Yeah, he needs one of these www.usplastic.com/catalog/item.aspx?sku=61142&gclid=CjwKCAiAhp_jBRAxEiwAXbniXXynXLQd84Een6raAGZAT99w3zYZlRwmbsXCWuLWHFDzTHu4OKFF3hoCMe8QAvD_BwE
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.
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...
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 :)
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.
@@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 :)
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!
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.
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.
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.
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.
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
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
I didn't comment on your last sous vide video but I think it's amazing how you store the thing. Using the box you store all the sous vide accessories in as the container for water when using it is the perfect design/solution.
@@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.
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 have to say I really enjoy the yellow bar for the adds! Usually I skip them, but seeing as you took the time to make it easy for the audience to understand when it starts and ends It's a lot easier to sit through. Keep it up!
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 💥
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
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! 😉
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.
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!
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) ^^
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.
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?
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.
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!
Hi Alex what we do in Argentina is, we make the regular shape of the croissant BUT in the center we cut and introduce wherever the filling is and then we throw on top powdered sugar so it hides from the eye
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
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
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.
Hey Alex 👋 For better cooling get the hot water from up and the cool water from down (you can lower the whole thing from the level of the cool water. Because hot always stays on top and Cold stays at the bottom.
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 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.
I might have further comments, but the aerator on the faucet has threads you can get fittings for. I used to run a still off one, and the fittings aren’t too hard to find.
I made 70 % Hydration Ciabatta today. After thirty seconds my mixer caught fire. I kneaded the dough 15 minutes by hand and it was the best bread i have ever eaten. I would never thought about making my own bread before i knew your videos!
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
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?
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.
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.
Try with Dulce de leche (milk caramel) "pâtissier" ("pastelero". A version with less water content, so is a bit harder to spread on a daily basis but better for pastry, as it does not transfer water content , and holds better)
Try to put some cocoa powder before melting the chocolate in the sous vide and then shake it to incorporate the whole thing. It should stop the leak from the water content in the chocolate without changing the flavor that much just by reducing the ratio water/solids. Cheers.
Alex PLEASE PLEASE PLEASE make a sauce series next! Beurre Blanc, Hollandaise, Sage-butter, Red Wine Reduction, Chimichurri, and Balsamic Fig are just a few ideas of notorious sauces that are simple yet elevate any dish by leaps and bounds. Perhaps playing with flavor profiles and protein-sauce combinations.
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
You could also grind chocolate into powder/flakes and place into molds. Then place the molds into the hot water. There may be some thermal expansion so this would require some experiments but I think this would reduce waste of chocolate and lead to pristine shapes.
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.
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...
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
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.
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...
Hey Alex, can you do a 1 day Paris food guide? Classic French places that one must try, the kind of ones that are hidden away, known only to locals... Paris is a very common layover destination , and the next time I fly I would love have some classic French food while I wait for my flight.
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 :)
@@tumatuchan Sans surprise. C'est une de ces histoires a la française sur l'origine d'un mot. La partie " It comes from chokoladencroissant wich is austrian and comes from that country, at the time french people werent so good at speaking austrian " est improbable sachant que _croissant_ est un mot français repris par les Autrichiens
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.
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
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
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.
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
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.
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.
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.
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.
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!
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
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
I didn't comment on your last sous vide video but I think it's amazing how you store the thing. Using the box you store all the sous vide accessories in as the container for water when using it is the perfect design/solution.
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
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. 🇳🇱🥐😉
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
I have to say I really enjoy the yellow bar for the adds! Usually I skip them, but seeing as you took the time to make it easy for the audience to understand when it starts and ends It's a lot easier to sit through. Keep it up!
@6:24 his hand perfectly covers the clock when it changes
Kaan Caglar weird flex, but ok
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 💥
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?
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
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'm just so happy to see you grow and improve, delivering quality content every week. Really glad I stumbled upon your channel 2 years ago.
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 really appreciate that you show the unsuccessful experiments and not just the highlight reel
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!
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!
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 ;)
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.
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?
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.
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!
Hi Alex what we do in Argentina is, we make the regular shape of the croissant BUT in the center we cut and introduce wherever the filling is and then we throw on top powdered sugar so it hides from the eye
*When is the recipe coming out, Alex ?*
*Can’t wait to try it*
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
Who remembers chocolate "batons" from the cheat croissant video?
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
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
Pain au chocolat is my absolute favorite pastry, EVER. I'm so happy you're doing this! Can't wait to see how you tackle this problem. Keep it up!
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...
How much time do you keep the chocolate at each temperature stage? You have completely enchanted me. I'm sending SO much love your way. Merci.
I can hear the entire south of France screaming when he said " Pana chocolate"!
