croissant discard , best to be cut into small pieces like 1.5 x 1.5 cm or that kind of scale put in on Aluminium sheet shaped into box size , put the bits size& arrange it with a minimum range around 3mm side to side sprinkle with a generous amount of mixed sugar , brown sugar & cinnamon & dash of nutmeg & salt let it rise for 2.5 hrs if your room tempt around 28-32°C if its 20°C - 24°C 3.5 hr 3 hrs if it is in between . give a little pat of eggwash sprinkle more with cinnamon mix , the goal is to make the bottom part havin a thin glass layer of cinnamon salted caramel. so make sure to havin equal parts of white sugar to brown sugar or , more White sugar to brown sugar . bake it with airfryer / oven , the temperature in my oven is 200°C , but a normal oven is around 175°C - 185°C bake it until it is golden brown or the darker colour that u desired . it is around 18-25 min long. take it out , let it chill a little bit into room tempt. pick it 1-1 from the aluminium box that u make . put it in a container and u can eat it as a snack , last around 1 -2 weeks and it is very good
@injunsun2 жыл бұрын
"Discard" is amazingly stupid. Thanks for your contribution.
@marzipanlove3322 жыл бұрын
I baked this from the Bread Illustrated cookbook a couple days ago and was slightly confused about the cutting part but I did actually do it right so yay! I love the tips for shaping the croissants since my croissants were a little thick and not crescent shaped. For about 1/2 the croissants I put some 70% dark chocolate in but otherwise shaped the same. Delicious but they did ooze chocolate while baking a little bit. Everyone loved them and they were nice and crispy and very buttery.
@ns-uo7it2 жыл бұрын
So far I’ve made croissants using Claire Saffitz’s recipe, and Erin McDowell’s recipe. This is a similar process and I can’t wait to try it out!
@ClaudetteMiss Жыл бұрын
Have you tried this out? How did you find Claire's recipe as compared to Erin's? You must have great patience to take on these types of bakes
@skippymagrue2 жыл бұрын
Why would you discard the off cuts? They will bake just as deliciously as the rest of them.
@RelentlesslyBrave2 жыл бұрын
I was thinking the same. That’s wasting.
@elizab32302 жыл бұрын
crazy, just make small ones with the ends
@SalehAlderazi2 жыл бұрын
I’ve made croissants in the past until I found a bakery that can make actually good ones, and then I stopped making my own. If you don’t have access to a good French bakery that makes great croissants, then make your own, just know it’s a process with learning curve, you won’t get them right the first few times. But when you do, it’s so rewarding. I like that ATK gives freezing tips on these because why make a small batch when you can make all the work now and freeze the ones you won’t use for later?
@brianklaus24682 жыл бұрын
Can Ashley come over and make them for me instead? I have many assorted jams and jellies
@Taksamajoah2 жыл бұрын
I can’t believe someone took the time to invent such a complicated pastry 😳. I will never look at a croissant the same way after this video lol
@RaymondHng2 жыл бұрын
That's _cuisine française_ for you. Cow, pig, lamb, and deer are Anglo-Saxon-based words while their edible flesh counterparts, beef, pork, mutton, and venison are French-based words. French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage". There's a French bakery within a few blocks walking distance from any where in Paris.
@jake97052 жыл бұрын
I'll never complain about the price of croissants again 😳
@supersayre2 жыл бұрын
The traditional method takes three days. :) I'll definitely be trying this version!
@staytrue1652 жыл бұрын
I agree Jake I never knew a croissant took that much work
@Stellaperez6582 жыл бұрын
This recipe takes all day!! Go buy them at the French bakery!!!!
@7HPDH2 жыл бұрын
You’re absolutely right
@adipsous2 жыл бұрын
Sure, that's a practical approach. But, is baking supposed to be a practical endeavor? There's this thing called the joy of baking, or cooking, or doing something because of the love you put into it and the deep feelings you can get out of having created something with your own hands and patience. I'd like to do more things like this. Seems very rewarding.
