::How we make croissants:: hand lamination 3-4-3 method
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- čas přidán 12. 10. 2021
- Hi there,
We love croissants, so why don't we make them.
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Ingredients
Croissant Dough (détrempe)
65ml water
65ml milk
6g yeast (instant dried)
250g flour (11.5% protein content)
25g raw sugar
5g sea salt
30g unsalted butter
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Butter Block (beurrage)
130g unsalted butter (minimum 82%butterfat)
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Egg Wash
1 egg
a little bit of milk
a pinch of sea salt
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#croissant #homemade #howtomakecroissant #handlamination #handrolledcroissant #handlamination - Jak na to + styl
Super
Awesome!
Alors là c'est le top , vous êtes un magiciens de la viennoiserie française ! La France n'est pas loin de vous , car vous êtes dans l'ascenseur qui vous conduit au sommet de votre viennoiserie si magique ! Merci au plaisir.🥰🥰😁😁❤❤✌✌👍👍🤟🤟🐓🐓🐓🐓🐓🐓🌹🌹🌹🌹🌹🌹🍫🍫🍫🍫🍫🍫🍫🍫🍫🍫🍫🍫🍫🍫🍫 !
Good job 👍
Found you a few days ago, try your recipe and was so good. Thank you
happy to hear that
Gracias super ERY GOOD very good
Amazing🎉❤❤❤❤
Je met le pouce j'aime , et je m'abonne !
👌👌👍
Hennamay😊.... It was first time i found your channel... Was looking for the folding method croissant recipe and tried this out yesterday😊😊Im sooo happy... It came out perfectly👍👍👍i just wonder🤗🥰Thankyou
Hi Mereen,
I had been practised heaps and heaps of times and eventually, this method works beautifully for me. so I would like to share it. Nothing can't beat the fresh-baked croissant straight outta oven, right??
enjoy baking
😋😍🤤
Complimenti bella ricetta dei croissant 😊nn ho capito una cosa tu dici fai piega 3 4 3..ma nel video ce 4 e 3..puoi spiegarmi.. Nn capisco.. Grazie se mi aiuti😊
Thanks for your Croissant demo. Can I have your recipe. Is not stated in the description vox
Hi Jess,
I'll put the ingredients list in the description.
keep on baking.
best,
Hi, my dough is very soft, temperature is 4 degree , in lamination part that is hard, but your dough is nice hard!
Do you have any suggestion?
Hi.
If I double the recipe should I use the 260g butter block or little more? Want to try it at 500g flour.
Hi Judy,
Double the recipe should work a treat.
Enjoy
thank you for this share please the final dimension of the croissant 8cm and the length how much please
Hi, the length is 26cm
:)
Hey I've tried croissants a few times. I don't understand what 3-4-3 is. The other day I saw 3-4-4 from the pro Jimmy Griffin. I understand you do a double turn (book turn) followed by a single turn. What's the difference? Thank you in advance
3-4-4 means you do a single fold to lock in the butter to get 3 layers. then followed by 2 book folds to get 3-4-4. This results in a total of 33 layers. While a 3-4-3 will give you 25 layers.
well croissants are so difficult to make so my fifth time making it wasnt really a charm-😅
Im gonna try to do it again following all your instructions so ill tell you how it goes after 2 days!
Totally with you on this
It’s definitely not the easiest thing to make but worth doing tho.
You can do it!!!
@@hennamay9609 Thanks! and they went out wayy better than the ones I made before! it wasn't perfect but my Family loves them so Ill take it as a win!
@@rizalftodette7947 that’s all we need
what is the duration and the temperature when preheating the oven?
Hi Ron,
I do around 30mins at 200ºc(same temp as baking).
have fun!
Hello, I am one of your followers for the first time. Can you do an Arabic translation?
Hi,
Thanks for watching, really appreciated
However, unfortunately, I'm not capable of Arabic languages.
If you have any questions, pls pop them here. I'll definitely get back to you.
cheers,
Bsr svp est ce que quelqu'un peut me donner la recette en français où en arabe merci agréable soirée
☆☆☆☆☆☆☆
What kind of flour best use for croissant? T45, bread flour or all purpose flour?
Hi Sela,
Baker flour might be the best bet but any strong flour(protein >11.5%) will do the job.
cheers,
He makes this video for himself I regret even to think to complete the video there’s no ingredient
Hi Mangam,
Thanks for watching.
The list of ingredients was placed at the beginning of the video 0:13
best,
Thank you for the nice reply, I have no problem, I will keep following you faithfully
Good job 👍