Binging with Babish: Raspberry Danish from Ant Man & The Wasp
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- čas přidán 28. 09. 2020
- This episode is sponsored by Squarespace. Head to bit.ly/squarespacebabish to save 10% off your first purchase of a website or domain using code BABISH.
Yes I know this one is a stretch. But Jess really loves raspberry danish you guys, and I wanted to make some for her. So, this week, we're using its brief product-placement-mention in Ant Man & The Wasp as an excuse to whip up batch after batch of this delectable dessert of Denmark.
Recipe: www.bingingwithbabish.com/rec...
Music: “Summer Spliffs” / "Add And" by Broke for Free
/ broke-for-free
My playlist of preferred cooking tunes, Bangers with Babish!
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Just now realizing that I used French butter in Danish pastry and the world of hurt that I've opened myself up to. Also, cream cheese.
Hi babish
No pain, no gain
Cream Cheese kicks ass.
Hello from denmark!
Use Lurpak! Using French butter in Danish pastry is a serious international offense!
That’s a nice lookin dough ya got there babish.
hello!
Go away Weissman
Ayy Josh, love your videos, tried some of your recipes
*what*
You kinda sus
That special "lazy thing where the hard thing seems easier" is how executive function works for me. Hand whisking is harder but getting the whisker machine is a lot of steps
Ngl I find hand whisking relaxing
I've got my own little story of that example: one time I was making lemon meringue pie, and it came time to whip up the egg whites for the meringue. I didn't want to get the hand mixer out and have to clean it afterwards, so I then spent probably ten minutes whisking it by hand and tired out both my arms in the process, while it would have taken less than half that time, and the only thing I gained from that was a barely peaking meringe and the feeling of being an idiot.
Y'all ever hand wash dishes despite being lucky enough to have a dishwasher because the process of putting the dishes in the little guy somehow seems more tedious
@@casadastraphobia recently house sat for someone who has a fancy dishwasher. Did i use it? Absolutely not.
I learned to do a lot of complex math in my head because I was too lazy to get my calculator out of my backpack
"It has a higher melting point than udder butters"
No worries, Andrew. I caught it. And it was damn funny.
I'm so glad I wasn't the only one, it was too good to go unnoticed
I immediately came to the comments to make sure I wasn’t hearing things
I made a comment about it and saw your comment
Utter butter😂😂😂😂
I had to rewind a bit, surely not...
The term "Clean Jess club" unnerves me a little as it implies that
A) Babish's first name is "Plate"
B) He ate the pastries off of his girlfriend
It's whatever they're into, ig.
He ate something other than a pastry
@@spoiledbratmonster1917 ha, i guess you could say he ate a peach cobbler
We know his name is Andy, right? So he must've eaten it off his girl
@@justindavis6406 andrew
WAY better than oatmeal
Why is no one realizing SYFY WIRE Is here
@@Miesko1 I am shooketh!
Collab time
Thank you SYFY WIRE, very cool.
one two oatmeal
As a dane, I must say I've never seen cheese and jam go together in a pastry - I'll have to try it. Usually we do egg custard, jam or a combo of the two. I reccommend it!
Yeah its not normal nor traditional. I wonder where the cheese came from
It's yummy though
Very much an American thing then. I've seen lots of danishes with jam and cheese.
@@danitho it's also the standard Fruit & Cheese combo from Cheeseboards. You usually get Rapberry & Camembert, but you can get cheeses with the raspberry already in it
It's not savoury cheese though. Cream cheese and ricotta are used in desserts all the time, like cannoli 🤤. But yeah the cheese on charcuterie boards with fruit in it is a bomb too.
Haven't ever seen those kinds of pastery with cheese filling here in Denmark. The "lazy" small one is the everyday bakery breakfast cake but usually with thick vanilla custard or just the jam and ramons filling in the sides. ALOT of braids uses ramons (don't know if that's spelled correctly) which is just simply amazing
yeah i was thinking the same, never had cheese filling, isnt it funny to see how foreigners translate food? a brit would immediatly think "custard" but americans opt for cheese fillings.
Remonce
Sweet cheese is the most common type of "danish" here in the US, I wonder where that came from if it wasnt traditional, but its good either way.
