Anyone else have folders on their phone of pov pastry shots? Just me? Click here sbird.co/3VnSbW5 and use my code LAGERSTROM to get 55% OFF your first month at Scentbird.

@davidgovertsen7052

Жыл бұрын

LOL, my phone is full of photos of my kid, my cats, and pies (quarantine baking project). Looking forward to trying this pain au chocolat, thanks as always for making this a great channel!

@Syniminies

Жыл бұрын

Happy 1MIL :)

@simonedwards1963

Жыл бұрын

Nope, no photos. But I'll say this: I made the mistake of having one I France - others elsewhere are so disappointing after that experience I stopped eating them.

@user-kh8oi5xr1d

Жыл бұрын

@

@AndySpicer

Жыл бұрын

Hell yeah!

Bri, you are the sole reason I am getting out of shape. I will definitely try this!

@BrianLagerstrom

Жыл бұрын

SORRY. Maybe only eat 1?!

@BrianLagerstrom

Жыл бұрын

haha sorry

@JB_Fraulein_Kunst

Жыл бұрын

Haha same! We need to form a support group 😂

@NeverGiveIn1999

Жыл бұрын

@@JB_Fraulein_Kunstonly if Bri provides the catering!

@YashKnowsBest

Жыл бұрын

@@BrianLagerstromhaha yes

Thanks for creating a beginner friendly version! I’ve never felt confident enough to try any of the recipes I’ve seen, but I think I could do this one!! Thanks for the tips and tricks and most of all for the encouragement ❤

@Michael_Brock

Жыл бұрын

Go for it.

As a slowly learning baker I always looked at croissants as the ultimate challenge: yeasted, enriched, AND laminated all in one. This really did make them look doable, and if the end result is *pain au chocolat* then sign me up for a Peugeot and a beret, cause I'm in.

For anyone wondering, I froze some croissants. From frozen solid to proofed they sat on my counter for 5 hours. My apartment was about 75°. No expert. Just my experience if you’re wondering and trying to plan that process out.

Wow this is the most home cook friendly recipe for pain au chocolat I’ve ever come across. Thank you, can’t wait to try it!

Brian's moves get smoother and smoother with each video It's a wonderful recipe, love it!

Very accessible, I geeked out on croissant how to and made some over the winter and your video really demos a realistic beginner process.

Love the recipe! Took a croissant making class in Paris recently and really like where you simplified to be more approachable and faster.

This is great! Been waiting for a recipe like this one. Straight forward and feels doable👌👌 Have a fantastic summer! 🍀 Greetings from Sweden 🇸🇪

I honestly love pain au chocolat! It's my favorite pastry to eat.

This is my favorite pastry. Thank you so freaking much for this.

@BrianLagerstrom

Жыл бұрын

ITS THE BEST PASTRY

Great recipe idea! While I find all your recipes foolproof, I love the beginner friendly aspects of this and your explanations as to where to cut corners for minimum impact in the final product.

I have learned a simple baking techniques from Sir Bri and the flaky pain au chocolat is so good 👍

Wow, I've got to try this beginner's friendly pain au chocolat. Merci beaucoup!

Anyone else have an entire folder on their phones for pov shots of chocolate croissants? Just me? Click here sbird.co/3VnSbW5 and use my code LAGERSTROM to get 55% OFF your first month at Scentbird.

@chicanoonthego

Жыл бұрын

Yeah, just you🤷

I live in a tropical country (Laos), first time I've made croissant dough there, I ended up with brioche and didn't really know what was the problem because the recipe worked before in my home country, and I tried to freeze the dough for 20/30min after each fold. I abandoned the idea of working with chocolate or croissant dough, but your video just motivated me to make some this week end. I'll try doing it using the AC in another room!

I'm in love with this pastry 😍

it came out soooo good for my first time!! thank you so much 🥹🤍🤍

Omg I love it and i love your energy and personality.

