The cruffin you have been searching for. 54% hydration, Vanilla custard filling and Jam
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- Опубликовано: 24 сен 2021
- This is the cruffin recipe you have been looking for😉
#cruffins #croissant #bakerywork
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Link to Anova precision oven
alnk.to/28PE9MC
Pastry sheeter (Not used in the video)
farina-metal.com/discount/BENNY
Vanilla Danish dough
500g Flour
60g Sugar
10g Salt
1 Vanilla pod
110g Milk
100g Water
60g Egg
(If your egg weighs around 50g just add some water to make it to 60, or just don't worry about it, 52% hydration will have no issue.)
40g Butter room temp
24g Fresh yeast (12g instant dry yeast)
250g Unsalted butter for lamination ( I use president )
You may need to increase or decrease hydration to suit your flour.
Pastry cream
250g Cream
250g Milk
100g Egg yolk
100g Sugar
20g Cornflour
10g plain flour
(use 20g plain flour if you want your cream pat to be stiffer)
Timestamps
00:28 Butter block
01:00 Danish dough
01:46 DDT calculation
02:41 Windowpane and bulk fermentation
04:08 3 Lock-in
04:43 1. Single fold(3fold)
05:30 2. Single fold(3fold)
06:05 Final roll-out & portioning
07:15 Shaping
09:09 Proofing
09:21 Cream pat
10:09 Baking cruffins
Credit
---------------------------------
Music: When I Was A boy by Tokyo Music Walker
Stream & Download : fanlink.to/tmw_when_i_was_a_boy
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
--------------------------------- 
Хобби
![Cruffin Recipe [Croissant + Muffin]](http://i.ytimg.com/vi/WRVZGXKwMIY/mqdefault.jpg)
Hey guys I made a typo. It's 3cm strips (widthwise) at 06:30. Cheers @NoName
@Ben LOL thanks Ben
thank goodness you said it
@@georginashanti4605 15cm
Je l’es ai faits hier. Fourrés A la Pistache. Un délice. Trop trop bon et très bien expliqué. Merciiiiiiiii
@@ruthsamoun220 vous êtes les bienvenus!
Those are works of art! I I’ve never seen a silent baking video that’s as instructive as this one!
Thank you!
check out peaceful cuisine
@@Bennysbaked instructive yes but I have no idea what "wet dough temperature" is or how to calculate it
If only it were silent. I don't know why so many creators add awful stock music to their videos that plays on a loop over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over...
@@Bennysbakedplease make more new videos love ur work ❤
I really appreciate the dry erase board with all of the ingredients.
This is the first video I've watched from you...I love editing and instruction. Also the attention to detail in measurement and temperature! I'm sold - subscribed! Looking forward to what else you have to offer!
Love every video from yours, Benny! Your videis really helped me out with croissant dough. Hope to see more from you this year, we miss your amazing content!!
Love how you get the butter perfectly square and gorgeous cruffins!
Thank you so much!
That's a very ambitious baking project! Very skillful, indeed!
I tried this and came out awesome!! Thank you again Benny! You have the best recipe/tutorials. Looking forward to more!! ❤️
I'm happy for you😊 I'm working on the next video!
Absolutely beautiful - and clearly scrumptious!
Thank you so much!
Those layers are a thing of beauty.
🤘
Hey Benny!! Thanks for sharing an amazing tutorial. Looking forward to more videos. Please post videos regularly and I'm sure that it will help a lot of us.
Thank you!
They are spectacular! Thank you.
Baking is definitely an art! You’re an artist 🧑🎨
Thank you so much 😀
I use to own a bakery years ago- with all the ovens, proofers, it was a delight. Never made these. Truly beautiful- but a lot of proofing though. I might have to take this on to try them. I love a good task. Thank you for posting.
You are so welcome!
Oh my god, as a French I've never seen a croissant in a shape like this one, it looks AMAZING, the recipe is clear and easy to follow, and on top of that the mesurements are in grams !! I'm going to sub right now !
Thanks so much! 😊
Benny, I loved your silent video!
No unnecessary talking and you captured my attention right up to the end! I'm hooked....definetely going to bake it for my birthday next week....
It's absolutely my taste!
