My Chocolate Croissant Was Supposed To Be Perfect...
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- Опубликовано: 3 окт 2024
- I know Croissant Dough. I know Tempered Chocolate. Chocolate should have been a walk in the park... Get 2 months of Skillshare Premium for free using : skl.sh/frenchg...
Chocolate Croissant or in french Pain au Chocolat are made out of leavened puff pastry, or croissant dough, and stuffed with two sticks of chocolate. Crispy, Buttery and Chocolaty. Fatality.
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Salut,
Alex
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The amount of work you put into making your food and editing is insane. You have a unquestioned amount of passion. Good for you.
And time
Amazing editing , does he have a team?
Well, it is his source of income. If course he would put work into it.
i always love how your first attempt at something is 100% better than my best attempt, awesome video as always dude!
David u here?
Try to take notes lol
Omg my two fave food youtubers in one place, I need a collab!
My two favourite food RUclipsrs are here, I can die happy 👌🏻👌🏻
Sniff sniff. David?
Since your timpano video is already done I don't have anything to annoy you with. :(
Alex...your faucet engineering work kinda hurt my brain.
Enclave Haha! He has too many teeth to be plumbing like that. Is that even plumbing?
My head assplode.
couldn't stop laughing
Yeah, he needs one of these
www.usplastic.com/catalog/item.aspx?sku=61142&gclid=CjwKCAiAhp_jBRAxEiwAXbniXXynXLQd84Een6raAGZAT99w3zYZlRwmbsXCWuLWHFDzTHu4OKFF3hoCMe8QAvD_BwE
Waterbed fill and drain kit.
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...
Chocolatine~ in Quebecois 💙
I love your show.. wacky, smart, a bit ocd, funny, whimsical, all good things :)
So for your water engineering a tip you maybe can use :D put a bucket next to your Chocolat bath, place it a higher position (so half of the water in the bucket is over the highest point of water in your super bath) and if you need the cool water just put the tube to the bottom of the bucket, suck on the ending of the tube and if you see the water moving to you just stop sucking the tube (#frenchfoodporn)
And the water will fill itself in there, easy physics 😅
Ton souci c'est que tu as pris un chocolat de couverture très fluide, parfait pour faire des moules ou faire de l'enrobage. Les 'batons boulangers' utilisés en général par mes pro contiennent moins de beurre de cacao, donc ils se tiennent mieux a la cuisson :)
@@talbensimhon we say chocolatine in france, only in paris they say pain au chocolat. ;)
BTW, for me the chocolate leaking is the satisfying thing about it, and sry, im on the Pain au Chocolat
What about the dough sheeter???
Yeah, why didn't you use it? Such a great piece of engineering and never used for real...
maybe he did film this video before he had finished the dough sheeter
@@tomatosoup44 this
He said it had a problem. I read it in a comment below
It's on the workbench atm. Needs fixing + Needs electric upgrade.
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.
Or maybe just pour tap water from a jug. :)
oh he knows (I mean he is an engineer after all) but it requires a trip to the store and money spent just to try out a concept and what he did .... did the job
@@osgeld Yes. I was more making a joke about how we deign things to get by as a proof of prinicple (often making is laugh); when only a few more easy/cheap steps are needed get us past that point.
Yes. This. The tape set up was horrific. It will haunt me in my dreams. No. No. No. lol
should make the chocolate from scratch, like with a conche and everything - that would awesome!!!
Well...
Alex French Guy Cooking Well..
@@FrenchGuyCooking Making it from cacao nibs isn't super hard. Just mix forever and filter it afterwards to make sure it's smooth. Had some fun with it after I saw you make chocolate :)
@@FrenchGuyCooking Collaboration with how to make everything?
Y/N/M?
Isn't it called a chocolate melanger
4:26 Bless Alex for not making this a loss joke.
I'm new to this channel, and I'm unaware of what loss joke means.
Mind if I ask?
This would have been such a perfect opportunity, though, that it's almost a shame.
@@lordgarion514 ive been watching his videos since almost the beginning. and i too have no clue what "loss joke" could mean :D
@@stinkakatza i.kym-cdn.com/news/posts/original/000/000/088/lossminimal.jpg
If I understand correctly from the few vague meme-like pictures I have seen of this whole "loss" shenanigans, it comes from American TV or another strictly American form of media. So I think it's pretty safe to say that as a French person, Alex, just like me, has no idea what "loss" is. And personally I'm so very confused about it, all I ever see is a bunch of lines forming a specific pattern and a caption saying this is loss and it makes absolutely no sense and I need an explanation before I lose my mind!
please help. I can no longer bear the cold, dark world my ignorance has trapped me in.
