Croissants (and Pains au Chocolat) - Weird Stuff In A Can
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- Опубликовано: 26 ноя 2024
- Croissants aren't weird, but I think some people might find it strange to get them out of a can.
These are croissants that only appear to have one ingredient (flour) in common with the kind that you might buy freshly baked from a patisserie 
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1. 'Alex' mentioned in the thumbnail, is this guy: ruclips.net/video/9jI6TthXpzs/видео.html
2. "You left it out of the fridge too long and it warmed up" - this is incorrect - I took the can from the fridge; 4 minutes in the studio for the intro, then straight to the kitchen.
3. "You're supposed to... [whack it on the counter]/[insert a spoon]/[just twist to open]/[press down in some place]" - I can only be honest and say that of course I don't know everything you know, but for me, there is no validity in the term *'supposed to',* unless it's printed on the pack.
4. Last time I opened one of these (maybe 20+ years ago), they had a ripcord-style tear strip - that's what I was expecting this time - Maybe tearing the red tab straight down might have worked, maybe it wouldn't. As you can see at 18:25, the problem did not repeat on the second pack.
Best guess for what happened here is that the product was either out of date (I didn't check) or maybe had been stored improperly before I bought it, and the outer layers of the dough had fused together.
Fair enough
These canisters are annoyingly designed and unnecessarily hard to open. Definitely not your fault. By the way I recommend using these rolls as a pie crust for a meat based pie. That's essentially the only reason I buy them anymore.
Totally forgot that the ol' "whack it on the counter" works for these. I wonder if you could even print "Just whack it on your counter" but phrased in a better way.
@Bmo it may be that they don't want to print that on the pack in case they get complaints about damage to someone's priceless marble countertop
Please, this is a "Chocolatine", not a "Pain au chocolat" !!! There is an open war in France about this. So please consider that it isn't a bread at all, so it's a chocolatine 😋
Watching this man, whom can forage expertly and creating eye-catching meals with next to nothing money-wise, get bamboozled by a cardboard tube of dough makes me less self-conscience about my own many shortcomings.
I am genuinely delighted by the positive spin
You need lessons in writing English language...seriously. Your comment is laughable, if written by an adult who is expected to have benefitted from an education.
@@hollyr.2846 OK, so he used whom instead of who. Get a grip!
Some people cook. some people bake. Some people can do both, but being a good cook is not any sort of guarantee about skill in baking. I can make eggs benedict, asian stir fry, and any number of fairly involved meals, but good golly don't let me near pastry, it'll look even worse than these croissants. I can bake a cake just fine, but if i were to try and ice it, it'd look like a competent baker attempted to do the icing with their feet. still tastes good and that's 99% of it, but yeah...they aren't eminently transferrable skills.
@@hollyr.2846 imagine gate keeping written English while using ellipsis wrong. Oof
I'm french, we have these canned croissants as well. You don't really buy them for the taste, they're a fun activity to do with kids
huh, i have never seen them in grocery stores
We make the pilsbury ones and I love them lol
That’s the only time I buy them, to make breakfast with my grandchildren because the children are always amused by this activity. Glad to know I’m doing something like an elegant French lady. 🥰🥰🥰
They are not croissant, but I do like them anyway
danerolles, we have them in the netherlands, they are pretty popular here.
they do refer to them as croissant here lol
here's a commercial from 1975: ruclips.net/video/U_p4pouxCSA/видео.html
If you’d told me ten years ago I’d be watching a gentleman thousands of miles away intimately walk me through his canned croissant experience and I’D BE LOVING EVERY MOMENT OF IT...I guess I’d be happy for future me.
I mean I COULD read the pillsbury instructions and have a first hand expierience... But atomic shrimp is more entertaining
@@EZOnTheEyes the reality tv I want to watch
You didn't finish your statement. If I told you that, then what??
I agree 100%
I’m sure the comments about it are getting old, but watching someone struggle with something so common here was a delight. I don’t blame you for being frustrated, thank you for your service haha
I believe the Pillsbury brand doesn't refer to them as croissants, rather “Crescent Rolls”. In that case, they are good in their own right.
