Hi guys, Ben here! Thanks for all the feedback and comments🙂 There will be more croissant and laminated pastry related video coming soon. Including a series of detailed theories on the croissant dough, the butter, the proofing, and temperature..etc. I'm back to work now so the upload time would be very random now. However, I do check comments every day and I try to answer all your questions as fast as possible, so feel free to ask any questions! Thanks again for all your supports! Keep claim and bake on!😁

@syafeirm4531

3 жыл бұрын

Cant wait your next video.. do you have a recomended pastry book ? To learn croissant and danish pastry?

@Bennysbaked

3 жыл бұрын

@@syafeirm4531 The art of lamination by Jimmy griffin, a mentor of mine! And the next video is on its way!

definitely will give it a try. Thanks a lot

These layers look incredible! You did a fantastic job! I’ll definitely try this!

@Bennysbaked

3 жыл бұрын

Thank you so much!🙂

Happy to find your channel, thx for recipes

Loved this recipe! I'll try it this week. I'm looking forward to do it!

@Bennysbaked

3 жыл бұрын

Good luck and let me know how it turns out! :)

I almost want to take a week off work just to try all of your pastry recipes! They look amazing!

@Bennysbaked

3 жыл бұрын

Thank you so much :)

Yesssss Ben !!! This is the video I’m looking for!!!

@Bennysbaked

3 жыл бұрын

You're welcome :D

I'll have to try these, thank you

@Bennysbaked

3 жыл бұрын

you're very welcome :)

I absolutely love this channel I have made 3 of your recipes and there amazing and they actually turned out somewhat looking like yours. And I will continue to use this recipe all the time thank you for the amazing recipes :) . This is my favourite Chanel by far

@Bennysbaked

3 жыл бұрын

Thank you for your support :))

This is too cute. I like this video. Thanks Benny 😁

@Bennysbaked

3 жыл бұрын

You’re welcome 😊

Your pastry dough is so perfect every time. :)

@Bennysbaked

3 жыл бұрын

Thank you!

They look amazing. Thumbs up.

@Bennysbaked

3 жыл бұрын

thank you!

Absoulute.... PERFECTION!!!👏👏👏

@Bennysbaked

2 жыл бұрын

Thank you!😇

Thank you for the clear guide

@Bennysbaked

3 жыл бұрын

You're very welcome ☺️

Oo myg it's look so delicious love it.😍

@Bennysbaked

Жыл бұрын

Thank you 😋

Fantastic job 👏🏻❤️

@Bennysbaked

3 жыл бұрын

Thank you!

Amazing!

@Bennysbaked

3 жыл бұрын

Thank you!

great video!! did it well, thanks man

@Bennysbaked

3 жыл бұрын

Thank you!

They look nice! I also love your Moka!

@Bennysbaked

Жыл бұрын

Thank you!

Perfect work! 💎💎💎💎💎 So perfect, so wonderful, so beautiful!💎💎💎💎💎

Just subscribed for your pastry magic

@Bennysbaked

3 жыл бұрын

Thanks for your support!🙂

Yum!

impressive ✨

Someone had time to perfect his baking skills while lockdown ;)

That ending with the "bro calm down" was hilarious.

Love ur videos😍. it's amazing how u tell the basics... Please do share eggless versions too... Thank you for teaching❤️😊

@Bennysbaked

3 жыл бұрын

Thank you so much :) I'll certainly add that to my planning list!

A good channel 💕

Fantastic

@Bennysbaked

Жыл бұрын

Thank you! Cheers!

Excellent 👌

@Bennysbaked

9 ай бұрын

Thank you!

I can’t wait to try this one. Benny, can you make kouign-amann? Or anything with croissant dough. Love your videos!

@Bennysbaked

3 жыл бұрын

Hi, It's on my to-do list! :)

looks soooo easy and tasty!

