Professional Baker Teaches You How To Make CROISSANTS!

[@madhavishukla7639]

She's speaks clearly and to the point, there's no annoying background music and does it with ease , love it !

[@baiyao5743]

Bella Chettry love it too

[@brightnessiordza2330]

Yes, and no annoying chatter

[@mitchellpenaranda4072]

@@baiyao5743 2

[@joebloggs7425]

Except for the annoying pronunciation of the word "croissants" ..

[@brightnessiordza2330]

@@joebloggs7425 😅😆🤣I get it now, I was ignorantly impressed, I thought that is the original French pronunciation, laughing at myself

[@BasedGenius5]

I like how she explains every process and the science behind the ingredients. You know this woman knows what she's doing.

[@khadiyabaafif6924]

you owe me the left one of my

[@amiradjiar73]

I like how she explains every profess and the science behind the ingredient

[@cgi2173]

Not really. She didn't mention how thin to roll the dough out. Her folding and edges were not straight.

[@marcelopapajr.6852]

​@@cgi2173 Well, no one's perfect... But atlease she can make anything, and that's what i love about her..

[@annisyayulianti1282]

Agreed

[@belbush5608]

I just made these😋. Writing while eating a fresh ham and cheese croissant. For those who are interested, a couple of things... While working with butter, I discovered mine was white while Anna’s was very yellow. Use YELLOW (higher fat content. Grass fed cows v. White butter (corn fed cows, lower fat content). I did not wait 8 hrs. I did 4 hours and last fold 12 hrs (as Anna suggests in her written recipe). When I pulled the dough out of fridge, I discovered my dough looked nothing like Anna’s (hers was so risen😳). I googled and it seemed like I overworked the dough. So note not to roll it too hard and too thin. And it was suggested that 3 roll/fold would be enough (I did four). So I expected a total fail. Didn’t think my croissants will rise at all. Well, they did a bit during the last two hours of proof and, boy, they really rose in the oven! They came out PERFECT😋. I am basically happily stunned 🤪. What’s more, the filling didn’t leak out at all. Almond and chocolate croissants are nice and tidy. I made plain, almond, chocolate and ham and cheese. I also rolled the remnants of the dough into balls and stuck them in the oven. Why waste😉? Got 6 little “rolls” - husband already ate 3. Anna, thank you for your video. I would have never dared to make these but you made it look way easier than I ever imagined! Thank you!!!

[@eluemina2366]

Thank you for sharing 😊

[@hanayaline4587]

Really helpful, thank you

[@VincasKitchen]

Thanks for sharing:)

[@illusionist961]

The butter doesn't seem to stay inside the dough but rather shards of butter came sticking out of the dough. Could it be the problem with the temperature of the butter when I was going through the lamination process?

[@belbush5608]

@@illusionist961 most likely.

[@omnnnooy3267]

Instead of studying, I am watching how to make CROISSANTS. the cook is so passionate about what she is making, I love the way she talks and explains things :)

[@weewooo7557]

same literally in class 😂

[@ssesangaelizabeth6406]

Love your honesty . You just made me laugh 🤣

[@omnnnooy3267]

@@ssesangaelizabeth6406 I am happy you laughed 😂❤️

[@vhrilke5861]

this is honestly like a therapy to me. her voice is relaxing and the silence is peaceful

[@pasarkeramat550]

Only her voice?😉

[@tinp3789]

@@pasarkeramat550 popp

[@bankrollbilly]

I came to her voice this morning

[@damiendolomite6492]

@@bankrollbilly lmaoooooooo

[@damiendolomite6492]

anna olson's voice is not too high and not too low; very pleasing to the ear. she has a cooking show

[@raisasengupta3660]

The crossiants rested more than I rest in a week

[@randomhumanbeing3018]

🤣

[@goodietycoon2132]

😆

[@haalanders]

hahahaaaaaaaaaaa

[@Pulsar-mz9hu]

foreals lol

[@thewanjithseneviratne4535]

😄😂

[@michelepaulson1182]

I will never again complain about the cost of croissants.! Seriously intense.

[@saj4117]

Michele, that is exactly what I said to my friend, when I made croissant for the first time. And that was the last time I made it. Very tiring process.

