I Made Croissants From Scratch For The First Time

hello it's inka i am going to be making a croissant from scratch today and it's going to be exciting but very very challenging honestly something that i've always really wanted to do as most of you know i love bread and croissants are one of my favorite kinds of pastry it's also one of those things that i always felt like was really hard to do it's like layering lamination i thought i would ask for some support advice help from one of the pastry chefs i look up to the most chef dominic ansel i've worked with him before hopefully i'll be able to make a beautiful croissant let's go meet him all right oh that was a tough one how's it going hello hey good morning how are you good long time no see you again this is something that i've been wanting to do for a long time to get croissant but i'm so nervous because i've heard so many things about it being just super challenging croissant's not easy to make it's pure craft something that takes years decades to master it took me a while before getting it how long did it take you a lifetime i'm still working on my perfect croissant i have 24 hours it's okay we're gonna get you there in my test kitchen and our new location dominican workshop yes so you have the entire kitchen for yourself nice and cool here you have beautiful counter you're gonna make a perfect puzzle for me right let's see before we get started i want to show you my perfect croissant which is still never ever perfect but you see this beautiful golden beauty all the separations of the layers here there's some flakes on top plus contact with the food is visual contact you won't look at it you want to see the perfection oh the imperfection it's light here do you want chicken thank you quite a good size but very very light right you hear that flakiness so this is pretty close to perfect cross section but not quite beautiful air pocket so what i look at next the outside lining thin white little shell on the outside the thicker the crust on the outside the less good it is i want to see this on the on the concert this is like the best part of it actually that will tell you if those layers were really like this thing nice buttery uh that makes me so happy pretty good it's so good crunchy on the outside it's buttery it's flaky so i know you've never made croissants before right i have never made it before it's gonna be your first time it's my first time i know about the lamination process the lamination is a process of incorporating butter inside the dough and forming all those layers by giving what we call folds and fold it on itself many many times to form all those beautiful layers that we see here and create the honeycomb inside i have my recipe here it's more like a at home recipe so instead of using a lava you're going to use freshest you should get a pretty similar result though technically a three-day process we're gonna do in two days then we'll come back here tomorrow which i'm super excited about to eat one of the most amazing croissants ever oh most amazing croissant ever that's the goal you guys that's yeah that's the right you ready not really but you have no choice it's too late here's your recipe thank you let's get to the kitchen okay that's good let's go thank you i'm so scared this is the batch for tomorrow small croissant today nine kilos of dough so i'm going to show you how we do the what we call the final sheeting this is our dough sheeter we control the thickness it's a little bit technical you have to know the dough you have to know the machine and i have to do this by hand i have this for you i'm gonna be the machine everybody it's the best way to learn to feel the dough we're gonna relax the dough just a little bit here this will give me about 60 croissant you're going to make probably like 12. i'm going to measure them to like 27 centimeters it's very precise yes you want to do this as fast as you can remember the dough is cold but it's not cold forever we're going to use this tool it's called bicycle don't ask me why i didn't i didn't make it after they all spaced out to 9 centimeters gonna mark the top go right in the middle go down straight down and mark the bottom here that looks easy right no no it's very very precise there's so much measurements going on every step so it's important here come close to see all these layers so that's what we're looking for your movements are very quick and i'm very slow right now you're very slow this is slow this is slow you have your own kitchen you have your own counter your own rolling pin you should be able to make beautiful corsa so this is one of my favorite ingredients the butter we use for croissant one of the best because the quality of it they still use like the old-school technique flavor and also elasticity oh this is really good right very good oh my gosh it's like almost i always describe it as almost nutty so when you put this in your croissant you can only do something good i'm ready you ready let's do it you do it i'm gonna give you this maybe like this way for you make