Ever wondered how croissants are made? Get the full history and 'making of' right here! Subscribe to Discovery UK for more great clips: www.youtube.com... Follow Discovery UK on Twitter: / discoveryuk
@@alyssasullins4935 because margarine is really disgusting. In a croissant, you have tu put real butter made with real milk, so it will be greasy enough. A croissant have to be really greasy. Margarine shouldn't exist, except for people who can't eat butter anymore 😁
@@ZeeAllieNY10010 I like to see the progression..from having an engine to then having that engine move something in a certain way and so on. it's quite cool.
Zhivko Yabandzhiev margarine is hydrogenated soy oil, this process make a fat that is difficult to the body digest. The Butter is simply Heavy Cream beated, and is more easy to the body digest.
Zhivko Yabandzhiev “The margarine making process is known as hydrogenation. This process transforms liquid vegetable oil into a solid substance at room temperature. However, research eventually found that trans fats - which margarine contains - raise low-density lipoprotein (LDL), or “bad,” cholesterol levels and reduce the levels of high-density lipoprotein (HDL), or “good,” cholesterol.”
They were still adding the sugar in that clip. You can’t add a mountain of salt to bread as it’ll kill your yeast. Of course in batches this big it’s quite a bit more than a “pinch” but if that was salt they were adding, then those croissants are god awful and the yeast is dead.
I used to work in a bakery factory that did much smaller batch stuff. We did many different sizes and would use either butter or margarine depending on what customer ordered what. We would supply for Jimmy Dean, Burger King, Dunkin Donuts and tons more. Pretty boring and repetitive job, but I got free croissants and sweets from the sweet line I worked on, so it all evened out.
@@courtz8370 It’s mainly going to be flavor, layers and how crispy the outside is going to be. I’ve always found real butter croissants to be crispier and more puffy insides than margarine based. But the biggest reason margarine is usually used in factories that makes croissants is price. It’s significantly cheaper to make with margarine than butter. Other than that, the process is the same with the laminating.
These look like really, really bad croissants! Like, even the first croissant I ever made was better. These have no flakiness, no egg wash, margarine instead of butter, no visible layers in the end product.
also ppl used to believe margarine was a healthy substitute for butter but was found to contain trans fat which gives u diseases. although idk if margarine nowadays include trans fat or not.
It is, in my country butter is imported in which makes it very expensive so we use margarine to bake cakes & pastries. The flavour can’t be compared off course but it definitely can be substituted.
"So don't forget your napkin, and ate that quickly before it drops in (when you dunk the croissant in coffee or hot cocoa)!" - Tony Hirst (best Narrator presenter in How It's Made)
Disappointed in the use of oleomargarine and white sugar. Should be butter and raw sugar. But of course that would make them more expensive. Given the difference in quality, though, I would be willing to pay more.
I may not know much baking. Nor I am a chef. But even I was surprised when I heard margarine was used. The best croissants are always made with pure butter aren’t they? 😂
Everyone is going to enjoy eating croissants from around the world and even dunk them in coffee, milk, or of course, jam, or use them to make breakfast sandwiches. I love that he said, "Just don't tell the French that!"
I'm a baker, so seeing this made me very sad 😭 I'd rather show them how it's done, cause they can't make a great croissant without real butter, and I don't think anything beats croissants made from scratch, by hand, and fresh daily by your local bakery. I don't buy croissants from the grocery store for a very good reason; they just don't compare to the real thing.
@@josephshamon7824 he said it 3 hours again and if he was christian lent was over. No religions are currently fasting 😑 and cut down on the face palms one is enough
i have no idea how they choose which words will be pronounced “correctly” instead of normally. sometimes it sounds so out of place too. in the sushi one he said the way it’s pronounced in japanese and it genuinely sounded dubbed in lol
Everybody is complaining about the margarine, consider this. The secret of all baked goods made of wheat is not butter, that's what everybody looks at, the _real_ secret is the cultivar of wheat that is used. A butter croissant made of crappy flour from cheap, low quality cultivars of wheat can't match a margarine croissant made of good flour from good wheat in a million years. Just like with apples, which come in all kinds of different tasting varieties, so too does wheat, in fact, every crop does. No one knows about this, no one talks about this, but it is the truth.
@@AlexSmith-qw3nl no, margarine was fed to turkeys to fatten them up so they would weigh more! Therefore the people selling turkeys could make more money for the fattened turkey! If it isn't butter, it isn't worth the money!! I have my choices, you have yours!
The video: margarine! French people: *visible anger*. Yeah the video shows industrial low quality croissants. Wouldve liked to see the artisanal recipe as they do in bakeries
I remember seeing a video long time ago on tv where they slowly folded many layers with real butter. Unlike this awful video should be called "how low quality fake factory croissants are made".
Today I wanted to eat a croissant. (QUASO! 😆) So I went to a place that sells croissant (QUASO! 🙄🙄✨✨) I bought a croissant (QUASO! 💖💖😭😭) And I returned home with the croissant (QUASO! 😩😩👏👏) And then… I ate the croissant ( QUASO! 😩😩😩😩😩😩👏👏👏👏👏👏💖💖)
bro i love crossiant so much man oh my gosh give me so many man i would eat hem bro crosant so good man if iworked there it would be a problem bro corssaaant so goooooooooood :)
