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Hey, I'm John Connell, and today on Preppy Kitchen, we're making some buttery, flaky, homemade croissants.
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So let's get started.
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We're starting off this recipe with two -thirds of a cup of warmed whole milk.
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80 to 90 degrees is great.
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To the milk, I'm adding a tablespoon of granulated sugar to give our yeast some food to eat.
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They're going to be hungry.
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And now we're going to add one envelope or two and a quarter teaspoons of active dry yeast.
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Not instant.
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Give this a stir and we're gonna set it aside for five to 10 minutes
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or until the yeast is nice and foamy.
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These croissants have steps.
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This is not in the quick and easy recipe.
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This is I wanna challenge, I wanna make something and have a sense of accomplishment.
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So I wanna tell you right now, do not use yeast that is bad for this recipe because it'll be very sad.
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It won't turn out nicely.
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You wanna see a nice foamy head and if it doesn't have a nice foamy head, start over again with a new packet of yeast.
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While this rises, I'm going to set that aside and measure out my flour.
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For this recipe, you'll want 4 cups or 480 grams of all -purpose flour.
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This is one of my most requested recipes.
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I'm so excited to share it with you.
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A proper croissant is a beautiful laminated dough.
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So you have layers of a yeast -leavened dough with butter.
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Butter dough, butter dough, butter dough, and we're going to make these pages.
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But first, we have to make our dough.
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And when you're doing that, you wanna have the correct amount of flour.
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So using a scale is definitely the best practice.
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If you don't have one, don't scoop the flour, sprinkle it into your measuring cup and level it off.
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You don't wanna pack it in.
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For some contrast, we're adding two and a half teaspoons of salt.
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One, two, and a half.
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And for a kiss of sweetness, but more importantly, some softness to the dough,
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I'm gonna add the remaining three tablespoons of granulated sugar.
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Whenever you add sugar to a dough, you're gonna get a more delicate texture.
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It'll become more cakey, if you will.
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Our scale's done, so grab a whisk, and we're gonna mix it up.
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By the way, if you like my videos, go ahead and hit that subscribe button.
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There's two new recipes every single week.
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Once you make this recipe, you're gonna see that it's actually not that hard to make a proper laminated dough, and you'll have a world of pastries open up to you.
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There's so many different things you can do with a lovely laminated dough.
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Okay, nice and mixed up.
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Grab your stand mixer and we're just waiting to have some beautiful foamy yeast.
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We're using milk and not water here, so the yeast does have to work a little bit harder and it needs some more time.
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My yeast has bloomed nicely and it's time to add half a cup of cold water right in.
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i'm going to add this right in for this recipe you'll
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want to use european butter not the regular american style butter
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european butter will be softer more yellow in color usually
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and the main difference is it's a higher fat content
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so it's perfect for this as opposed to the american style
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which has a little bit more water in it
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so that's four tablespoons or a quarter cup of very softened european butter
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and i microwaved this
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because it was a little too firm at room temperature we're going to pop our dough hook on
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and mix this up low speed for about a minute or until the dough is shaggy and coming together
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by the way you have a choice here you can start this recipe in the morning
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and finish it in the evening but this is a breakfast pastry
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so it's more traditional i think to have it broken up over two days.
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You start the dough on one day and you finish it in the morning.
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In addition to the time management of it all, the overnight rest time will give the gluten some time to relax while still keeping the butter nice and cold.
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The enemy here is heat because if you're making this on a hot summer day and your air conditioning is broken,
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it's basically impossible to keep the butter cold enough to keep those pages separated.
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You want that nice lamination which requires a thin, cold layer of butter.
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My dough's balled up really nicely.
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I have some structure developing, and now we're going to shape it.
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So, our mixer's done.
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Grab a good length of plastic wrap.
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Turn the dough onto the plastic wrap.
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I'm gonna pat this into a square shape now.
