Why the CRONUT Took Me an Entire WEEK to Make

[@nhitran2769]

I DIED at the part where you put the vanilla seed on your sink 🤣🤣🤣

[@antichef]

I’m not proud of that 😬

[@nhitran2769]

@@antichef you should be so proud for pulling through to the end! This episode was such a real roller coaster, I think all comments should have a spoiler alert warning, but the final cronuts look amazing!

[@carolinebarrett4736]

Lol ... I actually knew he was making that mistake as he made it 😂 I was shouting at the tv 🤣🤣

[@TheBeautifulDisaster]

Nhi Tran Peak comedy moment

[@theartstraveler]

@@antichef But you OWNED it and that's what's important especially in dealing with precious seed.

[@mehikawadhwa4175]

“I saw this on a cooking show once” *swirls piping bag* *sees the damage caused* I CANNOT STOP LAUGHING 😂😂

[@My5sons1114]

I’m still crying!!! 😂😂😂 OMG 😂😂😂

[@sarahedmonds6316]

BAHAHA, soooooo good, fawk I howled.

[@antichef]

😳

[@mrsapplez2007]

I've just got to that bit. HILARIOUS

[@marybell752]

Two years later - laughing out loud!!!!

[@309197]

I was mortified when you chucked out the seeds! We’ve learned though. The seeds are where most flavours are. I hope you kept the pod and used them to make vanilla sugar or put them into spirit of choice! I am a new subscriber and been binging on your show. Thank you for your honesty

[@bookaltd]

I couldn't believe when he did that haha

[@paulblichmann2791]

If you can't smell the WONDERFUL aroma when you split the bean, and know instinctively that this is the good stuff, you don't have the palate to be a chef.

[@WendyT1103]

IKR!! I was like .. Whaaat are u Doing!?! He Is Not Graceful At ALL! Lol 😂 🤦🏻‍♀️🤦🏻‍♀️

[@MyChannel773]

@@paulblichmann2791 the entire point of the channel is that he’s an amateur chef (and this was almost three years ago)… everything’s fine

[@tabathaogost4982]

@@paulblichmann2791 Ummm I think you missed the point there. What's the title of channel again?

[@nixboox]

This episode is just priceless. Can we nominate it for an award or something?

[@seacucumberable]

This is an amazing episode to come across after watching hours of Jamie and Julia. Holy hell he has improved!

[@marietailor3100]

I knew I was in for a journey when I saw him read out “heavy cream” and pointed to what was clearly clotted cream instead.

[@squidwords]

"Some of it's clumpy, I don't know why." Best. Episode. Ever.

[@marniekilbourne608]

Your nervous face and pure joy when your wife approved of your epically hard work was adorable!! Well done! That was one hell of a journey.

[@kell_checks_in]

That white line around the fried dough is actually a sign that it's proofed beautifully.

[@jodyhoo]

OMG…. I had to go back THREE YEARS to find the Vanilla Bean Incident…. I laughed so hard my 20-something son came running in to ask what’s wrong!

[@shirleycastle5170]

Always throw your vanilla pod into your sugar when you've finished scraping out the vanilla seeds. Your sugar will be so good when used.

[@RachelLovelace]

Ooooo... I wouldn't have thought to do this. I will now! Thank you for sharing!!

[@aikitarik]

yes, I have been doing this for 30+ years.. it’s lovely to always have vanilla sugar on hand.

[@iminco9844]

I loved the look on your face when your wife sampled your work of art-truly adorable. I always appreciate your profanity and this episode didn’t disappoint. Finally, I’m thrilled to see your subs rise like yeasted dough-well deserved, Jamie!

[@My5sons1114]

I second everything in this comment! And your gorgeous wife walking away still mmm-mmm-gooding must’ve made it all worth it!

[@katebxo]

I came here to say the same thing!

[@antichef]

Thank you all! You guys are the best!

[@joycealdrich]

Oh, my goodness, your cronuts oozing out of the fridge, looked like a Dali painting, eith the melting clocks. You are too funny. Love what you do!

