Butter Makes Everything Better! Making Croissants From Scratch!

Рет қаралды 112,976

9 күн бұрын

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Recipes:
Croissant Recipe - cooking.nytimes.com/recipes/1...
Almond Paste Recipe - www.scratchpantry.com/recipes...
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Пікірлер: 593

@AcreHomestead 8 күн бұрын

Thanks for coming on this journey with me making homemade croissants! They were so yummy and a labor of love! - Becky

@DianeClark-ee3ct 8 күн бұрын

Hi Becky I binge watch you everyday! My name is Diane from Rhode Island, I especially love watching you and your mom cooking together!!!

@PegAMurphy 8 күн бұрын

they look delicious in the pic 💖 one of my favorite breads 😊

@mcdoll232 7 күн бұрын

Yummy ❤

@Janel1879 7 күн бұрын

Keep up the great work! You are an inspiration!

@ciaomissy 7 күн бұрын

Becky, i think its great that you keep the Dutch traditions . Does your family on your side of the family any ethnic traditions? Love the channel❤

@lindatigeleiro5162 8 күн бұрын

Next time you make them after they have risen. Put the trays back in the refrigerator for about 30 minutes that will solidify the butter again again and you won’t get as much butter bleed on the baking.

@michellewebb2125 3 күн бұрын

Love how Becky learns recipes & teaches us & also we get tips from those who've mastered the process too in the comments, so we can perfect a new recipe with ease thanks to Becky AND those who give added tips too. Can't fail once we have all the tips & Becky really takes the time to explain as she goes giving the why of the steps taken too. Going to try croissants along with remaking the French folks velvety thick hot chocolate again too. All that butter & all that chocolate lol makes them divine & to make them both on special occasions as treats. I plan on recreating both of them the next perfect snowy weather after take the grandkids sledding. Wish I'd made croissants in the past with my children when I'd make the French hot chocolate after taking them sledding. Future goals.

@JanisKamplain 8 күн бұрын

I love that you had the courage to take on such a big process so that we could all see how to actually make croissants! They looked beautiful!!

@carolynrandle5454 8 күн бұрын

Ordered some croissants from qvc.those were so Good but they were buttery.

@JanuaryLisa 8 күн бұрын

Becky, I think they should have been in the fridge )or even the freezer for a few minutes) before you bake them. The butter needs to be really cold when you put it in the hot oven, so it doesn't melt. You did great and I'm so proud of your results! They are gorgeous, and you worked so hard. ❤

@lindahernandez8693 8 күн бұрын

I thought it was a success! Go Becky!

@grandmaof4811 8 күн бұрын

Looks delicious ❤

@janiceingle2131 7 күн бұрын

Yes. The butter would have steamed, not melted, and the dough would have been flakey.

@LJ416-yo8bq 7 күн бұрын

You're correct. Claire Saffitz has a croissant video and she does it this way. I've followed her recipe and they come out amazing. Becky gets an A for effort but have to be honest and mention that her croissants looked dense and undercooked inside and burnt on the bottom. Not faulting her... They're very difficult to make which is why I recommend Claire's video as a resource.

@JanuaryLisa 7 күн бұрын

It looks really good and was apparently very successful! 🥐

@theresawilliamson433 8 күн бұрын

You are so strong to be able to roll out that dough. I remember being in my 30's and being strong and so able to do all kinds of things. I set creosote posts, built fence, worked grill at McDonald's at a time when we cracked and scrambled our own eggs; mixed up and rolled out our own biscuit dough for biscuits, etc.

@nantzlynn77 8 күн бұрын

She was a swimmer and has nice guns helpful for rolling out the hardest dough!

@julsg123 7 күн бұрын

I remember when I was 16 and made the biscuits at McDonald's way back :)

@angelamorrison2589 8 күн бұрын

Croissants are extremely hard to make. Good for you for trying them. You typically don't want to double or increase the recipe when preparing. They don't work well when you do. It's sort of like fudge, you don't double that either.

@lampbird 8 күн бұрын

FYI almond croissants in France are made with day-old croissants, as a way to recycle them, though I don't think home-made croissants will last long enough for that ;) Also, don't worry, your square croissant are not such an un-traditional shape, as we have "pain au chocolat/chocolatine", which are chocolate-filled croissants, and they are square in shape. The only difference is I believe you put the filling in a thinner line, roll it once, and put another line of chocolate before rolling it up completely

@niknaksim 8 күн бұрын

I didn't know that about the almond croissants. My fave ones are always really crunchy, so maybe they are old ones re-heated?

