How to make croissants from scratch?

[@DemonDog444]

I am a baker as well. At the beginning of my career in Seattle, Croissant Danish and Puff laminating was my job. Watching your video brought back many fond memories. Great work and beautiful product.

[@KrisKazlauskaite]

Hey, thanks for your comment, nice to read your experience :) and happy to connect with you here🙃

[@moses7313]

I am a baker as well but from a French bakery in Texas. Would you have any idea why the butter can blend smoothly In some places and solidify in other places of the laminating process?

[@MrMackanacky]

What an artist you are Kris, so gifted.

[@KrisKazlauskaite]

Philip, thank you so much! So lovely to hear that😇

[@avinashchaudhary4301]

@@KrisKazlauskaite yup a Artist indeed 😌😉

[@dilshadh6464]

Respect to the hard working woman.

[@KrisKazlauskaite]

Thank you very very much ☺️

[@hussam29]

Respect, love watching how its made .thank you

[@KrisKazlauskaite]

Thank you kindly!🙏🏻

[@marcol3259]

Wow so much work to create croissants ! This video will make me appreciate more the croissants i eat from now on.

[@KrisKazlauskaite]

Hey Marco! Thank you very much! It’s quite long journey, i agree. I know for some - this job routine would be a torture but for us, bakers/pastry chefs it’s a pleasure every time to do your best :)

[@RajRaj-ho3ng]

Beautiful! Amazing work Chef! 👍🏽

[@KrisKazlauskaite]

Thank you so much Raj! 🙏☺️

[@9raminta]

Perfect video for education and relaxation! Looking forward for the next one and sending you lots of love from Scotland 🥰 xxx

[@KrisKazlauskaite]

Hey Raminta, thank you so much! Sending you loads of love back to Scotland! 🧡 Working on the next one, some more behind the scenes 😇

[@AleSalvino]

Loved it, stunning video highlighting your hard work and of course super high quality footage! 🤟 🎥 👩‍🍳

[@KrisKazlauskaite]

Thank you very much! 😊 it’s actually nice even for myself to keep the record of my job as everyday at work just flies so it will be nice to watch it in the future 😊 thank you for helping to capture nice shots 🤍

[@unviciomas19]

All croissant sizes are perfect for me 😄 they look amazing, un gran trabajo!! Muy lindo video!! 😍

[@KrisKazlauskaite]

Yes!!! Any size croissant is perfect!☺️ however it’s nice to play sometimes with a baby croissants 😀 thank you/gracias☺️

[@RC-dd6gg]

I’m loving the baby croissants. You are an alchemist. 🥐

[@KrisKazlauskaite]

That’s so sweet! Thank you ☺️ baby croissants are the cutest!💗

[@ticktock8230]

They cute but man they are so boring to make

[@levinawalsh2015]

WOW!!!! SO Much Hard work goes into making them, but the end result is SO SO delicious👌😋. Thank you for Showing us how it's done.☘🤗.

[@KrisKazlauskaite]

Ievina, thank you very much for your sweet comment 😇

[@thomasschafer7268]

Thats the result of handcraftship and love to the job. Good work

[@KrisKazlauskaite]

I love your comment! Thank you so much! I think thats the best combo ever 🪄☺️

[@janine6348]

Remarkable and beautiful process. You make that precision look effortless, but it must take much training and practice to master! I didn't think I could appreciate croissants any more than I already do - but now, I think I do!

[@KrisKazlauskaite]

Hi Janine, to be honest I did't appreciate baker and chef job as much as I do now 🏅 probably helps to see your own eyes😊 thank you kindly! 🙏🏻

[@klalbiahmed8513]

​@@KrisKazlauskaitePlease if you can give me the croissant recipe I would be grateful to you 😊

[@otiliaaracelymarquezzazuet5018]

Muy bonito; y bastante trabajo; pero al final me imagino que están deliciosos

[@KrisKazlauskaite]

si, de verdad mucho trabajo pero todo vale la pena :)) muchas gracias ☺️

[@mohammedabdraboo679]

Thanks chief I love your work😍

[@KrisKazlauskaite]

Thank you so much!:)

[@AlwaysHereAndNow]

So many loving hands! Thank you!

