How To Make Dominique Ansel's Best Pastry: The DKA
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- Опубликовано: 27 сен 2024
- 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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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?
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.
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
Beautiful Chef!
We love you Bruno!
YOU ARE beautiful
Bruno, always humble. Good man.
Cheers.
Cmon papa es facil
Find someone who looks at you the way Dominique Ansel looks at his pastries
Sooooo funny... but true!!
#relationshipgoals
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
I feel like I actually might be able to make this which makes me appreciate his technique and instructions even more!
He is so in love with his creation... It is nice to see a man in love with his work...
I love that this guy just shared the recipe of his favorite pastry for everyone to try
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
The Damascus steel of the pastry world! Excellent.
You know Damascus is a low quality stell right?
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
I never saw anything more technical than this pastry 😯
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.
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
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
A gentle giant in the pastry world.
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.
I've tried this and it's the best ever. Warning: it can be addictive!
More butter than dough! Love the French!
I can’t, I just can’t 😂😂😂 when he whipped out that huge chunk of butter!!! I just lost it, still laughing 😂😂😂
This man has insanely changed the pastry game !!! Props to you Chef Ansel !!
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
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.
Who else can't stop staring at the beautiful Scindapsus pictus behind him?
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!
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
very very informative!!! lovely to watch, this was such a nice treat!!
Love that he eats one of these every morning
I don’t think so
watching him comfort the mixer is hilarious
hes a genius! amazingggg
This sure is *THE BEST PASTRY* .... oh yes...
Cooking with mark ruffelo
Marc Ruffaleaux
Butter butter butter... everything is good with butter... but it's a master who makes magic!
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.
Teaching his bestseller recipes. How generous of him 👌👍🙄
Because he knows how technically difficult it is.
Very cool technique
The fact that he doesn't chill the dough in between folds is insanity.
I just finished baking school here in France and it hit me too. But I think it just because of the requirements of video filming. Or he simplified the recipe for amateur bakers
@@dieba9241 I would argue that amateur bakers need more refrigeration. If you're going to make people laminate dough, it better come out flaky. I tried making croissants without chilling and ended up with brioche lol.
they came out perfect, i don't see what the big deal is, if you work fast enough
@@UlfMTG what's the temperature of your working environment? I give up making croissants during the summer because temperature never goes below 75F no matter how I blast the AC...
It doesnt matter, the dough bends to Ansel's will
This guy rocks!
The music in this episode reminded me of old Binging with Babish music
He explains so well!
i like this chef... more please!!!
I wonder what’s the diff with this a croissant recipe however it’s looks sooooo good
Hes a great teacher
Ive learned many technics just from this one video
Ty💯
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
Mmmmm. I love pastries with my _budaar_
YES
I also would like to eat a kouign amann every morning for 8 years (that is almost 3,000 kouign amanns)
These things are awesome and I'm so happy to have this recipe straight from the master himself! BUT, Munchies you have to edit your recipes better! I wasted a whole batch of these because I'm a dummy and followed your volumetric measurements, which said 2 tablespoons of salt when it should clearly be 2 teaspoons based on the weight (and the taste, blegh!). Also, the video and the written recipe do not agree! There are many more steps in the written recipe and the time estimates are completely off.
They did look good though! Excited to try this again and get it right.
Gabe Hope SAME. literally wasted an entire day
Would you share your written instructions with the world?
Lol i wish you wrote the actual version here... I wanted to make these
School TV Family The recipe is linked in the video description, just don’t use 2 tablespoons of salt and plan wayyyy more than 30 min! I did make them again and they turned out great :)
could you give me any insight on the water amount? I thought the way they wrote it out was weird af but i out the 1 1/4 cups + 2 1/2 tablespoons water and it came out to wet and sticky.
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).
My favorite pastry! I wish that I can get down to the bakery...darn the pandemic!
Wow! U make it look soooo easy. Just love ur recipes.
He was comfortable sharing the recipe of his Best seller because he knew that no competitor could match his technique, charisma, or reputation. Well played monsieur
thats because he shared a BS recipe. Mine turned out shit. and he gave contradicting instructions in the written one.
New York:...I make a betta pastry than you and there's only 5 of 'em and they're a thousand dollars each and there's a 10 hour wait.
That is one perfect pastry.
Book fold, ( double turn) , single turn ( 3 layer) 🥳
Beautiful recipe
I have the same mixer and it sounds the same! lol
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 recognized he was in that Tyler video so that's why I clicked
Link?
That’s is a lot of butter....I’m in!!!
This with coffee and jam !! Fucking therapeutic!! !!
Fact: DKA > cronut
he created the cronut lol
@@ChoerrySeoDah theres a reason the DKA outsells his cronut tho
@@ChoerrySeoDah yeah, but the cronut gets all of the attention. the dka is better
@@ChoerrySeoDah I know :)
Fact: DKA > Croissaint
This dude doesn't eat breakfast, he eats desserts in the morning lmao
i can smell this through my monitor
Gracias por compartir!!!
I go to his bakery once in a while at the Grove in LA.. jesus sometimes the lines are way too long.. usually on a weekday when it's empty it's always good to stop by and grab a few pastries even if they're super expensive.
The quality which made his pastries to be super expensive
OMG HE MADE HIS FAMILY STAND IN LINE !!!
Might have to give this a try with some store bought puff pastry.
gostei muito da receita
Cool guy, cool pastry, cool vid.
Thank You.
This is used in a Staple meat dish, With beef wrapped inside of it,,, He just made it sweet and removed the meat and made something out of it, good job,
I'm about to try my first DKA!!! Hope it lives up to the hype
The dough seems vey wet when replicating the receipe. How much goes into the dough again (ml)?
I could probably eat one every day too!!
That's so amazing 🤩
Wow. I need one of those
Que pena que no este traducido a Español 🇪🇸 porque me encantas!! 👌🏼
🌟 Game of Bakery 🥯 King 🤴
😍 ikr
Ithe is almost like a pop over or a yorkshire pudding!
Faltaría los tantos de la receta
Esta muy antojable
La class!! MR Ansel pour mon prochain voyage à New York je me rendrai dans votre boulangerie pour votre Crow nut
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🥰
I haven’t seen many books that were folded into thirds. Letters, those are typically folded into thirds.
no proofing? Im guessing he put the dough in the fridge or freezer in between folds to keep the dough cold, or did he actually do all the folds one after the other?
Had one of these yesterday high as shit it was worth the hype not gonna lie
So a sugar croissant?? Looks amazing
My mans growing dope right in his kitchen
All the better to bake brownies with, my dear 😉
Are there measurements for this ? Thanks!
Ricky Bobby, I have come here to defeat you.
You must say "I love crêpes"
Nice video, but is there a step missing from the cut at @7:22? He says all the sugar from the recipe should be incorporated, but at that point he's only put a thin layer on (he even says so at 7:04). The sugar on the board even looks different from before and after the cut.
And I’m trying to do this now the recipe called for 3vups but directions says mix 296 ML so I’m confused i have squared my dang butter and not sure if I use all 2 cups or half
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 🤔
I'm wondering if working on marble would help keep the dough cool or if it's just a matter of working fast.
definitely working fast but marble would really be helpful in maintaining a low temperature on the bottom of the dough, i'd say it'd give you an extra 5 minutes of breathing room if working on the folds tires you out, give it a shot see how it turns out.
Damascus Pastry!
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
Yo that dough in the stand-mixer sounds like me rn.
Was that middle square all butter