Best croissants I have ever made! Used the Breville mixer which fixed my dough problem. The poolish method also helped although I added 235 ml water instead of 160 ml but the dough was okay. Temperature was the next issue. Winter in Queensland the early morning temperature is12 C. Opened the windows and doors to cool down the whole kitchen to 16 C. After all the folds were complete, the dough went back in the fridge for another 24 hours. Next morning I cut the dough in half, leave half in fridge to keep cold, rolled out and cut into triangles, let it rest in the fridge to repeat the other half, then rolled the croissants. After 2 hours proofing, cooked for 10 minutes at 210 C then 10 minutes 190C. Some croissants do not have the lovely even air pockets like yours but I am very happy with this batch. Thank you so much Benny.
Thanks Benny for the best croissant tutorial on RUclips. My croissants came out amazing today and more importantly I have a great understanding of how the dough should feel and how to keep the temperature right. Today’s bake was a solid “B+” and I’m sure next time it will be an “A”. Very satisfying to have something this advanced come out so well.
From my college days cooking was just to fill my stomach, I am no more hungry now but seeing your video I just learnt a new hobby of fine arts and precision in baking. Thanks, Benny for the inspiration.
I watched a chap in Syria at 0400hrs, hauling around a lump of dough he could barely lift. He layered it and started to produce hundreds of perfect croissants in no time at all. A real artisan!
just made croissants today, omg i cannot thank you enough! i have been chasing a perfect croissant for over 2 years now, and i think ive finally got the one! thank you benny!
Benny, I love baking. Your video's are the best I have seen. I 'm glad you let your personality come through. I used to feel intimidated by baking but after almost daily baking during the pandemic, I fell in love. Ohh, good job with the plastic. Keep on loving..
I have tried croissants with poolish also few times with few versions and it is same effect in taste if you leave laminated dough in fridge over night if not using poolish. Only difference is butter will go hard and thin layers will break a bit, but still gonna make final layers structure. Maybe a bit more tight/dense. Plus is there will be more butter aroma in dough. So if someone preffer less combinations with poolish but still want more intensive taste and aroma, just skip poolish, then leave laminated dough over night. :) Movie was great and fun to watch. :) I have enjoyed it very much. Cool work. :) Never tried to make croissants without milk, always mixing 1/2 of water with 1/2 of full milk. Gonna have to try this method. I susspect it will make flavour less tasty. Fresh full milk is always more tasty then just water without taste, but... Still gonna try. Maybe after my methods will dough will get a bit more milky aroma and taste from butter. :) Anyway, thanks for fun and new point of view. :) Take care and good luck. :)
Your croissants are beautiful, your technique and knowledge is on point, the process is interesting as well...and you're funny ! You win everything sir !
So I'm a croissant guru I mean Im in love making baking and eating it. I've tried 6 7 different recipes including Johan Martin's and your 100% milk recipe. This recipe is the crispiest and tastiest of all! Thank you!
team fresh yeast indeed :D also I think instant dissolves and ferments a bit faster since it’s a smaller grain but I guess they could be interchangeable.
Ok! I decide to try this recipe!!! I watch you from start since last year until now. I can see you did lot of researching. Make it more complicate recipe but result is show much better. Thank you for sharing.
These look great, I’m on day 2 and the dough looks and feels great. Perfect windowpane. I used colder temps than your calculations and my dough was at 23C when I started the bench fermentation. Can’t find fresh yeast so I used SAF Gold yeast and the dough is much more expanded and active after just a few hours in the fridge. Hope it will be ok when I start lamination in the morning. Fingers crossed they turn out close to this beautiful, my prior two attempts at croissants were disappointing. Your videos are excellent and essential for novice croissant bakers, but step by step written instructions would be great in addition to the timestamps. Keep these coming and you’ll have a million subscribers in no time. I would love to see you do a classic French baguette.
Great tutorial - the explanations given are excellent! 🤩 Not talking about the sense of humour, I laughed out loud watching it! Although I am right in the middle of making croissants with yeast - pastry rest in the fridge for the last ~40 minutes now, I am going to try the sourdough version as we have it and use it for bread at home. The 5-3-2 fold method seems to be cool and absolutely working :-) Thanks! 👍😎
Today is my first day lol! But I feel this time the croissants I’m gonna get it right, and your videos are so professional and funny 😄 I love them. I have made other recipes and I feiled many times but not this time!
I laughed 🤣 when I saw that bag of frozen dumplings. I have done that a few times myself hahaha. Hey, it works!!! And when that one croissant rolled, I held my breath!!! Hahaha. We can all relate to that. Thanks for another amazing video. I have become obsessed with layers too!!!