it a little harder for you we'll be cheating if we give you a butter already already thank you you look very excited thank you i'm so excited thank you bye-bye bye all right friends i'm gonna get ready and we're gonna get started okay hair tie ingredients here i am also literally in the middle of of this store there are customers outside the pressure is on y'all here's my recipe i already read this a couple times i'm gonna measure out everything i have right now the easy part supposedly measuring cup that's the trash i found the trash i'll just use a little bowl it's just some really nice flour though super precise 800 150 grams of salt sugar too much i don't even want to go one gram over beautiful block of fresh yeast cheesy fermented flavor oh look at that beautiful chunk honey this is brand new thank you i love honey flavored stuff measuring out the milk as well he said water matters i don't know what ph level this water is but it's the bakery's water it has to be better last thing butter this butter is magical a little more okay oh my gosh i'm done with measuring the ingredients i feel like i'm good at being precise right now i'm not very good at being quick have my sand mixture here reminds me of the one from home start by adding in this massive amount of flour what's the point of measuring it out so precisely if i spill everywhere all my dries are in now for the honey honey butter situation crack an egg in here milk water now to mix ah my dough hook and here we go in about two to three minutes let me get my timer ready i'm just very nervous because they did say there's a lot of stuff that could go wrong i'm gonna turn it up to high speed now this mixer is like really hot right now it's worked really hard it is now a beautiful dough piece check this out it goes like a little like boing roll it into like a ball shape a little baby cut a deep x on top i'm going to just spread it open look at that it's like an alien mouth opening up maybe that wasn't the best comparison square-ish put this baby on here i'm gonna cover this now with plastic wrap i think i'm just struggling a little bit more today because i'm like very nervous when you have like a world-class pastry chef saying that he expects the perfect croissant tomorrow my back is like hurting from all the pressure i'm gonna let it proof now for two hours while the dough is resting i'm gonna work on the butter block it's a lot of butter it seems for 12 croissants right but this is what makes it beautiful flaky melts in your mouth originally this was like a flat piece of butter chef said i should be challenged more yeah i'm just gonna use my hands to oh wow i didn't even put that much pressure and it just like went right down until it's a little more flat it's supposed to be like three millimeters be precise i squished it too much look this butter is like way more pliable than the ones i've worked before i'm just going to shape it now with a bench scraper into a square making sure i'm on the right track he did say this part doesn't have to be perfect yet but i want to make it as perfect as i can it's coming together the level all right this is what i have so far pretty square i feel like it's not as tall as it says it's supposed to be three millimeters thick millimeters i was looking at three centimeters then this is way thick good catch three millimeters i need i need affirmation waiting for advice this is like you know when you're like on a show and then there's like the the call for help button all right all right i got you a little gift did you bring that here as a reminder yes just so you know the standards were looking for here yes sir how did we go 18 18. that's good that's good good job you do i have to let it ferment for quite a while probably to take a little bit longer because the room is normal cold sounds good but it looks good yeah everything good so far okay day one only the hardest is yet to come it's gonna be too mall do you feel good about the mixing like you said every step is important so i'm just like even if it's like measuring out ingredients i can't even go one gram over we're gonna film this for a little bit longer and then we'll see how everything turns out tomorrow thank you [Music] had a beautiful lunch break it was very nice we have a lot of croissants and our chef chef is right there look at this you didn't stop it right i wouldn't do that this is beautiful everything is growing together the east so now we're gonna do what we call degassing to make sure we stop the fermentation so i'm going to let you degas okay your croissant and we're going to put it back in the freezer i'm going to watch me do it right okay okay bye i'm just going to go for it wait are you sure oh my god all right don't be shy priced all the way down it's like pizza though but now you're doing the same step it's gonna slightly rise a little bit and then you're done guessing the dough for today in the fridge now fridge now all right see you there see you later i'm really been checked on every step of the way so i feel good i feel good off to the fridge