Croissant Masterclass with Scott Megee

[@yoe91]

This man probably has baked croissants hundreds (millions ?) of times, and yet, watch him smile at the end when he tastes one. It's fantastic to see passion like that.

[@silverclouds3725]

A truly exceptional tutorial! Would have gladly paid for this level of instruction and transparency!! My wife, already a professional baker, had her hands full when her boss decided to drop $10K on a laminator so their coffee shop could make its own croissants. She has probable watched this video 25 times, and, Thank The Lord, she has been able to use it to teach herself how to make fantastic croissants!! And has branched out into amazing suprêmes, as well. She continues to refer back to this video to keep herself from developing bad habits. Thank you for posting this!!

[@semsemalkandari6714]

Can you share the ingredients and the recipe please

[@oxysoxos]

I appreciate him explaining what every ingridient actually does. That gives me a much better understanding of the recipe.

[@abainiafawzi7468]

Good evening. Beautiful croissant from all sides. I followed the way your croissant was made. Very good. You father me, I have to send anything new about croissants. If you can explain in detail from the first to the next. Greetings to you, you will see

[@shahjee5885]

0:48

[@teoevelyn7744]

I can't believe that I am watching this for free. Thank you Chef Scott. Wonderful skills and techniques.

[@angelicajoy9474]

There's something about the production of the video and the way he works and explains compared to other "new" baker-content creators. It just feels relaxing to watch, and it makes learning and baking enjoyable for me.

[@BrunoAlbouze]

Great job chef!

[@surfersruleall]

Funny seeing you here! Big follower of yours. I just bought a dough sheeter, I run a kitchen at an old folks home. Can’t wait to make them some laminated pastries!

[@kathyharamis4394]

The most clear, concise and professional tutorial I’ve seen on KZbin. I make croissants at home with success but am always learning. Thank you so much Scott for the extra tips. You’re a born teacher. Brilliant.

[@mghtrock48]

this is the most thorough and factual video on the net. i learned that steam does in fact help crossaints. thank you for sharing Master Megee!

[@antonymusgrove4131]

As a pastrycook I have learnt so much from this video, I like they detailed explanation the theory behind all of the steps rather than trying to over simplify the process, this theory applies to the home cook and the professional, excellent!!

[@theartisancrust8477]

Thankyou for your kind words

[@TheWanderer-ry7pu]

Such an informative video. My favorite part seeing the joy on chef’s face as he took a bite.

[@dougiebruce]

This is a terrific explanation of the entire process. He clearly and thoroughly explains each step, from preparing the dough and making the laminations to rolling the crescents, then glazing and baking them. And the joy he expresses at the end, when sampling the fruit of his labor, shows us how his time and effort have wonderfully paid off.

[@theartisancrust8477]

Thankyou for your kind words

[@fabioheymans]

I am a baker and i love learning from great baker. This is just pure happiness to watch. Thank you

[@prisfb]

I just love that he kinda dance a bit after he bite into the croissant! What a happy feeling! He def. has the joy of making croissants just like I do! 😁

[@dinasawlani]

My YT algorithm brought me here. The most brilliant, comprehensive and detailed explanation of lamination I have seen so far. Even though I will be hand laminating, there are countless takeaways here. Thank you chef!

[@sofiagarza4995]

I came here after doing three so and so batches of croissants and my god he showed me every single thing I was doing wrong, after feeling defeated by my not so great attempts I now feel super motivated to try again with this new technique! Thank you so much!!!

[@Preeti0930]

This is by far one of the most detailed video on KZbin about croissonts. So satisfying to watch and so insightful. Thank you for sharing your knowledge!

[@cenktakmaz-g6l]

It is hard to find a chef who gives such good training about a product! He liked his job... Than you Chef Scott Megee

[@cooking_with_tristan]

Been watching a lot of other croissant videos out there but this one takes the cake…forgive the pun. He is just so locked in and has complete understanding and clarity on every step of the process. Even if you don’t have a pastry sheeter at home you can still gleam a lot of wisdom from all his pointers

[@despinagatzas7030]

Thank you for a wonderful informative tutorial Chef Scott Megee 👏🏻

[@valhks]

It was truly what it said it was gonna be. a Masterclass. Thank you Scott for sharing your knowledge. Loved it!

[@l_z1478]

The way he slam on that oven door when he realize it hasn't truly done yet and that the light bamboozled him. Priceless!

