Thank you!!!!!!!!!!!!!!!!!! It took me 2 months to finally have a croissant I could be proud off. In Mexico flour is different, I had to use a high protein flour (13% protein), Osmotolerant dry instant yeast (golden package) and use 60% water and 40% milk of the total hydration of this recipe. Everything else on this recipe was the same. I saw at least 200 Hours of video material and another 100 hours of reading about dough, croissant, butter, yeast, laminating technique, proofing, flour properties and temperatures and over 20 failures (each one with different flour, or butter, or percentages, or kneading or yeast) to have it right. There were times in which I was so discouraged that I did not wanted to know anything about bread or butter. But I will say everything in the process is key (lol XD) and everything you need IS in this video. Do not go anywhere else just find the right materials and keep practicing. I tried full recipe and half of it and results are the same. You just need to find the right flour for you (this is a journey by itself), once you do, basically any butter not too soft (you can check it at the store by pressing it) will do it, flavor will definitely will be affected by the butter but with the right flour and right dough temperature, and right laminating technique and right proofing will do it. Here is always hot, so boiling water in the over, wait for 5-10 min to put in the croissants and a little spring of water over the shaped croissants will do it (it tried egg wash, milk, no moisture) for the 2-2.5 hours proofing). And yes, go for the expensive butter, cheap butter tastes cheap.
¡Hermano mexicano! Bro, I'm on the same path as you. I'm struggling so much. It's midnight and I'm the middle of another (hopefully not failed) batch. If you have any tips, please, aiudaaa.
@@ronyoichi331 tried making croissant days ago. The weather was hot. The croissant was literally delicious ( I think because of the butter😁, it was lurpak) but it didn't gave me the result I needed. So I am going to try it again but when the weather cools down, maybe in oct. or nov.
@@erikledezmaguevara7247 Sorry for taking too long to answer, how it went with your croissants batch? Believe me, the struggle is real and you will struggle with a different factor and/or step each time XD . Tell me if you continue to struggle with the process (and on what) and I will try to help as much as I can.
after years of practice, i’ve never had a result like yours. after seeing your recipe , i tried it with all the tips you gave and it literally worked !!
That has to be one of the most perfect interiors of a croissant I've ever seen. your technique is not only obviously pro culinary grade, it is also profoundly great. Truly bravo. you are the real deal. my dough is in the fridge for tomorrow. my belly, and those of those around me thank you, Professor Ben!
As a Pastry Chef in training… croissants are currently my nemesis. I want to perfect them. I cannot wait to try these at home. So many useful tips. Thank you!
I have made them 2 times now First time- I got a bit like a honeycomb structure but it was under proof hence raw in middle. Second time- did proofing right but due to my temperature rise in my country I think butter and flour got incorporated and hence I got a baked properly proofed but bready croissant. Hope third time the charm
@@Bennysbaked I live in a hot country should I wait till winter to make it because the new batch I made turns out to be bready I guess butter and flour got incorporated. Any advice on how to bake them in given climatic conditions?
Wow. Just wow. Absolutely the best all around corissant video I ever saw. All the info and the final product are just amazing. Gonna try this method soon
@@suanneali but in all fairness, this amount of work when a traditional croissant is completely handmade from scratch explains why they are priced so high at an artisan bakery. I wish I had the time and patience to do this but some things are just more convenient to buy ready to go.
This is the best croissant making video I have ever seen, it’s so detailed! Thank you so so much for sharing your technique! I will definite follow your video next time! 😄👍🏻
You actually understand his way of presentation?! His formula doesn’t make sense at all, and why did he say “if milk has to be 35’c” what’s the reason to say “has to be”? I completely cannot follow his thought.
Pastry chef apprentice here! having my final exam in january, you just make me to understand so many things that my master couldn't. Love how you explain with a funny touch
@@Bennysbaked Hi again! i'm looking to save minutes in my pastry exam (we have to make 7 differents pastries, one of them, croissants in 7 hours), so here my question. When you do the last fold 1x3 and the dough has to chill, you chill the dough in the fridge for 45 minutes. Could it be shortened if the dough is left in the freezer for an x time and then in the fridge? or has to chill only in the fridge for 45 minutes? :) (your croissants made my wifes boss ate them, when she normally does not eat croissants xD)
I was STUNNED by how amazing and even the honeycomb cross-section is! I watched Dominique Ansel (James Beard award-winning pastry chef!) talk about the internal structure of a perfect croissant, and it's pretty darn strict: not too tight on the bottom, no condensed layer on the top... etc. I found all other recipes, such as NYT cooking and many other million-sub channels to be sub-par per that standard. This is AMAZING. please accept my STANDING OVATION + slow clap
One day I finally decided to try the Ansel “Cronut” when the usual line of tourists wasn’t too long. I was stunned by how bad it was. Just way, way too sweet and gross tasting. My friend hated it too. We threw most of it out. Good marketing > good pastry.
I 💯 agree! I tried the #NYT one & it broke my butter & destroyed the hours of careful work I did for a day🤬 Note to the wise, don’t freeze your dough for 20mins & chill for an hour after freezing. It does NOT work😩😂😂
The most instructive croissant video on youtube. Especially appreciate the emphasis on temperature. Thank you so much! A few questions: Can you skip the powdered milk if you don't have it? Or replace with whey protein maybe? At what temperature is the pastry considered too warm for folding and must be chilled? To what temperature must it be chilled before continuing to laminate? Lastly, what's the best baking temperature for regular convection ovens? Thanks again!