[@suran396]

I thought it looked like a Dali painting, too!

[@amandac7270]

The second round of cronuts look incredible!! Btw the way you can tell a donut is good is when you see that white ring in the middle and you freaking nailed it!!

[@antichef]

woah! I didn't know that! Thank you thank you!

[@davidp2888]

The fact that you keep going in the face of adversity and make it a learning experience is so admirable.

[@mother3crazy]

Proving doughnuts on a hot counter, throwing away vanilla seeds, not using the vanilla pod in the cream, overboiling the cream, just lmao. So much goes wrong, it is masterfully orchestrated.

[@elizabethdemers8629]

You and your wife together are so adorable! The way your whole spirit lit up when she came into the room and praised you for your hard work - that is true love my friend.

[@saramarques7986]

Whenever you have a dough that because of the hot temperature messed up and has the butter all melted I would suggest you to put it in the fridge and use it as the base of a tart or cheesecake or little pastries. Or bake it in the oven and give it some cinnamon and sugar love :) that way it doesn't go to waste. I really enjoy your videos and always look forward for the next one :) Thank you for being such great cook, entertainer and a person who inspires other!

[@3lapsed]

The infamous vanilla seed video! You referenced this in a newer video (I'm going through random ones) it's so cool to see where you came from Jamie. Your progress in the kitchen is inspiring. Keep it up

[@paulabenson8675]

When I’m having a bad cooking day, I watch one of your videos and I realize that I’m not alone in my kitchen struggles!

[@katiegraf3881]

I almost fell out when he swung the piping bag. The look on his face 🤣🤣🤣

[@brendabott2863]

Omg I am screaming with laughter

[@cestrell]

I laughed... I cried... I wanted a cronut... That was a funny AF episode but I'm glad you did it.

[@carolyn8073]

Your perseverance is admirable😊

[@antichef]

Thank ya!!🙌

[@markg3025]

Dude I love the gimmick where the bowl drops into your hands, very creative.

[@roxthi]

OMG - This has everything- drama, comedy, suspense ⭐️⭐️⭐️⭐️⭐️

[@mehikawadhwa4175]

I just watched further and realised you got rid of the seeds and the look on your face is priceless 😂😂

[@catgal1102]

Jamie, you are priceless! I laughed so hard during this episode that I had tears streaming down my face. Keep ‘em coming! 😂

[@sheilawaller8532]

This whole thing has had me rolling on the floor. From laminating to the vanilla bean seeds...to the cronuts dying, so was I, still haven't stopped laughing. I LOVE you Jamie!

[@delraybrooks8484]

Have your partner on the show more often! You light up when she experiences your food!

[@cristinaj2504]

Epic video!!! Nothing like a vanilla pod to flavour a custard, they’re expensive but so good. You can stick the used pods in sugar to make vanilla sugar or in rum or vodka to flavour that. You can use your leftover rose water to make rose syrup (as a glaze for a cake or just in a drink) just heat the same volume of rose water and sugar until simmering, then you’re done. Keep it up, and oh, most importantly, yay Christy is back!!!!!!

[@sazji]

Wow, what an adventure! Love the vanilla oopsie. 😀 It illustrates why it’s a good idea to carefully read through a recipe before starting. But hey, I made a dark chocolate cake a couple weeks ago and got it into the oven before I realized I’d forgotten to add the sugar, so what do I know?

[@Beenisweenis]

How did you fix it :0, I'd imagine a simple syrup or something

[@sazji]

@@Beenisweenis Actually it turned out okay, just a little on the dry side. It was good as an ice cream foundation.

