📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
@ChainBaker .... I love these, cronuts & koign amaan... Not sure if I've even spelt the last item's name, correctly 😒😋.... And with Twix or salted caramel.... My word, lord shall have mercy on my pancreas.... 😂🤭
@ChainBaker... Kouign amann is actually the correct spelling.... Was, I think, invented by Dominic ansel or am probably misinformed.... Would love to watch your take on it... 👏
I am starting to appreciate how much actual time it takes to made baked goods which is not absolutely news given how much time anything I've made has taken, probably why I don't bake much - the time and focused commitment!.
Haven't made them but It's on my bucket list. You just simplified it all so beautifully. I'm on holiday now so.I will give it a try. So glad I came across your channel..... I learned alot. THANK YOU
I liked how you rolled out the butter by first cutting into thin pieces and spreading it in the square, instead of starting with a stick of butter and trying to flatten it to size. Thank you. 💫
I don't like bananas but these look great! I'm actually attempting my first croissant dough this weekend so if all goes well, I might attempt cruffins sometime soon 👍
I have never made cruffins but this recipe is talking to me… It is a lot of work but it must be worth all of it. I am going to give it a try. Lately, I made your pain de mie with the Pullman pan and it was a real success, it had a wonderful taste and texture. Thanks a lot.
So true ! A thing of beauty. These are worth the steps and the time they take. They ended up being the best baking I have ever done. I used 500g of flour instead of what was written in the recipe. The ones you baked looked like the proportion of butter was a bit high. Disappointing recipes and methods in the past from youtube and books led me to your channel. One video I watched of a pizza chef who introduced me to Caputo flours. They are amazing and really bring another level to one's baking. I used Caputo Manitoba Oro flour which has 14% protein and the Caputo Sacco Rosso which has 13 % protein. The Manitoba Oro added a nice golden colour and more gluten for structure and the Sacco Rosso added the stretch and structure that a long fermentation demands if you don't want the structure collapsing. As they are higher protein flours the hydration was raised by the addition of another single whole egg. I added some vanilla to the dough as well as some lemon zest which took them to another level. This is the Viennese heritage coming out in me I guess. Thanks for al you do for us Charlie !
Awesome! I'm so glad you liked it 😁 there will be a brioche version for this coming at the end of august. With a filling of mango curd and topped with lime whipped cream. If you liked this one then you'll love that one 🤩
Amazing! I now know how to bake croissant here in my place. I in pretty hot country and baking croissant is challenging. Just need to put it in a fridge.
I made these for dessert for a dinner party and my friends gobbled them up 😋😋😋 well worth the time it took to make them. Thanks for the clear, concise, detailed video 😊
Oh, my goodness, Charlie! These look so delectable! I really want to try making cruffins. I love bread with layers, such as croissants. Wish me luck - I want to share these treats with my family. Thank you for your concise instructions.
I just landed on your video, l have never made this and l love the way you Take us through the recipe with a lot of details,l mean the critical points, thanks a lot, l subscribe
Do you think this laminated dough can be made into cinnamon rolls? A friend told me about a bakery that bakes cinnamon rolls that has crunchy layers, but soft inside. I haven’t eaten one nor known what those are called. But from the rough description, I imagine it was done with a laminated dough, then the final process was to have butter, cinnamon sugar spread. And then roll up for final proof and bake. I’d love to know what you think. I always enjoy watching and learning from your videos! Your explanation is very easy to understand, and very approachable. There are many bread baking channels but I always find yours to be most helpful! Please keep up the channel! Thank you!
I've been wanting to try croissant dough for a while, but was intimidated by the process. Your clear explanation made this process much less 'scary' and the cruffins would be much more delicious than croissants! Thank you, I'll be doing this soon! One question: would 'European style' butter (Kerrygold, etc) be better than American style butter? Thank you!
I ended up not filling these, served the curd on the side. I found the interiors to be a bit tough, certainly still tasty but not light and soft , nor flaky. Have you run across this before?