And really versatile for a shortcut to making all sorts of savoury or sweet things :)
here in the netherlands we have danerolles, it used to belong to danone, that made the nice little small dessert cups.
danerolles do refer to themselves as "croissants", and most supermarkets do too.
Poppin' Fresh.
Pillsbury and copies: the crescent rolls strike me as very unlike croissants but... I guess they’re vaguely similar? There’s an intentional odd flavor... I didn’t have a proper croissant until well into my twenties, but crescent rolls started before I was 5... usual in the 1960s in the U. S. I suppose.
@@frogonmytoe2946 making pigs in a blanket with it is easy and delicious! It's also a lot of fun to do.
Americans of a certain age know that originally the "Poppin' fresh" Pillsbury biscuit's directions were to peel off the outer wrapper and then whack the seam on the edge of the counter. Moms would let us children have the privilege to "help" in that way. Later, instructions changed to press seal with back of spoon, until finally it's now to simply pull the tear strip. That's the only reason we know the alternative way of opening the can when the peel strip fails, as it often does. We also have these exact crescent rolls via Pillsbury, but my favorite when I was a young teen was a version for wrapping around a hot dog and baking.
I suspect your can was not properly pressurized or had an invisible leak, because once the seal breaks they should really pop open with that familiar "pffft". It's strange how that first batch was so melded together. Perhaps the same possible leak allowed moisture to change the feel of the dough.
Lol I always loved whacking the can against the counter as a kid.
My mom would literally jump whenever she wacked it & it popped. So she would let me do it cause I loved doing it. My fav was Hot Dogs n' Cheese rolled into them. Still love them.
Those canned croissants have been ubiquitous in the US for a long time. My mother used them for pigs in a blanket. I thought this was going to be about something like the strange pre-baked breads in a tin you had previously.
Yeah I was surprised to see it on a video. But I guess UK is a different place. I used to use them for Pigs in a blanket, canned biscuits for biscuits and gravy, and made the canned cinnamon rolls all the time.
For confused Brits, when Americans say 'pigs in blankets' they are referring to what we call a sausage roll (and I suspect it comes from the Germanic names for similar dishes cf. German Würstchen im Schlafrock - sausage in a dressing gown), rather than the British pigs in blankets (sausages wrapped in bacon).
@@EdwardHitchon1993 haha it never occurred to me that "pigs in a blanket" is an odd term.
My mother did the same. She used to beat the cardboard tube on the counter edge and that would pop it open in one go
Pigs in a blanket are sausages wrapped in bacon here in the UK (proper bacon)
@@fandangobrandango7864 American streaky bacon is fully proper. 🤬
In Poland, croissants are considered as monsters and people sometimes call the police when they see them. Especially on trees. xD
It made the news in the UK as well.
For anyone confused, here's the BBC article
www.bbc.co.uk/news/world-europe-56757956
Well I think it's only happened once but still a funny incisent nonetheless
Wait a minute what?
@@ChaseMC215 in Cracow we just have flying croissants
@@InvisibleConfusion
Okay??
Mike: "We'll just roll with it.."
Me: "Pun intended?"
Mike: "No pun intended"
It's like he can read my mind
Mike?!? I’m pretty sure his name is Matt...🤷🏻♂️💯😂
@@Crazyjn What
@@ifandafydd7432 I'm confused too. Unless that was an inside joke, I also thought his name was Mike...
Same
I thought the pun was intended.
His name is Mike? I guess this is my lucky day
All the Americans screaming, no you gotta smack it off the corner of the counter haha
Yeah, if the directions said to do that, I would have done that. The only pack opening instructions I generally ignore are pull tab lids.
Last time I opened one of these (possibly when it was branded Pilsbury here in the UK), there was a piece of thin red cord buried in the cardboard of the pack. That might have been 20 years ago or more
Same here in Germany!
@@AtomicShrimp As I know it you’re supposed to push a spoon in the crease where the red tab was. I haven’t made Pillsbury croissants in years, but I liked them as a child with strawberry preserves lol.
Try Pillsbury Biscuits! (They’re alright but good enough for a quick breakfast).
I was one of the screamers! WHACK it on the counter, Mike!!!
@@AtomicShrimp Your initial tear across the package was really bad, it's generally supposed to take ~80% of the blue area off of the package, if you pause at 3:24 you can see how thin of a strip you got towards the bottom of the package.
