Croissant made by two ladies
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- čas přidán 27. 08. 2024
- Every morning, they make croissants. French fresh flour and exact measurement insist on a taste that does not change. The more I see it, the more interesting it is to increase the dough and butter to a certain size. I really enjoyed the meal.
Store - Lazy Morning 레이지모닝
Price - croassant 3,500KRW, Chocolat 4,500KRW
Location - goo.gl/maps/yF...
Thank u for watching it. Be happy and good luck 'u'
I can see why one should buy these from a bakery, so many steps with great precision!
I tried making these at home once.
Once.
Looked fine until the end - so tough you can't break a piece off without a struggle.
Exactly. All i could think of was, like "where's the light and flaky?"
terrible...
These are not exact croissants.. they would be folded way more then what they did..these seem made to an almost doughnut texture..
I was enjoy this video just to figure out the croissants are blah what a pain
Exactly. These are horrific. They might as well be decorative.
Croissant Ingredients:
Butter
Butter
Flour
Butter
Sugar
Butter
Butter
Water
Butter
Butter
Butter
kouign aman (other french food)
LMAO!!!
You don't know kouign aman 😭
Je remarque qu'en Asie ils rajoutent toujours des ingrédients au croissant, comme s'ils sont incapable de faire de simple croissant (qui se suffisent à eux même d'ailleurs).
10 tonnes de sucre et de je ne sais quoi d'autre, c'est du sucre au croissant. Certaine qu'il doit y avoir du cinnamon, tu n'as que le goût de cela. Croissant "chantilly" en plus, avec un nappage au sucre 2x sur le croissant beurk... Par contre ce sont les rois de l'emballage en asie, le croissant qui va coller au plastique.
Et le croissant avec un énorme nappage au chocolat, c'est quoi l'astuce de ne pas faire le pain au chocolat... c'est n'importe quoi mais bon c'est un business qui marche super en corée du sud apparement.
Je travail dans une grande boulangerie en asie, mais ni en chine ni en corée du sud, et le croissant n'est pas fait sur place, c'est de l'import français, il y a le choix entre le croissant et le croissant aux amandes, point final. Et pour le pain au chocolat, pareil mais les pains aux chocolat amande sont façon Robuchon : rhum, crême d'amande, amande éfilées, fini. C'est la présentation qui est façon Robuchon. Et nous en faisons plus de 100/2 jours. Nous faisons même des petits kouign amann, de base, et super délicieux tiède mais ici ils ne savent pas comment le manger.
En plus tu as vu comme il est dur leur croissant, il n'arrive même pas à le déchirer à la fin de la vidéo tellement il y a de sucre partout. et dedans. En principe c'est frais un croissant acheté le jour-même, mais là...
Le mieux c'est de chercher une boulangerie dont le patron EST français, il y en a mais il faut les chercher parce que les boulangeries en asie, y en a plein. J'en connais une qui est tenu par un Normand mais il fait beaucoup de pâtisseries/gâteaux bretons et loire atlantique, c'est super bon, il fait aussi des gâteaux nantais OMG !!! Des Fars super bons, des tartes aux poires (bourdaloue) OMG.
chaque un faix les croissant comme il veux a mon avis. en plus, les japonaise en particulier, son super capable de produire presque tous qui y li a dans le monde occidentelle mais meilleur. sont des malade.
They use every tiny bit of everything! Love it!
The most surprising thing i saw was the that you can buy your butter flattened ready for croissants...
when you start to buy in bulk you can get things in odd shapes lol. for butter this is a standard bulk config for bakeries, makes their job WAY easier.
nice presentation and i appreciate the effort to make them but the pretentious single use packaging is disgusting to see.
i like how they dont waste any of the scraps
me too, but the packaging is a little too much.
@@brandontrottier4734 yeah totally lol
@@brandontrottier4734 I would say so too but in the eyes of a customer, they would choose a well-packaged food over a simply packaged one. They put a lot of work into those croissants and they want people to look at them as something special so they made a good packaging for a great first impression.
