Homemade Croissants Recipe Demonstration - Joyofbaking.com

hi I'm Stephanie Gosk of joy baking calm today we're going to make homemade croissants and this is what they look like as you can see the classic shape beautiful golden brown color that's nice and shiny and when these are freshly made they are wonderfully crisp on the outside and then when you cut into one oh you can always tell a well-made Quizzle because inside you're going to have this beautiful honeycomb design so to start we're going to start with the dough now if you have ever read instructions written instructions on how to make crystals they can be a little long and complicated and you kind of go I can't do this but what I'm going to try to do here in this video is to break it down and show you all the steps and talk about you know what to watch for how to do it so that you two can make a really great quiz on at home and what's great is I you don't need any mixer for this I am just going to make the dough by hand in a large bowl and so the first thing you will need first thing I like to measure my ingredients you know this is one of those times you know I always go on about it but I really prefer to weigh my ingredients rather than use the cup measurements so this is time to buy a scale but I will give you the cup measurements anyways so you will need 475 grams which is three and two thirds cups of all-purpose flour you may know that is plain flour just put it in a large bowl and then this dough is a little sweet so I'm adding a 65 grams which is a third of a cup of granulated white sugar put that over the top and then I'm good now there's a couple ingredients I'm going to use here that I don't normally do and I you know the first thing is you will need 6 grams of SAF gold instant yeast this is not the same as dry yeast instant yeast is the the particles are very small and professionals use it and for a couple of reasons one you don't have to proof the East and it really gives good rise with with any dough that you're using when you have a long fermentation period which is what we have with with this particular quiz Santo so six grams which is I don't know they said one in three quarter teaspoons now if you you can source it online very easily that's what that's what I did if not you can use your active dry yeast you will need 10 grams which is two and a half teaspoons but do activate it in the water that we're going to use an add a little sugar to that water then the the next ingredient is 2 grams which is 2/3 of a teaspoon of dry malt diastatic power powder and again you can source it online very easily and you don't have to use this but again it's used by professionals and not to get too technical but what happens is it breaks down the starch which then the into sugar which then the yeast can feed on which is really good again with any type of dough which has a long fermentation period so you know try to find it - or I mean it's easy to find but you know try it it really helps for any dough with a long fermentation period so I'm just going to use my hand you could use a whisk but I use my hand here and then you will need 10 grams which is two and a half teaspoons of salt I am mixing my the reason I'm not it didn't add that right away is because I want my yeast yeast and salt do not like each other so I'm adding getting that yeast all mixed into the flour before I add my salt and stir that in and then what we're going to add is just 2 or 25 grams which is 2 tablespoons of unsalted butter at room temperature and I've just cut it in two pieces we are going to use don't worry if you think that's not very much butter we're going to use lots of butter later on well more than make up for it so what I'm going to do is just with my fingers work that butter into the flour until it's like small pieces and then you will need 240 grams which is one cup of just water at room temperature and when I say room temperature I mean about seventy-five degrees which is about 24 25 degrees C and you will also need 30 grams which is three tablespoons of cream you can use a like a light cream half-and-half or a heavy cream you know it adds richness so whatever type you have in the house and have that at room temperature everything it will room-temperature here all your ingredients okay so I'm just making a well in the center hands and then if you could if you have one of these these pot they're just plastic we're really cheap to buy kind of buy them cookware stores online a really good tool to have or you can use a wooden spoon or a spatula so what I'm going to do is just pour my water in there along with my cream and then I'm going to work the dry ingredients into the wet and just work it around I mean you could use a mixer but what you know I don't feel like pulling it out for this because it's not that hard to do we're just looking to moisten all these ingredients I know some recipes really need this like knead the dough a lot I don't I'm just really it's just basically we're mixing this together so I just do by hand and then I'm just going to get my hands in there and what what I'm really trying to do is just make sure all the dry ingredients are moist and just kind of y'all really work it it's going to be a sticky you know lumpy mass and that is what it's supposed to be so don't worry about it it will smooth out later once we start rolling so then what as soon as I get all the dry ingredients moistened what we're going to do is just cover this so I'm just pulling it apart to make sure that's all moist all the the flour is moistened with some liquid so what I'm going to do is cover this with plastic wrap and let it sit at room temperature by that I mean around seventy-five degrees so you know most kitchens are about that and let's sit for an hour and we're going to let it just for men it's not going to rise much I mean actually hardly at all we're just going to let it ferment and that will develop flavor in our dough