How To Make Dominique Ansel's Best Pastry: The DKA

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5 жыл бұрын

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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Пікірлер: 446

@alphacause 5 жыл бұрын

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.

@hwt-ka-pth 3 жыл бұрын

@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

@nonai7897 3 жыл бұрын

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.

@Josephfrom1990 5 жыл бұрын

Find someone who looks at you the way Dominique Ansel looks at his pastries

@alexandrac.4991 4 жыл бұрын

Sooooo funny... but true!!

@heathermama1410 4 жыл бұрын

#relationshipgoals

@sechay9328 5 жыл бұрын

This guy is so precise. World class pastry work!

@Lillith_sv 5 жыл бұрын

pastry is precise, any pastry chef is really precise because if you fuck up 1 gram or 1 step you have to start again :)

@nmyhv1 5 жыл бұрын

@@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.

@qud3913 4 жыл бұрын

@@Lillith_sv Duuuude.. it's not rocket science

@Lillith_sv 4 жыл бұрын

nice comment after 7 months bye

@sechay9328 4 жыл бұрын

@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?

@jordanbroihier 5 жыл бұрын

This guy absolutely has the chops and technical precision (not to mention insight!) to have a great cooking show.

@ykkrasaoz9748 4 жыл бұрын

you don't really know who he is do you

@itznaz6854 3 жыл бұрын

whoosh

@edhern619 5 жыл бұрын

DKA also stands for diabetic ketoacidosis

@kirtthelander6912 5 жыл бұрын

So you could get DKA from eating to many DKAs.

@kittenluv17 4 жыл бұрын

Eduardo Hernandez LMFAOOOOO

@qud3913 4 жыл бұрын

@@tyronesimpson8770 I believe you, Tyrone!

@willgreen6289 4 жыл бұрын

😂 I’ll be reusing that one.

@d.lawrence5670 4 жыл бұрын

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.

@hawaiiantravis7332 4 жыл бұрын

I’ve never heard a French chef say “a tiny bit of butter” lol

@vackrakristaller 4 жыл бұрын

Sure enough, he adds a pound of butter a minute later

@Carnac311 3 жыл бұрын

It's the equivalent to Gordon Ramsay's a bit of olive oil

@BrunoAlbouze 4 жыл бұрын

Beautiful Chef!

@vnbenuts8035 4 жыл бұрын

@natalyazupan7236 3 жыл бұрын

We love you Bruno!

@marwanelotfi1848 3 жыл бұрын

YOU ARE beautiful

@Bonesoda 3 жыл бұрын

Bruno, always humble. Good man. Cheers.

@guapodel 3 жыл бұрын

Cmon papa es facil

@MGongopadhyay 4 жыл бұрын

He is so in love with his creation... It is nice to see a man in love with his work...

@brozors 5 жыл бұрын

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.

@trevorshaw-mumford2150 5 жыл бұрын

I feel like I actually might be able to make this which makes me appreciate his technique and instructions even more!

@love2lafalot 5 жыл бұрын

very very informative!!! lovely to watch, this was such a nice treat!!

@leokatak3681 5 жыл бұрын

DKA is not a pastry. It’s a delivery mechanism for butter and sugar.

@mariajuliaperez6249 3 жыл бұрын

Ikf it were healthy, it wouldn’t be so delicious as with almost every single delicatessens, it is what it is🤣

@kenzab1689 2 жыл бұрын

Yes. That's what a pastry is

@eo7381 5 жыл бұрын

This guy seems like a GREAT teacher! Very smart detailed in his craft.. I like this guys method n content.

@hellacooook 5 жыл бұрын

he has a masterclass, it's $100, totally worth it

@baolinhhoang9331 5 жыл бұрын

I love that this guy just shared the recipe of his favorite pastry for everyone to try

@hap.8302 5 жыл бұрын

My favorite pastry chef 🥰

@houdaharrati8007 2 жыл бұрын

Amazing omg ! He makes it look so easy ! I would eat this everyday if I could as well ! What a treat

@erikadowdy686 5 жыл бұрын

Hes a great teacher Ive learned many technics just from this one video Ty💯

@nicholaskwan891 5 жыл бұрын

hes a genius! amazingggg

@Alexis84DE 4 жыл бұрын

I can’t, I just can’t 😂😂😂 when he whipped out that huge chunk of butter!!! I just lost it, still laughing 😂😂😂

@SleepRelated101 5 жыл бұрын

Chef Dominique Ansel never ceases to amaze me. I can only imagine how good it tastes. Anyone here has tasted one?

@chewyschannel2429 Жыл бұрын

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.

