I tried the CROISSANT viral trick that BROKE the internet!
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- Опубліковано 6 чер 2024
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Check out Jeremy @MadScientistBBQ and my good friend Joe @knoxavebbq channels, if you love bbq get ready to learn a lot.
There is one thing you can do with a croissant bread that will make any sandwich better. You might not liked what you have to do but in fact it's going to make anything amazing, and that is what we are testing today.
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#food #cooking #recipe
Croissants, which are like 35% butter by weight, cooked in butter, topped with a butter sauce. But don’t worry, there is brisket to cut the fat. Gotta love my man Guga single-handedly keeping the butter industry afloat 😂
He forgot to spread butter on top of the croissant before adding meat on top. 😂
Lol he also keeping the cardiologists employed
Butter is always in high demand
isnt crossaint like 45-50% made of butter?
"brisket to cut the fat" kekw
By the way we do have a salted croissant recipe in France with Bechamel Sauce, Gratted Cheese and Ham but we don't flatten the croissant.
I mean, the main purpose of puff pastry is its airiness.
Yeah the whole time i was saying to myself : please just cut it side way and stuff it.
At this point, just use a kouign amann
is that the Croque Monsieur? I watched a video of that a couple days ago, made by Cheff Jean-Pierre. It looked soooo good.
oui et ses meilleur avec le jambon et la bechamel👍
@@jjjdgd5 j'avoue j'ai pensé au kouign amann aussi, surtout avec le sucre et le miel ahahaha
A single croissant cut in half would be too light to contain brisket and cheese sauce.
You would still need 2 of them to make the flavours and texture balance out.
French here : When I saw you crush those poor innocent Croissants I understood what Italians feel when you break spaghetti. Painful... P.S. Still love you Guga even though you hurt me.
Non-french here and it hurt my soul also. They are meant to be fluffy!
In his defense, it hurt his soul too
French/Italian here.
Maybe if he actually made the croissant, he would not have smashed it like that.
Thanks, i didnt watch the rest.
Non french, but still hurt my soul I tapped out UA-cam for a second...
So great to see Jeremy and Joe on the channel. Makes me excited about things to come.
Nice, Guga!
I feel sorry for our French friends though. In Spain we have something called cruapán (croissant in the shape of a loaf of bread) so we don't have to feel bad about doing this 😅
Lol
America says GIMME! Don't make us come take it. 😈
Personally I knew a band called, Me First and the Gimme Gimme's
MSG, the 'other' sugar. I keep an ounce shaker in my work lunchbox 'The Kitchen': plastic cutlery for those that need it, sriracha, ketchup, mustard, salt, pepper, MSG, and Tony Chacheres creole mix. It's actually a rather small luncher, compared to the massive Yeti coolers most favor at work...must be a status thing.
Guga: "Don't add MSG everyone"
Uncle Roger: "Haiyahhh😭". ...puts leg down from chair
😆
Just pop them in Balmuda toaster & paired with robust black coffee... perfect French Breakfast
From what im seeing, this take the "chicken and waffles" approach of combining sweet , rich, salt and savory in one dish.
well done Guga!
I love you!!! 18 “everybody’s “ in 6:51. That’s 😂a Guga Record!!! We gonna start taking a shot every time Guga says “everybody”. 😊. Looooove your content!!!!❤
19 there was one more at the very end
Looks amazing!
I think you should have drizzled melted butter on top. After that, a nice glass of butter on the site and we're good to go.
Beautiful… throwing subtle shade on Gordon! That was hilarious.
Looks fantastic.... its time to spend some time at the gym after this caloric bomb... cheers from Czech Republic Guga.
Great job, Guga !
Think sous vide is best method when reheating leftover meat. With that said it works well on countless things like mash potatoes, Mac n cheese, just so many things as it helps to prevent drying out. Plus easy storage as vac seal, refrigerate and throw in water bath.
