I've been searching for days on Youtube on how to make croissant and this is the best demo. You're very detailed on how you explained each steps. Thank you so much. Now, I don't feel so intimidated and I will go try to make some (my first time).
miam miam miam miam! Very nice. To all the people having trouble-it's why there are pastry chef's! It is a very difficult science and art-keep practising!!!!!
I've done this before. Not as good as seen in the video but it's doable. If you live in a tropical country like the Philippines and Thailand, make sure you do it in a cold rainy season. Refrigerate an aluminum tray and your baking pin. Flip the tray and that's where you're going to work on.
Oh vénéré Sousoukitchen, je savais que nos chemins allaient se croiser un jour mais ce n'etait qu'une question de temps.
Après tant de recherches infructueuses je t'ai enfin trouvé !
j'ai enfin trouvé une personne qui fait des croissants et pains au chocolat SANS FICHU ROBOT et qui explique en français tout en illustrant par des images
et pour couronner le tout, les brioches ont l'air délicieuses ! Mmmh
Bon trève d'enthousiasme immodérée, je file dans ma cuisine préparer tout ca ^^
I beg to differ ... there are many mistakes or misleading in this video.
The ingredients measures are correct but the how to do needs some explainations.
First the butter has to be as dry as possible (your should be able to find this kind of dry butter anywhere. if you can't ... you will have to find a very cold table with a stone board like she has or be very quick.
Too many layers ... a croissant is 3 times a normal flip or 1 double + 1 simple. You can't get it right like this
Super sousou tes video sont tro tro bien machallah super bien concis le hic se sont les musique sinon je prend souvent exemple sur toi et mon mari aime trop bye bye
I did it! I finally baked them! No more runny butter! It turned out my yeast was long dead to begin with. So I bought a new package of instant yeast. Sorry, I won't use active yeast until next time. The kneading still took me an hour and a half or two. That was because I kept on testing with the baker's pane and I did not stop until I was satisfied. I could not proof my croissants before I bake because in a tropical country, they would melt.
Thanks. I tried to make croissants last night. It took me three hours :(. The dough is super sticky. I did a lot of crazy things to the dough until it became smooth. It took me three hours :(
I used this recipe btw:
For the base dough:
125 ml All Purpose Flour
3.5 g salt
3.5 g instant yeast
22.5 g sugar
75 g warm milk
For the instant yeast I did not mix it with water because the instruction says I don't have to.
Second, the bread did not double in size after waiting for two hours. :(
@crocopie The butter was too soft , that's why it was hard to work with. Butter should be cold, very cold. To knead a dough, in general, you need 10-15 min by hand, not 2 hours.
@markusnavigator is good to put cream whatever you want, but please don't make me lough if you think that is the perfect recipe and excelent croissant you dosn't know what the croissant is.
@markusnavigator is good to put cream whatever you want, but please don't make me lough if you think that is the perfect recipe and excellent croissant you doesn't know what the croissant is.
@markusnavigator Don't let rise, after you finished, put it directly in the freezer. Take it out one night before, put it in the fridge. Few hours before (2h), take it out, shape it and bake it.
Les croissants et les petits petits au chocolat, Tout simplement genial! j' aime bien la musique aussi. Merci de nous gater avec ces recettes fantastisques. Nous te seront toujours redevable. A tres bientot!
Sincerely your dove looks tasty, but i cant see layers in it. I think that your dove was too much soft, and you need to add more flour in it, because your layers are merged and you in the end get regular dove with butter, not puff pastry. Greetings
SLM, je souhaiter saivoir, si il était possible de la préparer la vieille pour le lendemain matin, si oui comment proceder?, merci d'avance, take care!
@lovemixabb Il est possible, donc il faut s'arreter au dernier tournage pour laisser la pate au réfrigérateur, le lendemain l'étaler et mettre la graniture.
Merci beaucoup. J'ai adoré ton vidéo. Je suis ici aux US et je cherchais une recette de croissant quand je suis tombée sur vous et "d'une pierre deux coups" j'ai toute la recette en français et les doses et la température en US. Je suis comblée, je ne demandais que cela. Vous m'avez aidé sur tous les plans et les croissants sont délicieux. Merci pour la générosité avec laquelle vous avez partagé votre vidéo avec tous les détails(franc&anglais)Vous êtes géniale!!! Merci merci merci infiniment.
the first 5 0r 8 second of thah music are from the introduccion of the film american gigolo whit richard gere. excelent music, producer george modorer.
but this music is interesting i never hear 50 cent in my life i am too old, lol
@pbyeerts It's not a must, but if you want to. I personnaly put the dough in the fridge over night, because it'a long recipe, so I divide it into 2 days.
letting the dough to rise at the fridge overnight gives it a better flavour, however you dont have to do it... you can leave it out till it double it size ;)
¿Te gustaría aprender a cocinar con los mejores? Ven a la Escuela de Gastronomía Mariano Moreno y pregunta por nuestra oferta del mes en el programa de Cocinero y Pastelero.
