[recipe vlog] Recreating Supreme Croissant by La Fayette / New York Viral Circular Croissant
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- Опубліковано 14 тра 2024
- RECIPE VLOG: an aesthetic silent baking vlog by a Filipina culinary student in her 30's.
Hi dear! I'm Thea, a Filipino aesthetic silent vlogger.
I love creating aesthetic cinematic vlogs about my life as an international culinary student, sharing my cooking and baking recipes, living in Canada with my family.
In this aesthetic cinematic baking recipe vlog, I'll share with you my recipe for La Fayette's Supreme Croissant which has been taking over my feeds.
0:00 Thea's Table intro
0:15 Supreme Croissant Dough
5:33 Pastry Cream fro Supreme Croissant
7:32 Chocolate Ganache for Supreme Croissant
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MUSIC:
La Parisien by Jakub Pietras
Happy On My Own by Kyle Cox
Come of Age by Bob Hart
Daytime Melody by Paper Planes
#SupremeCroissant #ViralCroissant #NewYorkCroissant #LaFayette #Croissant #LaFayetteBakery #VLOG #recipe #aestheticvlog #cinematicvlog #cinematic #aesthetic #aestheticvlog #silentvlog #filipino #haegreendal #hamimommy #choki #her68sqm #pland #deemd
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Just made these thanks to you and they turned out AMAZING. Was Suprised because it looked intimidating, I didn’t follow the directions exactly which helped in some ways but made a few mistakes in other ways. I added a layer of espresso infused dough after a few folds and it gave it a cool swirl and smelled amazing.
Thanks!
Wow, thank you for this amazing experience, keep doing this, video full of warm ❤👏👏
Absolutely beautiful!!! Looks so delicious 😋
I am so impressed that you did this all by hand! For me, croissants are hard enough with a stand mixer. Wow! I just love how you use the scraps - I’ll be trying that soon. I usually just lay them out and squish them together, roll them flat and roll them into the ugliest little log and bake it next to her beautiful sister croissants. The “ugly” one bakes beautifully and even has layers. A baker told me that he reserves 50g of the dough, freezes it, then adds that fermented dough to the next batch of croissant dough. It’s supposed to add flavor - haven’t tried that yet as the scraps themselves are so delicious! I am very excited to try your recipe soon.
You are a master! Loved watching you work Thank you for sharing
Wow, amazing job! Will definitely be trying this recipe soon. In love with the aesthetics & also those LAYERZZ
This effort is a dedication to love. I watch this, and I see my husband would be happy that i am so devoted to happiness in the family.
This really FANTASTIC! ❤🎉
I did this first time but instead of putting the dough in the freezer for 2 hour intervals I put them in for 1. Made them again and did it how your supposed to and there’s no difference. So I would just refrigerate for 1 hour and save yourself wait time.
Absolutely wonderful video. Trying this out today. Thank you so much!
thankss for the recipe done save on my bakelist ❤
I made it, and it’s delicious! For anyone trying, this takes about the whole day so patience is key 😅
Should it be cooked with a fan? And is it only bottom cooking or top-bottom setting?
They look amazing
Loved every sec of it
Tremendous recipe
It is sooo perfect, I wish I could taste this! I will make it😅🎉
just wow!!!
wow amazing😍 good job
wow! you're so talented!
Really good job done ❤❤❤
❤thank you so much ❤so delicious I like it 😋
U actually nailed thisss!!omggg they look stunning 🤎
This food is going viral in Indonesia, everyone wants to try it
Watching u roll that butter into a perfect square was so relaxing lol
Well done ❤🎉
Amazing recipe and editing! Good job!
thank you 🥰
hermosooooo
los adoré
los haré para esta navidad
Saludos desde Quito, bendiciones y feliz navidad
Great style
question, are you baking it in the oven with the fan on or off ? p.s. you did a great job, looks amazing ❤
Muy bien gracias
Filled Supreme Crissant:
DOUGH
500 g all purpose flour
60 g sugar
10 g salt
10 g dry yeast
100 ml cold milk
160 ml cold water
50 g cold butter, cubed
PASTRY CREAM
100 g sugar
60 g cornstarch
2 whole eggs
4 egg yolks
800 ml milk
100 g sugar
50 g butter
2 tsp vanilla
GANACHE (I assume is for piping, therefor chocolate 2:1 ratio to cream)
100 g dark chocolate
50 ml double cream
Yummy ‼️❤
well done
enjoy
Hi po, did you make this in just a day? Looks amazing for a first try!!
