How the Best Croissants in NYC are Made - Professional Pastry Techniques

Learn the art of croissant making in this 17-minute instructional video featuring world-famous pastry chef Dominique Ansel, creator of the Cronut, as he demonstrates his techniques at his NYC bakery. Master every essential step of the croissant-making process, beginning with mixing and fermenting the dough, then progressing through the crucial lamination technique using French butter to create those signature flaky layers. Discover professional methods for shaping and degassing the dough, followed by precise cutting and shaping techniques that give croissants their distinctive form. Understand the critical proofing process that develops flavor and texture, and learn the baking techniques that achieve the perfect golden crust and moist honeycomb interior. Follow along with detailed timestamps that break down each phase: dough preparation, shaping and degassing, lamination, cutting and shaping, proofing, and final baking, giving you a comprehensive foundation for creating bakery-quality croissants at home.