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- เผยแพร่เมื่อ 21 ก.ย. 2024
- James Beard Award-winning pastry chef Dominique Ansel stopped by the MUNCHIES Test Kitchen to make his signature pastry: the DKA, his take on the Breton pastry known as a kouign-amann, which now outsells the famous Cronut. Dominique shows us how to make a butter block and carefully work the pastry dough to create a perfectly caramelized crust and a flaky, chewy interior. He also shares stories from his childhood in France and explains why no one-not even his family-is allowed to skip the Cronut line.
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He's so down to earth for someone who's so accomplished. "Nobody cuts the line" - seems like a real genuine guy. The mixer thing was funny and it's great that he readily gives away recipes. He probably knows they're too much work and needs knowledge and expertise for a regular person lol.
Its always a pleasure to watch craftsmen, regardless of profession, be so passionate about their work, and see them strive so tremendously to adhere to the strictest standards of perfection. Its an inspiration.
@Ivana Notyers And if so, it doesn't matter. The most important is that this chef is at his atelier, and not as the head of a (multi)national company
DKA also stands for diabetic ketoacidosis
So you could get DKA from eating to many DKAs.
Eduardo Hernandez LMFAOOOOO
@@tyronesimpson8770
I believe you, Tyrone!
😂 I’ll be reusing that one.
Eduardo, you're one of those people who never treat yourself, aren't you? Scared of the pastries. So sad. No one said to eat them everyday. It's a special treat. You do know what a "treat" is? It's not something you eat everyday or even every month.
This guy is so precise. World class pastry work!
pastry is precise, any pastry chef is really precise because if you fuck up 1 gram or 1 step you have to start again :)
@@Lillith_sv a lot of pastry is ok to be a few grams off and such, it's when you start getting into more of the gastonomic pastry side, using substances like agar. The precision in the rolling, shaping and cutting is pure practice and skill.
@@Lillith_sv
Duuuude.. it's not rocket science
nice comment after 7 months bye
@Ivana Notyers Holy shit who knew if I complimented a chef on being good at his job I'd have a bunch of people swinging at eachother?
This guy absolutely has the chops and technical precision (not to mention insight!) to have a great cooking show.
you don't really know who he is do you
whoosh
Find someone who looks at you the way Dominique Ansel looks at his pastries
Sooooo funny... but true!!
#relationshipgoals
I’ve never heard a French chef say “a tiny bit of butter” lol
Sure enough, he adds a pound of butter a minute later
It's the equivalent to Gordon Ramsay's a bit of olive oil
I've ate this many times and why it's so good is that caramel crust on top. It's insanely good even if it is simple.
Beautiful Chef!
We love you Bruno!
YOU ARE beautiful
Bruno, always humble. Good man.
Cheers.
Cmon papa es facil
I feel like I actually might be able to make this which makes me appreciate his technique and instructions even more!
He is so in love with his creation... It is nice to see a man in love with his work...
This guy seems like a GREAT teacher! Very smart detailed in his craft.. I like this guys method n content.
he has a masterclass, it's $100, totally worth it
I love that this guy just shared the recipe of his favorite pastry for everyone to try
DKA is not a pastry. It’s a delivery mechanism for butter and sugar.
Ikf it were healthy, it wouldn’t be so delicious as with almost every single delicatessens, it is what it is🤣
Yes. That's what a pastry is
The Damascus steel of the pastry world! Excellent.
You know Damascus is a low quality stell right?
Nice simple instructions, he makes it seem as if it's something that a normal home cook can try!
luqy _1 let me tell you that its not that easy. An experienced home cook may be able to pull it off but not your average Joe.
@@vengefulspirit99 you must be fun at parties
Chef Dominique Ansel never ceases to amaze me. I can only imagine how good it tastes. Anyone here has tasted one?
I did two years ago while in NYC, amazing, delicious, and creative. All his creations have been hits for me. Actually inspired me to make it at home hence me being here in the comments haha.
I never saw anything more technical than this pastry 😯
I can’t, I just can’t 😂😂😂 when he whipped out that huge chunk of butter!!! I just lost it, still laughing 😂😂😂
I've tried this and it's the best ever. Warning: it can be addictive!
It’s almost like making a croissant. They layer the dough and butter. That’s what’s make it that nice buttery taste to it
It's the same. The main difference is the sugar
i love watching and doing the technical stuff when baking, so satisfying to put in the work as well and have it turn out like this
His face especially his eyes really makes me wanna listen to his words. Is that some kind of sorcery?
It's his charm!
cause hes a vampire
THIS and his Cronut are his best items at his bakery .... (pending what flavor of the month cronut they’re featuring). Oh, his croissants too.
