BAR À CROISSANT : son invention fait un carton !

Everyone knows about croissant, but today, in this new video, I'm going to show you an exceptional invention, the croissant bar. We're in Dijon to discover this. Maybe the invention that will revolutionize croissant. We're going to fill it to the brim, and we're going to discover everything with the inventor of the croissant bar, Louis Tortocho. We're here with Louis Tortocho, the inventor of the croissant bar. Louis, introduce yourself in a simple and effective way as you know how to do it. Hello, my name is Louis Tortocho, I've been a baker since 2011 in Dijon, and I won the best bakery in France in 2019. I created a lot of things. Fabrice, I invite you to make croissants to learn how to make a good croissant before learning how to bake one. A good croissant, a good filling, you can find all the recipes in the video, and you'll have all the information about the croissant bar. Let's go, let's go to the bakery. Let's go. Today, I'm going to share with you my croissant recipe. 1 kg of wheat flour, type 45. It's very important for the texture. 20 g of salt, 140 g of sugar, 30 g of yeast, 225 g of water, 225 g of milk. Now, I pour everything in the mixer. Let's go. Not too fast for the first speed. We put 4 minutes, just to mix the ingredients. It's been 4 minutes, we're going to switch to the second speed. Now, we switch to the second speed to get a glutinous network that is completely complete and smooth. The goal is to see the quality of the network, the formation of the gluten bridges between them, to see the quality of the kneading. The more we can stretch them, the more the network is built, the better it will be. It's been 30 minutes, we're going to lower it to 10 mm, and then we're going to put it on a tray in the freezer to stop the fermentation. We're getting ready to roll the croissants, everything is ready. We have the dough here, 1.75 kg. Here, butter, lowered to 6 mm, which is 500 g. We're going to put it all together, to lower the whole thing to about 10 mm, and again, to be able to give it the first turn. We just passed the butter. So here, we really have a layer of dough, a layer of butter, and a layer of dough. The base is good, we're going to be able to turn all this. So here, we do a simple turn, with a small incision on the side. The incision is to break this force on the side, which will deform the dough. This will allow it to remain perfectly rectangular on the next turn. So we have the edge very straight. So you, two simple turns. Two simple turns. So here, we're going to put it in the freezer for about 15-20 minutes, so that it can relax, and then we're going to shape it. So here, I'm taking the dough again, it's relaxed, it's very cold, we're going to be able to lower it to 5 mm, and we're going to be able to shape our croissants, to put them in the oven. We shaped triangles 8 cm long, 22 cm long, and 5 mm thick. And that gives us the products at 80 g. I stretch it slightly, just to put it a little bit in tension, so that we give it a minimum of strength. To give you an idea, Fabrice, my teams make about 2,000 pieces a day, by hand, every day, at the workshop. So here, we put them in the proofing room for 2.5 hours, so that we can put them in the oven, in the fan oven, later. So here, Fabrice, it's going to be great, we're going to make the filling while it grows, and we're going to make a praline and peanut filling. You're going to love it. If you want the recipe, you have to ask for it below, in the comments. So while the dough grows, we're going to make the filling, and here, in this case, we're going to prepare a little praline and peanut, from behind the pagodas, very simple, very fast, very effective, you'll see. So here, we put 1 kg of sugar, to cook, dry, that we're going to pour on the peanuts. To make a good caramel, you don't need to do a very complicated thing, just dry sugar, and heat it up. 1 kg of peanuts, directly spread on the tray, and we'll just have to pour the sugar syrup on top. The cooking is enough, all the sugar is completely cooked, we'll be able to pour it directly on the peanuts. So now, we'll just have to leave it in a dry corner, to cool down, gently, and when it's perfectly cold, we'll just have to mix it, and it'll be our praline and peanuts. Ah yes, it's the heart of the bakery. The texture is good, it's a little bit liquid, but that's normal, because it's still very hot, when it cools down, it'll set. After 2 hours and 32 minutes, the croissants are ready to be put in the oven, and that's what we're going to do right now. Today, I'm going to share a little technique with you. Actually, my winery has been around for a few years, I no longer love it. Today, I'm going to put a little syrup on the spray, at the end of the cooking, with a little homemade recipe that goes well. So now, we're going to put it in the oven for 12 minutes, at 170°C, with the fan on. So now, a little spray. Much faster than if you had to brush the egg yolk. And in terms of viscosity, you won't have any trouble putting it on the spray. For the syrup, it's a glucose-based mixture that makes me win, and that makes us win a lot of time at work every day. You see, after 5 seconds, it's shiny, and it doesn't stick. And it's beautiful. So Fabrice, here we are, we have the croissants, we have the garnish. I brought you the famous croissant bar. We're going to fill a tremi, and we're going to start garnishing with the one we made, the peanut garnish. You'll see, it's going to be exceptional. And on top of that, it's going to be easy. So the croissant bar is the opportunity to do additional sales in an automated way, because each column includes a fragrance, and it allows you to do a service on demand. When the customer comes into the store, he never knows what he wants. Here, boom, he doesn't need to think. We don't miss out, we don't throw away. We always have a croissant available, as long as we have something to fill. We can fill muffins, brioches, beignets, anything is possible. Even bread, chocolate bread, for 4 hours, it works really well. So with that, it's the essential tool today. I think all bakeries should have it, to finally stand out and be able to offer a customizable service, both easy and profitable. It's quite simple, with the croissant bar, you choose the number of injectors you want. We start with 3 minimum, because 3 is really the ... Ideally, it's still 4. 