* I would like to thank you for sharing your recipes and truly admire your generosity in helping many housewives and cook enthusiast like me ... More power to you and more blessings for such a kind and talented cook !~ Sousoukitchen best video !
i click mute soon as the video start. the croissant looks delicious tho. but ive been wondering, is it possible to make croissant without yeast?(an unfermented dough)
ok so its my second attempt on making the chocolate rolls, the final product didnt come out quite as puffy and shiny like yours but it was definitely leaps and bounds better than my first try.gotta admit this one is a good recipe.thank you again,and i was wondering if you could do a video/tutorial on the basics of baking, such as the preparing/ handling of each commonly used items in bakery world and the common techniques/tricks and tips from an experienced baker such as you.thanks again :)
@sousoukitchen Thank you madame :). I actually tried to make the croissants today but the dough didn't want to rise I was so sad. Maybe it's because of the water, did you use warm water to pour it in on the dry yeast? Thank you for your time, I appreciate it.
@carotteeee To help the dough to rise, ALWAYS use warm water in every recipe. Beside of that, when it's very cold, you should use a little bit more yeast (a pinch).
@sousoukitchen Oh okay, thanks. But how do we know it's the right temperature? I don't have a thermometer. So when the yeast isn't dissolved, the croissants will never rise? :(
i tried without changing anything and it came out really good... just it became a little hard in the outside; may be that's due to my oven, or the heating... but it was really rich and aromatic :) loved it :)
i tried this recipe, the dough didn't rise as much as the one shown on this video.i left it covered loosely with a damp cloth in a room temperature to rise for 2 hours.then came the time to bake them, i let the finished products to rise again in a room temperature with just waxed papers on top of them to cover for another 2 hours before baking them.they rose very slightly and when i baked them the outside browns with the inside not evenly cooked and became hard when cooled.what did i do wrong?
@megrimlockisking the dough didn't rise, there are lot of reasons, if you put salt near the yeast, if you use cold water for the yeast, if you left the dough in a cold place.
The outside is brown, the inside is not cooked, may happen from if you don't wait until the oven reachs the temperature desired before baking them, if you open the oven half way through cooking. Or maybe your oven is stronger, then you should use lower temperature. Keep trying, next time will be perfect.
J'ai vu quelques vidéos, t'es une vraie chef ! J'ai jamais pris mon courage à deux mains et me lancer dans la confection de viennoiserie, ça m'a lair tellement long je sais pas si j'aurais la patience, mais ils m'ont l'air d'être délicieux !!!!
Very well done. Thought I do wish in the end you would have opened the chocolate ones, for I had never seen them before. They showed us how to make pastry dough from scratch in culinary school, it is very time consuming, but very worth it. Thanks for the reminder :) Great job!
hhhhhhh this is the hard way what sousou did but this methode for the specialist chefs i was in hotelerie school avery body miss up in first time it take time for do it right but there is some ready dough in stores but i will tell sousou good job i like all her food and her work its clean and perfect she s owsome she have a good experience tha means she was in hotelerie school i was in hetelerie school to thats why you can see diferent i wana ask sousou if she can do any work in tv ?
hey greetings from Norway. you are so wonderful, I have become completely dependent on your videos, you are very clever. where have you learned all this? Thank you for sharing this with us I appreciate your videos. A question can you make a video with chocolate mousse?
Hello. I have two problems. When the dough layers are thins, the butter escapes. What should be the thickness of the dough at the start. Second, the croissants tasted good but were hard. It that a problem with oven or yeast?
So, in order to eat good croissants and good pains au chocolat at 8 in the morning we need to wake up at like 4 am? Unless we have time to make the dough the night before...
wow, you're a good parent and I'm really thankful to all the bakers who spend so much time to make these delicious viennoisseries.^^
Hi soysokitchen. the vidoe was great. A great idea compared to others. I tried out this reciepe and it was lovely. the only prablem was that iT wasnt very soft & i did not see any layers in it. I would also like to ask wether you are a pro chef.I would say though that the music was earsplitting. try for some soft music next time
hi sousoukitchen. my first try was a major disaster. i don't know what went wrong. i made two doughs, one out of active dry yeast mixed with water like in your video, and the other with just instant yeast that i mixed with the flour, sugar, salt and water mixture. the first dough didnt rise at all but the second one witht he dry yeas turned out nicely. then when i folded the butter in, it started to spill out and became a mess! please help and advise! thank you so very much!
