How To Make Perfect Croissants By Hand | Croissant Recipe

You don't need any special equipment to make perfectly flaky and buttery croissants at home. With just a rolling pin and a bit of patience you can create light and crispy croissants with an amazing honeycomb centre.
This croissant recipe makes incredible homemade croissants, with having to use a machine, or a sheeter or anything you wouldn't normally have in your kitchen.
Give it a go and let me know because I think you're gonna love them!
Find the full croissant recipe here: linktr.ee/Al.Brady
Big love and stay safe! ❤️ x
#croissant #croissants #viennoiserie
Don't forget to subscribe to @Al.Brady. : bit.ly/2WLJloE
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FIND THE RECIPE HERE:
linktr.ee/Al.Brady
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[@christianshaw307]

Looks great! Well done! I’m a baker in paris and personally never do or have seen someone do the folds then put in the fridge overnight. I personally recommend making the dough the night before, after needing flatten out, throw in the freezer for 30 mins then leave in the fridge overnight (slow fermentation) then the next day do you folds like you do and after last fold wait an hour or so before rolling out to shape, if you feel resistance when rolling it, throw it back in the fridge pour 15. The reason you have the most consistant results with 2 simple folds is that it’s very difficult to evenly distribute the butter by hand (without a dough sheeter) but I would do a double fold at the end so you have a croissant with a little more volume...just my experience :)

[@brocxtaken]

Whilst not being a baker in paris, I have to agree with your input, I gave a whip to the dough according to the video, minus the last overnight (on account of being way too impatient), tried it both with two folds and three folds, and the outcome of the triple-folded one was very slightly more enjoyable =). But all in all, great vid, bookmarked for further reference =).

[@createinspain]

If you have a tiered wire cooling rack, you can place it over your shaped croissants on the tray. Spritz some cling film with water and use it (wet side down to enclose the tray, rack and pastries. You can see the progress and it keeps the film off the pastries.

[@Cromfeld]

Yes! Finally a baker, who tells something about the butter which is the key ingredient! Thank You Al! Every "fancy" channel says nothing or just use bakery machines to show how to make these beauties.

[@Al.Brady.]

No worries! Glad you found it helpful! 🤘

[@sinanerkulistanbul7129]

Great recipe and technique, thanks

[@geekstakulus]

Thanks, mate! I have been looking for a tutorial on how to do them by hand and I have finally found it through your channel. Thanks a bunch!

[@alotorres5879]

I’m trying this for sure 🙌🏽 I love how you explain every step, understanding the reason why I’m doing what I’m doing It’s nice. Love your video.

[@Al.Brady.]

You got this!

[@vidaghadrdan3798]

Soooo perfect. Thank you 😊

[@Al.Brady.]

Thank you! 👌

[@oxysoxos]

I love baking videos that not only tell me what to do but also why to do it. Thank you for that. Keep up the good work. :-)

[@Al.Brady.]

Thanks fot the kind words! Let me know if you give them a try!

[@meditationrelaxingsleeping6959]

Hey thank you so much for the recipe I made croissant following UR recipe it was same like urs thank you so much x

[@akmalergeshbayev475]

Good job!

[@marthamaltais6140]

Thank you so much for this video! I too, have spent months and months seeking the best recipe for light, flaky, large crumb croissants and you have done it! Congratulations, well done, and thanks for sharing. I have ordered myself an infrared thermometer so I can keep up with the dough temperature through out the process, and once that arrives, I will give your process a go. Can't wait to see how it turns out.

[@AjitKumar-tq5nj]

Great video on croissants. Very well explained. You have really simplified the process and made perfect croissants .

[@Al.Brady.]

Glad you enjoyed it!

[@food-yammy]

Great! Thanks

[@sharonhenry3738]

Thanks for sharing this wonderful croissant recipe,you made it so simple and easy i am definitely going to try this

[@Al.Brady.]

Amazing! Glad you liked it! Let me know how they go!! Tag me on IG if you post them so I can see how they turned out!

[@sharonhenry3738]

@@Al.Brady. Great thank you👍

[@samfalk5567]

Well done. Your videos always make me hungry.

[@Al.Brady.]

😂 I can only apologise!

[@saraa1617]

Omg I am drooling!

[@Al.Brady.]

