Hello very delicous croissant did you made . This kind of croissant? is that french croissant is too flaky in the dough is 125gr butter . İ normally take for this recipe 20gr butter for the dough and 300gr butter for the lammination . 😊😊
hi sir, can u explain the reason why dont you use baker's flour for croissant? I see on the recipe you use all purpose flour. I hope you reply. thanks for the recipe by the way
Bakers flour would work just as well, it contains more nutrients and therefore favorise fermentation and flavor in bread making, but not particularly necessary in a croissant since we are looking for butter flavor mainly. Hope that answers your question!
It would be quite challenging to roll out the dough in this heat. We don’t recommend substituting butter because the flavour would be different as well as the layer (will not be as defined). However, it is an alternative under such condition. Let us know how it turns out if you give it a go!
Hi! so i want to try to make this but there is a recipe that uses bread flour and there is one that uses all purpose flour like you, is there a difference if I use bread flour? or is it better to use all purpose flour?
Hello! Both are good to use for croissant, I only tend to recommend the all-purpose flour because it is more consistent regardless of which country you are in and which brand you buy whereas bread flour can vary slightly more.
Hi Sun, I hope you are well. Trimming off the ends is optional indeed. The more you trim, the more dough you lose but the more defined are the layers. So it all depends how you wanna balance quality vs productivity. Happy home baking 😊
Oh I see you are referring to the opening of the corners... this is a little tip I learned recently, it breaks the tension of the dough a little and helps to keep the shape more rectangular during rolling!
Hello Shariza, sorry to hear that the croissants didn’t rise as expected. This is mostly likely due to the fermentation process - did you use dried yeast or fresh yeast? If you used dried yeast, make sure its the instant dried yeast. If fresh yeast was used, perhaps it was not fresh or it might have gotten direct contact with salt (causing yeast to die).
They turned out great - I was multi tasking so I could have spent more time shaping them, but 10 didnt last long with family and friends. Everyone loved the taste, but amazed by the look as they had never seen a croissant like this before. Thanks so much for sharing the recipe
Hi, I noticed you didn't use an egg-wash. I get that the sugar syrup does a lot of the work for the shininess, but is there anything you did to the recipe to make sure that it browned properly? I've seen some recipes use both an egg-wash and a sugar syrup. Did you forgo the egg-wash because of the cocoa portion of the dough would've browned too much?
![ประสบการณ์ จ้าง Developer ที่ผมจะไม่มีวันลืม [ภาค1]](http://i.ytimg.com/vi/bzivN4KDg-k/mqdefault.jpg)
That is obviously A LOT of work, but you make it look very doable!! Thank you for this video and I cannot wait to check out more!!
Thank you for an amazing video. I’ve been looking for instructions on how to make the bicolor pain au chocolate and yours is perfect!
I must try!!!!
You are amazing Sir
You are a wonderful teacher. Thank you for the excellent instruction. Your babies are absolutely exquisite.
Baby so cute...
This recipe and instructions are very helpful! Thank you for a method that is easy to follow and understandable I am so happy with the results👍🏾
Magnifique 👍👍👍👍👍👍👍👍👍👍
I love it, thanks a lot..!!! just beautiful
Hello very delicous croissant did you made . This kind of croissant? is that french croissant is too flaky in the dough is 125gr butter . İ normally take for this recipe 20gr butter for the dough and 300gr butter for the lammination . 😊😊
Omg. I just cooked them and they are AMAZING, thank you chef!
Merci chef,i w'll trie to make them over the weekend, thank you for the vidéo. Love petit pain....
Amazing recipe. I finally settled down with making perfect pain au chocolat with his recipe 👏🏻 Many thanks :)
So glad to hear!
They look, amazing.
Thanks!!
You’re my teacher thanks a lot!
Thanks for the great video!
I love it!
That looks professional
These look amazing! Will definitely give it a try! Thanks for this helpful video👍
Perfect way to work
Chef, Another amazing video. TY so much for sharing your recipes with us.
Subscribed
Made it today. Its so good!
So glad to hear!!
Totally trying those next! They look delicious! Thanks for sharing☺️
hi sir, can u explain the reason why dont you use baker's flour for croissant? I see on the recipe you use all purpose flour. I hope you reply. thanks for the recipe by the way
Bakers flour would work just as well, it contains more nutrients and therefore favorise fermentation and flavor in bread making, but not particularly necessary in a croissant since we are looking for butter flavor mainly. Hope that answers your question!
