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Croissants – Food Wishes – Crispy Butter Croissants ctm magazine



Learn how to make you own crispy, buttery Croissants! There is nothing like fresh, homemade croissants, and I’ll show you how “easy” it is to my them yourself. Visit https://foodwishes.blogspot.com/2017/12/croissants-slightly-easier-than-flying.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy these amazing homemade Croissants.

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46 Comments

  • canal do zé on November 8, 2020

    The way he speaks….
    Arg

  • AnonymousRex on November 17, 2020

    3/16

  • TheChasathome on November 18, 2020

    THANKING you, John!!!

  • I Just Triggered You. Lel. on November 24, 2020

    These videos are great, but holy hell that intonation he does at every single sentence is so irritating. His pitch quickly rises up and then abruptly falls—again and again and again.

  • Tide Pods on December 1, 2020

    Every sentence this man makes ends with an exclamation point

  • DirtBiker Guy on December 3, 2020

    This is what should be called "Damascus Bread".

  • Catalina MaGoo on December 5, 2020

    Ohhhhh yes!

  • Katherine Anderson on December 7, 2020

    Thanks for this, Chef John. Just put the croissants in the oven, but there is a lot of butter melting out. Have I done something wrong?

  • Peanut Buzzard on December 15, 2020

    It’s cheaper if you buy good croissants. Consider your hourly rate and how many hours it takes to make it, and the quality of what you make compared to a patisserie. For most people, each croissant would cost about $27. Not worth it. Nice video though. Love the channel.

  • Raji Tripathi on December 19, 2020

    I am new to your channel, Chef John. And, I am already addicted. Everyday I watch a couple of videos. With this Croissant recipie, major part of Sunday Brunch is already decided. Our two German Shepherds would love them just as much as we would.
    Thank you!

  • DrValerie800 on December 19, 2020

    Ooooooooo…I LOVE croissants! Thank you Chef John! <3

  • DrValerie800 on December 21, 2020

    So I decided to try my hand at making the croissants today and discovered one very big problem when I went to roll out the dough to place the butter slab on it. That being, my work area in the kitchen is about 1/2 ft x 1.5 ft (yes, seriously) and my chopping blocks are about that size as well. In other words, I ended up having to cut a piece off my butter slab of about 1.5 x 8 inches, just because I have no flat surface that I can roll the dough out on properly. Man I miss my former huge kitchen! And no, I don't have a kitchen/dining room table I could have done that on either. So…after having the chopping block fall into the sink several times (resulting in the spewing of many of those "blankety-blank" kind of words) and ending up with my slab of dough/butter looking rather like an amoeba, I managed to get 6 croissants of varying sizes/shapes. So varying that if I asked someone if they wanted one I would likely get one of 2 responses: "Uh….no thanks" or "What the hell is that?" But, they turned out DELICIOUS. So much so that even though the making of these delights was a complete PIA (due to the above-mentioned difficulties), I WILL do it again…and again…and likely a whole bunch more times. 😀

  • L D on December 24, 2020

    Omg this is the best rd iOS I have see. For croissants ! Can’t wait to try

  • cookasmic on January 4, 2021

    So cool Chef John. Lovely voice over. Love your voice

  • Den Shewman on January 6, 2021

    WHY DOES THIS MAN NOT HAVE HIS OWN COMEDY COOKING SHOW? 🙂

  • MilkyWhite on January 14, 2021

    6:12 Thank you for not speeding up the footage. I like to see how long it takes.

  • Y L on January 15, 2021

    Good enough. Acceptable. These are what I need to hear for making these suckers for the first time as a chronic perfectionist. 👍

  • Samantha Morgan on January 21, 2021

    Good channel but I despise the modulation in his voice.

    And then we’re gonna
    Pop these in
    To an oven at 400.

    Whyyyyy. Good content but that is so irritating

  • Cr1spr Archives on February 5, 2021

    The only thing I find questionable in your method is the waiting. Is that really necessary? I mean there's a science as to why you should wait but I mean, do you really think you can endure 20 minutes staring on the croissants, not eating them?

  • edd_NE on February 7, 2021

    3/16*

  • Pipper This on February 10, 2021

    Lots of chilling

  • Brian Levine on February 12, 2021

    Teeth Don't Lie.

  • PoemsRunAground on February 19, 2021

    I made dinner rolls 😤

  • Ross de Guzman on February 20, 2021

    tanginits..freezer pala ang tinutukoy na fridge

  • NelsonClick on March 3, 2021

    Rectoval? Rectoval? I need to see your license and registration. Now, Sir.

  • DrValerie800 on March 28, 2021

    Chef John, I have made these a couple times now and they are DELISH! I have graduated from making amoeba shapes to making misshapen worm shapes, with occasionally something vaguely resembling a croissant. I have discovered that using half the amount of butter for the slab gives me a better consistency for sandwiches (gotta have my chicken salad croissants). Also, substituting 20% lupin flour increases the protein content, decreases the carbs, and still gives me the taste and exterior crunch I love. Now if I could just get my fingers to shape them correctly! <3

  • CC Kelly on April 10, 2021

    This and a black coffee ☕ is my favorite breakfast 🥐

  • M. Hahn on April 20, 2021

    Nice!

  • Sp. Dave on May 6, 2021

    I now have a new found appreciation for the people that put in the labor of love in making them 🥐

  • Anna Antonio on May 15, 2021

    Bravo !.. ma non può tradurre la ricetta in italiano no… ingllisc

  • Alex on May 15, 2021

    2021 anyone?

  • John E on June 7, 2021

    One of the greatest pleasures in life is getting to my favourite pâtisserie for the first croissants of the day and a large café au lait out on their terrace. I'm guessing that some poor apprentice does all the rollin'n'folding the day before… and after 6 months of that goes off and gets a job at the local garage.

  • Natalie Cruz on June 9, 2021

    These look and sound amazing!

  • Tukela Dlulane on June 20, 2021

    Is that a stomach growl? 3:38

  • Yes on July 3, 2021

    You have nice videos but i can not hear you talking, its so annoying. The way you talk makes me sick

  • lil cosmetic leg on July 14, 2021

    carl wheezer would be proud

  • samurai1833 on August 6, 2021

    I just watched an hour long croissant video recipe that made me think making these was alchemy mixed with human sacrifice, in a two day process! And, while they were beautiful and huge, your version makes me think this is something I can actually do and would enjoy just as much.

  • Ayan Tandon on August 21, 2021

    The butter gets soft way to fadt

  • Pete Nathan on August 30, 2021

    Can you use T55 flour?

  • Dino Malva on September 2, 2021

    Yup, I do love croissants

  • Bluesocks 11 on October 20, 2021

    Im guessing I didn’t proof enough or it was because my dough was cold going into the oven. The butter melted all out of the croissants 🙁

  • C James on October 25, 2021

    Crunch don't lie

  • Dado D on October 28, 2021

    Waste your whole day working that dough in and out of the fridge, you'd have to have all screws loose.

  • Brussel Sprout on November 11, 2021

    I used to work near an excellent bakery that specialized in croissants. Mmmm. They look fun to make.

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