3, we do it too, but it's to have a minimum effect of choice, like a bar. There's no bar effect if there's no number effect. The more there is, the better it is. The return on investment is much better the more there is. So 4, 3, 4 is the minimum. Obviously, we can go up to 5, 6 or more. What you can choose, above all, is also the support, either in chain, massive chain, or in Burgundy stone. It also allows you to customize according to the style of your store, if you are a little more premium, if you are a little more authentic, with more noble materials, close to nature. Everything is possible, we adapt and each time we meet the demand. So here, Fabrice, we have the peanut base that we made earlier. I put it in a bag, to show you how, at the time, as we still do today, in many places, we simply bake a product. So we have a filling, which is here, in the pocket. And in fact, there are two ways, either we come here, crush, inject, which must be done on both sides. It damages the croissant a lot, we see, it breaks. Then there is the technique to pierce like that below and to inject inside. It poses several problems, it is that we do not really know what we put inside. In fact, in one like the other, either we damage the croissant, we can have either too much or not enough. If the filling is hard, we have trouble, the collaborator can get tired after a few pieces. If, on the contrary, it is very fluid, he risks putting too much. So in one sense, it is the client who wins, in the other, it is the seller who is losing or winning. It does not matter, but in any case, it is not balanced, it is not equitable. So it presented a lot of inconvenience to do it, to do it by hand, in the pocket, before the sale. And it's true that it's a technique, it's a professional gesture. It's true that the pocket oven is a professional gesture, that we are not all used to practice every day. And it's also very tiring because in the end, when you bake a lot, like us, we bake a lot in the bakery, it's true that in the end, I remember, it was tiring. It was like a hand cramp. In addition, there is another problem, it is that when you bake like that on the side, it is more practical and faster to be somewhere below. But at heart, often, you see, we did not succeed. There are only on the ends. So in fact, it's not ideal. So it's true that the best is that, but it takes time. So what I recommend is to really use this solution, which will allow us to inject easily, on demand, and very quickly, and effortlessly. So how do we fill this famous piston? We're going to make a professional version. I've kept one for you. Perfect. We're going to fill it with peanut filling. And in fact, here, a weight, which comes here, to be inserted inside, and which will compress the filling, which will allow me to leave the filling in the air. It avoids them from being in contact with the air. And at the same time, it also allows you to have a notion of the quantity that remains in the injector. The principle is also simple for calibrating. Because that's what we're talking about with the pocket. It's the problem of being able to put a well-defined amount so that both parties are winning, both the customer and the seller. So it's going to happen here. It's by volumetry, because that's the piston that moves forward and back. In fact, with a nut, the closer we get, the less we put in, the more we go back, the more we put in. And here, we have a second one that comes in a nut to fix the whole thing, simply. The principle of the adjustment is that in a single gesture, the croissant is filled to the heart. And that's important, easily and with the right dose. So you see, just at the end there, there are plugs provided, of course, to protect at the end of the day. Here we see that the filling comes to bloom. So here we have the croissant. We just lift the handle. The filling actually goes down inside, fills the piston. We come to pierce. And at the same time we move the handle forward, we move back slightly, and that's it. It's over. A gesture that takes a lot of time, where we damage the product. Here we have something very clean. And so here, if we cut it, you will see the immediate result. We have it everywhere. It's well distributed. There are everywhere. And I think that now we have to make a tasting, Fabrice. I think so. It's very tasty. Anti-summer body. Famous distributor of happiness. So, in fact, in short, Fabrice, the fillings we use for the croissant bar, it's quite simple, there are two families of products. Either the fat bases, or the fruit bases. Either the fat bases, it's the equivalent of Nutella, we didn't name it, but the bases, let's say, oil-based, so everything that is a little bit like Bueno, Speculoos, salted caramel butter. And conversely, we have everything that is fruit-based, so the jams, textually, it's jams, a little bit like raspberries, passion fruit, orange, we're going to go on all these fruits. And so we really have these two ranges of inserts that stay at room temperature, and that's what's important. Every night, there's no need to empty it, there's no need to clean it, just a little outside, of course, but no need to dip everything every night. It's fluid, it's easy, again, that's the goal. OK, so now, if I want a raspberry, in 10 seconds I have my raspberry croissant. In 10 seconds, I even think we can do better. Let's go. It's done. Do you want me to cut it for you? With pleasure. To be honest, it must have taken 5 seconds. Be careful. Raspberry is my favorite, I have to taste it. I'll go with you. The butter of the croissant. It looks like golden strawberries. The strawberry strawberries are too good. Better. Fabrice, now that I've shown you everything, we just have to go to the bakery to see the situation. We'll see how it goes in the best bakery in France. Let's go and see. Come on, I'll take you