@@austoful my personal theory is that Americans saw "spreadable yellowish white paste, goes on sweet? Is cheese. Is definitely cheese. Only option."
Cheese Danish, some Dane immigrants decided to further advance the pastry.
You called?
lol
Yeah
I made raspberry danishes for 3 days and this is what I got
You never see it coming, am i right or am i right?
@@patriotslover1014 oh you're right
"A member of the clean Jess club."
I too eat pastries off of my girlfriend.
What the heck
I'm Gary I would love to see that
Knowing what I've seen of Andrew... I wouldn't put it past him, honestly...
ph theme song begins in the background
livin the good life
"you have the moral backbone of a cheese-raspberry danish eclair"
This comment needs more hype.
Is that a dsmp reference?
@@celiacipher168 no it't john mulaney
I love that despite all of the time passed since we first saw it, he still has that teenage mutant ninja turtle pizza cutter and that is the funniest thing I’ve seen.
As a Danish chef, I love all your stuff. The normal pastry we eat is with ramonce (mix of butter, sugar and marzipan) on the bottom. Topped with pastry creme or jam. But as someone else already said, we call that Vienna bread (wienerbrød). But hey I'm sure yours are delicious, so who cares what it is called or if you use French butter.
The butter here has more water left in it. It just causes more runout and less rise. Thats why the distinction of "french" butter. He should have elaborated more and said "European or European style" butter which generally has less water. Or make it himself
That comment is oddly passive aggressive
@@primeribviking3688 thanks man. didnt even think about it and I live and work in france now. But would the flour he mixed with the butter not bind the water and prevent runout? and like high hydration dough wouldnt the extra water evaporation help the rise in the oven? I ask only to learn, because my pastry game is not as strong as I would like.
I think he might have been trying to make a spandauer
@@bofyllgraf4028 all good questions that I dont have an exact answer to. Only that I've used all kinds of butter in my baking at home and have found more water in the butter does poorly but also too much fat solid doesn't make the best either, otherwise we would all use clarified butter for baking. I think there is a special area around 85-87% butterfat. As for the addition of the flour to the butter with more water would it be more pliable and stretchy with more gluten in the now mutter mix? I'm also wondering.
"it has a higher melting point than UDDER butters" oh babish you, you Dad
I came down to the comments to make the same sentiment.
possum don't have a COW man
ROFL
@possum I can't believe I missed that!!! I love 'Dad jokes'!
I was on my way to comment the exact same thing, you brilliant mind you.
*Babish uses grams*
Me: Oh, he's moving away from our weird American syst-
*Babish uses Fahrenheit*
Me: (confused)
I think Fahrenheit is the only good part of the US system especially when cooking because it allows for much more precision.
Metric gang
Baking requires precise measurements and goes by mass rather than volume.
@@zhiracs exactly measuring in grams makes a huge difference in baking from experience I hardly ever use measuring cups anymore
I’m guessing it’s cause he uses weight-based measurements and it’s easier to get a new metric kitchen scale than it is to find an oven in America with centigrade markings.
Andrew on narration: “it was not doing it for me.”
Andrew on cam: (bouncing up and down with joy)
What he says: "This is just not doing it for me."
What he does: *aggressive hand-food shake and the "I did it" body drop*
The body drop is the Babish equivalent of the most electrifying move in all of sports entertainment
@@AxxLAfriku uh huh
Did anybody hope that when the dough was dissected, we'd see a cross-section with 54 layers of butter?
You would see more of a layered crosssection if it had been a pro-pastry baker, but super-fluffy vienna pastry is notoriously difficult and requires an experienced hand and exactly the right amount of pressure for each layer. My guess is that babish was a bit heavy handed.
*jess minding her business in the shower*
andrew: "That's why she's a member of the clean jess club."
“a higher melting point than utter butters” is by far one of the best puns I’ve heard.
Does pantry fold.
Official name: "Oh, this is the Lotus Fold."
Babish name: "This is the DIPPIDY DOT DOODLY DOO Fold."
Also the pinwheel is Finnish Joulutorttu.
@@Tapanitseini Ah, interesting. Thanks!
Getting the big thing out to do the easy thing, eh?
Noice
senpai has arrived
awesome
When's the inevitable collab?