J'ai lu "chocolate croissant" et j'ai failli exploser.
La première fois que j'ai entendu un anglophone dire "chocoalte croissant" je comprenais pas ce que c'était. Je pensais que c'était des trucs dégueu genre les croissants industriels avec du chocolat dedans qu'on trouve dans des magasins genre Lidl (ou trouvait, ça fait des années que j'y suis pas allée je sais pas) ^^
Baguette
Moi quand j’ai entendu pain au chocolat j’ai failli exploser
C'est ceci dit un terme beaucoup plus logique que pain au chocolat ou chocolatine
@@MARUKU oui mais chuuuut ;)
Am i the only one that finds the chocolate leaking appetizing?
Nope in fact to me it says there's chocolate all the way.
Yes, it's fine to have chocolate leaking out of the pastry. How else would we know what is inside that lovely delicacy? Rather it be chocolate than clams or some other fish.
@Kevin K you have been on npp too much take a break
I'm just glad nobody's comments linked to 2 girls 1 croissant
@Kevin K oozing chocolate - those two words go together so well it's uncanny
Cmon give alex a break about the faucet, the guy literally overthinks everything he eats, he's got to choose his battles :p
Literally a trip to the hardware store, they already make adapters.
@@recoil53 you know Alex doesn't roll like that
@@agustinvenegas5238 They also sell things you can take apart to make a better adapter. Just anything rubbery and funnel shaped - plus a decent tape job.
I mean I think he was an engineering student, it's just one of the things that sets him apart
He is a crazy scientist
I really appreciate that you show the unsuccessful experiments and not just the highlight reel
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
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!
Probably to generate interest for viewers who have yet to watch the chocolate tempering videos.
wondering that aswell, from my understanding the tempering is undone by baking the croissant. TBH i dont think i would even want tempered chocolate in my pain au chocolat since that would be hard and snappy -- i prefere it to be soft in this case.
@@netmossurname2754 it will no longer be tempered when it cools, it will have mixed with the butter and stuff in the pastry
@@BloomerzUK It worked for me :D
The whole chocolate processing seemed unnecessary, why did he have to have these precise molds? Just cut off of bars you already have shaped. Seems just for the cool factor and as JBloomfield1990 pointed out, for more interest in other videos.
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.
He did. He just reformed them.
@@tams805 Looked like coverture chocolate to me, which is higher in cocoa butter and is made for dipping.
You use baking chocolate. Callebaut actually has premade chocolate sticks for pains au chocolat that dont melt. They contains more solids than cocoa butter. Its not high quality chocolate. Its specially made for baking.
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.
Dip both ends in some tempered chocolate and boom you have a bonus chocolate coating and you can't see the leakage: win-win
I like the way you think.
did alex just forget about the flattening machine he made last episode?
hahahahaha maybe
It has a phone problem :(
it worked so well that it flattened itself. Alex is too good for his own good
but wait… you havent't used the flattening machine!
I was wondering where it was!
There's a problem with it... 🤦♂️
@@FrenchGuyCooking I smell a new episode chronicling the problem and subsequent fix!
@@FrenchGuyCooking this old Tony?
@@FrenchGuyCooking ask this old tony?
Alex you don’t have to diy a stick mold for pains au chocolat “unless of course you need it for other things” you can heat a knife and cut the sticks out of a bar of fine chocolate... I adore how you deal with cooking, it’s basically science for you... keep going
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! 😉
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!
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?
The leaky faucet for comedy value was perfect. Had me in stitches.
Its because when they use chocolate for baking the cacaobutter in the chocolate is replaced by another hard vegetabel oil so when it bakes it doesnt melt as much
I spotted my name in your video ;)
Pain au chocolat is great, but I do love my buttery croissant :D
Instead of using cold water you can use peltier coolers as temperature seems extremely important in tempering chocolate.
ALEX, Can you attempt a Kouign Amann!?
I want to see that ! Tried once, messed up, and ended up with a weird (but delicious) bread and butter caramelized crumble
yes please!
Joshua, are you sure, cuz things are gonna get buttery...
Alex, you should create two croissant doughs: 1 regular croissant dough, and one croissant dough with chocolate in it (so that it is a brown color). Lay them on top of each other, and then do the folding so that you end up with very fine, contasting layers. Then bake. Then eat.