Hey Alex 👋
For better cooling get the hot water from up and the cool water from down (you can lower the whole thing from the level of the cool water.
Because hot always stays on top and Cold stays at the bottom.
I spotted my name in your video ;)
Pain au chocolat is great, but I do love my buttery croissant :D
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 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.
I might have further comments, but the aerator on the faucet has threads you can get fittings for. I used to run a still off one, and the fittings aren’t too hard to find.
So close to 1 mil!! 🙌🏻
I made 70 % Hydration Ciabatta today. After thirty seconds my mixer caught fire. I kneaded the dough 15 minutes by hand and it was the best bread i have ever eaten. I would never thought about making my own bread before i knew your videos!
What happened to the laminating machine you made in the last video?! Where is it?!
Pain au Chocolat is my absolute favorite. Whenever I am in France I will eat one every day... And yours looks like it can challenge the best of them!
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.
Mais Alex, c'est un triomphe glorieux ❤️❤️❤️❤️ Dégoulinant de chocolat fondu, c’est un rêve devenu réalité ❤️❤️❤️❤️
Great series, great video! Keep it up :)
btw the transition from the scratching in the beat to the beeping from the sous vide heater is awesome :D
You know you don't have to use clickbait titles right? you make actually good content.
Those turned out beautifully! I'm not good with dough, but this is so tempting.
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
Super video again! I would have loved a few more shots of the pain au chocolat, the crust, the sides, the insides.
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
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?
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
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.
How come you’re skipping to chocolate croissant? I thought we haven’t nailed the plain croissant yet 🤔
The leaky faucet for comedy value was perfect. Had me in stitches.
The crossover we all wanted.
Bro this is legit more common than a croissant
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.
Do you think you could incorporate layers of chocolate into the dough?
Try with Dulce de leche (milk caramel) "pâtissier" ("pastelero". A version with less water content, so is a bit harder to spread on a daily basis but better for pastry, as it does not transfer water content , and holds better)
This is not Detroit: Become Human it’s Paris: Become chocolatier
Try to put some cocoa powder before melting the chocolate in the sous vide and then shake it to incorporate the whole thing. It should stop the leak from the water content in the chocolate without changing the flavor that much just by reducing the ratio water/solids. Cheers.
« 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.
Alex PLEASE PLEASE PLEASE make a sauce series next! Beurre Blanc, Hollandaise, Sage-butter, Red Wine Reduction, Chimichurri, and Balsamic Fig are just a few ideas of notorious sauces that are simple yet elevate any dish by leaps and bounds. Perhaps playing with flavor profiles and protein-sauce combinations.
How about Croissant with dipping chocolate?
A wort chiller which is used for brewing would be a simpler option for cooling the water
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 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...
mate your editing is getting better and better , making this video so enjoyable . keep on
Quand je suis sue Paris on fais une video ensemble Alex :-)
please!
I do like the how long is left on the sponsors message bar it's a nice touch
TEAM CHOCOLATINE
Faites tourner la vidéo à vos potes sudistes, faut monter en top pos.
On en a gros ! XD
You could also grind chocolate into powder/flakes and place into molds. Then place the molds into the hot water. There may be some thermal expansion so this would require some experiments but I think this would reduce waste of chocolate and lead to pristine shapes.
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 !!!
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.
Pfft… c'est chocolatine évidemment
bah non, c'est évident que c'est un pain au chocolat. tss
Chocolatine hmphhhhh..
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...
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
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.
I like the tap on your sous-vide bucket. But had you considered using your sink directly as your sous-vide receptacle?
C H O C O L A T I N E
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.
Alex, your water tap taping skills are disgusting, you MUST improve next video!!!
Where is the dough flattener you made earlier? Also make more turns on the dough/butter layers !
Like if you’re on chocolate croissant team
is it just me, or is his accent just the best
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?
Hey Alex, can you do a 1 day Paris food guide? Classic French places that one must try, the kind of ones that are hidden away, known only to locals...
Paris is a very common layover destination , and the next time I fly I would love have some classic French food while I wait for my flight.
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 :)
c’est pain au chocolat. tu as tort.
"tu as tort" c'est un super argument quand il est accompagné d'arguments.
N'importe quoi, as _croissant_ is a french word and French are quite good as speaking French. ref:Das Croissant (aus französisch croissant (de lune).
@@2adamast pardon mais j'ai pas compris ta réponse ^^
@@tumatuchan Sans surprise. C'est une de ces histoires a la française sur l'origine d'un mot.
La partie " It comes from chokoladencroissant wich is austrian and comes from that country, at the time french people werent so good at speaking austrian " est improbable sachant que _croissant_ est un mot français repris par les Autrichiens