The Myth and Truth behind Croissants - A Recipe from 1850

[@TastingHistory]

Thank you Wildgrain for sponsoring. Visit wildgrain.com/tastinghistory and use code “TASTINGHISTORY” at checkout to receive $30 your first box + free croissants for life! Cruise the Danube with Tasting History & AmaWaterways: www.amawaterways.com/maxmiller

[@carlshorter3820]

curved croissants are made with margarine...straight croissant are made with butter...that is what I was told. how did the shape and content not play a part in the history? I believe it is law in paris..

[@AMoser-g7d]

The cruise sounds amazing! I looked at the itinerary. Can I ask some of the things you will be leading?

[@belialbathory2299]

Silly question do they have vegan croissants or are my neighbors gonna love me?

[@parpar3]

Your Danube cruise website shows a picture of Prague which is not located anywhere close to the Danube.

[@TastingHistory]

@@parpar3 omg you’re right! 😂 Not sure why they’d do that. I’ll see if they can’t update it. It should be Budapest.

[@SpukiTheLoveKitten75]

OPENING LINE: "What is better than a buttery, flaky croissant?" "TWO buttery, flaky croissants!"

[@lexietheemeraldminecart]

THREE buttery, flaky croissants

[@SpukiTheLoveKitten75]

@@lexietheemeraldminecart [THUNDER & LIGHTNING] HA HA HA HAAAA!

[@jon-paulfilkins7820]

Why an I hearing this thread in the voice of 'The Count'

[@Deadxman616]

I swear there was a burger king ad with that libe

[@50centHotDog]

‘Through the magic of making two’

[@cormacolinde]

In French, we don’t usually call those other pastries “croissants”. We call them collectively “viennoiseries”, meaning “from Vienna”. The chocolate one you showed is called “Pain au chocolat” or “Chocolatine” depending on where you are. Others are often in fact called “brioches”. The spiral cinnamon roll is usually called “brioche à la cannelle” or “roulé à la cannelle”.

[@thePatHammon]

max miller is a national treasure

[@TastingHistory]

🥰

[@forteandblues]

Spittin facts

[@tal_the_great]

The only question is "Which Nation?"

[@mansooraazhar8133]

​@tal_the_great agree, he is a treasure for all humanity 🌏❤

[@mansooraazhar8133]

​@@tal_the_great He is a treasure for all humanity 🌏❤

[@stefanocomito7949]

In Italy we do something very similar to the croissant, it’s called cornetto (which technically means “little horn”, but I’m pretty sure it’s called like that because it sounds similar to the original kipfel). The main difference with the croissant is that it has eggs in the dough and it’s usually filled with cream or jam. Obviously it is my duty as an Italian to tell you that the French may have won the battle on the croissant, but they have not won the war and that one day the cornetto shall prevail

[@Harteo3917]

I think this is where the connection definitely comes from when people started to really put all kinds of flavouring and fillings into cakes. Right now i'm craving these little cake bars made in germany that has chocolate throughout the middle and i think it's vanilla cake i suppose they're like cake fingers but they call them bars in supermarkets. They're like cheap cake snacks sold i think pretty much everywhere these days.

[@robbymonaco3738]

italian bread is better than french bread any day

[@IlastarothTayre]

@spirals73 could be, sometimes even in Italy they call croissants cornettos and viceversa

[@IlastarothTayre]

i francesi avranno vinto la battaglia dei croissant, ma non hanno ancora vinto la guerra della pasticceria

[@truthsRsung]

A good way to get indigestion, associate Violent words like War and Battle with my meal. Propagandists.

[@cosmoreverb3943]

2:26 A real "pain". Intentional or not, that's a solid bread pun

[@TastingHistory]

😂

[@Jams27]

*sigh* Ba dum tss

[@thomilsvlog4544]

It’s the yeast he could do…😶

[@jcortese3300]

You have to have some crust to tell a joke like that.

[@erinmcgrathejm4985]

I came here to say that same thing!

[@hawkatsea]

"Mm, I mean, it's just warm bread" has never been spoken in such a satisfying way, LOL. I love modern croissants, but these seem more like something I can pull of myself, and I can't wait to try them this fall. As always, fantastic story and wonderful presentation.

[@Piddyx]

Warm bread is pretty awesome all by itself

[@emma70707]

Horn rolls are delicious!

[@Dr_V]

Applying egg wash on a pastry after baking means immediately after taking it out of the oven so the residual heat is enough to cook the thin egg mixture. Ends up lighter in color and a little bit tacky so it's used primarily for powdered sugar coatings.

[@Director_Orson_Krennic]

Interesting, TIL. I wish I had known of that technique about 18 months ago, I had some bread loafs destined for powdered sugar dusting that would have absolutely sang with such a coating

[@tarbhnathrac]

Thank you for the explanation.!

[@R.P-e2z]

Yep, residual heat is enough to cook eggs as long as you apply it quickly. Same principle behind egg drop/egg flower soup-you shut off the heat and then immediately stir the eggs into the broth.