😂 Thank you!

[@constance4279]

My pursuit for open crumb is finally over! So glad, and so grateful, for your recipe and video. Thank you for your many months of testing and perfecting this recipe. Your croissants are indeed airy, buttery and tasty as you said. The dough is easy to work with. Your method defies all I have read and tried, but it really works when no other recipes have worked for me. Thanks again for sharing your knowledge and wisdom. Love your videos!!

[@Al.Brady.]

So pleased you've gotten so much from the video! Keep on baking! You'll find ways to make it even better! 🤘

[@lisalarosa2715]

Yes, Yes, Yes Oh My God, Al YES!!!!!! Thank you 🥰😋🥐😝

[@Al.Brady.]

🤘🔥🤘🔥🤘🔥

[@qasimzaffar5881]

Great video. Will give these a go soon

[@Al.Brady.]

Let me know how they go!

[@qasimzaffar5881]

@@Al.Brady. My yeast has bread improver in it. Is that alright? And any reason for not using butter in the detrempe?

[@Al.Brady.]

Yeah should be fine! Just personal preference after months of recipe testing!

[@DeviantmindOG]

These look great, nice technique bro

[@Al.Brady.]

Cheers dude! 🤘🔥

[@yonisapir6270]

Awesome, thank you. Subscribed.

[@Al.Brady.]

Awesome, thank you!

[@catalinatoro8455]

I'm definitely trying this recipe! It's what I was looking for in every video, you explained it so well, that i'm feeling very confident about it! Also, english is not my first language, but i didn´t have to pause and go back to understand what you said, so... thanks for not speaking so fast hahah

[@Al.Brady.]

You are so welcome! Thanks for the kind words! Tag me on IG when you make them! I want to see them! 👍

[@kazmanscoop]

As a long time subscriber to the US guys, (josh weissman, Babish) I'm so grateful to find your channel. Proper recipes and crisp, clear explanation with out the incessant jokes and cheap gimmicks . Thank you. Please don't sell out and pander to the lowest common denominator when (not if) your channel blows up to the millions

[@Al.Brady.]

Thanks dude! I really appreciate that! Promise I'll do everything I can to stick to my roots! You make sure to call me on my B.S. in the future! 🤘🔥

[@livoq.t.3898]

Finally someone that can tell me I can proof long without getting concern about humidity and T at the same time. ❤️

[@elleny2279]

love your patient showing，and eng sub is very sweet

[@Al.Brady.]

Glad you liked it! 👍

[@lenom1289]

Fantastic video! I see there is no butter going in the dough at the mixing stage like most recipes do. Does it make a difference?

[@sarahrobison1679]

I have trouble getting a good rise, so I'm excited to try your method! Thanks.

[@Al.Brady.]

Fingers crossed! Let me know how they turn out!

[@sarahrobison1679]

@@Al.Brady. I worked on my croissant dough but like any reasonable baker, I turned the dough into pain au chocolat. Only doing two folds was genius! I got a much better rise than before. I made two batches (because 6 would just not last that long!). Unfortunately, I must have measured the liquids wrong in one batch and the dough was tougher, but for the batch I did right, the dough was great to work with. I got the biggest, fluffiest pain au chocolats yet. I had the same Callebaut batons that you used and I went from using two per pastry to four (yep, another genius move). They are the closest ones I've made to what I can get in Paris, which is the whole point of making croissant dough. Thanks!

[@sarahrobison1679]

@@Al.Brady. I worked on my croissant dough but like any reasonable baker, I turned the dough into pain au chocolat. Only doing two folds was genius! I got a much better rise than before. I made two batches (because 6 would just not last that long!). Unfortunately, I must have measured the liquids wrong in one batch and the dough was tougher, but for the batch I did right, the dough was great to work with. I got the biggest, fluffiest pain au chocolats yet. I had the same Callebaut batons that you used and I went from using two per pastry to four (yep, another genius move). They are the closest ones I've made to what I can get in Paris, which is the whole point of making croissant dough. Thanks!

[@Al.Brady.]

