12 Croissants
500 Grams Bread Flour (T55) (4 cups+ 1tbsp)- Make sure the Protein Content is 12-14%
60 Grams Caster Sugar (Blend Granulated Sugar to fine texture if not available) (1/4cup)
10 Grams Instant Yeast (2tsp)
10 Grams Salt (2tsp)
100 Grams Butter (1/2cup)
90 Grams Milk (1/4cup +2tbsp)
140 Grams Water (Both at Room Temperature- 25C) (1/2cup+ 1tbsp)
Butter for Lamination- 250Grams (1cup+2 tbsp)
Instructions
1. Add the sugar, yeast, salt and butter to the flour and mix nicely
2. Add the liquids and knead to a rough dough and rest 30 mins
3. Knead for 4-5 minutes and the dough should become smooth. Rest another 30 mins
4. Deflate and shape and put in the freezer for 3 hours to stop fermentation and refigerate overnight
5. Make a Butter Block with 250 Grams butter of 17cmX17cm and put in the fridge
6. The next day take the dough out of the fridge and roll to 20cmX34cm
7. Laminate the dough when the butter is pliable. let it rest out in room temperature for 5-15 mins (depends on your temperature)
8. Stretch the dough to 55cmX25cm rectangle and give a single fold. Refigerate 1 hour
9. Roll the dough to 55cmX25cm rectangle and give a book fold. Refigerate 1 hour
10. Roll the dough to a rectangle with dimensions 58cmX28cm and cut croissants of 9cmX28cm size
11. Shape the Croissants and cover them with slightly oiled cling wrap and proof for 2-6 hours. In the winters it takes time to proof so be patient
12. Egg wash and bake for 5 mins at 220C and 12 minutes at 180C
Some General Tips
1. Let the butter be pliable when rolling or it will crack. This usually happens when the butter is too cold
2. Underproofing and Overproofing will lead to a croissant which is slightly dense in the middle
3. Brushing off the flour will lead to open layers as the flour prevents it from opening fully.

[@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!

[@darlessongato]

this croissant rests more than me on the weekend

[@peacefulbaking]

One lazy croissant 😂

[@CammyMaria]

😅😅😅😅😅

[@suryasegeri2683]

😂😂😂😂😂😂😂😂

[@dishasarkar4504]

😂😂😂

[@nimsuchi1]

How well said 😂

[@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.

[@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!

[@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

[@Prodmullefc]

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

[@lillyin219]

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

[@peacefulbaking]

Thank you!

[@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.

[@sundayslikethis4679]

These look amazing. The crunch is so satisfying 😍

[@peacefulbaking]

Thank you, they tasted so good!

[@henseltbrumbleburg3752]

Loving the ASMR approach

[@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!

[@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!

[@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!

[@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!

[@lizokoth6556]

Thank you for making it simple. It looked easy.

[@peacefulbaking]

Thank you!!

[@user-kn7go5lf8t]

@@peacefulbaking русский

[@C.Radulescu]

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

[@peacefulbaking]

Thank you!

[@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?

[@daviding78]

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

[@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 :)

[@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 :)

[@GamzeGuner]

What a beauty 😍 amazing video and great edit!

[@peacefulbaking]

Thanks!. Orange cake is next :)

[@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.

[@user-kp8lk4bk5w]

It's perfect! Thank you!

[@danoul5881]

Magnifique superbe vidéo super recette explication parfaite merci chef😘

[@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!

[@whitneytrevino8144]

Absolutely beautiful!

[@user-jw2hl6pg3d]

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 :)

[@silviairibarren4532]

Amazing!!!

[@ssbb9636]

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

[@vinniceee]

Recipe works! Amazing!!! Kudos to you!

[@peacefulbaking]

Thank you!

[@user-iv4oc6ts2e]

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?

[@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?

[@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.

[@SahilSharma-ho2yx]

you are great sir❤

[@user-iv4oc6ts2e]

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?