Hi thank you so much :) If not using milk powder, decrease the milk to 255g, increase butter to 60g. When pastry temperature goes above 10c Is consider a bit warm. 11-13c is still acceptable...If you work very fast. Does your oven have a fan force setting?
I struck gold when I found this video, a highly detailed, professional approach to making croissants at home - with brands I recognise (fellow Aussie)! Thank you so much x
oh man, this is true LOVE. Such a dedication and respect to the croissant! I adore croissants and brioche. I definitely will try this recipe when I have 2 days off in a row haha... Thank you so much for your elaborate explanation, all the hard work for editing this video too. Truly chapeau ;-)!! Merci infiniment!
I baked at a supermarket chain here in the states for a few years, and you earned an upvote for the wobble test. Single handedly the easiest test for croissants.
If your are struggling to get the croissants to pass the wobble test after 4-5 hours, what could the problem be? I always seem to struggle with the final prove and getting a successful "wobble". Thanks in advance
i've been binge watching croissant recipes on youtube for a few days and urs is the most detailed oriented out of all! l'll definitely try ur tips and recipe once l got the temperature thermometer and the high protein flour that u reccommended. but l've got a few questions here, 1) is stand mixer necessary in making the pastry? ( i currently dont have one) 2) any tips on how to roll the pastry for equal thickness? 3) is there a substitue for milk powder and fresh yeast? (its kinda hard to find in my country) 4) if l use milk wash, do l need to wash the top surface and cross section or only the top surface ? thank you again for the recipe!
Hi, thank you! 1. No you can hand knead the dough, just takes a longer time. 2. Go to your local hardware store and buy 4, 4mm wooden plank roughly 40 by 2.5cm, place them down next to your pastry two on each side, and use them as a guide! 3. It can't really be substituted, but you can simply remove it from the recipe by reducing milk to 250 and increase butter to 60g. 4. Unlike eggwash, you can brush the whole croissant with milk, it's fine :)
I can't believe that I just baked my first croissants that taste better than the bakeries!! I used this recipe and followed your instructions. I made some mistakes at the lamination stage and I thought it's going to be a big fail, but after proofing they looked pillowy and they jiggled! And when I baked them they didn't look perfect but they turned out very flaky and taste amazing!! My family loved them too and finished the whole batch! Thank you so much chef! 🥰
I have been trying to make croissants that look like that for a while. I'm retired now, so I'm going at it until I perfect it. And I've learned three new things watching this video. So far, they have made rolling the dough much, much easier. My dough is currently in the fridge after it's final turn. Thank you for this video, Benny! Those are the most beautiful croissants I've ever seen :)
Impressive! You made these croissants with such great care, no wonder they came out perfect. This is the most informative baking video I've seen on youtube. You earned a new subscriber!! :-))
Coming back to this recipe after a while I have one (I'd say important) takeaway for people struggling with croissants: TLDR: Pay attention to the dough texture more than to numbers. Big croissants require a strong (stretchy) dough. Long story: I decided to make 3 batches in one day, which is nice for comparison testing (was able to laminate 2 interleaving, 3rd was laminated afterwards separately). I was always puzzled by how the Benny's dough looks much more pliable and stretchy than mine and so I tried to adjust water content. For the second dough I've added 280 g of milk. The third dough was 240 g of milk + 40 g of water (but still having the milk powder in). The third dough had the nicest gluten development; would account that to a longer fridge time and possibly kneading rather than the milk content (but will experiment more next time). While it felt like the dough fought back the most during laminating, it was not something a little "chill" wouldn't fix (and it was my third dough in the day so I may have been tired of it at that point). At the same time I haven't observed any "premature fermentation issue due to a wetter environment". In any case, the 2nd and 3rd dough produced superior results (the difference was immense). More water in my case not only made the dough handling better, but also contributed to higher rise (and in the 3rd case it may have been improved by stronger gluten structure). Your flour may behave differently. For the reference I've used Bongiovanni Piazza Castello and a local butter with 84% fat content. Side note: I've rolled in a piece of gruyère in half of my croissants (from each batch). I highly recommend such experiments.
Certainly one of the best videos on TH-cam about croissants. You not only show the ideal process but also provide context as to why you do certain things. You also illustrate what not to do. Very good educational material. I bet you’ve read many recipes and watched lots of videos to arrive here, just as I did. Two takeaways for me: no egg wash before proofing and only once with milk before baking. I was never satisfied with a single egg wash before proofing as it dried out the surface, but double egg wash resulted in glossy thick crust which I also didn’t like. Single milk before bake makes a lot of sense!
Hello Benny, I just made this version and my dough seemed “dryer or tougher” than the other version. I was tempted to add more water or milk but didn’t. Can I knead the dough with the mixer all the way? It came out absolutely amazing though. Thank you SO much for making my croissant making dream a reality! :)
I just had the same issue, the dough was harder to knead, and would crack. I added a little bit of water, which seemed to improve it at least in the moment, and eventually it would crack again (maybe a little less, though). Now I'm letting it rise and I'll go one with the recipe. But I wonder if it's because of the milk? I usually use water, or a mix of milk and water. Also to note, I did not have milk powder so I skipped that ingredient.