Thank you!
There's such Artistry and passion in French foods...I love love 💗💗❣️it looks delicious
Thank you 😋
OH MY GOD, my sister was saying to make a croissant with custard cream for her , look what I found!!! Making this for her during this weekend!!! Thank you Benny!!
Hope you enjoy!
They look insanely perfect!! Wow!!
Thank you!
...love the sound of that crunch; thanks!
So good!
What an amazing video. Well done, and instructive. A labor of love to make this type of croissant recipe.
Glad you enjoyed it!😀
Amazing 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Cheers!
this really makes me appreciate the bakery I can go to and pay $6 to have them do all this for me!! amazing work!
That looks absolutely devine.. Thank you for the recipe 😁💯
I've never tried laminated dough before, watching this I know I have to try, amazing work, and a really clear and helpful video, thanks :-)
Thank you 😃
I accidentally came across your channel, what a beautiful work you do! Amazing! 👏
Thank you!😃
All your baking look yummy. I adore your skill
Oh Goodness! These look amazing! New baking project yay! Thankyou 😊
🙌❤
The best bakery channel in the whole Internet
🤗😇Thank you!
I made your croissant recipe and it's perfect the layers were so beautiful and i’ve been making it ever since! I was hoping you’d show us how to make puff pastry💙
Good for you! And yes I will :)
wowwwwwww. U are so lucky.
Puff pastry is really the same thing just without yeast
@@moteldepott5777 Also there is often more butter and more layers, but basically the same thing. There is also no fermentation/overnight rest or that sort of thing.
Always been a little intimidated to make a Cruffin, not anymore Thankyoy so much h for sharing this 😊😊😊
What a yummy looking cruffins😋😋😋Thank you for sharing . I really like your instructions board with all the ingredients information.❤
Another perfect pastry video! Keep up the good work Benny!
Thanks, buddy! Hope you are staying safe!
This inspires me to try making a croissant! They look delicious 😊
Go for it!
Those look delicious. I may never taste one because I don't think I could make them myself.
Work of art, just lovely. Thanks for this video, cruffin just might be my new obsession!!
thank you!😀
Очень красиво выглядит! Наверняка ещё и вкусно!
This video just came up in my recommendations. That happy egg had me hitting the subscribe button despite being crap at baking bread and pastries😂
Haha thank you for your support!😁
think you’ll have 2 more?
My problem is if I made that and no one else were around to share with I would, without a doubt eat all of them. With all the cream and all the jam while everything was still warm. I might feel guilty afterward but the food coma would be a comfort and frankly it would be worth it.
Be tastewise!😂
Thank you very much for sharing this recipe. It turned out very well.
My pleasure 😊
Wonderful video, one of the best I have seen. Excellent for Patisserie students, especially the ones in lockdown missing heaps of classes. Thank you so much! 💕🥐
Thank you, 😊
Wow, perfect execution. impressive and beautiful. Thank you for sharing.
Glad you enjoyed it!
These look simply amazing. You made it look so easy but omg it’s a labour of love. I would rather eat the one you have made 😂
Thank you!😄
I´ve tried the croissant recipie around 30 times, and I still cannot get such a perfect result!
It's not easy, practice makes perfect! Have you tried messaging me on Instagram?
Laminated dough generally takes years of practice! That's what all the pastry chefs and bakers say. Don't get discouraged. Keep trying and you will get it. It's a lot of trial and error.
Me too. But I will get there.
Just made cruffins by following this recipe, but with lemon curd filling instead. The result was amazing. They were much fun to make. Thank you for the thorough instructions!
Thank you!
So fun to watch you make these. 😊
i know you mostly do laminated, more pastry-ish doughs but you have such a great teaching style, any chance you will venture into savory bread baking? baguettes, boules, sourdough, etc
id be so happy if you did 💖 its hard to find good tutorials as detailed as yours!
I will slowly incorporating other elements in the future 😊 it's a slow process because I do everything myself and I'm not a full-time youtuber! Thank you so much for your support!!
@@Bennysbaked so glad to hear it!!! in the meantime ill keep practicing my croissants 💕
Traduction en français svp
Damn dude! You can bake!
