Blueberry croissant Danish
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- Опубликовано: 18 июл 2020
- Add a taste of luxury to your morning ☕
#BlueberryDanish
Highly recommend watching my homemade croissant video before this
• Make bakery-quality cr...
You'll have a better idea of what I'm doing
Pastry sheeter (Not used in the video)
farina-metal.com/discount/BENNY
Timestamps
00:34 Sweet croissant dough
01:34 Butter slab
01:52 Cream patisserie
03:37 Cream cheese filling
04:45 Double turn
05:32 Single turn
06:05 Portioning pastry
06:21 Shaping danish croissants
07:06 Proofing danish croissants
07:30 Adding filling
08:09 Baking danish croissants
Sweet croissant dough
500g Plain flour
65g Sugar + 5g Salt
25g Milk powder
10g dry yeast (Just to clarify, I use instant dry yeast, never active dry yeast)
200g Water
50g Egg (1ea)
20g Soften butter
230g Butter slab for folding
Cream patisserie
250g Cream
250g Milk
1 Vanilla bean
100g Egg yolks
100g Sugar
20g Cornflour
20g Plain flour
Cream cheese filling
250g Cream cheese
90g Sugar
1 Egg yolk
Vanilla paste to taste 
Хобби
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!😁
Cant wait your next video.. do you have a recomended pastry book ? To learn croissant and danish pastry?
@@syafeirm4531 The art of lamination by Jimmy griffin, a mentor of mine! And the next video is on its way!
definitely will give it a try. Thanks a lot
These layers look incredible! You did a fantastic job! I’ll definitely try this!
Thank you so much!🙂
I almost want to take a week off work just to try all of your pastry recipes! They look amazing!
Thank you so much :)
I absolutely love this channel I have made 3 of your recipes and there amazing and they actually turned out somewhat looking like yours. And I will continue to use this recipe all the time thank you for the amazing recipes :) . This is my favourite Chanel by far
Thank you for your support :))
Your pastry dough is so perfect every time. :)
Thank you!
Happy to find your channel, thx for recipes
Loved this recipe! I'll try it this week. I'm looking forward to do it!
Good luck and let me know how it turns out! :)
Yesssss Ben !!! This is the video I’m looking for!!!
You're welcome :D
This is too cute. I like this video. Thanks Benny 😁
You’re welcome 😊
I'll have to try these, thank you
you're very welcome :)
Absoulute....
PERFECTION!!!👏👏👏
Thank you!😇
They look amazing. Thumbs up.
thank you!
They look nice! I also love your Moka!
Thank you!
Thank you for the clear guide
You're very welcome ☺️
Just subscribed for your pastry magic
Thanks for your support!🙂
Someone had time to perfect his baking skills while lockdown ;)
Oo myg it's look so delicious love it.😍
Thank you 😋
great video!! did it well, thanks man
Thank you!
Yum!
Fantastic job 👏🏻❤️
Thank you!
Perfect work! 💎💎💎💎💎
So perfect, so wonderful, so beautiful!💎💎💎💎💎
Amazing!
Thank you!
That ending with the "bro calm down" was hilarious.
I can’t wait to try this one. Benny, can you make kouign-amann? Or anything with croissant dough. Love your videos!
Hi, It's on my to-do list! :)
A good channel 💕
Love ur videos😍. it's amazing how u tell the basics... Please do share eggless versions too... Thank you for teaching❤️😊
Thank you so much :) I'll certainly add that to my planning list!
impressive ✨
Appetizing!!! My stomach's been growling seeing all these videos. I wish u had a bakery nearby which I wd've visited daily 🤤
Thank you!
Excellent 👌
Thank you!
WOW
Professional
Thank you for sharing 😍👌
My pleasure 😊
Yeayhh! I want try this tomorrow.. and can you share how to make a cronut ✨
Fantastic
Thank you! Cheers!
looks soooo easy and tasty!
Yes!😋
@@Bennysbaked I was searching the difference between danish dough and croissant dough, but I see i can make both pastrys with the same dough! :D
@@cataleyareposteria8614 Yes, I prefer just make croissant dough for all my danishes, I find it easier that way :)
@@Bennysbaked yeah! more efficient :D I thought that the result was way different but I see that its as same as delicious and with one dough you can produce two different products :P Thanks for sharing! Regards from Mexico!