[@sophroniel]

I guessed this too

[@MichaelPuterbaugh]

Those creeps at the American Egg Council recommend cooking egg yolks to a temperature of 160 degrees F, which shouldn't be a problem when dropping eggs into a simmered soup or painting a thin layer onto breads coming out of a hot oven

[@IzZyVanDizZy]

Wow, this is almost exactly the recipe my German grandma used to make mini croissants. She added sugar glaze and I would get a huge bag for my birthday as a kid. Thank you for your all your educational content!

[@QwertiusMaximus]

There’s an YT video where a guy walked around Paris eating croissants from different bakeries while protestors filled the streets. That has to be the most French thing.

[@SingingSealRiana]

So true 😅😂

[@dityo_r]

That Luis video is a comedy gold! Like, he got shoved in the protestors line, but still able to ask on how to spell certain store is a great commitment to the bit!

[@galliman123]

"Nice...and flakey" *BOOM*

[@cmaden78]

I feel like I've experienced something similar in little Havana 😂 ❤❤❤my cuban coffee 😋 and guava pastelitos. I will never be a pastry chef, but definitely always pastry fan

[@myriampro4973]

Argentina have been culturally influenced by France in many ways. 😂 Our version is called medialuna.

[@herbertliedel7019]

My wife and I had a girl from Toulouse as a summer exchange student here in Michigan. She and her husband a master pastry chef, run a small shop near Toulouse. When we visit them I love all the pastries they make.

[@stickychocolate8155]

Toulouse... would love to be friends with someone who lived there...

[@Whitetail1982]

I'm a devout Townsends follower. One day a recommended video popped up with one of your videos, and I must say I enjoy your videos just as much as Townsends channel!

[@TastingHistory]

As a lover of Townsends, that’s high praise!

[@LilA-zl6tf]

We are so spoiled to be able to follow them both ❤

[@Queenie_Francie]

I love Townsends channel!

[@Savenysis]

I found him through a Bernadette Banner Christmas video of all things 😅 it recommended his gingerbread video and I’ve been hooked ever since ❤

[@hetedeleambacht6608]

yes we are! ​@@LilA-zl6tf

[@glittermytimbers]

Hey Max! I thought you might enjoy this: I went on a first date today, and as we were talking about our interests, he recommended I check out your channel. That was one of the early signs that it was going well. 😊

[@elucified]

aww that's cute!! hope everything goes well ❤

[@Sipho1856]

As a french person, I have to correct you at 18:08 : croissants are crecent-shaped. The filled ones you show are only called croissant abroad. The raisin one is called "pain au raisin" (raisin bread), and the chocolate one is called "pain au chocolat" (chocolate bread) or "chocolatine" depending on the place (there is a great french cultural fight about the name of this absolutely excellent pastry) It would be weird to call those croissants in France, because the name refers to the shape.

[@ezrafriesner8370]

Same in Belgium and UK

[@darthplagueis13]

And if they're both croissant-shaped *and* chocolate-filled?

[@Sipho1856]

@@darthplagueis13 It's not usually done, though I suppose then we would call it a stuffed croissant.

[@ttaibe]

Indeed, croissants are crescent shaped. Bad Croissants might be straight ish. Those shown are not croissants. Dutch here.

[@RougeEric]

Just wanted to add that the one exception is the croissant aux amandes, which is made by putting almond paste in day-old croissants and cooking them a second time. It's done for waste-reducing and cost-cutting, but is often appreciated in its own right, and quite common.

[@lizzykayOT7]

That "mmm, warm bread" is just the best feeling. The croissant is younger than I thought, food history is such a delight, it really marks the changes that go on through the decades.

[@O___P]

Little correction: The egg wash applied after baking does not leave raw egg on top. You're meant to do it immediately after it comes out the oven, and thinly, meaning it flash-cooks on the surface of the hot baked goods. It actually looks quite nice and shiny, but doesn't help with browning like egg-wash before baking would.

[@andersjjensen]

Thanks!

[@Jackster8484]

19:05 Really like this moment her where you say its just bread and nothing to get super exited about. I have seen to many cooking shows where they would over react to how good the food taste. This honesty is a nice dose of fresh air to my lungs. A heavy weight lifted off. Thanks. Keep up the good work and honesty.

[@hubpton3066]

In French we even have a word “viennoiserie” (which could be translated to Vienna’s thing), that refers to all kind of pastries we, French people, eat at breakfast, for instance Pain au Chocolat, Croissant or Pain au Raisin…

[@hubpton3066]

Which is also why at the end of the video Max mentions croissants with other forms, for us the Croissant still refers to the shape and taste, because the rest is included in the Viennoiserie family which always shares this kind of dough!

[@AtomikGround]

We have the same in Denmark, it's all called "Wienerbrød", Viennese bread.

[@NouriaDiallo]

To be a bit nitpicky, viennoiseries are fancy breads, made by a baker, and not pastries, those are made by pastry chefs (two different jobs).

[@miramosa7768]

@@AtomikGround Oh wow, you're right! I never considered that! That's so funny.

