Professional Baker Teaches You How to Make Croissants!

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French Croissant recipe, the classic recipe from Chef Anna Olson!
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3 ½ (525 g) cup all-purpose flour
1 cup (250 ml) water, room temperature
½ cup (125 ml) 2% milk, room temperature
5 Tbsp (62 g) sugar
1 pkg (2 1/4 tsp/8 g) instant dry yeast
1 ¼ tsp salt
2 Tbsp (30 g) unsalted butter, at room temperature
1 ¼ (285 g) cup unsalted butter, at room temperature
1 egg whisked with 2 Tbsp of water, for brushing
1. For the détrempe, fit a stand mixer with the hook attachment and stir the flour, water, milk, sugar, and yeast on low speed to blend, then add the salt. Increase to one speed higher and knead for about 4 minutes, adding the butter mid way through kneading - the dough should just clean the sides of the bowl. Shape the dough into a rectangle (it will be soft), place it on a parchment lined baking tray and cover with a tea towel and then plastic wrap. Let the dough sit out for 90 minutes, then chill for at least an hour, up to 8 hours.
1. For the beurrage, shape the butter into an 8-inch square. Chill until ready to use if preparing in advance, but pull from the fridge to soften. Ensure that the butter offers the same resistance (is the same consistency) as the chilled dough - while the temperature of each may differ, the “give” should be the same.
2. On a floured work surface, turn out the chilled détrempe and roll out to a square about 14-inches across. Place the beurrage in the centre of the square, but rotated so that the points of the butter square fall at the middle of each flat side of the dough. Bring the corners of the dough together, wrapping the butter like an envelope and gently pinch the edges. Roll the dough out into a rectangle about 20-inches long and fold the dough into thirds (this is called a single fold). Return the dough to the baking tray, cover with the towel and plastic and chill for at least an hour, up to 8 hours.
3. Repeat rolling and folding the dough into singles folds 2 more times, rotating the dough 90 degrees each time before rolling and chilling the dough for at least an hour and up to 8 hours before each fold. Let the dough rest for at least 4 hours and up to 12 hours after the final fold before using.
4. For 12 plain croissants, measure out about 20 oz of dough and store the rest in the fridge. On a floured work surface, roll out the dough to a rectangle about 16-inches by 12-inches. Cut the dough in half horizontally and then cut 6 triangles from each.
5. Make a 1-inch score on the short side of each triangle, and roll up the croissant from this side. Curve the croissant so that the point of the triangle is at the bottom and pointing the opposite direction as the curve in. If you wish, you can pinch the croissant ends together so they hold the curve shape. Place these on a parchment -lined baking tray, leaving at least 3 inches between each other and cover these with a tea towel and then plastic. Let the croissants rise for 2 hours.
6. Preheat the oven to 375 F (190 C). Brush the croissants with the eggwash and then bake them for about 15 minutes until a rich golden brown.
7. The croissants are best enjoyed the day they are baked. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants. Freeze the croissants on a baking tray, then pack in a container. The croissants should fully thaw and proof for about 3 hours before then baking.
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  • *cries* that's so easy...hehe

    Mujahid MunawwarMujahid Munawwar13 घंटे पहले
  • In order to make this and use that much butter for a day 1. I have to become my family head to convince my mom lol 😂 2. But when I will be my family head, that time someone else will come in my life (another she) 😱 Moral of the story: I have to be my family head as well as remain lifetime single to make this in my home. Damn I am good with purchase from bakery 😜😂😜😂

  • Ooooo.. wonderful..

    Piak PiakPiak Piak2 दिन पहले
  • Who could possibly give this a Thumbs Down..Crazy

    Karen PooleKaren Poole3 दिन पहले
  • Have wondered about a recipe for croissants for years...thank you for this wonderful lesson.

    Bitsy WillmottBitsy Willmott4 दिन पहले
  • I did this recipe for Thanksgiving and I truly enjoyed making them. I understand that some people aren’t as passionate about breads as I am so I didn’t mind the steps at all and when they were done, they were thee biggest hit. They were gone that night, so from one pastry chef to another, thank you for such a joyous experience.

    It’s Never 2 LateIt’s Never 2 Late6 दिन पहले
  • My butter always breaks out of the dough. Any tips on how to prevent that from happening?