@uwillnvrknwme Fisrt of all, butter should be very cold almost frozen.
When you work the dough, add some flour if you see the butter coming outside, put in the fridge, that keep the butter cold and prevent it to spread all over.
Good, instructive videos. BUT I would prefer a voice to an annoying soundtrack that I have to mute or else endure the entire duration of the video. Love the info though!
ou que c'est long a faire la pate ptin dit mais merci bocpup pour les croissants mais moi la pate je la met on triangle et apres je met la pointe du triangle vers le bas et apres je roule et fait rejoindre les extremités merci encore aurevoir aurevoir
Magic! I will try these , I am so glad to see steps by step it does makes much easier. I always have a hard time to make a dough because I add flour and start loosing the consistency. I never did croissant , I feel after looking at your video I can do it. Thanks.
I've been searching for days on Youtube on how to make croissant and this is the best demo. You're very detailed on how you explained each steps. Thank you so much. Now, I don't feel so intimidated and I will go try to make some (my first time).
Magnolia4153 3 weeks ago
Bonjour!
J'essayerai cette recette dès demain (pour le brunch du nouvel an!) merci d'avoir partagé votre expérience!
skopie22 1 month ago
merci bcp ca me parlé facile aprés avoir vu votre video trés facile méme c'est le temps d préparer nos propres croissant et petit pain les nanas
norieum 1 month ago
miam miam miam miam! Very nice. To all the people having trouble-it's why there are pastry chef's! It is a very difficult science and art-keep practising!!!!!
mahtay2000 2 months ago in playlist Cooking
nouvelle façon de faire
kamelisurs 2 months ago
I just discovered your channel and I´m delighted: I can learn new recipes and improve my french!! Merci!!
LaChatteGrise 2 months ago
I've done this before. Not as good as seen in the video but it's doable. If you live in a tropical country like the Philippines and Thailand, make sure you do it in a cold rainy season. Refrigerate an aluminum tray and your baking pin. Flip the tray and that's where you're going to work on.
crocopie 2 months ago
Love it! Really detailed and clear instructions!
Thank you!
noPity 2 months ago
Merci pour votre recette!
siracafecrepe 2 months ago
more clear than this hello!!!!!THIS R.ECIPE LUX DELICIUS.WITH a cup of coffe>THANKYOU
loliayala1969 3 months ago
more clear than this,hello!!!!!!!this recipe lux so deliciusssss,i goin to tried to maked today.thankyou!!!!by by.
loliayala1969 3 months ago
Oh vénéré Sousoukitchen, je savais que nos chemins allaient se croiser un jour mais ce n'etait qu'une question de temps.
Après tant de recherches infructueuses je t'ai enfin trouvé !
j'ai enfin trouvé une personne qui fait des croissants et pains au chocolat SANS FICHU ROBOT et qui explique en français tout en illustrant par des images
et pour couronner le tout, les brioches ont l'air délicieuses ! Mmmh
Bon trève d'enthousiasme immodérée, je file dans ma cuisine préparer tout ca ^^
Ladyco10 4 months ago 3
that music is now in my head man
aksarayish 4 months ago
I guess if I plan to make these, I wouldnt be able to leave the house all day!
refi68 4 months ago
mmmmmm super.. fantastic.. I'll do them today!!!
sousosouso24 5 months ago
wow super.. it looks yummm.
mrratheesh 5 months ago
thats exactly how it should B done..... great stuff....if people dont understand how to do it this way...they never will
driveyourkitty 5 months ago
@driveyourkitty
I beg to differ ... there are many mistakes or misleading in this video.
The ingredients measures are correct but the how to do needs some explainations.
First the butter has to be as dry as possible (your should be able to find this kind of dry butter anywhere. if you can't ... you will have to find a very cold table with a stone board like she has or be very quick.
Too many layers ... a croissant is 3 times a normal flip or 1 double + 1 simple. You can't get it right like this
patataboy 4 months ago
Pour moi ce sera avec un café au lait avec un sucre et demi.... s'il vous plait ......
bobduvar 5 months ago 3
Music ist terrible! Sorry! The Recipe is great :)
Kornblume72 5 months ago
Super sousou tes video sont tro tro bien machallah super bien concis le hic se sont les musique sinon je prend souvent exemple sur toi et mon mari aime trop bye bye
Youfreedz 5 months ago
Magnifique!!!!Bravo à vous ça me donne l'eau à la bouche :(
Belkhedimjo 5 months ago
Its hard to understand with the music playing
kam06oct 6 months ago 4
@kam06oct That's why there is "Mute".
sousoukitchen 6 months ago 17
@sousoukitchen well maybe it would have been better to narrate what you were doing.
kam06oct 6 months ago 6
@kam06oct Were the instructions not clear enough ?????
sousoukitchen 6 months ago 10
Hello!