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and your dough should be about a half inch thick so we're going to wrap this tightly now
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and refrigerate it for half an hour this will let the dough rest
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and relax a bit
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so it's more easy to handle in the meantime we're going
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to make our butter pat it's the other half of the croissant
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while our dough's chilling grab one and a quarter cup of cold european butter
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and just let it hang out on the countertop for about 15 minutes to warm slightly
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if you're not used to using this butter, it gets softer much quicker than a regular butter.
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It's the higher fat content.
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This part of the recipe, which is pure butter, is called the beurrage.
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Beurre is butter in French.
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And I have a horrible accent, so please don't criticize.
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We're gonna cut two pieces of parchment paper into 12 by 12 inch squares. And repeat.
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Once that's done, it's time to cut your butter so we're going to cut tablespoon -sized pieces.
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And you should have 20 pieces for 20 tablespoons.
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If you're working in a commercial bakery, this would be fairly automated.
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You'd have machines to help you out.
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But we're going to do it by hand the old -fashioned way.
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Now we're going to lay these out into a 4x5 grid, right in the center of the parchment.
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My tablespoons are not perfect, but that's totally okay.
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Push them together.
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Okay, that's good.
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For the next step, you'll want a rolling pin and probably a bench scraper or a big knife.
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Cover your butter up with your parchment paper and you're gonna roll and pound it into a thin sheet.
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You'll have a 10 -inch square that's about an eighth of an inch thick.
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After you've pounded it a bit, you can roll.
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And if you have a rolling pin with bumpers, that could be very handy for you.
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Some of the butter's gonna start coming apart, so periodically you can lift the parchment paper off and just kind of scooch it back in place.
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If this is looking really lumpy, you can scrape and smooth the top, but so far, this looks pretty nice.
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Okay, back on and more rolling.
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You can cheat a little bit if things are getting kind of out of shape.
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A lot of people watch the channel kind of just to relax, and I get that.
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It's very relaxing to watch people do some work, but they don't have the intention of making this recipe.
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If you're watching this video, let me know in the comments if you actually plan on making this
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or you're just vaguely curious about the process paper back on
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and we'll continue okay we're getting close this is actually better to do on a cold countertop
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when you're doing this step your butter is going to become softer as you work it
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but it should still be cool to the touch
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if things are warming up lift it up
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and goes right into the fridge to cool out cool down
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your butter is going to want to make a circle so
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So you might be kind of cutting and piecing things in to keep that square shape.
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The shape is actually quite important.
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As you develop a better technique, you'll find this becomes easier and easier, but don't be afraid to just piece things in.
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Here, the only thing that matters is the end result.
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Okay, we're getting so close.
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So we have a 10 by 10 -ish inch square -ish shape.
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That looks good to me.
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I'm gonna cover this back up and this goes into the refrigerator for 10 minutes to chill a bit, but not harden.
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So don't leave this in for an hour.
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It's really about 10 minutes just so it kind of gets some of its strength back.
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Everything's rested and chilled.
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So now we're gonna lightly flour our surface
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and I'm using a pastry mat today just because it really helps for things not sticking.
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Place it onto your counter.
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I'm gonna lightly flour the top as well, as well as my rolling pin.
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and this will get rolled out into a 10 by 20
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inch rectangle once it's rolled out it should be about a
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quarter of an inch thick you can kind of lift it up to
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which helps corral it back into shape today we're making a
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basic butter croissant a basic butter croissant as you get more comfortable you can begin adding fillings and flavorings
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well well well after just a little bit of rolling we have a 20 by 10 inch rectangle
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and i can just pat this back into a nice rectangular shape no rounded corners for us this looks great
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if you need to sharpen up the corners you can brush
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any flower off the top there should be none left over
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and make sure the long side is facing you i took my butter out just a couple minutes ago
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and And at this point, it's nice and cool, but it won't crack when I bend it.
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So you can give it a little test.
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And if it cracks, leave it on the countertop for three to five more minutes.
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If not, you are ready for the next step.
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We're gonna lift it up and flip this butter side down onto the center of our dough.
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Now lift your parchment paper off.
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Now you're gonna fold the dough over so it meets in the middle.
