Thank you!!!!!!!!!!!!!!!!!! It took me 2 months to finally have a croissant I could be proud off. In Mexico flour is different, I had to use a high protein flour (13% protein), Osmotolerant dry instant yeast (golden package) and use 60% water and 40% milk of the total hydration of this recipe. Everything else on this recipe was the same. I saw at least 200 Hours of video material and another 100 hours of reading about dough, croissant, butter, yeast, laminating technique, proofing, flour properties and temperatures and over 20 failures (each one with different flour, or butter, or percentages, or kneading or yeast) to have it right. There were times in which I was so discouraged that I did not wanted to know anything about bread or butter. But I will say everything in the process is key (lol XD) and everything you need IS in this video. Do not go anywhere else just find the right materials and keep practicing. I tried full recipe and half of it and results are the same. You just need to find the right flour for you (this is a journey by itself), once you do, basically any butter not too soft (you can check it at the store by pressing it) will do it, flavor will definitely will be affected by the butter but with the right flour and right dough temperature, and right laminating technique and right proofing will do it. Here is always hot, so boiling water in the over, wait for 5-10 min to put in the croissants and a little spring of water over the shaped croissants will do it (it tried egg wash, milk, no moisture) for the 2-2.5 hours proofing). And yes, go for the expensive butter, cheap butter tastes cheap.

@Bennysbaked

2 жыл бұрын

I'm happy that my video helped you in your journey of croissant making, practice makes perfect, and using good flour is half the battle!!

@ronyoichi331

2 жыл бұрын

Also here in the philippines it is so hot , i dont have any idea how to make adjustments , I am so dumb with this lmao

@erikledezmaguevara7247

Жыл бұрын

¡Hermano mexicano! Bro, I'm on the same path as you. I'm struggling so much. It's midnight and I'm the middle of another (hopefully not failed) batch. If you have any tips, please, aiudaaa.

@zahraaameen7915

Жыл бұрын

@@ronyoichi331 tried making croissant days ago. The weather was hot. The croissant was literally delicious ( I think because of the butter😁, it was lurpak) but it didn't gave me the result I needed. So I am going to try it again but when the weather cools down, maybe in oct. or nov.

@mauriciopena7985

Жыл бұрын

@@erikledezmaguevara7247 Sorry for taking too long to answer, how it went with your croissants batch? Believe me, the struggle is real and you will struggle with a different factor and/or step each time XD . Tell me if you continue to struggle with the process (and on what) and I will try to help as much as I can.

This is the best tutorial video for croissants on KZread as far as I've seen!

@Bennysbaked

Жыл бұрын

Thank you!

@joeschmoe6516

Жыл бұрын

@@Bennysbaked Seriously! There are so many small steps and intricacies that you included. VERY few questions after the ending.

so it’s decided, we’re all coming for breakfast next Sunday.... you bring the croissant and we bring the coffee!!

@Bennysbaked

3 жыл бұрын

Only if I'm not working 😂

@TheLazarussLedd

2 жыл бұрын

IF you want croissants in sunday morning you need to come Saturday night. wink wink

@lolomagdi6612

2 жыл бұрын

do you answer me please to make croissant right

@lolomagdi6612

2 жыл бұрын

thank you very much.

after years of practice, i’ve never had a result like yours. after seeing your recipe , i tried it with all the tips you gave and it literally worked !!

Took a week off at work to make this. We ended up eating peas and corn. Next morning I went to the bakery to get me some croissants 😊

@write2paragp

Жыл бұрын

Epic comment

@suanneali

Жыл бұрын

😂 i was really interested in making the croissants until I realized this video is better used to help you nap

@Maarten_from_Belgium

Жыл бұрын

@@suanneali but in all fairness, this amount of work when a traditional croissant is completely handmade from scratch explains why they are priced so high at an artisan bakery. I wish I had the time and patience to do this but some things are just more convenient to buy ready to go.