I'm loving your content and can't wait to try some of your recipes, like with your quick and easy bagels. My girlfriend and I were in Naples this summer and had a Sfogliatelle and we loved it. We tried to make our own this weekend with decent, mixed results but definitely a work in progress. I would love to see your take on this pastry!

This is gift my daughters LOVE pan of chocolate. Thank you

Thank you so much for making a beginner friendly croissant dough that I think I can handle without a stand mixer, because I still don't have one. I really appreciate the tips showing me how to make a fool proof butter block. I can't wait to work with your pillowy dough. You just know these are pain au chocolate are going to melt in your mouth!!!!!!

@johncspine2787

Жыл бұрын

I have to put a recommendation in for a stand mixer (biggest one you can save up for) because there are plenty of breads (like Brian’s ciabatta..changed my life..) as they handle really wet doughs your hands would just really suck at, and you can obtain reliable, duplicate-able results that are professional! His ciabatta, when you see the mixer start to take this batter, basically, (looks like it’ll never be a dough at first) and then it starts coming together, then form a ball, then come up off the bottom and slap the sides you get a process result you can see and duplicate no matter how your ingredients or measurements change..just up the speed and time for wetter doughs, and sooner or later the gluten kicks in and it magically comes up and starts slapping around..

One of the best things about you. Is that you let the food you let the food speak for themselves. Instead of being all flashy like some of these other KZreadrs with their camera tricks and all that.

@dimilton3166

Жыл бұрын

Riiiight?!?

@Cubeforc3

Жыл бұрын

The moment there are fart jokes or weird faces flying around my screen I'm out. In the meantime I will continue to enjoy the best YT cooking channel going.

I have to try this. One of my all time favorite things to eat

That mixed dough being chucked into the bowl was very satisfying

Editing the dance at the end to sync with the music was a nice touch! Great recipe and video as always!

@dimilton3166

Жыл бұрын

I was thinking the same thiiiiing!

@Le_Samourai

Ай бұрын

Nah it was cringe

Congrats on hitting a million, dude. You deserve it.

Hey Bri! Your bread and pastry skills are remarkable! ❤

@BrianLagerstrom

Жыл бұрын

Thanks Bro. Please try this haha

I just went to Nathaniel Reed on Sat and got my husband a chocolate croissant, can't wait to try your receipe.

Très bonne recette, je vais l'essayer

I made this today, it came out great! I was surprised at how good the bread flaked and layered. My only change I will make for next time is that I'm not the biggest fan of dark chocolate, so I will do a more milky chocolate in the center.

i am an avid dancer while/after cooking, especially when it tastes good. I think that might be why i love your work so much. keep the good stuff coming my dude!

This is awesome! Will try!

It's a marvelous idea!

I really appreciated you saying the mixer speed! I made your glazed donuts last week and almost burned out my motor since I guessed "high speed" was like a 6-7. 8 minutes of that was a lot for my 6 qt. KitchenAid. Good to know for the future!

@tim_schu5850

Жыл бұрын

Came here to say this too. Does every baker mean 4-5 on the kitchenaid when they say "high?" Not very intuitive when the speeds go all the way to 10.

Genius! Butter trap and pan flattening!

My wife just made these - we couldn't find the right chocolate so it was a bit more bitter than you'd expect but still really good. She said the butter made a big difference in the croissant, and I agree. We'll be using that for normal croissants now as well.

Looks delicious 😋

Love your channel. I admire your talent. Was gonna watch this vid but your thumbnail looked suggestive

Hey Bri! Thanks for sharing your baking masterclass! 🙂😋

Ridiculous how good these look!

My new favorite treat!

Oh my gosh how do I pick just one thing?! I think it would have to be the categorization of the grocery list so that I'm not running back and forth from section to section or having to scroll through the list to check off each item in a particular section of the store. Thank you so much for creating this! It truly looks like a labor of love!