    David CammalleriDavid Cammalleri6 दिन पहले
  • Thank You!

    Sabrina MasciaSabrina Mascia7 दिन पहले
  • The process took over 24 hrs , don’t fancy croissants anymore 😂😂😂😂

    Veera bainsVeera bains8 दिन पहले
  • im so sorry but your croissant is not good its look like a normal breads

  • Will the amount of liquid need to be change if I want to use whole wheat flour?

    xxkarezxxxxkarezxx9 दिन पहले
  • Hi . Do you leave the dough to rest for 8 hours in a fridge ?

    Vidya DevarajVidya Devaraj10 दिन पहले
  • Alright... so I... will go and buy some at nearby bakery then.

    Blizz R.Blizz R.10 दिन पहले
  • Covid make you a baker

    Doy YTDoy YT10 दिन पहले
  • The butter turns into pieces and not distributed evenly... I followed the exact steps... Please advise.

    Asrar MatarAsrar Matar12 दिन पहले
  • great u didn't use egg

    shaan shivashaan shiva12 दिन पहले
  • For how long can you freeze the croissant

    Turquoise NinjaTurquoise Ninja12 दिन पहले
  • WOW!!! So beautiful and wonderful Croissants recipe by the great Chef Anna Olson Perfect presentation good create good taste mouth watering good texture tender soft nice color successful results professional cooking shows . This is my favorite one, delicious productsThanks for your dedication and hard work that will be appreciated God bless you and your family always with Good health Good luck and happiness 🌷❤️👍😘

    Caroline TranCaroline Tran12 दिन पहले
  • Chef anna can u write down recipe the second fillings , besides choco n cheese tx

    Angel PropertyAngel Property12 दिन पहले
    • Ground almond butter and sugar

      Ms SueniMs Sueni10 घंटे पहले
  • Bruhh that ASMR at the end with the almond croissant is such ASMR.

    canadiansnowynuggetcanadiansnowynugget13 दिन पहले
  • Wow....i mean juzz wooww...whtt a delicacy to watch eys got yummiest treat....mouth watering

    Manu KKManu KK13 दिन पहले
  • hi

    Tabitha HicksTabitha Hicks14 दिन पहले
  • Lovely soo beautiful delicate little croissants

    Sana ZahraSana Zahra15 दिन पहले
  • That is my dream oven.

    Favour TomFavour Tom15 दिन पहले
  • WHAT A PERFORMANCE.! So beautifully instructed and wow just made the perfect varieties my favourite! Cant wait to try these ! Exactly what i been wanting to do 😍

    Jess KhanJess Khan16 दिन पहले
  • I

    Kincses KatalinKincses Katalin18 दिन पहले
  • Great stuff!

    Narecipes 20Narecipes 2019 दिन पहले
  • nice pair of jubblies too

    showusthemtitiesshowusthemtities20 दिन पहले
  • It seems so delicious

    Sovann DailySovann Daily20 दिन पहले
  • She don’t mess around. She get down to bidness.

    mistahtommistahtom20 दिन पहले
  • The picture doesn't look like the end product.

    608pinkgirl608pinkgirl21 दिन पहले
  • Just made these and they came out very good! I would say to leave them 18min instead of 15 to have them very crispy!

    yectzi garciayectzi garcia21 दिन पहले
  • I live it it's pastry it's most difficult task🥵

    Zonerah ButtZonerah Butt21 दिन पहले
  • just WOW

    Honey GolightlyHoney Golightly21 दिन पहले
  • I CAN SMELL IT O.o!!!

    mehiar sammarmehiar sammar22 दिन पहले
  • Wow you make our life’s much more easy 😍😍😍

    Renata Do RosárioRenata Do Rosário23 दिन पहले
  • just lol, dont try european baking in your wierd cup measurment continent... Croissants look diferent!

