The Secrets of Perfect Croissants

Master Baker Scott Megee explains what makes a perfect laminated croissant and how to achieve it at home.
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

[@Amycus89]

Geez, I'm not even the one eating it yet the sound of the crunch is enough for me to experience a high euphoria.

[@eljalove9173]

That little happiness dance. Love it!

[@kazandtheboys9375]

Love your work, Scotty!

[@DianaTW]

Thanks for the very insightful videos. More please!! ❤️

[@isabellejean-marie1571]

Amazing video, I wish you could make more videos, simply the best

[@marinierca]

I feel exactly the same as you about croissants! I just love them so much.

[@user-sv2bt9lx4z]

Hay mate I really like your work and you explain things very well to make it easy to understand

[@yeppoon2011]

Great video Scotty

[@deborahwiener8484]

Hey Scott, nice work. The finishing touch of the jig is perfect!

[@theartisancrust8477]

Thanks 👍

[@damiandptio7836]

What informative videos you have, thank you for sharing your years of experience and knowledge. I was wondering if you could possibly make a puff pastry MasterClass with using a dough sheeter? 🙏🏼

[@FiveMinutesToMercy]

You remind me of Alton Brown in Good Eats! Love the videos, very informative. I love to learn the reason behind things it helps me to be a better baker.

[@hichammuslim1135]

I like all you r videos ❤❤

[@madarauchiha-ss3ig]

Thanks alot can I ask you something please my croissant crust explode and show alot of tearing up what is a the cause of the problem and how to fix it please

[@jessicamckenzie5459]

Really enjoying your videos. I had never heard of using nutritional yeast in the dough. What bakers % do you use?

[@theartisancrust8477]

Hi Jessica, 0.1-0.2 % depending on how long you ferment it

[@wallygabreal3053]

what is this nutritional yeast ?? is different than the usual known one ???!!

[@theartisancrust8477]

@@wallygabreal3053 Nutritional Yeast is what it is call if you buy it from a health food shop. I buy it as deactivated yeast - which is yeast cells that have been killed

[@wallygabreal3053]

@@theartisancrust8477 Does it give special flavor to croissants or special texture ?? thanks for answering

[@theartisancrust8477]

@@wallygabreal3053 when you kill yeast with heat and salt it forms a glutamate as a by-product, so it is a natural flavour enhancer. It also gives your dough greater extensibility so you can process the dough quicker, no resting between folds when using deactivated yeast :)

[@loidinh2260]

Hello, can I ask what is the cause of the cake's crust (thick inner layers and large air holes)? I see many different types of intestines: -many layers of small air holes -Less layer of large stomata -And my case is the thick layer of the column is stuck. According to your favorite profile, how beautiful is your gut?

[@aviationchannel6204]

🤤

[@tokalikkalik7520]

I want to ask, please answer immediately! Does your recipe work for handlamination?

[@mssueni9624]

It been 2 months he not answer you he must be very busy making croissants

[@lizokoth6556]

@@mssueni9624 😆😆😆😆😆

[@darin518tha5]

@@mssueni9624 😂😂😂😂

[@jimmyhuynh7563]

yes you can. you may have to rest and cool the dough more than usual in the fridge. Since working with hand will cause the dough to raise in temperature faster

[@johnsprague4914]

"Fan force 180 C"... I don't have a fan force oven. 180 C seems low to me. Any guidance?

[@theartisancrust8477]

Try 200 oC if you don't have a fan forced oven

[@johnsprague4914]

@@theartisancrust8477 Thank you!!

[@arsulaksono881]

What is the dough weight of every croissant in that size ?

[@theartisancrust8477]

approx. 110 gr

[@heathersheaven7933]

What kind of flour should I use? Everyone says different things. Please help. I need professional advice

[@theartisancrust8477]

We use Bakers Flour that has a protein content of 11.5 %

[@tuyetnhi6399]

You can give the recipe croissant?

[@theartisancrust8477]

There is a link in the description

[@ramroom6]

Do you have an email that you can be contacted at? I have a question about your croissant lesson

[@theartisancrust8477]

[e-mail]

[@heathersheaven7933]

Please teach us small amount for home bakers 🙏

[@foodbite1]

What secret you told 👀 I thought 💭 more

[@lonewolf36s]

Name one secret you learned from this. Just one. w/e dude

[@tuyetnhi7591]

Please watch it any way , its croissant,it's bursting under it's