@@MrYuetoo Always instant dry yeast! I never use active dry yeast. It depends on your room temperature, check out my croissant guide to learn how to calculate milk temperature!
I just pulled mine from the oven and they turned absolutely amazing! Thank you so much Benny! All the tips helped SO much! Can’t wait for more recipes!
@@Bennysbaked Sir, is it possible to add gelatine to your whipped ganache to give it a little more body? If so, how much gelatine powder or leaves should I use? Thanks...
Those are lovely layers! I used to do something similar at work with cruffin. You should definitely try them on muffin pan too. They will look heavenly
This video is what i was looking for..💕Thanks for the recipe! Btw i wanna ask u something..[ 6:34 ] Is it cold water that you sprinkle on the dough? [ 6:30 ] And what is the purpose of using brush on the dough?
wooow, when I discovered your channel you had about 500 subs and now you reached over 5000! congratulations!!! :) the recipe seems amazing, can't wait to give it a go
Thanks for your reply, Benny. I proofed and baked the offcuts and Oh My, even these scraps had beautiful crisp delicious layers. This is an awesome recipe and I’ll put this in my binder of keepers. Thank you again.
Omg I will definitely make them! Thanks for this recipe, it’s like you are reading my mind. I really wanted to make this choco croissants very soon and now you posted it
I love them too. I wish I could have one. BTW, question if I am allowed: making croissants, while proofing, I can see layer separation but sometimes they don't even double in size. Do you know where the problem could be? Sometimes I store the dough in the freezer. Can be the problem? Or maybe something else? Thanks for this video.
i finally made them! my dough probably didn't had enough strenght, cause they didn't quite keep the height they achieved while proofing. they kinda deflated a little bit that said, the taste is amazing. i probably never tasted anything that had such an intense infused taste of chocolate, so good! i'll try again using a different flour. i used a 11% flour (type 1 is the commercial name) but i should have probably gone for the 12% type (manitoba) ... i'm not sure though
Hi Benny, thank you for sharing your recipe. Can you please tell me the difference between heavy cream and cold cream? What's the brand of cold cream that you used in the video? Thanks 😊
Lovely airration in your final product.Bravo!! Only one question... can the cocoa powder be doubled and if so does anything else need increasing to get still great end result??
I wouldn't add any more cocoa powder! This recipe already has lots of it, any more will affect proofing. All I did to achieve the result In the video is good fermentation! Nothing more😀
you have a holy hand keep on i cant remember actually how many time i made croissant but every time no crumbs appear although i give more time fermentation after shaping ofcoure why 🙄in both 🧈 82 and the regular sheets , flour 10%or 12 protein both of them the same i mean from out 🥐 look very nice but when you cut them somelayers inside not baked still dough 🙁 is it the oven
Just a question...Why the butter always comes out when I'm rolling out the dough? I check the temperature everytime, I do all the steps correctly, why it happens? Thank you
@@CNNJNO Ok so it sounds like the butter is too cold, This dough is quite soft, and if the butter is too hard and break during the lamination process, it can tear through the dough! So always make sure that your butter is soft enough before you start doing the folds!
I discovered your channel today and I'm in love with your recipes!! I'd love to try baking them! Too sad where I live is waaay too hot, and my fridge is not big enough for me to make them inside it😂😂 Anyway, beautiful work, really, and thanks for sharing!
Hi Eulália. I have same problem making croissants in tropical temperatures here in Borneo. So I make my croissants in an air-conditioned room. I even have to use an air conned room for proofing, otherwise the butter would melt. Benny's classic croissant recipe is the best I've tried, out of at least 10 different recipes. Not yet tried this triple chocolate version. So if you have an air-conditioned room, don't give up; they are worth it!
Everyone dreams of cars and houses and one of my dreams is to wake up to someone making fresh homemade authentic croissant like yours for breakfast lunch and dinner. Watched the video twice now 😅
Hi! Thank you for sharing this great recipe 😍 But I have a stupid question that the "Cold cream" in chocolate ganache ingredient is what kind of cream you use? Is that the whipping cream or just cream which is cold 😅 Thank you
maan you are a beast, those layers look SIIICKKK, this is exactly what i'm striving to accomplish! If i can ask how long and how many tries did it took you to perfect your croissants? I just began my croissant journey and i'm eating my 3rd croissant i've made in my life while im writing this. I've tried these past 2 times making dominique ansel's recipe for a croissant but slightly modified (instead of sourdough starter and instant yeast i'm using fresh yeast) He uses different folding method and i wanna try yours cuz so far the croissants layers didn't seperate properely, also for some reason when i follow the cooking time (190C/15 mins) it's not cooked to golden. I've tried making one tray for 20 minutes but it still wasnt enough and i'm worried if I go over they will get dry. Idk what im doing wrong, probably the folding... So next time i'll be making them i'll try your recipe and will let you know how it turned out.
