Why didn’t I try this sooner?! Making CROISSANTS in the Homestead Kitchen!
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- čas přidán 1. 07. 2024
- Hi Friend, we are learning a new skill in the Homestead Kitchen today, Croissant Making! I'm not sure why it took me so long to get around to making these but I'm glad I finally did, they were delicious! I'll share both a regular croissant and a gluten free recipe too!
Thanks for hanging out,
Kelsey
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#homemaking #homesteading #homemakerlife #homeschooling #homestead #gardener #scratchcooking #homemaker #homesteadingskills #kitchenskills #glutenfree #glutenfreebaking #glutenfreecroissant #croissantrecipe
I’m so excited about the upcoming soap making video 🤗
Have a blessed Christmas!😊
Those look absolutely delicious and great timing! I told hubs I wanted to try my hand at these for Christmas dinner.
I enjoyed watching you working the different dough. But it looks so difficult if I should try. You did great❤👍
I definitely need to try to expand my culinary skills. 👍🏻
"Okay, let's not argue about who needs water." 😂😂😂 I love kids. They're so much fun. 😂😂😂
I was thinking the same thing I love the kids it is real life.
Kelsey, you are a brave soul! LOL! I commend your courage and I can honestly say that my croissants will continue to come from my bakery! That being said, I enjoyed watching you make them for the 1st time.
Okay I'm commenting before I watched because I have just settled into my kitchen to prep a huge amount of veg and now I get to have the loveliest company! Yay! xx
Aw yay! I’m honored. Have fun in the kitchen ❤️
I used to work at a French restaurant in the early '80s. We would get the croissants frozen and I would proof them and bake them. Fresh out of the oven, they were magical. I wish I could purchase them that way now. Great job.
Trader Joe's has several kinds of frozen Croissant dough. They come 4 to a package. You put them on a baking tray at night and they defrost and then proof overnight sitting on the counter, covered with a cloth. I always buy the almond filled, do a wash on top and sprinkle with extra sliced almonds. Really good! The chocolate filled are good, but needs more chocolate in my opinion. I know they also have sweetened cheese filled and plain, but I have never tried them.
God bless you and your family. I hope you have a very merry Christmas. Duane.
New word for 2024.... Shumushed.... Yup.... I will work on shumushing that word into my language and dialogs for the new year! To be shumushed, shumushing and will be shumushified! Hugs from Esquimalt!
😂 I’ve got lots of fun words up my sleeve for ya! ❤️
Shumushified 😂
@@seedandsparrowhomestead if D'oh can be a real word made up by a cartoon character, shumushed is so much better! Google it... this world is weird! Thank you for being there to keep us on the non-shumushified side
I love how real you are, honestly hearing the kids argue in the back and seeing you still kick butt at what you’re doing is so inspiring ❤ love love loved this video! I worked at a bakery before having my little one and croissants were my dreaded task lol great job!
I for sure feel the same way. I make my soap in January because I have to get through the holidays first. It’s a good time of year for me to do it because I’m usually rendering tallow at that time anyway because we have a cow butchered in December. I also can meat and beans in January for convenience meals because it heats up the house and it just makes sense for me. The longer I do this, the more I find my seasonal flow.
Totally! It just seems to make sense! ❤️
I’m gluten free because I have Celiac disease. Baking gluten free is very challenging.
When folding your dough you bring both sides into the center, then fold in half, it’s called a book fold. You aren’t supposed to fold in half the opposite direction because you want the layers all going in the same direction. What you are doing is creating the many layers of your dough going in the same direction by repeating the process multiple times. It will give you longer layers not bunched up layers if that makes sense.
Psyllium husk powder is actually fiber like in Metamucil . It provides some structure for binding the starches in the gluten free flour blend together.
It definitely helps the gluten free flour products hold their shape vs making bread products without the added strength it provides.
Loved the taste test of your husband......
😂 he is always a good sport ☺️
Pyllium husk they use for fiber and to lower cholesterol.
I am so excited about the upcoming tincture video. That’s something I’ve always wanted to do and just never knew where to start. Thanks again for all that you do!