[@ivanpen8264]

Hahahahahahahaha

[@travelanes]

Yeah same thought here😍

[@cleoglover3572]

michele paulson Lol right! Preparation alone took like 6hrs! Damn

[@telegnes4500]

@@saj4117 ha ha ha me too. easier to buy.

[@Liliofi]

made this amazing recipe twice now, they are absolutely amazing! The croissants are buttery and flaky just the way they should be! a good tip is to don't let the last rising take longer than 2 hours because then they will lose their pretty shape. also, I kept the 8 hours between each rising and I'd say they completely worth the wait! it is not a lot of work, but it takes time for sure! highly recommend doing it though!

[@mariejoycecastro2508]

Did you get a honeycomb pockets on the croissant?

[@Rai46149]

I like how straightforward she is. Enjoyable to watch. And not too much talking talking. Will try.

[@gge9824]

I’ve made croissant dough from scratch and it’s definitely time consuming but worth doing at least once in your life.

[@manilamartin1001]

Yup. Did it in cooking school. Then i discovered puff pastry.

[@PadmaDev-rd2ym]

It looks yummy and delicopious.🕉🕉🕉🍁🍁🍁🍁🕉🕉🕉🍁🍁🍁🍁🍁🕉🕉🕉🕉

[@charlesarmstrong5292]

Probably all you`ll have time for in one lifetime.

[@ritafam8777]

Anna Olson,you are the best teacher in cakes and pastry I am not afraid to try baking cakes anymore. Just admire your talent,your style,your clarity in explaining the methods.

[@eamon3246]

Just did the last fold! Tomorrow is finally the day that I get to eat them. I waited the whole 8 hours after each fold, and I'm agonizing with the wait here. Respects to you, Anna.

[@brandmyderizi7228]

Hi, i made these croissants and they were pretty good. Although i have a few recommandations: 1) Add less salt 2) For the pêne de chocolat add more chocolate than you think is enough 3) If you want it to taste like something add more sugar 4) Work as quickly as you can when you form them- the butter melts very easily 5) If your fridge has the option to go down in temperature, set it at least at 4 degrees C- i found that when it was cold it bought you more time to roll, fold and shape. 6) Preheat your oven 20-30 min before, it really matters 7) Make a schedule so you can organize and controll the rise period. Try to do the dough early in the morning and rest each time for 2-3 hours. Then put it in the fridge overnight and so its perfect to have for breakfast. 8) If you dont have a 8 inch by 8 inch pan just do it with parchment paper By the way im 12 years old! No kidding

[@mahineva7352]

Ģl0 m a2amو ا7.ازم6کم5 رصدق--

[@brandmyderizi7228]

MAHIN eva I dont know if this is a language or gibberish

[@lucasnorwine2745]

Really pro tip on the oven preheat especially good call

[@mr.crocoboy3088]

Thank you senpai

[@brandmyderizi7228]

Mr.croco boy no problem kōhai

[@JP-qz9uz]

Great video of Croissants. Tip You can cut short resting time in fridge from 8 hours to 1 or 2 hours by placing the laminated dough in freezer. Just ensure freezer does not dry it out. Use an air tight bag. I add heavy cream to the egg wash gives beautiful glaze. I use steam initially for the oven spring.

[@kiko784]

I just love how she explain things. It makes it so much easier to understand something that looks difficult to make.

[@beatriceoduor445]

The best speaker and a real teacher. A real mom teacher. Following in Kenya

[@DDejana]

I just made them. It took me almost 3 days but they taste amazing! Thanks so much for the recipe!

[@bradw3800]

Anna, I have tried making croissants from every recipe book imaginable, and these are still the best. Your technique takes no shortcuts, and I have learnt that this technique is unrivalled.

[@justpeachy8026]

i've always loved anna's drawers - just filled with ingredients!

[@fatimamateen8626]

Hy where you from

[@richardbowness1595]

Sorry, Peachy, I laughed at first, because in England, 'drawers' is an old fashioned name for knickers :D

[@vivo-fj2jn]

@Laughter Ever After why, humidity???? Water leak?!!