[@belisarius6949]

​@@AtomikGroundas an austrian i never knew viennas bread was so influential

[@Марта-й7е]

В България в детството ми се продаваха кифли, наречени виенски, и мисля, че са били приготвени по подобна рецепта, която представихте. Бяха ми любими, обичах мекотата им и сравнително неутралния им вкус. После вече не ги произвеждаха. Дълго търсих в интернет рецептата им, но не я намерих, и се радвам, че я представихте. Както винаги, благодаря за увлекателния разказ, Макс.

[@Enton1337]

I have been making this (1850s) version my whole life, mostly because that's what my parents used to make as well when I was a kid. I had no idea this was how they used to be. I assumed this was just a lazy home-cooking variantion

[@noone1929]

Exactly, when I first saw the picture I almost gasped because they look just like my grandma’s holiday staple rolls, that I thought were croissants growing up. Although she rubs the rolled out dough with butter, then you cut out the triangles and roll up into twists. (Actually my brother and I thought they looked like earthworms so we called them worm rolls;] )

[@lenabreijer1311]

I thought of Pillsbury cresents my mother would make for holiday meals lol. It was her best baking attempt because everything else even the birds refused to eat in the depth of winter. I taught myself baking just to protect us from her attempts at cake.

[@kevinbyrne4538]

@@lenabreijer1311 -- Awww, poor mom. Well, at least she tried.

[@Hwyadylaw]

Could be both

[@lenabreijer1311]

@@kevinbyrne4538 she hated baking. She was very happy when I decided to teach myself how to do it.

[@ErnstSeverinciyan]

They are also Typical for East-Germany and are called Milchhörnchen (Milk-Horns). you can still get them today in some bakerys there. And check out the Mohnzopf (poppy-plait), same doe, comes with poppy and an tiny bit of lemon glacing.

[@mark-wright]

In the year 2000, I did a summer semester in London, and at the very end of my trip, I spent a week in Paris. I had almost no money left after six weeks abroad, but I ate on the cheap in France, subsisting mostly on croissants, pains au chocolat, crepes, and the occasional Royale with Cheese from McDonald's. Wandering along the Champs Elysees and eating pastries and bread: It was divine.

[@CharlieFoxtrot06]

So it really is called a Royale with Cheese in France? I always thought Tarantino made that up.

[@bill6843]

​@@CharlieFoxtrot06 Tarantino and Avery wrote the film while staying in Europe, mainly Amsterdam. So a lot of the stuff Vincent says about Europe was probably based on their experiences there.

[@RonJohn63]

Say "What?" again, I dare you!

[@CharlieFoxtrot06]

@@bill6843 somehow I had forgotten that. Thanks!

[@CharlieFoxtrot06]

@@RonJohn63 they speak English in What?!

[@vladtheinhaler9744]

Here in germany, we have a variant called "Laugen Croissant". It's a cross between a croissant and the typical "Laugen" dough you would use for a Brezel. They are delicious.

[@mandarinadreux9572]

You are so right

The English name of that would be Lye Croissant. Try Lye based bakery it so good, you miss out.

[@Burning_Dwarf]

Those are amazing

[@The_Kentuckian]

"Max, what is best in life?" "To drive your enemies before you & hear the laminations of their dough."

[@merseyviking]

That's exactly what I was thinking when I heard him say "laminations of their dough"!

[@cojones8518]

Crush your butter. See it rolled before you and taste the laminations of their croissants.

[@Harteo3917]

It's the only way to keep these beasts off your back lol

[@cerealata9035]

"That is good. That is good."

[@feliciaholly2633]

Intéressant how you link Vienna's bread with Parisian/french croissant. We still call this kind of pastry in french: les viennoiseries! Thank you for this new immersion in history

[@patiintheboxnugatboss9921]

Its because the original maker is from austria

[@sheenachristina2385]

You had me at “Free croissants for life!” Half the fun of croissants is saying “croissant” in a your best French accent. When I make them, I usually takes 3 days between all the steps. Happy to try this one out!

[@FutureSoap]

I don't know about you, but he already got me at Garum

[@PhotonBeast]

If you like croissants, you might like a Dutch version where they cover the croissant in chocolate and put - I think - hazelnut(?) on top. Obviously not an every day thing, though!

[@LikeTheBuffalo]

or your worst French accent, no judgements here

[@Justanotherconsumer]

Dave Barry referred to the French r as dislodging a live eel from your esophagus.

[@williammerkel1410]

In order to avoid sounding insensitive or mocking of another language, we should just drop any attempt at a French accent and pronounce it "crew-sont".

[@stefanr.3495]

I swear, that's exactly how my gramma used to make them, in a God forgotten village in Romania, absolutely no connection with France or the 1880's! She used to make a filling with cottage chese, eggs, sugar and raisins... an absolute treat!

[@mandarinadreux9572]

I mean it makes sense - they were in the area before they were exported to france

[@beowulfsrevenge4369]

7:48 🎼🎵And the Winged Hussars arrived!!!!!🎵🎼 (Epic music swells!!)

