This is indeed a bit of a different take on the written recipe. If it's your first time baking it, we suggest following the written recipe as is, and using this video as a guide. Once you're a bit more familiar with it, then you can play around a bit as Martin demonstrates here. Lamination like this can be intimidating, but once you get a hang of it, it's lots of fun. Let us know if you have any additional questions, and happy baking! -👨‍🍳Ethan

Wow, how fun to watch the two of you working together to make something yummy while the teacher shares and the student learns! Looks divine. Thanks for taking us along on your adventure!

I love watching Martin & Arlo bake. I’ve baked more these past few months thanks to you both and all the other lovely people at KAF. I watch and think, maybe I can do that too. That is the true gift. Thanks to Anthem for filming.

It's so heartwarming to see you teach your son the skills of baking and building his confidence and all that. Thanks for teaching us about Viennoiserie.

Thank you for the great instruction and I enjoy seeing a young person into your professional training. Makes me so proud! My son is a bit older but into his own hobbies. I envy you ;)

YUM! Thanks for sharing, great tips. Love that you bake with your son. 🖤🙏🏽

Very inspiring and informative!! Thank you! Can’t wait for croissants 😊

Perfect crunch sound when you guys bit in! Thanks for the lesson!

Thank you for this great video! I went for it and made them today (well half of them at least) and they are AMAZING!!! So flaky,, so light, so worth the effort! THANK YOU!!!

This is wonderful! I've been intimidated by laminated dough, but you make it seem doable, so I'll definitely have to try my hand at it now. Thank you!

Super helpful! Thank you! The written recipe was a little confusing so I was thrilled to find this very helpful tutorial.

So refreshing to see a dad spending the time to teach his kid valuable skill... this kid is a perfectionist...perfectionism is like reverence and is a great quality in a person.

Thank you for making something "so good". This concept of master and student is just what I need. Learning is fun and you three make it happen.

This was awesome! I've been missing my coffee and viennoiseries afternoons while in lockdown. I might try it (I'm also intimidated by laminated though). I wish we would have had a closer look at the inside with the lamination, next time for the croissant video?

I love you both!

Nice teamwork!

for the Crossaint Lover, I thing it´s The Best Lamination Explication, the butter and dough consistency, Sorry for my english

You're a good baker, but even a better dad.

I was doing great for the first 2 folds and turns, and put it in the refrigerator for the 1 hour. When I was rolling out the dough for the 3rd fold, the dough stuck to the counter and rolling pin, and now there’s exposed butter. Not sure how to prevent this in the future. Did I not flour enough? I live in a warm climate and the indoor temperature is 75F, but it wasn’t a problem with the first 2. I’ll admit I didn’t clean my counter between, but I did dust counter and dough with flour before rolling. Maybe I had some stuck on dough on the counter? Possibly freeze dough slightly instead of refrigerate? I’m going to finish my current dough anyway and see what happens, but would like to figure out what I did wrong or how I can do better next time.

Totally trying this... can Arlo come over?

This video makes me feel less intimidated by laminated dough. I'll have to try these when fall stars to roll in and cool down here. Also, what is that banjo song called? I swear I've heard it maybe from a college professor I had that played banjo.

Another great video - thank you! Do you have a pain au chocolate recipe using a starter instead of instant yeast? Thank you.

i notice the process in this video is a little different from the written recipe on the KA website... the recipe says to do 2 folds then let the dough rest in fridge 8-12 hours after laminating, while the video says to do 2 folds, chill 30 mins, 2 more folds, chill again and then shape. Was the second chill 8 hours like the written recipe, or just 30 mins like the first chill in video? Is this just preference?

I have a butcher block countertop very similar to the one in the video. How do you clean yours? I want to thoroughly clean it so no raw dough residual is on it but not use anything that leaves a chemical behind since I do knead and roll out dough on it. I even use it with high hydration dough.

Can you make plain croissant with these? Are there any adjustments to the dough? Can I freeze these before or after proofing? Sorry, I think they said there would be a croissant video as well. I’m on vac this week and this is my project!

My cast iron pan gets rusty and I feel like the steam from it is metallic. Would love to hear your thoughts on this point. Thx

Do you bake on convention or regular when doing bread etc.

What’s the best way to store these so they stay crunchy and don’t get rubbery

how do you store them to keep them crispy?

Would have liked to see the pain au chocolat out of the oven before any powdered sugar. Makes me think it was over baked and far too brown.

I tried finding the croissants video. Is it still coming?

i love you

Use a thermometer. Laminating butter and dough should both be at around 59F before you start to make your folds.

no croissant video to follow up?

I am a devoted King Arthur cast amor, and go on your website about every other day or so to look up recipes and so on. I appreciate what you are trying to do here. But may I make a firm butt humble request? I don't know about others oh, but I am busy trying to raise two young kids and keep up with them and with household chores. I don't have 30 or 45 minutes or an hour or more to sit around and watch a video which could present me with the essential information I need to know in one text the amount of time. Show me how to make it, give me a short list of what to do and what not to do, pull it out of the oven or whatever so that I can drool and wish I had one, and be done with it already.

No close-up crumb shot? That's cowardly.