[@helloworldwassup]

@@richardbowness1595 LOL ikr!!!🤣🤣🤣

[@bawkho5135]

@Laughter Ever After Xxx by y3

[@franleplant]

I’ve made this recipe dozens of times and it is sooo good. For argentinian styles croissants (media lunas) glaze them with thin sugar syrup , I use this recipe: - 1 cup of white sugar - 2 cups of water Boil until thick (bubbles will be slow), once cold it should be runny, soak the croissants right after the oven

[@ghingmontalban9632]

Since the pandemic started, I challenged myself to do things that I don’t normally do. So now, I have a vegetable garden, painted 6 acrylic paintings on canvas, recorded songs and started my own business. But then I realized, I forgot about baking. I wanted to start with my favorite chocolate croissant and couldn’t wait to make it in my kitchen. So I looked it up and found this video. I was taking down notes for the recipes and instructions as the video went on. After I watched it, I took the challenge.... to order it from a French bakery for delivery 📦 🚚 👍🏽😜😂

[@robertmason9265]

[From the UK] millions are now made wholly automatically in giant factories.

[@paulinewqi]

You are so clever!...enjoy your real French Chocolate Croissants...😋😋

[@keepnitreal0828]

That’s hilarious.

[@miaplayzdti]

During this pandemic I also did things I don't normally do. Husband and I did a full kitchen remodel by ourselves, I painted the bathroom cabinets, I learned how to cook, how to bake pies, I discovered TIKTOK and I am in the process of learning how to make bread at home from scratch hahahaha!!!!! Hey, its fun though!!!!

[@dulceamordoropan4955]

Hahahaha, lol... Super effort 😂🤣😂🤣

[@guluaze]

I love how punctual, neat you are. You don’t waste time. Absolutely amazing masterpiece training.

[@arpsri9675]

I like when you explain about how the ingredient effect the teste and texture, you know throughly. Help the learner to be able to imagine and imply the particular ingredient to other pastry

[@luzvimindaandrews9774]

😁

[@margaretnamutebi5749]

In my country people tend to think that catering is a course for the failures but my interaction with the corporates majority aren't conversant with Global food so I 👍 my fellow caterers

[@nathaliedahan7518]

@@margaretnamutebi5749 what kind of flour do you use

[@Max-nt7ho]

Didn’t realize there’s so much time & effort involved in making a croissant. Thx for sharing. I’ll save this recipe and attempt to make it after I retire. 😊

[@reginakabunda6392]

True. It requires a little of time

[@funintended1007]

I must say a clear short n crisp n perfect useful learning recipe of croissants on you tube....ever.

[@hussainmahadi9750]

Wow! I’m blown away by how informed she is about everything going on inside the chunk of dough, and how she’s in control of it 🙏

[@kabinshresth5129]

Not good crosant..

[@listen26music]

I just want the kitchen with drawers for ingredients and fridge that has multiple layers.

[@sngsoopheow]

My croissants is not so fricky and well-layered. I guess I must have rolled the dough too hard and could have forced the butter into the dough.

[@loveshandsome]

after many many years of watching you... you are still awesome....

[@susansumnerroberts9617]

I've been watching Anna Olsen's baking programmes for years. She's certainly one of the best. Straightforward, simple, concise, clear and always professional.

[@mkivy]

I’ve repeated this recipe and wow , I made croissants 🥐...they were so delicious and even ok the next day! Thank you 🙏🏻 so much! Bless u and ur family!

[@kholimsomi3726]

Did you wait for the 8 hours?

[@paragirl1]

I want to know too!! Did you do 8 hours each time???

[@n.a7848]

i want to know as well!! how did it go?

[@linze1928]

How did it go? Did you wait 8hrs

[@aneeqaibrar1294]

I tried recipe but fail ☹☹☹my crossants so soft no crunchy crust

[@adamchurvis1]

I genuinely appreciate your experience and technical capabilities, and your ability to transfer knowledge to those who want to learn.

[@sadeeqah]

It’s so soothing to hear her speak .. love her accent..

