This video is sponsored by Skillshare.
Hey guys, Salut! This is Alex, so this episode is the bastard offspring
of both the chocolate series and the croissant series since we are making a chocolate croissant.
[Pause of French pain]
It hurts every time I am saying 'chocolate croissant.'
Well, I guess it's time for me to do a quick French session.
So, on one hand, you've got the croissant, not the crescent,
that crescent-ish shaped pastry made with a leavened puff pastry,
and on the other hand, you've got the pan-au-chocolat - not 'chocolate croissant,'
which is also made from that layered, leavened puff pastry, low rising.. it's a never ending story,
Right? remember -- croissant [swish] -- pain au chocolat [phuut]
[laughs] Sound effects from this channel are just...
Two different things. You need to pick one side - I'm on the croissant team. Obviously.
[laughs] But I like myself a good pain au chocolat from time to time.
It's just chocolate, chocolate, you can't beat chocolate
So, in episode three from the chocolate series, I made chocolate bars, which was great,
but now I need sticks to make those pain au chocolat, which shouldn't be a problem
I've got everything I need.
[plastic clattering]
I've got super-premium chocolate right there,
I've got my thermal-forming machine right there.
That will be a walk in the park.
So, I've been sampling loads of chocolate both on and off-camera
and if following that temperature curve is easy when you're going up,
because the machine, the souffle machine is doing all the work, it's harder when you're trying to go down.
In the past, I've been using ice cubes. It's fine, but using water replacement is better.
[laughs] Water replacement...[pre-regret]
The concept might be a bit vague at the moment, but you'll understand soon enough.
[intense music throughout]
[tape, funny music]
So, now with this.. finely-crafted, engineerings-level system, uh...
the cooling should now be a breeze
since cold water is coming from the top and then leaving the top right there,
you can get rid of the excessive hot water.
It's so beautiful when things go according to plan.
I can be lying, but I'm so proud of this.
[hip hop music throughout]
[machine whirring]
[music continues]
[music ends]
While the chocolate is slowly melting, I'm going to tackle the casting,
and by that I mean I need to make positive shapes.
These are just two wooden batons, but by gluing them, we would get about the section we need.
Luckily for us, I already did that for six of them yesterday
So, it's been curing overnight, they are ready. They just need to be cleaned and trimmed.
[scratching, snips, music]
[music ends]
Our chocolate is fully melted. It's inner temperature is at 45 degrees Celsius.
I need to bring it down to 27 degrees Celsius, which is when I'm supposed to use my new setup.
I'm going to get rid of the excess of hot water right there. [laughs]
So, hopefully, that should do it.
I'm going to mix.. I'm going to massage the bag.
[intense music]
[music ends]
In case you're not familiar with this Bad Boy, it comes from episode number 3 of the chocolate series.
It's a vacuum-forming-machine and it basically turns any positive shape into a negative mold.
Does that make sense? I hope so, because that's the best I can give.
[intense, techy music]
[music cuts]
Now, I'm not eating chocolate. I'm just readjusting. I'm just flattening the...
Ahhh!
Yes, yes. So, while the chocolate is nicely setting in the fridge. Let's tackle some dough.
[intense music, drums]
[intense music, add woodwinds]
Ahh, ha, ha, ha, hah
[music continues]
[music fades] [whhrr]
Mm, nice!
[intense music]
It's been around an hour, so I'm going to have a sneak peak at the dough.
huhhh, oh wow.
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The butter has been squared and flattened and chilled, and the dough has been proofed and chilled,
which means that it's time to get layering, if you know what I mean
it's time to make this croissant dough.
[intense music]
[music ends]
Okay, so the croissant dough is now ready to make our pain au chocolat [dough].
All we need to do now is to unmold the chocolate stick and to trim them slightly,
and then, of course, to form the pah...
the.. what is going on?
the pain au chocolat.
[intense music]
Ah, m--
[intense music continues]
[music fades]
Woah.
Ouaaaaaiiiiiissss! unh, unh, unh
I was just moved by the amount of...of love I see on the plate
[smelling] The smell is outrageous!
Look at how thin this layer is. I'm just drooling over these pastries.
[crunch]
You know what? Chocolate works.
It might be of use for you, but in the first place I'm not...
[crunch] [French: Si si si si si si, c'est bon]. This is good. [crunch]
I don't wanna go back to real life
I'm fed up with invoices, taxes, and... this is the end of it.
The only problem... you know there's always a problem coming...
Is that really, the chocolate leaking is not very appetizing to be honest.
Ahh.
I'm not satisfied with this leaky situation
It's like if you see this annoying little piece of string and you Pull it out, and then the whole sweater comes out
I feel like we're facing the same vibe right here, with the chocolate viscosity, or something.
Now, I know it might be something big, something not scary to be honest, something exciting,
So, I'll tackle this in the next episode, but for now, if you enjoyed this episode, give this a big thumbs up,
Like you can shoutout everywhere, facebook, instagram, tweet, facebook, I think we are done [pong]
And of course, if you enjoy this series, if you enjoy the vibe, if you enjoy just getting smarter in the kitchen,
feel free to subscribe to this channel. I'll catch up in the next one. Salut! Bye bye.
[credit music to end]