I made a mistake of the amount of fresh yeast! It's 25g. Sorry about that😬

Never seen a crossiant where the amount of layers are so visible. Really, well done. I've used a few recipes to make crossiants but I have to try this soon!

The dough scream lol. I’m gonna make these before quarantine is over.

STEPS: 1. Put all ingredients in mixing bowl, except for the butter. 2. DDT for dough is 24-26 C. If your kitchen is cold, your water temperature needs to be heated (ie. 40C) in order to reach the DDT. If your water temp is 40C, do not add yeast directly in the water. 3. If the initial dough temperature is very cold, the initial proofing time will be very long. 4. Add the soft butter when a shaggy mess forms after the dough ingredients are combined. 5. The surface of the dough won’t tear when you tuch the sides under. 6. Check the dough temperature with a thermometer. 7. Make the butter slab. Draw a 20cm x 18cm rectangle. Roll the butter into the rectangle. You can also use a zip lock bag to roll with butter. This can be made days in advance. 8. The dough should tripe in size. Degas and fold into a rectangle. This will give more strength to the dough. 9. Place the dough in the fridge to proof again overnight. The slow fermentation not only allows gluten to fully develop, but also gives a nice flavor. 10. Before we laminate, take the butter slab out of the fridge 20 minutes earlier. Roll it a few times until its malleable. The texture of the butter must be the same as the dough. 11. Once the dough has finished resting overnight, roll it twice as big as the butter slab, keeping it rectangular. 12. Perform a 3-4-3 folding process once the dough is 2x the butter size. Start with placing the butter slab in the middle, trim off 2 pieces of dough and place them on top of the butter. All sides of the dough should flush with butter like a perfect sandwich. That’s why you should keep your butter and dough rectangular at all times. Try to match the flaps. This prevents gaps of flour not having any butter! 13. Use bench flour to start rolling. Tap the dough first before rolling with the rolling pin. This helps the butter distribute more evenly. 14. Roll out the dough to about 60 cm lengthwise. We will be working in the landscape position (ie. Short side is up-down, long side is left-right). 15. First fold (double turn). Bring 1/3 of the dough in to meet the center from one side. From the other side, bring 2/3 of the dough in the center so both sides meet in the middle. Flatten out the dough and with a rolling pin and then close it in half right at the middle like a book. 16. Cut open the corners to release pressure (from the yeast). 17. We just stretch the dough one direction (ie length wise), now we stretch it in the opposite direction by recreating a 60cm rectangle (ie height wise). If you keep rolling the dough in the same direction, it will tear and resist. From the opposite direction, roll out the dough to 60cm again. 18. Second fold (single turn). Fold in 1/3 of the sides from both directions meeting in the middle. You should get even 1/3 sections. Allow the dough to rest in the fridge for one hour. 19. Take out of the fridge 5 minutes before rolling so the butter is not too hard. If you roll it straight away the butter layers will shatter. 20. Roll the dough to 4mm thick. 50cm x 35cm by rectangle. 21. Trim off all sides to get straight edge. Next portion 10cm width x 30cm in length triangle (isosceles triangle). 22. Roll the croissant dough upwards from the bottom of the triangle as the base. 23. Brush them with milk before proofing them. 24. Put croissants in a turned off oven, and place a tray of steaming water under to provide heat and humidity. Be careful! If the temperature is over 27C the butter inside croissants will melt! Proofing time should be about 2 hours depending on the temperature. 25. When the croissants are ready, they become bigger, the layers visibly separate slightly, and wobble nicely. 26. Brush them again with milk before baking, you can also use egg wash. 27. Bake at 190 C, fan forced for 20 minutes. 28. Transfer them to a wire rack to cool. Make sure they cool completely before slicing. INGREDIENTS: Dough: 500g Plain flour (11% protein) 50g Sugar 10g Good quality sea salt 250g Water 100g Soften butter ( At least 80% butterfat ) 10g Dry yeast, or 30g fresh yeast Butter Lamination: 250g Soft good quality butter for lamination 20cm x 18cm rectangle paper

This is definitely the best croissant I've ever seen. I'm definitely going to make this soon. Absolute gorgeous

2 days to make, & 2 seconds to eat

I love how you making this masterpiece in really simple tools. You are an artist

By far the best tutorial on the internet, settle jokes / sounds , good music, to the point. No commentary which is a huge W!! Great job

I just finished a batch and they came out amazing, the instructions were simple to follow!

I love the way u wiggled those proofed croissants. I was like mmmh slap those babies hahaha 😂🤣🤣

THE DEFINED LAYERS!!! THE AIRINESS!!! 😩😩 what beautiful croissants!!!

Two years late to the party I know, but this has to be one of the best recipes and techniques I have ever seen for making croissants. What a treasure.

FINALLY!!!!! A croissant recipe that works! I've tried so many other recipes and nothing proofed right. This one did. Make these for success.

Incredible job!! I’ve been compiling croissant videos for next baking project and yours has everything that I’ve researched. Well done! That open crumb... amazing!

Just finished making these and they came out amazing! Thank you so much for the extra tips! Happy holidays!!