I did it! I finally baked them! No more runny butter! It turned out my yeast was long dead to begin with. So I bought a new package of instant yeast. Sorry, I won't use active yeast until next time. The kneading still took me an hour and a half or two. That was because I kept on testing with the baker's pane and I did not stop until I was satisfied. I could not proof my croissants before I bake because in a tropical country, they would melt.
Anyway, thank you!
crocopie 6 months ago
videi its wonderful, i enjoyed :)
jcbsebrigh 6 months ago
ABOUT ME I LOVE THE MUSIC AND SAME TIME THE CROISSANT , THANK YOU FOR HELPING SOUSOU.
HAPPY RAMADAN.
niles20100 6 months ago
Thanks. I tried to make croissants last night. It took me three hours :(. The dough is super sticky. I did a lot of crazy things to the dough until it became smooth. It took me three hours :(
I used this recipe btw:
For the base dough:
125 ml All Purpose Flour
3.5 g salt
3.5 g instant yeast
22.5 g sugar
75 g warm milk
For the instant yeast I did not mix it with water because the instruction says I don't have to.
Second, the bread did not double in size after waiting for two hours. :(
crocopie 6 months ago
Hi,
The butter keeps popping out of the dough no matter how tight I seal it. What should I do :(?
And the kneading, is that 15 minutes by machines or by hand? Kneading took me 2 hours to make the dough smooth.
crocopie 6 months ago
@crocopie The butter was too soft , that's why it was hard to work with. Butter should be cold, very cold. To knead a dough, in general, you need 10-15 min by hand, not 2 hours.
sousoukitchen 6 months ago
Best one hand made croissants ever!
xanderman1981 6 months ago 3
I love it ,good job sourly.تبارك الله عليك
adam2003ism 6 months ago
What kind of chocolate did you use semi-sweet, bittersweet... etc?
pinkangel981 6 months ago
@pinkangel981 I use milk chocolate almost in all my recipes.
sousoukitchen 6 months ago
C'est long mais vais l'essayer.
BullshitFighter 7 months ago
Thank you so much !!!! the perfect recipe and excellent croissants !
What do you think if we also use the pasticcera cream?
markusnavigator 7 months ago
@markusnavigator I can't tell you because I have never tasted it before.
sousoukitchen 7 months ago
@markusnavigator is good to put cream whatever you want, but please don't make me lough if you think that is the perfect recipe and excelent croissant you dosn't know what the croissant is.
gusadolrod 7 months ago
@markusnavigator is good to put cream whatever you want, but please don't make me lough if you think that is the perfect recipe and excellent croissant you doesn't know what the croissant is.
gusadolrod 7 months ago
Merci beaucoup, le petite pain au chocolat est dèlicieux et il est la meilleur mon avis :)
Très bonne
MJForever589 7 months ago
Hi ! wonderful recipe!
Might I put in the fridge (-19°C) the dought to use in the oven ,for example, after 1,2 weeks ?
when i can put in the fridge ? after 2 hours allow to rise ? thank you !
markusnavigator 7 months ago
@markusnavigator Don't let rise, after you finished, put it directly in the freezer. Take it out one night before, put it in the fridge. Few hours before (2h), take it out, shape it and bake it.
sousoukitchen 7 months ago
I will give it a go, but to have fresh croissants in the morning - i won't get sleep the nigth before as it takes sooo much time?! =)
Or can you let the dough sit over night?
missjaysesteem 8 months ago
@missjaysesteem That's what I do, because the recipe is too long, I divide it into 2, I prepare the dough one night before.
sousoukitchen 8 months ago
carnal no lo tienes en español
gabrielostos 8 months ago
Les croissants et les petits petits au chocolat, Tout simplement genial! j' aime bien la musique aussi. Merci de nous gater avec ces recettes fantastisques. Nous te seront toujours redevable. A tres bientot!
Kouglizia 8 months ago
sure is time consuming bt wot a beautiful result!!
