I Try To Make Croissants For The First Time...
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- Опубліковано 18 січ 2019
- Episode 2 of the Croissant series, where I make first Leavened Puff Pastry and then REAL Croissants... Here's the survey for my online courses : bit.ly/fgc-survey
Croissant Recipe Ingredients : 500g Flour, 10g Salt, 20g yeast, 50g sugar, 125g milk 125g water, 350g butter. Fully proof, then chill for 1 hour. Perform 1 double fold first, 15 min resting in the fridge, 1 single fold, 15 min in the fridge, flatten to 4 mm thick. Make 10x25cm triangles. Bake for 15 minutes or until golden brown, at 200°C or 392°F.
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This episode is part of my croissant series produced by Eva Zadeh from Next Originals ( www.next-originals.com ) in co-production with BonnePioche Télévision. ( www.bonnepioche.fr/en )
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Salut,
Alex - Навчання та стиль
"I'm going to need about 22 cm square of butter". I love this place.
ToT, you are the reason I'm here in the first place. Mad love and respect for both of you, and I loved the collab!
TOT - what gauge does this convert to?
I love your videos as Well Tony :) Stupid Funny !!!
tgirard123 : nothing stupid about TOT’s videos. One of the most intelligent pro-youtubers.... well.... on youtube
This Old Tony... thank you for introducing me to Alex... this has become one of my favorite channels. Besides yours of course. ;)
this man has reached levels of frenchness never before thought to be possible
bagguette
I laughed to myself about this comment for a solid half hour
😂😂😂😂😂😂
@yo lo I wish children were banned from commenting.
@@josh2045 ikr
“About 30 degrees Celsius- which makes SOMETHING in Fahrenheit”.
Nearly 86 Baseballs stadium/MP15
@@sarger756 miles am I right?
No thats about 133 abrams per oil tank
88 football fields per ak47 round shot in meters per second
As a USA-n, I LOVED that moment. Ignore imperial measurements! Maybe we can force the US to switch to metric by sheer demonstration of its brilliance as a system of measurement, spearheaded by the universal need for excellent croissants, championed by Alex's winning personality.
I thought French people learnt to make croissants when they are born...
Baguettes
Honestly....me too
they do, he's just an imported french man
Squidylich makes sense
Were
Did not expect a Frenchman to call French patissiers perverts. Had a good chuckle.
Daniel Chong I was just about to comment this
Yeah, wtf was that about?!
Kind of bold to then ask for help from the "perverts"
pervert, /pəˈvɜːt/
From Latin, "overthrow, overturn"
"to change something so that it is not what it was or should be, or to influence someone in a harmful way"
the more you know
@@CallieMasters5000 He was commenting about how a fold was called a turn and a turn is called a fold. Just sounds like he was irritated about people using words backwards. The whole driving on a parkway parking on a driveway commentary.
Sponsored by the French National Center for Cinema! Wow! Congratulations Alex, I guess that means you're on the right track. Keep doing what you're doing!
They sponsor a lot of good quality UA-camr now. It's really great of them to do so !
also ones with brine!!
I heard The French Centre for Cinnamon and I was equally impressed.
I’ve been so excited for this series! Hell yay! Croissants all day errrday! 🙌🏻
Jemma you watch Alex too!!
I've never known you follow Alex xD
Hey Jemma, fancy seeing you here!
AY IT'S JEMMA
OMG IS IT JEMMA AHHHHH
i t s b e g i n n i n g t o l o o k a l o t
l i k e
QQUASAUNTSSSSSS
Hahaha, been singing this all day!
*“french pattisiers have always been a bunch of perverts”* I nearly died there
I laughed aloud at work
I didn’t get the joke
As someone who is working withg pastry chef I can confirm that 90% of the time they talk about sex lol
Me too
@@trp It's not a joke it's a fact
2:03 “staying around 30 degree celsius which makes something in farenheit” 😂
You have to see with Alex. The rest of the world is metric but the US won't let herself submit to the easy seductiveness of measuring everything in Base 10. Salut!
@@BigHenFor Hey! Burma and Liberia does it too!