so that's as you can see this is pretty simple to do so cover it let it sits room temperature for an hour and we'll see you back here then so it's been an hour so now what we're going to do is roll out our dough you will need to have a baking sheet just dusted with some flour and dust your surface with some flour so and and dusts the top you probably you know it's quite sticky so you know you might have to move it around a lot dust it with more flour if you need to end what we're going to do is roll it into a 14 by 10 inch which is 35 by 25 centimeter rectangle it's a nice soft dough at this point so you will have to have handy ruler yardstick whatever so just keep moving it around and if you don't want to use a rolling pin I mean you just could use your fingers to form this it's half too but I find the rolling pin is the easiest way kind of run your hands over it as you're working you want that too you want it to be an even thickness so just roll it or stretch it a little and then just you know keep lifting it up and putting it down so you know what happens is it tends to you stretch it out and then if you lift it up and kind of flap it down kind of shrinks a little that's switch so not it that's almost well we're almost there and then what we're going to do is just put this on our baking sheet dust it with the little flower and then we're going to put it in the refrigerator that's about right yeah we're going to put in the refrigerator a minimum try to get it you wanted that that exact size I know hate to be exact but with this you do want to be well and then just cover it put a little flower on the top and cover it with some plastic wrap and put it into the refrigerator now you want at least six hours or you can do it overnight whichever you know the timeframe how it works for you and the reason we do this is one is to let that dough relax and then we want it to get really cold and firm because akha salt dough is a laminated dough which means you have two layers of dough and with a layer of butter in between and this is a dough we're going to wrap the butter around and what you want to have is the temperature of your dough as cold as your butter so that's why we're putting it in the fridge and get it nice and cold and nice and firm so like I said at least six hours or you know if you want to do this part one day and then let it sit overnight and then we'll pick it up and you can pick it up in the morning whichever works for you so when we come back we will start with our butter layer so our dough has now chilled sufficiently so we're going to start our butter layer the first thing I like to do is to take a sheet of parchment paper because we have to form the butter into a certain size so I take a piece of parchment paper and then I've just drawn a line ten inches long and seven inches wide which is 25 by 18 centimeters and then once you've drawn your line just flip your parchment paper over so for our butter you need 225 grams which is one cup of cold unsalted butter now you want to use a higher fat butter for this if possible because that will make our croissants even more flaky and buttery flavor and this higher fat butter is usually at least 83 percent butterfat is usually called either cultured or if you live in the States we call it European style butter so then what I do is I take the butter and just cut it into six pieces and then just kind of put it like so and you want it cold as I said you just kind of space it out there and we're going to pound the butter so I just take it like that within the square put that over and then we take our rolling pin and we're going to be a little noisy here and then found that just a little more a little more noise okay so I've got it softened a little so then what I do I'm just going to this just even it out a little what I'm going to do is fold my paper so I have it at that 7 by 10 inches there's a reason for this may seem complicated but it does make it easier in the end so I kind of got that and then I'm just going to flip this over like so then what I'm going to do is pound roll the butter within that rectangle and you want it you want to make sure that your butter layer is even thickness so just press down and roll okay so I do have it within that triangle or rectangle and just run your hand over to make sure it's an even thickness and then just you know use your rolling pin to even it out so what we want is our butter to be cold but but still pliable so it's mine's pretty good and see it bends a little but it's still I find I think it's a little soft so at this point I'm just going to put this back in the fridge for about 15 minutes or you could pop it into the freezer for less time and then when we come back we're going to laminate our dough so now we're going to laminate our dough you've got a butter peel back the parchment paper we have our chilled dough just take that and put it right in the center and see now why we measured everything because the butter has to fit perfectly to the center of our castle dough so peel that off and then so then Center and then just take the ends and wrap it around that butter and just kind of seal the edges you want the butter right to the edge you can see right to the edge of your dough so just kind of play with it there now when you're working with this dough temperature is so important because that is what well you know if it if your butter gets too soft that will affect your the Casal the texture and all that so it is best okay it's best to work in a cold kitchen by that I mean 73 to 75 degrees which is what I think 23:24 see if at any time you find your butter getting too soft stop and then just put it back your dough back on your baking sheet into the fridge until that butter firms up now I live in a hot climate and even though I have the air on I have my granite and it does get warm so what I have come up with you may wonder why I have a pot and I put my this pot in the