Croissants by Pierre-Dominique Cécillon for Larousse Cuisine

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For 1 lb. of dough. Difficulty: medium.
Ingredients: 2 cups of flour, 1/3 cup of whole milk, 1 tsp of baking yeast, 2 1/2 tbs of granulated sugar, 2 tsp of salt, 1/2 cup of butter.

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[MightyRoy]

My crossaints have a wierd off flavour that I think is coming from the yeast. They are not fragant like the kind that I get at good bakeries. Bakeries use a dough that they ferment with special yeast for some time in advance right?

[LarousseCuisine]

@MightyRoy Indeed. 

[MeeBooh]

@LarousseCuisine I wonder what kind of yeast would make it fragrant and delicious? any advice Chef? :)

[LarousseCuisine]

@MeeBooh Only yeast and butter make good croissants ;)

[jttronix]

Here, in france, we never pronounce neither the S at the end of the plural words nor the T (the one before the S). By the way, not a so good recipe for croissants, not really the french way to made croissants... there are a lot of other youtube movies which explain how to make really tasty and well looking ones.

[saleall]

so it takes 5 hours and 20 minutes to make those :o:OO:o:

[tiffmusicangel]

Omg that seems to be diff.

[kinmanyuen]

rofl is he being dubbed?

[uberathlete]

@MightyRoy You can use regular yeast. Don't use too much. A general rule for the quantity of yeast is 2% of the flour weight. Cold ferment your dough first in the refrigerator at least overnight. Fermenting your dough for long periods at low temperature will develop flavor.

[jolevalot]

@MightyRoy you can make excellent croissant with dry yeast.i proof my dough 3 time before adding butter.your dough should look like it could be a good bread.i use cultured butter for its stronger taste and smell.55% dough 45% butter.those who tasted my croissant couldnt belive i made them ...so yes excellent croissant.

sorry for my english(i speak french and think baking is in my gene)

[tinhi1]

ca m'enerve qu'il pononce CroissanTTTTTT :)) tres bonne recette cela dit :)

[LarousseCuisine]

@SophieOcean Nous avons inclus une errata au début de la vidéo. Merci :)