@@ChargeQM my life's mission is to rub his head for good luck.
“Let’s call it the pointy-twisty” 😂 I literally LOL’d at that
Me: -.- Kite. It's called a kite. lol
@@Terahnee vol aux vent is a name ive heard it been called not sure if its the official
Danes upon seeing cheese on a danish: *confused screaming*
It's like they don't have the ethnic equivalent of genetic memory.
@@nullpoint3346 em what?
I know, you should have seen my reaction
@@JamesRyhl The Cheese Danish was made by Danes, not just inspired by Danish food culture.
Similar story to italian, but less so.
@@nullpoint3346 Hm i didn't know that. Never seen it ever here in Denmark though. It doesn't feel very Danish
1:22 "Udder butters"
6:39 "Interleaving their branches"
Very clever puns 👌
This is the first comment I've seen that mentions this, I like you
On thank god someone else heard it too!
_"Raspberry canals..."_
There's a band out there somewhere without a name; just sayin'.
" Baby in a strait jacket - new band name i call it" !!
I call dibs
Ngl ... I thought about that a way I wish I didnt... raspberry is red and chunky... and you know what else is red and chunky... (demonitised guts) ... yea sorry my bad .. creeps me out a little too
@@cheesy_delight8099 R u gonna sue my Gay Metal band then?
@Aravind Krishna can we fit in another bass ?
I’m danish, but I looked at him braiding the pastry, and for a second I thought “the fillings gonna leak out now...” and then he just take out this perfect braided pastry.... for helvede!!
Dude! Your awesome, you've inspired me to cook and now I'm more responsible then I was before, I started cooking at 12 thanks to you, now in 15 and I already cook better than my mom, your probably one of the best biggest cooks, and one of my best biggest inspiration, have a nice day and life and hope life is going good for you right now, all your subs love you, keep up the good work, or should I say keep up the good cooking🙂👍
“Using our repressed rage”
Never before have I realised how much Babish looks like Kratos in terms of hair.
Is it just me or are bald people like ... successful people (that's a complement I guess?) Like the only bald people I've ever actually met (or seen in person counts too) where teachers or like high ranking workers in their fields
And well Babish is Babish, success 100
@@lizzard3699 well, that's one way to look at male pattern baldness
And yet so unlike him in every single other way
Boy!
Did you see his episode of Being with Babish where he meets some cosplayers and does workout meals?
We put actully put custerd in danishes, over here in Denmark, and theres no cheese filing in Them, but stil great video.
Knowledge
I was yelling ‘CHEESE FILLING?!?!?’ multiple times watching this 😂😂😂 also all those fancy shapes? What’s wrong with the classic Spandauer 😍
In the U.K we put custard and raspberry jam in ours (sometimes the jam changes). The cheese filling must be an American thing XD
Heter de wienerbröd i Danmark också?
@@milkispolitics yup
Using King Arthur flour and French butter to start
Ghosts of Agincourt: :O
Arthur - circa 500AD, Agincourt circa 1410-ish. We are closer to Agincourt than King Arthur in timelines
I just tried the recipe, except I used salted French butter and left the salt out of the dough - it really worked magic! Thanks a lot for the awesome videos and the recipes!
Babish: "you're gonna wanna get your hand on some french butter"
Me, living in a third world country: "add that one to the "too boujee for my ass" list"
Tbh you can probably substitute it with lard.
You speak the words of my soul.
well in denmark i dont know if we got the "french butter" even tho it's made in denmark but we here just use butter
@@michaelklog Yeah, to be honest butter probably does the same job, im not sure what the higher melting point of the butter adds to the dish, maybe more flavor?
tbh even here in the US i was wondering where the heck they even sell that,
‘I was feeling that special kind of lazy when doing the hard thing somehow feels easier than getting the thing out to do the easy thing’
-Babish 2020
Lol that me whipping cream by hand because taking out the hand mixer seemed to be sooo much work
I've felt that. When assembling furniture where I used the allen wrench that came with the furniture instead of taking out the drill with the matching bit.
@@yw9372 on the plus side, upper-arm strength
@@Ironlantern723 I work on cars. The number of times I've hand cranked out 10 10mm bolts instead of walking 50 feet to get the drill.