@lampbird 8 күн бұрын

@@niknaksim they are twice baked, normally! The baker takes a normal (old) croissant, cuts it open, puts the raw almond paste, and bakes it again. Delicious!

@niknaksim 8 күн бұрын

@@lampbird mmm delicious

@lampbird 8 күн бұрын

Type "croissant aux amandes" in google to see what the French almond croissants look like ;)

@lisas4453 7 күн бұрын

hmmm, I saw an episode of DDD where Guy went to a bakery run by a French Baker and he and his 11yr old protege' (yep 11, kid does this on his own time, he might be even 9, I can't remember) and they made Almond Croissants from scratch...and he was French, the accent and everything!!! Ha Ha

@bonneymoseley1159 8 күн бұрын

You have more grit than i do Ms Becky. I bought a bosch mixer and planned on making bread, here it is two months later and i havent even got it out of the box. Love your excitement Becky. You succeed at everything you do. Dont be so hard on yourself. If it ever flopped just dont upload the video. You dont owe us perfection, or anything else. Its a privilege to have you garden, cook, and bake for us to learn.

@therewillbecatswithgwenhwyfar 7 күн бұрын

Mix some bread and come back and report to us! You can do it! I am but a small potato and I have faith in you! 🥔🥔

@honeygirl769 7 күн бұрын

Don't worry , as I bought one eight months ago and it took me about six months to build up my confidence to use it also . And since I have , now I am baking two to three times a week and making extra for the freezer for times that I am making something else. ☺️ Oh and then with the kneeding time in the Bosch I kept thinking that I was going to over kneeding my dough that I was often taking it out and kneeding it by hand . 🫣 I am now gaining confidence in myself and my Bosch and love it. My Husband said that I am no longer able to buy bread , Tortillas or even Pizza dough as he loves mine and looks forward to baking day. 🙂 He also hasn't bought any butter since I started making our own . And I don't use any salt in the butter that I have made as it is sweet enough on it's own. God Bless and you can do it if I could anyone can . As I have never been confident in my cooking yet, people would always come to my house to eat saying that they love my cooking. When I was in my twenties, I would cook for everyone else . Yet I was too afraid to eat my own food, I would eat at my mom's house instead , as I didn't think that I was a good cook. It took me five years to eat my own cooking. I know it sounds silly. Yet I have learned that we are our own worse critic's . I am now Sixty Two and will be Sixty Three July eleventh . Sorry I had to think about how old I am as I can never remember and my brain doesn't help as my brain says that I am Twenty One. 🤣 Well you have a Blessed Day and week with your family. 😉🙏

@bonneymoseley1159 7 күн бұрын

@@therewillbecatswithgwenhwyfar OH thank you! I am almost 70 and can anywhere from 450 to 750 jars of stuff a year, and I can cook you almost anything, but I have just not been a baker since I lost my husband in 94. Thank you for your vote of confidence.

@bonneymoseley1159 7 күн бұрын

@@honeygirl769 Thank you so much for your confidence and encouragement! How sweet that was.

@Andrea-si2vs 7 күн бұрын

I say add the flops! We all make mistakes and learning from someone else's mistakes help the thousands of us from doing the same thing.

@yarnkelly3606 7 күн бұрын

Becky I love that you take us along when you learn new skills. The good, the anxiety, the learning process.

@lotteisern9712 8 күн бұрын

You are a brave woman going through this lengthy process to make croissants. The main thing is that you are happy with the results. Thanks for sharing.

@meezermom1027 7 күн бұрын

Costco has great ones.

@susangardner8305 7 күн бұрын

Hi from Australia for croissants you need to proof them in the fridge for at least 1 hour and then straight into the oven to cook . Hope this helps From a Chef

@jackiebrown6386 8 күн бұрын

Wow…I honestly didn’t appreciate how much work that’s needed in this process! Thanks for taking us along!❤️🇬🇧

@katescaringcorner6765 8 күн бұрын

I think it would be rather cool to bake off the trimmings and see the difference evolve to the final product. Thank you so much for walking us through the this process, Becky! You are such an inspiration!