[@deeanani]

a tip on the parchment trick with frying! you can actually put the parchment paper in the hot oil. cut out the individual pieces like you did, but rather than holding it right over the oil until it unsticks and plops in, which makes oil splatter everywhere, you can actually slide in whatever you're frying, in this case the cronut, into the oil still on the parchment, with the parchment paper side facing up, and then just peel off the parchment right after with tongs. unlike wax paper, parchment paper is made to withstand high amounts of heat. the finished product looked so amazing, i'm so glad you tried again a second time! also i can't even tell you how much pain i was in watching you throw away all those vanilla seeds down the sink. 🤕

[@LieseFury]

wait... parchment paper has sides? i've just been using whatever side when i bake with it 😰

[@manikantgupta4303]

This channel deserves SO MUCH more!! Suggested to my friends!

[@antichef]

That means a lot! Thank you!

[@junemoores1146]

When I watched you wipe the seeds on your apron like it was icky and toss them in the sink, I gasped. Once you learn the value of the vanilla pot, you'll be amazed why it's so valuable.

[@truelily7]

Yes those vanilla pods AREN'T cheap!

[@jessicaeaton3183]

I lost it laughing when he swung the piping bag and said 'I saw this on a cookin show once.' 🤣🤣

[@HowToCuisine]

Ahhh! Team French chef yeaaah! Awesome video! Bravo monsieur 😍 Question: Why most people think that we are (french chef) always fancy? lol 😂 Pro tip: your butter was a bit too cold, this is why it cracked in the dough. The butter and the dough must be about at the same temperature to get optimum result 😘😍

[@antichef]

hahaha! I always think that anything that takes this long is fancy. I think the "vanilla rose" really sealed the fanciness.... When I make croissants soon enough, I will NOT forget that!... I hope

[@jeremysmith5183]

@@antichef You can always fold the butter over the dough so it's on the outside and you can check it more easily.

[@legoqueen2445]

I've been watching your more recent stuff, really cute to see you're video from two years ago. You've become a lot more confident and patient since you're early days!

[@Kimikosnoh]

I’m so sorry but when you scrapped out the seeds I couldn’t help but laugh. You aren’t an idiot lol it happens lmao Cronut came out beautifully

[@antichef]

😂annnnd now i know what vanilla seeds look like!

[@Myrathosghost]

@@antichefare you saying you’d never eaten vanilla bean ice cream??? Because if you have then technically before you made this video three years ago, you knew what vanilla beans looks like you just didn’t register that the black spots were the vanilla beans themselves and weren’t just crushed up

[@LieseFury]

i did the same thing the first time i tried to eat a pomegranate 🙃

[@truelily7]

There is a Cronut shop in our city not far from where I live. Yum-O! I didn't know they were a cross between Croissants and donuts. I thought it was just a cute name they made up. They have all kinds plus other goodies. They have some giant ones also. I think the Bismarck tip is why filled donuts are called Bismarcks. That tip is sharp to make the hole. Good job Jamie! I love watching you cook. I love to cook but will probably go to the Cronut shop for mine. I love making Beignets. Have eaten them at Cafe Dumonde in New Orleans also.

[@wusstimmy]

I love watching these videos, I also love that while binging I get the experience of a long-time viewer in that seeing 99.9% of issues come from not reading the recipe before. These are so inspiring and fun though, with a great personality.

[@AdventuresinEverydayCooking]

Oh no... as soon as you started wiping those seeds in the sink, I gasped. I felt so bad for you but you figured it out. Oh man. You're fun to watch ;)

[@swagekj]

This is one of the best baking videos I've ever seen 😂

[@jelsner5077]

I have heard about "the vanilla bean incident," but this is the first time seeing it. I almost spit out my coffee! 😂🤣😅 That was priceless!

[@antichef]

😅😳

[@Lifestinks]

I make a semi homemade cronut that is super quick and delicious. If you want them quick and easy just buy some grands flaky layers biscuits and make a hole in the middle and deep fry them then cover them in either powdered sugar or a vanilla glaze and they taste just the same.

[@msnobody5558]

I love your tenacity dude. NEVER GIVE UP!!!

[@antichef]

Eye of the tiger!