@DefinitelyNotDan idk if you're serious, but this was a dumb comment
@DefinitelyNotDan Nice bit of sarcasm there. All you left out was the calling them "Freedom Units" bit.
No one answered the obvious. 30° C = 86° F. Trust me. I know how to put the ° into the temperature.
This made me so mad at how good his first ever ones were haha.
I think being French just gives you +60% baking skills
Nope i am french
@@zinzinpiquant haha thanks for the pep talk 🤣
1:39 his words and the beat of the background song synced perfectly.
Sound alike rapping 😂
sure does
Lol
Yeah sure hell it does
He got bars
I teared up when you cut into the croissant.
I actually cried. I'm not sure if another youtube video has ever done that.
I CAN UNDERSTAND THAT
It was like the world stood still for a few seconds.
Same. And the goosebumps where real
I winced as the knife cut against the cooling rack! :`(
@@AdrianvanNunen Haha I did as well! ... as a knife maker, it cut my soul a little :(
I want someone to look at me the way Alex looks at his croissant
I would rather have a croissant.
Dude he is like Casey Neistat of cooking
I thought this exact thing yesterday.
Just after I had binged about 2 hours of his videos 😂
The Casey neistat of french
Càsey Neistât
Nico Padua nanananana its Câsêú Nêistat
Very apt analogy actually and similar work ethic which is wonderful for our gluttonous viewing pleasure!
Idk why I find it strange that his English is perfect but he has a strong accent
Nedo just because someone learns English doesn’t mean that they immediately loose their accent. Kids who learn a different language are more likely to speak without an accent. Adults that learn English on the other hand may never speak without an accent. I speak Italian with no American accent cause I learned in Italian public school
Also, it's kind of a joke in France to make fun of your own accent ( by overly showing it when speaking another language, especially english)
ya isn’t it crazy how Australians have perfect english but strong accents too. wow.
MyCatAndMe • 999,999 subscribers just shut the fuck lmao, i was joking and it obviously flew over your pretentious head
MyCatAndMe • 999,999 subscribers just look at Thaïs Wei reply
I remember watching Gordon Ramsey making croissants with a French pastry chef. They used a mechanical roller to laminate the butter and dough. Would be cool if you adjust the noodle dough roller you made to get even more layers.
You steal my idea
@@unnamed47 damascus croissant
@@unnamed47 too many layers is also bad i think, cause then butter mixes with dough at some point
@@unnamed47 The issue thought is that is doesn't actually make more layers. It's just a big mess of dough and butter. He couldn't use his roller to do so, but I bet if he made it thick-enough, he could get way more layers. He would need 10 book folds 12 trifolds to make a million layers. That's 4 times more than a normal croissant. So the dough would have to be 81 times thicker. That might make for a funny video, but it's probably a bad idea.
Having made literally 10s of thousands of croissants in a bakery from scratch by hand (albeit with a commercial sheeter which is really just a mechanized rolling pin) I can say it is a labor of love and perfection remains elusive but that’s half the joy. Reaching for but never quite attaining that ideal. Every single step, every single ingredient choice, can be “optimized” and yet results will vary every time. Love it.
Great video Alex. Love your humour and attitude to perfection. You could have an amazing career on British television.
8:03 "It's beginning to look a lot like croissant" 😂😂😂
Haha
hi Alex,
i just tried this recipe for my 3yo daughter's birthday.
couldn't achieve the result i was hoping for (my croissant ended up being dense). but my little girl loved it, and that meant the world to me.
thank you for sharing your love thru this channel.
there will be no evil in the world that can stop your love from spreading.
thank you.
I too attempted this recipe and my dough was really hard before the first proofing 😅. Gonna have to try again and figure out what's going wrong. If anyone has any suggestions please let me know 🙏
@@eleazargarcia4311 All the elements have to be at the same temperature, that means not too cold, but surely not too hot also, 20°C is OK. Never put salt directly in contact with the yeast and also be sure to have real fresh yeast, not chemical one. But I have to tell you that most French people don't make croissants or pains au chocolat or baguettes by themselves because it requires a lot of skills and a good oven, the temperatures are very important also for the baking. La pâte feuilletée is really difficult to do .... that's why we have to go every day at the boulangerie if we want to eat those wonderful things !