I think your videos are excellent. You instructions are very clear and concise. Question: When doing the poolish and/or sourdough with the long ferments, what kind of clock schedule are you using to be working during waking hours. If you start your ferments in the morning, it still means you start your doughs in the afternoon?
Thank you so much for your dedicated time and effort to share with us the joys of a croissant! Have you gotten tired of them yet? Btw I wish you would also include you eating a croissant! As viewers we live vicariously through you so to see you eat it would be a great ending to the story. You don't have to show your face. I mainly just want to see a reaction of you eating the most delicious thing on earth lol
The videos you make are outstanding! Your generosity is greatly appreciated. Do you have a specific reason for not using egg wash this time, or are you just trying something different? Thank you!
Thank you! Yes just trying new things! With milk wash you don't have the risk of putting too much egg on the croissants and weighting the pastry down after baking, but you won't have a glossy surface!
@@Bennysbaked Thank you for taking the time to answer. Really appreciated! Can I ask another question ? There are some people who don't give their dough any time rest (after mixing) and put it directly in the fridge (or freezer/fridge) until the next day. How does one obtain best quality croissants like yours? Do you think that initial bulk rest (about 1 hour) is the best choice? Once again, thank you.
Absolutely the best crossiant tutorial out there! Thanks @Bennysbaked ! I'd give this one a try. For practicing, I would want to down-scale the amounts. What changes I need to do for the butter block shape size if I use half of the weighted ingredients in recpie? What are the other factors I need to be changed and how?
I watched this video for at least 5 times in the last couple of days 😂 will definitely give it a try tomorrow. I like how you explain everything with so much detail. One question, does this dough accept to be frozen for few days before shaping and baking or can it impact too much the flavour and structure?
Hi Benny, wondering if you'd be willing to make public your other croissant video (which is currently private), I find it to be more detailed with the sizes and what not for my process (compared to some of your newer vids). Really appreciate your tutorials; they've been immensely helpful in my pastry making journey!!
I have gone over this video many times now. It’s excellent. My first attempt, I must add that yours is near perfection, is a facsimile but much more “rustic”. I would like to know the approximate dimensions you are rolling to in the last book fold. I have gleaned so much from this. Attempting to roll the dough into a rectangle; my attempts at wrapping the dough between folds; and, attempts to be precise in all aspects. I’m awaiting my formation and proofing stage now. It’s been a complete morning project. Have you done a Kouign-amann yet for RUclips? I would love to see it! Excellent work young man (I’m 74)!
Hi, I'm glad you find my video useful🙂. For the book fold, It's roughly about 90X 30cm, I suggest focusing on the thickness (5mm) instead of the dimensions! And I will definitely make a video about Kouign-amann in the future. Cheers!
Hello Benny Thank you for the video, it is very inspiring. I'm wondering about freezing the croissants. When do you recommend to freeze them? Before or after cooking? Thank you
Hi, First, your videos are perfect, and all your explanations are superb. I saw that you have different recipes for the dough, I want to ask if I want to use a mix of water and milk for this recipe what should be the amounts?
Amazing Benny , you are giving me hope to try again. Thanks a lot. I am just wondering, I want to try making sourdough version, do you it will give the same results? Is it easier or harder, it terms proofing are they any different?
Hi Benny, first of all, thanks for the amazing video. I notice a different technique from you that you did not degass the dough after resting it for the first time after mixing before refridge overnight, what is the purpose of this? Thanks
Hello! First of all, thanks for your masterclass 🤗 incredible explanations. I just have a question.... I am attempting to make the sourdough version.... so, I was just wondering if you used yeast, same as the poolish version on the mixing all ingredients part/episode
Hello benny , I’m watching you from France ! I love your detailed videos, your results are amazing 🤩 I want to ask you about the 3 fold in this video , you notice that we laminate 4mm thickness but you didn’t notice how much the longer and larger must be after doing the 3folds (to do the 2 fold )? Please ! Have a great day and excuse me for my bad English 🤪
I love fresh yeast too and have memories of using it long ago but just FYI I've lived in three states in the United States, in California for 30 years in a somewhat well to do area and have never ever seen fresh yeast. I believe the only people that ever see it are restaurants who use special purveyors. Fresh yeadt can't be found in any grocery stores even high-end stores that I've seen here in California. It's a real shame too. So I buy 1lb instant yeast SAF and freeze what I don't immediately use
Hi Benny, thanks for your wonderful videos! Of all the croissant recipes you've tried, which one is the best for you? Is there any difference between the poolish croissant and the one without?
Hi Benny, really in love with your videos, croissants and gestures 😁 Just wanted to ask if it possible to make such a dough without machine? Tried it couple of times by hand but this gluten window is still something impossible to me
How many attempts did it take before you landed on the version we see in the video? Croissants are such a fun home project because there's always room for improvement. So many steps and minor details where things can go wrong, but this forces you to truly understand every component in the process!
