Hi guys, Ben here! Thanks for all the feedback and comments🙂 There will be more croissant and laminated pastry related video coming soon. Including a series of detailed theories on the croissant dough, the butter, the proofing, and temperature..etc. I'm back to work now so the upload time would be very random now. However, I do check comments every day and I try to answer all your questions as fast as possible, so feel free to ask any questions! Thanks again for all your supports! Keep claim and bake on!😁

Happy to find your channel, thx for recipes

definitely will give it a try. Thanks a lot

I almost want to take a week off work just to try all of your pastry recipes! They look amazing!

These layers look incredible! You did a fantastic job! I’ll definitely try this!

Loved this recipe! I'll try it this week. I'm looking forward to do it!

Your pastry dough is so perfect every time. :)

I absolutely love this channel I have made 3 of your recipes and there amazing and they actually turned out somewhat looking like yours. And I will continue to use this recipe all the time thank you for the amazing recipes :) . This is my favourite Chanel by far

This is too cute. I like this video. Thanks Benny 😁

Absoulute.... PERFECTION!!!👏👏👏

Yesssss Ben !!! This is the video I’m looking for!!!

I'll have to try these, thank you

They look amazing. Thumbs up.

Perfect work! 💎💎💎💎💎 So perfect, so wonderful, so beautiful!💎💎💎💎💎

Fantastic job 👏🏻❤️

Thank you for the clear guide

Love ur videos😍. it's amazing how u tell the basics... Please do share eggless versions too... Thank you for teaching❤️😊

They look nice! I also love your Moka!

Yum!

Just subscribed for your pastry magic

Someone had time to perfect his baking skills while lockdown ;)

A good channel 💕

I can’t wait to try this one. Benny, can you make kouign-amann? Or anything with croissant dough. Love your videos!

Oo myg it's look so delicious love it.😍

impressive ✨

That ending with the "bro calm down" was hilarious.

Amazing!

great video!! did it well, thanks man

Appetizing!!! My stomach's been growling seeing all these videos. I wish u had a bakery nearby which I wd've visited daily 🤤

Yeayhh! I want try this tomorrow.. and can you share how to make a cronut ✨

Thank you for sharing 😍👌

Excellent 👌

WOW

looks soooo easy and tasty!

Professional

Fantastic

Nice one! Can you do a video on Sfogliatelle? Thanks, love your videos!

Fantastic 😊🌹

Who are you Benny? How come your recipes and results are so damned good! Damn!

Magnifico

Good

Hi, can't wait to try this! I don't have a mixer - should I try anyway or go for sthg else that doesn't need a mixer :-) thank you! Beautiful pastry and video 👍🏻👍🏻

4:05 crucial timestamp after intitial proofing to shape the dough into a rectangle overnight 4:22 day two shaping

Hi Benny, First of all thank you so much for your dedication in making every VDO. All are very impressive and make me feel like it is possible to make (am an amateur bake. Never dare to make Danish nor croissant). I have bean looking for a recipe to make this good looking danish for ages. Finally I found you! ❤️ I am confused about the bread type and would like to ask you a question. In 2 comments you said you use AP which I have (10.5% of protein). But in one comment you said use the flour using for croissant which….in others of your VDO it should contain 11-11.5-11.8 % of protein. So which one should I use? Thank you very much in advance. I plan to make it the day after tmr. So excited!! Dee (Subscribed!)

Woooooow

I’ve literally watched your croissant videos over and over again! Waaaay too many times! So satisfying to watch😍 Finally going to make these.. i wanted to make half the recipe and just wanted to ask whether i should make the butter slab smaller? And the dough too? Just a bit confused whether i should keep it the same size 20 by 18 or halve that 10 by 9? 🤔💛💛

Hi Benny, I‘d love to try your croissant recipes as they truelly look amazing! To make things a bit easier (and faster) on a Sunday morning, would it be possible to prepare and form the croissants (no matter which type) on Saturday evening and put them in the fridge over night, let them rise in the oven the next morning before baking? Many thanks in advance!

Supper

Great video! Have you tried to bake it with the cream cheese frosting and blueberry jam?

👍👍👍

I'm flabbergasted

Super chic

Hi Benny! thanks a lot for the lesson of your tutorial. Is it possible to use your croissant formula for making this sweet recipe?

😍😍😍😍

These look incredible! After watching it numerous times, I’m finally attempting to make some and wanted to ask you some questions. Can I fill them with other stuff like fruit compote instead of cream cheese? Also during the proofing time, must the oven be turnt off and does the Temperatur of the water matter? Thank you for the Video and keep up the great work :)

Hi Ben! I first would like to thank you for your very detailed videos! Great music as well (: I will appreciate if you could kindly answer some of my questions below, so thank you in advance: 1. In your croissant video you brushed the pastry with milk, while here you are using egg wash- while I never tried brushing laminated dough with milk, doesn't it also risk gluing the layers together similarly to egg wash? if so, why risk using the egg wash? 2. Can you please explain why you are spraying the pastry with water every now and then (you didn't do it with the croissants)? 3. I saw your pinned comment on the book you recommended "the art of lamination by Jimmy griffin". Is this a reference to the book from which you learned this croissant recipe and techniques? I must also say that you are extremely skillful for a home baker (: Hope to be practicing a lot soon.Please keep safe and keep uploading more great videos (Subscribed!!)

