- [Andrew] This episode is
sponsored by Squarespace. I used Squarespace to build
both "Basics With Babish", and bingingwithbabish.com. On the sites, you'll find
recipes, equipment lists, other news and updates,
all beautifully designed, if I do say so myself. Get 10% off your first Squarespace order by visiting squarespace.com/babish. - Hi. - Hi. - Why are we here? (laughs) (slow orchestral music) - Kendall, I'm writing a cookbook. - I know that. - Because you are a contributing author. - I knew that. - And my birthday is...? - September. - Folks, I'm making a cookbook, it's called "The Basics
With Babish Cookbook". It is intensely technique-oriented, it's full of information and insight, and it would not be possible
without this person right here. Kendall, why don't you tell them the name that I just told
them, that is your name? - My name's Kendall. - We have been working
together to test these recipes, and we've decided to make a show about it. What are we testing out today? - Croissants!
- Croissants! - Croissant?
- Croissant. The whole point of "The
Basics With Babish Cookbook" is to relay as much practical
knowledge as possible. So how are we doing that? What ways are you testing this recipe, that we're gonna be able
to glean information from? - So I'm gonna make two different doughs, one that's like classic technique. It's just- you make the day-of dough, and then you laminate it. But I'm also gonna show
a pre-fermented way, so that we can kind of, I don't know, see if it makes a difference. See if the flavor's that much better. I personally believe that the whole thing about croissants is the butter, that's why you're eating
it, but maybe I'm wrong. - I'm gonna be bopping in
here every once in a while, not just to annoy you,
because that's what I do. But also because we've come up
with some of our best recipes by bouncing ideas off each
other, and by, you know, bringing my street smarts, and your book-learning,
to the kitchen table. - I was hoping you were gonna say table. - That's why we pointed at it, this is why we make a great team. Hey, very excited to have
you not only on the team, but very excited to be sharing your knowledge with the world. Welcome to the BCU, front and center. - Thank you so much. This is really- it's a big deal,
and I hope I live up to it. - Best of luck.
(Kendall laughs) Yes, you absolutely will. And I'm excited, more than anything, to eat some croissants. Let's get cooking, shall we?
- Yup. Bye! I feel like pre-ferment, and like regular, are such boring names, I feel
like we should name them. I want to name the regular one Lauren. Jess, what would you like
to name the pre-ferment? - [Jess] Bernadette. - Bernadette, I think we're
gonna start with Bernadette. First thing we need to do
is make the base dough. Where'd it go? Oh, no, I lost her. Oh, here she is. So this is the pre-ferment, Bernadette, and I made this last night. It's really sticky, and
gonna be a little bit hard to incorporate. So I'm going to mix this with
the milk and yeast first, also to help distribute the yeast. And then we need to scale the milk. Oh, Randy! It makes me so happy. Okay, milk. And I have recently fallen
in love with milk again. I understand that this is controversial, and some people think it's
really gross and icky. And I don't, it's the best
substance in the world. I could drink this whole thing. Because Bernadette has
been in the refrigerator, we're gonna want to heat up the milk, so it kind of boosts the overall
temperature of the dough, so that it ferments quicker, than having to come up
to room temperature. So I- Oh, man. I can't read upside down. Can you- is that right? It's 92? - [Jess] Mm-hmm.