I made the dough this morning. My process was a lot more messy then yours :D but in the end I did it! I'm so damn proud of me!
I just made it for my dad's birthday and I feel like the king of Pastry chefs. Thanks Andrew
"Ent(e)mann and the Wasp"
Underrated comment
That's what I thought too!!!
Antemanns and the Wasp
Cannot be unread
Bravo
Not using “lurpak butter" while making Danish pastry is a national offense. Also it has apparently won worlds best butter several times 😄
Im from Denmark and the ultimate jam to use for the danish paistry is a jam is from "Den gamle fabrik" translated to english that means
"The old factory"
Brings back memories. I used to have to make these in huge batches. My butter "squares" we're more like 13 x 18 with huge mixers of dough. My rolling pin was almost as thick as a 2 liter of soda and almost two feet long. We made everything from scratch!
Binging with Babish: the croissant from Jimmy neutron
I need that specific croissant to have a video
Don't you mean the cwason
"Are you going to finish that CWESONT!?"
MAY I HAVE YOUR C R O I S S A N T
"Knock yourself out, kid."
How about when it's Halloween, make something super unhealthy:
The Simpsons- Krusty's Munchy Mouthfuls from Highway to Well episode
The Looney Tunes Show- Daffy's Powdered Sugar Casserole from "The Stud, The Nerd, and The Average Joe" episode
Cloudy with a Chance of Meatballs- A Pizza stuffed inside a turkey (whole thing deep fried and dipped in chocolate)
etc.
Because nothing says scary than a dish with tons of calories
He needs to make the Overnight Salad from SNL
Like the other guy said, I hope you said scary not scanty
I thought making unhealthy stuff was the point of this channel?
I completely agree
What the OP said.
I’m glad someone else appreciates the goodness of the entenmann’s raspberry danish! I’ve loved that stuff since I was a kid. It was always the ultimate special treat my mom would get. ☺️
Tried this yesterday not knowing what to expect (except failure on my end, probably) but wow! The instructions are explained very well and the recipe was easy enough to follow. I am so happy with the results. I was so excited I completely forgot the glaze, but I'll make sure to remember it the next time!
As a Dane I'll say that's a great Americanised Danish:
I'd highly recommend sprinkling a bit of sugar on the eggwashed pastry with a "loose hand" before baking for extra glossy- and crispiness.
Stopid du ik dansk hvis du mener den første ligner det han snakker om han snakker om en himbærsnitte
You made the first cake wrong with cream cheese is never been on try search "himbær snitte" :)
@@maltemarinus der er ikke noget m i hindbær, og "Danish pastry" er amerikanernes version af wienerbrød. Referer gerne præcis hvornår du mener han snakker om hindbærsnitter? :)
malte christiansen *hindbærsnitter
Jeg er dansk too :)
malte christiansen hindbærsnitte
We're no longer Binging with babish. We're now in class with professor babish
Prof. Bab
Good morning Prof. babish
@@magicalmagicmagician5223 that's proffesor Babish to you young man/lady
I wasn’t listening sorry, can you give me a summary of our whole class?
@@apolloisnotashirt you didn't take notes? Disrespectful.
This is my favorite puff pastry recipe I’ve found! I make it with active dry yeast because it’s what I had on hand. But I love it 😍
Ty for putting theses out there. I have been laid up with Covid-19 pnemoia and your shows help
In Denmark it's called "Wienerbrød" - which translates to viennese bread.
In 1850 there was a strike among the Danish bakers, and Austrian bakers were brought in to replace the Danish workers. They brought recipes with them from Austria, which proved popular, and has been a stable of danish baked goods ever since.
Scab labor. Delicious, delicious scab labor.
Interesting fact, as a Norwegian I've wondered why we call them Wienerbrød but in US television it's called danish pastry.
@@TheDjurze Because America is known for dumbing down things
hehe wiener bread
@@JosephMadder That could also mean "hotdog bun"
Actual Danish ones should have a thick vanilla custard filling.
Yeeeees that's the best part!!! Sounds weird with a cheese filling haha
In America we mostly see cream cheese & jam danishes.
That sounds good though, will try that.
