I Made TikToks New Viral Recipe "The Crookie"
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- Опубліковано 27 чер 2024
- A bakery in Paris recently made 'Crookies' and they have become quite viral! I decided to give them a go but only if I made the croissants from scratch - these were incredible, but very, very filling!
Ingredients:
Croissants
500g Plain flour
7g Fast action yeast
50g Caster sugar
1tsp Salt
150ml Cold water
150ml Cold milk
50g Butter
Tourage - middle butter bit
250g Butter, cold and cubed
Egg wash
1 Egg yolk
Cookie Dough
250g Softened butter
150g Caster sugar
150g Light brown sugar
240g Plain flour
1tsp Bicarbonate soda
250g Dark chocolate chips
80g Milk chocolate chips
2 Eggs
1tsp Vanilla paste (or omit & use 2tsp extract)
1tsp Vanilla extract
FULL RECIPE: barrylewis.net/recipe/the-cro...
Pan au Chocolate Video • DIY Pain au Chocolat R...
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00:00 Intro - What is a crookie?
00:22 Homemade Croissants Day 1
03:10 Homemade Croissants Day 2
07:33 Cookie Dough
09:02 Filling the croissants with the cookie dough
09:37 Baking
11:10 Results and taste test
#barrylewis #baking #recipevideo - Навчання та стиль
Hope you give this a go, even just the croissants alone were such fun and mayyyyybe i'll do a massive pan au chocolat soon! I'm very tempted! Here's the pan au chocolate (standard size!) video ua-cam.com/video/KTbqfqmXgys/v-deo.html
Giant croissant please ! - Also, a bakers I used to visit would inject raspberry jam or blackcurrant jam into the still warm ones for that extra decadence, if you want to give it a go. ( warmed jam ).
Brooki, an Australia baker made these first, as far as I know. Yet for some reason she doesn’t get the credit for it.
Barry can you cook an egg in a waffle maker
Kudos! I trained as a baker, and a pastry chef. I can't believe this is your first time making laminated dough.
VERY much vote for the giant pan au chocolate! ❤❤❤❤❤❤
nice!
And the tiniest, too, please
That would be a cool addition to the video @@jenniferrue7929
Yes!
You mean a Chocolatine 😂 let the battle for the name commence!
That's the first time i've heard the word skid mark in a cooking show, You go Mr.Barry.
Barry, your croissant dough was perfection. Please try making more croissants including a savory one.
Pretty common thing to get here in Germany is croissant with ham and cheese inside (like, put on the bottom of the triangle and then rolled in).
A stainless steal pan with a bag of ice on top can help if your butter is a tad melty if your kitchen is very warm.
Oooh good tip, cheers
In my 20's, I worked at a pizza joint where we made the dough fresh every morning. Always added the yeast, sugar & salt in at the same time, never affected the rise.
You can very much over laminate dough, two many folds and the layers wont puff up and separate during cooking.
Thanks I was not aware of that '1,000,000,000,000 layer croissant idea goes away then lol
I believe there may be a video on here testing the maximum number of lamination layers you can get away with…
@@Jimmmeeeeyyy Do you put in more layers of fresh butter sheets do you think to counter that for a giant one? Or if I made it giant it would it just be ok as rolled out a larger piece of the refrigerated butter section with the 3 folds / turns? Guess that would guarantee it to puff up!
@@mrbarrylewis From memory someone told me you should stop around 25 folds (?)
@@mrbarrylewis You want a max of about 6 or 7 trifolds. If you are doing a giant one, simply start with a giant butter layer (width and length, not thickness) on top of a giant dough layer. If you fold too many times, you are essentially incorporating the butter into the dough, rather than creating layers like you need for the fluffy to happen.
Dear Barry, the answer is ALWAYS chocolate!
Croissants are one of the “secret” ingredients for my amazing crockpot bread pudding. (The other one is dried cherries instead of raisins.) I grab a container off of the day old cheap rack and shred them up instead of using bread.
Alex on youtube did a side by side test of a tons of different layers for croissants. If you do too many the layers do start to break down eventually. But it's not until you get up to like 7 times of doing those letter folds I think
I get very excited about dough. You could say I'm hooked on it 😅
We know how to get a rise out of u
Well, it is the yeast you could do.
Two things - First, it's criminal you baked homemade croissants, they look amazing, and then you had to do that to them. Second, you have a serious problem with not using the right sized bowl! XD
If you do the giant croissant you should also do the 'Mini Croissant Cereal' that I think was a viral video at some point in the last few years.
The oven steam thing was very clever, when I need to raise dough and its cold I wrap a heating pad in a towel, set it on low and put the bowl of dough on top.
