Thank you!!!!!!!!!!!!!!!!!! It took me 2 months to finally have a croissant I could be proud off. In Mexico flour is different, I had to use a high protein flour (13% protein), Osmotolerant dry instant yeast (golden package) and use 60% water and 40% milk of the total hydration of this recipe. Everything else on this recipe was the same. I saw at least 200 Hours of video material and another 100 hours of reading about dough, croissant, butter, yeast, laminating technique, proofing, flour properties and temperatures and over 20 failures (each one with different flour, or butter, or percentages, or kneading or yeast) to have it right. There were times in which I was so discouraged that I did not wanted to know anything about bread or butter. But I will say everything in the process is key (lol XD) and everything you need IS in this video. Do not go anywhere else just find the right materials and keep practicing. I tried full recipe and half of it and results are the same. You just need to find the right flour for you (this is a journey by itself), once you do, basically any butter not too soft (you can check it at the store by pressing it) will do it, flavor will definitely will be affected by the butter but with the right flour and right dough temperature, and right laminating technique and right proofing will do it. Here is always hot, so boiling water in the over, wait for 5-10 min to put in the croissants and a little spring of water over the shaped croissants will do it (it tried egg wash, milk, no moisture) for the 2-2.5 hours proofing). And yes, go for the expensive butter, cheap butter tastes cheap.

after years of practice, i’ve never had a result like yours. after seeing your recipe , i tried it with all the tips you gave and it literally worked !!

Your tutorial is very detailed! Thanks for the hard work putting this together 👍🏻

All i can say is thankyou. My croissants are perfect because that small little tips many forget to mentioned are all mentioned by you… i love the simplicity of croissants & yet again it bloom so beautifully as we bake it… it does taste amazing…

Thank you ! You are the best in Croissants teaching.

I love learning the technical and theoretical parts! Would love to see more video like this one different types of baking.

so it’s decided, we’re all coming for breakfast next Sunday.... you bring the croissant and we bring the coffee!!

Thanks, Impressive! This is the most informative baking video I've seen on UKposts.

this is the most perfect croissant demonstration i have ever seen. appreciate

wow this is a work of art. so relaxing and calming to watch. hope i'll have the courage to make one myself :)

This is the best tutorial video for croissants on UKposts as far as I've seen!

The simple explanation makes it so easy to understand...thanks for sharing your knowledge for the rest of us

Holy crap, that is a lot of information. Thank you for this video. And you have beautiful hands!

This is the best croissant making video I have ever seen, it’s so detailed! Thank you so so much for sharing your technique! I will definite follow your video next time! 😄👍🏻

I struck gold when I found this video, a highly detailed, professional approach to making croissants at home - with brands I recognise (fellow Aussie)! Thank you so much x

Most exact folding and shaping i have seen on UKposts. Excellent demo.

He has beautifully explained each and everything so well along with the scientific reasoning behind each product. Love it!

Took a week off at work to make this. We ended up eating peas and corn. Next morning I went to the bakery to get me some croissants 😊

Thanks for making this awesome vid! So informative and helpful. Your croissants look AMAZING! 💥

This is the best, most detailed informative croissant video I’ve seen so far. I will try your recipe and your way to make croissant.

What a demo😃 out of this world 🥰 Thank you 🙏🏻

That has to be one of the most perfect interiors of a croissant I've ever seen. your technique is not only obviously pro culinary grade, it is also profoundly great. Truly bravo. you are the real deal. my dough is in the fridge for tomorrow. my belly, and those of those around me thank you, Professor Ben!

Omg thank you so much for this in depth explanation! I’m definitely gonna have to try making this over again 😋

You are really good! Your video is always details, guiding us one by one, thanks for this!

THANK YOU! I just started my croissant journey yesterday. I used a sad recipe from a “test” kitchen baking book. It wasn’t bad, the flavor was there, and kinda the shape. I’m exited I found your channel. One day, my croissants will look like yours, you are a very good teacher. 👍🏼

You’re honestly so amazing, I tried making a ton of batches from different bakers, and yours turned out literally PERFECT :) thank you ❤

oh man, this is true LOVE. Such a dedication and respect to the croissant! I adore croissants and brioche. I definitely will try this recipe when I have 2 days off in a row haha... Thank you so much for your elaborate explanation, all the hard work for editing this video too. Truly chapeau ;-)!! Merci infiniment!

