Chef, I have taught this version of puff pastry in culinary schools for many years. It is referred to as "Blitz" pastry and your presentation is both impeccable and precise. THANK YOU
Roll the long side of the dough so that it is 3 times the width, that way, after folding into 3 layers it is back to a square again. Easy, no tape measure. Thank You!! Chef for this easy recipe. And thank you for explaining the result differences between this simpler recipe and the traditional way of making puff pastry.
This was sooooo relaxing to watch, and I can't wait to try this recipe! As a nice bonus, the sound of his hands patting the dough has a relaxing ASMR effect. 😌
I learned to use science when making dough. Coating the flour is the secret to making it fluffy. Cut in half your flour mixture into the butter, then work in the second half. It works, I have never made fluffier crust.
It coats each flour molecule and keeps the “gluten” from forming. Gluten is the substance that make “glue”. Which makes your pie crust hard. @@samcheese34
I LOVE this channel. The Facebook algorithms rarely send me his videos, but every one of his recipes I have recreated turned out fantastic! I am sure this will be the same!
Its not what someone would expect from puff pastry, but you are honest and clear enough about it in the video 😉 Tried this, its simple, quick, and gives results 😎
Hello, I really do know how to thank you for your lesson. I just made mine as croissant shape and added like 50g off grated cheese to the dough. It turned out AMAZING. I lived in US and UK and now I'm back to Brazil. I was missing croissant. Really!. You have no Idea. Thanks again. Many many thanks.
Bonjour Stéphane, Je suis au Québec et c'est la première fois que je te vois. Mais c'est loin d'être la dernière. J'aime tes recettes, ta bonne humeur et la façon dont tu explique les phases de tes recettes. Je vais te suivre avec plaisir! Merci!
Thanks so much Stephen for your great work here on this channel! your work of mixing cooking science with math is amazing in this recipe :) Your channel has been so inspiring for me to try to get into French cooking.
There is an even easier version. You stir the cold butter chunks into the flour, add enough ice cold water to make a sticky dough - DO NOT break the butter up any more. Wrap and chill. Roll and fold as here. Leave it when there are still streaks.
I made this by accident while making biscuits. The take frozen butter and shred it on box grater or if you are a whimp... processor. THOUGH Box grater makes big cats head biscuits, Super puffy
@@TheNeonOption The lumpy dough goes in the fridge over night, or from morning to evening. You remove from the fridge, and allow it to come to near room temp before rolling and folding. That means that the butter lumps will spread out, rather than break the dough when rolled. As it happens, I made some Danish like this the other day. Delicious.
Thank you for the excellent lesson. The supermarket was out of puff pastry but that, now in hindsight, was a good thing. I decided to make only half as this was my first attempt at puff pastry and a Gallette Des Rois. After reasearching the best flour I used part all purpose and part bread flour. I made a small Gallette yesterday filled with frangipane. I can't figure out how to attach a picture but it was very good if I do say so myself and picture worthy. You are right. I probably never need to buy puff pastry again. I keep butter in my freezer because I bake alot and now can add this to my repertoire. I am going to make some Chinese curry filled puff pastry next.
In our bakery school, this is called Crust Puff Pastry, or Pâte Feuilletée Hollandaise. The method is simple: with a metal dough scraper incorporate the little cubes of ice-cold butter and the flour by "cutting" from right-to-left/top-to-bottom, then incorporate the ice-cold water and salt until you have a dough where the small butterparts remain visible. Resting time in the fridge is only 20 minutes, as the dough, once flattened into a rectangle, is pretty cold to begin with.
This channel is great! I recently made lady finger biscuits off your video and I'm super excited to see this puff pastry video. I've been needing a simple recipe and here it is! Can't wait to try
this is how i make my crust for savory pie. big chunks of butter make the crust so good. just added a bit of vinegar into the cold iced water. will try to fold it and make my own puff pastry next time
I´m from Germany and i just love your french-american accent.. and of course im gonna try the puff pastry too 🤣... Tipp: use frozen Butter and grate into the flour... even easyer
Good recipe. You have taken the mystery and all the majority of fear out of making puff pastry for savory dishes. For most home cooks, this is perfect for a quick and easy meal with a touch of the flare needed to elevate the dish into something special.
