I work in a bakery and love making tiny breads and cakes with scrap dough and little cake cutouts. The smallest loaf of bread I ever made was an inch, complete with score marks, and a 1.5 inch cake iced and decorated with roses, trim and borders-the whole shebang. The bread made slices big enough to fit a little slice of a cherry tomato, and the cake made perfect Barbie sized slices. Totally edible just tiny
Maybe you could do a quick butter dunk coating and then roll around in the caramel dusting. You would pick up the butter flavor that you are looking for and more caramel dust would stick to the outside. Might be nice to sit and eat like popcorn. 😋
Ann Reardon (How to Cook That) has a very thorough explanation of how to make a croque em bouche. She takes a whisk and cuts off part of the end and then uses that to make the caramel "hair."
Emmy... if anybody could make a croquembouche, it would be YOU! I would love to see that.. why wait until next Christmas? Any time of the year would be good for a croquembouche.. I've never had one, but they look divine. I have made my own profiteroles though and those turned out great, so that is half the battle! Can't wait to watch the rest of the video. Hoping that the Emmymade family had a wonderful holiday season. Peace to everyone in the comment section! Take care all!
@@EricaRossini-s3b What the hell kind of response is this? Like dude... It's a cooking channel, Emmy asks her fans what they'd like to see next.. Who shit in your Post Toasties?
@@EricaRossini-s3b _uh oh! looks like someone isn't a fan of croquembouche!_ Emmy checks the comments and sees recommendations of what people would like to see her to try making. So you're mad over a total non-issue. Hope that the bad day you had has passed tho
Ahh, Emmy with a Marcel the Shell with Shoes On reference. Be still my beating heart. Also, I’m so surprised you haven’t made caramel before this! You did great! Love anytime I’m able to check off another item off the ol’ “skills I want to acquire” checklist. I don’t remember when I first made caramel, but I know it was later than most chefs/bakers probably, and now it’s one of my most used components.
I could never take the time to do this, but I do like the idea of breaking up palmier (butterfly, elephant ear, palmera, palmerita) cookies and eating them with milk. Will have to try that. Thanks for the idea Emmy!
Tried a croquembouche this year at Christmas. Believe me… get a cone to stick the puffs too otherwise it will collapse. The choux buns were delicious with eggnog custard in some and a vanilla orange in others and spinning sugar just with 2 forks but we didn’t have the cone … good luck! Can’t wait to see next Christmas
All they needed was googly eyes and shoes - they totally look like marcell the shell! 😂🥰 Also, Trader Joe’s has all-butter puff pastry - it’s seasonal, tho and is only sold around the holidays. It’s delicious!
I was thinking that this might be something what I could do 😅 it's more time consuming rather than high technique valuated food. Of course beautifull dough for croissants is more with technique if you are making that from scratch.
that caramel looked AMAZING like I’m floored it’s your first time making it! these baby croissants are seriously the cutest little things 😍😍😍 I too love those candy making videos, and yes please I’m so curious about the Julia Child croquembouche, a daunting but exciting challenge! Speaking of - 1, mini croque monsieur, please!
First time I made homemade caramel was in high school chemistry class. We dipped our fingers in water then were able to handle the hot sugar and mold it into shapes. It was a blast. Until I got distracted and dipped my finger in the caramel first, then the water solidifying a burning bit of sugar onto my fingertip. No lasting damage fortunately.
For a simple breakfast now and then, I love having a buttery, flakey, warm croissant or two with rich, cold chocolate milk, (dipping optional, but encouraged). I had not heard of croissant cereal before! What a wonderful idea! Of course, I would absolutely pour in chocolate milk instead.
You made me laugh. I, too am a California ex pat who spent 5 years in Rhode Island. I remember Saturday mornings watching KQED public TV in San Francisco with my roommates viewing what we called "Cartoons for Adults". Julia Child, Martin Yan, all of them. My favorite Julia Child episode was when she made her Bouche de Noel when she threw sugar over the broom handle to make moss for decor. It truly got out of hand. Spun sugar flew everywhere. We still laugh about it to this day.
