Never seen a crossiant where the amount of layers are so visible. Really, well done. I've used a few recipes to make crossiants but I have to try this soon!
I tired making croissants before and it didn't have layers :( then I realized I f*cked up cause I folded it like 5 times so the layers were smooshed together.. now I know and need to try again
STEPS: 1. Put all ingredients in mixing bowl, except for the butter. 2. DDT for dough is 24-26 C. If your kitchen is cold, your water temperature needs to be heated (ie. 40C) in order to reach the DDT. If your water temp is 40C, do not add yeast directly in the water. 3. If the initial dough temperature is very cold, the initial proofing time will be very long. 4. Add the soft butter when a shaggy mess forms after the dough ingredients are combined. 5. The surface of the dough won’t tear when you tuch the sides under. 6. Check the dough temperature with a thermometer. 7. Make the butter slab. Draw a 20cm x 18cm rectangle. Roll the butter into the rectangle. You can also use a zip lock bag to roll with butter. This can be made days in advance. 8. The dough should tripe in size. Degas and fold into a rectangle. This will give more strength to the dough. 9. Place the dough in the fridge to proof again overnight. The slow fermentation not only allows gluten to fully develop, but also gives a nice flavor. 10. Before we laminate, take the butter slab out of the fridge 20 minutes earlier. Roll it a few times until its malleable. The texture of the butter must be the same as the dough. 11. Once the dough has finished resting overnight, roll it twice as big as the butter slab, keeping it rectangular. 12. Perform a 3-4-3 folding process once the dough is 2x the butter size. Start with placing the butter slab in the middle, trim off 2 pieces of dough and place them on top of the butter. All sides of the dough should flush with butter like a perfect sandwich. That’s why you should keep your butter and dough rectangular at all times. Try to match the flaps. This prevents gaps of flour not having any butter! 13. Use bench flour to start rolling. Tap the dough first before rolling with the rolling pin. This helps the butter distribute more evenly. 14. Roll out the dough to about 60 cm lengthwise. We will be working in the landscape position (ie. Short side is up-down, long side is left-right). 15. First fold (double turn). Bring 1/3 of the dough in to meet the center from one side. From the other side, bring 2/3 of the dough in the center so both sides meet in the middle. Flatten out the dough and with a rolling pin and then close it in half right at the middle like a book. 16. Cut open the corners to release pressure (from the yeast). 17. We just stretch the dough one direction (ie length wise), now we stretch it in the opposite direction by recreating a 60cm rectangle (ie height wise). If you keep rolling the dough in the same direction, it will tear and resist. From the opposite direction, roll out the dough to 60cm again. 18. Second fold (single turn). Fold in 1/3 of the sides from both directions meeting in the middle. You should get even 1/3 sections. Allow the dough to rest in the fridge for one hour. 19. Take out of the fridge 5 minutes before rolling so the butter is not too hard. If you roll it straight away the butter layers will shatter. 20. Roll the dough to 4mm thick. 50cm x 35cm by rectangle. 21. Trim off all sides to get straight edge. Next portion 10cm width x 30cm in length triangle (isosceles triangle). 22. Roll the croissant dough upwards from the bottom of the triangle as the base. 23. Brush them with milk before proofing them. 24. Put croissants in a turned off oven, and place a tray of steaming water under to provide heat and humidity. Be careful! If the temperature is over 27C the butter inside croissants will melt! Proofing time should be about 2 hours depending on the temperature. 25. When the croissants are ready, they become bigger, the layers visibly separate slightly, and wobble nicely. 26. Brush them again with milk before baking, you can also use egg wash. 27. Bake at 190 C, fan forced for 20 minutes. 28. Transfer them to a wire rack to cool. Make sure they cool completely before slicing. INGREDIENTS: Dough: 500g Plain flour (11% protein) 50g Sugar 10g Good quality sea salt 250g Water 100g Soften butter ( At least 80% butterfat ) 10g Dry yeast, or 30g fresh yeast Butter Lamination: 250g Soft good quality butter for lamination 20cm x 18cm rectangle paper
I’m just 1 Minute into the Video but wanted to say that I love how you’re explaining everything! I love the science behind baking and there are not many channels who explain the baking process! Thank you so much!
I went to baking school and also worked at a bakery for about 3 years and we made a lot of croissants. But at home I struggled a lot with making them. I tried a lot of my books, tips from the bakery and lots of recipes online nothing worked. I suddenly found this video and wow ! Best results I ever had at home, best recipe I ever tried. I'm going to make them a few times and then they wil be perfect. Thank you!
Hello! I made these today, and they are absolutely GORGEOUS. Mine came out almost exactly the same as the video, and I am pretty proud of them haha. So flakey and buttery, crunchy on the outside but soft in the middle. I actually made this without a stand mixer, so I did everything by hand! It was quite a bit of hard work, but you get an arm workout :) (which you need after eating these 😂) Temperature REALLY matters when making croissants. I was lucky enough to have almost the same temperatures as you did, so I could follow the recipe accordingly. However, if you live in a really hot country, or it’s summer, I would definitely recommend changing the amount of time the dough sits in the fridge and proofs for. I used a mixture of bread and plain flour - my bread flour had 12% protein and my plain had around 9.5%, so I mixed them to get a good ratio of both. What I really like about this recipe, is that you can see the layer of butter when you roll the dough out, and make sure it’s not melting into the dough/breaking. If you can see it melting/breaking, I would immediately stop and stick it in the fridge/leave it for another 5 minutes. Also, I would recommend doing an egg wash instead of just milk. I baked them for 20 minutes with just milk, and they didn’t get much colour. So I ended up brushing on some egg wash then baking them for an extra 3-4 minutes to get them a nice golden brown. THANK YOU so much for this absolutely amazing recipe! It is honestly such a great croissant recipe that is great for beginner-moderately experienced bakers. I hope you will continue to make these extremely informative videos! Oh, and did I mention it was my second attempt at making croissants?! And that I am 14 years old? 🙃 If I can do it, you can too! :)
I've been watching many of these croissant making videos to see variety of technique before I make my own, and I just want to say-- you're the first person I've seen bake the scrap dough and I really appreciate that! Scraps have so much potential for fun, it's such a shame to see others miss the opportunity 😋
I tried making croissants five times now (i failed all the attempts) . Now i found this recipe its successful, i am amazed! thank you for sharing this recipe!
