Nancy, thank you so much for this excellent instructional video. I tried this and was very pleased with the result for my first go at making croissants! perfect on the inside, but not as flaky as expected on outside, not so sure why, perhaps butter quantity (have seen other's use more)?, or maybe temperature during final proofing..?
Then tried using this to make pain au raisin too, and wow, yum, just gorgous.
@brightgreencrayon Hi brightgreencrayon. I'm so glad you enjoyed the video and found it useful. A point about the flakiness of the outside. In a domestic oven, croissants won't have the same texture on the surface as ones you buy in a bakery where they have different ovens. Humidity/moisture have an influence on the final product. I'm glad the pain au raisin also turned out well. Did you try pain au chocolat?
I enjoyed your video and wish to try your method. However, I could not your google website and therefore was unable to obtain the recipe. Would you mind posting it here? Thanks.
@nancycarolbrown Thanks--I'll give it a whirl in the near future. BTW, how long does it typically take for the croissants to double in size before applying the egg wash?
@rfhjri Depending on the room conditions. If it's cozy in the room and you have the croissants completely covered, it should take about an hour. The croissants should look kind of pillowy. If you stick your little finger in a spot that won't show, the fingerprint should come only partly out. If it pops right back out, give it some more time to rise. Good luck!
@nancycarolbrown sorry Nancy I could not your google website and therefore was unable to obtain the recipe can you post the recipe here I really want to try it.
Nancy, thank you so much for this excellent instructional video. I tried this and was very pleased with the result for my first go at making croissants! perfect on the inside, but not as flaky as expected on outside, not so sure why, perhaps butter quantity (have seen other's use more)?, or maybe temperature during final proofing..?
Then tried using this to make pain au raisin too, and wow, yum, just gorgous.
brightgreencrayon 2 weeks ago
@brightgreencrayon Hi brightgreencrayon. I'm so glad you enjoyed the video and found it useful. A point about the flakiness of the outside. In a domestic oven, croissants won't have the same texture on the surface as ones you buy in a bakery where they have different ovens. Humidity/moisture have an influence on the final product. I'm glad the pain au raisin also turned out well. Did you try pain au chocolat?
nancycarolbrown 2 weeks ago
Comment removed
Magnolia4153 1 month ago
Wonderful presentation. I can use this guide to do step by step work. The last picture (of the sandwich) is making me hungry!
niksalito 4 months ago
Clear and well organized. Very good! Can't wait to try it.
natkolisi 4 months ago
I am also having trouble getting the link you have directed us to.
trsmith108 4 months ago 2
@trsmith108 Hi. The link is: sites.google.com/site/allaboutcroissants/
There are recipes and FAQ on there as well so it`s worth a look. Good luck
nancycarolbrown 4 months ago
I enjoyed your video and wish to try your method. However, I could not your google website and therefore was unable to obtain the recipe. Would you mind posting it here? Thanks.
rfhjri 4 months ago
@rfhjri Thanks for watching. Here's the link sites.google.com/site/allaboutcroissants/
Let me know how you make out
nancycarolbrown 4 months ago
@nancycarolbrown Thanks--I'll give it a whirl in the near future. BTW, how long does it typically take for the croissants to double in size before applying the egg wash?
rfhjri 4 months ago
@rfhjri Depending on the room conditions. If it's cozy in the room and you have the croissants completely covered, it should take about an hour. The croissants should look kind of pillowy. If you stick your little finger in a spot that won't show, the fingerprint should come only partly out. If it pops right back out, give it some more time to rise. Good luck!
nancycarolbrown 4 months ago
@nancycarolbrown Thanks for your prompt reply. Will give it a try.
rfhjri 4 months ago
@nancycarolbrown sorry Nancy I could not your google website and therefore was unable to obtain the recipe can you post the recipe here I really want to try it.
thank you for this excellent video
407guillo 6 days ago
@407guillo
Here's the recipe:
500 grams (3 1/3 cups) all purpose flour
55 grams (1/4 cup) granulated sugar
8 grams (1 1/2 tsp) salt
8 grams (1 packet) instant yeast (16 grams fresh yeast)
333 ml (1 1/3 cups) slightly warm water
Good luck with it.
Hope it works. Thanks for your comments.
nancycarolbrown 6 days ago
What a great compliment. Thanks so much!
nancycarolbrown 4 months ago
one of the best croissant making videos on the web
yjbus 4 months ago