Lovely to see the works of pastry! Thanks for sharing.😍

@KrisKazlauskaite

11 ай бұрын

Hey! thanks very much! always a pleasure. :))

These look absolutely incredible!

@KrisKazlauskaite

8 ай бұрын

All team work🙌🏻 thank you!

Beautiful! Thanks for the video really niceee 😍

@KrisKazlauskaite

Жыл бұрын

Hello! thank you for watching! ☺️appreciate!

Oh WOW!! 3 days to make & 3 minutes for me to eat😅. Most times I feel Soooo Bad eating such a Beautiful creation.... Thanks Kris for sharing. Hope you are Well.☘🥰

@KrisKazlauskaite

Жыл бұрын

hey! haha it's like that with pastries, it can be labour intensive but disappears in seconds 😁once you get used to the routine, doesn't even feel like its a long process though :) happy to share as always :)) thank you!

i am loving this bakery recipe series amazing

@KrisKazlauskaite

Жыл бұрын

aww thank you so much!☺️

Hi chef kris! Amazing video again! Thank you so much for amazing videos. As I Said before you are my role model and you are a amazing chef.❤

@KrisKazlauskaite

Жыл бұрын

Hello, how amazing is to hear this! appreciate a lot! ☺️ see you in the next one soon! :))

love your video it inspired to start baking keep doing amazing job love your video

@KrisKazlauskaite

Жыл бұрын

Hello, ohh thank you so much for such a nice words! appreciate it a lot! :) always trying to my best with each video :)

Wow!!! The layers 😳are so beautiful 🤗. What a great team… I love how well organized is the process… thank you Kris, 🥂

@KrisKazlauskaite

Жыл бұрын

Hi Iwona! Thank you so so much! We all trying to do out best :)) warm regards:)

Those Danish pastries look amazing and with apricots, proper seasonal product, fresh! This should be a course, great educational video 🧑‍🍳

@KrisKazlauskaite

Жыл бұрын

Haha 'teacher' Kristina is back 😃 yes wanted to show a step-by-step video so people can get ideas/inspiration :) thank you as always, happy to see you learning about pastry 😁

those look delicious!

@KrisKazlauskaite

Жыл бұрын

Thank you so much! ☺️

Beautiful video, they look super nice and thanks for pointing out the fact that we must eat seasonal!

@KrisKazlauskaite

6 ай бұрын

Hello! thanks very much! 💫

Wow, this video is making me crave Danish pastries like never before! The way you've captured each step of the process is mesmerizing. Can't wait to try making them at home!" "I love how beautifully you've presented the art of Danish pastry making. The flakiness and the golden brown color of those pastries are simply irresistible. Great job!"

@KrisKazlauskaite

Жыл бұрын

Hey! so amazing to hear this! thank you so much! Makes me feel good to produce something so beautiful ☺️ see you soon!

For sure your work is so unique and you have the good quality and the creativity of a pastry chef your is exceptional amazing ❤ you are so smart chef

@KrisKazlauskaite

7 ай бұрын

thank you so much! Credit to the whole team as we all contribute to this pastry creation :)

Another nice video.😊

@KrisKazlauskaite

Жыл бұрын

hey! thank you so much🙌🏻

Hey Kris, yummy !!! You make lamination very well! Congrats for all breads!!!

@KrisKazlauskaite

Жыл бұрын

Hey! All credit to my amazing colleague! We all share the tasks, so the final result it is what you see:)) thank you!:)

Good luck girl for the future ❤️

@KrisKazlauskaite

Жыл бұрын

Thank you so much🙌

Looks so fresh and tasty😊❤

@KrisKazlauskaite

Жыл бұрын

It is 🫠 very summery combination 🍓☀️

Those look A M A Z I N G.

