Discover the SECRET to Perfect Cruffins with 54% Hydration!

[@Bennysbaked]

Hey guys I made a typo. It's 3cm strips (widthwise) at 06:30. Cheers @NoName

[@Bennysbaked]

@Ben LOL thanks Ben

[@Palido360]

thank goodness you said it

[@Bennysbaked]

@@georginashanti4605 15cm

[@ruthsamoun220]

Je l’es ai faits hier. Fourrés A la Pistache. Un délice. Trop trop bon et très bien expliqué. Merciiiiiiiii

[@Bennysbaked]

@@ruthsamoun220 vous êtes les bienvenus!

[@MC-nq8dg]

Those are works of art! I I’ve never seen a silent baking video that’s as instructive as this one!

[@Bennysbaked]

Thank you!

[@haleypaisley]

check out peaceful cuisine

[@curiousme113]

@@Bennysbaked instructive yes but I have no idea what "wet dough temperature" is or how to calculate it

[@kwms3112]

If only it were silent. I don't know why so many creators add awful stock music to their videos that plays on a loop over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over...

[@aksharabavkar6121]

​@@Bennysbakedplease make more new videos love ur work ❤

[@jah_loveless_3004]

I really appreciate the dry erase board with all of the ingredients.

[@vjohnson2400]

Those layers are a thing of beauty.

[@Bennysbaked]

🤘

[@ronj5714]

I use to own a bakery years ago- with all the ovens, proofers, it was a delight. Never made these. Truly beautiful- but a lot of proofing though. I might have to take this on to try them. I love a good task. Thank you for posting.

[@Bennysbaked]

You are so welcome!

[@xhana_]

Oh my god, as a French I've never seen a croissant in a shape like this one, it looks AMAZING, the recipe is clear and easy to follow, and on top of that the mesurements are in grams !! I'm going to sub right now !

[@Bennysbaked]

Thanks so much! 😊

[@brightandshineya5435]

OH MY GOD, my sister was saying to make a croissant with custard cream for her , look what I found!!! Making this for her during this weekend!!! Thank you Benny!!

[@Bennysbaked]

Hope you enjoy!

[@JJenvy]

This is the first video I've watched from you...I love editing and instruction. Also the attention to detail in measurement and temperature! I'm sold - subscribed! Looking forward to what else you have to offer!

[@gnomobarbudo7630]

The best bakery channel in the whole Internet

[@Bennysbaked]

🤗😇Thank you!

[@Eattravelwell]

Love how you get the butter perfectly square and gorgeous cruffins!

[@Bennysbaked]

Thank you so much!

[@zainabal-huwaizi8934]

I made your croissant recipe and it's perfect the layers were so beautiful and i’ve been making it ever since! I was hoping you’d show us how to make puff pastry💙

[@Bennysbaked]

Good for you! And yes I will :)

[@whackergaming2418]

wowwwwwww. U are so lucky.

[@moteldepott5777]

Puff pastry is really the same thing just without yeast

[@aviationchannel6204]

@@moteldepott5777 Also there is often more butter and more layers, but basically the same thing. There is also no fermentation/overnight rest or that sort of thing.

[@lindiphillips7271]

Always been a little intimidated to make a Cruffin, not anymore Thankyoy so much h for sharing this 😊😊😊

[@matiasgutierrez8768]

Thanks!

[@Bennysbaked]

Thank you for your support!

[@mariadiantherese9663]

That's a very ambitious baking project! Very skillful, indeed!

[@alexj4239]

this really makes me appreciate the bakery I can go to and pay $6 to have them do all this for me!! amazing work!

[@KrisKazlauskaite]

I accidentally came across your channel, what a beautiful work you do! Amazing! 👏

[@Bennysbaked]

Thank you!😃

[@marielawson9609]

Benny, I loved your silent video! No unnecessary talking and you captured my attention right up to the end! I'm hooked....definetely going to bake it for my birthday next week.... It's absolutely my taste!

[@Bennysbaked]

Thank you!

[@Cholita.1979]

I tried this and came out awesome!! Thank you again Benny! You have the best recipe/tutorials. Looking forward to more!! ❤️

[@Bennysbaked]

I'm happy for you😊 I'm working on the next video!

[@Jontebass]

Just made cruffins by following this recipe, but with lemon curd filling instead. The result was amazing. They were much fun to make. Thank you for the thorough instructions!

[@Bennysbaked]

Thank you!

