One of the things that makes Joshua one of the most reliable food reviewer in the TH-cam game is that he can have a whole interview with the chef and straight up gives a 6/10 while not being biased by the personality or the story of the shop Even as french I trust his review and im excited to try the best ranks ones
Je n’ai pas encore eu l’occasion d’y aller (en tant que provinciale quand je vais à Paris les journées sont souvent chargées) mais j’en entends parler sans cesse et ça fait saliver
I wish i couldve recommended you the best croissant i found in paris, i went back in 2022 and its still one of the best food bites ive ever had in my life.
Just adding a comment to say I really enjoy this format you've been doing lately. There's something really satisfying about the format I find quite endearing. GG
When learning to make croissants or perfecting a bear claw filling, one needs a bunch of people around to consume the experiments. Kudos to powering through.
I've been living in Paris and the best croissants I've eaten there where in a small pastry called La Vieille France, in the 19th district, the perfect balance between butter and sugar, delicate and delicious
An important factor is the temperature of the croissant. It should be warm, so the ranking should also consider this criterion. For instance, if you test it immediately after it has come out of the oven, it will be far better. I always slightly reheat my croissants in my oven if possible.
Oh man, this croissant tour through Paris had me drooling! 🥐 Can't believe you tried 20+ bakeries in one day - that's some serious dedication. Those cube-shaped ones at the end looked unreal. Now I need a buttery croissant... thanks a lot! 😋
I wish i couldve recommended you the best croissant i found in paris, i went back in 2022 and its still one of the best food bites ive ever had in my life.
I love the review videos. I understand that you have to flow with the tide. Personally, I would love to see more, “Make it Better” videos. Like: this is what I saw, this is how it is done, and this is how you can accomplish something similar in your home kitchen.
As someone who just came back from a few months in Paris, the level of the pastries (croissant, pain au chocolat, etc) is crazy. Every random bakery makes an excellent product. Same with the other baked goods like bread
Never been the biggest fan of Croissants but that cookie one sounds appealing. Thrown off by the margarita one but would surely try it. I feel like Boston Cream would be a perfect marriage with a Croissant.
In the French Spirit and grading tradition, you should have went with the old rule of "9/10" being the best possible score you can possibly get, and "deducted" a point on the new scale from there! 😂😂 Great video as always!
Great video but... that wasn't Michalak you showed :D He's not bald, that was one of his sous chefs or something. But yes their pretzel croissant is stunning. Regarding Du Pain et des Idées, they don't make the best croissant in Paris for sure, but they might make the best old school flan in Paris...
It really surprises me how some of those croissants has an "airy" crumb. I had a wrong belief that croissants have a "closed/compact" crumb... Mindblowing!!!
For us unworthier peasants, the Qty 12 Butter Croissants from legendary Costco bakery, is the best at $5.99 or less than 50 cent each. Need a best value category
My local baker/snack bar yes he has 2 in 1 he uses a lot of bacon for burger toppings so the end result is a lot of bacon fat and he couldn't do much with it well I suggested making croissants using the bacon fat I said that would be the dream recipe for a ham and cheese croissant so I took some of his bacon fat and dough and I went home to make the bacon fat croissants the process is a multi-day process you have to cure the dough for 24 hours and cool the fat for the same amount of time normal croissants have the butter folded in the dough and in multiple steps, after each step, the dough goes back to cool so fold multiple times then cool and repeat about 10 times. A butter slab can be rolled and folded into the croissant dough bacon fat can't you have to brush it on the dough after every 2 folds do that 10 times then cool after that roll it flat to about an inch brush on more fat every 2 folds and do that whole process 10 times then cool and after cooling roll the dough out and form your croissants. A ham and cheese croissant can be made in 2 ways no1 roll in the ham and cheese and bake it with the croissant no2 Par-bake the croissant and remove the ends and stuff the ham and cheese inside and finish the baking I like no1 best but many bakeries go with no2 because its faster. My baker friend was so impressed with the bacon fat ham and cheese croissant that it became a staple in his shop and, it became a hit! A third method I showed him was folding in dry aged bacon fat and bacon bits and ham flakes and the ham was Parma ham and the cheese was a Castello-Blue cream cheese as well as baking this one in my offset BBQ smoker it also had a truffle egg wash with smoked red Himalaya salt crystals on top and Parmigiano Reggiano roasted over that, my baker friend loved that one to death! but he said this would be a $30,- croissant!!! I could not sell that! well, go ahead and make that one it will blow your mind!!
