This is why I watch Alex. Love this, these series, this passion Alex has! Thank you for making youtube to a better place. This content is what I want to have!
Vercci I have no idea what he was thinking, Its gonna affect viewership if he keeps it as alex. How are people gonna find this channel, by typing alex? Lol
Probably because it is too long. Have you talked with anyone about the channel. It's quite a mouthful. Also he is almost at a million so he is searchable even just with 'Alex'
>so he is searchable even just with 'Alex' Not at all. Try it yourself in an incognito window. Scroll past all of Alex Jones' posts, all of Alex Trebec's (especially now) A whole shit ton of Soundcloud """artists""" and Roblox streamers and see how far you have to scroll to find him.
ALEX! I truly hope you read this. The Next Series you should do.... Is about a Decadent, Complicated, yet simplistic dessert all French should know..... And that.... Is Creme Brulee. Either that, OR Eggs Benedict and Different variations of it!
Ohhhhhh, YES! A fresh baguette with fresh butter. The crunchy exterior is the perfect antagonist to the bready cloud like interior. With butter, it moistens it just enough to accentuate the experience. Yes, I like bread.
Being in from France is not enough. Are you opening *that* very special butter from *that butter maker* out in a green and peaceful meadow under sunny blue skies...opening it slowly so that you are fully present to admire the butter's golden color, its smoothness and creaminess as you gather some on your butter knife and spread it on a fresh baguette? If not, you'll never hear that angelic music swirling around you, the music that says: "You are about to taste something heavenly...." 😉
Hi Alex, Unapologetically, tears were rolling down my cheek as you sat in the field and consumed that beautiful bread and magnificent butter. Poetry. Take butter for granted? Only a heathen would! Thanks so much for this lovely video Alex.
I have spent practically all the holidays of my childhood in Poitou-Charentes (to be more specific Charente-Maritime). I've always liked it out there. When I go back in late this summer, I will probably eat my croissant with a slightly higher enjoyment of a morning ;-)
Its these types of videos that we need more of. Its not just about the final product, sometimes its very much about where each individual piece comes from, and what sets certain ingredients apart from others. Quality requires time, effort, thoughtfulness, and the desire to put in the best you can get. Keep up the fantastic work Alex, love learning from you.
Dude. People almost REFUSE to understand that less really is more. Simple quality ingredients are always the absolute best, always, always, always. That butter looked unbelievably incredible. 👍🏻👍🏻👍🏻
Your channel is the strange and subtle marriage of food personality and engineering I've needed. RUclips has finely done something right by recommending you to me!
Fantastic video, makes me want to move to the French countryside. I like your thorough coverage of a topic - you try it yourself, you learn from professionals, you build a machine, you visit the farm and processing plant. Really great way to inform people about food!
I have never been more jealous of a bite of food someone has eaten on a RUclips video than you eating that lovely butter on a fresh baguette in that beautiful location.
Ah Alex, man! you deserve way more likes and subscribers. Think you are going places! I like your series... I like how you take a problem, look at it at every direction, try to solve it yourself. Love your story telling. I can only imagine how is it for you to film everything yourself. Very well done. When you are back to London, I'd love to go for a coffee and meet you in person!
Very nice, thank you for sharing, and thanks for the incentive. Nothing beats homemade bread and pasta, I just haven't moved past simple yeast breads to the more complex baguettes and croissants that require multiple manipulations. Such a time investment, but watching your videos provides encouragement.
HOW, just HOW do you literally make something so mundane as "buttering your bread" look so goddamn good. Your camera and editing skills keep amazing me every time i see a closeup and slomo of your food it amazes me.
It's just admirable to dedicate 1000% of your time to one thing! THANK YOU for these wonderful inspiring videos! Looking at the little things like a croissant just makes you crazy happy!
I LOVE butter! I was drooling while I watched you pulling the bread apart and running your knife over the butter! I would love to try that butter on lightly toasted Italian panettone!
Awesome. I grew up working summers on my uncle's dairy farm. It is great seeing where your food comes from isn't it? Really enjoying your croissant quest.
