You did great! Can’t imagine how much energy you actually put into this whole process, with all the nerves, errors and trials, and a lot of muscle work. How were your arms after this experience? 😸
You did great Inga. If you roll the final dough thinner before cutting, they won't fall over. You may also want to check out Claire Saffitz croissant video she did with NYT, that is the recipe I use and they always turn out great.
Blows my mind that Dominique Ansel is literally a WORLD CLASS pastry chef but he is still so humble and pleasant to work with. Absolutely love that man and Inga too ☺️
This was low key so wholesome. Chef Dominique just seems like such a sweet man. He's so supportive and encouraging. Like being taught to bake by a proud dad who just happens to be a world class chef lol. Bless him.
Agreed somebody said he was mean in the comment section. He was communicating with her, giving her advice, smiling and enjoying himself. He’s also French
I love the character contrast of Inga's anxiousness and Dominique's playfulness. There's a reason why this man is world class, I mean, it takes someone really special and talented to have invented the CRONUT for the world to enjoy.
I don't know why I enjoyed the nervous wreck that you were while making it. But if I was in your place I would be just as nervous as you. And the chef was just super helpful and I just loved him the way he he guided you with the whole process with a constant smile on his face!
They say you have to be quick and precise when making croissants. However, for me, you also have to be brave. It's so technical that every novice bakers (and even some experienced ones) cower in attempting it their first time. This is why I have so much respect for those who just takes the first step regardless of the result.
So what did she do wrong that made it more like bread in some parts? Was it not laminated properly? Cuz I have the same problem with some, and I thought I wasn't getting enough rise, but hers had obviously risen enough.
She needs another type of rolling pin, the old fashioned one rolls better for that kind of dough. Plus she could have used more flour to roll it too. The longer the dough is in your hands the warmer it will get, work it cold. Only touch it when absolutely necessary.
I think your attitude is perfect. You'll get better at it. It reminds me when I was trying to make baguettes at home without any training and the results were ...not a baguette. Anyways, I got somewhat better but there's just so much depth to the knowledge of these artisans that make the beautiful products we eat. As long as you go at it with the right attitude, you'll eventually get there, especially with top instructions. I think the fresh levain made the dough rise faster than the poolish would.
Chef Dominique is an absolute gem! He only highlights your brilliance, Inga! I hope you can work together more in the future; you're a joy to watch together!! Also, suuuper proud of you for making croissants. Something I've always been too nervous to try!! 🥰
Many years ago I lived across the street from a bakery/cafe that made almost only croissants. I kind of thought they were awfully expensive, having seen what you have to go through to make them, they were a bargain. The bakery is long gone and I have never had a croissant as good as those but the look of the Chef's almost makes me want to travel to have his.
