Professional Baker Teaches You How To Make CROISSANTS!

French Croissant recipe, the classic recipe from Chef Anna Olson!
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Ingredients
Détrempe
3 ½ (525 g) cup all-purpose flour
1 cup (250 ml) water, room temperature
½ cup (125 ml) 2% milk, room temperature
5 Tbsp (62 g) sugar
1 pkg (2 1/4 tsp/8 g) instant dry yeast
1 ¼ tsp salt
2 Tbsp (30 g) unsalted butter, at room temperature
Beurrage
1 ¼ (285 g) cup unsalted butter, at room temperature
1 egg whisked with 2 Tbsp of water, for brushing
Directions
Détrempe
1. For the détrempe, fit a stand mixer with the hook attachment and stir the flour, water, milk, sugar, and yeast on low speed to blend, then add the salt. Increase to one speed higher and knead for about 4 minutes, adding the butter mid way through kneading - the dough should just clean the sides of the bowl. Shape the dough into a rectangle (it will be soft), place it on a parchment lined baking tray and cover with a tea towel and then plastic wrap. Let the dough sit out for 90 minutes, then chill for at least an hour, up to 8 hours.
Beurrage
1. For the beurrage, shape the butter into an 8-inch square. Chill until ready to use if preparing in advance, but pull from the fridge to soften. Ensure that the butter offers the same resistance (is the same consistency) as the chilled dough - while the temperature of each may differ, the “give” should be the same.
2. On a floured work surface, turn out the chilled détrempe and roll out to a square about 14-inches across. Place the beurrage in the centre of the square, but rotated so that the points of the butter square fall at the middle of each flat side of the dough. Bring the corners of the dough together, wrapping the butter like an envelope and gently pinch the edges. Roll the dough out into a rectangle about 20-inches long and fold the dough into thirds (this is called a single fold). Return the dough to the baking tray, cover with the towel and plastic and chill for at least an hour, up to 8 hours.
3. Repeat rolling and folding the dough into singles folds 2 more times, rotating the dough 90 degrees each time before rolling and chilling the dough for at least an hour and up to 8 hours before each fold. Let the dough rest for at least 4 hours and up to 12 hours after the final fold before using.
4. For 12 plain croissants, measure out about 20 oz of dough and store the rest in the fridge. On a floured work surface, roll out the dough to a rectangle about 16-inches by 12-inches. Cut the dough in half horizontally and then cut 6 triangles from each.
5. Make a 1-inch score on the short side of each triangle, and roll up the croissant from this side. Curve the croissant so that the point of the triangle is at the bottom and pointing the opposite direction as the curve in. If you wish, you can pinch the croissant ends together so they hold the curve shape. Place these on a parchment -lined baking tray, leaving at least 3 inches between each other and cover these with a tea towel and then plastic. Let the croissants rise for 2 hours.
6. Preheat the oven to 375 F (190 C). Brush the croissants with the eggwash and then bake them for about 15 minutes until a rich golden brown.
7. The croissants are best enjoyed the day they are baked. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants. Freeze the croissants on a baking tray, then pack in a container. The croissants should fully thaw and proof for about 3 hours before then baking.
Anna Olson Books:
Buy Back to Baking with Anna Olson Recipe Book on Amazon: amzn.to/21Cetiy
Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: amzn.to/21CeGCw
Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: amzn.to/21CeFOK
Buy In The Kitchen with Anna Recipe Book on Amazon: amzn.to/21CeNhc
Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: amzn.to/21CePFO
Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: amzn.to/21CeQtE
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#OhYum

[@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

[@raisasengupta3660]

The crossiants rested more than I rest in a week

[@randomhumanbeing3018]

🤣

[@goodietycoon2132]

😆

[@haalanders]

hahahaaaaaaaaaaa

[@Pulsar-mz9hu]

foreals lol

[@thewanjithseneviratne4535]

😄😂

[@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 😂

[@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.

[@BasedGenius5]

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

[@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.

[@kiko784]

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

[@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.

[@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

[@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

[@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.

[@lahelacody891]

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

[@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.

[@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 😂🤣😂🤣

[@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?

[@prateekvashisht8328]

She works so flawlessly... Speaks well... Easy to understand. Thank you. Many regional youtubers are trying but they aren't even close

[@Rai46149]

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

[@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.

[@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

[@rea5690]

I am in the beginning stages of making these croissants, I could not resist because it so well explained and you do it so gracefully. I will be so excited to see how these turn out. I am subscribed and look forward to all of the recipes you have on your site

[@donnaamesmann3253]

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

[@reganatofoods6940]

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

[@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.

[@sadeeqah]

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

[@adamchurvis1]

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

[@DDejana]

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

[@CarlZetie]

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

[@Brianramos7979]

Always my go to recipe! Turns out perfect every time!

[@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.

[@guluaze]

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

[@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!

[@claudiasmathclassroom8926]

I also want to say that I love Anna's presentation style. Anna, you are lovely and a treat to watch. Loved the video, loved the recipe, and my croissants came out perfect.

[@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

[@funintended1007]

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

[@lorrainegondo]

I tried this and I must say this is the best recipe ever!! Mine turned out perfect 🥰

[@hanaashaba1263]

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

[@topnee]

I love how you make all of your recipe sounds so easy. You explain everything so well. Always learning something new watching your video.

[@wisekimi]

Really love this kind of videos, with no those noisy BMG, i can hear each word clean and clear!!!

