Croissants (and Pains au Chocolat) - Weird Stuff In A Can  

*Please read these FAQs before commenting* 1. 'Alex' mentioned in the thumbnail, is this guy: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9jI6TthXpzs.html 2. "You left it out of the fridge too long and it warmed up" - this is incorrect - I took the can from the fridge; 4 minutes in the studio for the intro, then straight to the kitchen. 3. "You're supposed to... [whack it on the counter]/[insert a spoon]/[just twist to open]/[press down in some place]" - I can only be honest and say that of course I don't know everything you know, but for me, there is no validity in the term *'supposed to',* unless it's printed on the pack. 4. Last time I opened one of these (maybe 20+ years ago), they had a ripcord-style tear strip - that's what I was expecting this time - Maybe tearing the red tab straight down might have worked, maybe it wouldn't. As you can see at 18:25, the problem did not repeat on the second pack. Best guess for what happened here is that the product was either out of date (I didn't check) or maybe had been stored improperly before I bought it, and the outer layers of the dough had fused together.

Watching this man, whom can forage expertly and creating eye-catching meals with next to nothing money-wise, get bamboozled by a cardboard tube of dough makes me less self-conscience about my own many shortcomings.

If you’d told me ten years ago I’d be watching a gentleman thousands of miles away intimately walk me through his canned croissant experience and I’D BE LOVING EVERY MOMENT OF IT...I guess I’d be happy for future me.

I'm french, we have these canned croissants as well. You don't really buy them for the taste, they're a fun activity to do with kids

I’m sure the comments about it are getting old, but watching someone struggle with something so common here was a delight. I don’t blame you for being frustrated, thank you for your service haha

Americans of a certain age know that originally the "Poppin' fresh" Pillsbury biscuit's directions were to peel off the outer wrapper and then whack the seam on the edge of the counter. Moms would let us children have the privilege to "help" in that way. Later, instructions changed to press seal with back of spoon, until finally it's now to simply pull the tear strip. That's the only reason we know the alternative way of opening the can when the peel strip fails, as it often does. We also have these exact crescent rolls via Pillsbury, but my favorite when I was a young teen was a version for wrapping around a hot dog and baking. I suspect your can was not properly pressurized or had an invisible leak, because once the seal breaks they should really pop open with that familiar "pffft". It's strange how that first batch was so melded together. Perhaps the same possible leak allowed moisture to change the feel of the dough.

All the Americans screaming, no you gotta smack it off the corner of the counter haha

In Poland, croissants are considered as monsters and people sometimes call the police when they see them. Especially on trees. xD

I believe the Pillsbury brand doesn't refer to them as croissants, rather “Crescent Rolls”. In that case, they are good in their own right.

Today a Frenchman watched this video, got very drunk and cried himself to sleep.

Those canned croissants have been ubiquitous in the US for a long time. My mother used them for pigs in a blanket. I thought this was going to be about something like the strange pre-baked breads in a tin you had previously.

“I am utterly ashamed, that’s ridiculous and there is nothing to be proud of here” - Cooking Shrimp, trying to make canned croissants, 2022.

I'm a little late to the tea party, but there is a chance the canned croissants were taken out of the cooler by a prospective buyer, then left on a shelf somewhere and restocked by the store ... quite possibly more than once. It is so common in the US that I tend to go to the very rear of the display to find the freshest and least-disturbed products.

Well this is a situation that calls for a "my disappointment is immeasurable and my day is ruined" gif if I've ever seen one.

Mike: "We'll just roll with it.." Me: "Pun intended?" Mike: "No pun intended" It's like he can read my mind

This was a demonstration of how Babatunde feels when working outside his realm of experience. The whack is the best part. I think your dough wasn't cold enough.