- There we go. It should be 80 grams, instant
yeast, half a teaspoon. Okay. This is gonna make noise. (blender whirring) Not what I thought it would look like. So that's kind of where we're at. I don't really know if this
will have made a difference. I'm making sure I'm doing things the way I said I was going to. I made a mistake. So I got confused, because
in the pre-ferment, I originally added 80 grams of milk. And when I read it
again, because I'm silly, I said, "Oh yeah, another 80 grams." When really it's 160,
which is totally fine, 'cause I can just add another. So I can just add another 80 grams, whew. I also did the same thing
for the yeast, great. This is going so well. Okay, so I added a 1/2 teaspoon of yeast, but I needed a teaspoon and a half. Some more milk, all right,
so another 80 grams. I made a mistake, you
didn't hear me earlier. I made a silly mistake, I- - You've never done anything wrong. - Well, thank you. Okay, all right. Now that we have the
actual milk, and yeast, and pre-ferment mixed together,
it still looks not great. So I... Now it's just flours. I went with pastry flour and bread flour, that's because it needs the bread flour to have the structure and to grow, and, you know, have those beautiful little like honeycomb networks. But you want the pastry flour
for the actual dough itself to be light and flaky and tender. It's all-purpose flour,
you're gonna be fine. But this is just kind
of going the extra mile. And quite frankly, if you're
making croissants from scratch, you're already going the extra mile, so... We're adding 170 grams of pastry flour. And generally the dough is about a 50/ 50 pastry and bread flour,
it's like 170 to 180. However, I'm gonna add
less bread flour right now, because I used only bread
flour for the pre-ferment. So 110 grams bread flour, 36 grams unsalted butter
at room temperature. Whoa, that might- Perfect. 40 grams of sugar. And last thing is just
one tablespoon of salt. Okay. All right, cool, so we're just mixing that until it makes a homogenous dough. All I'm gonna do now
is transfer this dough to a lightly oiled bowl, and let it rest at room temperature to
proof, probably an hour, but I'll check it after a
half-hour and see how it's doing. In the meantime, we can talk about butter. It's only gonna be 200 grams. I'm gonna cut this into cubes. Now I'm just gonna add a little bit of bread flour to this, 30 grams. In school, I was told that
you add the flour to it because it makes it more manageable. But also so that like
the butter and the flour are like not so different from each other. So when you roll them out, that's also like the consistency thing, you want them to be kind of,
maybe different temperatures, but like the same, like, softness. That, so when you roll it out, they don't like separate from one another. And so if the butter is too cold, it'll like break up into different pieces, and it won't move with the dough. Or if it's too soft, then
it'll like squish out. And we're gonna do this with a paddle. And I hadn't explained what this was. I'm making the butter pliable. What that means is that you
can do it with the paddle, where you're not actually
doing it, the machine is. Or you can do it with a
wooden stick, a rolling pin, and you beat it until it becomes like, no longer hard butter, but something that's still cold, but can bend. And that's something that
happens, which is cool. I don't know why. I'm gonna start it on low
because there's flour in there. So this is the consistency
it is right now. And if you touch it, which you can do, it's like kind of squishy now. But don't be fooled,
because when it's like all stuck in here, not all the butter is getting equally manipulated. So you got to use one of your baby spats. All right, cool. Now... so there's some of it up here, and that's okay, I'm
touching it, it's pliable. But most of it is down around the sides, and that's how you know it's done. So now we're depositing the butter to the middle of a parchment sheet. With this method, you kind of have to make a square to roll it into. And by that, I mean, you
fold this over onto itself. There, and now you roll it. Some people, they- actually,
the way I was taught, and the way I'm not doing it, is they roll out the dough first. And then they take a
piece of parchment paper, and they cut it to the
exact size that they want the butter block to be. However, I'm really looking
for a thickness here. I want a rectangle,
that's half an inch thick. And I know that the ratio
of butter to dough is right. So as long as I get one of
them right, it should be fine. If that makes sense. Now this is real soft. So I'm gonna put this back into the fridge to firm up just a little bit. - [Jess] Now what?