The only question I have is for the first fold, I could fold in half and slit the fold (instead of folding the 2 sides over then slit the 2 sides), and avoid the seam in the middle. Yes?
Hi Benny. I love how detailed this video is. You definitely deserve more subscribers! Just one question, when you’re rolling and folding during lamination, what is the temperature range for the dough to be in? I find that my butter breaks when I’m rolling my dough straight out of the fridge and I get uneven layers.
So I made your croissants, and they came out BEAUTIFULLY! Thank you so much for sharing your recipe and knowledge. Mine were not quite as open and airy on the inside as yours (any idea why that might be?), and the interior was moister and more tender than I am used to. I guess that is the 52% hydration thing. All in all, great technical instructions, great croissant, and great recipe. Thanks again.
yeah I tried and have same issue too, mine had layers but kinda wet/ raw look, even I tried to bake 200C 10min then 170C 11mins but result are same. Also the texture of the outside layers like crumb, not flaky, not sure it is right flour (I sue 12.5% protein)
Dude, amazing. I have been trying to make croissants for what feels like forever, and your detailed explanation for everything was the only thing that worked for me. What thermometer are you using? Regards from sweden
My husband and I love your videos. They’re honestly amazing! (Instructive but also super relaxing). Thank you! Please keep uploading. (Could you please make a video on kouign amann next?)
Hi Benny, I love your channel, I would like to know if I can used instant yeast for this recipe. I don’t have the fresh yeast right know. Do you think I should order it for better results? And if I can use the instant yeast how much should apply for this recipe. Thank you great job you’re doing.
Awesome video! I love your geeky humour 😅 I always wondered why some people are so adamant about not letting the dough proof at all before shaping the croissants (the explanation I saw most frequently is that you don't wanna develop the gluten too much). I tried it like that but the dough still is tensed af and springs back.
How's going, Natalia :) Simple, different recipes require a different procedure, type of flour, quantity of the dough, recipe, different folding system...the list goes on! For home bakers, it's best to bulk ferment to ensure the dough is properly developed, you don't want pancake croissant XD
@@Bennysbaked I think you're right. Since I can't find type 00 flour so easily anymore where I live, I've been using either cake flour (12% protein, goes to show that protein content it's not all that matters in a flour) or type 55. Everything went smoothly until the final proofing when my croissants cracked and collapsed 😔. I guess bc of the weak flour and lack of gluten development (this never happened when I had good quality type 00 italian flour). Thank you so much for your insights :D
OMG I love this channel so so much!!! Thank you for every recipe and video. One question ... do you have / own a bakery or something like that? because you deserve so!! and I would really travel from where I am ( Mexico ) to wherever your bakery is because omg, man you are pure talent and I love watching your videos. Simply thank you ✨🥰
THANK YOU! I just started my croissant journey yesterday. I used a sad recipe from a “test” kitchen baking book. It wasn’t bad, the flavor was there, and kinda the shape. I’m exited I found your channel. One day, my croissants will look like yours, you are a very good teacher. 👍🏼
God you are the only one to highlight about the aircon in the recipe. I live in a tropical country with outside temp is always over 30•C. I am having a hard time working with butter.
I've looked at a LOT of croissant videos, I've made so many attempts, and I never had such a result. There are new things in this video I didn't see elsewhere, so I will try again with your technique!! Hopefully it will pay off :D
Great teacher! Croix are my nemesis and as I tell people with bread it is usually your method of the process not the recipe that is the weak link. Now to practice what I preach 😂 Great to see local ingredients on the screen. Thank you.
Hiya Benny! Amazing video and really cool channel :) I am following your croissant recipe at the moment but am already stuck at the initial kneading phase. I don't have an electric mixer so mixed by hand from the beginning, but even after close to an hour of kneading my dough does not seem to have formed the right amount of gluten, it seems like the dough doesn't want to get out of the rough mix stage :( Any tips on what I might be doing wrong and how I can improve? Cheers!
this video feels like the perfect recipe and technique! i’ve been studying abou croissants for about 2 months and this is one of the beeeest videos! thanks for this, lots of love from brazil🫶🏻
Amazing croissant..,, I have tried it also and I made in one day but when I proofed the dough in the fridge..my little brother took me to bakery shop to buy croissant and he enjoyed it so much.
Update: made them. The best croissant I have ever made! Not as perfect as yours but I’m so happy because I have been trying a lot of croix recipes and this one is the best!
All i can say is thankyou. My croissants are perfect because that small little tips many forget to mentioned are all mentioned by you… i love the simplicity of croissants & yet again it bloom so beautifully as we bake it… it does taste amazing…
Every step so far is alright for me meaning i can work with this when about to make a croissant, it just the proofing part is difficult for me because i have a small portable oven and it wont at fit top and lower tray at the same time for croissant proofing🥲 i did saw a video where a guy proof batches of croissant by pouring hot water into a ramekin cup, place it middle of the tray, and cover the tray with a plastic wrap idk if that method is better than an oven proof method, or the other way around… either way, lovely videos! very informative baking tips! and sorry for the paragraph comment haha
Yes, this is the best video I found on TH-cam! I've watched so many videos (including French ones), but your video is the best (and you didn't even speak; imagine that 😁). It's very informative and funny (freaking glitter and that microwave 😆)
Thank you!!!!!!!!!!!!!!!!!!