The quality of the butter is very important, you need butter called "tourage butter" which has a higher percentage of fat and which allows you to make puff pastry or pastries otherwise your butter will leak out of your pastries while cooking, and they will remain dense.
Everytime Alex says "Croissant"
0:36
2:48
3:55
4:02
7:26
7:53
8:04
9:28
10:29
10:50
12:03
not as much as i thought
@@younailedit huh just 11 times... I expected more
Oh b o i thats 11 shots I'm taking what a day
I like how the baker says oui at the end
The next series MUST be macarons, like, seriously
second this! love how delicate french pastries are
I'd even take a good macaroon too!
Judging by the way the streets have looked in Paris and other cities around France for the past ten Saturdays or so, I'd venture to say the French are quite tired of Macron.
Canele
@@remcovanvliet3018 and they are simple. Not worth the standalone series
Alex: *learning how to make croissants*
Me: *watching video to learn how to pronounce croissant*
quack son
So many people bite this guy's techniques and content yet he's still so underrated. Give it a month or two and the biggest food youtubers will be making croissants using what they learned from this series. Keep up the excellent work Alex.
This has to be super stressful for a French UA-camr. The comment section is dark and full of terrors.
Wtf
Imagine the bollocking he'd get from French viewers had he screwed up their national bread.
he experienced the cacio e pepe comments section. He is invincible
@@danielchong5032 uhm croissants are not a bread let alone a french national bread....you ever heart of this thing called a baguette
Lmao too far
How can somebody dislike such a formidable video. Keep it up Alex. Support from belgium.
“A bunch of perverts” I laughed so hard at this 😂😂😂
I'm so proud of you, Alex! These look amazing!
Your videos are like the imagination of every person wanting to start a youtube channel. The difference is that it's in their imagination but you are doing it my friend. Very enjoyable video like always!
that hit me hard
That moment of embarrassment when my mum with no knowledge or practice of french patisserie , made a better croissant than me just by watching me do the process.
Give her som credit for general experience in baking, then :)
Moms have a tendency to do such things.
Komal Sharma - maybe it’s because you love your mom’s cooking?
Embarrassment? I would say pride if it was my mom!
Bet your mom has been baking since before you were born. Job experience is a thing, dude. 🤣
I've used your recipe a couple times now. It's beautiful. Thank you.
I am on my second time of making theses and they are amazing!!! Husband loves them as do i. Thanks for sharing.
“Exponential Crispiness” -Alex 2019
I love your attempts at this. Great video.
Well I gave this a try. Never made croissants before either and the results were definitely promising. Didn’t turn out quite as well as yours (had some butter leakage so the bottoms kinda fried and they were more on the crunchy side than crispy and probably a touch under-proofed) but a great starting place. I can’t wait to see what technique and tricks you learn in the next video in the series and I’ll be sure to apply everything you learn to my next batch. Love it!
First time, literally, I’ve ever see a Chef use a measuring tape. Excellent video as always. Got to love the detail AND the passion.
Hey Alex.... if the butter is the main thing that's giving the croissant it's stand-out flavour/flavor, why not pay a visit to the multiverse and play around with different butters like butter made from buffalo butter (burro di bufala), goat's butter, or even compound butters? Garlic, herb(s), cheese(s), seasonings, spices, citrus zests (fine to super-fine).
rkmugen i would literally die to eat a garlic butter croissant
Fermented butter is the one I would like to see the most
Omg people!
Don't tell me things like these.
I'm going to die of a heart attack just thinking about it.
Have mercy.
i've never seen anything like this in france (i'm french) except for chocolate or raspberries croissant, but a more savory profil like garlic sounds really good!
it can be any type of fat, my favourite is made by pork fat (not lard).
You can slice them to thin layers, cook a bit in a pan. (half a minute in each side)
and you can add them to every layer.
it's a very time consuming and old-fashioned way to do it, but for me, it's absolutely worth it.