So pleased! You got the croissants you've been after! I know the pain of having to make them again and again and again.... And again! I STILL have croissants in the freezer I use up for other things! 😅

[@broscialpistacchio]

@@Al.Brady. Thank you so much for the video! Today I made my first croissants! I have two questions: 1) I just covered the rolled croissants. Would it be a problem if I leave them overnight and bake them tomorrow morning or should I baked them as soon as they double in size? 2) Did you freeze the croissants before bake them or after?

[@spookyfish6981]

Please don't ever delete this video! I like how its precise instructions eliminate guesswork and will try it this weekend. Just wondering which stage influences the softness of the croissant?

[@Al.Brady.]

Don't worry it's here to stay! 😁 Well if you like a more crispy pastry texture, stick to the 2 rolls and folds! If you like it a bit more bread like do 3 rolls and folds or maybe a single fold and a book fold! Have a play around and see what you prefer! Let me know how it goes dude! 🤘🔥

[@asmamohammadi3860]

Hi I love it I am going to try it, ❤️🇨🇦

[@Al.Brady.]

Hope you enjoy

[@pauldelantar8122]

Good croissant

[@Al.Brady.]

Thanks dude!

[@Nishiskitchenrecipe]

Nice upload

[@Al.Brady.]

Thanks!

[@fruitpuncher7667]

omg thank you for temp. info!!!!!!!!!

[@Al.Brady.]

Any time!

[@yukieiriuesugi]

Exactly like mines. This is perfect recipe. I just like to use less butter 125grams and let dough ferment slowly in fridge for 24h. Without freezing it. Better taste at the end. :)

[@Al.Brady.]

Sounds great!

[@gekobcint4973]

Interesting recipe, thru my humble experience in making croissants most of the recipes I seen the butter and liquid(water, milk) are both 50% of the flour weight sometimes it goes up to 55% for the butter but never seen 80%. Great top for the length to width ratio. Thanks a lot

[@Al.Brady.]

Thanks! Glad you found it interesting!

[@Naelinor]

I followed this using a mixture of durum wheat and all purpose flower, with brown sugar instead of white, and 8g of dry yeast instead of 10g, and I had a mixture of 82% and 80% fat butter. And then I made the mistake of not warming up my liquids for my dough, so the dough didn't double in size in the first proofing (in fact, I think it might have done nothing at all), and instead of waiting for it to do that, I put my dough into the freezer anyways. When I realized I'd made the mistake, I continued even though I'd given up and more or less accepted that it'd be a fail from which to learn, rather than a glorious bake. I'd never tried baking this kind of dough before, because it seemed so complicated and unforgiving, with very small margins for error. Well. My croissants actually turned out great despite everything I did wrong! I had to prove them for more than twice as long than you did before baking them, but giving them that time fixed my initial issue. Through this bake though, I think I discovered that my oven is way, way hotter than it tells me it is, because my pastries became very dark way too early, especially on the bottoms, even when I didn't preheat the tray. It probably is the oven being its usual despicable self, but maybe the butter somehow made the heat worse? I was wondering - my croissants, while really great in themselves, ended up with a lot of butter melted on the tray. I've never baked these before, so I was wondering if that was supposed to happen? Or is there a way to avoid it?

[@phatummadpunpoo7481]

Many thanks for great VDO . I have some question about the last step before making shape the dough should be in temperature around 10c ? thx so much

[@Al.Brady.]

Yeah sounds about right!

[@julian3274]

Hats off to you acomplishing decent croissants. Im still in the middle of the battle of figuring them out

[@Al.Brady.]

Keep on battling the end result is well worth it!! 🤘

[@hassanabdalla2332]

Hi Al gr8 video, would you recommend to integrate Butter into the dough ? Thank you gonna try you method tomorrow. Stay safe and healthy

[@Al.Brady.]

You can definitely add butter into the dough but I have found it slightly more difficult to work with when rolling out by hand. It is more akin to brioche in texture when it has butter i the dough itself!

[@kakegurui1751]

A I wanted to ask you I finished the creases around 12:00 the rest in the fridge and 12 hours if I leave it until the next day is a problem?

[@kovifranck1475]

Thank you so much for this recipe! It is what I was looking for in every video. I’m making them now

[@Al.Brady.]

How did they go?

[@bmurerwa306]

I followed the folding instructions and I wish I could share a picture so you can see how well the croissants i made turned out.. Thank you for this video.

[@Al.Brady.]

