Uploaded on May 12, 2009
How I make croissants.
I made this video when I worked in south of France a few years ago. I now work at "The Artisan Bakery" in London, where the croissant we make are even better, but I'm really a bread baker and our bread is the best.
Jeremy Cherfas is right, I think the majority of the secret is the tools. I am quite jealous of that massive dough roller, but I don’t think that a typical little home pasta machine would be quite as easy to use as Jeremy might hope.
My other favorite was the magic croissant cutter. I’ll have to look for one of those the next time I’m at a restaurant supply house. I imagine they’re pretty rare. It reminded me a little bit of the old school hand push lawn mowers.
The quick camera pan down at 5:34 with the CCR musical overlay was a lovely touch, but is a painful reminder of the fact that this type of mass manufacture is overkill for the home chef who may want as many as a dozen at a time (remember, pastries start their inevitable death the minute they’re done cooking). Though I do have to say watching this makes me want to open up a bakery, but which days is that not a thought I have?
The nice part about having this much dough was seeing some of the myriad of creative things one could do other than just croissants. Now, off to find a nice oranais.