Stéphane-l’ve been interested in cooking for quite a while, but never realised what l wanted to excel in. Tried a few things, but then l came across your recipe for puff pastry here. I followed your instructions to make this-made sausage rolls out of it-but wasn’t convinced l had done it until l took them out of the oven. What a result! Golden pastry melting in the mouth! Therefore l think pastry creations may be the way to go. Thanks Stéphane for showing the way, and of course, if there’s ever a way to earn about cooking, learn it from the French!
I am so excited for this video, Stephane!! I was really hoping one of you brilliant RUclips culinary professors would come up with a reasonable puff pastry shortcut technique. I can’t wait to try this, bravo!
I have made homemade biscuits with that recipe only I used shredded frozen butter and cold water, the best biscuits ever.. ( had to put a slight thumb print in center so they rise straight )
Thelma writes: Stephanie, I have been watching this video and to say how much I really love your method. Simple and straight forward and result is just as good. Love your videos and will try your simple way in making this wonderful Puff pastry.
I love cooking specially my own culture the Mediterranean/Middle Eastern cuisine is very large and diverse. But I can't deny that learning French cuisine will be a very important in gaining more skills and technic. A lot of similarities in cooking styles but also A lot and A lot of differences which will impact flavour and visual appeal. That's why I love cooking it's almost like science. Very very interesting
Chef, that was one of the very best presentations I’ve ever watched. Fabulous. This is the same recipe my Mothers Mother, my Nan, gave me when I was 15. I’m 55 this year, my Nan is gone 26 yrs, she’d be 107 now, and this has never ever failed me. I won’t give anybody the recipe or instructions lol. I haven’t used it as puff pastry but I have used it for sweet and savoury pies. I cannot wait to use the rest of the technique!
What are you going to do? Take it to the grave? You will have no use over there! Why not keep your mama legacy and show it to the world like this amazing chef. Good luck with your secret!
Nice recipe. You can simplify it, though. If you freeze your butter first, you can grate it into the flour, easily. This way all the small pieces of butter can be worked into the dough easily
Thank you so much chef Stephanie! I have been trying this method of making Puff Pastry, and I love doing it! It's so much better than store bought, and much cheaper too! Nevada, USA
Hi Stephane, my wife has been using French flour, T65 and T45 to make bread and croissants that we buy here in Australia and it’s been a revelation! I am going to try this recipe for our next batch of sausage rolls! Thank you for your great channel!
@@FrenchCookingAcademy We get it from Basic Ingredients in Brisbane… both come in 1kg bags and 25kg bags and are not expensive. They also stock German and Italian flour as well as baking utensils and equipment.
This is nearly a match to my Wife’s family recipe for pie crust, just with more butter. So, I can say that it does work very well - and needs that marbled texture for sure. We use ice water, which helps keep that butter cold and solid while making the initial dough ball.
I thought it looked a lot like the way I make pie crust too. Does the extra rolling and folding with layers of flour in between cause it to rise a little bit more? What type of flour is he using?
@@CreativeEm , I understand the brushing off of flour that is used to prevent sticking. It still adds a layer beyond pie crust? What type of flour is used in this recipe?
Very interesting Stephan! This is exactly the recipe and process that I have used for many years when making meat pies, pasties, savory turnovers and puffs. For pastries I use the traditional method. The recipe that I have came from a recipe book that my paternal grandmother put together in 1915 (she was 26 then). It works very well for savory foods and is most enjoyable.
Thank you for this! I used your recipe yesterday to create a puff pastry for a beef wellington. Pretty easy and yummy result! I did these things slightly differently. 1. used my stone countertop for mixing (no bowl), 2. used 00 flour because it's what I had handy, 3. didn't bother with a tape measure, no single-use plastic, only re-usable containers for the fridge steps. i don't know if it was the flour I used or the mixing step with the butter but I found the mix consumed almost no water, nowhere near 57ml, before it was done and ready for the fridge. Like so little water I was like "is this really it!?". Anyway, long story long, I went to buy some and read the ingredients of the most expensive one they had, something that resembled flour was listed followed by chemicals. I'm like nfw, put me over the edge to try making my own. My ingredients were: 00 flour, Kerrygold un-salted butter, salt and dash of water, little bit of elbow grease. Long story short, well worth the time and the result was outstanding!
