How To Make Homemade Croissants Recipe | Sorted Food

If we're focussing on French recipes... then it would be criminal to overlook the humble croissant. Seen everywhere, all across France they are a pretty fundamental part of the the breakfast table. We show you how to get them right... it's not an easy or quick process... but it is worth giving it a go!
Get the full recipe at sortedfood.com/croissants
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[@FrenchGuyCooking]

Wow. It definitely is a huge pain to make them but you nailed it bro's ! Merci mon ami :)

[@gsooo1]

Yea frenchie..&I'm gonna try them soon. (gotta take out plenty of time for these.but I will for sure.)&also probably will be making Donalds sandwich..as well coz they will be plenty.&I'm gonna make them all plain..&have as required. All I'm hoping is they form those layers im looking for with that texture that i have in my mind..coz it's not just getting them baked!! U know..

[@julialanotte9274]

A huge PAIN :D no? Ok.

[@Quickblood1]

Now Alex is doing them too. Gonna be in depth.

[@Plants_and_Sustainable_Living]

I can't believe you commented on this video 4 years ago.. I've been following sorted food for some years now, and just discovered you like a month ago, and you've been here. I find that so awesome. Love your videos on youtube and your feed on the gram, your croissants video helped me, especially when you went to that French bakery, and you making your own dough sheeter 😍

[@krishna12947]

Has you opinion changed after the croissont series?

[@user-xn6pm8qp4r]

Ben unintentionally saying those dirty comments are the best part. Why is he so innocent and cute? Oh gosh. Ben-nuendo.

[@BeardedDanishViking]

+Dee Armieee There are no dirty comments.

[@dingqichen3119]

I like their hats

[@godlesslippillow]

+BeardedDanishViking "At the same time holding the tip"5:37 "make sure the tip ends up in the bottom" There is always a Bennuendo.

[@BeardedDanishViking]

Saracles ON the bottom. -.-

[@godlesslippillow]

+BeardedDanishViking Tee Hee Hee! You said it too!

[@Nogu3]

Ben sounds like hes living the life, hes fluent in french, a professional cook with lots of experience, charming, funny and handsome..... Oh and he has heaps of mates.

[@ddreamcatcher2]

Feels good to see Barry giggle at all the croissant innuendos I did so I don't feel like a complete child.

[@doug]

they look damn good but sounds like they take about a day to make! le effort!

[@caitlinclark3547]

Doug!

[@sophiemhardy]

L'effort* sorry I had to:D Just because it's the same word in English and French

[@TheNarulka]

l'effort*

[@Locomaid]

The traditional method takes three days because the dough chills overnight twice

[@Hannah-le4go]

'Say it fast enough and no one will notice'. Damn it Ben, you unveiled my most precious technique.

[@mariamilagro9570]

You guys are killing me! I have to study and to work too, you know? I can't be in the kitchen day after day, the whole day :) Since I discovered your channel I wanted to make everything you show and all of the stuff I ended up doing was EXTREMELY delicious! Next project: Homemade croissants! Please never stop with the source for inspiration. I have a suggestion as well: Kaiserschmarrn (austrian I think)

[@SortedFood]

Maria Milagro Haha sorry about that! You really do have to make these though! We'll add kaiserschmarrn to the request list!

[@radioactiveraspberry8622]

It's the same over here! I can't stop cooking their stuff! On the one hand it's really good and yummy and it makes so much fun (and I have so much better food ;)) but on the other hand I have no time to cook all the recipes... :( But I'll definitely give those a try, cause' they look soooo good!

[@retroshady6644]

Barry's face while Ben talked about putting the tip underneath... highlight of my day.

[@MrSmileyFella2]

4.41 cold dough but you kind of 'knead' that thank you Ill be here all day

[@sigridelizabeth4087]

hhshsh i noticed that too

[@watermelanie9387]

I'm so glad someone said it, lol

[@larvakite]

In Canada we have Beaver Tails, whole pastries shaped like a beaver's tail, then deep fried and smothered in all sorts of toppings, sweet or savory!

[@SortedFood]

Tania Laframboise Have heard lots about these... must make them soon!

[@natashachristina2173]

Yes ! I love beaver tails

[@roxslove3]

SORTED Food YES you do!!!

[@mdsquared33]

Please, we NEED more Ben speaking French. I honestly feel like the emoji with hearts in my eyes. Buttery croissants, buttery accents, what else does one need in life?

[@MrOmar7874]

5:48 LOL i love how he laughs and Ben is concentrating fully on the croissants

[@MrApplePieDude]

Lol Barry's face when Ben says roll while pulling the tip 5:38

[@MsAnanya999]

"flour" est la farine en francais :)

[@MdiPaol0]

In Argentina we call them 'medialunas de manteca' (butter half-moons, if that makes any sense) and we usually have them for breakfast or tea time. We also have another version of the typical croissant we call 'medialunas de grasa' which are made of a savoury puff pastry and are incredible!