@ARQtoBR

Жыл бұрын

HAHAHAHAHAHA GOOD ONE !! YOU CAN STUFF THE CROISSANTS WITH PEAS, CORN AND BEGGA CHEESE!!

@darja25

Жыл бұрын

I am dead 😂😂😂.

As a Pastry Chef in training… croissants are currently my nemesis. I want to perfect them. I cannot wait to try these at home. So many useful tips. Thank you!

@Bennysbaked

Жыл бұрын

Don't hesitate to ask me any questions!

@aryanverma8344

Жыл бұрын

I have made them 2 times now First time- I got a bit like a honeycomb structure but it was under proof hence raw in middle. Second time- did proofing right but due to my temperature rise in my country I think butter and flour got incorporated and hence I got a baked properly proofed but bready croissant. Hope third time the charm

@aryanverma8344

Жыл бұрын

​@@Bennysbaked I live in a hot country should I wait till winter to make it because the new batch I made turns out to be bready I guess butter and flour got incorporated. Any advice on how to bake them in given climatic conditions?

@Bennysbaked

Жыл бұрын

@@aryanverma8344do you have air conditioner in your house?

@aryanverma8344

Жыл бұрын

@@Bennysbaked yes I do

That has to be one of the most perfect interiors of a croissant I've ever seen. your technique is not only obviously pro culinary grade, it is also profoundly great. Truly bravo. you are the real deal. my dough is in the fridge for tomorrow. my belly, and those of those around me thank you, Professor Ben!

@Bennysbaked

3 жыл бұрын

You're very welcome, I'm flattered! Good luck with your croissants!

All i can say is thankyou. My croissants are perfect because that small little tips many forget to mentioned are all mentioned by you… i love the simplicity of croissants & yet again it bloom so beautifully as we bake it… it does taste amazing…

I struck gold when I found this video, a highly detailed, professional approach to making croissants at home - with brands I recognise (fellow Aussie)! Thank you so much x

@Bennysbaked

3 жыл бұрын

I'm glad you enjoyed it 🤠

Your tutorial is very detailed! Thanks for the hard work putting this together 👍🏻

@Bennysbaked

3 жыл бұрын

Thank you 😊

Thank you ! You are the best in Croissants teaching.

The simple explanation makes it so easy to understand...thanks for sharing your knowledge for the rest of us

I was STUNNED by how amazing and even the honeycomb cross-section is! I watched Dominique Ansel (James Beard award-winning pastry chef!) talk about the internal structure of a perfect croissant, and it's pretty darn strict: not too tight on the bottom, no condensed layer on the top... etc. I found all other recipes, such as NYT cooking and many other million-sub channels to be sub-par per that standard. This is AMAZING. please accept my STANDING OVATION + slow clap

@Bennysbaked

2 жыл бұрын

😂Thank you so much😁

@frankfurter7260

Жыл бұрын

One day I finally decided to try the Ansel “Cronut” when the usual line of tourists wasn’t too long. I was stunned by how bad it was. Just way, way too sweet and gross tasting. My friend hated it too. We threw most of it out. Good marketing > good pastry.

@beverlypeterson291

24 күн бұрын

I 💯 agree! I tried the #NYT one & it broke my butter & destroyed the hours of careful work I did for a day🤬 Note to the wise, don’t freeze your dough for 20mins & chill for an hour after freezing. It does NOT work😩😂😂

I love learning the technical and theoretical parts! Would love to see more video like this one different types of baking.

@Bennysbaked

3 жыл бұрын

Thank you! There will🙂

@mimmamescia6197

2 жыл бұрын

@@Bennysbaked Mi sarebbe piaciuto leggere i passaggi in italiano

@leonedenton945

Жыл бұрын

Hello Reckless

Thanks, Impressive! This is the most informative baking video I've seen on KZread.

Awesome tutorial, thank you very much!

