The king has returned!

@Bennysbaked

Жыл бұрын

kzread.info/dash/bejne/pXWMvMSffN2whco.html

@Palomom

Жыл бұрын

@@Bennysbaked what about your IG profile?

@chewchew9563

4 ай бұрын

The king has left 😢

When the I needed some bakery help not just once but twice you've reached to me, first with your classical croissants, now with sfogliatelle. I tried dying croissants using matcha powder and blueberry purée and the results were so-so. But this red velvety croissant looks gorgeous. Thanks for the awesome videos

These look so good! So happy you're back

@Bennysbaked

Жыл бұрын

Cheers!

How could anyone not love you

🥐 !!!! Benny is finally back!

He's back! Amazing art like croissants, love your work Benny!

@Bennysbaked

Жыл бұрын

Thank you!

Crunchy crispy Benny is risen!!!

Hey Benny great video! Glad to see you are getting good use out of that new Annova oven you bought. I think I may get one for myself!!

Looks amazing👌👏👏 Thank you very much Benny ❤❤

@Bennysbaked

Жыл бұрын

Thank you!

yes you are back!

You're back!!!!

Great job! I need more recipes from you 🥰

@Bennysbaked

Жыл бұрын

More to come!

Looking so delicious 😍

I missed you!

The"cut down the middle" part is very brilliant!

BEEN WAITING FOR A NEW VIDEO!! I check like once a week hahaha

@Bennysbaked

Жыл бұрын

Thanks for being so patient 😗👉👈

Welcome back Benny! Very nice croissant recipie! They looks amazing! Have a nice day and good week! 👍👏🥐🥐🥐

@Bennysbaked

Жыл бұрын

Thank you ☺️

@DiaDia18

Жыл бұрын

@@Bennysbaked Thanks! 🙂🙂🙂

Great work chef ❤

I'll have to try this soon

the best! i'm so happy to find a new video! you are so amazing. so good in what you do. grazie mille dall'italia!

@Bennysbaked

Жыл бұрын

Thank you so much!!

Wow i love coloured or rainbow coloured crossiants :))

Thank you for the great recipe

@Bennysbaked

Жыл бұрын

Thank you!

Fantastic. Perfect recipe

@Bennysbaked

Жыл бұрын

Thank you!

Awesome!!!!!!

@Bennysbaked

Жыл бұрын

Thank you! Cheers!

You are a great fellow. Thank you.

@Bennysbaked

Жыл бұрын

Thank you too!

Thank you.🥲. We missed you.

Thank you

welcome back

Totalmente, coincido con Mr Bawk , el rey ha vuelto. Espectacular 😃👏👏

Excellent ❤

Chef Benny, we dearly, sorely, truly miss you❤️

Welcome back great video as always you should try the Pain au Chocolat Suprême from Lafayette bakery

Perfect 👏👏👏👏👏

A delicious recipe that I liked

@Bennysbaked

Жыл бұрын

Thank you so much 😊

WELCOME BACK!!!

@Bennysbaked

Жыл бұрын

Thank you 😊

@jkny7865

Жыл бұрын

@@Bennysbaked I was waiting for you and ready to bake this!!

oh goodness. Your hands are just magical. How do you even make these huhuhuh! I'm stuck in the plain simple croissants and keep on failing ahaha!

I was waiting for your video. It was so long.

@Bennysbaked

Жыл бұрын

辛抱強くありがとう👉👈

Wow that sandwich in the end was beautiful, I'd feel so bougie with a pink crossaint sandwich lol

hope to see more from you

@Bennysbaked

Жыл бұрын

Thank you for your support! I didnt quit youtube just so much going on with life last year and recently, I will be back different and better!

hey Ben, please upload more video of croissant recipes! I really love your videos!

@Bennysbaked

Жыл бұрын

I will try my best! Thank you!

@veyyazel5042

Жыл бұрын

@@Bennysbaked I'm looking forward to it mate! Keep up the good work!

@Bennysbaked

Жыл бұрын

@@veyyazel5042 Cheers!

Thank you for all this information. Your channel is very useful. Follow you from Yemen

@Bennysbaked

Жыл бұрын

Thank you!

I will try to do❤️❤️

So nice to see you again)) Perfect croissants!!! What will you do next?

@Bennysbaked

Жыл бұрын

Maybe Kouign Amann

Fabulous and natural colour 😍 what about a video making the bicolor chocolate croissant? 😊

@Bennysbaked

Жыл бұрын

Great idea!

Um espetáculo 😉👏👏👏

איזה כיף לראות אותך שוב !

Hi!! First of all I want to tell you that your channel is amazing 🤩. I would like you to teach us how to make croissants with two colors or with a different color between the sheets 🙏

@Bennysbaked

Жыл бұрын

Thank you! I will😁

very educational🙏👍👍👍👍👍👍

@Bennysbaked

6 ай бұрын

Thank you!

Bravo 👍

Bro thanks for all Please if u can make the round corroasant

How to spend three days in baking ) Great job!

