Welcome to Benny's Baked 😀 the channel dedicated to helping you master laminated pasties with precision and finesse. I'm Benny your host, here to share the process of achieving flaky layers in your pastry creation🥐🥐! So tie on your aprons, and whip out your rolling pins! Let's embark on this delicious journey together!
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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
Do i need fresh yeast? or is there a substitute
You don't put the dough in the fridge between folds?
Wow..! It's really amazing. How does the texture get so pretty? It looks really delicious ^^ Someday I can make it too, right..? I will definitely give it a try!
Hello, can I ask after I finish making the poolish 3-4 hours later, can I still mix the dough?
Yes😀
What temp should the dough be when you do the lamination? What temp is the butter block? Thank you! ❤
As cold as possible but not so cold the butter becomes solid
i think i'm too stupid to ever make croissants 😅 the first time, i tried proofing it in the cold because i thought 28 degrees celsius was cold. its not...and it didn't rise. the second time, i accidentally baked it at 200 degrees Fahrenheit, not celsius. maybe one day i'll do it right...yes, this was entirely my fault 😭🙏🏻 nice recipe though, those croissants look perfect
Practice makes perfect 😉
Bravo, ils sont superbes
Can I use a plain flour which contents 9.5% protein? Do I need to add or remove some ingredients as an adjustment ?
9.5 is too low maybe you need bread flour
Gratulálok nagyon gusztusos,szeretném megenni!! Megfogom csinálni,de tudom hogy ez nem lessz könnyü.Sok gyakorlat kell hozzá!Köszi a receptet!!!
Looks good but the one was‘nt that fine, like the others… i saw it…
Just made this! Perfect and so ffffffffffkn delicious. Thank you!
I'm glad to hear it 😃good job!
No... the sniffing of a 16 hour cold ferment is never optional. 😂 You will do it and it will be amazing, every.single.time.
Ciao sapresti indicarmi se volessi usare lievito madre?
Hello, will something go wrong if i use a butter with 80% fat and a flour of 12% protein Those are the only things I can get
My butter all broke apart on the first roll… 😢 I felt my dough was too soft after putting in the butter so I put it in the fridge waited 30 minutes. Then when I took out it maybe I didn’t wait long enough for the butter to soften up again.
How long did you let your dough sit to triple in size?
Just 1 hour
Really nice recipe but ain’t the semolina paste too dry?
Please, Why my croissants break after baking and sometimes butter gets melted during baking
Wow. Gonna' try my best to replicate a big batch of these little beauties as soon as I find a kitchen to bake them in.
👏👏👏👏👍👍
Hello, can I ask, every time the relaxing powder is put in the refrigerator, should it be put in the freezer or cool?
6:23
I like silent videos! But I am a cook, I don't need talk. Just for the pleasure to see the end product, and the bite...delicious !!
So lovely. I've got to muster energy and courage to do this. I've made.croissant once. Love the fireplace at the back. Our tropical temperature here we need air conditioning full blast!
When scientist become chef 😁
Thanks You,🙏. So mucho !
Your video so educating me. Thank you.
You're horrible for puting a fucking clicking sound effect on your subscribe button. I will NEVER subscribe to you for that reason. It's torture to people with misophonia, about 15% of the population.
They look absolutely amazing. I just have one question. The recipes I have seen so far use milk instead of water. Can anyone explain the difference and whether milk or water is better?
Wow😳 Looks incredibly hard but, also intriguiing! I wish you would make talking videos though😩
sooo delicious🤩😋
They look amazing! Where do you get your flour from?
Coles😀
Hi Benny! What would be the temperature and baking time for Unox Convection ovens? Thank you so much!
Hi 180c for 18mins☺️☺️
@@Bennysbaked Amazing thank you so much! I'm a home baker too @jerabakesau but have only ever made chiffon cream cakes, madeleines, cupcakes and cookies but never pastries! I'll give this recipe a try! Also have you ever used your Farina Metal dough sheeter for your croissants? Thanks again!
I hope Benny is doing good it has been a year 😢❤❤
Please send some 😂❤❤
Love it ❤❤❤❤
Thank you for the recepie, first time I got properly quality croissants. ❤
The simple explanation makes it so easy to understand...thanks for sharing your knowledge for the rest of us
Hey! Did you use more butter than 40g? It looks like much more as 40g is about 4T, I just want to be sure I’m right! lol
Do you use both dry and fresh yeast?
How come you put warm water in the oven . It will melt the butter out bruh 🤣🤣🤣 . I’m sure you pull it out again after video taken 😂😂😂😂😂😂
You put warm water …. Warm not hot. It works. The butter won’t melt if it’s just warm. I do it always when I bake
Loved it must try
You are a genius. You definitely became my favourite baking channel 😌
what is ''cold cream''?
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
Hi thank you so much for the video! I learned alot from it, one of the most detailed on how to make em. Can I ask a question? Im having an issue with the butter leaking from the openings/sides, what should i do to prevent or solve this matter? Hope you can help, cheers!
Tried making crossoints for the first time and used this recipie, worked perfectly!!
Benny please bake more. Love your channel ❤
I Will 😊
its perfectly tutorial video, but cant even count the warm milk formula for croissant dough.