This is the best croissant making video I have ever seen, it’s so detailed! Thank you so so much for sharing your technique! I will definite follow your video next time! 😄👍🏻

@Bennysbaked

2 жыл бұрын

Thank you!

@leonedenton945

Жыл бұрын

Hello

wow this is a work of art. so relaxing and calming to watch. hope i'll have the courage to make one myself :)

@Bennysbaked

3 жыл бұрын

Thank you!

THANK YOU! I just started my croissant journey yesterday. I used a sad recipe from a “test” kitchen baking book. It wasn’t bad, the flavor was there, and kinda the shape. I’m exited I found your channel. One day, my croissants will look like yours, you are a very good teacher. 👍🏼

Thank you so much! This video helped me SO MUCH and all your videos are awesome!

Thanks for making this awesome vid! So informative and helpful. Your croissants look AMAZING! 💥

@Bennysbaked

3 жыл бұрын

Thank you!

@leonedenton945

Жыл бұрын

Hello

Pastry chef apprentice here! having my final exam in january, you just make me to understand so many things that my master couldn't. Love how you explain with a funny touch

@Bennysbaked

Жыл бұрын

Best of luck!

@saralpotaku

Жыл бұрын

@@Bennysbaked Hi again! i'm looking to save minutes in my pastry exam (we have to make 7 differents pastries, one of them, croissants in 7 hours), so here my question. When you do the last fold 1x3 and the dough has to chill, you chill the dough in the fridge for 45 minutes. Could it be shortened if the dough is left in the freezer for an x time and then in the fridge? or has to chill only in the fridge for 45 minutes? :) (your croissants made my wifes boss ate them, when she normally does not eat croissants xD)

@frankfurter7260

Жыл бұрын

Of course it could. The faster you chill it the better. Just be sure to avoid freezer burn.

Thank you thank you Croissants came out AWESOME

Your video so educating me. Thank you.

This video helped fine tune my process to get the results I've been pursuing for about a year. It's so rewarding. Thank you Ben!

@Bennysbaked

3 жыл бұрын

You're very welcome 🙂

oh man, this is true LOVE. Such a dedication and respect to the croissant! I adore croissants and brioche. I definitely will try this recipe when I have 2 days off in a row haha... Thank you so much for your elaborate explanation, all the hard work for editing this video too. Truly chapeau ;-)!! Merci infiniment!

@Bennysbaked

2 жыл бұрын

Thank you for liking the video!

Best from the best. Really recommend to do. Thank you

Omg thank you so much for this in depth explanation! I’m definitely gonna have to try making this over again 😋

@Bennysbaked

3 жыл бұрын

You are so welcome!

I baked at a supermarket chain here in the states for a few years, and you earned an upvote for the wobble test. Single handedly the easiest test for croissants.

@peebs1019

2 жыл бұрын

If your are struggling to get the croissants to pass the wobble test after 4-5 hours, what could the problem be? I always seem to struggle with the final prove and getting a successful "wobble". Thanks in advance

@gijane2cantwaittoseeyou203

Жыл бұрын

@@peebs1019 The temperature of the room might be too low.

Benny, I really enjoyed watching your video full of sincerity!! Thank you so much for telling me one by one. Having made croissants a few times, I realized that each cut of the video was an important know-how. I read it several times while writing it in my note^^; Thank you^.^

Thank youuuu very much !!!! That’s the best croissant recipe👍🏼

You’re honestly so amazing, I tried making a ton of batches from different bakers, and yours turned out literally PERFECT :) thank you ❤

@Bennysbaked

Жыл бұрын

Thank you!😃

@costruito

Жыл бұрын

You actually understand his way of presentation?! His formula doesn’t make sense at all, and why did he say “if milk has to be 35’c” what’s the reason to say “has to be”? I completely cannot follow his thought.

@costruito

Жыл бұрын

Not to mention he will do cold fermentation at 3’c after an hour, what’s the point of using that formula?