[@quelizabeth2]

Baking is definitely an art! You’re an artist 🧑‍🎨

[@Bennysbaked]

Thank you so much 😀

[@giriannapiras3099]

Sei bravissimo non avevo mai visto niente di così bello e così preciso. Non mi verranno mai così ma proverò a farli lo stesso. Grazie ❤

[@aranjini]

Hey Benny!! Thanks for sharing an amazing tutorial. Looking forward to more videos. Please post videos regularly and I'm sure that it will help a lot of us.

[@Bennysbaked]

Thank you!

[@606019]

Terrific recipe....i would like to eat one of these

[@baby_muppy]

i know you mostly do laminated, more pastry-ish doughs but you have such a great teaching style, any chance you will venture into savory bread baking? baguettes, boules, sourdough, etc id be so happy if you did 💖 its hard to find good tutorials as detailed as yours!

[@Bennysbaked]

I will slowly incorporating other elements in the future 😊 it's a slow process because I do everything myself and I'm not a full-time youtuber! Thank you so much for your support!!

[@baby_muppy]

@@Bennysbaked so glad to hear it!!! in the meantime ill keep practicing my croissants 💕

[@karmakkache754]

Traduction en français svp

[@abir5222]

أتابعك عن كثب وأحب جميع فيديوهاتك جمعت بين الاحترافية والاتقان والابداع و الفن يا صاحب الأصابع الذهبية

[@carolinewalls4297]

I've never tried laminated dough before, watching this I know I have to try, amazing work, and a really clear and helpful video, thanks :-)

[@Bennysbaked]

Thank you 😃

[@cocopowder2675]

Loved the video, your humor was very enjoyable and entertaining watching

[@Bennysbaked]

Thank you!

[@karenlmyeo]

So lovely. I've got to muster energy and courage to do this. I've made.croissant once. Love the fireplace at the back. Our tropical temperature here we need air conditioning full blast!

[@DrBrunoRecipes]

Amazing 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@Bennysbaked]

Cheers!

[@mazsolamusic]

Just made this! Perfect and so ffffffffffkn delicious. Thank you!

[@Bennysbaked]

I'm glad to hear it 😃good job!

[@bahmdiggity9577]

think you’ll have 2 more? My problem is if I made that and no one else were around to share with I would, without a doubt eat all of them. With all the cream and all the jam while everything was still warm. I might feel guilty afterward but the food coma would be a comfort and frankly it would be worth it.

[@Bennysbaked]

Be tastewise!😂

[@divineoracle7459]

There's such Artistry and passion in French foods...I love love 💗💗❣️it looks delicious

[@Bennysbaked]

Thank you 😋

[@gloriaf6971]

Those look delicious. I may never taste one because I don't think I could make them myself.

[@CharleyFelino]

i made this but instead of your filling I shifted through a colander ricotta cheese, did this twice, to obtain a smooth cream then i added powder sugar, just a little and mini chocolate chips and then filled the pastries, it turn out great!! thank you for the idea!!😀

[@dboothpublic]

This video just came up in my recommendations. That happy egg had me hitting the subscribe button despite being crap at baking bread and pastries😂

[@Bennysbaked]

Haha thank you for your support!😁

[@air-conditionedgypsy8863]

Work of art, just lovely. Thanks for this video, cruffin just might be my new obsession!!

[@Bennysbaked]

thank you!😀

[@yonahhaddad7133]

What an amazing video. Well done, and instructive. A labor of love to make this type of croissant recipe.

[@Bennysbaked]

Glad you enjoyed it!😀

[@Twilightmylittlepony]

They look delicious. I’ll be making them over my Christmas break. Thank you

[@Bennysbaked]

Good luck!

[@heteronimous1]

I´ve tried the croissant recipie around 30 times, and I still cannot get such a perfect result!

[@Bennysbaked]

It's not easy, practice makes perfect! Have you tried messaging me on Instagram?

[@shades3142]

Laminated dough generally takes years of practice! That's what all the pastry chefs and bakers say. Don't get discouraged. Keep trying and you will get it. It's a lot of trial and error.

[@ayeshakadwa2739]

Me too. But I will get there.

[@HernanMaroniV]

Thanks for your recipe! I'm doing it at work. Cheers from Argentina

[@SuperRuthie27]

These look simply amazing. You made it look so easy but omg it’s a labour of love. I would rather eat the one you have made 😂

[@Bennysbaked]

Thank you!😄

[@ALSILVIOLO]

Crème Pâtissière :) good French . Good Job

[@mohammedwong]

Interesting technique. It looks close to the English lock in but you’re folding the dough in from both sides. I like cutting the elbows too so the butter can spread out.

[@Bennysbaked]

😀It also makes the pastry easier to roll.