@yankeejade Жыл бұрын
You did a wonderful job on the croissant presentation Ashley! Thank you so much for the details 🙂 I started using Plugra a few months ago, great creamy high content of butter fat, like the European butter, the price is less than Irish or French butter that is sold at Walmart, Lidl, Commissary, etc.. as well.
@ashleybankscoaching2 жыл бұрын
Holy crap, those look amazing
@stewarth2 жыл бұрын
Huh. Is that why the Eiffel tower is that shape? I'll never forget how to shape the dough now
@villagecookingsecrets40672 жыл бұрын
It's very delicious and tasty Thank you You are Best chef ❤️❤️❤️🌹🌹🌹🌹
@asinheaven2 жыл бұрын
I've been gluten-free since I was diagnosed as a celiac 13 years ago and I've been waiting for someone to make a gluten-free croissant. If I'm ever diagnosed with a terminal illness, I'm just going to eat croissants.
@kyereCat2 жыл бұрын
I think I will buy.
@ryanscott910911 ай бұрын
Very cool.
@wow888888able2 жыл бұрын
Yum yum yum 🤤
@seabliss222 жыл бұрын
I love baking but this is one roll I will continue to purchase already made.
@Niagra20112 жыл бұрын
I will just buy them. Thanks!
@tallard59112 жыл бұрын
I've made Cooks Illustrated croissants for years, yum!!!
@patricianunez54232 жыл бұрын
I have the Cook's illustrated with the croissant recipe but never have made them. I bet it's an all day commitment!
@tallard59112 жыл бұрын
@@patricianunez5423 more like 2 day.
@patricianunez54232 жыл бұрын
@@tallard5911 Okay. I will muster rhe patience and make them. They look so good!
@tallard59112 жыл бұрын
@@patricianunez5423 you will be rewarded! Not hard to do, just time consuming, in bursts. My favorite part is beating the crap out of the butter. It is somehow satisfying.
@MortimerZabi2 жыл бұрын
Truly, the croissant is the katana of the bread world.
@melaneymattson37332 жыл бұрын
I can really appreciate store/bakery bought Croissants now!! I neither have the patience nor the time to do this, unfortunately. Great job Ashley!!
@RaymondHng2 жыл бұрын
Unfortunately, the supermarket bakery croissants are more bread-like and do not have those 27 layers.
@leobrent79262 жыл бұрын
So... basically just buy them already made lol
@QueenOfTheNorth652 жыл бұрын
They look easy! I’m going to try them.
@canaisyoung36012 жыл бұрын
Yes. I did the same thing making them from scratch when I was in cooking school. Never again.
@leobrent79262 жыл бұрын
Blondie6 easy? Lol apparently you need that king Arthur’s flour, then that special imported butter with the extra 3 percent extra fat, anywhere between 12 to 24 hours for the process, remind yourself to work the dough for 10 on intervals of 30 minutes, don’t forget your trusty ruler to measure everything accurately and you also lose some of the dough from the edge while cutting it. Lol I mean... when I crave croissants I kinda want them right away, is not something you plan a day ahead of time and then work your butt off to after eating it, feel guilty for consuming all that fat :p it’s way easier to buy them already made from a place where you know makes them well. Oh! And that brings me to the final point which is the uncertainty of how good or bad they will turn out depending on your skills and if you have a crappy oven or not.
@kathrynhenry28362 жыл бұрын
No kidding!
@barbarapearson58962 жыл бұрын
Right! Unless you are Martha Stewart, there is no need to ever make croissant yourself.
@jhulyrodriguez99586 ай бұрын
Hello, from Philippines
@33Duce Жыл бұрын
Looked delicious!
@rebeccaschadt71362 жыл бұрын
Wow!!!!
@coldcasespecialist2 жыл бұрын
6 days later, enjoy your croissant.
@theresaiwright70852 жыл бұрын
Martha Stewart's version is better in my opinion. Check out season 2, episode 6 of Martha Bakes.
