That special "lazy thing where the hard thing seems easier" is how executive function works for me. Hand whisking is harder but getting the whisker machine is a lot of steps
I've got my own little story of that example: one time I was making lemon meringue pie, and it came time to whip up the egg whites for the meringue. I didn't want to get the hand mixer out and have to clean it afterwards, so I then spent probably ten minutes whisking it by hand and tired out both my arms in the process, while it would have taken less than half that time, and the only thing I gained from that was a barely peaking meringe and the feeling of being an idiot.
Y'all ever hand wash dishes despite being lucky enough to have a dishwasher because the process of putting the dishes in the little guy somehow seems more tedious
As a Danish chef, I love all your stuff. The normal pastry we eat is with ramonce (mix of butter, sugar and marzipan) on the bottom. Topped with pastry creme or jam. But as someone else already said, we call that Vienna bread (wienerbrød). But hey I'm sure yours are delicious, so who cares what it is called or if you use French butter.
The butter here has more water left in it. It just causes more runout and less rise. Thats why the distinction of "french" butter. He should have elaborated more and said "European or European style" butter which generally has less water. Or make it himself
@@primeribviking3688 thanks man. didnt even think about it and I live and work in france now. But would the flour he mixed with the butter not bind the water and prevent runout? and like high hydration dough wouldnt the extra water evaporation help the rise in the oven? I ask only to learn, because my pastry game is not as strong as I would like.
@@bofyllgraf4028 all good questions that I dont have an exact answer to. Only that I've used all kinds of butter in my baking at home and have found more water in the butter does poorly but also too much fat solid doesn't make the best either, otherwise we would all use clarified butter for baking. I think there is a special area around 85-87% butterfat. As for the addition of the flour to the butter with more water would it be more pliable and stretchy with more gluten in the now mutter mix? I'm also wondering.
Haven't ever seen those kinds of pastery with cheese filling here in Denmark. The "lazy" small one is the everyday bakery breakfast cake but usually with thick vanilla custard or just the jam and ramons filling in the sides. ALOT of braids uses ramons (don't know if that's spelled correctly) which is just simply amazing
yeah i was thinking the same, never had cheese filling, isnt it funny to see how foreigners translate food? a brit would immediatly think "custard" but americans opt for cheese fillings.
As a dane, I must say I've never seen cheese and jam go together in a pastry - I'll have to try it. Usually we do egg custard, jam or a combo of the two. I reccommend it!
@@danitho it's also the standard Fruit & Cheese combo from Cheeseboards. You usually get Rapberry & Camembert, but you can get cheeses with the raspberry already in it
It's not savoury cheese though. Cream cheese and ricotta are used in desserts all the time, like cannoli 🤤. But yeah the cheese on charcuterie boards with fruit in it is a bomb too.
Babish: "you're gonna wanna get your hand on some french butter" Me, living in a third world country: "add that one to the "too boujee for my ass" list"
@@michaelklog Yeah, to be honest butter probably does the same job, im not sure what the higher melting point of the butter adds to the dish, maybe more flavor?
You would see more of a layered crosssection if it had been a pro-pastry baker, but super-fluffy vienna pastry is notoriously difficult and requires an experienced hand and exactly the right amount of pressure for each layer. My guess is that babish was a bit heavy handed.
Is it just me or are bald people like ... successful people (that's a complement I guess?) Like the only bald people I've ever actually met (or seen in person counts too) where teachers or like high ranking workers in their fields And well Babish is Babish, success 100
I love that despite all of the time passed since we first saw it, he still has that teenage mutant ninja turtle pizza cutter and that is the funniest thing I’ve seen.
I've felt that. When assembling furniture where I used the allen wrench that came with the furniture instead of taking out the drill with the matching bit.
How about when it's Halloween, make something super unhealthy: The Simpsons- Krusty's Munchy Mouthfuls from Highway to Well episode The Looney Tunes Show- Daffy's Powdered Sugar Casserole from "The Stud, The Nerd, and The Average Joe" episode Cloudy with a Chance of Meatballs- A Pizza stuffed inside a turkey (whole thing deep fried and dipped in chocolate) etc. Because nothing says scary than a dish with tons of calories
I’m guessing it’s cause he uses weight-based measurements and it’s easier to get a new metric kitchen scale than it is to find an oven in America with centigrade markings.
In Denmark it's called "Wienerbrød" - which translates to viennese bread. In 1850 there was a strike among the Danish bakers, and Austrian bakers were brought in to replace the Danish workers. They brought recipes with them from Austria, which proved popular, and has been a stable of danish baked goods ever since.
As a Dane I'll say that's a great Americanised Danish: I'd highly recommend sprinkling a bit of sugar on the eggwashed pastry with a "loose hand" before baking for extra glossy- and crispiness.
Stopid du ik dansk hvis du mener den første ligner det han snakker om han snakker om en himbærsnitte You made the first cake wrong with cream cheese is never been on try search "himbær snitte" :)
@@Dhlgb der er ikke noget m i hindbær, og "Danish pastry" er amerikanernes version af wienerbrød. Referer gerne præcis hvornår du mener han snakker om hindbærsnitter? :)
Ngl ... I thought about that a way I wish I didnt... raspberry is red and chunky... and you know what else is red and chunky... (demonitised guts) ... yea sorry my bad .. creeps me out a little too
"I was feeling that special kind of lazy where doing the hard thing somehow feels easier than getting the thing out to do the easy thing." This is me literally all the time. I feel you, Babish.