[@MakeUpButHowYT]

Aaahhh I a hungry nowwww :D these look amazing!

[@DeinosDinos]

I think you might have a blast trying to make a local delicacy and a favourite of mine - the Hong Kong egg tart.

[@tendaimakore2716]

I laughed so hard when Ben said hold the tip and Barry looked away, his expression was priceless :''''D

[@SusieSparkles]

I am loving the Sorted France videos! Definitely trying this!

[@Vipermikkie]

Aaahh as a former baker, watching making this from scratch just made my heart explode a little with love for not only you guys but those gorgeous Croissants. I used to make those so much at work but the original hand crafted ones are a piece of art. Thank you guys it was a mouthwateringly delicious trip down memorie lane :)

[@hannahplas2495]

I love how Ben always calls things "rustic", when he's not good at making them look pretty. Rustic doesn't mean ugly...😂

[@CocinaSabor]

Que delicia para el desayuno, besos!!!

[@natalycozyknitter]

Amazing, guys! Thank you very much for this great recipe!

[@HAquitaniaFE]

Loved it!!! And love the way Barry said -SORTED-

[@TheMarmite09]

Barry having dirty thoughts at 5:40 and 5:49 lol 'The Tip'

[@l_aconic]

When Ben said "Hold the Tip" you could see Barrys child come out 😄

[@norazap5953]

At a bakery near where I live, they serve orange glazed brioche, and it's amazing. It's incredibly buttery and flaky with a orange sugar glaze on top, and bits of orange scattered throughout. Utter heaven.

[@cathyc926]

Yay finally! I've always wanted more SORTED bread or pastry recipes. This is perfect! I'll definitely be trying this out soon. Hopefully the time and effort will pay off too!

[@ThisWithThem]

They look great. The french look suits you Barry maybe the croissant a day helps. Kate :)

[@SonicJukebox1999]

I'm American. And I have never learned any French before. And last week I went to France. After trying to order a Chocolate Mousse (which I did very badly) the waiter looked at me and very sarcastically said "Your French is very good." Then he just walked away.

[@bingin15]

wow! Thank you for making this video! I have always wondered how croissants are made and wanted to make them myself. I'm definitely going to try out this recipe!

[@amylouise4563]

I made these this week and they were so nice, thanks for the recipe sorted x

[@lmaChroma]

I thought they were beating the butter with a baguette

[@KettouRyuujin]

Alma Chroma that’s a rolling pin.

[@E11ww]

Why dont you make some egg tarts?:) hong kong style

[@JayPenrake]

I love how Barry laughs whenever Ben says tip... cuz he knows XD

[@bjkmurray]

Barry's face every time Ben says "tip" or "hold the tip up" is priceless. I thought he was going to loose it when Ben said "Make sure the tip is (in/on?) the bottom". I can't believe they did not use the innuendo bingo title for this one. Great stuff. Lovely boys.

[@knifeforkandaspoon]

5:38 Guy on the left: "That's what she said!"

[@charliehartenstein9190]

That's Ben

[@shadykane110]

nope thats Barry

[@nitinvr666]

You guys act as though you are 12 years old........ Barry starts laughing every-time Ben says the word 'Tip' ..... Great show guys! just love all that banter....

[@wajmawify]

Made it today..they came out great!!! :) thank you for the recipe!!

[@BarbaraLovesDogs]

mmh these look incredible i'll have to try these later! thanks for being really nice at sitc!

[@clionadalton7279]

Does Ben realise some of the things he says everyone else takes a dirty meaning to?? "Roll with your hand while holding the tip?" :D

[@Thisisnotatest257]

Clióna Dalton "but when you put that into your mouth, it makes it all worth it."

[@angelmonkeymcgee]

I thought Ben couldn't get any sexier then I watch this episode and find out he speaks nearly fluent French. SWOON!

[@kenziehadley8008]

They look great! Can't wait to try this recipe :)

[@charlsie.nacrelli]

I was so excited to see a tutorial on Croissants! I'm still completely terrified of making them, but your video inspires me to try. Thank you for posting!!!

[@dwcfsponsorship3026]

Let's be honest, you fancy gents were just dying for reason to wear a beret. I'm onto you.

[@SortedFood]

Kate Holmes Yeah this is probably true.

[@rayy2670]

C'est la farine!! :)

[@SortedFood]

RAY y mais oui!

[@yotsuba36]

In baking school we were taught to absolutely not let the yeast get going before the folds in any doughs like these, so we use fresh yeast, cold water and flour from the freezer. Also as you fold make sure to brush off any excess flour from the dough, as it easily dries out the whole thing and destroys the layers if a lot of it gets between them.

