The amount of work you put into making your food and editing is insane. You have a unquestioned amount of passion. Good for you.
@aijiexi
5 жыл бұрын
And time
@alucardjp1
4 жыл бұрын
Amazing editing , does he have a team?
@lancelindlelee7256
4 жыл бұрын
Well, it is his source of income. If course he would put work into it.
@DavidSeymourOfficial
5 жыл бұрын
i always love how your first attempt at something is 100% better than my best attempt, awesome video as always dude!
@ichigo9990
5 жыл бұрын
David u here? Try to take notes lol
@nini-jz1bt
5 жыл бұрын
Omg my two fave food youtubers in one place, I need a collab!
@joanne3330
5 жыл бұрын
My two favourite food KZitemrs are here, I can die happy 👌🏻👌🏻
@pocketedcheese8729
5 жыл бұрын
Sniff sniff. David?
@Al-fm8kh
5 жыл бұрын
Since your timpano video is already done I don't have anything to annoy you with. :(
@timhorn3133
5 жыл бұрын
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.
@olamarvin
5 жыл бұрын
Or maybe just pour tap water from a jug. :)
@osgeld
5 жыл бұрын
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
@timhorn3133
5 жыл бұрын
@@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.
@lexwaldez
5 жыл бұрын
Yes. This. The tape set up was horrific. It will haunt me in my dreams. No. No. No. lol
@FrenchGuyCooking
5 жыл бұрын
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...
@talbensimhon
5 жыл бұрын
Chocolatine~ in Quebecois 💙 I love your show.. wacky, smart, a bit ocd, funny, whimsical, all good things :)
@Kekw0815
5 жыл бұрын
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 😅
@deborahleblan6285
5 жыл бұрын
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 :)
@joelbatis8735
5 жыл бұрын
@@talbensimhon we say chocolatine in france, only in paris they say pain au chocolat. ;)
@Sindbad993
5 жыл бұрын
BTW, for me the chocolate leaking is the satisfying thing about it, and sry, im on the Pain au Chocolat
@ESGymNo2
5 жыл бұрын
What about the dough sheeter???
@simeonmeder6013
5 жыл бұрын
Yeah, why didn't you use it? Such a great piece of engineering and never used for real...
@tomatosoup44
5 жыл бұрын
maybe he did film this video before he had finished the dough sheeter
@coolbrad15
5 жыл бұрын
@@tomatosoup44 this
@diether6417
5 жыл бұрын
He said it had a problem. I read it in a comment below
@FrenchGuyCooking
5 жыл бұрын
It's on the workbench atm. Needs fixing + Needs electric upgrade.
@Enclave.
5 жыл бұрын
Alex...your faucet engineering work kinda hurt my brain.
@ericpmoss
5 жыл бұрын
Enclave Haha! He has too many teeth to be plumbing like that. Is that even plumbing?
@donwald3436
5 жыл бұрын
My head assplode.
@mofisbroth
5 жыл бұрын
couldn't stop laughing
@chaaander
5 жыл бұрын
Yeah, he needs one of these www.usplastic.com/catalog/item.aspx?sku=61142&gclid=CjwKCAiAhp_jBRAxEiwAXbniXXynXLQd84Een6raAGZAT99w3zYZlRwmbsXCWuLWHFDzTHu4OKFF3hoCMe8QAvD_BwE
@wierd0n3
5 жыл бұрын
Waterbed fill and drain kit.
@MichaelDeBusk
5 жыл бұрын
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.
@tams805
5 жыл бұрын
He did. He just reformed them.
@MichaelDeBusk
5 жыл бұрын
@@tams805 Looked like coverture chocolate to me, which is higher in cocoa butter and is made for dipping.
@fisttotemax
5 жыл бұрын
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.
@onion4062
5 жыл бұрын
should make the chocolate from scratch, like with a conche and everything - that would awesome!!!
@FrenchGuyCooking
5 жыл бұрын
Well...
@Hy-eq9nl
5 жыл бұрын
Alex French Guy Cooking Well..
@DanielHesslow
5 жыл бұрын
@@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 :)
@NochSoEinKaddiFan
5 жыл бұрын
@@FrenchGuyCooking Collaboration with how to make everything? Y/N/M?
@allofit3408
5 жыл бұрын
Isn't it called a chocolate melanger
@noob19087
5 жыл бұрын
4:26 Bless Alex for not making this a loss joke.
@lordgarion514
5 жыл бұрын
I'm new to this channel, and I'm unaware of what loss joke means. Mind if I ask?
@philaeew4866
5 жыл бұрын
This would have been such a perfect opportunity, though, that it's almost a shame.
@stinkakatza
5 жыл бұрын
@@lordgarion514 ive been watching his videos since almost the beginning. and i too have no clue what "loss joke" could mean :D
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.