I ate a pre-made canned biscuit for breakfast. You should review canned biscuits for the best canned biscuit in the world. The Aldi ones are alright. 😂
One of the things that makes Joshua one of the most reliable food reviewer in the TH-cam game is that he can have a whole interview with the chef and straight up gives a 6/10 while not being biased by the personality or the story of the shop
Even as french I trust his review and im excited to try the best ranks ones
The Costco croissant won’t hit the same now…
😅
Still good enough 😂
the Costco one in France is okay for us French
@@Kianyful oh wow I did not expect Costco to exist in France.
Sooooo happy you visited Panade!! As a Parisian who has tried many, and I mean MANY bakeries and pastry shops in Paris...Merouane's is the real deal 🫡
Je n’ai pas encore eu l’occasion d’y aller (en tant que provinciale quand je vais à Paris les journées sont souvent chargées) mais j’en entends parler sans cesse et ça fait saliver
The chef at Panade is hilarious! 😂 the raspberry croissant looks incredibly yummy!
I wish i couldve recommended you the best croissant i found in paris, i went back in 2022 and its still one of the best food bites ive ever had in my life.
Just adding a comment to say I really enjoy this format you've been doing lately. There's something really satisfying about the format I find quite endearing. GG
Couldn't disagree more.
I kindly disagree 😁
4:39 what really surprises me here is the price.. less than 4 euros for the stuffed croissants,, it more than that in some mediocre coffee places.
In Paris the the govt subsidizes certain baked goods, baguettes and croissants are among them. That’s why they are so cheap.
I always forget how good we have it until I leave France and see how much they try to chanrge for a regular croissant let alone a stuffed one
10:30 "And I'm not just eating, I'm cooking. Well, not really." Ahhh, the new motto or catchphrase of the channel.
When learning to make croissants or perfecting a bear claw filling, one needs a bunch of people around to consume the experiments. Kudos to powering through.
Chef of Panade is such a good guy!
Right!!!
I've been living in Paris and the best croissants I've eaten there where in a small pastry called La Vieille France, in the 19th district, the perfect balance between butter and sugar, delicate and delicious
Joshua in Japan eating the best sushi and best wagyu beef would be without a doubt one of the best videos ever and we could see a 10/10
I SECOND THAT!!
I miss the chef times,although the food reviewer arc is pretty cool too!
Here before the comment "suddenly" disappears, and I miss the old informative times indeed.
I would say it’s hard since he’s touched upon so many topics already and there’s only so many things
i think joshua films a seperate version of each rating by saying it's the last one so that the best one is last lmao
I sure do love a croissant! 🥐 It is soft, flaky, buttery, so good!
BTW, great video as always Josh.
When are you collaborating with Amaury Goichon. This would be amazing.
Yes!!!
Bro, the raspberry filled croissant is 100% added to my bucket list and if I have to make it here out of Smuckers and Pillsbury when I’m 89 so be it
An important factor is the temperature of the croissant. It should be warm, so the ranking should also consider this criterion. For instance, if you test it immediately after it has come out of the oven, it will be far better. I always slightly reheat my croissants in my oven if possible.
I think the American palet prefers crispier crunchier outer layer than the French palet
No one:
Josh: Salt levels are really nice, but I could use some more salt.
I have a feeling I'd be happy with ANY of the fair you tried, they are all so unique, and creative, and amazing... great video. As always.
Oh man, this croissant tour through Paris had me drooling! 🥐 Can't believe you tried 20+ bakeries in one day - that's some serious dedication. Those cube-shaped ones at the end looked unreal. Now I need a buttery croissant... thanks a lot! 😋
for me, my GOAT Joshua's croissant recipe is the best
I wish i couldve recommended you the best croissant i found in paris, i went back in 2022 and its still one of the best food bites ive ever had in my life.
