How to Make CROISSANTS Like a Pastry Chef

it's croissants time made by the master daria ladies and gentlemen these are the croissants you have been dreaming for and you can now make it like a baker i and welcome to vincenzo's plate with darius clade the head pastry chef of stixx here in sydney she is an amazing pastry chef she can make fantastic bread lots of sweets but most importantly the croissants croissants awesome very nice accent and they are beautiful we want to see we want to learn from you how to make them perfectly how we consider beautiful what's it called the inside part crumb yeah the crumb yeah we want to see how crusty they are on the outside i like the flaky and i want to learn every single secret from you please are you ready to share the secrets with us you are more than welcome i would love to come on let's do it now we're making our croissant dough we're using one liter of whole milk 1.3 kilo of whole grain flour so this is a strong bread flour 700 grams of plain flour 300 grams of caster sugar 300 grams of unsalted butter called 50 grams of dry yeast and 50 grams of salt so first goes milk it's easier to put milk in first because that will be make the process the mixing process a bit easier then the flour so i need to stress that all ingredients need to be cold and i also usually pre-chill my bowl and uh and the dough hook so that we don't overheat the dough during the mixing process so salt and um yeast need to go in different spots so we don't stress the yeast because the salt weakens the yeast so that's why we always put them in a different spots in the bowl so they don't come in direct contact straight away before mixing so now we put our bowl onto the mixing machine we're using a hook a classic dough hook and it's also very cold because it was in the fridge because this is the first uh part of the mixer that heats up the most and heats the dough we don't want the dough to get too warm ideally it shouldn't go above 23 degrees celsius in temperature otherwise yeast will start to activate too fast and we don't want that it will compromise the the recipe and the dough so now we put our bowl onto the mixing machine we always start with a slow speed to make sure that our ingredients are well incorporated before we switch to a higher speed and the whole process will take about 15 minutes so during a mixing process we need to develop some gluten strength but at the same time it doesn't have to be very very well developed like if we were making brioche for example if our dough is too strong gluten is developed to its maximum it will be very hard to eliminate and after then shape our croissant they will be too resistant to stretching and will be too hard for us to shape them nicely so now our dough is mixed it's uh it feels nice soft and cold enough you can check the temperature of your dough if you're not sure but i can feel by my hand that it's still nice and cold not not too warm i repeat we don't want our dough to be too warm mix the dough to give it a final touch does it really matter are you mixer are you kneaded at all it doesn't doesn't really matter but we want the door to be a nice uh not rough bowl to help develop the gluten so now we need to cover our dough this is important because we don't want to go to to dry out just cover it with a nice elastic and leave it to rest so this is called a bench rest this is when we let gluten to relax a little bit so be easier for us to shape it into the final shape if it don't rest at all it will be breaking and tearing and we don't want that to happen so this is our cross sandow after uh 30 to 40 minutes resting it depends on the temperature of your cross sandal the temperature of your room so but it needs to feel a bit puffed not too much it doesn't have to be too gassy otherwise that's not the stage of the fermentation that you want to become guessing i appreciate it usually give it a bit of a nice rectangle shape on the page you see how soft and smooth it is um i use a normal 60x40 trace i also cover it with a plastic clean wrap so to prevent the dough from sticking to the tray trust me you won't don't want your dough to stick to it it's very tricky to remove it shape this door at this stage really nice rectangle shape so it makes it easier with the following process of lamination to get those corners a little bit more defined you need to go diagonally from the center of your dough to the corners how you push your dough into the corners as you can see here so because our dough is so nice and pliable it's we gave it enough rest it doesn't tear doesn't stretch back too much which is called the contraction so it listens to us so now we we have stretched our dough nice rectangle shape the the more perfect you get it the better so we cover it with a clean wrap nice without air bubbles because if you leave air bubbles condensation might form on the air bubble so you'll get some ice on your jaw you don't want that no you don't before placing the dough into the fridge for a long night called fermentation i usually freeze it so to give it a little bit of um relaxing if the dog got a little bit too warm and i don't want to yeast to start working too early so i freeze the dough for an hour or two and then move it into fridge for the long fermentation so this is day two of croissant production this day we need to prepare our butter before lamination in the industry we only use professional butter for the croissant and for danish pastry which already comes in in the form of sheets so this is not exactly what it is i already it a little bit more but you you can use regular butts that you buy in a supermarket for example but it will be a little bit more tricky because professional butter has already been formulated to retain its nice plasticity so this is very important during the elimination process because if your body is too cold it will break during the elimination and you won't get the your beautiful layers in the cross sound so this is the stage when we need to pre-shape our baza block it has to be quite thin so that it will be make the elimination process easier so that's why we use the we pass the dough through the sheets and a few times just to get there the the size and the the thickness that we are looking for so this is our uh croissant dough that had uh at least 12 hours rest in the in the fridge so as you can see it's nice and pliable elastic soft but not too soft also it will it helps to put the croissant door uh in the freezer for about half an hour before shooting to make sure that it's really cold it should be around zero