Next time try to angle it a little better to pull the entire face of the package off instead of a thin strip. Is that doesn't make it pop, then you smack the middle on any edge, or even the backside on your wrist (under your palm). By that point the package should be entirely brown from cardboard, not blue from wrapping. I only know this because I'm american and have seen these opened for my entire life lol.
Today a Frenchman watched this video, got very drunk and cried himself to sleep.
Today some Frenchman somewhere watched this video and shouted "Nooooon... zis is called 'chocolatine', not 'pain au chocolat'... Sacrilège!" But I don't agree with that statement.
"Ma déception est incommensurable, et ma journée est ruinée."
@@mariek.474 How am I able to read this without knowing any French
@@numberq1134 "My deception is immersurable, and my journey is ruined."
not so hard to figured out what that means in this context, even if the word by word translation isn't 100%
Journéd is "day", not "journey".
When the can isn't right out of the fridge and starts to get warm, the outside layer tends to expand/get soft, which might be why you couldn't find the end/edge and they ended up ripped
I agree, they're definitely easier to open when they're cold.
I always keep them in the fridge until the second i want to use them.
I once had a can in the cupboard for a while, and I was doing some work when I heard a bang from the kitchen, I went to look and everything seemed fine, then I opened the cupboard and saw to my horror dough everywhere. The can had burst and gone everywhere
the way you open them is to twist them. It used to tell you that on them years ago. You twist it at the top quarter and the bottom , and it goes "pssss" and the cardboard opens up diagonally.
Well this is a situation that calls for a "my disappointment is immeasurable and my day is ruined" gif if I've ever seen one.
welcome to running on shrimp... fooood review
I'm a little late to the tea party, but there is a chance the canned croissants were taken out of the cooler by a prospective buyer, then left on a shelf somewhere and restocked by the store ... quite possibly more than once. It is so common in the US that I tend to go to the very rear of the display to find the freshest and least-disturbed products.
Jus Rol also do cinnamon swirls in a can, which are a big hit with the family at Christmas. The big bonus is it's one single roll of pastry that you can cut to any size you like. The pack recommends six, but we make four generously sized ones. The warm cinnamon smell that fills the kitchen is fantastic.
Yum yum. Will be looking out for those next Christmas.
Christmas ? Hehe i have a can of those in my fridge right now
Yeah, they're great.
God I've got to get them, I love cinnamon!
That's our Christmas morning tradition too.
Hi Mr. Mike (I just like the sound of that :) )
I think you might be mistaken if you think that the store bought croissants etc. have only four ingredients or so. I interned in a bakery a few years ago and found out that they use "industrial" flour which has all kinds of ingredients like on the canned ones. It's like a cake mix only for rolls or croissants etc. So they have a guarantied same outcome every time. Now I am not saying that every bakery does that, but I am sure all those big ones do.
Always love to watch your videos, keep it up! Greetings from Newfoundland!
I’m in the US and my dad used to make these for me all the time when I was a kid! I never thought of it as weird as it was the main way I consumed croissants
Normally in England people buy the croissants in the bakery aisle, as its just easier and less hassle. Do they have a bakery aisle/section in the US supermarket's?
@@ryanjackson3777 yeah but most people live 10-20 mins from a grocery store
Does anyone in the US go to a bakery sometimes or you all only buy canned food, hot pockets and other chemicals filled food
@@ommsterlitz1805 bakeries are few, far between, and often reserved for things like party cakes and such
@@ryanjackson3777 Yes but most bakerys are literally just packaged breads presented as "fresh" with the odd REAL bakery. Plus most croissants from the store taste like bread flavored styrofoam.
Finding a real well made croissant here is like finding a needle in a moldy haystack covered in ticks and lice.
I've bought the version of these sold in Canada and had far less problems opening and rolling them. They were more rolls than croissants. And had an odd metallic taste. If I want to bake croissant at home I buy frozen ones that you put on a baking sheet before bed to thaw and rise overnight. 20 minutes in the oven while you shower and you have fresh croissant for breakfast.
The one's in the UK are exactly the same I'm not sure why he was having so much trouble, they are just as easy.