oh it smells very good i'm gonna go to the fridge okay it's been another hour look at my dough so big so chubby we're gonna do degassing round two stop the fermentation process looking pretty good it is now back to smoothness it's like when you suck in your belly i'm gonna go take this to the fridge all right my butter blocks right here yay okay let's get out of here it's really cold i have my stuff in the fridge now day one is over and um i'm gonna come back tomorrow bright and early in the morning i have to wake up at six am god tomorrow's the hard part i'm gonna get a good night's rest see y'all tomorrow hello it is day two i am back at the workshop and i'm here by myself today i'm really nervous about today because today is lamination day which is the hardest part of making a croissant the team was kind enough to give me breakfast i'm gonna finish this i'm gonna put on my apron then i'm gonna be ready first thing i did was grab my butter block from the fridge it's going to have to rest for 15 to 20 minutes this right now is super hard once this is softened i can grab my dough and then i can begin the lamination hello good morning hi good morning how are you doing today good i'm so excited about the question for today how do you like this angle no well i don't be flattering but i'm okay with it yes oh my gosh i bought a wearing pin for you you might need this so make sure you keep it on the colder side work as fast as i can yes but also precise precise you're feeling good yeah do you have any questions for me uh no not yet good luck and i'll see you there thank you bye bye over here i'm just going to sprinkle some flour i'm going to grab this dough oh no i'm a little nervous because this is sticking to the paper but for now i'm gonna roll it out if you want it to be as much of a square as possible a bit of a funny shaped square right now very big though is that okay nervous also this is supposed to go right here right in the middle just fold it in like this mine is like so big like is that okay i'll fold it in like an envelope seal it a package steadily roll it out 71 centimeters long this is like 30. oh my gosh it's gonna be long long roll it out this is the part where he said on the machine how am i supposed to get it to that log and up and down this is like not even 30 yet maybe it can't be the machine needs a lot of arm strength it's supposed to be double this size i don't know how they do it butter is now uh a little more pliable won't be able to do this at home for sure i don't have enough countertop space this is 30. oh we're getting there standing on my tippy toes i'm also out of breath from trying to roll this 55 so a little bit more to go still here still rolling 30 30. i'm like there it's supposed to go into the fridge but um these sections off to the side right now you can see that the butter kind of ends here and then this part doesn't have butter in it it's just dough and no butter that can't be good this is so nerve-wracking cut it right okay i'm just going to cut it so i guess with that i am going to now roll it out a little bit more and then we're ready to fold i'm going to fold this just before the center of the dough the left side over to meet the right side so this side is almost longer hold it in half again like that this is called a double or book fold looks like a blanket wrap it up nice nice nice i have my packet here now to put this in the fridge and wait for half an hour i really hope i didn't mess up already okay it's been half an hour i've read the recipe front to back for many many times i'm gonna go check on the donut oh my god it's cold it's cold is it hard it is not super hard but it is cold so i'm gonna unwrap this and i'm going to roll it out again this time i'm going to be speedy the idea here really is to make sure that we have it stretched out so we can create more folds rolling out cold hard butter is not as easy as you would think it is i know i said make this from scratch but like me and do i wish i had that machine right now i'm gonna do like the letter fold now ah don't look at that so nervous look okay oh beautiful it's a letterful all this dough happening here which isn't supposed to happen so that's a rolling problem right like i rolled it wrong yeah okay in the beginning when i folded the dough over the butter i should have just trimmed it back then i'm just going to continue we're going to pop this back in the fridge and we'll do our final fold in just a little bit all right letter going into the fridge [Music] all right be back in 30 minutes grab this from the fridge the final sheeting as they call it you know me i just really want this to work 61 25 6. i'm gonna try to be more specific with rolling as long as i've one perfect one i will be happy hopefully the center pieces will give me a good a good croissant all right friends i think here we are it's not a perfect rectangle but um i know we'll be trimming the sides later i am going to go into the cutting process but i feel like i should double check with chef for the team before i continue i suggest