@Bennysbaked

Жыл бұрын

@@costruito bulk fermentation at room temperature for an hour🙂

@xolio1993

Жыл бұрын

@@costruito I think that’s due to how hot you got it, or left it out. Any where between the limits is ok.

This is hands down the best croissant video I’ve ever watched - so packed with helpful tips! I can’t wait to try making my own!

@Bennysbaked

Жыл бұрын

Thank you!

Top video. Can’t wait to make my very own and enjoy them with a short black. Champion video. Congratulations 🎉💪💪🏆🏆🏆🍾🍾🍾🍾

Most exact folding and shaping i have seen on KZread. Excellent demo.

@Bennysbaked

3 жыл бұрын

Thank you so much

Impressive! You made these croissants with such great care, no wonder they came out perfect. This is the most informative baking video I've seen on youtube. You earned a new subscriber!! :-))

@Bennysbaked

2 жыл бұрын

Thanks so much!

Your technique is on point and your croissants look amazing! Very enlightening and peaceful video, loved it! Sending lots of love :D

@Bennysbaked

3 жыл бұрын

Thank you so much!

Clear and explanatory but not boring. Thank you 🎉

@Bennysbaked

7 ай бұрын

You are very welcome!

you are amazing. all the guidance, all the hints, all the error analyse. Thank you very much

@Bennysbaked

Жыл бұрын

Thankyou!

Certainly one of the best videos on KZread about croissants. You not only show the ideal process but also provide context as to why you do certain things. You also illustrate what not to do. Very good educational material. I bet you’ve read many recipes and watched lots of videos to arrive here, just as I did. Two takeaways for me: no egg wash before proofing and only once with milk before baking. I was never satisfied with a single egg wash before proofing as it dried out the surface, but double egg wash resulted in glossy thick crust which I also didn’t like. Single milk before bake makes a lot of sense!

Just as nerd as me! LOVED IT! Lots of information I'd find nowhere :D

@Bennysbaked

3 жыл бұрын

Thanks!

Amazing croissant..,, I have tried it also and I made in one day but when I proofed the dough in the fridge..my little brother took me to bakery shop to buy croissant and he enjoyed it so much.

What a demo😃 out of this world 🥰 Thank you 🙏🏻

@Bennysbaked

2 жыл бұрын

Glad you enjoyed it!

The most instructive croissant video on youtube. Especially appreciate the emphasis on temperature. Thank you so much! A few questions: Can you skip the powdered milk if you don't have it? Or replace with whey protein maybe? At what temperature is the pastry considered too warm for folding and must be chilled? To what temperature must it be chilled before continuing to laminate? Lastly, what's the best baking temperature for regular convection ovens? Thanks again!

@Bennysbaked

3 жыл бұрын

Hi thank you so much :) If not using milk powder, decrease the milk to 255g, increase butter to 60g. When pastry temperature goes above 10c Is consider a bit warm. 11-13c is still acceptable...If you work very fast. Does your oven have a fan force setting?

@rashahamze2841

3 жыл бұрын

@@Bennysbaked thanks for replying! My oven does not have a fan.

@Bennysbaked

3 жыл бұрын

@@rashahamze2841 Bake at 200c for 20mins :)

@MrYuetoo

3 жыл бұрын

Can I replace fresh yeast with SAF instant yeast? If so, how much would you recommend? 10g?

@Bennysbaked

3 жыл бұрын

@@MrYuetoo Go 12g :)

