Hey! That’s actually very true, my bad! Always when I finish editing the video I catch myself thinking ‘why didn’t I record that part’😀 probably i am more focused on the process 😇
Hi Diana, if you feel you want - it will definitely happen! i personally know people who came to work to the bakeries from offices without baking experience! so passion is what matters! all the best!💫
Hey Lovely your croissant video is awesome can you please share a recipe I can try at home please. I really want to try your recipe because It not time consuming and somewhat more easier. Please don't ignore me
Thank you very much! 😊 it’s actually nice even for myself to keep the record of my job as everyday at work just flies so it will be nice to watch it in the future 😊 thank you for helping to capture nice shots 🤍
I am a baker as well. At the beginning of my career in Seattle, Croissant Danish and Puff laminating was my job. Watching your video brought back many fond memories. Great work and beautiful product.
I am a baker as well but from a French bakery in Texas. Would you have any idea why the butter can blend smoothly In some places and solidify in other places of the laminating process?
Hello, thanks very much! Yes I am actually creating an online course how to make croissants at home so keep an eye on my channel, I will post it hopefully this year :)) have a great week!
I HAVE SUGGESTION MAM, WHY DON'T YOU ADD SLICES OF BLACK OLIVES AND SLICES OF MASHROOMS AND TOMATO TO CHEESE CROISSANTS MAY BE LITTLE thyme ALSO... THANK YOU FOR YOUR CHANNEL
I was once being assigned to make croissants...mixing, laminating are easy part. I struggled when it was time to cut and roll..the croissants didnt rose properly to its desired size aftee proofing. after that i gave up
Hey, ohh no! you cannot give up after one time! You know there would not be any chefs left in the world if we gave up after first/second/third mistake. Cheer up, you will get it right!😇🙌🏻
The work is very precise and careful, all controlled and with effort, but I have discovered that you like it and you put a lot of passion, congratulations. El traductor no se nada de Ingles lo siento.
Hello, thank you so much! Yes precision and hard work makes a difference, moreover big heart helps a lot!☺️ thank you so much! see you very soon in the next video :))😇
A question if I may, why do you have to place it in a bag and then freeze it two times? Is it because the room temperature is too high and the butter would melt and ruin the dough, or is it because he dough really needs to relax between flattening?
Hey! I am not a russian or spanish, I am Lithuanian actually but my ‘lovely’ accent for some reason doesn’t want to fade away. But as you said, that should not matter 😇
@@KrisKazlauskaite yes lovely Indeed ❤glad to hear about ur origin, I would love to see your countries culture sometimes in your vlogs & of course some recipes made by your magical hands😉
@@avinashchaudhary4301 yes, i am planning to do videos in Lithuania and show how we cook and what we eat. 🙂woul you be interested in seeing the country itself or food that what interests you (since you know my channel a bit)?
@@KrisKazlauskaite of course I will.. 😇 places you have shown and visited were absolutely amazing sights .. 😍Will love to know more about Lithuania🇱🇹 as well..in every way.. Specially by a native 😇🙏🏻
Hello Soumaia! Thank you very much for checking my video!:)) unfortunately i am not able to share it as it belongs to the company, I am not entitled to do it, hope you understand me here 😇☺️
Hello! Thank you very much!! ☺️ i upload my created recipes, they are all under my descriptions, however, bakery’s recipes are not in power to share, hope you understand me here :))
OMG I've done the too much poolish in too small of a container thing too 😅I accidentally did 3x the amount I was supposed to....that was a very large mess I left for my coworker in the morning 🙈🙈It's okay though I baked him cookies because I felt bad haha
Hey! It does affect the texture, flavour. And freezing as we are not going to use it right away, however more importantly texture (gluten strands relax, the dough becomes more pliable) and flavour plays an important role. 👍
Hi Kris, I’d like to ask, how long and for how many degrees you let the croissants proof in the proofer? We have the stopleaven Coldline, manual proofing is ok, but if we set it through the whole night it doesn’t work :/ Thank you for you answer. D.
