The Croissant Conspiracy

Learning how to make French Croissants with the help of ‪@FrenchGuyCooking‬ (French Guy Cooking) and his recipe! But when I looked into the Croissant's history, I discovered a surprising past. Are Croissants even French?
► Thanks so much Alex! 🥐
This would not have been the same without you ✌️
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► Croissant recipe, adapted from Alex
500g flour
125g milk
125g water
50g sugar
10g salt
20g fresh yeast
350g butter

[@mynameisandong]

Thanks again to Alex for guiding me through my very first croissant experience. 100% worth the effort!! It was a pleasure to finally collaborate - so many have been asking in the comments forever! Everyone make sure not to miss his new series on mother sauces: kzbin.info/www/bejne/qpSnnGCAmKahhdk

[@josebelandria4798]

I love seeing 2 of my favorite chefs on the same video!

[@MiCriFri]

Awesome video! @Alex - When do we get to see you again on your Channel?

[@randomuser8687]

Michael Frick today! He uploaded a video four hours ago!

[@Drefar]

I would love you to make a sourdough version of this. They are so much better.

[@RobLyonsPhotography]

I hope the irony of the cronut isn't being lost on anyone. (The adaption being the adaption is crazy)

[@GuvernorDave]

14:40 "not the prettiest croissants in the world" *literally the most visually appetizing croissants I've ever seen*

[@modestoca25]

I agree, I'd rather try his than the traditional ones

[@southerncross86]

Agreed

[@CHEFPKR]

The history lessons are fantastic

[@larissarehbein6091]

Two of my favourite KZbinrs seem to watch each others videos. Nice

[@MrT0tor0]

A crossover with my two favorite cooking channel on youtube !!! YES

[@KravenTheAlchemist]

Next time we want BRUNO ALBOUZE!

[@yolosubmarine]

A "croissover"

[@mohamedeid2529]

Joshua weissman is de best

[@shays7815]

Me to. Love Alex's meatball journey even his pizza oven hack... LOL. And Andong's scallion pancakes both Chinese and Korean... Mmmmm 😍

[@dhruvapadaki1900]

@@mohamedeid2529 FINALLY, SOMEONE!!

[@Wordsmith00]

Reasons I love Angdong : He's a multi-talented legend. He's a thorough perfectionist. He has perfection pronunciation of every language he uses. He gives historical background to food. He simplifies complex recipes. He has perfect video quality and editing skills. He's humble and very nice.

[@mynameisandong]

🙈🙈

[@Wordsmith00]

@@mynameisandong one more reason. He actually replied to my comment 😋❤️

[@k_meleon]

I gotta say, it's the first video that I see of his but as a french person I'm really impressed with his pronunciation

[@Wordsmith00]

@@k_meleon the first time I discovered this channel I thought he was French.

[@GuvernorDave]

@Club Soda what's wrong with that?

[@shesh2265]

As a Viennese, I have never heard of the connection between Kipfel and Croissants. I do however heavily recommend dipping a plain Kipfel into a hot chocolate.

[@sneg__]

Kastanienkipferl oida!

[@loretta1971]

@@sneg__ Kas wos? Kaskipfel? You certainly mean Maronikipfel (no "r"), and those have taste, so you don't need to dip them ;-)

[@sneg__]

@@loretta1971 Genau, erklär dem Burgenländer seinen Lokaldialekt. No offense taken, but that's just how we talk here. ("Maroni" is also widely used, but I didn't want to cause any additional confusion. But noone around here says "Kipfel" to anything, it's always Kipferl.)

[@whoknew124]

wirklich interessant oida

[@florianschweiger6666]

@@loretta1971 In fact, austrians call both Kipferl. One is called Briochekipferl or Zuckerkipferl, the cockies are called Vanillekipferl. Kipfel or Kipfl is more or less used to say idiot, but more sweet. Maybe in Germany Kipfel is used... but who knows? Most Germans are unable to undestand Austrian-German correctly, it has too much emotions and melody for them so they can't feel it. Maroni are also called Edel- or Esskastanie, while the animal food is called Rosskastanie. Depending on dialect Kastanie instead of Maroni is common.

