Haha 'teacher' Kristina is back 😃 yes wanted to show a step-by-step video so people can get ideas/inspiration :) thank you as always, happy to see you learning about pastry 😁
Wow, this video is making me crave Danish pastries like never before! The way you've captured each step of the process is mesmerizing. Can't wait to try making them at home!" "I love how beautifully you've presented the art of Danish pastry making. The flakiness and the golden brown color of those pastries are simply irresistible. Great job!"
Oh WOW!! 3 days to make & 3 minutes for me to eat😅. Most times I feel Soooo Bad eating such a Beautiful creation.... Thanks Kris for sharing. Hope you are Well.☘🥰
hey! haha it's like that with pastries, it can be labour intensive but disappears in seconds 😁once you get used to the routine, doesn't even feel like its a long process though :) happy to share as always :)) thank you!
Great vid, just to clarify was that 2 double folds and 1 single? and what is the final thickness the pastry is rolled down to before cutting? Many thanks x :)
Hey Kris! That Danish is amazing. Lemon curd, pastry cream, apricots all of them are my favorites. And with pistachios they are very special. Not like regular old Danish we get in the US. For years I have been making a short cut recipe from an old Cuisinart magazine that is like a yeasted blitz puff pastry with chunks of butter rather than the layers and folding. But surprisingly it comes out very well, very flaky and layered. Not like yours of course but pretty good for a short cut. Hope you are working on a book! Xxoo
Hey! thank you so much! i am in love with these seasonal creations too!☺️ fresh, zesty, sweet and so beautiful! I am glad to hear you are also passionate about creating! one day I hope, whenever it happens - i will share first here with you on my channel :) see you soon!🙌🏻
hello, we worked out that it helps in terms of over proofing the dough, our kitchen is very hot we want to avoid too fast fermentation. :) most welcome :)
Hey! Thank you so much! Do you mean scoring them before proofing? We do it so we kind of create borders of the pastry so push it inside so it has enough space for the filling. :)
Hi Kris! Thank you sm for your video. It's really insightful. For the flour, do you use bread flour or French T45? I'm worried that T45 is too delicate.
@@KrisKazlauskaite thank you for your reply!! When I used T45, the dough got too wet. Perhaps I will slowly add the water next time until I get the right consistency.
Hi Kris, just want to know when you cut the square inside the danish, how come the inner square doesn’t puff up as much as the side and give you space to put filling inside? I thought everything is on the same level so will puff uniformly? Thanks.
Hey! The whole square rises equally, but the inner part is kind of separated because we score it, so it’s easier to separate corners from the middle without destroying outside layers, hope that makes sense 🤓
Hello, I didn't get how you flat the butter; do you use 2 silicon mats and flat it with the sheeter? And after that you put it within two oven papers and flat again by hand or with the machine?
Hey Kris, Love your Videos. I wanted to ask one question. Im in a Pastry and bakery course. Last week we did Croissants, I was really exited because ive never tried one but your croissants looked great. We made Croissants the French method. In my country butter is really expensive so we used Margerine instead as it is cheaper. The croissants did not look great when it came out the oven it was flat and the cross section looked lile a yeast bread. Any idea how to fix it. Higher fat? We used 45% of flour More folding? Any help would be appreciated
Hi, thanks a lot! First of all, i have always used butter so i have close to 0 experience working with margarine. However, you problem seems to be over proofing. Proof less so it won’t collapse. All the best!
@@KrisKazlauskaite Should i use more Margarine aswell because after we have rolled it i did not see any layers we used 450g pf butter for a Killogram of flour
@@KrisKazlauskaite Thank you so much. I love your content, especially the day in the life of a baker. Its so satisfying to see so many pastries at one place.
Hi, I just love the way you are dedicated to your work. Which institute did you do your bakery course from, and which institute do you suggest for your subscription holders. Where we learn such professional stuff. Thank you..❤
Hello, rhe best institute was work, because when you practice enough of times you eventually develop skills which stay with you for life. However, every place yse slightly different methods so once you start working around you will never stop learning. So my advice-change place quite often because nothing will teach you better than actual practice:))
I learned Danish Pastry (Wienerbrod) in 1980 from Danish bakers born in the early 1900s. It was always: flour, margarine, eggs, sugar, milk and yeast, with some cardamom in the dough. We then rolled in margarine at about 90 - 100% the weight of the flour. It was given 3 x 3 folds, quickly chilled and then shaped, proofed and baked. The only time the yeast was allowed to work was in the final proof. I now run a small shop in Vermont and we use butter instead of margarine. But the process is the same. I differentiate Danish from croissant, as the latter needs a long fermentation and does not incorporate eggs. They really are two entirely different doughs.
