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#Croissant Making Tutorial

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#Croissant Making Tutorial Reel by @crispyasbakery - 🥐 HOMEMADE CROISSANT RECIPE BELOW

Here are all the details to make these croissants!

Ask me any questions you have, and make sure to save this for — 🥐 HOMEMADE CROISSANT RECIPE BELOW Here are all the details to make these croissants! Ask me any questions you have, and make sure to save this for later 📌 ━━━━━━━━━━━━━━━━━━ 📋 RECIPE DOUGH: - 500g flour - 60g sugar - 125g milk - 125g water - 10g salt - 5g yeast - 50g butter LAMINATION: - 250g butter block (82% fat) ━━━━━━━━━━━━━━━━━━ ⏰ STEPS DAY 1 (30 min): Mix all dough ingredients → knead 5 min → add 50g butter → knead until smooth (10min) → shape in a rectangle and rest overnight DAY 2 MORNING : Prep butter block → encase in dough → double fold → rest 1h → single fold → rest 1h DAY 2 AFTERNOON (or day 3) : Roll to 24x50cm → cut 10 triangles (10cm base x 24cm) → roll gently → proof until doubled (2-3h) → egg wash → bake 180°C for 15-18 min ━━━━━━━━━━━━━━━━━━ 💡 KEY TIPS - Butter must be pliable (not hard, not melting) - Don’t rush proofing—must double in size! - Dough resists? Rest in fridge 10-15 min Watch my videos for detailed lamination & shaping techniques! ━━━━━━━━━━━━━━━━━━ Tag me when you make this! Thank you for reading all this, now go make pretty croissant! 🥐 🇫🇷 #croissants #croissantrecipe #homebaking #frenchbaking #lamination #bakingfromscratch #crispyas

#Croissant Making Tutorial Reel by @zinikim (verified account) - Save This Croissant Recipe 🥐✨ (12 pcs)

Merry Christmas! 🎅
Try making croissants at home this winter!
If you have any questions, leave a comment! — Save This Croissant Recipe 🥐✨ (12 pcs) Merry Christmas! 🎅 Try making croissants at home this winter! If you have any questions, leave a comment! Ingredients ･ Strong flour 375g 강력분 ･ French flour T65 125g 프랑스 밀가루 ･ Sugar 70g 설탕 ･ Salt 10g 소금 ･ Fresh yeast 23g 생이스트 ･ Water 225g 물 ･ Egg 25g 달걀 ･ Butter 63g 버터 ･ Lamination butter 250g 접기용 버터 Instructions Mix the dough until smooth Divide 450g × 2, rest 27°C 30 min Roll 16×32cm Chill overnight 15 hrs Laminate each with 125g butter 16×16cm Roll 16×64cm, double fold, chill 20 min Roll 16×48cm, single fold, chill 20 min Roll the dough into a 35×35 cm square Shape croissants base 9cm length 32cm Proof 27°C 2.5 to 3 hrs Egg wash 1 yolk 1 milk Bake 170°C 18 to 20 min Save this recipe, try it, and tag me 🏷️✨ #croissant #painauchocolat #pastry #homebking #bread #holidaybread #christmas #homemadecroissants

#Croissant Making Tutorial Reel by @chefzadee (verified account) - Croissant ; RECIPE 👇🏻

•500 gr T-45 flour / %14 protein un ( kruvasanlık )
•500 gr T-65 flour / %11 protein un ( ekmeklik)
•100 gr custard sugar — Croissant ; RECIPE 👇🏻 •500 gr T-45 flour / %14 protein un ( kruvasanlık ) •500 gr T-65 flour / %11 protein un ( ekmeklik) •100 gr custard sugar / ince şeker •18 gr salt / tuz •20 gr honey / bal •1 pcs egg / yumurta •80 gr butter for pastry %82 / tereyağ •225 gr milk / süt •225 gr water / su •50 gr fresh yeast / yaş maya Butter for lamınated •500 gr Extra dry butter sheet min. %82 (500 gr Susuz blok kruvasanlık tereyağ ) For egg wash •300 gr egg yolks / yumurta sarısı •120 gr egg white / yumurta beyazı •75 gr heavy cream / krema #croissant #pastry #croissantdough #croissant🥐 #croissants #croissantlover #croissantsandwich #viennoiserie #amazing #recipes #chef #cheflife #chefstable

#Croissant Making Tutorial Reel by @lucas_croissants - 30 seconds on screen.
Hours of work behind it.
From dough to croissant - would you try one? #bakerylife #viennoiserie #pastrychef #croissant #laminate — 30 seconds on screen. Hours of work behind it. From dough to croissant — would you try one? #bakerylife #viennoiserie #pastrychef #croissant #laminateddough