[@guidingchaos1039]

I instantly went to the comments to see how long it would take for someone to make this joke

[@NachoDaMan]

Coming down the mountain side!

[@tigeriussvarne177]

Aw man, beat me to it. ;D

[@Justanotherconsumer]

@@NachoDaManwith Gandalf?

[@ulrikekrug5073]

Was looking for that!

[@Epsilonsama]

I just had the 1850s version today from a local Mexican Bakery so it seems that style of pastry is still done today. I had it with a cup of coffee and yes they are very much sweet bread when you think about it.

[@WindermereWarrior]

Mr Miller, you've become my favourite youtuber. Although I can't afford ingredients, your lessons are a great joy.

[@lucassaintier1324]

18:25 I strongly disagree. Wherever you are in France, a croissant is still only a croissant. The one stuffed with chocolate is a chocolatine or pain au chocolat (it's a running fight between south-west France and the rest of France). But you could also find croissant au chocolat or croissants aux amandes, which would always be a crescent shape good, filled with either chocolate bars or marzipan. The name of the dough is pâte feuilletée (foliated dough), which is then used to make croissant, chocolatine, or pain aux raisins (or all sort of more modern stuff).

[@janeyrevanescence12]

Wonderful, Mr. Max! I work at a retirement home and am the unofficial baker and dessert maker. I was looking for a recipe for our upcoming Thanksgiving dinner and I think I have just the recipe to use!

[@polarbearsaysyummy5845]

Hope the residents ❤ them.

[@ducomaritiem7160]

Oh wow, a river cruise with Max!❤

[@stormangel]

When I was growing up in France, our local bakeries always had a mini baguette-shaped brioche style bread called a viennois (sometimes they have chocolate chips) and your description of the early croissant made me realise they're the same thing, just different shapes, and both exquisite. Bakeries in the the UK just aren't on the same level as patisseries.

[@cerealport2726]

I'm moving from Paris to Cambridge in a few weeks. I am not sure what to expect when I test the bakeries there, but it should be fun to try.

[@kjarakravik4837]

Makes sense, since boulangeries and patisseries are two different things and a bakery is a boulangerie

[@Lostouille]

​@@cerealport2726 rip ☠️☠️

[@cerealport2726]

@@Lostouille merci!

[@rickwilliams967]

You folks and your bread 😂

[@gabepajaro2829]

I was watching this on my TV and immediately switched to my phone to get that link in the description, Vienna and Budapest are in my top 5 bucket list destinations. Max Miller supremacy 😤🔥

[@Ralesk]

Kipferl continued on in Hungary as kifli, very similar in looks to the ones shown around 7:00 - it is a very plain non-sweet baked good these days, just like the bun (de-DE: Brötchen, de-AT: Semmel, hu: zsemle/zsömle). Both are mostly used as a sandwich base.

[@frauleintrude6347]

Same here called Milchhörnchen or milk cornet - not really sweet, not buttery, more kind of soft bun.

[@feed8647]

I have also seen them baked as a brioche style of bread, but they where slightly sweet. Like frauleintrude said, they are usually a version of Milchbrötchen (a soft, fluffy style of bread) but are also great for sandwiches. They pair nicely with more savoury inggredients!

[@A8T8T]

Here in Denmark we have a bun that’s called a giffel, it’s plain white bread with crunchy crust and it looks kinda like a lazy croissant in shape, I can only imagine that’s a descendant of the kipferl too

[@johnopalko5223]

Interesting. The kiflik I knew from childhood were crescent shaped almond cookies. Different kifli, I guess.

[@feed8647]

@@johnopalko5223 Oh I know them, too! :D In germany they are called Kipferl or Vanillekipferl, they are an almond-flour based type of cookie. In the parts of germany where I come from it´s a typical cookie style made in december around christmas. My guess is that they have the same origin, hence the same name ^^

[@oldricholafpodebradsky4119]

I love how on Danube cruise is a picture of Prague, that is not included in the course AND of course is not even on Danube river at all... :D

[@jeremyeineichner7271]

8:00 obligatory "THEN THE WINGED HUSSARS ARRIVED"

[@TheRealtree2]

Beat me to it!!!!!

[@michaelshelton5488]

Coming down the mountainside!

[@michaelshelton5488]

@@jeremyeineichner7271 and the Winged Hussars arrived, coming down they turned the tide!

[@PrairieWolff]

Do you remember, in September?

[@wildwoodspiderling3068]

ahaha very good, i was going to be very disappointed if someone hadnt done this already

[@agraabui]

Hello there Max :D ! First of all, as always, love your video ^^ ! But I must say, at 18:08 when you speak about croissant shape pastry with chocolat and raisin, we don't call that a croissant in french, it's a Pain au chocolat / a chocolatine / a petit pain (name depend on the region where you are from in France) or with raisin, a pain au raisin. It was never called a Croissant au chocolat. But of course, it's the same flacky puff pastry for them too.

