#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
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@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 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 @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
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@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 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 @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
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@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 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 @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!
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@zinikim
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 @juliension13 - Croissant made at home follow the whole process of making by hand #croissant #pastry #patisserie #croissants #yummy #yum #handmade #pastrychef #chef
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@juliension13
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 @terratorrio - Fluffy Chocolate Croissants - layered with love 🥐✨ Golden, buttery, tender… and filled with melty chocolate that hugs your soul. For the dough: • 🥣
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@terratorrio
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
#Croissant Making Tutorial Reel by @jeshastevens (verified account) - A flower croissant? 🌼 #croissant #pastry #breakfast #bakinglove #sourdough
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@jeshastevens
A flower croissant? 🌼 #croissant #pastry #breakfast #bakinglove #sourdough
#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:
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@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: 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 @zhuk0vets - How to make croissant dough 🥐 .Part 2. • • #howtomake #croissant #pastry #pastrychef #bakery
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@zhuk0vets
How to make croissant dough 🥐 .Part 2. • • #howtomake #croissant #pastry #pastrychef #bakery
#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
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@lucas_croissants
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 @bakedbydan (verified account) - HOMEMADE CROISSANTS I've found the keys to a good croissant to be in the lamination and the proofing. Aim to have your butter and dough at a similar
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@bakedbydan
HOMEMADE CROISSANTS I’ve found the keys to a good croissant to be in the lamination and the proofing. Aim to have your butter and dough at a similar texture/firmness before laminating. You want the butter to be a stiff clay consistency and the dough to be the same. 1 cup milk, warmed to steaming and cooled 2 tablespoons vegetable oil 1 pkg (2 ¼ teaspoons) instant yeast 2 tablespoons light brown sugar 2 ¾ cups (360 g) bread flour 1 ½ teaspoons fine salt 1 teaspoon baking powder 16 tablespoons (225 g) unsalted butter, cut into ¼” slices and chilled The day before baking, make the dough. Combine the scalded and cooled milk, oil, yeast and brown sugar in a bowl and whisk until the yeast dissolves. Set aside until foamy, about 10 minutes. Add the bread flour, fine salt and baking powder to your stand mixer bowl and whisk to combine. Add the milk/yeast mixture and mix on low with the dough hook until the flour is hydrated. Stop the mixer and let the dough rest, uncovered, for 10 minutes. After resting, turn the mixer on low and knead until the dough is smooth and pulls away from the side of the bowl (it’ll stick to the bottom of the bowl,) about 3-4 minutes. Press the dough evenly into a greased ¼ sheet pan and freeze for 20-30 minutes or until firm like clay. Towards the end of the chilling time, remove the tiles of sliced butter from the refrigerator so that they soften slightly. Dust your work surface lightly with flour and turn the partially frozen dough onto the counter. Dust the top of the dough lightly with flour and roll until the dough is a slightly larger rectangle, about 11x15. Lay the tiles of cool butter across one half of the dough, leaving a ¼” border around the bottom edge. Fold the other side of the dough over to enclose the butter. Use your rolling pin to press into the dough, starting at one end and pressing along the surface of the dough to compact and flatten it slightly. Continued in comments #croissant #croissants #croissant🥐 #viennoiserie #pastry #baking #lamination #butter #breadmaking #breadbaking

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