Something to look out for with store-bought puff pastries is to double check whether they're made with all-butter or vegetable oil. I think Pepperidge Farm puff pastry sheets are made with the latter, which might be why you didn't get much buttery flavour in the end. Loved this video, thank you Emmy!
The sugar over a broom stick is called spun sugar you can pour twist it into many shapes (like over a steel to create whispy nests or twirl it to make sugar twirls) can also spoon this over a greased upturned bowl to make sugar bowls for deserts
Emmy, you should totally tackle the crocumbouche! I've made a couple of them and they're not as intimidating as they seem. I used Claire Saffitz's recipe (with some minor tweaks) and had great success!! You've got this 👏
This inspired me to try my hand at these and they turned out great! Definitely labor intensive but they worked so well in milk I was surprised. I have some leftover caramel dust that I think I'll try on normal croissants as an easy and light dessert.
Have you ever eaten buttered popcorn as a breakfast cereal? Make sure no un-popped kernels make it into the bowl. A sprinkle of sugar or cinnamon sugar is good too before you add the milk. Great way to use up leftover popcorn.
Yes, Emmy, please try a croquembouche! We had one as our wedding cake 33 years ago and I'll never forget how delicious it was and how stunning it looked.
I probably would've made a simple traditional caramel corn mix with butter, brown sugar and corn syrup and coated the cereal with it and slow cooked, or dried?, it the way you do with caramel corn so it gets that nice light thin caramel coating. 😋
Happy New Year!! Have you ever had those candied almonds where they use layers of caramel to coat an almond... wonder what it would taste like to.make these in that style....
I wonder if using the Pillsbury brand crescent dough in the can would give it more buttery flavor and still give it the same texture?.. Also I bet this would be delicious with some cinnamon sugar inside before cutting and rolling them up. Or maybe even pumpkin spice for the pumpkin spice lovers. I'm not one but that still also came to mind. Lol
The caramel procedure is what you use when making flan, it does turn into a syrup when the custard is poured over and the flan is steamed. Not sure I’d want to eat as cereal with milk but would be fun as a snack.and wondering what would happen if you coated them directly in the liquid caramel?
Hey Emmy, have you ever seen the mini food craft kits called Miniverse? They use adorable miniature foods and resin to make tiny models of food! For your love of all things mini, I think you'd love them, and I'd love to watch you make some, you'd boss it! ❤❤❤
Wow! That's adorable!!! Also, impressed with that caramel result, considering it's your first time, it looks perfect! I made caramel a handful of times (love it) but I always have a hard time with it. Congratulations on your result! Also, if you didn't use sugar from sugar cane (regular white, but not beet or corn based) please try it. Much better in my personal opinion, flavor wise, for everything. Have a great New Year!! 🥂
We made sugar glass in science one year, it's used in movies to replace real glass, or it was said that it used to be. I'm sure there is a more realistic way now. It took a lot of sugar as it does burn really easy.
Great experiment Emmy! Your caramel is exactly how I used to make it for flan. Please warn people to be very careful if they try this, that stuff is hotter than a two dollar pistol!! Easy to burn yourself so use lots of caution! I’d love to see you make a croquembouche!
I’m curious if you could use filo pastry sheets in the same manner. I think that if you laid out just one sheet of filo and brushed it with melted butter then sieved a little powdered or confectionery sugar across the surface before adding a second sheet on top then cutting out the triangles and rolling them into shape, it should produce a more cereal like texture and taste once cooked but I would reduce the oven settings and timings due to the size of the individual pieces.
If you ever come to France don't pass up the opportunity to have a look in a frozen foods shop called Picard. It's full of miniature things (sandwiches, pastries, burgers, sausages, quiches - all kinds of amuse-bouches). I think you'd love it.
If I ever made these, which will never happen, I’d rather dip or drizzle the hot caramel over the croissants so they were truly coated. A tiny crouque en buche would be stupidly cute.
I think I’d dip the bottom of the croissants in the hot caramel. Then serve them on a plop of soft-peak-whipped cream in a shot glass as an hors d’oeuvre.