@@cataleyareposteria8614 You're very welcome!
Fantastic
😊🌹
Thank you!
Woooooow
Magnifico
Good
Who are you Benny? How come your recipes and results are so damned good! Damn!
Nice one! Can you do a video on Sfogliatelle? Thanks, love your videos!
Say no more
Supper
Hi, can't wait to try this! I don't have a mixer - should I try anyway or go for sthg else that doesn't need a mixer :-) thank you! Beautiful pastry and video 👍🏻👍🏻
Thank you! You can hand knead the dough and use the same recipe :)
Super chic
I'm flabbergasted
😍😍😍😍
Looks amazing. Do you happen to have a blog with written recipes and directions? And do you allow the yeast to bloom before adding the flour, etc? I saw in the croissant video that you don’t, rather you have the water warmer than necessary and just mix it all immediately
👍👍👍
I’ve literally watched your croissant videos over and over again! Waaaay too many times! So satisfying to watch😍 Finally going to make these.. i wanted to make half the recipe and just wanted to ask whether i should make the butter slab smaller? And the dough too? Just a bit confused whether i should keep it the same size 20 by 18 or halve that 10 by 9? 🤔💛💛
Thank you! Try 15*20cm 😀
@@Bennysbaked thank youu!🥰
Great video! Have you tried to bake it with the cream cheese frosting and blueberry jam?
Yes! It works beautifully🙂!
Hi Benny,
First of all thank you so much for your dedication in making every VDO. All are very impressive and make me feel like it is possible to make (am an amateur bake. Never dare to make Danish nor croissant). I have bean looking for a recipe to make this good looking danish for ages. Finally I found you! ❤️
I am confused about the bread type and would like to ask you a question. In 2 comments you said you use AP which I have (10.5% of protein). But in one comment you said use the flour using for croissant which….in others of your VDO it should contain 11-11.5-11.8 % of protein. So which one should I use? Thank you very much in advance. I plan to make it the day after tmr. So excited!!
Dee (Subscribed!)
11%!
Thank you so much ☺️
4:05 crucial timestamp after intitial proofing to shape the dough into a rectangle overnight
4:22 day two shaping
I didn't do that, but it's good to!
@@Bennysbaked It wasnt labeled in the time stamps but helped me follow along!
Hi Benny, I‘d love to try your croissant recipes as they truelly look amazing! To make things a bit easier (and faster) on a Sunday morning, would it be possible to prepare and form the croissants (no matter which type) on Saturday evening and put them in the fridge over night, let them rise in the oven the next morning before baking? Many thanks in advance!
They will dry out in the fridge! I suggest bake them then reheat the next day.
Шикарное тесто жаль перевода нет
Hi Benny! thanks a lot for the lesson of your tutorial. Is it possible to use your croissant formula for making this sweet recipe?
yes!😀
These look incredible! After watching it numerous times, I’m finally attempting to make some and wanted to ask you some questions.
Can I fill them with other stuff like fruit compote instead of cream cheese?
Also during the proofing time, must the oven be turnt off and does the Temperatur of the water matter?
Thank you for the Video and keep up the great work :)
Hi, thank you! Yes, you can fill them with whatever you like! For proofing, place a tray of steaming warm water in a turned-off oven, I would say around 40c? Doesn't need to be too hot! Hope this helps :)
@@Bennysbaked yess, thank you!
Hi Benny, I tried this and it tasted absolutely amazing! I love all the details you give and helped me make awesome croissants. I did have 2 problems: This pastry was leaking butter while baking. Could it bc because of under proofing? It proofed for about under an hour bc it was very puffed up. My other issue is still the color of pastry. Still comes out very pale. I do convection oven (with the fan). Do you recommend baking it longer or baking it at higher temp?
Hi :) thank you! The answer to the first problem is either underproof or oven temperature too low(or both). Roll the pastry thinner and try 2 hours next time! And for oven temperature go 200c 19mins!
@@Bennysbaked thank you so much!! Can’t wait for more recipes! I tried all your croissant recipes and they all came out great!