[@sritihassan3947]

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

[@peacefulbaking]

Thank you!

[@kinnish5267]

thank you this is amazing

[@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 😅

[@leventeszanto4678]

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

[@peacefulbaking]

Amazing!

[@kj117467]

Your tutorial is best for croissants

[@Pepperdotph]

the crunch

[@peacefulbaking]

Thank you!

[@asmashaik4853]

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

[@peacefulbaking]

Most welcome 😊

[@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!

[@haylammama8436]

Perfect Croissants!

[@peacefulbaking]

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

[@user-ii7de2fn5i]

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??

[@nouzhanouzha5551]

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

[@peacefulbaking]

Merci Beaucoup!

[@user-wl2ki7gg8g]

Beautiful croissant 👍👍👍

[@peacefulbaking]

감사합니다

[@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

[@eileenwu6702]

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

[@peacefulbaking]

Thank you! Best of Luck :)

[@aparecidafatimaduartemorae3266]

Parabéns ! ADOREI !

[@peacefulbaking]

Muito obrigado!!

[@o.dalkom8123]

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

[@peacefulbaking]

감사합니다, sounds amazing!

[@biaquimicauff]

thanks... it`s perfect!!

[@peacefulbaking]

Thank you!!

[@shahnazheydary382]

Very good perfect

[@raphiphatmayles8066]

Thank you

[@elamnc2536]

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

[@andersoncaviedes]

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

[@peacefulbaking]

Sounds great. Let me know how it turns out!

[@presidentoxford]

Superb video. Beautifully shot.

[@peacefulbaking]

Thank you!

[@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!

[@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 :)

[@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 :)

[@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

[@kermitzzz5201]

Yum

[@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 :)

[@JoseGarcia-kg3ip]

Thanks for the video. Very useful!!

[@norims217]

Easy to follow nd understand..tq

[@peacefulbaking]

Thank you!

[@ailienruvalcaba2473]

so calminggg

[@peacefulbaking]

Thank you. Food Videos should be calming :)

[@KuluvarHansen]

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🤔.

[@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!

[@hazryrahman761]

What a sound

[@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!

[@wardabenrani1344]

تحفة شكرا شاف

[@sjsj346]

Super fantastic clear explanation

[@peacefulbaking]

Thank you!

[@Victoria-gs6ht]

Calm and delicious ❤️❤️.. 👍

[@peacefulbaking]

Thank you!

[@jpFr7kfdt1grsmo3]

Отлично! Спасибо.

[@robertgreene2621]

I subscribed to your channel and liked your video! Thanks for answering my question!

[@peacefulbaking]

Thanks Mate. I have made a professional class on Croissants on Udemy for students who are really passionate about learning in extensive detail. Have a look if you are interested. Thank you for subscribing :) www.udemy.com/course/how-to-make-beautiful-croissants-at-home/?referralCode=8BD6D660EB9DCC1571C2

[@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 :)

[@Item1948]

Really cool !

[@peacefulbaking]

Thank you!!

[@JoseGarcia-kg3ip]

thanks for the video. very useful

[@trevino0017]

Thank you chef for ur guidance 🙏💖👍🇱🇰

[@natasXN]

this is great

[@totiano]

Like It!!! A LOT

[@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 :)

[@mbansia]

Beautiful

[@peacefulbaking]

Thanks bro!

[@hugyoulikeakid]

i love your video sooooo much!🥰🥰

[@peacefulbaking]

Thank you!

[@xeveriezlinzevigny8790]

when it egg wash, is it used whole egg?

[@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.

[@elliedriscot99]

Can they be frozen after proofing?

[@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°

[@leticiaaguilarlopez6361]

Quedan espectaculares

[@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

[@sylviamaria7804]

Excelente.😋🥐

[@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!

[@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! 😊

[@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!

[@tatsumurai8265]

Real one.

[@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 :)

[@xeveriezlinzevigny8790]

on the croissant dough? is there any egg used??

[@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