Well said Victor, croissants are not the easiest thing to make at home without a consistent temperature-controlled environment and tools... About the attempts, I would say 13~15ish? I have to abandon a few doughs halfway due to work🙄 which is a shame
@@Bennysbaked Agreed! I'd love to get a proofer one day but it's a little too expensive for me atm. But I'm glad I've learned how to make croissants in a volatile home environment as it's forced me to understand the goal and objective behind each step. I'm working towards a goal or ideal as opposed to following the recipe steps to a tee. All of a sudden, proofing is ready when it's 'ready' rather than following an exact time specification. I share your pain and frustration too! Last weekend I made a batch of croissants - fully laminated and fully proofed..and I would go as far as saying it was the best looking batch I'd ever made. And then I dropped them on the ground and they de-gassed.. I tried to salvage them by letting them re-proof again but they ended up rather flat :(
@@vlgr8ter 😲 OH NO! That is heart breaking!!! I can relate. In my case, as I lifted the cover, it slipped and landed on one of the croissants. It deflated in front of me. 😢
been trial and error a year now.. since the pandemic, probably more than 20 times and still couldnt get theh honeycomb.. and I am in a tropical country with 29-30 C average temp
Hi Benny! Since yeast is needed for the fermentation, would this work with refridgerated (up to 1 week old) sourdough discard? Or does it need to be active levain? Thank you for your videos, it's been a lot of help :)
Thanks for the recipe! I'm going to use levain, in which case I need to add more yeast in the second step after the polish? Or just 150g of sourdough? Another question, will the fermentation time be the same or is it better to double it? thanks again
Hi Benny! Excellent video I tried already the yeast version so I want to try this ones this time! I’m wondering about the sourdough version, the recipe is going with yeast too? So do you combine sourdough starter and yeast? Thank you
Hey Benny! Thank you so much for your detailed recipe...🥹 I was so frustrated because I think I've tried at least 5 different recipes from professional bakers and only yours worked out for me!! 🤗 I have a few questions: 1. Is it normal for the croissant to slightly taste sour? Is it because of the double fermentation? 2. Can I replace the water with whole milk for more flavor? 3. Can I also use the 5-3-2 lamination system on your other (or any) Croissant recipe? (Complete guide to classic handrolled Croissants) 4. id like the try this out with matcha powder, in which relation should I include this? Thank you so much!
1. Overfermented starter or too much starter can cause that. You won't get a sour taste with this recipe, but if you like the sour taste you can increase the sourdough% remember to use a strong flour and reduce hydration if you do so. 2. Yes, the dough would be a little tougher than water dough. 3. Yes, it's basically a different way to do 3-4-3. 4. I would suggest mixing in the butter block, as matcha affects the fermentation of the dough.
Thank you so much for your quick response 🥰 I never thought about mixing matcha in the butterblock, that’s actual such a good idea 😟 but I saw your pain au chocolat video, can I replace it with matcha for example or isn’t it the same? 😓
Me..... Watching video as I pop open a can of Pillsbury crescent roll pastry, almost the same thing, right!? 😳😂 Jk!! This is a serious art, I will stick to my neapolitan pizza dough 😄😄 Looks amazing, great work, I appreciate dough art 🎨 😎👍
🎖️In each video my amazement leaves no room to doubt the experience of this veteran of the pastry shop ... God granted him the faculty and skill so that his knowledge could be shown to the world with the gentle demonstration that he offers us in his videos, which I catalog them as a premium ... 1,000 I like it 👍for him ... greetings from Venezuela.🇻🇪
Love your recepe! Is it possible to do the lamination on the second day, after refrigerating the proofed dough for 2 hours. This whould allow me to form and proof the croissants early on the third day, so i can have fresh croissants for breakfast. Or does this mess up the proofing? Regards
Hi Benny, thanks for the great video, amazing layers! May I know if I use the sourdough version, do I still need to add fresh yeast in? Saw in the video you said same as the poolish version, want to make sure cos I'm making these this weekend! Thank you!
Thank you for sharing benny, I had watched your video many times. I want to ask you, how long do you need to proof the croissant for sourdough version?
I am staying in tropical country Indonesia. For instant yeast version I proof rolled dough before baked at 25°C for 2.5 hours. I want to learn sourdough version, can you give me suggestion should I proof below or above 25°C and how many hours? Thank you very much, looking forward to your reply.
I’m definitely going to try this recipe, but I promise that, shall it turn out horrible, I still couldn’t be mad. This video is so beautifully detailed
Many thanks for these detailed video. Can I put a part of the shaped Croissants in a freezer before I baked these in the oven? I wanna bake the rest in another day. What should I put attention on? Best wishes
@@Bennysbaked Thank you for the quick reply. But I still have one more question. Let I proof the dough before I put the croissants in the freezer or not?