This video was a visual treat!! Absolutely perfect croissant.

Benny, I really enjoyed watching your video full of sincerity!! Thank you so much for telling me one by one. Having made croissants a few times, I realized that each cut of the video was an important know-how. I read it several times while writing it in my note^^; Thank you^.^

I baked at a supermarket chain here in the states for a few years, and you earned an upvote for the wobble test. Single handedly the easiest test for croissants.

As a Pastry Chef in training… croissants are currently my nemesis. I want to perfect them. I cannot wait to try these at home. So many useful tips. Thank you!

Can’t wait to try this soon, thanks for the awesome tutorial . 🥰

I've never commented on youtube ever but I had to leave a comment on this! I looove all your detailed croissant videos, thank you for the great tips!! It's the best guide I've seen so far :)

This video helped fine tune my process to get the results I've been pursuing for about a year. It's so rewarding. Thank you Ben!

Impressive! You made these croissants with such great care, no wonder they came out perfect. This is the most informative baking video I've seen on youtube. You earned a new subscriber!! :-))

Amazing croissant..,, I have tried it also and I made in one day but when I proofed the dough in the fridge..my little brother took me to bakery shop to buy croissant and he enjoyed it so much.

Clear and explanatory but not boring. Thank you 🎉

Just as nerd as me! LOVED IT! Lots of information I'd find nowhere :D

Love your videos! You have inspired me to open my own UKposts channel!

Thank to you, I made it!!! I've been trying to make wonderful croissants which have honeycomb but I always failed. I watched your chennel over and over finally i made awesome croissants!! Thank you for the detailed explanation.

Thank youuuu very much !!!! That’s the best croissant recipe👍🏼

This is hands down the best croissant video I’ve ever watched - so packed with helpful tips! I can’t wait to try making my own!

I have been trying to make croissants that look like that for a while. I'm retired now, so I'm going at it until I perfect it. And I've learned three new things watching this video. So far, they have made rolling the dough much, much easier. My dough is currently in the fridge after it's final turn. Thank you for this video, Benny! Those are the most beautiful croissants I've ever seen :)

Thank you thank you Croissants came out AWESOME

Your technique is on point and your croissants look amazing! Very enlightening and peaceful video, loved it! Sending lots of love :D

Wow. Just wow. Absolutely the best all around corissant video I ever saw. All the info and the final product are just amazing. Gonna try this method soon

Thank you so much! This video helped me SO MUCH and all your videos are awesome!

Pastry chef apprentice here! having my final exam in january, you just make me to understand so many things that my master couldn't. Love how you explain with a funny touch

Man I love how you demonstrate percentages of protein and fat, I just found out that I was using a shitty butter all this time!!

I love the science behind the recipe 🙏

I'm on a croissant journey and am determined to make a decent batch! This video was so informative I'm excited to try again! 3rd times the charm... hopefully haha

I was STUNNED by how amazing and even the honeycomb cross-section is! I watched Dominique Ansel (James Beard award-winning pastry chef!) talk about the internal structure of a perfect croissant, and it's pretty darn strict: not too tight on the bottom, no condensed layer on the top... etc. I found all other recipes, such as NYT cooking and many other million-sub channels to be sub-par per that standard. This is AMAZING. please accept my STANDING OVATION + slow clap

I need to watch this many times, so that making croissant will be like second nature to me, hopefully just (or almost) like you!

Wow! What an amazing presentation. I'll never take a croissant for granted again. The process is hard work. Thank you for sharing your recipe.

I fall for your croissants and I like your tips of making them!!

OMG I love this channel so so much!!! Thank you for every recipe and video. One question ... do you have / own a bakery or something like that? because you deserve so!! and I would really travel from where I am ( Mexico ) to wherever your bakery is because omg, man you are pure talent and I love watching your videos. Simply thank you ✨🥰

The most instructive croissant video on youtube. Especially appreciate the emphasis on temperature. Thank you so much! A few questions: Can you skip the powdered milk if you don't have it? Or replace with whey protein maybe? At what temperature is the pastry considered too warm for folding and must be chilled? To what temperature must it be chilled before continuing to laminate? Lastly, what's the best baking temperature for regular convection ovens? Thanks again!

