Best croissant in PARIS ! French Croissant Recipe 🇫🇷

Today, it's not one, it's two Viennoiseries that you're going to learn how to make thanks to Yasmine, a chef-tourier, we say chef-tourier, 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 here, you see this little diploma, what is it? Can you tell us? Well, it's the first prize for the best croissant au beurre AOP in Île-de-France. She's young, she's fun, and she's going to show us everything. And above all, 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 two kilos of flour. If you want to find the complete recipe for the croissant dough, don't hesitate to send me a message in DM and I will send it to you. So here 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, don't forget it. Otherwise, we have problems with the skin, fermentation, the network, the taste. It's a disaster. 40 grams of baking powder. I add a small percentage of unfermented paste. I'm at about 100 grams per kilo of flour. We take the remnants of PLF or brioche or Viennese and our flour. 25 degrees high and 75 current. 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 first. 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 force, it tears. So we're going to continue kneading in the second to get a lot more gluten and have 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. Yeah, I'll see. Then I'll see. After that, it's like here, we have a little bit with the heat and humidity. Because I had been in the climate, sometimes, in general, we worked in a very, very cold atmosphere. So we can knead a little more. But I don't know, with the heat, maybe I'll stop a little. Now I'm checking the network. It seems to 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, 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 do my work point lightly. I need 2.4 kg of base. It's going to be for the red part. It's going to be for the cocoa part. I put my surplus in fermented dough. It will go back to the next kneader. While I take care of shaping the big one, I'm going to start declining the cocoa first. I won't finish the red, because it's the dye with a lot of colors. At least it avoids me from having to wash my ass, come back and mess everything up. So this is for the cocoa. And I'm going to add my cocoa powder, the butter and the water. I don't just put 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 bit and give it some fat. 40% water, 40% cocoa and 40% butter. We put all this back to knead. Since it's a small mass, it may take a little while before I come back. I just take a look to see. I put it in first. Once I see that the cocoa has been collected well, the butter and everything, I'll give it a little whip in second. In the meantime, we're going to put it in shape. I put it in shape, I have the specificity to put it in shape in the masonry. I'm afraid of time, it gives it strength, it's regular. So I'm going to make a good square. And then, once it's pointed, I'll be able to 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 it. I do the same thing again. I have my stick that is put in shape. It will be ready to be spread out with a good rectangle. I just have to let it point outside. I'm going to let it point for about 20 minutes. I don't want it to be too strong either. So that's it, the cocoa part is done. We're going to get it back to put it in shape. I'm going to take care of the other part. It's going to be the first one that's going to be taken too. We'll take care of the red one. We're going to use it to be precise, because in terms of the dyes, the scales that we have in general are 55 or 110. The safest thing is to take small spoons. And I know that after, compared to each time, either 600 grams or something else. For 600 grams, I use this spoon. I don't have a small scale. 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. So I know that for us, at work, it will be with this spoon, this spoon for 600 grams each. So here you have 600 grams of dough and a teaspoon. The glue, I use 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 since it's already pretty good, there's no impact. It doesn't absorb moisture. This glue doesn't do anything. The red part is kneaded. You can see that even without adding water or anything, it didn't move. We pre-shape the cocoa part. After that, it's really, I think, the classic technique. We make a good fold so that it doesn't move. We pinch on each side. We block the guitar leaf on the other side. I finish rolling and I bring the four corners first to avoid having the guitar leaf that folds or that reverses, that turns. And then, I just have to even it out. I try to have a flat surface. So, at least, I have my cocoa base ready for tomorrow. I'm going to do the same thing with the red part. I make a good fold. I just have to even it out like for the cocoa part. We set aside. And I'm going to spread the natural part. The size I want tomorrow so that it's ready to roll, I just have to spread my butter. After that, if there's a little rectification to do depending on how we spread the butter the next day, at least it will be much simpler. Always the same principle. I always give the width. And now, the length. Before taking it, I see that it's quite even. I have to be about 1 cm. I put it on my rolling pin. I take it gently and I just have to put it. Make sure it's quite straight, quite even. So we have our rectangle for tomorrow. And I'm going to put it in the freezer first to stop the fermentation. And after that, before leaving, in general, it depends. I can make a lot of progress. Either before leaving, I put it back in the cold, positive cold. If 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, in fact, when I get there, I take it out of the freezer. I do my day what I have to do and then I learn to roll. So now we're just going to make a quick brownie. A baker's brownie, let's say, for the fillings. It will go very well. So I weighed my butter and my chocolate. 