I've thought about making these. But instead of buying puff pastry it's almost as easy to make rough puff pastry from the British bake off. I think its Paul Hollywood's recipe. Its so simple it's scary. Only issue is it's best made the day ahead then do the roll out next morning It's flour/butter/salt and water. And it uses the food processor! Lol
The timing of a cereal-related recipe showing up in my feed is kind of funny. I work in a grocery store and a cereal-related debate has started over the last few days… Is cereal a condiment? 😅 A customer came in asking where the condiments were and then got upset when we directed them to the aisle with the ketchup, mustard, etc. Turns out they wanted cereal when they asked for condiments. 🙃 This then spiralled into a coworker asking if ketchup is a smoothie… Anyhoo…I love the idea of mini croissant cereal! I might actually try this one day if I actually develop the patience to work with puff pastry lol.
@@knownonsense2015 there were two coworkers that said cereal *could* be a condiment if it is blended up… Maybe it could be a topping for yogurt but toppings and condiments are two different things. 🤔 Milk is a condiment you can drink straight from the container I guess….🤔🤔
I work in a bakery and love making tiny breads and cakes with scrap dough and little cake cutouts. The smallest loaf of bread I ever made was an inch, complete with score marks, and a 1.5 inch cake iced and decorated with roses, trim and borders-the whole shebang. The bread made slices big enough to fit a little slice of a cherry tomato, and the cake made perfect Barbie sized slices. Totally edible just tiny
Hint: When rolling them, add cinnamon+sugar (on the inside, of course), maybe some additional salt, to bring out the buttery flavor, a bit more.
Sounds tasty.
Uh croissants, not cinnamon rolls
Cinnamon croissants exist, though called Cresent cinnamon rolls
You’re fun. @@christianhardwick6530
Oh! I hadn't considered adding a bit of salt. That's genius
Awww Marcel the shell with shoes on would be proud!
What is this from? It’s hilarious
Maybe you could do a quick butter dunk coating and then roll around in the caramel dusting. You would pick up the butter flavor that you are looking for and more caramel dust would stick to the outside. Might be nice to sit and eat like popcorn. 😋
Ann Reardon (How to Cook That) has a very thorough explanation of how to make a croque em bouche. She takes a whisk and cuts off part of the end and then uses that to make the caramel "hair."
Emmy... if anybody could make a croquembouche, it would be YOU! I would love to see that.. why wait until next Christmas? Any time of the year would be good for a croquembouche.. I've never had one, but they look divine. I have made my own profiteroles though and those turned out great, so that is half the battle! Can't wait to watch the rest of the video. Hoping that the Emmymade family had a wonderful holiday season. Peace to everyone in the comment section! Take care all!
Why don’t you make it if you want it that bad? Why does everyone have to do things for you?
@@EricaRossini-s3byou must be fun at parties.
@@EricaRossini-s3b What the hell kind of response is this? Like dude... It's a cooking channel, Emmy asks her fans what they'd like to see next.. Who shit in your Post Toasties?
@@Vix8468 Who shit in your head and down your throat?
@@EricaRossini-s3b _uh oh! looks like someone isn't a fan of croquembouche!_ Emmy checks the comments and sees recommendations of what people would like to see her to try making. So you're mad over a total non-issue. Hope that the bad day you had has passed tho
Please never quit RUclips!
I LOVE YOUR VIDS EMMY!!!!
Omg hi
your marcel the shell voice is great! lol
So adorable! 😂 Mini croissants with huge cuteness 🥰
You know you’re an Emmy follower when you knew she was going to call them “Stnkin Cute “ . That they are . I now know what I am doing tomorrow.
I wander if you brush the crescents with butter and then toss them in the caramel to get more butter flavor and more coverage of caramel.
This is so adorable!! Happy new years Emmy and family!!
As an American French dual national. I read the title of the video and instantly the theme song to Team America played in my head.
Dufour brand is butter only, I do believe, so the buttery flavor would have been stronger. Thanks for sharing this technique!😊
I am dealing with my third bout of COVID and seeing that you’ve posted a new video has made me feel so much better. ❤️
Omgggg! The smallest creation of bread I didn’t know I kneadedddd! (Hehe get it) but that looks delicious🤤. I have to give it a try.
