Croissant Taste of Paris – Bruno Albouze

have you ever dreamed of having persons served in a hotel room in Paris I am going to give you my secret for is my recipe you will succeed [Music] join me on my journey to making the perfect buttery and flaky croissants combine water and yeast meanwhile mix flour sugar and salt together homogenized with the liquid yeast then incorporate the six and a half tablespoon of softened butter into the mixture continue kneading when just combined transfer of the dough to your work surface without additional flour use your palm to smash the dough and fold it in half and smash it together again the croissant dough is kneaded after the initial mixing both to realign the strands of gluten that have began to develop and to strengthen them to form the network structure of the dough kneading whether by hand or machine is a way of mixing the dough by stretching it which is what makes the gluten Network stronger intro dust your work surface and the dough with flour deflate the dough and Pat it into a rectangle shape rabbit and refrigerate overnight now how to make a slab of butter here is my secret weapon just place the 16 and 1/2 tbsp of butter in a 7 by 8 inches plastic bag and shape it into a slab once chilled prima of the edges to take the bara slab out when the bara slab is soft enough removed the chilled dough from the refrigerator now in a floured surface roll the dough into a 15 by 7 inches rectangle place the softened butter slab on one half and fold in the other half tape the dough gently with the rolling pine then roll from the center out until you have a rectangle 24 inches long by 8 inches wide when you have reached the proper size sweep off any excess flour then fold the left corner 2/3 of the dough up to the end almost fold in the right corner and readjust the thickness of the fatone fold in half like a book you have now made a double turn called to do blue repeat the same step and roll out until you have a rectangle 24 inches long by 8 inches wide fold the left third of the bottom up to the center and the right third over that you have now made your simple turn wrap it up and refrigerate for 1 hour meanwhile to make a perfect egg wash crack two eggs and blend them with a pinch of salt when the dough is rested shaping the croissant using half to do a time chill the other half making sure the croissant dough is always cold while working with roll it to a rectangle 18 inches long by 9 inches wide 1/8 thick which is about three millimeters with your chef's knife divide the dough into 6 large croissants roll them giving it that beautiful and familiar look repeat this with a remaining dough and place the croissants on a greased parchment paper brush them with egg wash you can make the croissants ahead of time and refrigerate them up to 12 hours before baking before the proofing process arrange croissants by 6 on a baking tray to proof the croissants place them on a counter top set aside to proof for two and a half to three hours at room temperature until puffed up and spongy pre-heat your oven to 400 degrees and bake them for 10 minutes then turn down the heat to 375 degrees and bake them for another 12 to 15 minutes gorgeous I love it you've all been waiting for delicious buttery and flaky croissants sorry guys you

Channel: Bruno Albouze

Views: 5,182,137

Rating: 4.8437696 out of 5

Keywords: PATE A CROISSANT, CROISSANT AT HOME, croissant, how to make croissant, parisian croissant, dalstrong, Plaza, paris, laminated dough, double turns, single turn, brunoalbouze, dough, laminated, butter, france, viennoiserie, MOF

Id: 2OAUM0MRgQw

Length: 5min 19sec (319 seconds)

Published: Mon Jun 11 2012

Reddit Comments

[u/[deleted]]

As hilarious as that was, the dude knows what the fuck he's talking about.

[u/[deleted]]

There's no part about inserting the razor blade.

[u/nature1]

Crassawnts.