it's 1am and i was just craving croissants just like any other person at 1 in the morning so i look up how to make croissants and this was one of the shorter videos that came up i thought this was gonna be like making cookies but boy was i WRONG. i did not know making croissants was so detailed and intricate oh my God. they looked amazing though and more than accurately reflected the amount of work you put into making them
Last weekend I finally felt brave enough to make croissants which I've been wanting to make for so long. The technical explanation in this video was so helpful, and made everything go so smooth. They turned out beautiful and delicious, I'm so happy! Thank you for your video :)
Hi guys, Ben here! Thanks for all the feedback and comments🙂 There will be more croissant and laminated pastry related video coming soon. Including a series of detailed theories on the croissant dough, the butter, the proofing, and temperature..etc. I'm back to work now so the upload time would be very random now. However, I do check comments every day and I try to answer all your questions as fast as possible, so feel free to ask any questions! Thanks again for all your supports! Keep claim and bake on!😁
Wow...the amount of distinct layers seen on the outside is just absolutely stunning. o.o I've seen croissants that just look delicious, but these, these croissants look _beautiful_
Thank you! I love to share my knowledge of baking with people and I also understand the frustration when a question is ignored! So I check comments every day to help my viewers :)
This 'oh yeah' at 8th minute made my day! Never mastered crossaints even tho my baker career lasted 3 years! (Had to change job due to Carpal Tunnel Syndrome) This recipe looks so good I might actually try one more time to make them!
I like cooking videos that actually concentrates on cooking, with good explanation, all mesuarments and clever tips. Watching this video really makes me feel that I can do this.
I just wanted to say, for years I've struggled to successfully make laminated dough and considered the croissant my archenemy. I gave this recipe a shot bc it used techniques I've never seen or heard of anndddd it worked! Not only was this one of the most beautiful doughs I've ever worked with, the laminating part wasn't fussy but fairly simple. Anyway after years' worth of attempts, making these was just super dang exciting. As a testament to how delicious these were, my bf declared it better than the best croissant he's ever had (we did a blind taste test lol). And I agree.
Incredible job!! I’ve been compiling croissant videos for next baking project and yours has everything that I’ve researched. Well done! That open crumb... amazing!
Thank you! I've tried so many of the popular RUclips recipes, and none has been as delicious and easy to follow as yours. I stuffed up the dough a little, but they still turned out all layered and yummy 😊
I made these and the STRESS during the second proof in the oven. I bit off nails praying the butter wouldn't melt. It came out beautifully though, I love that you explained the technical details, it helped a lot and I'll carry that info into other baking expeditions
@@sketchholic772 depends on the type of yeast. Activated yeast u don’t need to do anything. Dry yeast mix with the wet ingredients and microwave for like 20 sec My improvise
Made these the other day , I omitted the salt since I used salted margarine. I even used margarine for lamination. Messed up the hydration of the dough a little bit so I got anxious while laminating the dough, thinking it was a total failure. But surprisingly, they came out good! Well shaped and the layers arent well defined but they looked like bakery style croissants!
Klasse Rezept! Ich habe heute daraus Hamburger Franzbrötchen gebacken. Himmlisch! Als Zimt, Zuckermischung folgendes verwenden. 100g weiche Butter mit 100g Zucker und 5 g Zimt zu einer Creme vermischen und bestreichen. Vielen Dank für das teilen des Rezeptes! ❤
@@Bennysbaked yeah... You need to look for good bakeries to find good croissants. Pains au chocolat can pretty much be good anywhere because chocolate hides the bad ones, there's no hiding with croissants!
I just made these this weekend and they are nothing short of amazing! The recipe is easy to follow and worked out perfectly, so would 10/10 recommend, and will definitely be making these again! thank you so much for a great recipe🙌
@@erenyeageriscringe7661 Dough is prob still good I would also suggest putting a stone marble or any type of cutting board or sheet in a freezer and laminate dough o super cold surface.
I don’t really write RUclips comments, but I have to say thank you for this video. It’s the second time I’m following this recipe, and the results are just perfect.
This is pure art for me. It's almost an year that I'm trying to do croissants (but vegan) and even if the melting point of the margarine is even higher compared to butter I always failed: after your video I got why, there were so many steps that i was doing wrong. Thank you so much for this amazing video, it was really well explained. Keep goin' with your work p.s Sorry for my english
Amaaaazingly explained, so many tips that can improve the quality of the croissant. Small details helped me alot to make the best croissants I ever baked. Thank you 🥰
Thank you so much for this recipe. They're amazing. Half cooked and half freezed. In my oven It took 25 mins ventilato sotto and 3 mins ventilato sopra.