I’m in the US and my dad used to make these for me all the time when I was a kid! I never thought of it as weird as it was the main way I consumed croissants

When the can isn't right out of the fridge and starts to get warm, the outside layer tends to expand/get soft, which might be why you couldn't find the end/edge and they ended up ripped

Hi Mr. Mike (I just like the sound of that :) ) I think you might be mistaken if you think that the store bought croissants etc. have only four ingredients or so. I interned in a bakery a few years ago and found out that they use "industrial" flour which has all kinds of ingredients like on the canned ones. It's like a cake mix only for rolls or croissants etc. So they have a guarantied same outcome every time. Now I am not saying that every bakery does that, but I am sure all those big ones do. Always love to watch your videos, keep it up! Greetings from Newfoundland!

Jus Rol also do cinnamon swirls in a can, which are a big hit with the family at Christmas. The big bonus is it's one single roll of pastry that you can cut to any size you like. The pack recommends six, but we make four generously sized ones. The warm cinnamon smell that fills the kitchen is fantastic.

I've bought the version of these sold in Canada and had far less problems opening and rolling them. They were more rolls than croissants. And had an odd metallic taste. If I want to bake croissant at home I buy frozen ones that you put on a baking sheet before bed to thaw and rise overnight. 20 minutes in the oven while you shower and you have fresh croissant for breakfast.

One of my favorite things to do is to add ham and cheese to the croissants as I roll them to make some savory ones.

Anyone else feel anxious for the popping sound when one of these is threatening to open in your presence? I know it’s not even that loud, but I still hate it 😂

These were a childhood treat. Easy and cheap for that budget 80s feel.

I absolutely rate our Lidl's in store bakery. It's my go-to for when our local bakers is shut or too busy (and with the current situation our local patesserie hasn't been open for a good long while...) .

I usually just twist the can to open it lol

I got your "feel the pain" joke.

As a French, I find this mortifying EDIT: I can feel the PAIN indeed Mike......

Ready bake croissant dough is widely available in Canada too. A thing we always did with them when I was a child was using them to make something like pigs in a blanket using each triangle to wrap a hotdog and a piece of cheese.

Don't worry about it. -Alex

those things used to pop a lot easier when I was a kid. and never when you were expecting it.

So in conclusion, the next time the Queen pops over for lunch, be sure to have the store-bakery croissants, not the Jus-Rol ones.

"Pain au chocolat as imagined by David Cronenberg" 🤣🤣🤣 I would actually pay good money to see this film...

Alex French Guy Cooking is hurting and he knows exactly why despite not seeing this yet. Once you cracked the seal he felt it.

I remember cans of dough like this in Australia back in the 1960s/70s. The cardboard pack often seemed to fail to open neatly on those, too.

"Can you tell which one is which?" 😆 Love the humor!

I worked at jusrol, nothing would persuade me to buy or knowingly eat anything from them. All this and bullying in the workplace-not a happy time in my life

You probably rekindled some kind of local language war by calling it "Pains au Chocolat". I am now going to menace my French friends with this.

This channel is so random and all over the place but is so good somehow

Pillsbury is still available in the US. Looks like you just got a bad tube. Whatever, this was very entertaining

This has been the funniest video I've seen from you, I love your content and it's usually super informative. But this video was a beautiful train wreck 😂 and it sent me on a laughing fit, honestly it has brightened my day!

I have no idea how you messed it up like that x) We also have these in France and if they do not pop you have to twist the can in the opposite direction. I have tried this brand when i was staying in the UK and never had a mess of dough like you.

You got this perfectly right

As an american it's so strange seeing someone not readily open a can like that. They are so common here everyone knows them.

The Jus-Rol cinnamon swirls and pain au chocolat are really good

You can reheat croissants and pain au chocolat in the oven without them getting dry if you do it at 170-180°C (338-356°F) for 3min ;)

In the US, we have Pilsbury Crescent Rolls, which are basically these. To get that satisfying "pop" you stick a spoon into the seam along the paper edge. They even have a little spoon symbol where you push it in. They're quite tasty!

I get the Cinnamon Swirls and Pain au Chocolate version of this every now and then, and they're both delicious. Never tried the croissant version.

The cultured people clicked on this to find out about the polish tree beasts...

Egads! You need some Pillsbury Crescent Rolls!