Hi Andrew, I am a Danish Girl 🇩🇰 living in Kraków and I approve Your Danish Pastry 🥐 In Denmark we call these (in general) "Wienerbrød" and this particular Pastry with the Raspberry filling for "Spandauer" (although these are usually filled with a Vanilla Crémé Patisiere or "Romance") and or "Kærnmælkeshorn". Greetings from a Danish Girl in Kraków in Poland 🇵🇱
7:55 the "pinwheel" looks exactly like a Finnish pastry but the Finnish one has plum jam in the middle and is called joulutorrtu which means Christmas cake
Razze _007 sounds delicious! I’m from Denmark, and I just realized I don’t really know much about finish cooking - you got any other pastries/cakes that are finish? Would love to try and make some
@@Soapynah Karjalanpiirakka is one of my favorites. It is rice porridge with a thin layer of rye "bread" around it. It's not a pastry but it is traditional and very tasty.
Remembering the day our office manager replaced the long standing doughnut day with oatmeal day. After the angry mob dispersed I suggested an email advising of the change would have been advisable before hand to avoid the the shock of expecting a doughnut and finding only oatmeal.
The amount of time it takes to make just the pastry dough itself is crazy, and for you to have the patience and make so many variations...respect! Plus, I like how you show us even the ones that didn't turn out as intended!
Entenmann's was founded by a guy from Stuttgart, so whatever he made is rather based on what we call "Plunder". The Americans can't tell us apart, so they just call these Danish.
Dude! Your awesome, you've inspired me to cook and now I'm more responsible then I was before, I started cooking at 12 thanks to you, now in 15 and I already cook better than my mom, your probably one of the best biggest cooks, and one of my best biggest inspiration, have a nice day and life and hope life is going good for you right now, all your subs love you, keep up the good work, or should I say keep up the good cooking🙂👍
If you have seen the movie “Babette’s Feast (1987 film), I recommend trying to make her 7 course French meal! Turtle soup, cailles en sarcophage, etc complete with 1860 veuve clicquot
@@coaijet7830 Funnier would be: Clean Plate Club - eats off a plate and leaves it clean Clean Table Club - eats directly off the table and leaves it clean Clean Jess Club - ( ͡° ͜ʖ ͡°)
I’m danish, but I looked at him braiding the pastry, and for a second I thought “the fillings gonna leak out now...” and then he just take out this perfect braided pastry.... for helvede!!
I'm a Danish person living in France and I can assure you, that there really isn't a difference between the two butters and that no one in Denmark would ever make these pastries with anything else than Danish butter.
"I was feeling that special kind of lazy where doing the hard thing somehow feels easier than getting the thing out to do the easy thing." i did this, using a knife to cut onions instead of this chopper my mom bought, and now i have a cut thumb :/ this technique no work all time
I once wasted my phone data to stream breaking bad in the living room. I had all the seasons downloaded on my laptop which was 10 meters away in my room. But my fat ass just couldn't be bothered lmao
I just tried the recipe, except I used salted French butter and left the salt out of the dough - it really worked magic! Thanks a lot for the awesome videos and the recipes!
Does anyone else remember when this channel was more "Epic Mealtime" and less "five star restaurant" haha. Babish you are the best and clearly a wayyyy better cook than you used to be lol
@@SexySkeletons69 Honestly...want to see food challange . I hope you will watch it just a little of your time. I appreciate so much of you watch ♥️🥺 Thank u- follow me guys👆👆
@The Skyzer It's because American Danishes have nothing to do with real Danish Pastry. Usually, Babish goes through the trouble of trying to at least acknowlege the authentic way of making things, which he completely failed at in this video. So writing DANISH PASTRY in big letters on the thumbnails is annoying to us because this video has nothing to do with Danish pastry
Brings back memories. I used to have to make these in huge batches. My butter "squares" we're more like 13 x 18 with huge mixers of dough. My rolling pin was almost as thick as a 2 liter of soda and almost two feet long. We made everything from scratch!
That pinwheel system (filled with plum filling) is Finnish traditional christmas pastry. Past years media has been speaking about how it looks like nazi swastika. I guess there's nothing more important to scandalize about.
I’ve never had a plum filling in anything, which is sad because I’m the guy who either makes or bakes the pastry’s (and other deserts/sweets) at Christmas
As a dane who just spent a year abroad in Canada, it's so fun to see all these danish pastry variations in pastry-bakeries in Toronto, that just don't exist in any DANISH (danish) bakery. Like blueberry jam, which is super-popular, but no one in Denmark uses blueberry jam. Cheese - no one in Denmark puts cheese in a danish. It's all custard. It's cool to see and taste your 'traditions' reinvented. The ones in the video looked absolutely amazing.
Fun fact: " THIS IS NOT DANISH!!!!!!" is the sentence every Danish screaming while seeing handsome babish. Not mad at babish because he admitted it in the beginning ..... Kinda..
Me seeing babish culinary universe: probably just a binging with babish 2ns channel Me after seeing babish culinary universe: oh my he changed his name
Im from Denmark and the ultimate jam to use for the danish paistry is a jam is from "Den gamle fabrik" translated to english that means "The old factory"
Agreed, but danishes aren't even Danish, they're from Austria which is why they are called "Wienerbrød" in Danish, referring to the the Austrian capital.
Oh that's exactly what he meant! You don't eat your baked goods off your significant other?? Lol he def was just trying to be cute and playful but its still a funny phrase
Jess said that once in a previous video, to which voiceover Babish responded “wut”. So, yes, thats the joke. The joke is eating food off of her body. So reusing that phrase is a funny call back and lewd implication.
