Top technic i ever seen

Awesome! Great croissant making tips!

Always wondered if cutting would lead to lopsided ends. Your balancing tip answered this! Thank you!

Such confidence is what I need.

This is a cell made and informative video, well done!

That is amazing looking croissant and what a very clear instructions and tips! I will give a try! Been trying it couples time and it din turn out well but with your step I feel confident! 😍

wow, this video is very very useful and wonderful

Perfect 👌

Perfect ,excellent !!!

@doodeevideo6521

2 жыл бұрын

Thank you 🙏

جميل رااائع مثالي .. انت عبقري وموهوب وده افضل فيديو رايته للكرواسون على الاطلاق .. بارك الله فيك

I like your teaching method hahaha!

tq chef for the knowledge

Фантастика!😊

Woow!❤❤❤

really Good man!

I loved the tips about how to deal with the dough in hot weather. I'm from Brasil and it helped a lot!

@doodeevideo6521

Жыл бұрын

Thanks Bruno ,I’m glad it’s useful.

Merci, à vous, vous êtes un grand professionnel et vous nous avez offert tout ce que vous pouviez en techniques. Je m’abonne et je like tout de suite, mille fois si je le pouvais…….

Your croissants are excellent. They look quite light with good honeycomb texture

Tq...really like pro's

ละเอียดมากเลยค่ะ…🥰🥰🥰

Really Really Really Very Nice way of you to make Croissant I learn with you. Really I am so glad and Really Great Full to you my Friend . Really deeply Thank you very much to you. I used u r way Iam successed Have a Nice time .

Hi, thanks for the video. Is the oven temp with fan or without?

Do you use 250g to laminate or 125g butter?

Excellent 👍♥️

@doodeevideo6521

2 жыл бұрын

Thank you 🙏

@tuktikjojo8026

2 жыл бұрын

ชอบแบบมีเสียงมากก่าค่า คือฟังเพลินๆจนลืมเทคนิค😂😂

the recipe works for me.

@doodeevideo6521

Жыл бұрын

I’m glad it works 👍

Amazing video . If i may ask is the oven fan forced ?

Thank you

Perfect!!!

Hi may I know if it’s 110gm of milk + egg yolks or total should be 110gm of milk and egg yolk please. Thank you

Thanks for this informative video! My croissants look good with very decent 'feuilletage', but I'm always thinking that 1 hour of proofing at the end is sufficient. The result are smaller croissants that feel heavy (underproofed).

Hello, can I ask how much % protein is in the flour you use? Thank you

Hi, Greetings from HK. I have a question....if I freeze the shaped ones until they're hard, then move them to the fridge at night & bake in the morning in which case, how long I should chill them before baking as proofing at room temp needs at least 3hrs. I wanted to eat freshly baked croissants so I really wanted to try this method but I don't quite understand the timing. Tks.

Excellent.. plz share thename of butter ?

Is T45 cake flour most of the croissants recipe will include a high protein flour like bread flour please clarify

Your dough handling is excellent. I notice your use a French fold for the butter envelope, then a book turn, and a letter turn for 25 layers. I have read 55 is traditional (3 letter turns). But recently read that far fewer turns yields a superior oven spring and interior holes. I happened to do this Monday just as you did (book/letter and stop) and I got a much better result. Though, your interior was superior to mine. I think I under proofed by about 45 minutes.

@doodeevideo6521

Жыл бұрын

You understanding correctly. If we want It to spring and crispy, we should not do that much turns. Many of Thai people here love the honey comb so we don’t turns much.

How can you diagnose croissant problem in wherever it’s a lamination problem or proofing problem? My croissants had a bread texture but there a few odd layers with yellow looking color, like gummy or underbaked but I’m sure it’s not underbaked, it also doesn’t feel gummy when eating. Do you know what causes this? 😮

สอนทำpuff pastry ด้วยได้มั้ยคะ ❤

Hi, what happend if it doesn't rest for fermentation in room temperature?

❤❤❤❤❤❤

I saw your KZread video, it has helped me perfect my home croissants. How wide do you roll that dough square? 30x32cm? How thick is the dough when you cut the croissants? 3mm?

@doodeevideo6521

Жыл бұрын

Actually I’m not measuring 😂😂but I guess it’s around 32X 30 cm

Hi just watch your video. One question, how thick you roll the dough before you measure the triangle shape. I see you can make around 8 croissant with 250g of flour where i get around 10 using 500 g of flour. Can u enlighten me. Thankyou!

@doodeevideo6521

Жыл бұрын

The thickness is around 3-4mm , I think. Making 10 pcs with 500g flour 😱your croissants must be very big.