Luckily I'm on the toilet watching this vid cause when you pulled the baking tray into shot showing those wee monstrosities I'm totally pissing myself laughing lol 😃 xx

"Feel the 🍞" Love it! 😂😂

Don't worry about jam/jelly on croissant In France we have Ham and Cheese croissant with béchamel sauce sold in bakeries to use up unsold croissants And they're delicious (You still feel the butter because Béchamel is a butter-based sauce)

I love the way you persevered with this... well done, sir! Thanks for the laughs. 😄

We have more than just croissants in the states, we have cinnamon buns, dinner rolls, and pretty much anything doughy that can be baked. The most common brand is Pillsbury. My family always makes the canned cinnamon buns for holidays.

it might not be common to use these in the UK, but they're very common in the US (obviously). There isn't usually a pull tab/string, you are just supposed to bang it on the corner of your counter or your hand to pop it open. Like you said, it's compressed air on the inside, so the pressure should just cause it to explode after you remove the outer paper. This is the same reason why you may see some on the shelf that explode open on their own, after the outer paper coating becomes waterlogged and fails.

One looks like mollusk.

*completely rips the dough apart*: "not impressed, its all torn"

We have the exact same thing in the U.S. You need to do this immediately after taking it out of the fridge so it's semi-solid.

We used to have the biscuits in these cans when i was a kid and i used to bake them when i made breakfast for for my parents on sundays. I'm actually feeling a bit of nostaligia for dough in a can now lol

yup... we not only have canned biscuits here in the States but we also have crescent rolls which are similar to croissants, pizza dough, cinnamon rolls and French bread all in a can. It's not great but it'll do in a pinch. And it is great for convenient recipes.

We have them in the Netherlands too. The Danerolles brand is actually quite nice. A Christmas breakfast is not complete without these canned croissants in our family! Sure, you can get better tasting croissants from the supermarket, but it’s a niche family tradition that we all love.

I sometimes use Pillsbury croissant rolls to make a simple recipe taught to me by a girl in my culinary school years ago. Its just canned chicken and cream cheese mixed together. Lay out a triangle of croissant dough, spoon on a ball of chicken mixture and fold the corners in to make a little triangle pocket. Similar to a calzone. Bake until golden and dip into some warm cream of chicken soup when cooled a bit. No flour is needed because of how much oil is in the dough.

There is a similar line of products available in Germany which ranges from sweet to salty baked goods ("Knack und Back") and I believe they also have no pullstring. The outer paper gets peeled downwards and exposes the inner cardboard layer, which then breaks open due to the compression of the dough inside. Best regards!

Lidl's whole pastry section is very good - and they must know it because they usually put it right near the entrance

French gal here, these croissants can are not uncommon here and they made for some really good memories of mine. They obviously aren't the best kind of bakery goods, but they're fun to make. :)

It was definitely defective, over the years I've done dozens of these packs (used to be my weekend treat when I bought my first house) and they never did that. Also if it didnt burst open when you tore off the strip it only took a gentle a gentle rap on the table to make it split.

Can we all just appreciate the way Atomic Shrimp pronounces croissant?

"..the rest of it just looks like somebody had a bad day..." I absolutely LOST IT 😂

I used to love Pillsbury croissants as a child. With the cans in the USA, you peel the paper label off the outside and then use your thumb to press into the carboard seam and it opens with a really satisfying POP!

I absolutely love all the different and amazing stuff you do on this channel. I enjoy youtube channels that let their content and creativity grow in different directions rather than confining their content to a certain style or theme.

Can you do the Cinnamon Roll one? It's a dairy free thing, and comes with a little icing sugar pot, so when theyre out the oven and cooling, they turn into pretty amazing baked goods.

American here. I remember having these canned croissants during camping trips. We'd make a sort of campfire churro out of them. It's been over 20 years, but I remember them being good

Mini bulldog clips on a baking tray to stop your fan oven blowing the paper away is GENIUS.

Now I want Cronenberg confectioneries. This is a new term on the internet! They would have so many little crunchy bits.

