How to make perfect croissants at home - Hand lamination (full tutorial)

[@hppeng]

Best tutorial I've ever seen. Meticulous and so many details. THANKS.

[@mehdiarab6189]

I say again it is the best croissant tutorial in KZbin and you are very perfect and professional baker👏👏👏👏

[@bakethesadness7307]

Thank you so much!

[@vanoven2024]

This is the best croissant lamination tutorial ever. I’ve struggled with this process before watching this video. Now I can proudly call my baby croissant!

[@bakethesadness7307]

I am so happy to hear this! You should be proud of your croissants 🥐

[@hansties]

Vey nicely explained I wil definitely try this Many thanks

[@tasia0322aaa]

I got it right the first time🥰 I am so happy! Thank you so much for the good recipe and detailed explanation❤️

[@bakethesadness7307]

Cool! Happy to hear good results from you! Enjoy them 🤌

[@kelcyi5494]

You covered every step in detail. This must've taken forever to film. Great for those loing into an intro to croissant.

[@bakethesadness7307]

Thank you! Hope the video is helpful 💪

[@sandraromero521]

Thanks for the video, and the lamination technique. The way to integrate the butter can also be applied to other kneading when working with a small amount, it is as if it were at a slower speed than that of a mixer 😊👍

[@fullmetalskalpell8550]

Hi . Congrats with your fantastic work ! video + results ; this is most certainly one of the best on YT, honestly. Kind regards from Belgium 🇧🇪

[@gulcanbahar]

Emeğinize sağlık🌺yaptığınız kruvasan da video da muhteşem olmuş, aynı sizin gibi yapmaya çalışacağım, yoğurma ve buzdolabında dinlendirme aşamalarını. Muhteşemsiniz. Türkiye'den yazıyorum size. İyilikler sizinle olsun🌺🌺🌺🙏

[@crispychickenwing]

thank u for writing the substitute for some ingredients. I appreciate it very much

[@crispychickenwing]

please Make more longer videos like this it's so helpful for a beginner like me. 🙏🤩

[@bakethesadness7307]

Hope you enjoy it and make beautiful tasty croissants 🥐

[@alwaysdialingin5413]

Great video bro well explained with a lot of tips !

[@bakethesadness7307]

Thank you! I hope you enjoy it!

[@mehdiarab6189]

Thanks for very very good video.

[@wulandariputri5211]

Watched the 4 videos about croissant before 😍

[@bakethesadness7307]

Thanks :3

[@gracemok5073]

Hi there, Yesterday it was my third attempt making croissants but still no success with a pool of butter sinking in the baking pan and of course no honeycomb though it's still crispy. I proof them for 2hrs at room temp 18° followed by proofing in the fridge around 5° overnight, then I took them out of the fridge next morning & tested no wobbling so I proof for 1.5hrs & bake. Kindly give me some advice why there is a pool of butter left after baking🙏 Today I just watched your 3 parts tutorials & learned the lamination and this newest tutorial. I found that your dough is so smooth & nice when you're rolling it & not resisting. I plan to try your method on Thursday as the weather forecast between 17°&20° which is good for making croissants.

[@bakethesadness7307]

Hi! As you describe, I think 🤔 the way of your proofing method before baking is not really suitable for croissants. In your case, the croissant is underproof leading to butter leaking during baking. However, I have not tried to do this way of proofing before so I cannot comment much about it. I recommend you try my method. Final proofing around 2.5h to 3h at 22-25C. Try to proof them at a warm decent place so the yeast can work well. Lamination requires practice. Try to understand your ingredients, and choose the best options. Pay attention to small details and learn. I don't think there are any tricks better than practice. I almost explain everything in the video so I hope it helps you. Contact me lately if you have any issues related to my recipe and my method. Best wish! 😉

[@gracemok5073]

@@bakethesadness7307 Tks for your quick response. I used this proofing method becos I wanted to eat the freshly baked croissants. I definitely will try your recipe & method. I will share with you on the result. Tks🥰

[@bakethesadness7307]

