Here is the most delicious croissant recipe and easiest method ever made from Paris.
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DALSTRONG Knife Set Block / Gladiator Series
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DALSTRONG Santoku Knife – Omega Series – 7”
All Clad 600 Wats immersion blender
Pastry bowls
John Boos cutting board
Silicone Velesco Mat
Pastry bowls
Le Creuset 12-inch pan
Baking sheet
Pro Portable Electronic Balance
Hamilton beach mixer
Cuisinart Food Processor
Wire cooling rack
Vollrath whisk

Croissant Recipe – Make 3 days ahead. Yield: 14 ea x 2.8 ounces (80/85g) Croissant
1.2 lb. (500g) all-purpose flour
0.5 ounce (15g) instant yeast or 1 ounce (30g) fresh yeast
2 tsp (12g) salt
1/4 cup (50g) sugar
1.1 cups (250g) water, 54ºF (12ºC) on Summer time 84ºF (28ºC) on Winter time
100g butter, room temp.

Butter for Tourage
250g butter*, room temp
Make a 6×6-inch (15x15cm) butter slab using parchment paper or ziploc bag; chill.
*Use the best butter available such as Kerrygold.
Mix all ingredients together on low speed until combine. Increase speed to medium (2nd) and mix until dough will pull away from the sides of the bowl; scraping sides of the bowl as it goes. It should take 8 minutes. Transfer dough in a oiled plastic container, cover with a wet towel or oiled plastic wrap and let rise in a warm area. When the dough has almost tripled in size, turn out onto a lighlty floured work surface or none, punch down the dough – shape into a tight ovale form, flaten and freeze 20 min on each side uncovered – keep refrigerated. Meanwhile, leave butter slab out at room temp for 15 to 30 min; it should be at the same consistency as the dough; firm but supple.

Folding Process / Lamination (Tourage) Give one double turn + one single.
Double turn (Tour Double):
Roll out dough into a ≈6×15 inch (14x35cm) rectangle. Place butter slab in the center and fold the sides over to enclose the butter (do not overlap dough). Seal and roll out into a long and narrow strip ≈6×27-inch (15x70cm) keeping all edges as straight as possible. Begin rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. This technique helps to keep the dough at an even thickness. Always brush out any excess flour before folding.
The left edge is folded in to meet the last third on the other side, then the right third is folded in then close like a book. Flaten; wrap up and refrigerate 30 min or more to rest.
Single Turn (Tour Simple):
Roll out dough (seams set from noon to 6) into a 6×27-inch (15x70cm) strip and fold like a business letter fold (if the dough resist chill it to rest 15 min more). Wrap up and let rest 30 min or more. Roll dough (seams set from noon to 6) into twice its size, cut laminated dough (paton) in half and refrigerate for 10 min. Roll out one half at the time into a 7-inch (18cm) x0.16-inch (4mm) thick rectangle – cut out 7 croissant or 8 chocolate croissant. Repeat with remaining dough. Arrange croissants onto a baking tray and brush with egg-wash – freeze one night (it strengthen the gluten). Space out frozen croissants into 2 trays and let thaw overnight in the refrigerator. Tent thawed croissants with plastic wrap and let proof in a 77/84ºF (25/29ºC) area for about 2 hours or 6 hours at room temp ≈ 68ºF (20ºC). Egg wash a second time and bake.
If using a conventional oven:
Preheat oven to 400ºF (200ºC) and bake croissants and pains au chocolat for 18 to 20 minutes. Remove from baking tray and transfer to a cooling rack.
If using a convection oven:
Preheat oven to 375ºF (190ºC) and bake for 15 to 18 minutes.


