0
ZHHow to make croissant dough 🥐 .Part 2.
•
•
#howtomake #croissant #pastry #pastrychef #bakery
@zhuk0vets
#Croissant Making Tutorial
Watch Reels videos about Croissant Making Tutorial from people all over the world.
Watch anonymously without logging in.
Related Searches
22Trending Reels
(12)
408.6K
CR🥐 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
@crispyasbakery
94.5K
BAHOMEMADE 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
@bakedbydan
24.6K
BLEasiest croissant recipe to enjoy with your coffee or tea✨
.
.
.
.
.
.
.
.
.
.
.
#reels #crossiantarecipe #crossiant #foodblogger #foodgram #instagram #foodreels #chocolatecrossiant #crossiantdough #viralreels #trendingrecipes #viralrecipes
@blogs_by_hummaira
915.8K
EV✨Easy-ish Homemade Croissants✨
I know for sure, your mom won’t be made if she wakes up to these on Mother’s Day!
Full tutorial with recipe on my website 💛
#croissant #croissants #pastry #breakfast #patisserie
@everydaypie
2.5M
NObrb, making croissants 🥐
—Recipe below— 🎥 @natashas_baking
Flour:
Dissolve 1¼ active dry yeast into ½ cup water + ½ cup milk…Then mix in:
•2 ½ cups (350 grams) bread flour
•2 ½ tablespoons sugar
•2 tsp salt
Cover with plastic wrap & put in fridge overnight.
Butter: 15 tablespoons (not too cold, but chilled) and rolled into a block
Roll and fold about 3+ times and then cut into croissant shapes.
Cover croissants and let them proof for about 4-5 hours at 75F until they double in volume and become jiggly.
Egg-wash (mix one egg with 2 tbs of water).
Brush croissants with egg mixture, then bake croissants at 375F for about 25-30 minutes until golden brown.
@noleftovers
88.3K
FOLink to order my cookbook with over 50+ of my most loved recipes on my profile .
👉🏽Link to order my kitchen gadgets and baking accessories at sweet prices on my profile , go check it out and follow my storefront .
🥐 EASY CROISSANTS 🥐
Flaky, buttery, and perfect for beginners!
Ingredients:
• 5 cups (625g) all-purpose flour
• 2 cups (500ml) warm milk
• 2 tsp (8g) instant yeast
• ¼ cup (50g) sugar
• ¼ cup (60g) butter (for mixing)
• ½ tsp salt
• 1/2 cup (114g ) very soft butter (for layering)
• 1 egg (for egg wash)
Give a 👍🏽 or ❤️ and follow for more anazing recipes.
👉🏽Link to order my cookbook with over 50+ of my most loved recipes on my profile .
👉🏽Link to order my kitchen gadgets and baking accessories at sweet prices on my profile , go check it out and follow my storefront .
See you in my next one ❤️
@foodzizzles
20.1M
AMGiant Croissant! 🥐
The making of the croissant from the coffee cup video!
#amauryguichon #croissant
@amauryguichon
452.6K
50The toughest part of croissant making, in my opinion, is to correctly time the proofing. Even on weekends when you have the time, it may take 3 hours to proof, and no one wants croissant for lunch. To be able to bake them for breakfast, you can proof them from frozen overnight, which will take 6-8 hours at room temp. Make sure to spray with water and keep covered.
Full recipes and methods can be found in my new book! Link under my profile ❤️
Croissant
300g Bread flour
200g all purpose flour
220g Whole Milk
350g poolish (see note)
13g Salt
40g Sugar
5g yeast (1.5 tsp)
220g Butter (unsalted) for lamination
Poolish:
175g all purpose flour
175g water (warm, not hot)
3g yeast (1 tsp)
Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred)
1. In a large bowl, warm milk for 30 seconds in the microwave. Mix in poolish.
2. In a separate container, mix flours, salt, sugar, yeast. Combine with wet ingredients. Use fork, then wet hands to knead into a shaggy dough.
3. Move the dough to a clean bowl and rest in a warm area for 30 minutes.
4. Fold the dough on itself several times, then rest for another 30 minutes.
5. Repeat folding, flatten the dough, wrap, and freeze for 3 hours
6. Prepare a butter block: Flatten 220g of butter between parchment paper to 0.5-1 cm. Chill in fridge for 30 minutes.
7. Flatten the dough on a floured surface.
8. Place the butter block in the center, fold the dough to seal the butter, and roll out to 1 cm thick.
9. Fold each end toward the center, then fold like a book. Freeze for 30 minutes.
10. Roll the dough to 1 cm thick, fold into thirds, wrap, and freeze for 2 hours.
11. Flatten the dough to 0.5-1 cm thick.
12. Cut triangles with a sharp knife or pizza cutter.
13. Roll triangles from base to tip and place on a sheet, tip side down.
14. Proof for 2 hours or store in an airtight container for up to 1 week (defrost and proof takes 6-8 hours from frozen).