@@witchBoi_Connor I dont remember them ever making this joke before, do u remember which ep? I might've missed one that I thought I watched, and I'm yearning for more babish
To be entirely fair, LEGO doesn't really advertise the fact that it's Danish. Previous CEO even said that LEGO aims for an internationally-recognisable "LEGO story" and brand. They're Danish for sure but they treat it as an origin rather than who they are. It certainly seems to work given how LEGO is not often known to be a Danish company outside Europe.
good tip from a baker-student: The dough and butter should have the same consistency when laminating :) also, for the glaze we mix powdered sugar and egg whites (use the safe stuff that doesnt have any salmonella). This glaze is thicker and more elastic, it wont be runny, try to apply it when its cooled off :) btw as a danish person, im very confused by the cream cheese. We just use cold vanilla pudding. Y'know. the powder stuff u whip for a long time and refridgerate lol
Cream cheese filling in a danish? I have never seen that over here, the jam is usual but.. it's more like a custard or something. I don't know if that's what it turns into I am not the chef here, just sounds off
I'm British and all our Danishes are with a custard filling (so are hopefully more authentic). From watching a lot of American cooking shows they just seem to love sticking cream cheese in everything.
In Sweden, and I'm guessing most of Europe, it's custard (I'm a pastry chef so I've made plenty of them) and occasionally jam. I know they put cheese in it in Japan too - to my great horror (I was not expecting a cheesy surprise when I bit into it).. I prefer the custard, all the way.
In Sweden there was actually a bit of a controversy a few years back, because they have a Christmas pastry very similar to this with the same pinwheel shape, and someone realised that it kinda looks like a swastika.
@@Bassic92 i mean we have joulutorttu here and no ones ever made a fuss abt it, but thats finland for you xD though the swastika argument is dumb because the swastika has held deep religious meaning thousands of years, in cultures all over the world before it was stolen^^
It gets worse when you realize a lot of our christmas ornaments are shaped this way. Its supposed to look like a pretty star or something but yeahhh its unfortunate.
For anyone curious, I've looked up the names of the pastries, unfortunately, I couldn't find the name of the first one, I can only assume it's called 'The Danish Knot'. He was right about the second one being called 'The Pinwheel', but it was pretty obvious. The third one that he calls the Corner Cut Crazy Carnation is apparently called 'The Square'. The Lazy Crumpledo is called 'The Kite'. The one that exploded is called 'The Foldover'
Where I not so lazy, I'd make a meme of Babish's head over Neegan's from TWD, but instead of Lucille it'd be a rolling pin, and instead of Glenn it's a brick of butter...
I wish he would have kept his main Channel as the same name, and opened up a secondary Channel or sub playlist for babish culinary universe. The old name was definitely better for the channel as a whole
Andrew: I want to surprise my girlfriend with her favorite pastry, Raspberry danish. I think I'm allowed to do that Me: Babish this is what we watch this for
Just now realizing that I used French butter in Danish pastry and the world of hurt that I've opened myself up to. Also, cream cheese.
Hi babish
No pain, no gain
Cream Cheese kicks ass.
Hello from denmark!
Use Lurpak! Using French butter in Danish pastry is a serious international offense!
That special "lazy thing where the hard thing seems easier" is how executive function works for me. Hand whisking is harder but getting the whisker machine is a lot of steps
Ngl I find hand whisking relaxing
I've got my own little story of that example: one time I was making lemon meringue pie, and it came time to whip up the egg whites for the meringue. I didn't want to get the hand mixer out and have to clean it afterwards, so I then spent probably ten minutes whisking it by hand and tired out both my arms in the process, while it would have taken less than half that time, and the only thing I gained from that was a barely peaking meringe and the feeling of being an idiot.
Y'all ever hand wash dishes despite being lucky enough to have a dishwasher because the process of putting the dishes in the little guy somehow seems more tedious
@@casadastraphobia recently house sat for someone who has a fancy dishwasher. Did i use it? Absolutely not.
I learned to do a lot of complex math in my head because I was too lazy to get my calculator out of my backpack
That’s a nice lookin dough ya got there babish.
hello!
Go away Weissman
Ayy Josh, love your videos, tried some of your recipes
*what*
You kinda sus
As a Danish chef, I love all your stuff. The normal pastry we eat is with ramonce (mix of butter, sugar and marzipan) on the bottom. Topped with pastry creme or jam. But as someone else already said, we call that Vienna bread (wienerbrød). But hey I'm sure yours are delicious, so who cares what it is called or if you use French butter.
The butter here has more water left in it. It just causes more runout and less rise. Thats why the distinction of "french" butter. He should have elaborated more and said "European or European style" butter which generally has less water. Or make it himself
That comment is oddly passive aggressive
@@primeribviking3688 thanks man. didnt even think about it and I live and work in france now. But would the flour he mixed with the butter not bind the water and prevent runout? and like high hydration dough wouldnt the extra water evaporation help the rise in the oven? I ask only to learn, because my pastry game is not as strong as I would like.
I think he might have been trying to make a spandauer
@@bofyllgraf4028 all good questions that I dont have an exact answer to. Only that I've used all kinds of butter in my baking at home and have found more water in the butter does poorly but also too much fat solid doesn't make the best either, otherwise we would all use clarified butter for baking. I think there is a special area around 85-87% butterfat. As for the addition of the flour to the butter with more water would it be more pliable and stretchy with more gluten in the now mutter mix? I'm also wondering.
The term "Clean Jess club" unnerves me a little as it implies that
A) Babish's first name is "Plate"
B) He ate the pastries off of his girlfriend
It's whatever they're into, ig.
He ate something other than a pastry
@@spoiledbratmonster1917 ha, i guess you could say he ate a peach cobbler
We know his name is Andy, right? So he must've eaten it off his girl
@@justindavis6406 andrew
You called?
lol
Yeah
I made raspberry danishes for 3 days and this is what I got
You never see it coming, am i right or am i right?
@@patriotslover1014 oh you're right
"It has a higher melting point than udder butters"
No worries, Andrew. I caught it. And it was damn funny.
I'm so glad I wasn't the only one, it was too good to go unnoticed
I immediately came to the comments to make sure I wasn’t hearing things
I made a comment about it and saw your comment
Utter butter😂😂😂😂
I had to rewind a bit, surely not...