[@KrisKazlauskaite]

That’s so true! Thanks a lot!😇

[@akrambahat9760]

I'm good at this job and I love this profession a lot

[@KrisKazlauskaite]

Glad to hear that! Without passion this job can be very hard☺️

[@jonesma4910]

I´m also a baker. High quality footage. I´m looking forward next week! greetings from Germany

[@KrisKazlauskaite]

Hello, thank you very much! danke schön! 😊

[@adrianshjadesheehan9991]

I worked as a baker for 34 years managing bakeries never saw a girl that was so good exceptional in the 34 years i have worked she is the best i have ever seen girl would get a job anywhere wasted where she is too class

[@KrisKazlauskaite]

Hi Andriansh! such a heartwarming comment, thank you so so much! Especially from the person with such a huge experience! Warm regards ☺️🙌🏻

[@olegmalayev5185]

That's what you get when you combine a lots of love and hard work!!!

[@KrisKazlauskaite]

Oleg, thank you for mentioning that because that’s exactly how i feel ☺️

[@lebislove3737]

I would love to spend a week with you and attempt to learn about baking at the factory. Its so fascinating for me to watch. Just looks so satisfying. Xx🧿

[@avinashchaudhary4301]

Yes Satisfying indeed.. 😇 it's like I am watching series of Swiss cheese or Wine making in beautiful valleys... It's like an Art 🎨.. 😌😇

[@KrisKazlauskaite]

I am really glad you find it enjoyable ☺️thank you very much for your comment 😇

[@ermi4973]

Get a job in a bakery then

[@KrisKazlauskaite]

@@ermi4973 that’s the plan😁 hopefully in upcoming months 🤞

[@ermi4973]

@@KrisKazlauskaite don’t you already work in a bakery? The comment was in reply to @lebislove comment wishing to spend time you

[@gracereddin1148]

Wow Kristina you’re so strong!! 😯😂 Beautiful croissants! 💕💕💕

[@KrisKazlauskaite]

Thank you! 😇 yes, bakers must be strong to be able to do complete the tasks, i definitely became stronger doing this job😁

[@monckeywrench4823]

very inspiring mam,,thank you for sharing this video..Godbless people like you with Blessed hands..

[@KrisKazlauskaite]

thank you so so much! wishing you the same!☺️🙏🏻

[@nickschiffers7803]

I discovered your channel yesterday and I love it! Please keep making these fantastic videos. Have a very nice day 😊

[@KrisKazlauskaite]

Hey Nick! Nice to connect with you! Thanks very much, happy to hear you enjoy my content ☺️

[@Sunw77]

wow it's just amazing. I'm gonna appreciate every croissants from today. 🤣🤣

[@KrisKazlauskaite]

that melts my heart! thank you! :)

[@fg6471]

Your videos are so nice! I am really enjoying them!

[@KrisKazlauskaite]

How nice is to read a comment like yours, thank you! ☺️

[@harmandros]

Bravo dear lady, you are very good and you love what you do.

[@KrisKazlauskaite]

Thank you very much! ☺️

[@silva3318]

Woww I admire you, I really wanted to be part of your team... congratulations for your courage and showing that women are very strong.

[@KrisKazlauskaite]

Hey Silva, thank you very much! 😊 actually 90% of my colleagues are women! 💪 we are strong indeed😉

[@silva3318]

@@KrisKazlauskaite,por nada 👏👏

[@stefanie2510]

what a process! I wish they opened up a croissant and showed how it looks like after all that work

[@KrisKazlauskaite]

Hey! That’s actually very true, my bad! Always when I finish editing the video I catch myself thinking ‘why didn’t I record that part’😀 probably i am more focused on the process 😇

[@user-ye1ku7jo9o]

Such a well made video! I loved it, bravo!!