Thank you for showing how to make this pastry. It’s been a long time since I have made this kind of pastry. Going to give this a try for sausage rolls ,for my Boxing Day buffet.
j'aime beaucoup l'accent !! Merci pour cette recette rapide de pâte feuilletée !! c'est une belle alternative à la recette traditionnelle qui reste malgré tout plus feuilletée !!
Hello from Los Angeles, CA - I will attempt to do this using gluten free flour. I will let you know if I'm successful and thank you so much for the recipe and making it easier for many of us.
I live in Australia. Our butter is salted butter. This comes from our history of living in a hot climate. Before refrigeration, salt was used to help keep the butter from turning rancid. We can purchase unsalted butter but it is not used in general. If I wanted to make this puff pastry, could I use salted butter and omit adding the salt to the flour? We are in lockdown at the moment, so I am not going to the market or shops very often. Thank you for this recipe, I can't want to try it. Regards from Lemon Tree Passage. Aust.
I love recipes that encourage you to use your hands… not machines. I can’t afford a food processor but that doesn’t mean I can’t still make this recipe. 👍👍
I can’t see how you could describe that as a “revolutionary “ super quick method. It’s almost just the traditional way except the butter is all incorporated at the beginning instead of divided into thirds and dabbed on with each roll out. Almost 50 years ago I was given a quick method whereby the butter was frozen and then grated into the flour. It wasn’t super puffy but certainly recognisably puffier than shortcrust and certainly a lot faster than this!
You are absolutely correct, Kathy. This is the standard recipe for 'rough puff pastry' (feuilletage minute) that has been a standard for centuries in both British and French kitchens. An even slightly flakier type is called 'flaky pastry' and that uses half lard and half butter; half the fat being rubbed into the flour and the rest incorporated as in the recipe above. The third type is the standard 'puff pastry' (feuilletage) as used in millefeuille and sweet delicate pastries, and which is more labour-intensive to make.
@@dietrevich Grating the butter gives you a standard puff pastry, which is fine for millefeuille and fine confectionery. Using chunks gives you the old-fashioned rough puff pastry, which is better for pies and pasties.
Hiii from India 🇮🇳. Thanks ever so much for sharing the recipe in English, thanks also for the explanation so beautifully and easily shown. I love puff pastry but was scared to try it, now I definitely will.. please can you also share some recipes with it. 1 more question, can things be cooked in an air fryer??? Thanks again.
Thanks for sharing this recipe of pastry made easy I used to get scared if puff pastry coz they make it so difficult and crazy many times in fridge that I never got to make it. But after watching you guided step by step pastry making I am sure going to try this👍🙏♥️
Chef,
I have taught this version of puff pastry in culinary schools for many years.
It is referred to as "Blitz" pastry and
your presentation is both impeccable and precise.
THANK YOU
Surprised he didn’t use the book fold for puff rather than the tri.
Of all demos I have seen, this is the most simple one of all. thank you, thank you.
Finally, a chef that shows an easy way to make this pastry, I never could make it but I'm on my way to the kitchen, Thank you Chef
Great
Roll the long side of the dough so that it is 3 times the width, that way, after folding into 3 layers it is back to a square again. Easy, no tape measure. Thank You!! Chef for this easy recipe. And thank you for explaining the result differences between this simpler recipe and the traditional way of making puff pastry.
This was sooooo relaxing to watch, and I can't wait to try this recipe! As a nice bonus, the sound of his hands patting the dough has a relaxing ASMR effect. 😌
Thank you so much! We were making a Beef Wellington for Christmas dinner and wanted a pastry that didn’t take so long to make. This was perfect!!
I learned to use science when making dough. Coating the flour is the secret to making it fluffy. Cut in half your flour mixture into the butter, then work in the second half. It works, I have never made fluffier crust.
Nice
U mean use half flour..work it with butter then add in the remaining half n mix well until we get a butter dough
Why does this work?
It coats each flour molecule and keeps the “gluten” from forming. Gluten is the substance that make “glue”. Which makes your pie crust hard. @@samcheese34
I LOVE this channel. The Facebook algorithms rarely send me his videos, but every one of his recipes I have recreated turned out fantastic! I am sure this will be the same!