I am drooling😢❤
@@thasneemsaliha what?
Sry my brother did it i am really sorry
@@thasneemsaliha hahaha thats ok
Perfect croissant galing 👏🏻 😊
Thank you ❤️ Not yet perfect though, but it's yummy. Haha
making them right now! ❤❤❤
let us know how they turn out 😍
It's been a month...Did they turn out good?😃
@@JULOC05 They did! But Next time I will use better butter 🫡
@danisalome124 yeay thank you for sharing ur feedback ❤
@@danisalome124 Great! I live in the US and I typically buy imported butter from France, Ireland, Germany, Denmark, and Poland but I do like some locally produced ones like Plugrà. The fat content, the feed, the type of milk, and the method affect the flavor. Some of the best butter I have had is Greek actually but it’s not exported…
want to make this for the 1st Jan for a get together but think I will leave it in the fridge over night after it has been rolled up and left in the freezer, instead will leave in the fridge overnight and cut into rings in the morning .....thank u
It's an awesome video. Do you have a video for making sans rival?
Hii its look so delicious❤ how many dark chocolate ur using in this recipe? Because i didnt see dark cchocolat on your video recipe
😍😍😍😍😍omg
Beautiful job! Can I have one 😊
Hi, you're awesome. I just baked these croissants too, and I have a question: are you sure with the last size of the dough before rolling? 40 cm x 60cm??? My dough just Fell a little bit apart as I tried to roll it to this size?
😍😍😍
Thank you 🥰
Hello nice job. I want to try this. I noticed you mentioned the dough should be rolled out to a 30cm by 20cm rectangle and the butter rolled out to a 20cm by 20cm. It seems the dough should be slightly bigger (or butter smaller) to accommodate the butter into the dough. Can you clarify?
Кайф!
Wow great job chef!
Hey, if I'm making the dough ahead of time, should I freeze it or leave it in the fridge.
Another one
I love eating and watching bakery videos but I don't want to do it it's just too much work 😂
Excellent recipe, should the oven be hot up and down? Or just below?
Up meaning broiler no.. well circulated heat is all(bake mode)
😋😋😋😋😋
😍😍😍😍😍😍😍😋
Hello. I’m a beginner in baking. May I know the brand of the dark chocolate you used? Is it a type of chocolate specially for baking? I can see that they melted pretty quick. I’m asking this cuz I previously made chocolate cake and used chocolate from the brand G. It didn’t melt well even I’ve been heating it for 20 minutes. I might be wrong but I guess the manufacturing process and components was made to not melt completely(?) Please give me some advice. Thank you!
Nestle “toll house” dark chocolate should work. It melted quickly in the cream because the cream runs a pretty high temp when cooked.
Nestle dark chocolate comes in chips so it melts even faster 😊
Try using couverture chocolate as it’s most likely what she used since they often come in the discs shown in the video, they melt really smooth and taste far better. If you plan to use normal chocolate chips though some may not melt as easily , try a bar instead or ask around the mart if you’re not sure.
soooo i can make this at hooome ??? awesooome
In Indonesia it's called "Cromboloni" (Croissant & Bombolone)
That's similar
Can I use these as sandwhich buns like that Starbucks sandwich
I love New York Rolls 🥐❤🥰😋👍🏽👌🏽🫶🏽👏🏽.
For how long this dough can be kept? I wanna this for my daily breakfast so it would be good if I could make this dough on the weekend and just bake it when I want
I’ve never made these spiral croissants, but I definitely plan on it in the near future. I have made traditional croissants and have frozen them right after shaping (before proofing). The way I bake them is to take them out of the freezer the night before I plan on baking them and place them in the fridge to slowly defrost. In the morning, I just take them out of the fridge and let them proof and bake. It’s definitely not a quick process as proofing takes me about 2 -2 1/2 hours in a warm oven (about 73-75F), but it’s still a nice treat for a lazy weekend.
what temperature exactly the water should be?
Can i know which brand u use all purpose flour and butter
Is this delicious than normal croissant?
is it okay to use any kind of butter?
Will it be better if I refrigerate it for more?
Hi could you please add your recipe to the description! Makes it easier for us when baking to refer
when you say warm/dark place? u mean like just outside in the kitchen with a cloth on?
