Make Perfect Croissants With Claire Saffitz | NYT Cooking

Publisert 7. mai. 2021
Get the recipes:
Pain au Chocolat:
Ham and Cheese Croissants:
Almond Croissants:

Claire Saffitz is here for the first installment of Try This at Home, a new series where Claire walks you through different baking projects and techniques. Croissants are up first, and while they may not be easy or breezy, they sure are beautiful.

0:00 - 2:13: INTRO
2:13 - 5:03 Détrempe
5:03 - 8:20 Butter block
8:20 - 9:48 Lock butter
9:48 - 12:04 First turn
12:04 - 13:34 Second turn
13:34 - 14:18 Preshape
14:18 - 19:00 Roll, cut, proof
19:00 - 20:09 Egg wash
20:09 - 23:11 Bake and eat
23:11 - 24:52 Pain au chocolat
24:52 - 25:42 Ham and cheese
25:42 - 27:42 Almond croissant
27:42 - End: Croissant party




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  • HHHHHHHUGE and don't look enough aerate. Humble french opinion. Not really what we can find in our bakeries. (I'm not saying these are not good).

  • No one can comments such professional performance ever for an awesome croissants much better than the famous bakery.. we should not blame our home appliances as long as there is professionalism prepare every step with tolerance. Excellent you are, you deserve the top mark thumbs up 👍. wish you always success and prosperity.

  • Damn that’s why they’re like five bucks

  • I made them and putting them in the freezer for 20minutes really helps, I was really impressed by the result.

  • "the length isn't as important as the thickness." Nice

  • Really great lesson! Thank you

  • watching this on yom kippur because i like to suffer

  • I missed Claire so much!! So glad to see she's still keeping a presence

  • Oh mon dieu, tu dis "pain au chocolat" je t'adore

  • "This is still overwhelming. This swirl is hypnotizing." * Uzumaki intensifies *

  • BEST CROISSANT TUTORIAL EVER!! Thank you so much Claire, you rock!

  • OMG…. Claire , your are really a croissants goddess . You are simply the best ❤️

  • What an amazing video! I will give your recipe a try! New subbie here!

  • Anyone know where her apron is from ?

  • Very particular and details ...PERFECT !!!

  • I love how precise you are 💙

  • Would love to watch Claire react to

  • I love almond croissants. Are they always old and stale? lol

  • Malzeme listesi please 🙏🏻

  • Come through with the Irish butter!

  • Darling.. U are in a cooking show . not in culinary school as teacher,just cooke more,and talk less pls..! Was hard too watch..

  • You speak too much,damn,just cooke!!!

  • Dude I’m watching this at 3am just for my family to enjoy

  • These came out spectacular. Thank you, Claire!

  • I want to ask you something Please be my neighbour Pleaseeeeeeeeeeeeeeeeeeeeeeeeee

  • Claire is so skilled at explaining 'why' we do certain steps and techniques and it was so helpful. I have tried making croissants at home before and no one ever knew because I don't share food failures. The heat and humidity in Hawaii turns pastry making into a frantic nightmare but these croissants came out so soft and crispy/flaky! By the time I got to cutting the triangles I was so excited and cut the rectangle in half by accident which produced 16 really cute croissants. No biggie because they were a hit at the potluck and there were more to share. Thank you Claire!!

  • People who say KUASON should get a life. Like really. Like right now. 😝

  • She’s captivating. More of this lady making beautiful food, please. 🙏

  • I DID IT! So perfect all the details you gave! But my eggwash wasnt as goos as I hope though, but thank you for such an inspiring video!


  • I failed on making this pastry so many times, but how detailed and informative Claire is, guided me through! Thank you! Will update later!

  • Crescents?!

  • Marvellous result! Thanks a lot for sharing!

  • Very beautiful

  • Best croissant recipe from an American I saw...!! Love from france

  • It's Chocolatine. Not "Pain au chocolat".

  • I’ve made croissants ONCE! And let me tell you, they’ve been one of the best I’ve ever had. But Ima just stick to bakery bought ones. It’s a TON of work!!

  • Make one without a Stan mixer

  • I followed your recipe and it was AMAZING. We all loved it. Thank you 😊

  • Real American! Even the croissants are obese!😂🤣😂🤣😂🤣😂🤣😂

  • Thanks so much. So pleased with my first effort!

  • I will take a batch cut them(hot dog style lol) leave them crumb side up out over night and the next morning make them French Toast (in the oven not skillet)

  • Dang i need to get a mixer

  • Well done, thank you!

  • Where can I find the measurements?

  • Could you please list ingredients and amounts?

  • Love these, but goodness now I have anxiety

  • This is the best recipe for croissants. Absolutely spot on, with all the important explanations,tips and croissants come up delicious and beautiful. Thank you so much for it.

  • very nice recipe!!! is it ok with instant dry yeast. I only have it at home. Thanks a lot!

  • What can I sub for the egg wash

    • Fellow vegan?? :D U can use a) plant milk w high sugar content or I usually dont have that on hand so I usually use b) alpro custard (because it has starch+sugar, ahvent seen it anywhere though so this is anecdotal).

  • This is the second thing I’ve made from Claire’s videos, the last was her BA kitchen pop tarts. She is so knowledgeable and breaks down the reasons why certain steps are important! The croissants were buttery and fluffy - was honestly surprised at how well they turned out for a first time attempt! Thanks Claire xx

    • Sounds awesome! Sorry about this stupid question but I was a bit confused: do you roll+fold all the layers in the same direction ( with the folds, would make sense from looks) or do you alternate sides, aka rolling from one "opening"(three layer dough fold line thing) to another?

  • There’s no recipe wherecarecthexneasuremebts and weights ?