@@thc_temple Extra thick vanilla custard, basically.😉👍 It's a-MAZING.😉
In Germany we have these either with vanilla custard or with vanilla quark filling. Not called "Danish" though
Entenmann's was founded by a guy from Stuttgart, so whatever he made is rather based on what we call "Plunder". The Americans can't tell us apart, so they just call these Danish.
2:08
im in high school rn and I'm taking french as a language and I respect how he said croissant the right way
I'm French and it is kinda wack but seeing American people not being able to pronounce our weird names is one of the reasons I watch his and Joshua's videos
Yay! Totally thought about making Danish pastries, and here it is! Thanks!
4 seconds ago? Lucky me!! I too do not like the oatmeal packets. I love how Andrew makes it look so easy. Tempted to try making some myself.
imagine eating oatmeal. Couldn't be me
Nep Nep same..
Nep Nep Oatmeal? More like ”cringemeal”!
Same
Remembering the day our office manager replaced the long standing doughnut day with oatmeal day. After the angry mob dispersed I suggested an email advising of the change would have been advisable before hand to avoid the the shock of expecting a doughnut and finding only oatmeal.
Hi Andrew,
I am a Danish Girl 🇩🇰 living in Kraków and I approve Your Danish Pastry 🥐 In Denmark we call these (in general) "Wienerbrød" and this particular Pastry with the Raspberry filling for "Spandauer" (although these are usually filled with a Vanilla Crémé Patisiere or "Romance") and or "Kærnmælkeshorn".
Greetings from a Danish Girl in Kraków in Poland 🇵🇱
Enig🇩🇰
Danmark for evigt🇩🇰🇩🇰🇩🇰🇩🇰🇩🇰🇩🇰
You know what they say about Kraków? People open Lay's chips packs to get some fresh air there :D Gdańsk is far better - and we have the sea!
Mateusz Piotrowski why, is the air polluted or something
Danmark er livet
Greetings from a Polish Girl living in Copenhagen 🦋
I made this recipe today and it turned out fantastic. Thank you!
Babish changed his name, did not expect that.
i was searching for this comment
i liked the old name better
I wish he would have kept his main Channel as the same name, and opened up a secondary Channel or sub playlist for babish culinary universe. The old name was definitely better for the channel as a whole
If you are talking about his channel name it’s definitely appropriate as Sohla is a part of the show now (not to mention so many other people)
8ts been lriably 3 months since the change u havent noticed till now
@@weebtrashtvt6657 You saw this way after he commented
All of that talk about Jess and we didn't even get to see her eat a single one.
The important point here
I’m not mad, just disappointed
That might be not safe for CZcams though
@@ntlespino ?
That would be an unfair amount of pressure on her, given that these were made specifically for her enjoyment
"I was feeling that special kind of lazy where doing the hard thing somehow feels easier than getting the thing out to do the easy thing."
This is me literally all the time. I feel you, Babish.
This is known as the Infinite Laziness Factor.
Your passion for cooking is so inspiring.
As a dane who just spent a year abroad in Canada, it's so fun to see all these danish pastry variations in pastry-bakeries in Toronto, that just don't exist in any DANISH (danish) bakery.
Like blueberry jam, which is super-popular, but no one in Denmark uses blueberry jam. Cheese - no one in Denmark puts cheese in a danish. It's all custard.
It's cool to see and taste your 'traditions' reinvented. The ones in the video looked absolutely amazing.
Have you tried this recipe and if not what recipe would you reccomend
me: why would he need an excuse to make pastry ?
*Sees the sheer amount of butter used*
me: oh
The lazy crumbledo, or in danish, "en spandauer" is also called "the Bakers bad eye" because of its resemblance of an inflamed eye
Jesus Christ, Babish. As a Danish person I don't even know where to begin with this one.
As a fellow Dane, I agree. He needs to come to Denmark to see how it's done.
Dane here too, he got much to learn.
And why does he put cheese in them?
@@antonpedersen6526 American
@The Skyzer It's because American Danishes have nothing to do with real Danish Pastry. Usually, Babish goes through the trouble of trying to at least acknowlege the authentic way of making things, which he completely failed at in this video. So writing DANISH PASTRY in big letters on the thumbnails is annoying to us because this video has nothing to do with Danish pastry
Moved to the UK from USA and I have a severe addiction to these, glad I found someone who could make it !
