Croissant – Taste of Paris – Bruno Albouze – THE REAL DEAL

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  1. This is an excellent croissant recipe. The results were fabulous. I call them "Douchebag Croissants", because the chef is such a full-on DB. But, I gotta admit, it's a good recipe.

  2. Bruno, at what point in the process could you freeze the dough and for how long would it keep?

    Great recipe, butter quality makes all the difference: regular supermarket butter works fine but has a horrible aftertaste an hour later, top-grade French or artisan butter is somehow less, I don't know, acidic?

  3. I found this video very helpful and my croissants came out amazing! I love what you do for everyone with your channel! Keep up the great work my home slice!╰། ◉ ◯ ◉ །╯

  4. Made them today they were a pain in the ass and took long but I just got back from costa rica and I have some top quality coffee that was expensive I'm not eating some basic food with my coffee 😂😂😋😋so I decided to make different pastries while my coffee lasts which won't be long also they came out great thank you for the recipe

  5. Bruno, thanks for posting this! I made these for the first time over the weekend. I have no training in the culinary arts; I teach high school English. This recipe and method worked great. Careful attention to temperatures and technique plus a bit of patience will yield good results. I have had my share of great croissants all over Paris, Brittany, and Normandy, and the aroma from the oven triggered some very fond memories. My family is pleased enough with my first attempts that they are already asking when I will make them again.
    For those interested, I used what I had available to me in my area: King Arthur bread flour, Fleischmann's active dry yeast, and Land O' Lakes unsalted butter. I can only imagine how much better they will be when I get better quality butter and a bit more practice.

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