How to Make Perfect Croissants – Chef Tips from France!

4.I will teach you how to make flaky, buttery croissants from scratch, sharing chef secrets from Paris to help you master this iconic pastry. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ INGREDIENTS FOR CROISSANT DOUGH: ►(510 gr) 1 lb 2 oz or just over 4 cups AP Flour ►(65 gr) 1/4 cup + 1 Tbsp granulated sugar ►(12 gr) 2 1/2 tsp fine sea salt or table salt ►(10 gr) 1 Tbsp + 1/2 tsp instant yeast ►5 oz (1/2 cup plus 2 Tbsp) cold water 144 gr ►5 oz 1/2 cup plus 2 Tbsp) cold whole milk 144 gr ►43 gr (3 Tbsp) unsalted butter, softened FOR BUTTER LAYER: ►10 oz (1 1/4 cups) cold, unsalted butter (Use European Butter such as Kerrygold) FOR THE EGG WASH: ►1 large egg ►1 egg yolk ►Pinch of salt 🖨 PRINT RECIPE HERE: https://natashaskitchen.com/croissant... 📖 ORDER MY COOKBOOK HERE: https://amzlink.to/az0vR1N8PiUPw ⭐️TOOLS, USED IN THIS VIDEO (affiliate): 1. Stand mixer - https://amzn.to/4eZ5o0b 2. 8-cup measuring cup - https://amzn.to/3Yll3RS 3. Plastic wrap - https://amzn.to/4dMpjOS 4. Rolling pin - https://amzn.to/3Y9lbTA 5. Parchment paper - https://amzn.to/3YjHrv1 6. Pastry brush - https://amzn.to/3Yn3v75 7. Pizza cutter - https://amzn.to/4h4aGcS 8. Wire rack - https://amzn.to/405Fynf ALWAYS IN MY KITCHEN (affiliate): ►See ALL TOOLS in our Shop: https://amzlink.to/az0eAEWDMABAC ►Javelin Pro Thermometer: https://amzlink.to/az0ngl67IOPnt ►My Favorite Cutting Board: https://amzlink.to/az0Wq8oQ19uRP ►Hand Mixer: https://amzlink.to/az0pyXgX6NEaM ►Favorite Blender: https://amzlink.to/az0edeFiMDZ5P ►Food Processor: https://amzlink.to/az0VpLsYgbKx5 ►Glass Bowls: https://amzlink.to/az0pL0KwmB4yH ►Kitchen Scale: https://amzlink.to/az0EQbKni8vXb ►Glass Storage Containers: https://amzlink.to/az0Rk76ieqQ1K ►Knife Block Set: https://amzlink.to/az0zfn1h7Nn1u ►Our Dinnerware Set: https://amzlink.to/az04Dq4knOQqG ►My White Apron: https://amzlink.to/az0faFt8CxaQy ⏱️TIMESTAMPS⏱️ 0:00 – Introduction to Homemade Croissants 0:20 – Mixing the Dough 1:50 – Letting the Dough Rise 2:00 – Preparing the Butter Layer 2:45 – Laminating t