Скачать или смотреть How to Make Perfect Croissants – Chef Tips from France!

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...

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⏱️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

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