Hi Benny ! You are amazing 💞💞the way you explain .Thank for you guidance .Can you please guide me about the room temperature we should maintain while making corissant nd Pain au Chocolat so that the laminate get perfect.Thanking you for your kind consideration.God bless you 🥰🙏 Regard
@@Bennysbaked ok thank you so much 🙏 Can you please let me know the temperature of butter before laminating nd the dough becoz i make mistakes nd my butter mixes up in the dough
I proof my croissants in a plastic container. I put warm water inside for humidity and proof for 2-2:30 hours. They become wobbly, but from the sides they split apart, where they are rolled from. The gluten is well developed. Shall I proof them without the warm water?
@@Bennysbaked I’m using T55 and 82% butter fat. I spray the box inside with water which seems to be doing better with the proofing. When I put the warm water then it splits. I don’t understand why.
@@Bennysbaked I’m baking in India. So our temperature is high as it is. But spraying water after an hours interval is working well with the rise. But only it doesn’t double as much as yours in 3 hours and the layers don’t really split during the final proof.
hi, I scrupulously followed all the steps but I must have done something wrong because my pan au chocolat didn't stay so light and empty inside, but much heavier and more compact. where could i have gone wrong? Before cutting them, their appearance was very promising and they didn't lose a drop of butter during cooking. What did I do wrong in your opinion?
Do you always use conventional setting for croissant or Pain au chocolat? When you bake more than one pan, do you rotate the pans halfway through ( top and bottom)?
Thank you for your support :) I work full time, and I use my days off to make these videos... But I'll try my best to bring out as many recipe tutorials as I can!😁
@@Bennysbaked I just found your channel today and I'm in love. Thank you for sharing your knowledge. I can't wait to see more videos from you! #subscribed
Hi guys, Just to clarify I use 200g of milk 😁. And remember, work fast and always keep the dough cold!
Yes i mastered it now thanks to you 🤩
ו ו
Hello, do you use instant yeast or active dry yeast? Also, what temperature should the milk be?
@@MrYuetoo Always instant dry yeast! I never use active dry yeast. It depends on your room temperature, check out my croissant guide to learn how to calculate milk temperature!
How about forced fan. What does that mean? Keep the oven fan on?
“I love them so much” omg Benny! That’s me when I bake something. You are the baking master I’ve been searching for!
Haha thank you so much for your support!
About half of those views are from me checking the recipe over and over again
X2
😂
I just pulled mine from the oven and they turned absolutely amazing! Thank you so much Benny! All the tips helped SO much! Can’t wait for more recipes!
I'm so happy yo hear that :) Great job!
I made these a year ago last Christmas. They were a huge hit! Going to make them again next Christmas!!
I'm happy for you!😀
The best laminating video I've seen. I've got my weekend project set up 😊
Obsessed is an understatement, I LOVE your channel
Thank you :)
Wow wow and wow, your style, technique and outcome is beyond words
Thank you so much! :)
this pain au choc very neat & so many layer & crispy, the best👍🏻😍
Thank you!
This guy is so creative and impeccable in his work. It really looks yummy!
Thank you so much!
Glad to have stumbled across your cooking channel. Amazing skills Benny. You've helped demystify croissant dough MASSIVELY and the steps to make it 🙏
Thank you!😊
u really deserve more subs i just binge watched your whole channel and i just love it
Thank you so much!😇
Benny please bake more. Love your channel ❤
I Will 😊
Interesting idea for a pain au chocolat. The surface n crumbing are excellent, top class! Thanks....
Glad you like them!
@@Bennysbaked Sir, is it possible to add gelatine to your whipped ganache to give it a little more body? If so, how much gelatine powder or leaves should I use? Thanks...
@@toshiyukisuzuki7610 Yes 🙂 maybe 4g
@@Bennysbaked Thanks!
I'm a French fan thank a lot for this video .
You're very welcome 😉
I'm a simple man, I see something very wonderful and I put a "thumb up".