@@ChainBaker possibly. I gave them 5 hrs in a 22C kitchen and they did seem a little under the double but the poke test suggested they were done. The other thing I’m thinking is the butter might have been a touch too warm in the first fold and the butter got worked into the dough instead of a full lamination. That would inhibit gluten dev as well.
Well done my friend, I use a similar method for making "Pâte feuilétte" although I do 3 turns, for the 'beurage" I cheat and use a Chamber Vac, if you have one (& you can get bags the right size) it's a great cheat. This is reltively faster and I can see some Snag (Sausage) rolls and probably some Potato n'Pea (& Shallot) curry puffs Cheers and thanks
I wish I had found this video before making butter sheets a few days ago -- I made two dozen of them this last weekend since I found 85% butter at the store (first and only time I've ever seen it), and I definitely made those sheets the hard way lol
Thank you 😉 I'm not sure actually as I have not tried making cronuts yet. There might be a different folding technique as I imagine the layers may separate when frying. But then again I'm not sure 😄 I will make cronuts in the future for sure. It's on my list 👍
We made the Banoffee Cruffins this weekend for a birthday party and they were a huge hit! Thank you so much for sharing your recipes. Question about the caramel. Yours seems quite thick, mine turned out good flavour wise but had a thinner consistency, what might I have done wrong? What can I do to thicken it a bit more? I removed the sugar from heat at 334F
@@ChainBaker it’s possible. I was able to pipe it straight from the fridge (I wouldn’t say runny but thinner than yours. I tagged CB in a reel on Instagram, you can sort of see the consistency). We have whipping cream in Canada, perhaps it’s not as fat as double cream, I’ll try adding a little less next time. Thanks much 😊
Wonderful recipe! One question though. My caramel went right down through the cruffin. Should I be folding the dough underneath itself to form a bottom and seal in the filling?
After the last fold. Can you store the dough in the fridge for a day or 2 before using it. Or is it better to use right away? Or in stead of chilling for 30mins can I store in the fridge overnight? What’s the shelf life for this cruffins Thank you first time watching your video
You can try leaving it in the fridge for another day. It should not ferment too much since it is cold already. I would not suggest 2 days. That may give it too much of an intense flavour.
Thank you! It was not too bad this project. The individual elements are quite basic. It just takes a long time :) Yeah cronuts are definitely on the future projects list. I will get to them someday for sure :)
I will definitely do them sometime this year. I need to master them first. Cruffins are easier than croissants. A croissant does not let you hide anything :D
Hello! I've never tried a cruffin before nor baked them. But I wanted to bake them and follow your recipe and I love it! Even though the dough is not the perfect as yours. Thank you for sharing. I find it's very difficult on the rolling the dough after the first fold and second. The butter crack, I can see it's not even inside the dough. Do you have any suggestion what I should do? And for the final proof can I put the dough in the fridge overnight and cut them in the morning? Thank you again, I really love this cruffin recipe!
Hey! I'm glad you enjoyed the process :) yes the butter can be tricky. If it's cracking that means that it is too cold. Next time refrigerate it for less time between folds and that should solve the problem. Your fridge is probably more powerful than mine. You could cut them and put them in the moulds, cover them and then refrigerate. The next day you can bake them right from the fridge 👍
I was trying your recipe but would like to know the maximum time I can keep the dough in the fridge? Can it be kept for..let’s say one week? Thank you :)
Hi Charlie, i have a question. What is strong white flour?in indonesia we commonly found 3 kinds of flour : High protein flour, low protein flour and multi purpose flour.
Butter overdose 😄 I must admit I had a few too many of them! The worst part is that the video took a couple tries so I had to get rid of multiple batches 😆
Definitely. I can't tell you how well they will rise. So, you may need to let them proof a bit more on the next day. Or you could leave them to proof a bit before refrigerating them. Since this dough is cold the whole time it could take longer. I guess the best way would probably be to let them rise for an hour or so before refrigerating. Then on the next day you may be able to bake them right from the fridge.