@@Cholita.1979 I'm so glad to hear that :))
ngl i’d like to eat the trimmings more than the actual thing
Trimmings are the best!
Hi Benny, thanks for the amazing video. I have been following your technique at home. I notice that the butter in the dough is only 20 gr, comparably much less than your regular croissant dough. Is it meant to be that way or was it a typo? Thanks a lot in advance!
Hi it's not a mistake, just 20g 🙃
:o !!!
I always follow your steps. But at the end and after baking, layers will stick to each other and goes flat rather than rising upwards.
Hi I'm sorry to hear that, it can be many reasons, the flour, fermentation, lamination and proofing the list goes on...
I can tell you're in Australia from the Hoyt's vanilla beans 🤣🤣🤣
😅
What kind of cream cheese do you use? Do you keep it in the freezer for a while? Why do you cook it with a blueberry?
Going to get diabetes watching your stuff 🤣
Not so much diabetes😁 It's all butter so maybe heart attack?
Hi Ben!
I first would like to thank you for your very detailed videos! Great music as well (:
I will appreciate if you could kindly answer some of my questions below, so thank you in advance:
1. In your croissant video you brushed the pastry with milk, while here you are using egg wash- while I never tried brushing laminated dough with milk, doesn't it also risk gluing the layers together similarly to egg wash? if so, why risk using the egg wash?
2. Can you please explain why you are spraying the pastry with water every now and then (you didn't do it with the croissants)?
3. I saw your pinned comment on the book you recommended "the art of lamination by Jimmy griffin". Is this a reference to the book from which you learned this croissant recipe and techniques? I must also say that you are extremely skillful for a home baker (: Hope to be practicing a lot soon.Please keep safe and keep uploading more great videos (Subscribed!!)
1. Only in that particular croissant recipe I feel like using milk, but as long as you don't eggwash the cut side, the pastry will still puff up just fine.
2. I do that with croissants as well, I spray water during lamination so the layers can stick better!
(check my triple chocolate video)
3. Yes! Jimmy is my mentor! He's a world-class baker and I've learned so much from him throughout the years. Practice makes perfect I must say :)
Thank you so much, I'm already working on the next one!
فنان
Hi I wanted to ask you if you can omit the milk powder? and in case what can I replace it with? Can I omit the cream cheese when cooking? Ah then the first rising of the dough how long does it last? same thing for croissants formed for how long? Thanks in advance, sorry for too many questions ☺😅
Yes, you can do both :) just reduce the water by 10g
How long before you became comfortable doing this (You made it look like it is easy to do)? I finally got myself some compound butter and I will start practicing your recipe (Finally, it's been ages)!
A few weeks 😃
@@Bennysbaked "few weeks". This translates to probably 3 months ?(12 weeks) XD joke . Your works are wonderful. I hope you make more vids.
I live in a tropical country and I want to try making laminated dough someday but I'm afraid of the butter melting into the dough during the final proofing. In any case, can the final proofing be done in the fridge or like do it in room temp but stick it in the fridge once you see the butter starting to melt?
No not going to work!
Hello Benny, lovely video. Wanted to ask a quick question. What is a plain flour? I am aware of all purpose flour, bread flour and cake flour. What is the protein content of it? Thank you in advance!
Plain flour = all purpose flour. You can also you bread flour for this recipe🙂
@@Bennysbaked Thank you 👍
So yummy , I have a question:should I keep the dough rest for the next day ?
yes, the dough should rest in the fridge overnight😃
@@Bennysbaked thanks a lot for your reply ❤️
@@sarasabry817 you're very welcome!
🌹🌹🌹🌹✨✨✨✨✨
Great video! Apologies if this has already been answered but are there any modifications that should be made if making a savoury filling? Thanks!
Not at all! This pastry is perfect for sweet or savory applications!
@@Bennysbaked thanks for your reply! I'm planning to make with a mushroom filling mmmmmmmmmmmmm
@@carmanchu2994 yummmm
Incredible! Quick question. For American, non-convection oven owning bakers (no forced fan), what temp and time would you recommend baking? 400° for 18 mins?