- Bernadette! This is Bernadette, what time is it now? I don't want to lie, okay,
it's 5:45, it's been two hours. All right, so what- I'm just like kind of pre-shaping it with my hands here. Oh, yeah, she's soft. I'm just gonna roll out
what would be the corners, and then use my handy-dandy bench scraper, which is my third favorite tool in the whole wide world, to help shape. And that's really the thickness
we're kinda going for, about 1/2 an inch-ish. Okay, so I'm gonna put
this back into the fridge. Like 20 minutes, 30 minutes. I think it's ready. And how do I know that? I poke it, and when I poke it, it seems like there's similar textures. Here she is, and actually,
there's a lot of extra flour here, and we don't want that, because we want dough on butter. We don't want any like extra layer that isn't attached to either, getting in the way of their marriage. Now we're just gonna line
it up on the one half. Okay, this is not an average like, kitchen tool that people have. This is a craft store dowel, but if you have one, or a thinner- like a French rolling pen or something, you can roll a little dent in the middle. It just kind of makes
it easier to fold over. And then again, we're just gonna dust off the extra flour. So now we're just gently
closing the edges. If, whatever reason,
you have too much flour on your hands or there's flour in there, which there shouldn't be, 'cause you should have dusted it off. But if that happens, you
take a little bit of water, a little bit of water, like have a cup, dip your finger in it, and just run it around, that'll help. Now, she's all set to go back on the same sheet tray
and into the fridge. But I will wrap it in plastic this time, because I think it's gonna
be a longer resting period. Like 20, 30, I'm gonna say 30 minutes. It's been a long time. Oh, Andrew? - [Andrew] All right, what
do we got going on here? - We got- it just had the book fold done, which I didn't tell you,
this is a book fold. - So a book fold is what?
Just one fold, presumably? - Yup. Okay, so now...
- Just encasing the butter in the dough.
- How many folds, what direction, what's happening? - We need three, three folds. So three letter folds.
- Okay. So like this, this guy?
- Yes. I call it a pamphlet-fold, it's
a little more professional. - It's called a letter fold. - Okay.
- Or a three-fold. - Yeah, yeah, that's what it's called. Which direction? This way? - So you want to roll with
the spine on the left, or the right, in the opposite direction in which it was folded. - So in other words, I'm
rolling out this way? - Oui.
- Because the spine's this way?
- Oui. - I get it. Can I do that little squishy? - Yes, that's exactly
what I was gonna say. - Oh yeah, I'm a a little...
- Yeah. So just go a little wide. - So show me how you fix this, 'cause look at what I've done, people, I've put these weird dumb curves on it, and now Kendall's gonna show me how to fix my dumb, stupid boy mistake. Oh, I see what you're doing. - Oh, no, look how bad it looks. But how do you fix it? Fix it, fix it, fix it! - And look at that, it's
perfect again, sort of. - Yeah, I just need to
brush off the extra flours. (Andrew humming) - [Andrew] And we presumably
need to brush it off here. - [Kendall] He sees the vision. So technically it's cheating
to do it two in a row. You're supposed to let it cool,
but this cooled for an hour. So it's fine.
- Okay. - And it's even more important
to do the squished part. - Squish, squish, squish. Roll, roll, roll, roll, roll. - That's good, that's good, that's good. Yeah, yeah, yeah, yeah.
- Roll, roll, roll, roll. And now this guy's going
into the fridge for how long? - Mm, 25, 30 minutes.
- Okay. And then how many more are these sessions? - One.
- One? - One.
- And then we're gonna have croissants in our mouths? - No, no.