@@ChainBaker thanks! I actually made these 2 weeks ago, and put them in the fridge overnight to proof. They still needed to rise for about 4 hours the next day, but I think that's because my yeast was old. Gonna make them again for sure because everyone that had some said they were the best pastry they've ever had. Thanks for the recipe
They do take a long time. I think the best method then would be to let them rise for 1-2 hours before chilling and then you may be able to bake them right from the fridge on the next day :)
I think I finally understand why my dough always takes forever to rise. You think 22C is a cold kitchen, whereas mine tends to be about 14-20C depending on time of year and how many heat sources I've been using to cook.
I want to try making these but I first need to find double cream. I’m in the U.S. Would heavy (whipping) cream work? Also, what is vanilla syrup? Do you make it or buy it? Can I use vanilla bean paste? Thanks.
@@ChainBaker I rolled out and cut the dough this morning, put the 12 rolls in muffin tins and covered, and put them in the fridge to bake tomorrow. When I take them out of the fridge, should I let them rise for 4 to 5 hours or bake straight from the fridge. They’ve been in the fridge all day and, so far, they haven’t doubled in size.
The video is great, but I don't think I'll ever make croissant dough again 🤣 So thanks, but no thanks! Jokes aside, interesting video though, well done! They look delicious
Yeah it's a bit of a project. But not too daunting when broken down in the separate elements. I find the croissant dough quite easy now, but then again I did fail a few times before getting anywhere 😄
@@ChainBaker I did croissant dough two times. First time it was a big fail, as the butter layer was too cold I think, and it broke in several different pieces. The second time I only did to prove that I could lol. Yeah, it's just very time consuming. And also space consuming, my fridge is often full to the brim 🤣
Hi, do you know approx the diameter of those individual moulds you use? I'd like to make these and have found some that are about 6cm and about 4cm deep
I've tried these a couple times and my dough starts out super stiff, almost too hard to knead. What do you think I'm doing wrong? I weigh the ingredients. Yeast is fresh and dough is 11% bread flour. Thanks!
I like dipping mine in a simple syrup but I make my simple syrup super thick so it basically crystallizes when it hardens and it’s like a crisp sweet crust! But I’m surprised you didn’t egg wash them before hand ! I think it gives the outside such a nicer and sweeter crunch❤
I try was to make this recipe but my dough was tear and tge butter's comming out. What is wrong with my dough? Or is there any spesific butter for croissant recipe? Please help ☹️
@@ChainBaker i think the problem is butter, it was too soft even though the weather outside is cold (yesterday was rainy with the temp 26°c) . Shall i used butter with higher percentage of fat? Let's say 82%? or how? how to avoid the same case in the future?
And yes, croissant dough scares the shit out of me! Several years ago I watched an authentic Italian puff pastry vid where is she did a quad-fold. And I thought “no way could I ever do that!” Granted yours is closer to a dough than a pastry but explained so much better. She didn’t even explain how she formed her layers of butter - just whipped them out of the fridge like she’d bought them that way!
I still can't get croissants right. There is no where to hide with those things and they must be perfect to be presentable. Cruffins on the other hand can be all kinds of wonky and still be great ;D btw fellow chef here! Breadmaking is just my hobby :)
That does not sound too bad :) perhaps the butter broke up between the layers when your were rolling it out?! That can happen if the butter is too cool or if you leave the dough in the fridge for too long between folds.
If your fridge is really cold then don't leave the dough in there for too long. If you feel that the butter has set then you can leave the dough outside to soften a little before rolling further 👍
Ah that is tricky. Well, I think the still the best way to keep the layers and prevent the butter from breaking up is by not cooling the dough down too much between folds.
![Cruffin Recipe [Croissant + Muffin]](/img/1.gif)
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
@ChainBaker
.... I love these, cronuts & koign amaan... Not sure if I've even spelt the last item's name, correctly 😒😋....
