4.I will teach you how to make flaky, buttery croissants from scratch, sharing chef secrets from Paris to help you master this iconic pastry.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR CROISSANT DOUGH:
►(510 gr) 1 lb 2 oz or just over 4 cups AP Flour
►(65 gr) 1/4 cup + 1 Tbsp granulated sugar
►(12 gr) 2 1/2 tsp fine sea salt or table salt
►(10 gr) 1 Tbsp + 1/2 tsp instant yeast
►5 oz (1/2 cup plus 2 Tbsp) cold water 144 gr
►5 oz 1/2 cup plus 2 Tbsp) cold whole milk 144 gr
►43 gr (3 Tbsp) unsalted butter, softened
FOR BUTTER LAYER:
►10 oz (1 1/4 cups) cold, unsalted butter (Use European Butter such as Kerrygold)
FOR THE EGG WASH:
►1 large egg
►1 egg yolk
►Pinch of salt
🖨 PRINT RECIPE HERE:
📖 ORDER MY COOKBOOK HERE:
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
1. Stand mixer –
2. 8-cup measuring cup –
3. Plastic wrap –
4. Rolling pin –
5. Parchment paper –
6. Pastry brush –
7. Pizza cutter –
8. Wire rack –
ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop:
►Javelin Pro Thermometer:
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
⏱️TIMESTAMPS⏱️
0:00 – Introduction to Homemade Croissants
0:20 – Mixing the Dough
1:50 – Letting the Dough Rise
2:00 – Preparing the Butter Layer
2:45 – Laminating the Dough
3:30 – Folding and Chilling the Dough
5:10 – Shaping the Croissants
6:45 – Proofing the Croissants
7:00 – Baking the Croissants
9:06 – Tasting and Tips for Reheating
9:45 – Freezing and Storing Croissants
10:09 – Wrap Up and Final Thoughts
CONNECT:
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►ALL MY RECIPES:
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Natasha’s Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #croissant #frenchdessert