[@martinn.6082]

Honestly, by now every time I hear a story that goes “Actually, King X invented food Y” I immediately doubt it. Like for Kaiserschmarren and similar foods. It’s probably embellished versions and the royals just had to get their name in.

[@SilvaDreams]

Considering kings NEVER cooked, if anyone claimed they invented something it's a complete lie. One of their cooks likely made it or picked it up from someone else and just improved on the basic idea.

[@Pletzmutz]

Generally speaking, history tends to be a lot messier than we'd like to think. But on the topic of royals I have to quote Brecht: "Who built the seven gates of Thebes? The books are filled with names of kings. Was it the kings who hauled the craggy blocks of stone? [...] Young Alexander conquered India. He alone? Caesar beat the Gauls. Was there not even a cook in his army? Phillip of Spain wept as his fleet was sunk and destroyed. Were there no other tears?"

[@biggusballuz5405]

Tofu was really invented by a prince though. Although of course he would have way more time than the Emperor.

[@Khatulistiwan]

@@biggusballuz5405 Chinese history is heavily fabricated to favour the dynasty or emperor of the day

[@biggusballuz5405]

@@Khatulistiwan Nope. That is extremely incorrect. Because firstly, Chinese historiography as a whole is in fact one of the most reliable and accurate in the pre-modern world. This is an acknowledge fact. Secondly, most historiographies of the preceding dynasty is actually written in a good light or at least a neutral tone by the following dynasty. You can go read all Twenty Four Histories if you don't believe it. Thirdly, you are clearly mixing up the stereotype of western monarchs with Chinese ones. Chinese emperors were frequently lectured, scolded and mocked by their officials, many a times in front of the entire court should they try to do anything overtly ridiculous or stupid. Chinese emperors were forced to issue edicts of apology if they mess up in their duties, i.e. allowing corruption among disaster relief officials. Chinese emperors who were overly tyrannical or neglective of their duties were more frequently overthrown by their own officials than the people. Finally, Chinese emperors do not have any form of divine right to rule like western monarchies. What they have was instead the divine permit to rule (Mandate of Heaven) and that permit can be revoked anytime should they not do a good job, in fact the common populace have the right to revolt and remove an unjust ruler.

[@deltavee2]

This is going to kill you but I fell in love with croissants when I was ten years old and living in Versailles...in 1956. We were Canadians, an R.C.A.F. family posted to SHAPE headquarters in 1956 and we lived in Versailles for a year and St. Germain-en-Laye for three years in the then four-year-old SHAPE village, a multinational community, all military. We lived close enough to the Palais that we were able to go play in the Jardins of the Palais regularly. And across the street was a bakery. I got sent over to the bakery several days of the week to buy baguette, batard (pardon, pas d'accents facile avec mon ordi) and of course, beautiful cooked for that morning Parisian croissants. That time seems almost magical to me now because memory does that - it was 60 years ago, Andong but I have never forgotten that beautiful taste and the smell filling the apartment. That building dated back to the 1600s. I didn't appreciate it then, but I do now and I still speak French with a Parisian accent that no longer exists. Thank you for revivifying memories from another century, literally. I just subscribed and of course thumbs up. Bon appetit!

[@michelguevara151]

funny, I left france as a boy in the 70s, I too have an accent that no longer exists now that i am home. bonne journee!

[@ctwest3601]

It was lovely to read your story, thank you for sharing!

[@matome3050]

Now we have our selfmade croissants for our selfmade Nutella. I like that :)

[@ismaelmoha786]

You don't Nutella with croissant unless it's a croissant from the supermarket

[@digitalspecter]

Selfmade blasphemy is the best blasphemy!

[@matome3050]

I can enjoy my Croissant as I want to. The important thing with a good Croissant is, that you have to enjoy it. And I enjoy it the most with Nutella or jam.

