I Tried To Make A 140-Year-Old Croissant Recipe • Tasty

[@wakuwaku8660]

"21st century man. We can do 10 things at once---- and noNE OF THEM WELL" I felt that in me 🤣🤣🤣😭

[@bunnycortland353]

I... Attacked

[@IceQueen975]

I feel called out.

[@lueroso1540]

BUT IT'S TRUUUuUUuUEUuuuEEEE

[@mageman310784]

This needs to be made into a meme

[@alexog1999]

1. kills yeast 2. eats dense pastry... “this was the height of French baking” Lol I love her

[@erden02]

Just FYI grain was an old time measurement, around 60 mg!

[@caitlinberetta7687]

*adds in one literal gain instead lol!

[@molinaeannrafael9620]

Good to know.

[@mwrkhan]

Yep. Was just gonna say it.

[@prosevspoetry]

Avoirdupois come thruuuuu

[@Fireguy97]

"Hi i'm hannah and i know what i'm talking about" And she wonders why it doesn't have any flavor.

[@syariefhidayatuloh9606]

She boiled the yeast 😂 RIP yeast

[@guinnevereschronicles2225]

Yeah the heat killed the yeast

[@heatherrowles2580]

@Philip Boyko dude you could see the steam rising off the pot.......the milk was WAY too warm.

[@kianabogaert]

@@heatherrowles2580 at 60°c yeast dies Milk dus bloil at 85°c

[@valria838]

"It tastes exactly like it looks"

[@spaghettus3486]

Sad croissant noises

[@mustafadoot8130]

Juan Cortez Muro fuck off

[@derwodichsehenkann714]

Bitter?

[@mustafadoot8130]

DerWoDichSehenKann ok

[@aubriannashaw8234]

Reeeeee

[@captainclyde4438]

Fun fact: in France we call pastries "viennoiseries", and it comes from "Vienna". So the name reminds us pastries are Austrian !

[@satansbarman]

I'm also French and never made the connection between viennoiseries and Austria 😓 and just to make it worse I also studied catering in France, huge face-palm! It does however beg the question: why are pastries called Danish in England?

[@lisahuber9329]

@@satansbarman I'm Austrian and I didn't know we had anything to do with French pastries, so that was very interesting

[@hope.m1703]

"Hi i'm hannah and i know what i'm talking about" 😂

[@Fireguy97]

Yeah, right.

[@LSMW90]

Lol 😂😂😂

[@thescrumblosktunlyscrumblg7010]

I'm Hannah too:0

[@melo3587]

What are you talking about

[@robloxianproductions6104]

“Bien, Gracias.” -Hannah Hart 2019 Thank you for the likes

[@dtadaj]

that made me cringe so bad

[@tenyharyati9355]

i was bursting out hahah

[@robloxianproductions8589]

Halfway to 1K likes omg!

[@shrekboy1818]

hahah

[@coralinejones6759]

Lol

[@gDextres]

*spoken to in French* "Bien Gracias" I died lmao

[@zoeyb6332]

“Or as the French say - “ contemplates “Cool” *moves on* 😂

[@SiddhantJadhav]

*"21st century man, we can do 10 things at once...and none of them well."* Never thought of hearing this in a bread video.

[@najwakays]

i thought croissant was a pastry

[@hearmymotoredheart]

"Clingy, stretchy, rolly, whoopsies" - my kitchen experience in a sentence

[@jordangoatham5484]

hearmymotoredheart I was reminded of the Short Circuit movie.

[@gayleblake4482]

Thats my body type.

[@jamjam1566]

she's officially my new favourite tasty members after Rie, Alvin, Alix, Alexis, Kiano, Andrew, Niki, Annie and Adam. Welcome to the club Hannah!

[@fauzanaizwahhairuddin6905]

So basically everyone.. Yeah, i get it..😁😁

[@sherriedino2661]

They laid Niki off. 😞

[@jamjam1566]

@@sherriedino2661 really? when? why?

[@sherriedino2661]

@@jamjam1566 i really cant recall but if you'd check her twitter, you'll see her fans asking why she left Tasty, to which she answered "They laid me off."

[@miauxy_]

wait, alix isn't on the tasty team anymore... if i remember corectly

[@mozempire5096]

Hannah's delivery is beyond delightful. She is SMART, and FUNNY as hell. This woman needs more media recognition, she is a true entertainer! The crunch at the end sounded so satisfying, and then the look on Hannah's face as she says, "I got a lotta starch on that one..." PRICELESS!