Hi Daniela, every place set their proofers according to their needs, you can set 27C or max 28C for 2 hours fast proof or slow proof for 3,5 hours so it really depends ☺️
Thank you for your answer :) but I’d like to know the exact time and degrees you have in the proofer through the whole night till the baking. For example we roll the croissants in the afternoon and put them in the proofer for 5 hours for -2 degrees and then for the 4 hours for 13 degrees, after that 2,5 hours for 27 degrees and then we bake them. Unfortunatelly, after this proces we take out the croissants from the oven and they “lay down” 🙈 so I wonder what procedure of proofing you use with your proofer :) thank you❤
Hey, thank you for your question, before putting the dough in to the freezer it’s proofed already so since we are not laminating it straight away (plus would be hard to laminate warm dough), we freeze and those blue ice blocks help to cool it down and keep it flat. Just easier to laminate cooled and flat dough and once it’s flat it defrosts more evenly:)
Hey Marco! Thank you very much! It’s quite long journey, i agree. I know for some - this job routine would be a torture but for us, bakers/pastry chefs it’s a pleasure every time to do your best :)
Hiii chef kris☺️ i have a question about the croissant do you do windowpane test on the croissant dough? I have trouble making my croissant keeps on tearing apart while proofing 😢 and when its done baking the its always raw in the middle and kinda heavy croissant i hope you will give me an answer about this problem thankkk you soo much chef❤😊
hi, yes normally the dough should reach the point where the dough is strong and developed sufficiently, otherwise the dough is not capable to hold and proof nicely. Also don't overwork while shaping as if you stretch too much it will break, give it a rest in the fridge before shaping.
I would love to spend a week with you and attempt to learn about baking at the factory. Its so fascinating for me to watch. Just looks so satisfying. Xx🧿
you are really skill full and Hardworking lady.. Really Hard to find girls like you these days 😂Rare indeed 😉Love from India 🇮🇳 Keep up the Good work 😉👍 And Hey don't stop making videos.. Will be waiting for the next 1..
Avinash, thank you deeply! Your words are touching! 😊 yes I really enjoy sharing my recipes, creations, my work and life, would want to connect with many many people across the world. Keep an eye on my channel 🔔 for my new videos :)
Hello, thank you so much! :) Yes of course, Levain is made of flour, water and a bit of the starter which is naturally fermented without any other additives, meanwhile poolish is equal parts of flour & water + some yeast. So it proves and ferments because of yeast :)
I love Bakers.. Sometime when i went to any interview at hotel.. And they ask me what i can do.. Bakers or Pastries? And i say both... But i love bakers more.. And they look like i cant be a bakers.. Maybe becoz my body look small..
Hello chef! What a lovely croissant! Chef what is thickness of croissant dough on the final sheet in the dough sheeter? There's a thickness adjustment in the machine, what isnthe final thickness of the croissant dough? Thankyou chef!
Hi, I’d like to know what temperatures I need to have the butter during lock in and the doigz during folds. Currently becoming a baker in Germany and trying to overachieve for no reason at all. It’s hard to find info on this, but it appears 13°C is ideal? Also, I’m allowed to use between 30% and 50% lamination butter on flour weight. What amount and how many tours do you recommend? Should I modify my supermarket butter by adding a little flour or reducing water?
wow so much effort goes into this.. I thought it was like chappathi (Indian Roti)making instead of flat just fold it as see.. pure ignorance.. thanks for this nice video..
@@KrisKazlauskaite Thank you! ❤️ I used 12% and the croissant fell and there are no pores inside, maybe it's because of the oven, I don't have a rotator function? How do you think?
Ola cómo estás cienpre me gusta ver tusvideos des de aquí de nievayor yo también trabajo en una panadería aciendo trabajo pan mexicano y también larespotiya francesa como elcroisann
Hola! que panes haces, me interesa saber como se llama :) muchas gracias por estar aqui, me hace feliz ver que te gustan mis videos:) saludos desde Madrid!
you don't used butter a mix with margarine because butter very quick is soft and have to bee still cold bout 0 temp.,next shape isn't croissant look like twist I make this shape twist bacon with chis se, missing one thinks and is croissant have too have more experience
Why are you ignoring in my messages? I notice that you reply to all subscribers to your channel, except for me. Is there a reason for that? I love your channel and I love you too, because you do the same work as I do, and I know how hard you are in this field. I am losing my customers and I search a lot on the Internet and I did not find anyone to help me until I found you. I ask you to help me make a beautiful and wonderful croissant like you.
Hey! thank you for your comment!☺️ i didn't mention names as i am more focused on showing how things get done, hope you understand me here 😊🙏🏻 sorry to cause you cravings, it's always better to watch my videos on full stomach 😀
I agree, plus I prefer to eat sweets in the morning than afternoon, because I will walk a lot during the day so all these extra calories would disappear 😁 I like plain croissant with cafecito🫠 greetings to Italy! 🇮🇹
In this video I was not able to share, but I am in the process of creating an online course of how to make croissants at home so if you are interested you will find a lot of tips. I will share the news here as soon as I am done :) see you soon!