[@KrisKazlauskaite]

Thank you!☺️ love your comment!

[@andreassteinhauer1724]

Don't get it why you have less than 13k subscribers, great content, very good handicraft, couldn't imagine how much effort you put in the vids. And btw lamination in the vid looks easier than it is, everything's so smooth - respect.

[@KrisKazlauskaite]

Hi Andreas! Many many thanks for you amazing feedback! Well i just hope many more people will come across my channel and see the value. ☺️ yes indeed working hard to produce the bets quality video I can, it often takes more time than actual work 🤫 but I really happy to share my journey and meet more interesting people, it’s already worth the effort:) Let’s connect on Instagram! 🤓 Kristinakkz

[@andreassteinhauer1724]

Yeah, will think about it, by now haven't Insta, I'm old school, I'm a 90ties boy in my late 30ties now, but Insta could be interesting regarding business collabs and so on. Anyway Keep it real Kris!

[@DiaDia18]

Very nice video Kristina! Can you please make one video how we make croissant at home and how we can fillet with chocolate? Have a nice day! 👍👏🥐🥐🥐

[@KrisKazlauskaite]

Hello, thanks very much! Yes I am actually creating an online course how to make croissants at home so keep an eye on my channel, I will post it hopefully this year :)) have a great week!

[@adilchahbiFB]

Fabulous vlog thanks for sharing 🙂😍👍

[@KrisKazlauskaite]

My pleasure😇 thank you!

[@Domizza]

It's always a pleasure to see women in a bakery ! great :-)

[@KrisKazlauskaite]

Many thanks!🙌🏻

[@jeremyevans1532]

I love making croissants , i make not many Ca 150 for sat morning coffee ,100% Organic with organic danish butter and biga just to tast , no milk just hole egg and water it works for me i scale each piece at 80g . i love the youtubes you make . respect from Jeremys Denmark . small crossiants are hell in this summer heat just made 100 X 30 g last week they were good but hell of time for a small hors d'oeuvres .

[@KrisKazlauskaite]

Hey Jeremy, nice to read your experience🙂Thank you for your kind words😇

[@raffa12122000]

Where are you from? The Croissants are amazing. It really makes fun to watch. I am a german baker and we make croissants every day too and it is nice to see how you make them.

[@KrisKazlauskaite]

Hi, nice to meet a fellow baker! Thank you very much😇 i am Lithuanian living in London ☺️

[@pawlakar]

Love the smell of Bake goods and Going to Bakery 😍😌💓😋☕🍪🍞🥖

[@KrisKazlauskaite]

Haha! Amazing! What can be a better idea than a freshly baked baked pastry 😊

[@gabrielzsodir7310]

I´m loving Kris and your croissants!!

[@KrisKazlauskaite]

Ahh thank you very very much!😇

[@jonasmoniz4559]

incredible nice production. hard work too

[@KrisKazlauskaite]

Hello! Thanks very much!:)

[@moushmimdaniel2796]

Indeed a great passion is needed to make croissants 🤗

[@KrisKazlauskaite]

Indeed! time, passion and skills ☺️ thank you!

[@artisanbakingtv.6860]

So nice layered❤️

[@KrisKazlauskaite]

Thank you very much 😇

[@avinashchaudhary4301]

you are really skill full and Hardworking lady.. Really Hard to find girls like you these days 😂Rare indeed 😉Love from India 🇮🇳 Keep up the Good work 😉👍 And Hey don't stop making videos.. Will be waiting for the next 1..

[@KrisKazlauskaite]

Avinash, thank you deeply! Your words are touching! 😊 yes I really enjoy sharing my recipes, creations, my work and life, would want to connect with many many people across the world. Keep an eye on my channel 🔔 for my new videos :)

[@avinashchaudhary4301]

@@KrisKazlauskaite will be waiting patiently & very eagerly 😇🙏🏻

[@matthewbotkin9527]

Thank you so much, super helpful!

