Best Butter Croissant – Bruno Albouze
Summary
TLDRThis 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.
Outlines
🥐 The Art of Croissant Making
This paragraph delves into the meticulous process of crafting perfect croissants. It begins with the essential ingredients and their ratios, including a mixture of cold water, milk, yeast, sugar, and honey. The importance of using high-fat butter for better lamination and flavor is emphasized. The dough preparation involves mixing on low speed until it comes together, followed by medium-high speed until it pulls away from the sides of the bowl. The dough is then tested for gluten development with the 'window pan test'. After shaping, it's refrigerated overnight. The paragraph also covers the technique of creating a butter block and folding it into the dough, followed by freezing and rolling the dough to achieve the desired layers. The process concludes with a discussion on the importance of the butter's fat content and the steps to achieve a well-structured croissant dough.
🍰 Crafting Escargots and Chocolate Croissants
The second paragraph focuses on the preparation of escargots and chocolate croissants. It starts with the process of flattening the laminated dough into a slab, known as 'pon,' and resting it in the refrigerator. The paragraph then shifts to making custard for escargots, involving cooking and spreading it over a frozen baking tray. The use of raisins and candied orange peels as secret ingredients is highlighted. The process of cutting the dough into portions, freezing them, and rolling them through a pasta machine to achieve the desired thickness is detailed. The paragraph also covers the assembly of escargots with the custard and fruit fillings, as well as the preparation of chocolate croissants by adding chocolate sticks and rolling them into logs. The importance of egg washing and freezing the croissants for improved texture is also discussed.
📢 Finalizing and Baking the Croissants
The final paragraph discusses the final steps in preparing and baking croissants. It covers the process of rolling out the dough to a specific thickness, cutting it into triangles, and rolling them up to form croissants. The paragraph also touches on the optional step of making incisions before rolling to achieve a different appearance. The importance of egg washing the croissants multiple times before freezing and baking is emphasized. The paragraph concludes with a discussion on the baking process, including proofing the croissants inside buttered and sugared cake rings for added crispiness, and baking them at a specific temperature. The video script ends with an invitation to visit the blog for the full recipe and a reminder to subscribe for more content.
Mindmap
Keywords
💡Croissants
💡Lamination
💡Gluten Development
💡Proofing
💡Butter Block
💡Pastry Cream
💡Candied Orange Peels
💡Pâte Feuilletée
💡Egg Wash
💡Freezing
💡Puff Pastry
Highlights
Croissants require a one to one ratio of cold water and milk.
Use fresh yeast, sugar, and honey in the dough.
Add bread and all-purpose flour to the mixture.
Salt and room temperature butter are mixed in for 5 minutes on low speed.
Increase mixer speed to medium-high and knead for 6 minutes until dough pulls away from the sides.
Perform the window pane test to check gluten development.
Shape dough into a tight round and refrigerate overnight.
Use high fat butter for better lamination.
Form the butter into a 6x6 in (15x15 cm) square for lamination.
After 12 hours, split the fermented dough into two portions.
Deflate dough and shape into ovals, then freeze for 20 minutes.
Butter should be turned into a supple block before use.
Roll out the dough to twice the length of the butter block.
Fold the dough over the butter and give it a quarter turn.
Make deep straight cuts on each border of the dough.
Refrigerate the dough for 10 minutes before the first turn.
Give a double turn fold to the dough.
Refrigerate the dough for 30 minutes before the second turn.
Fold the dough into thirds like a business letter.
Create a Pon, an 8.5 in (22 cm) squared slab, and refrigerate for an hour.
Make custard for the escargot filling.
Drain raisins soaked in rum for the filling.
Cut the Pon into portions and freeze for 15 minutes.
Roll out the dough to 5 mm thickness for shaping.
Use a pasta machine to roll out the dough for even thickness.
Spread chilled pastry cream and add raisins and candied orange for filling.
Egg wash croissants twice before freezing and once before baking.
Proof croissants inside buttered and sugared cake rings for extra crispiness.
Bake croissants at 180°C in a fan oven.
For the full recipe, visit Bruno alo.com.