@debbiefrederick55192 жыл бұрын
I adore all of the ATK team… I think it is possible to visit the Test Kitchen… but do any of you re,enter them going on the road? I would pay a lot of money for a ticket to watch our favorite Home Cook advocates cook live and in person. Or, as an alternate, just come and hang with me in my new chef’s kitchen!
@gizmo78772 жыл бұрын
As much as I appreciate the “how to” , I’d rather buy it and save the time, energy and money. Let the professional bakeries and big business take on the task of making the dough on a large scale. What average person even has the time for this? I tried it once as a newlywed years ago and vowed never to do it again. Making pasta and bread is a walk in the park compared to this technique. Some things are better left to others.
@capers724242 жыл бұрын
I hear you, Sharon. I’m all about the process. That said, I’d like to try this recipe once, just for the experience… then the pros can have at it!
@borbetomagus2 жыл бұрын
While it's possible to get croissants from the bakery of a local grocer, I have to drive 50+ miles to get quality ones. If only one had the quality croissant options that are readily available in Paris -- /watch?v=9jI6TthXpzs
@Sweetthang92 жыл бұрын
Some people don't look at it as trouble....many people enjoy baking and appreciate a how-to for good home made croissants.
@gizmo78772 жыл бұрын
@@Sweetthang9 I am an avid baker, I’ve done it all, even making my own ricotta for Italian pastries like cannolis, pastachiotti, but for croissants, although an art form, is not worth the labor for something I would devour in record time. Butter is so high and calories are way out there, but God bless who don’t have any restrictions.
@RaymondHng2 жыл бұрын
@@borbetomagus /watch?v=2MgHA2KvP5c is a nice video to watch the behind-the-scenes baking process. Fortunately, we have at least 15 best places in San Francisco to get a croissant.
@dorothycrowder85772 жыл бұрын
Long process but a must try recipe!!
@vickyjohnson71722 жыл бұрын
Thanks for the recipe but I'm going to the Bakery! Lol
@ronnichols46642 жыл бұрын
first, i love love love your channel. i watch on pbs every sunday. that being said: all that time, effort and work for 12-18 croissants?? no, thank you! I'll go to sam's club and buy mine for $4 and pop them in the microwave and pretend they're oven baked.
@brendafain99622 жыл бұрын
Thanks chef. I will definitely give this recipe a try. No eggs inside the dough is awesome. I can substitute the egg wash with milk, right? Anyway, my family loves your recipes, so thank you for sharing. You rock.
@abdulrehmancooking15292 жыл бұрын
wow very nice
@ajbessette44122 жыл бұрын
Thanks for making such a great video that removes the mystery of making croissants. While watching it I realized I really need to see a video of how you greased the Saran Wrap that you covered them with numerous times. 😹😹😹
@marietripp34702 жыл бұрын
use vegetable oil spray (Pam) on the plastic wrap
@cynthiawilson82942 жыл бұрын
Yum!
@JunkfoodJunction2 жыл бұрын
I'm here for it
@jakesyaseen84942 жыл бұрын
Good morning 🌄 from Johannesburg South Africa 👍
@BlindTom61 Жыл бұрын
Heresy just ahead!!! For six bucks, I'll buy a dozen at, gulp, Costco. The trick is to put them in your toaster oven for four minutes or so. They are perfectly useful and do the croissant thing just fine. (I'll now skulk back to TJs and hope you don't find me lurking in the cheese section and belt me with that rolling thingie...)
@rocega20052 жыл бұрын
Nice... I prefer to purchase them at my local bakery. Too much work.
@paintingangel2 жыл бұрын
looks amazing. Ashley does a great job explaining things!!! Thank you
@Omoloya12 жыл бұрын
HA! The Eiffel Tower is a tribute to The Croissant! Vive la France!
@briankepner75692 жыл бұрын
You should see the croissant that Safeway produces in my area. It has a wrap of phyllo dough around a simple bread loaf in the middle
@RaymondHng2 жыл бұрын
What!!! The Safeway in my area produces a soft, bread-like croissant. I don't remember seeing phyllo dough wrapped around it. I'll have to look again.
