@@MrYuetoo Always instant dry yeast! I never use active dry yeast. It depends on your room temperature, check out my croissant guide to learn how to calculate milk temperature!
I just pulled mine from the oven and they turned absolutely amazing! Thank you so much Benny! All the tips helped SO much! Can’t wait for more recipes!
Those are lovely layers! I used to do something similar at work with cruffin. You should definitely try them on muffin pan too. They will look heavenly
Omg I will definitely make them! Thanks for this recipe, it’s like you are reading my mind. I really wanted to make this choco croissants very soon and now you posted it
@@Bennysbaked Sir, is it possible to add gelatine to your whipped ganache to give it a little more body? If so, how much gelatine powder or leaves should I use? Thanks...
Thanks for your reply, Benny. I proofed and baked the offcuts and Oh My, even these scraps had beautiful crisp delicious layers. This is an awesome recipe and I’ll put this in my binder of keepers. Thank you again.
wooow, when I discovered your channel you had about 500 subs and now you reached over 5000! congratulations!!! :) the recipe seems amazing, can't wait to give it a go
Everyone dreams of cars and houses and one of my dreams is to wake up to someone making fresh homemade authentic croissant like yours for breakfast lunch and dinner. Watched the video twice now 😅
I discovered your channel today and I'm in love with your recipes!! I'd love to try baking them! Too sad where I live is waaay too hot, and my fridge is not big enough for me to make them inside it😂😂 Anyway, beautiful work, really, and thanks for sharing!
Hi Eulália. I have same problem making croissants in tropical temperatures here in Borneo. So I make my croissants in an air-conditioned room. I even have to use an air conned room for proofing, otherwise the butter would melt. Benny's classic croissant recipe is the best I've tried, out of at least 10 different recipes. Not yet tried this triple chocolate version. So if you have an air-conditioned room, don't give up; they are worth it!
i finally made them! my dough probably didn't had enough strenght, cause they didn't quite keep the height they achieved while proofing. they kinda deflated a little bit that said, the taste is amazing. i probably never tasted anything that had such an intense infused taste of chocolate, so good! i'll try again using a different flour. i used a 11% flour (type 1 is the commercial name) but i should have probably gone for the 12% type (manitoba) ... i'm not sure though
Just a question...Why the butter always comes out when I'm rolling out the dough? I check the temperature everytime, I do all the steps correctly, why it happens? Thank you
@@CNNJNO Ok so it sounds like the butter is too cold, This dough is quite soft, and if the butter is too hard and break during the lamination process, it can tear through the dough! So always make sure that your butter is soft enough before you start doing the folds!
Thank you for your support :) I work full time, and I use my days off to make these videos... But I'll try my best to bring out as many recipe tutorials as I can!😁
@@Bennysbaked I just found your channel today and I'm in love. Thank you for sharing your knowledge. I can't wait to see more videos from you! #subscribed
you have a holy hand keep on i cant remember actually how many time i made croissant but every time no crumbs appear although i give more time fermentation after shaping ofcoure why 🙄in both 🧈 82 and the regular sheets , flour 10%or 12 protein both of them the same i mean from out 🥐 look very nice but when you cut them somelayers inside not baked still dough 🙁 is it the oven
I love them too. I wish I could have one. BTW, question if I am allowed: making croissants, while proofing, I can see layer separation but sometimes they don't even double in size. Do you know where the problem could be? Sometimes I store the dough in the freezer. Can be the problem? Or maybe something else? Thanks for this video.
maan you are a beast, those layers look SIIICKKK, this is exactly what i'm striving to accomplish! If i can ask how long and how many tries did it took you to perfect your croissants? I just began my croissant journey and i'm eating my 3rd croissant i've made in my life while im writing this. I've tried these past 2 times making dominique ansel's recipe for a croissant but slightly modified (instead of sourdough starter and instant yeast i'm using fresh yeast) He uses different folding method and i wanna try yours cuz so far the croissants layers didn't seperate properely, also for some reason when i follow the cooking time (190C/15 mins) it's not cooked to golden. I've tried making one tray for 20 minutes but it still wasnt enough and i'm worried if I go over they will get dry. Idk what im doing wrong, probably the folding... So next time i'll be making them i'll try your recipe and will let you know how it turned out.