I just made my first batch ever, not the worst but def not perfect. With the information in this video I'm positive next weekend will be a homerun! I'll just need substitute part of the recipe with my sourdough starter

Hi Benny. I love how detailed this video is. You definitely deserve more subscribers! Just one question, when you’re rolling and folding during lamination, what is the temperature range for the dough to be in? I find that my butter breaks when I’m rolling my dough straight out of the fridge and I get uneven layers.

So I made your croissants, and they came out BEAUTIFULLY! Thank you so much for sharing your recipe and knowledge. Mine were not quite as open and airy on the inside as yours (any idea why that might be?), and the interior was moister and more tender than I am used to. I guess that is the 52% hydration thing. All in all, great technical instructions, great croissant, and great recipe. Thanks again.

Um look so gooddddd! I haven't made one but i will try by your guid ❤

best recipe on youtube worked a treat first time, great instructions and tips to succeed, thank you for sharing.🙏

Certainly one of the best videos on UKposts about croissants. You not only show the ideal process but also provide context as to why you do certain things. You also illustrate what not to do. Very good educational material. I bet you’ve read many recipes and watched lots of videos to arrive here, just as I did. Two takeaways for me: no egg wash before proofing and only once with milk before baking. I was never satisfied with a single egg wash before proofing as it dried out the surface, but double egg wash resulted in glossy thick crust which I also didn’t like. Single milk before bake makes a lot of sense!

Dude, amazing. I have been trying to make croissants for what feels like forever, and your detailed explanation for everything was the only thing that worked for me. What thermometer are you using? Regards from sweden

Loved the frozen idea especially we have a very hot weather here in summer

Benny, you made this video with love. Great respect to you.

Awesome video! I love your geeky humour 😅 I always wondered why some people are so adamant about not letting the dough proof at all before shaping the croissants (the explanation I saw most frequently is that you don't wanna develop the gluten too much). I tried it like that but the dough still is tensed af and springs back.

My husband and I love your videos. They’re honestly amazing! (Instructive but also super relaxing). Thank you! Please keep uploading. (Could you please make a video on kouign amann next?)

GOOD ON YA BENNY !!! THANKS FOR THE GREAT VIDEO !! CHEERS!!

you are amazing. all the guidance, all the hints, all the error analyse. Thank you very much

Coming back to this recipe after a while I have one (I'd say important) takeaway for people struggling with croissants: TLDR: Pay attention to the dough texture more than to numbers. Big croissants require a strong (stretchy) dough. Long story: I decided to make 3 batches in one day, which is nice for comparison testing (was able to laminate 2 interleaving, 3rd was laminated afterwards separately). I was always puzzled by how the Benny's dough looks much more pliable and stretchy than mine and so I tried to adjust water content. For the second dough I've added 280 g of milk. The third dough was 240 g of milk + 40 g of water (but still having the milk powder in). The third dough had the nicest gluten development; would account that to a longer fridge time and possibly kneading rather than the milk content (but will experiment more next time). While it felt like the dough fought back the most during laminating, it was not something a little "chill" wouldn't fix (and it was my third dough in the day so I may have been tired of it at that point). At the same time I haven't observed any "premature fermentation issue due to a wetter environment". In any case, the 2nd and 3rd dough produced superior results (the difference was immense). More water in my case not only made the dough handling better, but also contributed to higher rise (and in the 3rd case it may have been improved by stronger gluten structure). Your flour may behave differently. For the reference I've used Bongiovanni Piazza Castello and a local butter with 84% fat content. Side note: I've rolled in a piece of gruyère in half of my croissants (from each batch). I highly recommend such experiments.