@Bennysbaked

3 жыл бұрын

Yes!😋

@cataleyareposteria8614

3 жыл бұрын

@@Bennysbaked I was searching the difference between danish dough and croissant dough, but I see i can make both pastrys with the same dough! :D

@Bennysbaked

3 жыл бұрын

@@cataleyareposteria8614 Yes, I prefer just make croissant dough for all my danishes, I find it easier that way :)

@cataleyareposteria8614

3 жыл бұрын

@@Bennysbaked yeah! more efficient :D I thought that the result was way different but I see that its as same as delicious and with one dough you can produce two different products :P Thanks for sharing! Regards from Mexico!

@Bennysbaked

3 жыл бұрын

@@cataleyareposteria8614 You're very welcome!

Appetizing!!! My stomach's been growling seeing all these videos. I wish u had a bakery nearby which I wd've visited daily 🤤

@Bennysbaked

6 ай бұрын

Thank you!

Woooooow

Professional

Thank you for sharing 😍👌

@Bennysbaked

3 жыл бұрын

My pleasure 😊

WOW

Good

Fantastic 😊🌹

@Bennysbaked

Жыл бұрын

Thank you!

Yeayhh! I want try this tomorrow.. and can you share how to make a cronut ✨

Magnifico

Who are you Benny? How come your recipes and results are so damned good! Damn!

Nice one! Can you do a video on Sfogliatelle? Thanks, love your videos!

@Bennysbaked

3 жыл бұрын

Say no more

Supper

I'm flabbergasted

Hi, can't wait to try this! I don't have a mixer - should I try anyway or go for sthg else that doesn't need a mixer :-) thank you! Beautiful pastry and video 👍🏻👍🏻

@Bennysbaked

3 жыл бұрын

Thank you! You can hand knead the dough and use the same recipe :)

Super chic

I’ve literally watched your croissant videos over and over again! Waaaay too many times! So satisfying to watch😍 Finally going to make these.. i wanted to make half the recipe and just wanted to ask whether i should make the butter slab smaller? And the dough too? Just a bit confused whether i should keep it the same size 20 by 18 or halve that 10 by 9? 🤔💛💛

@Bennysbaked

Жыл бұрын

Thank you! Try 15*20cm 😀

@sabiie

Жыл бұрын

@@Bennysbaked thank youu!🥰

😍😍😍😍

👍👍👍

Great video! Have you tried to bake it with the cream cheese frosting and blueberry jam?

@Bennysbaked

3 жыл бұрын

Yes! It works beautifully🙂!

Hi Benny, I‘d love to try your croissant recipes as they truelly look amazing! To make things a bit easier (and faster) on a Sunday morning, would it be possible to prepare and form the croissants (no matter which type) on Saturday evening and put them in the fridge over night, let them rise in the oven the next morning before baking? Many thanks in advance!

@Bennysbaked

3 жыл бұрын

They will dry out in the fridge! I suggest bake them then reheat the next day.

Hi Benny! thanks a lot for the lesson of your tutorial. Is it possible to use your croissant formula for making this sweet recipe?

@Bennysbaked

Жыл бұрын

yes!😀

I always follow your steps. But at the end and after baking, layers will stick to each other and goes flat rather than rising upwards.

@Bennysbaked

3 жыл бұрын

Hi I'm sorry to hear that, it can be many reasons, the flour, fermentation, lamination and proofing the list goes on...

Looks amazing. Do you happen to have a blog with written recipes and directions? And do you allow the yeast to bloom before adding the flour, etc? I saw in the croissant video that you don’t, rather you have the water warmer than necessary and just mix it all immediately

Hi Benny, First of all thank you so much for your dedication in making every VDO. All are very impressive and make me feel like it is possible to make (am an amateur bake. Never dare to make Danish nor croissant). I have bean looking for a recipe to make this good looking danish for ages. Finally I found you! ❤️ I am confused about the bread type and would like to ask you a question. In 2 comments you said you use AP which I have (10.5% of protein). But in one comment you said use the flour using for croissant which….in others of your VDO it should contain 11-11.5-11.8 % of protein. So which one should I use? Thank you very much in advance. I plan to make it the day after tmr. So excited!! Dee (Subscribed!)

@Bennysbaked

3 жыл бұрын

11%!

@dearydee8018

3 жыл бұрын

Thank you so much ☺️

4:05 crucial timestamp after intitial proofing to shape the dough into a rectangle overnight 4:22 day two shaping

@Bennysbaked

3 жыл бұрын

I didn't do that, but it's good to!

