How to Make a Potato “Croissant”

[@lui5gif]

I really appreciate the detailed explanation of every step of the process, I love learning **why** a recipe works

[@chefsteps]

That's what we're all about!

[@ShuningLiuAtPlay]

​@@chefsteps FWIW y'all should go back and revisit your canele recipe, it feels woefully out of date

[@nutritionalyeast704]

I give it a week before one of those fast-edit cooking tiktokers steals this and gets like 20 million views.

[@sharpe3698]

And at the same time the TikTok short won't be a helpful teaching medium for anyone trying to replicate it. But recipes themselves aren't intellectual property so there's nothing to steal.

[@DanielOlivierArgyle]

@@sharpe3698 Thanks, Dad

[@yannisconstantinides7767]

@@sharpe3698 what I think they mean is editing clips from this video, not just the recipe.

[@17teacmrocks]

yea it's weird how expert videos get like 2k views and sensationalist fake gurus get a million

[@frankpeter6851]

And then in 6 months, trader joes sells a frozen 4 pack for $5.99

[@NorthernSolesCrew]

This is top tier content. Proper explanation about what's going on at different levels throughout the process. Love how you explain the cellular level, and it's relation to the technique. Stunning result too. Art and science beautifully combined.

[@chefsteps]

Much appreciated!

[@Thomas-xn6em]

The way you explain it, the knowledge you have - you're like a scientist, a food scientist!

[@Hyperian]

it's great that you explain why each steps happens for what reason!

[@nikolaizarnick1925]

LOVE this assembly! I've been cooking these as a layered casserole precisely the way Julia Child taught us Americans how in her Potato Show way back in the 1960s. As a layered dish, it tastes like pure creamy, buttery potato gloriousness, but there's never enough of the crispy exterior. This looks like the PERFECT way to change the balance! ❤

[@boredenthusiast8169]

Very detailed in explaining the step by step process. There were a few techniques that I have learned that surprised me when you were cooking that were articulated professionally.

[@keithfork8663]

It took me less than 30 seconds to subscribe to your channel. Your precision and knowledge hooked me.

[@kanabalize]

Folks, if you feel this is too much, just stack a bunch of Pringles and eat them. This is for the ones that love to cook.

[@48956l]

Nobody should go through this amount of effort.

[@desu38]

Yeah, fair, I think 'to cook' and I should just be friends. 😅

[@afsahshaikh9902]

Nope not even for the ones who love to cook. This is plain labour

[@kingzalut9639]

Bullcrap for easy minds.Pringles is papmache’ and taste’s like cardboard in comparison ☝🏼👀

[@harsha1306]

Insta like after the dude used calipers to measure the thickness of the potato. I love when chefs nerd out like this and explain in detail about why they do certain things in their recipe.

[@chefsteps]

We're all about precision and detail!

[@WhoopaDoopaYay]

Looks amazing! Thank you so much for this - especially for explaining the "why's" behind the method

[@prescottschrubbery5043]

Clear and articulate teacher and great chef! Thank you

[@Dame_Kielbasa_Starmer]

When the pastry chef has to cover garnish for the day

[@Viigan]

Wow, this has to be one of the most labour-intensive sidedishes or appetizers I've ever seen, and I wish I had the time to make something like this - I don't, but I would totally be willing to pay for them, knowing all the time and love that went into making them.

[@annoyedok321]

I roll my eyes at most fancy restaurant artistry, but this you can see the work and the potential taste difference.

[@maximilianmusterhans4659]

Yeah, who has the time for all this work, if you have to watch all these KZbin recipe videos which you will never do yourself. 🙄

[@svfrey7]

Dibs on calling this a "crotato"

[@lailisima]

Sweet Chef, thorough explanation! Can't wait to try it

[@freddybellafuca944]

Do you confirm the temperature in Celsius of the oven-part to be about 150 degrees ?

[@chefsteps]

Yes, that's correct! 300 °F / 149 °C for the oven.

[@thegoodgeneral]

This is gorgeous work. A young master. Well done.

[@TravelingDude18]

I don't remember when I subscribed to your channel but I'm glad I did bc these look amazing!

[@awoods9793]

Could I bake these then fry them from frozen so I can make them a few days ahead of time

[@jerryjohnson736]

I don't see why you wouldn't be able to. Maybe let them thaw in the fridge a day before you intend to fry so you're able to warm the interior of the potato.

