How to make rough puff pastry
HTML-код
- Опубликовано: 23 ноя 2023
- The most easy puff pastry with fantastic result
500g cold plain flour
500g cold butter ( 82% fat )
Tsp salt
250g ice cold water
You can always add a drop white vinegar or lemon juice for extra crunch
Find out the result in a who’s best 🇬🇧🇫🇷 competition 👌 
Хобби
Poking the dough to track the number of folds is genius
Thank you, Julien - I'm on it - pastries the weekend!
Julien! Thank you so much for this recipe, I am in no way an amateur baker but puff pastry has always been my nemesis! This was so simple to make and came out almost exactly like a traditional puff pastry! So happy I discovered your channel!
That’s great to hear
Thank you dear
Awesome Julien! Thank you!
good to see you back!
I LOVED IT
Do anything! Just keep doing it with that accent ❤!
Thank you for another great video! I can’t wait to try this. ❤️🙂
thank you for sharing your recipe
Hey Julien, Thank so much for the great video. I love to make puff pastry. This is a great way to get it done.
Thankyou julien you are amazing
Thank you 🙏
I was always afraid making puff pastry since it’s such a hassle but now, with your method, it’s a piece of cake. Now I know! Appreciate it! Awesome!
Made it!! It was terrific!
Awsome 👍 glad it worked out well for you
This is such a treat! I've only ever tried making puff pastry once and it was the old way with a square of butter. Took a long time to make it but the results were fantastic. Made French chausson like yours - so delicious but I never made them again. I think it's time to try it again your way with a rough puff pastry! Thank you so much!
Thank you Julien! Best chef ever!
Thanks ☺️
Idea of big chunk of butter and enough water is great. Thank you.
👌😜
Really cool 💪😊🤙
😘
I have never managed to have much success with the regular puff pastry but I will certainly try this rough version and see if I can finally make it work 😂
Good luck 😉
Hi did I n miss something the recipe say 500gr butter but you only used 250gr butter
It’s in the description 😜 500 500
👏🏻👏🏻👏🏻
👏👏👏
👍
Thank you! I'm going to try it! Will you video what you did with yours?
🤔
Many thanks for the amazing recipe and technique. I have made it today and the result can't be distinguished from the regular puff pastry. I made cheese turnovers and palmier out of it. I usually go with the traditional method and the rough method doesn't work as good for me . But your technique of having large chunks of butter made all the difference.
I’m so glad to hear , perfect 👌
So glad for this!! Can you make the croissant with the rough puff pastry?
No you can’t it’s a different dough
💪😊
Great tips as usual chef. 👌🏼
I’m curious to know if commercial kitchens, (like Saveurs) are temperature controlled due to the need for cold ingredients and not over proofing sourdoughs, as your surrounded by all those hot ovens??
All the best.
No sometime it can be difficult
You are right
Thanks chef. 👍🏼
It’s all the more impressive that bakers like yourself can create what they do whilst having to consider ambient temperatures and the affects that can have on the process.
Chapeau!!
Sometime would you do another video on making croissants using a smaller amount recipe. Being now in France perhaps there is a difference between making them in England vs France 😮
No difference at all
But surely I will give it a go 👍
4:53 when you rest it in the fridge, do you cover with plastic wrap or just exposed to air?
For 20 min
I’m not covering it
But it does not harm it if you do
so it is normal flour? not bread flour chef? protein is less than 13% yes? thank you 😊
is it ok to use a mixer with dough hook to kix? my hands are not strong enough
It’s a normal plain flour
Don’t use a to strong flour as it will be to hard to roll by hand
Hi again Julien. How long can I keep the pastry in the fridge for?
4 days very cold fridge or freeze it to be reuse later
Can I use salted butter and leave out the teaspoon of salt in your recipe Julien?
Yes why not
It will be like kouign amann Brittany speciality
But why ? 😂
As long it very fatty butter
julin can this be used for croissants this will be my 1st tine making puff
Croissant is very different as it’s a dought with milk and yeast
no yeast?
Not in the puff pastry dear
The layers of butter is push up by the humidity in the dought layers 👍 that’s how it works
So if we add little bit yeast we could make croissants with it ?
Not the same dough but worth a try with the same principle
@@julienpicamil could be something challenging
Oh, please do vol au vent! There aren't very many good videos on them.
Didn’t make vol au vent This time
But I will for next time 😊
hi my name is ellie and are you my cousins great great grandpa? are you Pilipino?
Hi Julian. Thanks for this recipe. Did you wrap the pastry when you put in in the fridge?
Your welcome 🙏 Yes it’s better to do so 👌