fridge in the freezer get really cold you could use an ice pack and then what I do is I rub it over my counter to get a cold I find otherwise you know where I live it just gets too hot in here my dough gets soft and you don't want that so again if at any time you find your dough getting your butter getting too soft stop this is a this is a labor of love whistles and if it takes a little longer then it takes a little longer so now what we're going to do is we're going to roll this out into width is not so important here what we want is length and we want twenty-two inches long and I think that's 55 centimeters I do have in the written instructions but I believe should check that but anyways so flowering your counter and keep flowering and moving the dough as you go flour the top up and then just seal those edges we're looking at about 8 inches a 20 centimeters wide but that you know don't worry so much about the width is celeb so what I'm going to do is just tap that and we are going to do this process three times and that is going to give us all those wonderful buttery layers I think that N equals 81 layers I think something like that so now roll center outwards we want to keep the thickness the same you want to work as I said pretty quickly because well I have to because my counter gets warms up pretty fast so and what you want to do is you know if you have this bench scraper you want to move that dough kind of lift it up and flap it down because it will stretch and we want to let it shrink and then keep stretching now if you see you can get a yardstick but if you see I've just put tape masking tape to tell me at the 22 inches you can just use a ruler yardstick but I hate keeping getting my ruler out so I just put those and I find that makes it easy now kind of you know you can even up your edges as you go flap that dough is I guess that's what you call it so that looks pretty good even that out a bit if it's a little longer don't worry you just don't want it you want it if you don't it's too thick that's one of the reasons if you notice croissants it that are don't have that honeycomb design and they're kind of like a thick layer of dough all the way around sometimes does because your dough you didn't roll it out thin enough so I'm about there so this is our first fold so you take your I'm taking the top fold it into the center and thirds kind of like you're an envelope you know a letter that you're pulling the letter so the boat there take this fold it up over and then you want it and see you want it even and that is our first turn so then what I do is I turn it and yet turn nine degrees so I turn it so that this it's like a I call like a book binding is on my left side now I'm going to roll it again my dough is not that warm if you found it's really soft then cover it and refrigerate it before you do the second turn so this is again we're doing the same length same width okay that's our second I got it up to the required length it's about good so again fold down third push off until your pastry brush just brush off any excess flour and I even it up there take this fold it up and that just down hey you want that even looks good and that is our second turn now I am it's soft I am going to let it rest we got you have to do the same process one more time so I'm just going to take this flower at the bottom of your a sheet pan even that up have a flower on top cover it and refrigerate it for an hour and then we come back we're going to do our third and final turn okay so it's been an hour we're going to do our final roll again have that fold side on the left and then flour your counter flour at the top I did again take my pot and rub it over the surface to cool things off and roll this way not this way into end here and again same as before okay so we're at both 22 inches 55 centimeters it's about 8 inches wide 20 centimeters and now again our final fold here third third and so now what we're going to do again flour your baking sheet the Sun we're going to cover and refrigerate it again for an hour that'll let the dough relax and firm up okay so now the next step we've done our rolling and folding so now what we're going to do is get our clothes on toe into the required length and width to former our croissants I do this in two stages that way because your dough each stretch it and then you kind of want to let it relax a little and then we'll stretch it a little more roll it a little more so again flour your surface so what we're going to do first is I like to do it at about the 16 inch length and about nine inches wide which is 40 by 23 centimeters and so just roll as before from the center outwards okay so we're at the desired length I did change my tape to do it that way but we have to also make it a little wider because right now I'm at about 8 inches 20 centimeters I want to go to 9 so just turn my dough and just going to roll this way to 9 inches check that that looks about right because that's the height of our the width of our crystal this is going to be 9 inches 23 centimeters so I'm just going to now I'm going to put it back on my baking sheet cover it and refrigerate it you want to let it relax a bit 30s and I usually do it 60 minutes and when we come back we will form our croissants okay so now it's been an hour and just a little note if you want to at this point I let a syllable now or you could actually cover and chill it overnight if you want to bake off York whistles in the morning so now what we're going to do is roll this to 24 inches which is about 60 centimeters and again we're going to keep it at the 9-inch 23 centimeter width so as always just you know lift kind of flap it let it shrink back and also you want to make a template that's what I do for our crystals like this out of plastic I just use a plastic cutting board 3 and 3/4 across the bottom about nine and a half centimeters and nine inches high 23 centimeters I find that the fastest and