And with Twix or salted caramel.... My word, lord shall have mercy on my pancreas.... 😂🤭
@ChainBaker...
Kouign amann is actually the correct spelling....
Was, I think, invented by Dominic ansel or am probably misinformed....
Would love to watch your take on it... 👏
Recipe
I am starting to appreciate how much actual time it takes to made baked goods which is not absolutely news given how much time anything I've made has taken, probably why I don't bake much - the time and focused commitment!.
Haven't made them but It's on my bucket list. You just simplified it all so beautifully.
I'm on holiday now so.I will give it a try. So glad I came across your channel..... I learned alot.
THANK YOU
I liked how you rolled out the butter by first cutting into thin pieces and spreading it in the square, instead of starting with a stick of butter and trying to flatten it to size. Thank you. 💫
Yes that made the job SO MUCH easier
Have you ever made cruffins??
I don't like bananas but these look great! I'm actually attempting my first croissant dough this weekend so if all goes well, I might attempt cruffins sometime soon 👍
A bit of butter, sugar and cinnamon can work wonders 😄 good luck! I actually find that cruffins are far easier to make than croissants 👍
Never heard about cruffins but these look so interresting that I must test these. Thank you detailed video!
תודה!
🙏
I have never made cruffins but this recipe is talking to me… It is a lot of work but it must be worth all of it. I am going to give it a try. Lately, I made your pain de mie with the Pullman pan and it was a real success, it had a wonderful taste and texture. Thanks a lot.
Fantastic recipe!
Another great video from the dough scientist.
They look amazing! Banoffee is such a good variation of the traditional cruffin!
Thanks! :) Yeah it worked so well I was pleasantly surprised. Love banoffee 🤩
So true ! A thing of beauty. These are worth the steps and the time they take. They ended up being the best baking I have ever done. I used 500g of flour instead of what was written in the recipe. The ones you baked looked like the proportion of butter was a bit high. Disappointing recipes and methods in the past from youtube and books led me to your channel. One video I watched of a pizza chef who introduced me to Caputo flours. They are amazing and really bring another level to one's baking. I used Caputo Manitoba Oro flour which has 14% protein and the Caputo Sacco Rosso which has 13 % protein. The Manitoba Oro added a nice golden colour and more gluten for structure and the Sacco Rosso added the stretch and structure that a long fermentation demands if you don't want the structure collapsing. As they are higher protein flours the hydration was raised by the addition of another single whole egg. I added some vanilla to the dough as well as some lemon zest which took them to another level. This is the Viennese heritage coming out in me I guess. Thanks for al you do for us Charlie !
Nice one! 😎
Made these, they were delicious! Thank you for the recipe Charlie!
Awesome! I'm so glad you liked it 😁 there will be a brioche version for this coming at the end of august. With a filling of mango curd and topped with lime whipped cream. If you liked this one then you'll love that one 🤩
@@ChainBaker Those ones sound awesome as well! That will be fun one to try, I can't wait.
HAT OFF, YOU MAKE BAKING MUCH MORE EASY AND FUN. THANK YOU!
Excellent instructions for a laminated dough! Thanks CB
Thanks Marcus 👍
This is great!
Thank you so much for sharing all these recipes.
Thank you for subscribing and following along 😉 I'm glad you like my recipes :)
You really outdid yourself on these.
I made these cruffins, shaped them a little differently, but used this recipe, and they came out brilliantly. Thankyou.
Awesome! 😎
Amazing!
I now know how to bake croissant here in my place. I in pretty hot country and baking croissant is challenging. Just need to put it in a fridge.
Wow! I just stumbled to this channel and loving it. Thank you .
of course i learned something! tqvm for this video and that salted caramel looks too good!
Thank you so much! :) Yeah the caramel was arguably the best part haha!