Haven't ever seen those kinds of pastery with cheese filling here in Denmark. The "lazy" small one is the everyday bakery breakfast cake but usually with thick vanilla custard or just the jam and ramons filling in the sides. ALOT of braids uses ramons (don't know if that's spelled correctly) which is just simply amazing
yeah i was thinking the same, never had cheese filling, isnt it funny to see how foreigners translate food? a brit would immediatly think "custard" but americans opt for cheese fillings.
Remonce
Sweet cheese is the most common type of "danish" here in the US, I wonder where that came from if it wasnt traditional, but its good either way.
@@austoful my personal theory is that Americans saw "spreadable yellowish white paste, goes on sweet? Is cheese. Is definitely cheese. Only option."
Cheese Danish, some Dane immigrants decided to further advance the pastry.
WAY better than oatmeal
Why is no one realizing SYFY WIRE Is here
@@Miesko1 I am shooketh!
Collab time
Thank you SYFY WIRE, very cool.
one two oatmeal
What he says: "This is just not doing it for me."
What he does: *aggressive hand-food shake and the "I did it" body drop*
The body drop is the Babish equivalent of the most electrifying move in all of sports entertainment
@@AxxLAfriku uh huh
"it has a higher melting point than UDDER butters" oh babish you, you Dad
I came down to the comments to make the same sentiment.
possum don't have a COW man
@possum I can't believe I missed that!!! I love 'Dad jokes'!
I was on my way to comment the exact same thing, you brilliant mind you.
lol
As a dane, I must say I've never seen cheese and jam go together in a pastry - I'll have to try it. Usually we do egg custard, jam or a combo of the two. I reccommend it!
Yeah its not normal nor traditional. I wonder where the cheese came from
It's yummy though
Very much an American thing then. I've seen lots of danishes with jam and cheese.
@@danitho it's also the standard Fruit & Cheese combo from Cheeseboards. You usually get Rapberry & Camembert, but you can get cheeses with the raspberry already in it
It's not savoury cheese though. Cream cheese and ricotta are used in desserts all the time, like cannoli 🤤. But yeah the cheese on charcuterie boards with fruit in it is a bomb too.
"A member of the clean Jess club."
I too eat pastries off of my girlfriend.
What the heck
I'm Gary I would love to see that
Knowing what I've seen of Andrew... I wouldn't put it past him, honestly...
ph theme song begins in the background
livin the good life
Babish: "you're gonna wanna get your hand on some french butter"
Me, living in a third world country: "add that one to the "too boujee for my ass" list"
Tbh you can probably substitute it with lard.
You speak the words of my soul.
well in denmark i dont know if we got the "french butter" even tho it's made in denmark but we here just use butter
@@michaelklog Yeah, to be honest butter probably does the same job, im not sure what the higher melting point of the butter adds to the dish, maybe more flavor?
tbh even here in the US i was wondering where the heck they even sell that,
Does pantry fold.
Official name: "Oh, this is the Lotus Fold."
Babish name: "This is the DIPPIDY DOT DOODLY DOO Fold."
Also the pinwheel is Finnish Joulutorttu.
@@jolotabani Ah, interesting. Thanks!
"you have the moral backbone of a cheese-raspberry danish eclair"
This comment needs more hype.
Is that a dsmp reference?
@@celiacipher168 no it't john mulaney
1:22 "Udder butters"
6:39 "Interleaving their branches"
Very clever puns 👌
This is the first comment I've seen that mentions this, I like you
On thank god someone else heard it too!
Did anybody hope that when the dough was dissected, we'd see a cross-section with 54 layers of butter?
You would see more of a layered crosssection if it had been a pro-pastry baker, but super-fluffy vienna pastry is notoriously difficult and requires an experienced hand and exactly the right amount of pressure for each layer. My guess is that babish was a bit heavy handed.
“Using our repressed rage”
Never before have I realised how much Babish looks like Kratos in terms of hair.
Is it just me or are bald people like ... successful people (that's a complement I guess?) Like the only bald people I've ever actually met (or seen in person counts too) where teachers or like high ranking workers in their fields
And well Babish is Babish, success 100
@@lizzard3699 well, that's one way to look at male pattern baldness
And yet so unlike him in every single other way
Boy!
Did you see his episode of Being with Babish where he meets some cosplayers and does workout meals?
I love that despite all of the time passed since we first saw it, he still has that teenage mutant ninja turtle pizza cutter and that is the funniest thing I’ve seen.
‘I was feeling that special kind of lazy when doing the hard thing somehow feels easier than getting the thing out to do the easy thing’
-Babish 2020
Lol that me whipping cream by hand because taking out the hand mixer seemed to be sooo much work
I've felt that. When assembling furniture where I used the allen wrench that came with the furniture instead of taking out the drill with the matching bit.
@@yw9372 on the plus side, upper-arm strength
@@Ironlantern723 I work on cars. The number of times I've hand cranked out 10 10mm bolts instead of walking 50 feet to get the drill.
We put actully put custerd in danishes, over here in Denmark, and theres no cheese filing in Them, but stil great video.
Knowledge
I was yelling ‘CHEESE FILLING?!?!?’ multiple times watching this 😂😂😂 also all those fancy shapes? What’s wrong with the classic Spandauer 😍
In the U.K we put custard and raspberry jam in ours (sometimes the jam changes). The cheese filling must be an American thing XD
Heter de wienerbröd i Danmark också?
@@milkispolitics yup
How about when it's Halloween, make something super unhealthy:
The Simpsons- Krusty's Munchy Mouthfuls from Highway to Well episode
The Looney Tunes Show- Daffy's Powdered Sugar Casserole from "The Stud, The Nerd, and The Average Joe" episode
Cloudy with a Chance of Meatballs- A Pizza stuffed inside a turkey (whole thing deep fried and dipped in chocolate)
etc.