Is the dough put on the freezer or normal fridge?
Could I please ask if I can use an already made ready to roll croissant dough? Thanks!
Yea, you can! The dough is the same as any other croissant, just the shape and baking method is different!
@@lavenderiris9744 thank you 🥰
@@bebwbew You’re welcome, and thank you too, you kind being!
I am a beginner. May I know what kind of butter should I use? The salted or unsalted one?
it depends on your own preference tbh, but most common use is unsalted since it gives you a neutral taste. it'll help balance the sweetness of the fillings, hope this helps.
Is similar to spanish Mallorca ensaimadas.
Can I use a hand mixer to make the dough or is it necessary to do it by hand?
Yes, sure. It’s better to use a mixer with the dough hook attachment 😊
@@TheasTable Thank you so much! I love your videos
@@fizzadulous2069 thank you 😍💕
@@fizzadulous2069 thank you 😍💕
How come the butter didn’t cracked?
Could i do it without corn strach
It doesn’t contain corn starch
What are the quantities of chocolate for the cream and the quantities for the ganache ingredients? thank you
When I tried it the butter broke down under the dough while rolling how do I fix this?
Same here 🫤
Freeze the butter
@@Underthang5it’s not always that easy and personally I wouldn’t recommend this recipe AT ALL
Now Timber ring in Thailand
What butter did you use??
probably European based butter like Kerry Gold
@@meIatonin Most likely will be a European butter. With pastry, the higher the butterfat percentage, the better usually and especially with a pastry like this. Kerry Gold, as suggested here, would be a good choice.
Sorry to ask, it unsalted butter or salted butter?
bakers mostly use unsalted butter for pastries
hi may i know what butter u use
Fucking butter what are u talking about. Butter is butter.
@@owenalexander8432lmao this is kinda rude but she probably used European kind, this doesn’t matter tho almost butters that have around 82% fat will work
At what point do you use the Butter and Vanilla? It’s not in the video.
The butter is in the video
Sorry my bad I realised what u meant and I was wrong. I assume it’s in the ganach but I don’t know except ruining my day and making it look like horror she didn’t do anything, she mistakes with the sizes aswell which caused the butter to leak for me.
3 centuries later
💞Wow💛💛💛💛💛💛💛🤍
Hello, Is refrigerate means normal freeze or deep freeze ?
Don't put it in the freezer, just the refrigerator
?
what do you do with that nylon after use, for only three medallions?!
These look great but their slightly overbaked for my tastes. It should be a light brown like milk tea.
So how long should I bake for on each side? I plan on making them tomorrow
@@alannaelaine3701She put hers in 15-17 mins at 175c. I'd bake it at the same temperature for about 12-14 minutes (7.5 minutes each side, make to pre-heat oven) and best way to bake is, if you can visually look at it, to see if the correct colour. Best of luck!
@@dj_nyx8903 thank you so much for replying!!
That’s exactly the color they are when you order them at Lafayette.
They’re supposed to be this color tho
I do not have patience for this. I will find a faster way.
Good to look, but totally destroyed when ripped apart
🐷
looks great but that was the worst pull apart I ever did see 😩
Kok pake butter 😮
Iya cock pakai butter 🇮🇩😮
1:09 fart
all that work for a sugar fix!
I know right? But it’s all worth it! 🍭
Interesting its just not a croissant as there is no cresant to eat
it is awfully gross that you touched cream with your fingers
Is it awfully gross to touch french fries with your fingers too?….. Relax
@@jenna3226 the texture matters if its liquid it is gross
It’s not a liquid lol its a cream… you arent God and you arent the one with the power to tell everyone what to do with their food. They definitely still ate that single bite that got cream on their fingers, and it tasted just like every other bite … its cream. Not chicken soup…
@@jenna3226 imagine holding your finger in your drink
@@3rdworlder255 and imagine drinking this chocolate cream thats inside of the croissant. You cant. Because its cream. Its not a liquid.
This is not an Croissant… looks like cinnamon roll…
Better without the music
Stop destroying your creation by breaking it apart just to show the inside. It’s kinda annoying. Just bite into it and it’ll show.
I FEEL LIKE I THROWING UP FOR THIS SHIT I FEEL LIKE I THROWING UP FOR THIS SHIT I FEEL LIKE I THROWING UP FOR THIS SHIT I FEEL LIKE I THROWING UP FOR THIS SHIT