Hello! What an experience! Impressive and thanks for sharing. 👏 Nowadays I think bakeries just simplify things and we use croissant dough to make various pastries, so yes they are not exactly the same, but I personally love them so much:)
@roberthunt1540, same for me. I learned in the late 70s and pretty much have your same experience. I’m an Executive Pastry Chef now but my heart always goes back to hand rolling danish, puff dough, pies, cakes, etc. Love small bakery baking.
@@GooseGanderI am the pastry baker at a French style bakery, and have most of the machines that facilitate the process of lamination. Every day I contemplate how hard it must've been for you guys that came from those times of handwork . Big Respect
Hello! Thanks a lot! I share the main idea how to do it, so sometimes i wanna leave some room for creativity too :) hopefully will do another video about danish and will share more details ;)
Hello, thank you for sharring this overwhelming process. Can you please explain the process of freezing and unfreezing the dough? It feels that once frozen, it would take hours to unfreeze the block of dough.
hey! thanks very much! all team work :)) uh so nice to hear from the danish baker! so you call them like that regardless the filling? got curious now 🤓
@@KrisKazlauskaite Winerbrød is dough & butter (27 layers butter) as you know.. However, all the different types have names like: Kanelsnegle-Cinnamon Roll and so on.. In the US, the item is just Danish so I don't know why that is.. I didn't see you freezing the flower overnight before making the dough. Is that a film detail or do you actually not fresh it down..?
@@KrisKazlauskaite I love to expand. So we know we like to work cold when it comes to Wienerbrød, As you mentioned in the video. you have to keep the liquid cold soo the dough is cold My point is this Example is following: 80.000 g flower (we freeze down to -22 degrees overnight) 32.000 g liquid (we cool down in fridge overnight) 6.800 g sugar 8000 g yeast (we cool down in fridge overnight) 800 g salt As far as I can see in the video you only cool down the liquid in the fridge overnight. is this right or do you also freeze the flower.?
@@DavidIanDehli yes i keep milk, water, butter and yeast cold. When is hot in the kitchen i put scaled water in the freezer before mixing, it doesn’t get freezing cold but does the job. In regards to flour, no, we don’t keep it anywhere apart the kitchen. I used to put it to the fridge for example for mixing cinnamon buns but now flour stays outside. :)
La perfección!! gracias por trabajar con tranquilidad y respeto al cliente y hacer un producto de calidad , el otro dia estuve en Madrid, mi hija trabaja en la ciudad en una residencia , si te parece bien puedes publicar en que establecimiento se venden los productos que elaboras a ella le encanta la buena pastelería el otro dia estuvimos en "Umikobake" muy bien los pasteles y bollería, estaba todo riquísimo. ""Muy especial"" Hacer MARKETING no es contraproducente. Felicita a tu equipo.
@@GooseGander we need to respect resting times. Moreover i show how things are done in day to day pastries producing bakery. That’s the routine. You can proof and bake the same day but in the bakeries it doesn’t work like that
@@KrisKazlauskaite Well croissant dough is French, pastry cream is French. Those are called Abricotine or Oranais. They were created around 1850 in France.
@@CAL-of9mu i guess the way they are called also depends on the shape, no? It’s interesting because in all bakeries I have worked we called them Danish pastries:)
Danish pastry is the most poor and boring ever. The same kind of dough and pastry for ages, with little interpretations. Tasty if you try it for the very first time, new for tourists, but no changes for years in baking . Those who live here know it well. Lack of variety and fantasy, unfortunately.
hey, are you talking in general or about particular place? Well I guess depends how you see it, it's a croissant dough with seasonal stuff which changes quite often, depends on chef and his/her creativity what you wanna do with that piece dough 😇
@@KrisKazlauskaitehi Kris, thank you for your response. Your job is amazing, I respect and admire your baking art. Your hands are gold truly. Danish pastry - generally speaking, no development once or ever. Very few places in a big cities but generally-no changes at all. Bread is awful as well. No sense or clue what real bread is about. Baking industry, as well as food industry in general, seems to be developed, lots of production of God knows what, but poor result and food is not tasty at all, except for the milk products industry. A bit strange for me, as they have all the potential in a world, having nice agricultire,fruits, veggies, raw meat etc. Flour's, f e, also bad quality, unfortunately. It's a question of food technology but they seem to be satisfied, having no clue that things can be different🤷 Keeping traditions is a great and respectful thing, but it does not mean that variety has to be limited. Love your work and videos. Thank you for sharing your talent and knowledge ❤
Those Danish pastries look amazing and with apricots, proper seasonal product, fresh! This should be a course, great educational video 🧑🍳
Haha 'teacher' Kristina is back 😃 yes wanted to show a step-by-step video so people can get ideas/inspiration :) thank you as always, happy to see you learning about pastry 😁
These are some of the most beautiful Danish I have ever seen! Well done!!