👍
You're supremely talented!
Thank you 😊
I love your videos! You have such a great sense of humor!!
😬🤡
This is a deserve 'wow' for splendid hardwork....tq chef
Thank you so much for your support!
This is the best croissant recipe ever on RUclips!!!
Wow, thank you!
Literally all the mistakes I made when tried. You pointed out effortlessly, I would try it again. Thanks
make more recipe chef, your content its very clear how to process the recipe, it's helpfull tq😊
I really love this channel 💞
You have my favorite music in the background , it must be meant to be for me to try this recipe 🥺
Very nice recipe and detail tutorial. Well done.
Thank you!
I love this music and your video. You are very talented. Thanks for sharing 🤗
Thank you so much 🙂
Super amazing Benny ! Thanks so much for Sharing !
You're welcome! :)
You are so incredibly talented,Thank you for sharing your beautiful recipes!!
Thank you so much!
Very well explained mouthwatering recipes stay connected friends
Thank you! I'm glad you enjoyed it😀
Какая красота, реально восхищаюсь, Привет из Чечни😁
This looks incredible!
Thank you!
Omg.. you are showing a mouthwatering food vid for me....
Thank you!
Those are lovely layers! I used to do something similar at work with cruffin. You should definitely try them on muffin pan too. They will look heavenly
Yes I'll definitely try that, and thank you so much! 🙂
This looks amazing! Love the detailed explanation
So glad i found this channel!
Thank you!
This video is what i was looking for..💕Thanks for the recipe! Btw i wanna ask u something..[ 6:34 ] Is it cold water that you sprinkle on the dough? [ 6:30 ] And what is the purpose of using brush on the dough?
Wow ~Another awesome recipe ! I Can’t wait to try it soon
Thank you! :))
This is the perfect channel for baking ❤️
Thank you so much 😀
woooowwwww Benny. You really went off on this one. You may be one of the few peopleon youtube upgrading these desserts.
I tried! Haha thank you soo much for your support!
Your channel is great, I really appreciate the recipes and the hard work and that you share your knowledge!
Thank you 😊
Amazing…thank you for making it easier
I loves them too😋i really want to taste
wooow, when I discovered your channel you had about 500 subs and now you reached over 5000! congratulations!!! :) the recipe seems amazing, can't wait to give it a go
Thank you so much!! I remember you😇
He deserve a million sub
Hey Benny... Can you do a puff pastry recipe. Your doughs are amazing, will definitely be trying this🤤
Yes I'm planning on doing that one day!! 100%!
So true
Trying this our next weekend!
They look HEAVENLY!
A little complicated but I'm sure they are worth the effort. I want to try baking them but I'm a little nervous to try.
You can do it!
Thanks for your reply, Benny. I proofed and baked the offcuts and Oh My, even these scraps had beautiful crisp delicious layers. This is an awesome recipe and I’ll put this in my binder of keepers. Thank you again.
You're very welcome😁
I really like the video, keep the body immune, I often watching this😊😊😊
Thank you! :))
Omg I will definitely make them! Thanks for this recipe, it’s like you are reading my mind. I really wanted to make this choco croissants very soon and now you posted it
You are so welcome!
Ur the best croissant maker ❤
Wow incredible i love the recipe ✨♥️
Thank you, 😊
I made your cruffins with a chocolate dough as well. Thank you for the inspiration
You are so welcome!
What a great video!!! I’m so glad I discovered you 💕
Thank you so much!!
I love them too. I wish I could have one. BTW, question if I am allowed: making croissants, while proofing, I can see layer separation but sometimes they don't even double in size. Do you know where the problem could be? Sometimes I store the dough in the freezer. Can be the problem? Or maybe something else? Thanks for this video.
i finally made them! my dough probably didn't had enough strenght, cause they didn't quite keep the height they achieved while proofing. they kinda deflated a little bit
that said, the taste is amazing. i probably never tasted anything that had such an intense infused taste of chocolate, so good!
i'll try again using a different flour. i used a 11% flour (type 1 is the commercial name) but i should have probably gone for the 12% type (manitoba) ... i'm not sure though
Hi, yes try different flour :) By choosing the correct flour to make your pastry, you already halfway to success!
Simply wow!!!
Awesome result, baker! Getting you a sub :)
Awesome, thank you!😀
Great Recipe! Thank you for sharing nice video!
You're very welcome!