@@nathanfrancesco8596 I understand but as a customer I would choose a simple package like a paper bag with some cute print instead of this extravagant box thing, especially when environmental friendly is the trend these day.
the plastic foil and the carton box is the perfect transportation for that food. I do not really care for this but even for my taste it's a bit much on the packaging waste though.
asians just love to make hella garbagge from their packaging -an asian
@@cockienagge7574 they don’t give a crap about anything regarding the environment in the south asian pacific look what they do to sharks to make soup
this is now the pandemic time, so everything tends to be more packaged.
The presentation is everything, well almost! They are just as good as it gets. Eating them is an event to be savored! Not and ordinary donot🍩but a treat!🎂
포장이쁘긴한데 세단계나
Package design is nice but feel like too much
cream inside too and too much sugar on the regular croissant...but thats a question of taste ^^
Looks so delicious 😋. Thank you for sharing and see you on the next one.
Amazing
I would prefer them fresh out the oven. I'm not a fan of cold pastries.
yes
I'm French and it's a sacrilege to make croissant in this way !
They would probably say the very same thing about whatever you guys call korean food would be. Such a beautiful circle of life isn't it?
@@lazarus1995
downright xD
The end result of these beautiful croissants look to be more folded than we were actually shown in the video. I know that real croissants must be folded over and over and over again, with butter in between layers. Even so, I wish I could reach through my screen and grab one of these. They look absolutely to die for!
The number of layers doubles with each fold, so it wouldn't take many folds to achieve the number of layers you see in the finished product.
The chocolate croissant is actually pain au chocolate and it was made wrong. During the rolling the insides weren't covered with chocolate, it was rather coated over it. That will make it very stiff and chewy and hard to break. If it was inserted inside of it it would make it softer and light, witch would make the tearing easier as the chocolate softens the dough.
The amount of packaging used to pamper rich people is disgusting 🤮 looks good for 20 seconds and then heads for the landfills and the 🦧🐘🦜🐊🦋🐝🦅🪱🐜🦥pacific ocean 🐡🐠🦈🐋🦐🦑
first time i see someone comment on the packaging in these types of videos, and the one time i do, its bio-degradable packaging :)
@@grotesmurf1590 bio degradable plastic wrap ?
Prove it
@@grotesmurf1590 bio-degradable = breaks down into a million pieces of microplastic?
Overworked dough. Pretty sad when you turn a pastry that should be light and flaky into leather.
The croissants did look a little tough to break but I am sure they still taste fantastic. But softness would make them taste even better.
@Gary Choopper dude
@Gary Choopper I would not use those exact words but I still have to agree. They (ofc I use generalisations) take a western product and turn it into a abomination. Now I am sure this goes both ways since what some chefs in Europe do to mimic asian kitchens is no less of a crime but what I saw in this video is just disgusting. All this plastic, the overworked dough which ruins all the basic characteristics of what this pastry should be... and then people in the comments try to defend this. Like wtf this looks like a comercial trick; please only look - do not eat.
I wonder how much a box of 2 croissants cost? Everything has a logo, the tape, the box and the bag.
I reckon the wrapping is too much🔥
Those two croissants would cost about $7.25usd. The finished product looked beautiful.
I'd absolutely LOVE one of each please and thank you very much.
17:07 I thought my dimmed screen was making the croissant look a little crisp 🔥🔥so imagine to my delight the cackle that sprung forth from my soul as I 💡💡💡 turned up the brightness to see that they were indeed baked past perfection and scorched by flames from hell🤣😂🤣😂
OMG!!! I have to go to South Korea to get one of these!!!???😭😭😭 I want one now! Absolutely mesmerizing!
3 AND 4 BUCKS EACH! FOR ALL THAT WORK AND PACKAGING WOW! CHEAP
Those have to be worth every penny.
*Assalamu alaykum, greetings from Uzbekistan, thank you very much for the very nice and beautiful recipes. I wish good luck and great victories to the dear fans and guests of this channel 👍😊🌹🌹🌹*
@Ann Lynnie Visit us on the channel as well
no one i’ve been watching is shaping them into the moon shape - they look funny just straight?! that includes some European chefs! 🥐🥂
The amount of packaging is a disgrace to mankind.