15. Preheat oven to 220C for 30 minutes.
16. Brush pastries with egg wash.
17. Place in oven, lower to 200C, and turn on convection. Bake for 10 minutes, rotate pan, and lower to 190C.
18. Bake for 7-9 minutes more.
#food #croissant #recipe #asmr
@50.shades.of.bread
15.7K
CHCroissant Recipe 👇
Dough Ingredients
500 g T-45 flour (14% protein – croissant flour)
500 g T-65 flour (11% protein – bread flour)
100 g custard sugar (fine sugar)
18 g salt
20 g honey
1 egg
80 g pastry butter (min. 82% fat)
225 g milk (cold)
225 g water (cold)
50 g fresh yeast
Butter for Lamination
500 g extra dry butter sheet (min. 82% fat)
Egg Wash
300 g egg yolks
120 g egg whites
75 g heavy cream
Method
1. Prepare the Dough
In a mixer bowl, combine both flours, sugar, salt, and yeast (keep salt and yeast separate at first).
Add honey, egg, milk, water, and butter (80 g).
Mix on low speed until ingredients come together, then increase to medium speed and knead for 4–5 minutes until smooth but not fully developed (dough should still be slightly elastic).
Shape into a rectangle, wrap in plastic, and refrigerate for at least 8 hours or overnight.
2. Prepare the Butter Block
If using a block, pound and shape it into a 20×20 cm square between baking paper.
Keep refrigerated but pliable (same firmness as the dough).
3. Lamination
Roll the chilled dough into a 40×20 cm rectangle.
Place the butter block in the center and fold dough over it from both sides (letter fold).
Roll gently to a 60×20 cm rectangle, then fold into thirds (single fold).
Wrap and refrigerate for 30–40 minutes.
Repeat the rolling and folding process two more times, chilling between folds.
Total folds: 3 single folds.
4. Shaping
Roll the laminated dough into a 110×25 cm sheet (about 3–4 mm thick).
Cut into long triangles (base about 9–10 cm wide).
Stretch the triangle slightly, roll from base to tip, and place on baking trays lined with parchment.
5. Proofing
Proof at 24–26°C with 75–80% humidity for 2–2.5 hours or until doubled in size and light to the touch.
Be careful not to overproof — the butter should stay in layers
Baking
190°c / 16-18min
#croissant #bakery #baker #boulangerie #pastry #instagood #foodstagram #foodphotography #riyadh #foryou
@chef__anis
230.8K
CHRECIPE 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🥐
@chocolateshells1
665.0K
JUCroissant 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
@juliension13
✨ #Croissant Making Tutorial Discovery Guide
Instagram hosts thousands of posts under #Croissant Making Tutorial, creating one of the platform's most vibrant visual ecosystems. This massive collection represents trending moments, creative expressions, and global conversations happening right now.
Discover the latest #Croissant Making Tutorial content without logging in. The most impressive reels under this tag, especially from @amauryguichon, @noleftovers and @everydaypie, are gaining massive attention. View them in HD quality and download to your device.
What's trending in #Croissant Making Tutorial? The most watched Reels videos and viral content are featured above. Explore the gallery to discover creative storytelling, popular moments, and content that's capturing millions of views worldwide.
Popular Categories
📹 Video Trends: Discover the latest Reels and viral videos
📈 Hashtag Strategy: Explore trending hashtag options for your content
🌟 Featured Creators: @amauryguichon, @noleftovers, @everydaypie and others leading the community
FAQs About #Croissant Making Tutorial
With Pictame, you can browse all #Croissant Making Tutorial reels and videos without logging into Instagram. No account required and your activity remains private.
Content Performance Insights
Analysis of 12 reels
💡 Top performing posts average 6.1M views (2.8x above average). Moderate competition - consistent posting builds momentum.
Post consistently 3-5 times/week at times when your audience is most active
Content Creation Tips & Strategy
💡 Top performing content gets over 10K views - focus on engaging first 3 seconds
✍️ Detailed captions with story work well - average caption length is 981 characters
📹 High-quality vertical videos (9:16) perform best for #Croissant Making Tutorial - use good lighting and clear audio
✨ Many verified creators are active (25%) - study their content style for inspiration
Popular Searches Related to #Croissant Making Tutorial
🎬For Video Lovers
Croissant Making Tutorial ReelsWatch Croissant Making Tutorial Videos
📈For Strategy Seekers
Croissant Making Tutorial Trending HashtagsBest Croissant Making Tutorial Hashtags
🌟Explore More
Explore Croissant Making Tutorial#croissanter#tutorial#make#making#tutorials#makes#croissants#croissant