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
S says
Can you make a video for the 1 day croissant? It would be very helpful 🙂
Weekend Bakers says
Hello S,
Thank you for your request. We have to be honest and tell you we do not have the time to do so in the near future. We hope for now, you can watch the main steps in the 3-day version video and find that helpful too.
Enjoy your pastry baking
Rebecca says
Does the quantity of flour change when switching from ap flour to T-55 flour? I felt my T-55 croissants were denser than my ap flour croissants.
Weekend Bakers says
Hello Rebecca,
No the quantity does not change between these flour types. Did you measure or weigh your flour?
In general the T-55 should be the right type of flour for the croissant and there are so many factors that can play a role in the end result, including the brand / quality of the flour you use and the circumstances on the day(s) you make them (a slight temp change could mean you need(ed) a longer proof). It is especially hard to be absolute consistent and get the same results with this type of bake.
But if you get a result you like with the AP flour we would absolutely encourage you to bake them with this flour again.
Enjoy your baking!
Mark says
I would like to make this croissant recipe but I am unsure of how to proof them.
Weekend Bakers says
Hello Mark,
Proof the croissants draft-free at an ideal temperature of 24ºC to 26.5ºC / 76ºF to 79ºF (above that temperature there is a big chance butter will leak out!). We use our small Rofco B20 stone oven as a croissant proofing cabinet by preheating it for a minute to 25ºC / 77ºF. It retains this temperature for a long time because of the oven stones and isolation. The proofing should take about 2 hours. Try to recreate something a bit similar if possible.
See our recipe for further instructions:
www.weekendbakery.com/posts…nt-recipe/
All the best with the croissant making
Lydia bauer says
I love to bake also I like to learn I love the way you showing how to make rights thank you so much
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!