Just subscribe and hit bell so that you will be sent the videos😀
If you hit the 'subscribe', you'll get notifications for the channel x
Its not what someone would expect from puff pastry, but you are honest and clear enough about it in the video 😉 Tried this, its simple, quick, and gives results 😎
Its rough puff pastry, been around forever.
This is what I’ve always called rough puff pastry. As an alternative to butter I sometimes use suet instead which makes a beautiful lid for meat pies!
Suet makes the most AMAZING puddings. But it's difficult to get.
Yes, this is what English cooks have called 'rough puff' for many, many years. Nothing new!
Hello, I really do know how to thank you for your lesson.
I just made mine as croissant shape and added like 50g off grated cheese to the dough. It turned out AMAZING.
I lived in US and UK and now I'm back to Brazil. I was missing croissant. Really!. You have no Idea.
Thanks again. Many many thanks.
Pretty cool and amazing I love the shortcut .no more hours of resting.God bless you
Bonjour Stéphane, Je suis au Québec et c'est la première fois que je te vois. Mais c'est loin d'être la dernière. J'aime tes recettes, ta bonne humeur et la façon dont tu explique les phases de tes recettes. Je vais te suivre avec plaisir! Merci!
Exactly what I've been looking for. Like puff pastry but less layers. Thank you/merci. An enjoyable video.
I love watching Stefan do his thing and listening to his accent is the cherry on the cake ‼️😉
You love him too! 😘
I was just hearing him carefully, his accent is too good.. 😊
Thanks so much Stephen for your great work here on this channel! your work of mixing cooking science with math is amazing in this recipe :) Your channel has been so inspiring for me to try to get into French cooking.
Thankyou, I shall definitely try it
Wow....so simple and what I like most made in an hour bravo...bravo thanks for sharing God bless
There is an even easier version. You stir the cold butter chunks into the flour, add enough ice cold water to make a sticky dough - DO NOT break the butter up any more. Wrap and chill. Roll and fold as here. Leave it when there are still streaks.
I made this by accident while making biscuits. The take frozen butter and shred it on box grater or if you are a whimp... processor. THOUGH Box grater makes big cats head biscuits, Super puffy
How long do you chill it for?
@@TheNeonOption The lumpy dough goes in the fridge over night, or from morning to evening. You remove from the fridge, and allow it to come to near room temp before rolling and folding. That means that the butter lumps will spread out, rather than break the dough when rolled. As it happens, I made some Danish like this the other day. Delicious.
Love your method of making pastry, you are great,. God bless you.
Thanks!
Thank you for the excellent lesson. The supermarket was out of puff pastry but that, now in hindsight, was a good thing. I decided to make only half as this was my first attempt at puff pastry and a Gallette Des Rois. After reasearching the best flour I used part all purpose and part bread flour. I made a small Gallette yesterday filled with frangipane. I can't figure out how to attach a picture but it was very good if I do say so myself and picture worthy. You are right. I probably never need to buy puff pastry again. I keep butter in my freezer because I bake alot and now can add this to my repertoire. I am going to make some Chinese curry filled puff pastry next.
I'm very surprised, it did work! So easy, sooo delicious! Thank you!!
👌
You are honest trustworthy clean organized and a jewel of a human on the planet. Ty for being here.
In our bakery school, this is called Crust Puff Pastry, or Pâte Feuilletée Hollandaise. The method is simple: with a metal dough scraper incorporate the little cubes of ice-cold butter and the flour by "cutting" from right-to-left/top-to-bottom, then incorporate the ice-cold water and salt until you have a dough where the small butterparts remain visible. Resting time in the fridge is only 20 minutes, as the dough, once flattened into a rectangle, is pretty cold to begin with.
This channel is great! I recently made lady finger biscuits off your video and I'm super excited to see this puff pastry video. I've been needing a simple recipe and here it is! Can't wait to try
this is how i make my crust for savory pie. big chunks of butter make the crust so good. just added a bit of vinegar into the cold iced water. will try to fold it and make my own puff pastry next time
I´m from Germany and i just love your french-american accent.. and of course im gonna try the puff pastry too 🤣... Tipp: use frozen Butter and grate into the flour... even easyer
Frozen grated butter or beef suaet for savory is awesome
Good recipe. You have taken the mystery and all the majority of fear out of making puff pastry for savory dishes. For most home cooks, this is perfect for a quick and easy meal with a touch of the flare needed to elevate the dish into something special.
