The (dirty) Secret Behind Perfect Chocolate Croissants...
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- Опубліковано 22 лют 2019
- My Chocolate Croissants were leaking in the last episode, and I needed to address that. Spoiler alert : I may have found a solution for that, but it's probably not what you would expect...
When making Chocolate Croissants, Cocoa and cocoa butter percentages are key. Chocolate croissants, aka Pains au chocolat or Chocolatines in France can be a bit tricky to master. Besides Laminated Croissant dough, one also must understand what makes chocolate viscous and why it matters so much.
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Salut,
Alex - Навчання та стиль
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As someone who owns a chocolate company, I thought I’d mention that the percentage that is on the chocolate bar wrapper is the total amount of cocoa butter AND cocoa solids. So you can have a 70% bar where 35% of that is cocoa butter and the other 35% is cocoa solids. You can also have a 70% bar that is 10% cocoa butter and 60% cocoa solids. The percentage on the bar would still be the same. If it were me, I would use Valrhona Coeur de Ganaja P125 80% dark chocolate. It is specifically designed to be low in cocoa butter so that it does not have fat that messes up the recipe - very good for this application as well as ice cream and mousse. If that is difficult to get, I would try making my own paste using cocoa powder and any low-temperature melting fat.
Wouldn't you want a higher temp melting fat if you want to avoid running in the oven?
Eric Honaker You might get a weird mouthfeel if it’s a higher melting point.
It would taste a bit waxy.
I was thinking that myself! I have always use the Valrhona chocolate sticks and they have always been a high percentage! Good to know a little bit more about it! Thanks! 🤟
Great insight thank you for sharing.
I would love to see a video where you try and make the most amount of layers possible! Thousands and thousands!
so basically a mille-feuille
it means million papers (layers)
@@HaikelTV mille is a thousand.... for million, french and english uses the same word.
I was hoping for cocoa powder to be mixed with the butter and then that to be made into the many layers... but yes the more the merrier of course. Also he could use good chocolate in the middle and just plug the ends with the cheaper stuff. And what about trying to cool the croissants in a way that the chocolate ends up tempered...
layermountain!!!
You will get shortbread pastry, around 30 layers is optimal.
"Pain au chocolat" vs "chocolatine" civil war in 3, 2, 1...
Chocolate crescent roll has left the chat...
There is no debate, a pain au chocolat is bread with chocolate in it and a chocolatine is a chocolatine.
Btw I'm kidding even tho I say chocolatine
kinda funny i searched chocolatine and google showed a card with pain au chocolat
Chocolatine doesn't exist but in Bretagne where they're all inbred
@@TigreDemon Excuse me ?! The inbreds are in Lille, in Bretagne we say pain au chocolat like any Frenchman with self-respect and dignity ! The Chocolatine people are in the South, in Toulouse and Bordeaux... How disgusting to accuse honest, innocent Bretons like this.
'It has the exact same taste.'
'My life is a wonder.'
I can't stop laughing at this part. You handle frustrating realizations admirably well. ✌
Hi Alex, I'm new to your channel and I must say I love it!
That mixture between cooking and experimenting, all of that with a lovely French accent! 😍
Keep it up 😊👌
Ah, the sweet pain of chocolate. (It's kind of a two language pun kind of thing... Nevermind.)
I got it. Ha.
Alex makes it painful :-)
I had made croissants and pain of chocolat before his first video. Now I'll just go to the boulangerie. What a pain (of chocolate)
Haha
It's actually called a chocolatine!! (< this is a French joke btw)
Love all the series man, i love your dedication to obtain the best results but in a practive and relatively homely way. Love your content
I gotta say, I just love the way you film^^ also the detail you go into and the extent you go to to find the perfect recipe just excited the heck outta me! Luv ur videos Alex. merci bien
“Even with a test as stupid as mine”
Had me rollin 😂
So did we never get to see the DIY dough sheeter in action?