[@KrisKazlauskaite]

My pleasure! Thank You for watching 😊😇

[@mariacolosimo3589]

Hello Kris. I love showing us you're day in the bakery. That's great you're making these video's. I am in the process to start making croissants. It is a lot of hard work. Is there a possibility to get the recipe in smaller batches? Regards Maria

[@KrisKazlauskaite]

Hey Maria, thanks very much for your comment! Unfortunately I am unable to share this recipe as it doesn’t belong to me but once I start testing mine one at home, i will not have a problem with that :))

[@mariacolosimo3589]

@@KrisKazlauskaite Thank you Kris. You are very kind person.

[@user-ey7pp2fz5j]

Beautiful patisserie and wonderful videos! Thanks so much for all your great efforts and posts. Where is this amazing bakery?

[@KrisKazlauskaite]

I am so grateful you appreciate my effort, thank you so much! ☺️I work in one of the bakeries in London 😊

[@user-ey7pp2fz5j]

@@KrisKazlauskaite Hey Kris, My absolute pleasure… Your work ethic is amazing and everything looks fantastic… I do not know where you get your energy from. Are you allowed to name the bakery? I used to work in a French artisan patisserie myself, about 12 years’ ago, as I was seriously thinking about going into the industry….but I became a musician and writer instead! But I still harbour the desire to return to it….Take care…all best T 😊😊

[@KrisKazlauskaite]

@@user-ey7pp2fz5j probably motivation gives me energy as even though i love bakery but i feel i wanna do smth just for myself so constantly involve myself in activities 😊 Really interesting! It’s good to try, some people do it for a bit and change it or some people stick to it for the rest of life. I have tried different places such as restaurant, cake shop, hotel but till now I haven’t gotten bored of my current job. 😊 Who knows what’s next in life! I am happy you came across my channel 😇

[@user-ey7pp2fz5j]

@@KrisKazlauskaite If it makes you happy, that’s great, whatever you do, and I’m so pleased to have found you!! Take care…😊😊

[@aris1956]

For me there is no better breakfast…..a couple of croissants (with cream, jam or Nutella) and a nice Cappuccino, as we do here in Italy. 😋

[@KrisKazlauskaite]

I agree, plus I prefer to eat sweets in the morning than afternoon, because I will walk a lot during the day so all these extra calories would disappear 😁 I like plain croissant with cafecito🫠 greetings to Italy! 🇮🇹

[@_stealth_y]

Hi, I’d like to know what temperatures I need to have the butter during lock in and the doigz during folds. Currently becoming a baker in Germany and trying to overachieve for no reason at all. It’s hard to find info on this, but it appears 13°C is ideal? Also, I’m allowed to use between 30% and 50% lamination butter on flour weight. What amount and how many tours do you recommend? Should I modify my supermarket butter by adding a little flour or reducing water?

[@claire1119]

OMG I've done the too much poolish in too small of a container thing too 😅I accidentally did 3x the amount I was supposed to....that was a very large mess I left for my coworker in the morning 🙈🙈It's okay though I baked him cookies because I felt bad haha

[@KrisKazlauskaite]

I feel your pain! The most annoying part though that i was not there too to clean up the mess that i made 🤭 it was a lesson for life though 😀

[@fogliadifico4]

Amazing! Have a question ! How long do you proof in the proofer with what sort of setting Thank you so much

[@KrisKazlauskaite]

Hello, thank you checking my channel :)) So to proof the croissants takes ±2h on the medium setting🙂 but it depends on the proofers really :)

[@dinabakes345]

how beautiful ❤full respect to your hard work ❤god bless😊

[@KrisKazlauskaite]

Hello! Nice to meet you here! Thank you so so much! ☺️ my warmest regards to you 😇

[@tadaskazlauskas1433]

Hi 👋🏻 I love croissants, but I had no idea how to make it. When I saw this video, I got very good advices and directions, how to make tasty croissant 🥐 Now I have possibilitie to try, thank you 🙏🏿

[@KrisKazlauskaite]

Hey! I am glad you got an idea how it's done 🙌🏻 let's admit, the world is a better place with some nice croissants😁 😇 thank you!!!