Breaking the bread. Opening the butter. The slowmo shots. The music. everything is I love all of it. How do you do it. I want to know. I want to know how to capture something so beautiful from something so simple.
Thank you for taking the time to make your videos. I enjoy watching them so much! It is so nice to see your passion for food and the dedication you have for perfection. I especially enjoy the "road trips" you share with us. It makes the whole story more engaging. Keep up the good work!
Thank you! Finally you go with farmers even rapidly.... You could even have find non industrial butter. À precision: the story don't start with milk but with pasture that feed cows. I personnally mill flour in my organic farm, do you want à sample ?
Maybe this is sacrilege to you. But Japan is where I discovered viennoiserrie. Every train station seemed to have a little bakery. Unless I was stuffed I had to grab an escargot de raisins or a choclatine.
@@crashoverride93637 Actually there is a big import problem with butter in Japan (think new Zealand and Japan are still bickering about it), and domestic production is severely limited to mostly Hokkaido. On top of that, butter is not really a big thing in Asia. Bread on it self as we know it in Europe is nearly nonexistent in Japan. If you talk about bread, the avrage Japanese thinks about stuff that an European would call pastry or cake.
Powxa Asians make delicious tasty breads including croissants and butter. There is absolutely no way you would miss it living in Japan. If true, I don't know what you are doing there.
Good butter on good, fresh, bread is a pleasure, I grew up in Bavaria and now live in the UK, every time I go home to visit my parents one of the things I want first is a sourdough bread with butter, it might not be fancy, but damn it tastes good.
Man, I really love what you're doing. We feel you are a very sensitive and passionate person, which personally deeply moves me! Just fucking keep on and stay that true and loving french mate for eeeeeever ❤ Cheers from Switzerland
I like croissants with french vanilla yogurt and fresh fruit. I only ate it once in Paris, but it was better good. I heard french yogurt is more distinctive that Greek yogurt. Love that butter... Great video 😎💕🙂
Alex is wonderfully informative and entertaining! He is ingenious with his adaptive inventions, and explains everything with great aplomb! Just, sometimes .........I can't get over the wilderness of hair that he sports all the time...…….est-ce que c'est la nouvelle mode avec les pâtissiers maintenant en France ? …..a matter if taste, I suppose. Thanks for all the great videos; I have benefitted greatly by watching them.
A, the butter in the US can be so disagreeable, so I am living vicariously thru you. Have you done videos on yogurt-making? I can’t remember! But if you haven’t, please do!
I love French butter, unsalted and cultured. I gave this a 'thumbs up' just so I can find the way to purchase this in the USA when I am ready to buy. Oh-Oh! the USA purchase information is not in the link. BUT they also make Yoghurt.
Wow thanks I was just getting into making cultured butter. Unbelievably enough I had never heard of this before. Well I just looked up information to use the sourdough starter instead of yogurt sour cream or Kiefer. They said that the sourdough starter actually made the best butter they had ever had in their life? Wow!
For does who would be so inclined, in the 1981 movie Diva by Beineix the french actor Bohringer makes an ode to the buttered tartine. Can be viewed in french on RUclips under the name “Scène de la tartine - Diva (1981)” This is a celebration of the little things enjoyed that makes life so much butter.
Alex, i love your videos, you an absolute inspiration to my every day cooking, you mix my love for science, engineering, exploration, cooking and music all in to one...but for the love of all that is holy...please give us song titles... please...
So the issue of getting your butter from the typical 16% liquid to 14% is a matter of churning length (and probably temperature). If you know the relative weight/mass of liquid suspended in the cream then it should be possible to churn until enough liquid has been expelled and stop. There probably some issue with making sure the cream stays cool enough during churning to encourage separation from the liquid. Then one can form and cool the butter for use. Looking forward to part 7. Salut!
One thing I really like about the French and being a Swiss, I hope I got a bit of that, is the pleasure for the simple things. Pain, beurre.... bonheur! :)
You can tell the video editing was kicked up a notch for this video, it's very nice. Kinda crazy that 2% of water content would mean so much, but I suppose that's the chemistry of cooking, eh? Excited to hear how the new croissants compare to the old ones
God bless you Alex, your work is great and i really loved the corrisant series and all of your work but the corrisant especially, best wishes and keep going 👍💪👌👏👏👏
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Where's the "spread it like butter" gone when you most need it !?
