Professional Baker Teaches You How To Make CROISSANTS!

croissants have long been a staple in French bakeries and I'm going to show you how to make them at home so let's start with the croissant dough itself I have a full cup of warm water and I'm going to add to that half a cup of milk croissants can take up to a couple of days make but they are well worth the effort add three and a half cups of all-purpose flour even though I'm making a bread dough I don't use bread flour bread flour has a higher protein content which is good for big hearty loaves of bread but façades are a little more delicate I'll add five tablespoons of sugar sugar is actually what the yeast feeds on as it slowly rises and now for the yeast this is instant dry yeast 2 and a quarter teaspoons the final ingredient is a teaspoon and a half of salt but I add that after I get the mixer going salt can actually kill yeast activity after the dough is mixing it's fine to add [Music] and once the dough starts coming together I just add two tablespoons of butter I let the dough knead for just a couple of minutes to develop the glutens of proteins that's going to hold in all the air as the yeast rises once you see the dough clean the sides of the bowl but still stick a little at the bottom you know it's fully needed and there we go perfect over the yeast oh stage is called the day Trump and now let it rise not in a bowl but on a parchment lined baking tray cover it with the tea towel that gives it some air and room to move and then so it doesn't dry out or get a crust just a loose piece of plastic right on top just like so I leave this to sit out for about an hour and a half at room temperature then to control how the east' grows I put it in the fridge and now you can let it rest as short as an hour or up to eight hours you really do have a great window of time just remember the longer that yeast has to ferment the better the flavor you get out of your clothes on now it's time for the barrage the butter layer and guess what's in it just butter a cup and a quarter of it and then just simply use the plastic wrap to flatten it into a square shape I'm starting with room-temperature butter now but I do have to chill it down a little bit so I've got my two parts the dead Trump the bread dough and the butter here's the first step of the dough chilled now it's time for the first fold tick this out onto a floured work surface and even though it's had time to chill down remember it's a yeast dough it's soft it's flexible and what's important is that butter layer that you just put into the pan is the same consistency you might want to pull it out from the fridge a little bit before you start rolling roll it into a square first I tip out onto the soft bread dough so what I do is just package up the butter like a parcel fold in the dough edges and then just roll it out into a long rectangle the butters getting pushed in between the dough layers and now for the first fold this is called a trifold or three fold you definitely feel the weight now of the added butter this goes back on a tray and I just cover it back up with the tea towel if you let rest in the fridge for a minimum of an hour but if you can push it to a maximum of eight hours you're just gonna get that better flavor and the flaky or crisper crust on the outside of your clothes on so this is the dough after its first fold but after resting for eight hours and you have to work with it from this point on with the dough being cold and with this second fold you will feel as you roll the dough the bits of butter flaking and shattering within it and the folding technique is the same as with the first fold and with each roll and fold you're knocking the carbon dioxide out of the dough and that forces the yeast to get back to work start feeding on the sugars and fermenting again and that's where the flavor development in fold over full knock down over knock down comes from another one hour but ideally eight hours in the fridge now that we've made this buttery croissant dough it's time to get rolling and make some classic quest songs the traditional plane a cheese and almond croissant and pen or chocolat so let's take a peek at the dough after the last eight hours it really has doubled in size and you can see all these beautiful butter layers throughout and I'm going to start by using half of this dough to make 12 croissants trimmed the outside edges the first cut is horizontally and then make triangle cuts an important little step is just to make a notch at the base of the triangle that allows you to roll it more easily but it also bakes evenly in the center open it the notch a little bit and with just a gentle stretch that the dough do the work you always curve your croissant away from the tail end fold its hands together and that is a classic croissant and with this rolling and then shaping you're adding even more folding to create those flaky layers let's do the cheese style a little bit of the cheese at the base of each croissant and I'm saving some to put on top and then the same step applies but you have to do a little lift and then open that notch before you do the traditional roll and fold oh I have to say the next one has to be my all-time favorite quest not I love a good almond croissant so to make an easy marzipan I just take a couple of tablespoons of ground almonds about a tablespoon and a half of sugar and then just two teaspoons of soft butter just a couple drops of almond extract just stir this until it turns into a paste and a nice I like to shape it into a bit of a log that way every bite of the croissant has a little bit of that almond paste in it the rolling motion is still the same but if you notice in a traditional French bakery almond croissants remains straight in a busy bakery you're making so many of these you get used to working pretty fast dozens at a time now the last style is panel Chocolat and that has an altogether different shape than the traditional curved croissants it's important to use a good quality chocolate for your pannotia Cola a baking chocolate because after the panel Chocolat comes out of the oven and once it's cooled a baking chocolate stays nice and soft in the center and this time because I'm not curving or shaping you don't have to do the notch at the base and if you do have these little ends you just tuck them back in and as much as you want to put them in the oven now there's a little more weighting involved and the final proof should happen in a warm draft-free place so I have my rack by the oven it really encourages that yeast to come to life and these have risen for two hours and they are ready for the oven so just the finishing touch on my classic plane and the cheese just a brush of egg wash a little egg mixed with a little water makes the croissants shiny and promotes an even browning and so you can easily tell the plane from the cheese a little of that reserve cheese right on top to tell you that there's marzipan inside little sprinkle of sliced almonds on the almond croissant for a nice little crunch on the penile chocolat little sprinkle of turbinado sugar finally this is the quickest part of the Casal recipe in a 375 oven these only take about 15 minutes [Music] it smells absolutely divine in here the final touch you always see it in a bakery a little dusting of icing sugar on the almond croissants but I have to treat myself to my absolute favorites the flaky almond that was worth waiting for

Channel: Oh Yum with Anna Olson

Views: 7,578,526

Rating: 4.8267531 out of 5

Keywords: professional baker teaches

Id: K689erbK3XI

Length: 11min 28sec (688 seconds)

Published: Fri May 06 2016