So, if I'm using a homemade mixer, I need to use only T45 or bread flour. T45 is about 10% protein content, while bread flour is more like 13%. It starts with suggesting to use high protein flour (11%-14%), and that does not cover T45. I get that it's not only about the protein content, but what is wrong with T55 in that case? Also, T45 and bread flour seems to be a big jump. Any clarifications on the choice?

@cruessli

4 ай бұрын

there is ton of information in the flour that arent stated in T45 or T55 or T60. It s just saying how thin the flour has been prepared. You can find the W sometimes, that mean how your flour is resistant. there is the capacity of absorption of your flour (i live in colombia and that s an issue that i have). All of this to say, T45 and T55 isnt very relevant ! So you can find T45 with 13% protein, or t55 with 8 or 12. Just depend of the quality you can get and the price you want to put. if you want to be consistent, gotta try different things, and see how your dough will evolve. No need to go to the end , you can see it after the dough is finished. (if failed, just add 200g of butter and make brioche to save the dough ! )

Hi Chef can we use all purpose flour or T55 too ? So if T55 do we hand knead till 70% gluten if home mixer not suitable for AP of T55 flour?

@doodeevideo6521

Жыл бұрын

Sure you can use T55 /All purpose but you have to be very careful about the film. I think it’s better to use mixer because hand kneading seems harder.

@izah588

Жыл бұрын

Thanks chef… ive tried yr method and it works!!

@doodeevideo6521

Жыл бұрын

@@izah588 happy it helps you ✌️✌️✌️

helloo doodee . may i ask the plastic measurement when u add the butter block?. im a little bit confuse on how to roll em. im afraid it comes out to thin.

@doodeevideo6521

Жыл бұрын

No matter what the size is your butter should be “half a size of the dough” so you can cover it tightly. FYI my plastic bag size is 6” x 9” (inches).

@sharifah9370

Жыл бұрын

@@doodeevideo6521noted. i'll give it a try. thank you so much doodee 🤗

do we have to add the egg yolk or can be skiped out becuase if i want to make 1/2 of the dough or just 1/4 of the dought i will be using just a small protion of the egg and the rest will not be used . Please help me because i really want to make a perfect criossant like yours.

@doodeevideo6521

2 жыл бұрын

Actually I recommend making 500g flour recipe, Small portion may takes a lot of kneading time because the dough is not touching the hook and bowl properly. You CAN SKIP the egg yolk by adding milk or water ( 1 yolk takes about 15 g )🤟🏻

@Yasser-no4vy

2 жыл бұрын

@@doodeevideo6521 ok thank you so much for your help and sharing your recepies with us

If my freezer don't have space when it's rolled out, could I just put it in the fridge to relax? The folding I could put in freezer.

@doodeevideo6521

Жыл бұрын

You can put in the fridge but have to make sure it’s cold otherwise your dough will starting to proof and it’s gonna be very soft , makes you hard to deal with. ( sometimes I put an ice bag on top of the dough.) 🥶

What are the ideal temperatures for during the lamination of the dough and before you lock the butter in, if you do know. Also, why do you advise keeping the spine side of the dough on the right side of you? What does that do? Thanks for the recipe :)

@doodeevideo6521

Жыл бұрын

I don’t measure the exact temperature but what I focus on is the TEXTURE of the dough “not too hard and not too soft” is the best way you can work with. About the spine , if we fold 2 times it would be no problem but if you wanna fold one more time you can know that it’s the correct side.

@toasty3593

Жыл бұрын

@@doodeevideo6521 Ohh okay, good to know

Hi sir...hello from your neighbor malaysia... want to ask, if i'm using instant yeast do I need to add more water or milk? seems like the dough is too dry... thanks in advance sir...

@doodeevideo6521

Жыл бұрын

Hello Faizah, If your dough is too dry , it means your flour can absorb more water. Don’t be afraid too add more water or milk in your dough. Be careful ! You should add little by little. 😃😃

@hafeeya

Жыл бұрын

@@doodeevideo6521 I'm using Japan high protein flour. Thanks you my croissant turn very2 satisfied and delicious... flaky, soft inside... thanks dude...

@doodeevideo6521

Жыл бұрын

@@hafeeya I’m happy to hear it useful ✌️

Sorry sir, wanna ask something, is possible to add whole egg instead of only egg yolks? Than just deduct some liquid ingredients (milk or water)?

@doodeevideo6521

Жыл бұрын

I have never tried before. You could try why not 😄

Sir can u please explain the step of dough mixing when u used instant yeast for this recipe? I still lil bit confused 🙏🏻 thank u Sir 🙏🏻

@doodeevideo6521

Жыл бұрын

Do not put yeast directly to liquid salt & sugar. This is the key.

@baqyboqi1709

Жыл бұрын

@@doodeevideo6521im so happy to get the reply sir! Thank u so much 🙏🏻🙏🏻🙏🏻

How much butter should i use? 50%? Like 500gr of flour and 250gr of sheet butter ? Thank you

@doodeevideo6521

Жыл бұрын

Yes! You’re right. Laminate butter should be 50% of flour.