Definitely gonna give this a try... clearly requires practice... I don't own a themal gun but I doubt determining ambient humidity is new so I'll bet there's some other methods.
Those look so good!!!
Thank you!😁
Your abilities are amazing, you’re wonderful!
Cheers 😁
Love your VDO so much Benny. Thank you!
Thank you :)
Interesting technique. It looks close to the English lock in but you’re folding the dough in from both sides. I like cutting the elbows too so the butter can spread out.
😀It also makes the pastry easier to roll.
oh man! i had so much fun making these!
i stuck exactly to the recipe.
i love the precision and using my thermometers, hygrometer, scale, and ruler.
i stuck my hygrometer and a humidifier in my oven during the proofing and adjusted. (i’m in northern america…it’s a cold dry winter up here.)
i made the custard and used almond extract, and then made a whipped cream and blended it for a lighter filling. i also sprinkled cinnamon on my butter pad before laminating and put almonds on top.
very repeatable recipe, though I’ll adjust my flour next time. only a smidge though.
i was a bit intimidated, but they turned out perfect. I shared them with so many friends!
C’est une merveille,merci révolutionnaire 👏 🎊 🎉🎉🎉c’est un délice ❤️❤️❤️❤️❤️🙏
Wish I could try one of those! I wonder if it's a known Danish traditional pastry. I imagine it's like a lighter crispy croissant but tastes like vanilla and the filling makes it even more decadent and delicious. Visually it's a feast for the eyes too 😍
But making these is far beyond my skills... I would screw up many steps of the way and not know what I did wrong. I'm the kind of person who wants a fried egg and ends up eating it scrambled because breaking eggs neatly is hard XD
By the way I also like your editing, it's a lot of fun!
Oi amigo....você é impecável.
A temperatura do ambiente é importante porquê? Estou na busca de conseguir fazer um crufin perfeito como o seu. 💖😁
Obrigada
A temperatura da massa é importante, você quer que a massa fermente de maneira adequada e eficiente, para que tenha um sabor agradável e seja fácil de laminar. Espero que isso faça sentido.😃
👍
Sei bravissimo non avevo mai visto niente di così bello e così preciso. Non mi verranno mai così ma proverò a farli lo stesso. Grazie ❤
I just fell in love! These are so very cool! You have a great teaching style! Thank you!
Thank you!😃
I had to adjust the amount of liquid for my original dough, kept coming out dry. I think that my apt is really dry. New ratio is working great for regular croissants! Next up are these delicious gems! What brand of tins are you using?
ruclips.net/video/OkdzYQ5XHXk/видео.html
My coworker wanted me to make this and HOLY CRAP the process takes so long! I'm gonna be stressed out after finishing these
No pain no gain!!!
Loved the video, your humor was very enjoyable and entertaining watching
Thank you!
I tried this recipe- it is amazing! Thankyou!
Thank you♥️👌
I had one of these back in 2001 in New Orleans: it was called a "morning bun": a croissant baked in a muffin tin and immediately upon emerging from the oven, rolled in cinnamon sugar. I sat next to a window eating this divine bun while listening to a mockingbird singing nearby, while warm breezes played all around me, and having just come from watching a kitten play outside, where I had purchased it from the Nine Sisters (Muses?) cafe a few doors down on Magazine Street. I never forgot that moment nor that bun. I recommend to everybody to try the cinnamon sugar trick for themselves.
It was very beautiful and very professional as always ... I like your workd very much. Are you educated in this field or are you interested in confectionery? Thank you for this good feeling anyway ❤️😄
I work as a pastry chef 🍰
Congratulations 🎉🎊 excellent job I’m amazed by how you describe every detail, I hope to see more recipes. Thanks for the effort and for your time🥰
Thanks so much! 😊
Excellent work. Thanks
Very nice recipe Benny! They looks amazing! What tipe of flour you use? I didn't understand from the video! Have a nice day and good weekend! 👍👏🍴
Caputo red :)
@@Bennysbaked Thanks Benny! I se them on internet but we didn't have these flour in my country! What else flour i can use? Have a nice day!
@@DiaDia18 I can't recommend because Im not familiar with the flour you have available in your area 😓
@@Bennysbaked Thank you! It's ok! 🙂🙂🙂
@@DiaDia18
Hey.