It took me 2 months to finally have a croissant I could be proud off.
In Mexico flour is different, I had to use a high protein flour (13% protein), Osmotolerant dry instant yeast (golden package) and use 60% water and 40% milk of the total hydration of this recipe. Everything else on this recipe was the same.
I saw at least 200 Hours of video material and another 100 hours of reading about dough, croissant, butter, yeast, laminating technique, proofing, flour properties and temperatures and over 20 failures (each one with different flour, or butter, or percentages, or kneading or yeast) to have it right. There were times in which I was so discouraged that I did not wanted to know anything about bread or butter. But I will say everything in the process is key (lol XD) and everything you need IS in this video. Do not go anywhere else just find the right materials and keep practicing.
I tried full recipe and half of it and results are the same.
You just need to find the right flour for you (this is a journey by itself), once you do, basically any butter not too soft (you can check it at the store by pressing it) will do it, flavor will definitely will be affected by the butter but with the right flour and right dough temperature, and right laminating technique and right proofing will do it. Here is always hot, so boiling water in the over, wait for 5-10 min to put in the croissants and a little spring of water over the shaped croissants will do it (it tried egg wash, milk, no moisture) for the 2-2.5 hours proofing).
And yes, go for the expensive butter, cheap butter tastes cheap.
I'm happy that my video helped you in your journey of croissant making, practice makes perfect, and using good flour is half the battle!!
Also here in the philippines it is so hot , i dont have any idea how to make adjustments , I am so dumb with this lmao
¡Hermano mexicano! Bro, I'm on the same path as you. I'm struggling so much. It's midnight and I'm the middle of another (hopefully not failed) batch. If you have any tips, please, aiudaaa.
@@ronyoichi331 tried making croissant days ago. The weather was hot. The croissant was literally delicious ( I think because of the butter😁, it was lurpak) but it didn't gave me the result I needed. So I am going to try it again but when the weather cools down, maybe in oct. or nov.
@@erikledezmaguevara7247 Sorry for taking too long to answer, how it went with your croissants batch? Believe me, the struggle is real and you will struggle with a different factor and/or step each time XD . Tell me if you continue to struggle with the process (and on what) and I will try to help as much as I can.
This is the best tutorial video for croissants on TH-cam as far as I've seen!
Thank you!
@@Bennysbaked Seriously! There are so many small steps and intricacies that you included. VERY few questions after the ending.
after years of practice, i’ve never had a result like yours. after seeing your recipe , i tried it with all the tips you gave and it literally worked !!
That has to be one of the most perfect interiors of a croissant I've ever seen. your technique is not only obviously pro culinary grade, it is also profoundly great. Truly bravo. you are the real deal. my dough is in the fridge for tomorrow. my belly, and those of those around me thank you, Professor Ben!
You're very welcome, I'm flattered! Good luck with your croissants!
Thanks, Impressive! This is the most informative baking video I've seen on TH-cam.
so it’s decided, we’re all coming for breakfast next Sunday.... you bring the croissant and we bring the coffee!!
Only if I'm not working 😂
IF you want croissants in sunday morning you need to come Saturday night. wink wink
do you answer me please to make croissant right
thank you very much.
As a Pastry Chef in training… croissants are currently my nemesis. I want to perfect them. I cannot wait to try these at home. So many useful tips. Thank you!
Don't hesitate to ask me any questions!
I have made them 2 times now
First time- I got a bit like a honeycomb structure but it was under proof hence raw in middle. Second time- did proofing right but due to my temperature rise in my country I think butter and flour got incorporated and hence I got a baked properly proofed but bready croissant. Hope third time the charm
@@Bennysbaked I live in a hot country should I wait till winter to make it because the new batch I made turns out to be bready I guess butter and flour got incorporated. Any advice on how to bake them in given climatic conditions?
@@aryanverma8344do you have air conditioner in your house?
@@Bennysbaked yes I do
I love learning the technical and theoretical parts! Would love to see more video like this one different types of baking.
Thank you! There will🙂
@@Bennysbaked Mi sarebbe piaciuto leggere i passaggi in italiano
Hello Reckless
Wow. Just wow. Absolutely the best all around corissant video I ever saw. All the info and the final product are just amazing. Gonna try this method soon
Cheers! Don't hesitate to ask me any questions on Instagram 🙂
Ik heb geen woorden om mijn dankbaarheid uit te drukken voor deze perfecte masterclass! 👏👏👏Je bent mijn held! ❤
Took a week off at work to make this. We ended up eating peas and corn. Next morning I went to the bakery to get me some croissants 😊
Epic comment
😂 i was really interested in making the croissants until I realized this video is better used to help you nap
@@suanneali but in all fairness, this amount of work when a traditional croissant is completely handmade from scratch explains why they are priced so high at an artisan bakery. I wish I had the time and patience to do this but some things are just more convenient to buy ready to go.
HAHAHAHAHAHA GOOD ONE !! YOU CAN STUFF THE CROISSANTS WITH PEAS, CORN AND BEGGA CHEESE!!
I am dead 😂😂😂.
This is the best croissant making video I have ever seen, it’s so detailed! Thank you so so much for sharing your technique! I will definite follow your video next time! 😄👍🏻
Thank you!