@mindseye4914
5 жыл бұрын
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
@BisectedBrioche
5 жыл бұрын
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.
@bruceprosser8332
5 жыл бұрын
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!
@JCavLP
5 жыл бұрын
Dip both ends in some tempered chocolate and boom you have a bonus chocolate coating and you can't see the leakage: win-win
@Alanlya
3 жыл бұрын
I like the way you think.
@ThePoesn
5 жыл бұрын
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.
@sudo_prime
5 жыл бұрын
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!
@BloomerzUK
5 жыл бұрын
Probably to generate interest for viewers who have yet to watch the chocolate tempering videos.
@netmossurname2754
5 жыл бұрын
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.
@JoeMartinMusic
5 жыл бұрын
@@netmossurname2754 it will no longer be tempered when it cools, it will have mixed with the butter and stuff in the pastry
@jovita9323
5 жыл бұрын
@@BloomerzUK It worked for me :D
@Nomida2
5 жыл бұрын
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.
@arunasdimitrovas7967
5 жыл бұрын
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. 🇳🇱🥐😉
@dujbzy8119
5 жыл бұрын
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
@queeng508
5 жыл бұрын
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 💥
@kaanokancaglar
5 жыл бұрын
@6:24 his hand perfectly covers the clock when it changes
@RosaYael
5 жыл бұрын
Kaan Caglar weird flex, but ok
@thechoki
5 жыл бұрын
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!
@eladkrishtal1029
5 жыл бұрын
did alex just forget about the flattening machine he made last episode?
@Dnyhh
5 жыл бұрын
hahahahaha maybe
@tomb4639
5 жыл бұрын
It has a phone problem :(
@brownie3454
5 жыл бұрын
it worked so well that it flattened itself. Alex is too good for his own good
@toddellner5283
5 жыл бұрын
I really appreciate that you show the unsuccessful experiments and not just the highlight reel
@Ojacked
5 жыл бұрын
J'ai lu "chocolate croissant" et j'ai failli exploser.
@Elwene2fr
5 жыл бұрын
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) ^^
@estebban345
5 жыл бұрын
Baguette
@cdg_-dz8qb
5 жыл бұрын
Moi quand j’ai entendu pain au chocolat j’ai failli exploser
@MARUKU
5 жыл бұрын
C'est ceci dit un terme beaucoup plus logique que pain au chocolat ou chocolatine
@CrocoFabs
5 жыл бұрын
@@MARUKU oui mais chuuuut ;)
@SupahOmri
5 жыл бұрын
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.
@DamianoZerneri
5 жыл бұрын
but wait… you havent't used the flattening machine!
@BlitzvogelMobius
5 жыл бұрын
I was wondering where it was!
@FrenchGuyCooking
5 жыл бұрын
There's a problem with it... 🤦♂️
@BlitzvogelMobius
5 жыл бұрын
@@FrenchGuyCooking I smell a new episode chronicling the problem and subsequent fix!
@newdeathscope
5 жыл бұрын
@@FrenchGuyCooking this old Tony?
@tomb4639
5 жыл бұрын
@@FrenchGuyCooking ask this old tony?
@georgplaz
5 жыл бұрын
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
@CrystalStearOfTheCas
5 жыл бұрын
Cmon give alex a break about the faucet, the guy literally overthinks everything he eats, he's got to choose his battles :p
@recoil53
5 жыл бұрын
Literally a trip to the hardware store, they already make adapters.
@agustinvenegas5238
5 жыл бұрын
@@recoil53 you know Alex doesn't roll like that
@recoil53
5 жыл бұрын
@@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.
@weirdchris3560
5 жыл бұрын
I mean I think he was an engineering student, it's just one of the things that sets him apart
@jellybean1528
4 жыл бұрын
He is a crazy scientist
@tetohamaroo
5 жыл бұрын
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.
@brizio_sch
5 жыл бұрын
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! 😉
@TheJMShow
5 жыл бұрын
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!
@ANONYMOUS221212
5 жыл бұрын
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
@GG-bb1pj
5 жыл бұрын
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
@brunorehder4250
5 жыл бұрын
*When is the recipe coming out, Alex ?* *Can’t wait to try it*
@enriquesanmillan
5 жыл бұрын
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
@eugenia7187
5 жыл бұрын
Who remembers chocolate "batons" from the cheat croissant video?
@jamesmcpherson3924
5 жыл бұрын
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.
@Foodgeek
5 жыл бұрын
I spotted my name in your video ;) Pain au chocolat is great, but I do love my buttery croissant :D
@suhakhaled1984
5 жыл бұрын
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
@snarf0089
5 жыл бұрын
Why temper the chocolate that you're going to melt while baking the pain au chocolat/chocolatine/couque au chocolat?