Because nothing says scary than a dish with tons of calories
He needs to make the Overnight Salad from SNL
Like the other guy said, I hope you said scary not scanty
I thought making unhealthy stuff was the point of this channel?
I completely agree
What the OP said.
*Babish uses grams*
Me: Oh, he's moving away from our weird American syst-
*Babish uses Fahrenheit*
Me: (confused)
I think Fahrenheit is the only good part of the US system especially when cooking because it allows for much more precision.
Metric gang
Baking requires precise measurements and goes by mass rather than volume.
@@zhiracs exactly measuring in grams makes a huge difference in baking from experience I hardly ever use measuring cups anymore
I’m guessing it’s cause he uses weight-based measurements and it’s easier to get a new metric kitchen scale than it is to find an oven in America with centigrade markings.
In Denmark it's called "Wienerbrød" - which translates to viennese bread.
In 1850 there was a strike among the Danish bakers, and Austrian bakers were brought in to replace the Danish workers. They brought recipes with them from Austria, which proved popular, and has been a stable of danish baked goods ever since.
Scab labor. Delicious, delicious scab labor.
Interesting fact, as a Norwegian I've wondered why we call them Wienerbrød but in US television it's called danish pastry.
@@TheDjurze Because America is known for dumbing down things
hehe wiener bread
@@JosephMadder That could also mean "hotdog bun"
Getting the big thing out to do the easy thing, eh?
Noice
senpai has arrived
awesome
When's the inevitable collab?
@@ChargeQM my life's mission is to rub his head for good luck.
As a Dane I'll say that's a great Americanised Danish:
I'd highly recommend sprinkling a bit of sugar on the eggwashed pastry with a "loose hand" before baking for extra glossy- and crispiness.
Stopid du ik dansk hvis du mener den første ligner det han snakker om han snakker om en himbærsnitte
You made the first cake wrong with cream cheese is never been on try search "himbær snitte" :)
@@Dhlgb der er ikke noget m i hindbær, og "Danish pastry" er amerikanernes version af wienerbrød. Referer gerne præcis hvornår du mener han snakker om hindbærsnitter? :)
malte christiansen *hindbærsnitter
Jeg er dansk too :)
malte christiansen hindbærsnitte
Andrew on narration: “it was not doing it for me.”
Andrew on cam: (bouncing up and down with joy)
We're no longer Binging with babish. We're now in class with professor babish
Prof. Bab
Good morning Prof. babish
@@magicalmagicmagician5223 that's proffesor Babish to you young man/lady
I wasn’t listening sorry, can you give me a summary of our whole class?
@@apolloisnotashirt you didn't take notes? Disrespectful.
_"Raspberry canals..."_
There's a band out there somewhere without a name; just sayin'.
" Baby in a strait jacket - new band name i call it" !!
I call dibs
Ngl ... I thought about that a way I wish I didnt... raspberry is red and chunky... and you know what else is red and chunky... (demonitised guts) ... yea sorry my bad .. creeps me out a little too
@@cheesy_delight8099 R u gonna sue my Gay Metal band then?
@Aravind Krishna can we fit in another bass ?
Not using “lurpak butter" while making Danish pastry is a national offense. Also it has apparently won worlds best butter several times 😄
*jess minding her business in the shower*
andrew: "That's why she's a member of the clean jess club."
"Ent(e)mann and the Wasp"
Underrated comment
That's what I thought too!!!
Antemanns and the Wasp
Cannot be unread
Bravo
Binging with Babish: the croissant from Jimmy neutron
I need that specific croissant to have a video
Don't you mean the cwason
"Are you going to finish that CWESONT!?"
MAY I HAVE YOUR C R O I S S A N T
"Knock yourself out, kid."
"I was feeling that special kind of lazy where doing the hard thing somehow feels easier than getting the thing out to do the easy thing."
This is me literally all the time. I feel you, Babish.
This is known as the Infinite Laziness Factor.
“a higher melting point than utter butters” is by far one of the best puns I’ve heard.
Hi Andrew,
I am a Danish Girl 🇩🇰 living in Kraków and I approve Your Danish Pastry 🥐 In Denmark we call these (in general) "Wienerbrød" and this particular Pastry with the Raspberry filling for "Spandauer" (although these are usually filled with a Vanilla Crémé Patisiere or "Romance") and or "Kærnmælkeshorn".
Greetings from a Danish Girl in Kraków in Poland 🇵🇱
Enig🇩🇰
Danmark for evigt🇩🇰🇩🇰🇩🇰🇩🇰🇩🇰🇩🇰
You know what they say about Kraków? People open Lay's chips packs to get some fresh air there :D Gdańsk is far better - and we have the sea!
Mateusz Piotrowski why, is the air polluted or something
Danmark er livet
Greetings from a Polish Girl living in Copenhagen 🦋
All of that talk about Jess and we didn't even get to see her eat a single one.
The important point here
I’m not mad, just disappointed
That might be not safe for TH-cam though
@@ntlespino ?
That would be an unfair amount of pressure on her, given that these were made specifically for her enjoyment
7:55 the "pinwheel" looks exactly like a Finnish pastry but the Finnish one has plum jam in the middle and is called joulutorrtu which means Christmas cake
Joulutorttu* also torttu doesn't directly translate to cake, kakku does.
Razze _007 sounds delicious! I’m from Denmark, and I just realized I don’t really know much about finish cooking - you got any other pastries/cakes that are finish? Would love to try and make some
@@Soapynah Karjalanpiirakka is one of my favorites. It is rice porridge with a thin layer of rye "bread" around it. It's not a pastry but it is traditional and very tasty.
I also love ginger bread but I think you also eat it in Denmark.