@@jonathanwilson6288 thanks to all team putting hard work into this 😇
Wow, this video is making me crave Danish pastries like never before! The way you've captured each step of the process is mesmerizing. Can't wait to try making them at home!"
"I love how beautifully you've presented the art of Danish pastry making. The flakiness and the golden brown color of those pastries are simply irresistible. Great job!"
Hey! so amazing to hear this! thank you so much! Makes me feel good to produce something so beautiful ☺️ see you soon!
Wow!!! The layers 😳are so beautiful 🤗. What a great team… I love how well organized is the process… thank you Kris, 🥂
Hi Iwona! Thank you so so much!
We all trying to do out best :)) warm regards:)
Oh WOW!! 3 days to make & 3 minutes for me to eat😅. Most times I feel Soooo Bad eating such a Beautiful creation.... Thanks Kris for sharing. Hope you are Well.☘🥰
hey! haha it's like that with pastries, it can be labour intensive but disappears in seconds 😁once you get used to the routine, doesn't even feel like its a long process though :) happy to share as always :)) thank you!
love your video it inspired to start baking keep doing amazing job love your video
Hello, ohh thank you so much for such a nice words! appreciate it a lot! :) always trying to my best with each video :)
Hi chef kris! Amazing video again! Thank you so much for amazing videos. As I Said before you are my role model and you are a amazing chef.❤
Hello, how amazing is to hear this! appreciate a lot! ☺️
see you in the next one soon! :))
Beautiful! Thanks for the video really niceee 😍
Hello! thank you for watching! ☺️appreciate!
Beautiful video, they look super nice and thanks for pointing out the fact that we must eat seasonal!
Hello! thanks very much! 💫
Perfection 💛💫💚
🙏🏻 thank you so much!
These look absolutely incredible!
All team work🙌🏻 thank you!
Those look A M A Z I N G.
Thank you so much, really :))
Hi chef ! This só beautiful ! Until which mm you laminate the dough ? I do Danish with 5mm but it does not get that high volume results
Hey, thanks a lot, credit to the team ;) try to double that, like1 cm 🤓
For sure your work is so unique and you have the good quality and the creativity of a pastry chef your is exceptional amazing ❤ you are so smart chef
thank you so much! Credit to the whole team as we all contribute to this pastry creation :)
Thank you for sharing this, what is the final lamination dept before the squares?
Hey! Thank you! It’s around 1cm :)
those look delicious!
Thank you so much! ☺️
😊My favorite 👩🍳 baker,I got lots of inspiration in my baking career ❤🥐🥨🥖🥯🍞
hope you gonna continue gaining value from my channel! thank you so much! :))
i am loving this bakery recipe series amazing
aww thank you so much!☺️
Lovely to see the works of pastry! Thanks for sharing.😍
Hey! thanks very much! always a pleasure. :))
Good luck girl for the future ❤️
Thank you so much🙌
Great vid, just to clarify was that 2 double folds and 1 single? and what is the final thickness the pastry is rolled down to before cutting? Many thanks x :)
And why do you cut the dough and how do you proof the dough, at ambient temperature? How long?
Hey! Thank you! Yes correct. The thickness is around 1 cm.
Welcome!😉
We proof the Danish pastries in the proofer :)
@@KrisKazlauskaite muchos gracias 🙏
Hello,
Great Video! Was wondering what’s the size of the danish square?
Hello, thanks a lot! These ones are squares so up to you how big you wanna go, 8/9 cm :)
Beautiful! Can i ask what thickness the laminated dough is flattened to before cutting to squares? Thanks.