1Ahglyman 8 months ago
i can t stand this awful music, it s hell, i have no idea why ppl use it so often in their videos
majawow 9 months ago 5
@majawow Because of copyright, some of my videos can't be played in some countries that's why I took this music from youtube library.
sousoukitchen 9 months ago
@majawow Sorry guys about the music, I posted my music but after a while, it had copyright so I took this from Youtube library.
sousoukitchen 7 months ago
yes surely i know the difference of HOMEMADE and my family love home made things and will try this on too.
jhootbolay 9 months ago
Sincerely your dove looks tasty, but i cant see layers in it. I think that your dove was too much soft, and you need to add more flour in it, because your layers are merged and you in the end get regular dove with butter, not puff pastry. Greetings
boheeem 9 months ago
hi, can we use puff pastry dough to make the croissant,cos pastry dough is as same as u showed in this video?
jhootbolay 9 months ago
@jhootbolay Sure you can, but this pastry dough is HOMEMADE, you know the difference ?? why don't you give a try ??
sousoukitchen 9 months ago
salut!! la recette est vraiment bonne!! quelle est le nom de la chanson?
Sympapapillon 10 months ago
@Sympapapillon Dreamscape "Sound system".
sousoukitchen 10 months ago
SLM, je souhaiter saivoir, si il était possible de la préparer la vieille pour le lendemain matin, si oui comment proceder?, merci d'avance, take care!
lovemixabb 10 months ago
@lovemixabb Il est possible, donc il faut s'arreter au dernier tournage pour laisser la pate au réfrigérateur, le lendemain l'étaler et mettre la graniture.
sousoukitchen 10 months ago
Merci pour vôtre excellent vidéo , J'ai une question pour vous: quel est l'équivalent de 120 ml d'eau en grammes. Merci pour vôtre attention
MrGregoire97 11 months ago
Merci pour vôtre excellente vidéo , J'ai une question pour vous: quel est l'équivalent de 120 ml d'eau en grammes. Merci pour vôtre attention
MrGregoire97 11 months ago
@MrGregoire97 125 ml = 1/2 tasse d'eau. Donc 120, on n'est pas loin en dessous...
BullshitFighter 7 months ago
@MrGregoire97 En gramme? Facile celle-là aussi car 1000 ml d'eau (pure, mais bon...) = 1000 grammes. 120 ml =120 gr
BullshitFighter 7 months ago
buoniiiiiiiiiiiiiiiiimmmmmmmmmmmmmm
fanni3661 11 months ago
buoniiiiiiiiiiiiiiiii
fanni3661 11 months ago
Merci beaucoup pour la recette delicieuse.
Minasuisse 11 months ago
شكرن.شكرن.كثيرن
TheNapolione 11 months ago
البريوش
TheNapolione 11 months ago
Merci beaucoup. J'ai adoré ton vidéo. Je suis ici aux US et je cherchais une recette de croissant quand je suis tombée sur vous et "d'une pierre deux coups" j'ai toute la recette en français et les doses et la température en US. Je suis comblée, je ne demandais que cela. Vous m'avez aidé sur tous les plans et les croissants sont délicieux. Merci pour la générosité avec laquelle vous avez partagé votre vidéo avec tous les détails(franc&anglais)Vous êtes géniale!!! Merci merci merci infiniment.
.
akimolle 1 year ago
Did you prepare all this with your left hand only? I'm very impressed!! :)
petyaaa81 1 year ago
Thanks for the video. I will try it here in Madrid!!
thdraspa 1 year ago
Came to this video, stopped it immediately after hearing the first second of the song. I'm freakin tired of it.
insanityisme 1 year ago
@insanityisme what about turning it off?
Sympapapillon 10 months ago
good music. who is ? pls. is well mixed. has parts of american gigolo. lol
mariaeugenia219 1 year ago
the first 5 0r 8 second of thah music are from the introduccion of the film american gigolo whit richard gere. excelent music, producer george modorer.
but this music is interesting i never hear 50 cent in my life i am too old, lol
i like ur recipe too.
mariaeugenia219 1 year ago
Diese croissants sind nicht so schlecht...
BarackLaraque17i 1 year ago
Question: does the dough need to rest overnight in the refrigerator? Many recipes call for this. I plan on making them on Tuesday, 18-1-2010. Merci!
pbyeerts 1 year ago
@pbyeerts It's not a must, but if you want to. I personnaly put the dough in the fridge over night, because it'a long recipe, so I divide it into 2 days.
sousoukitchen 1 year ago
letting the dough to rise at the fridge overnight gives it a better flavour, however you dont have to do it... you can leave it out till it double it size ;)
dmanmoka 1 year ago
¿Te gustaría aprender a cocinar con los mejores? Ven a la Escuela de Gastronomía Mariano Moreno y pregunta por nuestra oferta del mes en el programa de Cocinero y Pastelero.
