Best Butter Croissant – Bruno Albouze

Summary

This video script offers a detailed guide to crafting perfect croissants. It emphasizes the importance of using high-fat butter for flakiness and a precise dough preparation involving a mix of bread and all-purpose flours, yeast, and cold milk. The process includes multiple resting periods, rolling, and folding techniques to achieve the desired lamination. The script also touches on making chocolate and custard-filled croissants, with a focus on freezing for texture enhancement before baking to golden, buttery perfection.

Takeaways

• 📝 The ratio of cold water to milk should be one to one for making croissants.
• 💵 Fresh yeast, sugar, honey, bread flour, and all-purpose flour are essential ingredients for the dough.
• 💲 Salt and room temperature butter should be added to the dough and mixed for 5 minutes on low speed until it comes together.
• 💵 After initial mixing, increase the mixer speed to medium high and knead for 6 minutes or until the dough pulls away from the sides.
• 💵 The gluten development can be checked with the 'window pane test', which indicates if the dough is ready to rise.
• 💵 High fat butter is crucial for croissant making as it contributes to the flaky texture and flavor.
• 💵 The butter should be shaped into a square block that is the same size as the rolled-out dough for lamination.
• 💲 The dough should be divided, shaped into ovals, rested, and then frozen to facilitate the lamination process.
• 💵 The lamination process involves rolling, folding, and turning the dough multiple times to achieve the desired layers.
• 💵 The croissant dough should be rested in the refrigerator between turns to maintain the butter's consistency and the dough's pliability.
• 💵 Freezing the shaped croissants overnight strengthens the gluten and improves the final texture and appearance.
• 💵 The final croissants should be egg-washed twice before freezing and once more after proofing, then baked at 180°C for a crispy finish.

Q & A

What is the ratio of water and milk needed for making croissants?

The ratio of cold water to milk needed for making croissants is one to one.

What types of flour are used in the croissant dough?

Bread flour and all-purpose flour are used in the croissant dough.

How long should the croissant dough be mixed before increasing the mixer speed?

The croissant dough should be mixed for 5 minutes on low speed before increasing the mixer speed.

What is the significance of high fat butter in croissant making?

High fat butter is significant in croissant making because it has less water, making it tastier and ideal for the lamination process.

How long should the croissant dough rest in the refrigerator overnight?

The croissant dough should rest in the refrigerator overnight for approximately 12 hours.

What is the purpose of the window pane test in croissant dough?

The window pane test is used to check if the gluten is well developed and if the dough is ready to rise.

How long should the croissants be frozen before the first turn?

The croissants should be frozen for 20 minutes before the first turn.

What is the purpose of trimming the edges of the dough before folding?

Trimming the edges of the dough before folding helps to create straight, clean edges.

What is the purpose of flattening the laminated croissant dough into a slab called 'Pon'?

Flattening the laminated croissant dough into a slab called 'Pon' is a step in the process of creating the croissant's layered texture.

How long should the custard for the escargots be refrigerated before use?

The custard for the escargots should be refrigerated until it is cold before spreading it over the dough.

What is the final step before baking the croissants?

The final step before baking the croissants is to eggwash them twice before freezing and once after proofing and before baking.