French Bakery: Recette de croissant incroyable ! #croissant #croissantrecipe

Today, it's not one, it's two Viennoiseries that you're going to learn how to make thanks to Yasmine, a chef-baker, we say chef-baker, responsible for research and development at Meunier. That's right. We're on the side of Paris, she welcomes me exceptionally in the premises and she's going to show us everything. So there you see this little diploma, what is it, can you tell us? Well, it's the first prize of the best AOP Auber croissant in Île-de-France. She's young, she's fun and she's going to show us everything. You're going to have all the recipes, you just have to ask them in the description. Come on, enjoy the video, let's go! We're going to weigh it for the kneading of the croissant dough. For me, it's a classic croissant dough recipe, except that there is an addition of honey. I'm going to knead the dough for 2 kg of flour. If you want to find the complete recipe for the croissant dough, do not hesitate to send me a message in DM and I will send it to you. So now I'm going to put the sugar, the little part of honey that completes the sugar, to bring a little more depth to the crumb. The salt, do not forget it, otherwise we have problems with the skin, fermentation, network, taste. It's a disaster. 40 g of baking powder. I add a small percentage of fermented dough. I'm up to 100 g per kg of flour. We take the remnants of PLF or brioche or Viennese and our flour. 25°C and 75°C. And now we have all the ingredients in the kneader. We left for 8 minutes first. And then I'm going to leave for 6 minutes, but depending on the temperature, I'm going to check to see if it's a little earlier or a little later. Minute rule and first. At the end of the first, we see that the network has started to form quite a bit. But there is no strength, it tears. So we will continue the kneading in the second, stretch the gluten, and see the network that I would like to have to be able to do my entourage. Now I'm going to leave for 6 minutes in second, and then I'll see. It's a little second. It's like here, we have a little bit of heat and humidity, because I was in the climate, sometimes in general we work in a very cold atmosphere. So we can knead a little more, but I do not know, with the heat, maybe I'll stop a little. Now I check the network. It should be kneaded. We stretch the dough. For me, it's good. I'm not going to go any further. Especially if it's for shapes, we see that it resists well, even if I go with my fingers. And then we can already see the veil. So for me it's good. Now I'm going to weigh the dough to be able to see my natural dough. And then put aside the weight that I need to make the cocoa declination and the red declination. So I always slightly blur my work plan. Now I need 2.4 kilos of base. It's going to be for the red part. It's not going to be for the cocoa part. My surplus, I put it back in fermented paste. It will go back to the next pestle. While I'm going to take care of shaping the big one, I'm going to start to decline the cocoa first. I will not finish the red, because it is the dye with a lot of stains. At least it avoids me from having to wash the tank, come back and all disgusting. I'm going to come and add my cocoa powder, butter and water. I do not put only cocoa powder, because it will tend to dry the dough too much and absorb the moisture that is already in it. So we rehydrate it a little and give it some fat. 40 of water, 40 of cocoa and 40 of butter. We put it all back to knead. Since it is a small mass, it may take a little longer. I'm going to have to come back. I'm going to take a look to see. I put it first. Once I see that the cocoa has been collected well, I will give it a second whip. In the meantime, we are going to put it in shape. I put it in shape. I'm afraid of time, it gives me strength, it's regular. So I start on a good square. Once it has pointed, I can spread it out to put it in shape for the next day. I flatten it. Here is the principle, I'm going to give it a little strength, I fold it, just to give it a good direction. I turn, I do the same. I have my stick, which is put in shape. It will be ready to be spread with a good rectangle. I just have to let it point outside. I'm going to let it point 20 minutes. I don't want it to be too strong either. The cocoa part is done. We will recover it to put it in shape. Now is the time to take care of the other part. It will be the first to be taken. We take care of the red. We will use it to be precise because in terms of dyes, the scales that we have in general are 5 in 5 or 10 in 10. The safest thing is to take small spoons. I know that compared to each time, either 600 grams or another, I use this spoon for 600 grams. I don't have small scales. I stuck here compared to the