I made these for dessert for a dinner party and my friends gobbled them up 😋😋😋 well worth the time it took to make them. Thanks for the clear, concise, detailed video 😊
Nice one! 🤩
Amazing cruffins 👍🏻👌🏻👏🏻
Thank you 🤩 there will be a brioche version of these at the end of August. With mango curd and coconut cream.
Oh, my goodness, Charlie! These look so delectable! I really want to try making cruffins. I love bread with layers, such as croissants. Wish me luck - I want to share these treats with my family. Thank you for your concise instructions.
You can do it! 😎
I tried them and they’re really excellent. Thanks for sharing your knowledge and recipe 🙏🏼
My pleasure 😊
U r really hardworking totally impressed 👍
this video is the best. the best
These look amazing...🤩🤩🤩
Gosh. They're gorgeous! I shall try this next weekend! Thanks sir!
Thank you. Very well explained.
Thank you so much! :) I also have a brioche version for this 👍
Never had them, never made them, they look delicious, thank you.
They are the bomb!! :))
Great technique. Clear and great instructions
I just landed on your video, l have never made this and l love the way you Take us through the recipe with a lot of details,l mean the critical points, thanks a lot, l subscribe
Thank you so much 🙏 welcome to the channel! 😉
Do you think this laminated dough can be made into cinnamon rolls? A friend told me about a bakery that bakes cinnamon rolls that has crunchy layers, but soft inside. I haven’t eaten one nor known what those are called. But from the rough description, I imagine it was done with a laminated dough, then the final process was to have butter, cinnamon sugar spread. And then roll up for final proof and bake. I’d love to know what you think.
I always enjoy watching and learning from your videos! Your explanation is very easy to understand, and very approachable. There are many bread baking channels but I always find yours to be most helpful! Please keep up the channel! Thank you!
Yeah, it would be kind if like pain aux rains! :)
Cheers ✌
I've been wanting to try croissant dough for a while, but was intimidated by the process. Your clear explanation made this process much less 'scary' and the cruffins would be much more delicious than croissants!
Thank you, I'll be doing this soon!
One question: would 'European style' butter (Kerrygold, etc) be better than American style butter?
Thank you!
I have not used American butter so I'm not sure. As long as it has a fat content of around 80% it should be fine :)
I use Kerry Gold, I find it much easier to work with. American butter just doesn't seem to want to cooperate when rolling (at least for me).
@@lizzieboredom3775 I've actually gotten some Kerry Gold to use. Fingers crossed!
I made them so delicius ! The recipe is all I need it!! Thank you
Awesome! :))
Wow these are good! Plan is to pipe in some lemon curd but they are so flaky I'm not sure they will hold up. Will see once cooled . Well done.
I ended up not filling these, served the curd on the side. I found the interiors to be a bit tough, certainly still tasty but not light and soft , nor flaky. Have you run across this before?
Perhaps they needed a bit more proofing time to be larger and lighter?!
@@ChainBaker possibly. I gave them 5 hrs in a 22C kitchen and they did seem a little under the double but the poke test suggested they were done. The other thing I’m thinking is the butter might have been a touch too warm in the first fold and the butter got worked into the dough instead of a full lamination. That would inhibit gluten dev as well.
Another thing added to my list of things to make!
There can never be too many baking projects 😄
thank you it looks to be very delicious
Well done my friend, I use a similar method for making "Pâte feuilétte" although I do 3 turns, for the 'beurage" I cheat and use a Chamber Vac, if you have one (& you can get bags the right size) it's a great cheat.
This is reltively faster and I can see some Snag (Sausage) rolls and probably some Potato n'Pea (& Shallot) curry puffs
Cheers and thanks
I still have a lot to practice when it comes to this. Never made a good croissant yet 😄
Cheers! :)
I wish I had found this video before making butter sheets a few days ago -- I made two dozen of them this last weekend since I found 85% butter at the store (first and only time I've ever seen it), and I definitely made those sheets the hard way lol
DAMN! These look AMAZING!!!
I can’t wait to try these!!
Let me know how it goes :)
Por Dios, esto es la gloria.