[@wafflesthebraveish6646]

Damn dude! You can bake! Definitely gonna give this a try... clearly requires practice... I don't own a themal gun but I doubt determining ambient humidity is new so I'll bet there's some other methods. Those look so good!!!

[@Bennysbaked]

Thank you!😁

[@repulsewarriorx8825]

...love the sound of that crunch; thanks!

[@Bennysbaked]

So good!

[@farreemakes]

This inspires me to try making a croissant! They look delicious 😊

[@Bennysbaked]

Go for it!

[@mihaelapopoiu7351]

Simpaticone,hai fatto un capolavoro! COMPLIMENTI !!!

[@Bennysbaked]

Grazie mille amico mio😀

[@priscillapri9158]

Oi amigo....você é impecável. A temperatura do ambiente é importante porquê? Estou na busca de conseguir fazer um crufin perfeito como o seu. 💖😁 Obrigada

[@Bennysbaked]

A temperatura da massa é importante, você quer que a massa fermente de maneira adequada e eficiente, para que tenha um sabor agradável e seja fácil de laminar. Espero que isso faça sentido.😃

[@kericue2065]

👍

[@joellechelemen1619]

Bonjour Cette recette est juste parfaite. Un vrai délice !! J avais la farine caputo et du beurre charente poitou qui a remplacé le beurre de tourage.

[@Bennysbaked]

Merci beaucoup!

[@matthewpalyo866]

I had to adjust the amount of liquid for my original dough, kept coming out dry. I think that my apt is really dry. New ratio is working great for regular croissants! Next up are these delicious gems! What brand of tins are you using?

[@khadijahm8305]

kzbin.info/www/bejne/hZzHq4yHar17js0

[@marzyehayoubi487]

What a yummy looking cruffins😋😋😋Thank you for sharing . I really like your instructions board with all the ingredients information.❤

[@BabalonNuit]

I had one of these back in 2001 in New Orleans: it was called a "morning bun": a croissant baked in a muffin tin and immediately upon emerging from the oven, rolled in cinnamon sugar. I sat next to a window eating this divine bun while listening to a mockingbird singing nearby, while warm breezes played all around me, and having just come from watching a kitten play outside, where I had purchased it from the Nine Sisters (Muses?) cafe a few doors down on Magazine Street. I never forgot that moment nor that bun. I recommend to everybody to try the cinnamon sugar trick for themselves.

[@johnmarkhatfield]

oh man! i had so much fun making these! i stuck exactly to the recipe. i love the precision and using my thermometers, hygrometer, scale, and ruler. i stuck my hygrometer and a humidifier in my oven during the proofing and adjusted. (i’m in northern america…it’s a cold dry winter up here.) i made the custard and used almond extract, and then made a whipped cream and blended it for a lighter filling. i also sprinkled cinnamon on my butter pad before laminating and put almonds on top. very repeatable recipe, though I’ll adjust my flour next time. only a smidge though. i was a bit intimidated, but they turned out perfect. I shared them with so many friends!

[@fulltimeweeb]

My coworker wanted me to make this and HOLY CRAP the process takes so long! I'm gonna be stressed out after finishing these

[@Bennysbaked]

No pain no gain!!!

[@alegalindo5684]

You're the perfect teacher and pastissier. I love It!

[@Bennysbaked]

Thank you! 😃

[@DiaDia18]

Very nice recipe Benny! They looks amazing! What tipe of flour you use? I didn't understand from the video! Have a nice day and good weekend! 👍👏🍴

[@Bennysbaked]

Caputo red :)

[@DiaDia18]

@@Bennysbaked Thanks Benny! I se them on internet but we didn't have these flour in my country! What else flour i can use? Have a nice day!

[@Bennysbaked]

@@DiaDia18 I can't recommend because Im not familiar with the flour you have available in your area 😓

[@DiaDia18]

@@Bennysbaked Thank you! It's ok! 🙂🙂🙂

[@maheraljannan1676]

@@DiaDia18 Hey. All you need to do is to look for a high protein flour, 13 or more. You can find these details on the bag itself.

[@Romalvx]

Your abilities are amazing, you’re wonderful!

[@Bennysbaked]

Cheers 😁

[@سمیهکاملنواب-ظ2ذ]

It was very beautiful and very professional as always ... I like your workd very much. Are you educated in this field or are you interested in confectionery? Thank you for this good feeling anyway ❤️😄

[@Bennysbaked]

I work as a pastry chef 🍰

[@georginashanti4605]

Wonderful video, one of the best I have seen. Excellent for Patisserie students, especially the ones in lockdown missing heaps of classes. Thank you so much! 💕🥐

[@Bennysbaked]

Thank you, 😊

[@МаринаВ-ы4л]

Очень красиво выглядит! Наверняка ещё и вкусно!