MARCEL THE SHELL!! I miss him and love you that much more for the reference😂🥰.....🐌
So tiny little cute, looks small than candy, nice idea adding caramel syrup. Looks glazed
That wasn't syrup, lol.
They are adorable! 😃
What a huge amount of work.
Ahh, Emmy with a Marcel the Shell with Shoes On reference. Be still my beating heart.
Also, I’m so surprised you haven’t made caramel before this! You did great! Love anytime I’m able to check off another item off the ol’ “skills I want to acquire” checklist. I don’t remember when I first made caramel, but I know it was later than most chefs/bakers probably, and now it’s one of my most used components.
OMG Marcelle the Shell!!! SO STINKIN' CUTEEEEEE!!!
I could never take the time to do this, but I do like the idea of breaking up palmier (butterfly, elephant ear, palmera, palmerita) cookies and eating them with milk. Will have to try that. Thanks for the idea Emmy!
Your Marcel the shell with shoes on was pretty great and adorable.
7:35Emmy after her first dab❤woww!! No hate, I LOVE how excited you get ❤
This is most adorable!!! Looks delicious too! Love your voiceover! 😆👍
Tried a croquembouche this year at Christmas. Believe me… get a cone to stick the puffs too otherwise it will collapse. The choux buns were delicious with eggnog custard in some and a vanilla orange in others and spinning sugar just with 2 forks but we didn’t have the cone … good luck! Can’t wait to see next Christmas
1, mini croque monsieur, please. Wow,that was a lot of work, Emmy ❣️ Happy New Year to you and your lovely family ❤
All they needed was googly eyes and shoes - they totally look like marcell the shell! 😂🥰
Also, Trader Joe’s has all-butter puff pastry - it’s seasonal, tho and is only sold around the holidays. It’s delicious!
I already know that I would never have the patience for this one 😂
God Bless emmymade 🙏🍰✌️
God Bless President Trump 🙏🇺🇸
@@JimboJones99 WTF!!???
Same! Most pastry is too time consuming and tedious for me. I'd rather just buy it already made.
I was thinking that this might be something what I could do 😅 it's more time consuming rather than high technique valuated food. Of course beautifull dough for croissants is more with technique if you are making that from scratch.
that caramel looked AMAZING like I’m floored it’s your first time making it! these baby croissants are seriously the cutest little things 😍😍😍 I too love those candy making videos, and yes please I’m so curious about the Julia Child croquembouche, a daunting but exciting challenge! Speaking of - 1, mini croque monsieur, please!
also your little Marcel voice was spot on omg 😂🐚👟👟❤
First time I made homemade caramel was in high school chemistry class. We dipped our fingers in water then were able to handle the hot sugar and mold it into shapes. It was a blast. Until I got distracted and dipped my finger in the caramel first, then the water solidifying a burning bit of sugar onto my fingertip. No lasting damage fortunately.
For a simple breakfast now and then, I love having a buttery, flakey, warm croissant or two with rich, cold chocolate milk, (dipping optional, but encouraged). I had not heard of croissant cereal before! What a wonderful idea! Of course, I would absolutely pour in chocolate milk instead.
Emmy talking like Marcel's family just made my day
Cute ep. Kind of surprised you've never done caramel before. Happy New Year! 🎉
You made me laugh. I, too am a California ex pat who spent 5 years in Rhode Island. I remember Saturday mornings watching KQED public TV in San Francisco with my roommates viewing what we called "Cartoons for Adults". Julia Child, Martin Yan, all of them. My favorite Julia Child episode was when she made her Bouche de Noel when she threw sugar over the broom handle to make moss for decor. It truly got out of hand. Spun sugar flew everywhere. We still laugh about it to this day.
Something to look out for with store-bought puff pastries is to double check whether they're made with all-butter or vegetable oil. I think Pepperidge Farm puff pastry sheets are made with the latter, which might be why you didn't get much buttery flavour in the end.
Loved this video, thank you Emmy!
