This is a boss recipe breds. You know how long i waiting for this? I’ve stopped buying that lardy tasting pie that is soooo expensive now and with just a smear of filling. Admittedly, you need time to make this recipe. BUT, the results are much better, not to mention way cheaper. You are an amazing tutor and a consummate chef. Love your videos man. Greetings from ah Trini living in Toronto.
One tip is to use a gallon sized plastic bag instead of wax paper and kinda roll the butter out in the CLOSED plastic bag, then freeze. When it’s frozen cut the edges off and then open the bag and pull it up so the top side is exposed. Much easier method to get a perfectly square cube of butter. I use this method for rolling dough out when I need a perfect rectangle so I don’t waste dough having to cut the edges off to get a square. This is a cool recipe. I’ve never made puff pastry before so I def wanna try this!!!
Howdy Shaun. Thank you for another thorough tutorial. I was taught to use lard or cookeen with the dotted method for flakey pastry, but will give this a try.😊
I’ve actually had better results with butter than shortening for some reason but I also use organic palm shortening which might be a little different than like crisco or something
Great results Shaun👌👌 I like to use a little breadcrumbs in the cheese filling (preferably panko) so it doesn't leak out. When I visited Canada I got a block of lard and let me tell you the taste and results of the pastry is so much better than plain butter. Imo..
I have to say that I’ve never seen it done that way that makes so much sense it holds up better thank you so much but I don’t see your recipe. I’m not sure I’m gonna check it again. Do I go somewhere else to find it? I’m going to make it never done it before at my house thank you for what you guys do. I appreciate it. I feel like I’m back home when I watch your videos
Thank you for your detailed and easy to follow recipe for puff pastry dough. It's the only pastry I have never attempted but after watching your tutorial I think I will give it a try.
I am absolutely greatful that i have stumbled across this video...your in depth way of teaching is excellent and i am going to make these now that u hv given me the confidence..best n simple recipe.❤ best regards to u chef🎉
Would be nice to get the measurements in cups also. It's easier for some people to use cup measurements instead of grams because not everyone has a scale to weigh the ingredients.
Thank you for this recipe..and the very well detailed step by step instructions...but please tell me, does the initial dough have to be very soft? Or can it be a bit more stiff...will that change anything
Shaun it's not only for the reason you stated that people use Margarine. I have dairy issues personally and there are vegans. Cant find vegan butter in the grocery so have to find an alternative
Nice recipe. By weight wins every time with pastry. I was taught you need to prick the tops of pastry to let steam out or else it will cause blisters....... I tried puff pastry once and it took a whole day plus to make the dough. One day I'l try it again, but for now I'll stick to short crust for now.
@@ConfusedLemonade-xm4nd if I have to Google it to put the measurements into American measurement since we aren't on the metric system I'm not going to even bother. Hundreds of this same recipe on the web I don't have to Google.
I Too Love Baking. Will Start off by Trying MY Hand At HomeMade White Bread Yeah Really. Holly from. Sydney, Australia 🇦🇺 ❤️ 😍 ♥️ 💕 💖 🇦🇺 😊😊😊😊🎉🎉🎉🎉😂😂😂😂😂❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
i would like to not that i have used margarine and it came out just the same. The only difference is the taste of the dough. You don't get that nice butter flavor
This is a boss recipe breds. You know how long i waiting for this? I’ve stopped buying that lardy tasting pie that is soooo expensive now and with just a smear of filling. Admittedly, you need time to make this recipe. BUT, the results are much better, not to mention way cheaper. You are an amazing tutor and a consummate chef. Love your videos man. Greetings from ah Trini living in Toronto.
I want to learn this too
Hi thanks for sharing..
Would like to see yr version of stuff shells 😊
Chicken pasta stuff shell..
