How to Make Croissants

In this video I'm going to show you how to make croissants in 10 easy steps! Don't forget to visit my blog for the recipe!

http://airsweetener.blogspot.com/2010/12/croissants.html

Category:

Howto & Style

Tags:

• How
• to
• Make
• Croissants
• Butter
• French

[yoquieroseramada]

i went to your blog but there is no recipe... please post it or send to my channel please..

[joyceyvonna]

@yoquieroseramada Hi! If you check the bottom of the blog post there is a link to the recipe along with step by step photos.

[poputatetecus]

there is not recipe in the blog =/ just two images.

[joyceyvonna]

@poputatetecus Hi! If you check the bottom of the post there is a link to the recipe along with step by step photos.

[melbourneopera]

@joyceyvona

What is this cutting for @2:50?

[joyceyvonna]

@melbourneopera The point of making a slit is so that the dough could be stretched out whiling rolling (outwards) so the resulting croissant shape can be longer, or have more layers. It's not neccessary to do this step, you can still achieve the croissant look by simply rolling the triangular piece of dough.

[CaliGirl559]

You should also add how to make the dough!

[joyceyvonna]

@rattletop from what i know it's called a pizza cutter.

[cluntun]

Thank U

[babesgemini75]

Your sharing this recipe without list of ingredients❔❔❔

[BROKENCAPS1]

i wonder what its like to touch dough :L

[anniiization]

@faepmagn7 learn reading!

[anniiization]

@SophieOcean Well than upload a video and do it better :)

[yoquieroseramada]

hey thanks for the reply. i made the croissants.. i add one stick butter,each cup.... and was delicious... if u don't want use butter use margarine... :)))))))) thank you!

[SophieOcean]

as you can see her croissants are all wrong, wrong shaped too big, cause she used too much dohg, more than twice asmuch as you chould by croissant, its not how you do it.

[SophieOcean]

you must handle it lightly cause id you press it and squeeze it as she does they cant get big while cooking, and they dont get done inside.

its all wrong. real clever proofing with plastic in direct contact with the croisant meaning it takes away the butter she has jsut badigeonne them with, and prevent the croissant form getting high,... all wrong.

oh and she wrote "cool them" befroe she had them baked <BAHHAH and here are the corissant all cook and all, how? on the kitchen table?