URL: ismm.com.co/instituto_gastronomia/formulario.php
SoyHildaSol 1 year ago
* I would like to thank you for sharing your recipes and truly admire your generosity in helping many housewives and cook enthusiast like me ... More power to you and more blessings for such a kind and talented cook !~ Sousoukitchen best video !
gakuen94 1 year ago
good job! bravo! thanks a LOT!!
mariah2084 1 year ago
good good !!!!!!!merci
bisous claudie
76600claudie 1 year ago
good good !!!!!!!merci
bisous claudie
76600claudie 1 year ago
يسلموا
lazhartwin 1 year ago
i click mute soon as the video start. the croissant looks delicious tho. but ive been wondering, is it possible to make croissant without yeast?(an unfermented dough)
liquidfreedom88 1 year ago
ok so its my second attempt on making the chocolate rolls, the final product didnt come out quite as puffy and shiny like yours but it was definitely leaps and bounds better than my first try.gotta admit this one is a good recipe.thank you again,and i was wondering if you could do a video/tutorial on the basics of baking, such as the preparing/ handling of each commonly used items in bakery world and the common techniques/tricks and tips from an experienced baker such as you.thanks again :)
megrimlockisking 1 year ago
damn i had know idea this took so much time O.o im impressed
niminonono 1 year ago
Also what about the flour? Can we use all purpose bleaced flour? Thanks
carotteeee 1 year ago
@carotteeee I use all purpose flour in all my recipes.
sousoukitchen 1 year ago
How long did you knead the dough? :)
carotteeee 1 year ago
@carotteeee About 10min.
sousoukitchen 1 year ago
@sousoukitchen Thank you madame :). I actually tried to make the croissants today but the dough didn't want to rise I was so sad. Maybe it's because of the water, did you use warm water to pour it in on the dry yeast? Thank you for your time, I appreciate it.
carotteeee 1 year ago
@carotteeee To help the dough to rise, ALWAYS use warm water in every recipe. Beside of that, when it's very cold, you should use a little bit more yeast (a pinch).
sousoukitchen 1 year ago
@sousoukitchen Oh okay, thanks. But how do we know it's the right temperature? I don't have a thermometer. So when the yeast isn't dissolved, the croissants will never rise? :(
carotteeee 1 year ago
Did you use active dry yeast ? Thanks :).
carotteeee 1 year ago
@carotteeee Yes, I used active dry yeast.
sousoukitchen 1 year ago
Hi, do you use active dry yeast to make the croissants? thanks.
carotteeee 1 year ago
Comment removed
carotteeee 1 year ago
i tried without changing anything and it came out really good... just it became a little hard in the outside; may be that's due to my oven, or the heating... but it was really rich and aromatic :) loved it :)
theantibes 1 year ago
excellent
midcitygym 1 year ago
yea nice bitttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttt
korn1821 1 year ago
i tried this recipe, the dough didn't rise as much as the one shown on this video.i left it covered loosely with a damp cloth in a room temperature to rise for 2 hours.then came the time to bake them, i let the finished products to rise again in a room temperature with just waxed papers on top of them to cover for another 2 hours before baking them.they rose very slightly and when i baked them the outside browns with the inside not evenly cooked and became hard when cooled.what did i do wrong?
megrimlockisking 1 year ago
@megrimlockisking the dough didn't rise, there are lot of reasons, if you put salt near the yeast, if you use cold water for the yeast, if you left the dough in a cold place.
The outside is brown, the inside is not cooked, may happen from if you don't wait until the oven reachs the temperature desired before baking them, if you open the oven half way through cooking. Or maybe your oven is stronger, then you should use lower temperature. Keep trying, next time will be perfect.
sousoukitchen 1 year ago
Magniiifiicooo muchas gracias me ha serviiidoooo :)
0KariM0ficCial0 1 year ago
questo è il miglior video e il miglior metodo !!!!
complimenti
gabrigdb 1 year ago
Hello !
J'ai vu quelques vidéos, t'es une vraie chef ! J'ai jamais pris mon courage à deux mains et me lancer dans la confection de viennoiserie, ça m'a lair tellement long je sais pas si j'aurais la patience, mais ils m'ont l'air d'être délicieux !!!!
frenchie770 1 year ago
i really want to eat a croissant now, but it's really late so i can't make one and the shops are all closed :(
acmulhern 1 year ago
Thanks for the vid Sousou :)
Can you plz tell us under which category I can find the recipe for these Croissants on your site? I find hard to find.
mocha7878 1 year ago
This was the easiest video to follow, the directions seem easy enough- I will make this!