material, the scales here or at work. If I had a small precision scale, I could have done it. I know that for us, at work, it will be with this spoon, so many spoons for 600 grams each. 600 grams of dough and a teaspoon. The glue, I use the hydro-soluble. At first, that's what I did. I put a little water and then in the end, I realized it was relaxing my dough too much. But as it is already quite good, there is no impact. It does not absorb moisture. This glue does nothing. The red part is kneaded. We see that even without adding water it will not move. We pre-shape the cocoa part. This is really the classic technique. We make a good fold so that it does not move. We pinch on each side. We block the guitar leaf. On the other side. I finish the roll and I bring the four corners first to avoid having the guitar leaf that folds or that turns. And then I just have to equalize. I try to have a flat surface. So at least I have my cocoa abyss ready for tomorrow. I'm going to do the same thing with the red part. I make a good fold. I just have to equalize as for the cocoa part. We reserve on both sides. And I'm going to spread the natural part. The size I would like tomorrow so that it is ready to roll. I just have to spread my butter. Then it's a little rectification to do tomorrow. Always the same principle. I always give the width. And now the length. Before taking it, I see that it is quite regular. I have to be about 1 cm. I put it on my forearm. I take it gently. I just have to put it down. Make sure it's straight enough. That way we have our rectangle for tomorrow. I'm going to put it in the freezer first to stop the fermentation. It depends. I can make a lot of progress. Before leaving, I put it back in cold. Positive cold. I know it's going to be in 6 hours or 8 hours that I'm going to roll. If it's a little longer, when I get there, I take it out of the freezer. I do my day, what I have to do. And then I take it to roll. We're just going to do a quick brownie. A bakery brownie. For the fillings, it will go very well. I weighed my butter and my chocolate. 750 g of each. I'm going to melt them in the microwave. I check that everything is well melted, whether it's chocolate or butter. You have to go slowly, otherwise you have a lot of splinters everywhere. Once the brownie is finished, we put it to cook. Then we take it out of the oven. We're going to put it in the oven until it cools down. I add my sugar. When I make brownies, I don't add nuts. For children, adults, those who don't like it, those who are susceptible to allergies, I prefer not to put any. When it's like that, if I see that my plate is not straight, I wait for the machine to freeze a little more. Otherwise, it will go in ... Before going to the oven, it will go in success. At the moment, I make two frames with it. The fact of not having it flow directly into the frame, I put it here. Let's go for 20 minutes at 170 ° C. We're going to start the raspberry filling of the brownies. We put 1 kg of raspberry puree to heat. We're going to heat it up to about 45 ° C. The fruit puree is at 45 ° C. We're going to add the sugar, the pectin and the gelatine, previously mixed to avoid lumps in the incorporation. The preparation has reached 80 ° C. We let it simmer, just simmer, that's enough. Then we can get rid of it directly in a jar and place it in the cold, or in the freezer, or whatever. The ideal preparation for confits is when there are fruits to be pressed, strawberries or raspberries. Here we are on raspberries. We pass them at the same time as the puree to have a better texture and a lot more fresh fruit. Once the puree has been poured into the jar, we're going to film it and then we're going to put it in the freezer to cool it down and then we'll be able to use it. For this famous pudding, I'm going to start with the dough, a cocoa-colored dough and a natural croissant dough that I turned over during the basic kneading. You don't have to do different kneadings. I'm going to spread it out with a rolling pin. You have to flour it well, otherwise the rolls will stick to it. I always give it width, whatever my dough is, whether it's PLF or brioche if I spread it out, it's first the width and then the length. We're going to do the same with the natural dough. It's about 2 mm. It's quite thin because one on top of the other we're going to end up with a good thickness that I'm going to spread out again once I've glued it. I'm just checking the length, the size of the doughs. I'm going to use both colors. I'm doing this on purpose to give the cocoa a little twist. I prefer to have a little twist for the spiral, the cocoa that's inside. We start by tightening it well at the start to glue it well, because when we're going to cut the little pieces, we might end up with little air bubbles. We