Bravo pour la participation du CNC, c'est amplement mérité vu la qualité stratosphérique des contenus que tu produis. C'est encore et toujours un régal de suivre tes pérégrinations culinaires, bravo pour le croissant (le four était pas un peu trop chaud ? ^^)
sur c'est autre chose que solange te parle 😉
@@MrCachou xD solange te parle, tu m'as tué
YES! There aren't a lot of bakeries around here and the price is fairly high, so I'm having to learn baking myself. Recently started making bread and still tuning the recipe. Croissants are my favourite french pastry, so I'll be waiting for part 3 with excitement.
Just discovered this channel; the curiosity, adventure and film-making, absolute genius.. What a master piece this video
I love how you never give up
You've done it in your first try, you absolutely madman. Love your reaction when they are out of oven. Like a proud father.
He's French, of course he has a racial bonus to baking croissants
Bravo Alex! A promising (and beautifully delicious) start to the journey! I can’t wait to see what comes of it.
You just made me hungry! Great job on the croissants, really beautiful.
I want him whispering croissant into my ear 10 hours a day
Epic vid Alex 👍🏻😄
Salut Mec! This is a great new series, amazing work and man I have to say, that first batch of croissants is amazing. Can't wait to see the next phase in it's evolution!
they look amazing! Alex, You did a great Job.
This is the "French"iest thing I have ever seen.
Second*
Damn he did it in the first try
I just found your channel yesterday and I am already enjoying it! Cannot wait to see what happens next!
I love your videos you give much inspiration keep up the awsome work
Alex, make a stuffed Croissant.
In Lebanon we have Croissant stuffed with Zaatar and it is delicious.
I hope you can experience its greatness.
Love the transition from classical to modern music from 1:30-1:46
I just love your perpersonality and your videos
This is an excellent recipe 🤤🤤🤤🤤🤤🤤🤤 I’ve tried a couple but this one is by far the fastest and the best, thank you for sharing!!!
2.5 ours in the oven 1.5 hours in the fridge but all gone in 10 minutes
Totally worth it
That's why I just buy them tbh..
And its not even that many croissants
Is it so much to ask and want in my life a video of you and Alton Brown? I think you two have similar mindsets on cooking/food in general. Haha love your videos Alex!
Josh Boucher YES!!!!
Josh Boucher I want to see that for sure. I love their humor and their logical scientific and methodical approach to their conquest.
Yes!!! I want this to happen so much!
I love your channel and am so happy when new uploads come out!
Thank you for the croissant series, I love it. I have done the same for spekuk (lapis legit), it took me one month and 35 tries to get it like it should be. I didn't have an expert like you have now, so I am really looking forward to part 3. You are on of the highlights here on youtube!
1:22 I've never seen fresh yeast like that before
No worries, I've never seen eggs not in a cooler.
That's how it's done in Europe. Fresh yeast comes pressed into blocks and stored in the cold, but eggs are meant to be kept at room temp. In the US, regulation dictates that the eggs need to be washed before they are sold. The process strips the eggs of their outer cuticle, the natural outer coating which prevents salmonella from entering the shell. You have clean eggs, but if there is any bacteria left on the egg, it can penetrate it. In Europe, laying hens are immunized against salmonella. In combination with the intact cuticle it's enough to keep the eggs consumption-safe.
This is classic European fresh yeast from the cooler! :) we have dry yeast too, but I prefer fresh. The blocks cost like 19-50 cents here. And yes our eggs are definitely not cooled but stored at room temp in every store. Greetings from Germany/border to France!
I was 16 years before I saw dry yeast. Most yeast sold in Denmark is the fresh kind.
If you ask the bakery section in the grocery store they have it and will sell it to you. Some bakeries will too. Very cheap to buy.
“IT NEEDS TO BE COLD AS BOOLLLSSS” 😭😂
Super entertaining, I mean I also love french baked croissants but only one of Alex's 'tour de force' videos could make me watch the journey of the creation of one! Such a lovely french flavoured quirky and honest adventure, thanks for the tour of Paris its was HD spectactular, I was on the bike behind you, so nostalgic it made my day! Merci beaucoup Alex....