It looks like a swastika
I just made it for my dad's birthday and I feel like the king of Pastry chefs. Thanks Andrew
The lazy crumbledo, or in danish, "en spandauer" is also called "the Bakers bad eye" because of its resemblance of an inflamed eye
me: why would he need an excuse to make pastry ?
*Sees the sheer amount of butter used*
me: oh
4 seconds ago? Lucky me!! I too do not like the oatmeal packets. I love how Andrew makes it look so easy. Tempted to try making some myself.
imagine eating oatmeal. Couldn't be me
Nep Nep same..
Nep Nep Oatmeal? More like ”cringemeal”!
Remembering the day our office manager replaced the long standing doughnut day with oatmeal day. After the angry mob dispersed I suggested an email advising of the change would have been advisable before hand to avoid the the shock of expecting a doughnut and finding only oatmeal.
Danes upon seeing cheese on a danish: *confused screaming*
It's like they don't have the ethnic equivalent of genetic memory.
@@nullpoint3346 em what?
I know, you should have seen my reaction
@@JamesRyhl The Cheese Danish was made by Danes, not just inspired by Danish food culture.
Similar story to italian, but less so.
@@nullpoint3346 Hm i didn't know that. Never seen it ever here in Denmark though. It doesn't feel very Danish
These are the shapes what we in finland use for ''Joulutorttu'' which is dough shaped like that and plum marmelade in the middle
perkele
@@thefox4172 torilla tavataan
Lmao I prefer the apple sauce thingy
Some Swede thought they look like swastikas. I can't remember if it was just a joke or was it serious.
I was wondering if anyone would mention Joulutähti!
The amount of time it takes to make just the pastry dough itself is crazy, and for you to have the patience and make so many variations...respect! Plus, I like how you show us even the ones that didn't turn out as intended!
Actual Danish ones should have a thick vanilla custard filling.
Yeeeees that's the best part!!! Sounds weird with a cheese filling haha
In America we mostly see cream cheese & jam danishes.
That sounds good though, will try that.
@@thc_temple Extra thick vanilla custard, basically.😉👍 It's a-MAZING.😉
In Germany we have these either with vanilla custard or with vanilla quark filling. Not called "Danish" though
Entenmann's was founded by a guy from Stuttgart, so whatever he made is rather based on what we call "Plunder". The Americans can't tell us apart, so they just call these Danish.
Dude! Your awesome, you've inspired me to cook and now I'm more responsible then I was before, I started cooking at 12 thanks to you, now in 15 and I already cook better than my mom, your probably one of the best biggest cooks, and one of my best biggest inspiration, have a nice day and life and hope life is going good for you right now, all your subs love you, keep up the good work, or should I say keep up the good cooking🙂👍
If you have seen the movie “Babette’s Feast (1987 film), I recommend trying to make her 7 course French meal! Turtle soup, cailles en sarcophage, etc complete with 1860 veuve clicquot
He have made Something thing from Babette’s Feast. As I recall it was a dish with poussin
I think he made Cailles en sarcophage a few years back 👌
ellypticosis omg yesssss
I don't he'd be able to make turtle soup
serve with plastic straws and sad visco girls
9:39
Clean Plate Club - eats off a plate and leaves it clean
Clean Table Club - eats directly off the table and leaves it clean
Clean Jess Club - ????
Everybody else said this too.
I just thought yours was more unique so you got my comment and updoot.
@@coaijet7830 Funnier would be:
Clean Plate Club - eats off a plate and leaves it clean
Clean Table Club - eats directly off the table and leaves it clean
Clean Jess Club - ( ͡° ͜ʖ ͡°)
I was thinking he ate Jess out but maybe he ate danish’s off his girlfriend, i don’t know.
I love how the Babish in the video is now a character that the other Babish is just narrating
“Let’s call it the pointy-twisty” 😂 I literally LOL’d at that
Me: -.- Kite. It's called a kite. lol
@@Terahnee vol aux vent is a name ive heard it been called not sure if its the official
“...and it’s a member of the clean Jess club.”
WAIT
the IMPLICATIONS!
That footage is on the OnlyFans
If I had a girlfriend and pastry, I'd eat pastry off of my girlfriend, too.
I rewinded that 😂
It's something she said as a joke in one of the older videos she's in
1:23 am I the only one who heard “udder butter” instead of other butter? If it was a pun on purpose, well played. If not, well played
Oh I heard it too. His enunciation is very good, that had to be intentional :-)
I heard it too and immediately paused to find the comment about it
I had to take it back twice to make sure I'd heard correctly.
"Where the harder thing is actually easier than the actual thing." Yep, I feel you on that.
I’m danish, but I looked at him braiding the pastry, and for a second I thought “the fillings gonna leak out now...” and then he just take out this perfect braided pastry.... for helvede!!
Andrew: “Higher melting point than Udder Butters”
Me: ....... what kinda of French butter is this?
Made with real French.
@@shrykedragon no, just made with real cow milk
I'm a Danish person living in France and I can assure you, that there really isn't a difference between the two butters and that no one in Denmark would ever make these pastries with anything else than Danish butter.
@@hannahritter9817 You missed the point, badly.
"I was feeling that special kind of lazy where doing the hard thing somehow feels easier than getting the thing out to do the easy thing."
i did this, using a knife to cut onions instead of this chopper my mom bought, and now i have a cut thumb :/
this technique no work all time
I once wasted my phone data to stream breaking bad in the living room. I had all the seasons downloaded on my laptop which was 10 meters away in my room. But my fat ass just couldn't be bothered lmao
Pp Pp wow lmao
"It's a member of the clean Jess club"
...do I even wanna know what that means?
I'd guess he cleaned her up!
his gf rly liked them and prob ate a lot of it
@@Axeloy Oh, my sweet summer child.
