✴︎本格クロワッサンの作り方✴︎How to make croissant✴︎ベルギーより#51

[@lessensciel2585]

字幕にミスがありました！ 13:55の ○[是非食べて]が × [是非食黒て]になっていました。 変なミスしてすみません…泣

[@鈴本栗三郎]

Les sens ciel 可愛い♡

[@彩-d9b]

変換ミスも素敵です👍いいねっ👍

[@sakilala3046]

Les sens ciel なぜそうなる。。。可愛い(*´ω｀*)

[@なでしこ-s2c]

思わず笑ってしまった(´^д^｀)

[@美味しいいちご15]

大丈夫、大丈夫。たまには誰でもある事。かえって素敵な応援が増えました。

[@ashwteva]

now i feel gulity about eating my croissant in 1 minute

[@muhamadekocahyono2661]

Need for long time to make

[@yengsabio5315]

😂😂😂 Croissant, to me, is a delicate pastry so what I always do is to eat it rather slowly & eat it only with a brewed coffee! I enjoy the buttery notes & flaky crisps of it! It's always a great experience eating even just a piece esp. so that croissant is expensive here in the Philippines!

[@AiNoKime]

you mean 12 seconds

[@kery92chery26]

Me too 😆

[@amiandhercoffeejourney140]

😜😜😜😂😂😂😂

[@ScreamingAngelz]

this is very relaxing to watch, thank you

[@aaaayana1045]

すごい芸術みたい。さすがにこれは作れない

[@kidrauhlbr]

this requires a lot of patience... which i don't have. wow.

[@yoannguillard6877]

There are a lot of tricks to make it quickly. But the result is less tasty !

[@summerlynn800]

right?! so sad we don't have that..the guy really..great!love bread

[@pillaridha]

and a lot of plastic

[@gerganakaymakanova6320]

And I never will.

[@djihaneboussouf1258]

Same 🙃

[@berenjenas7]

早速作ってみました。とても時間がかかりましたが、すごく美味しく出来ました。スーパーの発酵バターで作ったので、今度はもっと良いバター使って作ってみたいと思います。ありがとうございました。

[@kaiya111]

Surprised its still daytime when he finished but anyway thnkyou for the recipe!

[@pinkgreenishblue3637]

I just died laughing!

[@israav6841]

he started at the early morning cause in the mid video it was noon i thought the same till i saw the sunset 😂

[@علمالحاسوب-ك2ت]

kzbin.info/www/bejne/jnOmg2arh7mFeqN8ow to make croissants

[@ぱらぱぱらぺ]

I could've dropped my croissant

[@Angeleyesly]

😂😂😂😅

[@MagisterialVoyager]

I see you're a person of culture as well, hahah.

[@acroline6887]

Was about to comment that.

[@RadiantBleu]

I would have cried

[@aries5332]

Me: Drops it but eats it anyway The guy: Staaa

[@tudor8291]

after a year: keep in freezer to prevent fermentation

[@prescillazinyu]

:))

[@al.polaris9936]

That would make the croissant have thousand of layers lol

[@Dawn._]

ㅋㅋㅋㅋㅋㅋㅋㅋ so funny🤣🤣

[@loveme8129]

人生で始めてチョコバトンなるものを知った。 世界は広い。

[@nalda4334]

This is the art of making croissant. Not the recipe to make croissant.. Thanks for this wonderful video.

[@c3nt0m4nt1s]

I was thinking exactly the same

[@岡田雄貴-i1t]

クロワッサンなんか高いなぁと思ってたけどこれみたら全然安いと思えた

[@外川真一-t1j]

君はお前は騙されている

[@GamingWithHybrid]

Now i know why mom laughs and changes the subject everytime i ask her to make croissant.

[@ko3892]

なんだか短編の洋画をみてるような感覚でめちゃくちゃ非現実空間に入れるなあ、さいこう

[@victoriaz.4895]

Imagine doing all the process and then burning the croissants 🤣😂

[@FriedrichHerschel]

That would be me then ...