Love the channel and your accent as it reminds me of my Dad, who passed away a couple of years ago. We used to make fun of him and now I miss hearing him.
That looked Absolutely Delicious! That cheese sauce had to be killer! Saying Hello from Caldwell Ohio!
That’s no croissant, that’s a butter sponge 😂
That looks absolutely amazing
I wish I could try that sandwish it looked real tasty
I cant stop giggling when he says sandwiich 😂
I know what you mean, i love it lol@@johnxiong2525
That Blues Hog Champion Blend BBQ sauce is fire.
0:58 I'm French, you are forgiven Guga 😉
Though don't make these too often okay ?
Mighty Joe Yim & Jeremy?! What a pleasant surprise!
The sandwish looks amazing
I wish I had a Guga sandwish! 😩
Bechamel + cheese = mornay😂❤❤❤
Just to be picky, the sauce you made is a mornay sauce not a béchamel. The béchamel was the sauce without the cheese.
I’m gonna train to eat that. I’ll eat it ONCE (if that) & I’ll have to plan my whole weekend around it to make sure I enjoy that once in a lifetime eating experience 😂
just give up and go bear mode, bro😂
You could eat that everyday
2 croissants (medium) (520 cals)
2 teaspoons of butter (for frying, its probably 1 tablespoon for both but i assume the croissant leak some of their inherent butter while frying) (68 cals)
1.5 teaspoons sugar (24 cals)
200g brisket visible fat eaten (680 cals)
1 teaspoon bbq sauce (10 cals)
4 tablespoons béchamel (cheddar infused) (i calced with 40g bechamelle and 20g cheddar:) (110 cals)
25g pickles (3 cals)
total: 1398 cals (pardon me if rounding is off, went with flat numbers)
So it's not 18k cals?
@@wendigo6782 ~1400
18000 is what ud need in like 7-9 days
Do the dry age croissant.
I wanna see barley but he's doing stuff like funyuns.😂
i think they just call that stale bread
Lol, after Cooking With Jack, those were two words I'd never wanted to hear again: leftover brisket 😅
At least guga doesn't keep leftover brisket from last year 😁
You got Jeremy Yoder to make a brisket with you? I’m so excited for that video to drop
every time Guga says EVERYBODY, you have to take a drink !
i should be in class rn but instead im watching guga make a snadwich
Go to class!
Thats like taking a class
i love snadwiches too 😂
This makes me hungry
Uncle Rodger said... HIYAH UNCLE GUGA! OF COURSE YOU ADD MSG!
Guga u lucky we love u cuz if anyone else FLATTENED A KWASON we would not let them go, let alone continue to support em😂
What type of pan is that one youre toasting the bread in. Very nice pan
Your videos inspire a great drinking game “erybody!”
Could i suggest labeling the tops of the containers instead for easy spotting🤣 i kinda would've liked to see super MSG form Guga. Super power is Flavaaaa!
Would be fun to hear you do an episode in your native language, with subtitles
What about a steak dry aged on blue cheese?
Oh lord. Smashing croissants. That’s like picking a fight 😂. To support my French friends here I’ll add that the whole point of a good croissant is for it to be light, flakey and buttery. So smashing it is indeed simply wrong. You could make a filo dough sandwich and that would be fine. Just start with fresh filo, layer it, butter each side and bake it. Thank me later. Still respect you Guda, you are a solid chef.
Bubbies brand pickles are the best. Looks great.
I love how Guga pronounce Sandwishhhhhhhh :)
Haha, Gordon catching strays from Guga so nonchalantly.
Hi guga have a nice weekend.
Mighty Joe Yim!!!
the only real complaint I have with this sandwich is the sheer amount of sugar xD Since this "croissant" was most likely bought in the US it probably has way higher sugar content anyway - then adding honey... and normal sugar.. like damn :D
There are many types, plain ones aren’t sweet
@@chilled99 if you buy them in the US, they dont necessarily need to be sweet to contain lots of butter and sugar - even the real deal croissant has about 10-11% of sugar in it
Its crazy since ive not seem this on TikToc however I have done this many years ago with grilled cheese. Interesting to see i wasn't the only one.
it looks so yummy please...