"I was feeling that special kind of lazy where doing the hard thing somehow feels easier than getting the thing out to do the easy thing."
i did this, using a knife to cut onions instead of this chopper my mom bought, and now i have a cut thumb :/
this technique no work all time
I once wasted my phone data to stream breaking bad in the living room. I had all the seasons downloaded on my laptop which was 10 meters away in my room. But my fat ass just couldn't be bothered lmao
Pp Pp wow lmao
1:23 am I the only one who heard “udder butter” instead of other butter? If it was a pun on purpose, well played. If not, well played
Oh I heard it too. His enunciation is very good, that had to be intentional :-)
I heard it too and immediately paused to find the comment about it
I had to take it back twice to make sure I'd heard correctly.
I absolutely love your videos and admit that I do occasionally binge watch your videos; but stupidly I've always thought that it was pronounced Bing-ing with Babish, and so excited about that, rather than Binging. Sadly I've only recently learnt about that but it would definitely make my whole year if in one of your videos that you could say it, what I thought, out of humor!
good tip from a baker-student: The dough and butter should have the same consistency when laminating :)
also, for the glaze we mix powdered sugar and egg whites (use the safe stuff that doesnt have any salmonella). This glaze is thicker and more elastic, it wont be runny, try to apply it when its cooled off :)
btw as a danish person, im very confused by the cream cheese. We just use cold vanilla pudding. Y'know. the powder stuff u whip for a long time and refridgerate lol
7:55 the "pinwheel" looks exactly like a Finnish pastry but the Finnish one has plum jam in the middle and is called joulutorrtu which means Christmas cake
Joulutorttu* also torttu doesn't directly translate to cake, kakku does.
Razze _007 sounds delicious! I’m from Denmark, and I just realized I don’t really know much about finish cooking - you got any other pastries/cakes that are finish? Would love to try and make some
@@Soapynah Karjalanpiirakka is one of my favorites. It is rice porridge with a thin layer of rye "bread" around it. It's not a pastry but it is traditional and very tasty.
I also love ginger bread but I think you also eat it in Denmark.
It looks like a swastika
“...and it’s a member of the clean Jess club.”
WAIT
the IMPLICATIONS!
That footage is on the OnlyFans
If I had a girlfriend and pastry, I'd eat pastry off of my girlfriend, too.
I rewinded that 😂
It's something she said as a joke in one of the older videos she's in
I've been doing those pretty patterns since I learned to bake and I didn't even know their origins were danish👀 that's pretty cool!
In danish bakeries we dont add the butter to the flower, but to the dough once it has formed.
9:39
Clean Plate Club - eats off a plate and leaves it clean
Clean Table Club - eats directly off the table and leaves it clean
Clean Jess Club - ????
Everybody else said this too.
I just thought yours was more unique so you got my comment and updoot.
@@coaijet7830 Funnier would be:
Clean Plate Club - eats off a plate and leaves it clean
Clean Table Club - eats directly off the table and leaves it clean
Clean Jess Club - ( ͡° ͜ʖ ͡°)
I was thinking he ate Jess out but maybe he ate danish’s off his girlfriend, i don’t know.
I can't wait for the big crossover in the BCU.
I don't know about french butter, but I just tried cultured butter & now I feel like American butter had been a lie my whole life. They're cheaping out on us here.
well france has the best butter since butter is primordial for its cuisine.
The "Danish Burrito," reminds me of Kiffles, an (albeit smaller sized) Hungarian pastry thats filled with different types of preserves (lekvar or apricot being my favorites).
In Denmark, these are called “wienerbrød”, wich means “bread from Vienna”.
I don’t actually know where they originated from!
In France croissant like products are called "viennoiseries", as in "something that come from Vienna" !
From Austrian bakers - who are quite famous for their pastries. Brought into the country (the bakers) during a strike in Denmark.
So says Wiki and from my memory earlier sources I have read. It is a yeasted laminated dough and Viennese pastry chefs have quite the repuation.