Oh yeah I’m makin these tomorrow!
That is awesome! Let me know how you get on 😊
Charlie my man. You just made my day. Those cruffins look delicious! Can the dough be used for a Cronut though??
Thank you 😉
I'm not sure actually as I have not tried making cronuts yet. There might be a different folding technique as I imagine the layers may separate when frying. But then again I'm not sure 😄 I will make cronuts in the future for sure. It's on my list 👍
Wow! ❤
Iam going tomake it!!thank you
We made the Banoffee Cruffins this weekend for a birthday party and they were a huge hit! Thank you so much for sharing your recipes.
Question about the caramel. Yours seems quite thick, mine turned out good flavour wise but had a thinner consistency, what might I have done wrong? What can I do to thicken it a bit more? I removed the sugar from heat at 334F
Perhaps the cream you used was thinner?! Was it still runny after being refrigerated? Try using fattier cream or perhaps reduce the amount by 20g.
@@ChainBaker it’s possible. I was able to pipe it straight from the fridge (I wouldn’t say runny but thinner than yours. I tagged CB in a reel on Instagram, you can sort of see the consistency). We have whipping cream in Canada, perhaps it’s not as fat as double cream, I’ll try adding a little less next time. Thanks much 😊
Ps- Canadian whipping cream is 36%
Wonderful recipe! One question though. My caramel went right down through the cruffin. Should I be folding the dough underneath itself to form a bottom and seal in the filling?
There are various shaping methods and yes you could definitely fold the end bit underneath to seal it up :)
I recently tried a very interesting light bread. It’s called papa roti buns, it’s origin is Malaysia, Would love to see how you’d make it.
They look amazing! I'll add them to my list :)
After the last fold. Can you store the dough in the fridge for a day or 2 before using it. Or is it better to use right away?
Or in stead of chilling for 30mins can I store in the fridge overnight?
What’s the shelf life for this cruffins
Thank you first time watching your video
You can try leaving it in the fridge for another day. It should not ferment too much since it is cold already. I would not suggest 2 days. That may give it too much of an intense flavour.
Excellent video , u explain very well , this took u some time bro :)
Thank you so much! Yeah it's a bit of a project 😁
Looks delicious, I don't have that kind dedication lol. But along these lines, you should do cronuts!
Thank you! It was not too bad this project. The individual elements are quite basic. It just takes a long time :) Yeah cronuts are definitely on the future projects list. I will get to them someday for sure :)
nice, told mu wife she wants me to make these :D
Now do real basic perfection croissants ;)
I will definitely do them sometime this year. I need to master them first. Cruffins are easier than croissants. A croissant does not let you hide anything :D
@@ChainBaker yeah thats what i meant :) take your time and cool you will do it!
Hello! I've never tried a cruffin before nor baked them. But I wanted to bake them and follow your recipe and I love it! Even though the dough is not the perfect as yours. Thank you for sharing. I find it's very difficult on the rolling the dough after the first fold and second. The butter crack, I can see it's not even inside the dough. Do you have any suggestion what I should do? And for the final proof can I put the dough in the fridge overnight and cut them in the morning? Thank you again, I really love this cruffin recipe!
Hey! I'm glad you enjoyed the process :) yes the butter can be tricky. If it's cracking that means that it is too cold. Next time refrigerate it for less time between folds and that should solve the problem. Your fridge is probably more powerful than mine. You could cut them and put them in the moulds, cover them and then refrigerate. The next day you can bake them right from the fridge 👍
@@ChainBaker Thank you very much, I will try that next time.
I was trying your recipe but would like to know the maximum time I can keep the dough in the fridge? Can it be kept for..let’s say one week? Thank you :)
I would not leave it for more than two days. It will start over fermenting after that.
Hi Charlie, i have a question. What is strong white flour?in indonesia we commonly found 3 kinds of flour : High protein flour, low protein flour and multi purpose flour.