@bethm917 7 күн бұрын

I only trim during the shapings but then roll out the trimmings to long thin strands, swirl in a cupcake pan, sprinkle with cinnamon sugar and bake those off - cinnamon cruffins mmmmm

@meeganjae72 7 күн бұрын

Maybe in muffin tins

@beverlybolden3401 7 күн бұрын

Holy cow, what a process! Gives me a whole new respect for croissants! Thank you Becky for being brave enough to take this one on! Great video!

@organisedme 7 күн бұрын

this the only vlog I push the thump up before watching she is not afraid of saying her mistakes, she is so real and have all the patience in the world . bravo

@christyfox1477 8 күн бұрын

You make everything doable for us. ThNks for all you do.

@kateegbabor6033 7 күн бұрын

Hi Becky, you put your yeast directly on your salt. Salt acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your dough.

@lisamaisch3811 8 күн бұрын

Becky you are so inspiring to do many of us. I have learned so much from you. Thank you for always being so positive.

@camicri4263 8 күн бұрын

Hi Becky , the trick is cold dough and high temperature oven to create steem from the cold butter and puff up the croissants! Good job though! I don't remember my mom putting sugar or milk in the dough but it has been over 40 years! In romania we didn't have puff pastery in those days and my mom use to make it a few times a year!! Blessings!

@silviamagda 8 күн бұрын

🇷🇴

@mon8955 8 күн бұрын

Hi Becky. I hope I am early enough for you to see my comment. I am so excited about your wild flower beds. I can't wait to see how it turns out. Please take us along for the journey 🙏 We have a lot of bees in our area and pending the outcome of your little project, I might also start some wild flower beds. ❤

@AcreHomestead 8 күн бұрын

I sure will! They are about 2 inches tall at this point! I go out everyday and have been loving watch it grow! You might want to do it just for your own enjoyment :)

@Meeminator603 8 күн бұрын

Hello friend. I am a potter, and if you can get your hands on just a little bit of real clay in it's raw state, any kind, you can roll wildflowers into the ball, let it harden and then in early spring toss them anywhere you want. They will grow....rain or watering disintegrates the clay slowly and the seeds take hold beautifully. It's easy, a fun project and it works!!! Next year they will reseed themselves.

@swango2011 8 күн бұрын

I’m so proud of you Becky. That was amazing ❤

@heavenbrady5 8 күн бұрын

I used to work at a bakery and we proofed things like this in a fridge overnight, I'd try that so the butter stays cool and the proof. Idk. Just a suggestion!

@randibarton335 8 күн бұрын

Thank you, Becky!!!!! I have been hoping for this video about croissants ❤. I appreciate the rollercoaster and that your approach is not one of an expert, but your experience is priceless. This gives me the encouragement that I needed to try it for myself. 🎉

@cindywieler5273 7 күн бұрын

They look scrumptious! Thanks Becky

@ginapiscitelli1175 8 күн бұрын

Becky consider adding chocolate. I am so happy your roller- coaster ride ended on a high note. They all look delicious. Enjoy all of your hard work and thanks for sharing with us.!!

@silvergraniandhergrumpygno413 7 күн бұрын

Becky-you have given me confidence to try my hand at making some croissants. I will say that after i watched your video- i also watched Claire Saffitz’s video on making croissants. The one thing she did was to refrigerate the croissants after the second proof while the oven was preheating in order to cool the dough and firm the butter before baking. You might try this step the next time you make the croissants. Now I’m off to find a small batch version of the croissant recipe in order to practice. 😊

@lisas4453 7 күн бұрын

oh Silvergraniandhergrumpygno413, when you find a small batch recipe will you come back here and post the link? It's just me and my 82yr old mother and that would be great for us too!!!

@wendyrudder5809 7 күн бұрын

Those look amazing. Love how you stretched yourself and dove right in like you do with everything you try!

@googleuser2226 7 күн бұрын

I love watching your channel a LOT!! That being said - leaving the meat filled ones out for hours while proofing is just asking for food poisoning.

@lisas4453 7 күн бұрын

ham is a cured product that is salt curred it actually sits outside while being cured, as long as she didn't leave them in the sun for hours there is no issue here

@christinaaubin8508 8 күн бұрын

I did this last weekend and they came out great, lots of fun to make too.