Hello
You’re honestly so amazing, I tried making a ton of batches from different bakers, and yours turned out literally PERFECT :) thank you ❤
Thank you!😃
You actually understand his way of presentation?! His formula doesn’t make sense at all, and why did he say “if milk has to be 35’c” what’s the reason to say “has to be”? I completely cannot follow his thought.
Not to mention he will do cold fermentation at 3’c after an hour, what’s the point of using that formula?
@@costruito bulk fermentation at room temperature for an hour🙂
@@costruito I think that’s due to how hot you got it, or left it out. Any where between the limits is ok.
Clear and explanatory but not boring. Thank you 🎉
You are very welcome!
the finn and jake cup 100% made the croissant experience 2x better! ur amazing
You know it!😆
Pastry chef apprentice here! having my final exam in january, you just make me to understand so many things that my master couldn't. Love how you explain with a funny touch
Best of luck!
@@Bennysbaked Hi again! i'm looking to save minutes in my pastry exam (we have to make 7 differents pastries, one of them, croissants in 7 hours), so here my question. When you do the last fold 1x3 and the dough has to chill, you chill the dough in the fridge for 45 minutes. Could it be shortened if the dough is left in the freezer for an x time and then in the fridge? or has to chill only in the fridge for 45 minutes? :) (your croissants made my wifes boss ate them, when she normally does not eat croissants xD)
Of course it could. The faster you chill it the better. Just be sure to avoid freezer burn.
I was STUNNED by how amazing and even the honeycomb cross-section is! I watched Dominique Ansel (James Beard award-winning pastry chef!) talk about the internal structure of a perfect croissant, and it's pretty darn strict: not too tight on the bottom, no condensed layer on the top... etc. I found all other recipes, such as NYT cooking and many other million-sub channels to be sub-par per that standard. This is AMAZING. please accept my STANDING OVATION + slow clap
😂Thank you so much😁
One day I finally decided to try the Ansel “Cronut” when the usual line of tourists wasn’t too long. I was stunned by how bad it was. Just way, way too sweet and gross tasting. My friend hated it too. We threw most of it out. Good marketing > good pastry.
I 💯 agree! I tried the #NYT one & it broke my butter & destroyed the hours of careful work I did for a day🤬 Note to the wise, don’t freeze your dough for 20mins & chill for an hour after freezing. It does NOT work😩😂😂
The most instructive croissant video on youtube. Especially appreciate the emphasis on temperature. Thank you so much!
A few questions:
Can you skip the powdered milk if you don't have it? Or replace with whey protein maybe?
At what temperature is the pastry considered too warm for folding and must be chilled? To what temperature must it be chilled before continuing to laminate?
Lastly, what's the best baking temperature for regular convection ovens?
Thanks again!
Hi thank you so much :) If not using milk powder, decrease the milk to 255g, increase butter to 60g. When pastry temperature goes above 10c Is consider a bit warm. 11-13c is still acceptable...If you work very fast. Does your oven have a fan force setting?
@@Bennysbaked thanks for replying! My oven does not have a fan.
@@rashahamze2841 Bake at 200c for 20mins :)
Can I replace fresh yeast with SAF instant yeast? If so, how much would you recommend? 10g?
@@MrYuetoo Go 12g :)
Thank you ! You are the best in Croissants teaching.
Ein sehr professionelles Video, ausgezeichnete Erklärungen und hervorragende Tipps - hier ist ein echter Profi am Werk. Gratulation !!
Ich danke dir sehr! Ich bin froh, dass es Ihnen gefallen hat!
I struck gold when I found this video, a highly detailed, professional approach to making croissants at home - with brands I recognise (fellow Aussie)! Thank you so much x
I'm glad you enjoyed it 🤠
oh man, this is true LOVE. Such a dedication and respect to the croissant! I adore croissants and brioche. I definitely will try this recipe when I have 2 days off in a row haha... Thank you so much for your elaborate explanation, all the hard work for editing this video too. Truly chapeau ;-)!! Merci infiniment!
Thank you for liking the video!
From all the videos I watched on croissant making..Have to commend this one..its the best and most helpful
Thank you!
Wohhhhhhh wohhhhhhh wonderful amazing awesome finishing.... what a great demonstration.... very nice and very clear.. congratulations to you sir
thank you!
Your tutorial is very detailed! Thanks for the hard work putting this together 👍🏻
Thank you 😊
wow this is a work of art. so relaxing and calming to watch. hope i'll have the courage to make one myself :)
Thank you!
I baked at a supermarket chain here in the states for a few years, and you earned an upvote for the wobble test. Single handedly the easiest test for croissants.
If your are struggling to get the croissants to pass the wobble test after 4-5 hours, what could the problem be? I always seem to struggle with the final prove and getting a successful "wobble". Thanks in advance
@@peebs1019 The temperature of the room might be too low.
Just as nerd as me!
LOVED IT!
Lots of information I'd find nowhere :D
Thanks!
This video helped fine tune my process to get the results I've been pursuing for about a year. It's so rewarding. Thank you Ben!
You're very welcome 🙂
i've been binge watching croissant recipes on youtube for a few days and urs is the most detailed oriented out of all! l'll definitely try ur tips and recipe once l got the temperature thermometer and the high protein flour that u reccommended. but l've got a few questions here,
1) is stand mixer necessary in making the pastry? ( i currently dont have one)
2) any tips on how to roll the pastry for equal thickness?