Watch the perfect bite episode and it will make sense
+
I just tried the recipe, except I used salted French butter and left the salt out of the dough - it really worked magic! Thanks a lot for the awesome videos and the recipes!
"Brushy brush and foldy fold"
Ah, yes. Words are hard.
Does anyone else remember when this channel was more "Epic Mealtime" and less "five star restaurant" haha. Babish you are the best and clearly a wayyyy better cook than you used to be lol
I actually don't tbh, it's always kinda been a mish-mash of culinary expertise, education, and sometimes... weird shit.
@@SexySkeletons69 Honestly...want to see food challange . I hope you will watch it just a little of your time. I appreciate so much of you watch ♥️🥺 Thank u- follow me guys👆👆
Jesus Christ, Babish. As a Danish person I don't even know where to begin with this one.
As a fellow Dane, I agree. He needs to come to Denmark to see how it's done.
Dane here too, he got much to learn.
And why does he put cheese in them?
@@antonpedersen6526 American
@The Skyzer It's because American Danishes have nothing to do with real Danish Pastry. Usually, Babish goes through the trouble of trying to at least acknowlege the authentic way of making things, which he completely failed at in this video. So writing DANISH PASTRY in big letters on the thumbnails is annoying to us because this video has nothing to do with Danish pastry
As a Dane, Danish pastry is called "Vieanna-bread" in Denmark.
Same in France. French pastries are viennoiseries. Vienna is the real pastry place.
Same in Sweden
Suggestion: how about literally any of the dishes from the anime Black Butler? I'm especially curious what you would do with the curry
And also shokugeki no soma too.
@@stevensutanto4675 He's already done a Soma dish.
„brushy, brush and foldy fold!“ love the little Brad homage ❤️
Brings back memories. I used to have to make these in huge batches. My butter "squares" we're more like 13 x 18 with huge mixers of dough. My rolling pin was almost as thick as a 2 liter of soda and almost two feet long. We made everything from scratch!
How many pastries did your girlfriend get to eat Babish? She is certainly lucky.
Eli Kerbel the fact that, that sexual reference makes no sense makes me laugh
Was waiting to see him do the danish reveal to his girlfriend! Disappointed....
That looks so good!
im hungry😁😁👆
Lol 69 likes
your mom looks so good
Be quiet
@@deer-derf why don't you follow your own advice
This looks so delicious, but as a Dane I must say, this looks nothing like anything you'd find in an actual Danish bakery.
Fred Hammer he’s just remaking the food in the movie
@@chocchip187 they're just commenting that the name of the food doesn't seem fitting, not insulting Babish for making it lol
I'm glad it looks delicious even if not authentic haha
What gets called danish pastry in most of the west is actually from Vienna. Then again, most pastries are.
@@OsirusHandle Danes call it "Wienerbrød" which translates to "Bread from Vienna"
In danish bakeries we dont add the butter to the flower, but to the dough once it has formed.
I can't wait for the big crossover in the BCU.
That pinwheel system (filled with plum filling) is Finnish traditional christmas pastry. Past years media has been speaking about how it looks like nazi swastika. I guess there's nothing more important to scandalize about.
I’ve never had a plum filling in anything, which is sad because I’m the guy who either makes or bakes the pastry’s (and other deserts/sweets) at Christmas
"...Clean Jess Club.'' Phrasing is important, my man.
hol' up
Betting hes part of the clean jess club 🙊🙊
If the man uses his GF as Danish plate who are we to judge him
If anything, she should be cleaning him.
As a dane who just spent a year abroad in Canada, it's so fun to see all these danish pastry variations in pastry-bakeries in Toronto, that just don't exist in any DANISH (danish) bakery.
Like blueberry jam, which is super-popular, but no one in Denmark uses blueberry jam. Cheese - no one in Denmark puts cheese in a danish. It's all custard.
It's cool to see and taste your 'traditions' reinvented. The ones in the video looked absolutely amazing.
Have you tried this recipe and if not what recipe would you reccomend
Fun fact: " THIS IS NOT DANISH!!!!!!" is the sentence every Danish screaming while seeing handsome babish. Not mad at babish because he admitted it in the beginning ..... Kinda..
"A Pizza! Stuffed inside a Turkey! The whole thing deep fried and dipped in chocolate!" Mayor from Cloudy with a Chance of Meatballs.
Me seeing babish culinary universe: probably just a binging with babish 2ns channel
Me after seeing babish culinary universe: oh my he changed his name
I don't care that there's other people on this channel the old name was better
I didn't even notice... Thanks for pointing that out.
Im from Denmark and the ultimate jam to use for the danish paistry is a jam is from "Den gamle fabrik" translated to english that means
"The old factory"
You should try making “Hindbær snitter” it’s also danish and it’s delicious
Agreed, but danishes aren't even Danish, they're from Austria which is why they are called "Wienerbrød" in Danish, referring to the the Austrian capital.
Jennerbob vidste ik’ de var danske
@Silas Moslund premium pop tarts
No her should make brødtorte
We're still waiting for Big Smoke's order
YESSS
OHHHHHHH
@@Liam-bq5uj I would've said YOU PICKED THE WRONG WHISK FOOL *tiny whisk intensifies*
Or Soos’ Birthday PizzaCake and CakePizza
I'm sure this isn't what he meant, but "Clean Jess Club" sounds like he was using Jess as a plate and eating off of her.
Oh that's exactly what he meant! You don't eat your baked goods off your significant other?? Lol he def was just trying to be cute and playful but its still a funny phrase
Jess said that once in a previous video, to which voiceover Babish responded “wut”. So, yes, thats the joke. The joke is eating food off of her body. So reusing that phrase is a funny call back and lewd implication.
well good thing it happens off camera otherwise he could get a demonetization strike
@@witchBoi_Connor I dont remember them ever making this joke before, do u remember which ep? I might've missed one that I thought I watched, and I'm yearning for more babish
Andrew it was “The Perfect Bite”
Using King Arthur flour and French butter to start
Ghosts of Agincourt: :O
Arthur - circa 500AD, Agincourt circa 1410-ish. We are closer to Agincourt than King Arthur in timelines
"Hey, it's you with the pastries!"
