Judging by the way the streets have looked in Paris and other cities around France for the past ten Saturdays or so, I'd venture to say the French are quite tired of Macron.
Nedo just because someone learns English doesn’t mean that they immediately loose their accent. Kids who learn a different language are more likely to speak without an accent. Adults that learn English on the other hand may never speak without an accent. I speak Italian with no American accent cause I learned in Italian public school
Congrats on getting that legit sponsor. I know how seriously the french take traditional cuisine and you aren't known for keeping 100% true to traditional techniques in the quest to achieve the most traditional flavor, texture, etc. So that's pretty amazing validation
I was fascinated watching Julia Child make French Puff Pastry as a child, this was a joy to watch and most American grocery stores now sell President Butter
When you ate the croissant I couldn't help but notice the whole moment was more enjoyable than the "grapes and cheese" moment in Ratatouille which is one of my favourite scenes. Very heartwarming to see someone enjoy anything that much!
I love how the baker at the end says “Are you sure you want to learn how to do this?” with a look like someone probably gave oppenheimer when he set out to make the first nuclear bomb. Well done mon ami! Well done!
I tried the oven light trick for the final proof, but sadly my lights are too warm and the dough lost some of its structure. Things improved with the final bake, but just thought someone else would benefit from the caution. I’d say the oven got to about 100F on the lights alone.
I feel you had a great understanding on the approach, and seems your result was delicious. Why then ask advice? You should build on YOUR approach, alter it to make it your own; more butter, less butter, more folds or less, add more or less sugar, flour or yeast, add something new (soda, powder or zest), be a hero not a copy-cat and make it your own. Salut.
Gets it right on his first try and still wants to up his game. You sir have never had a croissant from Costco. Anything marginally better would have been a huge win for me. Also am I the only one that still can not believe he actually let them cool? Those never would have made it to a cooling rack around me. Get into my mouth hole NAUWWWW!
Is it possible that the 125g milk/water is not enough (50% hydratation) ? My dough is cracking, rather hard and doesn't rise much. Other recipes I checked have 60-70% hydratation....
Sponsored by the French National Center for Cinema! Wow! Congratulations Alex, I guess that means you're on the right track. Keep doing what you're doing!
pervert, /pəˈvɜːt/ From Latin, "overthrow, overturn" "to change something so that it is not what it was or should be, or to influence someone in a harmful way" the more you know
@@CallieMasters5000 He was commenting about how a fold was called a turn and a turn is called a fold. Just sounds like he was irritated about people using words backwards. The whole driving on a parkway parking on a driveway commentary.
As a USA-n, I LOVED that moment. Ignore imperial measurements! Maybe we can force the US to switch to metric by sheer demonstration of its brilliance as a system of measurement, spearheaded by the universal need for excellent croissants, championed by Alex's winning personality.
You have to see with Alex. The rest of the world is metric but the US won't let herself submit to the easy seductiveness of measuring everything in Base 10. Salut!
I remember watching Gordon Ramsey making croissants with a French pastry chef. They used a mechanical roller to laminate the butter and dough. Would be cool if you adjust the noodle dough roller you made to get even more layers.
@@unnamed47 The issue thought is that is doesn't actually make more layers. It's just a big mess of dough and butter. He couldn't use his roller to do so, but I bet if he made it thick-enough, he could get way more layers. He would need 10 book folds 12 trifolds to make a million layers. That's 4 times more than a normal croissant. So the dough would have to be 81 times thicker. That might make for a funny video, but it's probably a bad idea.
Having made literally 10s of thousands of croissants in a bakery from scratch by hand (albeit with a commercial sheeter which is really just a mechanized rolling pin) I can say it is a labor of love and perfection remains elusive but that’s half the joy. Reaching for but never quite attaining that ideal. Every single step, every single ingredient choice, can be “optimized” and yet results will vary every time. Love it.
Bravo pour la participation du CNC, c'est amplement mérité vu la qualité stratosphérique des contenus que tu produis. C'est encore et toujours un régal de suivre tes pérégrinations culinaires, bravo pour le croissant (le four était pas un peu trop chaud ? ^^)
That moment of embarrassment when my mum with no knowledge or practice of french patisserie , made a better croissant than me just by watching me do the process.
I was thinking the same thing. Like what am I looking at here. I have no excuses at this point. I looked this up so I could make them and I have a whole kitchen and TWO rolling pins.
