πŸ”΅ How To Make Real French Croissants First Try
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πŸ”΅ How To Make Real French Croissants First Try


How to make French Croissants With Glen & Friends Cooking That my friend is a lot of folds! It is
it is a lot of folds, I I could do more I think? As my technique gets better, but this is pretty good. It looks pretty good. Why don’t
you try it Glen? What do you think? hmm I hear crunchy mm-hmm mm mm thumbs up! All right! I’m gonna eat my a little more uh how do
ya crunch flakes layers mm mm-hmm that’ll work very buttery mm-hmm mm-hmm
I’m sorry it’s kind of cut in half because I like to just kind of pick them
from the end and just kind of pull them So this is day three for making
croissants. Yes it’s been sitting in the fridge three days. What happened on day
one? On day one in the stand mixer I made a very simple bread dough: flour, water,
milk, sugar, yeast, salt, and room-temperature butter. So the first
thing in flour, the sugar, the yeast, and salt, to give it a stir put it on the
stand mixer. With the stand mixer running slowly pour in the milk and add the
butter. Then pour it in the water. Bring that together into a ball and then
knead it on medium speed for about two and a half to three minutes. You don’t
want to need any longer than that because you really don’t want to produce
a whole lot of gluten given the amount of time it’s gonna sit in the fridge. Pull that out onto a floured surface and
I padded it into a square covered it and stuck it in the fridge
overnight. Most recipes told me to Pat it into a circle but since I was going to
roll it into a rectangle, I thought I’m gonna start with a square.
Why fight a circle to make a square? Square peg thing yeah. So that went into
the fridge, and then you have to make the piece of butter that you’re gonna roll
inside on day two. Okay and again most recipes tell you to take the piece
of butter on the counter and roll it with a rolling pin, smash it down and try
to make a square, and I’ve seen people do it inside a ziplock bag. mm-hmm. In stuff
that would make a square, and then I saw Anna Olson, she took an 8×8 baking pan
like a regular 8×8 cake pan put saran wrap inside, put room-temperature butter
in, smushed it down with her hands folded it over and stuck that in the fridge.
Perfect square really easy. Thank you Anna Olson! So that was day one.
All that stuff went in the fridge. Done! Go to bed come back the second day and
you roll out your square of dough about twice the size that it was when you put
it into the fridge. Okay. Then you take your square of butter and
you put it down as a diamond. Okay I got it, I had to visualize that.
And then you fold over the corners of the dough to wrap the butter in the
middle like an envelope, and you really crimp it
together because you don’t want the butter to escape. That makes sense.
Anytime you’re folding this dough you brush off the flour because it wouldn’t
stick. Then you give it your first roll, you roll it out into a long
rectangle. Most recipes tell you to fold it like
a letter; so one-third up and then the other third down, you’ve got a letter. And
then I saw like some guys who were full-on French pastry masters. Mm-hmm.
They folded it three quarters of the way to the top, 1/4 of the way down, and then
folded it in half and so you get more folds…
I thought I’ll do that! You wrap it up, you put it back in the fridge for half
an hour. You pull it back out you turn it 90 degrees from the way that
you rolled it last time, and you roll it again. I found it really hard to roll,
I think too many folds for a novice croissant maker. So I rolled it out and
then folded it in thirds put it back in the fridge half an hour. Pull it out roll it out fold it into
thirds put it back in. So you do it three times. Okay. That is day two sits in
the fridge again overnight. Day three – today, I pulled it out and you have to
roll this out to be twenty centimeters wide and a metre long. That’s long.
That’s as long as the counter is… That pretty much is the whole counter. So I got it partway rolled and then
it started to creep back in, snap back in, the gluten was getting too tight.
I had to fold it up wrap it to put it back in the fridge for half an hour then
bring it out unfold it and then finish rolling it and that worked really well.
So putting it back in the fridge relaxes the gluten it chills
out literally. literally chills out. You need to have for this a long
counter? A long counter, well you could cut it in half probably. But you also need
a measuring tape or a ruler or something because the measurements are very important. Okay. Once it’s out that metre in length. You then take a pizza
cutter and you cut it into triangles. And I read all kinds of stuff about
different ways to measure it, and I got all confused and what I really needed to
do was just cut it. Just went freehand did it and didn’t
worry. I measured it I marked it it didn’t look right and then I just went
freehand and just didn’t worry didn’t worry don’t worry don’t worry just go do
it. Just go freehand. So then I’ve got triangles of dough, and you need to
cut a little notch in the in the wide side and pull it apart a little bit. And
I think that’s because you don’t want a massive dough way deep in the middle of
yeah yeah so you pull it apart a little bit and then you roll it up you’re
supposed to roll it up hard make sure that it all sticks together so you don’t
want any flour and at various points you don’t want any flour anytime you’re
folding this dough you brush off the flour because it wouldn’t stick and then
halfway rolled I noticed that those guys who do it for a living kind of tug on
one end tug on the pointy end pull it out and then finish rolling it. No clue
what that does, but I tugged it out and I finished rolling it. No idea what that
does. Then you put them on a baking tray and you egg wash them, and then you
leave them for two hours. Just at room temperature. You come back the egg wash them again
and you stick them in the oven. it’s kind of cold today how do they do? You know
well you actually want it at lower than room temperature, because you don’t
want the butter layers to melt. Okay. So it was great today, cuz it was cool.
Then for baking it I think this is kind of so I want to do
this again but I think there’s certain points that this whole thing fell apart
really they look good tastes pretty good they do taste really good and I think I
got good crunch but what’s your recommend well my technique isn’t good
for rolling yet okay so they’re not consistent I think oh they I think would
be the wide end I think I would pull the wide end farther out these ones were
cooked in an electric oven and these ones were cooked in a gas oven mm-hmm
for the same amount of time these ones don’t look like they’re baked as much no
is that good or bad though I don’t know let’s cut one open okay and I also
noticed that a lot of butter ran out onto the pans as I was cooking them and
I don’t know what causes that so we’ll give it another go and see what happens
but I think for a first attempt this is really good you’re right sorry Joe but
it doesn’t look as doesn’t look as cooked inside no but it’s got good
layers I wonder what it is it was maybe they yeah how’s it taste
how’s the texture the texture is great not cooked as much in the middle no not
as much in the middle so the electric oven did a much better job in the gassim
so there must be a different regime for the gas oven and most of the real
recipes that I found used a convection oven yeah which would completely change
your cooking time again okay sweet so croissant number one I like it I don’t
eat the outside it’s pretty good so I’m gonna give this another go and try to
improve on some of the places where I think I fell down you can do this I
faith in you so come on back for the next installment of croissants
I didn’t start to learn how to put stuff in them I do