[@giuseppebaja]

@@digitalspecter the Italian cornetto was born in the 1600s, and it's usually filled with jam, marmalade, nutella, pistachio spread, cream etc... the croissant was born way later, so it's not blasphemy as you wrongly say

[@iCrabcore]

I missed you so much this week, Andong, and now you come with a straight banger! Nice to see Alex again as well. Hope the collab brings in more people to discover the beauty of your channel

[@nervousbabbs2769]

Yes! Bless these people fr loveing and understanding food to an extent that we all get to learn how to make and learn the history. I personally love the history of food.

[@tedarcher9120]

Мне не хватает вчерашнего борща

[@gir4ff_flawless93]

omg i've waited for that collab soooo long As soon as i discovered your channel it instantly reminded me of Alex. It seemed as if he was a huge inspiration for the way you Design your Videos , which is good because i freakin love it!

[@mynameisandong]

He was and is a huge inspiration to me! :)

[@mihaelaskrabo1385]

Can I just say how much I love that you used a lid instead of covering the bowl with plastic wrap? ❤❤ there is so much unnecessary use of single-use plastics and it really is that simple as using a lid.

[@nikkyk4839]

In Austria, we call the pastry Kipferl or Butterkipferl and the "cookies" Vanillekipferl because they are seasoned with vanilla. I've never heard it be called otherwise and I've been all around the country many times.

[@amandacapsicum686]

The number of layers increases _geometrically_ with each fold.

[@SuitedCynic]

Man, I love Food KZbin so much - and especially when the folks that I follow collaborate. I appreciate you so much, I'm a fairly decent home cook, but you're definitely helping me becoming a better cook! 👌

[@MikeBenko]

-How to make something delicious? -Put an entire slab of butter in it of course!

[@Todesnuss]

I've lived in Vienna my whole life and I don't think I've ever seen the spelling 'Kipfel' without the r. Certainly never heard anyone pronounce it like that. The pastry is a 'Briochekipferl' and the cookies are 'Vanillekipferl'.

[@tryptvminxglitch8221]

this! im so confused :D i may check my ears

[@maxischerr]

I also have never heard Kipfel before. Grüße von der Südsteiermark!

[@shibolinemress8913]

Same in Germany, not surprisingly 😉

[@juanvco]

Found your channel the other day. The whole history background on each food is just like a history class. Thanks for your content! Your channel is great!

[@MesinaRL]

My most favorite youtuber honestly. I just love the fact that you bring storytelling to your cooking videos. Keep it up bro .

[@Blackjack1317]

I think you should definitely make a video about dough coated foods. I mean in every culture there is some kind of filled pastries. Italy has Ravioli and Tortolini, Germany has Maultaschen, China has Baozen, Japan got Gyoza and south America got Empanadas, just to name a few. I think a series about some of them would be really fun to watch, even though you've covered some of them in you videos already :D

[@valvenator]

...and than you have things like Won-tons, Egg Rolls, Ravioli, Pierogi... I wonder if there's a place on earth that doesn't have a variation on the theme?

[@Abe23]

I love your channel! Your videos are well done, rich of useful informations and it's clear that you spend a good amount of time researching the subjects. You treat every country's cuisine respectfully and that's why I'm always excited when you upload a new video. Greets from italy!

[@n20games52]

Your videos are quickly becoming mt favorite cooking videos. So entertaining and interesting. Cheers!

[@lordfesnor7300]

I remember a video of you where you called Alex / French guy cooking an inspiration, congratulations with the collabo dude! Keep up the awesome work!

[@AlphaJEAN95]

Loved that collaboration! I always look the videos by Alex...the croissant series was amazing! Glad to see that you rocked it at first try :D

[@insankamil37]

This guy deserves much more than 330K subscribers. You’ll get there. Keep hustling 🙏🏼

[@cillyimmers6689]

Thank you very much for all your effort in the 🥐research and told it in such a fabulous way! So interesting 😛

[@Twatical]

So glad i subscribed, this is the type of content youtube needs

[@MangoManAlex]

That was wonderful. I want to create next-level treats, like this! Thank You for sharing this, Mr. Andong!