Mzrougepoupee 1 year ago
Merci beaucoup pour votre vidéo et recette!
knut 1 year ago
cést margarine au beurre?
allsoftware2008 1 year ago
This is honestly the best instruction video I have ever seen. Thank you so very much.
furtherbeyond 1 year ago
this is helpful! i will try this sooon!
TawniexMunster 1 year ago
wwwwwwwwwwwwww
MrXuuriye 1 year ago
wwwwwwwwwwwwwww
MrXuuriye 1 year ago
Very well done. Thought I do wish in the end you would have opened the chocolate ones, for I had never seen them before. They showed us how to make pastry dough from scratch in culinary school, it is very time consuming, but very worth it. Thanks for the reminder :) Great job!
LittleMissElaine 1 year ago
@LittleMissElaine
You took each and every word right out of my mouth, even down to our similar experience in culinary school! Thanks for the reminder.
cbonapti 1 year ago
Salamou3leykou, je veux manger chez toi :D
oliop 1 year ago
j'ai bien aimé la version qui n'"a pas besoin de pliage elle est plus pratique
chaisesoleil 1 year ago
what do youu think sousou i can ask somebody to invite you to any food show in usa? ach ban lik?
84muslima 1 year ago
hhhhhhh this is the hard way what sousou did but this methode for the specialist chefs i was in hotelerie school avery body miss up in first time it take time for do it right but there is some ready dough in stores but i will tell sousou good job i like all her food and her work its clean and perfect she s owsome she have a good experience tha means she was in hotelerie school i was in hetelerie school to thats why you can see diferent i wana ask sousou if she can do any work in tv ?
84muslima 1 year ago
merci bcp pour tes recettes...elles sont vraiment tres bien réalisées...BRAVO
CONTINUE A EN METTRE CAR JE REVIENS SOUVENT ICI ET J ESSAIE..
BIS
FABIENNE DE BELGIQUE
fasadono 1 year ago
hey greetings from Norway. you are so wonderful, I have become completely dependent on your videos, you are very clever. where have you learned all this? Thank you for sharing this with us I appreciate your videos. A question can you make a video with chocolate mousse?
Samira
temsaman33 1 year ago
do you listent to this music while you're cooking? its delicious, turu turu tururú, turu turúrú, i was dancing the whole video!
antibloganti 1 year ago
do you listent to this music while you're cooking? its delicious, turu turu tururú, turu turúrú, i was dancing the whole video!
antibloganti 1 year ago
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antibloganti 1 year ago
do you listent to this music while you're cooking? its delicious, turu turu tururú, turu turúrú, i was dancing the whole video!
antibloganti 1 year ago
Comment removed
antibloganti 1 year ago
Good food, bad music.
SocratesOwnsGorgias 1 year ago 25
@SocratesOwnsGorgias
There's always something to winge about. Turn the volume down and enjoy something you'll never get it in your dreams.
Amarocain 1 year ago
Hello. I have two problems. When the dough layers are thins, the butter escapes. What should be the thickness of the dough at the start. Second, the croissants tasted good but were hard. It that a problem with oven or yeast?
Thank you Sousou
kimo204 1 year ago
what type of flour do you use?
spongebob2789 1 year ago
these came out amazing, thank you...
SMyD77777 1 year ago
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SMyD77777 1 year ago
MERCIII SOUSOU
farawiya 1 year ago
MERCI SOUSOU T BON
farawiya 1 year ago
So, in order to eat good croissants and good pains au chocolat at 8 in the morning we need to wake up at like 4 am? Unless we have time to make the dough the night before...
wow, you're a good parent and I'm really thankful to all the bakers who spend so much time to make these delicious viennoisseries.^^
silverrock936 1 year ago
WOW, GANGSTA croisants!
smilingasteroid 1 year ago
@smilingasteroid HAHAHAH yeah
golddigger0325 1 year ago
Tres Bon
Rzar08 1 year ago
Hi soysokitchen. the vidoe was great. A great idea compared to others. I tried out this reciepe and it was lovely. the only prablem was that iT wasnt very soft & i did not see any layers in it. I would also like to ask wether you are a pro chef.I would say though that the music was earsplitting. try for some soft music next time
babypratham23 1 year ago
@babypratham23 i agree with the music,
FireintheBreeze123 1 year ago
tbark allah 3lik a bent bladi
bghit nsawlak 3la alma wach barad ola dafi
o bghit nsawlak achmin farina katsta3mli hit ana kan3ich fi USA
O HAJA OKHRA ACHMAN ZABDA STA3MALTI BACH TSAYBI SMEN
et merci bcp que dieu te garde aisi que tes enfants
TheOmalbanat 1 year ago
hi sousoukitchen. my first try was a major disaster. i don't know what went wrong. i made two doughs, one out of active dry yeast mixed with water like in your video, and the other with just instant yeast that i mixed with the flour, sugar, salt and water mixture. the first dough didnt rise at all but the second one witht he dry yeas turned out nicely. then when i folded the butter in, it started to spill out and became a mess! please help and advise! thank you so very much!
uwillnvrknwme 1 year ago
@uwillnvrknwme Fisrt of all, butter should be very cold almost frozen.
