Complete guide to classic hand-rolled croissants! 

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.

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

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 !!

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

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!

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

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 😊

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! 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. 👍🏼

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!

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

Thank you ! You are the best in Croissants teaching.

Most exact folding and shaping i have seen on RU-vid. Excellent demo.

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

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

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

Clear and explanatory but not boring. Thank you 🎉

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! 😄👍🏻

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

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

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

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!

I can't believe that I just baked my first croissants that taste better than the bakeries!! I used this recipe and followed your instructions. I made some mistakes at the lamination stage and I thought it's going to be a big fail, but after proofing they looked pillowy and they jiggled! And when I baked them they didn't look perfect but they turned out very flaky and taste amazing!! My family loved them too and finished the whole batch! Thank you so much chef! 🥰

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.

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!

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.

YOU’RE MY HERO! I’ve never been able to make decent croissants until now!!!!

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

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 :)

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!

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.

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

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

the finn and jake cup 100% made the croissant experience 2x better! ur amazing

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

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

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

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.

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

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

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

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

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

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!! :-))

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

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 :)

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

I love the science behind the recipe 🙏

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

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.

Love your videos! You have inspired me to open my own RU-vid channel!

Ein sehr professionelles Video, ausgezeichnete Erklärungen und hervorragende Tipps - hier ist ein echter Profi am Werk. Gratulation !!

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

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?)

Certainly one of the best videos on RU-vid 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!

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

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

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 ✨🥰

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!

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

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.

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

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

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

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.

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.

You are amazing! I just went through comments and was so nicely surprised to see someone nit only giving valuable tips in the video that can make a huge difference on the outcome, but then also give additional advice in the comments section O.O I've never made croissants before, but I enjoy making breads, brioche, etc.. I'm definitely tempted to try making these one day 😋😁 I'll post links to pictures when I do :) thanks for sharing!

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.

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 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

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

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^.^

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.

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

Thank you thank you Croissants came out AWESOME

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 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.

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!

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

By far the best guide & recipe! Wanna try soon

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

Après des années de pratique du rouleau je vois enfin quelqu'un qui sait faire un tourage vraiment au carré et beau résultat bravo.....

this video feels like the perfect recipe and technique! i’ve been studying abou croissants for about 2 months and this is one of the beeeest videos! thanks for this, lots of love from brazil🫶🏻

This dough is fantastic, finally I made this recipe. They looks so great.👍👍👍😀👍😀👍😀👍😀

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

Cool.. cooking with math..

The best teaching video on RU-vid thans for sharing your knowledges!!!!

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

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!

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

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.

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

Awesome tutorial, thank you very much!

Top video. Can’t wait to make my very own and enjoy them with a short black. Champion video. Congratulations 🎉💪💪🏆🏆🏆🍾🍾🍾🍾

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.

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