- No. (whispers) And we're
then waiting until Monday because we didn't do (indistinct). - It looks beautiful so far,
I know good pastry dough. And I- okay, and this pokes nice. I'm starving, let's go. - [Jess] Now what, the final fold? - The final fold. All we're doing is exactly
what we did before. So I'm just making these little indents. And as you notice, see, I'm not rolling all the way over to the edge and over, because when you do that, you're adding excess
pressure on to the edge, and that's when you get really thin edges. I want everything to
stay the same thickness. And I know what you're
saying, "Oh, no, Kendall, if you're not going all
the way to the edge, the edges," I'm there,
"are way too thick." But that's when you go
the opposite direction, and things clear out. Isn't that neat? That's all wrapped up real nice. See you Monday, Bernadette, bye-bye. (orchestral chord) Monday! So now we're gonna make
the dough for Lauren, the regular, the classic. This one's a bit more
simple, in that you just add ingredients to a bowl, and you mix, and then you let it proof
for two hours, so... Okay, 170 grams pastry
flour, 180 grams bread flour, one tablespoon kosher
salt, 40 grams sugar, two teaspoons instant dry yeast, 36 grams unsalted European-style
butter at room temperature, and 240 grams whole milk. Good. Perfect. Also just gonna taste this, not just because I love
milk and I wanna drink it, but because I want to make sure it's safe, if Jess is gonna be eating these. - [Jess] Aw, thanks Kendall. (sips loudly) - Oh, it's so good, it's
so... Oh it's so good! I'm gonna go microwave this. - [Jess] Okay. (laughs) - I'm back, so right about- I think it's 72, should be, ish. Yeah, yeah. Milk, it's milk. Perfect. Now, were gonna mix with the dough hook, just until it's a homogenous dough. I think I say that because
Anderson (indistinct). (blender whirring) So, this is the kinda
dough we're going for. Now, I'm gonna put it into
a lightly greased bowl, and let it proof just like
we did with Bernadette. That's it. It's time for the butter block. This is going to be- this side. So let's see, so this is 200 grams. Six grams off. On the money. I'm just gonna dust the work station, and flour on top also. And on the rolling pin, you
really don't want it sticking. I'm gonna start banging
now, so it's not gonna- you're not gonna hear anything. (bangs loudly) In school, they used to
tell us this was a good way to like work out your emotional problems. I disagree, I don't think it is. I don't like to imagine I'm
hitting whatever my problem is. It's just- I don't think it
reinforces great things for me. (banging loudly)
But if that's what you want to do, do it. So it's when I hit it,
it's immediately expanding. And when I fold it,
it's like it's cracking, but it's like beginning to fold. Also, don't- try not to
touch it with your hands as much as I am, because hot hands. I'll just turn it 90 degrees,
so that it's being agitated in the opposite direction as well. I am gonna dust it off a smidge. - [Jess] Yay! - I'm so proud. I love her. Andrew was saying how we should
have named Lauren, Lauren, which I agree, but Lauren is Lauren. So maybe we can name the
butter block, Lauren. So now we're gonna roll out Lauren. This is definitely, I don't know, I feel like it's the same
moisture level, it feels like. Maybe they'll be the same. A mistake has been made. Lauren is too wide.
(Jess laughs) Because this is definitely the right thickness that we want. I'm just going to bite the bullet, and reshape the butter block, because that's the right thing to do. All right, this looks much better now. Should put them both in
the fridge to cool a bit, to chillax, so that they're gonna be roughly the same consistency. 'Cause right now the dough
itself is a little too soft. I think it's ready. So we can get to rolling. - [Jess] Ta-da!
- That's it. So now I am gonna wrap it in plastic wrap, and put it in the fridge. It's been 15 to 20
minutes, and she's ready. Now, gotta roll in the opposite
way in which it was folded. - [Jess] Yay! - I should make her
new label, but I won't. The third bowl, you guys know. I know not to say anything. I love you, Lauren. Now, gonna wrap her up, and let her sit overnight in the fridge. And I'm gonna take Bernadette, who we haven't seen in quite some time, take her out of the freezer
and defrost overnight. And so that these guys will both be ready to be shaped and proofed tomorrow morning. - [Jess] Huzzah!
- Yay! - [Jess] Yay! - Tuesday, it's the next
day, I have a new outfit on. We are gonna roll out the dough, and we're gonna start with Lauren. Okay, again, we're gonna start rolling with the spine on the left, rolling in the opposite direction, which it was last folded. And not to spoil anything, but we're gonna have a special guest come and roll out the next dough. You'll never guess who it is. Just don't tell them. - [Jess] What? I don't
even know who it is. - I know. (whispers) It's Andrew. - [Jess] Oh my God.
- It's Andrew. - [Jess] Kendall.
