How To Make The Best Croissants At Home

30 Comments

1. Amazing narration thank you

2. Measurements

3. what are the measurements for flour,water,milk,salt, yeast etc?

4. HOW MUCHHHH WHAT QUANTITY DO I ADD OF EVERY THING ????

5. I don't think they should be directly combining the salt and yeast together?

6. Hi from South Africa. I just came across your video earlier today n I’ve been wanting a good croissant recipe for a while now. I tried previous recipes from other people but didn’t succeed. I made them today only I didn’t add the malt or use bread flour or brush with eggs instead I used wheat flour n brushed with milk to keep it eggless as my husband is a vegetarian. Still good. Thank you????????????????????????

7. I’m eating a croissant right now

8. let's say you wanna freeze them all so you can bake 1 at the time every morning… at which stage would you freeze them? After the egg wash?

9. Hi!
   I tried your recipe but my croissants came out heavy
   Can you let me know what I did wrong

10. Thanks for the recipe. But that was not Ottomon flag ☺️

11. You dont even say how much you put in of everything

12. Is it neccesery to use malt, asking for a friend?

13. What is malt?

14. ????it’s one of the hardest pastry’s

15. I know this video is old so I doubt anyone’s gonna call me back but I accidentally I didn’t wrap it up when I left it overnight like fully. I had it in a bowl and put the wrap over top and have it overnight. Will it mess it up?

16. jeśli nie wiesz, że crossaints są produkowane w Austrii, zostanę anulowany i pozwany

17. Nice

18. Is there an alternative for malt?
    Please lemme know

19. What room temp when you proof the croissants

20. Why dont u write the ingredients in grams and amount?

21. Can we skip malt if we dont have it ?

22. YAŞASIN IRKINMIZ ÇİNE BDELED KIRIKIZMIZ SÖYLENİR TÜRKÜMNÜZ ÇAĞLKARADAN ÇĞAĞLARAAAAAAAAAA????⭐

23. why need keep the dough 3h or overnight in the freezer?

24. THANK YOUU ????????????

25. So perfectly explained that for 1st time I tried something and it turned out perfect…I can't even believe ????

26. Wait??
    Why you combine yeast and salt each other? In one time

27. Tip : if you are using a low quality butter put the dough in the fridge after every fold so the butter doesn't melt and escape the dough , we don't want anyone escaping ????

28. ????????????❤️

29. imagine giving the exact details about how high the dough should be but give no instructions on how much ingredient to use. ????

30. croissants arent french

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