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How Croissants Are Made • Tasty
How Croissants Are Made • Tasty thumb How Croissants Are Made • Tasty thumb How Croissants Are Made • Tasty thumb


  • (lively piano music)
  • - I'm Keith Cohen.
  • I'm the owner of Orwashers Bakery.
  • We're in one of New York City's oldest
  • and most iconic food establishments.
  • And this is how we make our croissants.
  • I wanna take this opportunity to introduce Youssouf.
  • He is our croissant master.
  • Here in our giant mixer, we are gonna add
  • flour, milk, salt, sugar, milk powder.
  • He adds milk powder because it adds,
  • it's dehydrated, so it acts more as a solid.
  • When we first met Youssouf, we tasted his croissant,
  • so, when you look at it and you taste it,
  • you don't change his recipe.
  • Yeast, water.
  • Ice water is very important, especially during the summer.
  • It brings the mix temperature down.
  • So you don't want too hot of a dough because
  • what's gonna happen is, A, the dough
  • is gonna proof, but more importantly,
  • your butter is gonna start to break down.
  • (lively jazz music)
  • And finally, butter.
  • We source our butter from France.
  • Every country has their own terroir.
  • Because butter is so integral to the taste
  • of the croissant, we felt it necessary.
  • Once the dough is mixed, we wanna be able
  • to pull it out and chunk it into six-kilo increments.
  • Much like a lot what we do here, there's a resting period.
  • Pre-shape gives strength.
  • It's one of the critical things, almost like bread,
  • is you have to give strength to your dough.
  • In order to pre-shape it, you wanna make sure
  • you're gentle with the dough, and you wanna fold it
  • under itself without damaging it too much.
  • That dough has to have that stretch and that shine.
  • When we talk about letting the dough proof or rest,
  • you'll also see about a doubling
  • in the size of the volume.
  • You're gonna punch the dough down
  • after it's doubled in size.
  • It's gonna give it a time to deflate,
  • you'll take a little bit out of the gas.
  • It will tighten up on you a little bit,
  • and it'll be ready for the freezing process.
  • During the freezing process, because we're not doing
  • blast freezing, the dough is still fermenting,
  • which is also very important.
  • One of the keys to croissants are,
  • there's not only butter in the dough,
  • but there's butter that gets laminated into the dough.
  • So you're putting dough with butter sandwiched,
  • and then you are passing it through a sheeter,
  • which stretches out the dough
  • and makes it a little bit thinner.
  • Again, what you're looking for is that layered effect.
  • The way you're able to do that is through folding
  • the dough again and turning it, so it becomes exponential.
  • Don't hold me to my math, but once you have four layers,
  • your next set, you will probably have
  • somewhere around 16 layers.
  • And the sign of a good croissant is you should
  • be able to see the laminates.
  • Once it's finalized sheeting, it's now ready for cutting.
  • So we have to have a 10-foot table
  • now so we can lay out the entire sheet.
  • And again, it is about the timing,
  • so we're able to cut it quickly.
  • After it gets cut into strips,
  • it now has to be cut on the angle
  • so you can get that beautiful triangle.
  • The shape of our croissants aren't crescent,
  • they are oblong.
  • Youssouf has developed, I believe it's somewhat
  • his own technique of taking the croissant
  • and giving it a little bit of a stretch.
  • And with each little stretch or each little pat
  • that you see it does, it gives a little bit extra,
  • so you get an extra roll, and at the same time
  • it gives it a little bit more strength.
  • So in addition to our regular croissant,
  • we do a pain au chocolat.
  • It's a little bit easier to roll, but again,
  • there is a technique, the way we use the chocolate batons
  • and making sure that it's rolled tight enough
  • so they don't melt when they're baked.
  • Once again here, temperature's working against us.
  • Once we're done rolling for a particular sheet,
  • whether it's a plain croissant or a pain au chocolat,
  • we're going to put it right back in the freezer.
  • The proofing stage is a highly critical
  • stage for croissants.
  • Things that get overproofed could have a tendency
  • to collapse in the oven, and/or one of the key indicators
  • is the butter coming out of the product.
  • The egg wash gives a nice shine to it, it's more aesthetics.
  • We bake our croissants off at 350 degrees
  • in a convection oven.
  • What's happening now, now that the heat is starting
  • to bake the croissant, again, you are getting
  • some oven spring to it, you are developing
  • that beautiful honeycomb interior,
  • the butter is starting to melt throughout the product,
  • not completely out of the product,
  • but into the product itself, and again,
  • through the Maillard reaction,
  • you're getting a beautiful, crisp crust to it.
  • Best time to enjoy a croissant
  • is when it's room temperature.
  • You're allowing the butter to get reabsorbed into it
  • and allow some of the gas to escape.
  • It's very important to achieve all your full flavors
  • after the product reaches room temperature.
  • When you cut it open, you will see
  • this beautiful honeycomb interior,
  • and that is really one of the keys
  • to a great croissant.
  • On a well-baked croissant, you should have
  • a beautiful crackle to the crust,
  • and you should have a soft and supple interior,
  • and the butter, if it's high-quality,
  • should taste very, very neutral.
  • To me, croissants are the epitome of French baking.
  • And that is how croissants are made.
  • (lively jazz music)

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Learn about the buttery magic behind how croissants are made ✨

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