tighten it well. Once we've given the first ones, we can start rolling like a raisin, I pull and I bring it back, I pull and I bring it back. A little roll to seal at the end. And once we've got our pudding, I'm going to put it back in a film and I'm going to put it in the freezer so that it's cold and I can cut the pieces. It gives me time to do the touring in the meantime, to unmold the brownie and everything. I'm going to take it to the surges. This is my 2 kg tray. To get the 1 kg, I make my little cross. I cut in the middle. It keeps me from weighing. I always spread it out on the blackboard. We don't do much with the rolling pin after. This is the dough that was kneaded yesterday. So here I have a dough, normally on a finished dough of 3 kg, except that here as a base, I'm going to take 2.4 kg. I'm going to work on the same principle as a bicolor. Total weight of 3 kg in dough for 1 kg of butter, but here I turn 2.4 kg and then the roundings will do like the base for the bicolors where it will add the weight. Here I have the butter. I just check the size of yesterday. I lengthen my dough. I put it in the middle. If sometimes the butter does not fall well, I take a little pan. I have the same principle as everyone else. I cut my dough well and then I do my roundings. I don't fold to have the ends well, edge to edge, dough to dough, butter to butter. You even have your butter that is a little thicker than your dough. I seal the ends. Then I tap to seal well. And then I give a roll in the middle to prevent my dough from rounding too much after the lengthening. Oh, Mr. Serenet! Here is my favorite rounder. A double turn, a simple turn. First double turn. It's pretty much neat. All my falls, I put them inside. I make my triangles. We don't lose anything. Since I have a dough, I give it enough strength. I really scarify it. It's not just a little ear, but I'm really going from end to end. And my little side of the action is that before I fold my double turn, I put it back on the mill to erase the salt. It allows me to have everything uniform. I finalize. First double turn. Here we go again, I cut again. If I turn it now, where I have my excess strength, I have a little bump. I'm going to make my dough, which is going to go a little bit like a trapeze. Before that, I'm also going to smooth my surface. And then I give it my quarter. So there I gave my quarter on the other side. And there I stretch it to make the simple turn. We check the length. And here is my dough. Here it is finished. I'm going to put it back in the fridge while waiting for the pudding to be taken to be able to come and stick it later. As for the principle of bicolor, on the entire surface of the dough, the spirals of bicolor. Do not forget, as for the bicolors, to give a spray. And here we see that it has taken since earlier. It must be hard, but not to the point that it is frozen so that it does not break. Obviously, every time, pinch the end a little. It must not be too big either, otherwise it makes you a big extra shell. I put them there, and then Serenet will place them. And we glue them in quincunx each time. The principle is that we first make a line of spirals, and then we come back to the second line, in quincunx, between the holes, so that it does not make huge holes of nature. I will see that afterwards, even on the edges of patons, we will come and take the edges and then we will put them here. So that all the paton will be covered. Then you have two options to set up in a daily production. It is to make a lot of spiral puddings little by little if necessary. And once it's about freshly frozen, a good slice of ham, you make your slices regularly instead of being with a knife. Once it's done, he put everything on the surface of the paton, all refined. Same rest as a paton that we will have to work on afterwards. The sucette, the lollipop, is on a principle of a pink bicolor, except that the base, instead of being placed once the paton is finished, it is in the course of turning that we will put it. I level the surface. And at that moment, I get it and I'm going to get the red bicolor base, the red base, to be able to stick it now before doing my simple turn. On such fine bases, however, it is better to add, you have to go with the flour, otherwise it will stick to the roller and there we are bad. 600 grams. So we have three kilos of dough in total for a kilo of butter. I turn at 30%. I get it. We have the eye in the compass or the compass in the eye. The eye in the compass. The eye in the compass is hard. The compass in the eye. We get there the first time. Earlier we were on the width of the paton. Now we do the quarter turn and we lengthen the paton. We check if I have a little rounded edges. And we can already see without cutting too much that we're going to have