Coming back to this recipe after a while I have one (I'd say important) takeaway for people struggling with croissants: TLDR: Pay attention to the dough texture more than to numbers. Big croissants require a strong (stretchy) dough. Long story: I decided to make 3 batches in one day, which is nice for comparison testing (was able to laminate 2 interleaving, 3rd was laminated afterwards separately). I was always puzzled by how the Benny's dough looks much more pliable and stretchy than mine and so I tried to adjust water content. For the second dough I've added 280 g of milk. The third dough was 240 g of milk + 40 g of water (but still having the milk powder in). The third dough had the nicest gluten development; would account that to a longer fridge time and possibly kneading rather than the milk content (but will experiment more next time). While it felt like the dough fought back the most during laminating, it was not something a little "chill" wouldn't fix (and it was my third dough in the day so I may have been tired of it at that point). At the same time I haven't observed any "premature fermentation issue due to a wetter environment". In any case, the 2nd and 3rd dough produced superior results (the difference was immense). More water in my case not only made the dough handling better, but also contributed to higher rise (and in the 3rd case it may have been improved by stronger gluten structure). Your flour may behave differently. For the reference I've used Bongiovanni Piazza Castello and a local butter with 84% fat content. Side note: I've rolled in a piece of gruyère in half of my croissants (from each batch). I highly recommend such experiments.

@Bennysbaked

Жыл бұрын

Well said. The recipe is never set in stone, experiment with the ingredients you have and make changes to what works for you!

@nikitashinde1063

2 ай бұрын

If iam halfing the recipe do i need to reduce the dimensions to butter block and dough

Um look so gooddddd! I haven't made one but i will try by your guid ❤

Wow. Just wow. Absolutely the best all around corissant video I ever saw. All the info and the final product are just amazing. Gonna try this method soon

@Bennysbaked

Жыл бұрын

Cheers! Don't hesitate to ask me any questions on Instagram 🙂

Love your videos! You have inspired me to open my own KZread channel!

@Bennysbaked

3 жыл бұрын

I'm so glad to hear that! Keep up the good work!

@TheVanillaBean

3 жыл бұрын

@@Bennysbaked Thank you so much!!

I have been trying to make croissants that look like that for a while. I'm retired now, so I'm going at it until I perfect it. And I've learned three new things watching this video. So far, they have made rolling the dough much, much easier. My dough is currently in the fridge after it's final turn. Thank you for this video, Benny! Those are the most beautiful croissants I've ever seen :)

@Bennysbaked

2 жыл бұрын

Practice makes perfect!

This video was a visual treat!! Absolutely perfect croissant.

@Bennysbaked

3 жыл бұрын

Thank you so much!

I’ve stumbled across you video in persuit of the perfect croissant tutorial and I might just have found it, I’ve been put off making them because of all the multitude of variables one has to do but after watching yours I’m going to dive in and give it a try. The most profound part of choosing your recipe over all others ? The Aussie frozen peas 😀 game changer

My husband and I love your videos. They’re honestly amazing! (Instructive but also super relaxing). Thank you! Please keep uploading. (Could you please make a video on kouign amann next?)

Man I love how you demonstrate percentages of protein and fat, I just found out that I was using a shitty butter all this time!!

@Bennysbaked

3 жыл бұрын

Haha, I'm glad my video helped!

I fall for your croissants and I like your tips of making them!!

@Bennysbaked

2 жыл бұрын

Thank you☺️

You are really good! Your video is always details, guiding us one by one, thanks for this!

@Bennysbaked

3 жыл бұрын

Thank you!

OMG I love this channel so so much!!! Thank you for every recipe and video. One question ... do you have / own a bakery or something like that? because you deserve so!! and I would really travel from where I am ( Mexico ) to wherever your bakery is because omg, man you are pure talent and I love watching your videos. Simply thank you ✨🥰

@Bennysbaked

3 жыл бұрын

Thank you for your support 😊

@Bennysbaked

3 жыл бұрын

I don't have my own bakery 😁 but one day I might!

Hi Benny. I love how detailed this video is. You definitely deserve more subscribers! Just one question, when you’re rolling and folding during lamination, what is the temperature range for the dough to be in? I find that my butter breaks when I’m rolling my dough straight out of the fridge and I get uneven layers.

@Bennysbaked

3 жыл бұрын

Keep it between 10-13c😊. Try wait for 5 mins before rolling again!

