Dining and Cooking
Breads and Bakery

How To Make The Best Croissants At Home



These perfect croissants are flaky on the outside, soft and buttery on the inside and ideal for weekend baking . What’s not to love about this iconic pastry?

Get the recipe here: https://tasty.co/recipe/how-to-make-classic-croissants-at-home

00:00 Intro
00:30 Dough
02:26 Butter Block
03:27 Lamination
06:08 Shaping
07:27 Proofing
07:50 Time to Bake!
08:00 Outro

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Credits: https://www.buzzfeed.com/bfmp/videos/153350
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34 Comments

  3. Gameswithajump

    Such an awarding dish to make. I love challenging myself with recipes that turn most people away with how long/difficult some things can be. I made these, took literally all day haha. So worth it though.

  15. Ellena Smartt

    Recipe

    DOUGH

    1 ¼ cups whole milk (292 g), about 80°F (27°C)
    1 cup water (195 g), about 80°F (27°C)
    5 ¾ cups bread flour (886 g), plus more as needed
    ½ cup granulated sugar (92 g)
    1 tablespoon kosher salt (17 g), plus 1½ teaspoons
    1 tablespoon instant yeast (11 g)
    ¼ teaspoon diastatic malt (1 g)
    1 ½ tablespoons unsalted butter (23 g), cubed and softened
    boiling water, for proofing and baking
    1 large egg, beaten
    BUTTER BLOCK

    2 cups unsalted european-style butter (453 g)

  20. Craig Scorgie

    Wondering if anyone can help me with this question – they say to use bread flour but then say not to develop any gluten. Wouldn’t a less gluten-rich flour be a better choice then, like pastry flour or ap?

  21. Robert R.

    Are tattoos required for making them? I would never buy them from someone who uses their bare hands or have tats.

  27. tiger king

    Hi.
    I followed your recipe, but when I cover the dough with plastic wrap to rest overnight in fridge, the dough keeps rising and makes a hole in the plastic wrap and oozes out. What should I do? Also it is sticky when removed from the plastic wrap.

  32. Bald Badger

    imagine giving the exact details about how high the dough should be but give no instructions on how much ingredient to use. 🤡

  34. JAWED 🇩🇿

    Tip : if you are using a low quality butter put the dough in the fridge after every fold so the butter doesn't melt and escape the dough , we don't want anyone escaping 👀

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