Wowww my chef you are super!,
Haha thank you!
師傅謝謝🙏、無私分享我又學到野（MACAU、澳門）👍☕️
Hi Benny, thank you for sharing your recipe. Can you please tell me the difference between heavy cream and cold cream? What's the brand of cold cream that you used in the video? Thanks 😊
They are the same. Just keep the cold one cold! It's a basic one form supermarket :)
You are my teacher.
Thank you.
You're very welcome :)
Oh my God your recipes are amazing! I am definitely going to try all of them. I love this channel so much keep up the amazing work!
Glad you like them! And thank you so much for your support!😁
Lovely airration in your final product.Bravo!! Only one question... can the cocoa powder be doubled and if so does anything else need increasing to get still great end result??
I wouldn't add any more cocoa powder! This recipe already has lots of it, any more will affect proofing. All I did to achieve the result In the video is good fermentation! Nothing more😀
Going to try this next 😍😍
Bravissimo e simpaticissimo!
Grazie amico mio!
I would gladly do your dishes 😊💃🏻
So beautiful!
Thank you! :)
you have a holy hand keep on i cant remember actually how many time i made croissant but every time no crumbs appear although i give more time fermentation after shaping ofcoure why 🙄in both 🧈 82 and the regular sheets , flour 10%or 12 protein both of them the same i mean from out 🥐 look very nice but when you cut them somelayers inside not baked still dough 🙁 is it the oven
they’re awesome! I’ll do this recipe next time
Thank you!
Just a question...Why the butter always comes out when I'm rolling out the dough? I check the temperature everytime, I do all the steps correctly, why it happens? Thank you
@@CNNJNO Butter comes out from the side? is it soft?
@@Bennysbaked No, the butter isn't so soft. It comes out from the top when I'm rolling out the dough, it looks marbling
@@CNNJNO Ok so it sounds like the butter is too cold, This dough is quite soft, and if the butter is too hard and break during the lamination process, it can tear through the dough! So always make sure that your butter is soft enough before you start doing the folds!
beautiful. i will try this recipe and let you know. thank you from israel.
Goodluck!
wow looks gorgeous 🥰 Thanks. I’ll try to make it later after my first butter croissants 🥐 🙏
Perfect ✨💯💯💯
Thank you for sharing such a Masterpiece 🌟🌟🌟
My pleasure 😊
I discovered your channel today and I'm in love with your recipes!! I'd love to try baking them! Too sad where I live is waaay too hot, and my fridge is not big enough for me to make them inside it😂😂 Anyway, beautiful work, really, and thanks for sharing!
Glad you like them! Thank you so much😃
Hi Eulália. I have same problem making croissants in tropical temperatures here in Borneo. So I make my croissants in an air-conditioned room. I even have to use an air conned room for proofing, otherwise the butter would melt. Benny's classic croissant recipe is the best I've tried, out of at least 10 different recipes. Not yet tried this triple chocolate version.
So if you have an air-conditioned room, don't give up; they are worth it!
Is the amount of chocolate ganache just enough for all those crossiant ? Or maybe we will have left overs ??
Muy bien ¡
Gracias por enseñarme
Saludos desde Perú
Eres muy bienvenido mi amigo😇
hello, excuse the question I wanted to know for the first 4-fold stretch up to 90cm, my leveling machine reaches 80 cm, is that okay? Thank you
Everyone dreams of cars and houses and one of my dreams is to wake up to someone making fresh homemade authentic croissant like yours for breakfast lunch and dinner. Watched the video twice now 😅
😂😂😂 Same here!
@@Bennysbaked you are lucky your dreams come true 😂😂😂
@@scent007 But I want someone else to make them for me too hahaha
@@Bennysbaked hahahaha come here buddy sit with me on the single bench 😂😂
You are a blessing omg! 🌺😩
Thank you haha😁
I love them too😋😋
Hi! Thank you for sharing this great recipe 😍
But I have a stupid question that the
"Cold cream" in chocolate ganache ingredient is what kind of cream you use? Is that the whipping cream or just cream which is cold 😅 Thank you
Yes, correct😁
maan you are a beast, those layers look SIIICKKK, this is exactly what i'm striving to accomplish! If i can ask how long and how many tries did it took you to perfect your croissants?
I just began my croissant journey and i'm eating my 3rd croissant i've made in my life while im writing this.
