Looks scrumptious! I'm thinking of baking this cheesecake the burnt basque way.

Good

I’m make now 😅

Top amd bottom heat?

Can I do everything by hand?

I have a problem with my dough and i followed the whole recipe and my dough is still hard i think i need to do something can i get help

Здравствуйте 🌷 скажите пожалуйста как называется сыр который используется для чиз кейк?

Please remove the background music in your videos.

Can this be baked in Microwave Convection Oven?

Is it ok if I don’t put the MALTED MILK POWDER ?

I made them and they were really good, thanks.

Thank you very much; I will definitely be making this recipe as these are my favourite cookies! :)

I had try this recipe & its taste so good & similar to Famous Amos with less sweet version 🤩 The most challenging part is the baking time & temperature Because different oven have different outcome . The taste is there, just depend on how well you know about your oven😁

Hi, does this dough have to be stored in the freezer or is it enough in the refrigerator if we want to make it in large quantities? Thank You

Just made this have not tried it .i am scared i put in to much flour ,have nit got the patience to bake

My thoughts getting a lighter crown, is due to the collection of excess of butter at the bottom but the colour combination has a nice finish ❤happy baking love what you do

Hi, is there something I can do that all the process will be at the night before, and in the morning, and than in the morning just to put them in the oven for baking? Thank you 🙏🏼

Hi hi, is it ok to substitute plain flour to almond flour? :)

music put me off

Help my cookies didn’t turn out as airy and light as the ones video😢😢

Tried your recipe today. They came out great. Fluffy inside and crunchy on top. Thanks a lot. I don't have the "grill" mode in my oven. I just backed 175c for 15 mins. Then used only the top heat another 5 mins. Thank you.

Çok güzel oluyor ama her seferinde gramajı yemek kaşığına çevirirken canım sıkılıyor o yüzden tarifi yazıyorum yaklaşık ölçü olarak tabi... *430 gr labne *12 yemek kaşığı şeker *3 yumurta * 1 yemek kaşığı limon suyu * 1paket vanilya Ayri yerde *270 gr krema *1 yemek kaşığı un 240 derece fırında 35 dk 18 cm kelepçeli kalıp

I made both these and the cooking tree channel recipe. I prefer the CT. Less sweet and a bit lighter, I think because they use corn starch.

I am getting abnoxious now because i forgot how much rolling it was gotta brain fog i will save the recipe will bake when my kids are grown up😂😂😂😂 i need alot of time in kitchen which isnt possible with 6 years and 3 years old roaming around wanting attention

am i true if you apply butter much more than the recipe..? i think it's more than 250gr

Today, i made this for the 2nd time. It is my favorite recipe you shared with us, Thank you very much ❤❤❤

Hi. I would like to ask if I can make this without the egg. May I know if there is any replacement for the egg? Thank you.

Эти круассаны очень вкусные, если следовать рецепту. Конечно, готовить их очень долго, но это того стоит. Такие вкусные!

How do you make sure the butter doesn’t go everywhere?

My dough turned out soo sticky and soft that I couldn’t work with it :(

made these for Eid this year and they were a hit!! used horlicks for malted milk and dark brown sugar bc thats all i could find. cookies came out a little bit darker than his. i also did keep it refrigerated for 3 days but very curious to see what they would turn out if baked immediately/after a few hours

Thank you for showing the struggles of parchment paper 😂

Are you an architect? 😂 you are very meticolous about measures and form. Thode looks perfect . Congrats🎉

Amazing job👏🏻👏🏻👏🏻 Just one question, hope you can help. When I’m about to stretch the dough into a rectangle in order to obtain my croissants, it seems that the dough makes opposition, I mean that it’s very hard to stretch the dough. Could you tell me why this happens? How can I fix it? Have you got any suggestions? Thx in advance

Hi! Top and bottom heat?

Thanks for the tutorial. However I see the water added is 155ml total of 225 g of flour. Is it the right amount because usually for 1kg of flour I used to add 600ml of water but somehow it is hard after pan fry... Please advise

Incredible Explanation. Everything is detailed and I love that honeycomb crumb!

Is it okay to skip on the malt powder?

Don't know the protein content used for this recipe I do need to test the recipe. Some values I'll be testing for future prata dough using flour available in local Japanese supermarket. Flour A with 8.7% protein (ニッセイ カメリア 薄力小麦粉) and Flour B with 12% (ニッセイ カメリア 強力粉麦粉). Aiming for the same 225g total flour, for 10% content A: 90g B: 135g. For 11% content A: 160g B: 65g.

Could we make this without the mixer/beater machine please?

If i keep them in the fridge for 5 days (6°C), are they good to be baked pls?

Great recipe - everything spot on apart from the hassle with baking temp and times. Followed the method in the video for my first batch and the bun came out undercooked with burnt parts on the crust. Stick it in the oven at 175 degrees Celsius and just leave it alone for 15-17 mins before bringing it out. Done that for second batch and it came out absolutely fine!

I ve made my croissants with this recipe too many time . Love it thankkkk saludos desde Argentina 🇦🇷🇦🇷

"Cake flour". Are you talking about self-raising flour?

butter 158g icing sugar 60g salt 2.4g corn starch 60g cake flour 158g

Can you replace the milk powder with fresh milk? And if so, what amount ?

Too many unnecessary steps. The authentic croissant making process is different

Is it eggy? i made one from another recipe and it turned out eggy! so please let me know

So, that's perfect! I like elaborated things.

I have tried a few variations, this is a good recipe, I tried it with 8oz Mascarpone & 8oz cream cheese, for me it was perfect and I always only use 50% of the sugar listed. tk