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Julia Child returns for the first time this year with a banger of a recipe. CROISSANTS. Believe it or not, I’ve never attempted croissants before because so I thought this would be a good return to form for Jamie and Julia… well I think I was wrong. Recipe is from Mastering the Art of French Cooking Vol 2.
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Ingredients:
will post soon
31 Comments
Oh, I remember that bakery in Brussels, but it was either always full or closed when I passed it by … .
So I never tried it but it looked like everything was all made there in the shop.
That black and white shirt you wore in Paris is peak Paris.
Keep that head up king, your crown's falling
Man every time I watch you handle any kind of dough I cringe haha. I am more of a baker than a cook and watching you bake is like watching an accident happen. Never can look away from it though 😛
And I think I speak for most when I say we absolutely don't really care when exactly you update 🙂 Don't stress yourself out about it, especially when recipes are not turning out well and you have to remake everything time and time again.
I’m not sure which is better. Making croissants and they turn out amazing. Or making croissants and they turn out disappointing. The former could leave you in a quandary of feeling the necessity to make them again. While the latter assures you this is best left for the bakers.
I feel like you should take a baking 101 class with how hard this is. It might help to have one on one instruction. puff pastry is one of the hardest things to do, as evidenced by the great british baking show. You tried so hard here. A valiant effort. Ole to you good sir!
I always love it when you bake!
All that trouble made those plastic case croissants look pretty good.
Honestly, they still look yummy 🙂
Nice outro! Perfection.
Day 3 made me giggle
You make me happy & inspire me to cook!
The shot did look cool
Ohh… Okay they don't look exactly like store bought ones but for a first attempt at home they look pretty good! I'd be happy if those came from my oven. 😉
Totally don't have head space for croissant. However, for a buttery hot French experience may I suggest a brioche loaf instead. Buy a couple of good brioche tins and wow your guests on Sunday morning. Honestly, how many people experience brioche still warm from the oven? Hardly anyone, so you will be kitchen god.
I don't personally believe instant/rapid acting yeast is interchangeable with regular. I never get as much volume when using instant yeast, in a what I call a slow recipe, with multiple rises. It seems best in something that needs only one rise. Also proofing shows me, I can see, how much umpf the yeast has and may change my approach.
❤❤❤
"It's a lot of time… and butter"
best way to put it
Good try!
It’s a yeasted dough, it takes practice and you need to treat it like a baby—be gentle and keep it warm!
Please keep trying. The only thing I think wasn’t good to do was to add the water that you planned to bloom the yeast —it just made it too wet.
Still, a great effort and your videos are so informative and fun. It’s also satisfying that you share your misses as well as your wins. It’s why we keep watching.
Hope Bombas paid you the big bucks to show your feet. Lol. Can't wait to see the underwear sponsorship. Yay, welcome back, Julia. She's the best.
The Julia Child guy?? No way, you've blossomed into your own kind of guy! A Thomas Keller guy!
I’d eat them
We need a redemption part two video
Shoot, I would tear those up! They were closer than the first few times I tried croissants, and probably taste better. I tried them more and got better each time, but I made some a few tries ago where the yeast or something went insane and I had croissants that were extra. They refused to flatten out much and turned out way bigger. They were great and I had quite a few to share with friends.
But one thing I learned about myself is to never go into croissant making tired. I have to be alert and ready to hang in there.
Hey Jamie! Something I've learned from mega baker Claire Saffitz is to use reallyyyyy good quality butter when making pastries – especially if you want them flakey cause you need the butter to stay intact. Cheap butter has a higher moister content (I believe thats the reason – id say refer to Claires videos to be sure), but because of this it can shatter when you try to manipulate it while its still cold, which I think is what happened with yours.
Kerry gold is her recommendation to avoid this, the butter is still very pliable when it's cold so you won't run into the same issue there. I say try it again with a higher quality butter, oh and definitely make a butter packet next time!
This is a real disaster.
I'm Celiac and for years after having to go gluten free I literally dreamed about them. I had some amazing ones in the UK, but the best ones I had were at a B&B in Victoria, BC. The owner made some every morning for us. I'm sure yours were still better than any of the gluten free ones I've had. I miss gluten, it has been about 17 years since my diagnosis.
Hi Jamie, love your videos. The best video to watch on making croissants is a later show with Julia and a woman named Esther McManus. Esther is French and she bakes croissants all day long – easy to follow, too. Love this video as a guide to perfect croissants. Also, a thing about onions while I'm here. Please try putting your onions in the refrigerator before you start slicing and dicing. This will help lessen the fumes and you will lower the effect on your eyes and nose. Happy cooking and baking!
Croissants are really really hard to make. Your first attempt was fine, really. And they look delicious, even if they are not as puffy as they could be. Never be sad
What's this? A croissant for ants?