All you need to do is to look for a high protein flour, 13 or more. You can find these details on the bag itself.
I found your channel in the APO group and it's so refreshing to see a video in metric! Your style is brilliant and easy to follow - I'm so excited to make these; thank you for sharing! If I wanted to try baked in flavours like sugar/spices, bacon and seeds, nut paste etc would it kill the layers? Was thinking of spreading it on before cutting the strips? Or in the last fold?
I suggest you do it like cinnamon rolls if you want to add flavours. Do all the folds without filling then sheet the pastry to 4mm (size not important in this case) spread or sprinkle whatever you like, gently roll the whole pastry up into a log, and cut into potions. Proof in muffin tin. As long as you're careful the layers should still be good.😉
@@Bennysbaked thank you so much! I'll let you know how I go ;)
Beautiful, Beautiful.
Receta , explicación y proceso Magistral ❤
Holy smokes. There is nothing delicious enough to get me to go through that process. Nothing. It did look and sound scrumptious though. Carry on!
Cheers!😀
I make Danish occasionally and it's really only about an hour worth of work. The hard part is waiting for the dough to prove overnight...well...that and not eating them all yourself.
👍🤗 отлично!
😂😂😂😂😂😂
@@robertjameslarsen only an hour? Perhaps if you are used to making it and have space? Small kitchens, inexperienced bakers, and iffy stoves put a damper on such sweet things.
Amazing recipe - you made it look so easy, but I suspect this isn’t the case.
Thank you, practice makes perfect🙂
I’d never be able to keep that perfect square/rectangle. I’ll stick to cakes and cookies.
i ate this exact cruffin but without filling and made with salted butter in paris. it was very good
Just made this! Perfect and so ffffffffffkn delicious. Thank you!
I'm glad to hear it 😃good job!
6:30 3m strips are kinda long bro haha. Jokes aside tho, they look great!!
Cheers mate thank you so much for letting me know 🙌
Ma che bontà!!!🧏🧏🧏 BRAVISSIMO!!! SEI ORIGINALE!!!!👍👍👍
AMAZING!! Can’t wait to try it……. Love your videos. Keep up the good work. 😍
Thank you so much 🙃
Simpaticone,hai fatto un capolavoro!
COMPLIMENTI !!!
Grazie mille amico mio😀
They look delicious. I’ll be making them over my Christmas break. Thank you
Good luck!
Truly amazing. Thanks for great content!
Glad you enjoyed it!
Ay this is skills and patience well done 👏👏👏
You're the perfect teacher and pastissier. I love It!
Thank you! 😃
They look scrumptious and yummy 😋
Thank you 😋
Amazing! Thanks for your awesome efforts. Love your content. 🤘🏻
Thank you for your support 😊
Oh my goodness they look amazing 🤩.
Thank you!😀
Looks delicious at the end of a long process! I will have to try it and I believe it gets easier every time you do it as you remember the steps! Thank you for teaching it in clear steps to follow! 😍🌟👍
Thank you!
Thanks for your recipe! I'm doing it at work. Cheers from Argentina
Wow! Thanks for this video tutorial! It's definitely A LOT of work, but looks amazing! 😍
This is so delicious!
Me han encantado, gracias , lo guarde en favoritos.
Congrats for the amazing recipe and the informative video !!
Thank you!
OH!!! You did it!!! Still need to try the poolish version. It was a hot and humid summer in Minnesota so was hard to make croissants but need to get back to it.
very clasified baker chef, tq
Beautiful💗No doubt you are the master of baking.
Thank you so much 😀
Excellent, thank you! So helpful🙏
What incredible precision - you made me want to weep happy tears. Trying this out during christmas holidays
😇Hope you get a good result!
So lovely. I've got to muster energy and courage to do this. I've made.croissant once. Love the fireplace at the back. Our tropical temperature here we need air conditioning full blast!
I would love to make this. It look wonderfully delicious. 🤗
I look forward to trying them, thank you!
You're welcome 🙂
My mouth is watering!
Yesss can’t wait to try this one
This is excellent 👌 thank you for sharing this recipe
You are welcome!