Amazing! So happy you found the recipe helpful! If you have IG you can always tag me . Or head over to my website and you can email them to me! Would love to see the end result! 👍🔥

[@bmurerwa306]

@@Al.Brady. I shared the pictures to your email.

[@Al.Brady.]

I will check them out ASAP!

[@NicolasEjzenberg]

Looks amazing, can I put a little less butter for lamination ?

[@Al.Brady.]

If you want!

[@enhancebeauty2975]

Thank you Al I am making these croissants right now. 😏😷

[@Al.Brady.]

Awesome! Let me know how they turn out! 👍

[@lilothaginger1551]

For the water and milk, are they warm? Or just normal?

[@crabsos]

If i use unsalted butter for the butter slab can i increase the amount of salt in the dough??

[@souzasouza3553]

beau croissant ! Je suis brésilien et j'aime le dépenser kkk je le ferai !

[@winniewong9858]

Hi Chef, thanks for the recipe! Very clear! I did the 2 times proofing for around 20-24 hours in fridge (coz' I could only do it at nighttime) and the dough expanded like 25% larger. The last rolling to 28x40cm was so difficult... The dough was hard so I guessed the temperature was cold enough, but the butter started coming out at the end, and it shrinked back during rolling and when being cut. Was it due to too long proofing time? Thanks first!

[@Al.Brady.]

Did you have an infrared thermometer or something to measure the temp of the dough as you rolled it?

[@mssueni9624]

My dough is in the fridge now.hope turn out ok when I bake tomorrow

[@Al.Brady.]

Fingers crossed! Let me know how it goes!! 🤞👍

[@mssueni9624]

My croissants turned out really good.I tag you on Instagram you can check it out

[@Al.Brady.]

@@mssueni9624 definitely do I want to see them! 🙌

[@prteshkankeker4084]

Such a beautiful croissant with two simple folds! 😍 Which all books do you recommend apart from Larousse Gastronomique?

[@Al.Brady.]

Thanks! Yeah who would have thought! Turns out the more complicated the process the worse the results!!! Definitely check out Harold Mcgee : On Food and Cooking. I probably check it out at least once a day! 🤘🔥

[@prteshkankeker4084]

@@Al.Brady. That's great! Thank you so much for the recommendation! And you're doing an amazing job with videos totally in love with it! I'm a chef and I know how difficult it gets to cook on camera and you've nailed it 👌🏻😄

[@myself2011]

Hi mate, I'd like to try your version of croissants, can you tell me how long did you knead the dough to get one smooth and springy? Thank you.

[@Al.Brady.]

Probably about 10 minutes dude! Not much more than that! Good luck! 🤘🔥

[@tomnicoll7904]

Great recipe. My oven has a ‘dough proving’ mode on it which uses a water tank to make it very humid and keeps a temperature of about 30c. Would you know if I could use this setting to speed up the proving process without effecting the quality of the croissant? Cheers

[@Al.Brady.]

I would bet this would work a treat!

[@sena5064]

Hi chef, thank you for the recipe it's really amazing, i tried your burger bread recipe and it was fantastic everyone loved it. I just finished baking croissants using ur recipe but it was a fail to me, i am quite sure it was the butter, everything was going well baking time, my croissants were more like fried in the melted butter I have no idea why tho i followed ur recipe step by step, do you think it was too much butter ??? I didn't measure the butter, the one i bought was already written on it that it is 200g I am a bit disappointed i didn't get the same result as urs 😩

[@laurabainuan1904]

Hi! I'm about to try your recipe, how if i use AP flour, is it in the same amount as the strong one? Thank you!

[@Al.Brady.]

Problem with all purpose is that I don't think it has enough gluten in into for the dough!

[@arattactician5697]

Wow, that's a lot more work to make these things than I thought.

[@Al.Brady.]

You can probably make them in an easier fashion but I found that all this faff is the best way to get the results I want when making them by hand! Please don't feel you have to go through all this to make a tasty croissant!

[@arattactician5697]

@@Al.Brady. Yeah, I was just looking around for something quick and dirty but I might just try this recipe at some point. Thanks for the video!

[@Al.Brady.]