Strong flour = high protein flour :)
@@ChainBaker oh.. i got it! Thank you 💐
Great video as always!! Do i need to use french butter for lamination? TIA!
I used regular butter and it worked just fine 👍
You’re the best! Coz don’t want to spend bucks on french butter, yet..😆
😉
I gained 5 pounds just watching this. I could probably just eat the sauce! Oh well, that's another 10 miles to add to this week.
Butter overdose 😄 I must admit I had a few too many of them! The worst part is that the video took a couple tries so I had to get rid of multiple batches 😆
@@ChainBaker I guess there's a good reason we only ever see arms!
When the stomach starts creeping into frame then that will be a problem. So far so good! 😄
@@ChainBaker Let's hope that never happens. To either of us!
Just gotta keep working out to keep the balance 🏃
Can I do the final proof/fermentation in the fridge overnight before baking them?
Definitely. I can't tell you how well they will rise. So, you may need to let them proof a bit more on the next day. Or you could leave them to proof a bit before refrigerating them. Since this dough is cold the whole time it could take longer. I guess the best way would probably be to let them rise for an hour or so before refrigerating. Then on the next day you may be able to bake them right from the fridge.
@@ChainBaker thanks! I actually made these 2 weeks ago, and put them in the fridge overnight to proof. They still needed to rise for about 4 hours the next day, but I think that's because my yeast was old. Gonna make them again for sure because everyone that had some said they were the best pastry they've ever had. Thanks for the recipe
They do take a long time. I think the best method then would be to let them rise for 1-2 hours before chilling and then you may be able to bake them right from the fridge on the next day :)
@@ChainBaker it actually worked out perfect timing wise for me, so no complaints.
And these, are True Facts about baking.
I hope so. But sometimes I do just say what I think 😄
@@ChainBaker lol. Have you ever seen the show “True facts?” Your voice reminds me of him. The way you talk.
I'll check it out 😄
@@ChainBaker ruclips.net/video/F5FEj9U-CJM/видео.html The resemblance is uncanny! Lol
I think I finally understand why my dough always takes forever to rise. You think 22C is a cold kitchen, whereas mine tends to be about 14-20C depending on time of year and how many heat sources I've been using to cook.
I wish I had the time to make things this elaborate
I want to try making these but I first need to find double cream. I’m in the U.S. Would heavy (whipping) cream work? Also, what is vanilla syrup? Do you make it or buy it? Can I use vanilla bean paste? Thanks.
Whipping cream will work just fine. And vanilla syrup is what we call vanilla paste here :)
@@ChainBaker I rolled out and cut the dough this morning, put the 12 rolls in muffin tins and covered, and put them in the fridge to bake tomorrow. When I take them out of the fridge, should I let them rise for 4 to 5 hours or bake straight from the fridge. They’ve been in the fridge all day and, so far, they haven’t doubled in size.
The video is great, but I don't think I'll ever make croissant dough again 🤣 So thanks, but no thanks!
Jokes aside, interesting video though, well done! They look delicious
Yeah it's a bit of a project. But not too daunting when broken down in the separate elements.
I find the croissant dough quite easy now, but then again I did fail a few times before getting anywhere 😄
@@ChainBaker I did croissant dough two times. First time it was a big fail, as the butter layer was too cold I think, and it broke in several different pieces. The second time I only did to prove that I could lol.
Yeah, it's just very time consuming. And also space consuming, my fridge is often full to the brim 🤣
Hi, do you know approx the diameter of those individual moulds you use? I'd like to make these and have found some that are about 6cm and about 4cm deep
8cm wide, 4cm deep.
Thanks - I found some that are 7.5cm and 4cm so that's good enough for me!@@ChainBaker
Bakemeier!!! tyvm! gimme more.... lmao
😆
I've tried these a couple times and my dough starts out super stiff, almost too hard to knead. What do you think I'm doing wrong? I weigh the ingredients. Yeast is fresh and dough is 11% bread flour. Thanks!