[@Luv215]

Here in Argentina we have a pastry called medialuna (literally half-moon) which looks like a small croissant but they are denser and sweeter, the ones made with butter, also brushed with a syrup right out of the oven that makes them shiny. There's also more savoury ones made with fat which are thinner and paler

[@Agentdude]

I saw these pastries and thought that they resemble the medialuna, as well! Medialunas are sooooooooo good, and I miss them all a lot!

[@Eurgain86]

I came here looking for someone talking about medialunas!!! 😊

[@Harteo3917]

That's how they make ready made stuff in factories everywhere too denser with syrup painted on to make it shiny they do it for various buns and bread like cakes.

[@LynnHermione]

Medialunas are infinitely superior to dry half burnt croussants 🇦🇷

[@LynnHermione]

​@@Harteo3917except no, they arent made in factories but in bakeries by hand.

[@kanna331]

Kifli AND Budapest mentioned in one video THEN a cruise appointment dropped? Maaaan you ate today

[@HereticalKitsune]

That reminds me I really want to make vanilla kipferl at some point. Obligatory Sabaton-reference: THEN THE WINGED HUSSARS ARRIVED! COMING DOWN THE MOUNTAIN SIDE!

[@rosswebster7877]

Another stellar episode, Max! So much history resonates in the humble croissant! It was hard not to hear "Do you hear the people sing?" from Les Mis during the bakers riot part!

[@Zora3y]

I think I will buy Croatian version of your book at book fair next month. Can't wait.

[@christschess7069]

Great video, thank you very much Max Miller. As a Viennese I can tell you that croissants have made their way back to Vienna. They are among the most popular baked goods here, but we also still have the kipferl and they come in different variants. Some have crumbs of pressed powdered sugar on them and we even have versions with salt on them (the dough is different though 😉, the ones with sugar are made like a brioche, while the salty ones are more like the plain kipferl). We also still have the simple plain ones and it's funny you mentioned your croissants could use some butter or jam on them, because that's exactly how a Viennese would eat a plain Kipferl today and what you would get in addition if you order a Kipferl in a Viennese cafe.

[@HuSanNiang]

and we should teach him it is DAS Kipferl -- not den Kipferl *ggg*

[@kendavis8046]

Fortunately, I had already finished my morning coffee when you made the quip about "every time Vienna was under siege, we got a new pastry." It has been years since I had coffee being regurgitated out of my nose, but it is not a pleasant experience! Though it has only come from some statement that I could not help from laughing while simultaneously trying to swallow coffee. You are off the hook, I get up early, and my coffee quota was already completed. Interesting story, and thank you for the history lesson!

[@quantummotion]

Max, what's interesting is that in many Portuguese bakeries, when they do a croissant, it's more like what you've done...more like a brioche/sweet bread than the buttery French version we know today. I wonder if Croissants made their way to Portugal very early on, and bakers in Portugal just maintained the earlier recipes.

[@marilyndoering2501]

What a treat to learn the history of croissants! Just got back from Paris where we had the most buttery delicate croissants, but I so enjoyed hearing how we arrived at the modern version. And congrats on leading next year’s Danube river cruise! You’ll have lots of food history to talk about for that part of the world! Best of luck!

[@HellcatsBounty]

In Hungarian, we call if Kifli! Standard picnic bread, great for a light lunch with a little cheese & ham. The fancy ones come with sweetened hazelnut or apricot jam filling. Somewhere in family photo albums is a sepia print of my mum as a toddler going to town on a kifli as her mother tries to keep her clothes clean

[@barbarasolomon7749]

I have to share this story: I love croissants & when I had a couple 17 year old French young women staying with me (in the US), we went to the grocery store & I offered to get them some for our breakfast. "Oh no!" they cried in unison, "We want Wooonder Bread!" I could only roll my eyes as I thought to myself, "Ah, kids!". 🙃 Love your show!

[@Jexdane]

They were probably just trying to save themselves from whatever awful bread concoction an american grocery store called a croissant.

[@Brandyalla]

@@Jexdane By replacing it with the infinitely worse bread concoction that is Wonder Bread?

[@Jexdane]

@Brandyalla it's very normal I think to want to try whatever weird local food there is when you're visiting a country. I'd always rather try some gross local food than a botched version of something from my home country.

[@barbarasolomon7749]

@@Jexdane Yes, I got that...afterwards. 😆

[@barbarasolomon7749]

@@Jexdane I thought of that, too...after a minute

[@carolinejames7257]

Humour, history, excellent research, and good food: a winning combination. Marvellously done!

[@FrikInCasualMode]

In Poland, we have "rogale" or singular "rogal". It means "horn-ey". Best ones are baked sprinkled with poppy seeds. Freshly baked they are simply mouth watering! 😍

[@juliam248]

I'm from the former Soviet Union, my family called them rogaliki or rugelach. My grandmother used to make them. Great childhood memories!

[@blankspace998]

Same in Ukraine. My mom bakes rogalyky pretty much every week.

[@craiglomas1816]

I ran across your videos randomly one day, and my wife and I have watched very nearly every one now. We're always looking forward to the next video. We also got your book and am looking forward to making all the recipes. Keep up the great work! You're killing it!

