My Chocolate Croissant Was Supposed To Be Perfect... 

i always love how your first attempt at something is 100% better than my best attempt, awesome video as always dude!

The amount of work you put into making your food and editing is insane. You have a unquestioned amount of passion. Good for you.

Alex...your faucet engineering work kinda hurt my brain.

What about the dough sheeter???

Salut ! Loved those Pains au chocolat but that leaky situation is not acceptable... Don't worry, I am gonna find out what the problem actually is 🤓 ! In other news, I am still nominated for a Shorty Award, and you can vote once a day on shortyawards.com/11th/frenchguycookin ps : Couldn't use the Dough Sheeter since it needs fixing atm...

Fyi Alex. You can easily unscrew the diffuser part of the faucet and put on a garden hose adapter. Although your method was pretty great too.

should make the chocolate from scratch, like with a conche and everything - that would awesome!!!

Am i the only one that finds the chocolate leaking appetizing?

Just curious - what was the point of tempering the chocolate, if it's baked in the oven afterwards? I'd think that that would undo the whole process, wouldn't it? Or is there a difference in texture, even after baking? Great video though!

J'ai lu "chocolate croissant" et j'ai failli exploser.

Cmon give alex a break about the faucet, the guy literally overthinks everything he eats, he's got to choose his battles :p

Dip both ends in some tempered chocolate and boom you have a bonus chocolate coating and you can't see the leakage: win-win

4:26 Bless Alex for not making this a loss joke.

To prevent the "leaking," you have to use chocolate chips. They're made with less cocoa butter so they don't get runny when they melt.

did alex just forget about the flattening machine he made last episode?

but wait… you havent't used the flattening machine!

ALEX, Can you attempt a Kouign Amann!?

I spotted my name in your video ;) Pain au chocolat is great, but I do love my buttery croissant :D

I don't mean to be over critical, but in your cross section, some of the bottom layers look a little squashed on "doughy" was this your experience eating them?

Hey Alex I would love to see you master the quenelle or rocher techinque. I mean as a French guy it should be no problem no? haha. also, and this would be much harder, how about attempting to replicate the consistency of ice cream made in a pacojet with home cooking tools?

Who remembers chocolate "batons" from the cheat croissant video?

Wait, it’s Pain au Chocolat ❤️. The video is a lie. 😨

I just realized why I especially love watching what you do. All the gadgetry reminds me of Alton Brown in his early days of Good Eats. Thank you!

Ok Alex, we need to talk... Croissant are part of french culture chocolate is part of the Belgian culture, in Belgium we have a part that is French speaking chocolate croissant loving people. It is perfectly acceptabel!

For lowering the temperature I would suggest you use a ziplock bag with some ice cubes, they might help speeding up the process and you can easily avoid excessive drops by removing the bag once the desired temperature is reached! 😉

@6:24 his hand perfectly covers the clock when it changes

Au Québec we call them Chocolatines 😂😂

For what it's worth, here in the UK, pain au chocolat and chocolate croissants are separate things now (PAC's are actual PAC, and chocolate croissants are literally crescent shapted croissants with chocolate). I work in a convenience store bakery where we bake frozen ones of both.

Why temper the chocolate that you're going to melt while baking the pain au chocolat/chocolatine/couque au chocolat?

TEAM CHOCOLATINE

Alex, your water tap taping skills are disgusting, you MUST improve next video!!!

How come you’re skipping to chocolate croissant? I thought we haven’t nailed the plain croissant yet 🤔

I've actually have been thinking about making chocolate croissant. Maybe you should mix the butter and the chocolate and then fold it into the dough

You know you don't have to use clickbait titles right? you make actually good content.

Man I've been a fan of yours since you had maybe 50,000 subscribers, I think. And I gotta say I just LOVE your videos. They make me happy and calm and I find your content intelligent and fascinating. Much love to you from the midwest USA

Also, could you not siphon cold water into your chocolate tank from an elevated bucket for less mess?