![Kodak Black - Versatile 4 [Official Video]](http://i.ytimg.com/vi/VcP_1Ua__vY/mqdefault.jpg)
I did not wear the same shirt for 3 days! I wear a black t-shirt to work!😂😂
I was gonna say 🤣 EWW
You did wear the same pants tho Lol
😂🤣
🤭🤭🤭🤭
Why not? less laundry lol
Seriously one of the best detailed videos out there!
Thank you :))
This was so wonderful and my wife is eternally grateful for you showing me how to make croissants. Thank you for sharing!
You are welcome!😁
Best croissants I have ever made! Used the Breville mixer which fixed my dough problem. The poolish method also helped although I added 235 ml water instead of 160 ml but the dough was okay. Temperature was the next issue. Winter in Queensland the early morning temperature is12 C. Opened the windows and doors to cool down the whole kitchen to 16 C. After all the folds were complete, the dough went back in the fridge for another 24 hours. Next morning I cut the dough in half, leave half in fridge to keep cold, rolled out and cut into triangles, let it rest in the fridge to repeat the other half, then rolled the croissants. After 2 hours proofing, cooked for 10 minutes at 210 C then 10 minutes 190C. Some croissants do not have the lovely even air pockets like yours but I am very happy with this batch. Thank you so much Benny.
I'm happy for you! You are very welcome 🤗
Thanks Benny for the best croissant tutorial on RUclips. My croissants came out amazing today and more importantly I have a great understanding of how the dough should feel and how to keep the temperature right. Today’s bake was a solid “B+” and I’m sure next time it will be an “A”.
Very satisfying to have something this advanced come out so well.
I'm so glad to hear that😁 Great job!
From my college days cooking was just to fill my stomach, I am no more hungry now but seeing your video I just learnt a new hobby of fine arts and precision in baking. Thanks, Benny for the inspiration.
I watched a chap in Syria at 0400hrs, hauling around a lump of dough he could barely lift. He layered it and started to produce hundreds of perfect croissants in no time at all. A real artisan!
just made croissants today, omg i cannot thank you enough! i have been chasing a perfect croissant for over 2 years now, and i think ive finally got the one! thank you benny!
Benny, I love baking. Your video's are the best I have seen. I 'm glad you let your personality come through. I used to feel intimidated by baking but after almost daily baking during the pandemic, I fell in love. Ohh, good job with the plastic. Keep on loving..
Very thankful to you I finally made perfect croscents with your recipe I am trying from about 1 year and finally did this.
Best croissant I have seen. I will have to wake my sourdough starter up from the fridge. It has been a year since I used it last.
I have tried croissants with poolish also few times with few versions and it is same effect in taste if you leave laminated dough in fridge over night if not using poolish. Only difference is butter will go hard and thin layers will break a bit, but still gonna make final layers structure. Maybe a bit more tight/dense. Plus is there will be more butter aroma in dough. So if someone preffer less combinations with poolish but still want more intensive taste and aroma, just skip poolish, then leave laminated dough over night. :)
Movie was great and fun to watch. :) I have enjoyed it very much. Cool work. :) Never tried to make croissants without milk, always mixing 1/2 of water with 1/2 of full milk. Gonna have to try this method. I susspect it will make flavour less tasty. Fresh full milk is always more tasty then just water without taste, but... Still gonna try. Maybe after my methods will dough will get a bit more milky aroma and taste from butter. :) Anyway, thanks for fun and new point of view. :) Take care and good luck. :)
Thank you!
Your croissants are beautiful, your technique and knowledge is on point, the process is interesting as well...and you're funny ! You win everything sir !
Thank you!
Oh, Benny, I've been waiting for this for a long time, now I know how to spend my weekend!!!
Sorry for the wait!
So I'm a croissant guru I mean Im in love making baking and eating it. I've tried 6 7 different recipes including Johan Martin's and your 100% milk recipe. This recipe is the crispiest and tastiest of all! Thank you!
The best croissant I ever seen...I will do your recipe! You are the best!! Thanks for all details
You are very welcome 🤗
Wow finally some tips for rolling by hand. Thanks Man!
Amazing. Once again, thank you for caring about our croissants Benny.
Haha you are very wecome!
Thank you for your great technic !!
team fresh yeast indeed :D also I think instant dissolves and ferments a bit faster since it’s a smaller grain but I guess they could be interchangeable.
Have you ever thought that you may publish a book? If it happens, I'll be the first one to buy it 😍
I don't know...I like to share my knowledge through a video and I enjoy it🙂 Who knows..maybe in the future, I will!
that s so very tasty ..fantastic recipe....thanks so much for showing and sharing … a big like and a
Thank you so much 🥰
Ok! I decide to try this recipe!!! I watch you from start since last year until now. I can see you did lot of researching. Make it more complicate recipe but result is show much better. Thank you for sharing.