easiest way and then that way I don't have to get up my measuring tape and try to figure out each one so if you want to do it that way like I have okay I think we're at about right so flat that make sure it shrinks a little as much as wants to shrink back I have my tape at 24 inches 60 centimeters so I don't have to use a yardstick make sure it's not sticking yeah it's full right and my little trusty thing that's I'm just gonna hold a little it's not overly you own to be exact but okay and then I like to you can use a large knife or I'm using a pizza wheel pizza cutter to cut out my the song so we take our thing we put it you will have a little bit of leftover on the ends you will get about eleven cusan don't throw this out store it because in another video I will show you how to make what to do with that makes a monkey bread so just use your template to cut out your croissants like so and then what I'll do so you don't have to watch me do that is we have our triangle take it in one hand at the top and stretch it out stretch it down then put it whichever way you like I like to do it this way I take a sharp knife cut the little you know half an inch about a centimeter down the thing there and then smooth this over and then stretch it out like so and then we're going to roll it just a bit to get it started and then these now I don't want to roll down the center so what I do is with just in the inside let's see if we get this right and you roll like this see just on the ends and then you get your Quizzle now you want to parchment lined baking sheets and make sure that where that's the end is on the bottom so I'll show you one more grab on one hand the top stretch it down to thin that out a little put it down take a knife make a little cut kind of stretch those two ends out and then roll it we don't know the reason we're doing rolling from the ends is we don't want to squish that Center so I just use the like I said in there takes a little practice and don't worry if they're not bird and then just roll your ends see it like so whoops almost perfect there we go and that's what you do just carry on doing it that way okay so now we've got our croissants done so what we're going to do is brush them with an egg wash so in a bowl I have one large egg plus two large egg yolks and they're room temperature so that's 50 grams about for the large egg and 35 grams of a hill and just whisk those and then we're just going to brush the tops of our cliffs on the sides with the egg wash and this you know one we're doing it now because what we proof them that will prevent them from drying out and to when we bake them off run brush them again and that will give us a really nice shine and help them become golden brown so just with a pastry brush brush the top sins like that so now we have to proof our qusomes you want to do this at you don't want it hot you wanted round the 75 degree Fahrenheit 24 degrees Celsius because if you have it you know a lot of times bread if you try to you can you proof it higher than that but the problem is we don't want the butter to melt in a croissants so you have to have it at a pretty cool temperature and then so it is going to take I find between normally around two hours an hour and a half two hours and then what I do I mean there's different ways you can cover this I just put inside each one inside a kitchen plastic kitchen bag you could if you had like a plastic container tub thing you could put it over top so anyways about two hours and then about twenty minutes half hour before you're going to bake your clothes on sauce off pre-heat your oven to 400 degrees Fahrenheit which is 200 degrees Celsius and since we have two baking pans have your pant your racks and the upper and lower thirds of your oven and the way you will see at the end of the proofing but the way you know your Quizzle is ready is if you kind of take your pan and shake it the croissants will kind of jiggle so that's I'll show you when we get there so we'll see you back in a couple hours so now it's been two hours our crystal have now risen they're kind of they're soft if I press it or if I kind of shake the pan they kind of jiggle so that's when you know they're done so what we're going to do is lightly brush them one more time with our egg wash so now what we're going to do is bake our qusomes two sheets at a time for 10 minutes at 400 degrees Fahrenheit 200 degrees Celsius then after 10 minutes rotate your pans top to bottom front to back and reduce your oven temperature to 375 degrees Fahrenheit 109 degrees Celsius and bake for about another 10 minutes or until golden brown okay so our croissant our dot our fake or it just smells wonderful in here so look there beautiful golden brown color nice and shiny you can kind of tell there the outside is nice and crisp so I'm going to let them cool obviously a little too hot right now and when we come back we will try one okay so we're going to try one you as you probably know a kosong is at its best when it's freshly made so the outside oh nice and crisp flaky and then the inside nice and soft and bread like they're just so good um you know as you can see this is a bit of a process you know but I really think it's worth learning the craft of making a homemade crystal I mean I I just it's so fulfilling people will love it so try it and until next time I'm Stephanie Jaworski of joy baking calm you

Channel: Joy of Baking

Views: 731,875

Keywords: dessert, baking, cooking, recipe, food, kitchen, homemade, howto, diy, joyofbaking, Joy of Baking, Stephanie Jaworski, Rick Jaworski, Croissant (Dish), Recipes, French Baking, French Food (Cuisine), Cook, how to make homemade croissants, how to make croissant, homemade croissants recipe, croissants recipe, laminated dough, how to make laminated dough, laminated dough recipe, how to bake, how to make, how to cook, easy recipes

Id: itPeAJbtgaQ

Length: 35min 43sec (2143 seconds)

Published: Tue Apr 21 2015