Try these cookies! kzbin.info/www/bejne/bZq0Xp6cgZqtiqs They're pretty quick and you can make 'em as filthy as you like! Just sub chocolate for whatever you fancy! 🤘

[@arattactician5697]

@@Al.Brady. Hells yeah, will give those a try. Thank you!

[@yamzyyamzy3646]

Can I use all purpose flour

[@francescorodofili3206]

Always with your recipe chef! But if I want to make them bigger, just because they’re a little bit small, what can I do in terms of cm with the dough ?

[@Al.Brady.]

Make them more cm's I guess?

[@francescorodofili3206]

@@Al.Brady. exactly

[@JohnRPizza]

If I were to leave the dough sit for over the recommended amount, how bad would it effect the croissant?

[@pinazdama7439]

How to prevent the dough from tearing up and splattering butter all over? Temp in my city is 36* Have kept the dough to rest after all the folds

[@PridaridayMiketew]

just for clarification purposes, is it nine layers of laminations?

[@jbmeen01]

I’m wondering that why salted butter but not unsalted one??? Thank you and wish that I can make a wonderful piece following your recipe!!!!!

[@Al.Brady.]

I've always preferred the flavour of pastries (sweet or savoury) made with salted butter! That's all! So if you want to use unsalted go for it!!! 🤘🔥

[@PatSaidHi]

Hi Al! Can I make the dough using a hand mixer with the dough attachment?

[@Al.Brady.]

I would think so, that or a standing mixer. Hopefully the motor will be up to the job! 🙏

[@PatSaidHi]

@@Al.Brady. Hey Al, I did the dough using a hand mixer with the dough attachment and it turned out well! I already finished the 2nd fold last night and am about to roll them out and shape them. Should I bake these with the fan on or off?

[@Al.Brady.]

Great! I almost always use the fan to help keep the oven temp nice and even. Let me know how they go!

[@greenekaylin540]

Wow the insides look great!!! I'm going to try this recipe tonight. I live in a very warm city, it's upwards 35 deg c at the moment. Do you think I'll have to change the proofing times? Although most of it happens in the fridge, just curious. I also have a question.. I only have what's called active dry yeast(that's the only kind we get here), which usually needs to be activated in warm milk/water with sugar before it can be used. So do you think I can activate it first before adding it to the flour and then follow your process? Is this something you'd know of? Thank you for this recipe!! I'm looking forward to trying this

[@Al.Brady.]

Hi there! Yeah you might need to switch up the proofing times after they're shaped. It will probably take a little less time in that heat. Don't be afraid to chill it really well in the fridge between your rolls and folds so that the butter doesn't melt in that heat. As I said monitor the temperature of the dough and follow those guides and you should (hopefully) be chowing down on some delicious 'sants by this time tomorrow! 🤘🔥

[@greenekaylin540]

@@Al.Brady. thank you so much for the tips! I really, really appreciate it. Any advise on the yeast part of my question? Would it affect the dough if i activate the yeast first and then add?

[@Al.Brady.]

@@greenekaylin540 Sorry forgot that bit! Yeah just activate as normal and them use it! It'll be fine I'm sure! 👍

[@greenekaylin540]

@@Al.Brady. thank you so much!!! I'll make sure to report back when I'm done. Really appreciate your replies!:)

[@user-bd9zr6cv9q]

hello I wanted to ask you if I can mix with the planetary mixer? if so for how many minutes? Thanks

[@Al.Brady.]

I haven't done it before but it will probably work!!

[@user-bd9zr6cv9q]

@@Al.Brady. okay thanks

[@1994OptimusPrime]

Hi, Al Brady! I was trying to make croissants following your video. During the laminating process, everything looked fine! When I cut out triangles, I saw that perfect lamination, but.... Sometimes, even though my triangles are 3x loner, during 2nd proofing stage croissants go flat(ish)... And when I bake them, I get bread texture result, and it is kinda moist inside... What am I doing wrong?

[@xilunong2326]

I guess your proofing temperature is too high and the butter started to melt,this will let u loose the perfect layer so it's flat.The butter melt into the dough before baking and cause ur croissants to have bread texture.Try to keep the proofing temperature lower than 24°c.Hope it helps.