Nice Pastries but its obscene to destroy our environment with all this useless and expensive wrapping.
Everything was perfection, ‘till the guy in the completly ruin the croissants 😭
17:07 yeah I would bake those on a black surface specially in a deck oven those are burns i. The bottom. Oven is too high
This title is the definition of my mood now
I'm sure their products are on point and consistent. Only problem is these poor people stop being pastry chefs and just become production drones. What they are doing is extremely valuable production and learning to make a perfect product every time. You do have to admire that. However, I do sincerely hope a lot of these workers go on to become more than just cogs in a machine and better themselves in this line of work.
Works of art. So precise.
Seriously? All this plastic and packaging for 2 things?
🙌 Semoga sukses, sehat n bahagia selalu buat kita semua y
very nice trained staff, hope they are compensated good
if I had machines like this at home I'd have no problem making it
All that and they're ever-so slightly over baked 😔
burnt and tough
aus71383 Stfu 🤬
Wow that's a lot of work for simple pleasures
Small recipe for Please since we can not all get to your fab location thank you love this video
I can smell these from the UK!
우유를 매일우유 쓰는점부터 넘 맘에 든다
Tffrktofrltl
Baking’s ‘Breaking Bad’
c'est une réussite exemplaire de la qualité du travail de ces personnes et cette inovation du croissant revisité : c'est le top du top - Fabienne
I live in Paris but this was very satisfying to watch, seems legit and delicious soo much work put in to eat. i wish incould taste everything :) Bravo !!
Why is it so satisfying?
This is my favorite for breakfast👍❤️
There are some great looking croissant-ish kinds of treats. I think they're doing quite nicely. I like the variety of sweet and savory stuff. Just because it's not absolutely traditional doesn't mean it isn't good. I'll try their stuff if I ever get to Korea with this damn pandemic going on.....
That is such a lot of packaging.
**french cry of despair**
Looks sooo hard to make and so yummy!!
Wow lots of work for sure every penny 👀😚 yum
I hate cooking but for some reason I love watching dough being cut....
Croissants with cream inside?? Well that's not the traditional way but would love to taste it. The chocolate ones look so tasty
Mmm, that looks delicious!
I gained 5 lbs from just watching this.
Not me I lost 5lbs from throwing up watching this. Title should have been two ladies making bricks.
I wonder if they still love eating croissants or if they're way over them.
i don't think so they like croissant.
I love makeing bread but I rarely eat it! You don't crave them as much a few months after making them so often
They always make good foods and desserts!
What was that yellow powder they put last in the bowl?
The amount of butter that went into making these croissants. As convinced me to never eat croissants again..
That's how you do layered flaky dough
🥰
Beautifully done😬
All the wrapping is covering the quality I guess.....
저희 자매가 자주가는 레이지 모닝이 맞는거 같은데 카페에서 빵도 같이파시는데 빵 맛있어요. 주변에 장사잘되는 카페는 빵이 가격은 더 저렴한데 맛이 좀 그렇구여. 여긴 빵 가격은 거기보다 조금더 비싸지만 확실히 맛있어여. 제 동생이 여기 빨미까레 좋아해서 미리 전화하고 다 팔지 말고 따로 챙겨놔 달라고 부탁드리면 빼주세요. 제빵하는곳이 눈이 보이게 오픈되어 있고 제빵실이 깨끗하게 관리되는게 눈에 보입니다.
1:19 "Fuck it - it can all go in...." 😄
This is just art. Awesome.
I want to eat them now.
So delicious😋❤ 👌🤝watching from 🤝
No es por ser malo ! Pero con esa primera toma del techo, ya no tengo ganas de comerlos!
Cierto con ese techo lo que habrá caído en la masa
I miss kitchen activities!👏😄
You have just insulted the entire French nation.
La viennoiserie oui...
its almost as if food transcends nation
Rather Austrian. Croissants are not French originally, even if they are most popular there right now.
@@PK2001X The fact that croissants may have adopted a shape similar to the Austrian kipfel doesn't make the croissant Austrian. If you look up the ingredients of a kipfel you'll notice it's not comparable to a croissant at all. The French were the first to use puff pastry, and exactly this puff pastry with hundred layers makes a croissant a croissant. Therefore it's quintessentially French.