Holy crap, that is a lot of information. Thank you for this video. And you have beautiful hands!

This is the best, most detailed informative croissant video I’ve seen so far. I will try your recipe and your way to make croissant.

@Bennysbaked

2 жыл бұрын

Thank you ☺️

i've been binge watching croissant recipes on youtube for a few days and urs is the most detailed oriented out of all! l'll definitely try ur tips and recipe once l got the temperature thermometer and the high protein flour that u reccommended. but l've got a few questions here, 1) is stand mixer necessary in making the pastry? ( i currently dont have one) 2) any tips on how to roll the pastry for equal thickness? 3) is there a substitue for milk powder and fresh yeast? (its kinda hard to find in my country) 4) if l use milk wash, do l need to wash the top surface and cross section or only the top surface ? thank you again for the recipe!

@Bennysbaked

3 жыл бұрын

Hi, thank you! 1. No you can hand knead the dough, just takes a longer time. 2. Go to your local hardware store and buy 4, 4mm wooden plank roughly 40 by 2.5cm, place them down next to your pastry two on each side, and use them as a guide! 3. It can't really be substituted, but you can simply remove it from the recipe by reducing milk to 250 and increase butter to 60g. 4. Unlike eggwash, you can brush the whole croissant with milk, it's fine :)

I need to watch this many times, so that making croissant will be like second nature to me, hopefully just (or almost) like you!

@Bennysbaked

3 жыл бұрын

Practice makes perfect 😉

He has beautifully explained each and everything so well along with the scientific reasoning behind each product. Love it!

@Bennysbaked

Жыл бұрын

Glad you enjoyed it!

@loneemedhi5725

Жыл бұрын

Going to try this recipe soon :)

Great video with so much knowledge. Thank u 😊🙌

@Bennysbaked

4 ай бұрын

You are welcome😁

So I made your croissants, and they came out BEAUTIFULLY! Thank you so much for sharing your recipe and knowledge. Mine were not quite as open and airy on the inside as yours (any idea why that might be?), and the interior was moister and more tender than I am used to. I guess that is the 52% hydration thing. All in all, great technical instructions, great croissant, and great recipe. Thanks again.

@Bennysbaked

3 жыл бұрын

Hi Vincent! I'm so glad to hear that :) Send me pictures of your croissants on Instagram. I can help you better that way!

@vincentchan1173

3 жыл бұрын

@@Bennysbaked Will do! @beat_me_cakes

@giahan1989

8 ай бұрын

yeah I tried and have same issue too, mine had layers but kinda wet/ raw look, even I tried to bake 200C 10min then 170C 11mins but result are same. Also the texture of the outside layers like crumb, not flaky, not sure it is right flour (I sue 12.5% protein)

Dude, amazing. I have been trying to make croissants for what feels like forever, and your detailed explanation for everything was the only thing that worked for me. What thermometer are you using? Regards from sweden

@Bennysbaked

3 жыл бұрын

Infrared thermometers with lasers, it's an old model, you can definitely get a better one!

@harrymalm

3 жыл бұрын

@@Bennysbaked thanks!

@Bennysbaked

3 жыл бұрын

@@harrymalm anytime!

You are the best of the bests!!!! I loved this video, thank so much for your wonderful explanation!!!

@Bennysbaked

2 жыл бұрын

Thank you so much☺️♥️

Loved the frozen idea especially we have a very hot weather here in summer

These are so perfect! I love the crumb My oven doesn’t have a convection setting, I can only achieve an open crumb if I make my croissants smaller like 3mm thin and 20 cm long.

@Bennysbaked

3 жыл бұрын

Whatever works :D

@DaniHMcV

3 жыл бұрын

@@Bennysbaked If you don’t have a fan assisted oven, you may want to increase your temperature up a bit. Just going by what Mary Berry says in her Baking Bible. :) I don’t have a fan assisted oven and my croissants take over 20 minutes at 200°C.