@arababecca6432 4 жыл бұрын

He so much love what he does ❤️

@renumahadeo5610 3 жыл бұрын

Wow! U make it look soooo easy. Just love ur recipes.

@Seth-ti4nh 5 жыл бұрын

I never saw anything more technical than this pastry 😯

@glennaaron1306 5 жыл бұрын

i like this chef... more please!!!

@jamifitz 3 жыл бұрын

This man has insanely changed the pastry game !!! Props to you Chef Ansel !!

@gerganakaymakanova6320 4 жыл бұрын

He explains so well!

@lesathie6604 4 жыл бұрын

Such elegant techniques. Origami dough... Reminds me japanese hands making wagashi...Thank you for this beautiful class

@mirchmama9051 5 жыл бұрын

Great chef who can teach!! will be watching all his video for great tips. Thank you chef!!!

@baileewilson8974 5 жыл бұрын

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.

@cookiesncoffee6252 2 жыл бұрын

I've tried this and it's the best ever. Warning: it can be addictive!

@egycsab 5 жыл бұрын

What an amazing chef.

@andrewciliberto168 5 жыл бұрын

More butter than dough! Love the French!

@mirrorgrain5476 5 жыл бұрын

These look amazing

@luqy_1971 5 жыл бұрын

Nice simple instructions, he makes it seem as if it's something that a normal home cook can try!

@vengefulspirit99 4 жыл бұрын

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.

@luism8612 3 жыл бұрын

@@vengefulspirit99 you must be fun at parties

@theblckpool 5 жыл бұрын

Now this is the french pastry "savoir faire"!

@noggin8216 5 жыл бұрын

The Damascus steel of the pastry world! Excellent.

@deanwalsh9360 4 жыл бұрын

You know Damascus is a low quality stell right?

@janetstear8906 4 жыл бұрын

You have created art!

@IamMagsB 4 жыл бұрын

wow so precise, beautiful!

@tom_something 5 жыл бұрын

Kouign-amann is my favorite.

@Mousland-723 3 жыл бұрын

that was an amazing demo

@beetroot48 4 жыл бұрын

A gentle giant in the pastry world.

@jovanstepic9439 5 жыл бұрын

This guy rocks!

@jannatultusrifanoushka6772 3 жыл бұрын

That's so amazing 🤩

@mistylane1610 4 жыл бұрын

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.

@DS_M 4 жыл бұрын

How did it go?

@contentart5169 3 жыл бұрын

Beautiful recipe

@prasannakumari6654 4 жыл бұрын

Amazing recepi. .. u r a genius..so yummy..thank u sir..😍😍👍👍

@Munchausenification 5 жыл бұрын

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

@rudeboymon3177 5 жыл бұрын

Very cool technique

@MrScubajsb 4 жыл бұрын

Wow. I need one of those

@heartbaral6680 5 жыл бұрын

YES

@ronaldfousek1079 5 жыл бұрын

Thank You.

@dwijaiswara9768 5 жыл бұрын

His face especially his eyes really makes me wanna listen to his words. Is that some kind of sorcery?

@meenarajpara8552 5 жыл бұрын

It's his charm!

@vladimirvaynkhadler8726 4 жыл бұрын

cause hes a vampire

@Ms2cents 4 жыл бұрын

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

@Centrioless 4 жыл бұрын

It's the same. The main difference is the sugar

@carlanilssen7918 3 жыл бұрын

Love that he eats one of these every morning

@nataliyajohnson6309 3 жыл бұрын

I don’t think so

@mariamerymarin610 Жыл бұрын

Gracias por compartir!!!

@jappperon7012 5 жыл бұрын

I am reminded of the Croissant from "Yakitate Japan" layering pastry is always Delicious.

@melloe 5 жыл бұрын

Hah I had the same thought

@rozekasuga1688 5 жыл бұрын

I really wanna taste kougn aman since i watch Yakitate Japan!

@Colasubra 5 жыл бұрын

Might have to give this a try with some store bought puff pastry.

@adriannyc1 3 жыл бұрын

My favorite pastry! I wish that I can get down to the bakery...darn the pandemic!

@AKhan.28 2 жыл бұрын

I'm about to try my first DKA!!! Hope it lives up to the hype

@theactualtruth4951 3 жыл бұрын

He's a boss for telling his family to wait in line haha.

@THEARTISTROMAN 5 жыл бұрын

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.

@CA2SD 4 жыл бұрын

Yum, I'm going to make this... ...I'll just buy one.

@AN-bo5ej 3 жыл бұрын

You can't just buy these, I think they are exclusive to his bakeries.