#Croissant Making Tutorial Reel by @blogs_by_hummaira - Easiest croissant recipe to enjoy with your coffee or tea✨
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#reels #crossiantarecipe #crossiant #foodblogger #foodgram #instagram — Easiest croissant recipe to enjoy with your coffee or tea✨ . . . . . . . . . . . #reels #crossiantarecipe #crossiant #foodblogger #foodgram #instagram #foodreels #chocolatecrossiant #crossiantdough #viralreels #trendingrecipes #viralrecipes

#Croissant Making Tutorial Reel by @amauryguichon (verified account) - Giant Croissant! 🥐
The making of the croissant from the coffee cup video!
#amauryguichon #croissant — Giant Croissant! 🥐 The making of the croissant from the coffee cup video! #amauryguichon #croissant

#Croissant Making Tutorial Reel by @juliension13 - Croissant made at home follow the whole process of making by hand

#croissant #pastry #patisserie #croissants #yummy #yum #handmade #pastrychef #chef — Croissant made at home follow the whole process of making by hand #croissant #pastry #patisserie #croissants #yummy #yum #handmade #pastrychef #chef #chocolate #food #goodfood #foodie #foodporn #foodies #dough #baker #bakery #instafood #instagood #cake #gateau #trend #fyp #frenchpastry #recipe #cake #craft #passion

#Croissant Making Tutorial Reel by @belgianmamasbakery - The best tips I have learned making thousands of croissants at home: ⬇️

1. Mix the dough for at least 15-20 minutes after adding the butter or until — The best tips I have learned making thousands of croissants at home: ⬇️ 1. Mix the dough for at least 15-20 minutes after adding the butter or until you achieve the windowpane. This is step is crucial to ensure the gluten is developed and the dough is elastic during the lamination process. 2. Roll out the dough to twice the size of the butter so you can easily encase the butter for lamination. 3. The butter should be pliable but not melting. I get tons of messages from people whose butter cracks during lamination. This happens when the butter is too cold! Make sure you use butter with at least 82% butterfat (I use Kerrygold). 4. Freeze the dough for 30 minutes after each fold. One of the hardest things to control while making croissants at home is the temperature of the dough and butter during lamination. If the butter gets too hot, the butter will leak out during baking and the layers won’t be defined, resulting in a heavy and dense croissant. 5. Freeze the dough any time it feels like it is “bouncing back”. When the dough does this, it means it is getting too warm. Just stick it in the freezer for 30 minutes and keep going. 6. Refrigerate dough triangles for an hour before shaping. I used to shape my croissants right after cutting the triangles but the dough felt warm and I could often feel the butter melt in my hands. Refrigerating the dough triangles first ensures the dough is nice and cold before shaping! 🥐 Get my croissant guide through the link in my bio 🥐 #cottagebakery #croissant #pastry #microbakery #viennoiseries

#Croissant Making Tutorial Reel by @betterbakesbygrace - don't fear the hot hands!😤

shaping timeeeee!! aka the best part of the croissant making process.

full details written below, let me know your ques — don’t fear the hot hands!😤 shaping timeeeee!! aka the best part of the croissant making process. full details written below, let me know your questions! THE PROCESS: - Roll your laminated dough out to an 11x24 in rectangle and trim the sides. - Make a notch every 3.5in at the bottom. - Make one notch 1.75in (half of 3.5!) at the top. From there mark every 3.5in. - Line up the top notch to the bottom and cut, it should form a diagonal line. Continue cutting down the sheet. (There may be scrap, make baby croissants!) - Take one triangle, gently pull (using hardly any pressure) and stick the tail to your work surface. - Start to roll from the top of your triangle down, naking sure not to pull and stretch the dough as you roll. - Repeat with all the triangle. - Place croissants on a parchment lined baking sheet, cover with plastic, and refrigerate overnight! SO SIMPLE SO EASY YOU GOT DIS BABIES❤️❤️ #croissants #baker #baking #tutorial #recipe @caraway_home @kerrygoldusa

