How Croissants Are Made • Tasty

I'm Keith Cohen, I'm the owner of all of Washington's Bakery. We're in one of the oldest and most iconic food establishments in New York City and this is how we make our

croissants

. I want to take this opportunity to introduce you to Yusef, he is the croissant master here. In our giant mixer we're going to add flour, milk, salt, sugar, milk powder, he adds milk powder because he adds, it's dehydrated so it acts more like a solid when we met you so we tried this croissant so when you look at it and Taste it, don't change your recipe, yeast, water, ice water, it's very important, especially during the summer, lower the temperature of the mixture, so you don't want the dough to get too hot because what will happen is that the dough will turn out, but more.

The most important thing is that your butter will start to break down and eventually the butter we get our butter from France. Each country has its own terroir because the butter is so integral to the flavor of the croissant that we felt it was necessary once the dough is mixed, we want to be able to take it out and cut it in six kilo increments, very similar to what we do here, there are a rest period, the previous shape gives strength, so one of the critical things, almost like bread, is that you have to give strength to the dough to be able to pre-shape it. you want to make sure you're gentle with the dough, you want to fold it under itself without damaging it too much, that dough needs to have that elasticity and that shine, when we talk about letting the dough rest or rest, you'll also see by doubling the size of the volume, you'll hit the dough down after it has doubled in size, it will give it time to deflate, you will remove some of the gas, it will squeeze you a little bit and it will be ready for the freezing process during the freezing process because we are not going to freeze the dough yet it is fermenting, which is also very important.

One of the keys to

croissants

is that there is not only butter in the dough, but there is also butter that is put into it. laminated into the dough, so you put dough with butter sandwich and then you put it through a sheeter which stretches the dough and makes it a little thinner again. What you're looking for is that layering effect the way you can. To do this is to fold the dough again and then rotate it so that it becomes exponential. Don't limit me to my calculations but once you have four layers your next set will probably be around 16 layers and the sign of a good croissant is you should be able to see the laminates once they are finished the sheets are now ready to cut , so now we have to have a ten foot table to be able to lay out the entire sheet and, again, it's all about timing to be able to cut it quickly. after cutting it into strips, now you have to cut it at an angle so you can get that beautiful triangle.

The croissants are not half-moon, they are oblong. Youssef has developed. I think it's kind of his own technique of taking the croissant and giving it to her. a little bit of stretching and with every little stretch or every little pat that you see it do, it gives you a little bit more so that you get an extra roll and at the same time it gives it a little bit more strength, so in addition to our normal croissant we make a Chocolat pan, it is a little easier to roll, but again there is a technique to the way we use the chocolate bars and make sure they are rolled tight enough so that they don't melt when they are baked once again here temperature is working against us once we have finished rolling the particular sheet, whether it is a simple croissant or a pan or chocolate, we will put it back in the freezer.

The proofing stage is a very critical stage for croissants to make it through. We could have a tendency to collapse in the oven and/or one of the key indicators is that butter is coming out of the product. The beaten egg gives it a nice shine. It's more aesthetic. We bake our croissants at 350 degrees in a convection oven. is happening now the heat is starting to bake the croissant again, they are bringing in some ovens, they are developing that beautiful honeycomb interior, the butter is starting to melt throughout the product, not completely out of the pod but into the product same and Again, through the Maillard reaction, you will get a beautiful crispy crust.

The best time to enjoy a croissant is when it is at room temperature, allowing the butter to reabsorb and allowing some of the gas to escape. It is very important to achieve it. all its full flavors after the product reaches room temperature, when you open it you will see this beautiful honeycomb interior and that is really one of the keys to a great croissant in a well baked croissant, it should have a beautiful crunch in the crust and should have a soft and flexible interior and the butter, if it is high quality, should have a very neutral flavor to me.

Croissants are the epitome of French baking and this is how amazing croissants are.