Hi guys, Just to clarify I use 200g of milk 😁. And remember, work fast and always keep the dough cold!
Yes i mastered it now thanks to you 🤩
ו ו
Hello, do you use instant yeast or active dry yeast? Also, what temperature should the milk be?
@@MrYuetoo Always instant dry yeast! I never use active dry yeast. It depends on your room temperature, check out my croissant guide to learn how to calculate milk temperature!
How about forced fan. What does that mean? Keep the oven fan on?
“I love them so much” omg Benny! That’s me when I bake something. You are the baking master I’ve been searching for!
Haha thank you so much for your support!
About half of those views are from me checking the recipe over and over again
X2
😂
The best laminating video I've seen. I've got my weekend project set up 😊
I just pulled mine from the oven and they turned absolutely amazing! Thank you so much Benny! All the tips helped SO much! Can’t wait for more recipes!
I'm so happy yo hear that :) Great job!
I made these a year ago last Christmas. They were a huge hit! Going to make them again next Christmas!!
I'm happy for you!😀
I'm a French fan thank a lot for this video .
You're very welcome 😉
Obsessed is an understatement, I LOVE your channel
Thank you :)
I'm a simple man, I see something very wonderful and I put a "thumb up".
👍
Wow wow and wow, your style, technique and outcome is beyond words
Thank you so much! :)
this pain au choc very neat & so many layer & crispy, the best👍🏻😍
Thank you!
Omg.. you are showing a mouthwatering food vid for me....
Thank you!
u really deserve more subs i just binge watched your whole channel and i just love it
Thank you so much!😇
This guy is so creative and impeccable in his work. It really looks yummy!
Thank you so much!
Glad to have stumbled across your cooking channel. Amazing skills Benny. You've helped demystify croissant dough MASSIVELY and the steps to make it 🙏
Thank you!😊
Amazing…thank you for making it easier
You are my teacher.
Thank you.
You're very welcome :)
Какая красота, реально восхищаюсь, Привет из Чечни😁
This is the best croissant recipe ever on TH-cam!!!
Wow, thank you!
Literally all the mistakes I made when tried. You pointed out effortlessly, I would try it again. Thanks
I loves them too😋i really want to taste
This is a deserve 'wow' for splendid hardwork....tq chef
Thank you so much for your support!
Benny please bake more. Love your channel ❤
I Will 😊
I really like the video, keep the body immune, I often watching this😊😊😊
Thank you! :))
You have my favorite music in the background , it must be meant to be for me to try this recipe 🥺
Ur the best croissant maker ❤
You're supremely talented!
Thank you 😊
Super amazing Benny ! Thanks so much for Sharing !
You're welcome! :)
Simply wow!!!
This is the perfect channel for baking ❤️
Thank you so much 😀
Bravissimo e simpaticissimo!
Grazie amico mio!
I love this music and your video. You are very talented. Thanks for sharing 🤗
Thank you so much 🙂
I love your videos! You have such a great sense of humor!!
😬🤡
Very nice recipe and detail tutorial. Well done.
Thank you!
You are so incredibly talented,Thank you for sharing your beautiful recipes!!
Thank you so much!
This looks incredible!
Thank you!
woooowwwww Benny. You really went off on this one. You may be one of the few peopleon youtube upgrading these desserts.
I tried! Haha thank you soo much for your support!
make more recipe chef, your content its very clear how to process the recipe, it's helpfull tq😊
Trying this our next weekend!
Hey Benny... Can you do a puff pastry recipe. Your doughs are amazing, will definitely be trying this🤤
Yes I'm planning on doing that one day!! 100%!
So true
Wow ~Another awesome recipe ! I Can’t wait to try it soon
Thank you! :))
Those are lovely layers! I used to do something similar at work with cruffin. You should definitely try them on muffin pan too. They will look heavenly
Yes I'll definitely try that, and thank you so much! 🙂
Wowww my chef you are super!,
Haha thank you!