Oh my this is pure art! I’ll make these for new years day for my family 😍

omg.. i'm imagining the crunch as you slice it open 🤤

Just want to say thank you so much for this video! I've been trying to make good homemade croissants for months now, and finally with your recipe I have gotten somewhere close to good :)

I’m just 1 Minute into the Video but wanted to say that I love how you’re explaining everything! I love the science behind baking and there are not many channels who explain the baking process! Thank you so much!

I made these and followed your recipe. Although it was my first time, it was really great. Thank you for sharing your recipe.

This is the best recipe i encountered. Thanks for sharing

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!😁

I've been watching many of these croissant making videos to see variety of technique before I make my own, and I just want to say-- you're the first person I've seen bake the scrap dough and I really appreciate that! Scraps have so much potential for fun, it's such a shame to see others miss the opportunity 😋

Thank you! I've tried so many of the popular KZfaq recipes, and none has been as delicious and easy to follow as yours. I stuffed up the dough a little, but they still turned out all layered and yummy 😊

That "gotta go wash my dishes" earn my subscription,,,,, yea the hardest part of baking is washing that dammm dishes

I followed your recipe and the croissants came out so good! I tried a couple different recipes and yours is so far the best one!!

This has to be the best croissant instructional video on KZfaq. I cannot wait to try and make these. Thank you!

Tried making crossoints for the first time and used this recipie, worked perfectly!!

I made them today and they came out perfect . I really recommend this recipe for Beginners . Thank you Benny !

I’m French and I’ve never found a video so good about croissants

Thanks for showing all the steps in this great video! I like how precise you are.

Guys who bake is a blessing 👌🏽😩

Amazing video Ben! Thank you for all the information, its no longer daunting to make them at home and I look forward to baking some this week. 🙂

Wow...the amount of distinct layers seen on the outside is just absolutely stunning. o.o I've seen croissants that just look delicious, but these, these croissants look _beautiful_

My goodness, i thought it was easy.. it tooks time to make even a dozen of croissant, really appreciate all the bakers out there..

I have nothing more to say than I love you benny, haha you are the best croissant chef! 🇦🇷

Hello! I made these today, and they are absolutely GORGEOUS. Mine came out almost exactly the same as the video, and I am pretty proud of them haha. So flakey and buttery, crunchy on the outside but soft in the middle. I actually made this without a stand mixer, so I did everything by hand! It was quite a bit of hard work, but you get an arm workout :) (which you need after eating these 😂) Temperature REALLY matters when making croissants. I was lucky enough to have almost the same temperatures as you did, so I could follow the recipe accordingly. However, if you live in a really hot country, or it’s summer, I would definitely recommend changing the amount of time the dough sits in the fridge and proofs for. I used a mixture of bread and plain flour - my bread flour had 12% protein and my plain had around 9.5%, so I mixed them to get a good ratio of both. What I really like about this recipe, is that you can see the layer of butter when you roll the dough out, and make sure it’s not melting into the dough/breaking. If you can see it melting/breaking, I would immediately stop and stick it in the fridge/leave it for another 5 minutes. Also, I would recommend doing an egg wash instead of just milk. I baked them for 20 minutes with just milk, and they didn’t get much colour. So I ended up brushing on some egg wash then baking them for an extra 3-4 minutes to get them a nice golden brown. THANK YOU so much for this absolutely amazing recipe! It is honestly such a great croissant recipe that is great for beginner-moderately experienced bakers. I hope you will continue to make these extremely informative videos! Oh, and did I mention it was my second attempt at making croissants?! And that I am 14 years old? 🙃 If I can do it, you can too! :)

Amaaaazingly explained, so many tips that can improve the quality of the croissant. Small details helped me alot to make the best croissants I ever baked. Thank you 🥰

Thank you for the recepie, first time I got properly quality croissants. ❤

Thank you for your recipe, you are best in the homemade croissant making, I have been watching.

I like cooking videos that actually concentrates on cooking, with good explanation, all mesuarments and clever tips. Watching this video really makes me feel that I can do this.

Finally tried them. They came out perfect! Thanks for sharing and the explanations 👏🏻👏🏻👏🏻

it's 1am and i was just craving croissants just like any other person at 1 in the morning so i look up how to make croissants and this was one of the shorter videos that came up i thought this was gonna be like making cookies but boy was i WRONG. i did not know making croissants was so detailed and intricate oh my God. they looked amazing though and more than accurately reflected the amount of work you put into making them

This is the most perfect croissant demonstration i've ever seen. appreciate

Thank you for showing me this artful and skilful process, you’ve explained in a clear way with tremendous detail! Thank you ✌🏻😍👌🏻😋😎

Thanks for walking me through making croissants for the first time. Really great video and recipe. I was successful on the first try.

Thank you very much😊finally got to make real layered tasty croissants,this being my 4th trial🤗!!

This is the simplest recipe I've found and the result is beautiful croissants. Thanks for sharing.

Bravoooo. The best part is you answer all questions and I really appreciate it!!

What a wonderful demonstration, Benny! Your croissants look gorgeous. I'd rather buy your croissants than make them myself. Best wishes from Thailand!