Your excitement was so infectious that I was excited for you lol
It's like taking two great things and forcing them together to give you a heart attack
'moi moi' *kiss kiss* HAHAHAH oh barry. such fun always watching you. Thanks and keep up the great work! 😂💛💛
Bruh, Barry calling out middle aged excitement over bread dough hit a little too close to home. 😫
This makes us friends lol
I remember watching Hairy Bikers Bakeation, and a German baker saying that it was the proofing that gave the flavour. There's a bread in that book, from memory, called "Roots" where you can actually leave it somewhere cool for a couple of days. I did it once and it was delicious 👍
Well done Barry on your channel. Big love 🎉
This looks incredible
When you make dough, oil the bowl and the cling wrap lightly. Helps the dough not stick as much
12:22 I think you mean it has a Tiger Bread look
There was a time when it was a trend to merge two foods together to a hybrid food, I’m kind of sad that it doesn’t happen anymore as some were hilarious and some looked tasty. The names also amused me, like crookie. I’m sure more hybrid foods are waiting to be made out there
Oh there are, the next video is in fact ;)
@@mrbarrylewis awesome! Hope it turns into a series!
My favorite was the cronut
That looks delicious! 🤤
Thanks, it was alright but you only needed a quarter of it!
Wow that's amazing..
Homemade croissants, as is, are the best and so worth the effort.
Commenting for the algorithm, thanks for the video Barry
Make a giant croissant and then bring it to my house!!!!
Those are crazy! Giant croissant would be awesome.
Love Becky's excitement at the unhealthy ones!!! 😂😂😂
Looks sooo good ,a must for me
It was very good, loved the combo of the gooey dough locked in, the cookie dough baked on top that set as a normal cookie, plus the warmed croissant, pretty cheeky indeed
Glad to see you made crescent shaped like they should be
Wow your first time doing croissants look amazing! Mine was horrible i couldn't laminate the butter! I so want to try it again! I would have just made 2 and had the rest of the croissants for sandwiches or breakfast! Cheers!🎉 glad u had some plain left!
Anything BIG that contains chocolate, wins for me!
Definitely want a giant pain au chocolate Barry! True fact went to France on a school trip went to a bakery in France that was the only thing I could order in French 😂😂😂
Barry, add chocolate chips to your croissant dough as you are making layers. not chips like you buy in the store , rather a large chocolate bar shredded on a cheese grater . perfection .
Pan au chocolate!!!
That is a very unique spin on a croissant like the fact that you use chocolate chips inside the croissant are you should do more of those a recipe it puts a new spin on a French tradition😅😅
Yes giant croissant!
Hi ALL you UA-cam videos, ARE just SO good. And all the best. 👍👍👍👍👍
Those croissants came out so beautiful, I could smell the butter here in London! 🤣
I vote for giant pain au chocolat, because given the choice I will *always* vote for chocolate.
You can make cookie dough without egg in it as well and then you don't have to worry if it is cooked through on the inside.
gisnt pan au chocolate!!!!!!!
Ah, you having discovered the are of proofing your dough. Well done!
Lightly oil the bowl when proving. The dough will come out much easier.
Should of called this the butter episode. Have you ever made a video with so much butter .
Great vid .
Gaint croissant be amazing ❤❤❤❤❤❤❤❤❤
I believe the salt/yeast rupe applies when you have fresh/live yeast rather than powdered
big up barry, not seen ya since barshens days, praise the algorithm. -a lowly bourneville-ite hahaha
Reminded me of the process to make filo pastry.
The Croissants looked delicious when they came out of the oven.
How about a Giant Croissant and a mini pain Au Chocolat? 😊
I bet the Croissant/Cookir hybrid would be amazing with a fresh/zesty dipping sauce - something yoghurt based or lemony. 😋
Good shout!
I would really love a kwassont myself 😂
Looking for this comment bc I’ve never heard “crescent” pronounced that way 😂
Barry is the new Jamie.
Very impressive, but I agree I would want to eat them plain.
Giant croissant pleaseeeee
You should make that giant croissant! There's just something magical about the buttery, crispy layered goodness of them that I feel chocolate just takes away from, no matter how much I like chocolate... But I may be in the minority here, I guess.
You've used the term frog spawn in back to back videos now. Just wondering if this is a spring thing or what???? I cannot wait to try this recipe!!!1
I am secretly a frog
My vote is for Giant/Tiny Croissant!