Same! When he said "spread it all over social media"... I was going: LIKE? LIKE WHAT ALEX?
the butter was implicit, because of the video topic :)
Exactly what I thought! An episode about butter, and the catchphrase whiffs! Opportunity missed.
He hasn't said "Spread it like butter" in a few episodes now......
Yeah, but we all heard it in our heads... no need to actually say it, almost might diminish the impact if he did...
Next week: Alex buys a cow to do butter by himself
buys? I bet he's gonna try to make out out of wood and a drill 😂
🤣🤣🤣🤣 that’s expected ! Lmao
@@FiXato At least he'll make one of those insamination dummies.
Alex genetically engineers a cow
alex makes grass for cow feed
This is why I watch Alex. Love this, these series, this passion Alex has! Thank you for making youtube to a better place. This content is what I want to have!
A butter* place. Ok I’m out.
Oh no. You changed your name. Almost missed your video by that change.
Alex the French cook is far more iconic. And it attracted me to the channel.
Algorithim's gonna kick his ass for a while because of the change, and it'd kick it again if they change it back too.
Who is this Alex ? There’s so many alexes but just one Alex French guy!
FalconEagle it literally never was alex the french cook lol
Vercci I have no idea what he was thinking, Its gonna affect viewership if he keeps it as alex. How are people gonna find this channel, by typing alex? Lol
That slicing of the butter was AMAZINGLY shot!!!
Why have you removed the "French Guy Cooking" part of your RUclips name?
Probably because it is too long. Have you talked with anyone about the channel. It's quite a mouthful. Also he is almost at a million so he is searchable even just with 'Alex'
>so he is searchable even just with 'Alex'
Not at all. Try it yourself in an incognito window. Scroll past all of Alex Jones' posts, all of Alex Trebec's (especially now) A whole shit ton of Soundcloud """artists""" and Roblox streamers and see how far you have to scroll to find him.
@@Psianth Yeah, he should at least rename it "Alex cooking"
@@Psianth You can also find him by typing in "french cooking".
'French-guy Cooking" sounds better tho🤔
After all these years..."ALEX" is of course gooood, but wish you kept "French Guy Cooking" somewhere, nearby!
Still is the url of the channel 😘
@@FrenchGuyCooking the emoji made your accent come through the text. Well done.
Alex it makes it harder for new viewers to find your videos when they type alex into the search
Pourquoi the name change? We loved the French Guy cooking? It fitted great by your cookbook as well
Maybe because from abroad it was a pleonasm, "french" and "cooking" but all french aren't cooking at all !
@@Daakyne What part of "Alex, French guy cooking" is redundant? It's not a pleonasm.
Maybe he wants to branch out from more than just cooking in the future?? Just a guess
I'll miss the French guy.
RIP.
Goodluck Alex.
ALEX! I truly hope you read this. The Next Series you should do.... Is about a Decadent, Complicated, yet simplistic dessert all French should know..... And that.... Is Creme Brulee.
Either that, OR Eggs Benedict and Different variations of it!
Not too much of a challenge.
Ohhhhhh, YES! A fresh baguette with fresh butter. The crunchy exterior is the perfect antagonist to the bready cloud like interior. With butter, it moistens it just enough to accentuate the experience. Yes, I like bread.
lmao i'm from france and i'm wondering why there is no music in the background when i open some butter
C'mon, try closing your eyes!
Mdrr same for me
It looked so good it made my mouth water. I almost think it should have been porn music.
Being in from France is not enough. Are you opening *that* very special butter from *that butter maker* out in a green and peaceful meadow under sunny blue skies...opening it slowly so that you are fully present to admire the butter's golden color, its smoothness and creaminess as you gather some on your butter knife and spread it on a fresh baguette? If not, you'll never hear that angelic music swirling around you, the music that says: "You are about to taste something heavenly...." 😉
@@moonwalk1031 damn bro you should write poetry 👌
Am I the only one who thinks he will end with his own farm and factory?