[@ibrahemelbastani8939]

ربنا يقويك ويديك الصحة ، عملك مرهق ، ولكنك قوية ❤❤❤

[@KrisKazlauskaite]

Thank you very much! Wishing you the same 🙏🏻

[@ibrahemelbastani8939]

@@KrisKazlauskaite ❤️

[@gstranger397]

U do ana amazing job big love from Tunisia to u and ur all team

[@KrisKazlauskaite]

Thank you very much! All regards are always welcome ☺️

[@janmichaeladviento8776]

Loving youre work chef

[@KrisKazlauskaite]

Ohh thank you very much! ☺️

[@sadamhussain1765]

Profing temperature and humidity plz tell me

[@shahinabegum8556]

You are amazing. I work as a baker and I’m yet trying to achieve the perfect croissant dough. Do you think you can send recipes pleaseeee ❤

[@KrisKazlauskaite]

Thank you souch! ☺️ i trust you, to perfect the recipe takes time indeed:) This recipe is well kept bakery’s secret so unfortunately I cannot do that, hope you understand me here 🙃 all the best!

[@finalbox4416]

After this video, I am craving a croissant so bad right now

[@KrisKazlauskaite]

Hahah! Amazing! 😀

[@mayraflores3290]

I like the croissant 😍

[@KrisKazlauskaite]

Mayra very good! Hope you found out something new about them ☺️

[@quetzali_ho]

Wow it's a big work! Most late are delicious!

[@KrisKazlauskaite]

Hi Beatriz! Thank you very much! You are So lovely! ☺️

[@frretan7686]

Ana krwasi

[@frretan7686]

@@KrisKazlauskaite Wach kayna chi khdma ana krwasi

[@kildikodra8096]

Well done.you are a great worker.start thinking about to open your own bakery

[@KrisKazlauskaite]

Hi Kildi! Thank you very much! ☺️

[@Lovecooking665]

Great ! 👍👍👍 Tell me what kind of flour can I use from the store to cook at home? Thank you!

[@KrisKazlauskaite]

thank you! look for strong flour 12-13% protein :)

[@Lovecooking665]

@@KrisKazlauskaite Thank you! ❤️ I used 12% and the croissant fell and there are no pores inside, maybe it's because of the oven, I don't have a rotator function? How do you think?

[@KrisKazlauskaite]

@@Lovecooking665 a lot of things can go wrong, lamination, over proofing. If croissants collapse they have been over proofed.

[@Lovecooking665]

@@KrisKazlauskaite Thank you so much 😊🌺

[@toconutbliss5897]

Love your page. Opening a small bakery by the sea.

[@KrisKazlauskaite]

Hey, thank you so much, appreciate to have you here☺️ wishing very best of luck! and well done! be proud of yourself😇

[@toconutbliss5897]

@@KrisKazlauskaite you are an inspiration keep up the good work

[@KrisKazlauskaite]

@@toconutbliss5897 you are melting my heart darling, thank you☺️

[@alexandermethven]

Ive just graduated as baker,ive not seem the machinery as big as that have made croissants by hand.👍

[@KrisKazlauskaite]

hello, ohh you will see all sorts of machinery in big bakeries. 😇

[@syedubaid3667]

Thank you for your recipe ☺️

[@KrisKazlauskaite]

🙏😇

[@syedubaid3667]

@@KrisKazlauskaite 😊

[@shreyablingcling]

Fantastic video.... wanted to ask what do you with all the fully laminated trimmings? Also how dry is your butter?