It's coming, but I was waiting specific parts for it...
Sounds like another great project for This Old Tony
@@FrenchGuyCooking That cliff-hanger was killing me. Good to know it will come eventually.
Just came across this channel and already I'm in love with it and your positive enthusiasm towards everything!
Thank you so much for all of your hard work! You have really helped to open my, American, eyes to not only French cuisine and preparation but that not all French people are the stereotype. I LOVE your channel!
it has the exact same taste lol
I was thinking Kit Kats would save a lot of time.
@@benmcelwain5301 delete this
@@benmcelwain5301 😂😂😂
@@pr3nzlb3rg3r haaa😂
Moral of the story: just buy the regular chocolate
You could make special chocolate sticks with high quality chocolate in the middle and normal quality chocolate at the end to prevent the leaking.
That is cheating the wrong way round, so even worse ;-)
My favorite dessert. Don't know if I will ever be able to conquer this recipe but you are definitely entertaining. Great video.
Came for the food, stayed for the entertainment.
You are one funny dude, and your passion for what you do is remarkable!
I'm gonna poke them with my little stick and tell you what I feel
-Alex the French Guy 2019
Guess we need T-shirts...
Feelsgoodhomme
@@MarcHollenbach same thoughts 😆
I'm confused. I always thought the "percent cacao" on various chocolates referred to cocoa SOLIDS, not cocoa butter. For example, "white chocolate" is almost 100% cocoa butter, but isn't listed as "100% cacao". So is Alex's issue with runny super premium chocolate really an issue with the percentage of cacao? Obviously less cacao in a finish chocolate means something else is taking up that volume, usually some combination of sugar, milk solids, other fats, etc. (aka "milk chocolate"). Maybe the milk solids and other fats that are not cocoa butter have better melting characteristics for baked goods than cocoa butter?
I'd be curious of the result if one were to make a chocolate croissant (Pain au Chocolat) with a super thick emulsion of cocoa powder and some other fat like vegetable shortening. Could such a paste be made into a sheet and incorporated in the pastry if kept cold enough? Or maybe you add it warm as a spread while sheeting?
Reid H the Cacao percent is made up of a a few ingredients (cacao solids, cacao butter, and cacao liquor) so the lower the percent the lower of these 3. Notice he didn’t use milk chocolate. So 47 percent of what he bought is made up of these. While it used high grade cacao.. it didn’t use more than 50 percent.. so the other amount is made of sugar milk powder and lecithin typically. Each company arrives at the mix of the 3 differently, however buying a bar with less makes it thicker so it doesn’t run. The higher the number means more cacao and less sugar milk and lecithin. When they say cacao it’s everything that comes from the bean.. meaning those 3 ingredients.
Not sure how it works in Europe, but in the States the % cacao includes both cocoa solids and cocoa butter. Part of what makes "couverture chocolate" special is that it requires a certain (I'm guessing higher than usual?) amount of cocoa butter.
Thanks, I was equally confused but the two previous replies helped me get it
@Warrior Son not necessarily i believe.
@@gilesleggett Do not confond cocoa pate and cocoa butter. The later doesn't have chocolate
Yes, your life is a wonder! I enjoy all your videos. Good morning from Canada, where my memories of France and croissants and espresso are fondly remembered.
5:28 The one on the right looks so good I could cry. I have never seen something more tempting on a screen. Literally never.
You need to complete this holly trinity with my personal favourite : le pain aux raisins!
Or a cheese croissant,
Or you could have added a bunch of cocoa *powder* to cut all that cocoa *butter* . You can still have 90%+ cocoa in you your chocolate, just less of it in butter and more in powder (also known as cocoa solids).
Nope. Tried it but it did not work at all.
@@FrenchGuyCooking That sounds like a very interesting direction to investigate. Why? You make it sound in the video that is just about the percentage of cocoa butter, but it seems that the real reason is deeper than that :D
@@aigarius You would need to add so much that chocolate would be inedible ( can't even call it chocolate then ). In fact I investigate the thing, but it seems no additives could solve it either. I wish tho.