[@j1ddo106]

totally, so many restaurants use frozen fries and thats basically the same concept.

[@Christopowaaa]

Maybe double fry from frozen to ensure the centre gets up to temperature

[@skipper.buchanan]

Freezing would break down the structure of the potatoes a little more, making the interior softer and the outside craggier. When you're making normal fries this is often a good thing but in this case I'd be worried you might lose the distinct layers. The best advice I could give is to try it and find out.

[@GregCurtin45]

Brilliant! Thank you Chef.

[@chefsteps]

You’re welcome!

[@CeliaCuisine]

waw !!! on dirait un croissant 😋

[@dhammer5842]

I think I'm going to make this and fill it with some kind of fish mousse, lobster, salmon or cod maybe, could also see it as a "fancy" sub for standard fries on a Fish and Chips plate.

[@chefsteps]

Let us know how it turns out!

[@TrendyWhistle]

Such a great idea!

[@arfriedman4577]

Great show fast steps in beginning then more detailed info.

[@СолнечныйПарус-р7щ]

Splendid idea and splendid fulfillment!! A first-rate master-hand!🤩🤩🤩🥰

[@stevenpatsatsis4060]

That is Sooo Bad Ass !!! I gotta give this a go in my kitchen .... Amazing job chef !!!

[@TheChangeYT]

damn, I still love this channel so much been loosely following you for years, I really adore the ingenuity and craftsmanship! Such a great & unique cooking ressource, I don't know anything sharing something similar. Although I haven't been cooking myself much for years I love this whole world and the intricacies and knowledge of it all - I wish I can cook and know so much one day

[@yankeespy25]

Looks great !! How long after frying can you wait to serve ? Any make ahead options?

[@Midnight7762]

Fantastico Very very nice!

[@amphibiandingoman9361]

Could you freeze before frying instead or does it need the extra cooking time?

[@chefsteps]

Freezing is a tough strategy here. We'd advise against freezing before frying, since the freeze-thaw process results in syneresis: The cooked gels contract, and water separates out, which mechanically separates the layers apart from each other. A better strategy might be to par-fry your portions, then freeze them on a sheet tray and store them in an airtight container or ziplock. Then you can reheat in a fryer or even in a hot oven/air fryer.

[@accrevoke]

It looks incredible! Very well done! I wonder what would happen if you airfry them when they are still in the oven, i.e. remove the foil covering them. I guess the top will be charred nicely and the bottom will be less crispy? Wouldn't it be a simpler version with 85% of presentation?

[@chefsteps]

Unfortunately, you won’t get quite the same results from air frying baked portions. A better alternative would be to par-fry the portions, cool them down, then refrigerate, at which point you could air fry those portions as needed.

[@leilaabouzeenni3580]

Ya too much work, but I would love to try one! Where is your restaurant?

[@DMminion101]

I'll try to figure out, if it is possible to find russet potatoes in the EU so I can grow my own, or some kind of potato that sort of resemble them a bit.

[@matroxman11]

Sheesh you guys have earned my sub

[@RonZucker]

Just out of curiosity, what temp is the oven for the bake?

[@Mostafa-sx7eg]

I paused the video when he was putting them in the oven. And it looks like he set it to 300°F

[@chefsteps]

300 °F / 149 °C

[@nathanhartono91]

no hand guard on the mandolin gave me goose pimples 😂

[@MadameX_]

Gorgeous! Must make them. Thx!

[@manamajalati123]

انت معلم ومنك ونتعلم ❤

[@amitang4540]

Very detail explanation to make this incredible potato croissant, it's a piece of art. Thank you. However, you didn't say the oven temp to bake them in oven. Can you clarify? Thanks

[@chefsteps]

Bake at 300 °F / 149 °C until tender, about 1 hour 30 minutes.

[@mimiliew1968]

Can these be airfried?

[@chefsteps]

Unfortunately, you won’t get quite the same results from air-frying baked portions. A better alternative would be to par-fry the portions, cool them down, then refrigerate, at which point you could air fry those portions as needed.

[@mambocollective]

If you need to larger quantities of these how would you keep them warm and chrisp?

[@silentshadow867]

Anyone thinking about trying this, just a reminder to NEVER use a mandolin without the guard or a cutting glove.

[@ehrenthompson2227]

The guy in the video managed it fine

[@jordant.teeterson3100]

Yeah, mandolins are the most dangerous kitchen tool by far.