[@TastingHistory]

Thank you for sticking around! New episodes Tuesday (and sometimes Fridays too)

[@RosieIfYouKnowMe]

Max reminds me of Anthony Bourdain. I'm glad I get to grow old watching Max and living my dreams through his adventures. 🙏May he never run out of avenues to explore!! 💙🌹

[@katiekawaii]

That is not a comparison I ever would have seen coming.

[@BetweenTheBorders]

Your quixotic quest to find that creme brulee pastry is incredibly relatable. It's even more sad when you know where you got a great meal, and it's gone now.

[@TheDreamingRoyal]

New Tasting History, perfect breakfast vid. Need a Fidough and Dachsbun pokemon mini-plush for the baking episodes - I think it will fit perfectly in the collection

[@leannsmarie]

For this episode, I spied a Cresselia on the counter behind him.

[@TheDreamingRoyal]

@@leannsmarie Yee there was a Cresselia, but Fidough and Dachsbun would be adorable additions to the hidden Pokemon Minis in the background

[@DragonKingZero]

@@TheDreamingRoyal Maybe he thought that would be too on-the-nose?

[@TastingHistory]

Already used Fidough in another episode. Don't have Dachsbun

[@meganh4011]

They look and sound like the croissants that my grandmother used to make. . She was raised on the prairie of South Dakota born in 1914. She always had a jam tray of all of her homemade jams with the center being whipped butter. Both plain and with herbs. It was one of my favorite things about Christmas! 💞

[@OlessanYT]

Croissants my beloved I just started the video, but seeing the one you hold up in the intro, they turned out BEAUTIFULLY

[@justgotohm4775]

Umm, literally the first time I’ve ever gone straight to a sponsors website before finishing the video! Yummy, can’t wait.

[@juliettailor1616]

Oh my, a river cruise along the Danube! Always a dream of mine one with Max Miller and concentrating on culinary/ history? 😍🤩

[@jenniferoutlaw1975]

I let out a huge sigh on that comment as that is my dream vacation.... Alas, I can't go at that time...😢

[@LarkusMalarky]

If you want it act fast! They’re already down to only balcony rooms and suites available, the cheaper staterooms are showing as sold out.

[@kevindolgin]

Max, you're a gem! One thing, as a French person I must say that in France, if a croissant is stuffed with anything, it's typically not called a croissant. You showed an image of a pastry and said it was a croissant stuffed with chocolate. I'm not sure if you call it that in the United States, but in France no one would call it a croissant, it is a "pain au chocolat" (or in some parts in the South of the country, a "chocolatine"). I suppose some bakeries might have funky names for croissant variants, but on the whole, if it has anything stuffed in it or is not croissant shaped, it's not a croissant (OK, some croissants , typically "croissants au beurre" have less of a curve to them, but still...). The one exception is a "croissant aux amandes". Most bakeries sell these and they consist of day-old croissants that have been stuffed with a kind of almond paste, sprinkled with sliced almonds and rebaked. The original idea, from what I've seen, was to find a use for the croissants sold the day before but exactly where and when they originated, I don't know. Perhaps the subject of a future video from you!

[@ursusAmericanus]

TASTING HISTORY TUESDAY LET'S GOOOO!!!!!!

[@JetstreamGW]

The final result you got reminds me of the crescent rolls out of a can, the Pillsbury ones. Always loved those stupid things.

[@edamamame4U]

Nothing beats a warm, buttery, flakey croissant with fresh jam. Can't wait to watch this video!

[@NeyGeneral]

Absolutely 💯

[@oraakkeli]

A hammer does the job

[@radomircita9420]

Warm Buchty filled with poppy seeds, glistening with butter beat the croissant

[@IAmTerminallyBored]

Croissant with cream cheese. That’s good

[@BurntSalad]

A wonderful video as always, Mr. Miller! Thank you for continuing to to do what you do: Educating and enlightening millions of people around the world through a medium that is universally understood, the medium of food.

[@larsthegunslinger]

your channel is one of the only ones that actually posts adds that are useful and something i enjoy watching.

[@Somebody.Alive-pj6xp]

Happy to be here in time to see this in the first hour :) Happy Tuesday, Max!

[@D.H.-mg2cz]

In German(y) we distinguish between Milchhörnchen (means little milk horns) for the more dense type and Croissant for the puff pastry type.

[@vde1846]

Interesting! I knew none of this, though it does explain why croissants (especially non crescent shaped ones, and often cinnamon roll like non flaky ones at that) are sometimes called "gifflar" in Swedish. "Giffel" is obviously just loaned into Swedish from the German "kipfel/gipfel."

[@schmui]

2:27 "...but it's a real *pain..."* 🥁

[@gerrimilner9448]

my grand Aunt (grandma's sister) used to make croissants, they were a soft bread roll (not a flaky pastry) served hot with butter and jam, we ate them french style, dipped in coffee (this was UK in around 80) we had camp coffee, which is chicory. i loved visiting my Aunt for the summer)

[@JohnDlugosz]

I don't think it's accurate to say that leaving the preferment longer will "use up" the yeast. In fact, you end up with _more_ yeast. However, there are a few reasons why an overly long fermentation can result in poorer rise in the final dough. The yeast can become dormant when nutrients are depleted; this will cause a lag but will eventually start going again, much as dry yeast would -- in short, it defeats the purpose of using a preferment. More detrimental, the dough will become more acidic and the gluten structure will break down.