This is a very well put together video! And the croissants look delicious.
😂😂😂😂 30 degrees Celsius, which is something in Farenheit.
Fah to Celcius (F-32)x5/9=Celsius so 30F= 30-32 =-2x 5/9) =1.1C
Celsius to Fah (C x 9/5 +32 so 30C x9/5+32 =86F
@@mattymcsplatty5440 chile, ain't nobody got time for that. Celsius to Farenheit: deg. in Celsius x2, minus 10%, plus 32. Ex. 30 Celsius = 30 x 2 = 60, 60 - 10% = 54, 54 + 32 = 86 deg. Farenheit. To go the other way: deg. in Farenheit, minus 32, divide by 2, add 11%. Ex. 212 deg. Farenheit = 212 - 32 = 180, 180 / 2 = 90, 90 + 11% = 99.9 ~ 100
Just google it
“Exponential Crispy-ness”
Delightfully enjoyable! So fun. Your adorable personality Alex is incredibly fun and infectious. J'adore croissants and your channel !🙂
Wow awesome! Can’t wait for the next episode. Great video and
How about a follow up series on making butter the wary basis of any Frentch cuisine? And of course as always, great video Alex.
That's really easy: You start making whipped cream, get a phone call and when you remember the cream you have butter. I have world-class recipe for making charcoal, too...
I don't even like baking but you're too fun to watch. 😂
ALEEEXXXXXX! Watching you cook brings GENUINE JOY to my day! You're absolutely beautiful! Watching someone love something so much and be dedicated to it is just so heartwarming and inspiring. Thank you SO much for sharing your joy with us, I am so so grateful! You've really helped change my relationship with cooking itself. Merci!
Yeasty, buttery, milky sweet. ! Love it. I'm becoming obsessed with learning how to make croissants. I love your videos!
This is so helpful. I truly want to learn from other's mistakes. I'm trying to make a lactose-free version (which I believe I've found the perfect butter substitute specifically for this purpose), but essentially, I know this is an experiment. If I can perfect all the other parts (especially by seeing what issues others run into often), I'm hoping things will work out as I need them to.
Alex, while I know it's unlikely you'll see this and reply, if you have any expertise that might help with this endeavor, I'd truly appreciate it.
I have a dairy protein intolerance so I'm aspiring to make croissants with dairy free butters. What is the butter you found? And were you successful? I'm so interested to hear how your journey went!
That moment when he got em out of the Oven with the music, that was more epic than Endgame
Wow! Fantastic, I have been wanting to try making croissants for a while. Your results are super impressive, I want mine to turn out like yours.
Super helpful for me now after one year finishing my pastry and bakery study.
Alex I understand, I'm Indian and I've never made curry before D: don't @ me
You must be an embarrassment to your family
Kal muhe
I'm American and I make curry at least once a week
@dylan foley That's a little inaccurate. Curry is definitely an Indian (actually south-southeast Asian) thing, except it's just a very general term for a number of meat/vegetable dishes.
@dylan foley "curry is racist aproximation"
also dylan foley "learn your own cullture you tool ... if i can learn it and im french you definitely can"
... Right, okay.
I was just watching a UA-cam video on making croissants and this popped up in my notifications 👀🤔
Found your channel a week or two ago and I'm OBSESSED. That croissant was a thing of beauty *tear*
THIS IS ART. I'm gonna watch this over and over now
one of my favourite disturbing quotes: Baking can be described as artfully creating a thriving environment for life to grow and then initiating a mass extinction event.
Then of course you get to enjoy the fruits of your labour :); you monster. (cooking is sadistically fun under the right perspective)
those croissants are absolutely beautiful and look really delicious! one question though: are they meant to have such huge air pockets between the layers? Isn't the holy grail of feuilletage to have a "uniform" but airy and crunchy end product?
