How To Make The Best Croissants At Home

[@patlelag]

As a french, everything in this video was perfect.... until the moment you cut the croissant in half and pour jam on it !! 😁 Great video, thanks 👌

[@jtsholtod.79]

I literally screamed at my phone when they did that. To each their own, but a true horror for me.

[@rf236]

So how do u eat it in France may I ask?

[@elsie4802]

@@rf236 yeah I’m also curious

[@MidJ971]

@@rf236 we eat them by themselves. Some dip it in their coffee or chocolate as you want but you'd loose the crunchiness. Never with jam 😉

[@rf236]

@@MidJ971 ah thanks u. Do u ever heat them up first tho, like in oven or actifry? And when u say dip it in chocolate do u mean hot chocolate? I am actually very curious 😆

[@flvffcinna]

Tips for the butter (I have tried this recipe before) for the butter, before making it into a “block”, press your finger on it. It should be soft but not too soft. At the end of the press, your finger should not be able to go through the butter, but the finger also needs to not be oily. If your butter has all these requirements, it is perfect. If you have trouble rolling the butter (after or before fridge) press on it with an oven tray. Now, for the dough, I have tried 3 hours vs overnight. In my opinion, 3 hours was the perfect time. Now, tips for the dough The quantity of the ingredients was perfect. Just like in the video. Now, I have gotten some troubles rolling on a plastic wrap. I first rolled it into a round-shape like, then put it on the plastic wrap to go to the fridge. After some testing, I found out you shouldn’t actually roll the dough in a round shape, but more rectangle but not completely rectangular. Perfect time to refrigerate is overnight Last tips : lamination must be quick. Every minute, the butter is melting. They said that some videos does a crazy amount of layers and refrigerate, but if you notice your dough has bubbles or butter is melting, then u ofcourse can refrigerate for around 30-1hrs.

[@DessertGeek]

Croissants are so satisfying to make, but so much effort! It's kind of why I only like making them on busy days so I'm not sitting there distracted by waiting for proofing to finish or a turn to rest.

[@JesusPerez-mx9sq]

How did you setup the oven? Heat up and down with fan on or off?

[@ninalambrecht2098]

What does proofing and a return to rest mean please

[@khalilahd.]

Wow they look so fluffy and delicious 🤤 I’ve never been able to make them but I’m ready to get hurt again. BRB I’m gonna go buy the ingredients 😅

[@LadyUsakoB]

Good luck! tell us how it all goes when you are done 💞

[@Mango5_]

Good luck girl

[@adelaideplayz8941]

Tell us how it went!!

[@Mkngs7snaj]

U have to refrigerate it for 3 hours so don’t expect a comment for a like 5 hours

[@shoshanaloomer]

Good luck!

[@truthspeaker6974]

I’m addicted to croissants at the moment and the universe is responding wonderfully..🥰🥰🥰🥰🥰

[@hannatefera223]

hahaha 😂

[@laurenblocky]

I made these, and they taste amazing. It’s so important the dough is not too cold or it’s impossible to roll out. I got 6 huge rolls out of these, because I just couldn’t get it rolled out.

[@happysoul1191]

They never fails to make us food lovers entertained with their content!

[@hand__banana]

low effort like farming comments xd

[@jackpatterson7110]

Time to save another recipe that I'll never make 😭

[@mahmuda3508]

❤😅

[@JeniferM.MoscosoNunez]

I will try it.

[@jackpatterson7110]

@@nasirahamedahamed5521 😭

[@timelder88]

I'll be on to this recipe tomorrow. Thank you.

[@Ayra007]

😭

[@popyakter6128]

So perfectly explained that for 1st time I tried something and it turned out perfect...I can't even believe 😍

[@robertyoshimaru9410]

Um..Where are the measurements?

[@amd.amdamd]

Check the recipe visiting the link in the description. 🎉

[@sarthak_pandey]

Tasty: whats not to love about croissants? My nutritionist mom: the amount of butter in it.

