Let’s make croissants in my tiny Parisian kitchen 🧈🥐 скачать в хорошем качестве

Let’s make croissants in my tiny Parisian kitchen 🧈🥐

Ok now I know I know, it’s not Christmas😂 but I’ve been having lots of requests for a croissant video, and I made this last Christmas, so here’s the repost! But of all the pastries & breads I make as a professional pastry chef, croissants will always be my favorite to make, whether regular, chocolate, or ham & cheese (I know not French, but hey, live a little, it’s delicious!) etc ☺️ From making the dough to folding to finally taking a bite, there's nothing more satisfying to me Now, I can't share my recipe yet (😉) but l'll share some of my tips that you can apply to any croissant recipe! Also who’d like a longer YouTube video about how to make them?? 1. Make sure that you knead the dough well enough that you create a decent windowpane. It will tear slightly, but as long as there is a good gluten development, you're good to go! 2. The flour must have a protein content of at least 11-12%. In the U.S., King Arthur all purpose flour should do the trick. In France, I use half t45 farine gruau and t55 with a 12%. 3. The dough and butter must be the same consistency! The dough should be cold but pliable, and the butter must be flexible (when you bend it, it doesn't break) so it will not break when rolling out. 4. Butter should have at least 82% fat content, dry butter is ideal! @lescure_fr is mon beurre préféré 5. Make sure to keep the room temp cool, butter melts at 26-27C. 6. As you do the final roll out, if it's springing back, put in fridge for 30 minutes or 10 minutes in freezer to relax. Then roll out to .3-.4 cm thick. 7. Don't roll the croissants too tightly, they need to be able to expand when they proof. 8. Croissants like a warm humid environment to proof. I like to place them in the oven with a bowl of boiling water. I put a wall thermometer in there to make sure the temp doesn't exceed 26-27C 9. I egg wash with one egg, one yolk, splash of milk or cream, pinch of salt and sugar. 10. Let them proof for about 2.5-3 hours or until they are more ham doubled in size, jiggly, and you can clearly see the butter layers start to separate 11. In my oven, I bake them at 220C for 10 minutes, then I lower to 200C for 15-20 minutes. My oven isn't the best so I have to really crank the temp! But I do like mine a bit more on the toasty crispy side🥰