I really love this channel 💞
So beautiful!
Thank you! :)
I would gladly do your dishes 😊💃🏻
Wow incredible i love the recipe ✨♥️
Thank you, 😊
Omg I will definitely make them! Thanks for this recipe, it’s like you are reading my mind. I really wanted to make this choco croissants very soon and now you posted it
You are so welcome!
This looks amazing! Love the detailed explanation
So glad i found this channel!
Thank you!
Your channel is great, I really appreciate the recipes and the hard work and that you share your knowledge!
Thank you 😊
I love them too😋😋
Shatteringly delicious!
It really is!
You are a blessing omg! 🌺😩
Thank you haha😁
Going to try this next 😍😍
Very well explained mouthwatering recipes stay connected friends
Thank you! I'm glad you enjoyed it😀
Interesting idea for a pain au chocolat. The surface n crumbing are excellent, top class! Thanks....
Glad you like them!
@@Bennysbaked Sir, is it possible to add gelatine to your whipped ganache to give it a little more body? If so, how much gelatine powder or leaves should I use? Thanks...
@@toshiyukisuzuki7610 Yes 🙂 maybe 4g
@@Bennysbaked Thanks!
Thanks for your reply, Benny. I proofed and baked the offcuts and Oh My, even these scraps had beautiful crisp delicious layers. This is an awesome recipe and I’ll put this in my binder of keepers. Thank you again.
You're very welcome😁
You are the best
They look HEAVENLY!
A little complicated but I'm sure they are worth the effort. I want to try baking them but I'm a little nervous to try.
You can do it!
Great Recipe! Thank you for sharing nice video!
You're very welcome!
You’re driving me crazy with your perfect ❤result 😢
wooow, when I discovered your channel you had about 500 subs and now you reached over 5000! congratulations!!! :) the recipe seems amazing, can't wait to give it a go
Thank you so much!! I remember you😇
He deserve a million sub
Perfect ✨💯💯💯
Thank you for sharing such a Masterpiece 🌟🌟🌟
My pleasure 😊
Muy bien ¡
Gracias por enseñarme
Saludos desde Perú
Eres muy bienvenido mi amigo😇
I made your cruffins with a chocolate dough as well. Thank you for the inspiration
You are so welcome!
wow looks gorgeous 🥰 Thanks. I’ll try to make it later after my first butter croissants 🥐 🙏
Beautiful
Thank you! Cheers!
What a great video!!! I’m so glad I discovered you 💕
Thank you so much!!
Awesome
Yummmmm, drooling 🤤
You are amazing!!!!!
THIS IS AMAZING!!!
Thank you!
beautiful. i will try this recipe and let you know. thank you from israel.
Goodluck!
Awesome result, baker! Getting you a sub :)
Awesome, thank you!😀
Hermoso trabajo, mis respetos
Eres muy bienvenido!
Thank you for sharing 💕
You are very welcome!
Eu amo assistir aos seus vídeos 😍, apesar de não entender seu idioma hahaha obrigada por compartilhar esse conteúdo tão bem elaborado! Parabéns 👏👏👏
Obrigado pelo seu apoio!
Extraordinar de apetisante!
Oh my God your recipes are amazing! I am definitely going to try all of them. I love this channel so much keep up the amazing work!
Glad you like them! And thank you so much for your support!😁
Amazing !
Glad you think so!
Oh damn I found your channel like 15 min ago and u got your girl HOOKED
😂 Thank you
Everyone dreams of cars and houses and one of my dreams is to wake up to someone making fresh homemade authentic croissant like yours for breakfast lunch and dinner. Watched the video twice now 😅
😂😂😂 Same here!
@@Bennysbaked you are lucky your dreams come true 😂😂😂
@@scent007 But I want someone else to make them for me too hahaha
@@Bennysbaked hahahaha come here buddy sit with me on the single bench 😂😂
I discovered your channel today and I'm in love with your recipes!! I'd love to try baking them! Too sad where I live is waaay too hot, and my fridge is not big enough for me to make them inside it😂😂 Anyway, beautiful work, really, and thanks for sharing!