What's the name of the bakery ? I live in Paris and you got me curious
The new "Most Annoying" TH-cam chef award goes to THIS GUY^ just beating out Babish and the other obnoxious hipster channels
Awesome video, just wish prices were included.
Best video, Merci Joshua for this video :D
I want all of those now lol that cookie croissant with some coffee would be amazing!
12:17 - _Gourmandise_ does NOT mean "gluttony"! It's a love of and taste for good food.
I love the review videos. I understand that you have to flow with the tide. Personally, I would love to see more, “Make it Better” videos. Like: this is what I saw, this is how it is done, and this is how you can accomplish something similar in your home kitchen.
@0:11 I think maybe you used "Swan Song" wrong here, unless you meant to imply that bakery's only make croissants right before closing 😅
Lmao that's chief from patisserie reminded me of the key and peele skit "slap ass"😂😂
As someone who just came back from a few months in Paris, the level of the pastries (croissant, pain au chocolat, etc) is crazy. Every random bakery makes an excellent product. Same with the other baked goods like bread
I’m surprised he didn’t go to New York to try croissants there😂
Anyways good vid Joshua I just miss you cooking in your kitchen ❤
Also Josh, you should visit the Netherlands while in Europe! We have got a lot of specialties here you just can't get in the US. Take care!
Not just anywhere you can get a delicious looking croissant and a spanking from the pastry chef! That’s a good day right there! 😂😂😂
We need more of the funny ass slapping dude @ 3:50 lol
He was in TopChef France (TV) in 2019, he's name is Merouan. He was one of the most talented chefs that year
Never been the biggest fan of Croissants but that cookie one sounds appealing. Thrown off by the margarita one but would surely try it. I feel like Boston Cream would be a perfect marriage with a Croissant.
In the French Spirit and grading tradition, you should have went with the old rule of "9/10" being the best possible score you can possibly get, and "deducted" a point on the new scale from there! 😂😂
Great video as always!
Watching Adriana like proud children 🥹
9:14 Adrianna 😍
Thanks, Adriana!! 💜
I like how Josh briefly worked out how to say the word "croissant" around 16:15, but apparently forgot again by the time he recorded the voiceover 😂
Good stuff as always, Josh.
Bring back the But Better and But Cheaper!! 😊
Great video but... that wasn't Michalak you showed :D He's not bald, that was one of his sous chefs or something. But yes their pretzel croissant is stunning. Regarding Du Pain et des Idées, they don't make the best croissant in Paris for sure, but they might make the best old school flan in Paris...
I was looking for this comment. He's a pretty famous chef on TV, so I noticed right away
La maison d'Isabelle also won the best "galette des rois" a few years in the row. It's really one of the best you can have (I am parisian ;)
Jhos happy new year 😊😊🎉
Great episode as usual. Damn it, now I want a croissant.
Joshua don't leave France without visiting and tasting Alsace specialties, it's an entire different world inside the world of French cuisine.
It really surprises me how some of those croissants has an "airy" crumb. I had a wrong belief that croissants have a "closed/compact" crumb...
Mindblowing!!!
24:48 I like my croissant filled with warm goodness…
I miss him actually cooking
same. tired of the same video of him eating over and over.
God dem 18y man you old just joking 😅
Your content are always so creative, never stop!
bot account, report
Love you josh
19:22 I wish he’d tried those pistachio escargot you can see in the shot! They are supposed to be really delicious 😋
I don’t ever plan to go to Paris,, but if I ever do,, it will be to try that Panade raspberry croissant 💔🫠
The best croissant in China is Bas’d’ban in my opinion and it’s very near all these amazing croissant from Paris. Parisian approved as well :)
Man, this is making me hungry!
Wasn’t sure where to start with Paris bakeries and which are worthwhile vs tourist traps but now I’m armed and ready
You don't have to only make cooking videos, but I BEG YOU at least bring back the but better series!!!! 😭😭😭
yes!! something that isnt just hype clickbait thumbnail buzzfeed stuff!
I co beg!!!
UNDER ONE HOUR GANG!!!
I love how every croissant was the top until he ate the next one😭
Raspberry jam croissant. OUI!
