I felt so relaxed after watching the making/baking process and listening to the music. Well done, sir! And I also loved your portion of the Washington Post article in today's issue. You have a very bright career in front of you.
Suberb picture perfect.the name of the butter which you r using as mine is always oozing out.i follow all the steps but butter is always the prblm.plz plz guide me. BTW love the calmness of ur videos
but how did you manage to bake croissant at 176 Celsius for 20min and not have proper coloring? what's even more shocking is that it's cooked on the inside while it looks like that
I am making them right now and i hane problem with the butter in the dough even though i let it in the fridge 45 min after the lamination everytime its harder to laminate because of the butter i am now going to cut and shape and its seems difficult with the butter sticking in my table
yes it's on my ig under the pistachio croissants post! but I'll explain it here too. it's basically pastry cream, mixed with pistachio paste or pistachio butter. the recipe for pastry cream is under my strawberry tart youtube video. once you make the pastry cream you just add the paste or butter to your taste or liking
super cool recipe thank you! if we wanted to double the amount, do you know how that would change the measures of the butter block and rolling out, like just double the measures as well or that wouldn't work?
for the gluten in the dough to relax a bit! so it's easier to roll out the dough and do each fold. also you want to keep the dough and butter cool throughout the whole process.
@@raghavagrawal14 it’s easier to keep the butter cool for the lamination, too warm and the butter will melt and make it harder to distinguish the layers of a croissant
yes absolutely! it will just take more time! instead of relying on time I would just rely on how they look then. I once proofed at room temperature and it took me 3 hours 🤭 but its totally fine!
I think an image of this on your Twitter was what lead me to your channel, glad to finally see a recipe for it!
This is the most satisfying video on UA-cam. Your croissants are works of art!! I'm excited to try this recipe and watch more of your baking.
Something about adding butter to dough is oddly satisfying, the finished dough is so beautiful!
There is something beautiful about cooking for those you love. Your process showcases that beauty wonderfully.
Extraordinary video. Best recipe implementation, clear explanation. Music is out of this world.
Who pressed the subscription button after the amazing croissant tweet on twitter 😍
thank you for subscribing!! 😅
some of those shots could be taken out of a film! a really satisfying video, thank you
Love this so much. Keep on uploading please! x
I’m here from Twitter. Can’t wait to for the mango recipe
I felt so relaxed after watching the making/baking process and listening to the music. Well done, sir! And I also loved your portion of the Washington Post article in today's issue. You have a very bright career in front of you.
I will be trying to make these this weekend. ^^
Great job chef, don’t stop your work, we all are with you, best of luck.
It looks so good. I watch the best video and learn from it's
This was the most relaxing thing I’ve ever watched
Don't listen to the haters it looks amazing.
enjoyed every single second of this!
I’m so happy you posted how to make these. Keep it up!
Nicely prepared
They turned out perfect, love the green color!!
New friend here, stay safe and stay connected 👍
So aesthetically pleasing and for whatttt😭😭❤️
I sleep watching this (in a good way) it's so calm and obviously the talent you got is 🤌🏼🤌🏼🤌🏼
شغل مرتب ومتقن 👌يسلم ايديك شيف
one of the prettiest things ive ever seen ;-;
The butter squishing in the dough looks tasty 🤤
What a great explanation video , please do you have any idea how would I do the portions of a bigger quantity
These are beautiful and what a lovely and thoroughly explained video. So much time and love put into creating these
starting video with lamp that reminds me of narnia good
It would be amazing if you could make a video about all your kitchen equipment you use for baking 🙏🏼💛
Incredible! I feel so at peace watching this :)
Very very good
so beautiful! can't wait to see what you do next 💚
Thank you for the recipe, I have tried it and the results are good👍
I was waiting for the recipe since I saw it on Twitter thank u so much!
I’ve been waiting for this recipe since I saw it on tiktok 💓🙌. Big fan of your videos :)
We understand more on grams ❤.merci .....
Done and done
Amazing work, technique and talent bro
thank you so so much! 🙌🏽 really appreciate your kind words
Perfection...🤩🤩🤩
The aesthetics 💯💯💯
You inspire me
Just discovered your channel 👍 awesome content ! Keep it up and see you around ❤️
I liked the video so much I tried to resubscribe forgetting I had already done that
Suberb picture perfect.the name of the butter which you r using as mine is always oozing out.i follow all the steps but butter is always the prblm.plz plz guide me. BTW love the calmness of ur videos
but how did you manage to bake croissant at 176 Celsius for 20min and not have proper coloring? what's even more shocking is that it's cooked on the inside while it looks like that
I love this
Великолепный круассан❤
Discovered you after watching the video of "cooking chaos"
came here from twitter and tbh im not disappointed
Delicious!
I want the mango recipe pls
I am making them right now and i hane problem with the butter in the dough even though i let it in the fridge 45 min after the lamination everytime its harder to laminate because of the butter i am now going to cut and shape and its seems difficult with the butter sticking in my table
how did it turn out? I’m trying this right now
This whole channel gives hella baumgartner vibes
I wanted ask what is the table mat all about? What exctly does it says? Baking guide printed or smthg?
Looking to make these soon, what would be the recommended oven temp? Do you recommend conventional or convection?
hi do you have a tutorial for you awesome pistachio cream?
yes it's on my ig under the pistachio croissants post! but I'll explain it here too. it's basically pastry cream, mixed with pistachio paste or pistachio butter. the recipe for pastry cream is under my strawberry tart youtube video. once you make the pastry cream you just add the paste or butter to your taste or liking
they're so beautiful?? ok eatable art
You mention 500g of pastry cream, does the recipe in your other video make that amount? If not, how much does it make?
Love you ❤️
super cool recipe thank you! if we wanted to double the amount, do you know how that would change the measures of the butter block and rolling out, like just double the measures as well or that wouldn't work?
youre better off making two seperate doughs at the same time!
I want to make it on my channel :D
but how do you mean the pistachio cream? It looks amazing!
What is the exact amount for the smaller piece? In the vid it sais it's in the description put i can't find it.
sorry about that! 😅 its 100g, let me update it in the description as well. thank you for asking
@@boybawarchi Thank you!
Where can i buy a measurement mat like yours?
preheating the oven time?
Thank you twitter !
Wow
What's the reason behind putting them in the fridge after each fold?
for the gluten in the dough to relax a bit! so it's easier to roll out the dough and do each fold. also you want to keep the dough and butter cool throughout the whole process.
@@boybawarchi Ahh got it, thanks for explaining. Also why do we want the dough to be kept cool throughout
@@raghavagrawal14 it’s easier to keep the butter cool for the lamination, too warm and the butter will melt and make it harder to distinguish the layers of a croissant
wow
Can you leave the croissant proof in room temperature?
yes absolutely! it will just take more time! instead of relying on time I would just rely on how they look then. I once proofed at room temperature and it took me 3 hours 🤭 but its totally fine!
@@boybawarchi thank you :)
*quantities are in grams and not cups*
God bless you
king
came to thank you for pissing off the french, stayed cus it was honestly pretty relaxing to watch
Please make Baklava
So the pictures from Twitter were actually ur croissants wow
❤️
🤗😍💚
Tik tok brought me here ❤️
Pov your here from twitter
Twitter brought me here
Who's here from Twitter?
i am kind of in love with you
M
давай по русски 🌹🎀🔥
No
C’est une horreur ces croissants
Bro this is the exact recipe I was looking for you are so based 🫡
❤️