Cubano Croissant Recipe with Momofuku Milk Bar's Christina Tosi

hey guys I'm Christina Tosi from Momofuku Milk Bar in New York City and this is my ultimate sandwich I'm making my favorite sandwich which is on our menu at milk bar it is a Cubano croissant I am willing to try any sandwich as long as there is enough passion and personality behind it the part that I think is the most clever and that I would take home and spread on toast if I didn't have the entire Cubano croissant with me is our pickle butter and it's the starting point of the Cubano croissant it's super easy to make it's unsalted European style butter and some relish basically looking at pickle butter so you just scrape the pickle butter out of your bowl we use a piece of parchment wax paper just something that's nonstick give it a nice little punch down and you're really just going for a nice rectangle shape we refrigerate the pickle butter for about 30 minutes just till it's nice and rock-hard I don't do the straightforward sandwich for me it's about the sort of sneak attack of getting a puss on thinking that you're just getting something average or ordinary and sort of having the ultimate sandwich sneaks up on you the meaty part of the Cubano croissant starts with a pork shoulder we actually create a very simple rub we start with kosher salts light brown sugar some granulated sugar freshly ground black pepper take about half of that rub and you're literally just pouring it over and giving that pork shoulder a really good rubdown so we take that other half and rub it on top remember you want the fat top up I like to put a little splash of water in the bottom of the pan it's going in 220 degrees no less than six hours no more than 12 hours but you got plenty of time in between to get plenty of your done while you wait for your pork shoulder to come but once it's cooled down to the touch we're gonna shred it we're gonna add Cuban marinade orange juice lemon juice garlic dill relish some cumin and some oregano so we throw that marinade in with the shredded pork and you just toss it around so we take that pork and we're going to get the core sakyo ready for to make the dough element of the Cubano croissant it's super simple we start with something that we call our mother dough at milk bar you start with some high gluten bread flour kosher salt after the salt we add a little dry active yeast and then some water and we just stream it into the dough seven minutes is your target time for kneading your dough so that you can really maximize the development of those gluten strands and once you have the dough mixed you need to let it arrest and rise and we're going to start rolling out the dough you're going for a nice even roll I take my pickle butter out of the fridge and I plop it down on to the croissant dough you're just going to pull up the ends of the dough just to seal it in we are going to roll out this croissant dough to the same length about eight inches by eight inches which is twice the length of your butter pad we're going to roll it out three separate times and each time we're going to fold layers of dough into themselves and we're going to roll it out one last time we're going to roll it much larger than the other turns we are going to cut the dough into triangles and then from these triangles we usually cut a little notch super easy assembly we take some yellow mustard and you do what we call a schmear we usually put down two slices of that deli ham and then a nice ball of your marinated tossed and shredded pork and then we put another piece of ham on top just so there's a nice even distribution of all the ingredients as we go you don't just want one perfect bite of an entire course on it you want it to be perfect every bite through that's what makes it the ultimate sandwich now we're going to roll it up so we're going to wrap this tray very loosely in plastic and we're going to let these croissants rise for about 45 minutes we're gonna throw them in a 375-degree oven for 20 to 25 minutes the Cubano croissant is the ultimate sandwich for breakfast lunch or dinner I feel like I would prefer to have a nice cold beer but in the morning I would probably be confined with a cup of coffee and an egg on top of my Cubano quiz on look at it perfect flaky nice and meaty nice and mustardy whoo it's the real deal right here this is a milk bar Cubano croissant it's my ultimate sandwich for more ultimate sandwiches click here to subscribe you don't have to go to Minneapolis to get a taste of Juicy Lucy just watch Richard Blais and you can learn how to make one yourself pizza just got even easier to eat learn to make the best beats a pop tart you'll ever have right here you played beer pong and maybe even bong pong but you haven't lived until you've tried octo pong see this live octopus challenge now because there aren't already enough uses for corn why not try corn fungus check out what happens when the office digs in subscribe for more free tasted treats

Channel: Tasted

Views: 308,325

Rating: 4.9101124 out of 5

Keywords: Sandwich Show, My Ultimate Sandwich, Tasted, Tasted Channel, Food, Youtube Food, Youtube Food Network, Food Network, Epic meal Time, Recipe, Recipes, Easy Recipes, Recipe Show, Great Recipes, Best Recipe, Sandwich Recipe, Best Sandwich Recipes, Great Sandwich Recipes, Cooking, cooking Show, Croissant, Croissant Recipes, How To, How To Cook, Christina Tosi, MomoFuko, MomoFuko Milk Bar, Milk, Bar, Milk Bar, Cuban Food, Cuban Recipes, Cuban Sandwich, Cubano, James Beard

Id: XCHVe8nD6tI

Length: 6min 22sec (382 seconds)

Published: Thu Feb 21 2013