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Croissants – Food Wishes – Crispy Butter Croissants

Learn how to make you own crispy, buttery Croissants! There is nothing like fresh, homemade croissants, and I’ll show you how “easy” it is to my them yourself. Visit https://foodwishes.blogspot.com/2017/12/croissants-slightly-easier-than-flying.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy these amazing homemade Croissants.

10 Replies to “Croissants – Food Wishes – Crispy Butter Croissants”

  2. My dough turned out too dry after 2 turns. How can I soften it to finish the job? Thx!

  3. Last rising was in a prewarmed oven. Not too hot but warm enough to melt some of the butter in the layers. Too bad but still delicious!

  4. Ingrediants:
    Makes 12 to 16 Croissants:
    For the dough:
    1 cup warm water (about 100 F.)
    1 packet active dry yeast (about 2 1/2 teaspoons)
    1/4 cup granulated white sugar
    3 teaspoons kosher salt (1 3/4 teaspoons if using fine salt)
    3 1/2 cups unbleached bread flour
    6 tablespoons room temp butter for the dough

    For the croissants:
    2 sticks (1 cup) unsalted European-style butter for the slab
    1 egg beaten with 1 tablespoon water for the egg wash

  6. is it ok to use compound butter (similar to margarine)? Butter is a bit expensive. I'd like to practice this first before I use an expensive ingredient (butter).

  7. Great video, thank you! I had a problem with mine that I'm not sure of the reason for. My layers turned out very nice and they stayed laminated through all the prep and backing, but the final proof didn't work. They didn't rise at all, even after 2 hours. I even tried rising my second batch in a slightly warmed oven (~90 F). The dough rose the first time (before the lamination), so the yeast was working, at least to begin with. Has anyone else had this issue with their croissants? I was thinking my dough came out looking a little drier than his. Could that be an issue? Also, my dough rose a lot in the fridge after adding the butter slab for the first time, which seamed weird. Should this not happen? If anyone sees this and has any ideas, thanks!

  8. I used to work near an excellent bakery that specialized in croissants. Mmmm. They look fun to make.

  9. Waste your whole day working that dough in and out of the fridge, you'd have to have all screws loose.

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