@@Alex-cw3rz exactly. Looks like he was wilfully fucking it up.
They used to be called Crescent rolls, here. I believe it's just Crescents, now. I always get the ones that come with Apple or Cherry filling. Fun and easy to make, with my Grand kids.
One of my favorite things to do is to add ham and cheese to the croissants as I roll them to make some savory ones.
Drizzle with grated hard cheese has always been my go to.
I love doing that.
Add little sausages and you got yourself pigs in a blanket
This was a demonstration of how Babatunde feels when working outside his realm of experience. The whack is the best part. I think your dough wasn't cold enough.
I absolutely rate our Lidl's in store bakery. It's my go-to for when our local bakers is shut or too busy (and with the current situation our local patesserie hasn't been open for a good long while...) .
Same with our Lidl, their fruit & veg is way higher quality than the rubbish from Tesco, Asda etc as well.
same it good.
@@captainwin6333 THATS CUZ LIDL IS GERMAN,DAS IST GUT 👌🏼 even the food with stupid names like "First Nice" waffles
@@andreipulosul1492 Lidl can keep their second rate veg and any biscuits made out of ice cream wafer with that Eurochocolate on it
@@mellowfellow4755 what's wrong with eurochoc? Way better than that dairy milk or galaxy rubbish 😝
“I am utterly ashamed, that’s ridiculous and there is nothing to be proud of here” - Cooking Shrimp, trying to make canned croissants, 2022.
This has been the funniest video I've seen from you, I love your content and it's usually super informative. But this video was a beautiful train wreck 😂 and it sent me on a laughing fit, honestly it has brightened my day!
Ready bake croissant dough is widely available in Canada too.
A thing we always did with them when I was a child was using them to make something like pigs in a blanket using each triangle to wrap a hotdog and a piece of cheese.
I usually just twist the can to open it lol
Seems like we have bettwr quality in the Netherlands tho... Cans open cleanly and they roll out very easily as well
@@bartblom132 nah they do open easily here in the UK, I genuinely don't have a clue what he was doing.
Made these so many times when I was a kid. The can was easy to open (Pillsbury) and the dough was never torn. To open you had to bang the can on the sharp edge of a counter top and it would just pop open.
At least you can see the second can with the chocolate pains (pun intended) went as it should.
Me too. I twist and pop it open with my thumb. Haha
those things used to pop a lot easier when I was a kid. and never when you were expecting it.
Pillsbury is still available in the US. Looks like you just got a bad tube. Whatever, this was very entertaining
You can reheat croissants and pain au chocolat in the oven without them getting dry if you do it at 170-180°C (338-356°F) for 3min ;)
These were a childhood treat. Easy and cheap for that budget 80s feel.
I remember cans of dough like this in Australia back in the 1960s/70s. The cardboard pack often seemed to fail to open neatly on those, too.
Alex French Guy Cooking is hurting and he knows exactly why despite not seeing this yet. Once you cracked the seal he felt it.
This is so funny to watch. Pills bury is the local brand and I bought some a couple of weeks ago just to try. My husband was also befuddled opening the package and actually left it for me. I read the instructions and found you are to insert a knife into the ‘crease’ and it should explode. But unwinding the dough is almost impossible, you get weird shapes. Fun in a can.
I absolutely love all the different and amazing stuff you do on this channel. I enjoy youtube channels that let their content and creativity grow in different directions rather than confining their content to a certain style or theme.
I have no idea how you messed it up like that x) We also have these in France and if they do not pop you have to twist the can in the opposite direction. I have tried this brand when i was staying in the UK and never had a mess of dough like you.
Yeah, human error (from him or the factory).
Even if you can buy them in france. there is no point doing it when you can simply goes to you're local baker and buy your everyday breakfast.
Don't worry about it.
-Alex
Hi. Fancy seeing you here 😂
Love your content lol
British crossover
And they said Avengers: Endgame was the biggest crossover event of all time...
This channel is so random and all over the place but is so good somehow
Lidl really does have the best in store bakery, and it's so cheap too. I know they've raised the prices a bit now but i remember they used to sell cookies for 2p each. And decent sized jam filled donuts for 10p each. They honestly are the best jam donuts.