Please try and dry age a steak in a1 steak sauce. It sucks on steaks, but it has everything that would make a good dry age.
AWWW YEAH Blues Hog Sauce !
Guga after learning from frenchi flumbada everything
Everything guga makes he always to say that’s amazing everybody
The one thing about guga channel is he always has to name his videos like why my steaks are better then everyone else’s he always rights titles like that
And it’s like you can’t do that guga you can’t just say your steaks are better then everyone else’s cause that’s not true
Guga always has to make it look like he’s better at cooking steaks then everyone els is
Butter french croissants are really a delicacy and delicious alone, no need to cook it or press it, but ok its just a fashion way here, but im sure guga like it alone, maybe with butter and nice sweet coffee😜🤪🤪
Guga we need you put that offset smoker to use on a vid now. Dont be scared of it and just do it.
Guga gives the word flavor flavor 😳
Looks amazing! You know, I used to make croissants for a bakery but it didn't go that well - I wasn't making enough dough 🙃
When Guga said "leftover brisket" I immediately thought back to Cooking WIth Jack's leftover beef.
i have a local place that does french toast with smashed croissant
1:48 Uncle Roger Objects!
I'm pretty sure Bechemel becomes Mornay when you add cheese...
My arteries clog just a little bit more every video I watch from all the butter 😂
Oho, Frenchie has left his mark.
try pineapple tenderizing on wagyu and cooking rice in beef tallow
Don't let Uncle Roger hear you say not to put MSG on something, he might take your uncle title again. lol
We need a Gordon Guga Collab!
Interesting technique to utilize older croissants to make a variety of sandwiches.
Having left over sandwiches is like having left over wine…what?
Thanks for making videos to show us variety of ways to cook
I sandwish I could eat one!
Guga I've seen food you made that are good but I've never seen you make a shaggy sandwich
I flattened my croissant with a flat pot lid 🤣
I can smell that brisket through the phone
Should’ve added some arugula for crispness
considering the thickness of the whole smashed croissant, why not halving these prior toasting?
You really have a beef with Gordon Ramsay 😂😂😂
HELLOO THAT LOOKS GOOD
I'll say this and not many people will see it but
This is a really nice way to use day old croissants not fresh ones cause its a little bit of a waste (but it's ok)
Guga i know you like flavor try maggi magic sarap and ajinomoto ginisa mix 🙏
"Juuust a tiny bit of barbecue sauce" - continues to dunk 1/8th of the bottle
I didn't know about this channel. I would've subbed earlier.
This is the bread of death!
Perfect example of "just because you can, doesn't mean you should"
Man look at all those layer.
I tought you gonna put that brisket in to the croissant
You seen the dutch version already? it's called the crompouce
Tiktok: removes all the puff from the puff pastry
🤩🤩 so delicious!! What a hack!
Now I want to see Guga go head to head against Iron Chef Sakai in a steak challenge.
YESSSSSSSS
You had me til the bread and butter pickles. would definitely sub in dill pickles over those sweet abominations lol
blasphemy
Guga why dont you have your own restaurant by now!!!!
Where u get the crawsant?
guga i challenge you make lemang!
I prefer if you use croissant dough to a waffle maker. Croffles are addictive
if you less souce bewteen each layer you still get the same juicy experiecen but less of a mess as more gets to absorb it. Putting it all on 1 layer means your just going to push it out.
the paste in the smashed croissant it look like oily and not cook enought or we call it gras cuit in french❤❤❤❤
Guga where aré the eye of round buttermilk tenderizing and wey age videos?
I see you have learnt a lot of new skills after Brian Tsao's and Frenchie's visit. 🤔
Ah yes… finally a recipe for that spare, left-over brisket we’ve all just got laying around