Hey Bri, I have been making daily loaves between some tight-paycheck weeks, and you may be delighted to learn that I am always tugging on my dough thinking to myself, "tearing? Shearing?" Noice." You have done this.

Not sure what I enjoy most, the recipes or Brian's little victory dance at the end.

Brian this looks amazing! Any tips for leftovers (after baking)? How would you reheat them while somewhat maintaining quality? Going to attempt this without a dough mixer

Love the recipe and the editing. No BS just the facts.

well done on 1m Brian x

I've always wanted to be able to make these but the directions always seemed like too much to go through in my tiny kitchen. Thank you for making a more friendly version for us

Hi, great recipe as usual. Your videos always give me consistant and delicious results. Could you do "tres leches" for your next cake/dessert video. Please and thanks.

Ive tried making these at home and failed miserably. Will definitely be giving your version a go!

Those look great! I found that it was difficult to cut the chocolate into strips, so before I invested in a box of chocolate batons (from Amazon, since I had been making pain au chocolat almost weekly), I used semi-sweet chocolate chips (about 28g (1 oz) of chips) and folded the dough into thirds to encase them. I also closely monitored the temp of my dough with a meat thermometer. The last thing that is super important is making sure that they are adequately proofed before baking. I think that they need more proofing time than you think. They really need to be airy and jiggly before you bake them because it prevents too much butter from leaking out.

@BrianLagerstrom

Жыл бұрын

Agree, almost overproofed

@Fafhrd42

11 ай бұрын

I've found that the reason chocolate tends to break apart weirdly when cutting is because of the uneven pressure, so what I do is actually use my bench scraper instead of any knife, place it across the chocolate, and give it a firm whack.

congratz on 1m subs!!!!

"I bet that guy smells pretty good..." Great ad read! 😂 I'm excited to try this. Thanks, brother!

so kind that you even taught everyone how to draw a rectangle of a certain size! As funny as I think it is, it's very likely actually useful to some people.

I had my best one outside of France in Hollywood California. The person who made them, was French. I got two, I could care less about the calories at that time. I wish I could remember the name of the shop. It was near the Hollywood Hills.

Nice job flattening out the butter into a flat form. I wonder if a wringer, with the rollers loosened, might be able to flatten the butter out into a flat sheet within the flat parchment square.

I just made the recipe, and while I am overall happy with the results, I found the chocolate too bitter. And I normally love dark choc. But the buttery puff pastry was amazing. Also, I turned the scraps into improvized palmiers, and those were dope!

@zvezdoblyat

11 ай бұрын

70% is the mildest dark chocolate, though?

@tinasesselmann8170

11 ай бұрын

@@zvezdoblyat I'm not sure where the demarcation line between semisweet and dark goes exactly, but 50% would be semisweet I think. So you might be right

@zvezdoblyat

11 ай бұрын

@@tinasesselmann8170 so how do you like dark chocolate if this was too bitter for you? Or did you not use 70%

@tinasesselmann8170

11 ай бұрын

@@zvezdoblyat i normally love dark chocolate around 70% and I really don't know why I didn't like it in the croissant 🤷🏼‍♀️

@zvezdoblyat

11 ай бұрын

@@tinasesselmann8170 that's interesting. I think I usually eat dark chocolate naturally, not in any cookies or pastries, so I'm not sure I the taste changes if you cook it

To press the butter block, I use a KitchenAid cutting board. Can be cooler in the fridge.

I am excited to make these for my boyfriend!❤

Looks amazing. My new favorite channel, did your pizza dough last night. Caesar dressing last week and shrimp tacos as well. Also made your sandwich bread. All amazing.

@BrianLagerstrom

Жыл бұрын

Thanks for trying the recipes

@BrianLagerstrom

Жыл бұрын

you're cruising through the hits. thanks for watching!

@dimilton3166

Жыл бұрын

Duuuuuude, yes!!! Those recipes are amazing! Highly recommend his chicken Parmesan! That sauce..🤌 Perfection! I make it about once a week

@hyghbred2563

Жыл бұрын

@@dimilton3166 For sure I will give it a try. His stuff has not yet to disappoint.

