How to Make Croissants with Ashley Moore | ATK Cooking School

Her croissants look kind of crappy. I’m sure it tastes ok.

first, i love love love your channel. i watch on pbs every sunday. that being said: all that time, effort and work for 12-18 croissants?? no, thank you! I'll go to sam's club and buy mine for $4 and pop them in the microwave and pretend they're oven baked.

I'll never complain about the price of croissants again 😳

It's very delicious and tasty
Thank you
You are Best chef ❤️❤️❤️🌹🌹🌹🌹

I’ve made croissants in the past until I found a bakery that can make actually good ones, and then I stopped making my own. If you don’t have access to a good French bakery that makes great croissants, then make your own, just know it’s a process with learning curve, you won’t get them right the first few times. But when you do, it’s so rewarding. I like that ATK gives freezing tips on these because why make a small batch when you can make all the work now and freeze the ones you won’t use for later?

One ATK recipe I won't be making. Sorry! Life is too short!!! LoL

I can’t believe someone took the time to invent such a complicated pastry 😳. I will never look at a croissant the same way after this video lol

looks amazing. Ashley does a great job explaining things!!! Thank you

when are you going to take on something really challenging like say keto chocolate chip cookies

just the cost of the butter make them cheaper to buy pre made but if during the apocalypse im craving croissants ill know what to do

I love ATK however imagine doing precision work like baking and only giving the measurements in imperial. The difference in weight different people scooping can make just makes it so that the metric system is simply superior when it comes to bread and pastry making.

Thanks for the recipe but I'm going to the Bakery! Lol

Yum yum yum 🤤

By the time it takes to make these you could actually hop on a plane go to Paris and get a real deal croissant

I've been gluten-free since I was diagnosed as a celiac 13 years ago and I've been waiting for someone to make a gluten-free croissant. If I'm ever diagnosed with a terminal illness, I'm just going to eat croissants.

I think I will buy.

She needs to relax and not sound like a book report given in front of the class in a theatre where she is projecting to the back of the room. Her info is clear, just sounds stiff.

Oh my. This is a big no for me. Way too much work. I'll pay whatever it takes for fresh baked ones!!

croissant discard , best to be cut into small pieces like 1.5 x 1.5 cm or that kind of scale
put in on Aluminium sheet shaped into box size , put the bits size& arrange it with a minimum range around 3mm side to side

sprinkle with a generous amount of mixed sugar , brown sugar & cinnamon & dash of nutmeg & salt

let it rise for 2.5 hrs if your room tempt around 28-32°C
if its 20°C - 24°C 3.5 hr
3 hrs if it is in between .

give a little pat of eggwash
sprinkle more with cinnamon mix , the goal is to make the bottom part havin a thin glass layer of cinnamon salted caramel. so make sure to havin equal parts of white sugar to brown sugar or , more White sugar to brown sugar .

bake it with airfryer / oven , the temperature in my oven is 200°C , but a normal oven is around 175°C - 185°C
bake it until it is golden brown or the darker colour that u desired . it is around 18-25 min long.

take it out , let it chill a little bit into room tempt.
pick it 1-1 from the aluminium box that u make .
put it in a container and u can eat it as a snack , last around 1 -2 weeks
and it is very good

I can really appreciate store/bakery bought Croissants now!! I neither have the patience nor the time to do this, unfortunately. Great job Ashley!!

Lovely job explaining everything. Beautiful turn out as well. However, I’ll stick to purchasing. WAY to much work. I’ll never look at this pastry 🥐 the same again.

Meanwhile, I went to the bakery and picked up a dozen, ate two in the car….she is still folding and rolling.

These looked so good.

Thanks chef. I will definitely give this recipe a try. No eggs inside the dough is awesome. I can substitute the egg wash with milk, right? Anyway, my family loves your recipes, so thank you for sharing. You rock.

Wow I mean no disrespect but all of your recipes are so complicated it seems.

All these people complaining about the process...don't do them. Many people are interested in ATK because they enjoy cooking and baking, not because they feel oppressed by the process.

wow very nice

In My opinion New Zealand Butter is Better (Grass fed)
More Moo when you Chew

So far I’ve made croissants using Claire Saffitz’s recipe, and Erin McDowell’s recipe. This is a similar process and I can’t wait to try it out!

I cooked the biscuits and they were awesome

Nice...
I prefer to purchase them at my local bakery.
Too much work.

Love Ashley! But ATK!!! Please!!! It's 2022!! Enough with the old fashioned/inaccurate cups and spoons measurements!! Or at least, provide both!!

Thanks for making such a great video that removes the mystery of making croissants. While watching it I realized I really need to see a video of how you greased the Saran Wrap that you covered them with numerous times. 😹😹😹

I will just buy them. Thanks!

OMG. Why???

Truly, the croissant is the katana of the bread world.

Heresy just ahead!!! For six bucks, I'll buy a dozen at, gulp, Costco. The trick is to put them in your toaster oven for four minutes or so. They are perfectly useful and do the croissant thing just fine. (I'll now skulk back to TJs and hope you don't find me lurking in the cheese section and belt me with that rolling thingie...)

You did a wonderful job on the croissant presentation Ashley! Thank you so much for the details 🙂 I started using Plugra a few months ago, great creamy high content of butter fat, like the European butter, the price is less than Irish or French butter that is sold at Walmart, Lidl, Commissary, etc.. as well.

Where can a person get this butter here in America?

Looked delicious!

Very cool.

I wonder if homemade cultured butter can replace the European butter with similar results.

I wish I could find comments from people that made these from her recipe because no one ever uses melted butter only softened and no one uses water or salt with the egg wash and the biggest difference is she doesnt proof them with water like many of the pros. I guess I have to make em and find out ..

it would also be nice for you to say how many this yields in the beginning

i bought king arthur $6 and waterford eupropean butter $9 yeast $2 and eggs $5 and milk $4.. im $26 bucks in so far. but if I can make enough to freeze thats not too bad really..

Hello, from Philippines

What’s name of European butter

Delish.

They should do this one over again. The layers are too few…