These perfect croissants are flaky on the outside, soft and buttery on the inside and ideal for weekend baking . What’s not to love …
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How To Make The Best Croissants At Home
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Amazing narration thank you
Measurements
what are the measurements for flour,water,milk,salt, yeast etc?
HOW MUCHHHH WHAT QUANTITY DO I ADD OF EVERY THING 😭
I don't think they should be directly combining the salt and yeast together?
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👍👍👍🌸🌸🌸
I’m eating a croissant right now
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?
Hi!
I tried your recipe but my croissants came out heavy
Can you let me know what I did wrong
Thanks for the recipe. But that was not Ottomon flag ☺️
You dont even say how much you put in of everything
Is it neccesery to use malt, asking for a friend?
What is malt?
😢it’s one of the hardest pastry’s
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?
jeśli nie wiesz, że crossaints są produkowane w Austrii, zostanę anulowany i pozwany
Nice
Is there an alternative for malt?
Please lemme know
What room temp when you proof the croissants
Why dont u write the ingredients in grams and amount?
Can we skip malt if we dont have it ?
YAŞASIN IRKINMIZ ÇİNE BDELED KIRIKIZMIZ SÖYLENİR TÜRKÜMNÜZ ÇAĞLKARADAN ÇĞAĞLARAAAAAAAAAA🥐⭐
why need keep the dough 3h or overnight in the freezer?
THANK YOUU 💕💕💕
So perfectly explained that for 1st time I tried something and it turned out perfect…I can't even believe 😍
Wait??
Why you combine yeast and salt each other? In one time
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 👀
👍🇱🇰❤️
imagine giving the exact details about how high the dough should be but give no instructions on how much ingredient to use. 🤡
croissants arent french