Go to the Recipe: Master Croissants in an “Instant”
This is a game changer. Love this.
Made your French Country Bread today. I think this is tomorrow...
In the “what else can I do” section, you forgot to mention the mini croissant-flakes(appropriately because the dough is so flaky) 🤤🤤
this is awesome content
This is my favorite thing from ChefSteps that I’ve ever made. Absolutely incredible. Totally, mind blowingly perfect.
under step 6, why is he dimpling the dough with his thumb, it's not in the instructions and am wondering if I need to do the same.
that is just Matthews way of degassing the dough, over night the yeast has risen. You can just do this with your rolling pin if you like.
we have a mini croissant cereal activity coming soon...
Amazing recipe! It worked almost perfectly from the first attempt, can't wait for the mini croissants one.
When I see this recipe, my first thought is I'll simply never do your butter cutting technique. Have you tested using grated frozen butter instead of this butter technique? I saw it first from ATK, I think in a semi-laminated scone recipe. After one use, I threw out my cutter and started keeping shredded butter in the freezer.
Do you have a guide for proofing with Joule? I have a Cambro setup with a cut lid for Joulie, my pet name for my little precious. When I proof, I fire up Joulie and place the dough on top, sometimes with a cloth (scrub towels rule) to mellow the heat.
please soon!
I used my food processor to mix butter with flour what cut the process considerably.
Mine look indeed like Croissant and resemble truly 80% of the original - but I miss still the layers and crispiness in bite - anyhow, a great recipe for a "quicky".
...and not many have ever tasted the "real one" if they have not flown to Paris or tried ChefSteps, indeed very good, original three day recipe:
https://www.chefsteps.com/activities/the-secret-to-mastering-croissants-at-home
Still waiting for mini croissants cereal.
it happened!!!
Can a substitute active dry yeast for instant yeast?
Can I substitute active dry yeast for instant yeast?
As a matter of fact, they have used this technique in other places: https://www.chefsteps.com/activities/rich-as-f-k-biscuits
What is the purpose of the spritz of water on the triangles?
Hello. If making half a batch, before cutting should I roll before To 12x12inch or 13x6
Would you recommend using this croissant recipe to create your Kouign-Amann recipe or does that need to be a traditional croissant recipe?
https://www.chefsteps.com/activities/kouign-amann--2
Never mind, I rolled to 12x12 and made 8 pains au chocolats.
Hello Matthew, This should work great for the Kouign-amann.
The water spritz is to help the dough stick together when rolling into shape. The flour used to roll out gets brushed away but could still prevent the dough from sticking to itself. This ensures the croissants don't collapse while baking leaving a gap.
Can I freeze it after step 8 and the morning after just bake them right out of the freezer?
You may run into deflating issues here. For freezing, freeze after shaping. then, thaw, proof and bake.
My daughter is allergic to egg, would a milk wash work ok, or is there something else I could use instead?
Milk wash works well and evaporated milk works the best. Add a pinch of salt and it will deepen the color too.
I just made these last night, and this is my new favorite Chefsteps recipe by a long shot! These came out amazing. They may taste “80%” as good as their 3 day croissants, but they taste 100% better than almost any croissant you will ever buy at the store. The flavor is incredible, they’re simple to make, and you don’t have to wait 3 days. They taste like a hybrid of a croissant, and the best biscuit you’ll ever have. Please make these.
They came out great, I tried a chocolate version, they came out great as well, for the chocolate I did:
Butter (100%) + dutch processed unsweet cocoa (10% of butter in grams)
Flour (100%) + dutch processed unsweet cocoa (4% of flour in grams)
Ghirardelli
Dark chocolate in centers
Turbinado sugar on top as garnish
The chocolate is a really nice balance because it isn't too sweet (its a lot of dark chocolate) but I think I will try with sweetened cocoa as well. A few family members had it with a chocolate ganache I had made and loved it as well