The best informative video on croissants I’ve seen!

These croissants are absolutely amazing. Just tried them and they actually work unlike the other ones i’ve seen. So easy to make love it ❤Thank you

It's the easiest croissant baking I've ever seen😍 they look divine🤤

I'll try to make them this week! I've tried so many times but they never turn out this good, you deserve way more followers.

Omg your technique is amazing, the final product looks perfect

This 'oh yeah' at 8th minute made my day! Never mastered crossaints even tho my baker career lasted 3 years! (Had to change job due to Carpal Tunnel Syndrome) This recipe looks so good I might actually try one more time to make them!

I just made these this weekend and they are nothing short of amazing! The recipe is easy to follow and worked out perfectly, so would 10/10 recommend, and will definitely be making these again! thank you so much for a great recipe🙌

I tried today this recipe and it turned out yummy and beautiful layer, I loved. Thank you so much❤

Wow i have been searching for croissant recipee that makes jiggly dough thank you thank you so much for teaching us for free! Love your genuine work

5:56 May I just say how satisfying it was that you shook the dough to the tempo of the music?

The recipe I've been waiting for! So glad this came up in my recomendations! My housemates will be stoked haha

That window test was so satisfying. Also, perfect recipe, thanks!

Omg!! I love you for making this video. Had to subscribe after watching it. Thank you for the detailed instructions and tips. Can’t wait to try! 👍🏽

Thank u so much for this recipe, everything is explained so well and they look beautiful, I hope mine will do too 🥰

I wish I came across this video sooner. I just finished making croissants and I wish they came out as nice as yours. Guess I gotta go make some more now

This is an unbelievable result. Amazing video. Keep making them I want more :)

Made these the other day , I omitted the salt since I used salted margarine. I even used margarine for lamination. Messed up the hydration of the dough a little bit so I got anxious while laminating the dough, thinking it was a total failure. But surprisingly, they came out good! Well shaped and the layers arent well defined but they looked like bakery style croissants!

hi, i'm from İstanbul-Turkey. i'm trying this recipe for the first time, and i love it!

this...this is the most beautiful croissant i’ve ever seen! thank you for the video i’m excited to try it out :) Also, if we don’t have fresh yeast, should we use 12 grams of active dry or instant yeast? thank you in advance 🙏

These are probably the most perfect croissants I've ever seen 😍

This is some oscar deserving cinematography and Masterchef level of Perfection...❤️ Here's yo Crown.... King👑

You don’t know how happy I got when you wobbled the croissants

The Zip-lock bag trick is brilliant. Gonna have to try this. Thank you for the video.

I'm gonna try this recipe asap! It looks so good. Congrats!

This is pure art for me. It's almost an year that I'm trying to do croissants (but vegan) and even if the melting point of the margarine is even higher compared to butter I always failed: after your video I got why, there were so many steps that i was doing wrong. Thank you so much for this amazing video, it was really well explained. Keep goin' with your work p.s Sorry for my english

Lol, Came from a comment section where you said you accidentally recorded in slomo for one ur vids haha. Gotta say I like ur content keep it up, the croissant looks tasty btw !

OMG it looks absolutely gorgeous

I tried making croissants five times now (i failed all the attempts) . Now i found this recipe its successful, i am amazed! thank you for sharing this recipe!

Even in Paris croissants don’t look that good I swear most are tasteless and flat. Great job👍

This vid is underrated

I baked my first ever batch of croissants today. They are really delicious. My husband just loved them. Little bit impressed by myself that I did made it at first attempt. They look a little bit pale though, but I need probably 3 more mins in my oven. Thanks for the recipe!

These croissants look UNREAL! Great job! 😋

Great video. This is like Binging with Babish, which I really enjoy watching. I really hope your channel grows big.

such a small detail but when the dough screamed 😂

I’m obsessed with croissants. I’ve tried many many recipes and it’s always hit or miss for me. I like this video bc of the little details that I didn’t know.

My croissants in the oven now!! Thank you

Those croissants look so beautiful 😭 I’m going to make them tomorrow and thankfully my mum can eat these because they’re eggless (she doesn’t eat eggs and meat but can eat dairy)

I'm a coffee nerd, you're a croissiasnt nerd.....KZfaq algorithm at work. 😎

I love it that easiest way to do croissants 🥐

Now that is croissant magic!

Imagine being able to make that for yourself 🤤

The thumbnail made me click the most beautiful croissants I’ve ever seen😩

This recipe looks so tasty, I need to try it out some time 😋👍💯💯

AMAZING, ill try next weekend at home

I made these and followed all of your steps. They cames out perfectly even though it's my first time! Very detailed and easy to follow, thank you. (I made these with vegan butter)

That's the most beautiful croissant i've ever seen in my life wtf

omg, I was so nervous, but they turned out perfectly! Thanks for the great video!

Wow, those are the most beautiful croissants I've ever seen!

The '' ooowwww yyeaaah '' part got me laughing 😂😂😂😂

I will never see a croissant the same way again. Respect. I’ll never really try this I am a horrible impatient baker.