My husband exactly the same problems with open and finding the end and perforations

In America, these are very popular, and are simply called Crescent Rolls. They are usually served around the holidays, and we've been baking them out of the tube for so long that I believe hardly anyone bakes them from scratch. I think you probably did have defective packaging, although it might have been easier if you could remove the outer shiny paper. They're always a pain to separate cleanly. Not much like a French croissant.

I made the mistake of buying this recently, why I didn't throw it straight in the bin, I'll never know.

I’ve seen these in the supermarket and wondered if the could be any good. Now I know.

People in North america have had this with every thanksgiving, christmas and easter weekend. We all know what its like.

the fact that he does know for sure if pillsbury are still available is incredible

Ok, a french guy here. I am so offended by this product. Non, non, not by the ingrédients, nor the exécution of the instructions par Monsieur Shrimp. It seems just a pain in le cul for some low tier rolled brioche puffed with a bike pump and baking powder x) Pain au chocolat looks on par with frozen stuff we can buy here on the cheap. Not that bad ^^ Nice to know this exists ^^

So happy you made a video from my recommendation! Makes me feel very included. Great video! Edit: i'm not taking credit, there was probably more recommendations from other people

It’s got that lovely buttery biscuit base Buttery biscuit base, buttery biscuit base

Any other North American yelling “push it with your thumb!” When the can didnt pop open as per usual? 😅

These are widely available here in the US, and therefore don’t seem that weird to me although I’m sure some people would think they are. The Canne is similar to the one you had, where you’re supposed to peel along this paper tab and it is supposed to pop along the perforations, but they often don’t pop. I think some instructions have been added in recent years for getting them open if they don’t pop, but what I usually do is lay the can down on a flat surface and hit the perforation with something like a wooden spatula and that usually does the trick. Yes, these cans can be really frustrating.

“....like someone had... a bad day....” I’m dying with laughter

with the Pilsbury packages, all the shiny outer paper peels off and there are further instructions printed on the cardboard layer beneath (just where to press with spoon)

Bilingual pain pun. Good stuff, Mike.

I work in a grocery store in the US and we sell Pillsbury brand canned doughs like this one, for all sorts of things ([American] biscuits, croissants, even French bread dough!) There is definitely supposed to be a pull tab that's pretty easy to open, so I guess you just got a dud. And you have no idea how many times I've seen those cans lying around accidently burst open with the dough spilling out the seam... I think we lose a lot of stock that way... 😅

As a french person, i wish i could unsee this video, i’m dead inside now.

Did you know that there is a geographical divide in France, between those who call it "pain au chocolat" and those who call it "chocolatine"? And it's quite serious! In some places, they charge you more if you order a "pain au chocolat" rather than a "chocolatine" (even though they are the same)

"pain au chocolat as imagined by david cronenberg" made me startle somebody walking past my window with my sudden outburst of a laugh

In the US we have these as several verities of biscuits, croissants like this, cinnamon rolls, and I'm sure other baked goods that I am forgetting. This is actually a fairly common packaging of quick leavened baked goods.

The cinnamon rolls of this rock (and are easier to make!).

As someone who has used Jus-Rol stuff before me and my friend were fascinated by how hard it was for you to open the packet and find the end of it. They are really easy, as I'm sure everyone who's used them will agree, I don't know how you able to mess them up that badly.

Your can didn't pop when you peeled it. The ones here in USA make anywhere from a soft pop to a bit of a loud bang! when opened. It always scares me and makes me jump every time even though I know what to expect. We usually stab it with a knife to get it over with quick, or we smack it on the edge of the sink.

Those M&S bad boys look like they'd be great filled with cream, jam and strawberries.

I've had some annoying experiences with tinned dough like that. Sometimes the dough portions come out neatly, and sometimes you get an abomination like what came out of this croissant package, especially if the product is near or past its end date, and/or has been stored at the wrong temperature before it got to you (as you stated in the FAQ, you handled it properly). I highly doubt you did anything wrong there, especially since the pains au chocolat came out so very well!

3:20 The opening guide forgot to mention "twist the caps of the can" just after "pull red tab" 4:40 Oh you got me. Thought you were sincerely struggling!