Love that kitchen window...must provide a lot of natural light for the entire kitchen on sunny days!!🌞☀️👍🏼
Stéphane-l’ve been interested in cooking for quite a while, but never realised what l wanted to excel in. Tried a few things, but then l came across your recipe for puff pastry here. I followed your instructions to make this-made sausage rolls out of it-but wasn’t convinced l had done it until l took them out of the oven. What a result! Golden pastry melting in the mouth! Therefore l think pastry creations may be the way to go. Thanks Stéphane for showing the way, and of course, if there’s ever a way to earn about cooking, learn it from the French!
Bravo! I'm going to try it. Thank you for sharing this recipe.
Thank you Stephane!!! YOU helped me make Poitrine de volaille en croute, your instruction is perfect!
Thank you so much. Your puff pastry is so easy and simple and delicious.
I am so excited for this video, Stephane!! I was really hoping one of you brilliant RUclips culinary professors would come up with a reasonable puff pastry shortcut technique. I can’t wait to try this, bravo!
I'll try it tomorrow morning, then I will give you a feedback .
Thanks for sharing this recipe. I'm going to try it.
Im GLAD to find your channel Stephane. Thank you so much. Lots of greetings from INDONESIA 👍😋
Thank you for your recipe! Awesome Presentation!! Made many meat pies using your recipe.
Doing a beef Wellington tomorrow and haven’t made puff pastry before. Of all the videos I found, this one was hands down the best!
THANK YOU. I was trying to figure out if this is the type of “puff pastry” I need for a Wellington.
I have made homemade biscuits with that recipe only I used shredded frozen butter and cold water, the best biscuits ever.. ( had to put a slight thumb print in center so they rise straight )
You are amazing! God Bless you.
Thelma writes: Stephanie, I have been watching this video and to say how much I really love your method. Simple and straight forward and result is just as good. Love your videos and will try your simple way in making this wonderful Puff
pastry.
Wow! I love this. I am in a country where I can not buy ready made things at all. So grateful for the French Cooking Academy. fabulous. Thank you.
Lovely video. Fabulous recipe, simple and do-able. Thank you for sharing ✔️🤩🦋
Can't wait to try. Thanks so much for these wonderful lessons. Merci!
I love cooking specially my own culture the Mediterranean/Middle Eastern cuisine is very large and diverse. But I can't deny that learning French cuisine will be a very important in gaining more skills and technic. A lot of similarities in cooking styles but also A lot and A lot of differences which will impact flavour and visual appeal. That's why I love cooking it's almost like science. Very very interesting
Almost like baklava pastry.
Love your channel so happy I found you a few years back!
Merci!
🥂🍾🥐
Wow, amazingly easy but versatile. Thank you for sharing.
Chef, that was one of the very best presentations I’ve ever watched. Fabulous. This is the same recipe my Mothers Mother, my Nan, gave me when I was 15. I’m 55 this year, my Nan is gone 26 yrs, she’d be 107 now, and this has never ever failed me. I won’t give anybody the recipe or instructions lol. I haven’t used it as puff pastry but I have used it for sweet and savoury pies. I cannot wait to use the rest of the technique!
What are you going to do? Take it to the grave? You will have no use over there! Why not keep your mama legacy and show it to the world like this amazing chef. Good luck with your secret!
Yes, I can never understand that sort of selfishness.
Why do selfish idiots exist? To tell us that they are selfish idiots.
Wow lovely finally I'm going to get my puff pastry done to perfection yay gonna try it out soon
Ok……worth a try as we don’t have to keep putting it in and out the fridge. Thank you, I will try this. 👏👍
몇번 페스트리를 시도햇다 엉망이된 반죽을 보며 다신 안만들겟다고 다짐했었죠 하지만 당신의 반죽레시피로 저는 집에서 페스트리 베이킹을 즐겨만들고 가족들도 좋아하게됫습니다 어럽지않고 간단하며 결과물이 정말 훌륭합니다 정말 감사드립니다 from korea
I will try this tomorrow thank you
It’s called rough puff, it is a great addition to any cooks repertoire. Great video Stephane
Thanks a lot for such great recipe, I didn’t think I would find an easy recipe, but there you are!! Awesome.