Glad you like them! Thank you so much😃
Hi Eulália. I have same problem making croissants in tropical temperatures here in Borneo. So I make my croissants in an air-conditioned room. I even have to use an air conned room for proofing, otherwise the butter would melt. Benny's classic croissant recipe is the best I've tried, out of at least 10 different recipes. Not yet tried this triple chocolate version.
So if you have an air-conditioned room, don't give up; they are worth it!
師傅謝謝🙏、無私分享我又學到野（MACAU、澳門）👍☕️
thanks for the great video 👍👍🌹💯
Thank you!
i finally made them! my dough probably didn't had enough strenght, cause they didn't quite keep the height they achieved while proofing. they kinda deflated a little bit
that said, the taste is amazing. i probably never tasted anything that had such an intense infused taste of chocolate, so good!
i'll try again using a different flour. i used a 11% flour (type 1 is the commercial name) but i should have probably gone for the 12% type (manitoba) ... i'm not sure though
Hi, yes try different flour :) By choosing the correct flour to make your pastry, you already halfway to success!
Look so yummy...👍👍
It was! Sooo Yummy!😄
they’re awesome! I’ll do this recipe next time
Thank you!
Just a question...Why the butter always comes out when I'm rolling out the dough? I check the temperature everytime, I do all the steps correctly, why it happens? Thank you
@@CNNJNO Butter comes out from the side? is it soft?
@@Bennysbaked No, the butter isn't so soft. It comes out from the top when I'm rolling out the dough, it looks marbling
@@CNNJNO Ok so it sounds like the butter is too cold, This dough is quite soft, and if the butter is too hard and break during the lamination process, it can tear through the dough! So always make sure that your butter is soft enough before you start doing the folds!
Amazing
Just found your channel yesterday and was sad you hadn’t uploaded in a while. But here you are! Hooray! I hope you’re doing well :)
Thank you for your support :) I work full time, and I use my days off to make these videos...
But I'll try my best to bring out as many recipe tutorials as I can!😁
@@Bennysbaked I just found your channel today and I'm in love. Thank you for sharing your knowledge. I can't wait to see more videos from you! #subscribed
Nice!
Thanks!
Sooooooo yummy.
Thank you 😋
You got me to subscribe!
Thank you for your support 😊
Nice! Good job! You need more subs!
Thank you! You too!
Amazing videos.Great technique 👍🏻Keep up the good content 🙂
Thank you! Will do!
Wow!!
So delicious 😋😋
you have a holy hand keep on i cant remember actually how many time i made croissant but every time no crumbs appear although i give more time fermentation after shaping ofcoure why 🙄in both 🧈 82 and the regular sheets , flour 10%or 12 protein both of them the same i mean from out 🥐 look very nice but when you cut them somelayers inside not baked still dough 🙁 is it the oven
I love them too. I wish I could have one. BTW, question if I am allowed: making croissants, while proofing, I can see layer separation but sometimes they don't even double in size. Do you know where the problem could be? Sometimes I store the dough in the freezer. Can be the problem? Or maybe something else? Thanks for this video.
maan you are a beast, those layers look SIIICKKK, this is exactly what i'm striving to accomplish! If i can ask how long and how many tries did it took you to perfect your croissants?
I just began my croissant journey and i'm eating my 3rd croissant i've made in my life while im writing this.
I've tried these past 2 times making dominique ansel's recipe for a croissant but slightly modified (instead of sourdough starter and instant yeast i'm using fresh yeast) He uses different folding method and i wanna try yours cuz so far the croissants layers didn't seperate properely, also for some reason when i follow the cooking time (190C/15 mins) it's not cooked to golden. I've tried making one tray for 20 minutes but it still wasnt enough and i'm worried if I go over they will get dry.
Idk what im doing wrong, probably the folding... So next time i'll be making them i'll try your recipe and will let you know how it turned out.
Thank you Bro...