I Learned The Art Of The French Croissant...

The French know how to use BUTTER….its a whole other food groups.

There are probably two ways to make your croissant like the ones in the bakery.
1. Use what they used as an egg wash
2. They used a spray, they didn't brush the egg wash on top.

i checked out and found a website that sells that butter in 10kg quantities and it costs nearly 18£/kilo. not that expensive, but enough expensive to maybe just stick to that bit better than regular price range 😂

That was awesome ! Thank you 🙏

Now, I really cant sleep at night, imagine Alex, creating the ultimate frensh-flovy-crunshy-buttery..milky MONSTER-croissant : ))))))) Go for it !! We fever with you !

I missed France 😢 hope to be there again soon, having my coffee and croissant in the morning for breakfast hmmm I missed it.

I love the process, I love the energy and Alex doing both things (filming and focusing on the recipe) but can't stop thinking that these good looking guys are a bit to hairy for the kitchen 🤯

i LOVE the hiphop in alexs videos.

You are awesome and make me laugh out loud each video, your videos are so fun, so thank you for that

I would say that's thre right way to hit that kind of butter

the ones you made in the 1e episode looked better and fancier

French cuisine is just an excuse to fuel people's addiction to butter. And I absolutely love it.

When they use the sheeter and add the butter, how many times is the dough folded? I wish they showed you how to make the sourdough liquid in the beginning.

It's called "Turning" because you are taking one end of the dough and the action of what you call Folding is like "Turning' the page of a book.

question, what do they do with the scraps from cutting the triangles, do they thow them away or do they bake them too into scrap pastry?
Because if I learned something from baking empanadas is that you can make anything out of the leftover scraps and bake them and will still be delicious

My favourite part of this whole video is how everyone wears hairnets, yet they all have full beards

Bro says croissant needs to be a flaky mess but that one looked more soft and breadlike

what do you use to keep your hair up?

Love your videos! 😊🇨🇦

what is the width of the base of the croissant?

They might roll those croissaints fast, but looks at that finesse, precision and attention to detail. That croissant has such a beautiful cross section, showing the airiness of it and the wonderful crunchiness of the outside. They are like painters and the palate is their canvas, simply phenomenal.

I finished watching ‘in the factory’.. a bbc programme where they show how they lamanate 90% plus butter fat.. but as alex has been experimenting with humidity situations they do that.. quite enlightening to say the least..

just found out this channel omg

Crossaints lay in a weird place for me. Because all of the crossaints ive eaten were shit I dislike them. But seeing this makes me understand the taste and in this case the theoretical taste of it is beating the previous practice of taste.

It is a beautiful thing, a work of art. Vive la France!

Love facial hair in my croissant

on dit "tourer" parcequ' à chaque fois qu'on a plié la pâte, on la tourne d'un quart de tour pour la ré-étaler ! d'ou le nombre de tours, 6 en général. Certains boulangers font une petite marque avec leurs doigts sur la pâte pour ne pas se tromper dans le sens des tours parce que normalement on doit laisser reposer au frais entre chaque tour ....
traduction : we say "turning" the dough instead of "folding" the dough because the dough has to turn a quarter of a turn each time (6) before spreading it again and making the layers in all dimensions.

Hi, Alex! I have loved your channel for about 3 years--I finally joined this afternoon. I'm in Paris for 6 weeks (in the 7th) and plan to have a croissant at each of the boulangeries you mentioned in your videos. Tomorrow morning I'll start with Utopie, then I'll go to the Marché des Enfants Rouges. It'll be a wonderful foodie day!

Me gustaría tener el gusto de leer sus recetas en español.

How do you French people eat kwa-sans every day and still stay so skinny... is it the cigarettes? Do I need to start smoking? 😆

i wonder why people in my area cant appriciate proper croissant, ive been makin this things as proper as possible (without levain/ sourdough starter) best butter that i can find, 3 folds , 24 hr dough rest, 1 day lamination, 24 more hours proper fermentation, 3 hrs perfect proofing with steam, balanced sweet & salt . yet they still stuck with soft sweet bun ....

you missed a career as a silver screen director. The content is excellent, but the camera work is unreal for a cooking show. kudos!

Hi Alex! I love you croissant series very much, I even started make croissant at home. Here is one question, in video they say after kneading the dough rest 24hrs. Does the dough go straight to the refrigerator for 24hrs after mixing?

this is the most french video to exist

You're living my foodie dream. Love love LOVE your videos.

I'm so late to the croissant challenge. My husband, a Parisien,. lives for croissants every time we go to Paris. This time back from a visit I decided to try Making them. The first time was good--really good but the lamination process was a b*tch. This is not an easy feat. The inside came out a tad on the dense side but I'm just going to keep practicing and practicing and practicing until I get it right. Thank you so much for this video. I had NO idea that even professionals spent three days to make these gems! This video is epic! Merci!

I will work the scraps lol

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il me semble que le terme " Tourer " viens du fait que tu doit faire des tours a la pate pour ne pas la plier tout le temps dans les même sens ( toujours tourner d'un quart de tour la pate avant de continuer a aplatir au rouleau ) je me souvient qu'un de mes professeurs était très a cheval la dessus

its so much process . no wonder this delicious pastry is pricey but dont care still buy them . ooh wait icn buy them at costco cheap yum

Maybe you can start a series on how to make the perfect macaron? Maybe visit Pierre Hermes, Ladurée or a smaller house along the way? I would loooove that.

Man.. French pastry is difficult as it is beautiful

Inspirational...

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it's interesting the croissant is not french but austrian lol

QuaSUN!