Have you always wanted to try making croissants? We’re here to walk you through every step.
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Where can a person get this butter here in America?
You did a wonderful job on the croissant presentation Ashley! Thank you so much for the details 🙂 I started using Plugra a few months ago, great creamy high content of butter fat, like the European butter, the price is less than Irish or French butter that is sold at Walmart, Lidl, Commissary, etc.. as well.
Heresy just ahead!!! For six bucks, I'll buy a dozen at, gulp, Costco. The trick is to put them in your toaster oven for four minutes or so. They are perfectly useful and do the croissant thing just fine. (I'll now skulk back to TJs and hope you don't find me lurking in the cheese section and belt me with that rolling thingie…)
Truly, the croissant is the katana of the bread world.
OMG. Why???
Looks easy enough. I will make these
I will just buy them. Thanks!
Thanks for making such a great video that removes the mystery of making croissants. While watching it I realized I really need to see a video of how you greased the Saran Wrap that you covered them with numerous times. 😹😹😹
Love Ashley! But ATK!!! Please!!! It's 2022!! Enough with the old fashioned/inaccurate cups and spoons measurements!! Or at least, provide both!!
Nice…
I prefer to purchase them at my local bakery.
Too much work.
I cooked the biscuits and they were awesome
So far I’ve made croissants using Claire Saffitz’s recipe, and Erin McDowell’s recipe. This is a similar process and I can’t wait to try it out!
In My opinion New Zealand Butter is Better (Grass fed)
More Moo when you Chew
wow very nice
All these people complaining about the process…don't do them. Many people are interested in ATK because they enjoy cooking and baking, not because they feel oppressed by the process.
Wow I mean no disrespect but all of your recipes are so complicated it seems.
Thanks chef. I will definitely give this recipe a try. No eggs inside the dough is awesome. I can substitute the egg wash with milk, right? Anyway, my family loves your recipes, so thank you for sharing. You rock.
These looked so good.
Meanwhile, I went to the bakery and picked up a dozen, ate two in the car….she is still folding and rolling.
Lovely job explaining everything. Beautiful turn out as well. However, I’ll stick to purchasing. WAY to much work. I’ll never look at this pastry 🥐 the same again.
I can really appreciate store/bakery bought Croissants now!! I neither have the patience nor the time to do this, unfortunately. Great job Ashley!!
Meanwhile, Vegan butter and plant based milks exist. Meanwhile, no, at 10:15, you did not just say, "you can discard these scraps." B*tch, those "scraps" are entirely one to two croissants. #Privileged much? Where are you "discarding" that food? Why are you not bothering to bake that sh*t off? Wtaf is wrong with you?
croissant discard , best to be cut into small pieces like 1.5 x 1.5 cm or that kind of scale
put in on Aluminium sheet shaped into box size , put the bits size& arrange it with a minimum range around 3mm side to side
sprinkle with a generous amount of mixed sugar , brown sugar & cinnamon & dash of nutmeg & salt
let it rise for 2.5 hrs if your room tempt around 28-32°C
if its 20°C – 24°C 3.5 hr
3 hrs if it is in between .
give a little pat of eggwash
sprinkle more with cinnamon mix , the goal is to make the bottom part havin a thin glass layer of cinnamon salted caramel. so make sure to havin equal parts of white sugar to brown sugar or , more White sugar to brown sugar .
bake it with airfryer / oven , the temperature in my oven is 200°C , but a normal oven is around 175°C – 185°C
bake it until it is golden brown or the darker colour that u desired . it is around 18-25 min long.
take it out , let it chill a little bit into room tempt.
pick it 1-1 from the aluminium box that u make .
put it in a container and u can eat it as a snack , last around 1 -2 weeks
and it is very good
Oh my. This is a big no for me. Way too much work. I'll pay whatever it takes for fresh baked ones!!
She needs to relax and not sound like a book report given in front of the class in a theatre where she is projecting to the back of the room. Her info is clear, just sounds stiff.
I think I will buy.
I've been gluten-free since I was diagnosed as a celiac 13 years ago and I've been waiting for someone to make a gluten-free croissant. If I'm ever diagnosed with a terminal illness, I'm just going to eat croissants.
By the time it takes to make these you could actually hop on a plane go to Paris and get a real deal croissant
Yum yum yum 🤤
Thanks for the recipe but I'm going to the Bakery! Lol