[@marthacaldera5865]

Those cresants look so good, thank you for sharing your talent

[@lindaborsato6032]

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

[@cherylseepersad8940]

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

[@KailaashBalachandran]

I thought my life was complicated. I feel relieved

[@kierandasaur]

🙆✌️😆🤣🤣

[@ummiramli6554]

U nailed it !

[@sophiagrace6980]

😂

[@ShayaniDas]

Loved the recipe and the almond crossaint is so yummy...Thanks for such a wonderful recipe. Your explanations are to the point and so clear.

[@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

[@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

[@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!

[@elainejoo4116]

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

[@beatriceoduor445]

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

[@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

[@wrestlingwes8]

Another awesome recipe! Yum! Croissants can be difficult to get "just-right", but this recipe makes it seem a lot less daunting. Excellent.

[@aprile271]

its a pleasure at work Ann so perfect in all your bakings, wish i had that confidence to finish something and let it come out perfect thank you for all your videos be safe

[@vanhkhuyenle]

It looks so delicious. Thank you so much!

[@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.

[@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

[@taniastew9666]

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

[@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

[@kmydesire12]

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

[@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!

[@k2ashley150]

I love the way she's teaching 💖

[@marcuscarana9240]

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

[@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.

[@user-xn6vn6wz5b]

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

[@ridvandjengis6628]

9PM

[@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!😂

[@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

[@foodrecipes105]

This looks so delicious and flavourful 🤤 I love how you prepared 👏

[@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

[@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

[@KCTran]

Wow, so soothing to watch her baking. Now I am going to buy them at the store 😄

[@anujakarunaratne7262]

I made all these and they came out delicious! Thanks for sharing this recipe ❤

[@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 😂😂😂

[@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

[@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?

[@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.

[@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?

[@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

[@KibahinaxSasuino]

these came out so fluffy and delicious, my family loved them!

[@claudiasmathclassroom8926]

Made this over the weekend. Astounding, phenomenal success. I am pretty good with yeast dough, but this complicated procedure was a first for me. Followed all the instructions pretty much to the letter, carefully mapping out the time so that each fridge rise was 8 hours. I live in Canada and our butter here is not of the highest quality for baking. My husband sussed out butter that was 84% butterfat (as opposed to the usual 81 or 82 that we get -- doesn't sound like a lot but from everything we've read it makes a huge difference). The butter was super expensive, but worth it. OMG was this recipe good! I don't know how I could improve on it. I bought ready-made Marzipan in a 500g loaf and used just about half for this recipe, which made more than 24 croissants. I made only the almond croissants until I ran out of marzipan and then I made the traditional. So good. Just really, really great. Love them. They turned out far above my expectations.

[@noviceprepper5397]

I loved seeing her enjoyment when tasting her favorite almond croissant

[@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 😉

[@TastyFoodUS]

guys you are so fun to watch and follow! thanks and keep the amazing work going! cheers to you !!!

[@loveshandsome]

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

[@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..

[@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

[@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.

[@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

[@julieneilc1859]

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

[@charlesenglander1392]

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

[@lalitawarkar7276]

Bring back memories...

[@PeterPan-yu6ul]

Yes, I'm one of those who like to eat croissants in the morning. I feel very easy. Thank you❤️💜♥️❤️💜♥️

[@TheNanouko]

Excellent recipe!! Your method is the best! The most amazing croissants that I have ever made!

[@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

[@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.

[@firetopman]

This tutorial seems quite easy compared to others on youtube. Thank you. i was feeling daunted.

[@crystalgrose]

Those came out beautiful 😍 Long process, but anything worth having is worth waiting for. If I ever decide to try baking croissants 🥐 at home 🏡, this will be the recipe I use.

[@rebeccalarson7995]

I can't wait to try this. I love croissants from France and Rome and Spain. They are the best! Your croissants look yummy!

[@ohyum]

They are so good Rebecca! We hope you try making them for yourself!

[@ruqiyaibrahim2]

So how did they go?

[@thibault973]

Girl no, Croissants in Spain and Italy are horrible, please don't disrespect us French people like that.

[@mgrn.01]

thibault973 lol even tho Austria originated the croissant

[@gabrielserville7434]

@@mgrn.01 the Austrian croissant is the Kipferl and it taste nothing like the French version that you know.

[@mitran2305]

Love how you explain every step you're doing! Amazing!

[@camilleoeding1006]

I hate you so

[@camilleoeding1006]

MUCH!!!!!!!!!!!!!

[@camilleoeding1006]

JK

[@camilleoeding1006]

I love you

[@andirezekikahar1348]

I often see croissants in bakeries and they taste really good especially the sticky granulated sugar

[@newfoundlanderonthego8729]

Got to say i love your videos,they are easy to follow and they come out beautifully.I just made your puff pastry and they were divine,I did however had to add a little extra water,maybe 2oz.I have cooked for all my life in commercial setting and now that i am semi retired i am really enjoying experimenting at home with some authentic baking and off the the videos i search you are by far my favourite,with my experience i find your videos are short and to the point,and come out beautifully. Thanks

[@persimmoan4377]

sis really jus made like 5 whole batches for us

[@alicemonroe554]

@@jhtouvron4267 wha...

[@joshuamccaffrey2735]

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

[@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!

[@SophiaCVeng]

Ty❤️chef Ann for sharing your recipes, well explained and easy to follow.👍💕

[@zainabconteh377]

This was so clear and straight forward. They look soo yummy