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.
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.
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!
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!
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.
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.
@@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.
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.
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.
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.
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!
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 ? ^^)
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
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!
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.
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!
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).
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.
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....
I like the whole idea behind puff pastry. the layers, taste, and the crispness. Has like a whole different feel and look then the regular pastry... NOM!
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!
Hey man your video was absolutely great! At minute 7, the piano music, that was a beautiful moment, such beautiful images with such beautiful music. It's been a long time since I found a moment so beautiful.
Wow! Love everything about this channel! First, the pastry making of traditional croissants are a fav! Hip Hip Hooray! Second, Yes! Love the music! Brilliant! Third, technique is on point! Now all I need is a café! Bravo! Bon appetit! A+ on an excellent sense of humor! LOL! 🥐♥️👩🍳
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!
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 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.
Congrats on getting that legit sponsor. I know how seriously the french take traditional cuisine and you aren't known for keeping 100% true to traditional techniques in the quest to achieve the most traditional flavor, texture, etc. So that's pretty amazing validation
5 років тому+142
2.5 ours in the oven 1.5 hours in the fridge but all gone in 10 minutes
Oh Alex I wish you had talked more about the crucially sensitive requirement on the butter’s consistency in order to successfully encapsulate and roll it without mucking up the layers
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!
I used to work for a french bakery and the chef would have me preroll out sheets of butter, wrap them and refrigerate for endless production. I loved to see the flattened sheets of butter. My favorite!!
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...
@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.
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?
Cool ... The combination between engineering skill using a perfect metric measurement, skillfull chef and also the art of culinaire .... Very nice video ... I like it
"If you ask me, French patisseries have always been a bunch of perverts." I know you meant that they're perverting the language, but that made me laugh.
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!
It Is a very common yeast here in Italy too (It Is called "lievito di birra" here), but, apart from dosage, It does not make difference from its dried version.
There's something about working really hard to make something for the first time and it turns out amazing that I can relate so HARD. It's so satisfying and you get so happy you want to cry. This is why I love cooking and baking haha
The end was like a classic french movie. ;P Good job with the croissants buddy. I grew up with them courtesy of a French bakery down the road from where I lived. Took me back a good few years into my childhood.
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.
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.
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! ;-)
@@soomann2716 yeah you techniclly still measure, as you will add whole bags of flour (for example sake not at all accurate) 3 bags which still ends up being a mass production measurement
Shoutout to the guy at 11:42 crossing the street waving at Alex thinking he was getting waved at, and then realising Alex was just pointing at the bakery. I empathize massively. I am that guy, always.
"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
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.
“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’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
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.
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.
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.
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!
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
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 :(
*“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
I want someone to look at me the way Alex looks at his croissant
I would rather have a croissant.
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
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 🤣
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.
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
How can somebody dislike such a formidable video. Keep it up Alex. Support from belgium.
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.
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.
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
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
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
Alex: *learning how to make croissants*
Me: *watching video to learn how to pronounce croissant*
quack son
8:03 "It's beginning to look a lot like croissant" 😂😂😂
Haha
I love your attempts at this. Great video.
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
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
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!
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
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. 🤣
“Exponential Crispiness” -Alex 2019
“A bunch of perverts” I laughed so hard at this 😂😂😂
I want him whispering croissant into my ear 10 hours a day
I love how you never give up
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!
Love the transition from classical to modern music from 1:30-1:46
Just discovered this channel; the curiosity, adventure and film-making, absolute genius.. What a master piece this video
I am chef for the last 14 years and I really enjoy your recipes you are doin a great job.bravo
Damn he did it in the first try
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.
This is the "French"iest thing I have ever seen.
Second*
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.
First time I ever saw the crossiants with the freezing and fold method, wonderful.
Alex, make a stuffed Croissant.
In Lebanon we have Croissant stuffed with Zaatar and it is delicious.
I hope you can experience its greatness.
I'm so proud of you, Alex! These look amazing!
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 👍
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....
I like the whole idea behind puff pastry. the layers, taste, and the crispness. Has like a whole different feel and look then the regular pastry... NOM!
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.
Epic vid Alex 👍🏻😄
“IT NEEDS TO BE COLD AS BOOLLLSSS” 😭😂
Hey man your video was absolutely great! At minute 7, the piano music, that was a beautiful moment, such beautiful images with such beautiful music. It's been a long time since I found a moment so beautiful.
