[{"data":1,"prerenderedAt":85},["ShallowReactive",2],{"video-vdr676":3},{"video":4,"relatedVideos":55},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":28,"categories":39,"channel":52},1006163,"vdr676","eoE-Um-r4kU","Pre-Ferment vs. Classic Dough: Kendall's First Solo Croissant Experiment on the BCU","Kendall Beach, a contributing author on the upcoming Basics With Babish Cookbook, makes her on-camera debut testing two croissant recipes side-by-side: a classic same-day dough (Lauren) and a pre-fermented version (Bernadette). The video covers lamination, butter blocks, folding technique, proofing mistakes, and a blind taste test to see if pre-fermentation actually makes a difference in flavor.","PT30M7S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25,26,27],"cookbook development","pre-ferment","French pastry","croissants","laminated dough","book fold","letter fold","egg wash","butter block","advanced baking","from scratch","convection oven","baking mistakes","proofing",[29,30,31,32,33,34,35,36,37,38],"pastry flour","bread flour","whole milk","instant dry yeast","unsalted European-style butter","sugar","kosher salt","egg","egg yolk","heavy cream",[40,46],{"id":41,"name":42,"slug":43,"emoji":44,"color":45},340,"Baking & Pastry","baking-pastry","🥐","#C8A96E",{"id":47,"name":48,"slug":49,"emoji":50,"color":51},102,"Technique & Tips","technique-tips","🔪","#4A90A4",{"name":53,"slug":54},"Babish Culinary Universe","babish-culinary-universe",[56,67,76],{"id":57,"code":58,"youtubeVideoId":59,"title":60,"description":61,"youtubeDuration":62,"youtubeIsShort":11,"contentType":12,"channel":63},1011679,"dsmu62","8nNKRId8HKs","How Brian Lagerstrom Simplified Croissant-Style Lamination for a Flaky Cream Cheese Danish","Brian Lagerstrom walks through a beginner-friendly method for making flaky, laminated cheese danishes at home — combining croissant-like layers with a rich brioche-style dough. The video covers the full process from making the butter block and laminating the dough to shaping both round and triangle danishes, plus a whipped cream cheese filling, optional jam, and lemon glaze.","PT13M27S",{"name":64,"slug":65,"avatar":66},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",{"id":68,"code":69,"youtubeVideoId":70,"title":71,"description":72,"youtubeDuration":73,"youtubeIsShort":11,"contentType":12,"channel":74},1006440,"tee9zc","3LXTGVN3ZOg","Two Quick Puff Pastry Methods (90 Min vs. 45 Min) Used to Recreate Bob's Burgers Appetizers","Babish tackles three fictional appetizers from Bob's Burgers — Sesame Cheddar Blasts, Toasted Jalapeño Points, and Mozzarella Volcanoes — all made using puff pastry. The video tests and compares two homemade quick puff pastry recipes (a butter-laminated version and a sour cream shortcut) against store-bought, making it as much a technique tutorial as a pop-culture recipe recreation.","PT7M51S",{"name":53,"slug":54,"avatar":75},"https:\u002F\u002Fyt3.ggpht.com\u002FAlCRk3X8JvmNqHC7R3c7yVDQaGyUvMAd3GXY77vTgzGS1Qa_vlVFY0ZNSH56otpeBKDq3gF-yw=s800-c-k-c0x00ffffff-no-rj",{"id":77,"code":78,"youtubeVideoId":79,"title":80,"description":81,"youtubeDuration":82,"youtubeIsShort":83,"contentType":12,"channel":84},1005651,"o4e9jg","_DAiZ8sk6uo","Matcha Crème Brûlée: Babish's Bain-Marie Technique for a Perfectly Wobbly Custard","Babish puts a matcha twist on classic crème brûlée by blending matcha powder into the cream before tempering into eggs. The video walks through the full process — bain-marie baking at 275°F, chilling up to 3 days ahead, and torching homemade superfine sugar for that signature caramelized crust. A great make-ahead dessert with a Japanese-inspired flavor upgrade.","PT58S",true,{"name":53,"slug":54,"avatar":75},1778181062881]