Hey guys salut welcome back to the croissant

series, this episode is all about making a

version 2 of the dough sheeter aka the croissant dough flattening machine,

now my machine behind me is in pieces,

happens to the best of us,

just because I wanted to address the wobbly / not centred roller situation.

Le me show you what I mean.

So initially my axis were inserted like so, using this, and

now this is the new system that I am using,

the axis are definitely more parallel and better centred...

I mean that's what I thought initially and then I checked.

Ah, meh !

But it's better !

The traction still has improved a lot and that's gonna be super useful for the next step

let me just my machine back together and I'll tell you more about this.

Churros, Donuts, Croissants...

Okay so first of all I want to connect the bottom roller with this : The tray.

I have a very simple solution, i just hope it's gonna work.

I am gonna use a string to do that

you see as the bottom roller is spinning, it's also gonna be winding up a super strong string

that will be attached right there.

And theoretically, if I were to replicate the same system but reversed on the other side

I should have a pretty strong connection between this tray and this axis

The bond is going to be strong !

Now if you are worried about the solidity of my mechanism,

if you're worried that the littles pieces of string might snap,

Don't be.

I am using fishing lines that is initially made for sharks.

In fact there is so much strength that I have got a top roller problem now...

Let's just imagine for a second that this is our piece of croissant dough

So, as this piece of dough is approaching the rollers,

Instead of being crushed in,

it's being pushed away from the rollers.

That problem at the moment is related to the fact that the top roller is just spinning freely

It shouldn't spin freely, in fact it should be driven by the bottom roller

They should be connected and spin at the exact same speed...

Gears !

Basically, I printed a gear pattern that I think is right for my machine.

I glued it on a piece of plywood, and now I am trying to cut out the teeth.

Main problem is probably related to the consistency in between those teeth...

Take a look at this one, definitely squared.

Curved.

This one is like a surfing wave, a swell... a swell !

It's never going to work.

Gears have a very specific way of meshing with one another

So I guess I need to come up with a better solution than just this...

Instead of messing around, I have made a 3D model of the gear that I need

Then I am going to send this file to a friend of mine who's head of a Fablab at the Paris

University La sorbonne

His name is Adel and basically we're gonna carve those gears together

Hey Adel ! What's up

It's so big in here...

Laser machine !

I need one of these !

I need this

So you are gonna print them like,

In what like plywood ?

So we have like

Plywood there !

Just have to cut it now

Okay let's cut it !

So this is the result I have got.

Way more consistent, way more thorough

than the thing I did in my shop...

it's a bit embarrassing to be honest.

Bu luckily for me, this

should work.

Merci Adel ! So much !

Any time.

- Salut ! - See you

Right !

So I have got two gears to connect the main rollers

Plus one gear to perform a gear

reduction, let's install all this

on the machine.

3, 2, 1...

The Dough sheeter version 2.0905

It's hard to believe that this is my job.

This is actually my job !

With my power drill I am driving a smaller gear that meshes up

with a bigger gear, the one from the bottom roller.

It's directly connected to the one from the top,

roller, so those are spinning in opposite directions but,

synchronously !

I made myself two little blocks,

One here, and one on this side

Just to prevent the machine going like

bonkers.

I am gonna clean the whole thing up and then give it a proper test using

Croissant Dough !

6mm in thickness which is the end thickness you want for this basic dough

Not the laminated dough though,

which needs to be at 4mm

So this one is always a bit thicker.

[French: Lethal]

It's so sick !

Right, it's now time to form the dough sandwich

If you don't know what I mean you just need to watch episode number 2

The result at the moment is extremely even.

I am gonna wrap it up. Place it in the fridge to chill

And then, we'll start flattening this dough.

I am starting at 14mm this time

and then, I am gonna go all the way down to 6

And that my friend is called a double fold.

Following the technique that I have learned at Utopie bakery

I am gonna make a slit.

This is releasing some tension, and it allows butter to go all the way to the edge.

I am super pleased with this machine so far !

This time it's not about any sandwich any more, it's about laminating that dough.

I need to bring this dough all the way down to 4mm and that's

and that's extremely complicated to do manually with a rolling pin.

Now this machine should just outperform the human

Artificial intelligence right there !

Proper, smooth and even...

I know it's hard to believe that there are 12 layers embedded

within this 4mm piece of dough

But as a fact, there are 12 layers.

And I am a happy man.

Now as much as I love laminated dough, those even layers

That dough sheeter version 2 wasn't made to make croissant dough but to make croissant.

I am not gonna bake one but I am gonna shape one, so that you can see

One of the amazing benefits, of using such a machine.

1, 2, 3, 4, 5, 6, 7. Just checking.

And the reason why I was able to reach that number right here and not in episode 2 is because

The dough is thinner, it's more even and so the croissant just

folds on itself just smoothly and more evenly, and that's how I get this.

It smells like victory. I mean, not yet. But still, I am on my way.

Well I am gonna call it myself, if you allow me, this is a resounding success

That machine works, simply works,

And so my lamination problems are not problems any more, they are just strengths

I can laminate a proper croissant dough.

Of course, my journey is not over yet, since I want to complete, I want to perfect,

The Ultimate Croissant... I am not sure you hear

supermarket butter when I say ultimate croissant, did you ? no !

No ! No ! There is no great croissant

without great butter in the first place.

I need to source the best butter I can get my hands on

We all knew this day would come, and mmh... It's next Saturday.

bye bye ! Salut !