@JaeaElardo

3 жыл бұрын

@@Bennysbaked It wasnt labeled in the time stamps but helped me follow along!

These look incredible! After watching it numerous times, I’m finally attempting to make some and wanted to ask you some questions. Can I fill them with other stuff like fruit compote instead of cream cheese? Also during the proofing time, must the oven be turnt off and does the Temperatur of the water matter? Thank you for the Video and keep up the great work :)

@Bennysbaked

3 жыл бұрын

Hi, thank you! Yes, you can fill them with whatever you like! For proofing, place a tray of steaming warm water in a turned-off oven, I would say around 40c? Doesn't need to be too hot! Hope this helps :)

@jenciya7886

3 жыл бұрын

@@Bennysbaked yess, thank you!

Hi Benny, thanks for the amazing video. I have been following your technique at home. I notice that the butter in the dough is only 20 gr, comparably much less than your regular croissant dough. Is it meant to be that way or was it a typo? Thanks a lot in advance!

@Bennysbaked

2 жыл бұрын

Hi it's not a mistake, just 20g 🙃

Hi Benny, I tried this and it tasted absolutely amazing! I love all the details you give and helped me make awesome croissants. I did have 2 problems: This pastry was leaking butter while baking. Could it bc because of under proofing? It proofed for about under an hour bc it was very puffed up. My other issue is still the color of pastry. Still comes out very pale. I do convection oven (with the fan). Do you recommend baking it longer or baking it at higher temp?

@Bennysbaked

3 жыл бұрын

Hi :) thank you! The answer to the first problem is either underproof or oven temperature too low(or both). Roll the pastry thinner and try 2 hours next time! And for oven temperature go 200c 19mins!

@Cholita.1979

3 жыл бұрын

@@Bennysbaked thank you so much!! Can’t wait for more recipes! I tried all your croissant recipes and they all came out great!

@Bennysbaked

3 жыл бұрын

@@Cholita.1979 I'm so glad to hear that :))

Hi Ben! I first would like to thank you for your very detailed videos! Great music as well (: I will appreciate if you could kindly answer some of my questions below, so thank you in advance: 1. In your croissant video you brushed the pastry with milk, while here you are using egg wash- while I never tried brushing laminated dough with milk, doesn't it also risk gluing the layers together similarly to egg wash? if so, why risk using the egg wash? 2. Can you please explain why you are spraying the pastry with water every now and then (you didn't do it with the croissants)? 3. I saw your pinned comment on the book you recommended "the art of lamination by Jimmy griffin". Is this a reference to the book from which you learned this croissant recipe and techniques? I must also say that you are extremely skillful for a home baker (: Hope to be practicing a lot soon.Please keep safe and keep uploading more great videos (Subscribed!!)

@Bennysbaked

3 жыл бұрын

1. Only in that particular croissant recipe I feel like using milk, but as long as you don't eggwash the cut side, the pastry will still puff up just fine. 2. I do that with croissants as well, I spray water during lamination so the layers can stick better! (check my triple chocolate video) 3. Yes! Jimmy is my mentor! He's a world-class baker and I've learned so much from him throughout the years. Practice makes perfect I must say :) Thank you so much, I'm already working on the next one!

hi Benny, what is plain flour? AP flour?

Шикарное тесто жаль перевода нет

I live in a tropical country and I want to try making laminated dough someday but I'm afraid of the butter melting into the dough during the final proofing. In any case, can the final proofing be done in the fridge or like do it in room temp but stick it in the fridge once you see the butter starting to melt?

@Bennysbaked

Жыл бұрын

No not going to work!

فنان

Hi Ben, I have some questions please, RF::05:32 Single turn why do we need to cut open the corner to release the pressure? and why dont we cut open every time we fold? Thank you.

@Cheezezaah

3 жыл бұрын

and why dont we completely cut like when we do the first fold on 4.55? I dont get the idea here, I am sorry. thank you Ben.

@Bennysbaked

3 жыл бұрын

Yes, cut open the dough on every fold!