[@ed9099]

you guys are amazing, cheers from France

[@Sarosaurus]

Can you make a czech honey cake (medovník)? It's super tasty and pretty easy :)) Anyway, these look amazing! :)

[@sydneyca]

Oh Ben you KNOW Barry cannot resist your innuBendos! Why do you torture him? ;) I've made croissants once but it took so long, also that my kitchen was entirely occupied by the croissant making and it was such a disaster (I still don't know how I got flour on the wall) that I said screw it I'm buying them until I get my dream kitchen. Or at least one with some counter space. PS. The sexy just escalated exponentially with the French speaking.

[@Lenaxiss]

You're just incredible guys O_O !!!! Thank you for the recipe !!!

[@10cutecandy]

C'est super! Bravo, Bravo!

[@Skandar0007]

7:42 that's what she said

[@RexTorres]

I wonder what Barry was thinking @5:37... XD

[@melledelvani]

Croissants are a special treat for me. I don't eat them very often. Seeing all the work (and butter) that goes into it, I can see why.

[@yashwanthdonepudi]

Long awaited recipe... Thanks SORTED!

[@MrElvashak]

PLEASE Make a Sourdough!

[@ranayalcn5588]

Guys, I'm still waiting for the Sorted Eats Turkey (the country, not the other one)

[@mohdtaufikmohammad4055]

Seconded!

[@robcol125]

ME too!

[@redballpinkball]

Same here :-)

[@pelephantzoo]

Well done! they look amazing :) I had no idea that so much work went into making these!

[@screamtoday]

I just wanted to say that you guys always make me laugh and I truly enjoy watching your videos. Thank you for everything you do. :)

[@giannamarie4858]

Isn't flour farine? or am I thinking of something else

[@SortedFood]

Gianna Marie I think you're right!

[@maddewkey]

We call it Tepung in Malaysia

[@TheNinnyfee]

Spot on. :) In Germany it is called "Mehl", which has more of a Northern root as the Swedish call it "mjöl", which has a pretty similar word base.

[@jamesstabler22]

hi i am me and in my country we have iced buns i like your show i am 12 its my bday on sunday

[@jamesstabler22]

+James Stabler +SORTED Food

[@agneskanten3208]

I watched this video this sunday and the day after we were making croissants in school (I'm training to be a baker/pastry chef, it's my last year!). I tried your way of doing it by taking some of the dough in the middle away before I rolled them and they were so much better than the ones with all the dough left! My teacher (who has been a baker for years) had never heard of that method but she wanted me to learn her! So thanks for teaching me how to make perfect croissants and for maybe getting me a better grade! ;)

[@anahicamacho8619]

In Mexico the two main kinds of pastries we eat are: hojaldras and volovanes. Volovanes are pastries stuffed with any sort of salty food (so like chicken or ham and cheese) and hojaldras are pretty much the same but with sugar on top (which makes them sweet instead of salty).

[@Clonex43]

i count 4 doughs, do they all get made into croissants or do you toss them?

[@Sentinalh]

they would never waste food

[@SortedFood]

We were eating a lot of croissants for breakfast over the next few days!

[@BigbangAndSujuFan]

oh i wish i had Barry's metabolism.

[@hagensteele4447]

Well done. Thanks for the upload.

[@Izziexxo]

I am so making these in the near future! YUM

[@sakura9400]

I need to stop buttering my croissants.....

[@SortedFood]

Loopy Kitty Haha - when you see how they're made you question the buttering process as you eat! Good jam is a winner!

[@sakura9400]

Unfortunately I'm a weirdo who doesn't like jam so - Yay for eating plain croissants!!

[@nefelikousi9782]

Please can you guys put a Ben's innuendos count f the day at the end of the videos?

[@onnichaabby]

These are beautiful!

[@meeluhhdakiller]

0:41 HAHAHA BEN OMG "EVERYDAY?" so shocked and high pitched hahahha

[@laurabiscaro8135]

is european butter (higher fat content and low water content) better for this? or is any butter fine?

[@SortedFood]

Good question. We don't really have different types of butter here but I reckon European style butter would be a safe bet.

[@sophiemhardy]

I don't know where you come from, but I know in America, there's a lot of salted butter. We don't really have that in France, so I'd recommend unsalted butter:) Don't know if that helped at all but hey!