@WILLIAM CHAN supporter of the channel
7:40 spread it *like butter*, fixed it for you
Hi Alex,
Unapologetically, tears were rolling down my cheek as you sat in the field and consumed that beautiful bread and magnificent butter.
Poetry.
Take butter for granted?
Only a heathen would!
Thanks so much for this lovely video Alex.
I am not sure how I got to this channel, but the production quality is amazing
I have spent practically all the holidays of my childhood in Poitou-Charentes (to be more specific Charente-Maritime). I've always liked it out there.
When I go back in late this summer, I will probably eat my croissant with a slightly higher enjoyment of a morning ;-)
Its these types of videos that we need more of. Its not just about the final product, sometimes its very much about where each individual piece comes from, and what sets certain ingredients apart from others. Quality requires time, effort, thoughtfulness, and the desire to put in the best you can get. Keep up the fantastic work Alex, love learning from you.
Noooo, u changed your name to Alex
Legit, when you were ripping the bread and spreading the butter....that hit me in my soul.
I have been subscribed to Alex since 19k and I’m feel so proud to see him grow! This series is awesome, Alex, you are awesome! Keep up the good work!
Dude. People almost REFUSE to understand that less really is more. Simple quality ingredients are always the absolute best, always, always, always. That butter looked unbelievably incredible. 👍🏻👍🏻👍🏻
I usually have trouble understanding La Langue Français, but I found Daniel and you to be speaking very clearly in this video. Merci Monsieur.
props to the sonoplasty in this video, the bread/butter part is so immersive with the ambient sounds, you killed, Alex!!
Je suis tout simplement choquée au fait que Alex soit venu dans notre petite campagne du 79
Et tout ça à cause d'un croissant fait à Paris.
Magique
At 5:57 begins pure joy one can only have in France. So delightful!
Your channel is the strange and subtle marriage of food personality and engineering I've needed. RUclips has finely done something right by recommending you to me!
Been waiting for this all week!!!!!
Fantastic video, makes me want to move to the French countryside. I like your thorough coverage of a topic - you try it yourself, you learn from professionals, you build a machine, you visit the farm and processing plant. Really great way to inform people about food!
I have never been more jealous of a bite of food someone has eaten on a RUclips video than you eating that lovely butter on a fresh baguette in that beautiful location.
Ah Alex, man! you deserve way more likes and subscribers. Think you are going places! I like your series... I like how you take a problem, look at it at every direction, try to solve it yourself. Love your story telling. I can only imagine how is it for you to film everything yourself. Very well done. When you are back to London, I'd love to go for a coffee and meet you in person!
Very nice, thank you for sharing, and thanks for the incentive. Nothing beats homemade bread and pasta, I just haven't moved past simple yeast breads to the more complex baguettes and croissants that require multiple manipulations. Such a time investment, but watching your videos provides encouragement.
HOW, just HOW do you literally make something so mundane as "buttering your bread" look so goddamn good. Your camera and editing skills keep amazing me every time i see a closeup and slomo of your food it amazes me.
It's just admirable to dedicate 1000% of your time to one thing! THANK YOU for these wonderful inspiring videos! Looking at the little things like a croissant just makes you crazy happy!
I LOVE butter! I was drooling while I watched you pulling the bread apart and running your knife over the butter! I would love to try that butter on lightly toasted Italian panettone!
Awesome. I grew up working summers on my uncle's dairy farm. It is great seeing where your food comes from isn't it? Really enjoying your croissant quest.
After watching this, I had to go and butter me up some brown bread with Kerry Gold. . . . Thanks for that.
our tribe! Kerry Gold is great
The real one?I mean original Irish?Or the Continental version? (not so good)
I've been watching you for a couple years now and I never get tired of your content. I look forward to the next one! Great job, Alex. magnifique!
I love it. The simplest of things. Putting butter on bread and you make it so beautiful. I love it I love it I love it!!!!!!!
Breaking the bread. Opening the butter. The slowmo shots. The music. everything is I love all of it. How do you do it. I want to know. I want to know how to capture something so beautiful from something so simple.
