I Learned The Art Of The French Croissant...
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- Опубліковано 1 лют 2019
- Ep3. French Pâtissiers told me how to use a Dough sheeter, different dough laminating techniques, and proper croissant dough kneading. My Shorty Award Nomination ! Vote here : shortyw.in/2Uz8uyO ! Let's do this :)
Big thank you to Erwan & Seb from Utopie bakery in Paris ! 20 Rue Jean-Pierre Timbaud, 75011 Paris, France. Give them a follow and say hi from me :) / boulangerieutopie
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Get My cookbook : smarturl.it/FrenchGuyCooking
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This episode is part of my croissant series produced by Eva Zadeh from Next Originals ( www.next-originals.com ) in co-production with BonnePioche Télévision. ( www.bonnepioche.fr/en )
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Music by Epidemic sound : goo.gl/NzwgrZ
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/ frenchguycooking
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Planning a foodie trip to Paris ? Here are my favorite spots :
www.frenchguycooking.com/wtf/...
Salut,
Alex - Навчання та стиль
Erwan is my brother in law, and I work at the bakery from time to time to help them. Let me tell you that these guys are the definition of HARD WORKERS! They created Utopie from scratch, working 16+ hours a day, 7 days a week... This guys are real titans. Today they have the success they deserve and I'm so glad and happy for them. They've won the TV show "Best Bakery of France" not only because they deserved it but also because they are true passionate and they give everything they have in their job. I'm glad you featured them on your channel Alex! Guys if you swing by Paris, come to Utopie, you won't regret it !!!!!
Pastry chef myself. I can tell watching the video how much they love their job, and also how good they are at it (I'm specialized as a "tourier" too and it's just so obvious they have mad skills). I've known the shop from reputation, haven't had a chance to get there yet but next time I'm in Paris I'll have to try it out !
I think is also cool, now I know in my pastry crawling trip to Paris what to visit :D
I love episodes and series where Alex tries to make then goes and spends time with professional where he realises all the hard word and dedication it takes to make amazing food that we take for granted
The amount of effort he puts in is fking incredible, The dedication is unrealistically superb and all of this just to educate us. Godspeed, Alex
A big virtual high five to the guys at the bakery to allow you to come in and learn from them. It says a lot about them as people and as artisans. And thanks Alex for working to learn and share with the rest of us. I'm absolutely going to give this a try once the series is complete.
They are awesome ! The pâtisseries are incredible (the Paris-Brest is hmmmmm)
And their croissants are pretty good ^^
That's the best part about artisans and anything handmade. There are no secrets to hide, only the skill of the artisan.
@@khianidude the only secrets is that they exist and keep selling the best they can make, and the special materials they secured that are not common in supermarkets that are high in price but have better cost/quality ratio effectively making better but at cheaper overall cost
Eggwash in a spray bottle... why have I never thought of that. Alex - this video is full of great information!
Just makes sense.
Probably because we hardly ever make enough quantity of anything to justify the use and cleanup of a spray bottle.
Because you don't make commercial amounts of anything that needs that much egg wash lol
@@AllTheArtsy There are really small spray bottles, though.
Bakeries use a compressers but the wash has to be filtered to prevent clogging the gun.
I used a very big brush. The type you use with a dustpan. One or two swipes covers 25 croiss. French bakers aren't the sharpest knives in the drawer.
Something tells me Alex is really going to get that bread mixer and add it to his mad scientist cooking lab
What do you mean get, Alex will make!
Might be too expensive and he doesn't need something that big. Maybe something a little tougher than the one he has though.
or the dough cutter/flattener
Or beef up his existing one
@@chrism45 He doesn't need a new one, and most of those mixing machines are multi purpose.
And it would be nice to see an old forgotten machine be restored.
Literally the highest quality videos on UA-cam.
Like , making croissant in 4k or something ?
@@oussamaxd197 Not just the video quality, the quality of the content, the information, the video editing, the choice of music used are just a few things that make Alex's videos high quality.
Did you guys see that masterful flick of the wrist to spread the flour at 7:43??????