I baked my first ever batch of croissants today. They are really delicious. My husband just loved them. Little bit impressed by myself that I did made it at first attempt. They look a little bit pale though, but I need probably 3 more mins in my oven. Thanks for the recipe!
I made croissants for the very first time in my life with this recipe and they came out great! Thank you so much for your amazing recipe and explanation! For people who worry about the time and how you could never make these for breakfast. Not true! :) If you want to eat them on a Sunday morning, you could start making the dough Saturday morning, let the dough rest all day, finish them in the evening, plop them in the fridge after the rise in the oven and bake them Sunday morning. Then it will cost you a little time in the morning a little more time in the evening and you will have croissants for breakfast the next day! (Just give them 3-5 more minutes in the oven because they will start cold)
Just want to say thank you so much for this video! I've been trying to make good homemade croissants for months now, and finally with your recipe I have gotten somewhere close to good :)
I made these at home with bread flour with the measurements in the recipe. Kerrygold butter worked well. I also used a stand mixer with success. These croissants proofed the best out of any recipe I've tried. The croissants came out looking great, although I can't help but think the interior is missing something. The interior was drier than I would like. When I took a croissant making class in Paris, the recipe included milk and honey. Croissants are supposed to be an enriched dough and while the butter gets us there, I may try tweaking the recipe to include 1/2 milk and 1/2 water and maybe even add honey. This may throw off the proof though, so I will adjust incrementally. Any tips? Thank you for all the tips in the video!
@@Bennysbaked I really enjoyed making them! The flavour is fantastic too :) I'll certainly be practicing these over the next few weeks so I can get ones as nice as yours! Thanks so much 😁
I FOUND YOUR REPLY GRACE AHAHAHAH ah that felt good :') Also yes she made these croissants and they looked AMAZING (hope she makes some when she gets home eh Grace!!)
Adding the soft butter after the "first" dough's done made an unpleasantly wet sticky dough. Managed to save the thing with a lot of extra flour. I guess half hard butter cube just before the end of the first kneading would work better next time. Except that, it went all well, used it to make NY Rolls and it worked perfectly! Thanks
The impressive layering in the thumbnail got me here. The quality of the video and recipe kept me here. The roblox oofs and the "oh yeah" earned you sir my not-often-given like. Thanks for the recipe, cutting the folded corners to release tension is genius, I'll try it.
Those croissants look so beautiful 😭 I’m going to make them tomorrow and thankfully my mum can eat these because they’re eggless (she doesn’t eat eggs and meat but can eat dairy)
My first attempt at croissants used a different recipe and they were more like danishes - too doughy. I decided to give your method & recipe a try for croissants on Christmas morning and they turned out absolutely beautiful. I'm kind of in awe that I managed to make such perfect pastry on my second try!! Thank you! Everyone needs to try this recipe.
Oh, forgot to say that I froze these. I rolled the croissants then par-froze uncovered for one hour, then finally froze overnight in freezer bags. In the morning I let them defrost for an hour before proofing for 2hrs in the oven. Baked them on convection for 6mins, then standard bake for another 15mins.
I failed twice before I watched this video, but I did it right away when I did it right away! Baking videos in Korea only care about the composition and sight, but foreign baking videos are very useful because they convey knowledge and give detailed tips!!
I’ve been making by hand and results are perfect wish i could show you!! Thank you Now i have a dough sheeter at my shop and did 4 batches of this and they not as good as made by hand…. I’d like to keep using this recipe for my shop. Wondering is this recipe only good to make by hand? Please let me know
I made these and followed all of your steps. They cames out perfectly even though it's my first time! Very detailed and easy to follow, thank you. (I made these with vegan butter)
Ooohh awesome!!! I've tried croissants many times using many recipes, but no one ever told me to cut the dough and put the butter in between lmao it was always folding it over the butter and just rolling away, no matter if there's no butter in the sides lol thank uuuuuu for the tutorial, will definitely try
I tried this recipe and the result was fantastic, the only thing I would change next time is to put the croissants after leavening, so before cooking, in the fridge for about 1 hour to make the butter harden
I really want to make these! They look so delicious and gorgeous but I don't have a stand mixer. How can I do it by hand and could you make a video of croissants by hand?
You can do it by hand itll just take a bit longer! If you're doing it by hand make sure you're adding the right proportions of ingredients otherwise it might cause a headache. To do it by hand youll add your ingredients to a medium sized bowl as shown in the video (dry ingredients whisked together, and then water and not butter) and youll use your hand to mix the ingredients into a dough ball trying to get it as cohesive as you can about 2-3 minutes. And then transfer to a clean surface and knead a bit before incorporating your butter. Heads up on the butter: I recommend doing half the butter at a time. ( add one half. Knead. Add second half. Knead again.) Your dough will fall apart at this stage but itll pull itself together as you continue to knead it so dont get discouraged Your surface will also get covered in butter and there's no way around that but as your dough is coming together again you should incorporate any table butter back into the dough. Continue kneading to the best of your ability for several minutes 10-15 or until your dough feels soft and passes the window test in the video.
OMGGG thankyou soo much!!!! this tastes soo good, and thankyou for explaining so well! My family always beg me to make it hahaha I'm about to make a batch again, croissants are alot of work ut worth it in the end, definetly subscribing!
Notice a lot of people saying they baked this in one day. But instructions say rest dough overnight. Did everyone do this and make it over say a 24 hour period?