@elizab32302 жыл бұрын
🤣
@spokaneman73276 ай бұрын
I wonder if homemade cultured butter can replace the European butter with similar results.
@1tinac2 жыл бұрын
Oh I am so excited to watch all these steps. I am motivated to make these.
@Lsmithberg4 ай бұрын
Delish.
@tradergirl70676 ай бұрын
i bought king arthur $6 and waterford eupropean butter $9 yeast $2 and eggs $5 and milk $4.. im $26 bucks in so far. but if I can make enough to freeze thats not too bad really..
@SRaf-gb4mr2 жыл бұрын
These looked so good.
@wallyj20002 жыл бұрын
By the time it takes to make these you could actually hop on a plane go to Paris and get a real deal croissant
@RaymondHng2 жыл бұрын
Only eight hours from my airport to CDG.
@tradergirl70676 ай бұрын
it would also be nice for you to say how many this yields in the beginning
@DragonButter322 жыл бұрын
just the cost of the butter make them cheaper to buy pre made but if during the apocalypse im craving croissants ill know what to do
@jimbos.online Жыл бұрын
Where can a person get this butter here in America?
@jazzyflorida37572 жыл бұрын
Meanwhile, I went to the bakery and picked up a dozen, ate two in the car….she is still folding and rolling.
@DJEarl1212 жыл бұрын
I cooked the biscuits and they were awesome
@m3vt2seffn2 жыл бұрын
You need a machine that is called the laminator you put that dough through the machine couple of times then you'd be ready to bake them in the oven instead of rolling them out by hand
@FreakAl0n32 жыл бұрын
i've been working with hand almost a years its not that hard ,but u just need more patience when u rolling it with hand 30mins of resting its not enough after the 2nd fold it is alteast 1hr resting after the 3rd fold extend the dough by pressing & rolling it upto the condition the dough resist to extend . u need to rest it for minimum 8 hr to 24 hr . after that u can roll it into the size that u want and the dough will be in much more Better condition, u can pull it twice of what she pull , and u will have more maximum raising, thinner layers , crispier croissant , bigger honeycomb hole , with machine it is faster since it has a bigger power than your hand to roll againts the dough resistance
@joannharrington50836 ай бұрын
What’s name of European butter
@RelentlesslyBrave2 жыл бұрын
Lovely job explaining everything. Beautiful turn out as well. However, I’ll stick to purchasing. WAY to much work. I’ll never look at this pastry 🥐 the same again.
@tradergirl70676 ай бұрын
I wish I could find comments from people that made these from her recipe because no one ever uses melted butter only softened and no one uses water or salt with the egg wash and the biggest difference is she doesnt proof them with water like many of the pros. I guess I have to make em and find out ..
@jvc435232 жыл бұрын
👏🏻👏🏻👏🏻
@BlueJazzBoyNZ2 жыл бұрын
In My opinion New Zealand Butter is Better (Grass fed) More Moo when you Chew
@blueblazer2012 жыл бұрын
One ATK recipe I won't be making. Sorry! Life is too short!!! LoL
@shiliela_rhymes_with_delilah2 жыл бұрын
I don't have that much patience. Takes way too long.
@DearHenryA2 жыл бұрын
I knew an anvil would become a required kitchen tool.
@gnewman182 жыл бұрын
It just amazes me how adamant they (all the channels I’ve watched) are about certain things. I mostly see people chilling the dough after each fold. This one does not do that. The edge of the laminate is often cut specifically to let the butter ooze. And finally, the egg wash is always shown to be applied to not touch the laminated edges. The croissants just don’t look good when she’s done. Even mine have looked better.
@theresaiwright70852 жыл бұрын
Martha Stewart's version is better in my opinion. Check out season 2, episode 6 of Martha Bakes.
@elizab32302 жыл бұрын
totally agree
@Sweetthang92 жыл бұрын
All these people complaining about the process...don't do them. Many people are interested in ATK because they enjoy cooking and baking, not because they feel oppressed by the process.