Depends how big/tall you like them, you can go up to 1cm
Hi chef, these danish pastries are gorgeous! I love your videos. I just wanted to ask how long do you proof them for?
hello, thanks very much! Around 2 hours ;)
Another nice video.😊
hey! thank you so much🙌🏻
Hey Kris! That Danish is amazing. Lemon curd, pastry cream, apricots all of them are my favorites. And with pistachios they are very special. Not like regular old Danish we get in the US. For years I have been making a short cut recipe from an old Cuisinart magazine that is like a yeasted blitz puff pastry with chunks of butter rather than the layers and folding. But surprisingly it comes out very well, very flaky and layered. Not like yours of course but pretty good for a short cut. Hope you are working on a book! Xxoo
Hey! thank you so much! i am in love with these seasonal creations too!☺️ fresh, zesty, sweet and so beautiful! I am glad to hear you are also passionate about creating!
one day I hope, whenever it happens - i will share first here with you on my channel :)
see you soon!🙌🏻
amazing! big question, why do you add yeast halfway the kneading? thank you :)
hello, we worked out that it helps in terms of over proofing the dough, our kitchen is very hot we want to avoid too fast fermentation. :) most welcome :)
Nice video. what do you make with the offcuts? Also, what is the final thickness of the dough?
Hey! Thank you! :)
Offcuts we use for croissant brioche and the thickness is around 1cm.
Amazing video. Thank you so much. However one question why do you cut into the squares before you proof them
Hey! Thank you so much! Do you mean scoring them before proofing?
We do it so we kind of create borders of the pastry so push it inside so it has enough space for the filling. :)
Hey Kris, yummy !!! You make lamination very well! Congrats for all breads!!!
Hey! All credit to my amazing colleague! We all share the tasks, so the final result it is what you see:)) thank you!:)
Labai skaniai žiurisi,taip norisi paimt ir paragaut,ypac su braskėm😃
aha sezoniniai patiekalai is viso yra geriausia! ☺️ labai jau gražiai atrodo :)) ačiū😘
Looks so fresh and tasty😊❤
It is 🫠 very summery combination 🍓☀️
Hi Kris! Thank you sm for your video. It's really insightful. For the flour, do you use bread flour or French T45? I'm worried that T45 is too delicate.
Hello! My pleasure! I am happy you found some good insights:)
Surprisingly T45 can do magic, it works pretty well ;)
@@KrisKazlauskaite thank you for your reply!! When I used T45, the dough got too wet. Perhaps I will slowly add the water next time until I get the right consistency.
@@tammymak6939 yes while you work you need to feel the dough, not all water is needed sometimes as the recipe asks. :)
Incredible journey! So is this only available for once in 3 days?
Thank you!
Yes, that’s the time it takes 😇
Hi Kris, just want to know when you cut the square inside the danish, how come the inner square doesn’t puff up as much as the side and give you space to put filling inside? I thought everything is on the same level so will puff uniformly? Thanks.
Hey! The whole square rises equally, but the inner part is kind of separated because we score it, so it’s easier to separate corners from the middle without destroying outside layers, hope that makes sense 🤓
@@KrisKazlauskaite thank you so much 👍🏻
Saludos Kris desde Puerto Rico. Que ricos se ven Danish Pastry de origen Vienes. Cuídate mucho y mucha Salud
Hola! Muchas gracias! Saludos desde Madrid ☀️
Never had one but I need one asap
Danish pastries are really something amazing🫠
Hello! You do two double rounds and one single round, how thick are the squares? Thanks
Hello, correct. You can go up to 1cm
@@KrisKazlauskaite 🙏🙏
that's good!!!
🙏🏻
Hello,
I didn't get how you flat the butter; do you use 2 silicon mats and flat it with the sheeter? And after that you put it within two oven papers and flat again by hand or with the machine?
Also when you cut the squares, did you cut all the sides or just two?
Hola !!! Es masa de croissant, feyte ó danes ? ❤ gracias 🙋🏼♀️
hola, es la masa de croissant :)
Nice Chef
Thank you!🙌🏻
Hey Kris, Love your Videos.
I wanted to ask one question. Im in a Pastry and bakery course. Last week we did Croissants, I was really exited because ive never tried one but your croissants looked great. We made Croissants the French method. In my country butter is really expensive so we used Margerine instead as it is cheaper. The croissants did not look great when it came out the oven it was flat and the cross section looked lile a yeast bread. Any idea how to fix it.
Higher fat? We used 45% of flour
More folding?
Any help would be appreciated
Hi, thanks a lot!
First of all, i have always used butter so i have close to 0 experience working with margarine. However, you problem seems to be over proofing. Proof less so it won’t collapse.
All the best!
@@KrisKazlauskaite Should i use more Margarine aswell because after we have rolled it i did not see any layers we used 450g pf butter for a Killogram of flour
@@nayomiundugoda1772 i am so sorry I don’t work with margarine, just try to follow basic croissant dough method.