Anyone else feel anxious for the popping sound when one of these is threatening to open in your presence? I know it’s not even that loud, but I still hate it 😂
@ Sarah Allegra, yes it's like opening champagne, but without all the fanfare and romance sadly. Some go off quite loudly like a Christmas cracker, whilst others are duds like Shrimp's.
I have PTSD triggered by sudden loud noises, but whacking a can of these on the counter helps cover up that unexpected pop.
it might not be common to use these in the UK, but they're very common in the US (obviously). There isn't usually a pull tab/string, you are just supposed to bang it on the corner of your counter or your hand to pop it open. Like you said, it's compressed air on the inside, so the pressure should just cause it to explode after you remove the outer paper. This is the same reason why you may see some on the shelf that explode open on their own, after the outer paper coating becomes waterlogged and fails.
The Jus-Rol cinnamon swirls and pain au chocolat are really good
I second this!
@We say no to pay to win
I agree with your username
Aren't pastries in a can the Pay2Win boxes of the pastry world ?
And vegan!
yup they're pretty kool
I get the Cinnamon Swirls and Pain au Chocolate version of this every now and then, and they're both delicious. Never tried the croissant version.
We're just about to try the cinnamon swirls! They smell yummy and were super easy for a toddler to "help" with 😂
As a French, I find this mortifying
EDIT: I can feel the PAIN indeed Mike......
I can taste the chemistry from here
"I can feel the pain"... Vous sentez le pain? ;)
@@ve2vfd What about the pain in the arse... O.O Jamais, non merci!
What I find mortifying in the USA is that croissant-shaped buns are used for making sandwiches.
@@Harivelo What I find fun in Québec is to find proper croissants made into proper croissant-sandwiches :D
Croussants that aren't proper croissants aren't croissants. Fake it till you make it does not applies to croissants. NA!
In the US, we have Pilsbury Crescent Rolls, which are basically these. To get that satisfying "pop" you stick a spoon into the seam along the paper edge. They even have a little spoon symbol where you push it in. They're quite tasty!
There is a similar line of products available in Germany which ranges from sweet to salty baked goods ("Knack und Back") and I believe they also have no pullstring. The outer paper gets peeled downwards and exposes the inner cardboard layer, which then breaks open due to the compression of the dough inside. Best regards!
"Knack und Back" is Pillsbury - the doughboy is pillsbury's brand mascot, and "Knack & Back" is just their German brand name. On an unrelated note, It would've been hilarious if the sign in the back had said "Feel the Pains"
Your can didn't pop when you peeled it. The ones here in USA make anywhere from a soft pop to a bit of a loud bang! when opened. It always scares me and makes me jump every time even though I know what to expect.
We usually stab it with a knife to get it over with quick, or we smack it on the edge of the sink.
Don't worry about jam/jelly on croissant
In France we have Ham and Cheese croissant with béchamel sauce sold in bakeries to use up unsold croissants
And they're delicious
(You still feel the butter because Béchamel is a butter-based sauce)
French Theodore crazy pork milk!
That sounds amazing!
Tinned crab, bechamel and cheese is also good in a stale croissant.
warm almond croissants are the best
You got this perfectly right
babatunde getting early access, i see
@@AdamWrighter haha I didn't notice that
It was definitely defective, over the years I've done dozens of these packs (used to be my weekend treat when I bought my first house) and they never did that. Also if it didnt burst open when you tore off the strip it only took a gentle a gentle rap on the table to make it split.
you twist them open and they go 'psss' and open up diagonally.
Over the years it no longer tells you to twist them open for some reason. But I read them before and it did.
"Pain au chocolat as imagined by David Cronenberg" 🤣🤣🤣 I would actually pay good money to see this film...
We have the exact same thing in the U.S. You need to do this immediately after taking it out of the fridge so it's semi-solid.
"Can you tell which one is which?" 😆 Love the humor!
I worked at jusrol, nothing would persuade me to buy or knowingly eat anything from them. All this and bullying in the workplace-not a happy time in my life
Were there nasty things going on with the food??
@@rusinoe8364 yes
@@SuperDolly64 Any practically interesting stories? I want the dirt.