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If it shrinks back, just pull it out a little bit.
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Pinch that center seam together so it doesn't disconnect.
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Now we're gonna be very gentle and just roll with a rolling pin to make sure everything's nice and connected.
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One more set of pinches, so here we're going to make sure our butter is fully sealed in.
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you want everything to look kind of perfect even at this stage
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so grab the bench scraper or a big knife
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and just square up the sides especially on the pinched edges
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things might have gotten a bit lumpy I'm gonna lightly flour the top I'm using a pastry mat
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so I know nothing will stick to it
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if you're rolling things out on your countertop you should add a little bit more flour too The height is fine, the width needs to increase, so keep it at 10 inches high.
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We want 18 inches long.
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Nice even force here because we don't want really anything to rip open.
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And we're being slow because there's a thick layer of butter that's not moving as fast as the dough here.
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I see there's a little air bubble right at the edge here.
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I don't want that to continue, so I'm gonna pierce it and just push the air out, then pinch it back together.
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So at the moment, I have one layer of butter, two layers of dough
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and everything is really thick you want to have a ton of layers think of those croissants
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that you buy at a nice bakery they have all these layers to them
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so this will only happen by rolling and folding and rolling
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and folding and rolling
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and folding until you've worked up those beautiful layers you'll notice for this part i'm using a straight rolling pin
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so important and it's going to be much easier
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if your rolling pin is fairly long the shorter ones
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or a french one which is tapered
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which i love for making pie dough for example is not going to be great for this
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so find your straightest longest rolling pin for the easiest set of rolls and
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if you're looking at this thinking no i don't like this
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at all i'm not going to do this i understand
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and you can click up here for my how to make rough puff video
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which is kind of like the cheat version of a laminated dough it's much easier
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and you get a similar effects
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but not the same keep rolling out a little bit of rolling later
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and we have an 18 by 10 inch rectangle
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so we're ready for the next step chances are
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that your edges are a little bit lumpy and I know for sure
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that there is a gap on either edge where the butter is not
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but the dough is so we're gonna trim this
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up if you had any excess flour just always brush
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that off we never want flour before we fold
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because that'll prevent sticking it's time for our first fold
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so imagine they're folding a piece of paper to fit into an envelope this should be divided into thirds
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and you're gonna fold this over there we go this is why a pastry mat comes in so handy.
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Now you want to grab a baking sheet, line it with parchment paper, and we're going to transfer the dough right over.
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That's the easiest way for me.
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Grab a bench scraper and we're just going to neaten the edges up.
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I want a nice beautiful rectangle.
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Cover this tightly with plastic wrap and this goes into the fridge for half an hour.
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Every time you work with this the butter starts getting dangerously soft
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so in between each step we're gonna pop this into the
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fridge to chill out the gluten in the dough will rest the butter will firm up
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and our next step will be easier this marks the end
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of my first turn there are four turns in total into
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the fridge you go after half an hour of chill time lightly flour your surface once again
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and even though Now I'm using a pastry mat here, which is not sticky.
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I want the dough to roll evenly, meaning it's not gonna be forced apart, it's gonna just spread nicely.
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Unwrap your dough, lightly flour the top as well.
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What's important here is to keep the short side short and the long side long.
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So we're gonna roll this back out into a 10 by 18 inch rectangle, just being sure that we're not trying to change the orientation of the shape.
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And you're allowed to move things around, Just like when you're making a pie crust, you want to keep it moving so you are sure that nothing's getting stuck.
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If you see any air bubbles, you can try and force them out of the side.
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And then let's check the dimensions every once in a while.
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This recipe is a Virgo's dream.
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All right, this looks pretty good.
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It's 18 by 10, and if you need to, you can kind of just scooch things around so the lines are more straight.
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If the short ends look really bad, you can give them a trim.
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Otherwise, I would just kind of pat and scooch as needed.
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You do not want to cut the long sides because here's the deal.
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When this bakes, some parts have to be sealed.
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Otherwise, you'll have leakages of butter that are unfortunate.