Perhaps you have a finer flour? Flours like 00 can absorb water a lot better and result in a stiffer dough.
If I could give you 10 thumbs up I would...just for the tip of using two squares of parchment paper to roll the butter into a perfect square.
😄👍
I like dipping mine in a simple syrup but I make my simple syrup super thick so it basically crystallizes when it hardens and it’s like a crisp sweet crust! But I’m surprised you didn’t egg wash them before hand ! I think it gives the outside such a nicer and sweeter crunch❤
Can you share the link to the metal mold you used in this video? I couldn't find it in your Amazon link. Thanks!
I bought them in my local supermarket. Not sure if they can be found online. They are 8cm muffin moulds.
@@ChainBaker Thanks! Looks like it's a "jumbo size" muffin tin, I will look around Amazon, I think I have seen the silicone version.
All purpose or bread flour?
Bread flour.
Mmmmm
at first I thought "are we making savory cruffins? cause those sure look a mighty lot like scallops" xD
I try was to make this recipe but my dough was tear and tge butter's comming out. What is wrong with my dough? Or is there any spesific butter for croissant recipe? Please help ☹️
Perhaps you rolled it too thin. Or the butter was too soft. That has happened to me too in the past.
@@ChainBaker i think the problem is butter, it was too soft even though the weather outside is cold (yesterday was rainy with the temp 26°c) . Shall i used butter with higher percentage of fat? Let's say 82%? or how? how to avoid the same case in the future?
You can try higher fat butter. Just try and have it less soft..perhaps chill the dough for longer between folds 👍
@@ChainBaker okay, thank you for your advice. It so much help
First like till i watch the whole vedio 🤣
I think this might just be my longest video :))
@@ChainBaker it is. But very very intersting and enjoyable
Thank you! I'm glad you like it :)
I think I'm just gonna take a walk to the local Bakery
The sugar hardens before I can even get to making a caramel.. idk what I’m doing wrong 😪
Keep the temperature high and try and stir the sugar perhaps. Not sure why it would harden like that 🤔
“Don’t use completely ripe bananas…” of course! 🤦🏻♂️ I’ve been cheffing for 10 years and this never occurred to me! 😂
And yes, croissant dough scares the shit out of me! Several years ago I watched an authentic Italian puff pastry vid where is she did a quad-fold. And I thought “no way could I ever do that!” Granted yours is closer to a dough than a pastry but explained so much better. She didn’t even explain how she formed her layers of butter - just whipped them out of the fridge like she’d bought them that way!
I still can't get croissants right. There is no where to hide with those things and they must be perfect to be presentable. Cruffins on the other hand can be all kinds of wonky and still be great ;D btw fellow chef here! Breadmaking is just my hobby :)
@@ChainBaker I had a feeling. You hear true chef talk and you know it straight away. ✊🏻
🤜🤛
This is sinful ❤
Sugar-butter coma incoming in 3.... 2... 1...
Story of my life 🤣
While I think cruffins are quite sexy indeed, I am less sure about the porno-style background music of the video. Haha.
Great video.
😅
so many ramekins xD
Still not enough sometimes 😄
Haha.. my result is different than yrs.. it looks like danish cinnamon roll
That does not sound too bad :) perhaps the butter broke up between the layers when your were rolling it out?! That can happen if the butter is too cool or if you leave the dough in the fridge for too long between folds.
@@ChainBaker what will u do if that happens?
If your fridge is really cold then don't leave the dough in there for too long. If you feel that the butter has set then you can leave the dough outside to soften a little before rolling further 👍
@@ChainBaker i stay in singapore. Temp here can easily proof any yeasted pastries fast but butter will melt.
Ah that is tricky. Well, I think the still the best way to keep the layers and prevent the butter from breaking up is by not cooling the dough down too much between folds.
This video is like porn. I doubt I'll ever try all this but it looks incredible.
😁
Decadent! This might be the recipe that gets me to make my first laminated dough…