@@jacquesmertens3369 The birth of the croissant itself-that is, its adaptation from the plainer form of kipferl, before the invention of viennoiseries-can be dated to at least 1839 (some say 1838) when an Austrian artillery officer, August Zang, founded a Viennese bakery ("Boulangerie Viennoise") at 92, rue de Richelieu in Paris.This bakery, which served Viennese specialties including the kipferl and the Vienna loaf, quickly became popular and inspired French imitators (and the concept, if not the term, of viennoiserie, a 20th-century term for supposedly Vienna-style pastries). The French version of the kipferl was named for its crescent (croissant) shape and has become a universally identifiable shape across the world.
While traditionally ascribed to the French painter and cook Claude Lorrain who lived in the 17th century (the story goes that Lorrain was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product), the story is spurious. In fact, the origin of modern puff pastry appears to be Spanish, perhaps through arab or moorish influences: the first known recipe of modern puff pastry (using butter or lard) appears in the Spanish recipe book Libro del arte de cozina (Book on the art of cooking) written by Domingo Hernández de Maceras and published in 1607. Maceras, the head cook in one of the colleges of the University of Salamanca, already distinguished between filled puff pastry recipes and puff pastry tarts, and even mentions leavened preparations. Thus, puff pastry appears to have had widespread use in Spain by the beginning of the 17th century. The first French recipe of puff pastry was published in François Pierre La Varenne's "Pastissier françois" in 1653
Very nice, but I couldn't get through the fact the walls were in that shape..
What is that super light yellow powder you added at 1:06? Barley malt? Also did you add nutritional yeast there? Loved your video! Been baking croissants I'm california for about a year and I love learning all I can about them!
my guess is that it's milk powder
초코 크로아상은 못참지
I'll have one of each, thank you.
Thats weird, I started to smell them
i started to taste them . They are looking so good
Wow ,video good
Looks so delicious 👍🏻😊
Tmtk mt
Damn... I wanna this "Lazy morning" on my street. That looks like some Lab.
They look so delicious!! I wish I can just reach into the screen and get me a couple!!
How many types of flour did you use in this dough?
What are the two fillings in the pastry bags? Almond and pastry cream?
Make a sausage egg and cheese croissant... mmmmmmmmmmmmmmmmm
looks good but.... looking at the packaging at the end,look a bit expensive.
Ընտիր էր
please make more bakery related content!! i love it 🥺
is it forsale on line
I'll take Vie De France in Potomac Maryland ANY DAY!!! OR Laudree In Georgetown Washington DC.
The ham and cheese croissants at Vie De France in Potomac Maryland ARE THE BOMB. And cheap too.
Do they ship to America?
@10:30 ...I bake a lot. I don’t understand why they need to do this step... they’re just softening butter that should be cold and making harsh butter lines when it’s about to get folded anyway. Seems pointless to me.
생각했던거 보다 손이 많이 가네요.
I GAINED 10 KG ONLY WATCHING THIS VIDEO....:-P
분리수거도 제대로 안하는 코쟁이들이 여기서 플라스틱염불 외는 거 웃겨디져벌겠네
왜 옳은소리 하는사람들을 비꼬세요?
@@yjc469 정작 분리수거도 제대로 안하면서 가르치려는 태도가 기분 나빠서요;
the amount of plastic wraps for two croissants ....
Exactly.. I mean normally here we would just put in paper bags that's it..it's more eco friendly
$6.00 in cost for packaging and that will be $2.50 for the croissant.
all I can say is god bless the French because those croissants look kinda scary
Those aren't French croissants though
I was rooting for them ..... Lol
Why is butter so yellow in Europe and Asia? It’s made from cream, which is NOT yellow.
It depends on what the cow was fed.
It looks dry AF!
Isso aí é croissant só na Ásia mesmo! Era pandeiro e das antigas e nem de perto se compara ao legítimo! É que tudo está tão simplificado que eles nem sabem o quê fazem!
👌👌👌
what she put in at 1:23?
Where is the recipe?