Yep that'll work :)
@@Bennysbaked One last question while I have a master baker on the line: you mention a 3-4-3 folding process but I only see two turns (one double fold (4)and one regular fold (3)), is the first “3” in the 3-4-3 the initial enclosure of the butter block?
@@andrewharbin6793 Yes the first number is always a lock-in
@@Bennysbaked Thank you very much! These were a huge hit with my family!
@@andrewharbin6793 you are very welcome ☺️
hi Benny, what is plain flour? AP flour?
Hi, at video 4.31, you said have to take out the butter slab 20 minutes before lamination, won’t the butter starting to melted? Because at my country about 10 minutes I take out, it start become soften.
Do whatever suits your working environment!
You should probably rest the dough after final rolling so the squares don't shrink after cutting, no?
You are correct!
for the dough could i use bread flour instead of plain and could i also use milk instead of water? thanks!!
Yes to both!
What was the temperature of water at start?
The process is 3-4-3, but the video shows it as 4-3. Which one is correct?
Hi Ben,
I have some questions please,
RF::05:32 Single turn
why do we need to cut open the corner to release the pressure?
and why dont we cut open every time we fold?
Thank you.
and why dont we completely cut like when we do the first fold on 4.55?
I dont get the idea here, I am sorry.
thank you Ben.
Yes, cut open the dough on every fold!
Hi Chef Benny,
May I ask you why the bulk fermentation at room temperature then put into the fridge? sometimes another chef mix the dough then puts it into the fridge directly.
Bulk fermentation allows the dough to have enough yeast activity in the fridge, direct cold ferment recipes usually are large quantities.
@@Bennysbaked Oh! that's helpful. Thank you
@@royclassj3d Anytime :)
It look so good, but too much sugar for me 🤣
What is plain flour? Bread flour or cake flour?
Is the cream you used in cream patisserie whipping cream? And can I use milk instead? Thank you 🌸💜
Yes, and yes you can use all milk! :)
@@Bennysbaked thank you for your time and your answer 💜
@@ev1700 You're very welcome! :))
How long do they usually need to proof before baking?
About 2 hours
Hi Benny, does adding the milk powder work as a flavour or a lubricate? does it also infer with hyrdation?
It's for flavour 🙂 if higher than 2% then yes, but you don't need much milk powder.
@@Bennysbaked So if iI make the dough for the cruffins recipe, i can add 25g milk powder as well?
@@spursforever1374 10g will be enough.
Hello I wanted to ask you how long do you need to let the dough rise?
About 1 hour
hello, I wanted to ask you if I can use a 0 11.00 protein / 12.00 protein flour?
Yes!🙂
I have started making the Doug for these this evening and my dough after kneading it got to 28.1 degrees. Should I turf the dough and start again or continue?
Thanks
It will be fine
Was going great final roll out looking great but the heat made it all start melting 😭 Cream cheese filling✅ Cream Patisserie ✅😋
Dough melted and messy😖
@@francessvalbe5310 They will still taste great!
Hi
What would happen if I used T45 flour instead off plain flour ?
No problem 👍☺️
if i don't have corn flour, can i add 40g of AP flour to make the cream patisserie??
Yes!
Can I ask what's your room temp? Great video!!!🤙🏼
18-20c🙂
I don’t have the mixer machine can i make it with hand,,,
Can you tell me how long it will take to make the dough with hand🥰
Yes, you can mix the dough by hand, I suggest you make half the recipe. Everyone has different speeds and strengths, just keep checking the windowpane!
Why are my crossaints white after baking them? Its happened to me three times now and i cant quite figure out why. My guess is that the butter melted too much during the process but I dont understand how that affects the bread
Sounds like your oven temperature was incorrect
Can I use regular whole milk instead powdered milk?
Hi, the purpose of powdered milk is to provide an excellent flovour and relax gluten, not just to imitate milk. You can however use whole milk instead of water, but I personally would still keep powdered milk in the recipe :) Hope this helps!
Can I substitute cream and milk for coconut cream and coconut milk??
Yes!😊
Hello, do you know how long Cream patisserie can keep in the fridge for?
3-4 days
Why is there only 20g of butter in the dough , we usually use more ! And I see there is only 230g of butter for folding which is weird because all of your video usually use 250 g of butter