3 Secrets for Quick Puff Pastry Dough with Sweet Dessert & Savory Recipes (4k), Made from Scratch
HTML-код
- Опубликовано: 11 июл 2024
- Making puff pastry can be incredibly satisfying and simple with 3 secrets and techniques taught in culinary schools. We'll demystify the use of cold, rolling, and folding with a French tarte tatin recipe.
Please like, comment with questions or suggestions, and subscribe for 3 more secrets each week for a pâtisserie (pastry and sweets) and boulangerie (bread) technique. We can bake along together.
Rough Puff Pastry
(1 2/3 cups) 200g all-purpose flour
(¼ tsp) 1.25g kosher salt
(1.2 oz) 35g cold unsalted butter, cubed
(2.8 oz) 80g frozen unsalted butter, grated
(4-6 tbsp) 60-90ml ice cold water
Shallot Topping
(1 tbsp) olive oil
(14oz) 400 g shallots, peeled and halved across the diameter
(2 tbsp) caster sugar
(2 tbsp) honey
(2 tbsp) sherry vinegar
(1 tbsp) water
(1 tsp) flaked sea salt
(1oz) 25g unsalted butter
Few sprigs thyme, leaves picked 
Хобби
My two loves, shallots and flaky dough. 🥰 I'm so excited to make this!
It was a pleasure to watch you execute that recipe so masterfully! Thank you so much for sharing this beautiful recipe with us! It looks absolutely scrumptious! Bravo!
Thank you for this video! So helpful for someone like me who wanted to learn something new 😊 more baking videos please!
so glad I stumbled upon this!!
Great tutorial video!
Thank you for sharing.
Its simply awesome, delicious. Wow
Gorgeous!
Awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thank you for this video. I will try this...planning to open my pastry business .
this is heavenly, u are a food artist.........cheers
Cool thank you very much!
wow! tasty! :D
Great job
Hey there....for the i made puff pastry by following your recipe.... It came out perfect..thank you
Amazing
Great recipe.
Very very nice 👍 and very much informative tips u gives very thanks to you,, i likes your recipes very much,, Nadia from Pakistan 💐👍
Suuuuuuper!!!!
Very interesting recipe! And the camera work is amazing :D you gave me a lot of ideas with angles
Good job
Fantastic video, I learned so much. Can't wait to make my very first puff pastry!
Thanks
Fantastic
Great upload
Tnx for the recipe. Can we keep it in the fridge for later use?
BLESSINGS
Hi can i confirm with you is putting the dough in the chiller right not in the fridge section .thanks
You could’ve at least gave a hat tip to the legendary Albert Roux, the inventor of rough puff pastry.
👍👩🍳👏
I love how informative and to the point these videos are. But I think you have a really funny personality from watching you on tv. I think you should have your own baking show.
Thank you...we are trying a few different things and hope to have a video with me in front of the camera this February. I love baking and really just wanted the focus to be on the process.
@@BakeAlong yes , it's really good because you show everything up close. Can't wait to learn more!
Can I make pasteis de nata with this pastry?
Thanks for this secret I made my puff pastry yesterday but it did not puff just become a normal pastry 😢 after seeing this I am going to now rectify the remaining dough this way❤
This technique is well known in both Germany and Austria. The technique of folding the butter into the pastry dough is crucial in the making of strudel.
Hi! The video shows to add 80g (cubed) butter to the flour but the recipe below says 35g of cubed butter. Which one if right?
35 g is added to basic dough and 80 g butter is shredded used in puff pastry layers.
@@shaziaafroz1599 so does the basic dough have like a 115grams the of butter
Can you make this with lard
Thanks. This made it seem far less intimidating than it felt before.
Use a piece of marble to mix & roll on. It stays cold.
Can I make chicken puffs with this ??? How do I go about it ???
If we want to make more shall we double or triple the ingredients
Yes
Tarte Tatin originated in Feance and is made with apples.