[@popcopone5172]

there is a lot of sugar too. both the added regular sugar and the one from the wheat flour from carbohydrates which can spike the blood sugar levels even more than the regular table sugar. can t forget about the harmful lectins in the wheat flour. if you care about your health ahah, croissants are not really the best.

[@sarthak_pandey]

@@popcopone5172 damn I didn't know that. Thanks a lot. Are you a nutritionist too?

[@popcopone5172]

@@sarthak_pandey no i wish ahah, just got really involved in health and nutrition for the past few years.

[@shagufthabanu9267]

What is malt?

[@venitha11]

Hi from South Africa. I just came across your video earlier today n I’ve been wanting a good croissant recipe for a while now. I tried previous recipes from other people but didn’t succeed. I made them today only I didn’t add the malt or use bread flour or brush with eggs instead I used wheat flour n brushed with milk to keep it eggless as my husband is a vegetarian. Still good. Thank you👍👍👍🌸🌸🌸

[@JourneywithEkua]

I tried making these today and the part where you have to combine the butter and dough I struggled a lot as when rolling the butter would come out I thought of giving up but I didn’t and so I just kept adding flour although I didn’t get that honeycomb texture it still tastes amazing

[@left_eyebrow_5th_hair]

Same the butter kept oozing from the sides

[@TurkeySandwich]

Refrigerate between folds so the butter isn't as soft it'll also let the gluten rest so that it is stretchier

[@galii]

your butter was probably too soft, you probably could've let your dough refrigerate and then continue doing the layers

[@ahmadjamshaid7572]

​@@galiitrue

[@starrebornalpha]

I think you should let the dough rest in the fridge when you letter fold it for about 20 minutes. I did not and the butter began to soften too much and "leak" out as I continued to roll it out and do the next folds.

[@tychildofthemosthigh4394]

I pray that everyone is having a blessed day and night so far in the Lord Jesus Christ name amen!!!

[@jimpyismypal]

Made these recently! Worked out delicious, however only thing was that when I tried the trick of ramekin with boiling water under plastic wrap, I found the butter started to leak out, so instead put them in the oven with just the light on with a tray of boiling water. Couldn't quite get the right shape but they still tasted so good!!

[@JesusPerez-mx9sq]

How did you setup the oven? Heat up and down with fan on or off?

[@jimpyismypal]

@@JesusPerez-mx9sq i always bake with the fan on and used the temperatures they recommended

[@rayyanasif634]

​@@jimpyismypalI know I am very late but what are the measurements they don't include it in the video so idk how much to add

[@StreetFoodTVCambodia]

Omg! It looks super delicious 😋😋😋

[@worldwide_cruising]

*Wishing everyone the best sleep of their life after having seen this relaxing video!* 🥰🥰🥰

[@TurulHEMA]

Lamination is not necessary. Simply incorporate cold butter into your dough before the overnight rest. Use a vegetable scrapper to achieve thin slices of cold butter. The effect is the same.

[@briansharp5157]

Absolutely false my friend. Please post a video showing us that lamination isn't necessary.

[@destiny5321]

Croissants Is one of the first things we learned to make in culinary school I miss making them

[@esli_]

at which point should I add chocolate to the dough if I want to make chocolate croissants? while doing the final shaping?

[@lakshmia8083]

Thank you so much tasty, just 2 days back I was youtube searching for a perfect croissant video and was sad when I found out that you haven't yet posted one yet apart from different types of croissants. Bt now here u r to save my day, felt like u heard my querries.🥰

[@kurumilover880]

Whats not to love when it comes to croissant? When you are watching someone making a perfect croissant on youtube at 4am starving

[@chefmadina8962]

Tasty has really inspired me to start my own cooking channel and I get some ideas from them. Love what they do and how they entertain people!