Alex, your videos just get better and better! Love your content and love the cinematography! Thank you!
Thank you for taking the time to make your videos. I enjoy watching them so much! It is so nice to see your passion for food and the dedication you have for perfection. I especially enjoy the "road trips" you share with us. It makes the whole story more engaging. Keep up the good work!
Never thought i could be entertained by a guy making croissants through multiple videos but here i am and i want more love u
Thank you! Finally you go with farmers even rapidly.... You could even have find non industrial butter. À precision: the story don't start with milk but with pasture that feed cows. I personnally mill flour in my organic farm, do you want à sample ?
5:50 as a french expatriate in japan, it hurts a lot... I WANT MY BREAD AND CROISSANTS
There is no way the Japanese havent made there own ultra premium butter, thats what they do they improve on other cultures ideas
Have you been to this shop? "Pan de Kiran Japan" on Instagram?
Maybe this is sacrilege to you. But Japan is where I discovered viennoiserrie. Every train station seemed to have a little bakery. Unless I was stuffed I had to grab an escargot de raisins or a choclatine.
@@crashoverride93637 Actually there is a big import problem with butter in Japan (think new Zealand and Japan are still bickering about it), and domestic production is severely limited to mostly Hokkaido. On top of that, butter is not really a big thing in Asia.
Bread on it self as we know it in Europe is nearly nonexistent in Japan. If you talk about bread, the avrage Japanese thinks about stuff that an European would call pastry or cake.
Powxa Asians make delicious tasty breads including croissants and butter. There is absolutely no way you would miss it living in Japan. If true, I don't know what you are doing there.
Aww where'd the french guy cooking name go
He moved to Germany, got a sex change, and now does makeup tutorials.
Tb0n3 lmao you‘re great! Hahaha
this guy is filming butter like it's one of the 7 world wonders
Good butter on good, fresh, bread is a pleasure, I grew up in Bavaria and now live in the UK, every time I go home to visit my parents one of the things I want first is a sourdough bread with butter, it might not be fancy, but damn it tastes good.
Can never get enough of freaking croissants from France!! You make me miss visiting France and eating all the bread man!
Nothing beats a fresh french baguette and good butter!
Man, I really love what you're doing. We feel you are a very sensitive and passionate person, which personally deeply moves me! Just fucking keep on and stay that true and loving french mate for eeeeeever ❤
Cheers from Switzerland
Alex, you are a fantastic creator and I guess human being. Please stay that way. I love your videos very very much. Thanks!
I like croissants with french vanilla yogurt and fresh fruit. I only ate it once in Paris, but it was better good. I heard french yogurt is more distinctive that Greek yogurt. Love that butter... Great video 😎💕🙂
Salut Alex ! Merci de faire découvrir notre beau pays et ses bons produits ! Vive... La culture gastronomique française ! (sans médire des autres)
I neeeeeed more than 1 episode a week Alex! I've watched everything and the anticipation from one video to the next is insane!
I'm really enjoying this croissant series. Merci pour les vidéos Alex!
Super vidéo ! C'est merveilleux que tu fasses decouvrir les produits français de qualité au monde , tu merites tout le meilleur!
l loved the french cooking guy name as a name why change?!
The cinematography for that butter spread was unreal
That butter spreading scene was ridiculous! I love it!
Quality content. Its not just a video its your love for the food that shows in there videos. Thanks for sharing Alex. You are wonderful.
Alex is wonderfully informative and entertaining! He is ingenious with his adaptive inventions, and explains everything with great aplomb! Just, sometimes .........I can't get over the wilderness of hair that he sports all the time...…….est-ce que c'est la nouvelle mode avec les pâtissiers maintenant en France ? …..a matter if taste, I suppose. Thanks for all the great videos; I have benefitted greatly by watching them.
Better ingredients makes a better product... except brots, cheap beer works best. This had my mouth watering. Great vid, Alex!
episodes like this should be an hour long. lovely work.
Surprising how the quality of your videos has been rising. Great work Alex!
This episode made me cry tears of joy!