[@lololollol1380]

my advice if you want to deep fry doughnuts or any dough you can just pre cut the parchment paper to the size of the cronut/donut and drop it in hot oil with the parchment paper it will just separate in the frying process and you will have the perfect shaped donuts/cronuts without ruining the shape while frying i love your vids keep it up you're inspiring other people who wants to be a chef ❤ from the Philippines

[@antichef]

it's good advice! It would make things a lot easier for sure... Thank you !!!

[@paulblichmann2791]

Parchment Paper is the mark of the amateur. It says "I'm AFRAID of dough".

[@normastone1044]

Just found this channel recently, there aren't enough words to express how much I'm enjoying your potty mouth and slap dash adventures in the kitchen! Thanks so much, I'm literally laughing out loud!!

[@traceybaron2049]

OMG! I’m a new subscriber and I have never enjoyed a video so much in my entire life! I love that you’re brave enough to try these unbelievably difficult recipes, I’m soooo impressed. It makes me feel better seeing someone try a recipe and have it not go so well the first time but it was great the second time. Gives me hope 🤣. I’m so happy I found this channel ❤️

[@Nalanzazu]

I am so impressed with how they turned out!

[@antichef]

Thank you!!!

[@amel2784]

Thank you for NOT saying "detail orienTATed". I was able to sigh a deep breath and relax when you nailed that word.

[@macsarcule]

I’ve been watching your entire catalog since I found your channel less than a month ago, and your determination and good cheer in determination is amazing, refreshing, and pure excellence. You’ve brought joy to how I think about cooking again. I’m having the joy I used to have when I was discovering like you are on your channel. Thank you so much for your work! ✌️🙂🍻 Side note, what’d be killer on those cronuts? A righteous Canadian maple syrup frosting glaze! 🇨🇦

[@valoryj5603]

Oh and "I reallly need to read all the way to the end!" And we're all like "Yes you do!" Aside from that, honestly, that's what endeared me to you when I first saw one of your videos. I was notorious for that in my baking. Nooo winging it in baking sir.

[@OxLILLIxO]

This made made me laugh out loud! Thank you I needed this today - having back spasms and stuck in bed and this is the content I needed to make me smile while I wait for my boyfriend to bring me Cronuts now 😂

[@spanielwoman]

Thanks

[@jenettewoodham2468]

They look great! You've inspired me to give it a try. You and the vanilla pod though 😂!

[@antichef]

Thank you!! haha ohhhhh the vanilla pod...😳

[@1dylanification]

You’re so brave to take this on, much appreciated all your hard work. And they look delicious. You remind me so much of myself ! Whenever I try to make new things. I love it 🥰

[@katebxo]

I'm back to work tomorrow after a week off and I'm so glad I decided to watch before bed. It gave me a lot of laughs. Love the swearing from the beginning. I love your authentic self! You deserve a slow clap here. Lots of hard work paid off. Also I've never had a cronut but I am surprised to see it had glazes and ganaches etc inside. Cool. (Also the hot glaze looked exactly like hot glue...ouch). You rock Jamie!! Also still waiting for my anti-chef shirt. It's been stuck in Illinois since June 25 😂 I hope it comes soon.

[@sharendonnelly7770]

"I saw this on a cooking show once".... LMAO.... Jamie's expression: priceless! Although 2 years in the making as newly subscribed and just viewed, great video!

[@teeba5686]

when you opened the vanilla bean i had an anxiety attack 😂😂

[@carolinebarrett4736]

🤣🤣🤣 me too lol ... I knew what was coming 🤣🤣🤣

[@simplegift96]

This is making me very tempted to make a cronut 🙈 An amazing episode, honestly. And the last bit with your wife (?) was absolutely adorable!

[@mrtodd3620]

You can use vanilla bean paste as a cheaper alternative to the beans.

[@joshuag.4873]

Looking for the vanilla seeds and finally discovering them... So F’n adorable!! You could just buy a bottle of “vanilla bean paste!” “...STIFF PEAKS.” lol!

