Excellent recipe! Thank you! I looked all over for one & am thankful I trusted your %’s!! 10/10! I cut the recipe by 2/3’s & just finished devouring the one I test baked tonight. Perfect! Will be making a larger batch very soon!
Omg..looks delicious! Now i understand why croissants are costly the process of baking is too complicated if you are not a professional chef you wont get the perfect result...amazing chef
Hi, I tried making this recipe but just in a smaller batch . my dough was very tough and did not rise at al over night. What might be the issue? Thankd
result looks sick. just... why do you freeze it overnight? i mean, what is the benefit for it (the phase after the 3 rounds of simple fold). One more question: provided that homebakers do not have sheeter machine, when you take out the dough from 12hours stay in the freeze.. how are they supposed to sheet down the pate ? i mean, it's going to be rock hard thanks
@Mugo83x hi this recipe is a 3days process, freezing overnight after final folds will help the dough to relax , build a rich complexity in taste and texture. For the 3rd day remove your croissant dough from the freezer ahead of time you can transfer it to the fridge and let it defrost for around 1-2 hrs. or you can also directly keep to the ambient temperature. Jest keep on eye with your dough over defrosted tend your dough to be damage.
Excellent recipe! Thank you! I looked all over for one & am thankful I trusted your %’s!! 10/10! I cut the recipe by 2/3’s & just finished devouring the one I test baked tonight. Perfect! Will be making a larger batch very soon!
baking is the best pero need tlga jan tamang tama lahat ng sukat..ang galing po looks delicious
sarap naman, mahilig ka pala mag bake. more videos po godbles
Wow pangmalakasan yan sir, fave ko croissant pro dko pa n try yan chocolate,. Bgong kaibigan from Pots RT po 😊 keep going po
Naka gutom ate baby is here
Verry helpful chef you i like your any video 😊
Thank you so much!
Wow nakakagutom naman yan idol, salamat sa pagbahagi, matrt nga yan.
Thank you for kind comments, just follow my recipe and procedure and you get success.
Happy baking!
Nice
Try ko to gawin
Wow
Wow galing mo naman gumawa ng ganyan, more power
Thank you so much!
wow nice thanks for sharing
Your welcome!
bravo to the master
Thank you
Yum! Thank you for sharing your recipe.
Your welcome
Favorite content ko 💖
Ang sarap nmn nyan! Ang galing!
Thank you po
ang galing naman
Thank you so much!
Omg..looks delicious! Now i understand why croissants are costly the process of baking is too complicated if you are not a professional chef you wont get the perfect result...amazing chef
Thanks for the kind comments!
sir how long did you proof these pan au chocolate? and what is the flour protein percent of your flour for both thanks
Sarap 🤗
Amazing ❤️❤️❤️❤️🔥🔥
Thank you
ชอบครัวซองค์คุณมากเลย ชั้นเนยสวยมากๆ
Ganun pla yan
delicious ! new subscriber :)
Thank you
What is the dough sheeter you are using ?
Table top marine dough sheeter loipart
Hi,
I tried making this recipe but just in a smaller batch . my dough was very tough and did not rise at al over night. What might be the issue?
Thankd
Adjust the water of your dough should not to tough and check your yeast if still active.
Thank you. I will try again
What size of overall dough before cutting? For both pain au chocolat and the regular croissant?
Hi sizes is depend on how many kilo of your dough , i did not measure the final size before cutting.
whats the brand name of your sheeter? I see alot bakeries using this brand.
Im using now tekno table top dough sheeter!
Looks like @BennyBaked make videos very the same as you, it's not fair..
I subscribed to your channel. You make fantastic things.
@stark thank you so much for a nice comment and support 🙏🏻!
What is the size of the butter?
Hi sorry for late reply you can do 25cmx25cm
But i did 30cmx30cm .
If i dont have T55 french flour can i use all purpose flour?
I don’t recommend all purpose because the results is not really good.
You can use any kinds of bread flour instead which is with 11.5-13 % protein contain.
@@macklim thank you so much
Your welcome
sir... can u use one without the machine... at home we dun have the gadget..
Yes you can
Just mix your dough approx 12-15mins.
Can I just cut and shape after 3 folds and without freezing it overnight?
Yes sure but rest it at least 1-2 hrs.
Nice Croissant , at day 3 you roll a frozen dough directly or defrost it first ?
You have to defrost first approx 1hr.
@@macklim thank you
Your welcome!
Love the video - thanks for sharing. I can't seem to find how much butter is in the butter sheet. Can you help? Thanks!
Hi this recipe is for 1kg butter sheet 82% fat
@@macklim Thank you!
My pleasure!
Hi chef which butter brand do you use?
President butter 82percent fat
Can I use other high-protein bread flour to replace T55?
Hi sure !
Can I use bread flour 11% in this recipe? thank you
Yes why not .
result looks sick. just... why do you freeze it overnight? i mean, what is the benefit for it (the phase after the 3 rounds of simple fold). One more question: provided that homebakers do not have sheeter machine, when you take out the dough from 12hours stay in the freeze.. how are they supposed to sheet down the pate ? i mean, it's going to be rock hard
thanks
@Mugo83x hi this recipe is a 3days process, freezing overnight after final folds will help the dough to relax , build a rich complexity in taste and texture. For the 3rd day remove your croissant dough from the freezer ahead of time you can transfer it to the fridge and let it defrost for around 1-2 hrs. or you can also directly keep to the ambient temperature.
Jest keep on eye with your dough over defrosted tend your dough to be damage.
Thank you for nice comment!
Thanks for the recipe! What is the chocolate filling you`re putting in?
Hi I’m just use chocolate hazelnut .
Your welcome!
Wow expert na expert ka lods ahhh Ang sarap nyan sweet hehehe more videos po ...galing mo sa bake lods cookies visiting done see u around
Chef my crossiant leaks oil. What could be the cause?
Reduce the temperature while proofing, it should be not more than 27degree Celsius
@@macklim thank you chef
Your welcome happy baking!
👏👏👏👏👍💯🌹
Thank you so much