@KrisKazlauskaite

Жыл бұрын

Thank you so much, really :))

😊My favorite 👩‍🍳 baker,I got lots of inspiration in my baking career ❤🥐🥨🥖🥯🍞

@KrisKazlauskaite

7 ай бұрын

hope you gonna continue gaining value from my channel! thank you so much! :))

Hey Kris! That Danish is amazing. Lemon curd, pastry cream, apricots all of them are my favorites. And with pistachios they are very special. Not like regular old Danish we get in the US. For years I have been making a short cut recipe from an old Cuisinart magazine that is like a yeasted blitz puff pastry with chunks of butter rather than the layers and folding. But surprisingly it comes out very well, very flaky and layered. Not like yours of course but pretty good for a short cut. Hope you are working on a book! Xxoo

@KrisKazlauskaite

Жыл бұрын

Hey! thank you so much! i am in love with these seasonal creations too!☺️ fresh, zesty, sweet and so beautiful! I am glad to hear you are also passionate about creating! one day I hope, whenever it happens - i will share first here with you on my channel :) see you soon!🙌🏻

that's good!!!

@KrisKazlauskaite

2 ай бұрын

🙏🏻

Beautiful! Can i ask what thickness the laminated dough is flattened to before cutting to squares? Thanks.

Hi chef ! This só beautiful ! Until which mm you laminate the dough ? I do Danish with 5mm but it does not get that high volume results

@KrisKazlauskaite

8 ай бұрын

Hey, thanks a lot, credit to the team ;) try to double that, like1 cm 🤓

Never had one but I need one asap

@KrisKazlauskaite

9 ай бұрын

Danish pastries are really something amazing🫠

Thank you for sharing this, what is the final lamination dept before the squares?

@KrisKazlauskaite

Жыл бұрын

Hey! Thank you! It’s around 1cm :)

Amazing video. Thank you so much. However one question why do you cut into the squares before you proof them

@KrisKazlauskaite

Жыл бұрын

Hey! Thank you so much! Do you mean scoring them before proofing? We do it so we kind of create borders of the pastry so push it inside so it has enough space for the filling. :)

Saludos Kris desde Puerto Rico. Que ricos se ven Danish Pastry de origen Vienes. Cuídate mucho y mucha Salud

@KrisKazlauskaite

Жыл бұрын

Hola! Muchas gracias! Saludos desde Madrid ☀️

Hi Kris! Thank you sm for your video. It's really insightful. For the flour, do you use bread flour or French T45? I'm worried that T45 is too delicate.

@KrisKazlauskaite

3 ай бұрын

Hello! My pleasure! I am happy you found some good insights:) Surprisingly T45 can do magic, it works pretty well ;)

@tammymak6939

3 ай бұрын

@@KrisKazlauskaite thank you for your reply!! When I used T45, the dough got too wet. Perhaps I will slowly add the water next time until I get the right consistency.

@KrisKazlauskaite

3 ай бұрын

@@tammymak6939 yes while you work you need to feel the dough, not all water is needed sometimes as the recipe asks. :)

Nice Chef

@KrisKazlauskaite

Жыл бұрын

Thank you!🙌🏻

amazing! big question, why do you add yeast halfway the kneading? thank you :)

@KrisKazlauskaite

Жыл бұрын

hello, we worked out that it helps in terms of over proofing the dough, our kitchen is very hot we want to avoid too fast fermentation. :) most welcome :)

Nice video. what do you make with the offcuts? Also, what is the final thickness of the dough?

@KrisKazlauskaite

Жыл бұрын

Hey! Thank you! :) Offcuts we use for croissant brioche and the thickness is around 1cm.

Thank you :)

@KrisKazlauskaite

9 ай бұрын

My pleasure:)

Labai skaniai žiurisi,taip norisi paimt ir paragaut,ypac su braskėm😃

@KrisKazlauskaite

Жыл бұрын

aha sezoniniai patiekalai is viso yra geriausia! ☺️ labai jau gražiai atrodo :)) ačiū😘

That's some dedication (and patience) to wait for 3 days to eat a pastry :)

@KrisKazlauskaite

11 ай бұрын

Hey, that's the team work💪 , but in the end all worth it, thank you! ☺️

❤

@KrisKazlauskaite

11 ай бұрын

😇

Great vid, just to clarify was that 2 double folds and 1 single? and what is the final thickness the pastry is rolled down to before cutting? Many thanks x :)

@heberildo

Жыл бұрын

And why do you cut the dough and how do you proof the dough, at ambient temperature? How long?