Ap
Absolutely Delicious yummy❤❤❤
One tip is to use a gallon sized plastic bag instead of wax paper and kinda roll the butter out in the CLOSED plastic bag, then freeze. When it’s frozen cut the edges off and then open the bag and pull it up so the top side is exposed. Much easier method to get a perfectly square cube of butter. I use this method for rolling dough out when I need a perfect rectangle so I don’t waste dough having to cut the edges off to get a square. This is a cool recipe. I’ve never made puff pastry before so I def wanna try this!!!
I'm happy you're Sharing your recipes with us thank you
🙏🏽🙏🏽
Thank you so much for taking your time to explain it from step to step. You're indeed a incredibly talented person/teacher. God bless you richly
🙏🏽🙏🏽🙏🏽
Hi good night! You're amazing cook! Keep sharing !so'so good! Thank you!❤❤❤❤
❤️❤️❤️
Lots of work, but the rewards are never-ending. Love pastry, my favorite anytime snack. Great patience and lots of love ❤️
Thank you so much
You are a great Chef. The pastry is amazing so flaky and rich.
🙏🏽🙏🏽☺️
Howdy Shaun. Thank you for another thorough tutorial. I was taught to use lard or cookeen with the dotted method for flakey pastry, but will give this a try.😊
I’ve actually had better results with butter than shortening for some reason but I also use organic palm shortening which might be a little different than like crisco or something
Great recipe, can't wait to try it. You showed each and every step without short cuts. Thank you very much ❤❤❤ exactly what I was looking for.
I appreciated this detailed tutorial . The pastries looked amazing, lovely layers .Gosh I love flaky pastries.😊 Good job Chef Shaun.👍🔥
Thank you so much 🤗
You are an amazing chef i enjoyed watching you cook step by step keep up the good works and thanks for sharing ❤😂🎉
Chef!!! I couldn’t ask for another best recipe!! Pies!!!!!😊
Hope you enjoy!
Great! You are on point my countryman. It is detailed and clear to follow. Technique is good! God bless.
What a joy to watch. Those pastries are scrumptious looking. Thank you for sharing and greetings from South Africa❤❤❤❤❤
❤❤❤ Thank you for your clear directions! Trini living in Bermuda 🇹🇹💕
Wow you are a great chef Shaun, thankyou, very helpful with your instructions. 😊
Professional chef
Amazing recipe; I really enjoyed watching this 😍.
Best recipe. Tried it for the first time and it was amazing! Thank you , now I can start a second income stream. Keep doing great work Chef!! 💯
Great to hear!
Great results Shaun👌👌 I like to use a little breadcrumbs in the cheese filling (preferably panko) so it doesn't leak out. When I visited Canada I got a block of lard and let me tell you the taste and results of the pastry is so much better than plain butter. Imo..
I have to say that I’ve never seen it done that way that makes so much sense it holds up better thank you so much but I don’t see your recipe. I’m not sure I’m gonna check it again. Do I go somewhere else to find it? I’m going to make it never done it before at my house thank you for what you guys do. I appreciate it. I feel like I’m back home when I watch your videos
What a great tutorial...
Thank you for your detailed and easy to follow recipe for puff pastry dough. It's the only pastry I have never attempted but after watching your tutorial I think I will give it a try.
Thank you so much for this recipe
Great skills. Very informative and thanks for sharing. ❤❤👍🇯🇲🇯🇲
I'm getting to know many types of pies.Thank you so much.
❤wooo nice man u walk throw step by step nice going will try
I am absolutely greatful that i have stumbled across this video...your in depth way of teaching is excellent and i am going to make these now that u hv given me the confidence..best n simple recipe.❤ best regards to u chef🎉
Love it will like to try
Thanks so much, Shaun. You are so patient. So informative but I don’t know if I have your patience, I enjoyed looking at your video, great job.
Agree with your comment. Need a lot of patience.
Thank you for this video
I love that he used the term malleable. 🙂 Good job!!