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Just gonna mark off my thirds, six.
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six there's any extra flour on the top you're going to remove
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that just like you did before fold it over I have some extra flour on the bottom
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so brush that off and now fold the other edge over
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giving us the lightest of rolls
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and just a little straighten now we can return this to our parchment lined pan recover it in plastic
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if you have waxed cloth you could use
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that as well by the way and we'll refrigerate another 30 minutes
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and repeat this all over again we're halfway through the folding
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lightly sprinkle your surface once again for our third roll we
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are just building up layer after layer here lightly flour the top lightly flour your rolling pin
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and another 10 by 18 inch rectangle is in our future
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and remember you you can feel free to keep moving things along.
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Square it up as you move along.
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And by the way, you can click up here for my Paris bakery tour part one.
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I'll put links to both in the description box below.
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In part two, I examine some of the best croissant in Paris.
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And yes, these are a morning pastry.
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You would never try and order a croissant in the afternoon and otherwise you'd be corrected.
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So really what we're doing here is just building up layer after layer of laminated dough.
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And honestly, once you do this recipe a few times, you will not be at all frightened of it.
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Actually, even after the first time, you'll be like, this is so much easier than I thought it was.
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Are there a lot of steps?
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Yes, there are a lot of steps.
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This is not a quick and easy recipe like apple muffins
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but is it technically like really difficult not really as long
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as you bought the right butter your kitchen is a regular
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temperature like not super hot not icy cold you should be
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fine 18 by 10 we are ready to fold squaring it off give it a fold then
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and a brush i don't want any excess flour
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here
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and another fold just gonna give this the lightest of rolls
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before I pop it back into the fridge I just want to encourage a better connection through community building
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and rolling pins back onto your parchment paper our plastic The grab goes back on top.
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And this goes back into the fridge for another half hour and our final fold. So close.
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Out of the fridge, another light dusting of flour.
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A little more flour on top.
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And once again, we're rolling into a 10 by 18 inch rectangle.
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if you see any butter kind of starting to pop out of either of the sides the long
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or the short use a bench scraper
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and just press it back in that'll happen
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because the butter cools down the fastest on the edge
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and as you roll you're moving a little solid piece of butter out which could pop out that's not good
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okay just a little bit of rolling later i have a 10 by 18 inch rectangle
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and i can give it a final fold what's easy to forget here is
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that we're using a yeasted dough so even though we're
256
so focused on this being like layers of butter
257
and dough this is yeasted and there will be a rise
258
which will help give you that puffy lovely texture last brush just any excess flour goes away fold it into thirds,
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removing excess flour again, and my last fold.
260
Just patting this down ever so gently.
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Wrap your dough tightly in plastic, and we're gonna refrigerate this overnight, or for up to 18 hours.
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When we come back, this will be ready to finish.
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It's a new day.
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My dough's been resting overnight, and you can see it puffed considerably my yeast were working even though it was cold and dark.
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You wanna lightly flour your countertop now.
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And I'm again using a pastry mat because I don't want anything to stick.
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This dough feels so soft and puffy now.
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We're gonna dump this out without the plastic onto our countertop.
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I'm also gonna dust the top of this.
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We're gonna start off nice and gentle.
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I'm looking for pockets of air, like that's a pocket of air.
272
If you see a pocket of air, just pierce it, good.
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If you notice any tearing of the dough, rewrap and let it sit on the countertop for five minutes just to warm up a bit more.
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After some initial pressing, you can now begin rolling.
275
Gently at first.
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We're gonna roll this out to a 12 by 28 inch rectangle,
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so it's gonna be big let's try and keep it in a rectangular shape and
278
if you notice things are sticking add a little bit more
279
flour at this point in the recipe you're really on easy street
280
but you want to make sure
281
that nothing goes wrong with your precious laminated dough you spent
282
so much time on if I made fresh homemade croissants for you
283
and my praises were not being sung I'd be horrified this This took quite a while.
284
I hope you like them.
285
Your dough should be nice and pliable and stretchy after resting overnight, but you will see some pullback.