[@keepnitreal0828]

I did this recipe for Thanksgiving and I truly enjoyed making them. I understand that some people aren’t as passionate about breads as I am so I didn’t mind the steps at all and when they were done, they were thee biggest hit. They were gone that night, so from one pastry chef to another, thank you for such a joyous experience.

[@mimikinmiracle83]

I'd like to make some myself. But holy cow they seem hard lol

[@keepnitreal0828]

@@panpan581 Good morning. I believe she rested it at room temp for an hour or so, then she refrigerated. At this point you can let it rest for about 2 hours. Then she flattened the butter and added it in the first fold. It's at this point that you can let it rest for 8 hours or minimum 4. The 2nd fold comes after it's long rest. Roll and tri-fold again. Let it rest again for 1 hr. Once it's done, you cut and shape. Cover and rest for another two hours, egg wash, bake and eat.😋 I was a little confused myself at first when she talked about the time but I figured it out. I hope this helps you because it's really a great recipe.

[@akampayasin3122]

Nice videos and well explained

[@deoyx]

I need those drawers of flour and sugar

[@maggietaylor9475]

deoyx I want the whole kitchen!

[@PeaceAnn177]

Nice

[@sabahkharbatia2651]

right, that's so nice to have

[@cathygaddy4929]

I loved that too

[@theelmz5923]

I would love that too, I always have drawer envy everytime she reaches for her dry ingredients such as flour or sugar ;-) hahaha!

[@reganatoculinary]

I feel like now is the perfect time to assign this subject to my students, all the time in the world!

[@morganwhite2176]

Such a good clear video. No extra talk about everything that could go wrong, very refreshing and probably the best video about croissants 🎉

[@GoldenPalm24]

People 3 months ago: “Ain’t nobody got time fo that” People now: “I got a little time”

[@infinitelyinspirit11]

😂😂😂😂🤣

[@sanya5538]

Haha

[@traneanadavenport1041]

😂😂😂

[@marlenawilliams3170]

Preach

[@rinibakat1245]

@@sanya5538 wow very nice

[@winniesinyeeho8421]

in these tryng times of self-isolatin, its the best time to try this out. thank you, Anna. they did not turn out as perfectly as yours. But as a first attempt, I am very happy with the outcome, and I think i will get there with a few more practices.

[@王大可-w9i]

winnie sin yee ho agree! It’s the perfect time to make these.

[@ridvandjengis6628]

9PM

[@KailaashBalachandran]

I thought my life was complicated. I feel relieved

[@kierandasaur]

🙆✌️😆🤣🤣

[@ummiramli6554]

U nailed it !

[@sophiagrace6980]

😂

[@sherronhardin2127]

After watching this, i feel i could do this. You speak with such clarity. Nothing confusing.

[@sherronhardin2127]

Any special brand or kind of flour? All purpose?

[@fifilskway]

Imagine burning them in the oven after all this work 😱

[@daniyalkhizar]

(Dies)

[@abimbolaosikoya9828]

😂🤣😂.I will just drink water and go to bed.

[@heynica199x]

Absolutely what I'm worried about. I'm planning to do as the video but too anxious I'll just mess it up

[@Cynthiagotho3s]

I would die 😂

[@Cynthiagotho3s]

@@Mukhtara-f6f I die 😂😂😂😂😂😂😂💔

[@sodiumhydroxide3006]

I love her channel💞 It's been a decade since I heard her calming voice, I remembered how I watched her baking shows in sky cable. So nostalgic 💯 One thing I liked about her is she already have an result for us to show the outcome of her baking.

[@reubenlouismusic]

this magnificient recipe is blowing my mind, what ingenious humans must have got the idea and the patience to make such a beautiful delicacy! I love it, butI know now that I will NEVER make this im just gonna pay someone to make some for me lmao

[@ahmedalkindi7905]

imagine waiting for 24 hours just to eat some croissant lol

[@mddell58]

By doing it this way, it creates many delicious layers. However, when French bakers make them, they fold up to about 80 layers!! Amazing!!

[@NikiKyrarini]

French must have lot of patience!😂

[@beeds1]

These worked out perfect. My dough didn’t look like Anna’s but the end product was flaky, crispy outside, moist inside. And the teaching instructions were so easy to follow. Thank you!