    Martin SváčekMartin Sváček24 दिन पहले
  • Hi Anna, I watched a lot of your videos; your baking inspired me since watching the Foodnetwork. However, I no longer watch the show on TV since I enjoyed watching it in INworlds with one or 2 commercial. I made some of your cookies recipes, croissants, cheese cake and there was one that I particularly love White chocolate Cranberry Mouse Tart oh wow !it is delicious and it also looks soooo good:) this is my favourite. I never commented before as I did not have INworlds account now I do. Thanks

    Explorefood 715Explorefood 71526 दिन पहले
  • nice

    A Platter: Anusree's KitchenA Platter: Anusree's Kitchen26 दिन पहले
  • hoenstly, I find the lack of cuts irritating.

    OmnissiahZelosOmnissiahZelosमहीने पहले
  • Never thought 💭making Croissant 🥐 are so time consuming . MustReally appreciate your efforts 👏🏻. Right away After watching this video I ordered some Croissant online🤤. I’m too lazy for this process.Big 👍🏻 for you

    San KSan Kमहीने पहले
  • I don't think I can have this kinda patience

    jeanani Gjeanani Gमहीने पहले
  • Her dough looks like ass. Lamination was poor. It takes 3 days to make real croissants. This chick is a hack.

    HelloAlly안녕HelloAlly안녕महीने पहले
  • It's really.. Amazing

    W Marak ChannelW Marak Channelमहीने पहले
  • Thanks for agreat share

    Healthy Spice KitchenHealthy Spice Kitchenमहीने पहले
  • What is the difference if i'll use bread flour? Because im planning to make this. Enjoy your videos about baking❤💚💚

    jeff calmajeff calmaमहीने पहले
  • Les croissants c est français occupez vous de vos brownie

    PatriotePatrioteमहीने पहले
  • I made these today and they are amazing! Thank you for the recipe

    Praveena BenedickPraveena Benedickमहीने पहले
    • Like

      Kemawathi SilvaKemawathi Silva6 दिन पहले
  • I am an ordinary men, when i see big boobs, i press like

    Turkish EmpireTurkish Empireमहीने पहले
  • My mixture was so runny

    Sadaf ShoaibSadaf Shoaibमहीने पहले
  • My dough didn't actually rise. Anyone any idea why? :/ I did all the other steps right and they taste delicious but not as layered or flaky. But

    Dana FernandoDana Fernandoमहीने पहले
  • How many weeks does it take ?

    Yuuri ShibuyaYuuri Shibuyaमहीने पहले
  • What did you do with the left over cutoffs?

    Yuuri ShibuyaYuuri Shibuyaमहीने पहले
  • can you stop calling them cwassonts please?

    Jace DoramJace Doramमहीने पहले
  • cheese in a croissant ?????? wtf america ?

    Vulture MangaVulture Mangaमहीने पहले
  • It is an appetite🥐😋

    Shaima FarisShaima Farisमहीने पहले
  • I don't know why, I did the exact same process as u, and my croissants turned out a little bready And some of them deflated in the oven, and took a really long time to get golden brown but the taste was nice

    Amna KhalidAmna Khalidमहीने पहले
  • Excelent chef delicious

    La armadura de DiosLa armadura de Diosमहीने पहले
  • Wouw verry nice and simple....tank from Bali Indonesia ❤👍

    Nita SukrimaNita Sukrimaमहीने पहले
  • Is it ok if the dough chills for more than 8 hours?

    Aida GibbonsAida Gibbonsमहीने पहले
  • I will try it

    noor zunairanoor zunairaमहीने पहले
  • Very easy

    Made by ZoyaMade by Zoyaमहीने पहले
  • you are very clear i made ten croissants but it took a five days to make

    emma kathomiemma kathomiमहीने पहले
  • Mine are proofing ! I'm so excited to try them !

    Mrs.CalamityKNOXMrs.CalamityKNOXमहीने पहले
  • Lol how many doughs that you made I wonder where those will be end Good job !

    LuluaroLuluaroमहीने पहले
  • and i love it

    bulbula 77bulbula 77महीने पहले
  • u r so criatev

    bulbula 77bulbula 77महीने पहले
  • Ur way to teach us is best But it takes too much long time 😪 😕 Is there any short way my friend 🤗

    Desi Kitchen & Vlogs USADesi Kitchen & Vlogs USAमहीने पहले
  • higuys can you tellme how many croissant does this recipe makeesss

    __ shugarman__ shugarmanमहीने पहले
  • Hi Anna! I tried the recipe and it tastes great. I have a problem that I froze it and the next day when I went to make them they didn't grow at all. However the ones I baked the day I made the dough came out large and fluffy. Was hoping you could give me a recommendation on how to improve. Just as an FYI I am located 1600 meters above sea level. Thanks.

