How to Make Croissants with Ashley Moore | ATK Cooking School

Byamazingfoodstv


Have you always wanted to try making croissants? We’re here to walk you through every step.

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30 Comments

  2. 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.

  3. 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…)

  8. 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. 😹😹😹

  15. 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.

  17. 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.

  22. 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?

  23. 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

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