Nice recipe. You can simplify it, though. If you freeze your butter first, you can grate it into the flour, easily. This way all the small pieces of butter can be worked into the dough easily
This is the easiest recipe that I found, thank u chef 💋
Thank you so much chef Stephanie! I have been trying this method of making Puff Pastry, and I love doing it! It's so much better than store bought, and much cheaper too! Nevada, USA
You are the best, thanks for another way. I never tried so this will be my first puff pastry. Can't wait to try. then heeheee call me Chef Woo
You probably wondering when I heard his voice I like him something about you but I love your show. Thank you so much for the recipe.
OMG!!! STEPHAN I LOVE YOU!! ITS WHAT IVE BEEN DREAMING OF OMG THANK YOU! ANY VERSIONS ITS BETTER THAN NOTHING THANK YOU MERCI
and it really works too it's really great and really feels and taste like a puff pastry🙂
So easy, thank you for sharing this with us. Greetings from Philadelphia-Pennsylvania 🌷
Hi Stephane, my wife has been using French flour, T65 and T45 to make bread and croissants that we buy here in Australia and it’s been a revelation! I am going to try this recipe for our next batch of sausage rolls! Thank you for your great channel!
where did you get it from I may try that out too
@@FrenchCookingAcademy We get it from Basic Ingredients in Brisbane… both come in 1kg bags and 25kg bags and are not expensive. They also stock German and Italian flour as well as baking utensils and equipment.
cheers
Thank you for sharing your expertise 👏🏻 one of my favorite channels.
Thank you. Simple instructions to follow. Will try it soon
Oh my god, thank you! I still have nightmares about my first full puff pastry attempt. This is SO much easier!
Haha me too. It was painnnnnful
Adorable n precise..thanks love from Africa cameroonian
This is nearly a match to my Wife’s family recipe for pie crust, just with more butter. So, I can say that it does work very well - and needs that marbled texture for sure. We use ice water, which helps keep that butter cold and solid while making the initial dough ball.
I thought it looked a lot like the way I make pie crust too. Does the extra rolling and folding with layers of flour in between cause it to rise a little bit more? What type of flour is he using?
@@wickedpsyched7162 there are no layers of flour. The excess flour is brushed off before each fold, it's just used while rolling to prevent sticking
@@CreativeEm , I understand the brushing off of flour that is used to prevent sticking. It still adds a layer beyond pie crust? What type of flour is used in this recipe?
@@wickedpsyched7162 no, the flour doesn't add a layer, the fold does! 🙄
Yes.. Erin calls it rough puff..
I enjoyed that, I am a first time subscriber. thank you
Very interesting Stephan! This is exactly the recipe and process that I have used for many years when making meat pies, pasties, savory turnovers and puffs. For pastries I use the traditional method. The recipe that I have came from a recipe book that my paternal grandmother put together in 1915 (she was 26 then). It works very well for savory foods and is most enjoyable.
Is the recipe the same?
This is almost identical to the Rough Puff pastry I've made since being taught how to do it at Secondary school in the 60s!
Yes! Rough puff.
@@shellieeyre8758 u
Have to agree, nothing new.
Agree this is rough puff pastry. I have a very old cookery book that has just pastry recipes in it and this is rough puff pastry.
Where did you go to school? I remember being taught this at secondary school too!
Thank you for this! I used your recipe yesterday to create a puff pastry for a beef wellington. Pretty easy and yummy result!
I did these things slightly differently. 1. used my stone countertop for mixing (no bowl), 2. used 00 flour because it's what I had handy, 3. didn't bother with a tape measure, no single-use plastic, only re-usable containers for the fridge steps.
i don't know if it was the flour I used or the mixing step with the butter but I found the mix consumed almost no water, nowhere near 57ml, before it was done and ready for the fridge. Like so little water I was like "is this really it!?".
Anyway, long story long, I went to buy some and read the ingredients of the most expensive one they had, something that resembled flour was listed followed by chemicals. I'm like nfw, put me over the edge to try making my own. My ingredients were: 00 flour, Kerrygold un-salted butter, salt and dash of water, little bit of elbow grease.
Long story short, well worth the time and the result was outstanding!
I did it at school wonderful! Thank you.
Thank you. I will look forward to making this.