These look great, I’m on day 2 and the dough looks and feels great. Perfect windowpane. I used colder temps than your calculations and my dough was at 23C when I started the bench fermentation.
Can’t find fresh yeast so I used SAF Gold yeast and the dough is much more expanded and active after just a few hours in the fridge. Hope it will be ok when I start lamination in the morning. Fingers crossed they turn out close to this beautiful, my prior two attempts at croissants were disappointing.
Your videos are excellent and essential for novice croissant bakers, but step by step written instructions would be great in addition to the timestamps. Keep these coming and you’ll have a million subscribers in no time. I would love to see you do a classic French baguette.
Hi, Thank you so much! Wish you good luck with your croissants!
This is more science than cooking! Lovely video.
Thank you!
One of the best tutorials on croissants! Thank you!🙏
Thank you!
You afford to us croissant recipe step by step without hesitating thank you sir
Stay home & watch Benny's videos. 🥐🥐🥐 What a relaxing day!
Thank you!😁
Very nice recipie Benny! They looks amazing! Have a nice day! 👍👏🥐🥐🥐
Thank you so much Dia!
@@Bennysbaked Your welcome! 🙂🙂🙂
Great tutorial - the explanations given are excellent! 🤩 Not talking about the sense of humour, I laughed out loud watching it! Although I am right in the middle of making croissants with yeast - pastry rest in the fridge for the last ~40 minutes now, I am going to try the sourdough version as we have it and use it for bread at home. The 5-3-2 fold method seems to be cool and absolutely working :-) Thanks! 👍😎
Glad you enjoyed it!
Wonderful croissants, the stages and how to cook them are very good. My regards
You are very welcome😃
Today is my first day lol! But I feel this time the croissants I’m gonna get it right, and your videos are so professional and funny 😄 I love them. I have made other recipes and I feiled many times but not this time!
Good luck! You can message me on Instagram If you want to ask questions.
I laughed 🤣 when I saw that bag of frozen dumplings. I have done that a few times myself hahaha. Hey, it works!!!
And when that one croissant rolled, I held my breath!!! Hahaha. We can all relate to that.
Thanks for another amazing video. I have become obsessed with layers too!!!
You're welcome 😄 I'm glad you enjoyed the video!
I am getting more confused with types of preferment dough. N I found urs. Thank you so much, it help me.
You're welcome ☺️
I really like your content, i learn a lot from them. KEEP UP THE GOOD WORK.
Thank you!
I think your videos are excellent. You instructions are very clear and concise. Question: When doing the poolish and/or sourdough with the long ferments, what kind of clock schedule are you using to be working during waking hours. If you start your ferments in the morning, it still means you start your doughs in the afternoon?
Day 1 about 4pm I make poolish, let it ferment then keep in the fridge for later
Day2 6pm make the dough with the poolish
Day3 Lamination at 7am
Well done
Many thanks for your effort and professionalism
Greetings from Palestine 🇵🇸
Thank you!
This is just outstanding!!!
Congratulations
Greetings from Panama city, Panama
Thank you very much!🙂
OMG! I love croissants, I can have it with coffee every morning for the rest of my life!
Haha I can too! :))
Pas de problème chérie moi aussi j'adore les croissants avec un café nous sommes faits pour nous rencontrer.
PS : et plus si affinités.
Thank you so much for your dedicated time and effort to share with us the joys of a croissant! Have you gotten tired of them yet? Btw I wish you would also include you eating a croissant! As viewers we live vicariously through you so to see you eat it would be a great ending to the story. You don't have to show your face. I mainly just want to see a reaction of you eating the most delicious thing on earth lol
How did I miss this! Dang it RUclips. Gonna try this one this weekend.
Learn more from your videos, also a lot of fun, thanks so much!
You are very welcome 🤗
I have to tell you... you are a mazing. Now I go to make you're poolish, And tomorrow I have to try your method .. well done👏
Thank you!
Benny I’m in the process of trying this recipe. It’s a lot harder than you make it look. But I’m going to learn and keep trying!!
Practice makes perfect! Don't give up!
The videos you make are outstanding! Your generosity is greatly appreciated. Do you have a specific reason for not using egg wash this time, or are you just trying something different? Thank you!
Thank you! Yes just trying new things! With milk wash you don't have the risk of putting too much egg on the croissants and weighting the pastry down after baking, but you won't have a glossy surface!