The sugar over a broom stick is called spun sugar you can pour twist it into many shapes (like over a steel to create whispy nests or twirl it to make sugar twirls) can also spoon this over a greased upturned bowl to make sugar bowls for deserts
You should make the mini donut cereal (love your vids by the way they always make me happy when I'm down)
Emmy, you should totally tackle the crocumbouche! I've made a couple of them and they're not as intimidating as they seem. I used Claire Saffitz's recipe (with some minor tweaks) and had great success!! You've got this 👏
your marcel impression is so spot on 🤣
Your Marcel the Shell With Shoes On impression was top notch!
This inspired me to try my hand at these and they turned out great! Definitely labor intensive but they worked so well in milk I was surprised. I have some leftover caramel dust that I think I'll try on normal croissants as an easy and light dessert.
Have you ever eaten buttered popcorn as a breakfast cereal? Make sure no un-popped kernels make it into the bowl. A sprinkle of sugar or cinnamon sugar is good too before you add the milk. Great way to use up leftover popcorn.
5:20 careful adding more sugar in the middle of the cooking process because it can crystalize. all at once and trust the process! x
Yes, Emmy, please try a croquembouche! We had one as our wedding cake 33 years ago and I'll never forget how delicious it was and how stunning it looked.
I love the Ithaca Is Gorges shirt. As a person that lives about 40 minutes away, I couldn’t agree more!
I probably would've made a simple traditional caramel corn mix with butter, brown sugar and corn syrup and coated the cereal with it and slow cooked, or dried?, it the way you do with caramel corn so it gets that nice light thin caramel coating. 😋
you could do a mini croc en bouche, even use modeling chocolate as the glue instead of caramel, very easy
Happy New Year!! Have you ever had those candied almonds where they use layers of caramel to coat an almond... wonder what it would taste like to.make these in that style....
“1, mini croque monsieur, please.” :P
I wonder if using the Pillsbury brand crescent dough in the can would give it more buttery flavor and still give it the same texture?..
Also I bet this would be delicious with some cinnamon sugar inside before cutting and rolling them up.
Or maybe even pumpkin spice for the pumpkin spice lovers. I'm not one but that still also came to mind. Lol
I love this channel so much.
Yes. Emma's Goodies made mini foods.
I so love this channel.
Thank you for sharing your ideas and insights. ❤️🤙🏻
Always therapeutic to watch. 🥰
Jake.
I vote yes on the croque ‘em bouche
They're adorable!
I love how you are wearing an Ithaca is Gorges shirt as a class of 2017 Cornellian here 😊
Myabe if you prepare the caramel powder beforehand and then roll the still hot little croissants in it, it will stick more?
Of course you did Emmy of course you did 😂🥺I expect nothing less precious
The caramel procedure is what you use when making flan, it does turn into a syrup when the custard is poured over and the flan is steamed. Not sure I’d want to eat as cereal with milk but would be fun as a snack.and wondering what would happen if you coated them directly in the liquid caramel?
Hey Emmy, have you ever seen the mini food craft kits called Miniverse? They use adorable miniature foods and resin to make tiny models of food! For your love of all things mini, I think you'd love them, and I'd love to watch you make some, you'd boss it! ❤❤❤
you sounded JUST like marcel lmaooooo that was too cute 🤣
I would trust Emmys opinion on the taste of literally anything
Emmy your the best !!!
Wow! That's adorable!!!
Also, impressed with that caramel result, considering it's your first time, it looks perfect! I made caramel a handful of times (love it) but I always have a hard time with it. Congratulations on your result! Also, if you didn't use sugar from sugar cane (regular white, but not beet or corn based) please try it. Much better in my personal opinion, flavor wise, for everything.
Have a great New Year!! 🥂
Adorable minis!
We made sugar glass in science one year, it's used in movies to replace real glass, or it was said that it used to be. I'm sure there is a more realistic way now. It took a lot of sugar as it does burn really easy.
You could sprinkle some powder on the pastry before you roll them up to get some more sweet.
Great experiment Emmy! Your caramel is exactly how I used to make it for flan. Please warn people to be very careful if they try this, that stuff is hotter than a two dollar pistol!! Easy to burn yourself so use lots of caution! I’d love to see you make a croquembouche!