A solution some confectionaries (is that the english term for sweet baked stuff?) here in germany have is a small coating of sugar glaze on runny parts, i.e. We got a pudding filled thing that uses a similar dough to croissants and it has a thin covering of glaze on the pudding part to prevent leakage
@@nicksande6880 i think it would affect the flavour and texture too much
This was awesome Alex! Can’t wait for the next video! I love watching your shows.
I honestly think your videos inspired me to get back into the kitchen. Since watching your videos I have been the one cooking in the house every night. Coming up with different dishes for dinner each night. Thank you 🙏
You could stir cement into a bowl in silence for hours and I'll still watch every minute of it. Love you Alex, keep it up with the awesome videos.
I don't think you read that email right. He is talking about cocoa BUTTER content. The percentage you see on the packaging is the amount of cocoa, not butter.
Yess
As I understand, the commonly stated cocoa percentage in a chocolate always includes both cocoa butter and non-fat cocoa solids (which makes cocoa powder). There's normally way more cocoa butter than non-fat cocoa solids in chocolate, even though the chocolate bar may state e.g. it contains 80% cocoa. The rest is taken up by sugar, emulsifiers, milk (if used) etc. So, if you want less cocoa butter then choose a chocolate with lower percentage of cocoa overall (the cheaper kind).
@@qkayaman Ok this makes sense.
My goto Choc for hot chocolate or eating as is, is Lindt 99%
It is rock hard, and not sweet. Best stuff ever. Was wondering if that too have more fats than solids.
Hey Alex, I would love to see how you make the perfect french baguette! I was born close to the french border but live now in Berlin, and it's hard to find a decent baguette here.
your methods are so amazing and compelling. I love it so
The croissant-series was definitely enjoyable to watch and it was nice to see you get even better! I think you're basically done with this topic so I think after this great video it might be a good time to move on to the next series :)
I wish you'd title it pain au chocolat, too
chocolatine master race
He's baiting
@@no_mnom you know it XD
chocolatine! tu dis argentine ou pain au argent? justement, c’est chocolatine doncc
He's not titling it that because regular people won't be able to find it then. Not everyone calls them pain au chocolat.
"Mmmmm....
They taste the same."
I'm dying over here lol
Love the way you edit and story tell.... A+
It's been a while since you haven't posted a video, and meanwhile I've been watching old videos of yours, like really old, and it's almost like I missed you man.
Had to say it.
J'ai adoré la voix off de tes anciennes vidéos, c'était hilarant !
Cacao and coco butter are separate components! agh!
Ans i think they use the cocoa butter less the cocoa solids (cacao) to make white chocolate. However, chocolate with less 'cacao' in will de facto have less cocoa butter in.
Cocoa butter is removed when making dark chocolate, but i think they leave it in for milk chocolate sometimes, unless they replace it with milk powder or something.
Well, that's what i thought happens anyway.
@Vamoo very interesting. I just know that more solids is less melt. There's no reason he couldn't adjust his high quality chocolate.
@Vamoo this is Alex. He's either lazy or so extreme
@Vamoo
But on the other side, Bakers don't buy their stuff in the supermarket. I mean there is special chocolate for PaC
@Vamoo
Yes, didn't See your 2nd comment ;)
You should make a sour dough croissant
I recently discovered you Alex, and at first I thought you were joking and then I started listening to your delicious accent and your adorable presentation.You are officially my favorite u-tube chef.
well done! I'm really enjoying this series.
I always thought that the % was for cocoa solids/liquor (the "brown"/cocoa powder part of chocolate), NOT cocoa butter. If it was the other way, wouldn't chocolate get closer to white chocolate the higher the % goes?
The black part, for a lack of better word, basically being dissolved in butter. It's like tea and water.
awesome! what beauties!
Demnächst wagyu pain au chocolait?
