buen punto, sabes en mi ciudad se hacen algunos panecillos de esos en una olla de barro tienen mas de 132 años que se hacen de forma comercial, resulta que la receta de las masas arabes turcas o rusas llegaron cuando los españoles, ya que venian entre ellos arabes huyendo. eso dice la historia. que el arabe educo al español, el frances refino la gastronomia, etc. con esa receta puedes hacer mas de 20 panes diferentes incluidos casi todos en sarten yo tengo la mesa el palote especial asi delgadito definitivamente en new york se refinaron con el relleno habria que probar los dos @cookinghistory177 que nos diga la diferencia
Wow! So glad I landed on this YT channel. I was actually going to pay for a course that showed how to make these and here you are kind enough to share for free. So greatful. Thankyou!
I just wanted to say thank you for this in-depth step by step video I made these yesterday it was a long process but well worth the end result I just have to fill them , dip in ganache and add toppings today cant wait to take some picks .
Hi Francine, thanks a lot for the comment! It's really awesome to see like minded people who love cooking and history😊. Let me know how it turns out when you try it!
A wonderfully constructed, & equally well delivered tutorial. I can't wait to attempt this recipe under your guidance. Thank you for taking the time, and effort necessary to share!
Terlihat sangat menggiurkan ...channel yang sangat menarik untuk diikuti.Terus berkarya dan semangatIt looks very tempting...a very interesting channel to follow. Keep up the good work and enthusiasm
Your processing dough making, rolling and presentation and talking sharing history, decoration and at your voice every part I enjoyed and learned many step. I say it is really a fantastic, delicious and tasty recipe. Good luck to you friend ❤❤❤❤❤
So glad I came across this recipe. U have sure made it much easier to do compared to others I have seen. My question would be, could one leave it in the freezer over night then bake in the morning? Do all the folds with the butter first and, when ready to cut into the shape freeze, or freeze as a flat piece, then roll out the next morning, cool then cut and proof?
@@cookinghistory177 You’re very welcome. I was trying to find this dessert in Montreal and found a place in old port. However I want to make them myself now that I have the recipe, thanks to you 🥰
Or, go to NYC, and stand in the super long Lafayette bakery line like I did. Only to get to the front, and they run out.😢 Now, I am just happy with putting pistachio cream on a fresh croissant from a local french bakery.
That’s a bummer 😅. Pistachio cream is sooo good, I would put it on anything. There is a baker close to me that makes pistachio eclairs 🤤🤤🤤. It’s my favourite dessert ever.
I just have a problem with thw dough... I took a class to make traditional croissant. When i made them in class the result was perfect, but when i made them myself, the butter came out of the bread during the cooking! What could i do to it doesn't happen again?
@@cookinghistory177 but swiss rolls are aleady often made with croissant dough, just when you roll it you put pastry cream, raisins and brown sugar on it
The puff pastry you make has nothing Ottoman about it! This is the French recipe and technique for puff pastry. Only the dough rolling is a legacy of the Ottomans. Otherwise the recipe for the dough is strictly French
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Man, they didn't teach me the Ottomans invaded New York in school. Learn something every day!
That's the first time I hear something like that lol
buen punto, sabes en mi ciudad se hacen algunos panecillos de esos en una olla de barro tienen mas de 132 años que se hacen de forma comercial, resulta que la receta de las masas arabes turcas o rusas llegaron cuando los españoles, ya que venian entre ellos arabes huyendo. eso dice la historia. que el arabe educo al español, el frances refino la gastronomia, etc. con esa receta puedes hacer mas de 20 panes diferentes incluidos casi todos en sarten yo tengo la mesa el palote especial asi delgadito definitivamente en new york se refinaron con el relleno habria que probar los dos @cookinghistory177 que nos diga la diferencia
Oh my goodness, let him cook. Literally 🔥🔥
Ayyy much apreciated bro!
Hahahaha that comment is epic!!!😂
Wow! So glad I landed on this YT channel. I was actually going to pay for a course that showed how to make these and here you are kind enough to share for free. So greatful. Thankyou!
Thanks for the kind comment. I hope you enjoy the recipe 🙏
@@cookinghistory177 Many thanks to you too. Am sure I will..looks lush!
Hello guys, I hope you all enjoy this recipe! It's a long, but very delicious one! Tell me in the comments if you like it.
I just wanted to say thank you for this in-depth step by step video I made these yesterday it was a long process but well worth the end result I just have to fill them , dip in ganache and add toppings today cant wait to take some picks .
Hope you continue this way 🌟Hello from Kyrgyzstan 👋
Beautiful & love the history ❤️
Thank you so much, It means alot! I’m happy you enjoyed it😇.
I love baking and history... and I love learning new things. I can't wait to try this recipe so thank you for sharing it step-by-step! ❤
Hi Francine, thanks a lot for the comment! It's really awesome to see like minded people who love cooking and history😊. Let me know how it turns out when you try it!
A wonderfully constructed, & equally well delivered tutorial. I can't wait to attempt this recipe under your guidance. Thank you for taking the time, and effort necessary to share!
Thank you 😊. I really appreciate the kind words!