[@1994OptimusPrime]

@@xilunong2326 I will try. Thank you! 🙏

[@SugarPilz]

Hi, I am following your recipe now, only my second attempt at croissants. I am curious about two ways your recipe differs from others. Can you comment on why you use salted instead of unsalted butter? And why you have no fat in the dough? I have seen recipes that add an egg yolk or 2 tbsp of melted butter. Thanks for all you clear instructions and video.

[@Al.Brady.]

Hi there!! No special reasons other than they work for me personally! You can adapt the recipe to suit your taste but I can't guarantee that the changed recipe will work with my instructions. I use salted just because I prefer the flavour of it in the croissants. I pretty much use salted butter for everything, dessert and all. I only rarely use unsalted in certain recipes, that just really don't need the extra the salt. No fat in the dough because I found that it made it a bit tricky to work with when rolling out by hand at home. In a slightly more controlled environment with possibly a sheeter you can add more fat tot he dough but at home I just can't see the benefits. I am playing around with a new recipe at the moment so we might see a new and improved version coming soooooooon! Happy baking! ✌️

[@SugarPilz]

@@Al.Brady. thanks for the response; will stay tuned

[@wherethehellruobiwanluigi9573]

Hello! I was thinking of using salted butter but when I check the butter fat content it was only 80%! And unsalted is 82%. So should I switch and use the unsalted one? What percentage was your butter? Thank you,

[@Al.Brady.]

Can't remember! Around 82/83% I think? I'm sure I mention it in the video somewhere! Yeah use the unsalted if you like. But I think for home croissants 1-2% isn't going to make much of a difference to be honest!

[@SamiaElsaid]

What would I do with the discarded dough ?!

[@kareninalesmisasunn]

It’s at least 32c here in Thailand, could I do that very last proof in the fridge overnight?

[@Al.Brady.]

Yeah why not? Give it a try and see. You might need to get them out of the fridge an hour or so before you bake them! Good luck! 👍

[@aseemchoudhari443]

Did the proofing work in the refrigerator ?.

[@kareninalesmisasunn]

Aseem Choudhari - yes it did. Had to let it sit out in room temperature for about 30 minutes before baking.

[@angelikaledesma6379]

Can I use whole wheat flour for the dough? I don't have bread flour rn

[@Al.Brady.]

You could certainly try it! Personally I would sift the whole wheat to remove the bran and get an end result closer to bread flour! Let me know if it works! 🤘🔥

[@toasty3593]

What could be causing a yellowish layer in my croissant? It’s like a mix of a bread texture and then there are a few odd yellow looking layers, kinda looks like a gummy layer, but it’s cooked through. I thought it was because of the butter becoming too hard and then hardening into that, but I now think it’s because it melted into the dough. No clue, would love some insight. 😊

[@qiguaideren1009]

Living in a humid and warm climate. The butter seems to always leaked out from the dough or the outermost thin layers tend to break when I start to roll it. Is it okay for me to chill the dough in the freezer instead of the fridge?

[@Al.Brady.]

Yeah why not? Give it a go. It'll probably be a bit of trial and error until you discover what works best for you in your environment!

[@qiguaideren1009]

@@Al.Brady. thank you! You're right. I'll have to give it a try.

[@plengmini2712]

If i use less yeast do i have to leave it overnight 2 times

[@Al.Brady.]

No I don't think so. Maybe just a bit longer.

[@89okrim89]

Hi Al! I tried following the recipe and the result was awful (it's not due to the recipe, just to be clear). I understood something was wrong when I could see the dough developing gas (not big bubble) during the refrigerator step (after the pass in the freezer). The dough remained soft, became sticky to the cling film and granules of dry yeast were still present. During lamination the dough was far away from being plastic and smooth and at the top of it the multilayers just pop into a ball during the second refrigeration step. I suspect this has something to do with the fermentation being completely uncontrolled, being so much active also at 4C. Have you got any suggestion? thanks!

[@petersumner7367]

I like the fact you have used a small batch recipe, I'm always having to halve the amounts.

[@Al.Brady.]

I'm here for the people Peter! 🤘🔥

[@petersumner7367]

@@Al.Brady. Cool, I'm making it now, I was going to use the BBC recipe but switched at the last minute LOL

[@Al.Brady.]

Let me know how you get on dude! Hit me up on IG I wanna see that cross-section!