or one degree celsius so the bunsen block needs to take about half of the size of the um of the door so you can see that my block is a little bit shorter so i need to i'll pass it through to the machine a couple of times to get to make sure that these are two equal halves so now it looks good right to me if it's a little bit longer it's not a problem we can always uh fold the sides so it's still very cold and um what we're also looking for is not exactly the temperature but the most important is the texture so both your butter and the and the dough needs to be the same consistency this is the key to uh proper elimination if your butter is so too hard or too soft or the other way around your door is so hard and soft glares won't be perfect so uh this method that i particularly use in elimination the cross sander some people call sandwich so in the classic classic way will you just fold the croissant dough and shape it into a block what i do i cut off the half of the block and put it on top of my first block and then i put the fix them together so using this method you will get two layers of dough with the bar in between which is open from all sides but maybe apart from this one so now we start lamination itself you need to try to go this is very important stage if you do it on the machine so your steps need to be quite dramatic so this stage needs to be pretty quick uh i shade my blog to about tens uh 10 millimeters in thickness so we are folding it into we're doing a single turn which is also called as a three-fold so i measure roughly same three same sections and again i'm following the sandwich technique so i want to get layers of the of the dough so i cut it and i put it on so now we have a triple decker it was a double decker before now it's a triple decker so you can see you have three layers of butter in your block at the moment so now what we do we need to do a second single turn yeah you can rest in between but it takes much um it takes take faster to do it back back to back as we call it so we're doing second uh single turn i will explain about the uh turns a little bit later and why i do it this way different chefs use different methods with their uh the turns so we trimmed our block to make to get perfect layers with the trimmings if you have to do it it's not a problem you can always we here in the kitchen we use them for the next dough to add a bit more flavor as a preference as we call it and another sandwich [Music] now you've got nine layers yes now we get nine layers of butter and and then it will get uh 37 layers in total so make sure it's nice and aligned nice clean block the cleaner you work the more precise your actions are the better your final product will be now we have our block after with the first two turns we need to rest it recover it and put it uh in the fridge for about um 20 to 25 minutes so make sure it's we maintain the the temperature it stays very nice and cold and also the dough relax a little bit the gluten relaxes and makes it easier for us to do the last turn [Music] so now after a half an hour rest and the first two turns we need to the final third turn and that will give us 37 layers in total now remember when you do the turns you have to actually turn it 90 degrees and we go in this direction this is very important if you forget to turn your block at the end of the day when you will shape and cross sound you will be all very funny shapes you won't get a nice shape crosstalk because the door will contract in the opposite direction you always have to turn your block in between your turns so again we are going to 10 millimeters in thickness so this is our block again sandwich remember all right you can see the layers so these ones this is the end part so because it was uh but these are the the uh layers wow 37 layers yeah so this is our final turn now we wrap it nicely at this stage you can freeze your block for up to i would say a week you can do that and or you can put it in the fridge for a half an hour and then into freezer for another half an hour so this is our block for after resting in the freezer and fridge so again you need to work around the temperature in your kitchen and see how it goes if it's a bit warmer then you need to keep it for a bit longer in the freezer but also be careful uh what depends on what body you use if you use professional butter like i'm doing it's safer to keep rasan block in the freezer for longer but if you're using a regular unsalted butter from supermarket that butter doesn't like frizzy it has a higher water content than the professional butter and after 15 minutes or longer in the freezer the butter will freeze and when you start eliminating or your croissant block the butter will break inside the final thickness of the sandal will be between four and five millimeters i'm even it out in during the sheeting process so to make it as even as possible yeah all good we are good so now it's uh we shaded it to the thickness that we want yeah so just roll it onto the rolling pin look at that the layers oh wow this is the cutout which is very handy tool in the in the kitchen because you can cut any size like a few few porsches at a time it's also used for pasta i see people using it for yeah yeah i actually use a pasta cutter to cut my daily sheets and these ones too which because it's very nice and handy you don't need to lift the knife all the time so in this case i make my cross sun about nine centimeter width so if you feel comfortable cut cut them by hand without measuring you can do so or you can measure them the only thing is that uh when you measure across your cross sun with the with this this cutter you need to uh beware and every time you cut it with a knife you will be losing two to three millimeters just because of the thickness of the knife blade for example if i cut them measure them this way right so this will be nine i cut it so this is the the size that i want i cut this one this will be also the right one but this will be less than nine already and i can prove it i put it here and you see where the nine is now this mark is the original mark when i did it uh first time this is the actual size that happened and keep going you will lose so by the end you will have crossed out it will weigh 20 percent less at least will be smaller that's because with everything every cut you will be losing it so you either go by by eye if you trust your eye if you have really good eye and you can go or you can oh you need to measure them every time but you have a good eye i'm training it should be we are making about between 90 