Dominique Ansel Bakery

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@user-dl7of1jl4r 20 сағат бұрын

Hi, I just bought your book. Thanks for the vdo. One question how do you microwave the butter?

@Jason-ml3vs 8 күн бұрын

Looks delicious.

@Smellslikegelfling 19 күн бұрын

I tried the recipe and baked at 350F in convection oven, but mine never got browned like that. Ive seen sone recipes ask for 425F.

@khairunzakaria7998 28 күн бұрын

i made this and i think its quite similar to ben’s cookies but ofcourse not exact. overall, thanks chef! this was great ❤

@cookinthekitchen Ай бұрын

Oh my gosh ,so cool

@sammysosaa7784 2 ай бұрын

Can you pay for my school please -Cynthia

@onlyinparadise4613 2 ай бұрын

Chef, ooh la la 🥐! Beautiful . What kind of butter do you use?

@Shrek58493 2 ай бұрын

that is one of the most satisfying things i ever seen

@TTM1895 2 ай бұрын

One of these months I need to get a plane ticket and visit your bakery.

@omarsyoutube606 2 ай бұрын

This is a rocher not a quinel

@TetoGSD 2 ай бұрын

Hi Dominique, I bought your Secret Recipes book and it doesn’t mention how to do the chocolate lining inside the egg shell! How do I achieve this? Thank you🙏🏻

@dwrecktheanimal 2 ай бұрын

This is dope in creativity, concept, functionality, and scalability.

@Miski_Mariam 2 ай бұрын

😬 noo that smashing … not nice to see ☹️

@pinkichoudhury8306 3 ай бұрын

I came about this recipe on my own, without knowing there's an equivalent french version, I came about, because I wanted to cut butter... I also reduce sugar by half and added 3 tablespoons of honey in my recipe. So it's super healthy and no compromise on taste!

@Sheebs981 3 ай бұрын

Very cute and unique. You just have to remember to peel them before devouring. 😂❣️🥰

@Sheebs981 3 ай бұрын

These are so cute. ❣️🥰

@danae4987 3 ай бұрын

You make it look so easy….only if

@masoudrostamiiii 3 ай бұрын

Hi 😭 how to make like your croissant 😭 Whatever I do, it doesn't turn out the way I want

@Chefstep.Charlin 3 ай бұрын

Poor filming, instead of following the chef plating maybe focus the camera on the spoon and movement. Stop tilting the container away from the camera if you're trying to demonstrate.

@DDSRdds 3 ай бұрын

What colour are used for the Black 👍thanks

@sidesw1pe 24 күн бұрын

Black

@sergiodma 4 ай бұрын

But that's lemon; it's not yuzu.

@davpes-mt7wv 4 ай бұрын

Sunshine, use method Master Montersino: pata chu fears unsteadiness, it fears fan vibration inside the oven, it fears swirling air inside the oven. It fears wet air from oven-door as well. So listen , anchor the nuts on the baking tray with spreading on the surface 1 gram of butter, reach the maximum heat of the oven at 270c. , then turn off the oven and block the fan inside. 15 minutes in the oven from 270 c dropping, then 160celsius for other 15 minutes. Never open oven door.

@guyeshel9316 4 ай бұрын

I need more information about the flour, what kind is it? What is it equivalent to?

@kebabfoto 3 ай бұрын

I think he says: grands moulins de paris. They have a flour called Gruau Rouge which seems to be a t45 flour for pastries

@guyeshel9316 4 ай бұрын

I guess Poolish is good enough, no?

@ednasepulveda9778 4 ай бұрын

I can't need dental work. God bless

@linhn9558 5 ай бұрын

2 of my favorite chefs ❤

@classified773 5 ай бұрын

Every city needs this <3

@CroissantTheOfficial 5 ай бұрын

That’s me, I’m famous.

@TheCOMPAS97 6 ай бұрын

I don't understand why, but this is easily the best chocolate chip cookie I've ever made.

@PAIKUN. 6 ай бұрын

French eat a lot of butter and fat but still skinny and athletic.

@bmdfragile 4 ай бұрын

In America you are kinda forced if you want to get somewhere you need a car. In NYC, riding a bike is doable but still a lot more dangerous than in Europe. So daily movement activity is a lot lower. Less activity is less calories burned. In America it also doesn’t help when the portion size of a meal is twice the size.

@samurai1833 6 ай бұрын

I've never seen "you eat with your eyes" made so apparent. I don't even like ice cream that much but that looks amazing.

@sallyhu5028 6 ай бұрын

Anyone who's ever labored at improving croissant- making skills already knows two of the ingredients are of paramount importance to the result: (1) the flour and (2) the butter. Even the water quality will have some impact on the final outcome. So ... is there a link to where to buy the referenced flour? If that is not possible, what is the next best flour that people in the US should use? The result will not be a PARISIAN croissant but at least a very good "runner up" American made croissant. Please share your knowledge and suggestions. Thank you!

@bessbeanslifestyle 6 ай бұрын

Look tasty

@emm7632 6 ай бұрын

Baking soda as in bicarbonate of soda or baking powder as in rising agent for cakes?

@GrumpetteJV 4 ай бұрын

Baking soda is bicarbonate of soda. Baking powder is different. Both are rising agents

@Zephyrius8 6 ай бұрын

Actually, croissants are austrian

@Daniellasanche 6 ай бұрын

Canada does not import butter or dairy products 😭😭😭 Am so upset we can't get this.

@meganrogers7420 5 күн бұрын

They sell President in my local fortinos in toronto, nevermind the variety available at European stores.

@AlexanderFarley 6 ай бұрын

Useful

@sunshineandrain2278 6 ай бұрын

Thanks for sharing!

@moony1289 7 ай бұрын

As a chef, thank you.

@theacoustic8498 7 ай бұрын

is it all the rage in newyork??

@ferretgirl013 7 ай бұрын

Is there anywhere a good recipe for eggless pâte à choux?

@etm567 7 ай бұрын

Wo to thless.

@etm567 7 ай бұрын

Could the camera look at the ice cream, not the chef?

@johanhinsbeeck5272 8 ай бұрын

Santa take-out snack

@kimberlylaicacruz4662 8 ай бұрын

How many Croissant you can make in 1kg of Butter sheet?

@dlynthomas 8 ай бұрын

What is the brand of the flour? I couldn’t make it out. Thanks!

@jimmyhuynh7563 7 ай бұрын

Le Grands Moulins de Paris

@flywidme13 8 ай бұрын

This is the best chocolate cake recipe ever. It is incredibly simple, and the cake turns out absolutely delicious.

@two_dog 8 ай бұрын

I watched several eclair and Choux videos. Chef Dominique's video is the most clear, simple, and well thought of them all. Even my revered Jacques Pepin could not do better on this topic. Thank you so much Chef. I intend to try choux and eclairs later today with your fantastic help!

@karenthompson9492 8 ай бұрын

Beautiful presentation

@pb.pb.pb.pb. 8 ай бұрын

that webbing gives me anxiety wtf 😵‍💫🫨🫣 🤣🤣🤣🤣

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