3) is there a substitue for milk powder and fresh yeast? (its kinda hard to find in my country)
4) if l use milk wash, do l need to wash the top surface and cross section or only the top surface ?
thank you again for the recipe!
Hi, thank you!
1. No you can hand knead the dough, just takes a longer time.
2. Go to your local hardware store and buy 4, 4mm wooden plank roughly 40 by 2.5cm, place them down next to your pastry two on each side, and use them as a guide!
3. It can't really be substituted, but you can simply remove it from the recipe by reducing milk to 250 and increase butter to 60g.
4. Unlike eggwash, you can brush the whole croissant with milk, it's fine :)
He has beautifully explained each and everything so well along with the scientific reasoning behind each product. Love it!
Glad you enjoyed it!
Going to try this recipe soon :)
I can't believe that I just baked my first croissants that taste better than the bakeries!! I used this recipe and followed your instructions. I made some mistakes at the lamination stage and I thought it's going to be a big fail, but after proofing they looked pillowy and they jiggled! And when I baked them they didn't look perfect but they turned out very flaky and taste amazing!! My family loved them too and finished the whole batch! Thank you so much chef! 🥰
I am very happy for you! You are welcome!
I have been trying to make croissants that look like that for a while. I'm retired now, so I'm going at it until I perfect it. And I've learned three new things watching this video. So far, they have made rolling the dough much, much easier. My dough is currently in the fridge after it's final turn. Thank you for this video, Benny! Those are the most beautiful croissants I've ever seen :)
Practice makes perfect!
Impressive! You made these croissants with such great care, no wonder they came out perfect. This is the most informative baking video I've seen on youtube. You earned a new subscriber!! :-))
Thanks so much!
Love your videos! You have inspired me to open my own TH-cam channel!
I'm so glad to hear that! Keep up the good work!
@@Bennysbaked Thank you so much!!
you are amazing. all the guidance, all the hints, all the error analyse. Thank you very much
Thankyou!
YOU’RE MY HERO! I’ve never been able to make decent croissants until now!!!!
I'm happy that the video was helpful to you.🙂
Coming back to this recipe after a while I have one (I'd say important) takeaway for people struggling with croissants:
TLDR: Pay attention to the dough texture more than to numbers. Big croissants require a strong (stretchy) dough.
Long story: I decided to make 3 batches in one day, which is nice for comparison testing (was able to laminate 2 interleaving, 3rd was laminated afterwards separately).
I was always puzzled by how the Benny's dough looks much more pliable and stretchy than mine and so I tried to adjust water content. For the second dough I've added 280 g of milk. The third dough was 240 g of milk + 40 g of water (but still having the milk powder in).
The third dough had the nicest gluten development; would account that to a longer fridge time and possibly kneading rather than the milk content (but will experiment more next time). While it felt like the dough fought back the most during laminating, it was not something a little "chill" wouldn't fix (and it was my third dough in the day so I may have been tired of it at that point). At the same time I haven't observed any "premature fermentation issue due to a wetter environment".
In any case, the 2nd and 3rd dough produced superior results (the difference was immense). More water in my case not only made the dough handling better, but also contributed to higher rise (and in the 3rd case it may have been improved by stronger gluten structure).
Your flour may behave differently. For the reference I've used Bongiovanni Piazza Castello and a local butter with 84% fat content.
Side note: I've rolled in a piece of gruyère in half of my croissants (from each batch). I highly recommend such experiments.
Well said. The recipe is never set in stone, experiment with the ingredients you have and make changes to what works for you!
If iam halfing the recipe do i need to reduce the dimensions to butter block and dough
Certainly one of the best videos on TH-cam about croissants. You not only show the ideal process but also provide context as to why you do certain things. You also illustrate what not to do. Very good educational material. I bet you’ve read many recipes and watched lots of videos to arrive here, just as I did. Two takeaways for me: no egg wash before proofing and only once with milk before baking. I was never satisfied with a single egg wash before proofing as it dried out the surface, but double egg wash resulted in glossy thick crust which I also didn’t like. Single milk before bake makes a lot of sense!
Thanks for making this awesome vid! So informative and helpful. Your croissants look AMAZING! 💥
Thank you!
Hello
Loved the frozen idea especially we have a very hot weather here in summer
This is the best, most detailed informative croissant video I’ve seen so far. I will try your recipe and your way to make croissant.
Thank you ☺️
I need to watch this many times, so that making croissant will be like second nature to me, hopefully just (or almost) like you!
Practice makes perfect 😉
Man I love how you demonstrate percentages of protein and fat, I just found out that I was using a shitty butter all this time!!
Haha, I'm glad my video helped!
Hello Benny, I just made this version and my dough seemed “dryer or tougher” than the other version. I was tempted to add more water or milk but didn’t. Can I knead the dough with the mixer all the way? It came out absolutely amazing though. Thank you SO much for making my croissant making dream a reality! :)
Yes of course you can use only the mixer all the way!
How long should we knead it using hand mixer if the dough dryer?
@@galuhasri2698 No definite answer, just keep checking windowpane.
I just had the same issue, the dough was harder to knead, and would crack. I added a little bit of water, which seemed to improve it at least in the moment, and eventually it would crack again (maybe a little less, though). Now I'm letting it rise and I'll go one with the recipe. But I wonder if it's because of the milk? I usually use water, or a mix of milk and water. Also to note, I did not have milk powder so I skipped that ingredient.