@KrisKazlauskaite

Жыл бұрын

Hey! Thank you! Yes correct. The thickness is around 1 cm. Welcome!😉

@KrisKazlauskaite

Жыл бұрын

We proof the Danish pastries in the proofer :)

@sjr1221

Жыл бұрын

@@KrisKazlauskaite muchos gracias 🙏

Incredible journey! So is this only available for once in 3 days?

@KrisKazlauskaite

25 күн бұрын

Thank you! Yes, that’s the time it takes 😇

💜💜

@KrisKazlauskaite

11 ай бұрын

🙏🏻

Hi, I just love the way you are dedicated to your work. Which institute did you do your bakery course from, and which institute do you suggest for your subscription holders. Where we learn such professional stuff. Thank you..❤

@KrisKazlauskaite

9 ай бұрын

Hello, rhe best institute was work, because when you practice enough of times you eventually develop skills which stay with you for life. However, every place yse slightly different methods so once you start working around you will never stop learning. So my advice-change place quite often because nothing will teach you better than actual practice:))

Good

@KrisKazlauskaite

11 ай бұрын

🙏😊

Hey Kris, Love your Videos. I wanted to ask one question. Im in a Pastry and bakery course. Last week we did Croissants, I was really exited because ive never tried one but your croissants looked great. We made Croissants the French method. In my country butter is really expensive so we used Margerine instead as it is cheaper. The croissants did not look great when it came out the oven it was flat and the cross section looked lile a yeast bread. Any idea how to fix it. Higher fat? We used 45% of flour More folding? Any help would be appreciated

@KrisKazlauskaite

Жыл бұрын

Hi, thanks a lot! First of all, i have always used butter so i have close to 0 experience working with margarine. However, you problem seems to be over proofing. Proof less so it won’t collapse. All the best!

@nayomiundugoda1772

Жыл бұрын

@@KrisKazlauskaite Should i use more Margarine aswell because after we have rolled it i did not see any layers we used 450g pf butter for a Killogram of flour

@KrisKazlauskaite

Жыл бұрын

@@nayomiundugoda1772 i am so sorry I don’t work with margarine, just try to follow basic croissant dough method.

@nayomiundugoda1772

Жыл бұрын

@@KrisKazlauskaite Thank you so much. I love your content, especially the day in the life of a baker. Its so satisfying to see so many pastries at one place.

@KrisKazlauskaite

Жыл бұрын

@@nayomiundugoda1772 thank you so much! Appreciate to have you here☀️

Hello, I didn't get how you flat the butter; do you use 2 silicon mats and flat it with the sheeter? And after that you put it within two oven papers and flat again by hand or with the machine?

@micheleg.2244

3 ай бұрын

Also when you cut the squares, did you cut all the sides or just two?

La perfección!! gracias por trabajar con tranquilidad y respeto al cliente y hacer un producto de calidad , el otro dia estuve en Madrid, mi hija trabaja en la ciudad en una residencia , si te parece bien puedes publicar en que establecimiento se venden los productos que elaboras a ella le encanta la buena pastelería el otro dia estuvimos en "Umikobake" muy bien los pasteles y bollería, estaba todo riquísimo. ""Muy especial"" Hacer MARKETING no es contraproducente. Felicita a tu equipo.

@KrisKazlauskaite

Жыл бұрын

Hola Hola! espero que estes bien!si a nosotros es muy importante hacer las cosas de buena calidad 😇 muchas gracias! saludos desde Madrid!☀️

@ISONA1616

Жыл бұрын

@@KrisKazlauskaite Estoy bien Kris un saludo y gracias por responder.

Hi Kris, just want to know when you cut the square inside the danish, how come the inner square doesn’t puff up as much as the side and give you space to put filling inside? I thought everything is on the same level so will puff uniformly? Thanks.