to 95 grams per croissan so after you cut your croissant it's better to give them a bit of a rest especially if your kitchen is a bit warmer so what i usually do i cut all my blocks because i usually make more than one so i cut all of them and put them in the fridge baking paper at the bottom taking paper or a clean wrap or anything so they just don't stick so [Music] my opinion i'm giving them some about 15 minutes rest in the fridge and then we can shape them [Music] so these are croissants that are rested in the fridge you see they're a little bit sticky because humidity in my kitchen like i said earlier is very high and but i don't want to add any flour because if i add flour then the layer when i roll them the layers won't connect they won't stick to each other and the croissant are unrolled so when you roll them you want this uh tail as i call it to be exactly under the middle of the cross sand and you need to push it down a little bit to secure if it if you roll it for example if you leave it a little bit out you roll it if you leave it this way the croissant will have this massive tail after it bakes if you roll it in too much and your tail is on the other side the croissant will open in the in the oven so it won't be it won't hold the shape it will be like opening sticking out the tail so it's very important to have this tail in right in the middle and press it down to secure so this is the approver it's actually a very good machine because it's also a retarder so it's set to 28 degrees and 80 humidity 85. so again uh it's not a very precise um settings so it could be 28 or 20 or 30 depends on the ambient temperature in the room so now we place our croissant in the approval so proving should take you about two two and a half hours so if your croissant has improved in two two and a half hours it means that something went wrong maybe you forgot the east who knows but minimum two or two hours if it moves too fast if if it's about one and a half hour up up to two hours then probably your temperature is too high in in the provider and it's not great either so it should be nice and slow so now we are and we need to egg wash our croissant to give it a nice shiny crust flaky surface so i use a really fine painted brush because if you use a normal pastry brush it will be too rough this brush is very soft and it won't damage the very very tender and thin layers of the croissant so when we egg wash croissant we need to only wash the top horizontal layers we don't want to cover the sides so these sides of the croissant because if we do so egg wash will basically glue those nice layers and won't it will prevent croissant from expanding to its maximum so now we are cooking our croissant in conventional oven so we can also bake it in a classical deck of baker's oven but we find that the best result gives us a conventional oven so we bake it at 170 degrees start baking at 170 degrees 100 humidity which means that no no uh moisture leaves the oven while the baking process so we put them in [Music] so it's first 10 minutes at 170 and then after 10 minutes we'll drop the temperature to 160 degrees for another 10 to 11 minutes after 10 minutes return temperature down to 160 degrees and give it another 10 to 11 minutes are you ready to take it out yeah let's have a look at this baby yes yes hello baby this is what we have now how proud are you of these babies uh very proud at this point they look very nice i'm very happy i won't touch them at this point because they're very fragile they need to settle down a little bit cool down so the butter sets and then we can move them and taste that's the best part now you can either eat them right now which is my favorite way to eat a croissant straight from the oven nice and hot yes it's still a little bit soft and unset and settled in the in the middle but that's what i like best about class science battery it's creamy it's hot it's flaking crunchy on the top oh my god i want to eat it now there's no way you eat this by yourself no i'm here please close out inside okay yeah so it's here at the end of it just like red and just pull it pull it away yeah like that look at that let's smell the butter and see how nice and the thin the the flake flakiness on top i didn't understand before when you said creamy croissant yeah this is what creamy creamy yeah from now on i only want microsoft to be warm yeah but not in the microwave no no no microwave no sorry fresh oven you can come in seven o'clock in the morning yeah but if you get even if you buy croissant and a bakery and they bring it home you can put it in the oven a really hot oven about 800 180 200 degrees just for one minute and your croissant would be almost like a freshly baked one wow that's a good tip tonight yeah thank you you love loved croissants tell me more about this moment this is the moment we've been waiting for you know the opening yes and you see the beautiful crumbs it's the moment of truth actually yeah this is how when you see that if actually all your work that in time that you put into it made it work make it worth it or you have to work a little bit more yeah so let's see let's see open it for us oh yeah what do you say can't be any better the creme is perfect the opening is nice it's cooked perfectly it's fruit proof perfectly i'm happy we just need to eat it now yes another one guys please you need to write a big comment for daria say thank you for sharing your secrets you can open a bakery tomorrow you can you can thanks to her you can just make croissants make sure you call the croissants darling across so thank you for sharing them this is the best part of the video now because we need to eat it yeah so the sauce can we eat all of them oh yeah this does who's that price so thank you so much we'll see you in the next vincenzo's play video recently thank you guys and please subscribe [Music] everything is a good sign it was a good sign to meet you bodies

Channel: Vincenzo's Plate

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Keywords: how to make croissants like a pastry chef, how to make croissants at home, how to make croissants from scratch, how to make croissants dough, croissant, croissants, croissant recipe, homemade croissants, croissants from scratch, how to make croissant, french croissant recipe, french croissant, croissant lamination process, best croissant recipe, make bakery quality croissants at home, how croissants are made, how to make croissants, professional croissants, vincenzo's plate

Id: K4Jwsl6BoHQ

Length: 26min 51sec (1611 seconds)

Published: Sun Nov 29 2020