Awesome video! I love your geeky humour 😅 I always wondered why some people are so adamant about not letting the dough proof at all before shaping the croissants (the explanation I saw most frequently is that you don't wanna develop the gluten too much). I tried it like that but the dough still is tensed af and springs back.

@Bennysbaked

3 жыл бұрын

How's going, Natalia :) Simple, different recipes require a different procedure, type of flour, quantity of the dough, recipe, different folding system...the list goes on! For home bakers, it's best to bulk ferment to ensure the dough is properly developed, you don't want pancake croissant XD

@nataliaoprea8378

3 жыл бұрын

@@Bennysbaked I think you're right. Since I can't find type 00 flour so easily anymore where I live, I've been using either cake flour (12% protein, goes to show that protein content it's not all that matters in a flour) or type 55. Everything went smoothly until the final proofing when my croissants cracked and collapsed 😔. I guess bc of the weak flour and lack of gluten development (this never happened when I had good quality type 00 italian flour). Thank you so much for your insights :D

@leonedenton945

Жыл бұрын

@@nataliaoprea8378 Hello

@leylaaghajanova7527

Жыл бұрын

Hi Benny, how do you think should I try Manitoba Caputo Oro flour with 14 % protein or should I mix it with Caputo 00?

Thank you for all these incredible details

@Bennysbaked

4 ай бұрын

You are welcome 🤗

Love love love this video! It’s so insightful! Thank you!

@Bennysbaked

3 жыл бұрын

Thank you!

@seahjess

3 жыл бұрын

@@Bennysbaked would love it if you can do another video on Kouign-Amman too

@Bennysbaked

3 жыл бұрын

@@seahjess It's on my to-do list :)

Hello Benny, I just made this version and my dough seemed “dryer or tougher” than the other version. I was tempted to add more water or milk but didn’t. Can I knead the dough with the mixer all the way? It came out absolutely amazing though. Thank you SO much for making my croissant making dream a reality! :)

@Bennysbaked

3 жыл бұрын

Yes of course you can use only the mixer all the way!

@galuhasri2698

2 жыл бұрын

How long should we knead it using hand mixer if the dough dryer?

@Bennysbaked

2 жыл бұрын

@@galuhasri2698 No definite answer, just keep checking windowpane.

@FlorianBecquereau

2 жыл бұрын

I just had the same issue, the dough was harder to knead, and would crack. I added a little bit of water, which seemed to improve it at least in the moment, and eventually it would crack again (maybe a little less, though). Now I'm letting it rise and I'll go one with the recipe. But I wonder if it's because of the milk? I usually use water, or a mix of milk and water. Also to note, I did not have milk powder so I skipped that ingredient.

@Bennysbaked

2 жыл бұрын

@@FlorianBecquereau try half milk half water next time. Different flour different characteristics.

I've looked at a LOT of croissant videos, I've made so many attempts, and I never had such a result. There are new things in this video I didn't see elsewhere, so I will try again with your technique!! Hopefully it will pay off :D

@Bennysbaked

2 жыл бұрын

You can do it!

GOOD ON YA BENNY !!! THANKS FOR THE GREAT VIDEO !! CHEERS!!

OMG perfect explanation without words.. excellent i love ❤️

@Bennysbaked

2 жыл бұрын

Glad you liked it!

Hi Benny, I love your channel, I would like to know if I can used instant yeast for this recipe. I don’t have the fresh yeast right know. Do you think I should order it for better results? And if I can use the instant yeast how much should apply for this recipe. Thank you great job you’re doing.

@Bennysbaked

3 жыл бұрын

Hi yes you can definitely use instant yeast, go 12g🙂

@mariainesvillasmil369

3 жыл бұрын

Thank you

@leonedenton945

Жыл бұрын

@@mariainesvillasmil369 Hello

Pancake croissant is all I can find in my city 😭 so I’ll have to make my own!