To go with a fair and balanced option for a giant french pastry, the Croissant au Chocolat... :P
aha did you just invent something?! (chocolate croissant raises hand slightly)
@@mrbarrylewis Nah, I've had them before from a bakery, so can't claim to be the inventer of them... :P
Nice video 😊
HUGE Croissant would be the best
Great video Barry! Just curious, how do you soften you blocks of butter? I've started doing more baking but trying to find the best technique.
Not gonna lie, when I saw the Instagram story about the dough next to the paints, I thought they were food dyes at first and Phoebe was going to paint on thw dough to create one of the "stained glass window" pie crusts with them 😅
That tiny croissant cereal that was all the rage has Barry Lewis written all over it.
I don't need that. I don't even want that. A fresh warm croissant would be heavenly & perfect! Something I have actually never had.
You've never had a croissant? Or attempted your own?
@@mrbarrylewis I've never had a warm freshly made croissant. Not available here. I don't enjoy cooking & especially don't like making bread.
@@LeesaDeAndrea - I feel sad about that, seriously. It's one of life's great pleasures - inconsequential, but indubitably wonderful. A couple of warm croissants, some good jam, and a big cup, or bowl of 'Café au Lait'. Break the croissant, put some butter or jam, or both, on it. Dip another bit in the coffee. Crumbs everywhere, and a big smile on your face. Best done on a nice day, outside a café in France, watching the world go by, or reading something enlightening by Albert Camus, or Jean Paul Sartre.
I have done this, and it's the idea of 'Slack' taken to the next level.
You used to be able to buy part baked croissants not that long ago.
@@brianartillery I would love to do that sometime. It sounds marvelous!!
I would love to see a giant pain au chocolat and a mini crossant.
You should have a look at making a kouign amann. Life changing.
Not going to lie, Barry, but when you tore open the croissant with the stuff in it, I immediately thought of something Stuart Ashen has said many times:
"It looks a bit like poos."
Hi Barry!
There is an hype going on here in the Netherlands which is called Crompouce. Its a croissant filled with cream and glaced with a pink glace or pink chocolate. It is based on a pastry calles tompouce.
Its delicious. You should give it a go 😁
Also, loved the video!
I mean you know they are going to choose the giant pan au chocolate
Over a croissant maybe? We must be careful, they may be watching
Does anyone know why this channel has never hit 1M - it's been around 950k for what feels like years
Barry if you get a Ninja Foodie multi cooker with a dehydrator function you can apparently prove dough in the dehydrator function at 60 degrees Fahrenheit
+1 for giant pan au chocolate
Before I start, yours looks
Better than what I’ve seen by the thumbnail
i vote for a giant chocolate cronut :D
I wonder what a butter heavy cookie dough with coco powder instead of chips used as part of the lamination would be like
I’ve never seen someone so excited, about making Croissants 🥐😄But those crookies looked delicious 😋Thanks Barry 👍🥐🍪
Just a note, butter isn't bad for you. It's actually pretty healthy.
tbf a reckon if you've got more sugars than salts in yer dough it'll proof the yeast just fine. salt kills yeast but if you've got more sugar than salt you'll be fine. like if you don't have too much salt as a guy, and balance it out with carbs (which are basically sugars) you'll be fine
That's got my name written all over it 😂
"Let's go for a run!"
...that's a joke😂😂
Ha y Barry that looks so um I can even make it gluten free can you please come to Australia next year and be a master chef judge that would be so awesome ❤
So decadent 😋🍫 🍪 🥐
Always enjoy your videos, but even more so when you use croissants and cookies
Looks delicious, Also the background music makes me want to end it all.
9:35 looks like "ants on a log"
lol!
I feel like French Guy Alex should make the croissants...
I would like to see a giant croissant
I may do a poll
Instead of vanilla paste try maple syrup and pecans they are amazing cookies.
Now I wonder what it would look like with chocolate brownie filling instead?
I hereby cast my vote for a giant pain au chocolat
haha I can confirm vote received
Giant chocolate croissants
Do both giant pantries and make 2 videos. Marketing 101 Barry.
I remember making croissants on a school trip to France
I was at the back and I couldn't see what he was doing, and he yelled at me in French that I was doing it wrong (probably) and he ended up making it himself
Traumatised. It hasn't stopped me from making croissants since though
Time consuming
Delicious
Not worht the AMOUNT OF TIME it takes...but so delicious.
In culinary school, I did chocolate filled croissants for my baking final. Along with crepes.
Giant pan au chocolat please. 😁
Think it's gotta happen!
Seems like a version of Japanese Mellon Bread to me.
That would be nice with some ice cream
Barry you forgot to freeze them, coat them in batter and deep fry them...
You’re supposed to wait until the croissants are cooled before putting the cookie dough in