[@yengsabio5315]

Oh no... That will probably make me sick!

[@hannahvaverka9279]

Victoria Okkk omg I’d be so freaking careful to try and not burn them

[@azizbelkharmoudi2564]

💩Shit happens

[@liyak]

I. WOULD. CRY.

[@bn3265]

エシレバター…！！日本で買うと馬鹿高い(；ω；) フランス行った時買ってきて、勿体無くてチビチビ使ってましたw クロワッサンに丸々なんて贅沢〜

[@iseverynicewordicanthinkof5919]

[ put in the fridge for 30 mins to prevent fermentation ] the yeast: *am i a joke to you?*

[@WarmMilkexe]

no

[@msergio0293]

Lol

[@sam7r4833]

😂😂😂😂

[@pinkgreenishblue3637]

Chef.....yes, yes you are.

[@monicaglenn7878]

I was wondering the samething? Why put yeast in the dough if you don't want any fermentation? I'll have to continue on and see if we get an answer?

[@addisondebter9468]

ASMR food eating: absolutely not ASMR food making: absolutely yes *MY GOD*

[@lovebaking2503]

like the way you cut the round dough into 4 corners and become a rectangular dough, learn something! thanks!

[@くらげ-q3q]

いつも思うけどデッサンもうますぎる…クロワッサンなら書けるかなーと思って紙とペン用意したけど、まずどこから書いていいかわからなかった('ω')

[@くらげ-b7z]

生イーストが手元になくドライイーストで作る場合の分量を教えて欲しいです

[@suimindoooon]

こんなに手間がかかるんですね…！パンへの愛情がないとできない作業です… 出来上がりがとてもおいしそうでなんだか嬉しくなりました

[@seoseo6439]

me : great, i'll watch this vid and try make one after. also me after watch this vid : nevermind. i will just buy it :))

[@thanhphuong315]

seo seo me too 🤣🤣🤣

[@はーぷるーつ]

丸一日お休みがないと作れないやつや...

[@BandaPanda333]

0:11 good to see Jaime Lannister's hand is being utilized well!! lol

[@もり-g4g]

ベルギーの街並を見せて下さるだけでとても優雅な気分に浸れます 動画の作品としてもお洒落さが別格てすね

[@AaSinSin137]

NICE... I love how Japanese put so much passion in their work.

[@Spaghettimacncheese]

Mochamad Sina Sulaeman their not Japanese

[@serena-wp3pn]

Fangirl over Everything literally all of their video titles are in japanese lmao

[@maitrechaise3376]

@@serena-wp3pn It says at the beginning of the video that It is done in belgium.

[@MsRockstar013]

Lol it's a French recipe

[@thegoodgunner]

probably a japanese living in europe

[@横断歩道-j2b]

生イースト初めて見ました

[@gamusyara0719]

作ってみました！成形がうまいことできなかったけどとっても美味しくできました！！ 動画の静かな編集がとても心地よいです。

[@konya3konya]

エシレバターでクロワッサン！ エシレバターでクロワッサン！ 大事な事なので二回言いました。。。なんて贅沢な💕 いつもながら丁寧なお仕事ぶり、美しいです。 パン作り、まだ初心者なのです、いつか挑戦したい！

[@garretttomasek3435]

When I first started watching this I was like hey I could make this tomorrow, but by the end of the video I was like maybe in a couple years I could do that.

[@THEABSENT]

hahaaaahaahahahahaahahahahaahahahaa

[@jeanrane662]

😂😂

[@カステラ-k3y]

十字に切るとこ大好き(4:20)

[@tehArgento]

My mouth got all watery when I heard the crunch Now I'm hungry

[@MI-vn4tp]

TehArgento I was too tired after watching...I would’ve eaten one. Lol.

[@sabricastro9543]

I am hungry too lol

[@DanDan094]

The Legend says, he's still keeping it in freezer

[@mmuku8203]

ほんと無難なチョイスしないっていうか、「うわ～、こんなん作るのかあああああ」みたいなのばっか作っててほんと凄い 作れるか作れないかは別として何回も見ちゃう

[@finaloutput]

He is an art curator at Louvre, who is forced to make some croissants.