[@_Iscream]

@@ehrenthompson2227my mother did not. My dad (a doctor) had to stitch her thumb up at the kitchen table. The photos of the operation are still on Facebook.

[@matthewv9169]

Never is a bit overkill, lol. If you've never used one before, sure, but if you have a small amount of experience with sharp tools generally, you'll be fine. Give home cooks a little credit, not everyone's an idiot

[@_Iscream]

@@matthewv9169 onions

[@dancprice]

What is the volume of the muffin cups?

[@17teacmrocks]

good idea

[@hugobutterlin8411]

Thank you very much for sharing this with us. I'll give it a try (: Hugo

[@__-pl3jg]

What kind of oil was used?

[@chefsteps]

For frying? Any neutral oil works. Peanut, vegetable, canola, grapeseed etc.

[@jamesm.5125]

I like the product. Could you reduce the chances of bottom browning by lowering your oven temp a bit and just run it longer?

[@xHopshotx]

No way Chef Steps is back!!!!!!!! this used to be my favorite channel.

[@donovanconley8688]

Very cool spin on the pave, I just can't get past the fact it looks nothing like a croissant lol

[@Keshi234]

What is the wok that you used in the video

[@yolanda6392]

need this

[@toufas]

would a japanese vegeteblae turner/sheeter make this easier?

[@fivelights]

Nah, the easiest way to do this, is with a mandolin as used in the video.

[@satanismybrother]

I think it would make it easier to wash but then you’d need to slice it into sheets. Swings and roundabouts.

[@nakleh]

Damn, those look amazing

[@Giacmn]

Which is the oven temperature when you bake em?

[@chefsteps]

300 °F / 149 °C

[@Giacmn]

@@chefstepsthx

[@kvopera]

What is the mandolin you are using?

[@chefsteps]

It's an Oxo mandoline. www.amazon.com/OXO-Good-Grips-Simple-Mandoline/dp/B00JVSVMJU?tag=chefsteps02-20

[@x63]

I'd be curious to know how well these would hold up to being frozen after being de-molded. Wonder if you could get right from frozen and still get it warned all the way through at 325.

[@andretran6181]

Quick tip: if your potatoes unfurl in the mold (because I totally didn’t measure things out 😅) and you have a “doughnut hole.” Take another slice and roll it into a small cigar and plug up the hole

[@chefsteps]

Great tip!

[@okaymikegaming]

What temp on the oven?

[@iskoiskojanjan]

Okay so at like 7:40 - who is Queen Iman? Is that what they said? I am mystified the captions said "queenamon" which also seems implausible please help

[@thanutpatyooprasertshuti2814]

I think its "Kouign-amann", a name of croissant like sweet pastry

[@chefsteps]

Haha yes, kouign-amann not Queen Iman. Automated closed captions haven't been fully perfected yet.

[@Giacmn]

@@chefstepsqueen iman sounds more like a muslim regent

[@pharaohblackwell7304]

Soooo, anybody noticed his placement to make the banner read "Chefsteps Stud"? 😂😂😂

[@MrKukkulaB]

Obviously different structure but I wonder if you could do this with a large onion?

[@chefsteps]

Outback Steakhouse would like a word with you...

[@davidventura599]

Top tier stuff right hurr

[@SatchmoBronson]

This recipe looks insanely bangin', and I will probably try it. I've made potato pave before and it was fun and delicious, this is only slightly harder! Also, Tim Chin was a great addition to the Chefsteps team. Love the knowledge he brings and his chill vibe on camera.

[@chefsteps]

Tim is the best!

[@arcanskyarcan9031]

Aitor Zabala has been doing this for years now, a little bit different tho. Nice version, keep going!

[@whitehouseapw]

that looks insane.

[@torchtorch1480]

Apart from spectacular result, I gain an anxiety while watching he sliced those potatos with bare hand.

[@khaelamensha3624]

Why, cutting is a competency anyone can learn

[@fishmouthfunk1]

What is the oven temp?

[@chefsteps]

300 °F / 149 °C

[@4ndaLuSia]

Mantap 👍👍

[@coljar100]

you are crazy dude... i'd love to taste this ... will never make it lol

[@chefsteps]

It's easier than it looks!

[@wks99]

Thank you so much!!!

[@ramziosta]

how about using a vegetable sheeter?