- This is pretty exciting. - [Jess] Kendall, is it Andrew? - No, Jess, I told you not to tell them. - [Jess] Sorry, I think you told them. - No, I didn't, that was in confidence. (Jess laughs) What I'm doing is just-
we want it to be about half an inch thick, and
about 11 to 12 inches wide. And then as long as whatever that means, you know, if those two things
are right, it'll be great. So I'm just gonna cut off the edges here. Actually, just these sides. Sad for those little guys, but
that's the world we live in. - [Jess] Can you do anything with those? - I mean, you could always bake them off, and then just munch on them. - [Jess] What would happen if you rolled them into
like a cinnamon roll, how you rolled them up? - Yeah.
- Put them in a mini cake pan? - (gasps) Wait, hold on. That you're so smart. These are for Jess only, no
one else gets to eat them. Yes, you know, cut-side up.
You wanna see those layers. We'll just let them proof
and see what happens. Now, we want to cut
them, and do 4.5 inches, and then one slightly smaller one. Ouch. We're gonna cut them
into rectangles first. And then on the diagonal
to make little triangles. Now we're gonna cut a little like leg slit in the middle of each long side. It's just about like three
quarters to an inch deep. Try not to touch the cut
side of the croissant, because that might melt
some of the butter. And again, you'll lose layers. So this guy, what you want to do- yeah, these are definitely thick, is kind of massage it
down to like elongate it. And that's gonna thin out this side. As I'm shaping it, I'm just gonna like, press this into the cutting board, to give it a little bit of sticking space. And then you separate the
pant legs, as I call them, and begin rolling, and you wanna tuck those edges underneath, and then hopefully get a nice clean roll. - [Jess] Beautiful. - So we see an evolution here, moving from the first to the last. I think it really does make a difference to not spread the pant legs so far. I need a technical term for that. So we're gonna cover these
loosely with plastic wrap. Let them proof, and see what happens. I made a mistake, I Googled it. Remember how I said, to the room, that it was supposed to
be half-an-inch thickness, it shouldn't; it's way too thick. Like probably a fourth,
to an eighth of an inch, is more on target. So we're gonna have some really thick croissants upstairs. - As per usual, I'm not
mad, I'm disappointed. I'm just kidding.
- It's not my only mistake, though. - What? What else did you do? - I only cut the sides
instead of the longs. - Very luckily for you, your show is on a channel that celebrates, learns from, and has a little bit of fun with mistakes, right? Yeah, it does. (everyone laughs) - So we have Bernadette here.
- All right. - Now this is the one that was frozen, and defrosted just last night. (Andrew groans) So now to rectify one
of my other mistakes, is that I'm going to
cut off all the edges. I think I'm gonna do four
and a half inches again. - When do we use this?
- Now! - Okay, you do it. - Oh. - [Andrew] Noice. Ooh, careful. Oh, wow, the precision. Brush, brush, brush.
- Brush, brush, brush. - Brush, brush, brush. - And then you go... And roll it. - [Andrew] Si? - Yeah, I'm happy with this. - Lord knows, I'm pretty happy with that. - Wait, hold on. - What? What? - Oh, for our... - Now, you can shape
yours however you want. Maybe you could do like
a knot, or like a... - What about a good
old-fashioned cinnamon roll? Whatever happened-
- That's what I'm doing! - to the good old-fashioned cinnamon roll? All right, so we got
some roses, some coils- - I don't know what with that one. - Some turd roses. And we have our lovely croissants. - Oh wait, we have to
label. Write down her name. - No, you do it.
- No, you do it. - You do it.
- You have Bernadette's little label on your body.
- You have hilariously better handwriting than me, thank you. - It's pretty hilarious. Wait.
