How NYC’s Best French Bakery Makes Perfect Croissants
World-famous pastry chef Dominique Ansel joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery.
Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
If you get the dough after mixing between 22 and 24, we are activating that fermentation. So the dough is gonna start like puffing up and rising.
If for some reason it's a little too cold, you can mix a little bit more. If it's too hot, unfortunately there's nothing you can do. You have to start the whole process again.
The bulk fermentation is happening now, resulting in a dough that's going to double in size.
Autor's resume: Perfect croissants made in NYC.
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