Terlihat sangat menggiurkan ...channel yang sangat menarik untuk diikuti.Terus berkarya dan semangatIt looks very tempting...a very interesting channel to follow. Keep up the good work and enthusiasm
Woow looks so yummy very very nice like 👍🏻
Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👌👌👌
Came for an awesome recipe, left with an awesome recipe. And a bonus history lesson.
*double win*
I’m happy you enjoyed it😁!
Thank you 😊
좋은 정보 감사합니다.
muito lindooo e maravilhoso adoreii gratidão 😊❤❤
Subscribeddd❤❤
We will definitely try this recipe! Thank you for sharing the video with us 🙏🏽❤️
My pleasure! I hope you enjoy them! 🤩
BRO this video is doing AMAZING! I could not be happier for you!! Keep up the great work, looking forward to more!
Thanks bro! It's insane how one video is carrying my channel lol
I like the history part!! Kudos
Awesome!! Thanks for the info 😁
Hi look delicious..can i know what kind of flour did you use..wheat or bread flour..
It was all purpose wheat flour 👍
Thank you so much..😍
1 more question..softener butter means butter in room temperature or indeed the type of softened butter in the bakery
@junaidahzulkafli6374 yes just room temperature is fine
Thank you againnn 😍
Your processing dough making, rolling and presentation and talking sharing history, decoration and at your voice every part I enjoyed and learned many step. I say it is really a fantastic, delicious and tasty recipe. Good luck to you friend ❤❤❤❤❤
Thank you so much! I'm glad you enjoyed it.
Wow fantastic very yummy yummy recipe nice presentation
Thanks for the kind words!🙏😊
Looks awesome. Thank you youtube algorithm
Thank you! I’m happy you enjoyed the video😁
Great recipe and video! Can you please tell me what size ring you are using? Diameter and height? Thank you! 🙂
Uhmmmmm GORGEOUS!
Thanks 😊
So glad I came across this recipe. U have sure made it much easier to do compared to others I have seen. My question would be, could one leave it in the freezer over night then bake in the morning? Do all the folds with the butter first and, when ready to cut into the shape freeze, or freeze as a flat piece, then roll out the next morning, cool then cut and proof?
Efsane yaw ellerine sağlık şefim
Prosto super, bravo! Privet iz Baku! ❤
This will take me 3 business days :))
I love learning about the history behind dishes, so interesting! Never would have thought that croissants are a mutated version of kipferl 😆
Yeah and I didn’t even know what kipferl was haha. I’m glad you enjoyed it! 🙏. Do you think it’s presented well?
@@cookinghistory177 Yes perfect, the duration of the history part is on point, I enjoyed the video! Keep 'em coming.
Lovely!
Então, é assim que faz. Chegou no Brasil e viralizou. Pena onde eu moro não vende, mas agora tenho a receita para comer e vender 😂😅.
I had to translate to understand, but thank you for the kind words 😁!
Excellent.
Great job :)
Thanks 🙏!!
@@cookinghistory177 You’re very welcome. I was trying to find this dessert in Montreal and found a place in old port. However I want to make them myself now that I have the recipe, thanks to you 🥰
Awesome! I hope you enjoy it, they are very delicious. You need to eat them fresh though, because after a day or 2, they become quite hard.
@@cookinghistory177 Will eat them once out of the oven 🤩
Or, go to NYC, and stand in the super long Lafayette bakery line like I did. Only to get to the front, and they run out.😢
Now, I am just happy with putting pistachio cream on a fresh croissant from a local french bakery.
That’s a bummer 😅. Pistachio cream is sooo good, I would put it on anything. There is a baker close to me that makes pistachio eclairs 🤤🤤🤤. It’s my favourite dessert ever.
thank u for your video but can I ask what type of flour you use for this recipe? thank u sm
Hi, it’s just all purpose flour
thank Chef so much for your respond ❤
That title alone is an oxymoron!
What can I use instead of cornstarch? Thank you
I just have a problem with thw dough... I took a class to make traditional croissant. When i made them in class the result was perfect, but when i made them myself, the butter came out of the bread during the cooking! What could i do to it doesn't happen again?
What have you used Dry yeast or instant dry yeast?
I used instant dry yeast
@@cookinghistory177 thank-you
Ps. FTAO Chef: Is that plain flour or Self raising flour you used? Thanks
Its plain flour 👍
Not me watching the video on the Kolschintzy street in Vienna (-:
How much the ring size (cm) ?
Which type of flourrrrr please 😢
Now, how can I get someone to make these for me?🤔
So... this is just a swiss roll with the filling put in AFTER baking?
it's more like a rolled croissant with a filling
@@cookinghistory177 but swiss rolls are aleady often made with croissant dough, just when you roll it you put pastry cream, raisins and brown sugar on it
@@ThePeachgaming Oh okey, I didn't know. In that case you're right 😁
Egg yolks replacement
You don't have to use eggs if you don't want to. It will thicken up just fine, as long as there is cornstarch.
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These look delicious but waaaaay too labor intensive.
They are 😅. But definitely worth it!
The puff pastry you make has nothing Ottoman about it! This is the French recipe and technique for puff pastry. Only the dough rolling is a legacy of the Ottomans. Otherwise the recipe for the dough is strictly French
OFCOURSE! They had to steal it and rebrand it with an American name
Soo predictable!
SMH 🤦♀️
How much the ring size (cm) ?