@@rusinoe8364 you're gonna get me sued lol, moth larvae falling onto the belt and being rolled into the pastry
@@SuperDolly64 I'm actually your former boss undercover, expect a letter from corporate on Monday. jkjk, thanks for sharing haha
Can you do the Cinnamon Roll one? It's a dairy free thing, and comes with a little icing sugar pot, so when theyre out the oven and cooling, they turn into pretty amazing baked goods.
Luckily I'm on the toilet watching this vid cause when you pulled the baking tray into shot showing those wee monstrosities I'm totally pissing myself laughing lol 😃 xx
Egads! You need some Pillsbury Crescent Rolls!
Yes he does they're much easier to open and the dough doesn't tear.
This is literally the same product by the same company. Jusrol is just the brand name they use in the UK.
@@KitchenWitchery That's because one doesn't normally tear it to shreds like Mr Shrimp. ;)
Seriously though, I've just been looking at a video of someone making crescent rolls and the dough looks exactly like Jusrol "croissants".
ruclips.net/video/2gwMgsY3dyo/видео.html
These Jusrol ones are very "bready" inside and don't have the layering (or butter) that a croissant would have.
I got your "feel the pain" joke.
i buy these pretty often. they don't taste like proper croissants but they're convenient when you want some kind of 'fresh' pastry. (shrimp they have to be fridged cold before you roll them)
They were cold
So happy you made a video from my recommendation! Makes me feel very included.
Great video! Edit: i'm not taking credit, there was probably more recommendations from other people
We used to have the biscuits in these cans when i was a kid and i used to bake them when i made breakfast for for my parents on sundays. I'm actually feeling a bit of nostaligia for dough in a can now lol
Aww, how sweet of you to make breakfast for your parents! Sounds like you had a great childhood 😊
Lidl's whole pastry section is very good - and they must know it because they usually put it right near the entrance
We have more than just croissants in the states, we have cinnamon buns, dinner rolls, and pretty much anything doughy that can be baked. The most common brand is Pillsbury. My family always makes the canned cinnamon buns for holidays.
yup... we not only have canned biscuits here in the States but we also have crescent rolls which are similar to croissants, pizza dough, cinnamon rolls and French bread all in a can. It's not great but it'll do in a pinch. And it is great for convenient recipes.
Yeah, that's about the best way to say it. "Not great, but it'll do in a pinch." Although actually the "deluxe" canned cinnamon rolls are pretty good. Maybe it's just me, because I live in a good-cinnamon-roll wasteland.
@@Bruwulf Yes they have a Cinnabon version now that are really pretty good. Not as good as hot fresh ones from a Cinnabon store, but easy and cheap and they keep a long time in the fridge.
I sometimes use Pillsbury croissant rolls to make a simple recipe taught to me by a girl in my culinary school years ago. Its just canned chicken and cream cheese mixed together. Lay out a triangle of croissant dough, spoon on a ball of chicken mixture and fold the corners in to make a little triangle pocket. Similar to a calzone. Bake until golden and dip into some warm cream of chicken soup when cooled a bit.
No flour is needed because of how much oil is in the dough.
So in conclusion, the next time the Queen pops over for lunch, be sure to have the store-bakery croissants, not the Jus-Rol ones.
I’ve seen these in the supermarket and wondered if the could be any good. Now I know.
I had those and the packaging is nowhere near as bad as he made it seem. It should be cold, then the dough is easy to unroll. However, taste wise they are not that great.
@@SvobodovaEva I've had those in the past where the packaging was even worse than Mike showed here. But you're right about the taste, they are really awful.
These are widely available here in the US, and therefore don’t seem that weird to me although I’m sure some people would think they are. The Canne is similar to the one you had, where you’re supposed to peel along this paper tab and it is supposed to pop along the perforations, but they often don’t pop. I think some instructions have been added in recent years for getting them open if they don’t pop, but what I usually do is lay the can down on a flat surface and hit the perforation with something like a wooden spatula and that usually does the trick. Yes, these cans can be really frustrating.
You probably rekindled some kind of local language war by calling it "Pains au Chocolat".
I am now going to menace my French friends with this.