[@SilverWolfx10]

Thanks for the vid breakfast is always better when I have a new vid from you to watch

[@heimdal8]

I - like so many others - first discovered Max when he did his Garum video some years ago and was instantly hooked. I love history, I like cooking and it’s always nice to spend some time with someone who seems like a nice person. Max is, therefore, 3/3. I even bought some Garum to try it out and I made some of your recepies myself. They were all great experiences. Keep up the great work. I’m also really glad you’ve fully converted to the metric scale instead of the archaical imperial system. Makes it so much easier to understand how to do the dishes.

[@grumpyoldlady_rants]

I still remember the first time I had a croissant. It was the early 80s and croissants weren’t really a thing where I lived. A friend and I went out to the San Juan Islands (in WA state) and stayed at a hostel there. The stay came with a simple breakfast that included a croissant. I have loved them ever since.

[@Lee-vk1xy]

I'm not sure it would make a huge amount of difference but I seem to recall hearing that the modern breeds of milk cow tend to produce lower levels of milk fat than some of the older breeds (Jerseys and Guernseys tend to be a fair amount higher than Holsteins which I believe are the main breed of milk cow in the US). What would the period milk be in Europe at the time?

[@darrenskjoelsvold]

That split triangle technique looks interesting. When I make them from puff pastry I just use a triangle. I will try the split next time.

[@lida7529]

9:00 when advertising a Danube Cruise, you probably shouldn't use a picture of Prague that isn't on Danube, but on Vltava a.k.a. Moldau 😅

[@anjoleneabeal1982]

Just found your channel last night, been binge-watching when I saw a new upload!

[@TheDaruiKumo]

what about filo dough! it's from the 11th century and is the flaky baked good that is currently associated with croissant. source: Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994.

[@AllBrixedUp]

One of my favorite treats! Always feel a little weird eating them cuz they look exactly like my dog.

[@AC-ni4gt]

Like the Fidough?

[@sternis1]

Related to this, in Swedish, we have the term "Giffel", which used to mean any crescent-shapen bread. We even used to call croissants "Giffel" (or "Gifflar" in plural), fomously from the Swedish dub of The Hunchback of Notre Dame where one of the gargoyles refer to a croissant as a giffel. HOWEVER, in the 1970s, another type of baked good named Giffel became popular in Sweden. It's basically a small cinnamon-pastry (similar to a cinnamon bun, but way smaller and with thinner dough). They are today one of the most popular fika bread in Sweden (and they are absolutely delicious!).

[@magbeth90]

In Washington, DC, the Ted's Bulletin restaurants and their associated "Sidekick" bakeries serve croissants stuff with eggs, cheese, breakfast meats, sometimes cream cheese...they're divine :)

[@jonathanpanlaqui1855]

Hi Sir Max and I'm watching lately from the 🇵🇭, I loved croissants and a new episode.

[@jackdaw99]

Omg the kipfel! My (Swedish) mum always made us ”giffel”. I loved it.

[@ezrafriesner8370]

In Ashkenaz culture we make something similar with cinnamon called rugelach 😁

[@jackdaw99]

@@ezrafriesner8370that’s so cool, united by food ❤

[@R.P-e2z]

"…but it's nice to know that every time the Ottomans besiege Vienna, the world gets a new baked good." Conspiracy theory: The Ottomans repeatedly besieged Vienna not because they wanted to take the city, but because they wanted to see what its bakers would come up with after the battle.

[@TheZinmo]

Good pronounciation of "Kipferl". You really took of advantage of your stay in Vienna. Greetings from Austria.

[@AmandaCook627]

My spouse and I went to London and Paris in late spring for the first time, and we definitely made sure to have croissants and crêpes and croque monsieur and basically as much bread as we could eat. It was all divine.

[@HiddenEvilStudios]

...And at 07:45, the Winged Hussars arrived.

[@amandasaint8513]

Coming down the mountainside.

[@jeremyeineichner7271]

COMING DOWN THEY TURNED THE TIDE

[@PanmyxiaYT]

Thank you, I was scrolling looking for this inevitability

[@kilotun8316]

I was expecting Sabaton the second that Ottomans and Vienna were mentioned in the same breath. Glad to the see that the audience of Tasting History does not disappoint!