Just waooowwww!!!!What a layers!!!I think these are the prettiest,finest and tastiest croissants I have ever seen up till now.Literally no words!!!So much unique recipe!
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I made a mistake of the amount of fresh yeast! It's 25g. Sorry about that😬
How if i only want to use dry east?
@@niania6442 12g!
Is fresh yeast the same as the sourdough starter? Dry yeast = instant yeast? Thank you for your help 🙏🏼
@@peterdarmawan5166 ruclips.net/video/2NC0W5Xtvoc/видео.html
This will answer all your questions!
Thank you so much 🙏🏼🙏🏼
Never seen a crossiant where the amount of layers are so visible. Really, well done. I've used a few recipes to make crossiants but I have to try this soon!
Thank you :) Let me know how yours turn out!
Let me know how it went!
following this to knw what you think of this as compared to others XD
True iv lived in France never see like this. If French pastry chefs see this they go nuts without doubt
I tired making croissants before and it didn't have layers :( then I realized I f*cked up cause I folded it like 5 times so the layers were smooshed together.. now I know and need to try again
STEPS:
1. Put all ingredients in mixing bowl, except for the butter.
2. DDT for dough is 24-26 C. If your kitchen is cold, your water temperature needs to be heated (ie. 40C) in order to reach the DDT. If your water temp is 40C, do not add yeast directly in the water.
3. If the initial dough temperature is very cold, the initial proofing time will be very long.
4. Add the soft butter when a shaggy mess forms after the dough ingredients are combined.
5. The surface of the dough won’t tear when you tuch the sides under.
6. Check the dough temperature with a thermometer.
7. Make the butter slab. Draw a 20cm x 18cm rectangle. Roll the butter into the rectangle. You can also use a zip lock bag to roll with butter. This can be made days in advance.
8. The dough should tripe in size. Degas and fold into a rectangle. This will give more strength to the dough.
9. Place the dough in the fridge to proof again overnight. The slow fermentation not only allows gluten to fully develop, but also gives a nice flavor.
10. Before we laminate, take the butter slab out of the fridge 20 minutes earlier. Roll it a few times until its malleable. The texture of the butter must be the same as the dough.
11. Once the dough has finished resting overnight, roll it twice as big as the butter slab, keeping it rectangular.
12. Perform a 3-4-3 folding process once the dough is 2x the butter size. Start with placing the butter slab in the middle, trim off 2 pieces of dough and place them on top of the butter. All sides of the dough should flush with butter like a perfect sandwich. That’s why you should keep your butter and dough rectangular at all times. Try to match the flaps. This prevents gaps of flour not having any butter!
13. Use bench flour to start rolling. Tap the dough first before rolling with the rolling pin. This helps the butter distribute more evenly.
14. Roll out the dough to about 60 cm lengthwise. We will be working in the landscape position (ie. Short side is up-down, long side is left-right).
15. First fold (double turn). Bring 1/3 of the dough in to meet the center from one side. From the other side, bring 2/3 of the dough in the center so both sides meet in the middle. Flatten out the dough and with a rolling pin and then close it in half right at the middle like a book.
16. Cut open the corners to release pressure (from the yeast).
17. We just stretch the dough one direction (ie length wise), now we stretch it in the opposite direction by recreating a 60cm rectangle (ie height wise). If you keep rolling the dough in the same direction, it will tear and resist. From the opposite direction, roll out the dough to 60cm again.
18. Second fold (single turn). Fold in 1/3 of the sides from both directions meeting in the middle. You should get even 1/3 sections. Allow the dough to rest in the fridge for one hour.
19. Take out of the fridge 5 minutes before rolling so the butter is not too hard. If you roll it straight away the butter layers will shatter.
20. Roll the dough to 4mm thick. 50cm x 35cm by rectangle.
21. Trim off all sides to get straight edge. Next portion 10cm width x 30cm in length triangle (isosceles triangle).
22. Roll the croissant dough upwards from the bottom of the triangle as the base.
23. Brush them with milk before proofing them.
24. Put croissants in a turned off oven, and place a tray of steaming water under to provide heat and humidity. Be careful! If the temperature is over 27C the butter inside croissants will melt! Proofing time should be about 2 hours depending on the temperature.
25. When the croissants are ready, they become bigger, the layers visibly separate slightly, and wobble nicely.
26. Brush them again with milk before baking, you can also use egg wash.
27. Bake at 190 C, fan forced for 20 minutes.
28. Transfer them to a wire rack to cool. Make sure they cool completely before slicing.
INGREDIENTS:
Dough:
500g Plain flour (11% protein)
50g Sugar
10g Good quality sea salt
250g Water
100g Soften butter ( At least 80% butterfat )
10g Dry yeast, or 30g fresh yeast
Butter Lamination:
250g Soft good quality butter for lamination
20cm x 18cm rectangle paper
Thanks you!
Thank you, Robert, and thank you Benny Bakes, looking forward to trying these.
Thank you!
Thanks gonna try soon!
Wow you are very generous. Thank you to tell all for us
I’m French and I’ve never found a video so good about croissants
Thank you!
Two years late to the party I know, but this has to be one of the best recipes and techniques I have ever seen for making croissants. What a treasure.
As a French person, I want to extend my gratitude for sharing your recipe with us. Watching you bake those croissants made it seem so easy. Thank you!
I’m just 1 Minute into the Video but wanted to say that I love how you’re explaining everything! I love the science behind baking and there are not many channels who explain the baking process! Thank you so much!