[@KrisKazlauskaite]

My pleasure, thank you!😊

[@TonyStark815]

Beautiful super amazing work Chef ;) May i ask a question? Is levain & polish are the same? xD

[@KrisKazlauskaite]

Hello, thank you so much! :) Yes of course, Levain is made of flour, water and a bit of the starter which is naturally fermented without any other additives, meanwhile poolish is equal parts of flour & water + some yeast. So it proves and ferments because of yeast :)

[@TonyStark815]

@@KrisKazlauskaite thank you soo much for the answers ☺️😁 chow!

[@KrisKazlauskaite]

@@TonyStark815 pleasure!:)

[@giuseppecarbone1366]

Brava!!!!

[@KrisKazlauskaite]

👩🏼‍🍳☺️ thank you!

[@mariolainsaavedra3949]

Excelentes! Para acompañarlos con un mate! Saludos desde Argentina. 😉🇦🇷

[@KrisKazlauskaite]

Gracias! 🧉👌Saludos desde Londres!

[@hkiahsnassah6043]

I really love these fresh butter 🥐 croissant.

[@KrisKazlauskaite]

Freshly baked are the best! ☺️

[@gmurvs]

Incroyablement merci pour ça portage

[@KrisKazlauskaite]

My pleasure ! :)

[@tiahknoxstoriestoldphenome8536]

Wow this is so much work 😮 I want to add croissants to my menu but seeing how much work load it requires 😂 I’ll be back

[@KrisKazlauskaite]

Haha, it requires time indeed 😁

[@tiahknoxstoriestoldphenome8536]

@KrisKazlauskaite indeed. You are inspiring me so thank you. Blessings 🙌🏾 🙌🏾 💖

[@KrisKazlauskaite]

@@tiahknoxstoriestoldphenome8536 thank you so much! Warm regards 💫☺️

[@solangegouveia3618]

OMG.. Where can I try these CROISSANTS and all the delicious pastries you make? Please let me know ASAP.. Thank you very much 😊

[@KrisKazlauskaite]

Hey! thank you for your comment!☺️ i didn't mention names as i am more focused on showing how things get done, hope you understand me here 😊🙏🏻 sorry to cause you cravings, it's always better to watch my videos on full stomach 😀

[@senthil2230]

wow so much effort goes into this.. I thought it was like chappathi (Indian Roti)making instead of flat just fold it as see.. pure ignorance.. thanks for this nice video..

[@KrisKazlauskaite]

It’s a bit long journey, isnt it?😀 thank you, my pleasure to share :)

[@duongnguyen-xo2dm]

Your hands are very skilled, to make delicious cakes 👏👏👏👏👏👏👏❤❤❤

[@KrisKazlauskaite]

Thank you very much!!☺️

[@DanielaMenšíková-e3t]

Hi Kris, I’d like to ask, how long and for how many degrees you let the croissants proof in the proofer? We have the stopleaven Coldline, manual proofing is ok, but if we set it through the whole night it doesn’t work :/ Thank you for you answer. D.

[@KrisKazlauskaite]

Hi Daniela, every place set their proofers according to their needs, you can set 27C or max 28C for 2 hours fast proof or slow proof for 3,5 hours so it really depends ☺️

[@DanielaMenšíková-e3t]

Thank you for your answer :) but I’d like to know the exact time and degrees you have in the proofer through the whole night till the baking. For example we roll the croissants in the afternoon and put them in the proofer for 5 hours for -2 degrees and then for the 4 hours for 13 degrees, after that 2,5 hours for 27 degrees and then we bake them. Unfortunatelly, after this proces we take out the croissants from the oven and they “lay down” 🙈 so I wonder what procedure of proofing you use with your proofer :) thank you❤

[@TonyStark815]

Hiii chef kris☺️ i have a question about the croissant do you do windowpane test on the croissant dough? I have trouble making my croissant keeps on tearing apart while proofing 😢 and when its done baking the its always raw in the middle and kinda heavy croissant i hope you will give me an answer about this problem thankkk you soo much chef❤😊

[@KrisKazlauskaite]

hi, yes normally the dough should reach the point where the dough is strong and developed sufficiently, otherwise the dough is not capable to hold and proof nicely. Also don't overwork while shaping as if you stretch too much it will break, give it a rest in the fridge before shaping.