That looks yummy Padres, thanks for sharing all your recipes 😊
Would be nice to get the measurements in cups also. It's easier for some people to use cup measurements instead of grams because not everyone has a scale to weigh the ingredients.
4 1/4 cup flour + 1/2
1/4 cup butter
1 3/4 cup butter
1 1/8 cup ice water
I agree totally it helps,if we have measurements
Chef do you add lemon juice to your dough?
Thank you for this recipe..and the very well detailed step by step instructions...but please tell me, does the initial dough have to be very soft? Or can it be a bit more stiff...will that change anything
Great tutorial! Always love your detailed explanations.
Looks good
I would love to see recipe on how to make jam tarts, croissants, biscuits.
Would love to see you make Macaroni pie and Pilau!!!!! Maybe I can try to treat myself!!!!!❤
Please can you put in bracets cups or spoon measurements not only metric im sure there are people out there like myself .🙏
Hi, really enjoyed your precision cooking! Why can’t we make thin sheets of butter and use it in the each fold? Please let me know! Thanks
I love pasty... But this hay??? This is nuff workkk 😆 idk if I have it in me to attempt this
I enjoy watching.❤🎉❤🎉❤and its good
Thanks so so much must try❤❤❤❤
Love all of your recipes ❤ can you make some cheese straws.
Hey shaun can you tell me the brand of butter u used and where u got it ?
Thank you for sharing. If I want to used custard and jam how am I using these filings?? Can u do a follow up video using these
Good teacher
Me too really amazing to eat!
Can this dough be used for currants rolls as well?
Hi what brand of butter did you use?
Thank you for this
Do you have a recipe for the jam tart filling i know its not the normal jam we buy in the grocery
Great
THANKS FOR SHARING THIS I WAS WAITING FOR THIS ❤👍🏻
COULD YOU USE THIS FOR COCONUT ROLL
BLESSINGS ALWAYS
Can you used puff pastry for currant rolls?
Duhhhhhh
Shaun it's not only for the reason you stated that people use Margarine. I have dairy issues personally and there are vegans. Cant find vegan butter in the grocery so have to find an alternative
An option would be lard. Specifically pork.
Nice recipe. By weight wins every time with pastry. I was taught you need to prick the tops of pastry to let steam out or else it will cause blisters....... I tried puff pastry once and it took a whole day plus to make the dough. One day I'l try it again, but for now I'll stick to short crust for now.
Hi what brand of butter
Thank you 🎉❤
How much flour
Yummy 😋
What are the exact measurements?
I will make some apple strudel
Yum
Why is this measured in grams ????? I need cups. Or spoons.
Google it!!! Geeezzzzz
@@ConfusedLemonade-xm4nd if I have to Google it to put the measurements into American measurement since we aren't on the metric system I'm not going to even bother. Hundreds of this same recipe on the web I don't have to Google.
That is too much work boy, I will buy mine yes lol
Bro lots of wok but pays of in d end❤
🎉thank you watching l m gonner bake❤❤❤❤❤
But I can't find the recipe 😕
If you're watching it shows it on the screen when placing in the bowl 👍
It's in the description box.
🎉🎉❤❤❤
I Too Love Baking. Will Start off by Trying MY Hand At HomeMade White Bread Yeah Really. Holly from. Sydney, Australia 🇦🇺 ❤️ 😍 ♥️ 💕 💖 🇦🇺 😊😊😊😊🎉🎉🎉🎉😂😂😂😂😂❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Very thorough training . First time I really learned to make flaky pastry correctly. Only downsize too much buttet.😢
i would like to not that i have used margarine and it came out just the same. The only difference is the taste of the dough. You don't get that nice butter flavor
Actually with margarine it does not keep the flakeness.
I will buy mine yes. Too much work.
👋👏👏👏👍👍👍🍁🍁🍁🌹🍁
Just watching this have me frustrated all that fuss😮
This is not practical as i need to make about 500 puff pastry pies everyday