- Ooh. - I did a heart with Lauren's, I didn't want to show favorites. - Okay, no, that's nice of you. - That's how things go
in Kendall's kitchen. It is a quality, things have names, and everybody's apologized to- everything is apologized to, when bumped into, or even
looked at the wrong way. This is a beautiful looking
thing, the croissant. They have to sit for,
how long, now? Two hours? - Well, I hope it's two hours. - Thank you for showing me
how this process is done. I'm looking forward to
doing it on my show. - Yeah. - It's a long handshake. We have Lauren here, they're just about done proofing. So I pre-heated the oven to
400 degrees with convection. And since these guys are pretty big, I think we're gonna go
maybe 10 minutes at 400, and then turn it down to, I'm gonna say 350, just to finish- make sure that they're
really cooked through, and don't brown too quickly. However, to help browning, we are going to make an egg wash now. Using one egg, one egg yolk, a pinch of salt, and a splash of cream. So I'm just gonna whisk up
the eggs, using a tiny whisk. Now the really only
important part about this, is you don't want to get the
egg wash on the cut sides. Exactly how we weren't
touching it with our fingers, you don't want to get the
egg wash on it either. 'Cause that might impede rise, flavor-wise, it obviously will be fine. You can see now why a thinner pastry brush might be preferable,
but I like a challenge. All right, wish me luck. - Mm, yeah. - [Andrew] I mean, they
look pretty good to me. - So, a fool might think that. (chuckles) So I checked in at like seven minutes in, they had a pool of butter on them, which will be confirmed
during the autopsy. But I think they are under-proofed. I don't know, I hope I'm wrong, but I'm pretty sure
they were under-proofed. - [Andrew] They look fabulous,
look at the layers on those. I'm gonna get real in close. - We'll see, I'll let
Bernadette go longer, and we can compare. Oh also, Andrew's behind the
camera, not Jess any more. - [Andrew] No, this is me, Jessica. (Kendall laughs) - These guys have been cooling
for about 15, 20 minutes. I'm going to cut into one, and determine if I'm right or not about it being under-proofed. Okay, let's see. Yup, I was right, they are under-proofed. These holes in here,
where you can kind of see the different layers, how it was rolled, that's an indication
that it's under-proofed. And additionally, where you
see like these areas of dough, they're a little bit kind
of translucent almost. That means that it's under-baked, you can kind of see that in there, too. These were a lot thicker
than the next batch are. So I don't have to worry about it as much. I'm going to bite it. (crunches) I mean, it's flaky. It's layered, it's what you want. And you don't stop eating it. Stop it. All right, now I really need to be done. Bernadette. I could not have higher
expectations for these gals, which is a horrible place to start. So now we're just gonna
egg wash these guys again. I might do actually a
little bit more egg wash than I did with those. These are going into the oven at 400, with convection for 10 minutes. Okay, aside from these guys, who were proofing way
longer than all the rest, they proofed really nicely. Should we put sugar on them? - [Jess] Just put a little on top. - I'm gonna do it. Put them on the ugly one. I'm gonna put them in at 400 degrees, for who knows how long, we'll find out. (orchestral chord) Look at them! First of all, I baked them at
400 for like 15-ish minutes. Are you joking? How stinking cute is that? I think they're gonna be fantastic. (orchestral chord) Okay, all right. Hot. Right off the bat, they feel a bit lighter than the first ones, so that's good. They still have that smell. It's good, it's good, it's-
I explained it to Andrew. It smells like, you know when you walk into like a barnyard, and right
before it smells really bad, it's like that, like, you know... Maybe I'm just smelling
what butter smells like. Okay, here they are. - We have two trays of very
beautiful looking croissants. Look at the flakiness
and the layers on these. They're really beautiful. One thing I noticed immediately is that these feel a lot lighter, - Yeah.
- they feel less dense than these. - So these proofed for a lot longer, which I think was necessary. - Yeah.
- Additionally, these are shinier, I did a thicker gloss of the egg wash on these ones, after seeing these ones come out. - Seems like that was a good move, yeah. So now I guess it's just tasting them. - [Andrew] Here, let's grab the favorites, and compare and contrast. You mind if I...?