[@80Chile]

Love the little happy dance he did at the end while eating the croissant! I do that too when I'm loving what I'm eating. 🥐🥐🥐

[@janesmith9628]

‘It doesn’t get much better than that’ indeed!! A most wonderful master class in so many ways!! Thank you Chef Scott!

[@KTcov]

This is the best croissant tutorial I’ve seen, I feel confident that I will elevate my product now. Thanks Scott😊

[@kennyvu3039]

Yeah!!! So lovely Master Bakeries Chef Scott Megee & Salva owen... Thanks

[@cherryblossom3710]

I am glad to have found this channel,i am always fascinated with croissant since i tasted it in Cyprus now i am back here in the Philippines and i cant find anyone selling in our place so i am searching how to make it.Thank you for your tutorial.

[@joepetch308]

This guys level of knowledge and dedication is incredible.

[@rafaelgonzalez5575]

One of the best videos I had seen ever. Very professional the way he explains every detail. 👏👏👏

[@branitelj91]

A chef that enjoys his product. That is the one !!!

[@honestranking48]

I'm French. You have some beautiful croissants. Thanks for sharing a bit of our culture with the the english world !

[@EricJTannenbaum]

What a great and informative tutorial by Master Baker Scott Megee. What spurred me to comment was near the end when he was demo'ing and explaining how the finished croissant should look inside.. and he cuts it open and loses it and says (paraphrasing here): let me just taste it! He has spent days and hours making the darn thing and it just out of the oven!! That was cute by itself and then his response and body language after biting into the luminous laminated product tells the story. No matter how many times he has made this product, it's still a treat and delight to enjoy cooled and fresh out of the oven! :-)

[@harshavaidyalingam3822]

Such a lovely ,humble chef I have ever seen... beautifully made video to the point and well explained.. genuine. Thank you so much sir

[@timbushnell8964]

The crunch when you bit into that beautiful crust ❤️❤️❤️

[@srtf1k]

the best one on the KZbin. forget about those blogger or vloggers who try at home or wherever. learn from the proper bakery chef ;)

[@joebridges3165]

I'd weigh 500 lbs if I worked there. Scott is a true Master Baker and an Artist of his craft. Great video!

[@Jo-bo1mp]

This is such a brilliant masterclass! Thank you for sharing your wisdom. Will mark this to re-watch.

[@amabtat9393]

Excellent detailed video. The best, clearly explained, croissant making process online. Thank you.

[@lovewillwinnn]

This is brilliant! I really appreciate all the details that no other home baker could possibly know or share. You’re a master. Bravo and thank you! 👍💁🏻‍♀️

[@classicalbean]

Really appreciate this class. Chef Scott explains the process so clearly.

[@sebastianortiz4177]

the most clear Croissant tutotial i have ever seen, what a professional. thanks!

[@mohammadtawfiq79]

You are so wonderful that I can’t stop myself appreciate !

[@sarrahsakarwala8536]

That was the most perfect window test I've ever seen in my entire life ohmygod

[@studio_lussaint]

Scott, your instruction is the best. Thank you so much.

[@leafairyprincess3826]

this is the best one ever!! I love how he bite his croissant and loved what he made :)

[@djjaiab]

Thank you sir. Loving every minutes of your presentation. Clear and an absolutely delightful. End product I guess must be to die for.

[@user-ye1ku7jo9o]

The most clear , concise and educational video on croissants to date. Thank you so much.

[@adrianapostolov]

This is an exceptional tutorial. Thank you so much for it!

[@samantharickard5904]

Love this Scott! Will have another try. Inspiring!

[@marneerinaldi7092]

Thanks so much for sharing your technique. Your attention to detail and tips are the best I’ve seen so far!

[@lifeisagift2020]

Wholesome experience, well elaborated, very eloquently presented and above all you have heavenly products

[@profiAcc]

Wow, this was amazing, so detailed and so useful, thank you! Your croissants look heavenly!

[@haimcohen3609]

What a great training You are very kind chef

[@johna8445]