I'm so glad that you enjoyed it! Thank you too!
you might want to check out the chainbaker
THE DEFINED LAYERS!!! THE AIRINESS!!! 😩😩 what beautiful croissants!!!
😀Thank you so much!
The dough scream lol. I’m gonna make these before quarantine is over.
Haha maybe don't stab the dough too hard
I went to baking school and also worked at a bakery for about 3 years and we made a lot of croissants. But at home I struggled a lot with making them. I tried a lot of my books, tips from the bakery and lots of recipes online nothing worked. I suddenly found this video and wow ! Best results I ever had at home, best recipe I ever tried. I'm going to make them a few times and then they wil be perfect. Thank you!
I'm so happy to hear that! Thank you!
FINALLY!!!!! A croissant recipe that works!
I've tried so many other recipes and nothing proofed right. This one did. Make these for success.
I'm glad you got some good results😀
2 days to make, & 2 seconds to eat
Literally!
but stays in your heart forever
@@TT-sr4mu And that's exactly why I'm obsessed with making croissants or any laminated pastry!
And 1 second to like
That's why I got 2 jobs to afford buying them on a daily basis instead...
Hello! I made these today, and they are absolutely GORGEOUS. Mine came out almost exactly the same as the video, and I am pretty proud of them haha. So flakey and buttery, crunchy on the outside but soft in the middle.
I actually made this without a stand mixer, so I did everything by hand! It was quite a bit of hard work, but you get an arm workout :) (which you need after eating these 😂)
Temperature REALLY matters when making croissants. I was lucky enough to have almost the same temperatures as you did, so I could follow the recipe accordingly. However, if you live in a really hot country, or it’s summer, I would definitely recommend changing the amount of time the dough sits in the fridge and proofs for.
I used a mixture of bread and plain flour - my bread flour had 12% protein and my plain had around 9.5%, so I mixed them to get a good ratio of both.
What I really like about this recipe, is that you can see the layer of butter when you roll the dough out, and make sure it’s not melting into the dough/breaking. If you can see it melting/breaking, I would immediately stop and stick it in the fridge/leave it for another 5 minutes.
Also, I would recommend doing an egg wash instead of just milk. I baked them for 20 minutes with just milk, and they didn’t get much colour. So I ended up brushing on some egg wash then baking them for an extra 3-4 minutes to get them a nice golden brown.
THANK YOU so much for this absolutely amazing recipe! It is honestly such a great croissant recipe that is great for beginner-moderately experienced bakers. I hope you will continue to make these extremely informative videos!
Oh, and did I mention it was my second attempt at making croissants?! And that I am 14 years old? 🙃
If I can do it, you can too! :)
I'm so happy to hear that! Great job :) Making croissants is pretty much all about temperature control!
It may not work this time, it’s super hot here in the Philippines. I’ll just get it at Starbucks for now 😅
I've been watching many of these croissant making videos to see variety of technique before I make my own, and I just want to say-- you're the first person I've seen bake the scrap dough and I really appreciate that! Scraps have so much potential for fun, it's such a shame to see others miss the opportunity 😋
I tried making croissants five times now (i failed all the attempts) . Now i found this recipe its successful, i am amazed! thank you for sharing this recipe!
5:56
May I just say how satisfying it was that you shook the dough to the tempo of the music?
That wasn't planned, but I'm just glad that you like it haha😆
I love the way u wiggled those proofed croissants. I was like mmmh slap those babies hahaha 😂🤣🤣
Need to..resist...
it's 1am and i was just craving croissants just like any other person at 1 in the morning so i look up how to make croissants and this was one of the shorter videos that came up
i thought this was gonna be like making cookies but boy was i WRONG. i did not know making croissants was so detailed and intricate oh my God. they looked amazing though and more than accurately reflected the amount of work you put into making them
That "gotta go wash my dishes" earn my subscription,,,,, yea the hardest part of baking is washing that dammm dishes
Thanks for the sub!
By far the best tutorial on the internet, settle jokes / sounds , good music, to the point. No commentary which is a huge W!! Great job
Last weekend I finally felt brave enough to make croissants which I've been wanting to make for so long. The technical explanation in this video was so helpful, and made everything go so smooth. They turned out beautiful and delicious, I'm so happy! Thank you for your video :)
Hi guys, Ben here! Thanks for all the feedback and comments🙂 There will be more croissant and laminated pastry related video coming soon. Including a series of detailed theories on the croissant dough, the butter, the proofing, and temperature..etc. I'm back to work now so the upload time would be very random now. However, I do check comments every day and I try to answer all your questions as fast as possible, so feel free to ask any questions!
Thanks again for all your supports! Keep claim and bake on!😁
Can't wait!
Do you work full-time as a chef :O?
Perfect
@@farmtotable3934 YOs I do!
👍🥰🥰 cuz am love cooking
Wow...the amount of distinct layers seen on the outside is just absolutely stunning. o.o I've seen croissants that just look delicious, but these, these croissants look _beautiful_
Thank you so much!😀
What a wonderful demonstration, Benny! Your croissants look gorgeous. I'd rather buy your croissants than make them myself.
Best wishes from Thailand!
Thank you so much for your support!
Late to the conversation. But I’m jealous you live in Thailand it’s a beautiful country and I am trying to live there one day!
Best wishes from USA!
The next time I have to pay $5 for a croissant, I'm going to think about the amount of patience that goes into making these. Worth every penny!
