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

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.

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!

Why would you discard the off cuts? They will bake just as deliciously as the rest of them.

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?

Can Ashley come over and make them for me instead? I have many assorted jams and jellies

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

I'll never complain about the price of croissants again 😳

This recipe takes all day!! Go buy them at the French bakery!!!!

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.

Holy crap, those look amazing

Huh. Is that why the Eiffel tower is that shape? I'll never forget how to shape the dough now

It's very delicious and tasty Thank you You are Best chef ❤️❤️❤️🌹🌹🌹🌹

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.

I think I will buy.

Very cool.

Yum yum yum 🤤

I love baking but this is one roll I will continue to purchase already made.

I will just buy them. Thanks!

I've made Cooks Illustrated croissants for years, yum!!!

Truly, the croissant is the katana of the bread world.

I can really appreciate store/bakery bought Croissants now!! I neither have the patience nor the time to do this, unfortunately. Great job Ashley!!

So... basically just buy them already made lol

Hello, from Philippines

Looked delicious!

Wow!!!!

6 days later, enjoy your croissant.

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!

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.

Long process but a must try recipe!!

Thanks for the recipe but I'm going to the Bakery! Lol

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.

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.

wow very nice

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. 😹😹😹

Yum!

I'm here for it

Good morning 🌄 from Johannesburg South Africa 👍

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...)

Nice... I prefer to purchase them at my local bakery. Too much work.

looks amazing. Ashley does a great job explaining things!!! Thank you

HA! The Eiffel Tower is a tribute to The Croissant! Vive la France!

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

I wonder if homemade cultured butter can replace the European butter with similar results.

Oh I am so excited to watch all these steps. I am motivated to make these.

Delish.

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..

These looked so good.

By the time it takes to make these you could actually hop on a plane go to Paris and get a real deal croissant

it would also be nice for you to say how many this yields in the beginning

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

Where can a person get this butter here in America?

Meanwhile, I went to the bakery and picked up a dozen, ate two in the car….she is still folding and rolling.

I cooked the biscuits and they were awesome

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

What’s name of European butter

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.

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 ..

👏🏻👏🏻👏🏻

In My opinion New Zealand Butter is Better (Grass fed) More Moo when you Chew

One ATK recipe I won't be making. Sorry! Life is too short!!! LoL

I don't have that much patience. Takes way too long.

I knew an anvil would become a required kitchen tool.

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.

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.

when are you going to take on something really challenging like say keto chocolate chip cookies

They should do this one over again. The layers are too few…

Oh my. This is a big no for me. Way too much work. I'll pay whatever it takes for fresh baked ones!!

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.

Love Ashley! But ATK!!! Please!!! It's 2022!! Enough with the old fashioned/inaccurate cups and spoons measurements!! Or at least, provide both!!

I'd Founder...Lol

Why don't you play poker out on a safari?................................too many cheetahs.

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.

wow....well....not this lifetime.

OMG. Why???

Is this just me, or this looks like an old clip? And the croissant really don't look great...

I now see why they cost so much.

Her croissants look kind of crappy. I’m sure it tastes ok.

Wow I mean no disrespect but all of your recipes are so complicated it seems.

' Crasonts', crasants'. Well either is wrong.

I think I'll stick with my pillsbury.

They look burnt

Please get with the program and start using gram weights. So much more precise.

OMG those look so lame. Search for some french videos.