@ronnimerwede30872 жыл бұрын
Who is complaining about the process????? They are saying they appreciate the people who make them more now then before, because the process is grueling and time consuming!!! Take a step back and try to understand things you read before commenting!
@Sweetthang92 жыл бұрын
@@ronnimerwede3087 Do you genuinely not see the people complaining? 😂 Willful ignorance must be a nice way to live, huh?
@elizab32302 жыл бұрын
who’s complaining? I think people are amazed at the time and effort involved
@Sweetthang92 жыл бұрын
@@elizab3230 You can pretend that people aren't complaining about the length of the process all you want, but when you comment on a video that the process is too much time and trouble, that's complaining. Just move on. You are allowed your misguided opinion too.
@DragonButter322 жыл бұрын
when are you going to take on something really challenging like say keto chocolate chip cookies
@oldmanfigs4 ай бұрын
They should do this one over again. The layers are too few…
@set9212 жыл бұрын
Oh my. This is a big no for me. Way too much work. I'll pay whatever it takes for fresh baked ones!!
@JeanPierreOrlando2 жыл бұрын
I love ATK however imagine doing precision work like baking and only giving the measurements in imperial. The difference in weight different people scooping can make just makes it so that the metric system is simply superior when it comes to bread and pastry making.
@RGS612 жыл бұрын
Love Ashley! But ATK!!! Please!!! It's 2022!! Enough with the old fashioned/inaccurate cups and spoons measurements!! Or at least, provide both!!
@michaelbaumgardner25302 жыл бұрын
I'd Founder...Lol
@ChopperChad2 жыл бұрын
Why don't you play poker out on a safari?................................too many cheetahs.
@leelindsay56182 жыл бұрын
She needs to relax and not sound like a book report given in front of the class in a theatre where she is projecting to the back of the room. Her info is clear, just sounds stiff.
@xelamercedes2 жыл бұрын
wow....well....not this lifetime.
@atlenebartolino89232 жыл бұрын
OMG. Why???
@houchi692 жыл бұрын
Is this just me, or this looks like an old clip? And the croissant really don't look great...
@theresaiwright70852 жыл бұрын
Martha Stewart's version is better in my opinion. Check out season 2, episode 6 of Martha Bakes.
@gk69932 жыл бұрын
I now see why they cost so much.
@bw20822 жыл бұрын
Her croissants look kind of crappy. I’m sure it tastes ok.
@theresaiwright70852 жыл бұрын
Martha Stewart's version is better in my opinion. Check out season 2, episode 6 of Martha Bakes.
@Taksamajoah2 жыл бұрын
Yes, they look way too overdone.
@sooz94332 жыл бұрын
Wow I mean no disrespect but all of your recipes are so complicated it seems.
@sih10952 жыл бұрын
' Crasonts', crasants'. Well either is wrong.
@ChollieD2 жыл бұрын
Fair enough, but you sound pretentious if you switch to all-French phonemes in the middle of an English sentence. E.g., "I'm making /KHWA-sawww/" is giggle-worthy. 1066 was a long time ago, and English does not need continental stylings to be civilized.
@MarthaGonzalez-jm3vn2 жыл бұрын
I think I'll stick with my pillsbury.
@brendadunham24422 жыл бұрын
They look burnt
@davidbrown33092 жыл бұрын
Please get with the program and start using gram weights. So much more precise.
@Taksamajoah2 жыл бұрын
This is America’s Test Kitchen for a reason. Get over it.
@elizab32302 жыл бұрын
@@Taksamajoah any respectable baker uses a scale, get over it
@pachodomi2 жыл бұрын
OMG those look so lame. Search for some french videos.
@QueenOfTheNorth652 жыл бұрын
Those look so delicious. There; fixed it for you.
@pachodomi2 жыл бұрын
@@QueenOfTheNorth65 thx
@theresaiwright70852 жыл бұрын
Martha Stewart's version is better in my opinion. Check out season 2, episode 6 of Martha Bakes.
@elizab32302 жыл бұрын
watch the video of a Parisian bakery making these, they are gorgeous and don’t look like these at all