You don’t know how happy I got when you wobbled the croissants
🤣 one of my favourite thing to do
Bravoooo. The best part is you answer all questions and I really appreciate it!!
Thank you! I love to share my knowledge of baking with people and I also understand the frustration when a question is ignored! So I check comments every day to help my viewers :)
This 'oh yeah' at 8th minute made my day! Never mastered crossaints even tho my baker career lasted 3 years! (Had to change job due to Carpal Tunnel Syndrome)
This recipe looks so good I might actually try one more time to make them!
Much respect for you! And good luck with your croissants :)
He and Chef John really make this seem like a very doable pastry.
i truly never saw the appeal in croissants before, but i’ve a world of respect for them now and those who make them. would absolutely love to try
This has to be the best croissant instructional video on RUclips. I cannot wait to try and make these. Thank you!
Thank you!
This is some oscar deserving cinematography and Masterchef level of Perfection...❤️
Here's yo Crown.... King👑
Haha thank you!
I love how you making this masterpiece in really simple tools. You are an artist
I like cooking videos that actually concentrates on cooking, with good explanation, all mesuarments and clever tips.
Watching this video really makes me feel that I can do this.
Thank you so much 🙂
I just wanted to say, for years I've struggled to successfully make laminated dough and considered the croissant my archenemy. I gave this recipe a shot bc it used techniques I've never seen or heard of anndddd it worked! Not only was this one of the most beautiful doughs I've ever worked with, the laminating part wasn't fussy but fairly simple. Anyway after years' worth of attempts, making these was just super dang exciting. As a testament to how delicious these were, my bf declared it better than the best croissant he's ever had (we did a blind taste test lol). And I agree.
I'm very happy to hear that! Thank you so much😇😃😊
My goodness, i thought it was easy.. it tooks time to make even a dozen of croissant, really appreciate all the bakers out there..
Incredible job!! I’ve been compiling croissant videos for next baking project and yours has everything that I’ve researched. Well done! That open crumb... amazing!
Thank you so much!
Thank you! I've tried so many of the popular RUclips recipes, and none has been as delicious and easy to follow as yours.
I stuffed up the dough a little, but they still turned out all layered and yummy 😊
Haha, Thank you! practice makes perfect!
Just finished making these and they came out amazing! Thank you so much for the extra tips! Happy holidays!!
I'm so happy to hear that!
I made these and the STRESS during the second proof in the oven. I bit off nails praying the butter wouldn't melt. It came out beautifully though, I love that you explained the technical details, it helped a lot and I'll carry that info into other baking expeditions
Thank you!
These croissants are absolutely amazing. Just tried them and they actually work unlike the other ones i’ve seen. So easy to make love it ❤Thank you
Thank you! You are welcome!
Bro what do I do abt the yeast part I’m a bit confused. Do I have to activate the yeast first?
@@sketchholic772 depends on the type of yeast. Activated yeast u don’t need to do anything. Dry yeast mix with the wet ingredients and microwave for like 20 sec My improvise
I just finished a batch and they came out amazing, the instructions were simple to follow!
hi, i'm from İstanbul-Turkey. i'm trying this recipe for the first time, and i love it!
I'm so happy to hear that, thank you so much! :)) The next video is coming soon!
Made these the other day , I omitted the salt since I used salted margarine. I even used margarine for lamination. Messed up the hydration of the dough a little bit so I got anxious while laminating the dough, thinking it was a total failure. But surprisingly, they came out good! Well shaped and the layers arent well defined but they looked like bakery style croissants!
Klasse Rezept!
Ich habe heute daraus Hamburger Franzbrötchen gebacken. Himmlisch!
Als Zimt, Zuckermischung folgendes verwenden.
100g weiche Butter mit 100g Zucker und 5 g Zimt zu einer Creme vermischen und bestreichen.
Vielen Dank für das teilen des Rezeptes! ❤
Even in Paris croissants don’t look that good I swear most are tasteless and flat. Great job👍
Really? I always wanted to go there and taste the pastries, I guess if the bakery is in a tourist attraction the quality can sometimes be bad.
@@Bennysbaked a lot of bakers quick-freeze pasteries to gain time. The real bakers wake up around 4 am
@@Bennysbaked « Croissants » « pain au chocolat » and « éclair » are the most profitable pastries.
@@Bennysbaked yeah... You need to look for good bakeries to find good croissants. Pains au chocolat can pretty much be good anywhere because chocolate hides the bad ones, there's no hiding with croissants!
@@Aezandris Fair enough...
I just made these this weekend and they are nothing short of amazing! The recipe is easy to follow and worked out perfectly, so would 10/10 recommend, and will definitely be making these again! thank you so much for a great recipe🙌
Thank you!
Cool! Im going to try them 2morrow! How were the layers? Were they as pristine and visible as they are in the video?
The butter thing didn’t turn hard and now dough is soggy, should I just give up
@@erenyeageriscringe7661 PUT IN REFRIGIRATOR IMMIDEATLEY!!!
@@erenyeageriscringe7661 Dough is prob still good I would also suggest putting a stone marble or any type of cutting board or sheet in a freezer and laminate dough o super cold surface.
This is definitely the best croissant I've ever seen. I'm definitely going to make this soon. Absolute gorgeous
I don’t really write RUclips comments, but I have to say thank you for this video. It’s the second time I’m following this recipe, and the results are just perfect.