I'd have to make mini ham and cheese croissants out of these 😂😂😂
Pour some kind of warm broth over them, though.
Use pasta dough and serve with tomato sauce..
I’m curious if you could use filo pastry sheets in the same manner. I think that if you laid out just one sheet of filo and brushed it with melted butter then sieved a little powdered or confectionery sugar across the surface before adding a second sheet on top then cutting out the triangles and rolling them into shape, it should produce a more cereal like texture and taste once cooked but I would reduce the oven settings and timings due to the size of the individual pieces.
I would love to see you give that recipe a try next Christmas lol
$50 for a box of cereal? I’d like to know in times like these… who tf has that kind of money???
Try melting butter rolling them in that then dusting them with the caramel it will make them more buttery and more of the suger will stick
Your imitation of Marcel is astonishingly accurate… 😂
is this a start for a miniature food saga? cuz im down for that
omg you were exactly who i thought of when i saw susur lee eat these
I love how often you mention Claire 'half sour' Saffits (sp) on your channel. I love the way you both cook and communicate! ❤
Her name is spelled with a Z at the end, Saffitz, btw.
@@MatthewTheWanderer thank you for that. 😁👍
@@NoHobbes You're welcome! 🙂
I love it's Holly 🤗🤗🤗 she's amazing. Love that you tagged her. Now we're gonna need more mininstuff 😂
Can you do a series where you make tiny versions of things?!
Ann(e)? Reardon has one. It's quite good ❤
If you ever come to France don't pass up the opportunity to have a look in a frozen foods shop called Picard. It's full of miniature things (sandwiches, pastries, burgers, sausages, quiches - all kinds of amuse-bouches). I think you'd love it.
1, mini crogue monsieur, please.
Emmy is so adorable 😂
I would love if you made Julia Child's croquembouche!
If I ever made these, which will never happen, I’d rather dip or drizzle the hot caramel over the croissants so they were truly coated.
A tiny crouque en buche would be stupidly cute.
Palmiers eaten with fresh pineapple, in the same bite, are heavenly.
I think I’d dip the bottom of the croissants in the hot caramel. Then serve them on a plop of soft-peak-whipped cream in a shot glass as an hors d’oeuvre.
it's like you made this video just for me!
Instead of water could you have held them together with butter?
I've thought about making these. But instead of buying puff pastry it's almost as easy to make rough puff pastry from the British bake off. I think its Paul Hollywood's recipe. Its so simple it's scary.
Only issue is it's best made the day ahead then do the roll out next morning
It's flour/butter/salt and water. And it uses the food processor! Lol
Emmy...you are so stinking cute. Oh my goodness so adorable will attempt to make this so stinking cute Croissants!Lovely ❤❤😍🥰
Super cute baby croissant,‘s, yum 😋
Those butterfly 🦋 biscuits here in Italy are called Sfogline, delicious 😋
so cute!
I've long wanted mini croissant breakfast cereal, but have them coated (or filled) with cappucino powder.
I would love to see you make a kransekake, the Norwegian pastry tower.
Its like dessert croutons! Mmmmm.
The timing of a cereal-related recipe showing up in my feed is kind of funny.
I work in a grocery store and a cereal-related debate has started over the last few days…
Is cereal a condiment? 😅
A customer came in asking where the condiments were and then got upset when we directed them to the aisle with the ketchup, mustard, etc. Turns out they wanted cereal when they asked for condiments. 🙃
This then spiralled into a coworker asking if ketchup is a smoothie…
Anyhoo…I love the idea of mini croissant cereal! I might actually try this one day if I actually develop the patience to work with puff pastry lol.
No, cereal is not a condiment…milk is.
@@knownonsense2015 there were two coworkers that said cereal *could* be a condiment if it is blended up…
Maybe it could be a topping for yogurt but toppings and condiments are two different things. 🤔
Milk is a condiment you can drink straight from the container I guess….🤔🤔
I believe the "butterfly cookie" you're referring to is a palmier, a French pastry. I can totally see how it would taste like that!