I've just made this and they came out perfect (some techniques you showed on other videos were very helpful) thx from Brazil :)
this was one of the best things I've watched In a long time and have a warm feeling every time I watch one of you're videos
Stationary Troll *Your*
YES!! I literally shouted in joy when I saw the notification!!! YAYYY
Waa_ Luigi same here
Difference is I made French croissant right now and put them to rest right before I saw the. notification!!😖
Niiiice trick to get the butter exactly 20x20cm.Just cut it in equal slices and add it together side by side 👍
Niiiice trick to get the lamination butter exactly 20x20cm.Just cut it in equal slices and add it together side by side 👍
8:02 I may or may not, in fact, be dying of laughter.
I just made these using your recipe and they are AMAZING
Alex, it's amazing. I have learned so much from you. If I ever come to France, and I will!!! One of my key experiences has to be just to meet you and shake your hand and take a picture, or I will not have my trip complete. Your detail and passion for the art is unmatched. I had a chocolate croissant yesterday at a French bakery in Florida with my family and it was good, but not perfect. But, I thought of you. You sir, have one of the best cooking channels on UA-cam. You should have a show on network television. I wish you great success!
You should try making sourdough croissants, if you still have starter left from the bread series.
Never saw one, and i live in Paris. How does it taste?
That would be too dense, a croissant needs to be light and fluffy and crispy.
@@ihave7sacks Sour dough isn't necessarily dense. A good example is pancakes, sourdough pancakes come out really fluffy.
There are no eggs and baking powder in a croissant to make it rise, and the yeast wouldn't be enough to make it turn out soft and fluffy.
It wouldn't work it's a silly idea.
Probably why there is no such thing as a sourdough croissant.
I've heard sourdough crossiants aren't as good as the classic, the sour notes can overpower the sweet salty balance
Shivers runs down my spine when I hear someone using metric units and Celsius in youtube. Finally.
I am excited for this series. more please!
Just found your channel and this video was therapeutic!
Allô Alex! Croissants are looking good, but your grocery bag looks even better! Is that your "final version"? Are we going the see the final "creative process" in a future episode soon? With those fantastic pastries you just baked, I'd love to come for brunch Sunday morning, I'll bring some traditional Quebec baked beans! Salut mon cousin! ;-)
“It’s beginning to look a lot croissant”
Alex I love your channel. Always very creative and passionate.
I am chef for the last 14 years and I really enjoy your recipes you are doin a great job.bravo
Just wanted to say I tried your "super starchy water method" from the cacio e pepe video to make spaghetti aglio e olio and it turned out amazing : )
How did you use the starchy water for aglio e olio? There’s not any actual sauce action going on there?
@@JobzSuckz see alex video
noOne ever I’ve seen it, my point is that the starchy water only becomes relevant when you mix it with the cheese? If you add a lot of water to a aglio e olio, I can’t see how the water would make a difference. Then it’s just starchy water? Can someone explain why it matters for aglio e olio?
@@JobzSuckz yeah, sounds like the person was just trying to sound smart tbh.
@@JobzSuckz Add about 350ml of the Starchy water you used to cook your pasta in to the Garlic, Olive Oil, and crushed red pepper mix you've sauteed. Reduce the mixture by about a 3rd on a low heat. This will be your base garlic sauce for the aglio e olio. The extra starch in the water helps "glue" the ingredients together as you'll be using less Salt for seasoning... supposedly. Toss the pasta in the garlic sauce made with the Starchy water before blending in the Parmesan to finish it off. The main thing to remember is the Garlic sauce HAS to be reduced... or you get a very runny Pasta aglio e olio. Nothing wrong with skipping the starchy water step either.
How have you not made a croissant yet, im doubting your frenchines
99% of French people don't make their own croissant, we just buy them from boulangeries cause it's easier and taste better
Oh yeah yeah
Amaury CHARPENTIER i thought Alex was the 1%
@@swagmaster1998 well now he is
oh yeah yeah ...likely because The French only need to go to a bakery and there are many. Great credit to him for sure.
How do you not have multiple millions of subscribers, Alex?
I'm a decent cook, but I've learned so much watching your channel. Thank you!
love this video keep up the great work Alex!