Raspberry Danishes/ Bicolor Croissants
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- čas přidán 6. 06. 2024
- Raspberry Croissant is such a beautiful pastry to eat with a morning cup of coffee. This method takes it to the next level by overlaping two doughs making it look absolutely stunning. This technique is really cool and I am sure you'll enjoy making this recipe at home!
I hope you like the video and let me know your questions in the comments
Link to My Croissant Masterclass
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Timestamps
0:00- Intro
0:25- Making the Croissant Dough
2:34- Making the Butter Block
3:23- Enclosing the Butter in the Dough
4:00- 1st Fold- Single Fold
5:06- 2nd Fold- Book Fold
6:02- Rolling the dough for cuting
7:21- Cutting the Danishes
8:19- Shaping the Danishes
10:20- Proofing and Baking
12:24- Final Result
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Recipe
Croissant Dough
300 grams Bread Flour (2 1/2 cups)
60 grams Unsalted Butter (1/4 cup or 4 tablespoons)
6 grams Instant Yeast (2 1/2 teaspoons)
6 grams Salt (1 teaspoon)
35 grams Caster Sugar (3 tablespoons)
100 grams Milk (1/2 cup)
40 grams Water (Use 30 grams if using AP Flour) (3 tablespoons or 2 tablespoons if using All-Purpose Flour)
Laminating Butter:
150 grams Unsalted Butter (2/3 cup or 10 tablespoons + 2 teaspoons)
For Raspberry Colored Dough
Add a few drops of red coloring to 100 grams of the dough above
Pastry Cream
160 grams Milk (2/3 cup or 10 tablespoons + 2 teaspoons)
2 Egg Yolks
40 grams Caster Sugar (3 tablespoons)
15 grams Flour (1 tablespoon)
1 teaspoon Vanilla
20 grams Cold Butter (1 1/2 tablespoons)
Pastry Cream Recipe Video- • Mille Feuille |Classic...
Instructions
1. Mix all the ingredients together and knead to a smooth dough for 5 mins. Ideal dough temp is 25C/77F
2. Take 100 grams of the dough and add red color and knead until completely mixed. Refrigerate until use
3. Bulk Ferment the remaining dough for 2 hours or until double. Roll into a rectangle and cover and refrigerate overnight
4. Make a butter block of 15cmX15cm and put in fridge until use
5. The next day roll the dough out to 30cmX15 cm and laminate the dough. Make sure to cut the dough from the side so butter spreads nicely
6. Stretch the dough to 40Cm X 20Cm and give the dough a single turn. Rest in the fridge for 45 mins
7. Roll the dough again to 40cm X 20cm and give the dough a double turn and rest in the fridge for 45 mins
8. Brush water on the dough and stick the red dough and roll to 40 cm X 20 Cm
9. Cut 8 pieces of dough of 10Cm X10Cm each
10. Shape into whichever shape you like and proof for 2-6 hours or until double and really nicely puffed
11. Pipe the pastry Cream and brush with cream and bake at 200C for 20 mins
12. Glaze with Jam to finish. I like using apricot jam. Enjoy with a warm cup of coffee! - Jak na to + styl
아름답고 예술과 수학이 있는 멋진 빵 이내요 잘 보았어요 고마웡 수비
고마웡 수비?ㅋㅋㅋ 엄마 넘 귀여워💚💚
The puff on these after proofing was amazing! The layers...wow! I love everything about this video. Rushing off to check out your other videos. Thank you for sharing your recipe and process.
Обожаю ваш канал!!Вы профессионал с большой буквы Все четко ,без лишних движений .Очень красивый и вкусный очередной шедевр! Браво!
Большое спасибо за ваш прекрасный комментарий. Вы сделали мой день!
love that!
Thank you!
I am in awe of your skill! Thanks for your videos! 🙏💕🌼🌹💐🌷🌸
Thank you!
이번 요리는 너무 예뻐서 만들어 보구 싶어요 갈수록 발전 하는 모습 참 좋아요 😀 수비 🙌
아주 맛있어요 감사합니다
Mmmmmm 🤤 looks amazing
Thank you!!
Beautiful
Thank you!
شكرا شاف
Very beautiful and very artistic by a great master
Thank you :)
What a beautiful Page and recipe, i love It all, and subscribe 🌹🍀✨😍
와!!!! 너무 예뻐요!!!!
감사합니다
Siempre sigo tus recetas y todo sale fantástico. Gracias por compartirlas con nosotros
Muchas gracias! 🍞🍞
It looks so fancy and delicious 😍
Thank you!!
Amazing!! I love your work. It looks like a piece of art💚💚💚 Hope you get a million of view and subscribers! You deserve it 🙏🏻
I hope so too. Thank you!
Hello. I just found your channel and I love it! Thank you for all the recipes. Keep up the good work, I hope your channel will get more views and subcribers soon you deserve it ❤️
Thank you so much. I hope so too :)
Merhaba çok teşekkür ederim en çok öğrenmek istediğim ürünü paylaşmışınız en kısa zamanda deneyip size yazacağım😍çok açıklayıcı olmuş umarım sizin gibi yapabilirm 🎉🎉🎉🎉
Very beautiful and delicious 😍😍
Thank you so much!
This looks really amazing recipe, and your skills are impressive! Like your channel very much! Subbed!
Thank you for your kind comment :)
@@peacefulbaking Your welcome! Looking forward to your new videos, I've watched several already as I am interested in bread/viennoiseries making. Hoping to learn a lot in the future! Have a good one!
Those croissants look awesome,would like to try but you didn't put the amount of butter in the recipe.
Hi Sharon, its 150 grams for lamination. I've updated it now. Thanks!
@@peacefulbaking Thank you 👍
chef, is it ok to do a book fold then a single fold? I find it easier to rollout in the beginning. thank you, Selena
Yes definitely!
Awesome, going to try this right now. You left out the 60g of butter needed for the croissant dough in the vid description!
Thanks! I'll add that right in :)
@@peacefulbaking no problem! can I ask, when you cut the folded sides for nicer butter distribution, do you cut it every fold, or just once, as in the video?
@@DonkyPunch712 You can cut it in every fold as well. Just depends on how comfortable you feel with the dough. I would advice to cut it with every fold :)
@@peacefulbaking thanks for the generous help!
Can we use the same “cut dough” method after each fold when making plain croissants?
Yeah Definitely. The lamination method will lead to really nice layers!
@@peacefulbaking thanks! I will try. have a wonderful day/night.
Can I put half tablespoon of vinegar and baking powder for dough
I wouldnt personally recommend as I havent seen vinegar and baking powder in croissant dough. We usually put vinegar in puff pastry dough as there is no yeast. Since we are using yeast for getting the rise in the croissants we dont need to add baking powder
Thanks!
@@peacefulbaking thank you
@@peacefulbaking I made the dough of the croissant 🥐 twice ,but it didn't fermente and the croissant 🥐 was flatten ,I don't know what is the reason ?
@@nadaeldaly3317 I would suggest getting a new packet of instant yeast. Its highly possible that the yeast you are using is past it expiry date. Also I would suggest storing the packet of yeast in the freezer as it will last longer
Thank you!
@@peacefulbaking I already bought a new backet of instant yeast before I make the dough of croissant 🥐 two days .
oh man a sharpie :(
Its not touching the butter whats the big deal