Homemade Croissants Recipe - NEW EASY METHOD
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Date: 2020-05-18
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Comments and reviews: 10
Poonam
Hi Emma! I love your recepies. Every week I just wait for your videos. I am 12 years old. It's not that I only cook I pay attention to my studies as well. This year I scored 97%in class. -This is my mother's id. the sad thing is I am never able to watch your videos on Friday as I live in India you know that the timings of both the countries are just different. When you upload your recepies here it is 2 or 3 am so I request you to upload them as quick as possible -
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Hi Emma! I love your recepies. Every week I just wait for your videos. I am 12 years old. It's not that I only cook I pay attention to my studies as well. This year I scored 97%in class. -This is my mother's id. the sad thing is I am never able to watch your videos on Friday as I live in India you know that the timings of both the countries are just different. When you upload your recepies here it is 2 or 3 am so I request you to upload them as quick as possible -
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Tonithenightowl
Emma, don't lie to me, you are Bernadette from the Big Bang Theory lol Excellent video and many great tips. I've seen where people are making them by layering discs of dough, soft butter in between then freezing for 30 mins before rolling, cutting and shaping. I agree about a cold rise, it enhances flavor plus it's perfect to get the puff you want when it hits the hot oven. Excellent video. :o)
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Emma, don't lie to me, you are Bernadette from the Big Bang Theory lol Excellent video and many great tips. I've seen where people are making them by layering discs of dough, soft butter in between then freezing for 30 mins before rolling, cutting and shaping. I agree about a cold rise, it enhances flavor plus it's perfect to get the puff you want when it hits the hot oven. Excellent video. :o)
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Seek
Another wonderful video Emma -! Every time I see someone wrap dough in plastic wrap, and when I do the same thing myself, I wonder what professional & home bakers did before plastic wrap became available? I wonder if certain bakes had different results before the use of plastic wrap? Did any of your culinary instructors mention things like this, or am I just a baking-history nerd?
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Another wonderful video Emma -! Every time I see someone wrap dough in plastic wrap, and when I do the same thing myself, I wonder what professional & home bakers did before plastic wrap became available? I wonder if certain bakes had different results before the use of plastic wrap? Did any of your culinary instructors mention things like this, or am I just a baking-history nerd?
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lemon22ade
Hi Emma, just wanted to let you know that I tried making these croissants. They taste so good. The layers are comparable to when I tried making croissants using the traditional method. Used this technique on a puff pastry recipe (I adapted the recipe to make it suit this method. Again the layers turned out lovely. Thank you for sharing and making this video.
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Hi Emma, just wanted to let you know that I tried making these croissants. They taste so good. The layers are comparable to when I tried making croissants using the traditional method. Used this technique on a puff pastry recipe (I adapted the recipe to make it suit this method. Again the layers turned out lovely. Thank you for sharing and making this video.
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Jenna
Hey Emma! Im having a brunch and i want to freshly bake these right before people arrive! so if i do most of the prep the day before, after i roll the croissants into their shape, can i leave them in the fridge over night and then bake them when i wake up? And if so do they still need to sit out of the fridge and rise for a few hours before hitting the oven?
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Hey Emma! Im having a brunch and i want to freshly bake these right before people arrive! so if i do most of the prep the day before, after i roll the croissants into their shape, can i leave them in the fridge over night and then bake them when i wake up? And if so do they still need to sit out of the fridge and rise for a few hours before hitting the oven?
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Maricel
Hi emma! I'm almost at the peak of giving up in making croissant, everytime i try to make, when i'm in the process of rolling and folding, my butter pops out everywhere, and it will end up in the trash. However, when i saw this video it encourage me to try again, but i don't have fresh yeast, i only have active dry yeast, so how can i substitute it?
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Hi emma! I'm almost at the peak of giving up in making croissant, everytime i try to make, when i'm in the process of rolling and folding, my butter pops out everywhere, and it will end up in the trash. However, when i saw this video it encourage me to try again, but i don't have fresh yeast, i only have active dry yeast, so how can i substitute it?
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Gerard
Rough puff is made the same way, its not as good but the ingredients cost the same. The downside is the lack of layer seperation. The flakiness is non-existent. -When using fresh cake yeast never put it near warm milk, it goes straight in the dough, crumble it. -Using Hi gluten flour would help a lot. -Bakeries never use all purpose.
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Rough puff is made the same way, its not as good but the ingredients cost the same. The downside is the lack of layer seperation. The flakiness is non-existent. -When using fresh cake yeast never put it near warm milk, it goes straight in the dough, crumble it. -Using Hi gluten flour would help a lot. -Bakeries never use all purpose.
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Rick
Thanks Emma. I tried this recipe today and the croissants were excellent. I have tried several other recipes, but have never achieved such good results! This will be my go to recipe. For my taste, I will add a bit more salt and may leave out the orange zest (I tasted the favor, so maybe 1st time I used too much. Grazie mille.
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Thanks Emma. I tried this recipe today and the croissants were excellent. I have tried several other recipes, but have never achieved such good results! This will be my go to recipe. For my taste, I will add a bit more salt and may leave out the orange zest (I tasted the favor, so maybe 1st time I used too much. Grazie mille.
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Adelyn
Definitely will try this emma. i had tried ur rainbow cake, oreo cake, and chocolate cake. they are all a hit. my son favorite was the rainbow cake. he ate it for straight 4 days every morning. and still asking me to bakr again. thank u so much for your recipes they are all easy to follow and delicious.
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Definitely will try this emma. i had tried ur rainbow cake, oreo cake, and chocolate cake. they are all a hit. my son favorite was the rainbow cake. he ate it for straight 4 days every morning. and still asking me to bakr again. thank u so much for your recipes they are all easy to follow and delicious.
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Mohamed
I guess I won't be making these in the bake lab at my Chef Training school as it is quite hot in that lab --. Those look absolutely amazing, soft golden & delicious looking & it's an Italian recipe on top of it -. Great job Emma. Thanks for sharing this recipe with us. Have a great weekend
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I guess I won't be making these in the bake lab at my Chef Training school as it is quite hot in that lab --. Those look absolutely amazing, soft golden & delicious looking & it's an Italian recipe on top of it -. Great job Emma. Thanks for sharing this recipe with us. Have a great weekend
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