@@Bennysbaked Thank you for taking the time to answer. Really appreciated! Can I ask another question ? There are some people who don't give their dough any time rest (after mixing) and put it directly in the fridge (or freezer/fridge) until the next day. How does one obtain best quality croissants like yours? Do you think that initial bulk rest (about 1 hour) is the best choice? Once again, thank you.
Nice vid. Can you please make some short vids on techniques. Would like to see properly roll out the dough.
I will :)! Thanks for the suggestion!
Absolutely the best crossiant tutorial out there! Thanks @Bennysbaked !
I'd give this one a try.
For practicing, I would want to down-scale the amounts. What changes I need to do for the butter block shape size if I use half of the weighted ingredients in recpie?
What are the other factors I need to be changed and how?
I watched this video for at least 5 times in the last couple of days 😂 will definitely give it a try tomorrow. I like how you explain everything with so much detail. One question, does this dough accept to be frozen for few days before shaping and baking or can it impact too much the flavour and structure?
Yes but no more than 5 days🙂
@@Bennysbaked thank you, and thanks a lot for taking so much time making those videos... such inspiring hard work.
It would be interesting to see your version of Kouign amann 😁😁😁😁
I really enjoy your channel and recipes, specially this one with sourdough, ty! 🌹
I'm glad you enjoyed it 🤠
WOW no words!!!! thank you so much for this video
Tres bien monsieur croissant , chapeau , terrible vos croissant , belle video , felicitation monsieur ratatouille jajajaja 👍👍⭐⭐⭐⭐⭐🥂🥂🎉🎉🎉
The bonk took me out lol. I thought you’d celebrate with another cup of coffee. Beautiful, educational and restful as always.
Haha, I'm glad you enjoyed it! Thank you!
Looking forward to making these!
I've always wanted to use my sourdough starter in something other than sourdough bread.
Sourdough pancakes😂
@@Bennysbaked LOL I like to make sourdough pancakes with my discard every week.
@@Bennysbaked I make discard starter waffles all of the time!!
@@MichaelRei99 How does it taste? Sour?
I have been using the same bag of dry yeast kept in a zip lock in the veggie drawer of my fridge for.... 3 years? Works fine.
Hi Benny, wondering if you'd be willing to make public your other croissant video (which is currently private), I find it to be more detailed with the sizes and what not for my process (compared to some of your newer vids). Really appreciate your tutorials; they've been immensely helpful in my pastry making journey!!
Thanks so much for your clear instruction, I definitely try the recipe this weekend🥰.
And pls let me know what you can do with the trimmed off part?
Hi, thank you! You can bake them with some sugar 🙂
@@Bennysbaked thank you:)
I have gone over this video many times now. It’s excellent. My first attempt, I must add that yours is near perfection, is a facsimile but much more “rustic”. I would like to know the approximate dimensions you are rolling to in the last book fold. I have gleaned so much from this. Attempting to roll the dough into a rectangle; my attempts at wrapping the dough between folds; and, attempts to be precise in all aspects. I’m awaiting my formation and proofing stage now. It’s been a complete morning project. Have you done a Kouign-amann yet for RUclips? I would love to see it! Excellent work young man (I’m 74)!
Hi, I'm glad you find my video useful🙂. For the book fold, It's roughly about 90X 30cm, I suggest focusing on the thickness (5mm) instead of the dimensions! And I will definitely make a video about Kouign-amann in the future. Cheers!
If I make a half batch what are the measurements for the butter block and folds?
Benny nice croissant you brake all the schools of Europe on croissant making .
Hello Benny
Thank you for the video, it is very inspiring.
I'm wondering about freezing the croissants. When do you recommend to freeze them? Before or after cooking?
Thank you
freeze after shaping, before proofing.
Hi,
First, your videos are perfect, and all your explanations are superb.
I saw that you have different recipes for the dough, I want to ask if I want to use a mix of water and milk for this recipe what should be the amounts?
Thank you!🙂Same total amount just use half milk half water!
For anyone interested, the second song in the video seems to be "When I Was a Boy" by Tokyo Music Walker.
Love the video Benny! Do you have to use fan force when baking this ? What will be the appropriate temperature for other electric ovens ?
I also go with fan forced, but if you don't have it just bake at a higher temperature (200c)
You got the best looking croissants!
Thank you 😋
I use waxed paper to form my butter block. I think it helps to use less plastic
الوصفه جدا رائع شكرا لك ع شرحك المبسط
سؤال عندي طحين ١١/٥عملت كرواسون لكن اصبح فطيره 😂 ماالسبب
You should definitely think about making a baguette recipe video, I have a feeling they will boujee the boujee-est of baguettes
Hi, the cake is delicious, thank you for sharing👍
You're welcome :)
Wow thank you for sharing, very detail information. For me as beginner 🤗🤗🤗
You're welcome!
We miss you, Chef!
Great video and explanations man! You really deserved my sub!