We call the Wienerbröd here in Sweden too :)
is you danish
@@emilienikolajsen5007 No, Swedish :)
If you have seen the movie “Babette’s Feast (1987 film), I recommend trying to make her 7 course French meal! Turtle soup, cailles en sarcophage, etc complete with 1860 veuve clicquot
He have made Something thing from Babette’s Feast. As I recall it was a dish with poussin
I think he made Cailles en sarcophage a few years back 👌
ellypticosis omg yesssss
I don't he'd be able to make turtle soup
serve with plastic straws and sad visco girls
Oh Babish, i’ve been waiting danish pastries for soooo long, thank you💕💕💕💕💕💕💕
Those ones at the end look really really good. Mouth watering in fact
These are the shapes what we in finland use for ''Joulutorttu'' which is dough shaped like that and plum marmelade in the middle
Watching this I had to come to the comments to see if anyone pointed this out :D
perkele
@@thefox4172 torilla tavataan
Lmao I prefer the apple sauce thingy
Some Swede thought they look like swastikas. I can't remember if it was just a joke or was it serious.
As a Dane, Danish pastry is called "Vieanna-bread" in Denmark.
Same in France. French pastries are viennoiseries. Vienna is the real pastry place.
Same in Sweden
I love laminating, I remember my first time making puff pastry for apple turnover. It was some of the most fun I've had baking
Okay, I love watching you cook and have made way more than a few Babish based meals. All of which have been absoloutely stupendous! But I soo want to make your dessert and sweet treats as well! My only problem being that I'm T1 diabetic and cant really justify so much sugar. I can't speak for everyone, but personally I would love to see an episode with sugar replacements and how to use them in like cooking and baking- or if you have any tips on masking that weird taste that fake sugar has 🤢
"It's a member of the clean Jess club"
...do I even wanna know what that means?
I'd guess he cleaned her up!
his gf rly liked them and prob ate a lot of it
@@Axeloy Oh, my sweet summer child.
Watch the perfect bite episode and it will make sense
+
I love how the Babish in the video is now a character that the other Babish is just narrating
love the way you handle your whisky business
For anyone curious, I've looked up the names of the pastries, unfortunately, I couldn't find the name of the first one, I can only assume it's called 'The Danish Knot'. He was right about the second one being called 'The Pinwheel', but it was pretty obvious. The third one that he calls the Corner Cut Crazy Carnation is apparently called 'The Square'. The Lazy Crumpledo is called 'The Kite'. The one that exploded is called 'The Foldover'
I appreciate that Babish acknowledges that me and my fellow Danes would not recognize these as Danish pastries. Calmed me right down and allowed me to enjoy the rest of the video. 😂
Så rigtig😂
What would you call these then? for linguistics reasons
Andrew: “Higher melting point than Udder Butters”
Me: ....... what kinda of French butter is this?
Made with real French.
@@shrykedragon no, just made with real cow milk
I'm a Danish person living in France and I can assure you, that there really isn't a difference between the two butters and that no one in Denmark would ever make these pastries with anything else than Danish butter.
@@hannahritter9817 You missed the point, badly.
Hi, a Dane here. I have always been confused where this American pastry called a “danish” came from. While parts of it resemble wienerbrød, we would never put cream cheese and jam in it. That’s just excessive, has American written all over it.
Lol seems like the whites copied and pasted then edit it all out
Yeah danish pastery is in Denmark, normally smaller so we can eat them in 2-5 bites. Love the video
"Brushy brush and foldy fold"
Ah, yes. Words are hard.
Suggestion: how about literally any of the dishes from the anime Black Butler? I'm especially curious what you would do with the curry
And also shokugeki no soma too.
@@stevensutanto4675 He's already done a Soma dish.
Thank you for finally providing the recipe for this pastry! Everyone else is like: “Oh just buy some puff pastry and put it it in the oven with some cheese filling on top.” Thank you for sharing how to actually make it!
Now I need one! 😭 They all looked so awesome.
That looks so good!
im hungry😁😁👆
Lol 69 likes
your mom looks so good
Be quiet
@@deer-derf why don't you follow your own advice
"Where the harder thing is actually easier than the actual thing." Yep, I feel you on that.
6:00 The constant cross sections suggest an extrusion system, which would indeed be easy to make and opens several avenues of clever optimization for the engineers at Entemann's.
we also have a pastry we mostly refer to as the bakers bad eye or the bakers infected eye