    Dunia ArsuagaDunia Arsuagaमहीने पहले
  • How do you talk so much at the same time sis

    Elizabeth MaguElizabeth Maguमहीने पहले
  • Thanks for sharing. i will try it

    Havy CakesHavy Cakesमहीने पहले
  • Is everyone gonna ignore the fact that you basically lied? Like what is that clickbait croissant that obviously looks way better than yours? Like that's misleading

    Honest ChinHonest Chinमहीने पहले
  • The Butter cracking is just wrong.... omg.... that should NOT happen! I recommand an original french recipe... never did this 8h thing, still got the most delicious croissants i have ever eaten! Sorry

    larimauslarimausमहीने पहले
  • Want to make so bad but oven is broke :(

    Jeffrey RussellJeffrey Russellमहीने पहले
  • So complicated. There gotta be easy way.

    J JJ Jमहीने पहले
  • Thanks for sharing this recipe. They all looks delicious! I'm not sure to do it for long hours. But I'll try it.

    Teresita DizonTeresita Dizonमहीने पहले
  • Now I have a clue why croissant is not tasty in my local store

    Muzaffar AkilovMuzaffar Akilovमहीने पहले
  • Mancano i sottotitoli

    Nicoletta ValentiNicoletta Valentiमहीने पहले
  • I made her recipe and all work really well

    Dini AgustineDini Agustineमहीने पहले
  • T

    Narayan MadisettiNarayan Madisettiमहीने पहले
  • How many times are we supposed to fold in total?

    panchi agarwalpanchi agarwalमहीने पहले
  • Great ....

    Nixon JohnNixon Johnमहीने पहले
  • What kind of Tea Towels do you use? Like what brands? To look for?

    Trisha FosterTrisha Fosterमहीने पहले
  • WOW! Who knew that making croissants could be this much hard.....

    Jahnavi RanjithJahnavi Ranjithमहीने पहले
  • What really amazed me about this video is not the perfect and clearly step by step instructions on how to make all those delicious croissants, it is the 4 thousand thumbs down this video received.... “haters”... keep it up, I will make some croissants tomorrow......

    Jorge RodriguezJorge Rodriguezमहीने पहले
  • Thanks so Tasty Yamy Recipe like video

    Tasty FoodTasty Foodमहीने पहले
  • Dear Anna thank you so much for making such a complicated method very simple to understand and execute, i followed the exact instructions cutting the quantities into half due to smaller space and equipment, the result came extraordinary and way much better than fanciest bakery's Thank you so much 💖

    Elie AbboudElie Abboudमहीने पहले
  • My dough didn’t come out as solid as this. It was sticky and a quite delicate.

    Nikki EllNikki Ellमहीने पहले
  • Very nice

    Amoon’s KitchenAmoon’s Kitchenमहीने पहले
  • 3 x 8hours 1 x 10minutes + +

    erick walaherick walahमहीने पहले
  • with this good food you need an African man like me to appreciate and reward you :)

    VincentJRVincentJRमहीने पहले
  • ‘Croissant trip ‘’lol

    وردة الجبلوردة الجبلमहीने पहले
  • Can i make mini croissants out of the dough?

    Matab ShaweeshMatab Shaweeshमहीने पहले
  • Omg...was that oven....😱 This big...I think it is her bakery❤️

    Tasty TreatsTasty Treatsमहीने पहले
  • I really love Croissant..remember when I was working in Qatar..

    Rey GalsimRey Galsimमहीने पहले
  • Don’t waste your time watching this GARBAGE ! Search for croissants made by a real French pâtissier.

    James StrangJames Strangमहीने पहले
  • tasty..............................................................................

    sathiya ssathiya sमहीने पहले
  • my new favorite chef! these are too time consuming for me but i have enjoyed watching the variety of croissants made! so interesting and they looked sooo delicious!

    Peace on Earth 7Peace on Earth 7महीने पहले
  • She talks with Authority-- Yes boss :)

    Throopa SahdewThroopa Sahdewमहीने पहले