750 grams 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 clumps everywhere. So once the brownie is finished, we're going to put it to cook and take it out of the oven. We're going to put it in the oven to cool it down and we'll be able to make the icing in the meantime. So now I'm adding my sugar. Given the volume we have, shells are rare in our country. Flour. We don't put a lot of it. We don't want to dry the device too much after cooking. On the other hand, it's going to be a prized part in the brownie not to put nuts. Because for children, those who don't like it, those who are likely to have heart attacks or allergies or whatever, I prefer not to put them. When it's like this, if I see that my plate is not straight, I wait for the device to freeze a little more. Otherwise it's going to go... Before going to the oven, it's going to go dry. At the moment, I'm making two frames with it. The fact that I didn't pour it directly into the frame, it didn't go too much in peanuts on the sides, so it's okay. And now I'm taking it to the oven. We're going to drive miles here. And let's go for 20 minutes at 170°C. So now we're going to start the raspberry filling of the brownies. Here we put 1 kg of raspberry fruit puree to heat up. We're going to heat it up around 45°C. The fruit puree is at 45°C. We're going to add the sugar, the pectin and the gelatin pre-mixed to prevent lumps from forming when incorporated. So now, the preparation has reached 80°C. We let it simmer, not boil, just simmer. That's enough. And then we can throw it away directly in a jar and place it in the fridge or in the freezer or in the freezer, or whatever. After that, in terms of preparation for the confits, it's when there are fruits to be pressed, strawberries or raspberries. Here we're using raspberries. We pass them at the same time as the puree to get a better texture and with pieces of pecan, it's much more fruity. So now, once the puree has been poured into the jar, we're going to film it with contact and then we're going to place it in the freezer to cool it down and then we can use it. For this famous pudding, I'm going to use a time-to-time dough, a cocoa-coloured dough and a natural that I turned over during the basic kneading. There's no need to make different kneadings. I'm going to spread it on the blackboard. You have to flour it well or the rolls will stick to it and it won't be good. I always spread the dough as wide as possible. If I'm spreading PLF or brioche, it's first the width and then the length. I'm going to do the same with the natural dough. It's about 2mm thin. It's quite thin because if you spread it on top of each other, you'll end up with a good thickness. I'm going to spread it again once I've glued it. I'm just checking if the length is right, the size of the rolls. I'm moistening it to glue the two colours. I'm doing it on purpose to have a little return to the cocoa I prefer to have the little return for the spiral, the cocoa that's inside. We start by tightening it well at the start to glue it well because when we cut small pieces we risk having small air bubbles. We tighten it well. Once we've given the first ones, we can start rolling like a raisin by tightening the pressure well before rolling. I pull and bring it back. I pull and bring it back. A little roll to seal it at the end. 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 it's cold and I can cut the pieces. It gives me time to do the rolling in the meantime, to unmold the brownie and everything. I'm going to take it to the surgery. This is my 2kg pack. To have the 1kg, I make my little cross. I cut in the middle. It avoids me to weigh. I'm sure I have about 1kg. I always spread it on the blackboard. We don't do much with the rolling pin afterwards. This is the dough that was kneaded yesterday. Normally, I have a dough on a finished dough of 3kg, except that as a base, I'm going to take 2.4kg. I'm going to work on the same principle as a bicolor. The total weight of the dough is 3kg for 1kg of butter, but here I turn 2.4kg and then the roundings will be like the base for the bicolors where it will add the weight. 