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
Míriam says
Achei agradável a receita, muito bem explicado.
May says
No need to proof with vapor ?
Katanahamon says
No..this is a rich dough, plus, the egg wash moisturizes the exterior..
eli treuhaft says
do you what temp the butter should be when rolling it. because I’m really struggling because its either to cold or to hard
Matthew Giragosian says
I’m thinking between 62-64, it becomes malleable at 67; Below 60 is too brittle.
Katanahamon says
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.
Heela says
Is president butter good for croissants?
Heela says
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.
Weekend Bakers says
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.
Heela says
Okay, thank you!