- Go, please do. - Let's see what we're working with here. Yeah, it looks a little tight. - And a little under-baked as well. - A little under-baked. If I were Paul Hollywood, I would go- - Stodgy. - It's raw. (Kendall laughs) This one has the top
adhered to it beautifully. - Yes.
- Wow, look at that. Smells incredible down here.
- Like barnyard? - Like what? - Remember? The pig farm? - No, I don't know what
you're talking about. Aah, beautiful, look
at that, nice and airy. No? Okay. (laughs) - Well, okay, so there
are bigger problems, but we still have a little
bit of separation here, so probably could have stood to proof for a little bit longer. - Really? So they were
still under-proofed? - Yeah.
- Wow. Well, I still want to
eat one very, very badly. (crunches) - Mm, mm! - It's delicious. Now I'm curious, what
the flavors difference it's gonna be between-
this is the, what was it? The what?
- Bernadette? - No, the pre-ferment.
- Yeah. - Yeah, this is the pre-ferment. So it's got potentially
a little more flavor. (crunching) It feels like this one's more flavorful, but I'm not sure if that's
just because it's more brown. - Mm-hmm, I think it's negligible. - So should we include
a pre-ferment in our- then again, do we know
what we're talking about? You know, I don't know if I've been able to taste the difference between them. - It's not that much more effort, but the thing about it a
croissant, is that it's very light, beautiful pastry, with butter,
and like butter is the star. - Yeah. - So I don't know. - [Jess] In any case, we do
have one more thing to try. - And that is?
(Kendall gasps) What that is, what, what, what, what? Our little turds? - Mm-hmm! - Oh, they're so charming.
- I know! - Oh my God, these look amazing. - Right? - Oh my God, and you just
put a little sugar on 'em? - Yeah.
- Okay, here we go. - I'm gonna go with this one, actually. I have this one for you. - [Jess] Thank you! - Oh my goodness. They're
delicious, and they're charming. That was really, really good. I'm very excited to
feature this in the "BCU". Great first step's done.
- Thank you. - [Andrew] Thanks again to Squarespace for sponsoring today's episode, they've been a great partner in supporting the Babish culinary universe, and bringing my websites to life. From websites to online stores,
to domains and analytics, Squarespace is the all-in-one platform for you to build your online presence. They also have SEO tools so that your site is getting found in search,
by more people, more often. If you want to try it for yourself, you can start your free
trial today by visiting squarespace.com/babish to get
10% off your first purchase. - My milk. (exhales) That was gross, what I just did. (exhales) This is Alvin's cup, I'm
using it, I'm sorry Alvin. (slow funky music)
Now this is content I can get behind. Kendall's politeness and professionalism is basically the polar opposite of the chaotic energy of the Botched series. Perfectly balanced.
Final edit after seeing the end result, I love how high a standard Kendall holds herself to (she's a CIA grad, I'm not surprised). The second batch looked dreamy and she still thought the dough could have proved even more and could have been better. This is definitely going to be a great series.
I liked this episode. The different dynamics between Kendall/Jess and Kendall/Andrew were fun to see. It's like a cross between Botched and Basics. I hope they keep the white ingredients list on screen.
We all need a Kendall in our lives.
This video was really good! I love Kendall’s energy and really hope we get like a permanent series out of this
Yay, more Kendall! I'm so happy that Bernadette fared a little better. I was really rooting for her, but it doesn't seem like the preferment did much to add flavor. I'm also happy to see that you could use the mixer to soften and shape the butter because I think I mostly see people banging it out, and I don't know if I have that in me.
I am so happy for Kendall getting her own show! God bless her and the entire BCU!!!
I had like 10 ideas for a Kendall's show title alliteration.
FundaKendalls was not on it! GO ON YOU GUYS!!
Wegmans is life
Great stuff. Kendall is the Lawful Good cook to Andrew's Chaotic Good (Chaotic Neutral on the Botched episodes).
What a charming video. I'm glad that it exists.