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35 thoughts on “πŸ”΅ How To Make Real French Croissants First Try

  1. Thanks for watching. If you liked it – subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it – subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^

  2. Those look amazing, great vid/recipe. Would the dough survive a freeze? Portioning it and baking as needed would be more my speed.
    Missed an opportunity for making one round for a croisantwich.
    Dunno if you consider requests but you two could probably make a killer cronut.

  3. Super recipe!!! Now I need to buy a good mixer! My wife is going to think the channel is getting too expensive to watch. But at least the pay out at the end is fantastic. I always wanted to conquer the fear of making croissants but the techniques were very daunting. Thank you SOOOOOOOOOOO very much for simplifying the process!

  4. I really liked the cinematic aspect of this video in addition to the fact that you're making croissants: one of my favorite things to watch people make. I'd just suggest that you use black boxes for the transitions. That's only really because I don't particularly fancy the white and in most cases people use black for letterboxing.

  5. Professional croissant making uses butter that has about 5% more milksolids in it than regular, supermarket butter. It also comes in square slabs instead of sticks. Maybe you can sweettalk a local bakery into selling you one?

  6. Looks tasty, makes me wanna try and do this.. but i really do love the ones you can buy with cheese and ham inside

  7. I've been binging all your videos for the past couple of hours and the chemistry between you and Julie is just the best. I love that you bring her in for the taste test.

  8. I think I might have an answer concerning your rolling technique. I used Baking With Julia for my reference when I made croissants the first time.
    After you make a notch in the triangle that's when you start stretching the dough. And you want to stretch it out pretty far. The more you stretch the dough the thinner the dough is going to be obviously. You want to get the most amount of rolls you can.
    Also after you roll the dough sort of bring the two ends so they are painting at each other. It's to look as much like the Turkish flag as possible. The turning of the dough to look more like the Turkish flag might help the baking process.
    What you want to avoid is the croissants looking like a scalloped log.

  9. The butter ran out because the croissants needed to be proofed a little more before they were baked .
    The time they need to proof varies with the warmth of the room . Go by sight and sponginess of the croissants more than a β€œset” time .
    The little bit of tugging on the croissant is done to slightly elongate it thus forming more layers when rolling up the croissant . Purely aesthetics .

  10. *Glen takes a bite of croissant*
    *freeze frame* *record scratch*
    Glen (V.O.): Yep, that's me. You're probably wondering how I got into this situation…

  11. I think you need more layers with a tad bit less butter buddy. (Add a tad bit of brown sugar too.) My thinking is it might avoid the butter from pouring out while allowing it to caramelize a bit when in the oven. Still looks awesome, nice job.

  12. In my family we love croissants. But because of silly things we said when we were kids, we actually call them "kwa-hoh".

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