[@cher128bx]

Please invite me to your house for dessert. I live in America but will happily purchase a ticket, fly to Belgium, sit at your table and eat pastry with you. :) ..Just kidding.... not really.

[@suzitagroom2869]

I love it when people have a sense of humour. Lol

[@KURO-vb1ml]

uh

[@laurakallahan1005]

I would gladly go too.

[@ピコーつ]

１０８層ですね！！ひたすら数えてた笑笑 すごい時間かかるんですね、、

[@tanukineko_05]

この人…パンも作れるのか…すげぇ…

[@user-ji5sz9ll5q]

在米ですが、生イーストが近所で手にはいりません。インスタントドライイーストを使う場合、量はどの程度にすればいいでしょうか？調べたら生イーストの場合インスタントドライイーストの3倍程度とあったのですが、このレシピの場合6ｇでよいでしょうか？

[@aa-xg5un]

めっちゃおいしそう🤤 関係ないけど作ってる人が思ってたより若そうでびっくり笑

[@natandavid1606]

Relaxing video, I almost fell asleep.

[@しゃんぷー-i6u]

毎回思う………絵が上手すぎません?!

[@harryp9067]

Legend has it he’s still folding

[@五十嵐真央-r9z]

クロワッサンの音最高ですね♡ いつか作りたいですー😁 バター伸ばすときジップロック的なものを使うといいですね(・∀・) いつもクッキングシートでやっていたのんですが、そのやり方で やってみます！！ありがとうございます😍

[@lessensciel2585]

五十嵐真央さん！ジップロックおすすめです！！

[@五十嵐真央-r9z]

Les sens ciel さん ありがとうございます！ 参考になりました😀

[@GlAnz74]

That´s what I call, Croissant made with love. It takes time and patience. Thank you for sharing! You just got one more "like" and a subscriber. :) Greetings from Germany ^_^

[@poe359]

いつも楽しみに拝見しています。こちらにコメントさせていただくのは初めてです。 いつもクロワッサンを作る時に生地を四角く伸ばすのに苦労していたので、レソンシエルさんが丸めた生地に十字の切れ込みをいれて四角くされるのをみて、雷に打たれるような衝撃（大げさ）を受けました！！！次作る時はそうしてみます。ありがとうございます！！

[@kihathi]

エ、エエ、エ、エシレバター…！！憧れのやつ！！ 美味しいですよね よつ葉バターの5倍以上するので私には高嶺の花です笑

[@sonykawasaki7858]

I love watching your videos💕 You are absolutely an artist⭐️ You create amazing atmosphere that makes me feel peaceful and happy. It is my psychotherapy. I’m looking forward to watch your future videos. Thank you. From California.

[@solid3850]

put in freeze 30min x 5 + 1h x 2 + geometry + origami + = i go supermarket and buy corissant. nice vid anyway 😃

[@solid3850]

@Study i dont understand alien language, Sorry

[@acrosstheuniverse3331]

Solid Snake you’re a tool

[@rurufx]

たくさん寝かされた生地も食べるのは5分もかからない、、味わって食べます

[@バーミヤン-x5t]

こんな手間暇かけて作って頂いたものを食べれる幸せに感謝。 こんなに時間かけて、、、感動がとまらない。

[@nori07a]

以前ケーキ屋に勤めていた時の事を思い出します。 クロワッサン系やパイ系の生地を作って成形して釜の方に渡していました。 今ではもう作ることはないので拝見できてとても嬉しいです。ありがとうございます。

[@ing.millionen5851]

I'LL MAKE IT IN SHAA ALLAH... man, my heart wanna jump from it's place when hearing that crunchy sound 🔊

[@abdallahsalah4261]

Tec.Millionen it’s almost a year now, you made it?