@@gracemok5073 If you want to eat freshly baked croissants in the morning, there is another way. After finishing shaping the croissants, you can preserve them in the freezer. The night before baking, you can place croissants on a baking tray, cover them, let them defroze, and proof them to 2.5x in size at 23-25C, it will take around 5 to 6 hours. You can do this at 12.00 midnight then sleep and bake them at 6.00 AM the next morning. The drawback is only 6 hours of sleep 🤣

[@gracemok5073]

Tks again for your suggestion on the overnight proofing. Normally I bake at 9am for breakfast so I should move them out of the freezer to thaw & proofing for 6 hours at room temperature around 3am. I'm just thinking if I could move them from the freezer to the fridge before I sleep around 12 midnight then I take it out from the fridge to proof for 3hrs at 6am. Do you think it is possible? I plan to try your recipe & method on Thursday with your proofing suggestion, looking forward to it 😀 👍

[@bakethesadness7307]

@@gracemok5073 I think it is better to thaw the croissants for 10 hours in the fridge before

[@sofyanstore6765]

Thank you very much👍🙏

[@Jan-rj2kf]

Thanks for the video. If we knead the dough to the window pane that you showed, would the gluten be developed too much when we laminate hence harder to roll? I always have the issue in the 2nd rolling (which is after butter lock and single or double fold) and the final rolling to the size we need. It's very difficult to elongate the dough although I have rest the dough in the fridge for 60-120 mins. When I find it hard to roll, I rest it in the fridge for 30' however I could only roll out a bit more after that. Many times i have to rest it 3 times, and as it drags too long the dough is fermented and hard to work towards the end.

[@bakethesadness7307]

Hi, the developed dough is not the cause of harder-to-do lamination. If the dough recipe does not contain butter, it will be hard to roll if the dough is developed. With the help of butter, the dough can be easy to roll out as it is a saturated fat cooperating with the flour gluten. I recommend you rest the dough after the butter locking in the freezer so the dough can rest better, be easier to roll and the dough will not ferment during resting time. You can try my recipe, apply my techniques and see if my method can resolve your issues!

[@Jan-rj2kf]

@@bakethesadness7307 Thanks for your reply. I will try as soon as I have a chance and will let you know if I encounter similar issue.

[@bakethesadness7307]

@@Jan-rj2kf Good luck and hope to see your work soon!

[@DaporotiYat]

Which method do u prefer? This or antoni bachour method?

[@bakethesadness7307]

Both have their advantages!

[@fullmetalskalpell8550]

Hello. Thank you very much for your great video. May i ask a question ? at 29' after your double fold , you cover th" dough and let it rest 30-60' in freezer ? do you mean freezer ? or sorry refrigerator ? because it seems so long in the freezer ? thank you . Great video 🇧🇪Dirk 🙏🙏 belgium

[@bakethesadness7307]

It is a freezer, normally, I let it rest for 30 minutes and it is good timing, not too long to freeze the dough so don't worry. If the freezer is weaker, the resting time can be up to 1 hour. It depends on how cold your freezer is.

[@shamimirarzami1342]

May I know why u use high butter amount for dough?

[@bakethesadness7307]

I would love to taste richer and flakier croissants so I use a high percentage of butter in the dough

[@ali.salah7676]

Quietly great I have a question What time need to left the dough in fridge? You say overnight (20:50" in this scene)

[@bakethesadness7307]

So basically, the dough needs a long rest to develop the flavor so overnight here is around 12 hours. For example, you finish the dough at 8.00 PM so you can start to roll the dough the next day at 8.00 AM.

[@ali.salah7676]

@@bakethesadness7307 Thanks for quick reply 🙏🙏

[@anhha8382]

Mình có thể hỏi bạn đang dùng loại bơ của hãng nào không ạ ? ❤

[@bakethesadness7307]

Mình khuyên bạn dùng bơ 82% fat như là president, elle&vire, Idsiny,…

[@MrNoppaket2009]

Hi, How's the higher butter percentage in the dough compare to traditional 10-12 percent?

[@bakethesadness7307]

The croissants with higher % butter fat in the dough are flakier and lighter, nearly close to brioche feuilletee texture!

[@reha3151]

Can i bake them in pizza oven like effeuno oven ?