@PieterZijerveld
5 жыл бұрын
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.
@magnetous
5 жыл бұрын
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!
@mygirldarby
5 жыл бұрын
@@magnetous but it won't be tempered once it is baked anyway, will it? I feel like I'm missing something.
@Sharrrowkyn
4 жыл бұрын
sacrilege!
@davidbenson6108
5 жыл бұрын
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!
@janeh4525
5 жыл бұрын
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?
@BigManko
5 жыл бұрын
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!
@kermitmurder5536
4 жыл бұрын
I can hear the entire south of France screaming when he said " Pana chocolate"!
@goneutt
5 жыл бұрын
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.
@Defroy
5 жыл бұрын
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!
@ezz-eldineissa9889
5 жыл бұрын
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.
@huveergungaram7309
5 жыл бұрын
Am i the only one that finds the chocolate leaking appetizing?
@fa5234
5 жыл бұрын
Nope in fact to me it says there's chocolate all the way.
@AWWx2
5 жыл бұрын
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.
@ambhaiji
5 жыл бұрын
@Kevin K you have been on npp too much take a break
@ExaltedDuck
5 жыл бұрын
I'm just glad nobody's comments linked to 2 girls 1 croissant
@georgplaz
5 жыл бұрын
@Kevin K oozing chocolate - those two words go together so well it's uncanny
@WillemTaildeman
5 жыл бұрын
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).
@twan1349
5 жыл бұрын
You know you don't have to use clickbait titles right? you make actually good content.
@pieterpuk7684
3 жыл бұрын
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!
@bagelbabylb
5 жыл бұрын
ALEX, Can you attempt a Kouign Amann!?
@illonavijverberg8822
5 жыл бұрын
I want to see that ! Tried once, messed up, and ended up with a weird (but delicious) bread and butter caramelized crumble
@renambot
5 жыл бұрын
yes please!
@tomf3150
5 жыл бұрын
Joshua, are you sure, cuz things are gonna get buttery...
@lexwaldez
5 жыл бұрын
Those turned out beautifully! I'm not good with dough, but this is so tempting.
@juliegolick
5 жыл бұрын
What happened to the laminating machine you made in the last video?! Where is it?!
@rycable
5 жыл бұрын
Super video again! I would have loved a few more shots of the pain au chocolat, the crust, the sides, the insides.
@BurnerAc
5 жыл бұрын
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
@__moe__
5 жыл бұрын
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
@rachel.the.riveter
5 жыл бұрын
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.
@thaliahelene
5 жыл бұрын
Also, could you not siphon cold water into your chocolate tank from an elevated bucket for less mess?
@ericpmoss
5 жыл бұрын
thaliahelene That, and siphon away the hot water from the top.
@itzbillxdyt9806
4 жыл бұрын
is it just me, or is his accent just the best
@drmntpibb
5 жыл бұрын
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?
@magnusnordstrom3927
5 жыл бұрын
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.
@mrcat5992
5 жыл бұрын
I like the dribble, it lets you know that there's plenty of filling.
@ranaelif96
5 жыл бұрын
So close to 1 mil!! 🙌🏻
@elmo8483
5 жыл бұрын
Its because when they use chocolate for baking the cacaobutter in the chocolate is replaced by another hard vegetabel oil so when it bakes it doesnt melt as much
@adamburdt8794
5 жыл бұрын
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
@ButacuPpucatuB
5 жыл бұрын
Mais Alex, c'est un triomphe glorieux ❤️❤️❤️❤️ Dégoulinant de chocolat fondu, c’est un rêve devenu réalité ❤️❤️❤️❤️
@arin8487
5 жыл бұрын
The crossover we all wanted.
@alexdu69fr
5 жыл бұрын
Bro this is legit more common than a croissant
@mikethor009
5 жыл бұрын
The leaky faucet for comedy value was perfect. Had me in stitches.
@stefanklass6763
5 жыл бұрын
Do you think you could incorporate layers of chocolate into the dough?
@juansek208
5 жыл бұрын
5:00 i loved that part so much.
@omnivorouscarbon4234
5 жыл бұрын
This is not Detroit: Become Human it’s Paris: Become chocolatier
@SBVCP
5 жыл бұрын
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)
@wellingtonoliveira8976
5 жыл бұрын
make hand pulled chinese noodles
@BigHenFor
5 жыл бұрын
He has already made ramen - check out that series
@wellingtonoliveira8976
5 жыл бұрын
@@BigHenFor its not ramen, it is la mien. Ramen is japanese noodles, La mien is chinese noodles
@louislbnc
5 жыл бұрын
I like the tap on your sous-vide bucket. But had you considered using your sink directly as your sous-vide receptacle?