Hi Benny, I tried this and it tasted absolutely amazing! I love all the details you give and helped me make awesome croissants. I did have 2 problems: This pastry was leaking butter while baking. Could it bc because of under proofing? It proofed for about under an hour bc it was very puffed up. My other issue is still the color of pastry. Still comes out very pale. I do convection oven (with the fan). Do you recommend baking it longer or baking it at higher temp?

Hi Benny, thanks for the amazing video. I have been following your technique at home. I notice that the butter in the dough is only 20 gr, comparably much less than your regular croissant dough. Is it meant to be that way or was it a typo? Thanks a lot in advance!

What was the temperature of water at start?

The process is 3-4-3, but the video shows it as 4-3. Which one is correct?

How long before you became comfortable doing this (You made it look like it is easy to do)? I finally got myself some compound butter and I will start practicing your recipe (Finally, it's been ages)!

Incredible! Quick question. For American, non-convection oven owning bakers (no forced fan), what temp and time would you recommend baking? 400° for 18 mins?

Great video! Apologies if this has already been answered but are there any modifications that should be made if making a savoury filling? Thanks!

hi Benny, what is plain flour? AP flour?

I always follow your steps. But at the end and after baking, layers will stick to each other and goes flat rather than rising upwards.

Hello Benny, lovely video. Wanted to ask a quick question. What is a plain flour? I am aware of all purpose flour, bread flour and cake flour. What is the protein content of it? Thank you in advance!

Шикарное тесто жаль перевода нет

So yummy , I have a question:should I keep the dough rest for the next day ?

I can tell you're in Australia from the Hoyt's vanilla beans 🤣🤣🤣

What kind of cream cheese do you use? Do you keep it in the freezer for a while? Why do you cook it with a blueberry?

Can I ask what's your room temp? Great video!!!🤙🏼

Hi I wanted to ask you if you can omit the milk powder? and in case what can I replace it with? Can I omit the cream cheese when cooking? Ah then the first rising of the dough how long does it last? same thing for croissants formed for how long? Thanks in advance, sorry for too many questions ☺😅

Hi Ben, I have some questions please, RF::05:32 Single turn why do we need to cut open the corner to release the pressure? and why dont we cut open every time we fold? Thank you.

I live in a tropical country and I want to try making laminated dough someday but I'm afraid of the butter melting into the dough during the final proofing. In any case, can the final proofing be done in the fridge or like do it in room temp but stick it in the fridge once you see the butter starting to melt?

What is plain flour? Bread flour or cake flour?

for the dough could i use bread flour instead of plain and could i also use milk instead of water? thanks!!

Going to get diabetes watching your stuff 🤣

Hello I wanted to ask you how long do you need to let the dough rise?

Hi, at video 4.31, you said have to take out the butter slab 20 minutes before lamination, won’t the butter starting to melted? Because at my country about 10 minutes I take out, it start become soften.

Hi Chef Benny, May I ask you why the bulk fermentation at room temperature then put into the fridge? sometimes another chef mix the dough then puts it into the fridge directly.

How long do they usually need to proof before baking?

Hello, do you know how long Cream patisserie can keep in the fridge for?

Is the cream you used in cream patisserie whipping cream? And can I use milk instead? Thank you 🌸💜

Hi, how long did it take the croissants to rise?

Hi Benny, does adding the milk powder work as a flavour or a lubricate? does it also infer with hyrdation?

hello, I wanted to ask you if I can use a 0 11.00 protein / 12.00 protein flour?

if i don't have corn flour, can i add 40g of AP flour to make the cream patisserie??

فنان

Dear Benny! Thank you so so so much for your recipe and dedication in making this video. I made it! And they were out of this world! This is my very first time making anything laminated pastry ever so I am pumped!! However, I noticed during each fold I needed to put the pastry in the fridge for 30 mins. I am wondering if you are on Instagram so I can follow? Again, thank you so much and hope you will soon make bicolour croissants! Cheers 🍻 Dee

ngl i’d like to eat the trimmings more than the actual thing

What did you pipe on at the end?

You should probably rest the dough after final rolling so the squares don't shrink after cutting, no?

Dear brother, if i want to make cream horn can i try this recipe?

Can I use regular whole milk instead powdered milk?

What type of cream do u use for eg whipping cream or something else

I have started making the Doug for these this evening and my dough after kneading it got to 28.1 degrees. Should I turf the dough and start again or continue? Thanks

How many hours must the croissants rise? Thank you

Hi What would happen if I used T45 flour instead off plain flour ?

I don’t have the mixer machine can i make it with hand,,, Can you tell me how long it will take to make the dough with hand🥰

:o !!!