2.4kg and 1kg of butter. I just check in relation to yesterday's dimension. I lengthen my dough. I put it in the middle. If sometimes the butter doesn't fall well, it's a bit of a mess. The same principle as I think everyone does. I cut my dough well and then I do my rounding. I don't fold to have the ends well, edge to edge, dough to dough, butter to butter. You even have your butter which is a little bit thicker than your dough. Yes, and my butter which is a little bit thicker than the dough. I prefer to have more butter that I can put inside than dough. I seal the ends. Then I tap to seal well. And then I roll in the middle to prevent my dough from rounding too much after the lengthening. Oh, Mr. Serenet! Here is my favorite One double turn, one simple turn. So first double turn. It's pretty much pretty neat. Here, all my falls, I put them inside. I see. I make my triangles. We don't lose anything. Since I have a dough, I give it a little bit of strength. I really squarify it. It's not just a little ear, but I really go from one end to the other. And my little tattoo side, before I fold my double turn, I put it back on the laminoir to erase the lines. It allows me to have everything uniformized. Here I finish. First double turn. Here we go again. I cut again. If I turn it now, here I try that where I have my excess strength, I have a little curl. And when I'm going to lengthen it, I'll have my dough that's going to go out a little in a trapeze. Before that, I'm going to smooth my surface and then I give it my quarter. I gave my quarter on the other side and now I lengthen it to make the simple turn. We check the length. And here is my dough. Here it is, it's finished. I'm going to put it back in the fridge while waiting for the pudding to be taken to be able to stick it as per the principle of the bicolor on the whole surface of the dough. The bicolor spirals. No, don't forget, like for the bicolors, give it a spray and we can see that it took a while. It has to be hard but not so much that it's frozen so that it doesn't break. Of course, pinch the end a little Yes, yes. It doesn't have to be too big either, otherwise it makes a big extra shell on the gemella 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 doesn't make huge holes of nature. I'm going to see that afterwards even on the edges of the dough we're going to come and take the edges and then we'll put them here. So that way all the dough will be covered. Then you have two options to set up a production on a daily basis. It's to make a lot of puddings of spirals in advance in the freezer and take them out little by little when needed. And once it's frozen and fresh a good slice of ham and you make your slices regularly instead of using a knife. Once it's finished and he's put everything on the surface of the dough everything is finished. Same rest as a dough that we're going to have to work on afterwards. Positive time. Yes. The sucette the lollipop is on a pink bicolor surface except that the lollipop instead of being put once the dough is finished it's during the turning that we're going to put it on. I smooth the surface and at that moment I get it and I get the red bicolor lollipop to be able to stick it now before I make my simple turn. On lollipops as thin as this it's better to go with the flour otherwise it's going to stick to the rolling pin and that's bad. 600 grams. So we have 3 kilos of dough in total for 1 kilo of butter I turn at 30%. I get it and I stick it easy we have the eye in the compass or the compass in the eye how do you say it? The eye in the compass? The eye in the compass it's hard the compass in the eye we get there on the first try so earlier we were on the width now we do the quarter turn and we lengthen the dough check if I have rounded edges and we can see without cutting too much that we're going to have a layer inside and at rest until we shape it this one there's nothing more to do just to put it in size to make twisted while the dough rests I'm going to do my decoration to finish the sucette this is a sweet dough we use it for the pie for other cakes to make glasses it's the same so no need to knead separately I take it and I spread it and we're going to make sticks for this winery I'm going to make marks I could use it but I'm afraid it's not fresh it's going in the rolls so the thickness of the bicycle I'm going to make marks check the gaps they're good because sometimes it's not straight I'm take a stick I'm not to do the stick I'm put them straight I'm not the I'm going to do the sticks I'm not to do the marks I'm not to do the marks I'm and we will put one per bread with chocolate. So now, once he's done, he's set up his brownie bar. Either we store it in the fridge for 2-3 days, or if we make superpositions, we put a baking sheet or a guitar sheet, we put them on the shelves and put them in the freezer, and we take advantage of their use. And then the falls that we have after, in terms of framing and barbing, we here at work, we make baths with Brooklyn baths. It's a bit like the American style baths, peanut butter inside, royal icing on top, with pieces of shells and pieces of brownies. So that, after we cut them, and that's how we do the decoration. We got the little sticks that were cooked for the decoration of the sweets. So I let it cool down, but that's what we're going to do with the little decoration that we're going to be able to insert later and make a little illusion. Here we take the dough, once it has rested well in positive, we will be able to laminate it. We first give it width, always, before length. We check the width of the carpet. It's very compact. It's about 60 centimeters. We must be at 2.8, 2.8.3. So 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 bike. I make slight prints, to be able to cut with the knife and thus avoid damaging the sheeting. I must not forget that it is 1 in 2 to see the width, the length of my dough. Then we just cut a rectangle of chocolate bread. So we place the brownie, like a chocolate bar, we come, we roll, and we block. So depending on where we have the good visibility of the spiral or not, it's like a puzzle. Once I have rolled my chocolate breads, I place them evenly on a grid so that it does not stick to the cooking or the push. Then I'm going to put them in the oven at 26 degrees, 27 degrees, for about two hours. For the brownie, we are going to cook them in circles to avoid that it flattens, but that we have regular edges and a little height. We will grease all the circles. 