286
My dough is looking pretty nice and silky.
287
If your dough cracked or tore, not the best thing.
288
So what you want to do is brush lightly with water, pinch it back.
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You want to re -encase that butter with the dough.
290
And then cover with plastic and let it rest for five minutes, then keep rolling.
291
We're nearly there.
292
Never mind.
293
Got some rolling to do.
294
I'm really worrying about the length as the height is going to be much easier.
295
28 by 12.
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We are ready to cut.
297
I'm going to mark this off in four inch increments starting
298
at the bottom left on the top left side we're going to measure out two inches
299
and then from
300
that two inch mark every four inches our very fancy pastry crescents are just triangles of dough
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that are rolled up this is making those triangles
302
so here grab a knife or a pastry cutter
303
and we're going to begin cutting this is scrap i'm going to save it
304
because every Every bit of this recipe needs cherishing.
305
Now you're just going to arrange from that top point to the bottom four inch mark and make your first proper triangle.
306
Move the ruler and you're gonna keep going.
307
At this point, if your triangles aren't perfect, a little bit of skew, it doesn't matter.
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Give yourself some grace.
309
And I would suggest going from the thick end to the point, otherwise the pastry tends to roll up on you.
310
If you see anything sticking together, you can pull the triangle a little bit just to create some distance something very soothing
311
and methodical about all these precise cuts grab three rimmed baking
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sheets I also suggest you cover up your precious dough with paper
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or plastic just while you're working
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so nothing dries out we've worked too hard to let it go to waste now you don't have to
315
but I'm lining my baking sheets with parchment paper.
316
And now we're going to begin our construction.
317
You're going to cut about half an inch from the bottom of your triangle, the thick part.
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We want to create some more width for them, and we're going to do this by folding and stretching.
319
So create two little triangles like that.
320
My dough is pretty perfect as far as the surface consistency.
321
If there was any flour remaining, brush that away before you begin this.
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Now we're gonna roll this up and gently pull apart with our fingers as we roll.
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Just roll, roll, roll, gentle pressure, and now we can place this onto our baking sheet.
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As you continue this process you'll get better and better.
325
Don't worry if the first one doesn't look perfect.
326
So we want the tip facing down and then you can gently
327
maneuver this into a c -shape these will be puffing
328
because there's yeast here and it's now at room temperature
329
so we're going to give these a lot of space about
330
six inches in between each one you'll be able to fit four to six croissants on each sheet tray give
331
that a cut pull those apart
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and you can see the little layers of lamination here and now as we pull from the edge slightly.
333
We're going to roll this up.
334
You're going to be gentle.
335
Tipside down, just like that.
336
You'll feel more and more confident as you do each of these.
337
Don't worry about these looking as perfect as possible.
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It's time to roll these up before the butter melts.
339
That's what I'll tell you.
340
As you work, maybe the top is a little bit more dry than the bottom, so you can flip these upside down so they stick a bit better.
341
okay we're almost done you're gonna have three beautiful trays
342
but these need time to rise and they're super rich
343
so your yeast are gonna have to work very hard hard -working yeast need more time
344
and just like that my last croissant this is actually a scrap
345
but i was able to roll it out Goes right on here, a little movement into a C -shape.
346
Lightly cover these with plastic.
347
We don't want them to dry out.
348
I'm gonna use a double sheet for each of these baking trays.
349
We're gonna leave these out for two and a half to three hours to rise at about 72 degrees Fahrenheit.
350
It should be like a nice room temperature rise.
351
Not too hot, so the butter melts.
352
Not too cold, so it takes forever.
353
Two hours into your rise time, you're gonna preheat your oven to 425, so it is very hot.
354
But don't worry, we'll be reducing the temperature ASAP.
355
First, let's get these risen.
356
Time has passed, and as promised, one of the trays is ready, the other ones aren't.
357
I just wanna show you the difference.
358
These guys puffed.
359
Look at that jiggle.
360
They're ready to go into the oven.
361
It's preheated to 425, but we need to give them an egg wash really quickly.