Hi Chef Scott. Love your video and I'm hoping you can answer a question for me. I've been in the business for 35 years. I've done all different types of cakes and pastries, and some breads and even less lamination. Of the two jobs that I've had where I did some lamination (danish and croissants) both recipes called for barely mixing the dough, maybe a minute or so, until the dough just becomes homogenous, to avoid overworking the gluten during later folds. I was amazed when I saw you working the dough to the point that you could make a gluten window with a piece of dough. I should say that I've been tasked with making a two tone croissant using the school colors of the university where I work. I tried your recipe and failed completely. The dough was so stiff and thick after 3 folds it would barely budge. A couple of things I thought contributed were: 1. The flour. Not exactly sure what "bakers flour" is, I'm in the US using "bread flour" with a 14% gluten content. I tried another batch mixing in about 25% "all purpose" flour with a 11% gluten content. A little better but not much. 2. The mixer. I was using a 20 quart Hobart mixer, and the dough filled the bowl much more than the large mixer you were using, so it probably over-worked the dough. I mixed it less on my second attempt, and again used 25% all purpose flour. And like I said, not much better 3. Rolling by hand. Do you think a sheeter would help even if the dough was overworked? I ended up using a different recipe from a previous job that came from Bo Friberg's book "The Professional Pastry Chef", but I would like to be able to get yours to work, since it looks so much better than anything I've been able to produce using that recipe. If anyone else reading this has some suggestions, I would like to hear them. Thanks!

[@theartisancrust8477]

Hi Johna8445, You have a lot of good question that need to be unpacked for me to understand what is going on. Picture are a great help for me to diagnose any problems or we could discuss over a phone call if you like. You can contact me at [e-mail] if you want to chat more. Thanks for your enquiries

[@johna8445]

@@theartisancrust8477 Hi Chef. Thanks for your response. Just rewatched your video and I think I solved the issue. I wasn't watching the screen before when you were talking about glutenin and gliadin. When I watched again I saw that it said on the screen 11.5% to 12.5% protein for "baker's" flour. I had assumed baker's flour would be what bread bakers here use for bread, which would be either "bread flour", "Hi-gluten flour" or "Patent flour" All which have a much higher protein content. I did get my bi-color croissant to work with the other recipe, but will try yours again when I get some free time. I have some pics if your'e interested, but couldn't figure out how to post them here.

[@happyfeetss]

​@@johna8445Did you ever figure this out, I am using bread flour with 12.5% protein, and then using 10% pizza flour with some malt to substitute for deactivated yeast. I also have the issue where my dough is incredibly tough and almost impossible to roll out, it feels like my dough needs more moisture so it would be more workable but I'm not fully sure.

[@mardm8840]

Thanks so much for sharing years of experience so generously. Beautifull procedure and great outcome! Awesome!

[@therizwanarshad]

Love to see u back in action on your channel. 👍. Your student. Riz.

[@sweetart9187]

Thannk you! Appreciate it for all details. Successfully making my croissant

[@rob.j.s.1623]

Thank you Scott.

[@elliecondez3418]

Thank you so much for sharing your knowledge to us. I really appreciated.❤❤

[@jpFr7kfdt1grsmo3]

ВОСТОРГ!!! Какой аппетитный вид! Thank you!!!!!!!!!!!!!!!!

[@SixDovahkiin]

Thanks for this lesson. Very interesting and rich in elements to improve the technique on making croissant laminated dough.

[@makarandmb]

One of the best tutorial..please consider showing cut croissant to make understand the layers formed ar the end

[@sanantoniogardener3362]

Thanks so much for your incredible videos! I have a question about the formula for croissants...It says 25% roll in butter. In the quantities column it states .542 flour and .264 roll in butter. Wouldn't that make the percentage of roll in butter 48.7%? I watched your baker's percentages video and thought I understood it. Hm...maybe not? Update - I just found the answer in one of the other comments - 25% of the dough weight. Thanks!

[@theartisancrust8477]

When I prepare laminated pastry the laminating butter is a % of the dough weigh not flour weigh. cheers

[@agentcorbeau3530]

Where can we see the portion of each ingredient tks!

[@feralbluee]

wonderful teacher and baker. i thought i knew what to look for in a croissant, but now i really know. LOL 🌷👨🏻‍🍳🌱🌼

[@matteo1429]

And that look, at the end, is what you have when you're proud of what you do!

[@bm.bappihossain4808]

Thank you very much for such a beautiful video ❤

[@jean-baptiste9230]

I.ll give it a try! Thank you

[@Jo-bo1mp]

Amazing video! Beautiful, thank you so much.

[@miriampopa5436]

Amazing!❤ Thank you so much!🙏

[@cocohendricks8766]

Amazing video! the best that I've seen (and I have seen a lot!)

[@LoisBorrett]

Amazing video. Thanks so much for sharing. Just a few questions of interest..with your experience.. If you don’t have deactivated yeast. Could you used a bread improver at the same percentage? Would you used fresh yeast at the same percentage as dried? How do you know what the dimensions of the butter is to be when you roll it out? If you don’t have scrap dough does that change the recipe formulation? Find this all a puzzle and would love to understand more. Thanks so much in advance

[@theartisancrust8477]

don't use improver , you can buy deactivated yeast in health food shops and supermarkets , it is call nutritional yeast

[@LoisBorrett]

@ thanks so much for the reply.