I love american or english recipes, they look so funny for europeans with those measurements:
Brownie recipe:
1 dutch cask of butter
3/4 quarter of a cup of milk
3 stones of chocolate
1 gallon of flour
1/4 of pint of eggs
Start the recipe by graduating in Mathematics at Stanford university
then start mixing...
What's it like where you are from????
@@amberpennington1217 You have exact measurements like grams (g) or mililiters (ml)
It's just the American recipes. For cooking in England we just use the metric system.
Flavio de Stefano 🤣🤣🤣
Flavio de Stefano 3 stones BRUH THATS SO MUCH
A gentle giant in the pastry world.
I am reminded of the Croissant from "Yakitate Japan" layering pastry is always Delicious.
Hah I had the same thought
I really wanna taste kougn aman since i watch Yakitate Japan!
More butter than dough! Love the French!
Now this is the french pastry "savoir faire"!
My favorite pastry chef 🥰
We make a very similar dough in Germany for "Zwetschgen Datschi", which is a cake with glazed plums on top.
Kouign-amann is my favorite.
This man has insanely changed the pastry game !!! Props to you Chef Ansel !!
Who else can't stop staring at the beautiful Scindapsus pictus behind him?
Such elegant techniques. Origami dough... Reminds me japanese hands making wagashi...Thank you for this beautiful class
very very informative!!! lovely to watch, this was such a nice treat!!
Stalp! You could’ve dropped my croissant
One of favorite vines 🤣
Butter butter butter... everything is good with butter... but it's a master who makes magic!
Great chef who can teach!! will be watching all his video for great tips. Thank you chef!!!
He actually has a masterclass which is fantastic!!!!! Check it out. Cheaper to get a year-long all-access pass and they usually are buy one get one free for black Friday.
He's a boss for telling his family to wait in line haha.
Teaching his bestseller recipes. How generous of him 👌👍🙄
Because he knows how technically difficult it is.
Amazing omg ! He makes it look so easy ! I would eat this everyday if I could as well ! What a treat
Finally had a chance to try these first hand in Las Vegas. wow. I will attempt to make these. Watching the video I could swear he says he uses T45 flour, which is equivalent to cake flour. The printed recipe calls for bread flour, which is not right (that would be the same as T55).
This sure is *THE BEST PASTRY* .... oh yes...
Dominique: "It's a little bit technical"
Me: This requires godlike skill nice video though
hes a genius! amazingggg
Cooking with mark ruffelo
Marc Ruffaleaux
watching him comfort the mixer is hilarious
He so much love what he does ❤️
Love that he eats one of these every morning
I don’t think so
I wonder what’s the diff with this a croissant recipe however it’s looks sooooo good
New York:...I make a betta pastry than you and there's only 5 of 'em and they're a thousand dollars each and there's a 10 hour wait.
The fact that he doesn't chill the dough in between folds is insanity.
I just finished baking school here in France and it hit me too. But I think it just because of the requirements of video filming. Or he simplified the recipe for amateur bakers
@@dieba9241 I would argue that amateur bakers need more refrigeration. If you're going to make people laminate dough, it better come out flaky. I tried making croissants without chilling and ended up with brioche lol.
they came out perfect, i don't see what the big deal is, if you work fast enough
@@UlfMTG what's the temperature of your working environment? I give up making croissants during the summer because temperature never goes below 75F no matter how I blast the AC...
It doesnt matter, the dough bends to Ansel's will
Hes a great teacher
Ive learned many technics just from this one video
Ty💯
These things are awesome and I'm so happy to have this recipe straight from the master himself! BUT, Munchies you have to edit your recipes better! I wasted a whole batch of these because I'm a dummy and followed your volumetric measurements, which said 2 tablespoons of salt when it should clearly be 2 teaspoons based on the weight (and the taste, blegh!). Also, the video and the written recipe do not agree! There are many more steps in the written recipe and the time estimates are completely off.
They did look good though! Excited to try this again and get it right.
Gabe Hope SAME. literally wasted an entire day
Would you share your written instructions with the world?
Lol i wish you wrote the actual version here... I wanted to make these
School TV Family The recipe is linked in the video description, just don’t use 2 tablespoons of salt and plan wayyyy more than 30 min! I did make them again and they turned out great :)
could you give me any insight on the water amount? I thought the way they wrote it out was weird af but i out the 1 1/4 cups + 2 1/2 tablespoons water and it came out to wet and sticky.
I love baking! I love your professionalism and expertise. And i love going to France. Thank you for sharing this recope. I discovered Kouign Amann in Montreal and it is one of my favourite french baked goods.
How did it go?