@LemonLimeJuiceBarrell

Жыл бұрын

Agreed! He has some of the best recipes on YT. I have been making his baguette/hoagie rolls for months. I always keep them on hand for sandwiches and they are always such a hit!

C'est magnifique.

Can't wait to try this out this weekend! Keep up the good work, Brian!

Amazing, massive congrats on the milli!!

@BrianLagerstrom

Жыл бұрын

Thanks a ton!

Neato. You could use a warmed knife to cut the chocolate too

New subscriber! Food youtube usually bores me - I'd rather read a recipe unless there's unfamiliar technique involved. But the specificity and helpful visuals here - while *making my favorite pastry(!!!)* - has me swooning

love the little dancing at the end

congrats on 1 mil

Brian, hey! Love the channel. thanks for you work. Tried the Pain au chocolat today. They did not rise properly at the end and leaked butter while baking. Resulting in frying at the butter rather than baking. Happened the second time. Any recommendations to fix that?

Ingenious!

Hey bri, great video. If I wanted to do 1 more little baby food to hit 16 layers, what should I look out for to make sure I don’t end up with a brioche?

Omg, I want this. ❤

Hey Bri... nice work on the 1M subs!

Man, I've been tormenting myself with your videos this last week waiting for my check to come in so I can get some good food, and this.. this is too much. Those look so good. I'm gonna die. Worth it though.

I do want to tempt fate with additional layers, would you recommend repeating the book fold every time, or do something different?

Thats a great recipe of chocolatine

Magnificent!

Making these today! Well attempting anyway🥴

Thank you!!!!! 😊 😋 🤤

As a swissman I approve. I'd also love to see you take on a northshore style hot roast beef sandwich or a new york style pizzeria chicken roll.

Alex the French Guy had said that between 6-8 layers was the optimal number of layers for outside crisp to inside fluffy. I guess you did well only doing that many :)

I remember reading/seeing somewhere that lower %cacao chocolate works better with pain au chocolate because it doesnt leak as much? What's been your experience Bri?

how would you bake these from frozen? defrost to room temp first or just throw it in for longer

I suck at making laminated dough but im gonna try this for sure. Stopping at 8 layers makes more sense fr

@BrianLagerstrom

Жыл бұрын

yeah, it's just SO much more achievable for anyone who's not super experienced. hope it works for you!

When was the butter rectangle technique developed? I remember a lot of TV chefs were using cold slices of butter and folding the dough over like that. Was it not considered suitable for home cooks before or is it a new creation?

"oh I'll use a flat thing to make it flat" 😂

If I want to prep them the day before making - could I form them and refrigerate & then the morning of, proof them - or should I still freeze them before proofing?

I was on a keto diet until today. We made your croissants and ate that for dinner 🥐🥐🥐

Ooooooooh! You've opened Pandora's box. In France, us guys from south western Aquitaine call this a *chocolatine*. You'd be confronted with a deadpan look, if you dare to ask for a Pain au Chocolat. 😆

@ksp6091

Жыл бұрын

Yeah but i'm sure you can get a death stare from anyone in france is you call that a "chocolate croissant"

amazing croissants i dont think i can do them tho lol😋😋😋😋😋😋 i just buy from my fave pastry shop

Looks great brian. There a way to make these gluten free?

Doing this in a tropic country will be a sport

What would the more advanced method be? Sourdough and more folds?

I hope u used thise side pieces u cut off to roll I. Cinnamon sugar to make Palmiers the elephant ears cookies. Please say u did great beginner video. Brings back memories of my very first time I made croissant so many years ago. ❤❤❤

Oh wow🤩😋

Brian!!! Please a recipe for scones next!!

Hi ! Can i use store bought puff pastry for this?

Just curious, what does scalding the milk do?

This whole feckin video had my mouth watering