a layer inside. And at rest until we take it to shape it. This one, there is nothing more to do. Just put it in size to be able to make bands, twist. While the patons rest, I'm going to do my little decoration to make the finish of the saucer. This is a sweet dough. We use it for pie crusts, for other cakes, to make glasses or whatever. It's the same thing, so no need to do a separate kneading. I'm going to spread it out and we're going to make little sticks that go for this vinoiserie. I'm just going to make my marks. Then I could use it, go there, but I'm afraid that since it's not very fresh, that it gets in the rolls. So really the thickness of the bicycles. I'm just going to make marks. Check that the gaps are well done because sometimes it tends to get out of order. And here my reference. I take a stick of chocolate bread. I'm not going to do the whole stick. I get my little sticks. I put them to the right enough. If they are crooked, I hesitate not to straighten them. And then I put another bread on top. They are perforated, micro-perforated. So I'm going to put it in the oven. It's pretty fast. It's going to be just 11-12 minutes at 170 degrees. My brownie is very, very cold. I'm going to detail it. We stay on a brownie, not too cooked. As it will return to the oven, it's going to be a chewy brownie. So here we have bars of 20 grams. And we're going to make one per chocolate bread. So now, once he's done, he's set up a brownie bar. Either we store it in the fridge and it can stay in the fridge for 2-3 days. Or afterwards, if we do superimpositions, we put a baking sheet or a sheet of paper. We put them on the floor and put them in the freezer. And we take advantage of their use. And then the drops we have after at the level of the frame and the bars. We, here at work, we make brownies. It's a bit like American style brownies, peanut butter inside, royal icing on top, with pieces of shell and pieces of brownie. So that, after we cut them, we make the decoration. We got the little sticks that were cooked for the decoration of the sweets. I let it cool, but that's what will make us the little decoration that we will be able to insert Once it has rested well, we will be able to laminate it. We always give it width before length. We check the width of the carpet. It's about 60 centimeters. We must be at 2.8, 2.8.3. I slightly loosen my surface. Unroll our dough on the marble. The width is 8 centimeters. The width of the brownie bars. If we are lucky enough to have a fairly regular bicycle. We make slight prints, rather with a knife, so as not to damage the laminating. I must not forget that it is 1 in 2 to see the width, the length of my dough. Then we come to cut the chocolate bread rectangles. We place the brownie. Like a chocolate bar, we come, we roll and we block. Depending on the place, we have the right visibility of the spiral or not. After that, it's like a puzzle. Once I have rolled my chocolate bread, I arrange them evenly on a grid so that it does not stick to the cooking or the thumb. Then I'll put it in the thumb room at 26 degrees, 27 degrees, for about 2 hours. For the brownie, we will cook them in circles to prevent it from flattening, but that we have regular edges and a little height. We will degrease all the circles. 10 centimeters, they are about 2 centimeters high. After the height, if it's not very high, it doesn't matter. It doesn't have to be just 1 centimeter, the bakery may go over it. Then I make sure to take the 8 centimeters in diameter in disc. That's what I'm going to use to detail the bottoms. My dough is cold enough, we can easily shape it. We give it a width first. We are on about 1 centimeter wide. Ah yeah, there you have a big thickness. Big thickness, because the strips will be thin. Then we will be able, it will allow us to twist them. Normally, I'm going to have strips of about 60 centimeters. I know that the ruler is 60 centimeters. I keep them well, that's what will allow me to make the bottoms. I get all the scraps for the bottoms. I do it on purpose to take a little more than the scraps. My dough is still cold. If I had been in a warm atmosphere, I would have put my scraps back in the fridge before spreading them. But now I can go. I spread it and while we can detail the strips, it will rest spread. Then we will detail the discs to make the bottoms. I have the line quite thin, compared to the other. Here I have a much thinner thickness. And that, it goes cold, and then we will detail the discs. Here I go on about 1 centimeter also of width. Yeah, a centimeter by a centimeter. It's been a long time since I've been on a square. Here I come, I take, I twist. And here we put the center well. And not to lose the twist, from time to time, I always give a little shot. And then I just have to turn around. And