Talented chef. He invented the cronut but I just came from being in France for two months hardly saw it in Patisseries or Viennoisse, and if they weren't made that morning I didn;t touch them, fresh made only
very nice but as a chef my self I have to say the most difficult was skipped: tempering the butter xD
He explains so well!
Yum, I'm going to make this...
...I'll just buy one.
You can't just buy these, I think they are exclusive to his bakeries.
No wonder they are expensive. That’s a lot of butter and work. 😋 Mmmm
i like this chef... more please!!!
I also would like to eat a kouign amann every morning for 8 years (that is almost 3,000 kouign amanns)
Very cool technique
glad that he did the dka with anthony bourdain as well on raw craft
This guy rocks!
To everyone who has never had one, the DKA tastes something like a hybrid between a muffin and a croissant.
Mmmmm. I love pastries with my _budaar_
YES
He was comfortable sharing the recipe of his Best seller because he knew that no competitor could match his technique, charisma, or reputation. Well played monsieur
thats because he shared a BS recipe. Mine turned out shit. and he gave contradicting instructions in the written one.
The music in this episode reminded me of old Binging with Babish music
And in Atlanta whoever bakes pastries for Quiktrip makes this same pastry but puts apples in the middle can calls it a Apple Crossiant :D
Why was yeast added if the dough wasn't made to rise? Or does yeast have other function other than rising doughs
It rises twice. Read the recipe.
My favorite pastry! I wish that I can get down to the bakery...darn the pandemic!
What an amazing chef.
Wow! U make it look soooo easy. Just love ur recipes.
no proofing? Im guessing he put the dough in the fridge or freezer in between folds to keep the dough cold, or did he actually do all the folds one after the other?
Book fold, ( double turn) , single turn ( 3 layer) 🥳
You have created art!
I go to his bakery once in a while at the Grove in LA.. jesus sometimes the lines are way too long.. usually on a weekday when it's empty it's always good to stop by and grab a few pastries even if they're super expensive.
The quality which made his pastries to be super expensive
The dough seems vey wet when replicating the receipe. How much goes into the dough again (ml)?
This dude doesn't eat breakfast, he eats desserts in the morning lmao
Amazing recepi. .. u r a genius..so yummy..thank u sir..😍😍👍👍
Nice video, but is there a step missing from the cut at @7:22? He says all the sugar from the recipe should be incorporated, but at that point he's only put a thin layer on (he even says so at 7:04). The sugar on the board even looks different from before and after the cut.
And I’m trying to do this now the recipe called for 3vups but directions says mix 296 ML so I’m confused i have squared my dang butter and not sure if I use all 2 cups or half
That is one perfect pastry.
This is used in a Staple meat dish, With beef wrapped inside of it,,, He just made it sweet and removed the meat and made something out of it, good job,
That’s is a lot of butter....I’m in!!!
Sooo...can anyone resolve the discrepancies between what he's doing in the video and what's written in the recipe? Mostly it says to proof the dough for an hour after mixing it, and on this (and another video) he takes is dirrectly from the mixer and into the fridge. It also mentions a 20 min. proof after putting them into the ring molds, where as he says to bake them "immediately." It also doesn't say what size the ring molds are, looks like 3 inches maybe? I really want to make these, but I don't want to mess up because of sloppy instructions...
SAME! I think the proofing is needed based on looking at other recipes. Perhaps they edited this video to cut out the proofing but didn't leave him in mentioning to do it?
Okay, so I've now seen 3 videos where he does not proof on the first step prior to the freezer and does not proof in the pans. I'm starting to think he doesn't proof after all :/
Any recipe which has yeast in it, needs proofing. So yeast can have time to feed on the sugar and develope flavours and I don't know why they skipped such an important step.
Yes, it is best to proof them in a humid environ for 20-30 minutes after molding and prior to baking.
Don't do it. The written recipe is disaster. Big waste of time, money, and ingredients. The whole thing turns into a soggy mess and this is coming from a very experienced baker. I don't know what the hell went wrong here, but find another recipe. Food Wishes seems to have it down better.
I have the same mixer and it sounds the same! lol
La class!! MR Ansel pour mon prochain voyage à New York je me rendrai dans votre boulangerie pour votre Crow nut
I recognized he was in that Tyler video so that's why I clicked
Link?
Might have to give this a try with some store bought puff pastry.
I'm about to try my first DKA!!! Hope it lives up to the hype
Beautiful recipe
that was an amazing demo
Cool guy, cool pastry, cool vid.
gostei muito da receita
Que pena que no este traducido a Español 🇪🇸 porque me encantas!! 👌🏼
This with coffee and jam !! Fucking therapeutic!! !!
Faltaría los tantos de la receta
Esta muy antojable