@grammyb5216 8 күн бұрын

Oh Becky, they are beautiful! You did a wonderful job. You are so brave. Thank you 😊

@JuliaPrins16 8 күн бұрын

Best time of my day is when Beckels uploads❤❤❤

@StuckinNormal 7 күн бұрын

That is so sweet ❤️ it’s nice when you found someone whose videos you look forward to!

@heathermiddleton4958 8 күн бұрын

Beautiful job rolling that dough out, Becky. You got quite a workout.

@Chris-bp1ks 5 күн бұрын

I love the fact that you let us see that you are real home cook, that mistakes do happen, and how to recover. No one is perfect and would never want you to think you need to be perfect. I love watching your videos and learning new things with you, the little mistakes that you let us see, makes you so easy to watch and makes you so relatable to us all. Thank you Becky

@melissagammon9420 8 күн бұрын

Hola fellow Becky friends! This is not the video to jump start my low carb diet 🤣 But going to watch anyway just to visit with Becky 😘

@peanutbutter35 8 күн бұрын

I know what you mean! Being a carnivore eating only beef butter bacon and eggs, my mouth is watering! Good luck on your low carb journey! You’ll feel so much better! I’m off all my meds and lost 40 pds in 2 months and still losing after 10 months in! 0:00

@jajacobs100 8 күн бұрын

Oh, I love croissants!!!! I've never tried making bread of any kind and I'm 72.

@cynthiafisher9907 7 күн бұрын

You should try it! It’s actually really easy. Much easier than these croissants.

@Meeminator603 8 күн бұрын

YESSSS!!! Have been wanting to try these!!

@CharlotteClark-fz4hh 8 күн бұрын

Becky can we get a garden tour we would love to see everything growing including the beautiful flowers thx

@AcreHomestead 8 күн бұрын

filming it tomorrow :)

@CharlotteClark-fz4hh 8 күн бұрын

@@AcreHomestead 🥰

@bcasto6513 7 күн бұрын

I know I will certainly appreciate the next croissant I eat a lot more after watching you bake these! Thanks for sharing!

@marjorieoliver3284 7 күн бұрын

I love how invested you are in the process and results. It's just so honest.

@hiho8084 8 күн бұрын

I have also made them twice. It's not that hard, it's just time consuming. I made mine 100% whole wheat though. You can also shred the butter.. Makes it really easy to work with. Why are you slicing the corners of the folded dough? I also made cheese and apricot danishes after croissants to challenge myself. Those were fun too!

@ReneeSheltra 8 күн бұрын

I'm not sure why all of the intimidation it seems like everything you're doing lately is making you nervous or anxious but every time you do it everything comes out fantastic! Don't be so hard on yourself you're doing great!

@lisas4453 7 күн бұрын

I agree you are doing great!!!! Remember everyone here is rooting for you!!!!

@kewpiefan72 8 күн бұрын

I love how you’re so good about being daring!!! You go, girl!

@kyliestark7356 5 күн бұрын

When I lived in Vietnam the family I lived with made them every morning and they spread soft butter in and folded it and rolled etc really quick . Interesting technique xx

@cherylnewman9098 7 күн бұрын

How fun that Josh could help with opening the oven and filming!!❤

@carolynturk-hu7je 7 күн бұрын

Appreciate you Becky! You did it! You should be so proud!😊❤️

@donnamullins6207 7 күн бұрын

Becky, Next time make your dough into individual rolls and roll them out and put your butter on the rolled out dough and then stack them up roll the dough out and cut them into individual rolls. Roll them out spread with butter, stack them up, roll out again, then repeat again. That makes it easier than using a large slab of butter. Chill between each roll out. The lamination happens faster and you do not have such a large amount of dough and butter to work with.

@lisas4453 7 күн бұрын

that's a great idea...wow

@lorrainemilam9385 8 күн бұрын

Thank you for this recipe I was looking forward to making this one.

@lorrainemilam9385 8 күн бұрын

Thank you I appreciate your show. Learning so much.

@DJWhitmore74 7 күн бұрын

Wow, what a labor of love. They looked fantastic!

@drusillayoung9552 7 күн бұрын

Those looked so delicious. Yum

@promises6414 7 күн бұрын

You did an amazing job! Take a breath! Love how supportive Josh is. ❤

@SandraJagroop 7 күн бұрын

Great job Becky 👏 I'm going to try this

@Tuntee 7 күн бұрын

Why was my heart literally pounding when you bit into the first one for the taste test? So glad it turned out so well! Congratulations!