[@ing.millionen5851]

@@abdallahsalah4261 I made it many times.. super delcious

[@abdallahsalah4261]

@@ing.millionen5851 it takes so much time tho 😩💔 I was barely able to make the easy ones

[@ふぁ-v3v]

料理全然出来ないけど、これだけ練習し続けてクロワッサンだけ作るの上手いやつになろうかな

[@bzamsnts9197]

Thank you for watching????!!!! ....NOOO SIR ...THANK YOU FOR THIS AMAZING VIDEO ❤️ THIS WAS AWESOME 😊

[@myblackhorse9095]

C'est magnifique. Pourquoi j'arrive pas à avoir des croissants croustillantes MOI ?!!

[@hidejin0704]

今作ってます 変な時間から始めたため、マジで時間かかりすぎてやばいです、助けてください

[@__imtk]

最近、パン作りの動画にハマってた時になんてタイムリーな動画を……！

[@lilypad2]

14:09 LOOK AT THE TINY CROISSANT

[@yukinoko00]

0:57 無塩バター(お気に入りのもの) かわいいw

[@AYA-qx7pj]

ドライイーストしかない時は何グラムで代用したらいいでしょうか！？

[@らぶディズニー]

生イーストとドライイーストの仕上がりの違いってあるのだろうか… (素人には分からない)

[@まろ-q7g]

板ゼラチンと粉ゼラチンみたいな違いかも、、？（板ゼラチンのがよりなめらかに仕上がる）

[@abhisheknautiyal8877]

Sounds like too much work just to eat butter

[@carolinaerre6759]

Woooow. I’ve just tried your recipe. It is just PERFECT!!! Thanks a lot!!!

[@theshinybubble]

Your recipe is beautiful and calming to watch. It makes me feel I am in France watching someone preparing croissant for me. P.s. I always prepare these-lot less gracefully, I have to say 😁- for my family on Sunday morning, everyone is shocked at how delicious they taste, so thank you for sharing the recipe!

[@emiliebailly3139]

I now understand how people can charge up to £5 for a croissant. This is amazing.

[@nnn1816]

本当に見てて惚れ惚れする職人芸ですね…綺麗

[@falinfalin5264]

Masha Allah I loved it thank you for your lovely rescip 💖

[@HIRO-nz8cz]

作りました✨ ザクザクでとっても美味しかったです😆✨

[@frankphil1657]

That cut into cross to shape into square is genius! Bruggeman yeast....are you located in Wallonia?

[@tooma9206]

I made those today! So far this recipe has been the easiest to follow, and the croissants turned out so great! As always thank you very much!

[@バビローン]

パンも出来るんだー 凄い羨ましい いくらでも食える感じ💕

[@user-xv3qb3dl8k]

ドライイーストで作る事は出来ませんか？

[@カンナ-g1f]

バターたくさん使ってる…というのは知っていましたが、いざ見ると本当に多い！ふんわり香るバターと、サクサク感がたまりません！

[@nicyong9989]

Ok. I wanna make croissant today, let see how its made. *** after several times of 30 minutes *** I should just drop by at the bakery. lol. Anyway this video gives me peace.

[@fall3aki]

こんだけ時間かかって5個！！？ パン屋さんはもっと工程を省いたりしているのでしょうか？

[@うさぎ野-v7z]

工程は省いてないと思いますが、省くとしたら、パン生地をこねるのは機械でやるとかですかね？

[@パクパクひよりん]

初めて作ったけど上手く出来ました！ 家族皆お店に売ってるみたいに美味しいって言ってくれました´`* クロワッサン作る時はこのレシピで作ろうと思います！

[@aristidepalermo3591]

Handling and accuracy are amazing. Seems like a ritual! The 5 croissants are identical to each other as is a machine did them!