No, you are literally the only one who saw it.
sure did :D
Yep saw it!
That was amazing
I believe that is the Emeril Lagasse "BAM!" technique. It is technically an Italian process.
I stumbled on that bakery when driving from the UK to Bulgaria and at first spent just a few euros. But I immediately turned around and bought 120 Euro worth of stuff for the drive back to BG lol.
You are... a boss.
So you drive in the middle of f****** Paris to go across Europe ? You a mad dude
@@machintrucGaming so you think you need to go to f**** Paris to get French Croissant ? You a mad dude :)
Edit : Even in the lostiest french village you could have theses
@@xPaPs_ Well sure, but he said specifically that bakery.. :) So it is in fact odd to go through Paris imo
@@machintrucGaming We flew from BG to the UK to buy a Transit and then took 3 weeks making multiple stops on the way back. My friends parents needed the van and we used it as a excuse to explore along the way home. As for the stuff we bought that was mainly for the 4 of us to eat and some was for the friends we stayed with in Germany...……. But yeah the first time I drove a manual transmission RHD van was in across London from Canning Town to our hostel near Picadilly and that was madness because we had no GPS and only a few useless touristy maps. I don't have a problem driving a manual since all but one of my cars were a stick. But the middle of London is not the best for learning to shift on the opposite side while in a RHD van that is for sure.
Alex!! This is my favourite series you’ve made, killing it!
🙏😄
Concur!! Even my kids were watching this one!
Seriously killing it. Not just the amazing croissant journey, but the video editing, the music sequencing, the cuts and pacing. Creators that are punching at this level is a small crowd indeed. Loving it all! Thank you for your hard work, Alex! 👍👊👏👏👏👏👏
That slit technique is a helluva secret!
For real! I'm a baker, I've made tons of croissants, no one ever told me about slitting the dough!
I know, right? I’m starting doing this next week!
@@Salwiak can you explain to me what exactly the slit does? I'm not a baker, but I enjoy making croissants. Mine are decent, but nothing special. I'm having trouble understanding the point of making the slit. I'd appreciate any feedback.
@@Engineer_Heathen the slit allows the butter to laminate all the way to the edges of the dough. It's such a simple concept, yet I've never heard of it before. I'm definitely doing it from now on -- it makes perfect sense to achieve the best possible lamination!
@@Engineer_Heathen, as they mentioned, it's so the butter spreads all the way through to the edges of the dough. It seems so obvious in hindsight. If you don't cut the slits, the dough will fully enclose the butter, but if you cut the dough, then you get three discrete sheets one on top of another: dough, butter and then dough again.
I used to eat them like 3 in 10 minutes, now I probably gonna finish one in 30 minutes. From all this work it took to make a croissant, I'm gonna make sure to smell it first, appreciate the shape, break them apart and look at the layers, remembers that each layer has the butter within them, then took a bite...
It is so inspirational to work with people like that and humbling that they treat you with respect. It deepens appreciation of the food to know how hard people work to feed you good things.
Definitely voting for you in the shorty award
Just made an account specifically to vote.
I would but he's up against my boys Brad and Vinny I'm so torn
I don't usually register on new websites just for one person, but you my friend are worth it!
Voted for you, get that shorty!
Yup! Me too!
🙏
@@FrenchGuyCooking Me too! This is the first time I've ever registered to vote for any youtuber, and it's definitely worth it. Bring home The Shorty Awards, Alex!! :)
lol same :)
Salut Alex ! Je trouve qu’un épisode comme celui-ci dans tes séries apporte énormément. Très qualitatif, ça fait plaisir de voir l’artisanat français, et finalement de mettre leur expertise à ton profil (et au nôtre indirectement) pour réussir les tiens !
I discovered this channel recently when Alex made a video with a blacksmith I watch. I am so pleased that I did, every episode has such an intriguing story, educational content that is really fun to watch and Alex is such an endearing gentleman. Keep up the great work Alex.
Alex: *zzz*
Erwan: GOOD MF MORNING!!