There's several ways of calling them, AND THEY ARE ALL CORRECT. Pains au chocolat, chocolatine, pavé chocolat,... Call them whatever you like. And if a Frenchman gets offended you didn't call it chocolatine, tell him he is a ruffian swelling cheeks baboon. Greetings, from Belgium.
@@cartouchator Oh I agree. I just find the chocolate bread wars amusing.
Mike, I have a slight issue with my oven (elec), it runs 15-18c Colder than it should, recommend you test yours with a thermometer, makes a big difference when baking.
"Feel the 🍞"
Love it! 😂😂
We have them in the Netherlands too. The Danerolles brand is actually quite nice. A Christmas breakfast is not complete without these canned croissants in our family! Sure, you can get better tasting croissants from the supermarket, but it’s a niche family tradition that we all love.
My husband exactly the same problems with open and finding the end and perforations
Bang it on the corner of your counter top.
In America, these are very popular, and are simply called Crescent Rolls. They are usually served around the holidays, and we've been baking them out of the tube for so long that I believe hardly anyone bakes them from scratch. I think you probably did have defective packaging, although it might have been easier if you could remove the outer shiny paper. They're always a pain to separate cleanly. Not much like a French croissant.
One looks like mollusk.
@@user-lk5ud7ux7l I'd be honoured to receive it.
Pillsbury is probably the premier brand for canned dough products in America. (They also make cookie dough, and even have Funko Pops!)
Now I want Cronenberg confectioneries. This is a new term on the internet! They would have so many little crunchy bits.
I used to love Pillsbury croissants as a child. With the cans in the USA, you peel the paper label off the outside and then use your thumb to press into the carboard seam and it opens with a really satisfying POP!
It’s got that lovely buttery biscuit base
Buttery biscuit base, buttery biscuit base
Here in the USA we have croissants, biscuits of various kinds, cinnamon rolls, and several other baked goods inside of these cardboard tube cans. They are sold in the supermarket, usually near the eggs and milk. 😀
The cultured people clicked on this to find out about the polish tree beasts...
Ok, a french guy here. I am so offended by this product. Non, non, not by the ingrédients, nor the exécution of the instructions par Monsieur Shrimp. It seems just a pain in le cul for some low tier rolled brioche puffed with a bike pump and baking powder x)
Pain au chocolat looks on par with frozen stuff we can buy here on the cheap. Not that bad ^^
Nice to know this exists ^^
Can we all just appreciate the way Atomic Shrimp pronounces croissant?
I can sort of see what you mean
The way everyone in The UK does?
@@daviddalby6217 I'm not from the UK, just pointing out that a lot of people all around the world are so creative in making their own pronunciations.
I thought he was pronouncing it correctly, but now I feel like I must rewatch the video. I honestly did not notice any difference.
I'm from the us.
@@susanfarley1332 He is. That's why I'm saying we should appreciate it. He's like a native french 🥖
I've had some annoying experiences with tinned dough like that. Sometimes the dough portions come out neatly, and sometimes you get an abomination like what came out of this croissant package, especially if the product is near or past its end date, and/or has been stored at the wrong temperature before it got to you (as you stated in the FAQ, you handled it properly). I highly doubt you did anything wrong there, especially since the pains au chocolat came out so very well!
People in North america have had this with every thanksgiving, christmas and easter weekend. We all know what its like.
Just a reminder (since Americans need them so often) - other countries exist.
@@k7450 Dutchie here, to be honest, these tubes of dough are pretty common. It's interesting to see Mike deal with it, but it's hardly a novelty.
@@k7450 sorry. I meant all us americans are familiar with it. Enjoy the show.
Not only do we have containers of biscuits like that, but we also have "crescent rolls" in a can exactly like these. They're decent if you keep your expectations low in relation to actual croissants
with the Pilsbury packages, all the shiny outer paper peels off and there are further instructions printed on the cardboard layer beneath (just where to press with spoon)
In the US we have these as several verities of biscuits, croissants like this, cinnamon rolls, and I'm sure other baked goods that I am forgetting. This is actually a fairly common packaging of quick leavened baked goods.
Yes they keep making more types. They have pizza crust now, breadsticks, cornbread. I doubt it's the best pizza crust but it's easy and keeps a long time so it's handy to just have some on hand.