When you work the dough, add some flour if you see the butter coming outside, put in the fridge, that keep the butter cold and prevent it to spread all over.
sousoukitchen 1 year ago 2
Good, instructive videos. BUT I would prefer a voice to an annoying soundtrack that I have to mute or else endure the entire duration of the video. Love the info though!
m13081 1 year ago
I want to vomit every time I hear my fellow Americans pronounce the word croissant.
KRA SONT
headly66 1 year ago
could've been a good vid but the bloody music makes it 1 star
Xponoc 1 year ago
la music est tres grave wtf
MsKillable 1 year ago
ben je verkracht ofso?
harrygekoog 1 year ago
The music was so fucking Annoying.
iwatcher69 1 year ago
i like hip hop, but youre so right
shufflespack 1 year ago
ou que c'est long a faire la pate ptin dit mais merci bocpup pour les croissants mais moi la pate je la met on triangle et apres je met la pointe du triangle vers le bas et apres je roule et fait rejoindre les extremités merci encore aurevoir aurevoir
karlita393 1 year ago
is this salted or unsalted butter?
punanibuzzed 2 years ago
@punanibuzzed I use in all my recipes unsalted butter.
sousoukitchen 2 years ago
This is the first Pain au chocolat I ever tried, and it turned out great! Thanks! Question: What type of flour is best? I used bread flour.
Benthos100 2 years ago
sorry i are italian, the best croissant i think!
I want make but in italy the yeast is different...
How many i have need in gr?
i want enjoy fast this "chef-d'oeuvre"
makemoneyeasyfast 2 years ago
Excellent video, thank you so much.
av4u 2 years ago
Bravo tu est vraiment forte d une main tu travaille et de l autre tu filme
le3verita 2 years ago
is amaizin yost one hand .bravo good video.
TheGuanin 2 years ago
very naci video thank you,excelent,buenicimo muy bien bien reportaje.GOODDDDDDDDDDD...........
TheGuanin 2 years ago
Nice Video. Should we put dough in fridge 30 m after folding?
tarokdipo 2 years ago
Yes, after each fold, put the dough in the fridge.
sousoukitchen 2 years ago
Awesome video. Thanks for sharing!
gkbhai 2 years ago
miam miam c tellement meilleur quand c fait maison !!!
vivelavievivelapaix 2 years ago
THANK YOU SO MUCH!!!!
72054879210 2 years ago
The small hands of your daughter are so cute, may Allah (swt) protect her! :)
Thanks for the recipe, it seems to be a lot of work, but it looks very tasty!
rubirai 2 years ago
Oh similar to making French puff pastry
cammicty 2 years ago
well, a croissants is made ouf of puff pastry that has being enriched with sugar, milk and yeat.
blackreazor 2 years ago
Les croissants ne sont pas assez feuilletés. J'ai le meme probleme.
cangasha 2 years ago
oui moi pareil, pourtant, j´ai beau feuilleter la pâte, ca devient du béton après, sniff!!!
Bluetenhonig 2 years ago
gosh i cant wait to try this. i'll start as soon as my doubts are cleared. thanx for the step-by-step video!
does that mean, when i've done the plain ball dough, i let it rest in a Room Temperature and not the Fridge? its 32C where i come from.
and then the folding part is where i put the folded dough in the Fridge?
MiccyMellow 2 years ago
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Shika511 2 years ago
I forgot to ask you two questions:
1- When you put to rest it should be at room temperature or fridge and why some requires to be fridge?
2- Why some recipes uses milk and some only water? what is the difference?
Thank you again.
lialammas 2 years ago
1- let rest in the fridge ( not at room temperature )
2-maybe for the flavor.
sousoukitchen 2 years ago
Magic! I will try these , I am so glad to see steps by step it does makes much easier. I always have a hard time to make a dough because I add flour and start loosing the consistency. I never did croissant , I feel after looking at your video I can do it. Thanks.
lialammas 2 years ago
mine one always come out flat why is that
108Heena 2 years ago
May be because you don't give them enough time to rise.
sousoukitchen 2 years ago
Great directions... but, thankfully there is a mute button!
TheBonnieRose 2 years ago