[@yikes7607]

Wish I could try one of those! I wonder if it's a known Danish traditional pastry. I imagine it's like a lighter crispy croissant but tastes like vanilla and the filling makes it even more decadent and delicious. Visually it's a feast for the eyes too 😍 But making these is far beyond my skills... I would screw up many steps of the way and not know what I did wrong. I'm the kind of person who wants a fried egg and ends up eating it scrambled because breaking eggs neatly is hard XD By the way I also like your editing, it's a lot of fun!

[@evahorvath9952]

Gratulálok nagyon gusztusos,szeretném megenni!! Megfogom csinálni,de tudom hogy ez nem lessz könnyü.Sok gyakorlat kell hozzá!Köszi a receptet!!!

[@piedpiper7051]

Holy smokes. There is nothing delicious enough to get me to go through that process. Nothing. It did look and sound scrumptious though. Carry on!

[@Bennysbaked]

Cheers!😀

[@robertjameslarsen]

I make Danish occasionally and it's really only about an hour worth of work. The hard part is waiting for the dough to prove overnight...well...that and not eating them all yourself.

[@stellakocharova1467]

👍🤗 отлично!

[@yummilicious_gmb670]

😂😂😂😂😂😂

[@myhandlehasbeenmishandled]

@@robertjameslarsen only an hour? Perhaps if you are used to making it and have space? Small kitchens, inexperienced bakers, and iffy stoves put a damper on such sweet things.

[@joelledray1360]

Super idée de les mettre dans ces moules et former les brioches comme ça quel professionnel!!!!,

[@felicitydobsonneeclark1780]

I found your channel in the APO group and it's so refreshing to see a video in metric! Your style is brilliant and easy to follow - I'm so excited to make these; thank you for sharing! If I wanted to try baked in flavours like sugar/spices, bacon and seeds, nut paste etc would it kill the layers? Was thinking of spreading it on before cutting the strips? Or in the last fold?

[@Bennysbaked]

I suggest you do it like cinnamon rolls if you want to add flavours. Do all the folds without filling then sheet the pastry to 4mm (size not important in this case) spread or sprinkle whatever you like, gently roll the whole pastry up into a log, and cut into potions. Proof in muffin tin. As long as you're careful the layers should still be good.😉

[@felicitydobsonneeclark1780]

@@Bennysbaked thank you so much! I'll let you know how I go ;)

[@asdfasdfasdf1999]

i ate this exact cruffin but without filling and made with salted butter in paris. it was very good

[@NoName_716]

6:30 3m strips are kinda long bro haha. Jokes aside tho, they look great!!

[@Bennysbaked]

Cheers mate thank you so much for letting me know 🙌

[@rta809]

Beautiful!!!!! You are cool and talented!!!!! Thanks!!!!!

[@wendychu4634]

Amazing recipe - you made it look so easy, but I suspect this isn’t the case.

[@Bennysbaked]

Thank you, practice makes perfect🙂

[@Appaddict01]

I’d never be able to keep that perfect square/rectangle. I’ll stick to cakes and cookies.

[@seancollier4658]

Wow, perfect execution. impressive and beautiful. Thank you for sharing.

[@Bennysbaked]

Glad you enjoyed it!

[@rta809]

I had fun watching this video! Subscribed and shared with my friends! Thank you very much!!!!!

[@Bennysbaked]

Thank you! You are welcome!

[@dearydee8018]

Love your VDO so much Benny. Thank you!

[@Bennysbaked]

Thank you :)

[@swiftawp]

Please do a detailed video on troubleshooting croissant dough making errors etc. Cronuts next please

[@Tacha1007]

I just fell in love! These are so very cool! You have a great teaching style! Thank you!

[@Bennysbaked]

Thank you!😃

[@РиммаОсинина-з6ш]

Спасибо за рецепт, будем пробовать приготовить, работа с тестом просто завораживает, процветания вашему дому❤

[@teobot2]

Congrats for the amazing recipe and the informative video !!

[@Bennysbaked]

Thank you!

[@17teacmrocks]

looks and sounds amazing. besides the presentation, i saw "president" as choice of butter and was like "AGREE"

[@Bennysbaked]

😁

[@jaredvennett4036]

What a god tier channel i found. Gonna try all these recipes

[@Bennysbaked]

Thank you!😇

[@Babycheezes]

So awesome!! Just discovered your channel. I knew it would be good when I saw Finn and Jake

[@Bennysbaked]

Haha thanks!

