How To Make Proper Croissants Completely By Hand
Please help us to find bad videos. Broken or unappropriated video content?
This Croissant recipe is about as minimal equipment as you can get in a recipe. It's a no machine, as well as a no knead recipe. All it requires is some focus, and a little bit of patience. Oh, and a rolling pin helps too. Then you end up with beautifully flakey and buttery croissants that have a glossy crispy exterior, and a soft and rich inside. Nothing beats homemade.
My Kitchen Scale:
FOLLOW ME:
Instagram:
Facebook:
Twitter:
Website: /
---------------------------------------------------------------
Music - Vivre by Saib:
---------------------------------------------------------------
Ingredients you'll need:
130g water @ 100 degrees Fahrenheit
6g active dry yeast
250g bread flour
30g granulated sugar
5g fine sea salt
25g unsalted butter, melted
1 egg yolk (about 18g)
Beurrage (butter block):
138g unsalted butter (ideally high butter fat European style butter like plugra, wuthrich, etc.)
Sample Schedule:
Day 1: (the night before maybe like 8 or 9 p.m.): Make your dough and prepare it for it's overnight rest.
Day 2:
9am-Make beurrage
9:25am - Encase butter in dough, roll and fold
10:30am - Second fold
11:30am - Roll dough out to correct size for slicing and shaping. Rest in fridge.
12:30am - Cut dough and shape croissants. Brush with egg wash and proof.
2:30P.M - Brush again with Egg wash
2:35 P.M - Bake
My Kitchen Scale:
FOLLOW ME:
Instagram:
Facebook:
Twitter:
Website: /
---------------------------------------------------------------
Music - Vivre by Saib:
---------------------------------------------------------------
Ingredients you'll need:
130g water @ 100 degrees Fahrenheit
6g active dry yeast
250g bread flour
30g granulated sugar
5g fine sea salt
25g unsalted butter, melted
1 egg yolk (about 18g)
Beurrage (butter block):
138g unsalted butter (ideally high butter fat European style butter like plugra, wuthrich, etc.)
Sample Schedule:
Day 1: (the night before maybe like 8 or 9 p.m.): Make your dough and prepare it for it's overnight rest.
Day 2:
9am-Make beurrage
9:25am - Encase butter in dough, roll and fold
10:30am - Second fold
11:30am - Roll dough out to correct size for slicing and shaping. Rest in fridge.
12:30am - Cut dough and shape croissants. Brush with egg wash and proof.
2:30P.M - Brush again with Egg wash
2:35 P.M - Bake