[@maryanaalaaelddeen7962]

Loved the video. Soooo clear. This is my first and looking forward to trying it. But would like a recipe of the inredients

[@UHDviews]

He even did the little dance ❤

[@abainiafawzi7468]

Good evening. Beautiful croissant from all sides. I followed the way your croissant was made. Very good. You father me, I have to send anything new about croissants. If you can explain in detail from the first to the next. Greetings to you, you will see.

[@НикитаКурилин-ж9ш]

Thank you so much, as I can understand now chef at USA, let me know if I can go to master class

[@fattmeows8868]

one of the best croix video!

[@Aria36996]

amazing, divine, delightful croissants, thank you Scott, would it be possible to see more masterclasses by you, you are a real gem, greetings from Serbia

[@vinaythakur3657]

In this way how the this Chef teach is awesome.

[@50Options]

All I can say is, Thank You for sharing.

[@carloseduardoramirezgarcia5257]

Hello Scott, it is an excellent recipe, it has helped me a lot, currently I work in a bakery, with a Master Ambassador and I prepare this Croissant with your laminate, but I am trying to make it with a little less weight, maybe 90g, would you give me any suggestions?

[@theartisancrust8477]

If you have your dough rolled out to 4.8 mm and cut it 100 mm wide and 250mm long it should come out around 80 -90 grams If not you just have play around with the triangle size

[@kunalpansare]

fan your teaching you are just too good chef! love from india

[@vitalyromas6752]

Grate masterclass, I appreciate it. The only question left is the egg wash proportions - how much salt and milk are to be mixed with one egg?

[@robertgreene2621]

Don't worry mate - your channel will blow up soon. Incredible detail and instructions! Can you teach us how to use a rolling pin to get even dough thickness?

[@aviranreuven4372]

Thank you Scott for sharing your knowledge, I have learnt so much, greatly appreciated!! I tried the recipe number of times, the flavour is lovely. I have mixed results in terms of a honeycomb outcome which I believe could be for different reasons and practice. May I please ask, if I wish to use the Poolish method with this recipe, do I need to change anything in the recipe? Thanks a million a best wishes for 2022, Avi

[@frankfcf10]

Every Pastry Chef knows that croissants are best just right out of the oven!! I can't resist too when I get them babies out of the oven!

[@theartisancrust8477]

So true!

[@micheljodoin531]

Thank you for this outstanding masterclass! One silly question: in the croissant recipe provided, the total dough weight is written at 1056, but the sum of all ingredients listed gives 928. where is the difference comes from ?? Thanks

[@egillgu]

Just love this channel. You have such enthusiasm that it is hard not to be smitten.

[@rramirez4675]

excellent video very well explained. what is the amount of butter you use in the laminating of the dough and in the mixture. PD I don't understand the description table. Thank you

[@kingsleybiking2173]

The ending though🤣 so good!

[@liarfreek]

Chef your recipe is so brillant.

[@supunaloka5084]

Give me this recipe ...

[@liarfreek]

flour=800gm salt 15gm yeast 15gm sugar 75 butter75gm egg 1 nos bread improver 8gm milk 180ml water 100ml @@supunaloka5084

[@t.kt.k8664]

Perfect explanation thank you chef 👍👏

[@simplysourdough5444]

Brilliant as usual Scott! :)

[@Oneforhappy]

Thanks you, Sir. More videos please 👨🏼‍🍳👨🏼‍🍳

[@pedroarellano4266]

G'day, and THANK YOU! I've decided to give croissants a go this year. I appreciate the help!

[@myfoodieparadise6701]

Thank you for your detail tutorial chef🙏

[@yeppoon2011]

Great video Scotty

[@FlorentinVerena]

Hi Scott, I don't have an oven with a fan. Does the baking temperature remain 180 degrees celsius for 16 minutes? And is that the upper and lower fire temperatures the same? Thanks before, your video is very good😊

[@theartisancrust8477]

try 200 oC for 20 min and you may have to rotate the tray through the baking process. Have Fun

[@norbertpozsonyi1381]

Thank you so much for this fantastic video!

[@rudivancutsem5015]

Nice tutorial, can we shape them the evening before and bake the morning? If so, who do we do it?

[@Sebastian.Jonathan]

best tutorial ever!

[@feisanjunior673]

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