[@anicecream3028]

She should have her own dance like Rie : make it fancy

[@gablison]

She has "BOOP BOOP!" doesn't she. Don't know if it comes with a dance or not.

[@undersuncheese5829]

8:41 "Let me taste this starch stuff- it tastes exactly like it looks." I died when she said that. 😂

[@Zarabellaa]

" hi i'm hannah and i know what i'm talking about" LMAO

[@arianaviv0568]

Hannah: "A GRAIN OF SALT" Salt: * ting * Me: 😂😂😂😂😂😂😂😂

[@hisAndwele]

"I wouldn't call it a biscuit, 'cause biscuits have flavor." LOL!

[@Lisa-zx7ie]

It looks like somebody sneezed on them- I am deceased

[@recoil53]

"It tastes exactly how it looks".

[@naushadalihashmi856]

Lisa Leung!!! Hey ARMY!!!!!!! 💜💜💜💜💜

[@naushadalihashmi856]

😂😂😂😂😂

[@FlowerMama23]

Hannah: "I love croissants!" Me: "I love your videos, and croissants too!"

[@narutoaisaka9620]

MsKyraFlowers?

[@FlowerMama23]

@@narutoaisaka9620 Yes?

[@juriiwan]

The Kipferl even dates back way further. Legend has it that when Vienna was besieged by soldiers of the Ottoman Empire this pastry stayed after they had retreated.

[@Taylors_Ghost]

The 10 seconds after she tries it made me laugh so hard. "I wouldn't call it a biscuit... Because biscuits have flavor." "Let me just taste this starch stuff... It tastes exactly how it looks." Her delivery is great I didn't watch the end before I wrote this... She good.

[@LorenaPiliado]

When you have watched like 20 times the MyDrunk Kitchen episode on croissants, this one looks like an acomplishment. Also, I saw the little nods to us the old fans

[@ridhimamathur1680]

The victorian way (english heritage) and ann readon do this too and it's an amaaaazing concept

[@monikadobrowolski728]

These videos are so calming to watch

[@latoshabrownlee4708]

"I've picked 6 to set aside now I'm gonna sit back and let em rise" BARS!!!

[@jacksonkloes4967]

"I wouldn't call it a biscuit because biscuits have flavor" HANNAH HART everyone :)

[@THE__MOB]

Just like the French say COOL

[@yasao_art]

Hannah is amazing xD I was smiling and laughing throughout the entire video. Thank you, I needed that ♥

[@celestelopez4333]

Excellent series. The history is very interesting. Thank you Hannah!!

[@daniel_farkas]

1:02 I know it's not the point but my inner historian always sheds a tear when people use modern maps while talking about history 😢 Btw, thats Slovenia not Austria

[@OHMYGODMYNAMEDOESNTFI]

I'm from Slovenia

[@daniel_farkas]

OHMYGODMYNAMEDOESN'TFI im from Hungary

[@howiehuang2689]

Omg I’m from China 😱😱😱

[@davids5a2]

Omg, finally somebody pointed it out! You're a hero, Dániel!

[@kitchenwithmujtabaakram8617]

Thanks dear.. GOD bless you... Be happy for every time...

[@Mugthraka]

Well modern croissants baking techniques differs in that the butter is NOT incorporated in the dough, but layerd between the different sheets of dough. Its something that was possible to do when refrigeration started to appear, since you needed the butter to stay cool AND ABSOLUTLY NOT MIX with the dough. So its layer of dough-layer of butter-layer of dough-layer of butter etc. You are basically folding and stretching the dough by been sure that the two doesn't mix and for this you need a cool environement and at least let the thing cool between foldings. The layers of butter once in the oven will create gazes and steam, wich will expands the dough and create those "empty" airated spaces and flakyness, with the butter melting and permeated the whole thing once its done.

[@realtroller9102]

"it tastes exactly as it looks" *my dirty mind starting up* hm...

[@summersez1673]

"Now it's great cuz it looks like somebody sneezed on em" lololol. Hannah is crazy funny.

[@NissiASMR]

I used to hate history lesson, but this is interesting because I love croissant.

[@tacoshark8578]

I love how she lets the wooden bowl take a minute, I mean hey, everybody needs some time yeah?

[@lunareaperofsouls9857]

I am soooo glad I’m not the only person that dorks out and sings my sentences while I’m working 😂. I ❤️LOVE❤️ watching your videos. You’re hilarious 😂

[@soccerchick4107]

loving this series!

[@edennolani8171]

I love this new show!!! :) Thank you for your effort!