You’re my new kitchen hero 👍 Would love to see you make another traditional delicious French product: nougat. Any chance of making a video on that topic?
you're such an inspiration ... continue de nous faire rêver Alex !
What happened to the laminator? I would love to see you do a kouign amann!
You should buy English chocolate. It's shit with cocoa content as low as 12%
Thats nothing, I’ve eaten chocolate with 7% cocoa. Not good, tasted awful.
English and fine dining should not appear in the same sentence.
@@agwhitaker you are the only one who put them together
Andrew G. Whitaker didn’t you just do that?
You need some Green & Blacks or Doisy & Dam in your life
Mec t'es un ouf. J'aime trop tes videos! Tellement original!
I live for these videos. So entertaining.
How would dark chocolate nibs work in PaC?
HE HAS "LE STUDIO" ON HIS STUDIO DOOR.
Another chunk of excellence Alex! Best channel on the platform.
I have to try and make these. They look so good!!!
Hi Alex,
I'm not a professional, nor am I that much of a chocolate snob, but my understanding is different from what you've learned in this video...
"White Chocolate" isn't chocolate at all, it's almost all cocoa butter.
The Percent Cacao figure printed on (premium) chocolate is the amount of actual cocoa solids.
You shouldn't have gone for a lesser percentage from your 70% premium, but to a higher percentage. Try a 95% to 98% cacao bar as your tempered base. That would be a higher ratio of solids to butter that your friend had written about.
The lack of leaking was due to the emulsifiers that mass-produced commercial products add to aid in transportation.
Hope that helps!
I agree; this is also how I understand it. Alex attempted to equate cocoa with cocoa butter, which are two very very different products. Furthermore, it is important to note that lower percentage of cocoa solids does NOT indicate lower quality, which was implied by Alex. It is not very difficult to create 100% cocoa chocolate; you would just not mix any cocoa butter into the mixture, which theoretically reduces work.
Agree
@Vamoo No, Vamoo, the percentage is just the Cocoa liquor (pate in french), and doesn't include the Cocoa butter (beurre). a quick google search should bring up a top listing on ecolechocolat dot com that breaks down the FDA's percentages. (ranging from unsweetened >85% liquor to milk chocolate which is
i know its titled chocolate croissant for us dumbos who arent french.... but i think people still know what a pain au chocolat is
It's a continuation of the croissant series.
Literally means chocolate bread, a croissant is the same flaky pastry, but is called a croissant because of it's shape, a pain au chocolat isn't crescent shaped.
You can however sometimes get actual chocolate croissants which are fulled with chocolate in a similar manner to an almond croissant.
You never said what brand your favourite chocolate is but I’ve been very happy with Valhrona’s batons. They hold their shape when baked into pain au chocolate and still taste great if you have a chocolate attack at 2:00AM.
Love the effort put into every video . Respect
Don't be mean with Poulain chocolate, it would break us ! It helped you doing the perfect chocolate croissant ! 😂
Pain au chocolat on dit!!!!!
In the South (West) of France, we call it a "Chocolatine", JUST SAYING
N0Styl au Québec aussi!!!
ah bah pas dans le gard, ni dans le 13, ni en lozère..
, JUST SAYING
@@super64615 J'ignorais, une raison de plus pour visiter :D
@@someguy4592 C'est vrai, on ne peut pas tous être parfaits. Je vous invite à faire sécession :P (j'ai corrigé)
Given my obsession with chocolate croissant (I can't call it "chocolate bread"...), this is my all time favorite UA-cam video. Ever. Much appreciated, will definitely try this at home.
Your video-recipes are the best 🥰
essaye de faire ton propre beurre
Wait why didn’t Alex just use a heated knife to cut the chocolate instead of sawing
Heating any part of a blade over 350F/175C will ruin your knife.
@@heruhcanedean you don't need to heat it that hot. Just dip it in hot water for a few seconds should work.