[@petersumner7367]

@@Al.Brady. Will do, although I'm going to skip the 18 hour thing, I know it improves the taste but it's only a test

[@Al.Brady.]

Do what you gotta do man!

[@wec1990]

No butter in the initial dough?

[@stevengray5970]

It's such a lot of work and time it makes me think about Lidl s ones for 50p! How they can make any profit it's beyond me but they are yummy lol

[@Al.Brady.]

Factory made and cheap ingredients I guess!

[@devinmoss3365]

It took me 2 days to make these croissants. 2 DAYS!!!

[@Al.Brady.]

Sounds about right!

[@devinmoss3365]

Im baking them right now. They look amazing though. Thank you!!❤️❤️

[@joshuasablay3262]

May I ask why you used salted butter in your recipe? I had made the mistake of measuring out the same amount of salt and sugar for a previous recipe and it traumatized me lol how many grams of salt per 200g of salted butter? Or is it so small that I shouldn’t worry about it? Please advise and keep up the great work! I love how detailed your videos are (except why you use salted vs unsalted butter lol)

[@Al.Brady.]

Personal preference really! I rarely ever use unsalted butter for anything! Just prefer everything with a little extra salt! But I would say just use what you want, as long as you follow the technique it shouldn't matter one bit! Hope that helps! 🤘🔥

[@salmaalwardi1706]

i did but inside not come nice like this shap and its ok whn cooking the butter melt and go out side????

[@Al.Brady.]

Chances are, if the butter is coming out, you haven't rolled it thin enough during the folds and the shaping!?

[@salmaalwardi1706]

@@Al.Brady. ya this is correct i try to do it the butter not go out too much but still it not gv me that shape inside like yrs even i keep rest 3 days

[@mssueni9624]

Salma Alwardi mine turned out really good

[@anthonytongorigami6182]

Did u use a convection oven?

[@Al.Brady.]

Yeah just my home fan oven! ✌

[@faith.montalban]

Hi i was wondering, isnt that a whole lot of butter in proportion to the dough?:) anyways the results are amazing! But i was just curious:)

[@Al.Brady.]

Just sort of how croissants are dude!

[@wherethehellruobiwanluigi9573]

Does it need to be a salted butter? When you ate them did it taste salty?

[@Al.Brady.]

I use salted butter for pretty much everything as I prefer the flavour. But you can use unsalted if you want. It shouldn't effect the end result! 🤘

[@wherethehellruobiwanluigi9573]

Thank you 🙏 maybe I’ll try salted butter.

[@Al.Brady.]

Good luck!

[@wherethehellruobiwanluigi9573]

Thank you!

[@monkeydonna]

Amazing video! What will happen if I fold too many times and what to do with the trimed bits?

[@Al.Brady.]

Thank you! The more folds you do the closer the texture of the croissant will be! So smaller holes essentially! You can bake the trimmings and make my Croissant Macarons! Or you can keep them i the fridge for a few day until the next time you make some bread dough and just knead them into the dough. This is normally what I do! Hope that helps! 👍🤘🔥

[@chankanha7666]

Do i need to use warm water or warm milk

[@Al.Brady.]

Nah the proving time of this is ages so not necessary. Just room temp with be fine! 👍

[@chankanha7666]

Thank you so much I am making croissant with your recipe now😀

[@Al.Brady.]

Good luck! Let me know how you get on! 🤘

[@user-we3zc3lt2j]

Can I use unsalted butter?

[@Al.Brady.]

Yeah why not! ✌

[@wednesdaychild2408]

👍❤

[@esaisquoi]

Should the whole milk be warmed first?

[@Al.Brady.]

It can be but due to the length of time involved in this process it's not totally necessary!

[@jamesparker1325]

Your ancestors must of been rolling in their graves when they seen tape measures. 🤣🤣🤣 Nice job looks beautiful.

[@choc0dream107]

I have just baked the croissants from the recipe you have posted in youtube. Unfortunately my result doesn’t look like yours at all 😅. I have messed up things for sure, but the thing is which one to avoid for the next try. So I left the dough on the second night in the fridge for more than 16-17 hours. And I think my fridge is not very cold that could be one of the reasons. The other thing is that I was not very precise with the measurements of the products, I will correct myself next time for this one for sure. The other thing is that I used powder sugar and pink salt instead of the basic ones, is it possible one of those to be the main mistake? I will deeply appreciate any answer you give me! Thank you!