I love you...I was looking for a video just like this...holy SHIT
Salut, le plus beau de cette vidéo c’est de voir c’est beaux enfants goûter les viennoiseries 👍by the way good explanation, it’s butter de tourage ?
Thanks for the comments!
The butter used is French but not tourrage.
Hi Teacher, did you use 50g of dough to make the cocoa dough? Thx you
Hi Albert, sorry for the late reply - use about 150-200g to make the cocoa dough!
To what size do you stretch your dough when laminating?
Hi Sara, its about 20 x 60cm
Is it better to bulk fermentation the dough first or put it in fridge without bulk fermentation ?
If the dough is made the day before, then place it straight in the fridge.
It is not the ingredients that make it hard or easy, it takes time to master the layering.
Is crossiant dough normally keep in freezer all the time resting or 24hrs? My dough is proofing.. the butter is melting.. im in singapore.
Yup! Keep in the fridge to rest for the whole duration (12hr-24hr).
@@hbu7290 fridge has freezer and chiller compartment. It matters which one to put.
Should be chiller - around 2 degrees
@@hbu7290 Is this recipe possible to make at room temperature 30C? I thought to change butter to pastry margarine for lamination.
It would be quite challenging to roll out the dough in this heat. We don’t recommend substituting butter because the flavour would be different as well as the layer (will not be as defined). However, it is an alternative under such condition. Let us know how it turns out if you give it a go!
Hi! I couldn’t hear in the video. How many grams of the dough do you save to make the chocolate dough?
Hello! The chocolate dough is about 200g.
Hello chef...the quantity of the dough that you're saving for the chocolate dought is about 50 grams?
Sorry for the late reply. We save about 190g-200g of plain dough to flavor In chocolate
Hi! so i want to try to make this but there is a recipe that uses bread flour and there is one that uses all purpose flour like you, is there a difference if I use bread flour? or is it better to use all purpose flour?
Hello! Both are good to use for croissant, I only tend to recommend the all-purpose flour because it is more consistent regardless of which country you are in and which brand you buy whereas bread flour can vary slightly more.
Chef, this is Sun. How are you? Why do you cut both edges with a knife? In my memory there is no cut when you taught us the croissant in London??
Hi Sun, I hope you are well.
Trimming off the ends is optional indeed. The more you trim, the more dough you lose but the more defined are the layers. So it all depends how you wanna balance quality vs productivity.
Happy home baking 😊
@@hbu7290 Chef, I mean the small edge cut in 5:10 . Please give me an answer again~!! Hope you are staying healthy and safe.
Oh I see you are referring to the opening of the corners... this is a little tip I learned recently, it breaks the tension of the dough a little and helps to keep the shape more rectangular during rolling!
@@hbu7290 Merci beaucoup~! My dough is lying in a fridge for resting. You are always the master! 👍
I make chocolate croissants
Hi! So I tried this recipe but can you please tell me why my croissants didn’t rise?
Hello Shariza, sorry to hear that the croissants didn’t rise as expected.
This is mostly likely due to the fermentation process - did you use dried yeast or fresh yeast? If you used dried yeast, make sure its the instant dried yeast. If fresh yeast was used, perhaps it was not fresh or it might have gotten direct contact with salt (causing yeast to die).
Thank you so much, will keep that in mind
Yesterday I made the dough and today I'm folding it and I'm wondering why those cuts in the corners?
Thanks for sharing!
These cuts will relax the tension in the corners and help the block of dough to keep more square shape.
Let us know how it turns out! 😊
What size rectangle did u roll the butter?
Its about 15x20cm.
what are the dimensions of your butter square - thx
The dimensions are about 18x25cm.
@@hbu7290 thx have the dough made will be rolling out in the morning!
Let us know how it turns out!
@@hbu7290 will do
They turned out great - I was multi tasking so I could have spent more time shaping them, but 10 didnt last long with family and friends. Everyone loved the taste, but amazed by the look as they had never seen a croissant like this before. Thanks so much for sharing the recipe
Hi, I noticed you didn't use an egg-wash. I get that the sugar syrup does a lot of the work for the shininess, but is there anything you did to the recipe to make sure that it browned properly? I've seen some recipes use both an egg-wash and a sugar syrup. Did you forgo the egg-wash because of the cocoa portion of the dough would've browned too much?
Hi there, the sugar syrup is to keep the contrast of the colour as the egg wash tends to blur the colours together.
@@hbu7290 Thanks, makes sense :)
The converting measurements are bad 🤦🏽♂️ trying time make these at home
Chef this is your brother i am dumb 🤣🤣