@KrisKazlauskaite

8 ай бұрын

Hey! The whole square rises equally, but the inner part is kind of separated because we score it, so it’s easier to separate corners from the middle without destroying outside layers, hope that makes sense 🤓

@ellensiu7466

8 ай бұрын

@@KrisKazlauskaite thank you so much 👍🏻

Hello, thank you for sharring this overwhelming process. Can you please explain the process of freezing and unfreezing the dough? It feels that once frozen, it would take hours to unfreeze the block of dough.

funny to see the way you make Dansk IE Wienerbrød..! looks super good.! all the best from a danish baker ;)

@KrisKazlauskaite

11 ай бұрын

hey! thanks very much! all team work :)) uh so nice to hear from the danish baker! so you call them like that regardless the filling? got curious now 🤓

@DavidIanDehli

11 ай бұрын

@@KrisKazlauskaite Winerbrød is dough & butter (27 layers butter) as you know.. However, all the different types have names like: Kanelsnegle-Cinnamon Roll and so on.. In the US, the item is just Danish so I don't know why that is.. I didn't see you freezing the flower overnight before making the dough. Is that a film detail or do you actually not fresh it down..?

@KrisKazlauskaite

11 ай бұрын

@@DavidIanDehli yes I guess we just adapted thr western way to call them :) Can you expand on the last part of you comment?

@DavidIanDehli

11 ай бұрын

@@KrisKazlauskaite I love to expand. So we know we like to work cold when it comes to Wienerbrød, As you mentioned in the video. you have to keep the liquid cold soo the dough is cold My point is this Example is following: 80.000 g flower (we freeze down to -22 degrees overnight) 32.000 g liquid (we cool down in fridge overnight) 6.800 g sugar 8000 g yeast (we cool down in fridge overnight) 800 g salt As far as I can see in the video you only cool down the liquid in the fridge overnight. is this right or do you also freeze the flower.?

@KrisKazlauskaite

11 ай бұрын

@@DavidIanDehli yes i keep milk, water, butter and yeast cold. When is hot in the kitchen i put scaled water in the freezer before mixing, it doesn’t get freezing cold but does the job. In regards to flour, no, we don’t keep it anywhere apart the kitchen. I used to put it to the fridge for example for mixing cinnamon buns but now flour stays outside. :)

hi chef how are you nice creation please share the Danish recipe thanks

@KrisKazlauskaite

10 ай бұрын

Hello! Thanks a lot! I share the main idea how to do it, so sometimes i wanna leave some room for creativity too :) hopefully will do another video about danish and will share more details ;)

It is croissant, feite or Danish dough.❤ Gracias!!!

@KrisKazlauskaite

2 ай бұрын

hey, it's a croissant dough :)

🙏🙏🙏🙏🙏

@KrisKazlauskaite

Ай бұрын

☺️

Awesome!! Are you in spain?? I think I saw "leche" somewhere. Hows ur spanish so far?? Good luck!! Y muchas gracias por el video

@KrisKazlauskaite

Жыл бұрын

Hey! yes i live in Madrid🇪🇸 so far so good, still adjusting but bit by bit ☺️ nos vemos en el proximo video, gracias! :)

I learned Danish Pastry (Wienerbrod) in 1980 from Danish bakers born in the early 1900s. It was always: flour, margarine, eggs, sugar, milk and yeast, with some cardamom in the dough. We then rolled in margarine at about 90 - 100% the weight of the flour. It was given 3 x 3 folds, quickly chilled and then shaped, proofed and baked. The only time the yeast was allowed to work was in the final proof. I now run a small shop in Vermont and we use butter instead of margarine. But the process is the same. I differentiate Danish from croissant, as the latter needs a long fermentation and does not incorporate eggs. They really are two entirely different doughs.

@KrisKazlauskaite

10 ай бұрын

Hello! What an experience! Impressive and thanks for sharing. 👏 Nowadays I think bakeries just simplify things and we use croissant dough to make various pastries, so yes they are not exactly the same, but I personally love them so much:)

@GooseGander

9 ай бұрын

@roberthunt1540, same for me. I learned in the late 70s and pretty much have your same experience. I’m an Executive Pastry Chef now but my heart always goes back to hand rolling danish, puff dough, pies, cakes, etc. Love small bakery baking.