Transcripts
the secrets to making perfect pure be
croissants let me cut it in half and see
what
happens quants are the most rever
breakfast pastries they delicate flaky
layers and buttery flavor make them a
favorite around the world so for the
quandoo you will need a one to one ratio
of cold water and milk fresh yeast sugar
and honey stir that up and add two types
of flowers bread and allp purpose add
the salt and the room temperature butter
mix for 5 minutes on low speed until it
comes together like so then increase a
mixer speed to medium high and need for
6 minutes or until the dough pulls away
from the sides of the ball transfer
dough on the countertop without the use
of any any extra flow now let's do the
window pen test looks awesome that means
the gluten is well developed and your
dough is ready to rise shape the dough
into a tight round and transfer to
lightly oiled ball this helps prevent
the dough from sticking and allows for
easier removal later on and place the
dough in a refrigerator overnight so now
the $1 million question what matters the
most in croissant making the answer is
high fat butter higher butter fat means
less water therefore tastier and ideal
for the lamination so you simply want to
turn the room temperature butter into a
6X 6 in 15x 15 cm square in order to
achieve the perfect butter block all
right let's grab our quandoo from the
refrigerator it's been approximately 12
hours look at this pretty thing amazing
right so unless you work in a
professional kitchen and have one of
these do you won't need to split
your fermented cisson do into two
portions but at home it's a different
story deflated dough and shape into two
tight ovals let rest 10 minutes and turn
them into two narrow rectangles like so
and place on a frozen tray and freeze
for 20 minutes then flip and freeze
again next and just about 15 minutes
before giving the turns leave your
butter block out however during the warm
season your butter block won't take that
long before it becomes Supple and ready
to be used just about 5 minutes get the
quandoo out of the freezer and roll out
into two 6X 16 in 15x 40 cm rectangles
about twice the length of the butter
block Place butter on top of the dough
and fold over the butter and kissing it
in dough rotate to a quarter turn and
gently press down with a rolling pin to
follow and with a cutter make a deep
straight cut on each border this trick
helps the butter to get evenly
distributed throughout the dough right
from the beginning flatten a little bit
and let rest 10 minutes in a
refrigerator before giving the first
turn if you do have a do sheater though
skip it so here we go we're going to
give a double turn fold to D first roll
out D into a long strip keep all edges
as straight as possible starting rolling
and out from the center of the dough
towards the edges and not from one side
of the dough all the way to the other
side this technique helps to keep the
dough at an even thickness fold in
approximately 1 six of the dough from
the left Edge inward then bring the
other edge of the dough to meet the
folded Edge then the right third is
folded in and fold the entire folded
dough in half like you would a book all
right so now let's going to go in a
refrigerator I'm going to cover it
with parment paper I saved from the
butter
block that's going to go in the fridge
for approximately 30
minutes even longer all right to follow
we are going to give the single turn to
sample roll out D into a 6X 27 in 15x 70
cm rectangle like so and in order to
create straight clean edges the edges
may be trimmed pre folding then the
dough is folded in thirds like a
business letter now you want to flatten
the laminated candoo into an 8 and 1/2
in 22 cm squared slab called Pon in
French and place in a refrigerator an
hour to rest in the meantime I'm going
to make the custard for the escargo p p
Ora once the custard is cooked spread it
over a frozen bacing tray lined with
plastic wrap let cool and refrigerate
and just before use smooth it out using
your stand mixer fitted with the paddle
attachment pastry cream creem patier
belongs to the pastry fundamentals the
mother of all custards not done yet next
in the agenda I am going to to drain
raisins that have been soaked in ROM
normally you would get them plumped in
water Fu and the secret ingredient
candid orange pills all right so now I
am going to grab the first croissant Pon
from the refrigerator I'm going to cut
it into pons and freeze them for 15
minutes and then keep the dough
refrigerated roll out dough so then it
fits in the widest sitting of the
rollers gently feed the dough through
the pasta machine taking care to support
the dough as it passes through as the
dough becomes thinner gradually decrease
the thickness setting on a pasta machine
and continue to pass the dough through
until it reaches 5 mm thickness voila
and you should end up with a 8 by9 in
20x 48 CM rectangle as you can witness
using heavy duty pasta machine helps a
lot it's like having a small do shoter
at home otherwise refer to my written
recipe for more details at Bruno alo.com
so follow the same rolling protocol for
the escaros chocolatines and regular
croissants same length with and
thickness yet half cant Pon gives you 16
spread the chilled py cream evenly add
the raisins and the diced candied orange
pels and roll into two logs and cut each
log into eight escaros arrange them on a
baking tray egg wash and freeze for the
chocolate croissant known as chatin or
pan o cha cut croissant sheet into eight
rectangles add chocolate sticks or disc
it would do the job if you don't have
any and roll into tight logs egg wash
and freeze next batch croissant roll out
dough into the same thickness 5 mm cut
in half then into lengthwise and make
two triangles out of each rectangle make
sense now you've got eight 65 to 70 G
cant now here is where things get
interesting some pist of indeed choose
to make an incisions from the base of
each triangle before rolling them up to
form cants this additional step
increases the width of the cant
resulting in a slightly different
apparance with the base of the triangle
held in one hand elongate the dough by
very gently stretching from the base and
continuing all the way to the tip of the
triangle starting at the base of the
triangle roll towards the the tip press
down the tip to seal the rolled
croissant so yet you want to eggwash
your croissants twice before going to
the freezer and once proofed and ready
to bake freezing croissant overnight
strengthen the gluten improving final
results all right feels like my family
branch menu is approaching so the night
before get everything ready to go B will
be proofed inside buttered and sugared
cake rings that trick will make them
super crispy I can't wait any longer
let's proof for 2 to 3 hours at 25° C 77
fah and B in a fan oven at
180° C all right let's bake this bad
boys and see what happens simply amazing
now you can make it remember the only
way to taste it is to make it to get the
full recipe and hundreds more visit my
blog at Bruno alo.com if you like the
video please give me a thumbs up and
click down below to the Subscribe
button it is a universal truth that a
great day will always start with a good
breakast have a gorgeous day see you
very soon
soong
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