Glad it was helpful!
i am sturggling so much to keep this dough square when extending it. happy if any one has a reco to share. this guys seems to simply be a natural ahah
Pull the corners with your hands to adjust them :))
This is pure art for me.
It's almost an year that I'm trying to do croissants (but vegan) and even if the melting point of the margarine is even higher compared to butter I always failed: after your video I got why, there were so many steps that i was doing wrong.
Thank you so much for this amazing video, it was really well explained.
Keep goin' with your work
p.s Sorry for my english
You're very welcome! And thank you! :)
It's the easiest croissant baking I've ever seen😍 they look divine🤤
Thank you!
I don't understand step no 2 what u done with yeast and wrote down in this case don't add yeast directly into water but u do 😑
Amaaaazingly explained, so many tips that can improve the quality of the croissant. Small details helped me alot to make the best croissants I ever baked. Thank you 🥰
I'm happy that you enjoyed my video! Thank you too!
Thank you so much for this recipe. They're amazing. Half cooked and half freezed. In my oven It took 25 mins ventilato sotto and 3 mins ventilato sopra.
I'm happy to hear that! Good job!
I baked my first ever batch of croissants today. They are really delicious. My husband just loved them. Little bit impressed by myself that I did made it at first attempt. They look a little bit pale though, but I need probably 3 more mins in my oven. Thanks for the recipe!
You are welcome!
I followed your recipe and the croissants came out so good! I tried a couple different recipes and yours is so far the best one!!
I'm so happy to hear that, thank you!
I made croissants for the very first time in my life with this recipe and they came out great! Thank you so much for your amazing recipe and explanation!
For people who worry about the time and how you could never make these for breakfast. Not true! :)
If you want to eat them on a Sunday morning, you could start making the dough Saturday morning, let the dough rest all day, finish them in the evening, plop them in the fridge after the rise in the oven and bake them Sunday morning. Then it will cost you a little time in the morning a little more time in the evening and you will have croissants for breakfast the next day! (Just give them 3-5 more minutes in the oven because they will start cold)
Great job! I'm so happy to hear that! :)
Just want to say thank you so much for this video! I've been trying to make good homemade croissants for months now, and finally with your recipe I have gotten somewhere close to good :)
Thank you! So glad to hear that, you're very welcome!
The Zip-lock bag trick is brilliant. Gonna have to try this. Thank you for the video.
Thank you!
I made these at home with bread flour with the measurements in the recipe. Kerrygold butter worked well. I also used a stand mixer with success. These croissants proofed the best out of any recipe I've tried. The croissants came out looking great, although I can't help but think the interior is missing something. The interior was drier than I would like. When I took a croissant making class in Paris, the recipe included milk and honey. Croissants are supposed to be an enriched dough and while the butter gets us there, I may try tweaking the recipe to include 1/2 milk and 1/2 water and maybe even add honey. This may throw off the proof though, so I will adjust incrementally. Any tips? Thank you for all the tips in the video!
Yes, absolutely, half milk half water works great!
I made them today and they came out perfect . I really recommend this recipe for Beginners . Thank you Benny !
I'm so happy for you 🤗 thank you!
The recipe I've been waiting for! So glad this came up in my recomendations! My housemates will be stoked haha
Perfect! Hope you enjoy making them😇
@@Bennysbaked I really enjoyed making them! The flavour is fantastic too :) I'll certainly be practicing these over the next few weeks so I can get ones as nice as yours! Thanks so much 😁
I FOUND YOUR REPLY GRACE AHAHAHAH ah that felt good :') Also yes she made these croissants and they looked AMAZING (hope she makes some when she gets home eh Grace!!)
@@gracieadoku how long did it take you to make these crossiants?
Thanks for walking me through making croissants for the first time. Really great video and recipe. I was successful on the first try.
Great job!😄
Adding the soft butter after the "first" dough's done made an unpleasantly wet sticky dough. Managed to save the thing with a lot of extra flour. I guess half hard butter cube just before the end of the first kneading would work better next time. Except that, it went all well, used it to make NY Rolls and it worked perfectly! Thanks
This is the most perfect croissant demonstration i've ever seen. appreciate
Thank you! :))
The thumbnail made me click the most beautiful croissants I’ve ever seen😩
Thank you so much :))
I will never see a croissant the same way again. Respect. I’ll never really try this I am a horrible impatient baker.
Haha as long as you enjoyed the video I'm happy😇 Thank you!
Great video. This is like Binging with Babish, which I really enjoy watching. I really hope your channel grows big.
Haha thank you so much for your support :))
The impressive layering in the thumbnail got me here. The quality of the video and recipe kept me here. The roblox oofs and the "oh yeah" earned you sir my not-often-given like. Thanks for the recipe, cutting the folded corners to release tension is genius, I'll try it.
Thanks :)
I tried today this recipe and it turned out yummy and beautiful layer, I loved. Thank you so much❤
Those croissants look so beautiful 😭 I’m going to make them tomorrow and thankfully my mum can eat these because they’re eggless (she doesn’t eat eggs and meat but can eat dairy)
Thank you! And good luck with your croissants!
We all could have dropped our croissants.
I was looking for this comment. Thank you
Finally tried them. They came out perfect!
Thanks for sharing and the explanations 👏🏻👏🏻👏🏻
I'm so glad to hear that! Well done! :)
My first attempt at croissants used a different recipe and they were more like danishes - too doughy.
I decided to give your method & recipe a try for croissants on Christmas morning and they turned out absolutely beautiful. I'm kind of in awe that I managed to make such perfect pastry on my second try!! Thank you!