Phew, croissants really is a time investment 😂 I tried making koeksisters today, my syrup ended up too thick, so it didn't soak in, and I clearly need practice with making plaits, but they where delicious none the less..
I think they looked pretty tasty.
I was super pleased with the taste!
The regular ones looked so good and evidently tasted great - so winner! You are right in just take the first steps and try. You can probably eat your mistakes well enough but you also might make masterpieces so go for it. Thanks for your encouragement!
Absolutely! Gotta start somewhere! ❤️
Love listening to you while I knit or crochet!
❤️❤️❤️
Loved watching you make these, but wow, that’s a lot of work! Unfortunately, I don’t have that kind of time to dedicate to making something so time consuming 😢
Hey there! Have you considered using baking soda and baking powder to help levin the rise? I don't know if it would work, but it's worth try! I truly enjoy your videos, and seeing you embrace the feminine genius expressed in being a devoted wife, mother, and homemeaker! God Bless you, and Merry Christmas!
Thank you so much for showing us how make croissants they looked yummy. I am planning making these for my family you have inspired me in so many ways with baking homemade breads and more I would never had the courage to make without you showing the step by process. 😀
You took on a heavy task with croissants. They always intimidate me. I think one tip is when you fold over your dough to always brush off any flour from the fold and when you roll them up. Brush brush brush. This way they don’t separate. They both looked scrumptious tho. ❤
Your video is so timely! We just celebrated my moms 83rd birthday this weekend and I took croissants (store bought) up for lunch. I remember thinking maybe I should just bake fresh bread but went with the croissants instead. I wondered if making croissants at home would ever be something I’d tackle. I won’t say I’ll never do it but I don’t think it’s likely that I’ll do them at home. Instead, I’ll just enjoy watching you! They both looked pretty when finished and Matt seemed to enjoy them too! Thank you Kelsey, for sharing your journey with us. 🤗❤️
psyllium is an herb. It is actually the blossom of the Plantain herb. The blossom is a spike where the seeds form and the seeds are called psyllium (the seeds are very mucogenic and sometimes the husk is irritating to the bowel) You can get psyllium seeds, hulls, and husks. The seeds are the less irritating but I'm not sure they can be ground and used in replacement of the husks. The hulls are often used to support bowel health as they bulk up and can help detoxification. As an herbalist, husks are generally not recommended for people who have irritable bowels. I would be interested in hearing from anyone who has IBS and used psyllium husks in recipes. I have seen it recommended in pie crust and now your recipe. Mary Born, ND
Ohhh so interesting! Thank you for the information! ❤️❤️❤️
Great video Kelsey. They look great and I loved your hubbies review. Too funny, 🇨🇦🌷
Thanks so much! 😊
What a long process but I'm sure so rewarding! You are definitely Not afraid of hard work 👍🙂
Thanks for including gluten free/paleo options once in a while. I made the gingerbread latte cookies you featured a few weeks ago and they were amazing gf!
Absolutely! It’s no fun when you can’t have some treats too! I’m glad you enjoyed!
I learned a slightly different way of folding the dough (even with the "mistakes" lol), also shown to use cold butter which requires a lot of beating it with a rolling pin to form it (a pain in the behind). But it seems like you got the same results and that is all that really matters in the end. In the future I'm going to be using room temperature butter and save myself some work.
Thank you for gf recipes!, the croissants gf looks pretty good ,could you please share gf scones?
Sure thing! I can work on that!
Croissants… I have tried to make decent gf croissants, to no avail. I refuse to use the unhealthy sorghum, tapioca starch, corn starch based gf flours sticking to whole oat, garbanzo, teff, and my homegrown rye ( rye does not seem to bother me like wheat does )….
Getting a print of recipe WAS HORRIBLE fight with the 1000 ads so clickbait..get the Betty crocker cookbook folks!!!
Oh yuck, I didn’t have any issues but I always click “jump to recipe” and seem to avoid them!
Idk.........You left, you came, you conquered, you folded, you refrigerated and yet, I still don't know what is going on? Normally, I follow along your challenge with ease, but not today
I think I'd rather just go buy croissants when I want one.. Too much work for me..
😂 I get it! Thanks for watching ❤️