@@KrisKazlauskaite Thank you so much. I love your content, especially the day in the life of a baker. Its so satisfying to see so many pastries at one place.
@@nayomiundugoda1772 thank you so much! Appreciate to have you here☀️
Hi, I just love the way you are dedicated to your work. Which institute did you do your bakery course from, and which institute do you suggest for your subscription holders. Where we learn such professional stuff. Thank you..❤
Hello, rhe best institute was work, because when you practice enough of times you eventually develop skills which stay with you for life. However, every place yse slightly different methods so once you start working around you will never stop learning. So my advice-change place quite often because nothing will teach you better than actual practice:))
stupendi wauuu , posso chiedere a che spesso viene steso prima di tagliare i quadrati ? grazie mille😍
hello, thanks a lot, credit to the team :) i am not sure what you mean exatly?
@@KrisKazlauskaite How high is the dough before shaping 5mm?
thank you, a hug😁
ahh! yes 5mm or for a taller version you can go to 6mm :)@@klarabocconi7862
Do you guys do apprenticeships for pastry students who want to learn more vinoisserie?
Not at the moment:)
Kris. What is the final thickness of the dansih? Thanks.
hey, you can do as you wish, from 5mm to 1cm ;)
I learned Danish Pastry (Wienerbrod) in 1980 from Danish bakers born in the early 1900s. It was always: flour, margarine, eggs, sugar, milk and yeast, with some cardamom in the dough. We then rolled in margarine at about 90 - 100% the weight of the flour. It was given 3 x 3 folds, quickly chilled and then shaped, proofed and baked. The only time the yeast was allowed to work was in the final proof. I now run a small shop in Vermont and we use butter instead of margarine. But the process is the same. I differentiate Danish from croissant, as the latter needs a long fermentation and does not incorporate eggs. They really are two entirely different doughs.
Hello! What an experience! Impressive and thanks for sharing. 👏
Nowadays I think bakeries just simplify things and we use croissant dough to make various pastries, so yes they are not exactly the same, but I personally love them so much:)
@roberthunt1540, same for me. I learned in the late 70s and pretty much have your same experience. I’m an Executive Pastry Chef now but my heart always goes back to hand rolling danish, puff dough, pies, cakes, etc. Love small bakery baking.
@@GooseGanderI am the pastry baker at a French style bakery, and have most of the machines that facilitate the process of lamination. Every day I contemplate how hard it must've been for you guys that came from those times of handwork . Big Respect
Awesome!! Are you in spain?? I think I saw "leche" somewhere. Hows ur spanish so far??
Good luck!! Y muchas gracias por el video
Hey! yes i live in Madrid🇪🇸 so far so good, still adjusting but bit by bit ☺️ nos vemos en el proximo video, gracias! :)
That's some dedication (and patience) to wait for 3 days to eat a pastry :)
Hey, that's the team work💪 , but in the end all worth it, thank you! ☺️
hi chef how are you nice creation please share the Danish recipe thanks
Hello! Thanks a lot! I share the main idea how to do it, so sometimes i wanna leave some room for creativity too :) hopefully will do another video about danish and will share more details ;)
Hello, thank you for sharring this overwhelming process. Can you please explain the process of freezing and unfreezing the dough? It feels that once frozen, it would take hours to unfreeze the block of dough.
Hello, the thickness of the squares is 1cm, right?
hey! you can go up to 1 cm yes ☺️
Thank you :)
My pleasure:)
funny to see the way you make Dansk IE Wienerbrød..! looks super good.! all the best from a danish baker ;)
hey! thanks very much! all team work :)) uh so nice to hear from the danish baker! so you call them like that regardless the filling? got curious now 🤓
@@KrisKazlauskaite Winerbrød is dough & butter (27 layers butter) as you know..
However, all the different types have names like: Kanelsnegle-Cinnamon Roll and so on.. In the US, the item is just Danish so I don't know why that is..
I didn't see you freezing the flower overnight before making the dough. Is that a film detail or do you actually not fresh it down..?
@@DavidIanDehli yes I guess we just adapted thr western way to call them :)
Can you expand on the last part of you comment?
@@KrisKazlauskaite I love to expand.