there. It's not bad like that. The little breakfast sun, this one is rare. Louis, now we're in front of the bakery, the mythical bakery. Yes, the bakery where everything started. It was in 2011, February 1, 2011. I opened after a month of work. We started from scratch. That's where the croissants were made, the kiffies, the printed bakeries, the croissant bar, the best bakery in France. Best bakery in France 2019. It was just before Covid. In 2020, there was no better bakery in France because of Covid. So I kept the title for two years. It had to fall on me. So there are the 12 injectors, we're going to see the croissants filled to the brim. Come on, let's go. The croissant bar is the effect of the store. In general, people ask themselves what it is. There is always a customer who comes and says, it looks like beer cans. What is it? The person who sells it explains it quite simply. And the people behind realize and understand that you can fill a croissant like that whatever you want. And suddenly, it becomes, I want one too, I want one too, I want one too. And every time there is a queue like that, people pass by saying, we can do it, I want one too. And that's really the effect that happens when you install a croissant bar in a store. So there you see, Fabrice, if you film, we look, we move the whole thing. Here we put the croissant bar on carts to allow people who are in front to go get the products that are in front and also to simplify the cleaning at the end of the day. I still take the opportunity to be here. I left Louis in the back of the shop. I put my hand on Stéphane who is a saleswoman. And Stéphane, how long have you been working here? Almost two years. What is the essential fragrance here in croissant fillings? I think it's the crispy praline. Crispy praline. These are the magic words, crispy, praline. Do you eat it? Yes, not every day, but once or twice. Can you tell me how many croissants do you fill per day? I don't know exactly, but we spend a lot of quantity. About 100, 200? Much more. That's interesting. Anyway, thank you very much. I think you still have some bread on the board that we eat at home. Fabrice, wait, don't go yet. We're going to see a friend who set up a chocolaterie in the city center with whom we work. We put a lot of injectors, you'll see. It's very nice because it's another version, another vision of the association of the croissant bar commercially speaking. It's a chocolaterie, let's go. I can't wait to discover it. First of all, we are next to my friend's house. We are Rue des Gaudrans, hyper city center. We are at a friend's house who has a chocolaterie in the middle, who makes hyper artisan products, etc. And I offered him, why not, to associate the croissant bar with the universe of the chocolaterie. We have a small assembly between us, we are a bit of a roommate. It's very interesting how it works. It's a win-win. So we can find inside the croissants of the bread for tomorrow and the injectors with the garnish, etc. Ok, let's go see that. So croissants that turn, I can tell you that it attracts the eye. And the croissants that turn, plus the 12 injectors like that, I think it's pretty banger. So here, the injectors are a little smaller? In fact, we are on a capacity which is half as small as what we find in the boutique rue de Bruges. And this allows us to have in places where there is a little less flow because we have more choices, etc. to renew more often. And Louis, you can tell us how does it work to supply yourself with foraging? Foraging is quite simple. In fact, on the website, when you create an account baracroissant.com as a user, it gives you access to a list of forages from the brand Puratos, because I work with them, Puratos Pastis France. We have a fairly exclusive agreement on this. What they believe in the project, they support it, they push it, which allows us to offer forages at very competitive prices. And suddenly, it makes you have a portal dedicated to your orders. You send a message, it is delivered directly to your home. And like that, it's 100% simple. The advantage is that there is a whole assortment of available forages which is compatible with the croissant stand and which has also been made to work with the croissant stand. I'm interested, yes, frankly. How do I buy the forages, buy the croissant stands? Tell me how do I do it? Well, the links are already under the video, for the curious who will go to the site, I'm sure. How does it work? It's quite simple. On the website, there are all the additional information related to everything we have already said. But above all, there are two tabs, forages and croissant stand, on which you can simulate your croissant stand yourself, the one that suits you, the stone support, the wood support. If you want a financing, because it is in the form of a financial allocation. So is it a financial allocation over 36 months or over 60 months? Like that, we have very soft monthly payments. You have to understand that also in this monthly payment, the material is under warranty for the entire duration of the contract. There is a SAV line. People can write to me all year long, I will answer commercial questions and technical problems they may encounter. People are not alone, that's important to say. And so, really the side of having the opportunity to build your own croissant stand, choose your support, choose the number of injectors, choose the duration of the financing, all this online, it's still pretty cool. And in addition, for those who watch us, who are outside of our borders, and I think especially in the United States, we have the same website called croissantbar.co the link is below in the description too, to also distribute our concept on the American territory, with which I have a company there and I am starting to distribute. Well, I think you know a little more about the croissant stand and its inventor. It's the same anyway. Thank you very much Louis, frankly it was a wonderful discovery. Thank you for welcoming us again. And I think we're not done seeing it and hearing about it. I can tell you that ... Grand Monsieur! I'm taking off, let's go!