[@mehikawadhwa4175]

8:55-9:05 “There are no seeds in here... Where are the seeds??” I’m thinking ON YOUR FINGERSSS!! and waiting for yoy to realise 😂😂😂

[@antichef]

😅

[@Isaiah-sd2ei]

He discarded the Beans

[@amy2104]

I don't think I've ever laughed so hard while watching these baking/cooking videos! You made my day. I love this!!

[@antichef]

Thanks Amy! Love hearing that!

[@sweetdreamweaverart]

As someone who makes homemade vanilla extract, I was dying inside with the handling of the vanilla. WTH man. 😅

[@ChrisieCouncil]

I just found your channel this week, and now I’m binging all the episodes like their cronuts… This one literally made me LOL! Thanks for keeping us foodies entertained!

[@KelJayP]

HAHAHAHA!!! I could not stop laughing!!! It was like so many of my own kitchen disasters (but ultimate gems) following online recipes.

[@lbtk]

Just discovered your videos and am totally binging!! You're a riot. Love it!!

[@barbarakiebel5744]

I happened upon your channel with more recent videos than this one but then KZbin had this in my list to try. I knew as soon as the video started that you were younger and less experienced but was surprised you were unfamiliar with a vanilla bean pod...but also got such a great chuckle from your efforts. I'll never quite understand the call for fondant; seems a combination of powdered sugar and rose water would have been adequate and easier. French chefs always have to make stuff SO hard! I am an experienced cook; I actually have a food and cocktail blog, but I love watching your efforts. A good chuckle is all I need sometimes! And fyi...I never sought one out so I've always thought a cronut was a croissant covered in glaze!

[@reneemoreno8030]

Jamie...I was screaming Nooo don't throw the seeds in the sink. That's the gold! You are the most delightful and your antics are hilarious. Ohhh... I have never seen a donut melt 🤣🤣🍩🥐

[@lucaslehrer4364]

I’ve had multiple cronuts and I have to say that I would much rather have just a donut or just a croissant.

[@mimi408]

New subscriber, I really enjoy your content. You are super relatable and I love your honesty.

[@tspfull]

Yasssss. I have been waiting for this. Having watched your progression over the years I have such respect for your skill. Just imagine trying to make this back in your kitchen in CA with those kitchen tools! I made these some years ago for thanksgiving and am thinking this might be a new pandemic cooking goal. What brand and size Dutch oven is that on your stove.

[@antichef]

You're an original! LOL making this in that kitchen in Toronto would have been disaster, it would have looked something similar to my first attempt in this video. A great pandemic cooking goal to have.. They are Le Creuset... the saucepan im using for the ganache is 20 cm

[@mariacline6511]

Omg. This is the funniest show I’ve ever seen. I laughed till I cried. What a hoot you are

[@poledra73]

I love that you never give up.

[@jonrakestraw3192]

Omg!! I loved this! And when you flung the vanilla bean seeds towards the sink! 😂😂 Good job!! They looked delicious!!

[@annabr8864]

omg!!! That was insane!!! Love that you keep it real with all the swearing!!! And the piping bag swirl...LOL

[@rebeccamiller4508]

Your crazy inspired me again!! I just made the Milkbar Birthday cake last week. (I took a few short cuts tho 🤫🤫) I was pleased with the outcome! These look fantastic...i may have to also try to make them! Thanks for blazing the homebaker trail once again friend!

[@pragyagupta6874]

Your face when u swrill the piping bag 😂😂😂 and that final delight lovely

[@drdem00]

You are so funny you're really a comedian Also I I think this is the 1st time I've seen "the girl that lives behind the door " ... She can dance !