Hi I wanted to ask you if you can omit the milk powder? and in case what can I replace it with? Can I omit the cream cheese when cooking? Ah then the first rising of the dough how long does it last? same thing for croissants formed for how long? Thanks in advance, sorry for too many questions ☺😅

@Bennysbaked

3 жыл бұрын

Yes, you can do both :) just reduce the water by 10g

What was the temperature of water at start?

Hi, at video 4.31, you said have to take out the butter slab 20 minutes before lamination, won’t the butter starting to melted? Because at my country about 10 minutes I take out, it start become soften.

@Bennysbaked

3 жыл бұрын

Do whatever suits your working environment!

Hello, do you know how long Cream patisserie can keep in the fridge for?

@Bennysbaked

7 ай бұрын

3-4 days

Great video! Apologies if this has already been answered but are there any modifications that should be made if making a savoury filling? Thanks!

@Bennysbaked

2 жыл бұрын

Not at all! This pastry is perfect for sweet or savory applications!

@carmanchu2994

2 жыл бұрын

@@Bennysbaked thanks for your reply! I'm planning to make with a mushroom filling mmmmmmmmmmmmm

@Bennysbaked

2 жыл бұрын

@@carmanchu2994 yummmm

for the dough could i use bread flour instead of plain and could i also use milk instead of water? thanks!!

@Bennysbaked

2 жыл бұрын

Yes to both!

hello, I wanted to ask you if I can use a 0 11.00 protein / 12.00 protein flour?

@Bennysbaked

2 жыл бұрын

Yes!🙂

ngl i’d like to eat the trimmings more than the actual thing

@Bennysbaked

Жыл бұрын

Trimmings are the best!

Hello Benny, lovely video. Wanted to ask a quick question. What is a plain flour? I am aware of all purpose flour, bread flour and cake flour. What is the protein content of it? Thank you in advance!

@Bennysbaked

2 жыл бұрын

Plain flour = all purpose flour. You can also you bread flour for this recipe🙂

@sabythapa5784

2 жыл бұрын

@@Bennysbaked Thank you 👍

What kind of cream cheese do you use? Do you keep it in the freezer for a while? Why do you cook it with a blueberry?

How long do they usually need to proof before baking?

@Bennysbaked

3 жыл бұрын

About 2 hours

:o !!!

How long before you became comfortable doing this (You made it look like it is easy to do)? I finally got myself some compound butter and I will start practicing your recipe (Finally, it's been ages)!

@Bennysbaked

2 жыл бұрын

A few weeks 😃

@brutalmadness9099

2 жыл бұрын

@@Bennysbaked "few weeks". This translates to probably 3 months ?(12 weeks) XD joke . Your works are wonderful. I hope you make more vids.

I can tell you're in Australia from the Hoyt's vanilla beans 🤣🤣🤣

@Bennysbaked

2 жыл бұрын

😅

What is plain flour? Bread flour or cake flour?

Hi What would happen if I used T45 flour instead off plain flour ?

@Bennysbaked

2 жыл бұрын

No problem 👍☺️

Incredible! Quick question. For American, non-convection oven owning bakers (no forced fan), what temp and time would you recommend baking? 400° for 18 mins?

@Bennysbaked

3 жыл бұрын

Yep that'll work :)

@andrewharbin6793

3 жыл бұрын

@@Bennysbaked One last question while I have a master baker on the line: you mention a 3-4-3 folding process but I only see two turns (one double fold (4)and one regular fold (3)), is the first “3” in the 3-4-3 the initial enclosure of the butter block?

@Bennysbaked

3 жыл бұрын

@@andrewharbin6793 Yes the first number is always a lock-in

@andrewharbin6793

3 жыл бұрын

@@Bennysbaked Thank you very much! These were a huge hit with my family!

@Bennysbaked

3 жыл бұрын

@@andrewharbin6793 you are very welcome ☺️

Hello I wanted to ask you how long do you need to let the dough rise?

@Bennysbaked

3 жыл бұрын

About 1 hour

Going to get diabetes watching your stuff 🤣

@Bennysbaked

2 жыл бұрын

Not so much diabetes😁 It's all butter so maybe heart attack?