[@JoseFlores-hz4pm]

Ya cocine tu receta y me quedaron deliciosos, muchas gracias por compartir tu video. Toda tu área de trabajo está muy bonita , desearía tener una igual.

[@Bennysbaked]

De nada mi amigo!

[@Impuu]

Thank you very much for sharing this recipe. It turned out very well.

[@Bennysbaked]

My pleasure 😊

[@stefanmilanovic85]

Great channel! Has become my favorite for viennoiseries!

[@Bennysbaked]

Thank you so much for your support! 😀

[@mariajoseleiva8620]

They look insanely perfect!! Wow!!

[@Bennysbaked]

Thank you!

[@kavitajain9055]

What incredible precision - you made me want to weep happy tears. Trying this out during christmas holidays

[@Bennysbaked]

😇Hope you get a good result!

[@Eugenestube]

Phenomenal!! Great work brother!

[@Bennysbaked]

Thank you!

[@imkadosh]

I like silent videos! But I am a cook, I don't need talk. Just for the pleasure to see the end product, and the bite...delicious !!

[@carmencita_the_comedian]

Yo Ben Harlem nyc here we love u its 2am sun morning we watchn u do ur thing love it ur so detailed n encouraging. Tjese Crufind ate to die for imagine me a black Puerto Rican Hispanic girl making these phenomenal pastries im gonna try ill let u know.....

[@Bennysbaked]

Good luck!

[@Cholita.1979]

OH!!! You did it!!! Still need to try the poolish version. It was a hot and humid summer in Minnesota so was hard to make croissants but need to get back to it.

[@angelicasmith5756]

Ma che bontà!!!🧏🧏🧏 BRAVISSIMO!!! SEI ORIGINALE!!!!👍👍👍

[@kulsummughal2992]

Oh my god beautiful work of art mouth watering

[@Bennysbaked]

Thank you!

[@tomergueta9125]

Benny, thanks for this great professional and funny video! I can tell you do it with lots of love. 🌹

[@Bennysbaked]

Thank you! You are very welcome!

[@antog288]

What a relaxing video...the music...the fireplace and the amazing beautiful pastry creation! But one odd question: What kind of coffee do you make? That reminded me of a Turkish coffee pot. Thank you!

[@Bennysbaked]

Yes, it was Turkish coffee!

[@obsidyenneg4333]

Interesting to cut the dough down the side. New to me. I have to try this. I’ve made other laminated treats - croissants, kouign-amann , and danishes.

[@salbiahjam2337]

This is another level !

[@Bennysbaked]

Thank you!

[@Revorino]

Love every video from yours, Benny! Your videis really helped me out with croissant dough. Hope to see more from you this year, we miss your amazing content!!

[@chillout7206]

That looks absolutely devine.. Thank you for the recipe 😁💯

[@haddaah3003]

Une excellente recette. Merci beaucoup pour le partage. 👏👏👏👏.je vais l'essayer prochainement. Bonne continuation.

[@Bennysbaked]

Merci! J'espère que la délicieuse recette vous plaira !

[@kjs1800]

It looks so good. I watch the best video and learn from it's

[@Bennysbaked]

Thank you!

[@brutalmadness9099]

I like the drawing and of course the baked goods. :D. Nice to see you making videos again

[@Bennysbaked]

Thank you so much for your support 😀

[@brutalmadness9099]

@@Bennysbaked no worries. Love from PH. Wish I have your skill. I wasn't really able to follow your recipes since I don't bake now. But please do make more vids. :> .

[@Bennysbaked]

@@brutalmadness9099 I'm happy that you enjoyed it! Thank you and stay safe 😊

[@Наследие-н6м]

Ванильное датское тесто 500 г муки 60 г сахара 10 г соли 1 стручок ванили 110 г молока 100 г воды 60 г яйца (Если ваше яйцо весит около 50 г, просто добавьте немного воды, чтобы довести его до 60 г, или просто не беспокойтесь об этом, 52% гидратации не будет проблемой.) 40 г сливочного масла комнатной температуры 24 г свежих дрожжей (12 г сухих дрожжей быстрого приготовления) 250 г несоленого сливочного масла для слоения (я использую president) Возможно, вам потребуется увеличить или уменьшить гидратацию в зависимости от вашей муки. Кондитерский крем 250 г сливок 250 г молока 100 г яичного желтка 100 г сахара 20 г кукурузной муки 10 г обычной муки (используйте 20 г обычной муки, если хотите, чтобы крем получился более густым)

[@JedediahCyrus]

I would like to make one addendum to your instructions. The sniff. The sniff is never optional.

[@Bennysbaked]

You may be right!