Thank you for showing how to make this pastry.
It’s been a long time since I have made this kind of pastry.
Going to give this a try for sausage rolls ,for my Boxing Day buffet.
Love the video! Can you please provide equivalence in sticks, and or cups for US?
j'aime beaucoup l'accent !! Merci pour cette recette rapide de pâte feuilletée !! c'est une belle alternative à la recette traditionnelle qui reste malgré tout plus feuilletée !!
Very well explained. Thanks Stephen.
I will have to try this, now that I see it’s easier than I thought; I like the “story” of how puff pastry was created.
wow so easy, I love also with rosemary and parmesan...I have to find out the almond filler for the croissant.
J’adore vos vidéos. Milles merci 🇭🇹
Chef. I am from Hong Kong. It is easy receipt for me to learn. Nice
I look forward to trying this. May try to add layers by rolling out the final product, rolling it into a log and cutting discs for tarts/etc.
Oh! It's similar to how I make biscuits, although with much more butter. Very cool!
Hello from Los Angeles, CA - I will attempt to do this using gluten free flour. I will let you know if I'm successful and thank you so much for the recipe and making it easier for many of us.
I live in Australia. Our butter is salted butter. This comes from our history of living in a hot climate. Before refrigeration, salt was used to help keep the butter from turning rancid. We can purchase unsalted butter but it is not used in general. If I wanted to make this puff pastry, could I use salted butter and omit adding the salt to the flour? We are in lockdown at the moment, so I am not going to the market or shops very often. Thank you for this recipe, I can't want to try it. Regards from Lemon Tree Passage. Aust.
Yes you can. Meaning, you don't have to put salt anymore.
There is plenty of unsalted butter in australia
I made a. lemon/kiwi turn over with this dough and came out ❤❤❤BEAUTIFUL!!!
I try sending a picture but I didn’t know how 😢
Thanks for this recipe! Will try this soon!
I love recipes that encourage you to use your hands… not machines. I can’t afford a food processor but that doesn’t mean I can’t still make this recipe. 👍👍
Thanks your pastry is so easy, quick,and tasty specially made with a chicken filling tried and full of
flavour from South Africa.
Thank u for the easy method n I have to try it😊😊😊
I love this guy!!❤❤❤
I can’t see how you could describe that as a “revolutionary “ super quick method. It’s almost just the traditional way except the butter is all incorporated at the beginning instead of divided into thirds and dabbed on with each roll out. Almost 50 years ago I was given a quick method whereby the butter was frozen and then grated into the flour. It wasn’t super puffy but certainly recognisably puffier than shortcrust and certainly a lot faster than this!
So please post us your recipe 😋
Snob
You are absolutely correct, Kathy. This is the standard recipe for 'rough puff pastry' (feuilletage minute) that has been a standard for centuries in both British and French kitchens. An even slightly flakier type is called 'flaky pastry' and that uses half lard and half butter; half the fat being rubbed into the flour and the rest incorporated as in the recipe above. The third type is the standard 'puff pastry' (feuilletage) as used in millefeuille and sweet delicate pastries, and which is more labour-intensive to make.
Grating the butter gives you a flatter puff. You have to leave the chunks relatively large in order to puff more.
@@dietrevich Grating the butter gives you a standard puff pastry, which is fine for millefeuille and fine confectionery. Using chunks gives you the old-fashioned rough puff pastry, which is better for pies and pasties.
Hiii from India 🇮🇳. Thanks ever so much for sharing the recipe in English, thanks also for the explanation so beautifully and easily shown. I love puff pastry but was scared to try it, now I definitely will.. please can you also share some recipes with it. 1 more question, can things be cooked in an air fryer??? Thanks again.
For me, it’s amazing and easy to make! Thank you! 👍🏻
Thanks for sharing this recipe of pastry made easy I used to get scared if puff pastry coz they make it so difficult and crazy many times in fridge that I never got to make it. But after watching you guided step by step pastry making I am sure going to try this👍🙏♥️
Thank You Very Much For The Recipe Chef
Oh perfect! Thank you thank you….excellent tutorial video. Top notch!
Beautiful - I’m thinking this would make great empanadas.
Omg thank you...now I can
Do it exactly as you have
Shown!!!
Gonna try it for sure ! Looks so easy and yummy 💕