[@generaljesus9825]

WE REMEMBER IN SEPTEMBER

[@fairongaming9347]

In the Czech Republic, we have a beloved bread called rohlíky (pronounced raw-hleaky). Inspired by the Viennese kipferl and dating back to the 18th century, it’s an elongated, crescent-shaped roll that resembles a croissant but with the spirit of an Austrian semmel. These beauties are typically topped with a sprinkle of salt or poppy seeds for that extra something. Inside, rohlíky are soft and fluffy, much like a semmel, but with a distinctive Czech twist. They’re found in every grocery store across the Czech Republic and Slovakia and often sold as “loss leaders” at around 9 CZK apiece (0.39 USD). They’re so popular (and affordable) that they’ve become prized contraband for Czechs living abroad-right up there with Kofola, our distinctly Czech take on cola that somehow manages to taste even better. Most of us grew up scooping out the fluffy filling and eating it on its own, but rohlíky are enjoyed in countless ways: with butter, ham, cheese, spreads, honey, or even dunked into coffee, hot chocolate, yogurt, or jam. We even named many chirstmas sweets after it (Rohlicky). For Czechs, rohlíky are as essential as beer! In my opinion, the best ones come from the city of Beroun (it has to be something in the flour). Plenty of fellow Czechs I’ve asked agree! And by the way, the photo behind you during your tour announcement was actually of Prague. Beautiful as it is, Prague isn’t on the Danube-that distinction belongs to Vienna, Bratislava, and Budapest. Love your work, and greetings from Vienna! Here is a reciepe if anyone wants to try them without having to make the extra trip to the Czech Republic (Even tough I highly recomend it). Czech Rohlíky Recipe Ingredients: 500 g (4 cups) all-purpose flour 1 tsp salt 1 tbsp sugar 10 g (2 tsp) instant yeast 300 ml (1 ¼ cups) warm milk 50 g (3 ½ tbsp) unsalted butter, melted 1 egg (for egg wash) Poppy seeds or coarse salt for topping (optional) Instructions: Prepare the Dough: In a large mixing bowl, combine flour, salt, sugar, and instant yeast. Mix the dry ingredients well. Add Wet Ingredients: Pour in the warm milk and melted butter. Mix until the ingredients come together, then knead the dough on a lightly floured surface for about 8-10 minutes, or until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes. Let It Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1-1.5 hours or until it doubles in size. Divide and Shape: Once risen, punch down the dough to release air. Divide the dough into 8 equal portions. Roll each portion into a ball, then use a rolling pin to shape each ball into an oval or small rectangle, about 6-7 inches long. Roll each piece up from one end to form a log, and slightly curve the ends to make a crescent shape. Second Rise: Place the shaped rohlíky on a baking sheet lined with parchment paper, leaving some space between them. Cover and let rise for another 20-30 minutes until puffy. Egg Wash & Topping: Preheat the oven to 200°C (390°F). Whisk the egg and brush it over the rolls. Sprinkle poppy seeds or coarse salt on top if desired. Bake: Bake for 15-20 minutes, or until the rolls are golden brown. Cool & Serve: Let them cool slightly on a rack. Enjoy warm with butter, cheese, ham, or your favorite spread!

[@SolidariusLive]

I will not lie. Ive oft fallen asleep to a video youve made, given how your vocie can still reach me in sleep. 😅 Atill. I get to watch the video a second time 😊

[@JTeam45]

Kipfel is still a holiday tradition in my family to this day! It's been part of the dinner table for over 100 years as my great grandma says, and I can't argue with that knowledge!

[@diezelfunk]

I see Cresselia. Very much on shape. This channel's content always makes the day brighter.

[@debrathornley2974]

Thanks, I couldn't tell which Pokémon it was. Now I don't know how I couldn't see it.🤷‍♀️

[@CharlesSpilka-tg7uf]

I genuinely think that max is the best any properly explaining taste and flavour.

[@Snailman3516]

I love twisted baked goods. The texture is just so interesting.

[@JBSouls]

My favourite croissant adjacent baked good has always been a German variety called Bamberger (or Bamberger Hörnla / Hörnchen). I‘m not from Bamberg myself but when I was a child you could easily get them in other parts of Franconia / Bavaria. Haven’t been able to find any in 10+ years though, unfortunately. (I’m sure they’re still available in some regions but certainly not where I live.) They look very similar to modern croissants but the taste was even more buttery and they didn’t flake as much iirc.

[@Ifinishedyoutube]

0:20 Croissant

[@C4551DY]

Very good bit

[@Beastlango]

You need to do Bienenstich, it has a silly story about fighting of army as well. It’s my all time favorite desert

[@lisahoshowsky4251]

I LOVE BIENENSTICH!!! I live in a city that was historically settled by a lot of Germans and we used to get it at our city’s Cristkindl market once a year but they haven’t been there the last few and I miss it. I’d be so happy for him to do a video on it. It’s one of the few things I’ve actually made myself before so I’d be interested what recipe he went with😊

[@margitwes6495]

Oh yes! Bienenstich! I tried a few different versions but none came close to the one our baker used to make when I was a kid. I'd trust Max to find the most delicious versions.

[@itsmokka44]

I'd love to see that.

[@VintagepaperdollcuttingC-wq5ql]

I really like what you did with your kitchen Your renovation really looks great!

[@alorachan]

Years of watching and I finally caught a video 2 minutes after it dropped! Woooooo not gonna be days behind for me! XD