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!
I like both, when i was in Tunis ages ago, i ate both by the metric ton.
Who remembers chocolate "batons" from the cheat croissant video?
While your faucet idea is, uh, good another possibility you might try is using a wort chiller. It's a copper coil that cold water is circulated through to cool wort in the beer making process. You should be able to find one easily at a local homebrew store or, failing that, someplace like Amazon. You can either attach it to the faucet or if you'd like too cool liquid even faster you can try hooking it up to a pond pump of some kind of recirculating ice water from a separate container.
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!
Alex you can't use coverture chocolate for pain au chocolate,it has a high amount of cocoa butter.Don't hold me to this but im pretty sure the chocolate sticks have a higher amout of cocoa mass and sugar.Try a google search,I have seen someone make it before,where they mix chocolate,cocoa powder and sugar,then they just pipe it out into long ropes on a baking tray, once cooled you cut it to the size you want.
Why temper the chocolate that you're going to melt while baking the pain au chocolat/chocolatine/couque au chocolat?
The only thing i can think of is to get it in the stick shape. But you could do that way easier by just cutting a few pallets the right size. It will melt together in the oven. @Alex please enlighten us.
When you eat a pain au chocolat the chocolate bar as to be hard and brittle, even after baking, and not soft. Hope it helps!
@@magnetous but it won't be tempered once it is baked anyway, will it? I feel like I'm missing something.
sacrilege!
Alex, if you want to save money on vacuum bags, just leave a normal zip-top bag open, slowly lower it into the water, and the water will push the air out.
The crossover we all wanted.
Bro this is legit more common than a croissant
I like the tap on your sous-vide bucket. But had you considered using your sink directly as your sous-vide receptacle?
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.
I see two possible solutions to the "oozing chocolate" thing:
1) Snap the chocolate sticks in half and place the halves at four places within the dough as you roll it; this will keep the chocolate inside as it melts during baking
2) Drizzle melted chocolate on top after it comes out of the oven, allowing some to drip over the sides; this will disguise the chocolate oozing from the interior, and also broadcast to anyone who looks, "HEY! THIS CROISSANT HAS CHOCOLATE IN IT!"
Personally, I'd like to see a version of this with the dough frosted in chocolate before rolling, making alternating layers of dough-butter-dough-chocolate-dough-butter-dough-chocolate...
How come you’re skipping to chocolate croissant? I thought we haven’t nailed the plain croissant yet 🤔
Convection heating means heat rises and cold lowers so you are just pooring the cool water
Eric Burton
A convection heater is a heater which operates by air convection currents circulating through the body of the appliance, and across its heating element. This heats up the air, causing it to increase in volume and so become buoyant and rise. Oil heaters are an example of this kind of heating appliance. A convection heater may have an electrical heater element, a hot water coil, or a steam coil. Because of the natural ventilation, they are quieter in operation than fan heaters.
@6:24 his hand perfectly covers the clock when it changes
Kaan Caglar weird flex, but ok
What about putting chocolate shavings onto the pastry during the last roll & cut out. Then your have nice hits of chocolate throughout the pastry
Also, could you not siphon cold water into your chocolate tank from an elevated bucket for less mess?
thaliahelene That, and siphon away the hot water from the top.
him: *censors the croissant*
my brain: Nope,I can't get any ideas.
This is not Detroit: Become Human it’s Paris: Become chocolatier
I'm from and live in the US. A couple of months ago, a German gentleman was in front of me at Starbucks and ordered a "chocolate bread", which I correctly assumed to be a pain au chocolat. I then had to explain to the cashier what he meant and to him that in America, we call pains au chocolat "chocolate croissants" (although I also cringe whenever I say that
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?
Yes, I also noticed this. I felt that the bottom looked quite undercooked. Still a great video though, but I would love to see another video on how to best avoid this.
Only Alex would be extra enough to make homemade chocolate to go into his homemade croissant
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
I'm curious as to why you tempered the chocolate given that it's going to go in the oven and lose its temper?
You know you don't have to use clickbait titles right? you make actually good content.
This episode should be named "Making the most expensive and beautiful skinny kit kats"
TEAM CHOCOLATINE
Faites tourner la vidéo à vos potes sudistes, faut monter en top pos.
On en a gros ! XD
Yum! But I thought you would use the dough rolling table you developed!
What happened to the laminating machine you made in the last video?! Where is it?!
"ah meeerde.." - me in the kitchen at least once a week
I can hear the entire south of France screaming when he said " Pana chocolate"!