I've tried these past 2 times making dominique ansel's recipe for a croissant but slightly modified (instead of sourdough starter and instant yeast i'm using fresh yeast) He uses different folding method and i wanna try yours cuz so far the croissants layers didn't seperate properely, also for some reason when i follow the cooking time (190C/15 mins) it's not cooked to golden. I've tried making one tray for 20 minutes but it still wasnt enough and i'm worried if I go over they will get dry.
Idk what im doing wrong, probably the folding... So next time i'll be making them i'll try your recipe and will let you know how it turned out.
Shatteringly delicious!
It really is!
Hi Benny ! You are amazing 💞💞the way you explain .Thank for you guidance .Can you please guide me about the room temperature we should maintain while making corissant nd Pain au Chocolat so that the laminate get perfect.Thanking you for your kind consideration.God bless you 🥰🙏
Regard
As cold as possible!
@@Bennysbaked where i make there the counter temperature stay 26°c-30°c
@@nanditakapoor9278 use my ice blanket method in other videos 😊
@@Bennysbaked ok thank you so much 🙏
Can you please let me know the temperature of butter before laminating nd the dough becoz i make mistakes nd my butter mixes up in the dough
Something goes wrong while laminating the consistency of the dough nd the butter
Have you done this without adding cocoa to the butter? I'm curious how different they'd be.
Yes, just not as chocolaty.
If I half the recipe, should I also half the measurements for the butter block and lamination process as well
Try 15x20cm
I proof my croissants in a plastic container. I put warm water inside for humidity and proof for 2-2:30 hours. They become wobbly, but from the sides they split apart, where they are rolled from. The gluten is well developed. Shall I proof them without the warm water?
Humidity is mandatory. What type of flour are you using?
@@Bennysbaked I’m using T55 and 82% butter fat. I spray the box inside with water which seems to be doing better with the proofing. When I put the warm water then it splits. I don’t understand why.
@@amritakanwal Hmm maybe humidity too high, do what works!
@@Bennysbaked I’m baking in India. So our temperature is high as it is. But spraying water after an hours interval is working well with the rise. But only it doesn’t double as much as yours in 3 hours and the layers don’t really split during the final proof.
hi, I scrupulously followed all the steps but I must have done something wrong because my pan au chocolat didn't stay so light and empty inside, but much heavier and more compact. where could i have gone wrong? Before cutting them, their appearance was very promising and they didn't lose a drop of butter during cooking. What did I do wrong in your opinion?
Maybe lamination can be improved or longer proofing time😀
Can I use same amount matcha instead of coco powder?
Yummmmm, drooling 🤤
Eu amo assistir aos seus vídeos 😍, apesar de não entender seu idioma hahaha obrigada por compartilhar esse conteúdo tão bem elaborado! Parabéns 👏👏👏
Obrigado pelo seu apoio!
Hi, if I don't want to make cocoa butter how can I just omit the cocoa, and use 250g of butter right?
Yes :)
Great video! How would you substitute the whipped dark chocolate ganache recipe to make white chocolate whipped ganache?
Try
325g cream
2ea Vanilla beans
25g glucose
4g gelatin sheet
235g white choco
490g cold cream
That sounds amazing!
Hi Benny, what the music? Fab as your baking skills!!!!
Hanging Lanterns by Kalaido!
@@Bennysbaked cheers Benny!!
Hi Chef..amazing result! Can I substitute honey with maple syrup?
They don't function quite the same, honey is good for the yeast, maple syrup will contribute softness and sugar which we don't need in this recipe.
Nice! Good job! You need more subs!
Thank you! You too!
Do you always use conventional setting for croissant or Pain au chocolat? When you bake more than one pan, do you rotate the pans halfway through ( top and bottom)?
No just bake one tray at a time.
@@Bennysbaked Thank you
Hallo.can i replace the plain milk with chocolate milk for a more chocolatey taste ? Thanks
Good idea!
Awesome
You have in your dough 100br butter .is it not too much for croissants. Some People choose 50gr butter.can you explain me the differences?
Beautiful
Thank you! Cheers!
Just found your channel yesterday and was sad you hadn’t uploaded in a while. But here you are! Hooray! I hope you’re doing well :)
Thank you for your support :) I work full time, and I use my days off to make these videos...
But I'll try my best to bring out as many recipe tutorials as I can!😁
@@Bennysbaked I just found your channel today and I'm in love. Thank you for sharing your knowledge. I can't wait to see more videos from you! #subscribed