@wendypaiz7240 7 күн бұрын

Thank you Becky, for the recipe and for the beautiful community you have created. I love finding such warm and useful comments to encourage us to make your recipes.

@nancydiaz7830 8 күн бұрын

Can’t wait to try these!! Thank you ❤

@debbieunverzagt5379 7 күн бұрын

Great job! Those look amazing!

@jodytempleton-jackson1377 7 күн бұрын

Your baking looks so good

@lisawiesenhaan 7 күн бұрын

The filling of banket is called amandelspijs and we traditionally eat it in the shape of letters during Sinterklaas. So cool to hear that your in laws are dutch!

@user-mc3tp5sd2z 6 күн бұрын

Croissants are one of those things that I made for the challenge (my bread group had us all make them) and would never make again. I don’t love them enough to do something that time-consuming by hand. Also, getting the butter the correct temperature when you’re laminating is sort of one of those mysteries that I think must be handed down in person. I had so much trouble with getting that right in summer. One of the reasons you had leakage in the oven is you didn’t seal them. You didn’t seal the ends on your hoagie shaped ones at all. And I agree that ham and cheese could go in later given how difficult it is to get croissants right in the first place, also you didn’t get enough rise. Butter leaking could be caused by underproofing, a too cool initial oven temp, poor lamination, too warm of a proof etc. Also, you don’t mention the butter percentage in your bakers math. Croissants are extremely exacting in how they need to be made to come out properly. You might want to go over to the fresh loaf to get more detailed information..

@carlychandlerdurrant2972 8 күн бұрын

I don’t know what recipe you use but Laura in the Kitchen has an AMAZING recipe! I’ve made it MANY times and they turn out perfect every time!

@silviamagda 8 күн бұрын

Ny times recipe.

@veronicagonzales2879 8 күн бұрын

They look fantastic! The crunch is Heavenly! ❤Great job Becky! (My husband calls you our daughter because you look like me when I was younger!) I’m 62.

@lindasyarnbarn5176 7 күн бұрын

Those look amazing!

@iamwhoiamd7056 7 күн бұрын

Awesome recipe Becky. They looked divine.

@annpickle3817 7 күн бұрын

Look so good great job

@geralynbrock8308 6 күн бұрын

No egg wash? You should have put them in the fridge before you baked them.

@lenoraw1098 7 күн бұрын

Congratulations!! I’m excited for you! 😁🤩

@leahdusenberry9765 7 күн бұрын

I applaud your tenacity I would not have the patience to do that

@patacake4997 7 күн бұрын

Croissants are definitely a labour of love.They are so time consuming but worth the effort.Thank you for showing us how they're made.They looked amazing.

@christyhoehn8244 7 күн бұрын

I didn’t think I could be more impressed with you Becky! Bravo! ❤️

@vmhvideo 7 күн бұрын

I wouldn't want ham to be out of the fridge for 8 hours while rising but other than that, those look amazing.

@a.phillips6892 7 күн бұрын

They look really delicious! That was a lot of work and time consuming, I applaud your effort!

@CrazyBrunette1990 4 күн бұрын

Hey beautiful! You did good! Just a few tips 😊. Butter square needs to move with the dough (so leave a bit longer at RT). Before cutting. The dough needs to be thinner. Also when you double the recipe make it twice separately. And finally shape them the night before. And let them do a cold rise. Pull out in the morning and let them stay out for 1h before baking. ❤

@rgomoffat 6 күн бұрын

This was a great post! You did wonderfully!

@paliejeanne 8 күн бұрын

That dough is gorgeous!!!

@kathrynbroome5966 7 күн бұрын

the middle looks a bit doughy

@janb2162 6 күн бұрын

Over 35 yrs ago I tried making these and boy was I surprised at the work and time it took to accomplish the recipe!! They turned out great but I never did tackle that recipe again! I have never tasted anything as good as my recipe here in the Midwest..but my daughter says they tasted like the ones she had in Paris. I bet yours will taste even better using the European butter!! Great job I could tell by your eyes they were FANTASTIC!!!

@heatherbarbour781 7 күн бұрын

Great job love!

