Raspberry Danishes/ Bicolor Croissants

[@인경아-p8i]

이번 요리는 너무 예뻐서 만들어 보구 싶어요 갈수록 발전 하는 모습 참 좋아요 😀 수비 🙌

[@peacefulbaking]

아주 맛있어요 감사합니다

[@DapurDDA]

Very beautiful and delicious 😍😍

[@peacefulbaking]

Thank you so much!

[@rajkavujaklija6710]

What a beautiful Page and recipe, i love It all, and subscribe 🌹🍀✨😍

[@인경아-u2y]

아름답고 예술과 수학이 있는 멋진 빵 이내요 잘 보았어요 고마웡 수비

[@lillyin219]

고마웡 수비?ㅋㅋㅋ 엄마 넘 귀여워💚💚

[@НинаЯковлева-ц6у]

Обожаю ваш канал!!Вы профессионал с большой буквы Все четко ,без лишних движений .Очень красивый и вкусный очередной шедевр! Браво!

[@peacefulbaking]

Большое спасибо за ваш прекрасный комментарий. Вы сделали мой день!

[@sharonhenry3738]

Those croissants look awesome,would like to try but you didn't put the amount of butter in the recipe.

[@peacefulbaking]

Hi Sharon, its 150 grams for lamination. I've updated it now. Thanks!

[@sharonhenry3738]

@@peacefulbaking Thank you 👍

[@gulcankaradeniz6998]

Merhaba çok teşekkür ederim en çok öğrenmek istediğim ürünü paylaşmışınız en kısa zamanda deneyip size yazacağım😍çok açıklayıcı olmuş umarım sizin gibi yapabilirm 🎉🎉🎉🎉

[@jlam628]

love that!

[@peacefulbaking]

Thank you!

[@fryingpan9966]

I am in awe of your skill! Thanks for your videos! 🙏💕🌼🌹💐🌷🌸

[@peacefulbaking]

Thank you!

[@emanon.38]

Hello. I just found your channel and I love it! Thank you for all the recipes. Keep up the good work, I hope your channel will get more views and subcribers soon you deserve it ❤️

[@peacefulbaking]

Thank you so much. I hope so too :)

[@pattyfigarola5057]

The puff on these after proofing was amazing! The layers...wow! I love everything about this video. Rushing off to check out your other videos. Thank you for sharing your recipe and process.

[@kui-youngseo2994]

와!!!! 너무 예뻐요!!!!

[@peacefulbaking]

감사합니다

[@wardabenrani1344]

شكرا شاف

[@lillyin219]

Amazing!! I love your work. It looks like a piece of art💚💚💚 Hope you get a million of view and subscribers! You deserve it 🙏🏻

[@peacefulbaking]

I hope so too. Thank you!

[@bakinitright6637]

Mmmmmm 🤤 looks amazing

[@peacefulbaking]

Thank you!!

[@WL1006]

Beautiful

[@peacefulbaking]

Thank you!

[@mehdiarab6189]

Very beautiful and very artistic by a great master

[@peacefulbaking]

Thank you :)

[@WhippedFood]

It looks so fancy and delicious 😍

[@peacefulbaking]

Thank you!!

[@laraalvarado9708]

Siempre sigo tus recetas y todo sale fantástico. Gracias por compartirlas con nosotros

[@peacefulbaking]

Muchas gracias! 🍞🍞

[@classicalbean]

chef, is it ok to do a book fold then a single fold? I find it easier to rollout in the beginning. thank you, Selena

[@peacefulbaking]

Yes definitely!

[@stefanmilanovic85]

This looks really amazing recipe, and your skills are impressive! Like your channel very much! Subbed!

[@peacefulbaking]

Thank you for your kind comment :)

[@stefanmilanovic85]

@@peacefulbaking Your welcome! Looking forward to your new videos, I've watched several already as I am interested in bread/viennoiseries making. Hoping to learn a lot in the future! Have a good one!

[@DonkyPunch712]

Awesome, going to try this right now. You left out the 60g of butter needed for the croissant dough in the vid description!

[@peacefulbaking]

Thanks! I'll add that right in :)

[@DonkyPunch712]

@@peacefulbaking no problem! can I ask, when you cut the folded sides for nicer butter distribution, do you cut it every fold, or just once, as in the video?

[@peacefulbaking]

@@DonkyPunch712 You can cut it in every fold as well. Just depends on how comfortable you feel with the dough. I would advice to cut it with every fold :)

[@DonkyPunch712]

@@peacefulbaking thanks for the generous help!

[@nadaeldaly3317]

Can I put half tablespoon of vinegar and baking powder for dough

[@peacefulbaking]

I wouldnt personally recommend as I havent seen vinegar and baking powder in croissant dough. We usually put vinegar in puff pastry dough as there is no yeast. Since we are using yeast for getting the rise in the croissants we dont need to add baking powder Thanks!

[@nadaeldaly3317]

@@peacefulbaking thank you

[@nadaeldaly3317]

@@peacefulbaking I made the dough of the croissant 🥐 twice ,but it didn't fermente and the croissant 🥐 was flatten ,I don't know what is the reason ?

[@peacefulbaking]

@@nadaeldaly3317 I would suggest getting a new packet of instant yeast. Its highly possible that the yeast you are using is past it expiry date. Also I would suggest storing the packet of yeast in the freezer as it will last longer Thank you!

[@nadaeldaly3317]

@@peacefulbaking I already bought a new backet of instant yeast before I make the dough of croissant 🥐 two days .

[@geraldine2458]

Can we use the same “cut dough” method after each fold when making plain croissants?

[@peacefulbaking]

Yeah Definitely. The lamination method will lead to really nice layers!

[@geraldine2458]

@@peacefulbaking thanks! I will try. have a wonderful day/night.

[@fanofactionflicks]

oh man a sharpie :(

[@Meowgirl1434]

Its not touching the butter whats the big deal