Homemade Croissants Recipe Demonstration - Joyofbaking.com

Can you please share who makes the cookware stand in the background. My wife loves it along with your channel. Thanks!!

Is this the same as the Chocolate Croissants recipe but without the chocolate?

Do the butter thing in a zip lock bag
It’s easier n better results

Not sure why my butter seeps out of the dough when I roll to fold. It's through small openings within the dough. I continue to stretch and fold but it gets a bit messy. Also if I do more than 3x folds before I let it rest overnight, will this make the croissant softer in texture.

Barley malts are used in breads.. don't need it here .. just a little sugar and ascorbic acid

Quick Question - why does the butter need to be unsalted?

Great teaching video. I've done this method but many yrs ago. It was not as informative as this demo or I would have made it again lol Then I saw a technique where you make the dough, divide it in to 12 balls, roll out thinly, spread with room temp butter on each circle except the last circle. Stretch the last circle over the other circles wrap in plastic and refrigerate overnight. I roll it out in a circle, grab a pizza wheel and viola lol I still want to do this the traditional way again bc I want to master it. Much appreciated Stephanie. I'll be trying this for Thanksgiving. :o)

Amazing job!!!!

If we wish to make just half the croissants, after halving the ingredients,what should be the size of the rectangles, please"

Thanks so much,Why does my dough proofs so much in the fridge and why is my croissant not flaky it's rather bread like?

What a perfect demonstration about your 🥐 recipe. 🤗I have never seen any other come out with like this . Thank you for sharing your excellent tips with us😘

I have been looking for this for a long time now... Thank you so much for precision and clarity 😘

Was wondering.. If it is possible to use cheese instead of butter???

now i know its much cheaper to buy them from the delly

Joy what brand of flour you use in all of your baking? 2nd Bleached or unbleached?

hi mark vey good

can i use a regular instant yeast?

Hi Stephanie, thank you very much for this wonderful recipe. I have made it few times with much success but would like the structure to be more honeycomb looking. May I know what's the protein content of your all purpose flour please? Would really appreciate if you reply. Many thanks in advance.

Looks more like a brioche btw

👏👏👏👏👏

Can I use milk instead of cream?

Cool! :-)

What can we substitute egg with?

when you said it's hot where you live, i smiled to myself because, well, India. tried your recipe and did everything either in the morning or at night because the day time is hot. they turned out just as you'd shown them.

I'm trying a lot of things that I'd only read or heard about till now and I'm loving it!

Tried many of your recipes, but this one is just amazing for a home baker, absolutely loved the results.
Thank you so much 🙏 much love 💗

I made these today and they were so rich and so good. I was always intimidated by the long process involved in making a good croissant but must say I loved the process. Thanks to my husband for nudging me to make these at home and this detailed video. Thanks Stephanie ❤🙏.
Try this if you love baking.

Good evening to you ma'am, I am watching your video after longtime thank you very much for the demonstration, I did it before.

I have a pro tip: (1.) when you put your dough in the fridge for six hours, but your butter in a 1G zip-top bag with the air sucked out of it. (2.) 30 min before you pull your dough out smash the butter between two sheet pans into one even layer and move to fridge until ready for lamination.

second pro tip: use a pastry bag as a template for cutting

Realy good this resipe

I love you and your channel. Every recipe has been a winner so far. Could you use room temp butter, but make it a square the same day you roll your dough, and then refrigerate it until the next day?

Loved the way you explain each step of the process.

I knew u from a common friend.. really like to make this bread. Im gonna try today with this.. thanks gor sharing.

Wow I had no idea the work involved.

Delicious 😋

Is it normal for some butter to leach out during baking?

Ooo, these sound yummy ☺️

Brilliant! my croissants break/tear while proofing - any tips?

Was amazing .Kids liked it very much.wont feel to buy anymore the croissants

Chef we are not getting dry malt ( diastatic )European butter instead these ingredients what can I add this recipe ?

Iwonder if itsnot easierifwe melt the butlerfirst an then takeit to the refrigeratorrtocold down😢w??.?

This is definitely a labor of love. On my bucket list to try ONE day 😂

After 8 years of using your receipt, somebody stole my receipt book 😭 and here I am to write everything again, but seeing you after Bing watch your videos 8 years ago, and bake nearly everything you did, it’s just a joy ❤ thank you

This is perfect! Great result. It smells fantastic. I have been watching your videos for a long time. I am from Brazil, but I live in Germany. I love your recipes and the way you explain. Thanks a lot. I have one question: I would like to freeze the croissants. How and when can I do it? Best Regards, Miriam.

This Homemade Croissants recipe looks so delicious 😋 Stephanie.

What can I replace with egg wash ( am a vegetarian)

Hello Steph. Let me first them you whole-heartedly, for all your wonderful recipes. The results are always as promised and my children and extended family had been enjoying these baked goodies for years. As I venture into baking breads, id like to check in with you. Can I use salted butter for this recipe?
Thank you in advance.
Debra. Goa- India.

I wonder what her frdge looks like

Can you use the packet of instant yeast?