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You are here: Home / Bread movies / Video: Making & Baking Classic French Croissants

Video: Making & Baking Classic French Croissants

157 Comments Bread movies, Highlight Croissants, video

Learning and improving to get to that perfect croissant, meanwhile intensely enjoying the eating!

MAKING & BAKING CROISSANTS: THE MOVIE

This video shows us making classic French style croissants. You can find the croissant recipe with detailed description and lots of pictures here.
It also contains a time lapsed oven shot of the baking of the croissants.

You can also keep track of our croissant baking efforts through our Croissant Making Log

Bread movies, Highlight Croissants, video

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Comments

  1. Míriam says

    January 16, 2022 at 18:56

    Achei agradável a receita, muito bem explicado.

    Reply
  2. May says

    January 20, 2021 at 19:26

    No need to proof with vapor ?

    Reply
    • Katanahamon says

      November 6, 2021 at 14:59

      No..this is a rich dough, plus, the egg wash moisturizes the exterior..

      Reply
  3. eli treuhaft says

    December 24, 2020 at 21:02

    do you what temp the butter should be when rolling it. because I’m really struggling because its either to cold or to hard

    Reply
    • Matthew Giragosian says

      January 14, 2021 at 18:25

      I’m thinking between 62-64, it becomes malleable at 67; Below 60 is too brittle.

      Reply
    • Katanahamon says

      November 6, 2021 at 15:01

      It’s a feel..supple, spreadable for rolling, but not melting. If too cold you’ll see chunks separating during rolling, too warm, you see it blending into the dough or squirting out.

      Reply
  4. Heela says

    October 31, 2020 at 17:44

    Is president butter good for croissants?

    Reply
  5. Heela says

    October 29, 2020 at 07:00

    Hey, thank you for an amazing recipe! I want to ask which flour do you use , I saw you recommended to someone in the comment section about caputo flour but I didn’t understand which kind of flour I should buy, they have a lot of kinds.

    Reply
    • Weekend Bakers says

      November 2, 2020 at 15:31

      Hello Heela,
      The flour we recommend for the croissants is French type 55. We also used the Caputo blue classica with good result, but the type 55 remains a favorite for us.

      Reply
      • Heela says

        November 15, 2020 at 02:23

        Okay, thank you!

        Reply
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