[@makgrape]

Found this channel and now I’m in love ❤️❤️❤️ def under rated!!

[@margaretakettner8028]

Amazing presentation! Thanks for sharing.

[@Yaqeen2013]

I love your show that's of course with your stories. You make cooking easy and fun.

[@jesica2466]

Oh my, I love the culinary power colliding here 🙌🏾🙌🏾

[@jameshaulenbeek5931]

That's awesome! The sprayer idea is fantastic!

[@freddyfernandes2645]

I’m so excited, my favourite cooking youtubers collaabbbb!!!!!😍

[@NoemieY]

Me, French, still watching but still be going to the bakery tomorrow morning to get one 😂 it's too easy here. Yours look great honestly! Good job! Keep it up, your videos are always well researched and pleasant to watch 👏

[@Demasx]

Yes, the crossover collaboration we all wanted! Two international brothers with the song of food in their hearts! ❤🎵

[@animejunkie7321]

Sooooooo damn thanks man ❤️😍 you're one of the best guides of mine ever!

[@Miquelodeon87]

I think both of you guys, Andong and Alex (French Guy Cooking), should partner up and make a fancy ass KZbin collaborative channel. I feel like you guys have very similar sensibilities in terms of the type of content you make and you seem to get along quite well, which makes me think that the combo would lead to exceptional home cook and food culture videos. I've followed Alex's channel for a loooong long time and he's one of my favorites, while I have only discovered your channel very recently but I find myself binge watching your videos, which are very informative, well crafted, and just simply lovely to watch. Would love to see you guys bonce ideas off each other regularly and waching you go through the food journeys as you both usually do, but together.

[@denisejones6393]

Your channel is the best!!

[@theGirlMachine666]

Oh my god, this is so cool! I'm so happy for you you had the opportunity to work with legendary Alex hehe 😊

[@Keulen_Bauer]

Alter heftig so eine gut Kollaboration mit so ein großen KZbinr bleib wie du bist.wird echt immer interessanter

[@muniyumi]

It's really amusing how the food we know have such a flavorful ;3 and interesting history. This makes me want croissants huhu

[@CynthiaSalchi]

My first day watching your videos and don´t even know how I got here but they are fascinating! Greetings from Mexico!

[@user-jl9pk3bo7f]

I can't believe you post such a good videos almost every day. And we have to appreciate for that. Have a nice day everyone.

[@thomasf8100]

French puff pastry in general also ultimately owes its existence to Viennese laminated pastry, which they adapted a bit. Same origin for Danish laminated pastry called weinerbrød, and in turn the soggy bastardized pastries called "Danish" in the US. The Austrian laminated pastry was itself, probably an adaptation of filo dough.

[@shredderly]

Very interesting video Andong, Belgian here and i always heard croissants were Austrian in origin but never knew the whole story. Thx for that!

[@cutebunny8493]

Absolutely loved the video. Now I want freshly baked croissants too 🥐🥐 😭😭😭❤

[@hui-an-xin]

Oh my goodness yes! Love you two!

[@pochuyma9530]

OMG! This guy tells the history of a famous or popular food and then makes it! 👍 Genius idea for a KZbin channel!

[@Kuchnmadl]

Wow! Those layers look amazing! 😍 Croissants are on my to-do list for a few years, but I never made them as I thought it would be so hard to make them. Seems like I have to try them now.👍

[@yoavy1983]

Yes!!!!! Finally my two heroes meet and do a colaboration! Great job on your first croissants, congratulations, you are now a baker! Maybe you can do an Asian cuisine colab some time, I can totally see a Chinese dish or a Ramen thing happening!

[@wild-radio7373]

Great video! Loved this!! 🤜🏻👍🤛🏻♡♡♡

[@anjali972]

like ur history and recipe, love from London.

[@hayyanalhaddad8637]

best collab love you guys both!

[@firesoul453]

History is always more complex than it first seems.