[@TonyStark815]

@@KrisKazlauskaite thank you thank youuuu so much chef kris for the tips i will try to make croissant again😁❤️❤️🥐

[@avinashchaudhary4301]

really thought you were a russian at first.. 😄but seems your an Spanish..doesn't matter потому что I have already fallen in Love with your ascent ❤.

[@KrisKazlauskaite]

Hey! I am not a russian or spanish, I am Lithuanian actually but my ‘lovely’ accent for some reason doesn’t want to fade away. But as you said, that should not matter 😇

[@avinashchaudhary4301]

@@KrisKazlauskaite yes lovely Indeed ❤glad to hear about ur origin, I would love to see your countries culture sometimes in your vlogs & of course some recipes made by your magical hands😉

[@KrisKazlauskaite]

@@avinashchaudhary4301 yes, i am planning to do videos in Lithuania and show how we cook and what we eat. 🙂woul you be interested in seeing the country itself or food that what interests you (since you know my channel a bit)?

[@avinashchaudhary4301]

@@KrisKazlauskaite of course I will.. 😇 places you have shown and visited were absolutely amazing sights .. 😍Will love to know more about Lithuania🇱🇹 as well..in every way.. Specially by a native 😇🙏🏻

[@KrisKazlauskaite]

@@avinashchaudhary4301 thanks, that’s very helpful ☺️

[@elaijuario8674]

Wowww you're so awesome chef💯🔥🙌

[@KrisKazlauskaite]

Hello Elai! Massive thanks!☺️

[@elaijuario8674]

@@KrisKazlauskaite waaaahh I can't 😳😍😍 my heart is melting from u huhuh London is one of my bucket list country❤️ I hope to see u one day kidding😇

[@KrisKazlauskaite]

@@elaijuario8674 London is definitely one of the most fascinating cities! Love it! However, now I moved to Spain - Madrid, so entering a new chapter ☺️ thank you and see you in the next video :)

[@elaijuario8674]

Ow really niceeee Spain with all by yourself???? Hope we can talk in private account🤣 I just want to be your friend😇❤️

[@tomthumb2057]

Ah, my days running a small wholesale bakery in the back of the parent restaurant in Burlington Vermont. Did everything by hand no automated roller. 100-200 a day in addition to 6 other varieties and cakes and the like. Just me... Like the content...

[@KrisKazlauskaite]

Hey! Thank you! :) You made lamination by hand? Respect!☺️

[@harukrentz435]

I somehow dont believe that

[@DemonDog444]

@@harukrentz435 I do. I've done it. 🙂

[@blueberryblues3365]

Just beautiful! But I want the biggest one! Those tiny ones are cute though. Xo

[@KrisKazlauskaite]

tiny ones are the cutest 😍

[@RyeAvenue]

Really good 👍 Thank you

[@KrisKazlauskaite]

hey! my pleasure! thank you :))

[@gabbysuss]

SUCH AN INSPIRATION!

[@KrisKazlauskaite]

Thank you Gabrielle 😇 my warmest regards to you🎈

[@suryasmith5]

I love the baby crosssaint 1st one from right

[@KrisKazlauskaite]

The baby ones are the cutest ones 😇☺️

[@experimentandoenlacocina5399]

A question if I may, why do you have to place it in a bag and then freeze it two times? Is it because the room temperature is too high and the butter would melt and ruin the dough, or is it because he dough really needs to relax between flattening?

[@KrisKazlauskaite]

Hello! Yes both, unfortunately the room is too warm and the dough sheet is big so it needs to relax between thr folds:)

[@sam.k.m.s2271]

Lovely croissant

[@KrisKazlauskaite]

🙏 thank you!