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  1. Mariarosa Sparanero Reply

    Buongiorno si può avere la ricetta in Italiano?grazie

  2. anybody have any tips on how I can keep the shape when rolling out the dough? It'll start at the right dimensions but after rolling it out it becomes a lot wider than it's supposed to

  3. Cooking with the Blues Reply

    Not Sure Of Your Training and Background Bruno But You Are A Master Chef! Thank You! Jack

  4. Hi, if i want to freeze my unbake croissant, should i proof the croissants first or before proof? Pls answer me🙏

  5. Laurence Cadet Reply

    Bonjour chef Bruno , je vais essayée aujourd’hui de faire la pâte levée feuilletée de Bruno albouze, je dois vous avouez que j’ai aussi essayé plusieurs recettes de Madeleine , mais ! mais les meilleurs vraiment m’a vraiment c’est la recette du chef Bruno albouze merci un grand merci vos recettes sono Fantastic amazing chef

  6. LJ Home Cooking & Vlog Reply

    I used your recipe and its really nice..not as crunchy and as perfect as yours…but one day I will make it perfect…I put it in my channel and its the first video that made me a lot of views..thanks for the recipe. You're amazing!

  7. Reem Turkistany Reply

    This recipe is amazing. I finally achieved the honeycomb 🤩🤩

  8. Ursula Sewnarain Reply

    Hi sir,today i make the dough.500 gr of flour and 4 tsp of yeast and the dough is in the fridge,but is rises constantly.My question is,is 4 tsp not too much to 500 gr of flour? Because i never had this problem before with my yeast dough.Please,reply.I have to punch down the dough at every hour and that's not done.

  9. subscribe channel

  10. Varfalameu Agbeche Reply

    bruno is my new discovery on youtube. Watched and learned from many culinary channels , however bruno is a new fresh breath. He loves what he does. I was actually caring enough to write a comment because of what he shares with us. Thank you very much for educating us and sharing your enthusiasm.

  11. Rachmila Rachmila Reply

    Thanks a lot chef for your amazing recipes I followed all you instructions and tips but while I baked them they deflated can you help please

  12. Juli Brzoskwinka Reply

    They look lovely so as soon as I watched the video it was about 7pm and I'm doing and I'm doing anyway I'm going to bed because tomorrow I have to get up early I left the cake and rolled butter in the fridge I hope it won't spoil by tomorrow.

  13. molom mania Reply

    I used normal all purpose flour which is available. And my butter melted each time. It didnt puff as its suppose to be. Finally i hacked it that is made rolled 12 flatbread with butter in between. I used milk instead of water. Everything was perfect. And it was so tasty and flaky. Yum

  14. I just made croissants for the first time ever this weekend !  I didn't think I could do it.  They came out beautifully surprisingly enough.  Thank you for making this fun video !.  Of course I had to stop and start it a million times to write stuff down.  I think I under baked them though.  The bottom was almost burned, yet doughy in the middle.  I still ate ALL of them haha.   Question: can you use all purpose flour instead of bread flour?  My dough was very hard to work with.

  15. priti bagia Reply

    Awesome recipe. Can I use malted butter, instead of egg whites?

  16. Kirtika Marwaha Reply

    I have a doubt it has yeast in it… when we keep it in the freeze for few times… doesn't it proof while we roll n keep in the freeze

  17. In the ingredients list in description it says All Purpose Flour but in the video it says Bread Four. Which is it?

  18. Suzanne Vaillancourt Reply

    When we were in Paris a few years ago, my husband brought me croissants and cafe au lait to bed every morning. Needed to fuel up before a long day of sightseeing. Can't wait to try this recipe!

  19. Random Person Reply

    Yo so I made the dough and it’s kind of salty. Should I be worried or will the unsalted butter balance it out?

  20. Caroline Lee Reply

    This is seriously the BEST croissant recipe! Very precise and the easiest recipe hands down!

  21. ginalex4life Reply

    Chef Bruno you are not a good person😩😩😬 what's all this goodness here in this recipe? I can eat croissants all😁 #myfav😘

  22. Jean-Luc Darsoulant Reply

    Hi, great video
    I found this not bad too

  23. Chimpan Char Reply

    I’m waiting for the dough to rise now, let’s see if it’s as good as it looks

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