[@pablocalderon9528]

"Bien gracias..." 😂 🤣 😂 🤣 😂

[@aroojtahira7823]

So good and satisfying to watch classical dishes

[@chamhullo2878]

As a french, I feel blessed by this video

[@allietheeditor]

I am loving this channel... so glad that food anthropology is becoming more and more popular

[@ayeshasajid1170]

She’s so calm the whole time and her personality is so cute!

[@alkabeer5amis]

Captain Marvel's Personality in the movies should've been Like Hannah Hart's !

[@80budokai]

Tasty, awesome video! Enjoy your Saturday!

[@vidushibatra480]

Your screen presence is fantastic Hannah! It is a treat watching your videos

[@lucierc6049]

The croissant we know is actually really modern and was invented in the 19th century

[@Kaeepe]

SHE SAVE BUZZFEED SO HARD !! I LOVE HER !!

[@nashvillemauricio1713]

Whenever im sad i just watch this video and weirdly, it turns the mood up

[@baileysadler5212]

Your personality came out well in this found it super funny please don’t change!!

[@thomasrivera1254]

These videos low key make my day. I need more of them

[@howardnenno1806]

I thought Rie and Alex were the only ones bringing me back to this channel, but This edible history is great! You should see if you can do an episode with Townsends, who specializes in 18th century cooking.

[@mayangjujungbungaganang1691]

I LOVE HER. PERIOD.

[@elisageorganas5116]

'now it looks like somebody sneezed on them' 8:45 'It tastes exactly like it looks'

[@peggymason7438]

I made butter years ago using a mixer. Keep mixing after it is whipped and it will separate the butter solids from the whey, or butter milk.

[@peggymason7438]

Of course it still needed to be drained and squeezed.

[@loosecannonsatl7287]

This is by far the funniest episode I am in bed crying 🤣

[@cheyennehamblin9590]

I lost it as she made a face when she took a bite 🤣🤣🤣🤣🤣

[@luvbugg84]

I just finished the first 3 episodes. This is so awesome! What a great idea! It is informative, interesting, and so much fun! Let's talk about the choice of host for a moment. Could you have found anyone more perfect? NO! Hanna is amazing for this! I want more. I have already added the playlist to my saves, and I am looking forward to the next video. LOVE LOVE LOVE

[@meganpierce9977]

Love this series

[@marcelvaradin592]

My guess as a baker is at 4:13 the milk, sugar, yeast mix was to hot (you see a lot of steam) and killed most of the yeast thats why it did not rise a lot and became dense also those are kipferl they got no layers like a croissant, the layers she saw at 4:50 are just there because all of the flour that was not mixed in well at that stage. So the flour prevented itself from sticking to itself and formed layers.

[@kadyarchibald6801]

I could watch her bake for hours

[@aroojtahira7823]

This kitchen is so beautiful more than the modern

[@yang-rl5wj]

this is such a delightful series♡

[@wmichel8919]

Hannah: I wouldn't call it biscuit cause biscuits have flavor Me: Shaaady

[@kiera4844]

This show actually stopped me from unsubbing. I want to watch Hannah cook anything 😄

[@bridgetmarie5144]

5:57😆😆😆 I would be so over it and be like okay are we done yet!!

[@TheGullibleKid]

She's naturally hilarious. More videos of her on this channel, please.

[@zephirothia]

This is the funniest episode..so many punchlines.."now it looks like someone sneeze on them"

[@jamiemelo8841]

I just love her!

[@eclecticcode]

I think butter was usually salted unless the recipe specified "sweet butter", which would have contributed to the flavour if that was the case here!

[@susn1987]

Europeans don't use salted butter.

[@eclecticcode]

@@susn1987 I'm literally British. We all use salted butter unless otherwise specified (which it never has been, since a lot of respectable chefs recommend it for both sweet and savoury food). I don't think I've ever been served unsalted butter (here, in France, in Spain, in Italy)... With all due respect, I have no idea where you got that impression.

[@susn1987]

@@eclecticcode are you British or only literally? I'm actually European and I am never served salted in European countries. And if (France for example), only for bread spread. So that's how I get the idea.

[@eclecticcode]

@@susn1987 I am more British literally than I am figuratively, and yes, that makes me very much European in spite of the political climate. Can I recommend watching English Heritage's video on how to make butter the Victorian way? A comment (by English Heritage) below explains that butter was usually made with salt (a lot of salt) because it acted as a preservative. Sweet butter goes rancid quicker. Perhaps nowadays in your part of Europe unsalted butter (as opposed to lightly salted) is common, that has not been my experience. Historically that was not the case, if only for practical reasons.

