How To Make Dominique Ansel's Best Pastry: The DKA
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- Опубликовано: 15 июн 2019
- James Beard Award-winning pastry chef Dominique Ansel stopped by the MUNCHIES Test Kitchen to make his signature pastry: the DKA, his take on the Breton pastry known as a kouign-amann, which now outsells the famous Cronut. Dominique shows us how to make a butter block and carefully work the pastry dough to create a perfectly caramelized crust and a flaky, chewy interior. He also shares stories from his childhood in France and explains why no one-not even his family-is allowed to skip the Cronut line.
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Развлечения
He's so down to earth for someone who's so accomplished. "Nobody cuts the line" - seems like a real genuine guy. The mixer thing was funny and it's great that he readily gives away recipes. He probably knows they're too much work and needs knowledge and expertise for a regular person lol.
DKA also stands for diabetic ketoacidosis
So you could get DKA from eating to many DKAs.
Eduardo Hernandez LMFAOOOOO
@@tyronesimpson8770
I believe you, Tyrone!
😂 I’ll be reusing that one.
Eduardo, you're one of those people who never treat yourself, aren't you? Scared of the pastries. So sad. No one said to eat them everyday. It's a special treat. You do know what a "treat" is? It's not something you eat everyday or even every month.
Find someone who looks at you the way Dominique Ansel looks at his pastries
Sooooo funny... but true!!
#relationshipgoals
Beautiful Chef!
We love you Bruno!
YOU ARE beautiful
Bruno, always humble. Good man.
Cheers.
Cmon papa es facil
Its always a pleasure to watch craftsmen, regardless of profession, be so passionate about their work, and see them strive so tremendously to adhere to the strictest standards of perfection. Its an inspiration.
@Ivana Notyers And if so, it doesn't matter. The most important is that this chef is at his atelier, and not as the head of a (multi)national company
This guy is so precise. World class pastry work!
pastry is precise, any pastry chef is really precise because if you fuck up 1 gram or 1 step you have to start again :)
@@Lillith_sv a lot of pastry is ok to be a few grams off and such, it's when you start getting into more of the gastonomic pastry side, using substances like agar. The precision in the rolling, shaping and cutting is pure practice and skill.
@@Lillith_sv
Duuuude.. it's not rocket science
nice comment after 7 months bye
@Ivana Notyers Holy shit who knew if I complimented a chef on being good at his job I'd have a bunch of people swinging at eachother?
I’ve never heard a French chef say “a tiny bit of butter” lol
Sure enough, he adds a pound of butter a minute later
It's the equivalent to Gordon Ramsay's a bit of olive oil
This guy absolutely has the chops and technical precision (not to mention insight!) to have a great cooking show.
you don't really know who he is do you
whoosh
I've ate this many times and why it's so good is that caramel crust on top. It's insanely good even if it is simple.
He is so in love with his creation... It is nice to see a man in love with his work...
I feel like I actually might be able to make this which makes me appreciate his technique and instructions even more!
very very informative!!! lovely to watch, this was such a nice treat!!
My favorite pastry chef 🥰
This guy seems like a GREAT teacher! Very smart detailed in his craft.. I like this guys method n content.
he has a masterclass, it's $100, totally worth it
I love that this guy just shared the recipe of his favorite pastry for everyone to try
Amazing omg ! He makes it look so easy ! I would eat this everyday if I could as well ! What a treat
Hes a great teacher
Ive learned many technics just from this one video
Ty💯
He so much love what he does ❤️
hes a genius! amazingggg
He explains so well!
Wow! U make it look soooo easy. Just love ur recipes.
Such elegant techniques. Origami dough... Reminds me japanese hands making wagashi...Thank you for this beautiful class
Great chef who can teach!! will be watching all his video for great tips. Thank you chef!!!
He actually has a masterclass which is fantastic!!!!! Check it out. Cheaper to get a year-long all-access pass and they usually are buy one get one free for black Friday.
i like this chef... more please!!!
DKA is not a pastry. It’s a delivery mechanism for butter and sugar.
Ikf it were healthy, it wouldn’t be so delicious as with almost every single delicatessens, it is what it is🤣
Yes. That's what a pastry is
What an amazing chef.
This man has insanely changed the pastry game !!! Props to you Chef Ansel !!
I never saw anything more technical than this pastry 😯
Amazing recepi. .. u r a genius..so yummy..thank u sir..😍😍👍👍
These look amazing
I've tried this and it's the best ever. Warning: it can be addictive!
wow so precise, beautiful!
I can’t, I just can’t 😂😂😂 when he whipped out that huge chunk of butter!!! I just lost it, still laughing 😂😂😂
You have created art!
that was an amazing demo
More butter than dough! Love the French!
I love baking! I love your professionalism and expertise. And i love going to France. Thank you for sharing this recope. I discovered Kouign Amann in Montreal and it is one of my favourite french baked goods.
How did it go?
i love watching and doing the technical stuff when baking, so satisfying to put in the work as well and have it turn out like this
Beautiful recipe
Chef Dominique Ansel never ceases to amaze me. I can only imagine how good it tastes. Anyone here has tasted one?
I did two years ago while in NYC, amazing, delicious, and creative. All his creations have been hits for me. Actually inspired me to make it at home hence me being here in the comments haha.
This guy rocks!
Nice simple instructions, he makes it seem as if it's something that a normal home cook can try!
luqy _1 let me tell you that its not that easy. An experienced home cook may be able to pull it off but not your average Joe.
@@vengefulspirit99 you must be fun at parties
Very cool technique
That's so amazing 🤩
Kouign-amann is my favorite.
Now this is the french pastry "savoir faire"!
The Damascus steel of the pastry world! Excellent.
You know Damascus is a low quality stell right?