Wow! Love everything about this channel! First, the pastry making of traditional croissants are a fav! Hip Hip Hooray! Second, Yes! Love the music! Brilliant! Third, technique is on point! Now all I need is a café! Bravo! Bon appetit! A+ on an excellent sense of humor! LOL! 🥐♥️👩🍳
8:02 I may or may not, in fact, be dying of laughter.
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!
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.
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*
Congrats on getting that legit sponsor. I know how seriously the french take traditional cuisine and you aren't known for keeping 100% true to traditional techniques in the quest to achieve the most traditional flavor, texture, etc. So that's pretty amazing validation
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
“Exponential Crispy-ness”
That moment when he got em out of the Oven with the music, that was more epic than Endgame
Oh Alex I wish you had talked more about the crucially sensitive requirement on the butter’s consistency in order to successfully encapsulate and roll it without mucking up the layers
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!
I don't even like baking but you're too fun to watch. 😂
"T H I C C Frenchman DEVOURS Warm Yeasty Petite Pastry"
Shivers runs down my spine when I hear someone using metric units and Celsius in youtube. Finally.
I used to work for a french bakery and the chef would have me preroll out sheets of butter, wrap them and refrigerate for endless production. I loved to see the flattened sheets of butter. My favorite!!
I am on my second time of making theses and they are amazing!!! Husband loves them as do i. Thanks for sharing.
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...
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.
“It’s beginning to look a lot croissant”
Nice little hark back to the great Cacio e Pepe epoch roundabouts 1:15 too :D Honestly your channel is a joy x
I forgot how much another country's super mart looks like an alien planet. Thanks for reminding me.
😂😂😂😂 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
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?
Cool ... The combination between engineering skill using a perfect metric measurement, skillfull chef and also the art of culinaire .... Very nice video ... I like it
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!
whenever I see a man in the supermarket with a reusable shopping bag I say in my mind'' thanks''
By the way, it is mandatory in France, throwable plastic bags are forbidden for some years now.
@@kochka22 Same here in Germany.
بيضحكو عليا لما بعملها فى مصر
"If you ask me, French patisseries have always been a bunch of perverts." I know you meant that they're perverting the language, but that made me laugh.
The most important thing i learned in this video is that a croissant is just a sandwich.
yeah, a butter sandwich
more like just buttered bread lol
@@FirstCelestialEmperor and i am one of them
I always order my sandwiches with croissants. Am I just getting butter sandwich sandwiches?
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!
this is the most french video in existence
Amazing, Alex! Question: I have never seen "fresh yeast" like that. Does it really make a difference?
It Is a very common yeast here in Italy too (It Is called "lievito di birra" here), but, apart from dosage, It does not make difference from its dried version.
Not really just but if you use regular yeast you need to use 6.5g
I'm a bit late🙃
Bro , just by watching your videos I bought me an oven ! Greetings from Mexico !
'Exponential crispness'
accidentally found this channel and not regretting it
There's something about working really hard to make something for the first time and it turns out amazing that I can relate so HARD. It's so satisfying and you get so happy you want to cry. This is why I love cooking and baking haha
The end was like a classic french movie. ;P Good job with the croissants buddy. I grew up with them courtesy of a French bakery down the road from where I lived. Took me back a good few years into my childhood.
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
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.
Why did I think he was rapping when the background music was playing 😂
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.
THIS IS ART. I'm gonna watch this over and over now
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! ;-)
Just imagine that any bakery in France makes hundreds of these each days... :')
Can you imagine how much butter they must go through, let alone all the dough to prepare? impressive ^.^
I work in a bakery..we have to make almost 100 of these daily...but we don't do such things as measurement....
@@soomann2716 yeah you techniclly still measure, as you will add whole bags of flour (for example sake not at all accurate) 3 bags which still ends up being a mass production measurement
they just buy them to industrial factories !
@@dronepilotsfr8282 what the croissants or the flour?
I was just watching a UA-cam video on making croissants and this popped up in my notifications 👀🤔
Shoutout to the guy at 11:42 crossing the street waving at Alex thinking he was getting waved at, and then realising Alex was just pointing at the bakery.
I empathize massively. I am that guy, always.
Your diatribe about the naming of folds vs. turns is probably one of the funniest 26 seconds of UA-cam content I've ever seen.