The whole process of making croissants looked magical, poetic. I almost shed a tear, that was so beautiful. Thank you Alex for all these close-ups, they were extremely pleasing to the eye
Those were the very pinnacle of sourdough croissants OMG. I worked at a bakery for a while when I was younger, it is such an honorable trade.
I retired after baking and owning bakeries for 50 years, you can't put honor in the bank.
The pay is crap.
Alex, I LOVE your channel, not only the content on itself, but how you deliver it is just sublime. To the way you organize your series, to the effort of making it an almost top quality TV production. I see charisma, dedication, love and talent in ALL of your videos. Truly inspiring.
A great thank you and a tight hug from Brazil.
Voted for you Alex for the Shorty award. I subscribe to many food UA-camrs, but I find your content to be the easiest to watch and enjoy. You put an incredible amount of hardwork and effort into your content so you definitely deserve the win!
where in the world you still see people knock on the door and ask the sifu to teach them kungfu...in this case croissant...
telling them the video will get several hundred thousand views helps.
Thanks for taking us along on your trip to see how the professional bakers make their croissants. It's always such a joy to see a pro at work, completely entranced by and in love with the work they are doing.
Dude, Alex, I'm in a little bit of tears at the end ... that you would take us with you on the journey to understanding how to make one of the frenchiest pastries ... letting us watch you grow and also learning some things myself along the way is such an honor. Thanks for taking the time to take cameras with you, to explain your own experience plus the facts, and not being afraid to make mistakes on camera. Salut!
What a fantastic video Alex. The edit is wonderful even within the close quarters of the kitchen. Bravo. Can't wait to see your next attempt
Merci
This is the series I've been waiting for! Thank you for doing this. 💙
I think that what ruins croissant is temperature. It's a very important factor in keeping the layers apart from each other when laminating the dough. Most recipes online do not discuss these matters (maybe they're assuming everyone has cool room temperature). For the home bakers living in tropical countries, laminating dough and working with anything with high butter content is a real challenge. It's a mess, you'll see melting butter everywhere. Alex, I hope you discuss temperatures as well so people in the tropics can at least try to regulate the temperature of their butter, dough, and working area.
The quality of your editing is amazing. A UA-cam channel on par with high budget shows like Chef's Table. We appreciate you
I like how your videos have a natural progression and story arc. Not just a single video hubristically exclaiming how to cook the "ultimate," or "perfect" fill-in-the-blank. We, the audience, get to see the painstaking trial and error, and thought process across multiple videos. That in itself is fascinating.
Thanks Utopie and Alex for sharing this. That's insane the amount of work. Next time I'll offer myself a croissant, this will be next level of experience. Beautiful video as per usual.
Voted. There's a store in melbourne australia where a rocket scientist fell in love with parisian croissants so much she instantly quit her dream job and started making croissants. She has 2 bakerys in town now with morning queues of addicted pastry fanatics.
Lune ?
Yas that's Lune
Great video Alex. The footage of the dough being folded over and the dusting of the flour in slow mo is beautiful.
That buttery dough coming out of the machine in those amazing folds is one of the most incredible things I've ever seen. I know your own attempt at croissants will be equally as wonderful, and we will all be watching!
Congratulations on the shorty nomination Alex!!!
INCREDIBLE Alex! I sit on pins and needles waiting for your next video. Thank you so much for all your efforts!
👍
Dude, just sit on a chair, like the rest of us muggles
TedOfNod ...I, kind sir, am no muggle. Want proof? Check out rogerda on Instagram.
Croissants have a special place in my heart, im not french or anything, just an aussie, but my dad died when i was 4 and one of my only memories of him is him buying me a croissant. Ive always loved them since, thank you Alex for this series! I think i might actually attempt this one ❤️
the pastry chef explained everything so well💗 that's how you teach!!
Those gentleman seemed so kind and considerate, which is such a refreshing contradiction to the chefy status quo.
And how the French are typically portrayed. 😂
They are the opposite of Gordon Ramsey
Well, bakers ≠ chefs. Bakers don't deal with as much time pressure because they're the one deciding how many items available for the day. If they're just making 200 croissants, they're just making that many. If it's all sold out, it's sold out. So they have expectation how much work they're going to do for the day.