Thanks for the sub!😀
Amazing Benny , you are giving me hope to try again. Thanks a lot. I am just wondering, I want to try making sourdough version, do you it will give the same results? Is it easier or harder, it terms proofing are they any different?
They handle the same way🙂
Hi Benny, first of all, thanks for the amazing video. I notice a different technique from you that you did not degass the dough after resting it for the first time after mixing before refridge overnight, what is the purpose of this? Thanks
It makes no difference with a small batch, degas or not.
Haha ….I love your sense of humor 😂
cheers😁
U are a true Master, love your work!😀
Thank you 😌
Hello! First of all, thanks for your masterclass 🤗 incredible explanations.
I just have a question.... I am attempting to make the sourdough version.... so, I was just wondering if you used yeast, same as the poolish version on the mixing all ingredients part/episode
Yes, correct same.
Hello benny , I’m watching you from France ! I love your detailed videos, your results are amazing 🤩
I want to ask you about the 3 fold in this video , you notice that we laminate 4mm thickness but you didn’t notice how much the longer and larger must be after doing the 3folds (to do the 2 fold )? Please ! Have a great day and excuse me for my bad English 🤪
The length of the pastry not important! Focus on thickness🙂
Those look amazing as always.
Thank you!
Loved the video. Can you use scrap dough on the next mix? How much and do you alter the recipe when adding scrap dough? Thanks!
What was your room temp?
The most detailed croissant video I've ever seen which that is what I needed. Thank you!
Thank you! 18-20c
I love fresh yeast too and have memories of using it long ago but just FYI I've lived in three states in the United States, in California for 30 years in a somewhat well to do area and have never ever seen fresh yeast. I believe the only people that ever see it are restaurants who use special purveyors. Fresh yeadt can't be found in any grocery stores even high-end stores that I've seen here in California. It's a real shame too. So I buy 1lb instant yeast SAF and freeze what I don't immediately use
Hi Benny, thanks for your wonderful videos! Of all the croissant recipes you've tried, which one is the best for you? Is there any difference between the poolish croissant and the one without?
Poolish makes the pastry easy to roll and adds more flavors! I love adding poolish into my croissant dough.
@@Bennysbaked I see, thank you for answering! What would you say is the difference of poolish croissant and sourdough croissant?
@@debbierosaline6253 Sourdough will have sour taste.
@@Bennysbaked yes, Sour. I have try it at once, but without adding dried / fresh yeast on dough (in day 2), so it's pure Sourdough
Hi Benny, really in love with your videos, croissants and gestures 😁 Just wanted to ask if it possible to make such a dough without machine? Tried it couple of times by hand but this gluten window is still something impossible to me
Hi thank you😁 Yes it's possible but I'll have to work a little bit hard to knead the dough, good exercise!
How many attempts did it take before you landed on the version we see in the video? Croissants are such a fun home project because there's always room for improvement.
So many steps and minor details where things can go wrong, but this forces you to truly understand every component in the process!
Well said Victor, croissants are not the easiest thing to make at home without a consistent temperature-controlled environment and tools... About the attempts, I would say 13~15ish? I have to abandon a few doughs halfway due to work🙄 which is a shame
@@Bennysbaked Agreed! I'd love to get a proofer one day but it's a little too expensive for me atm. But I'm glad I've learned how to make croissants in a volatile home environment as it's forced me to understand the goal and objective behind each step. I'm working towards a goal or ideal as opposed to following the recipe steps to a tee. All of a sudden, proofing is ready when it's 'ready' rather than following an exact time specification.
I share your pain and frustration too! Last weekend I made a batch of croissants - fully laminated and fully proofed..and I would go as far as saying it was the best looking batch I'd ever made. And then I dropped them on the ground and they de-gassed.. I tried to salvage them by letting them re-proof again but they ended up rather flat :(
@@vlgr8ter 😲 OH NO! That is heart breaking!!!
I can relate. In my case, as I lifted the cover, it slipped and landed on one of the croissants. It deflated in front of me. 😢
been trial and error a year now.. since the pandemic, probably more than 20 times and still couldnt get theh honeycomb.. and I am in a tropical country with 29-30 C average temp
Hi Benny! Since yeast is needed for the fermentation, would this work with refridgerated (up to 1 week old) sourdough discard? Or does it need to be active levain? Thank you for your videos, it's been a lot of help :)
You don't want your levain to overproof, It can get too sour and affect the gluten structure!
@@Bennysbaked Thank you ❤️
Thanks for the recipe! I'm going to use levain, in which case I need to add more yeast in the second step after the polish? Or just 150g of sourdough? Another question, will the fermentation time be the same or is it better to double it? thanks again
Exactly the same method as poolish, you need to add yeast, without yeast the procedure will be different.