Thank god you say "pain au chocolat 🌟🌟🌟" and not "chocolatine 🤮🤮🤮" JK 😂 love to sud-ouest ♥️ But yeah, reading chocolate croissant was like a direct stab If not, good video i really liked It as Always and your pain au chocolat look very good

This is not Detroit: Become Human it’s Paris: Become chocolatier

make hand pulled chinese noodles

This takes me back, my partner and I went to Italy for two weeks and the best part was every morning walking to a cafe and getting a coffee and a chocolate croissant Also low key love those bits of melty chocolate coming out the side

The problem with the 'leaking chocolate' is that your chocolate is not bake-stable, it's couverture chocolate. Cacao Barry also has baking sticks (batons boulanger) that will leak less, but as a consequence they have a lower quality (less cocoa butter).

I can hear the entire south of France screaming when he said " Pana chocolate"!

Hey I need some help, so I’ve been watching videos on how to make croissants for a while and every single video I’ve seen has had dough that is very easy to roll out. However, when I try to make croissants the dough never really rolls out that easy and then the butter gets warm and then it pops etc. etc. So I’m wondering what if doing wrong, can someone plz help? Thanks!

« Or in french pain au chocolat » Et c’est ainsi que tout le sud ouest de la france se désabonna de Alex French Guy Cooking

About that box setup: a cleaner solution would have been to make the hole further up (at the maximum water level). then open the valve completely. New cold water coming in will raise the water level and any excess water will pour out. Right now you'll make sure the water coming in/out needs to be the same to keep the water level constant, this solution handles that for you. bonus: cold water sinks and you'll actually displace the warm water

What happened to the laminating machine you made in the last video?! Where is it?!

the best chocolate croissant i hand was a huge croissant filled with a piped in ganache...mmmmm good

Pfft… c'est chocolatine évidemment

I'm wondering if you could have gotten a barbed fitting at the hardware store that screws into the faucet, but your solution was more entertaining.

*When is the recipe coming out, Alex ?* *Can’t wait to try it*

You made a quick mention of meatballs. I have been practicing a theory that a tetrahedral meatball is best because it has the most surface area to volume ratio of any 3D shape, leaving lots of room for searing and it is easy to flip systematically. Additionally, making the tetrahedral is quite easy if you make a meatball 4 times the normal size and then slice it twice to leave 4, nearly tetrahedral shapes. A quick squish to the pan is all that is needed to complete the shape.

So close to 1 mil!! 🙌🏻

Are you French I love your accent the way you speak English I just love it idk why

5:06 - how i love that neutral chaos ! That mixing stand on the brink of going apeshit, the music and alex laughing all of it off like mad scientist :D

I tried making chocolate the sous vide. TOTAL disaster lol. It would harden before it even got out of the bag lol. I don't recommend.

Quand je suis sue Paris on fais une video ensemble Alex :-)

Oh, man .. Using a water cooling loop from PC building during the cooling process would be baller. Pump, fans and all.

Like if you’re on chocolate croissant team

This series is incredible. However I need to point out that there is a whole other part to the story about the pain au chocolat... or Chocolatine as it is called in the south west... there are wars in france over the name of this pastry. I hope Alex can share his point of view on it in the next video...

The crossover we all wanted.

why didn't he use the dough sheeter?

What about chocolatine?

I'm curious as to why you tempered the chocolate given that it's going to go in the oven and lose its temper?

I just made a banana cream pie and I'm proud of myself. I think it's safe to say I'll never make it to perfect croissants/chocolate level

At first I thought the music at 5:20 was taking this video in a completely different direction..

Chocolate croissant is still better than "chocolatine"

You never finished the Croissants before doing the Chocolate Croissant, I thought we would see the sheeter and a levain in the dough...I would really like to see the finish of the butter croissants

i wonder why chocolat has to add pain au in the beginning? is it just french or something else

i am awkwardly attracted to a french guy that cooks......

Do you think you could incorporate layers of chocolate into the dough?