[@alexandercameron1977]

LLooks like you got it right! If your dough was firmer and less proved than her awful example there would be more chance of a flaky structure

[@charlesenglander1392]

i actually made this recipe, it turned out really well, thank you so much!

[@lalitawarkar7276]

Bring back memories...

[@mkivy]

I’ve been intimidated to bake these but no more. I Will prevail! Thank u Anna!

[@ohyum]

Go for it Mike!

[@toddfenwick9173]

It was daunting to tackle but soooo worth it!

[@persimmoan4377]

sis really jus made like 5 whole batches for us

[@alicemonroe554]

@@jhtouvron4267 wha...

[@Royboy2146-j2r]

It's not enough for everyone. *Takes all five*

[@juleickadecuba1616]

the fact that she has more batches in the fridge

[@t.rchalise6079]

@@alicemonroe554 intoxicated iidiiiiuiiiiiis,,,iiiiii intoxicating intoxicated ईश्वरी ईस्त्रीसदृश इइतिहासमा जिम्मेवार dformerly उकालो इतथाकथित इpierre स्त्रीसदृश ईश्वरी इतिहासमा स्थिती ,,uproar

[@t.rchalise6079]

I

[@awaitingthetrumpetcall4529]

Anna Olson is the best I've seen. I wanted to know how puff pastry dough is made. If I take shortcuts she has set the standard for the real thing.

[@hiromichitakahashi9792]

I was like I’m feeling making some croissants!!! but I didn’t know it would take days lol

[@AyeItsMarge]

Saaaaame!! I was like "mmmm maybe some other time" 😂😂😂

[@ieatdeadrats8163]

you can make it in a day, it just won't be as good as the 5 days

[@Ceciliaa92]

Same here 😂😂😂😂😂

[@La-wq6mb]

Me too hahaha

[@MrMarko2410]

Thank you so much for this. I've made them several times now and my family and friends are delighted!

[@eliadilay]

Really? They don't look like the classic croissants in the end, i was expecting something more flakey

[@pastarrozz]

Making a croissant is more complicated than my math homework

[@La-wq6mb]

Hahaha

[@mssueni9624]

It is so easy actually.

[@solaris527]

you must be really good at math 😲

[@Sunny-yy9fr]

How detaily and clearly she explains, i give up, will buy a piece of croissant instead

[@brandonczw]

it’s actually pretty easy, just that it takes a lot of time

[@elainejoo4116]

I so love her calmness in teaching, would have loved to try this but my mixer s bad,well done

[@consciousanfesiashapsnikof8688]

Very good video. I use to make croissants at the Fresh Market. I loved making the chocolate croissants. I don't understand how anyone could give a thumbs down. You are very informative and articulate. Thank you!

[@bensaid909]

8hrs between folds !! By the time I finish making these “croissants” it’ll be the end of the week .

[@circesoul2218]

Which is why she said it could be a couple day process to make them...

[@mihaelahorhat2670]

Ben Said True!

[@mikedag1176]

Believe me, the wait is WELL worth it...TRUST ME. 2 X this recipe so there are more than enough to go around. The gluten relaxes over nite also maximizing flavor!!!! Git some!!

[@gladysnalongo7353]

😂😂😂😂😂🤣🤣🤣🤣😋

[@gerardjones7881]

@@mikedag1176 gluten relaxes in 15 minutes.

[@crwwcr61]

Father's day is coming up on Sunday I'm going to have to try this for Father's day breakfast for my husband. fingers crossed that they turn out great

[@ohyum]

Good luck, and we hope they turn out great for you and your husband!

[@abigirlaheto588]

@@ohyumlove ur cooking

[@adamyaish1098]

So how did it go if i may ask? Did you follow the whole recipe?

[@AnilYanamandra]

You must have started making them on Mother's day for these to be ready for Father's day breakfast?

[@CarlZetie]

Excellent. I've read a lot of descriptions but Chef Olson makes it so much clearer - and simpler.