@johnsnow459 4 жыл бұрын

Teaching his bestseller recipes. How generous of him 👌👍🙄

@monicad1317 3 жыл бұрын

Because he knows how technically difficult it is.

@playanakobi4407 4 жыл бұрын

That is one perfect pastry.

@jijsta 4 жыл бұрын

Butter butter butter... everything is good with butter... but it's a master who makes magic!

@aR0ttenBANANA 5 жыл бұрын

Cool guy, cool pastry, cool vid.

@Jardinier2023 4 жыл бұрын

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

@tootall432 4 жыл бұрын

watching him comfort the mixer is hilarious

@Madi4321 4 жыл бұрын

OMG HE MADE HIS FAMILY STAND IN LINE !!!

@thegourmetgrandadandfamily 5 жыл бұрын

This sure is *THE BEST PASTRY* .... oh yes...

@lianimator 4 жыл бұрын

Who else can't stop staring at the beautiful Scindapsus pictus behind him?

@bhorv67 10 ай бұрын

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).

@coolwater55 4 жыл бұрын

I could probably eat one every day too!!

@suyapagar10 5 жыл бұрын

I recognized he was in that Tyler video so that's why I clicked

@krishnasreenivasan8522 5 жыл бұрын

Link?

@sucuvi11867 4 жыл бұрын

Que pena que no este traducido a Español 🇪🇸 porque me encantas!! 👌🏼

@notvietnam4112 5 жыл бұрын

Stalp! You could’ve dropped my croissant

@MarshaMinus100 4 жыл бұрын

One of favorite vines 🤣

@cascooter 4 жыл бұрын

That’s is a lot of butter....I’m in!!!

@simonnnguyen 5 жыл бұрын

The music in this episode reminded me of old Binging with Babish music

@antoniopaulosouzasilvasilv549 4 жыл бұрын

gostei muito da receita

@mrahua 4 жыл бұрын

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...

@amberpennington1217 4 жыл бұрын

What's it like where you are from????

@thexmsjoker 4 жыл бұрын

@@amberpennington1217 You have exact measurements like grams (g) or mililiters (ml)

@Quickblood1 4 жыл бұрын

It's just the American recipes. For cooking in England we just use the metric system.

@PLefevre95 4 жыл бұрын

Flavio de Stefano 🤣🤣🤣

@garbijcan181 4 жыл бұрын

Flavio de Stefano 3 stones BRUH THATS SO MUCH

@feelingveryattackedrn5750 5 жыл бұрын

I went here recently! The DKA was ridiculous haha, tasted so good but felt so bad >:) They also had Cold Brew softserve and a Watermelon sorbet which were both insanely good

@damnpam4680 Жыл бұрын

I wonder what’s the diff with this a croissant recipe however it’s looks sooooo good

@J_Z666 2 жыл бұрын

glad that he did the dka with anthony bourdain as well on raw craft

@OTOt-nj8nm 4 жыл бұрын

La class!! MR Ansel pour mon prochain voyage à New York je me rendrai dans votre boulangerie pour votre Crow nut

@dustinplatt6882 4 жыл бұрын

Mmmmm. I love pastries with my _budaar_

@auroraramirezleyva5708 4 жыл бұрын

Faltaría los tantos de la receta Esta muy antojable

@mrsindianmonroe 5 жыл бұрын

My all time favorite pastry🥺😩 once I get the appliances I'll definitely be making myself rather than asking a local Baker to make them. Trader Joe's were the ones who got me hooked and now they stopped selling them😓 can trader Joe's please bring them back🥰

@TheViciousVendetta 4 жыл бұрын

I also would like to eat a kouign amann every morning for 8 years (that is almost 3,000 kouign amanns)

@johnlemon8148 5 жыл бұрын

Cooking with mark ruffelo

@AN-bo5ej 3 жыл бұрын

Marc Ruffaleaux

@tinklvsme 2 жыл бұрын

No wonder they are expensive. That’s a lot of butter and work. 😋 Mmmm

@RobynA11 5 жыл бұрын

I'm not sure if anyone who reads the comments can answer technical questions, but I have had these from Balthazar in London, and they always had an apricot jam of some sort on the top, but definitely baked into the pastry. Would I just pop a dollop on and then do the final folds? Thanks!

@TwixSMDB 4 жыл бұрын

The dough seems vey wet when replicating the receipe. How much goes into the dough again (ml)?

@nedj10 3 жыл бұрын

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

@janisn.4502 4 жыл бұрын

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

@FG-kf1jg 3 жыл бұрын

thats because he shared a BS recipe. Mine turned out shit. and he gave contradicting instructions in the written one.