Dear brother, if i want to make cream horn can i try this recipe?

@Bennysbaked

2 жыл бұрын

Yes😊

Hi Chef Benny, May I ask you why the bulk fermentation at room temperature then put into the fridge? sometimes another chef mix the dough then puts it into the fridge directly.

@Bennysbaked

3 жыл бұрын

Bulk fermentation allows the dough to have enough yeast activity in the fridge, direct cold ferment recipes usually are large quantities.

@royclassj3d

3 жыл бұрын

@@Bennysbaked Oh! that's helpful. Thank you

@Bennysbaked

3 жыл бұрын

@@royclassj3d Anytime :)

You should probably rest the dough after final rolling so the squares don't shrink after cutting, no?

@Bennysbaked

2 жыл бұрын

You are correct!

Hi, how long did it take the croissants to rise?

@Bennysbaked

3 жыл бұрын

2-2.5 hours

What did you pipe on at the end?

@Bennysbaked

2 жыл бұрын

pastry cream

So yummy , I have a question:should I keep the dough rest for the next day ?

@Bennysbaked

3 жыл бұрын

yes, the dough should rest in the fridge overnight😃

@sarasabry817

3 жыл бұрын

@@Bennysbaked thanks a lot for your reply ❤️

@Bennysbaked

3 жыл бұрын

@@sarasabry817 you're very welcome!

if i don't have corn flour, can i add 40g of AP flour to make the cream patisserie??

@Bennysbaked

Жыл бұрын

Yes!

Can I use regular whole milk instead powdered milk?

@Bennysbaked

3 жыл бұрын

Hi, the purpose of powdered milk is to provide an excellent flovour and relax gluten, not just to imitate milk. You can however use whole milk instead of water, but I personally would still keep powdered milk in the recipe :) Hope this helps!

How many hours must the croissants rise? Thank you

@Bennysbaked

3 жыл бұрын

2-2.5🙂

Hi Benny, does adding the milk powder work as a flavour or a lubricate? does it also infer with hyrdation?

@Bennysbaked

2 жыл бұрын

It's for flavour 🙂 if higher than 2% then yes, but you don't need much milk powder.

@spursforever1374

2 жыл бұрын

@@Bennysbaked So if iI make the dough for the cruffins recipe, i can add 25g milk powder as well?

@Bennysbaked

2 жыл бұрын

@@spursforever1374 10g will be enough.

I have started making the Doug for these this evening and my dough after kneading it got to 28.1 degrees. Should I turf the dough and start again or continue? Thanks

@Bennysbaked

2 жыл бұрын

It will be fine

@francessvalbe5310

2 жыл бұрын

Was going great final roll out looking great but the heat made it all start melting 😭 Cream cheese filling✅ Cream Patisserie ✅😋 Dough melted and messy😖

@Bennysbaked

2 жыл бұрын

@@francessvalbe5310 They will still taste great!

Is the cream you used in cream patisserie whipping cream? And can I use milk instead? Thank you 🌸💜

@Bennysbaked

3 жыл бұрын

Yes, and yes you can use all milk! :)

@ev1700

3 жыл бұрын

@@Bennysbaked thank you for your time and your answer 💜

@Bennysbaked

3 жыл бұрын

@@ev1700 You're very welcome! :))

Can I substitute cream and milk for coconut cream and coconut milk??

@Bennysbaked

3 жыл бұрын

Yes!😊

Why are my crossaints white after baking them? Its happened to me three times now and i cant quite figure out why. My guess is that the butter melted too much during the process but I dont understand how that affects the bread

@Bennysbaked

Ай бұрын

Sounds like your oven temperature was incorrect

What type of cream do u use for eg whipping cream or something else

@Bennysbaked

2 жыл бұрын

Just normal heavy cream.

@thanzaw580

2 жыл бұрын

Thz for ur reply sir & hoping ur next new videos

I don’t have the mixer machine can i make it with hand,,, Can you tell me how long it will take to make the dough with hand🥰

@Bennysbaked

2 жыл бұрын

Yes, you can mix the dough by hand, I suggest you make half the recipe. Everyone has different speeds and strengths, just keep checking the windowpane!