Everyone needs to try this recipe.
Oh, forgot to say that I froze these. I rolled the croissants then par-froze uncovered for one hour, then finally froze overnight in freezer bags. In the morning I let them defrost for an hour before proofing for 2hrs in the oven. Baked them on convection for 6mins, then standard bake for another 15mins.
@@gsummerhayes7299 Great job!
So happy to hear that🙂
I failed twice before I watched this video, but I did it right away when I did it right away!
Baking videos in Korea only care about the composition and sight, but foreign baking videos are very useful because they convey knowledge and give detailed tips!!
Thank you! If you learn something from my video I'm happy :) Mission accomplished!
I don't wanna know how many hours you put into perfecting your croissant.
A long time I would say haha, but learning from mistakes is fun!
That's the most beautiful croissant i've ever seen in my life wtf
Haha thank you!
@1:56 Did that dough scream, "Ahhhh....oouch,"? 😂 I think it did!
I started using a temperature gun to check the dough temp recently instead of a probe XD Save it from screaming
@@Bennysbaked I'm sure your dough appreciates it! 😄😄😄💕
I noticed that too I thought I was imagining things 😂😂😂
@@OkazakiN xd
I was looking for this comment after hearing that screaming part! Hahaha
i can't wait until the day we can reach into our screens and grab what's on them, i have never craved a croissant more in my life
Amazing video Ben! Thank you for all the information, its no longer daunting to make them at home and I look forward to baking some this week. 🙂
You're very welcome ☺️
Thank you for showing me this artful and skilful process, you’ve explained in a clear way with tremendous detail! Thank you ✌🏻😍👌🏻😋😎
Glad it was helpful!😇
The '' ooowwww yyeaaah '' part got me laughing 😂😂😂😂
The dedication behind the croissant process is unbelievable
It's indeed one of the hardest pastry to make!
You people are still young. Its gonna be okay.
I’ve been making by hand and results are perfect wish i could show you!! Thank you
Now i have a dough sheeter at my shop and did 4 batches of this and they not as good as made by hand…. I’d like to keep using this recipe for my shop. Wondering is this recipe only good to make by hand? Please let me know
you should knead the dough less if using a sheeter.
I'm in bakery training in France but I don't make as beautiful croissants as you do😔👏🏽👏🏽
Thank you so much!
woah now i get why certain croissants can be expensive, all that hard work. man, i wish i was as skilled at baking
You can be :) I was once a rookie too haha
I made these and followed all of your steps. They cames out perfectly even though it's my first time! Very detailed and easy to follow, thank you. (I made these with vegan butter)
I'm so happy to hear that! Thank you!
Which vegan butter brand did u use? :)
Ooohh awesome!!! I've tried croissants many times using many recipes, but no one ever told me to cut the dough and put the butter in between lmao it was always folding it over the butter and just rolling away, no matter if there's no butter in the sides lol thank uuuuuu for the tutorial, will definitely try
Haha you are so welcome! 😁😁
I tried this recipe and the result was fantastic, the only thing I would change next time is to put the croissants after leavening, so before cooking, in the fridge for about 1 hour to make the butter harden
This vid is underrated
I really want to make these! They look so delicious and gorgeous but I don't have a stand mixer. How can I do it by hand and could you make a video of croissants by hand?
You can do it by hand itll just take a bit longer! If you're doing it by hand make sure you're adding the right proportions of ingredients otherwise it might cause a headache.
To do it by hand youll add your ingredients to a medium sized bowl as shown in the video (dry ingredients whisked together, and then water and not butter) and youll use your hand to mix the ingredients into a dough ball trying to get it as cohesive as you can about 2-3 minutes. And then transfer to a clean surface and knead a bit before incorporating your butter.
Heads up on the butter:
I recommend doing half the butter at a time. ( add one half. Knead. Add second half. Knead again.)
Your dough will fall apart at this stage but itll pull itself together as you continue to knead it so dont get discouraged
Your surface will also get covered in butter and there's no way around that but as your dough is coming together again you should incorporate any table butter back into the dough.
Continue kneading to the best of your ability for several minutes 10-15 or until your dough feels soft and passes the window test in the video.
@@Breadystickle thank you so much!
Watching that unroll in the beginning was r/foodporn material 😳
xd
OMGGG thankyou soo much!!!! this tastes soo good, and thankyou for explaining so well! My family always beg me to make it hahaha I'm about to make a batch again, croissants are alot of work ut worth it in the end, definetly subscribing!
The best informative video on croissants I’ve seen!
Thank you so much!
Notice a lot of people saying they baked this in one day. But instructions say rest dough overnight. Did everyone do this and make it over say a 24 hour period?
Thank u so much for this recipe, everything is explained so well and they look beautiful, I hope mine will do too 🥰
You're very welcome! Don't hesitate to ask me any questions :)
Afraid to make these not because I’m scared of the difficulty, but because I know my family will bug me for the rest of my life to make more
It's a sweet burden ;)
This is the simplest recipe I've found and the result is beautiful croissants. Thanks for sharing.
Thank you!
Just waooowwww!!!!What a layers!!!I think these are the prettiest,finest and tastiest croissants I have ever seen up till now.Literally no words!!!So much unique recipe!
Thank you so much 😀
@@Bennysbaked You welcome bro!🤗
By the way Love from Pakistan!😇
Imagine being able to make that for yourself 🤤
You will be so proud of yourself
The video title should be “why you should buy the croissant instead of making it”