[@chimiem1742]

With my forgetfullness that 8 hour wait would turn into a "shit i was making croisants last week"

[@pinkymbatha2950]

😂 😂 😂

[@SmNkosi-ow1ih]

Oh my God me too :)

[@tshepolefakane4376]

🤣🤣

[@deborahyahsavlanut3220]

this is funny. I can see my self doing this too. But I wanna try to make it

[@zoiecatherine3627]

😂😂😂

[@AjiSaputra-xf7ut]

Finally i can make this recipe in my home for breakfast and afternoon tea with my family ❤️ thank you! And your explaination was good as well.

[@mssueni9624]

Wow congratulations

[@cherylseepersad8940]

OMG i love this stuff, but now I appreciate it even more. Thats a lot of work.

[@taniastew9666]

The best baker ever, Anna, every thing I make by her instructions is fantastic.

[@shareefayoushnajewan3646]

Just baked a batch of 20 croissants and pains au chocolat following your recipe. Absolutely divine! Thanks for sharing 😍

[@lisamader5270]

What brand of chocolate chips did you use?

[@marg4229]

Here's an idea! Split the batch in half and do some for 1-hour rests and the rest for the long wait! You get a batch sooner and the rest will taste even better for waiting. Or... make a double batch.

[@tafftuth]

Clever

[@shaanidesi]

She is very easy to follow and she bake some killer stuff ...wish I can try some of your bakes!

[@Stephanie-id7ut]

shahzab Bukhari I would love to be there to collect the leftovers lol.

[@shaanidesi]

Talibah Yaa you are so sexy lol

[@Stephanie-id7ut]

shahzab Bukhari 😊😊😊 thank you!

[@ieye8104]

Shaan Bukhari it’s perfect time to try something on quarantine 😉

[@terrylawrence3726]

I always like anyone who can cook or bake. This is not too bad but not the authentic french croissant. Thank you for sharing. I love the different styles. Thanks again.

[@jolibensersolomon2438]

So if you're in a death row..and your time has cone..and they ask you what would be your last meal..just request a freshly made croissants made from scratch..your life just have been extended for 2 days..😂😂😂

woww, super comment, thanks

[@nubiandoll7]

Jolibenser Solomon or they might just give you the ready made one 😅

[@jolibensersolomon2438]

@@nubiandoll7 that's why you request for a fresh one..😂

[@andreadiego8095]

😂

[@MrRanaWajahat]

hahahahahhahha😂😂😂😂

[@thusomahlatji6268]

How to make croissants ? Answer : Turn Your kitchen into a bakery store

[@buyimncube2766]

Her kitchen is gorgeous

[@MihaelaV68]

Thuso Mahlatji forget about the kitchen, make sure you have enough vacation days

[@bluesoul1260]

@@MihaelaV68 we are all in quarantine rn so I think everyone has the time for that

[@desireefernandez5667]

Thuso Mahlatji 😂😂 waborha man

[@thusomahlatji6268]

Desiree Fernandez hahaha ke tla reng mara

[@camaramn]

I am in the midst of carrying out this recipe and find it somehow centering during this staying in place time; enjoying the process and looking forward to the result. I am using 6 hour raise times and am looking forward to hanging surprise croissants deliveries on the doorknobs of friends and family in the morning! Saving a few for myself as well...can't wait.

[@aparnasthapak4273]

Did u?

[@ayca696]

How did they turn out? :)

[@mirdulamadhu320]

Okay now 3 days was enough.. waits over. Tell me all about how it went..

[@beverlydewell2798]

I will make these. The comment about using a higher fat grass fed butter is very helpful. I love your kitchen!!

[@sienna_personal]

Wow, I bet there is a lot of preparations for this video, the time for each tray alined so perfectly! Great kitchen project management case!

[@marissam9747]

I just made these this weekend. They turned out amazing! I followed your steps and recipe exactly and I’m so happy with the result. My croissants looked a little wonky, I wasn’t able to shape them as beautifully as you, but the taste and texture was perfect! Definitely worth the time and effort.

[@cupcakekitchen473]

Marissa Moens im making them! How many does it make?

