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
Sam says
I made this for the first time, I thought it worked well, except the final result was quite different inside, were yours are airy, mine are flaky layers on the outside, inside was a single doughy layer. I put the dry instant yeast directly in the dough, should I have started the yeast with hot water first? Thank you, and I’m excited to get this perfected!
Aaron says
I’ve just attempted my first go. I took the butter from the fridge and placed into the dough to roll out, however the butter didn’t budge and I ended up with all dough at one end, my butter barely moved. Should I have taken the butter out of the fridge to allow it to soften first? Any tips? I’m pretty sure I have just ruined my first batch LOL.
Weekend Bakers says
Hi Aaron,
Yes, you are right. The butter needs to be pliable but not too soft, like we point out in the tips above the recipe. We use an organic butter with a low water content. A higher water content tends to make butter hard, which promotes tearing and breaking and ruins the layers. The butter we use has ‘at least 82%’ butterfat’. So find the right butter and make sure it has the right ‘pliability’ before rolling out.
Good luck with it!