How to Make Perfect Croissants – Chef Tips from France!

DessertBake

Taon2024

Tagal10m

Panoorin Ngayon

7.6

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: https://natashaskitchen.com/croissant... 📖 ORDER MY COOKBOOK HERE: https://amzlink.to/az0vR1N8PiUPw ⭐️TOOLS, USED IN THIS VIDEO (affiliate): 1. Stand mixer - https://amzn.to/4eZ5o0b 2. 8-cup measuring cup - https://amzn.to/3Yll3RS 3. Plastic wrap - https://amzn.to/4dMpjOS 4. Rolling pin - https://amzn.to/3Y9lbTA 5. Parchment paper - https://amzn.to/3YjHrv1 6. Pastry brush - https://amzn.to/3Yn3v75 7. Pizza cutter - https://amzn.to/4h4aGcS 8. Wire rack - https://amzn.to/405Fynf ALWAYS IN MY KITCHEN (affiliate): ►See ALL TOOLS in our Shop: https://amzlink.to/az0eAEWDMABAC ►Javelin Pro Thermometer: https://amzlink.to/az0ngl67IOPnt ►My Favorite Cutting Board: https://amzlink.to/az0Wq8oQ19uRP ►Hand Mixer: https://amzlink.to/az0pyXgX6NEaM ►Favorite Blender: https://amzlink.to/az0edeFiMDZ5P ►Food Processor: https://amzlink.to/az0VpLsYgbKx5 ►Glass Bowls: https://amzlink.to/az0pL0KwmB4yH ►Kitchen Scale: https://amzlink.to/az0EQbKni8vXb ►Glass Storage Containers: https://amzlink.to/az0Rk76ieqQ1K ►Knife Block Set: https://amzlink.to/az0zfn1h7Nn1u ►Our Dinnerware Set: https://amzlink.to/az04Dq4knOQqG ►My White Apron: https://amzlink.to/az0faFt8CxaQy ⏱️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 t