Because the saw worked? KISS principle
But that's the point, MOST people DON'T have a saw in their kitchen. KISS-ing would be to either use a bread knife, or a water-heated chef's knife (maybe even one of those electric knives that people use once a year on Thanksgiving ;).
Damn everyone likes to complicate things; temperature, ruining knives, KISS... How about this: it just didn't occurred to him and he went with the solution that first crossed his mind.
The shot of you sawing the chocolate was really cool for some reason!
I really enjoy your videos, keep it up Alex!
La seule vraie façon d'appeler cette pâtisserie c'est «chocolatine» :)
Tu dis Argentine ou pain au argent? ah, justement comme j’ai pensé - donc c’est chocolatine!
Tu dis raisinine ou pain au raisin ? Ah, comme j'ai pensé. Donc c'est pain au chocolat.
I think you doing realy well, you make smile whith that converstion you just tempering super quality chocolate.
Regards keep going
Alex there is a technique somewhere out there where the croissant dough is in reverse with the butter on the outside and the dough on the inside. Sounds crazy but when baked almost fries the dough you might want to check it out!
I’m hungry...
alex your croissant still looks like the layers need some work
Agreed. Hence the machine v2 coming
@@FrenchGuyCooking yes!!!
looks SO good!
Its 3AM, Im watching this, and its SO worth it. 11/10 Alex.
Stp dit pain aux chocolat dans le titre 😭😅
love your picture
I’m a big fan of your stuff but this video wasn’t worth waiting a week to see the results, wow that was one of the most disappointing videos I’ve watched (cooking video). But still nice job
Dear Alex, I keep finding myself smiling and enjoying watching your videos :)) I love the workings of your brain :D
this made me laugh. the music, the analytical chocolate test, the hole video mage me laugh. thanks!
That was insane. Loved it! 💕
The chocolate you were using is from Callbaut (Cacao Barry is a sub-brand). Callebaut sell a version of its chocolate for use in baking. The name is "bakestable".
My mother used to make these with chocolate flakes more dispersed through the inside. Wonderful!!!
Love your videos. Could you do a series about desserts like souflees and creme broulee?
Thanks for the culmination of your research on these on my birthday! A lovely birthday present. :)
Can’t wait to try it!
Great job! Can't wait for the next food item.
I'm always a fan of the Almond Croissant. Would love to see your take on it. :)
They look so good .
Love your videos! You`re great!
I enjoyed the Journey. Merci.
Alex you are so crazy !!! (as I am), but really like your videos. I am a pro chef and can tell you that I find very interesting (and funny) your approach to cooking. Don't stop doing this!!
I love how the guy makes the mistakes before we can make them... he also makes the learning experience for us
Just freakin love this
“I’m gonna poke it with my little stick”. Oh, Alex. Never change 😂
Love this so much! I’m making sourdough PaC right now and this was helpful and hilarious 😅
It sounds delicious!
I really love the idea of Alex (or cooks in general) giving the food that they produce and can't eat, or will throw away anyway, to the people that are in dare need of it
Very well shot alex!
Good job Alex!
Alex - Due to your amazingly helpful and entertaining Channel, I just purchased your shiny new cookbook. I am trying to bump up my cooking skill set and your book will help on that front...really appreciate that you included the Ramen recipes. If you like noodles - you should also look into Xiao Long Bao (Shanghai style soup dumplings) as that is one of the best damn things I've ever eaten. When they are done right - they are little packets from heaven :)
I love it, salute!!
Goshhh luv the way he says Pain au Chocolat haha
I laughed so hard when I was watching this, thanks ALEX!
My favorite French guy!! :* You're hillarious!
Even though I absolutely love these videos/series I sometimes miss the good old days of you just uploading some sick recipes. I know you have written a book (which I also have), and I can imagine you put a lot of your knowledge in that book. But please, we need great/original/funny/simple recipe inspiration!
He's like a mad scientist. I LOVE HIM
Very creative!!!