Omg these look amazing, Benny! You got the best croissant recipes hands down, have you tried adding cocoa to this beet Croissant? I think there is a problem with your IG link in the description BTW, it doesn't seem to take it yo your page. Excited for the Kouign amman recipe in the future.

@Bennysbaked

Жыл бұрын

Yes I had. Cocoa powder will do nothing but destroy the color!!!

So beautiful artwork croissant 🥐 It looks absolutely delicious 😋 like 96👍🏽

@Bennysbaked

Жыл бұрын

Thank you!

showw...parabéns..lindos...

Beautiful dough ! Could you make a video of a vegan croissant please ?

@Bennysbaked

Жыл бұрын

One day!

@NicolasEjzenberg

Жыл бұрын

​@@Bennysbaked Thanks, I would really appreciate that ! Anyway, I think almost all your amazing croissant recipes are easy to veganize, the hardest thing here would be to find a good quality vegan butter with a nice taste and suitable for lamination...

Was that water or oil in the sprayer? The best croissants video, btw. I finally succeeded making croissants watching your previous videos. I’m going to try this one, for sure. Best,

@Bennysbaked

Жыл бұрын

Yes water😁

Wow 👍 yummy yummy 😋😋🇲🇦🇲🇦🌹

Please make more videos yor video s all very good

col prosciutto!!!

to combat the earthy taste, did you try baking the beet before juicing it? it would make it sweeter, and more juice would come out

@Bennysbaked

Жыл бұрын

I couldn't get it to work, how do you juice baked beetroots??

I'm requesting a "pain suisses recette" from our chef 🙇🏻‍♀️!

❤❤❤❤❤❤

Hi i always love your croissants is very beautifull, can u make puff pastry to ? I would love to learn from u. Because i love croissant and puff pastry.

@Bennysbaked

Жыл бұрын

Yes, I will make puff pastry in the future!

@jeannefrancouisenatalia8863

Жыл бұрын

@@Bennysbaked Thank you, i cannot wait

Plish tutorial new york roll plisssssssssssss

hii ❤️

Great video Benny. Just one question : If you add an egg and/or milk wouldn't it be better?

@Bennysbaked

Жыл бұрын

I tried adding egg turn out to be no difference, I also tried milk the color was not as red as just water!

@elenasakis

Жыл бұрын

@@Bennysbaked OK you saved me time from trying it 🤣thanks alot for your info.

🥰🥰🥰

hwy man i love your videos why did you stop uploading new ones

I hope Benny is doing good it has been a year 😢❤❤

😍😍😍😍😍😍

Hi Benny! I have a quick question for you - I was very triggered by your new oven so I just bought one for myself. But when I am setting the temperature to the lowest (25C) it is raising it up to stay at the 30-31C range. I am not using the steam feature right now. How do I make it so it stays at a lower temperature? Other than that, really lovin that oven! Amazing croissants as always and for sure will try them soon!

@Bennysbaked

Жыл бұрын

It happens to me too...This is what I got from Anova support: 1.Try unplugging the oven for 15-20 minutes before plugging it in again. 2. Perform an oven reset. 1. Press and hold the WiFi icon and start button for 8 seconds. The display will light up all LEDs for a few seconds. Once it returns to regular display, it is ready to pair to the app again. 2. Open the app and go to the MORE tab. Click 'Disconnect my oven'. 3. Now, either click Connect Oven or go to the oven tab and then follow the connection process. 4. Once paired, you might be prompted to complete a firmware update. (You will only be prompted to update your firmware if you're not on the latest version) I also found that the oven struggle to stabilized at 25c If you just baked something at high temp. The oven needs time to cool down... Hope this helps! Ben.

@rpgreviews3007

Жыл бұрын

@@Bennysbaked Ovens have firmware updates now? What is the world coming to? 🙃 Well, thanks so much for sharing this info so quickly, i'll check on that

@ObviouslyPie

Жыл бұрын

Hey benny, do you vent your APO at all during baking?

thanks for your videos i used your recipe for my croissants now. i do half of your croissant recipe when i do make them, when laminating i find i cant make them 4.5mm i end up getting closer to 6mm. ive forced it down but it usually smashes the layers, 5 min ago while laminating i decided not to smash it down and it has the best defined layers ive seen but its still 6mm. not sure how i can get less without forcing it too much.

@Bennysbaked

Жыл бұрын

Sounds like your pastry is too elastic,try: 1. Different flour 2. Less mixing time 3. Longer resting in between folds 4. Making sure the dough is rested overnight in the fridge

@JuanHernandez-qm2os

Жыл бұрын

@@Bennysbaked thanks i appreciate your help

i'm curious did you cook all 3 trays of croissants at once in the oven?

Hello! What brand is that stand mixer?

quick question did you bake all 3 trays at the same time ? or one by one

@Bennysbaked

Жыл бұрын

1 tray at a time.

always waiting your post. love your trick, as long as i play with this lamination i still get difficulties for making this dough keep straight and no wastes dough. i see you spread some wather in each lamination, what is used for, Mr ?

@Bennysbaked

Жыл бұрын

To make sure the dough stick together better.

