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I think shaping my butter blocks incorrectly threw off my whole recipe :( I’m worried that I may have ruined a batch

The two dough smacks you did at 5:55 were in sync with the music LOL

Hello, thanks for the recipe ! When do you know if kneading is complete ?

Question on proofing: would it be an option to do the steam-in-oven rise method, leaving the croissants in the oven overnight (8hrs) to proof? Bake off would be at 0600 the following morning.

Can i use salted butter?

This guy is so professional. Baking, but also making a relaxing silent video showing on screen every detail in the process. 👌 He only failed when mixing jam and custard,. Some less sweet fool better, IMHAPO. 😅

How if i use instant yeast? It will be same measurment?

Hello! What brand is that stand mixer?

i live in a tropical country where room temp is 30c . can i still make this? :(

Это шедевр 🥹

What's golden syrup

they look beautiful

May I know what kind of sugar u r using? Brown sugar or just regular sugar? Coz it not white color. TIA @benny’s baked

Why are my crossaints white after baking them? Its happened to me three times now and i cant quite figure out why. My guess is that the butter melted too much during the process but I dont understand how that affects the bread

I've nevever seen a handmade croissant like those!

WOW no words!!!! thank you so much for this video

That looks delicious

I need someone to help me make laminated doughs I na hot place. I live in the tropics and I feel like it's impossible to keep the dough chilled for a long enough time for it to work properly

Tried making this today, failed miserably 🤣 Butter leaked so much and the dough tore mid rolling 🥲 so saddd Still decided to roll them up and baked them tho😭

Come back bro 😢

Rapaz ficou feio

thank you! great video! and funny comedy too! off to the store!

Hi there, will it make a difference if I don’t add the milk powder?

Hi, thank you so much for the video! It's by far the easiest recipe to understand and very helpful. I have a question, is it possible to bake them in a conventional oven? (no fan oven) And at what temperature should i bake them if it's possible?

Gde da nađem takvo brašno u Srbiji?

Looks amazing. Do you happen to have a blog with written recipes and directions? And do you allow the yeast to bloom before adding the flour, etc? I saw in the croissant video that you don’t, rather you have the water warmer than necessary and just mix it all immediately

Do i need fresh yeast? or is there a substitute

You don't put the dough in the fridge between folds?

Wow..! It's really amazing. How does the texture get so pretty? It looks really delicious ^^ Someday I can make it too, right..? I will definitely give it a try!

Hello, can I ask after I finish making the poolish 3-4 hours later, can I still mix the dough?

What temp should the dough be when you do the lamination? What temp is the butter block? Thank you! ❤

i think i'm too stupid to ever make croissants 😅 the first time, i tried proofing it in the cold because i thought 28 degrees celsius was cold. its not...and it didn't rise. the second time, i accidentally baked it at 200 degrees Fahrenheit, not celsius. maybe one day i'll do it right...yes, this was entirely my fault 😭🙏🏻 nice recipe though, those croissants look perfect

Bravo, ils sont superbes

Can I use a plain flour which contents 9.5% protein? Do I need to add or remove some ingredients as an adjustment ?

Gratulálok nagyon gusztusos,szeretném megenni!! Megfogom csinálni,de tudom hogy ez nem lessz könnyü.Sok gyakorlat kell hozzá!Köszi a receptet!!!

Looks good but the one was‘nt that fine, like the others… i saw it…

Just made this! Perfect and so ffffffffffkn delicious. Thank you!

No... the sniffing of a 16 hour cold ferment is never optional. 😂 You will do it and it will be amazing, every.single.time.

Ciao sapresti indicarmi se volessi usare lievito madre?

Hello, will something go wrong if i use a butter with 80% fat and a flour of 12% protein Those are the only things I can get

My butter all broke apart on the first roll… 😢 I felt my dough was too soft after putting in the butter so I put it in the fridge waited 30 minutes. Then when I took out it maybe I didn’t wait long enough for the butter to soften up again.

How long did you let your dough sit to triple in size?

Really nice recipe but ain’t the semolina paste too dry?

Please, Why my croissants break after baking and sometimes butter gets melted during baking

Wow. Gonna' try my best to replicate a big batch of these little beauties as soon as I find a kitchen to bake them in.

👏👏👏👏👍👍

Hello, can I ask, every time the relaxing powder is put in the refrigerator, should it be put in the freezer or cool?

6:23

I like silent videos! But I am a cook, I don't need talk. Just for the pleasure to see the end product, and the bite...delicious !!