you put in the fridge for another 10 minutes and then adjust the thickness okay this is 25. is it going to turn wow put this in the fridge once again i am back this needs to be a little firmer before i roll it out and a little thinner you know the thing when you're just like you really want something to work and it doesn't oh my gosh i'm going to do the cutting now i'm gonna trim the edge off here okay look a couple of lines going on here a little bit relieved i have my first isosceles triangle with that first one done i feel a little more confident so i'm going to just go ahead and speed do this three inches this is like math you guys uh-oh it's starting to get a little melty keep going we can do it you are my triangles i know this is like kind of imperfect there's definitely some layers that are more distinct than the others so now i'm going to go ahead and bring this back to the fridge we're going to freeze it before i roll it jeff is here to demonstrate how to properly row one while i go ahead and chill these so this is my croissant this is not yours yes look at all those layers you see it look at this i'm gonna push the base up a little bit and go straight up just like this so we're not putting any pressure keep it as clean and intact as possible can you see it here baby don't put any pressure tip of the croissant to be just touching the trick use some room for all the layers to like expand the next step is going to be to put them back in fermentation i'll let you do it good luck thank you thank you i'm back my triangles are a little more firm now just now during my 15-minute wait i went back to the kitchen because they were rolling croissants and the way they did it so fast and so precise that's goals i'm gonna go ahead and roll these bottom here two oh my god mine is so chunky it's a chunky boy you can see some layers right that's not too bad that's a nice one i think this is probably the prettiest one yet hand wool is definitely different from machine roll i feel okay so far i think and then watch me cry when chef tries my croissant there we go honestly it doesn't look too bad some of these look better than the others i do see some folds they haven't all blended together which is my biggest fear next i'm gonna do is actually just gently brush them with some water to prevent the skin from forming pretty proud of these i feel like getting to this step was pretty pretty rewarding for myself it can only get better from here right they have all now been watered up i'm now going to go ahead and proof them for two to three hours bye bye do you want them okay let's go let's go my croissants are here we have a special guest thank you you won't get involved she's gonna show you how things work as you guys can see there's been a little bit of an accident going on here accident okay no accident clean croissants it rolls beautifully though yeah they look puffy but you can see the butter inside slightly broken yes they're not gonna be about actually i'm gonna go ahead and wash and we're gonna decide as well ready we're gonna brush the croissant yeah that's good good job sir very artistic way of flushing the egg washing no no okay okay okay my croissant is done goodbye i think silly and helpful pretty well okay so bye-bye all right i'm gonna do this faster now okay i think that's good maybe [Music] all right set it for 30 minutes [Music] you can see they were not wide enough and they were too thick and then it collapsed on the side because they were so heavy these ones obviously were placed too close to each other this one looks good it looks not too bad that's pretty good yeah honestly no seriously it's not too bad i hand rolled it i know all these layers this is all the work you've put into it that's a pure level of love you've been here for almost 40 hours making a question that's a long time it's dedication for the first time it's pretty good thank you oh my god okay let's see those here's some layers but you see like this is doughy here the crust here is quite thick thicker crust thinner crust exactly what you want what you don't want cheers [Music] that's good yeah personally wrote the recipe i don't know good job focus focusing i'll give you maybe four out of ten i'll take it thank you for letting me be here to to train i'll come back soon with a perfect lesson yes i will this was my learning croissant making it from scratch for the first time it could have been better these are conjoined croissants but you can see the layers so next time i know what not to do oh this is great this is just the beginning all right thanks all bye [Music]

Channel: About To Eat

Views: 377,053

Keywords: about to eat, about to eat inga, best croissant, buzzfeed inga, croissant, croissant by hand, croissant from scratch, croissant recipe, dominique ansel, how to make a croissant from scratch, how to make croissant, how to make croissant by hand, how to make pastry, how to make puff pastry, inga lam, lT_Z, making croissant, perfect croissant

Id: jSIw5_bFkLY

Length: 23min 9sec (1389 seconds)

Published: Sat Oct 23 2021