@@FlorianBecquereau try half milk half water next time. Different flour different characteristics.
Super explanation, I've tried 5-6 videos, this is the best I've come across so far.
Thank you!! 🙏😊
The only question I have is for the first fold, I could fold in half and slit the fold (instead of folding the 2 sides over then slit the 2 sides), and avoid the seam in the middle. Yes?
@@fffuuuiiis2948 But that way you will have less layers🤔
Wow! What an amazing presentation. I'll never take a croissant for granted again. The process is hard work. Thank you for sharing your recipe.
You're welcome!
@@Bennysbaked you took the time to answer, I'm subscribing ! 🤗
@@kericue2065 Thank you for the support😇
Hi Benny. I love how detailed this video is. You definitely deserve more subscribers! Just one question, when you’re rolling and folding during lamination, what is the temperature range for the dough to be in? I find that my butter breaks when I’m rolling my dough straight out of the fridge and I get uneven layers.
Keep it between 10-13c😊. Try wait for 5 mins before rolling again!
So I made your croissants, and they came out BEAUTIFULLY! Thank you so much for sharing your recipe and knowledge. Mine were not quite as open and airy on the inside as yours (any idea why that might be?), and the interior was moister and more tender than I am used to. I guess that is the 52% hydration thing. All in all, great technical instructions, great croissant, and great recipe. Thanks again.
Hi Vincent! I'm so glad to hear that :) Send me pictures of your croissants on Instagram. I can help you better that way!
@@Bennysbaked Will do! @beat_me_cakes
yeah I tried and have same issue too, mine had layers but kinda wet/ raw look, even I tried to bake 200C 10min then 170C 11mins but result are same. Also the texture of the outside layers like crumb, not flaky, not sure it is right flour (I sue 12.5% protein)
Dude, amazing. I have been trying to make croissants for what feels like forever, and your detailed explanation for everything was the only thing that worked for me. What thermometer are you using?
Regards from sweden
Infrared thermometers with lasers, it's an old model, you can definitely get a better one!
@@Bennysbaked thanks!
@@harrymalm anytime!
this is the most perfect croissant demonstration i have ever seen. appreciate
Thank you 😌
Benny, you made this video with love. Great respect to you.
Glad you enjoyed it!
@@Bennysbaked Be happy.
Your technique is on point and your croissants look amazing! Very enlightening and peaceful video, loved it! Sending lots of love :D
Thank you so much!
Omg thank you so much for this in depth explanation! I’m definitely gonna have to try making this over again 😋
You are so welcome!
My husband and I love your videos. They’re honestly amazing! (Instructive but also super relaxing). Thank you! Please keep uploading.
(Could you please make a video on kouign amann next?)
Holy crap, that is a lot of information. Thank you for this video. And you have beautiful hands!
You did a work even the best chef's of pastry can't do at their Homes , you have my respect cause you're a genius
Thank you 😊
@@Bennysbaked you're from ?
@@joe20774 He lives in Australia :D
Hi Benny, I love your channel, I would like to know if I can used instant yeast for this recipe. I don’t have the fresh yeast right know. Do you think I should order it for better results? And if I can use the instant yeast how much should apply for this recipe. Thank you great job you’re doing.
Hi yes you can definitely use instant yeast, go 12g🙂
Thank you
@@mariainesvillasmil369 Hello
Awesome video! I love your geeky humour 😅 I always wondered why some people are so adamant about not letting the dough proof at all before shaping the croissants (the explanation I saw most frequently is that you don't wanna develop the gluten too much). I tried it like that but the dough still is tensed af and springs back.
How's going, Natalia :) Simple, different recipes require a different procedure, type of flour, quantity of the dough, recipe, different folding system...the list goes on! For home bakers, it's best to bulk ferment to ensure the dough is properly developed, you don't want pancake croissant XD
@@Bennysbaked I think you're right. Since I can't find type 00 flour so easily anymore where I live, I've been using either cake flour (12% protein, goes to show that protein content it's not all that matters in a flour) or type 55. Everything went smoothly until the final proofing when my croissants cracked and collapsed 😔. I guess bc of the weak flour and lack of gluten development (this never happened when I had good quality type 00 italian flour). Thank you so much for your insights :D
@@nataliaoprea8378 Hello
Hi Benny, how do you think should I try Manitoba Caputo Oro flour with 14 % protein or should I mix it with Caputo 00?
OMG I love this channel so so much!!! Thank you for every recipe and video. One question ... do you have / own a bakery or something like that? because you deserve so!! and I would really travel from where I am ( Mexico ) to wherever your bakery is because omg, man you are pure talent and I love watching your videos. Simply thank you ✨🥰
Thank you for your support 😊
I don't have my own bakery 😁 but one day I might!
THANK YOU! I just started my croissant journey yesterday. I used a sad recipe from a “test” kitchen baking book. It wasn’t bad, the flavor was there, and kinda the shape. I’m exited I found your channel. One day, my croissants will look like yours, you are a very good teacher. 👍🏼
best recipe on youtube worked a treat first time, great instructions and tips to succeed, thank you for sharing.🙏
Cheers!
God you are the only one to highlight about the aircon in the recipe. I live in a tropical country with outside temp is always over 30•C. I am having a hard time working with butter.