How much water do you use for the liquid leave when you ask me at 12 g

@flyingroadrunner

10 ай бұрын

Liquid yeast

Why should homemade mixer not be used with t55 or ap flour?

@doodeevideo6521

Жыл бұрын

It’s about machine power, homemade mixer can work well with high gluten flour😄

Noticed dough has been put in freezer a couple of time, how many times you need to do that

Amazing but what if you bake in cafe? Isn't it too much work? Do you have to take all this considerations? Also, I did 2 times croissant, both times they teared after proofing. It means I didn't window check? Thanks

@doodeevideo6521

Жыл бұрын

I used to sell 60-70pcs. a day, a little bit tired but if you use bigger mixer you can make it in advance and keep in freezer for 1 week. 🥐 About your croissant , tearing means you have window checked but the film should be smoother than you think. (Especially when you use T55)

@cherryboom967

Жыл бұрын

@@doodeevideo6521 thanks for the reply. Actually in my country I can't find T45 or T55 foreign brands . I just look for protein percentage 13% our national flours. Is this problem?

@doodeevideo6521

Жыл бұрын

@@cherryboom967 Your understanding is perfectly right!, just find a high protein flour that available in your country. 👍👍👍

@icaropeixoto6236

Жыл бұрын

@@doodeevideo6521 Amazing. Can you explain a little bit more about freezing them? Is the prooffing time the same (2-3 hours )?

@doodeevideo6521

Жыл бұрын

@@icaropeixoto6236 You just move from freezer to the fridge 1 day before proofing to defrost. If you proof when if frosting it may takes 6-8 hrs. 😱😱

Hello sir.... Can you help me solve the problem about my croissants don't have beautiful honey comb inside? The texture almost like bread. Sometime the inside is not cooked well. And is it possible that I bake my croissants using oven that don't have fan function? Thankyou for making this video, I can learn to make better croissants from this. Your croissants is so perfect!!

@doodeevideo6521

Жыл бұрын

Hi gurl, I think the main problem is 1.kneading the dough 2. If it looks like bread = butter is melted when laminate. 3. Inside is not cooked well = proofing problems > if you knead well , you can proof well. You can send some pics at my fb page inbox : The Rollers Croissants

@nicken941

Жыл бұрын

@@doodeevideo6521 thank you so much sir

@doodeevideo6521

Жыл бұрын

@@nicken941 happy to help 👍

Thank you for this video. So many helpful tips. The only downside to this recipe is it takes 3 days from start to finish ... for croissants! I follow another recipe/instructions on another channel. From start to finish, less than 5 hours. Result is outstanding.

@sayora79

6 ай бұрын

Can you share that video please

You got that so thin. I was only able to roll mine to 1/2 cm . Looks like you were able to get about 16 croissants. I'm getting only 10. How thin did you go on the dough? Thank you.

@doodeevideo6521

Жыл бұрын

I think if you give some more kneading time to a proper windowpane & resting you can stretch out more.

Donde puedo conseguir la harina gruau rogue?

@doodeevideo6521

2 жыл бұрын

If you can’t find it try using TIPO “0” or TIPO “1”.

@tadeolopez9086

2 жыл бұрын

@@doodeevideo6521 gracias, excelente video, saludos desde México 🇲🇽🌮

Number one thing I learned from this video: put your dough back in the freezer. Often. Attempt #4 on croissants for me tomorrow, and I do think in previous attempts my dough was too warm & soft!

@doodeevideo6521

Жыл бұрын

Yes, it’s a home fridge. I have to set in freezer to chill quick otherwise the dough will starting to proof and it will be too soft.

Please add dough temperature.

OMFG😮 They're soooo good but every bakeries spent three days on their croissant dough?

Hi sir, It is a very pleasant video. I have been trying to bake croissant, but i have problem. My croissant looks not baked well enough, only inside is not baked and shrink, but outer side is well baked. I baked at 200°C for 25 minutes with Sico Oven with no convection. Can I bake 2 level tray at the same time in the convection oven.? Looking forward to your reply. Thank you very much .

@johnsprague4914

Жыл бұрын

I have an extremely low quality, electric oven. No convection. I set my inaccurate oven at 410F to preheat for an hour with a pan of boiling water. I put croissants in and lower the temp to 400F. 15 minutes. When they start to brown, I rotate the sheet tray, remove the pan of water and I drop the temp to 360F and cook another 10 to 15. Works for me. I hate my oven.