[@LDjernaes]

***** You can find Lurpak's unsalted butter in our major grocery stores (Bilka, Føtex, Kvickly). But it costs quite a lot (for butter) and it is practically NEVER on sale! It looks like the normal Lurpak-packaging, but the band across is red instead of blue :)

[@laurabiscaro8135]

sophiemhardy I come from Brazil, and yes, we do have it unsalted butter here, it's pretty easy to find (thank God), but the reason why I asked about the european butter is because of it's texture on the final product. Usually, a higher fat content butter results in a more flavourful and soft croissant ;) ***** I guess it's ok to use the salted kind, just omit the salt in the rest of the recipe :D

[@sophiemhardy]

Laura Biscaro Well in that case yeah I've never seen reduced fat butter in France so I assume we just have a high fat content. And ***** yeah I usually just put in a tiny bit more butter and take out any salt in the recipe itself if I have to use salted butter:)

[@JemmaNDaisy]

are you going to finsish that croissant

[@thetruth619ful]

I was looking for this comment

[@chopshops]

Lemmeassureyou

[@jhoch2766]

The first time I tried to make croissants I watched a couple of videos, looked up a few recipes, and dove in. I'm not sure how, but I totally missed the part about COLD butter. I used room temperature and it was a disaster! I haven't tried to make them since but this video has inspired me, and I think I'm ready to give them another go!

[@saritisima92]

OMG! I want Ben to make an entire episode in French!

[@merk9474]

Can we shape them and store them in the freezer, and pop them into the oven when we crave for croissants? SORTED Food

[@SortedFood]

merve keçeli Yep you should be able to do that!

[@DailyDrivenM2]

+SORTED Food so after we shape them, and we freeze them. what is the temperature to bake them? or do we need to thaw them to room temp?

[@Darwins_Fink]

+SORTED Food so after we shape them, and we freeze them. what is the temperature to bake them? or do we need to thaw them to room temp?

[@MsYaSh1994]

+Sirpuschel2210 "Freeze after rolling them up, so you just take them out, defrost and cook!" - that's why they said on another comment :)

[@bheperrotal4195]

omg! now I realize how tedious it is making a croissant!!

[@Isaboeefe]

This croissant looks delicious! Never tried to do it cause I though it would be impossible but now I changed my mind :)

[@JessRushworth]

I leave for my year abroad in Montpellier tomorrow so this series is perfect!

[@elias.y]

Farine

[@jjs9672]

Yeah.. Im just going to buy supermarket pastry

[@nakaharaindria]

As someone who rarely enters the kitchen and always takes my food for granted, I've never realized how much effort being put into making croissant.. :O

[@smokingmarinara9995]

I love this!

[@jenifernavarro3487]

where are the exact measurements?☺

[@SortedFood]

You can find the full recipe through the link in the description box :)

[@kk141281]

That look at 5:40 .. ROFL

[@gmart225]

koko + "make sure the tip ends in the bottom" hahahahaha

[@MidniteSnacker]

I'm Italian and one very popular dessert my family and I live is a pastry called sfoiatella (I'm butchering the spelling) as well as peaches (no, not the fruit but the peach sometimes pear shaped pastries filled with cream and lastly the iconic cannoli! ( the deep fried ones filled with ricotta and chocolate chips are to die for) !

[@EllyKSaysHi]

im soooo gonna make this!! My dad loves croissants! thanks for sharing how to make this! :)

[@ryeofoatmeal]

this is a lot of effort 😭

[@ithomie1997]

Fun fact: croissants aren't actually french. During the Battle of Vienna, armies from the Ottoman empire dug a tunnel underneath the city to invade it. The tunnel however ended in a bakery, and because the bakers started early that morning they were able to sound the alarm, and the Ottoman invaders were defeated. As a sign of victory, buns in the shape of the moon (also seen on the flag of the Ottoman empire) were made and sold (croissants).

[@elwynbrooks]

Bannock. I had/made some in elementary school as a guest of the Coast Salish people. Rustic and simple but so absolutely amazingly yummy cooked over an open flame and drizzled with a little honey.

[@captainrfdangerang]

I live in the Chicago area, so we have pączki every year for Fat Tuesday. Blueberry pączki are my favorite!

[@raeFSHOO]

Omg I love croissants. That looks so good

[@happyjellyfish]

I was cracking up not so much at what Ben was saying but at Barry struggling to keep a straight face and not ruin the shot. Good god XD

[@nickeut]

SOOO GOOD!!!

[@Bee-ol1xr]

I'd love to see a Mille Feuille/Napoleon video recipe! I haven't seen any good, reliable one yet.

[@onsoomin]

I am absolutely loving the Sorted Eats series. I think it would be super duper interesting to see the boys take on some Asian flavours as well like Thai or Korean!

[@mnbvcxy55]

I made them yesterday and they turned out absolutely stunning and delicious. No matter how much time the recipe took, it was worth the wait!! thanks for the recipe :)

[@WanSyazlina]

May i know how many croissants does the recipe make? Can i preshape them and put it in the freezer?

[@martinlentz-nielsen6361]

You have to try tebirkes! (Danish for "tea and poppy seeds") It's a danish pastry with remonce inside and poppy seeds on top - my way of eating them is, you halve your tebirkes and spread the one half without remonce with your spread of choice and enjoy the one with remonce as it is! It's brilliant, I have it almost every weekend!

[@jessthompson237]

Love Baz' expressions throughout the video! Hahaha classic