Your videos are like the imagination of every person wanting to start a youtube channel. The difference is that it's in their imagination but you are doing it my friend. Very enjoyable video like always!
one of my favourite disturbing quotes: Baking can be described as artfully creating a thriving environment for life to grow and then initiating a mass extinction event. Then of course you get to enjoy the fruits of your labour :); you monster. (cooking is sadistically fun under the right perspective)
@dylan foley That's a little inaccurate. Curry is definitely an Indian (actually south-southeast Asian) thing, except it's just a very general term for a number of meat/vegetable dishes.
@dylan foley "curry is racist aproximation" also dylan foley "learn your own cullture you tool ... if i can learn it and im french you definitely can" ... Right, okay.
Hey Alex.... if the butter is the main thing that's giving the croissant it's stand-out flavour/flavor, why not pay a visit to the multiverse and play around with different butters like butter made from buffalo butter (burro di bufala), goat's butter, or even compound butters? Garlic, herb(s), cheese(s), seasonings, spices, citrus zests (fine to super-fine).
i've never seen anything like this in france (i'm french) except for chocolate or raspberries croissant, but a more savory profil like garlic sounds really good!
it can be any type of fat, my favourite is made by pork fat (not lard). You can slice them to thin layers, cook a bit in a pan. (half a minute in each side) and you can add them to every layer. it's a very time consuming and old-fashioned way to do it, but for me, it's absolutely worth it.
Well I gave this a try. Never made croissants before either and the results were definitely promising. Didn’t turn out quite as well as yours (had some butter leakage so the bottoms kinda fried and they were more on the crunchy side than crispy and probably a touch under-proofed) but a great starting place. I can’t wait to see what technique and tricks you learn in the next video in the series and I’ll be sure to apply everything you learn to my next batch. Love it!
So many people bite this guy's techniques and content yet he's still so underrated. Give it a month or two and the biggest food youtubers will be making croissants using what they learned from this series. Keep up the excellent work Alex.
That's how it's done in Europe. Fresh yeast comes pressed into blocks and stored in the cold, but eggs are meant to be kept at room temp. In the US, regulation dictates that the eggs need to be washed before they are sold. The process strips the eggs of their outer cuticle, the natural outer coating which prevents salmonella from entering the shell. You have clean eggs, but if there is any bacteria left on the egg, it can penetrate it. In Europe, laying hens are immunized against salmonella. In combination with the intact cuticle it's enough to keep the eggs consumption-safe.
This is classic European fresh yeast from the cooler! :) we have dry yeast too, but I prefer fresh. The blocks cost like 19-50 cents here. And yes our eggs are definitely not cooled but stored at room temp in every store. Greetings from Germany/border to France!
hi Alex, i just tried this recipe for my 3yo daughter's birthday. couldn't achieve the result i was hoping for (my croissant ended up being dense). but my little girl loved it, and that meant the world to me. thank you for sharing your love thru this channel. there will be no evil in the world that can stop your love from spreading. thank you.
I too attempted this recipe and my dough was really hard before the first proofing 😅. Gonna have to try again and figure out what's going wrong. If anyone has any suggestions please let me know 🙏
@@eleazargarcia4311 All the elements have to be at the same temperature, that means not too cold, but surely not too hot also, 20°C is OK. Never put salt directly in contact with the yeast and also be sure to have real fresh yeast, not chemical one. But I have to tell you that most French people don't make croissants or pains au chocolat or baguettes by themselves because it requires a lot of skills and a good oven, the temperatures are very important also for the baking. La pâte feuilletée is really difficult to do .... that's why we have to go every day at the boulangerie if we want to eat those wonderful things !
The quality of the butter is very important, you need butter called "tourage butter" which has a higher percentage of fat and which allows you to make puff pastry or pastries otherwise your butter will leak out of your pastries while cooking, and they will remain dense.
@@soomann2716 yeah you techniclly still measure, as you will add whole bags of flour (for example sake not at all accurate) 3 bags which still ends up being a mass production measurement
Is it so much to ask and want in my life a video of you and Alton Brown? I think you two have similar mindsets on cooking/food in general. Haha love your videos Alex!
Allô Alex! Croissants are looking good, but your grocery bag looks even better! Is that your "final version"? Are we going the see the final "creative process" in a future episode soon? With those fantastic pastries you just baked, I'd love to come for brunch Sunday morning, I'll bring some traditional Quebec baked beans! Salut mon cousin! ;-)