[@christinamaclang]

Please help me out. I followed the ingredients to the t but my dough is very sticky. I followed what she said about the dough is ready when the sides are clean but bottom is still sticking but when I took out the dough, it's very sticky. I tried the 2nd time with longer mixing time and the same thing again, it's sticky. What am I doing wrong 😭😭😭

[@r.buduri2884]

WHO's whatching SEPTEMBER 2020?? 😀 and the recipe of Croissants was longer than my Life 😀😂 but it looks so delicious men. 😁😎

[@mojotinagum3550]

I tried lots of her recipes and BELIEVE ME THIS WOMAN AINT SCAM.... IT REALLY TURNS OUT REALLY GOOD

[@donnaamesmann3253]

I like learning new recipes, You make everything look easy. Thank you Anna Olsen for posting all the yummy things you make.

[@kmydesire12]

You’re kitchen had my attention the whole time! What a blessing❤️

[@twinklenathaniel6916]

I have tried this recipe and it absolutely delicious. Come out exactly like professional bakery. 😍 thank you so much.

[@enonathaniel4031]

Really

[@hanaashaba1263]

She's so professional, it's a pleasure to watch her, thanks for sharing 😘

[@raulsuarez2693]

I made these and recommend waiting for the third day. It's much worth it.

[@grimsonforce7504]

Nice to see someone actually baking and not whoring for likes or following influences. I'm on my second day I'll take your word for it and wait another day.

[@raulsuarez2693]

@@grimsonforce7504 how'd they turn out?

[@PpAirO5]

The moist and fluffy inner of a Croissant, is like a piece of heaven 🥐

[@julieneilc1859]

Thank you for this recipe! I've tried it and it worked perfectly!

[@lindaborsato6032]

I have made this receipe 2x and it turned out wonderful both times. Thank you Anna!

[@hannahrobey8182]

Im literally here because Emma Chamberlain told me to look up how to make croissants and it would ruin my life. she wasnt lying xD

[@juliebean9298]

same lol

[@benz4957]

Same lmaooo

[@bubbletea7457]

Bahahah same lmao

[@marisolvasquez5572]

Sameeeee!!!!! LMFAO

[@emiliaorduno7074]

Aaah same

[@krystof100]

One word, Masterpiece... And your haircut is gorgeous!

[@inescardillo8829]

I just love your videos. You clearly explain and show how to prepare the croissants. Actually, this is the best instruction video I have seen on croissants and I have watched several. Thank you for helping us to be better bakers!

[@Cook-n-with-Meri]

Next weekend I’ll make them for the first time. This video is the best. All my questions about making croissants are answered here. I’ll definitely come back and share how mine went. Thank you for this video

[@drv169]

i love how in the oven the almond melted out of the croissant on to the parchment then she took them out and the paper was clean

[@srab9260]

😂😂😂I thought I was the only one who clocked it

[@srab9260]

My nigga 😂

[@shreyaagarwal7914]

Well if you see carefully, they just turned the tray and the paper still has almond filling. Appreciate everyone instead of degrading them :)

[@shubham100]

🤣🤣🤣🤣🤣 i was about to mention this then i read your comment 🤣🤣🤣🤣

[@raffaellavitiello1762]

Actually it was not , the tray was turn around , look properly. You can see the almond spilled!

[@mijuajua4820]

Me before watching: wow, I love these, been wanting to watch a recipe so I can make them myself! Me watching the video: so excited while watching this, makes list of items needed, makes notes of the recipe. Me after watching the video: looking over my notes and realizing there is no way in hell I am actually going to do all these steps to bake those, puts aside my notes and goes on google to find a French bakery that delivers.

[@cutiepie2love]

It's wonderful but too much time taking. Nice recipe but I will prefer to order

[@leeannmohammed8122]

Same i changed my mind in making this

[@whitecotton2101]

🤣🤣😂

[@restless_spirit94]

Hahaha 😂😂😂

[@user-_-37470]

Haha 😂 I just gained 4.6 pounds 😂😂😂

[@DeepakChauhan-dx8cj]

I had tears into my eyes when u started eating my favourite almond croissant😍. It's been so long eating those yummy croissants. So much missing it during this lockdown.

[@angelfire060709]

Hahaha same

[@gw4534]

Same😢😢😢😢

[@alexnguyen2344]

I don’t really quite like to bake a lot when it comes to kneading the dough. Very clearly knowledge and explanation to the given times of raising the dough. I am deeply down to thanks you for this video.