For chef however, food should be made only right after the guests ordered. So there will be time pressure, on top of making something perfect. So it makes sense that chefs tend to be more anxious and easily triggered in the kitchen.
@@gandaruvu That's genuinely quite inciteful, I think you're spot on!
Love you Alex keep up the good work.👍😊
That looked amazing. Croissants are my favorite pastry/bread. I remember making them in school, the taste and flavor was unlike anything I had ever bought before.
Thank you for getting us a inside look at how professional bakers do it, love your videos.
French cuisine is just an excuse to fuel people's addiction to butter. And I absolutely love it.
Hmm seems like they enjoy some dough with their butter... interesting choice
I can attest that this is the world's most advanced and delectable butter delivery system. The best croissant is honestly right up there with a good high or decent sex you never tasted anything so good, people actually get up at insane times to happily stand out in the street for these, daily.
@@samoksner To the true connoisseur decent sex includes croissants.
@@samoksner I was driving from the UK to Bulgaria and bought 3 croissants for me and my girl from here while making a day trip in Paris. They where so good we went back within 5 min and spent 120 Euro on that and a few other things. They really are one of the best I've had and as a chef that has worked in the UK, France and Belgium that is saying something.
@@southjerseysound7340 120€ for croissants and some other stuff? :D Either there's quite a bit of that other stuff or it's insanely expensive?
Puff dough uses more butter.
Alex, I am loving this series! This episode especially. Seeing how the pros do it is quite humbling but also shows why such quality products are worth the price! Can’t wait for the next episode! I’m sure you’ll do your usual impressive job facing each challenge. Thanks, French Guy!
Amazing. Beautifully filmed and inspirational. I love croissants but now fully appreciate all the work and devotion that is involved.
Never imagined that sourdough was a part of the recipe. I'm stunned!
It isn't. They're being stupid.
It was wild. I could *smell* this video while they were laminating the butter in
Never EVER skip your french class. My gratitude goes to all the excellent french profs I had during my academic life. Sooo much red on one piece of paper...sigh
That being said, I am very grateful for discovering your channel, like yourself, I learn best when I am able to experiment the process. Your acknowledgement and consultation with the true experts shows your strength for knowledge. The bakers, ils sont ge(accent d'aigu)niaux, des vrais gentlemen.
Needless to say, looking forward to the continuation of"The art of the French Croissant", parce que tu dois crois pour la croissance.
I work in the food industry as a cook, it’s fun to see you go into kitchens! It’s also cool to see inside a French bakery, and see other industry folk in France! Thanks for making the stuff you do!
Quick English lesson for Alex:
When to use a or an is not necessarily determined by whether or not a word starts with a vowel. It is a good rule of thumb, but we never us "an" before a word that starts with a 'y' sound even if the word does not start with a y. For example, we would say "a European" or "a Utopian" or "a unique and wonderful French guy cooking". Salue =)
Well let me correct your french then, it's "salut" and not "salue" :)
@@MrCamille9999 Je vous remercie. Google translate is le suck. XD
I always use "a" or "an" depending witch feels more natural to say. Like in your example of "European" i would have used "an" instead of "a". But then i remembered that you guys pronounce Europe like "jurop" instead of how its written. Well that's what happens when you learn English from reading books (i was rarely allowed to watch tv). You learn to pronounce the words as if they would be in your own language (in my case Finnish).
Wow I never realised this before, it's one of those things that you just have to pick up
Saw this pop up in my feed and was immediately like: "Ouiiiiiiiiiiiiiii!"
Best video you've ever made. Great production quality, fantastic subject, just works superb. Those guys are incredible for sharing their small space and knowledge with you. Thank You Alex for sharing this!
Excellent video, Alex! You are so courageous to get right in there with the pros and give it a try. I will never be making my own croissants but now I will appreciate how much work they are! I look forward to your croissant problem-solving videos.
Shorty Awards Nominated 🤯 ! Here's the link to vote : shortyawards.com/11th/frenchguycookin
done
va voter pour ce mec! merci !