A, the butter in the US can be so disagreeable, so I am living vicariously thru you. Have you done videos on yogurt-making? I can’t remember! But if you haven’t, please do!
As a Wisconsinite, I have to appreciate any video about butter.
Man, the cinematography in this video is amazing. You sure stepped up your game.
Your the man, Alex! So glad I found you!
You always do justice to these products. Art.
the artistry in this is quite spectacular
I love French butter, unsalted and cultured. I gave this a 'thumbs up' just so I can find the way to purchase this in the USA when I am ready to buy. Oh-Oh! the USA purchase information is not in the link. BUT they also make Yoghurt.
Wow thanks I was just getting into making cultured butter. Unbelievably enough I had never heard of this before. Well I just looked up information to use the sourdough starter instead of yogurt sour cream or Kiefer. They said that the sourdough starter actually made the best butter they had ever had in their life? Wow!
I actually really enjoy him speaking French more, it's just nice and he just seems more comfortable too
I'm enjoying these periodic episodes of "How It's Made: French Artisan Edition"
Haven't watched your videos in a year. When did your production value get SO GOOD? Great job Alex!
5:57 - Nice butter-porn :D Love your videos man, keep em coming!
I just came fir that😅😂😂😂😅😅😂
Honestly, I couldn't keep myself together.
Abgefahren! LoL you beat me to it. LoL 😂. That sequence I was thinking mmmmm bread-porn
Getting a definite Chef's Table vibe...
All that shot needs is a voiceover from Hugh Jackman in Kate and Leopold.
This just butters my croissant
For does who would be so inclined, in the 1981 movie Diva by Beineix the french actor Bohringer makes an ode to the buttered tartine. Can be viewed in french on RUclips under the name “Scène de la tartine - Diva (1981)” This is a celebration of the little things enjoyed that makes life so much butter.
Makes the mouth water. Nothing like the site of fresh bread and butter.
Alex could make hundreds of documentaries about pastries, and I would definitely enjoy every last one.
All your videos have such beautiful cinematography
Alex, i love your videos, you an absolute inspiration to my every day cooking, you mix my love for science, engineering, exploration, cooking and music all in to one...but for the love of all that is holy...please give us song titles... please...
Does a whole episode about butter and doesn't use use his butter themed catchphrase 🙃🙃
I cried when you described the butter with the bread. Will go to France for butter and croissants 🥐
So the issue of getting your butter from the typical 16% liquid to 14% is a matter of churning length (and probably temperature). If you know the relative weight/mass of liquid suspended in the cream then it should be possible to churn until enough liquid has been expelled and stop. There probably some issue with making sure the cream stays cool enough during churning to encourage separation from the liquid. Then one can form and cool the butter for use.
Looking forward to part 7. Salut!
That’s all??? I want a longer video!!! Damnit! That was so peaceful!
One thing I really like about the French and being a Swiss, I hope I got a bit of that, is the pleasure for the simple things. Pain, beurre....
bonheur! :)
You can tell the video editing was kicked up a notch for this video, it's very nice.
Kinda crazy that 2% of water content would mean so much, but I suppose that's the chemistry of cooking, eh?
Excited to hear how the new croissants compare to the old ones
Just watched all your croissant videos. brilliant. You are Jeffrey Steingarten come to life! Fascinating mix of passion and science. well done
I'm gonna go ahead like a few others and recommend you try Lurpak from Denmark.
God bless you Alex, your work is great and i really loved the corrisant series and all of your work but the corrisant especially, best wishes and keep going 👍💪👌👏👏👏
And i really wanna know if there's another episode in the series
Another great video. Alex wherever you wanna take your channel, I support you.
I love the series videos! It’s like we’re all learning with you
This film was like a poem. Great job Alex
What a great series. Keep these videos coming. Good quality butter makes everything better. Cheers, Alex!
I love how he’s so French he just keeps making videos about croissants and they still get more in depth
it's almost a little infuriating, how good you are at everything, it seems...
that cinematography is stellar.
Lescure is all I can get here, but I'm happy that it's on the list because it's my favourite butter!
This is legit the best cooking channel