Hello Benny, I just made this version and my dough seemed “dryer or tougher” than the other version. I was tempted to add more water or milk but didn’t. Can I knead the dough with the mixer all the way? It came out absolutely amazing though. Thank you SO much for making my croissant making dream a reality! :)

I’ve stumbled across you video in persuit of the perfect croissant tutorial and I might just have found it, I’ve been put off making them because of all the multitude of variables one has to do but after watching yours I’m going to dive in and give it a try. The most profound part of choosing your recipe over all others ? The Aussie frozen peas 😀 game changer

You did a work even the best chef's of pastry can't do at their Homes , you have my respect cause you're a genius

These are so perfect! I love the crumb My oven doesn’t have a convection setting, I can only achieve an open crumb if I make my croissants smaller like 3mm thin and 20 cm long.

Pancake croissant is all I can find in my city 😭 so I’ll have to make my own!

Benny , you are the genius pastry maker on Earth. You really deserve 1 Million like for this professional video I was watching, while showing every single step with a good reason. showing the difference between your croissant and the improper one that's make your product very unique. The music was so good as well keeps you well concentrated to every hints you do precisely. The materials you were using also helps to do a professional work. I wish you a very successful endeavour in your future works , and good luck Regards, Bassam from UAE

Great teacher! Croix are my nemesis and as I tell people with bread it is usually your method of the process not the recipe that is the weak link. Now to practice what I preach 😂 Great to see local ingredients on the screen. Thank you.

Hi Benny, I love your channel, I would like to know if I can used instant yeast for this recipe. I don’t have the fresh yeast right know. Do you think I should order it for better results? And if I can use the instant yeast how much should apply for this recipe. Thank you great job you’re doing.

I've looked at a LOT of croissant videos, I've made so many attempts, and I never had such a result. There are new things in this video I didn't see elsewhere, so I will try again with your technique!! Hopefully it will pay off :D

I tried to make croissants a few years back and it looked exactly like the pancake croissant you showed lol. Think I'll give it another try

Love love love this video! It’s so insightful! Thank you!

i've been binge watching croissant recipes on youtube for a few days and urs is the most detailed oriented out of all! l'll definitely try ur tips and recipe once l got the temperature thermometer and the high protein flour that u reccommended. but l've got a few questions here, 1) is stand mixer necessary in making the pastry? ( i currently dont have one) 2) any tips on how to roll the pastry for equal thickness? 3) is there a substitue for milk powder and fresh yeast? (its kinda hard to find in my country) 4) if l use milk wash, do l need to wash the top surface and cross section or only the top surface ? thank you again for the recipe!

Hiya Benny! Amazing video and really cool channel :) I am following your croissant recipe at the moment but am already stuck at the initial kneading phase. I don't have an electric mixer so mixed by hand from the beginning, but even after close to an hour of kneading my dough does not seem to have formed the right amount of gluten, it seems like the dough doesn't want to get out of the rough mix stage :( Any tips on what I might be doing wrong and how I can improve? Cheers!

The best teaching video on UKposts thans for sharing your knowledges!!!!

I have to say I have finally found proper instruction on how to make croissants!! Thank you!!

God you are the only one to highlight about the aircon in the recipe. I live in a tropical country with outside temp is always over 30•C. I am having a hard time working with butter.

i attempted this but the butter kept squirting out of the dough 😭 so i ended up mixing them all cuz i was upset LOL

Thanks Ben! Your techniques are superb. Thanks for sharing!

You are the best of the bests!!!! I loved this video, thank so much for your wonderful explanation!!!

Instructions unclear: I added peas and corn to my dough. 😢

Cool.. cooking with math..

From all the videos I watched on croissant making..Have to commend this one..its the best and most helpful

OMG perfect explanation without words.. excellent i love ❤️

Don't use Aussie peas. Your recipes will turn out with strong accents.

Would much rather hear you speak than the very repetitive "music." Beautiful croissants though!

Hi there 😀 I made your recipe in Congo where it's hot and humid and it worked! Croissants were delicious, crispy on the outside, fluffy in the inside! So thank you very much

I like a recipe that weighs the ingredient instead of mesures, you can’t go wrong using weighs. Temperature of dough is also very important. Thanks for the great recipe.

Thank you for sharing your expertise,please post more videos!!you are so talented !!!stay safe

Just love the way you showed everything precisely.. No one can go wrong here XD Probably the most difficult croissant out there but it's definitely worth it Thank you so much God bless you