So, to make a chocolate croissant you apparently need to create an engineering contraption first, got it.

Au Québec, on les appelle chocolatines...

using normal chocolate for baking... even i know that's no good

How about Croissant with dipping chocolate?

Make actual chocolate croissants. Croissant shape, with the chocolate inside where it can't escape. Or does that break some French cooking rule? :)

C H O C O L A T I N E

Wouldn't it be much easier to have a second container that already has the 28c water and you just put the bags of chocolate in there at the right time?

Dont hate me, but every morning i go to the french bakery, get a premium freshly made croissant, carefully and slowly slice it and then i fill it with butter and nutella...

Nice one! Can't wait to try it! Just one question: isn't the tempering superfluous if you are going to bake it anyway? Couldn't you just scatter some chocolate onto the strips of puff pastry and roll them making sure that you are not putting the chocolate chips too close to the border?

You have inspired me to go Create something with Chocolate Today. :)

Pain au chocolat et pas chocolatine 😜

So pain au chocolat it's a piece of bread and Chocolat?

Woo for once I'm actually first hihiih. Hoi im so exited to watch this

Wait!!! You made my favorite thing in the world. I’m so exited to finish watching. Chocolate with butter makes my heart melt. Thnks for the video!!! I like to make bread pudding from leftover chocolate croissants I make.

Dear english speaker i'm very sorry that Alex made the now classical mistake to call your chocolate croissant a "pain au chocolat" , to be very accurate the "pain au chocolat" is traditionnaly called "chocolatine" (wich you pronounce choco-lha-teen approximatively) This makes a huge debate in france because this name is only used in the south west of france and canada. But chocolatine was the real name. It comes from Schokoladencroissant wich is austrian and comes from that country, at the time french people werent so good at speaking austrian so they transformed it in "chocolatine". That's all for me folks 'im now flying away and of course great vidéo Alex as always :)

Mais Alex, c'est un triomphe glorieux ❤️❤️❤️❤️ Dégoulinant de chocolat fondu, c’est un rêve devenu réalité ❤️❤️❤️❤️

Water replacement, wouldnt a second sous vode machine set to the second target temperature work better?

Where is the dough flattener you made earlier? Also make more turns on the dough/butter layers !

I swear.. Alex's videos are like a tv show that I binge-watch and then feel that sudden sadness when I'm all caught up and have to wait for the next upload! Great video my friend!

I know your young, but in baking as in life, you will find perfection in imperfection, trust me.

"ah meeerde.." - me in the kitchen at least once a week

"The problem is... you know there is always a little bit of problem coming..." I feel so identified

is it just me, or is his accent just the best

They look amazing. I'm no expert but maybe they're underproofed?

honestly i random found you/your channel yesterday and loved it immediately. every video feels so genuine and you look so passionate and cute and also i, as non-english "living in an english world", kind of tend to appreciate more or be more emphatic (or emphatetic?) with those who experience the same thing, idk. anyway, i love the way the videos are structured and the way the 'sponsor-times' are done, in the middle of nowhere and with joy and commitment (i dont know how to really descrive it tbh). also, bike-times are amazing: i've never seen it done in these kind of videos/channels and is almost refreshing seeing someone speak to you and to the world while going places on a bike. idk, i feel like i found the golden egg yesterday when i found this channel, so please don't stop 💥

Alex, thank you for inspiring me. After watching your croissant-series, I got inspired to make my own croissants for the first time! I appreciate all the effort you put in your videos. One of my favourite channels on the platform. 🇳🇱🥐😉

I can't believe I only discovered this episode just now, the whole reason I started watching Alex was bc of the croissant episodes. This pan chocalat pastry used to be sold in a french bakery where I grew, it was my fave

i thought they were called something like 'pain au chocolaut'

Like for Croissant with nutella Comment for Pain au chocolate

My mind is expanded every time I watch you. I love your passion for what you do. Have you ever try making gluten free croissants