“....like someone had... a bad day....” I’m dying with laughter
It only makes sense to let it all loose when you get home.
I like taking the premade crescent rolls and wrapping them around small smoked sausages and stone ground mustard before baking them. Best pigs in a blanket you could ever make from a can
As someone who has used Jus-Rol stuff before me and my friend were fascinated by how hard it was for you to open the packet and find the end of it. They are really easy, as I'm sure everyone who's used them will agree, I don't know how you able to mess them up that badly.
we all bow before your knowledge of the jus-rol can.
thank you for sharing your superiority on this subject.
@@SleepscapeSerenity I Know it ain't important just found it funny and a little baffling.
Genuinely just get one, because you'll understand what I mean. I'm still confused what in the world made him rip the croissants like he did and using a knife to cut along an already cut for you seam was hilarious
@@jasperdiscovers I Know it ain't important just found it funny and a little baffling.
Genuinely just get one, because you'll understand what I mean. I'm still confused what in the world made him rip the croissants like he did and using a knife to cut along an already cut for you seam was hilarious
@@Alex-cw3rz chill. you're sounding like a gate keeping snob.
@AtomicShrimp Did you happen to let it come to room temperature? They should be opened directly from the fridge.
When I was kid, the can used to be opened by "banging" the can against an edge of a counter or table right on the seam. I don't use these products that much as an adult but pulling the tab often never worked for me either, but banging them or pressing a spoon into the edge would cause the POP and it burst at the seams.
No, I took it from the fridge, recorded the introduction, then went straight to the kitchen to cook it. 3 or 4 minutes out of the fridge.
As a french person, i wish i could unsee this video, i’m dead inside now.
croissants sans beurre = péché
@@AliciaB. c’est clair !
American here. I remember having these canned croissants during camping trips. We'd make a sort of campfire churro out of them. It's been over 20 years, but I remember them being good
The cinnamon rolls of this rock (and are easier to make!).
As an american it's so strange seeing someone not readily open a can like that. They are so common here everyone knows them.
Did you know that there is a geographical divide in France, between those who call it "pain au chocolat" and those who call it "chocolatine"?
And it's quite serious! In some places, they charge you more if you order a "pain au chocolat" rather than a "chocolatine" (even though they are the same)
French bakers: If you order it in the wrong way, you pay extra
Ugh I really don't like places like that. Same goes for the eateries that have some system of ordering where you get yelled at for "doing it wrong".
@@jc441-i3q Welcome to France! 🤣
Anyway, if you're in Bordeaux, it's considered wrong to order a "pain au chocolat". Indeed...
...you should order a "canelé" instead, they taste so much better! 🤣
We do have these in the US. There's a variety of "canned dough" products, from biscuits, croissants (although they call them crescent rolls because they are not flaky buttery layers like croissants, they are basically just dinner rolls in a crescent shape), cornbread, pizza crust, breadsticks, and cinnamon rolls that come with a separate frosting tub. The 'can' isn't really a can, it's a cardboard tube. not metal. It needs to be refrigerated and also needs to be baked, unlike real canned food that is shelf-stable and safe to eat straight from the can.
We like to take our American version and wrap them around hot dogs before baking. Mum always called that meal "Pigs in a blanket" Ketchup was the preferred condiment.
Interesting - pigs in blankets here is sausages wrapped in bacon (popular as a side dish at Christmas)
@@AtomicShrimp Those I like as well. My father has a hours-long crock pot recipe for these... His are far too sweet for us now.
In the UK sausage in pastry would be a sausage roll, in a croissant I guess we'd call it a posh sausage roll!
French gal here, these croissants can are not uncommon here and they made for some really good memories of mine. They obviously aren't the best kind of bakery goods, but they're fun to make. :)
I work in a grocery store in the US and we sell Pillsbury brand canned doughs like this one, for all sorts of things ([American] biscuits, croissants, even French bread dough!) There is definitely supposed to be a pull tab that's pretty easy to open, so I guess you just got a dud. And you have no idea how many times I've seen those cans lying around accidently burst open with the dough spilling out the seam... I think we lose a lot of stock that way... 😅
Keep it in the fridge and as cold as possible until just before you open the can. Your warm hands sealed the seam where you start to unroll it.