So we know we like to work cold when it comes to Wienerbrød,
As you mentioned in the video. you have to keep the liquid cold soo the dough is cold
My point is this Example is following:
80.000 g flower (we freeze down to -22 degrees overnight)
32.000 g liquid (we cool down in fridge overnight)
6.800 g sugar
8000 g yeast (we cool down in fridge overnight)
800 g salt
As far as I can see in the video you only cool down the liquid in the fridge overnight.
is this right or do you also freeze the flower.?
@@DavidIanDehli yes i keep milk, water, butter and yeast cold. When is hot in the kitchen i put scaled water in the freezer before mixing, it doesn’t get freezing cold but does the job. In regards to flour, no, we don’t keep it anywhere apart the kitchen. I used to put it to the fridge for example for mixing cinnamon buns but now flour stays outside. :)
Good
🙏😊
How deep do you make cut with the knife?
As shown in the video😇
La perfección!! gracias por trabajar con tranquilidad y respeto al cliente y hacer un producto de calidad , el otro dia estuve en Madrid, mi hija trabaja en la ciudad en una residencia , si te parece bien puedes publicar en que establecimiento se venden los productos que elaboras a ella le encanta la buena pastelería el otro dia estuvimos en "Umikobake" muy bien los pasteles y bollería, estaba todo riquísimo. ""Muy especial""
Hacer MARKETING no es contraproducente. Felicita a tu equipo.
Hola Hola! espero que estes bien!si a nosotros es muy importante hacer las cosas de buena calidad 😇 muchas gracias! saludos desde Madrid!☀️
@@KrisKazlauskaite Estoy bien Kris un saludo y gracias por responder.
🙏🙏🙏🙏🙏
☺️
Taip skaniai atrodo :)
Labai ačiū, tikrai skaniai susivalgo 😁
💜💜
🙏🏻
❤
😇
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️🥰🥰🥰🥰🥰🥰🥰🤤🤤🤤🤤
😇🙏🏻
Kris why you don't upload the video??
A new TH-cam Short about something special is going live in 1 hour ☺️ thanks for checking in 🙌🏻
What are the dimensions of the square?
You choose, here is just an example:) depends how big you wanna go.
Hello chef I’m chef bakery also i like ur croissant can i ask for ur recipe please
It is croissant, feite or Danish dough.❤ Gracias!!!
hey, it's a croissant dough :)
Kris, you didn’t explain why it takes 3 days though. Tks.
Hey! In my video I showed all the steps day by day 😇 mixing, laminating, proofing, baking.
@@KrisKazlauskaite I got it, but your title says Why it takes 3 days. In other words, why can’t you do it all in one day?
@@GooseGander we need to respect resting times. Moreover i show how things are done in day to day pastries producing bakery. That’s the routine. You can proof and bake the same day but in the bakeries it doesn’t work like that
Does anyone know why it's called Danish? Those are typically French...
Yes guys let’s open the discussion! 👏
@@KrisKazlauskaite Well croissant dough is French, pastry cream is French. Those are called Abricotine or Oranais. They were created around 1850 in France.
@@CAL-of9mu i guess the way they are called also depends on the shape, no?
It’s interesting because in all bakeries I have worked we called them Danish pastries:)
@@KrisKazlauskaite I haven't tought about the shape! Yes maybe your right 🙂 We still don't know why Danish.
If anyone know..
Danish pastry is the most poor and boring ever. The same kind of dough and pastry for ages, with little interpretations. Tasty if you try it for the very first time, new for tourists, but no changes for years in baking . Those who live here know it well. Lack of variety and fantasy, unfortunately.
hey, are you talking in general or about particular place?
Well I guess depends how you see it, it's a croissant dough with seasonal stuff which changes quite often, depends on chef and his/her creativity what you wanna do with that piece dough 😇
@@KrisKazlauskaitehi Kris, thank you for your response. Your job is amazing, I respect and admire your baking art. Your hands are gold truly. Danish pastry - generally speaking, no development once or ever. Very few places in a big cities but generally-no changes at all. Bread is awful as well. No sense or clue what real bread is about. Baking industry, as well as food industry in general, seems to be developed, lots of production of God knows what, but poor result and food is not tasty at all, except for the milk products industry. A bit strange for me, as they have all the potential in a world, having nice agricultire,fruits, veggies, raw meat etc. Flour's, f e, also bad quality, unfortunately. It's a question of food technology but they seem to be satisfied, having no clue that things can be different🤷 Keeping traditions is a great and respectful thing, but it does not mean that variety has to be limited. Love your work and videos. Thank you for sharing your talent and knowledge ❤
Don’t try this at home! Impossible
Indeed it’s harder to make them without a lamination machine.