362
One egg and a tablespoon of heavy cream.
363
give it a good mix you want to give them an egg wash
364
but you don't want to seal the cut side so carefully
365
and gently just add a light egg wash onto the top sides
366
these are sorry these are so nice and jiggly
367
and puffed these ones are still proofing
368
so we're give them more time you're gonna find
369
that of the three one tray will be ready first
370
which makes it easy since you probably don't have three ovens
371
at the ready i'm trying to be careful right now
372
because i really have you know invested some time making these croissant for you
373
and i'd like them to be finished nicely
374
so i'm being very gentle proofed puffed jiggly
375
and egg washed my croissants ready to pop into the oven 425
376
but the moment you close the door reduce to 375
377
and you'll bake them for 15 to 20 minutes
378
or until they're a deep golden brown if you want to temp these out the internal temperature should be 190.
379
in you go and in the meantime keep an eye on your next ones
380
and start egg washing once they're puffed buttery crisp
381
and i cannot tell you how proud i am of of these little guys.
382
They came out just as I hoped they would.
383
You can see all the layers of lamination.
384
They rose really well.
385
And this, by the way, is the one I made out of the scraps.
386
The rest of them look even nicer.
387
But enough about that.
388
It's time for a bite.
389
These guys are so buttery, flaky, airy, and light.
390
Really a labor of love, a challenge, a project bake.
391
But any way you cut it, they are delicious.
392
I hope you get a chance to try this technically challenging recipe and love it.
393
And if you like my videos, hit that subscribe button and check out my French pastry playlist.
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Lo scenario: Preparare croissants fatti in casa
Il video ci porta in una cucina, dove John Connell spiega passo passo come fare croissants casalinghi. La conversazione è pratica e dettagliata, con istruzioni chiare su ingredienti, temperature e tecniche. È un contesto reale che combina cucina e lingua, perfetto per esercitare l'ascolto e la pronuncia in inglese, soprattutto per chi ama i temi pratici.
Frasi utili e collocazioni da memorizzare
- "Set it aside for five to 10 minutes": Metterlo da parte per 5-10 minuti. Una collocazione comune in ricette per indicare un passaggio di attesa.
- "Active dry yeast": Lievito secco attivo. Termine specifico per l'ingrediente, fondamentale in panificazione.
- "Laminated dough": Pasta laminata. Parola chiave per descrivere la tecnica dei croissants, con strati di burro e pasta.
- "Level it off": Livellare. Usato per misurare la farina senza appasserla, una tecnica precisa in cucina.
- "Bloomed nicely": Si è attivato bene. Riferito al lievito che forma una schiuma, segno che funziona.
La tua sfida: Shadowing in inglese
Per esercitare la pronuncia e l'intonazione, prova il shadowing: ripeti immediatamente dopo John le frasi del video, cercando di imitare il tono e il ritmo. Scegli un passaggio di 30 secondi (es. la preparazione del lievito o la misurazione della farina) e ripetilo 5 volte. Focus su espressioni come "do not use yeast that is bad" o "european butter will be softer" per migliorare la fluidità. Questo metodo, chiamato anche shadowspeak o shadow speech, è ottimo per la pratica di conversazione in inglese, perché ti fa familiarizzare con il linguaggio spontaneo. Non preoccuparti di capire ogni parola subito: l'obiettivo è imitare e integrare il flusso della lingua.
La grammatica di questo video
Le strutture che chi parla usa di più, con le parole esatte del video:
| Struttura | Nel video |
|---|---|
| Forma passiva be + participio passato — conta ciò che accade, non chi lo fa | is broken · is called · is tapered |
| Present perfect have/has + participio passato — un’azione passata che conta ancora adesso | has bloomed · you've pounded · you've worked |
| Frasi relative who / which + frase — un’informazione in più su una persona o una cosa | recipe, which is · one which is · here, which is |
| Consigli con “should” should + verbo — dire che cosa è meglio fare | should be · should have · should still be |
Cos'è la tecnica dello Shadowing?
Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.