[@incognito1110]

Indeed kurwa...

[@Zoe-wv3zt]

This channel is really underrated . It should have more subscribers bruh .

[@RougeEric]

So as a French person who has baked a significant amount in the USA, there are 2 final tips for a perfect croissant: 1) Flour! French flour tends to have less protein (less gluten basically); this has a massive effect on the way your croissant will come out; and I believe it is one of the reasons it is so hard to achieve those massive air pockets (bubbles) you'll find at the center of a french croissant or baguette. I'm not 100% sure where you would find such flour, but it is totally worth keeping an eye out for. 2) Butter! Aside from a likely difference in what the cows eat (a lot less corn feeding in France IIRC), there are 2 key differences with French butter: it is churned longer, which increases the fat content, and it is slightly fermented (either naturally or using added cultures). Because of these differences, French butter will tend to be a lot yellower (with almost a tinge of orange) and have a much richer, more complex favor; it can even be a *tiny* bit sour. Anyone who has had a great Croissant or Baguette in France will know what I'm talking about here, but even the best bakeries have a hard time getting even close in the USA. That is unless they import their flour and butter. PS: French milk tends to have a much higher fat content as well; our "lait demi-écrémé" (half-fat) milk feels a bit richer than whole milk in the USA... so you can imagine how our "lait entier" (whole milk) is...

[@wezzuh2482]

In Denmark, being famous for our Danish pastries, which is an english exonym for them, we also call them "Wienerbrød" (literally: Wienerbread). They come from the same Viennese tradition, as the french Vienesoirie

[@v7ran]

I was thinking of when Andong will be famous enough to collab with Alex the other day, since you 2 have the same theme of life hacks in food. It looks like it came sooner than i thought! Also can’t believe Alex and Andong uploaded at the same time!

[@guewenmu]

Super Video, tu m'as donner faim 👀🔥 Tes croissants sont magnifique ! 🇨🇵

[@Hakabas01]

This is how I discovered Alex's Channel, thank you for enriching my life lol

[@lostSempaiWissame]

Tbh tho andong I love you more than Alex, you're much more fun to watch ❤❤❤ I wish you hit a million subs soon. Btw I make your hummus recipe for my family at least once a month and they love it.. also hummus was the reason I discovered this amazing channel :)

[@grommitmug1203]

I never thought this crossover will never happen. This is Amazing!

[@korenpollak8344]

Love you and Alex !

[@fryphillipj560]

My two favourite food channels colabing? dream come true!!!

[@jmdoe5822]

As a Brit, I'll assume the nutella and ham guy was a fellow countryman and offer apologies on his behalf

[@Redgethechemist]

He was probably pouring fizzy water in his red wine glass at the same time 😂 apologies accepted.

[@robertfischer5648]

Alex AND Andong in one video??? I LOVE IT, I'd really like to see more of you two together :) (after the whole corona story has ended of course heh)

[@MrKhanmeister]

I love this so much, can't wait to try it! A heads up - the recipe link in the description doesn't work. Could you update it please?

[@hydroxica7012]

FINALLY A COLLAB WITH ONE OF MY FAVORITE CHANNELS YAY

[@Leogoesliquorstore]

ich liebe nicht nur den koch-part sondern vor allem den historischen hintergrund dazu. 👌🏼

[@teresa4973]

I absolutely love your videos! The best croissant I've ever had was in Okinawa, Japan. They do allot of their baking exactly like the French though so I assume it was as close as I'm gonna get until I can go to France (someday)... 😄

[@ronin47-ThorstenFrank]

TBH honest I´m not so surprised. As I saw this I was immediately reminded of Japanese weapon smithing (like Katanas). See my comment above.

[@sarzootashoota351]

French guy: croissant is hard, lots of complex, detailed steps German guy: Heavy breathing

[@raccoonking7566]

Now, he also has Russian roots, and Russians are famous for making complicated things simple. But he is also German, who love making simple things waaaay too complicated. Andongs life must a constant struggle between his Russian and German side.