#Croissant Making Tutorial Reel by @chocolateshells1 - RECIPE FOR 12 CROISSANTS
500g Bread flour
270g Water
20g Milk Powder
20g Honey
50g Brown sugar
13g Instant Yeast
11g Salt
50g Unsalted Butter + 240g B — RECIPE FOR 12 CROISSANTS 500g Bread flour 270g Water 20g Milk Powder 20g Honey 50g Brown sugar 13g Instant Yeast 11g Salt 50g Unsalted Butter + 240g Butter for lamination (minimum 82% butterfat) METHOD part 1) 1. Mix together all ingredients in a stand mixer (except lamination butter) for 12-15 minutes until the dough is smooth and can pass the windowpane test. 2. Cut out a 90g portion of the dough. Flatten both the dough pieces into a rough rectangle. Wrap and freeze until hard & move to fridge overnight. 3. The next day, fold a parchment sheet to a 35x22cm rectangle. Open it & encase 240g of butter in it. Roll the butter out to an even rectangle. Refrigerate until slightly firm but flexible. (The butter shouldn't crack when bent) 4. Roll your dough out to twice as wide as your butter sheet. 5. Place butter sheet in the centre of your dough & bring the sides together to envelop the butter. 6. Roll the dough in the direction of the open end to 75cm long. Make a book fold by folding each end of the dough towards the centre & folding it in half. Freeze for 10 minutes. 7. Roll the dough out to 75cm again with the "spine" of the book fold facing sideways. 8. Fold the dough in thirds. Roll the 90g piece of dough to the same size as your dough square. Use water to stick the dough on top of your square. Cover and freeze for 10 minutes. (I'll call the side with this extra sheet of dough side B) 9. Score the sides of your dough and roll out to 35cm x 50cm. Cover and rest the dough in the fridge for 20 minutes before cutting 6 rectangles measuring 7.5cm x 35cm each. Cut each rectangle diagonally to get 12 triangles METHOD part 2 is pinned in comments. Recipe by @sugarandsoba_ 🏷️ #croissant #viennoiserie #pastrychef #baking #foodie #recipe #homebaking #pastry #pastryinspiration #baker #croissants #croissant🥐

#Croissant Making Tutorial Reel by @tastyiri_en - 2-INGREDIENT CROISSANTS 🥐🤤
INGREDIENTS:
▪️2 puff pastry sheets
▪️130 g (4.6 oz / ½ cup) melted dark chocolate
▪️1 beaten egg for brushing
⏳ Time: — 2-INGREDIENT CROISSANTS 🥐🤤 INGREDIENTS: ▪️2 puff pastry sheets ▪️130 g (4.6 oz / ½ cup) melted dark chocolate ▪️1 beaten egg for brushing ⏳ Time: 25 min 🌡 Temp: 190°C (375°F) STEPS: 1️⃣ Spread melted chocolate over one puff pastry sheet. 2️⃣ Place the second sheet on top. 3️⃣ Cut into triangles and roll from the wide end to the tip. 4️⃣ Brush with beaten egg. 5️⃣ Bake at 190°C (375°F) for about 25 minutes, until golden and crispy. #easyrecipes #croissant #chocolate #baking #homemadedessert #quickrecipes

#Croissant Making Tutorial Reel by @terratorrio - Fluffy Chocolate Croissants - layered with love 🥐✨
Golden, buttery, tender… and filled with melty chocolate that hugs your soul.

For the dough:
• 🥣 — Fluffy Chocolate Croissants — layered with love 🥐✨ Golden, buttery, tender… and filled with melty chocolate that hugs your soul. For the dough: • 🥣 400ml warm water • 🧬 10g dry yeast • 🍬 3 tbsp sugar • 🧴 ¼ cup neutral oil • 🥚 1 egg white (save the yolk for brushing) • 🧂 1 tsp salt • 🌾 6½ cups flour (add gradually) • 🧈 125g soft butter (for layering) How to make these buttery pillows: 1. 🌀 Mix everything into a soft, non-sticky dough. 2. ➗ Divide into 10 pieces, roll out to plate-size, brush with 🧈 butter, stack, and chill for 15 min. 3. 📏 Roll into a large sheet — not too thin, not too thick. 4. 💛 Brush again with butter, roll it tightly into a log, chill again. 5. 🔪 Slice into triangles, stretch, fill with 🍫 breakfast chocolate, and roll into croissants. 6. ⏳ Let rise 20 min, brush with 🥚 yolk + 🥛 milk, bake at 190°C until golden heaven. You’ll get soft, flaky layers with a rich chocolate center that melts on your tongue. Would you eat these fresh out of the oven… or save some for later (if you can)? Tag a friend you’d surprise with a warm croissant! #Torrio #chocolatecroissant #cozybakes #fluffybites #butteryheaven #ASMRbaking #homecookingvibes #pastrylove #croissantlover

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اكتشف أحدث محتوى #Croissant Making Tutorial بدون تسجيل الدخول. أكثر الريلز إثارة للإعجاب تحت هذا الهاشتاق، خاصة من @amauryguichon, @terratorrio and @tastyiri_en، تحظى باهتمام واسع. شاهدها بجودة عالية وحملها على جهازك.

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