@Heart_Thoughts8 8 күн бұрын

How cool is that, that Josh and Family are Dutch. So am I, so he may also be familiar with “gevulde koek” a delicious pastry filled with almond paste. By the way I bow to you… holy croissant, that is a lot of work and patience. Love you videos and copying you. ❤

@laRosa1969 8 күн бұрын

Ze maakt dat met de feestdagen, kijk maar eens op haar vlogs 😉

@ilonamollema6467 7 күн бұрын

Ja, ieder jaar maakt ze banketstaaf rond de feestdagen. Hij ziet er dan een beetje anders uit als bij ons, maar hij smaakt vast net zo lekker!

@tisketisja5528 7 күн бұрын

Best wel veel Nederlanders hoor die kijken. Moet je eens zien hoeveel Nederlanders er aanwezig zijn bij een Live

@PeggyOgilvie 7 күн бұрын

@@tisketisja5528yes I noticed that, that is so cool. Ja, daar ben ik achter gekomen en dat is geweldig. 👍🏼

@janemaxwell6913 7 күн бұрын

Another fun episode, I think I smiled the whole time 😊Thanks so much for sharing your adventure!

@nelliep1530 7 күн бұрын

Wow, so much work. Loved watching but not sure if I'll ever try it

@conniebrock 7 күн бұрын

Boy, those look awesome.

@KatieJane31 7 күн бұрын

Those look amazing!!! 😮

@bethm917 7 күн бұрын

Amazing! They take so much work. When i make them, once shaped, i do that humid prove in the oven for only about half an hour until they are more puffy with a little jiggle but the butter doesnt have chance to warm up too much. Then immediately bake. (I learnt in a class from a very well known bakery in south west england, uk)

@angiebrockett7621 7 күн бұрын

Wow! The croissants look 👀 awesome. I would be afraid to try and making them. Becky you did a great job.

@KitchenFairy61 8 күн бұрын

Add in some Rosewater (1 Tbsp.) to the almond filling to get an over the top European flavor. Rosewater can be found in middle eastern markets. A little goes a long way.

@Patterson-Creations 7 күн бұрын

They looked wonderful, my only question from a food safety standpoint, how was the ham ones still good being out of the fridge that long during the proofing process? Was the oven temp high enough to keep that ham safe?

@LJ416-yo8bq 6 күн бұрын

No. Cooking meat after sitting out at room temp for eight hours won't kill the bacteria that can make you sick. Food safety guidelines is two hours max at room temp.

@mamawise813 19 минут бұрын

I adore your tenderness in general but with the slugs, "passing away" just solidifies your tenderness. Made me chuckle though. 😊

@honeygirl769 7 күн бұрын

I am going to try making these .😊

@susanhenley8240 7 күн бұрын

The lamination looks pretty inside. I admire you for undertaking such a project.

@jackiehorsley9263 6 күн бұрын

Looks amazing thanks for sharing your recipe

@kellycrowl1500 5 күн бұрын

Wow! They look amazing! Great job, Becky!❤❤❤

@sararicardo5840 7 күн бұрын

Good Morning. Congratulations love the way that you did the croissant s. Thanks

@marydenney8249 8 күн бұрын

Those look so good! Yum!

@gracehesketh9928 7 күн бұрын

Becky, they are beyond perfect. They look amazing. You are an amazing cook, and an amazing Baker. Is there anything that you can't do? Your videos never disappoint!

@tatianapitta7262 8 күн бұрын

Congrats!🎉 They look amazing.

@anitabyars9082 8 күн бұрын

I just LOVE watching your videos! And I am waiting for my first Greenstalk to arrive!

@crosskeyshomestead 7 күн бұрын

Is the ham ok to be out for 8 hours during the proofing process? I would imagine while the dough is cool it’s ok, but once the dough comes to room temp, what is the food safety of the ham? Just wondering!

@kkoole6437 7 күн бұрын

They look Amazing ❤

@kon7997 7 күн бұрын

I look forward to your videos they give me so much inspiration

@twinnish 7 күн бұрын

Very successful and also you are learning how different inputs affect the outcome

@terrytt2932 7 күн бұрын

I admire your persistence! I must say this, I never had the desire to make 'real' croissants after watching Martha Stewart years ago. You just re-enforced that I will never, ever make homemade croissants unless they come out of a can! Good for you! I'm sure you're exhausted!! btw, after 8 hours out of refrigeration at most any temperature, the butter would be very melted going in to bake!