Thank you so much for introducing me to skillshare, I absolutely love it. Keep the great content coming Alex. 👍👌✌
make hand pulled chinese noodles
He has already made ramen - check out that series
@@BigHenFor its not ramen, it is la mien. Ramen is japanese noodles, La mien is chinese noodles
So excited to watch this. Commenting while waiting for ad to finish.
*When is the recipe coming out, Alex ?*
*Can’t wait to try it*
The problem could be solved by using a greater number of smaller layers of chocolate to more evenly distribute it through the pain chocolate. Thinner bars more frequently placed.
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
That water replacement apparatus made my engineer soul die a little😂
Quand je suis sue Paris on fais une video ensemble Alex :-)
please!
Just paused the video to ask why you didn't put an internal stand-pipe in the tub so that the water level wouldn't go below the level the Anova needs? It would keep the water level constant when you add cold water and have the added advantage of not letting the sous vide bag block the outlet. That or drilling the hole higher in the water bath. The advantage of a push-fit stand pipe is that it could be removed to easily drain the tub (and you already have a hole that is low down now).
« 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
Et le fit en silence, en fermant bien sa gueule pour les siècles à venir.
A wort chiller used for brewing would be a far simpler option for cooling the water
Chocolate croissant is still better than "chocolatine"
I'm assuming the taped up faucet tap was just a sight gag (good one, too, I literally lol'ed) and I assume you probably already know this but if you unscrew that aerator from the faucet, there's a standard thread you can attach a hose to.
Also... damn... those croissants look good. I really want to eat one. You have any plans to be in Los Angeles anytime soon?
So close to 1 mil!! 🙌🏻
OMG I died for that cute salsa dance 😍😍
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
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
Pfft… c'est chocolatine évidemment
bah non, c'est évident que c'est un pain au chocolat. tss
Chocolatine hmphhhhh..
The simplest solution would be to roll the dough slightly wider than the chocolate you are wrapping in it thus hiding the leaking chocolate.
How about Croissant with dipping chocolate?
A wort chiller which is used for brewing would be a simpler option for cooling the water
I can’t cook as well as you, but I can empathise with your dancing style... :D
Do you think you could incorporate layers of chocolate into the dough?
You have inspired me to go Create something with Chocolate Today. :)
Dude i see you in the comment section of every cooking channel on youtube. Nice branding lol
It is a great way to Socialize and learn from the Community too. You can learn so many cool and awesome things on youtube.
@@justaddmusclecom why don't you just go and buy croissant
This man made he’s on sous vide machine I’m surprised he don’t just grow he’s own coca coca at this point
i wonder why chocolat has to add pain au in the beginning? is it just french or something else
Pan means bread in French.
Isn't, like, pain au, mean "bread with" ?
@@dimitar4y chocolate bread
it is French, pain au chocolat means "paint de le chocolat"(chocolate is masculine) but the (de le) turns into au, creme de la creme (creme is feminine) is possible because (de la) stays (de la), it is just the masculine le that turns into au
@@SuperPowerOrange123 oh thanks...
if you do the tab thing more often you should get a proper hose adapter
What about chocolatine?
La team chocolatine en force!
shots fired ! :')
Tu veux la guerre toi?
c’est pain au chocolat
Hell yeah ! Chocolatine for the win !!!
1) why not use the dough sheeter?
2) what is the point in tempering the chocolate if it is just going to be melted and cooled (thus un-tempering) right away?
Like if you’re on chocolate croissant team
5:09 And then you remember that the music is added in after...
Au Québec, on les appelle chocolatines...
au sud de la France aussi :)
On l'appel petit pain en algerie
vade retro satanas !
et vous avez tort
Je comprends pas il est ou votre problème ? On dit pain au chocolat.
Alex, the french baker from ep. 2 was very emphatic:
THREE DAYS!!
C H O C O L A T I N E
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.
Alex, your water tap taping skills are disgusting, you MUST improve next video!!!
I have been watching your 'noodles' and stuff form the beginning, just now realized too subscribed...... (now it shows you got 1M.)
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...
What is wrong with you? Are you trying to get yourself killed?
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?
Well then the ice method wouldn't have worked as well as it did, really. During the 50-32c gradient the crystal structure doesn't change at all, so there's nothing to shock.
Woo for once I'm actually first hihiih. Hoi im so exited to watch this
you're not first though this was the eighth comment
mix the chocolate and butter before applying it to the flour...then roll it.