BOULOM is a favourite of mine, they have the best brunch buffet you could ever dream of
That 3rd bakery is pure chaotic energy
Excellent video - thanks for taking another 30 minutes of my life well spent.
I feel like crescents are completely different. Croissants are better eaten as is, but crescents are actually the go-to for sandwiches.
Come and try “Lune” in Australia, pretty sure it’s said to be the best in the world and they are so good
Have a partner that looks like Adriana when she talks about croissant!
Slapping your ass was such a shock 😂
but was it kwispy??? Always a blast seeing your work!
For us unworthier peasants, the Qty 12 Butter Croissants from legendary Costco bakery, is the best at $5.99 or less than 50 cent each. Need a best value category
12:28 it must be related to "Isfahan" city in Iran
The shape of a good crescent looks like the shell of a snail shell of a sea shell
My local baker/snack bar yes he has 2 in 1 he uses a lot of bacon for burger toppings so the end result is a lot of bacon fat and he couldn't do much with it well I suggested making croissants using the bacon fat I said that would be the dream recipe for a ham and cheese croissant so I took some of his bacon fat and dough and I went home to make the bacon fat croissants the process is a multi-day process you have to cure the dough for 24 hours and cool the fat for the same amount of time normal croissants have the butter folded in the dough and in multiple steps, after each step, the dough goes back to cool so fold multiple times then cool and repeat about 10 times.
A butter slab can be rolled and folded into the croissant dough bacon fat can't you have to brush it on the dough after every 2 folds do that 10 times then cool after that roll it flat to about an inch brush on more fat every 2 folds and do that whole process 10 times then cool and after cooling roll the dough out and form your croissants.
A ham and cheese croissant can be made in 2 ways no1 roll in the ham and cheese and bake it with the croissant no2 Par-bake the croissant and remove the ends and stuff the ham and cheese inside and finish the baking I like no1 best but many bakeries go with no2 because its faster.
My baker friend was so impressed with the bacon fat ham and cheese croissant that it became a staple in his shop and, it became a hit!
A third method I showed him was folding in dry aged bacon fat and bacon bits and ham flakes and the ham was Parma ham and the cheese was a Castello-Blue cream cheese as well as baking this one in my offset BBQ smoker it also had a truffle egg wash with smoked red Himalaya salt crystals on top and Parmigiano Reggiano roasted over that, my baker friend loved that one to death! but he said this would be a $30,- croissant!!! I could not sell that! well, go ahead and make that one it will blow your mind!!
This is quickly becoming one of my favorite channels
20:43 Big Black Croissant...
Are you done making cooking videos?
ty
I ate a pre-made canned biscuit for breakfast. You should review canned biscuits for the best canned biscuit in the world. The Aldi ones are alright. 😂
BABE WAKE UP
NEW VIDEO FROM PAPA JOSHUA
A lot of people say Croissant wrong, but I wouldn’t go wrong with a good croissant
Perret saw the beauty of the churro and brought it to the croissant
Def going to Panade if not for anything else but to get a good spank! And Poilane is always a go-to for the sourdough.
I love that you stopped and posed for those people to take pics of that giant croissant 😄
That hot chocolate croissant combo looks like absolute food crack
That longboi looked GOOD
holy shit the Meilleur Ouvrier De France chocolate one!!!
Wish I could enjoy all those croissants with you papa 😂
14:50 looks like a churrosiant. Cross between a churro & croissant.
Too bad we can’t have this kind of dedication in America to high quality bakeries and ingredients.
I wish he gave the price
R.I.P "But" series But Better, But Cheaper and But Faste.
Don't worry josh you will always be our favorite Croissant
? what type of croissant is that at 8:50?, please and thank you. cookie dough and chocolate chip?.
the fact he said "pain au chocolat" seals the deal. Désolé for the half ot my fellow countrymen in the south of France
Buttery crispy crust 😌
I’d headed to the local for the authentic croissant. Simple but best
When in Paris I feel like it would be more difficult to find the worst Croissant, as in general the quality is very very high
If you ever plan to take a fan with you on a food tasting tour, please let me throw my name in the hat. 😁