[@littlecloudinthebluesky]

QUASO

[@sharon.s4311]

Thank you tasty for all your hardwork Testing a tons of recipes and finding the perfect one for us so we could make a perfect one.. Thanks a lot❤😌

[@aminakassim7741]

Please don't stop this series

[@SamiC224]

This video is good but we don't spread jam on it in France !

[@marc-antoinemonette3562]

We also pronounce it crOIssant, son oie like the bird not the sound A

[@wisewisdomtooth]

That's nice, but I do!

[@official_rexpeter-bs]

Yeah we dont… i am not french but i was there and i love it and i want to go back for week or 2 weeks😂 croissant is really best in one street idk where but it is in paris ❤

[@alemjamir4695]

You should shove your opinion back in your a*#

[@creative6568]

In Canada we do tho

[@prashantlawhatre7007]

In India, there is this company called Britannia Industries which launch croissant with chocolate filled core. Its delicious and also comes in many variants such as fruit jam etc.

[@moeysohu6822]

Hi! I have always been making your recipes and love them! I have a question is it ok if I don’t add malt? I don’t have it at home

[@Pin-kitchen]

It gives some extra flavour to your dough. but you don't have too.

[@venitha11]

Hi I made them without malt as I didn’t have it n they still tasted great. My problem was that I used salted butter n with the salt content it came out a little salty so next time I’ll reduce the salt. I didn’t have unsalted butter so I used what I had. But still delicious.

[@anikaherring7495]

i thought to myself this morning im going to try and make croissants, i went onto to youtube and saw tastys 101 video! they look so good and way easer to make at home then i thought! thank u so much tasty im totally trying this recipe!

[@ratinyourspaghetti8499]

Croissants with empanada fillings sound delicious

[@vicquiling]

I have been to France last month, and ohhh my, the bread there in general was TOP NOTCH! The croissant and pain au chocolat was the best! So flaky and crunchy on the outside but buttery and soft inside. Delicieux 😁👌!

[@sofiyabora3867]

I love the explanation and voice over. So engaging throughout.

[@krupakester2831]

just watching cause its satisfying

[@ashwinsawarkar2190]

This video came out at the right time! Just as I started looking for recipes.

[@FizaFathima_.]

The way you explain the process wowhhh!!! 😚🤌🏽

[@Iwasonceanonionwithnolayers]

This feels really accessible. I have hope. Ty!

[@cironavarro1034]

yes! as long as you keep the dough and butter cold you're gonna archieve something flaky

[@paulb5773]

Made these yesterday, came out good overall, but I had a lot of butter on the cookie sheet after baking. Did I overproof them? I let them proof for two hours at room temp with the hot water bowls. Would prob keep in the oven with a bowl of boiling water vs trying to keep these under plastic wrap in the future...good technique though it worked good.

[@SM-ce1uy]

this is the one thing I wouldn't bother making at home. I've also stopped complaining about the price of croissants

[@saalihahwhitsett8395]

Can I use almond milk??! It looks great btw😌

[@hiranmaya1852]

What are the measurements for each ingredients??

[@valentinasrecipes]

I LOVE COOKING CROISSANTS!!!

[@Howtofashion9]

Croissant 🥐 is my favourite pastry it's really delicious and I really love it ......❤💕🌺🌺

[@agnessaantonenko]

This is so crazy to me. I made croissants yesterday and now they post this. Wish I had this recipe.

[@Theultrazombiekiller]

Such an awarding dish to make. I love challenging myself with recipes that turn most people away with how long/difficult some things can be. I made these, took literally all day haha. So worth it though.

[@misleperez5421]

After watching this, I’ll be eating more croissants 🥐. Never making them, and never again complaining about their price. One of my favorite activities to do in a city I visit are trying their coffee and their croissants, they are a true work of art! 🥰

[@cyberqueen7784]

I love croissants! I seriously just wanna reach into the screen and grab a golden brown croissant for myself. I don’t eat them that often as they require so much butter.