[@lostSempaiWissame]

My 2 favorite youtubers in 1 video ❤❤❤❤😊

[@26chiapet]

I love croissant as breakfast sandwiches. I love bagels of course (New Yorker), but I recently have been craving the buttery richness of croissants and replace my bacon, egg, and cheese on a toasted croissant instead and it makes my morning blissful 🤤👍🏼

[@TomasVerikas]

I love Croissants! Nice video! Keep it up!

[@mjaneck]

You should start a history channel as well... awesome research and story telling techniques

[@enest.5498]

Dear Andong, how can you post a video about croissants and have the audacity to not show the cross-section of the final product. We all know how hard it is to produce the perfect flakey insight of a perfect croissant, but we all saw how even for Alex the most eager perfectionist himself seemingly gave up on the perfect croissant cross-section. But still we can all appreciate your hard work and even celebrate the imperfect cross section. Which should be regarded as a symbol of “selbst gemacht ists immer noch am besten”. All jokes aside very enjoyable and educational video. As we say: weiter so!

[@mynameisandong]

I really tried, but stopped after I ruined 2 kwasongs

[@djlondon7956]

Absolutely great! Pastry AND heavy flirting with the camera plus French pastry-Love Interest. This show has it ALL! 💯💯💯

[@grafshard4958]

I love Croissants so this was the perfect video for me

[@thatguitarfiendeevee]

Andong eating and saying cwasson is amazing ❤️

[@fettaspalta3127]

Danke für diesen tollen Beitrag :) Thx for this awesome video. Yes we Austrians sure do appreciate and love our baked products :)

[@bnylz5300]

that clip of alex saying "I can't just have a bad croissant" is my new mantra

[@ismiregalichkochdasjetztso3232]

That was some nice research!

[@m.w.7919]

Neues Vid von Andong UND Alex an einem Tag, bin ich im Himmel? XD

[@mynameisandong]

Und dann is alex noch bei andong whaaaaat

[@garufaking]

In Argentina are a really traditional, we call it "media Luna" that's mean "half moon" and are basically the more common type of pastry for breakfast. In fact croissant and latte are the most traditional breakfast here :p (pardon my English jaja)

[@johannoren8874]

Great content!

[@TheTesterOfGame]

I'm a little late but damn, I love this crossover so much, I told myself so many time it would be amazing and there it is

[@Groet]

Excellent croissants! I am a professional baker with my own small bakery and they are much better then the ones I did my first time. Me personally I like a bit more layers so I do two of the folds you did the first time. You did quite large croissants and probably didn't proof them enough, croissants can expand a lot before it is time to bake. I'd recommend weighing them to make sure they are the correct and similar weight, also rolling the dough a bit thinner. Then you can tinker with how to bake them in your oven, the look a bit pale on some spots. It is probably because they are a bit underproofed and to many on one sheet pan for you oven. Good luck in the future!

[@sapphoculloden5215]

I tried to make croissants when I was in Africa and my cookbook decidedly did NOT have all of those steps. Basically, I figured that I had discovered how the Australian Sao Biscuit was born.

[@anonym5148]

You two are the best Food-Producer on YT

[@Kroiznacher]

Those croissants look amazing

[@sidd1212]

Always wanted this collab gr8

[@luncentlucyLucy_Cy]

imma gonna try make this .... thx for the guide

[@stepoutsidesayinghi]

I love to see you guys together ♥

[@robertpetrenko4670]

Your croissants are looking great! I think we can call it a great success ;)

[@AMK650]

I am lucky enough to have a very good french bakery in my city. Original recipe from France (and I think even ingredients) and it tastes exactly like I had it in Paris. Even the tarts. It is amazing.

[@arkonite]

When your favourite channels collab 😍😍

[@nicolazanin2686]

Nice video! In Italy we have the "Cornetto" the Italian version of kipfel

[@TashJansson]

awww yeah two legends collaborating

[@1Sely7]

I could listen to Andong having beef with culinary myths for hours