@manie23
5 жыл бұрын
How come you’re skipping to chocolate croissant? I thought we haven’t nailed the plain croissant yet 🤔
@somnathbanerjee1673
5 жыл бұрын
Instead of using cold water you can use peltier coolers as temperature seems extremely important in tempering chocolate.
@Bryan-kp1tj
5 жыл бұрын
i wonder why chocolat has to add pain au in the beginning? is it just french or something else
@indiranair8236
5 жыл бұрын
Pan means bread in French.
@dimitar4y
5 жыл бұрын
Isn't, like, pain au, mean "bread with" ?
@hugof2490
5 жыл бұрын
@@dimitar4y chocolate bread
@SuperPowerOrange123
5 жыл бұрын
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
@Bryan-kp1tj
5 жыл бұрын
@@SuperPowerOrange123 oh thanks...
@thextrmntr
5 жыл бұрын
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.
@P4kL0H
5 жыл бұрын
How about Croissant with dipping chocolate?
@damienkenrick
5 жыл бұрын
A wort chiller which is used for brewing would be a simpler option for cooling the water
@antoniobutigan98
5 жыл бұрын
the better and easier way is with warm (melted) chocolate and cold(frozen) chocolate, you mix in finely choped frozen chocolate to melted portion until you reach desired temperature, put it back on steam if needed and shape.
@skrobow
5 жыл бұрын
« 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
@tomf3150
5 жыл бұрын
Et le fit en silence, en fermant bien sa gueule pour les siècles à venir.
@demevs
5 жыл бұрын
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.
@qstrql_sg
5 жыл бұрын
TEAM CHOCOLATINE
@alexangc
5 жыл бұрын
Faites tourner la vidéo à vos potes sudistes, faut monter en top pos.
@plicplocplicploc
4 жыл бұрын
On en a gros ! XD
@Andrew-cj1bo
5 жыл бұрын
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.
@timkoen
5 жыл бұрын
Pfft… c'est chocolatine évidemment
@MrGnoux23
5 жыл бұрын
bah non, c'est évident que c'est un pain au chocolat. tss
@eliott8018
5 жыл бұрын
Chocolatine hmphhhhh..
@ozmorfgamereviews
5 жыл бұрын
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.
@MarkWladika
5 жыл бұрын
What about chocolatine?
@achilleparent1077
5 жыл бұрын
La team chocolatine en force!
@tonyhawk94
5 жыл бұрын
shots fired ! :')
@ismael-du9zw
5 жыл бұрын
Tu veux la guerre toi?
@DeanCalhoun
5 жыл бұрын
c’est pain au chocolat
@jeff7710
5 жыл бұрын
Hell yeah ! Chocolatine for the win !!!
@manuelperez7947
5 жыл бұрын
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.
@PiperBlush
5 жыл бұрын
Quand je suis sue Paris on fais une video ensemble Alex :-)
@capetorch
4 жыл бұрын
please!
@jonatan-tywin8914
5 жыл бұрын
mate your editing is getting better and better , making this video so enjoyable . keep on
@YsabelGamache
5 жыл бұрын
Au Québec, on les appelle chocolatines...
@RaphaelAguirre
5 жыл бұрын
au sud de la France aussi :)
@yazidproduction
5 жыл бұрын
On l'appel petit pain en algerie
@Katseify
5 жыл бұрын
vade retro satanas !
@DeanCalhoun
5 жыл бұрын
et vous avez tort
@ismael-du9zw
5 жыл бұрын
Je comprends pas il est ou votre problème ? On dit pain au chocolat.
@martendeklein7208
5 жыл бұрын
Everything you make looks so beautiful
@Biggelz06
5 жыл бұрын
Chocolate croissant is still better than "chocolatine"
@rohitsrao
5 жыл бұрын
To have a greater control on the temperature reduction, would be nice to measure the temperature of tap water and then do a calorific balance to figure out how many litres of hot water need to be replaced by how many litres of cold water and the rate of temperature decrease can be controlled by the rate of addition and rate of draining of water. A simple google sheet can tell this based on an input of the cold water temperature.
@ImCalledGreg
5 жыл бұрын
C H O C O L A T I N E
@ShugoAWay
5 жыл бұрын
I do like the how long is left on the sponsors message bar it's a nice touch
@jakub5440
5 жыл бұрын
Like if you’re on chocolate croissant team
@richardhaendel61
5 жыл бұрын
Where is the dough flattener you made earlier? Also make more turns on the dough/butter layers !
@BanjoJo
5 жыл бұрын
Alex, your water tap taping skills are disgusting, you MUST improve next video!!!
@alexandrezani
5 жыл бұрын
I'm curious as to why you tempered the chocolate given that it's going to go in the oven and lose its temper?
@johannesparkmann3899
5 жыл бұрын
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...
@payamabbasi3555
5 жыл бұрын
What is wrong with you? Are you trying to get yourself killed?
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