[@violetskies14]

That was my thought too. Most things like butter would have been heavily salted to preserve them I'm pretty sure and it looked like she over heated the yeast so that might be why it was so dense. When you're making bread if your milk is steaming its too hot.

[@azlibra7178]

What a kick-ass personality!🤘🏻

[@Kolson1999]

Anyone an original my drunk kitchen fan? Love Hannah !!

[@randydavis1969]

I'm curious when she got to the train of salt part...if she misunderstood it. There is a phased out unit of measurement we no longer use called the apothecary system. Which uses drams and grains. If this is the case she may have under salted and gave it a different flavor profile. 1 grain is equal to 0.012 of a teaspoon. No diss at all cause again it's a measurement system that was used then and is no longer used today.

[@terminusxx7360]

You know how serious the French are when their recipe literally asks for a grain of salt😂😂

[@deekimadu]

I've watched all the 8 videos on edible history (8 so far, I hope there's lot more to come) I just love the anchoring. Natural n candid. I can totally see Ellen DeGeneres in Hannah. Actually what makes this show more interesting is the history, keeps ur mind wondering. Cheers to the whole team for digging the receipies with all the actual specifics. 👏👏👏👏👏👏

[@catshepherd3102]

My teacher in Culinary Academy said the croissant originated in Austria. At one point, the Turks were trying to invade by crawling through the city’s steam tunnels, by which the city’s bakeries were vented. They did it in the wee hours - but the city bakers were working and they heard the Turks crawling through the steam tunnels. They sounded the alarum, the city defenses rallied, and defeated the attempted invasion. The Austrian emperor rewarded the bakers by giving them an assignment to create a pastry to commemorate the victory and they made a crescent-shaped pastry because of the crescent on the Turkish flag.

[@recolour123]

I love that she casually speaks Spanish

[@jayy7754]

"Has the texture and smell of a hot glue." That's because it actually is a paper mache glue.

[@kolusubindu813]

Love the way you do this show...😍

[@Kleio11]

They look like old-fashioned dinner rolls! Nice video!

[@sabrinasullivan8216]

A grain is a old measurement, it’s called a grain for the weight of one grain of barley. And is between 60-80mg

[@HopeFriedrich]

I will be very interested to see if this could be turned into a subscription box and each box that you get you make whatever recipe Hannah has made in the video. So it’s kind of like a history cooking class subscription box

[@jacoboleary9076]

*kills yeast and doesn't laminate dough* "They don't look like croissants!"

[@LaurenShirley]

To be fair, the Austrian recipe doesn't include a laminated dough. That's the French innovation that came afterward.

[@jacoboleary9076]

@@LaurenShirley I'm just saying, if you don't do the basic things that make a modern croissant, of course they're going to be bricks. And the killing of the yeast was an actual mistake, not laminating was just an unfortunate omission

[@Sgtpeterenis]

@@jacoboleary9076 It's not an unfortunate omission, just like not layering bread isn't an unfortunate omission. It's a completely different kind of pastry.

[@misstinahamilton5714]

@@Sgtpeterenis That's right- she followed the recipe exactly - it was obvious from the beginning they wouldn't be like the croissants we are familiar with

[@jacoboleary9076]

@@Sgtpeterenis ok sure whatever

[@RWAsur]

I've only seen her once and I already love her

[@deleijon3415]

I love her energy while cooking :D

[@samlagrimas5039]

Pls bring Hannah back! I love EH! Don't leave it at season 3 pls! It needs more than 5 more seasons!

[@FingeringThings]

Nobody: Hannah: 140 Year Old Croissant

[@SupremeLeaderKimJong-un]

Stop doing these

[@lcr5910]

This series cracks me up!! 😂😂😂

[@xmozzazx]

I watched you many moons ago Hannah, I kept expecting a wine bottle to make an appearance, that would have helped those out! Glad to see you are still out here in youtube land.

[@gabrielcabralmarin7952]

Okay, love her and love the show, PLEASE MORE

[@anarchist_parable]

I'm out here 30 realizing that I've been cooking with Hannah on the inter webs since I was like 22 😂

[@notyoureverydaywatch204]

I love your work😆. Less delicious but still entertain me much👍. Looking forward to your next video😁

[@radityaputradjohan3289]

I love Hannah a lot

[@user-wp3cs9im5i]

I loveee herrr

[@fabiolagm97]

Hannah: pulls out the butter balls Paula Deen: screams

[@laurenhawes7201]

Not even 10 seconds in and im dying that her response to French is spanish "thank you"

[@haleyclark3833]

I love her humor 😂💕✨