10 centimeters, they are about 2 centimeters high. After the height, if it is not very high, it does not matter, it must not be just 1 centimeter, the bakery may have to go over it. Then I make sure to take the 8 centimeters in diameter, that's what I'm going to use to detail the bottoms. My dough is cold enough, we will be able to shape it easily. We give it the width first. We are about 1 centimeter wide. Ah yeah, there you have a big thickness. Yes, big thickness, because the strips will be thin. Then we will be able to twist them. Normally I will have strips of about 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 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. And then we will be able to detail the discs to make the bottoms. I have the mine quite thin, compared to the other. Here I have a much thinner thickness. And that goes in the cold, and then we will detail the discs. Here I go on about 1 centimeter of width. Yeah, 1 centimeter by 1 centimeter. It's been a while since I've been on a square. Here I come, I take, I twist. And there we put the center well. And not to lose the twist, from time to time I always give a little blow. And then I just have to turn it around. And we have the first shape of the saucer. Now I'm going to do all this. I'm going to shape them, and then I'm going to take them back 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. The weight of a classic lingerie. Now I get my bottoms, my 8-centimeter-diameter discs. I'm going to cut them. After that, in the middle, we're going to poach the garnish that was made earlier, the raspberry compote. And we're going to put that gently on top. So the confit that was put in the cold, we can see that it's well taken. It holds up well. So he's going to relax it a little so he can put it in his pocket and be able to dress it in our lingerie. Little pocket, little finger, little horn. We're going to poach it in the middle. But it doesn't have to go too close to the edge. 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 we're going to take our viennoiserie from earlier. We're going to put them down. I don't even press because then, with the thumb, it's going to fall all alone on the viennoiserie. I come, I put it down. And now we're going to put it in the thumb room. 26 degrees, 27 degrees. At most 28 degrees, but no more. For about an hour and a half, I'm going to start looking. After an hour and a half in the thumb room, the viennoiserie is pushed. 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. Otherwise, it's going to go too far as 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, at the exit of the oven, I'm going to put a drop of syrup to give it some shine. So now I've heated my oven. So let's go for 16 minutes. 165. Here I set it to 165 because it's going to increase the heat. In general, we go around 165, 170. I make a luster syrup to syrup the viennoiseries 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 we boil it? Yes, just 30-40 seconds of small boiling and then we stop. We don't want it to mass. We put it on the marble to be able to syrup it while it's hot. While it's out of the oven, we're going to syrup it with the syrup at 30 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 hole level, either I choose a hole or I go with the knife. I don't do it hot because the moisture would soften the sugar paste especially with the confit in it. I wait for it to cool down before putting it in the store. 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 take off, it's ready. I also want to find clean leaves and that the viennoiserie is not too thick. No browning, so as not to burn the coated part too much. At the exit of the oven, a drop of hot syrup will sublimate the color. Let's see the difference when we put the syrup. The viennoiserie takes a different color. This one has a small opening so I'm exaggerating a little the small slit. I do this so as not to force and break the stick. It's really the head that I put and I don't put more than that because after a while the sugar paste will soak with the moisture and it may soften or break. It's really the first head. Let's taste it. I didn't hear much today but I'm here for the tasting. It's really good. The raspberry flavor is really beautiful. I would like to taste the little bitognos. It's crunchy too. It's really good with the little crunchiness. I think the guy is hungry. He can't stop eating. Usually I don't eat anymore. Tasting, act 2. The inside. This one looks beautiful too. It's really good. It's still warm. The brownie needs to be well cooked. The brownie needs to be cooked according to your preferences. Don't overcook it. If you want to make it crunchy you can add nuts, pecans, chocolate chips. Let's leave it to him. Thank you Yannes. It was a pleasure. I'm really happy to be here to discover your world. You can follow the link in the description and send him a message on Instagram. I couldn't have said it better. Thank you so much. See you soon. Ciao!