attempting to bake Claire Saffitz' ~perfect croissants~ & almost losing my mind (meltdown)

hey everyone i'm claire staphons welcome to my whole kitchen removing the dough so that you're not puncturing any of the layers [Music] hi today i am going to be trying to make croissants i kept getting recommended this video it was calling out to me i've watched the whole video like four times probably now i think it's finally time to give it a go this is going to test my patience it's going to test your patience i'm a little bit nervous that the end result is going to be horrible we'll see what happens i don't really know what to expect but i think we should just jump right into it let's go i'm gonna say this at every single point in this recipe this time is very important [Music] whoa then it says take a damp cloth put it over the next step is to take your butter and cut it into half inch pieces and the butter needs to be cold okay this should be enough for the butter block that happens later 57 grams unsalted butter oh sh oh i don't know yeah it says chilled sorry that was dramatic now we need to check and see if the dough is still sticky if it's not then it's done according to claire it should be supple it feels sticky so i really hope i haven't done anything wrong yet i'm gonna leave this for another like two minutes [Music] see that i guess i'll let it go for a little bit longer i feel like i did something wrong see it should be pretty easy to pick up i just think i already messed this up it says that the flour that i used was a 10.5 protein content and in the video claire says that you should use between an 11 and 13. i guess that was the problem should i do it again yeah i'm gonna make it again tonight brb just got back from the store i got the correct flower this time it is now like seven o'clock or 6 30. i'm gonna do it tonight and it'll be good it'll be better [Music] okay i'm starting the day trump over now seven o'clock it's okay trial and error is what they say let's start fresh [Music] all right fingers crossed doing the first mix [Music] this is a lot better before it was like really sticky like impossible to work with i think this is about right look yeah that was right today really it was a success so next you want to shape it into a ball [Music] this is so annoying i'm sure [Music] so [Music] we're back for day two of making croissants i need coffee the dough has been in the fridge now for about a little over 12 hours i need to shape it into a square shape and i'm gonna start the lamination process let me drink my coffee first i'm wearing the same sweater because it already has flour all over it so i figured i'd just double wear it [Music] find a place to put it i guess on top of this meat [Music] this is hard [Music] [Music] so [Music] i keep telling myself no matter what happens they're going to taste good [Music] [Applause] i think i burst the butter i think i broke the butter you can tell [Music] so you can see i have now a slab of dough that's four thicknesses i've now quadrupled the number of layers how many times have i done this now [Music] we accomplished a lot today all we have to do tomorrow day three is form the crescents and then we need to proof them then bake so i think tomorrow it should be pretty quick i just really feel like this is so time consuming for no reason but we'll find out maybe it's the best thing i've ever eaten hi everyone it is now day three winnie it is now day three of making croissants there's not much left to do i'm very excited to eat one i think that they'll taste good either way even if they're completely up fingers crossed first thing i need to do today is to steam a pan of water and then pop it in the oven and then that's going to create the ideal proofing environment for the croissants so i'm gonna do that first and then i'm gonna shape and form the croissants let's go i'm super worried about this because you can see the butter coming through see from what i understand it's not a good thing i think the butter will just seep out of the croissants oh there's so much butter seeping out oh god supposed to be 14 by 17. 13 by 10. i don't know how to roll something out in a rectangle shape oh my god it's like already melting i gotta work faster than this the dough is breaking this is not a rectangle 13 17. almost there this is terrifying the butter is like fully seeping out yikes it's not messed up whatever if i don't get enough this is just gonna have to do [Music] oh my god oh my god the butter is already seeping out these are a disaster i'm so sad the butter it's seeping out so hard see the problem is now i'm gonna get obsessed with getting these perfect a big old one that's huge look you can see the layers but i just know the butter is going to leak out because it's exposed through the scraps we ended up with that i'm gonna eat now i just put the croissants in the oven to proof i'm not feeling good about it to be honest my predictions for the croissants i don't see them turning out that good to be honest i'll update you when they are coming out of the oven [Music] wait they look pretty good yeah oh i'm shocked because i don't see them turning out that good to be honest i'm already feeling like this wasn't worth it i'm just shocked because a lot of the butter was seeping through okay well i'm about to eat one what are you supposed to do why i don't know you know the other instructions hmm is it good yeah on the inside it's good it's really good it's still very buttery right was it worth it i'm gonna say no as good as they are really good they're good and they're not perfect even it's so much effort for a croissant which is good but it's not like earth shattering when he's taste testing it it was just so much work but at the same time this was my first time making them there's obviously room for improvement for it being my first time i don't think they're that bad no they're good it tastes good i could see myself making them again just to get it right you know okay cheers you

Channel: lauren lindsey

Views: 92,484

Keywords: amateur baker, new york times cooking, claire saffitz, nyt cooking, nyt cooking claire saffitz, how to bake croissants, try this at home, baking croissants, baking croissants at home, what is laminated dough, butter, home baker, how to make croissants at home, how to make croissants, claire saffitz dessert person, claire saffitz croissant recipe, claire saffitz croissant video, claire from bon appetit, larlinds, baking the perfect croissant, croissant recipe, new york times

Id: 1vnrYLnH6wE

Length: 12min 13sec (733 seconds)

Published: Fri Nov 12 2021