[@bakethesadness7307]

Well, I have no idea! You maybe can try in case you can maintain your pizza oven at 180-200C

[@julian3274]

What difference does it make if you add yeast after the autolyse? Why not add yeast immediately from the beginning?

[@bakethesadness7307]

Autolyse is a method of mixing only flour and liquid, allowing develop gluten without adding yeast. So the purpose is to enhance dough gluten before kneading. It will improve the kneading process, especially by hand. If adding yeast to the autolyze, it is not autolyzed, then you need to knead the dough right after or the yeast lost it effect

[@HanaHana-ps3jd]

Hi, After I let my dough in the freezer for 20 minutes (after folding), I let my dough in room temperature for 10- 14 minutes in air conditioning room but I still cracked the butter. Can you help me on this? I used 82% fat butter and 12% japanese bread flour. I only managed to make successfully 1x , I got even & nice honeycomb. But the rest all failed.

[@bakethesadness7307]

Hmm, then you can shorten the time you put the dough in the freezer. Try to feel the dough to know if it is ready to roll.

[@REHAMKREEM]

Where can i find your rolling pin please ?

[@bakethesadness7307]

Hi, I bought it in France but not remember where did I buy 😅

[@elisaastorino]

Grazie x il video, ma le quantità degli ingredienti.. Li puoi mettere grazie mille 😊😊😊

[@REHAMKREEM]

What is your oven ?

[@bakethesadness7307]

This one is the Hendi brand, Revolution model

[@Nourmnasrah]

😍👌

[@mirabelle8425]

❤❤❤❤

[@reha3151]

250 g butter or 130? For lamination

[@bakethesadness7307]

130g butter for lamination as I wrote in my description

[@DuyenNguyen-zo2lu]

why don't you make more clip anymore?

[@bakethesadness7307]

I should call myself a lazy person! Probably I will try again to make a new video!

[@elisaastorino]

Posso usare planetaria? 😊😊😊

[@mehdiarab6189]

hi, your dough is very hard when you laminate i have a problem when i started for lamination my dough is too soft! i control the temp between 16 to 20 degree centigrade

[@bakethesadness7307]

Did you preserve the dough in the fridge before doing lamination?

[@DaporotiYat]

It is because the butter in the dough is alot(high percentage). However it makes the dough very tasty. I have used this recipe. You need to control your environment. But if in hot weather... Must find a way to keep it cold... Like 2°C dough..

[@mehdiarab6189]

@@bakethesadness7307 of course I do it like your video

[@DaporotiYat]

@@mehdiarab6189but for lamination I use pastry Margerine. Its very difficult to use butter here. Well you can if you laminate in a cold aircond room with marble table top. I don't have any that 😅

[@selmakoyuturk734]

You can try for the next time put not too much water in the dough 😊

[@MrNoppaket2009]

my dough keep shrink back to 1cm when I do roll out and my goal is 3.5 - 4mm 😢

[@bakethesadness7307]

In this case, I would say your dough plasticity is too high so it will tend to shrink back when rolling. Can I ask what type of flour are you using and which brand is it?

[@mehdiarab6189]

I have this problem and I use high gluten flour This flour is for bread I think it is same of T55 . It's wrong?

[@MrNoppaket2009]

​@@bakethesadness7307 I'm using T45 from Moulins Bourgeois

[@bakethesadness7307]

@@mehdiarab6189 Bread flour is usually related to T65, but that does not mean it meets the measurement flour in France. So in your case, you may try to use all-purpose flour or mix bread flour with cake flour to reduce the dough strength, for example, a 50:50 ratio, of bread flour, and cake flour.

[@bakethesadness7307]

@@MrNoppaket2009 Sound like a good brand. Check if the butter mix in your dough is too elastic. Because the butter elastic can contribute strongly to the dough. And check if you use the correct flour for lamination as can see they have various T45 profile

[@JcleramiLJcleramil]

Give d measurements too

[@DaporotiYat]

Can I get 8 croissants from this recipe? 😅

[@bakethesadness7307]

You will need different dimensions to get 8 crois

[@myronbradish9081]

"promosm"

[@Bacc_spring]

Today i want to eat a quaso

[@bakethesadness7307]

So I go to the kitchen and make croissants for myself, hehe!

[@suresuccess1]

Get a mixer