The standard first reaction when people realize that I'm danish....... couldn't it at least have been Lego instead?
I’m a dane as well, feel like it could have been worse I don’t mind being known as the one who can make a good pastry
Or the speaker, like come on.
To be entirely fair, LEGO doesn't really advertise the fact that it's Danish. Previous CEO even said that LEGO aims for an internationally-recognisable "LEGO story" and brand. They're Danish for sure but they treat it as an origin rather than who they are. It certainly seems to work given how LEGO is not often known to be a Danish company outside Europe.
Kender du dem? Fordi jeg har aldrig set dem før
I'm half Danish and quite happy to be associated with delicious pastries
I'm sorry, I have to ask... Does _"Clean Jess club"_ mean that you are eating this off of Jess?
Naturally. How else would you eat it?
Patreon supporters get exclusive access to the Dirty Jess Club.
@@BubblewrapHighway I think that's onlyfans, not patreon
That was the only thing I could think about after he said that 😂
Salmon soup from Netflix series “Lemony Snicket’s A Series of Unfortunate Events”
I'm sad you think that's just from the show
@@weeweewacker are danish pastries just from ant man and the wasp?
good tip from a baker-student: The dough and butter should have the same consistency when laminating :)
also, for the glaze we mix powdered sugar and egg whites (use the safe stuff that doesnt have any salmonella). This glaze is thicker and more elastic, it wont be runny, try to apply it when its cooled off :)
btw as a danish person, im very confused by the cream cheese. We just use cold vanilla pudding. Y'know. the powder stuff u whip for a long time and refridgerate lol
Cream cheese filling in a danish? I have never seen that over here, the jam is usual but.. it's more like a custard or something. I don't know if that's what it turns into I am not the chef here, just sounds off
Yeah, I'm with you, maybe its because that's what the store-bought "danish" filling was?
It's called Remonce in danish and doesn't really have a translation, but it's sometimes called Lord Mayor Creme or Filling
I live near Denmark and was also a little thrown off🤔
I'm British and all our Danishes are with a custard filling (so are hopefully more authentic). From watching a lot of American cooking shows they just seem to love sticking cream cheese in everything.
In Sweden, and I'm guessing most of Europe, it's custard (I'm a pastry chef so I've made plenty of them) and occasionally jam.
I know they put cheese in it in Japan too - to my great horror (I was not expecting a cheesy surprise when I bit into it).. I prefer the custard, all the way.
I'm was hoping there'd be a Girlfriend reaction shot! Hope she enjoyed it. Great video as always.
I don't know if you heard the "clean Jess club" thing, I don't know is it's just me (and is not) but that sounds like she surely enjoy it...
She’s only been in like 2 episodes which kinda sucks cuz they are so funny together
8:05 Well...the pinwheel sounds way better than the danish swastika
O~O
In Sweden there was actually a bit of a controversy a few years back, because they have a Christmas pastry very similar to this with the same pinwheel shape, and someone realised that it kinda looks like a swastika.
@@Bassic92 i mean we have joulutorttu here and no ones ever made a fuss abt it, but thats finland for you xD though the swastika argument is dumb because the swastika has held deep religious meaning thousands of years, in cultures all over the world before it was stolen^^
It gets worse when you realize a lot of our christmas ornaments are shaped this way. Its supposed to look like a pretty star or something but yeahhh its unfortunate.
I made the dough this morning. My process was a lot more messy then yours :D but in the end I did it! I'm so damn proud of me!
"This episode is just an excuse to surprise my girlfriend chess with her favorite dish"
that's even better
*Jess
pretty adorable
9:38 "and it's a member of the clean jess club" I know you meant to say "jess really liked these" but to me it sounds like " I ate these off of her"
wouldn't be surprised if he did tho...
He meant it the way it sounded 💝
Why not both?
I'm thinking both.
Love this!
For anyone curious, I've looked up the names of the pastries, unfortunately, I couldn't find the name of the first one, I can only assume it's called 'The Danish Knot'. He was right about the second one being called 'The Pinwheel', but it was pretty obvious. The third one that he calls the Corner Cut Crazy Carnation is apparently called 'The Square'. The Lazy Crumpledo is called 'The Kite'. The one that exploded is called 'The Foldover'
The Butter watching Babish beat the heck out of his Butter buddy.
Butter: *sweating intensely*
Im so tired of these stupid comments
Little Whizard people like you must be fun at parties
Where I not so lazy, I'd make a meme of Babish's head over Neegan's from TWD, but instead of Lucille it'd be a rolling pin, and instead of Glenn it's a brick of butter...
Streußel is pronounced more like Stroissel... like... "Oi mate!" or like ointment
I love coming to the comment sections and getting these little bite sized (no pun intended) lessons on other languages. It's fascinating to me.
Yea
".....that perfectly golden pastry that will haunt your dreams when you're at a gas station and want breakfast." Dude, it's like you know me.
Babish changed his name, did not expect that.
i was searching for this comment
i liked the old name better
I wish he would have kept his main Channel as the same name, and opened up a secondary Channel or sub playlist for babish culinary universe. The old name was definitely better for the channel as a whole
If you are talking about his channel name it’s definitely appropriate as Sohla is a part of the show now (not to mention so many other people)
8ts been lriably 3 months since the change u havent noticed till now
@@weebtrashtvt6657 You saw this way after he commented
Andrew: I want to surprise my girlfriend with her favorite pastry, Raspberry danish. I think I'm allowed to do that
Me: Babish this is what we watch this for