  • Hey I have tried many n many more recipes for croissants from last year but I was not getting any Ur recipes is just was a god’s gift for me every time I make this croissants I know I will get it perfect done ✅ thank you soo much for ur recipe

  • Loved the video! Inspires me! Side note I was confused at the 23:55 mark. I felt like a different clip was added it on accident.

  • Making it at home is more expensive than buying it from the bakery

  • .

  • I would like to say as a British person, instead of plastic wrap, when rising, we useualy place the dough in a large plastic pag, with a siz on - but don't know if something like that would be avalible in America.

  • OK! I got my first batch of croissants, BEAUTIFUL, laminated, got the honeycomb texture and all...a little leak of butter when baking but not much. The second batch to be finished tomorrow, should be just perfect:) Thanks for all the details! I tried this before, but didn't have much success until today. Blessings:)

  • I watch Claire’s videos everyday and I love her! I had tried some of her recipes and succeeded. Am I the only one who cannot enclose the butter properly? It keeps on leaking out of the dough. The country where I’m living is very humid, the butter melts quickly. Tried it multiple times and I still cannot get into the last fold. It’s mentally devastating me. Some tips?

  • Thanks for all the details. One question: every time I try to make croissants (or puff pastry, for that matter), the butter inside the dough "cracks" on the second fold! How long should I keep out of fridge before attempting to roll? Any other suggestions? Appreciate your reply!

  • So happy to find Claire here....

  • Where are the ingredients? Please

  • Squaring The Dough-Once I remove the scored dough from the mixer I place it in an 8" square baking pan that has been lined with plastic wrap. This allows me to force it into a near perfect square of even thickness, while deflating it at the same time. The dough can then be easily removed and wrapped as needed for chilling.

  • 6:56 no i cant see that lol

  • One of the most beautiful croissant ever seen!! Thank you so much for sharing, but still one Q about what type of your oven?

  • Awesome 👏

  • I am in love with your little "Coochant" COOCH BABY! lol

  • can i freeze it after it proofed ?!

  • :mumbles over quantities: Luckily, recipe is linked in the description. Paywall, lol, sucks to be you.

  • 😍

  • I just started working at a little European bakery in the early mornings to learn and become proficient at croissant making. I am now making croissants everyday, and found this video an absolute delight. Great tips not used at the bakery. And I love the way she applies the yolk/cream wash. Brilliant.

  • You scratched your head than handled your dough. NO GOOD.

  • Great tutorial! One question--When you bake the almond croissants, what's the temperature and the time? Thanks in advance. I think I'll have to wait until autumn or winter to try this. We're having a very hot summer and my kitchen isn't air conditioned. :-( Also, I have to figure out where to roll out the dough. No kitchen table and the counters aren't wide enough. Maybe I just need to find another house to bake in.

  • In the proofing stage what's the point of humidifying the oven if the croissants are covered with plastic? People use the humidifying trick when their croissants proof uncovered.

  • I will now always refer to Claire as the Baking Fairy Godmother, thank you for that

  • All that work for 8 croissants 😅

  • I’ve tried this twice and dough still looks like cauliflower after I add the butter. What am I doing wrong?

  • Hey I saw your video and I really like it What brand of measuring cups are you using?

  • Baking fairy godmother is 100% correct and I am happy you have acknowledged that!

  • Oh my Gosh , I can't NOT love you . You are making me laugh even though you are not trying too. I love when you say , you are getting excited. Baking is my happy place , it relaxes me and relieves my stress. I sooooo want one 😣. GREAT VIDEO ❤❤❤❤

  • man I hope I could get all those organic ingredients over here

  • If you've been wanting to make croissants, use this recipe! I've tried Tartine's version 5 or 6 times and have always had issues. Right away this dough was so much easier to work with and all of Claire's little tips (like pushing the dough away instead of pressing as you roll out) made a huge difference. These came out perfectly. Claire has a gift for baking and teaching.

  • I'm definitely going to try this recipe b/c I absolutely LOVE real French croissants. First, I need to buy a house with countertops I can roll it out onto, unlike my current home. Then, I will buy a dough mixer. I will then move again where I can buy that fresh butter, and all I need then is a rolling pin like yours, cause all I have is the old-style rolling pin. I see me doing this very soon, like in 2034. Til then, can I buy some croissants from you?

  • I've missed Claire

  • I used to spread butter on my croissants until I made them and realised they ARE mostly butter.

  • For me croissant is sweet chips with pleasure guilt, I love it!

  • what size is the butterblock

  • "Give it a little tug..." ( ͡° ͜ʖ ͡°)

  • Imagine being Claire's neighbor and tasting all her recipes. Awesome video as always! Will be attempting these soon.

  • I love your shoes Claire,...every pair!!! Comfort's important for a baker. Yessiree!! :)

  • Why do I watch these videos before bed and make myself hungry.

  • Thanking for sharing the tips, all look so yummy

  • so about the folding.. you only got 12 layers of butter, am I right? I thought croissants have way more like 27 layers of butter?

  • Terrific, thanks. Have you tried beeswax wraps as a substitute for plastic? I use the and find them great.

  • very enjoyable to watch I'm a ships cook that needs to learn how to make croissant s . great job lass

  • WOW! Simply WOW! The only thing that would make it better is having the cat jumping all over the place :)

  • Not that anyone is having trouble selling their houses right now, but you can always buy frozen unbaked bread and through it in the oven just before a showing. It's not about baking good bread, it's about the smell ;)

  • This may be old news, but hey, you're not cooking in your apartment anymore. I am sad. I love it when your cat joined the party. Are you ready to leave that city yet?

  • I have made these three x now and we compare them to local French patiseries and ours are better in many ways. Thanks Claire! You are an amazing teacher.

  • love is in the croissant