@daninote9203

Жыл бұрын

@@johnsprague4914 Hilarious comment 😂😂 I hope you will get a new oven soon or that the secrets of your oven will be understood by you Keep baking champion 👌

@johnsprague4914

Жыл бұрын

@@daninote9203 hehehe Yes, my 200 dollar, 15 year old oven and I really are NOT friends at all. I bake on my days off every week.

@daninote9203

Жыл бұрын

@@johnsprague4914 Have you consider buying a new one?

@johnsprague4914

Жыл бұрын

@@daninote9203 You send me the money and I will be happy to order one. All American ovens are made in China. It should only take 8 months to arrive. HAHAHAHAH

So what happens when we put the dough directly in the fridge overnight and the dough becomes soft next morning ?

@adamverdant5095

Жыл бұрын

I've tried 6 times and fail because of the dough is too soft and proofing quickly before laminating process done, its break the layers. Its hard to keep the dough cold in tropical country, I think freeze it before fridge overnight could be effective in hot country like where I live.

@doodeevideo6521

Жыл бұрын

That way gluten is not developed , it’s like we stopped the process sooo your croissant must tearing.

Chef can i get the recepi...

@doodeevideo6521

Жыл бұрын

Sure, in the description of this video

👍👍👍👍👍👍👍

It takes one year to complete this process. I prefer to give up.

I live in the Philippines and the butter keeps on melting 😭

หู้ยเห็นแล้วอยากทำ แต่ติดภารกิจโอมิครอน อยู่คงอีกหลายวัน นะค่ะ จะทำก้อกลัวไม่มีคนกล้ากิน 555

@doodeevideo6521

2 жыл бұрын

555สู้ๆค่า

43% hydration? Seems low to me. I use 55-60% hydration. Half milk, half water. No whole milk powder, no egg yolk. I add 0.5% malt. This recipe seems richer and a little sweeter. I will experiment with your recipe next week I think. I also use a marble rolling pin I keep in the freezer.

ผมขออนุญาตสอบถามได้ไหมครับพี่ หลังจากผมอบเสร็จออกมาครัวซองมันฟีบอย่างงี้หมายถึงมันเจออุณหภูมิเปลี่ยนกระทันหันเกี่ยวไหมครับพี่

ถ้ามีสูตรคราสสิกของพี่อยู่เเล้วผมเพิ่มไข่แดง1ฟองไปได้เลยใช่มั้ยครับ

@doodeevideo6521

2 жыл бұрын

สูตรคนละอย่าง ใช้คนละตัวจะดีกว่าค่า เพราะถ้าเราใส่ไข่ เราต้องคำนวณลดน้ำด้วยค่า เดี๋ยวแป้งแฉะเกิ้นค่ะ 😂😂

@oppapai-9908

2 жыл бұрын

@@doodeevideo6521 อ้อออ ขอบคุณครับ

@doodeevideo6521

2 жыл бұрын

@@oppapai-9908 ยินดีค่า ลองทำสูตรนี้ดูนะคะ รสชาติใช้ได้เหมือนกันค่า

Claramente dice que la harina debe ser T-45, cuyo contenido en proteína es de 9-10. Sin embargo la harina Gruau roja viennoiserie tiene 12….??????

@doodeevideo6521

Жыл бұрын

Yes, It’s 12-13% protein.

Why croissant inside like a bread

@Aldis119

3 ай бұрын

Its because the yeast. So croissant probably has bready texture. But still layered. If it had full bread texture, maybe the butter melted to dough. It could caused by warm temperature where you work, or you rolling it too hard, especially when the dough is shrinking. It's why the dough needs to rest in fridge between the folding.

Manual says not to use on high!

@doodeevideo6521

Жыл бұрын

Don’t always believe in manual! 😂😂😂

Well, no wonder my croissants came out not right. I didn't knead it long enough. There are some people on YT telling people not to knead it too much but that isn't true at all.

@doodeevideo6521

Жыл бұрын

I'm happy it helps you.

@drdlbanderuni

Жыл бұрын

I mixed mine to pull a window and couldn't get past the 3rd fold the dough was so resistant. This seems like bad advice unless you are using the exact flour he is using.

@drdlbanderuni

Жыл бұрын

So the reason he can get this to work is he divides it in half. Easier to work with a smaller amount of dough.

@peacehappyb237

Жыл бұрын

@@doodeevideo6521 ty!

วันนี้นึกว่าจะได้ยินเสียงหัวเราะค่ะคุณดี๋ ไม่มีเลย 555

But...but...aren't they called croissants for a reason? When did croissants loose their curve?

Cmon! If you put the butter on cold dough this breaks the butter! 👎

OCD to the max.

The music makes the video unwatchable. Congratulations.

@drdlbanderuni

Жыл бұрын

Music is annoying as hell

😂. Dough at 4°C and butter at 14°C? Cmon in this manner butter breaks up just at the lock in beginning. Cmon!!

I got DM you at IG.

really Good man!