HOW TO MAKE CLASSIC PUFF PASTRY: A professional pastry chef makes puff pastry by the classic method

Поделиться
HTML-код
  • Опубликовано: 22 дек 2024

Комментарии • 46

  • @oxysoxos
    @oxysoxos 4 года назад +5

    Every baker should master puff pastry. So versatile. So much good stuff you can do with that.

  • @andrewbasile1847
    @andrewbasile1847 Год назад +1

    Great video tutorial. I am a Pastry School graduate and this is pretty much how we learned to make Puff Pastry. I have seen so many "quick" versions but to me there are just some things that need to be done in a certain way to achieve the best results. If you want Puff Pastry this method will give you the best results and it is worth all of the time and effort. If you want to do this quickly I suggest that you don't make Puff Pastry. Make something else because in this case authenticity is the key to success. Thanks for a great video.

    • @ChefLindseyFarr
      @ChefLindseyFarr  Год назад

      Hi Andrew! Thank you so much for commenting and showing your support. I love me some puff pastry, so I'm so happy to share the method that works best for me in my professional experience!

    • @angeleyessvenska9330
      @angeleyessvenska9330 Год назад

      @@ChefLindseyFarr Great video chef, but one thing to point out - for acid to inhibit gluten development a lot of it needs to be added to lower it to

  • @noeleasley3706
    @noeleasley3706 4 месяца назад

    This video is great! You’re awesome! Please keep doing videos

  • @selmadias6407
    @selmadias6407 3 года назад +3

    Super detailed and helpful ☺️ Thanks 🙌

  • @nicolelaoutaris
    @nicolelaoutaris 5 месяцев назад

    Best puff pastry I’ve ever made thank you!

    • @ChefLindseyFarr
      @ChefLindseyFarr  5 месяцев назад +1

      Hi Nicole! I'm so happy to hear that! Well done!

  • @firdauswangu716
    @firdauswangu716 3 года назад +1

    Thanks for sharing your number one chef

  • @natachaalexis
    @natachaalexis 2 года назад

    Thank you so much for this recipe. I have learned so much!

  • @SA-lx3yt
    @SA-lx3yt 3 года назад +2

    I love seeing this done in a home kitchen, thanks for the recipe and technique, but I don't have a stand mixer, can I do this by hand?

    • @ChefLindseyFarr
      @ChefLindseyFarr  3 года назад +1

      Yes you can! It's going to be more work but absolutely.

  • @hafeeya
    @hafeeya Год назад

    Can I fold the dough same to croissant lamination process? 3 -4-3 fold

    • @ChefLindseyFarr
      @ChefLindseyFarr  Год назад +1

      I recommend maybe trying my inverse puff pastry instead! cheflindseyfarr.com/inverse-puff-pastry/

    • @hafeeya
      @hafeeya Год назад

      @@ChefLindseyFarr thank you for your response. Really appreciate it

  • @RuwaidaWilliams
    @RuwaidaWilliams 25 дней назад

    Plse send recipe how much flour an how much butter thanks

  • @Thinkonthesethings77
    @Thinkonthesethings77 3 года назад

    Also, could you work the dough on a cold surface…like a cold stone to skip the chilling periods?

    • @ChefLindseyFarr
      @ChefLindseyFarr  3 года назад

      There is no skipping the chilling! That is about chilling the butter but also about letting the gluten relax. Just the rolling and folding process activates and strengthens the gluten network. It needs to relax to make a beautifully layered and tender puff.

  • @Thinkonthesethings77
    @Thinkonthesethings77 3 года назад +1

    When you say, ‘’mark it’,’’ what do you mean?

    • @ChefLindseyFarr
      @ChefLindseyFarr  3 года назад +1

      I am just marking the dough by poking my fingertip into it lightly, so I can keep track of how many turns I’ve done.

  • @ak-iy4yb
    @ak-iy4yb 3 года назад +1

    Thanks for the info chef. But I gotta ask you. You didn't add any yeast at all to undergo the fermentation. Is it not necessary? It's just that I haven't seen any recipe w/o it. Thanks.

    • @ChefLindseyFarr
      @ChefLindseyFarr  3 года назад

      Thanks for watching. Puff pastry never has yeast. Croissants are also laminated but those are yeasted.

    • @ak-iy4yb
      @ak-iy4yb 3 года назад

      @@ChefLindseyFarr thank u!

    • @MVR0001
      @MVR0001 Год назад

      Loved this question AND the answer. My dough did not rise but I assumed (wrongly) that it could also be used for croissants. I'll use this solely for Danish pastries and create a yeast-based one for croissants.

  • @janmichaeladviento8776
    @janmichaeladviento8776 3 года назад +1

    Very nice chef more video heheh

  • @lennesimocanaledicucina2992
    @lennesimocanaledicucina2992 4 года назад +2

    Very Nice chef , and Nice Channel. 👍👩‍🍳

  • @Trisha327
    @Trisha327 2 года назад +2

    Your not saying how much Ingredients to put into the dough please tell us how much are using on each and every thing you’re putting in to make the puff pastry

    • @ChefLindseyFarr
      @ChefLindseyFarr  2 года назад +3

      Hi Patricia, all ingredient amounts are found via the link in the description. Happy baking!

  • @blairwestlake6941
    @blairwestlake6941 4 года назад +2

    So we’ll explained!

  • @15hertz205
    @15hertz205 4 года назад +2

    This seems very similar to making Danish pastry dough.

    • @ChefLindseyFarr
      @ChefLindseyFarr  4 года назад

      It is! Danish pastry dough is also a laminated dough but it is more similar to croissant dough because it is yeasted :-) I haven't made Danish dough since culinary school!

  • @salinataha1622
    @salinataha1622 3 года назад +1

    Share tq

  • @shmooveyea
    @shmooveyea Год назад

    up-speak.

  • @nazeckbooley990
    @nazeckbooley990 10 месяцев назад

    The most annoying video I've ever watched. But thank you for the effort