[@mushfeeqahadams66]

I love this guy😭he so chaotic its relatable from the start "my big bowl is bein used to for something else"

[@brendabott2863]

It’s September of 2024 and I have been watching you for like 2 years but never went back til now..I am dying…my God have your skills and kitchen improved ..I just can’t stop laughing

[@callioscope]

Kudos to you! I am so impressed by your willingness to try these difficult techniques. What I ❤️ about your videos is that, unlike me, who researches and googles and watches videos to learn, you just *do it*. I wanted to attempt croissant dough, but never got around to it. Now my husband has no tolerance for gluten, which means puffed pastry is off the table, and a new set of problems because I find baking GF very tricky-one in three bakes invariably ends up in the trash. Anyway, your channel is so much fun to watch because you are fearless about it (and less lazy!), and cronuts and [especially] cruffins are great. Yours must have been amazing after all that work. Please try to make a koign amman. Think croissant with even more butter and caramelized. Yum. Hold The Phone. You made a koign amman? That I must watch next. You are my hero.

[@antichef]

ah that means a lot. This video/recipe in particular was like taking some sort of course on cronuts/puff pastry/desserts - it's one of my favourite videos, as painful as it was to make it.

[@callioscope]

ANTI-CHEF I met a pastry chef on NextDoor who invited me to her house to help me learn how to assemble/frost/do basic decorations on layer cakes. Before she and I had the best play date of my life, my cakes looked like Fred Flintstone made them. It took about 9 months to make a cake (which I gave to her) that could have been sold at a boutique bakery. Of course, shortly thereafter, COVID hit and now I make homey cakes. Turns out nobody really cared but me, how perfect a cake looks, though the clients of a local senior center were very sweet to let me test on them for many months.

[@John081590]

Glazing fondant and rolled fondant is slightly different. Rolled fondant is icing sugar with liquid and stabilizers mixed in ao that it can be clay like. Glazing fondant is made by cooking sugar syrup to soft vall stage, qnd mixing it with th paddle attachment until it turns white. Glazing fondant is more runny and sets at a lower temperature. You can substitute the glazing fondant in a pinch by mixing powdered sugar with a little hot water or milk and a little lemon juice. There is a difference though. Glaze made from icing sugar is grainier than the fondant glaze. Krispy creme uses glazing fondant from what i know, and that makes the glaze on top more mwlt in your kouth than glaze made with icing sugar.

[@rosechu695]

Way to go, cronuts look bomb!! Hella hard but u did it dude, good job!!

[@kathrynkneeland7179]

Your videos are a breath of fresh air and a belly laugh too!! Thank you for the fun.

[@TheDiane48]

I love you, Jamie! You are the best entertainer ever!

[@OhPleaseMary]

I just realized that this guy is the running commentary in my head on a daily basis...

[@Livealohahawaii]

Omg! The most hilarious cooking video I’ve ever watched! You are a hoot!

[@tanees24]

Hey will you please make a video on Dominique Ansels "Magic Souffles"? That would be awesome!!

[@martau4768]

Oh my gosh I really needed a good laugh today so I watched this for the second time. Thank you!!!😂😂😂😂😂

[@melsyoutube]

8:48 the infamous vanilla bean incident we all came to see 😭

[@Frook52]

I needed this show today. Thank you!

[@Neurability]

Inspiring work. Well done, Jamie.

[@ebarrood]

you're fun to watch. learning by mistakes is how many of us retired chefs came up in ranks.

[@juliefearnside3104]

I laughed all the way through… you’re so great to watch! Just goibgthrougg the older vids… 🥰😂😊

[@ammuparvathy8471]

They look incredible!!😃

[@antichef]

🙌🏼🙌🏼

[@sharonothefae]

Omg I can't stop laughing, when he cut the vanilla bean and just started flinging it everywhere 😭 $$$

[@amethystjean1744]

You can actually put the parchment right in the oil. That is how I did it in the restaurant. No plopping splashing oil. Once it goes in, use tongs to grab the paper and carefully remove.

[@amberpipkin]

I felt for you when that dough collapsed into a buttery pile. I held my breath at the end, hoping the cronut was amazing after all you hard work!

[@kathycarbone7545]

I have never laughed so hard at a cooking video! Swinging the piping bag set me right off!! 😂😂

[@zlaynie]

Lol what a hellish process. I'm glad y'all enjoyed the outcome! Congrats