+
Good afternoon from America! Love your channel as a home cook. Voted!
Ayy thumbnail looking sharp 🔥🔥🤙🏻
Perhaps the best youtube video ever!!!! Alex, you are the man!!! Watching your friends at the bakery, you could see their passion for excellence.
Been watching your channel for awhile and I have to say your love, zest and curiosity for your culinary skills is very infectious and it motivates me so much :') keep making videos Alex!!
Alex: _admires the dough_
Erwan: What the hell?!
That got me laughing so hard 🤣
The secret is to cut the sides of the dough-butter sandwich?! I am stunned!
the real secret is to put it in the fridge for 45 min to 1 hour between every folding process. But they won't want to give that secret away. That is the reason why it takes over a day to make.
@@afrobengali1 you need to find out the temperature in the Bakery too... to see the length of time to proof or refrigerate. Where I am the day temperature is 30 degrees C...
The secret is also that it takes 3 days to make lol
@@afrobengali1 You need to do that at home, but with their folding machine it's so quick that they can just put it in the fridge after doing all the folds I think
There are no secrets.
There are a lot of untrained bakers though doing silly things.
Wow, thank you for this behind the scene vlog, the skill and dedication of these bakers to create something so sublime is amazing, I love seeing Masters at work, they are national heroes! I can never eat a croissant again without appreciating the craftsmanship of making it!
Alex, you have the best series about authentic French croissant 🥐 on youtube. Thank you so so much. Craving all the way from Canada
J'adore les croissants! (is my French correct?!)
That's an okay literal translation, but you can convey the meaning better with something like, "Mon aéroglisseur est plein d'anguilles."
@melikesleepy
yes it's perfect.
@Kristofer you probably skipped too many French lessons :D
@@jean-michelnicolas9999 nop im french from dijon and is french is just perfect that a perfect translation
ah yes, my hovercraft is full of eels
@@maxdujardin5826 There is a lot of perfectness involved here :D I would definitively go for "Mon aéroglisseur est plein d'anguilles" Parce que anguilles dans la bouche d'un anglophone ça me fait marrer :D
Looked like croissant boot camp
best video ever Alex. What an honor to follow you around, watching master french bakers. i learned a ton!! Merci.
Great episode as always! The shots of the rolled up croissants were just gorgeus. Whoever helped film this while in the bakery did an amazing job!
Three days is commitment damn
Watching that video, I smelled croissant all the way.
They are so generous to share this with you, thank you for this I appreciate it a lot
My God I never knew how much work and dedication went into to croissant making. Wow!
Next project: Dough sheeter.
I think you were right...
You don't need a sheeter. !
I made 1000 daily without one.
Why not use your pasta machine for the flattening and folding🤔 at the end of the run, you only need a long, narrow strip of dough. Some thing that machine is perfect for
0jesse10397 the pasta roller makes a really long but not very wide sheet of dough which isn’t really ideal for croissants since you need it to be long and wide in order to get long enough triangles to roll up to make croissants
@@Olivia-dg9me Perhaps by cutting the triangles at a different angle it can work out. It would atleast be worth a try. I dont think Alex wants to start a mass production..
Much like this Alex. The quality of videos and thought process to make these series are incredible. Long it may continue.
Great Teacher's! Culinary Perfection is a true passion! Those Guys are Masters of their craft!
How many layers did the bakery end up with?
Bob Fish more layers than an ogre
Alex: Ep3 of the croissant series
Description: Ep4...
oopsie.
Alex, these kinds of videos really really really really makes me wish I lived in downtown Paris. Nothing(!) beats a fresh, cruncy, soft, buttery, stretchy croissant. Keep up the excellent work.
My mouth was literally watering the entire time. If I could make a Croissant even 1/100 as good as that I'd cry tears of joy!
On dit 'tourer' car les manipulations se font sur le 'tour' qui est le plan de travail en marbre.. :) 💋
Merci!!