@dasargilamauloeapa

Жыл бұрын

@@Bennysbaked Would you like to do lamination in slow, so i could see the process clearly. I never skip every process on your post.

@Bennysbaked

Жыл бұрын

@@dasargilamauloeapa lamination is supposed to be fast😬

@dasargilamauloeapa

Жыл бұрын

@@Bennysbaked yes. that the problem, oke i will loop your video

mükemmel

Hello Benny, are those ice packs over the dough at 8:43 min? What if I don’t have those or is it absolutely necessary?

@Bennysbaked

4 ай бұрын

Yes they just help cooling the pastry. Not necessary but great!

What prover are you using? Where did you purchase it from?

@Bennysbaked

Жыл бұрын

ANOVA!

Good morning benny, can I use turmeric for yellow , if so , please advise how, thanks , tzipi

@Bennysbaked

Жыл бұрын

just add 10g to the dough

Hello, do you think is strictly ncessary to rest the triangles in the fridge for 30'? Also I see you don't elongate the triangles at all and push a little on the base with the small roller pin. Why these?

Hi, I have a question, did you let the laminated dough thawed before shaping or shape them right out the freezer?, and how long does it usually take them to proof out of the freezer? thank you in advance :)

@Bennysbaked

Жыл бұрын

Thaw in the fridge for 3 to 4 hours.

@MrNoppaket2009

Жыл бұрын

@@Bennysbaked king shit as usual, keep up the good work big man

Can I use 22g pasta madre= 22g fresh yeast? Thank you.

@Bennysbaked

Жыл бұрын

No🙂

9:19 Hi Benny, if i freeze the proportioned dough triangles, do i need to thaw them in the fridge before shaping? Doe sproofing take longer too? Thank you!

@Bennysbaked

11 ай бұрын

Yes throw overnight in the fridge, It will not affect proofing!

@norlilahsaini9150

11 ай бұрын

Thank you!!!

What is the name of your oven?

May I use cooked beetroot instead of raw beetroot juice?

You rolled the dough evenly, which I can't do the same 😢 Followed your 2 other Croissant Tutorials, btw.. and it's helpful when you explain it very detailed 🙏

@Bennysbaked

Жыл бұрын

You are welcome😃

انا عاوز الرسيبة انا مش بعرف انكلش ممكن حد يبعت الرسيبة او الطريقة

全世界都買得到那種便宜的電子秤還是那是帶去的

Why you cut it before rolling please? 💗

@Bennysbaked

Жыл бұрын

Release tension in the pastry.

6:39 :))))

Hello! Could you please tell me, why my croissants didn’t rise well during the proofing time, and became kinda hard, but taste is ok. * in the beginning I noticed that my dough was a little dry and hard, maybe this was the cause of the problem?

Can you think of any other way to juice a beet without an expensive juicer? I've been trying to think of a method but not 100% sure. You have any ideas? Note: I'm looking to make red tortillas not croissants.

@Bennysbaked

Жыл бұрын

Cook your beetroot then blend into a paste, and add same amount as juice.

Hello, would you mind saying if the proofing and cook times in the APO for the croissants in this video are what I should use in your other video or were they adjusted for this specific recipe?

@Bennysbaked

Жыл бұрын

No you can you this setting for regular croissants

@coryline

Жыл бұрын

@@Bennysbaked thanks! Every time I watch your cruffin video I try to convince myself that there's tons of other stuff I would do with a large muffin tin to justify buying one lol

@Bennysbaked

Жыл бұрын

@@coryline You can bake yummy muffins!!

Hi benny, how did you get your dough so extensible? I recently tried a recipe with the same T45 flour and developed to improved mix stage (~8 mins on a stand mixer). However, even during the first lamination the dough was incredibly resistant and refused to roll out. This led to really poor lamination. Should I increase dough hydration?

@Bennysbaked

Жыл бұрын

Was the dough dry?

@frankiesmash

Жыл бұрын

@@Bennysbaked No, it looked similar to your doughs and was pretty satiny to begin with, however after the first double fold it was a nightmare 😭😭😭. I'm keen to try again next week but just unsure on what to change. I usually find it difficult to roll out the dough as thin and as quickly as you are able to manage as it fights back pretty readily, perhaps it's a technique issue or over development of the gluten? I usually stop when I get an uneven windowpane. Would appreciate any insight 🙏🏼🙏🏼🙏🏼

@Bennysbaked

Жыл бұрын

@@frankiesmash ok try full windowpane, increase mixing time see if that would help!

Can you please take a close picture of your proofing oven ? I'd like to see it. Thanks ⚘

@Bennysbaked

Жыл бұрын

Its Anova oven, google it.

ماذا وضعت على الوجه قبل الخبز. بيض. أم ماذا

Hi Benny, everytime I struggle to keep the butter from cracking 😢using 82%. What can I do to prevent that? Any hacks or tricks?

@Bennysbaked

Жыл бұрын

Change butter. Try Lurpak unsalted butter, It's very easy to use!

why or how would beet juice kill the yeast?

@Bennysbaked

Жыл бұрын

Just my experience...maybe something to do with the enzyme?

👍👍🙌💗💖💓💃