[@nirvanabesai128]

Wonderful. Well organise, straight to the point recipes and very calming voice makes baking looks so easy and relaxing to do. Have tried this dough but mine came out a bit heavy but will surely tried again but ate 3 one after the other then 1 again little while after and then 2 with peanut butter abd jam late at night yesterday. My daughter bought a container at price smart yesterday after i asked her to. Oh i know i ate so much "greddy" you might say but i was sure craving them. Forget i have them though today until i saw this vedio again. Will hv just 1 in awhile. 🙄. Anna great job yours looks just like the ones i ate. You are such a great baker and tidy to. Thanks. Hope all is well with you and your family during this covid time. All is well on my side just in case your wondering also.

[@noviceprepper5397]

I loved seeing her enjoyment when tasting her favorite almond croissant

[@sonamsaxena8935]

Hello Anna olson, i baked croissants today and i must say it was so crunchy and delicious..thank you for the amazing recipe and to describe everything so nicely..😊

[@qinglianzhao862]

can you let it rest for more than 8 hours?

[@peristani5519]

Really amazing... much love from Kenya 🇰🇪

[@Aisha.Ricci005]

Hi there from Kenya too

[@ygeegee]

I love to bake and I sincerely believe it is worth the time and effort put into these wonderful delicious croissants. Thank you so much for the recipe! The Almond croissants are my favorite too.

[@ohyum]

We agree! Enjoy baking them (and eating them)!

[@renadalmutairi9221]

Who is watching this and not gonna even make it!?!?

[@jeanielovetri9157]

I would love to eat one but I will never make them. I like watching. Probably weird.

[@omi_abena]

Here i am It's just nice watching

[@beautyawetade5316]

Me its quite complicated n long

[@beautyawetade5316]

Me its quite complicated n long

[@beautyawetade5316]

Me its quite complicated n long

[@pereiramariana35]

this gave me cravings for crossaints, but i dont think ill be wanting to make them any time soon, i see they are truly alot of work and since luckly i live in Portugal and have many great bakeries arround my house ill just step out for a bit and have some freshly baked crossaints, with none of the effort. But thank you very much for showing how its made, ill have more respect for people who bake these and never let a crossaint go to waste

[@HamCubes]

pereiramariana35 If you don't want to have such a labor-intensive dough, you can make a rough-puff pastry which isn't quite as flakey, but is only one step. I grew up in France, where I never made my own croissants, but I do now that I live in LA. 🥐 🥐🥐🥐🥐🥐🥐

[@coonalisa230]

Lucky you. I went to Lisbon last year and my mouth waters every time those gorgeous custard tarts come to mind.

[@albertolopeznarvaez9513]

The point here is to challenge yourself and take on new baking techniques so at the end you have the satisfaction of having done it yourself. I understand many times our work schedules get in the way. Greetings

[@marcuscarana9240]

Croissants are one of the most difficult to make but Ana makes it looks so easy.

[@milevagroza8686]

I just finished baking, I followed the recipe, but only refrigerated for an hour and a half between the rollings. And, oh my goodness, they are perect

[@suzzymurungi5874]

Many many many thanks Anna for your recipes and videos- they are so easy to follow through! I personally love the fact that you list down the ingredients just below the video so one can quickly refer when either shopping for or preparing the ingredients without having to watch the entire video. I made these especially for my dad to celebrate Father's Day- they turned out perfect! He totally loved them and so did my whole family! The outcome is definitely worth the whole process! Making my 2nd batch now and I am so excited- can't wait to see the outcome again and try out different fillings! :D

[@itzsheena5941]

I've never had croissants before but I still want to learn how to make them. Think i'll try these one day- or a few days

[@Sikhikhanyotikhi]

😳live to the fullest 🥐

[@adrianab4437]

😳🤭🤭

[@adrianab4437]

Either get yourself in the kitchen or to your nearest French bakery as soon as you can.

[@Pltrgeist]

Made these last night and baked today !!! omg the taste and falkyness was amazing!! the shape didnt look as inpressive but was my first attempt