Temperature control is everything in croissant making!
me too
Pancake croissant is all I can find in my city 😭 so I’ll have to make my own!
Hahaha, so you're literally making bakery-quality croissants at home!
I've looked at a LOT of croissant videos, I've made so many attempts, and I never had such a result. There are new things in this video I didn't see elsewhere, so I will try again with your technique!! Hopefully it will pay off :D
You can do it!
I have to say I have finally found proper instruction on how to make croissants!! Thank you!!
You're welcome!
Great teacher! Croix are my nemesis and as I tell people with bread it is usually your method of the process not the recipe that is the weak link. Now to practice what I preach 😂 Great to see local ingredients on the screen. Thank you.
Thank you!
Hello
Hiya Benny! Amazing video and really cool channel :) I am following your croissant recipe at the moment but am already stuck at the initial kneading phase. I don't have an electric mixer so mixed by hand from the beginning, but even after close to an hour of kneading my dough does not seem to have formed the right amount of gluten, it seems like the dough doesn't want to get out of the rough mix stage :( Any tips on what I might be doing wrong and how I can improve? Cheers!
Hi, what flour did you use?
@@Bennysbaked Hello! Molino Grassi’s Farina per pasta Fresca; 12g of protein 🙊
@@aninditabhattacharjee1709 12% flour has better ability to absorb water! Try increase the hydration by 10g!
@@Bennysbaked thanks, and will do! Now I have already let the dough rest overnight, I guess I'll just continue like this?
i attempted this but the butter kept squirting out of the dough 😭 so i ended up mixing them all cuz i was upset LOL
The butter and the dough should have the same consistency😂
Instructions unclear: I added peas and corn to my dough. 😢
Delicious!🤣
Top video. Can’t wait to make my very own and enjoy them with a short black. Champion video. Congratulations 🎉💪💪🏆🏆🏆🍾🍾🍾🍾
Thank you for sharing your expertise,please post more videos!!you are so talented !!!stay safe
Thank you! you too!
Don't use Aussie peas. Your recipes will turn out with strong accents.
Cool.. cooking with math..
Would much rather hear you speak than the very repetitive "music." Beautiful croissants though!
Just beautiful croissants , comme on les aime. Thank you for the perfect video.
Thank you!
wow, my life has been solved in 20 minutes. thank you!!!!!!
I follow you from Algeria
thank you so much for your chef's advice, it was very useful
this video feels like the perfect recipe and technique!
i’ve been studying abou croissants for about 2 months and this is one of the beeeest videos!
thanks for this, lots of love from brazil🫶🏻
Cheers!
Thank you so much! This video helped me SO MUCH and all your videos are awesome!
The simple explanation makes it so easy to understand...thanks for sharing your knowledge for the rest of us
Most exact folding and shaping i have seen on TH-cam. Excellent demo.
Thank you so much
The best teaching video on TH-cam thans for sharing your knowledges!!!!
You're very welcome!
You are really good! Your video is always details, guiding us one by one, thanks for this!
Thank you!
Thank you for your video it's really helpful and informative each time I make the croissant follow your steps and so easy for me .thanks alot
You are so welcome!
the best croissant I come across, still the best on utube
Thank you 😊
Best croissant video I’ve ever seen. ( and I’ve seen many)
Thanks bro :)
Amazing croissant..,, I have tried it also and I made in one day but when I proofed the dough in the fridge..my little brother took me to bakery shop to buy croissant and he enjoyed it so much.
By far the best guide & recipe! Wanna try soon
Thank you!
seems like the best recipe. so detailed, so exact.
most incredible croix i have ever seen. thx for the video and for sharing!
You're welcome 🙂
Update: made them. The best croissant I have ever made! Not as perfect as yours but I’m so happy because I have been trying a lot of croix recipes and this one is the best!
@@luciaherrera6181 I'm happy to hear that!
Watching how croissants, sfogliatelle, panettone etc are made , I will never eat them without an appreciation for how much goes into the process.
I fall for your croissants and I like your tips of making them!!
Thank you☺️
All i can say is thankyou. My croissants are perfect because that small little tips many forget to mentioned are all mentioned by you… i love the simplicity of croissants & yet again it bloom so beautifully as we bake it… it does taste amazing…
Marvellous! Thanks a lot for sharing your recipe!
Thank you thank you Croissants came out AWESOME
wow very nice video and I really like the explanations about which flour to use, very professional recipe
Thank you so much 🙂
Every step so far is alright for me meaning i can work with this when about to make a croissant, it just the proofing part is difficult for me because i have a small portable oven and it wont at fit top and lower tray at the same time for croissant proofing🥲
i did saw a video where a guy proof batches of croissant by pouring hot water into a ramekin cup, place it middle of the tray, and cover the tray with a plastic wrap
idk if that method is better than an oven proof method, or the other way around…
either way, lovely videos! very informative baking tips! and sorry for the paragraph comment haha
For you that might be a better way... proofing croissants is challenging for home bakers sometimes we need to get creative!
Awesome tutorial, thank you very much!
Yes, this is the best video I found on TH-cam! I've watched so many videos (including French ones), but your video is the best (and you didn't even speak; imagine that 😁). It's very informative and funny (freaking glitter and that microwave 😆)
Haha I'm glad you like it!