[@susosu6070]

OMG ! Your process is so dedicated and beautiful. 😍 Thank you for sharing. 😊

[@mm-bt5dq]

いつもながら高クオリティでさすがです✨しかもエシレバターて！贅沢ー！めっちゃ美味しそうですね！食べさせて〜！！

[@danielscutaru6682]

12:10 Piano Tiles song Me remembering : Oh shit, here we go again

[@りんりん-r3s7f]

なんと美しい完璧なクロワッサン！ 生地に切込み入れるの初めて見ました。なるほど〜！

[@melindaadams5243]

This is my general translation of the intro written above from Japanese: Hello from "Les sens ciel", This time, I made a croissant that was requested. There are various ways, but since it was the first time to make it at home, I thought about which method was better. This time, raw yeast is used, and it's made by taking only the final fermentation without taking the primary fermentation. Keep all ingredients cold in order to prevent fermentation. (Although the butter to be mixed is soft at room temperature ...) Fermentation proceeds just by putting it in the refrigerator when the dough is laid down. Please, rest the dough in the freezer. Since it doesn't take primary fermentation, you can quickly proceed with the work of folding the puff pastry. Since the gluten becomes stronger in the process of folding, you can make the dough crisp. I made a different bread with the other half of the dough that was made this time! Since the video time will be longer, it will continue on towards the next week! Looking forward to it. ♫

[@yujinyang4476]

MELINDA ADAMS can I use instant yeast?

[@Ami-kp8qs]

高級なエシレバターだ

[@みなみや-j9c]

私もパンになって捏ねられたーい♡♡♡と思った矢先に机に叩きつけられててワロタ

[@user-sg5xv3hr9l]

クソワロタ()

[@everythingandanything3045]

That crunch at 14:05 just makes the video.

[@jonathanimaz9386]

I just wanted to leave a commentary but no one will understand it.

[@Chicanopride]

Wrong buddy :)

[@tom-oh7my]

すごい手間がかかりますね～。 でもこれが本当のクロワッサンですね。もう生地の時点で美味しそう。

[@原田-y6t]

生イーストではなく、ドライイーストではダメですかね？

[@せら-k3x]

出来上がりの焼き加減が最高すぎる！！！

[@由紀-t3y]

随分昔にパリでクロワッサンを朝食に頂いた時に（日本のクロワッサンはクロワッサンじゃない！）これが感想です。日航ホテルの朝食でしたが、サクサク感と豊かな香りに脳から美味しい！信号が出たのを覚えてます。材料の違い？それともパリだから？いろんなことを想像しました。クロワッサンがいかにフランス人の生活の一部かも。幸せな時でしたね。

[@kabashajs4869]

I work in Bakery, we use industrial yeast and the process is way quicker..

[@thanhphuong315]

-Kabashaj’s - What type of industrial yeast do you use? Can you show me how to do it faster?

[@甘党大会]

生イーストが近くのお店に売ってなくてドライイーストで代用したいのですが、その場合は何g入れたら良いのでしょうか…

[@andii0890]

what amazing and beautiful work! its looks and hear delicious! wow, respect.

[@adele5210]

Why do you put some chocolate in a croisssant??? In France we don't do that. We have croissants (just the "pâte à croissant" without chocolate) AND we have "pains au chocolat" witch is pâte à croissant + 2 chocolate bars inside a square folding. The two are aaaabsolutely not the same thing. We also have, croissants aux amandes (with almonds on the top), croissants aux abricots (custard + and apricot on the top)... but "chocolate coissants" dont' exist in France, it is an Les sens ciel invention ^^ (but I'm ok to taste it!)

[@yae8124]

Antoinette Petitporridge weird flex but okay???

[@lb.canbel4473]

In France you will never find a croissant with a chocolate bare ^^ We put them in another viennoiserie, called "pain au chocolat" :P

[@verredeau9630]

Or chocolatine ;)

[@-C.l.a.r.a-]

Ah... l'éternel débat

[@lb.canbel4473]

Chuuut...chocolatine ca n'existe pas... :P

[@kennysato5517]

Chocolatine😋🥃

[@TheTamago]

Mince, je viens de faire le même commentaire 😭

[@7sanji789]

If it has chocolate, its not a croissant.

[@pastrie42]

I learned a lot from your technique with your rolling pin! Thank you!

[@ino.ino.]

パンってさ、作るとこ見てて楽しいし、食べたらもちろんおいしいやん。 なんなん最強なん？