How to Make Classic French Croissants

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  • Published on:  Friday, May 6, 2016
  • Chef Anna Olson shows you how to bake classic french croissants.

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    Ingredients

    Détrempe

    3 ½ (525 g) cup all-purpose flour
    1 cup (250 ml) water, room temperature
    ½ cup (125 ml) 2% milk, room temperature
    5 Tbsp (62 g) sugar
    1 pkg (2 1/4 tsp/8 g) instant dry yeast
    1 ¼ tsp salt
    2 Tbsp (30 g) unsalted butter, at room temperature

    Beurrage

    1 ¼ (285 g) cup unsalted butter, at room temperature
    1 egg whisked with 2 Tbsp of water, for brushing

    Directions

    Détrempe

    1. For the détrempe, fit a stand mixer with the hook attachment and stir the flour, water, milk, sugar, and yeast on low speed to blend, then add the salt. Increase to one speed higher and knead for about 4 minutes, adding the butter mid way through kneading – the dough should just clean the sides of the bowl. Shape the dough into a rectangle (it will be soft), place it on a parchment lined baking tray and cover with a tea towel and then plastic wrap. Let the dough sit out for 90 minutes, then chill for at least an hour, up to 8 hours.

    Beurrage

    1. For the beurrage, shape the butter into an 8-inch square. Chill until ready to use if preparing in advance, but pull from the fridge to soften. Ensure that the butter offers the same resistance (is the same consistency) as the chilled dough – while the temperature of each may differ, the “give” should be the same.

    2. On a floured work surface, turn out the chilled détrempe and roll out to a square about 14-inches across. Place the beurrage in the centre of the square, but rotated so that the points of the butter square fall at the middle of each flat side of the dough. Bring the corners of the dough together, wrapping the butter like an envelope and gently pinch the edges. Roll the dough out into a rectangle about 20-inches long and fold the dough into thirds (this is called a single fold). Return the dough to the baking tray, cover with the towel and plastic and chill for at least an hour, up to 8 hours.

    3. Repeat rolling and folding the dough into singles folds 2 more times, rotating the dough 90 degrees each time before rolling and chilling the dough for at least an hour and up to 8 hours before each fold. Let the dough rest for at least 4 hours and up to 12 hours after the final fold before using.

    4. For 12 plain croissants, measure out about 20 oz of dough and store the rest in the fridge. On a floured work surface, roll out the dough to a rectangle about 16-inches by 12-inches. Cut the dough in half horizontally and then cut 6 triangles from each.

    5. Make a 1-inch score on the short side of each triangle, and roll up the croissant from this side. Curve the croissant so that the point of the triangle is at the bottom and pointing the opposite direction as the curve in. If you wish, you can pinch the croissant ends together so they hold the curve shape. Place these on a parchment –lined baking tray, leaving at least 3 inches between each other and cover these with a tea towel and then plastic. Let the croissants rise for 2 hours.

    6. Preheat the oven to 375 F (190 C). Brush the croissants with the eggwash and then bake them for about 15 minutes until a rich golden brown.

    7. The croissants are best enjoyed the day they are baked. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants. Freeze the croissants on a baking tray, then pack in a container. The croissants should fully thaw and proof for about 3 hours before then baking.

    Anna Olson Books:

    Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/21Cetiy
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    Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/21CeFOK
    Buy In The Kitchen with Anna Recipe Book on Amazon: http://amzn.to/21CeNhc
    Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/21CePFO
    Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/21CeQtE

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Comment

  • Ники Филиппова

    ШЭФ АННА у ВАС прекрасная выпечка такая только у проффесианалов.

  • drw isis
    drw isis  yesterday

    haaaaaaa nice other than the waiting, u made them look so easy. thanks. gotta clean out the fridge now. daaaaaaayum.

  • BLUE HEAVEN
    BLUE HEAVEN  yesterday

    I'll love to eat her up..she is so so sugaryy😘😋

  • 13c11a
    13c11a  yesterday

    Simplified beautifully. Thanks so much.

  • オルソンフィリップ

    why not use real cheese that isn't artificially yellow..?

  • LUCA BON
    LUCA BON  2 days ago

    That kitchen is O.C.D. porn.

  • elsaid nemais
    elsaid nemais  3 days ago

    How about you!!?
    To me you are the best creamy flavorable crescent
    I will eat you up pice at the time.

  • Fabri ai Fornelli

    Oh my gosh!!!! So goooood

  • pawan rai
    pawan rai  4 days ago

    She either have / work in a bakery , that's possibly why she have a drawer of flour and sugar AND a LOT OF RIBBONS BEHIND HER!!!

  • Amna mpagi Mirembe

    This is too much tym 🙄😔

  • Tibly
    Tibly  4 days ago

    Anna Olson, I wish you were wife !!!! I’ll get high all day without drugs...

  • legobuilder 369
    legobuilder 369  5 days ago

    1 year later you can enjoy the croissant 🥐

  • Tyree J
    Tyree J  5 days ago

    I had to make a lot of these when I was younger working in a French bakery!! It was so hard not to eat them lol

  • Pili Diaz
    Pili Diaz  6 days ago

    She does it looks really easy

  • Inspiration Saveur Culinaire

    Yummy yummy delicious trop bon miam-miam

  • Nivida Ghanekar
    Nivida Ghanekar  6 days ago

    Did you also preheat the oven at 375degree farenheit ?

  • Sana's All In One Channel

    Hi dear here is your new friend with big lk and sb done I hope for reciprocity

  • Sharon Love
    Sharon Love  7 days ago +3

    Am pretty impatient, i appreciate the recipe but I'll just buy a crossiant.

  • Uzma Shafiq
    Uzma Shafiq  7 days ago

    Yummm

  • Farifari Farifari

    Nice. Good to know the French way of making the pastry. Thank you