[@tanweeralam1650]

Baby crossaints...Parent crossaints...we Love 'em all😂😂

[@KrisKazlauskaite]

I love them too🤍😇

[@artisanbakingtv.6860]

Chef,your butter block use, it is true butter? or compound butter!

[@KrisKazlauskaite]

Hey, it is true butter just in that particular shape :)

[@Sangom-vlogs]

I love baker im also making croissants every day same way

[@KrisKazlauskaite]

hey, thats awesome! hope you have fun!☺️

[@Sangom-vlogs]

@@KrisKazlauskaite yeah but I want work with you

[@Yun-gi7rc]

Thank you for making English subtitle!

[@KrisKazlauskaite]

😇🙏hope you enjoyed the video :)

[@sumitdalai9193]

Nice and delicious

[@KrisKazlauskaite]

Thank you very much!😊

[@feardabrow]

God willing, I will be a Pastry Chef 💪.

[@KrisKazlauskaite]

Great! I you would love it😃

[@feardabrow]

@@KrisKazlauskaite Thanks! Your channel inspires me to become a pastry chef someday. Greetings from the Philippines.

[@KrisKazlauskaite]

@@feardabrow awww that is so nice! Thank you so much! 😇

[@juliabogdanova3490]

Good job!!!! Could you please tell us what size of each blank of dough???

[@KrisKazlauskaite]

Hey Julia! Yes definitely i have no issues to share but I don’t remember the length, the width is around 54cm :)

[@Евгений-ф4д5ь]

What are ingredients poolish mix include? In England bakers use special flour for croissant?

[@KrisKazlauskaite]

For poolish we use flour, water and a bit of yeast. We use croissant flour for poolish and for the dough :)

[@Yusufsanad]

You are one hell of a chef What's your ranking

[@KrisKazlauskaite]

Thank you! Well I suppose I have always been surrounded by right people who taugh me a lot.😊 i am a part of my team now, i am not in charge at the moment.

[@Yusufsanad]

@@KrisKazlauskaite a true passionate I am a pastry chef as well but nowhere near your skillset. Glad I found your channel, watching your routine makes me very happy

[@KrisKazlauskaite]

@@Yusufsanad i am really happy you find my channel useful! I love sharing things I love in life, let’s stay connected! I have many more interesting content coming☺️☺️

[@Yusufsanad]

@@KrisKazlauskaite 💯 im all in will be watching anytime I have the time for it

[@avinashchaudhary4301]

@@KrisKazlauskaite will be waiting very Eagerly..

[@mwanatz5980]

Yummy 😋 😍😍

[@KrisKazlauskaite]

🥐☺️

[@ava9779]

Does adding only two folds change the texture of croissant instead of three folds?

[@KrisKazlauskaite]

Doing different folds you get slightly different results. Some bakeries do 3 single folds and the result is very nice too!

[@dejamehablar4364]

Increíble 🥰🥰🥰🥰

[@KrisKazlauskaite]

Gracias ☺️

[@jhyacinthocorner2269]

How delicious

[@KrisKazlauskaite]

I have to agree ☺️ many many thanks ☺️

[@nazanbayrak7197]

hi Kris how are you. You are very nice person and also you’re very good chef Kris ❤️👏👏👏👏👏👏🌸🌸🌸🌸🌸

[@KrisKazlauskaite]

Hey Nazan! Thank you dearly! 🙏You are very kind to say that! Appreciate it😇

[@nazanbayrak7197]

@@KrisKazlauskaite 🙏☺️

[@DomZa100]

awesome

[@KrisKazlauskaite]

Thank you!😊

[@markitian]

Girl power 💪💪💪 very imformative skillful video thank you

[@KrisKazlauskaite]

Hello Mark, thank you for your comment :) yes I tried to explain the best I could, happy you like it ☺️