Butter Makes Everything Better! Making Croissants From Scratch!
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Published 2024-06-18
Recipes:
Croissant Recipe - cooking.nytimes.com/recipes/1022053-croissants
Almond Paste Recipe - www.scratchpantry.com/recipes/banket
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All Comments (21)
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Thanks for coming on this journey with me making homemade croissants! They were so yummy and a labor of love! - Becky
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Next time you make them after they have risen. Put the trays back in the refrigerator for about 30 minutes that will solidify the butter again again and you won’t get as much butter bleed on the baking.
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I love that you had the courage to take on such a big process so that we could all see how to actually make croissants! They looked beautiful!!
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Becky, I think they should have been in the fridge )or even the freezer for a few minutes) before you bake them. The butter needs to be really cold when you put it in the hot oven, so it doesn't melt. You did great and I'm so proud of your results! They are gorgeous, and you worked so hard. ❤
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Croissants are extremely hard to make. Good for you for trying them. You typically don't want to double or increase the recipe when preparing. They don't work well when you do. It's sort of like fudge, you don't double that either.
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You are so strong to be able to roll out that dough. I remember being in my 30's and being strong and so able to do all kinds of things. I set creosote posts, built fence, worked grill at McDonald's at a time when we cracked and scrambled our own eggs; mixed up and rolled out our own biscuit dough for biscuits, etc.
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FYI almond croissants in France are made with day-old croissants, as a way to recycle them, though I don't think home-made croissants will last long enough for that ;) Also, don't worry, your square croissant are not such an un-traditional shape, as we have "pain au chocolat/chocolatine", which are chocolate-filled croissants, and they are square in shape. The only difference is I believe you put the filling in a thinner line, roll it once, and put another line of chocolate before rolling it up completely
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You are a brave woman going through this lengthy process to make croissants. The main thing is that you are happy with the results. Thanks for sharing.
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Becky I love that you take us along when you learn new skills. The good, the anxiety, the learning process.
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You have more grit than i do Ms Becky. I bought a bosch mixer and planned on making bread, here it is two months later and i havent even got it out of the box. Love your excitement Becky. You succeed at everything you do. Dont be so hard on yourself. If it ever flopped just dont upload the video. You dont owe us perfection, or anything else. Its a privilege to have you garden, cook, and bake for us to learn.
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Hi from Australia for croissants you need to proof them in the fridge for at least 1 hour and then straight into the oven to cook . Hope this helps From a Chef
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Wow…I honestly didn’t appreciate how much work that’s needed in this process! Thanks for taking us along!❤️🇬🇧
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I think it would be rather cool to bake off the trimmings and see the difference evolve to the final product. Thank you so much for walking us through the this process, Becky! You are such an inspiration!
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Holy cow, what a process! Gives me a whole new respect for croissants! Thank you Becky for being brave enough to take this one on! Great video!
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Hi Becky. I hope I am early enough for you to see my comment. I am so excited about your wild flower beds. I can't wait to see how it turns out. Please take us along for the journey 🙏 We have a lot of bees in our area and pending the outcome of your little project, I might also start some wild flower beds. ❤
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Hi Becky, you put your yeast directly on your salt. Salt acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your dough.
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Hi Becky , the trick is cold dough and high temperature oven to create steem from the cold butter and puff up the croissants! Good job though! I don't remember my mom putting sugar or milk in the dough but it has been over 40 years! In romania we didn't have puff pastery in those days and my mom use to make it a few times a year!! Blessings!
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You make everything doable for us. ThNks for all you do.
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this the only vlog I push the thump up before watching she is not afraid of saying her mistakes, she is so real and have all the patience in the world . bravo
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Becky you are so inspiring to do many of us. I have learned so much from you. Thank you for always being so positive.