OMG you go full scientist for days to make this eaten by 5 seconds
Worth it 😃👌
Hi Benny! Excellent video I tried already the yeast version so I want to try this ones this time! I’m wondering about the sourdough version, the recipe is going with yeast too? So do you combine sourdough starter and yeast? Thank you
Yes with yeast too this is not a pure sourdough croissant recipe 🙂
Sounds great, I finally achieve the croissant so now I’m going with this version! Thank you so much! Si cool videos!
Hi, I love your videos. Do you have any suggestion for a oven without a fan? Thanks so much!!
Bake at 200c for 20 mins 🙂
Hey Benny! Thank you so much for your detailed recipe...🥹 I was so frustrated because I think I've tried at least 5 different recipes from professional bakers and only yours worked out for me!! 🤗 I have a few questions:
1. Is it normal for the croissant to slightly taste sour? Is it because of the double fermentation?
2. Can I replace the water with whole milk for more flavor?
3. Can I also use the 5-3-2 lamination system on your other (or any) Croissant recipe? (Complete guide to classic handrolled Croissants)
4. id like the try this out with matcha powder, in which relation should I include this?
Thank you so much!
1. Overfermented starter or too much starter can cause that. You won't get a sour taste with this recipe, but if you like the sour taste you can increase the sourdough% remember to use a strong flour and reduce hydration if you do so.
2. Yes, the dough would be a little tougher than water dough.
3. Yes, it's basically a different way to do 3-4-3.
4. I would suggest mixing in the butter block, as matcha affects the fermentation of the dough.
Thank you so much for your quick response 🥰 I never thought about mixing matcha in the butterblock, that’s actual such a good idea 😟 but I saw your pain au chocolat video, can I replace it with matcha for example or isn’t it the same? 😓
@@tnazh8086 yes it's the same! Just follow that recipe ☺️
Wow, stunning croissants. You can maybe try it with pasta madre
Yes it will be delicious ☺️
These look amazing 🔥👏👏. I have only one question, on the 2nd day what is water temperature for mixing the dough? Thanks 🙏 😊
Calculate! Everyone is different.
Me..... Watching video as I pop open a can of Pillsbury crescent roll pastry, almost the same thing, right!? 😳😂 Jk!!
This is a serious art, I will stick to my neapolitan pizza dough 😄😄
Looks amazing, great work, I appreciate dough art 🎨 😎👍
Thank you 😊😊
🎖️In each video my amazement leaves no room to doubt the experience of this veteran of the pastry shop ... God granted him the faculty and skill so that his knowledge could be shown to the world with the gentle demonstration that he offers us in his videos, which I catalog them as a premium ... 1,000
I like it 👍for him ... greetings from Venezuela.🇻🇪
Thank you!
Love your recepe!
Is it possible to do the lamination on the second day, after refrigerating the proofed dough for 2 hours. This whould allow me to form and proof the croissants early on the third day, so i can have fresh croissants for breakfast. Or does this mess up the proofing? Regards
Go 30% poolish 🙂 if you want to cut the cold fermentation short!
Thank you for teaching us.
This video very nice and teaching in detail.
Thank you for sharing +207Like I Food Leveling 👍👍
Hi Benny, thanks for the great video, amazing layers! May I know if I use the sourdough version, do I still need to add fresh yeast in? Saw in the video you said same as the poolish version, want to make sure cos I'm making these this weekend! Thank you!
Yes same, add yeast!
@@Bennysbaked thank you Benny!
Thank you for sharing benny, I had watched your video many times. I want to ask you, how long do you need to proof the croissant for sourdough version?
Depending on the temperature!
I am staying in tropical country Indonesia. For instant yeast version I proof rolled dough before baked at 25°C for 2.5 hours.
I want to learn sourdough version, can you give me suggestion should I proof below or above 25°C and how many hours? Thank you very much, looking forward to your reply.
I’m definitely going to try this recipe, but I promise that, shall it turn out horrible, I still couldn’t be mad. This video is so beautifully detailed
Practice makes perfect 😉
@@Bennysbaked thank youu. May it be that the proofing will take longer than 2 hours and a half if I use sourdough?
@@giovannatuttapanna8923 generally takes 2.5-3 hours. Has nothing to do with the recipe 😃
Many thanks for these detailed video. Can I put a part of the shaped Croissants in a freezer before I baked these in the oven? I wanna bake the rest in another day. What should I put attention on? Best wishes
Yes you can. Be sure to cover them well, and deforst overnight before use.
@@Bennysbaked Thank you for the quick reply. But I still have one more question. Let I proof the dough before I put the croissants in the freezer or not?
@@Tom-mq1in No!
@@Bennysbaked Perfect! Thanks
Wow! Amazing job.
Thank you!