Brilliant. Now in English so everybody can get it too 😄
Beh we logique
Ahah right so we say '' turning '' instead of ''folding'' because it's not after the manipulation itself but the marble table we work on, which is called a '' turn ''. Right. Don't ask. 🤩
@@varelblackberry ໒( , ⊙ - ⊙ , )७
liked befor watching :D
Alex, I love your channel. Seriously, when I hear the music under your videos, when I see you doing stuff, talking to very nice people with a very nice accent - that makes me feel soo goood. I have to study, catch the bus every morning, and try to sleep enough, but when I see a new video coming up this channel.. well, that's a secure point and I know: that video is going to be the thing I'm gonna watch, before I go to sleep. So, more precisely: I love you. ( of course only the Alex I see in these videos, no try to steal you)
So amazing to see the difference in skilled home cook and skilled fuld time worker with passion for his work. When I saw the second episode, I thought you nailed the croissant but then u see their skills and product and Im just amazed by how much there goes into making the daily bread for the puplic... same with the motzerella and pizza season
OMG ❤️
Better than Gordon Ramsay
i made Gordon Ramsay caramel popcorn and it tasted like shit
Gordon Ramsay - the most famous psycho in the world.
Ramsay's likely reaction to this comment:
"BOLLOCKS! YOU F**KING IDIOT SANDWICH!"
@@uncrownedking5106
He still does know how to cook anyways
Anyone? He seems like the only famous the way he is
Uncrowned King Yeah just about anyone can easily get 16 Michelin stars with enough practice.
The mixer and rolling machine..... okay I’ve added them to my shopping list!!! Thank you for taking us to this masterclass. I am in awe!!! ❤️❤️❤️❤️
Absolutely fantastic episode Alex. It looked tight for space in the kitchen so well done to you and your camera operator, and well done to the kitchen staff at Utopie bakery for working around you! What an amazing experience. Can't wait for the next episode... keep 'em coming Alex
I just love the French accent! I am French Canadian so my accent is nowhere near this nice :'(
But French Canadian accent can be really cute to me ^^ (I'm French)
French Canadian accent is so much better (I'm French Canadian)
I learned french a long time ago and i find l'accent québécois very beautiful and really hard to mimic. I used to pronounce a few words in québécois in front of my professors in college so i would be seemed classy :)
Je suis si heureuse d'entendre que les gens aiment l'accent québécois ! Je me souviens d'avoir été très timide quand j'ai voyagé en France.
on en parle de l'accent marseillais ... :)
If the baker wakes up early to bake croissant that people eat for breakfast.....
Then what does the baker eat for breakfast???????
yesterdays croissant remains..?
Mcdonalds
Seannyyx Probably not. Most bakers have to eat the butter and milk
I KNOW
@@seannyyx those are actually turned into '' almond croissants ''
OMG Alex this is EPIC! Music to my ears. Food for the soul. This video is your best effort! Love it! Merci beaucoup
Incredible video quality, inspired content, attractive attitude, simple yet powerful ideas, stunning editing, Alex, you are one of the greats.
I was trying to be here early but ended up being late. :/
Healthy Recipe Channel me everyday to anything.
Cold: I don’t like people.
Deep Cold: I pretend to not like people because I don’t want to grow close and the maybe having to deal with them hurting me in some way or worse me hurting them.
This video was incredible! I loved seeing what goes into making a delicious French croissant! I felt like I was watching Chef's Table for a bit there too. Beautiful! I can't wait to see what you do, Alex.
this was such a beautiful video alex. Thankyou for bringing us on this adventure !
Alex, you are an animal. XD
I speak Croissant .
ah bonjour mon baguette!
C'est super de redorer le blason de nos artisans! Quel incroyable métier ! Et il y en a tant d'autres. Thumbs up Alex!
Loving it
🤤
Its nice to see the chaos and the artistan quality in the kitchen. Looks like the fermenting time was wayy more important than I anticipated.
Hoi woo I'm 19th comment notification squad
Not that it really matters in the end, but I couldn't help but be bothered by him touching his face and head while he was handling the dough
Wow... I just realized I had smile on my face the whole time I was watching this. Loved it.
Absolutely incredible, the quality and artisanship is insane