we have the first shape of the bottom. Now I'm going to do all this. I'm going to shape them, and then I'm going to take them again once we've detailed the discs. We're going to put the disc, the compote, and we're going to put it back on top. Yeah, we're going to be about 80 grams. Plus the sole, we're about 80 grams. Here I get my bottoms, my 8-centimeter-diameter discs. I'm going to detail them. Then here in the center, we're going to come and poach the garnish that was made earlier, the raspberry compote. And we're going to come and put that gently on top. So here the confit that has been put in the cold, we see that it has taken well. It holds up well. So he's going to relax it a little and we're going to put it in our viennoiserie. A little pocket, a little finger, a little corn. We're going to poach it in the center, but it doesn't have to go too close to the edge either. Because we need the edges when we're going to stick the viennoiserie. The two legs touch to be able to make a little seam so that it closes well. So here we take our viennoiserie from earlier, and we come and put them on. I don't even press, because then with the thumb it's going to fall all alone on the viennoiserie. I come and now we're going to put it in the kitchen. 26 degrees, 27 degrees, at most 28 degrees, but no more. For about an hour and a half, I'm going to start watching. After an hour and a half in the kitchen, the viennoiserie has grown, so no more. I check if I don't have too many points that are going to come out. I don't hesitate with a little water to be able to moisten my finger and press in the center. I don't want to go too much like a Christmas tree. The browning is the whole egg with the spray. It avoids us from wasting time with a brush. I don't overdo it, because anyway, when it comes out of the oven, I'm going to put a drop of syrup to give it some shine. So now my oven, I've heated it. So let's go for 16 little minutes. 165, here I set it to 165 because it's going to rise, increase the heat. I make a luster syrup to moisten the viennoiserie at the exit of the oven. It's a syrup at 30, so 1.2 kg of sugar and 900 g of water. So more sugar than water. And you boil it? Yes, just 30-40 seconds of boiling and then we stop. We put it on the marble to be able to moisten it while it's hot. While it's out of the oven, we're going to moisten it with the syrup at 30 that we made earlier to bring a little shine to the viennoiserie and that the syrup also adheres well to the dough. It's important to have either a hot syrup and a cold viennoiserie, or a hot viennoiserie and a cold syrup. I prefer before that the viennoiserie sticks to the circle with the syrup. I disperse as long as it hasn't frozen yet. Sometimes it's because of the confit that may have escaped. At the holes, either I choose a hole or I go with the knife. That way we can insert the little sugar paste sticks. I don't want to soften my sugar paste especially with the confit in it. So I wait for it to cool down. That's really the little touch before putting it in the store or before putting it on sale. For me, the chocolate breads are ready to go in the oven. I don't expect a maximum volume of development in the panem, but as soon as I have the signal that the leaves are starting to come off, it can go. I also want to find clean leaves because I don't want it to be too golden. I don't want to brown the cocoa part too much. But at the end of the oven, a drop of hot syrup will sublimate the color. Run as long as it's hot to put the syrup. We'll see the difference right away when we put the syrup. The viennoiserie takes a different color right away. This one has a small opening. I'm just exaggerating a little the little slit, but all this so as not to force too much and break my stick. I don't force too much because at the end of the day, the sugar paste will soak up with the humidity and it may soften or break. It's really the first step. Let's try it. I haven't heard much today, but I'm here to try it. It's so good. The raspberry flavor is really beautiful. I'd like to try the little bitogno. It's crispy too. It's really good. I think he's hungry. He can't stop eating. I usually don't eat afterwards. Let's try the second one. Look at the inside. This one looks beautiful too. It's so good. It's still warm. The brownie is still bright. It's better to do it before baking and not while it's hot. Make sure it's not too hot when you bake it. If you want to make it crispy, you can add nuts. Pecan nuts, chocolate chips... Let's end this video with these beautiful viennoiseries. Thank you Yanns. It was a pleasure to be here and discover your world. You can follow the link in the description box or on Instagram. I couldn't have said it better. Thank you so much to the team over there. See you soon!