This is a reupload from my very first video, which was in the wrong format on here. I had to adjust it to fit the screen better and re upload, but I've come a long way in my editing/filming since this first video. I still hope you enjoy it 😊

Come bake with me as I make some homemade croissants. I do a quick 3 style Lamination, it's not fussy, and it's pretty quick minus the proofing or chill time. Once you realize how easy it can be to make a croissant, you'll never go back. This is the recipe I used in a bakery I worked at for over 4 years, and it was always a hit. You can fill them with anything you want, and there are different folds you can do for different fillings. I am doing a simple almond filling, brown sugar cinnamon, and plain butter today.
You can do fruit filled, Nutella, or savory if you'd like. Let me know if you'd like to see more filling and folding variations!

I only have the croissant dough in metric because that's how it's done in the bakery, so I want to keep it in metric for the most accurate amounts) I use unsalted butter at the bakeries but I am team salted butter for everything. So you can use whichever you prefer.

Croissant Dough:
400 grams all-purpose flour
130 grams high gluten flour
50 grams white sugar
28 grams butter
14 grams sea salt or kosher salt
197.5 grams water
120 grams whole milk

Lamination:
225 grams butter
28 grams all-purpose flour

I use imperial for all my other baking, so I did include my normal measurements but also included the metric measurements to keep consistent with the dough.

Almond Filling:
1/2 cup Almond flour (60 grams)
1/4 cup white sugar (50 grams)
1 Egg
4 tablespoons Butter (56 grams)
1 teaspoom Almond extract (4 grams)
Chopped almonds (optional)


Thank you for watching!
♡

Filmed On Galaxy S23 Ultra
Edited On YouCut Pro
Instagra @sugarspunpeonies
Music: The Way Home
Musician: ZakharValaha
URL: https://pixabay.com/music/-the-way-ho...