@Bennysbaked

3 жыл бұрын

Hahaha, so you're literally making bakery-quality croissants at home!

Thanks Ben! Your techniques are superb. Thanks for sharing!

@Bennysbaked

2 жыл бұрын

Thanks! You're welcome 😁

@leonedenton945

Жыл бұрын

Hello

this is the most perfect croissant demonstration i have ever seen. appreciate

@Bennysbaked

3 жыл бұрын

Thank you 😌

Hiya Benny! Amazing video and really cool channel :) I am following your croissant recipe at the moment but am already stuck at the initial kneading phase. I don't have an electric mixer so mixed by hand from the beginning, but even after close to an hour of kneading my dough does not seem to have formed the right amount of gluten, it seems like the dough doesn't want to get out of the rough mix stage :( Any tips on what I might be doing wrong and how I can improve? Cheers!

@Bennysbaked

3 жыл бұрын

Hi, what flour did you use?

@aninditabhattacharjee1709

3 жыл бұрын

@@Bennysbaked Hello! Molino Grassi’s Farina per pasta Fresca; 12g of protein 🙊

@Bennysbaked

3 жыл бұрын

@@aninditabhattacharjee1709 12% flour has better ability to absorb water! Try increase the hydration by 10g!

@aninditabhattacharjee1709

3 жыл бұрын

@@Bennysbaked thanks, and will do! Now I have already let the dough rest overnight, I guess I'll just continue like this?

God you are the only one to highlight about the aircon in the recipe. I live in a tropical country with outside temp is always over 30•C. I am having a hard time working with butter.

@Bennysbaked

3 жыл бұрын

Temperature control is everything in croissant making!

@humanbeing3946

3 жыл бұрын

me too

Beautiful, I like your methods, very helpful, thank you! 🙏

@Bennysbaked

8 ай бұрын

Thank you!

Can’t wait to try this soon, thanks for the awesome tutorial . 🥰

@Bennysbaked

3 жыл бұрын

Thank you!

i attempted this but the butter kept squirting out of the dough 😭 so i ended up mixing them all cuz i was upset LOL

@r_hal93

2 ай бұрын

The butter and the dough should have the same consistency😂

Instructions unclear: I added peas and corn to my dough. 😢

@Bennysbaked

Жыл бұрын

Delicious!🤣

Alot of really nice tips, thank you so much

@Bennysbaked

9 ай бұрын

You are welcome 🤗

Just beautiful croissants , comme on les aime. Thank you for the perfect video.

@Bennysbaked

11 ай бұрын

Thank you!

Cool.. cooking with math..

Don't use Aussie peas. Your recipes will turn out with strong accents.

By far the best guide & recipe! Wanna try soon

@Bennysbaked

Жыл бұрын

Thank you!

I follow you from Algeria thank you so much for your chef's advice, it was very useful

Would much rather hear you speak than the very repetitive "music." Beautiful croissants though!

From all the videos I watched on croissant making..Have to commend this one..its the best and most helpful

@Bennysbaked

Жыл бұрын

Thank you!

best recipe on youtube worked a treat first time, great instructions and tips to succeed, thank you for sharing.🙏

@Bennysbaked

2 жыл бұрын

Cheers!

Nice work, thank you.

Thank you for sharing your expertise,please post more videos!!you are so talented !!!stay safe

@Bennysbaked

3 жыл бұрын

Thank you! you too!

wow very nice video and I really like the explanations about which flour to use, very professional recipe

@Bennysbaked

3 жыл бұрын

Thank you so much 🙂

This dough is fantastic, finally I made this recipe. They looks so great.👍👍👍😀👍😀👍😀👍😀

@Bennysbaked

Жыл бұрын

I'm glad!

the finn and jake cup 100% made the croissant experience 2x better! ur amazing

@Bennysbaked

7 ай бұрын

You know it!😆

I love the science behind the recipe 🙏

@Bennysbaked

3 жыл бұрын

Thanks again!