[@Al.Brady.]

I've messaged you on IG! Hope it helps!!! ❤👊🔥

[@zeypatootie]

how can I substitute it for an instant dry yeast?

[@Al.Brady.]

Half the amount of dry yeast!

[@zeypatootie]

thank u!!

[@anasabdullah3985]

Can i make it in oven without a fan?

[@Al.Brady.]

Not sure? Probably but you'll have to adjust the cooking time, rotate the tray etc.

[@pollyang5126]

What is the problem when after i bake it the inside on the lower part you can still see like buttery moist ? Is it uncook?

[@Al.Brady.]

Sounds like it!

[@alvinbowitz521]

Make sure you use good quality flour strong bread flour with low ash content.

[@Al.Brady.]

@@alvinbowitz521 ​ Yeah I always ask my local supermarket "Hey what's the ash content of this bread flour?" For Polly And the answer is probably the simplest; cook the croissants longer. Ash content of different flours is really only important to professional, artisan and manufacturer bakeries. Don't make it more difficult than it needs to be? Also if you make a statement like this back it up with reasoning and further explanation. Tell us why low ash % is important, what are the benefits, what would be considered a low % for strong white flour? And how would all this make the lower parts of the croissant less undercooked?

[@alvinbowitz521]

@@Al.Brady. For a home baker trying to make "amazing honeycomb croissants" at home is next to impossible with supermarket flour . There is two secrets to making good croissants at home successful. One as you said in your video use good quality butter and the other is using the right kind of flour .

[@Al.Brady.]

I used supermarket flour for these, (Sainsbury's own brand) it's not the flour dude, it's the process! 👍

[@plengmini2712]

Can i use T45 protein 13-15%

[@Al.Brady.]

Sure why not

[@plengmini2712]

@@Al.Brady. maybe it will be rolled able

[@cutey1pie]

what’ll happen if i use regular all purpose flour??

[@Al.Brady.]

I think it's less likely to hold the butter in the dough. I believe you need the extra gluten in strong flour to allow it to stretch without breaking during all the rolls and folds! But its worth giving it a go and seeing if it works for you! 🤘

[@pollyang5126]

Im trying to do the dough and finish the second folding , some part of the dough has tear and butter leak , will it be ok after overnight proofing when i roll the dough?

[@Al.Brady.]

If the layers start to break while your rolling it, chances are you are not going to get the best puff in your croissants! But they will still taste delicious so I say try and see and then if they aren't quite right, then eat the evidence!!

[@rash6800]

Strong flour like what..?! Like caputo manitoba ?? Could you please name the flour you used..?! Thank you in advance 🙂

[@Al.Brady.]

Shop bought bread flour!

[@actgal15]

how do you make rainbow crossiants?

[@Al.Brady.]

🤷‍♂️

[@actgal15]

@@Al.Brady. wonder if u know how to make rainbow color?

[@Al.Brady.]

Still 🤷‍♂️

[@Al.Brady.]

No idea! But i'm sure you just need lots of different coloured doughs layered on top of each other! Google it you're bound to find something! 👍

[@ahmed55555]

Curious why you don't include butter in the dough recipe?

[@Al.Brady.]

Easier to work with by hand. More pastry like / flaky texture inside the croissant. Just a personal preference!

[@abd-elrahmanmohamed9839]

isn't 200gm butter for 250gm flour too much ? most recipes uses 55% ratio of butter/flour ?

[@Al.Brady.]

I think I mention in the video but ai like mine a more flaky pastry like texture. Hence I get a nice honeycomb centre. Less butter = more bread/doughy texture. Which isn't for me. So it's a personal preference. Feel free to use less butter. But I can't guarantee the results if you do! 👌

[@abd-elrahmanmohamed9839]

@@Al.Brady. Ok , Thanks for your reply I'll try it with more better this time . I made croissants several times before and always used 55% butter and as you said it never give me the honeycomb structure .

[@Al.Brady.]

Good luck!

[@jngreenb]

I am making it now 😁 hope it ok 🤞will tag you on Instagram if they come out alright 🤣

[@Al.Brady.]

Thanks! Definitely do would love to see them!