Wow. I need one of those
A gentle giant in the pastry world.
Thank You.
Gracias por compartir!!!
I'm about to try my first DKA!!! Hope it lives up to the hype
THIS and his Cronut are his best items at his bakery .... (pending what flavor of the month cronut they’re featuring). Oh, his croissants too.
YES
Might have to give this a try with some store bought puff pastry.
My favorite pastry! I wish that I can get down to the bakery...darn the pandemic!
I am reminded of the Croissant from "Yakitate Japan" layering pastry is always Delicious.
Hah I had the same thought
I really wanna taste kougn aman since i watch Yakitate Japan!
Teaching his bestseller recipes. How generous of him 👌👍🙄
Because he knows how technically difficult it is.
That is one perfect pastry.
Yum, I'm going to make this...
...I'll just buy one.
You can't just buy these, I think they are exclusive to his bakeries.
Cool guy, cool pastry, cool vid.
Love that he eats one of these every morning
I don’t think so
His face especially his eyes really makes me wanna listen to his words. Is that some kind of sorcery?
It's his charm!
cause hes a vampire
Talented chef. He invented the cronut but I just came from being in France for two months hardly saw it in Patisseries or Viennoisse, and if they weren't made that morning I didn;t touch them, fresh made only
Finally had a chance to try these first hand in Las Vegas. wow. I will attempt to make these. Watching the video I could swear he says he uses T45 flour, which is equivalent to cake flour. The printed recipe calls for bread flour, which is not right (that would be the same as T55).
He's a boss for telling his family to wait in line haha.
Butter butter butter... everything is good with butter... but it's a master who makes magic!
I love american or english recipes, they look so funny for europeans with those measurements:
Brownie recipe:
1 dutch cask of butter
3/4 quarter of a cup of milk
3 stones of chocolate
1 gallon of flour
1/4 of pint of eggs
Start the recipe by graduating in Mathematics at Stanford university
then start mixing...
What's it like where you are from????
@@amberpennington1217 You have exact measurements like grams (g) or mililiters (ml)
It's just the American recipes. For cooking in England we just use the metric system.
Flavio de Stefano 🤣🤣🤣
Flavio de Stefano 3 stones BRUH THATS SO MUCH
It’s almost like making a croissant. They layer the dough and butter. That’s what’s make it that nice buttery taste to it
It's the same. The main difference is the sugar
watching him comfort the mixer is hilarious
We make a very similar dough in Germany for "Zwetschgen Datschi", which is a cake with glazed plums on top.
I could probably eat one every day too!!
La class!! MR Ansel pour mon prochain voyage à New York je me rendrai dans votre boulangerie pour votre Crow nut
I went here recently! The DKA was ridiculous haha, tasted so good but felt so bad >:) They also had Cold Brew softserve and a Watermelon sorbet which were both insanely good
Who else can't stop staring at the beautiful Scindapsus pictus behind him?
gostei muito da receita
Que pena que no este traducido a Español 🇪🇸 porque me encantas!! 👌🏼
That’s is a lot of butter....I’m in!!!
Mmmmm. I love pastries with my _budaar_
I wonder what’s the diff with this a croissant recipe however it’s looks sooooo good
Faltaría los tantos de la receta
Esta muy antojable
glad that he did the dka with anthony bourdain as well on raw craft
No wonder they are expensive. That’s a lot of butter and work. 😋 Mmmm
OMG HE MADE HIS FAMILY STAND IN LINE !!!
Stalp! You could’ve dropped my croissant
One of favorite vines 🤣
This sure is *THE BEST PASTRY* .... oh yes...
Thank you so much Dominique for your amazing recipe! I have used it twice, with great success! Your a fantastic teacher and I ordered your cookbook and it should be here in a couple days 😃p.s... I absolutely hated using my old A/C motor KitchenAid. Mostly because of the noisy wiring sound and the jumping on my table top! Now I have the 6500 KitchenAid and am very happy! I don’t have a commercial kitchen, but I have been branching out with techniques I never thought possible. Thanks to you, I have the confidence! Unfortunately, my husband and I are getting a little too big for our clothes 🤣 I have a question... which type of fine artisan flour do you recommend? I have used an approximate combination of AP (75%) and Bread (25%) flour’s. I have also been adding about 60g or less of bread flour to my butter block. I am not sure if that is the right thing to do😬, but it turned out alright. During this pandemic, I have had a lot of time to learn and actually developed a couple recipes. I am thinking of a career change in the not so distant future 🤔
yum
My all time favorite pastry🥺😩 once I get the appliances I'll definitely be making myself rather than asking a local Baker to make them. Trader Joe's were the ones who got me hooked and now they stopped selling them😓 can trader Joe's please bring them back🥰
And in Atlanta whoever bakes pastries for Quiktrip makes this same pastry but puts apples in the middle can calls it a Apple Crossiant :D
I have the same mixer and it sounds the same! lol
Had one of these yesterday high as shit it was worth the hype not gonna lie
I'm not sure if anyone who reads the comments can answer technical questions, but I have had these from Balthazar in London, and they always had an apricot jam of some sort on the top, but definitely baked into the pastry. Would I just pop a dollop on and then do the final folds? Thanks!
The music in this episode reminded me of old Binging with Babish music
I also would like to eat a kouign amann every morning for 8 years (that is almost 3,000 kouign amanns)
croissant nightmares, making block of butter to roll in that pastry. lol. but always had nice moisturized hands.
Dominique: "It's a little bit technical"
Me: This requires godlike skill nice video though
The dough seems vey wet when replicating the receipe. How much goes into the dough again (ml)?
Ithe is almost like a pop over or a yorkshire pudding!
Yo that dough in the stand-mixer sounds like me rn.