How to Shape Croissants

Master Baker Scott Megee details the art of shaping croissants and pain au chocolat.
Croissant Recipe:
tinyurl.com/y86p5rqv
Music credits for the Croissant Series:
Gaiety in the Golden Age by Aaron Kenny from KZbin Audio Library
Prelude No 16 by Chris Zabriskie from KZbin Audio Library
Night in Venice by Kevin MacLeod from www.incompetech.com
C Major Prelude by Bach from KZbin Audio Library
Lucid Dreamer by Spazz Cardigan from KZbin Audio Library

[@leukocyteofdoom]

thinking of it as the eiffel tower is so fun! i had a great time rolling mine up, they turned out perfect. you've got a knack for teaching, thank you for making this video!

[@nodeberiasleeresto]

This is great... I just found this channel and this is exactly what I do for work. I think I rolled like 130 croissants today. We do some things a little bit differently, you have great technique and that tip about pressing the tip of the dough? brilliant!!!

[@animeanibe]

Nice. Clear explanation and well-done demonstration.

[@randynguyen6937]

Exactly what I was looking for in terms of technique, thank you!

[@ManBanan]

Amazinggg, exactly what I was looking for! Quality video, thank you 🥰

[@BTMovieSecondChannel]

This was very helpful and entertaining, thanks!

[@sarahgomez7245]

Thank you!!!

[@agentcorbeau3530]

One the best video in yoitube on baking

[@newmeta1237]

Croissants actualcome from austria and in french pastries are called "viennoiseries" which is derived from "vienna". The austrians celebrated the victory of the war against hungary by making a new pastry

[@chammad2835]

Bravoooooo.....

[@sawsanalmaraghi1559]

Hi thank you for this video; but you didn’t mention about the thickness of the dough can you tell me what the perfect thickness.?

[@bibosk1]

Thank you so much for explaining everything in detail in your croissants masterclass. I learned a lot. I was just wandering if you are working in a chilled room or if your workbench is kind of cool? Because I always run in the problem that my cut dough is getting really soft if I leave it out like you did and forming the croissants gets impossible after a while. Do you have a tip to prevent that?

[@theartisancrust8477]

Hi bobosk1 unfortunately I don't work in a chilled room. This is what I do Some tips 1. Always work with cold ingredients before mixing( place in the fridge 12 hr before mixing even flour) 2. Leave the dough in the fridge for at least 4 hr but anywhere up to 18 hr prior to lamination 3. Always place dough back in the fridge between each fold 4. Laminate the dough in the coolest part of the day or on cold days 5.Work quickly once you have rolled out your dough I hope this helps Happy Baking Cheers

[@bibosk1]

The Artisan Crust Thank you for your answer. I’ll start cooling the dough every moment possible and I guess I’ll have to get faster in rolling ☺️have a nice weekend. I love your videos

[@rambhat6421]

Is 32° C enough to bake or I heard something wrong? If that is the resting temp for 2 .5 hours, what is the baking temp and how long?

[@javeriyamazhar7378]

Hi, loved watching this video.. can u tell me why my croissants tear duri g the final proof.. ?

[@theartisancrust8477]

There can be a number of reason, I would need to know : What is your liquid content of your dough? What is your proving temp and humidity? How long do you mix your dough for ?

[@javeriyamazhar7378]

@@theartisancrust8477 Hi, I use 11% protein flour, add 4 gms gluten to 375 gms of flour. Use equal amounts of water and milk. (100 gms ) I use cold ingredients for mixing and den ferment d dough for 12 hrs at 4c. For lamination , I use 82%butter, 200 gms. And do 1 double and single fold. Proofing is at room temp (23-26 c) Spray water lightly so that d croissants dont dry in the process..

[@javeriyamazhar7378]

@@theartisancrust8477 its a long reply, but Im trying to be as informative as possible.Thabks for replying.

[@adventurouzlife]

Thanks so much but pls can I use margarine in place of butter?

[@theartisancrust8477]

You can used the industrial margarine which has the right consistency, you can't use the margarine from the supermarket it is to soft

[@ramanlovebabe]

the temperature of the sheet is also important

[@thaobui5671]

May i ask what’s your room temperature?

[@marwarigamer366]

how much day .. we can store this crossaint , i mean to say .. i want to know expiry date for crossaint

[@theartisancrust8477]

Hi TPH the croissant are at there best on the day of production, they freeze really well and all you have to do is reheat them. They can last up to 3-4 days in an air tight container but you would still have to reheat them to have an enjoyable eating experience

[@altekameraden6279]

Bonjour Artisan Crust très bien explique la technique croissants français est que que votre boutique est en UK SVP? M Fournier de Saint -Germain-en-Laye FRANCE

[@theartisancrust8477]

Sorry our shop is in Melbourne Australia

[@stephane153]

What is your final dough thickness before rolling the croissants please?

[@theartisancrust8477]

4.8 mm

[@stephane153]

@@theartisancrust8477 thanks

[@kingsleybiking2173]

First