[@suedaa31]

wow i just learned that my favorite pastry takes its shape from the moon in my flag?!?! love from turkey

[@Jamirio]

The original croissant made from "pâte feuilletée/brisée" was created by Parisian backers although the moon shape dough has its influence from Austria (Kipferl)

[@arvinmaulana9520]

this is ART, and i don't wanna be seeing it being squished in a waffle pan, yeah i'm talking to you CROFFLE !!

[@АннаДмитренко-е6н]

Прекрасный рецепт! Благодарность за Ваш труд

[@kaiba6802]

oui

[@tracym6652]

Love your butter molding melthod ❤❤❤ Will definitely try your recipe. Thank you

[@Vladishit_Putler]

let's say you wanna freeze them all so you can bake 1 at the time every morning... at which stage would you freeze them? After the egg wash?

[@scottyjeffus6788]

Alix: Watches this and gets instant flashbacks to making chocolate croissants.

[@vladyevseyev8082]

I never realized how buttery croissants were. I could eat three of them in one sitting.

[@sohamkarandikar16]

Is there an alternative for malt? Please lemme know

[@lakeishalloyd8902]

I love croissant with cup of green tea! 🥐❤️🍵

[@rgerber]

I would lay in a bed made of those and eat my way out. This is fluffier than a cloud as it looks

[@L0ckSoul44]

Hi there, I would like to ask if the yeast you used is Active Dry Yeast or Instant Yeast. And also is Malt Powdet essential for croissant making?

[@Sanviaaaahhhhhhh]

Did u get the answer? Or a substitute for malt?

[@blazeburner4039]

Never knew there's so much butter in it. So that's why its tasty

[@carbonxkiwi]

suggestions for coeliacs who would like to try? (flour/malt replacements?)

[@MamaMudaDiJerman]

Hmmm yummm 🤤🤤🤤 love croissants 🥐 so much ❤️❤️❤️

[@GeetaMane-uw1bc]

hi

[@legendarymeals4067]

OMG it looks so good I love it!! I am in love with the mixture of these ingredients together, I will definitely make this recipe and give you my opinion afterwards.

[@sabbijelly]

Omg yes! Please do give the ending results for you whenever you make them!!

[@legendarymeals4067]

@@sabbijelly Yes absolutely ,

[@bronxkies]

An adorable, short and sweet video! Thanks for sharing :-)

[@rikisalim6438]

Cool. Croissant recipe. I've always wanted to try to make at home. See malt in ingredient list. Me: Where the hell am i suppose to get this?

[@pannellclara]

the best croissant recipe i’ve found! thank you

[@alexandredelacoux3779]

Great video with all the correct steps. Thank you! Can you please indicate the quantities of the Ingrédients you use?

[@oliviapetersen2991]

The written recipe is in the video description!

[@imaneworld6334]

يبدو لذيذ للغاية yammmi

[@andybanana1505]

The thumbnail gave me a trypophobia freak out but the recipe tasted amazing hahhah

[@mokomoko4970]

Wow 🤩 masterpiece . I will try to make it , I am so sure not once , many times I think until I learn how make it well 😊 Thanks for the video. Amazing ❤

[@arfaamjad5176]

Let me dedicate my day making this

[@arfaamjad5176]

6 hours later. My advice is, If your dough is sticky after adding a hell lot of flour even after they told you not to, you messed up big cause it's gonna be a sticky mess, the butter will stick out and make your life hell during lamination. Don't over poof your dough, it will deflate into a pancake in the oven. Make sure the dough is similar to the dough in the video, otherwise it will be hard to make cute crossaints with that amazing honeycomb Inside. PS. Do make a filling if you want to have something with your crossaints, it's delicious and makes it 10× better

[@furkanuzun2485]

I made it as you said and result was fantastic thanks a lot 🎉❤

[@buzzfeedtasty]

🤗

[@MatthewRobinson-tt8mh]

This is the best recipe, I've tried several others, but now I only make it according to your recipe.