@yy7931

8 ай бұрын

@@GooseGanderI am the pastry baker at a French style bakery, and have most of the machines that facilitate the process of lamination. Every day I contemplate how hard it must've been for you guys that came from those times of handwork . Big Respect

Do you guys do apprenticeships for pastry students who want to learn more vinoisserie?

@KrisKazlauskaite

8 ай бұрын

Not at the moment:)

Hello! You do two double rounds and one single round, how thick are the squares? Thanks

@KrisKazlauskaite

4 ай бұрын

Hello, correct. You can go up to 1cm

@wolfgangheyderich2864

4 ай бұрын

@@KrisKazlauskaite 🙏🙏

Hola !!! Es masa de croissant, feyte ó danes ? ❤ gracias 🙋🏼‍♀️

@KrisKazlauskaite

2 ай бұрын

hola, es la masa de croissant :)

Taip skaniai atrodo :)

@KrisKazlauskaite

Жыл бұрын

Labai ačiū, tikrai skaniai susivalgo 😁

Kris. What is the final thickness of the dansih? Thanks.

@KrisKazlauskaite

2 ай бұрын

hey, you can do as you wish, from 5mm to 1cm ;)

stupendi wauuu , posso chiedere a che spesso viene steso prima di tagliare i quadrati ? grazie mille😍

@KrisKazlauskaite

9 ай бұрын

hello, thanks a lot, credit to the team :) i am not sure what you mean exatly?

@klarabocconi7862

9 ай бұрын

@@KrisKazlauskaite How high is the dough before shaping 5mm? thank you, a hug😁

@KrisKazlauskaite

9 ай бұрын

ahh! yes 5mm or for a taller version you can go to 6mm :)@@klarabocconi7862

Hello, the thickness of the squares is 1cm, right?

@KrisKazlauskaite

Ай бұрын

hey! you can go up to 1 cm yes ☺️

How deep do you make cut with the knife?

@KrisKazlauskaite

4 күн бұрын

As shown in the video😇

❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️🥰🥰🥰🥰🥰🥰🥰🤤🤤🤤🤤

@KrisKazlauskaite

11 ай бұрын

😇🙏🏻

What are the dimensions of the square?

@KrisKazlauskaite

4 күн бұрын

You choose, here is just an example:) depends how big you wanna go.

Kris why you don't upload the video??

@KrisKazlauskaite

11 ай бұрын

A new KZread Short about something special is going live in 1 hour ☺️ thanks for checking in 🙌🏻

Kris, you didn’t explain why it takes 3 days though. Tks.

@KrisKazlauskaite

9 ай бұрын

Hey! In my video I showed all the steps day by day 😇 mixing, laminating, proofing, baking.

@GooseGander

9 ай бұрын

@@KrisKazlauskaite I got it, but your title says Why it takes 3 days. In other words, why can’t you do it all in one day?

@KrisKazlauskaite

9 ай бұрын

@@GooseGander we need to respect resting times. Moreover i show how things are done in day to day pastries producing bakery. That’s the routine. You can proof and bake the same day but in the bakeries it doesn’t work like that

Does anyone know why it's called Danish? Those are typically French...

@KrisKazlauskaite

11 ай бұрын

Yes guys let’s open the discussion! 👏

@CAL-of9mu

11 ай бұрын

@@KrisKazlauskaite Well croissant dough is French, pastry cream is French. Those are called Abricotine or Oranais. They were created around 1850 in France.

@KrisKazlauskaite

11 ай бұрын

@@CAL-of9mu i guess the way they are called also depends on the shape, no? It’s interesting because in all bakeries I have worked we called them Danish pastries:)

@CAL-of9mu

11 ай бұрын

@@KrisKazlauskaite I haven't tought about the shape! Yes maybe your right 🙂 We still don't know why Danish. If anyone know..