[@satanismybrother]

Nice work Tim

[@MrRebar15]

*ChefSteps* Bravo well done, thank-you sir for taking the time to bring us along on your cook. GOD Bless.

[@Steki007]

So much effort goes into making it crispy on the outside, then you soak it with gravy?

[@chaff5]

Valentine's day idea - call them potato roses.

[@ezn]

9:35 is that a wok on an induction stove?

[@jimmylarsson6523]

It looks like a Control Freak induction stove

[@Mpw1776]

I think these guys work with fitness influencers to assure people keep stumbling with these amazing recipes so that fitness influencers can still shame us

[@chefsteps]

😂😂

[@xTobsecretx]

Wait, that’s the guy that taught us how to make hand pulled noodles!

[@andziazach]

Poached egg on top!

[@Giacmn]

Wooooooo you are the boss

[@grantclarno375]

Can you please post a link about the mandolin that you used. Thank you very much, great video, well of information.

[@chefsteps]

It's an Oxo mandoline. www.amazon.com/OXO-Good-Grips-Simple-Mandoline/dp/B00JVSVMJU?tag=chefsteps02-20

[@henrydang2694]

can we make it dairy free with magagine?

[@BreonNagy]

You could use duck fat or beef Tallow to make them dairy-free

[@adamkrauseak]

“No need to be a super perfectionist about it” he says… *literally just used a micrometer to measure potato slice thickness

[@rasmushansen9331]

can you use melted wagyu fat instead of butter?

[@chefsteps]

Yes, you could definitely substitute any number of saturated animal fats for the butter in this recipe. Chicken fat, duck fat, and beef tallow are all great options.

[@lindapetersen1800]

WOW that is Gluten free also !!! What is it We Need more of this !!! WOW !!!

[@reuvenco]

I follow your recipe and everything just break apart in the oil. What did I do wrong?

[@chefsteps]

Sorry to hear that! If the "croissants" fell apart, then there are two potential points of weakness: 1. The slices weren’t packed and rolled tightly enough in the tin. This could also be a spec issue: you possibly didn’t have enough potato relative to the particular muffin tin size. If the slices aren’t in close enough contact, there’s not enough opportunity for the gelatinized starch to “glue” things together. 2. The potatoes weren’t baked through enough in the first stage. This would lead to inadequate starch gelatinization, so less “glue” to stick the slices together.

[@rubyherring]

question: why do you use a serrated knife? I feel like a sharp chef's knife would be much better suited for the job

[@brianphillips1864]

Cool..there is a FREEZER stage. That means it can be done way ahead of time. Thanks mate,

[@chefsteps]

Can definitely be made ahead of time!

[@WohHappy]

Cool idea

[@Josh-ee6hj]

The potato in the thumbnail looks like it's about to start the 4th great ninja war

[@christenzis6237]

Aaaaaaaand the turkey gravy recipe is...where please?

[@chefsteps]

www.chefsteps.com/activities/turkey-gravy

[@chadoftoons]

Love it, but the most annoying processes look very much improveable on the labor side right? The potatos will stick together after slicing and stacking them is a chore both i bet could be made easier. Heck this entire technique would be cool for some mechanized indsutry selling them. Would they stick the same if the slices dropped right into a water bath? Or maybe chill them in the bath

[@AE-yt4lx]

I’m sure it’s delicious really good but the problem is wouldn’t it be hard to chew and then the other thing is would be pretty oily although it looks beautiful

[@veal_vermicelli]

Is it just me or wouldnt it be way easier to cut them when they are shingled before you roll?

[@donneone]

That voice at the end reminds me of Erwan from FEATR.

[@malaikatabassum3417]

I started following ChefSteps when I was a 13 year old nerd. Something about approaching cooking more technically and geeking out. So glad they are still here. Im 24 now and have learned so much from them.

[@Crowmanhunter]

This is awesome! i'm curious, do you think there are any alternatives to deep frying? Deep frying is always the one thing I try to avoid because prefer not to use so much oil.

[@davidbcg286]

Really cool recipe must try later

[@chefsteps]

Please do!

[@zzzzzz69]

I am never making these as much as I'd love to eat them

[@o0TraceuR0o]

i have no idea why he's not using butchers rope or kitchen rope w/e you wanna call it, would make it so much easier to get consistent results both in the muffing moulds and in the deep fry...