[@pakistanifoodslover]

Nice

[@amyahlquist3436]

I sometimes add little flour to the butter to ensure that it pliable.

[@gwape6084]

I’ve been waiting for this video

[@authorericar.stinson4849]

gonna try this dough but see if I can make it like cinnamon rolls also. I've seen(and tasted)delicious cinnamon pinwheels made from croissant dough.

[@BloodyTwoFacedMuffin]

I miss Claire and Alexis voicing these. This producer's voice is so quiet, so I have to crank up my volume. But then I get the life scared out of me when an ad plays.

[@Benni777]

I loved this! Can u make a Spanakopita video next plz!? 🙏🏼😍🤌🏻

[@homecooking5]

Waw your croissant😍made me hungry😻👏

[@WilliamZhang-v4i]

Thank you for the detailed instructions, I’ll buy one😅

[@jaycal1920]

You know what i was thinking, what if you just rolled the dough wrapped butter out thin in one sheet and then just rolled the whole thing up like a carpet. Will have to try. My butter always melts and oozes out the endges or thin parts of the dough. A tub covered with a wet towel also works instead of having a water bowl under plastic wrap when you cover them.

[@amousawie]

It actually is Turkish. The same process is followed when making Baklava, so it is an adapted version of the Turkish Baklava.

[@ellenasmartt2382]

Recipe DOUGH 1 ¼ cups whole milk (292 g), about 80°F (27°C) 1 cup water (195 g), about 80°F (27°C) 5 ¾ cups bread flour (886 g), plus more as needed ½ cup granulated sugar (92 g) 1 tablespoon kosher salt (17 g), plus 1½ teaspoons 1 tablespoon instant yeast (11 g) ¼ teaspoon diastatic malt (1 g) 1 ½ tablespoons unsalted butter (23 g), cubed and softened boiling water, for proofing and baking 1 large egg, beaten BUTTER BLOCK 2 cups unsalted european-style butter (453 g)

[@irenabe973]

Perfection. Wow. TY!

[@universalcollective427]

this recipe should just be titled : Pain: The French Revenge

[@menchie5715]

What’s a good replacement of malt and umm yeast?? Mainly malt

[@fathimasheik3647]

Recipe please Thank you Looks so yummm

[@amd.amdamd]

I'm so excited. 😅 Can't wait to try baking my own croissant. 😍😍

[@deepuyangala464]

Tasty 101, I have no oven and I some how managed to bake pizza from Tasty ULTIMATE PIZZA 101 in the airfryer and got pretty good results . Can you pls refer a temperature for croissant?

[@JawedSelALG]

Tip : if you are using a low quality butter put the dough in the fridge after every fold so the butter doesn't melt and escape the dough , we don't want anyone escaping 👀

[@asamicat8323]

Are you sure?

[@JawedSelALG]

@@asamicat8323 nope , my croissants are just like Brioche bread 🥲 I think I am not making my layers the proper way or my butter isn't that good

[@asamicat8323]

@@JawedSelALG do the butter melt in the cooking phase or before? How your butter is made? I have one with good taste but it's made of dairy whey, and I think it's a big problem. Some people suggest adding 10 or 20% of flour in the creamy butter to create a " butter dough" so it's better stabilised. I actually don't know what it's right...

[@avocado3738]

That looks great! Thank you!

[@ppinverter]

more of these type of vids, diy at home is the move

[@patiencemtokale5159]

The best croissants I have aver tasted

[@guiraooo]

You guys are awesome making this ART you created looking so easy. Can`t wait to try and fail at recreating that ahaha

[@ocr3012]

I’m an absolute beginner. Is it possible to learn this power in my first try? Or should I try something a lot more simpler first and then learn this power after a series of flawless victories?

[@reactionsquad6198]

You should make a video on how to make the best bagels

[@preronashappycorner6864]

Yaaaaamy yaaaaamy..