Thank you for sharing recipe for puff pastry. I like to learn this recipe but I feel hard to follow your instructions and what did you use to brush the dough while folding? I woud like to suggest if you can post the instructions of this recipe in your channel. For this puff pastry dough I would like to use with other recipe. I didn't like spicy but I like sweets for desserts. God bless.
The thing she was doing with the brush is brushing away the extra flour on the dough just before folding.
It's too hot here in south India, so I travelled to the Himalayas with the ingredients.
Mostly to keep the butter cold.
After I chopped and gathered enough firewood in the freezing cold, most of my body parts were frozen.
But the butter was cold.
Frostbite took my hands, I could barely walk, I hired someone to bake for me.
But the butter, thankfully, was still cold.
The cook mixed everything.
I waited.
The cook baked.
I dozed off.
The cook had run away with my pastry.
There was nothing I could do with my frostbitten limbs.
The butter was gone.
Looking back at that incident, I remembered the most important lesson in life.
Have a ridiculously large fridge.
Thanks for the laugh-out-loud-till-I-cry laugh.
The amount of butter in the video is different from the description. Could you kindly tell me which is right?
35g cubed cold butter goes in when making the dough.
80g butter grated is used when rolling out the dough (When creating layers).
How much of each ingredient
1:10
While folding the butter peeped out of my dough....is it all a waste now ?
Can we make puff pastry with this dough recipe
I'm pretty sure this is puff pastry, before you start cooking the shallots. The squared up dough is puff pastry.
Can i make croissant with This
@Cindi Thomas which one is easier according to u? As m beginner in baking, thats y asking
Agar ham is ma butter ki bajai ham Ghee dal dan tu ban jai ga
Can i use margarine?
No, I wouldn't. Margarine is fake. I doubt it has the right kind of fat content which is needed in puff pastry.
Good in butter recipe yeah lolll
I tried this technique and followed every step. But the dough get really sticky and kind of like...wet? I don't know what I did wrong. Pls let me know what I can do to fix this :(
Here's my favorite video for easy puff pastry. ruclips.net/video/vppSli6ProI/видео.html
🇹🇷🇹🇷
You have an "oops" in the video. Although a graphic showed the correct oven temperature later, the voice over first stated to preheat the oven to 400 degrees celsius or 200 degrees fahrenheit. Heating the oven to 400 C would be 752 F and might be okay for firing pottery, but I don't think the puff pastry would like it.
A tablespoon of cold apple cider vinegar keeps gluten from forming.
Wouldn't that make your pastry taste like vinegar?
@@Raynestorm1968 nope it's not enough.
@@Raynestorm1968 I use fresh lemon juice chilled in the freezer for a couple minutes.
My try of this recipe did not go as well as hers did... Dont know why but feel like i dont want to try it again
Definitely give it another try to be honest this one is very simple but they are simpler ones if this one isn't for you
My favorite for easy puff pastry...
ruclips.net/video/vppSli6ProI/видео.html
Share
J
stone counters naturally draw heat from dough
Just buy ready made
I have bought ready made, from about 5 different stores in my area, and I have tried numerous methods of defrosting, and for some reason it all comes out the same......a goopy mess that does not even resemble a dough let alone a pastry. I think the manufacturers who make pre made puff pastry have changed their ingredients or methods over the years.....of course to make more profit.....but it has affected the final product so much it's barely even useable anymore.
Those shallots will make your armpits smells bad
No one asked
There is a more easy way to do ...
..
😱🥵🤒 too much onions
It is a French dish. Made with shallots. This is like complaining apple pie is "too much apples". :)
But it is not puffy
Her techniques will not work!
Nah it worked for me
Why not? Have you even tried it before making such a judgement?
Me too. Tried it 3 times. Worked perfectly everytime❤
This is just too much work 🤦🏻♀️
Puff pastry method looks good but who wants to eat a shalot pie??? Ewwww...
That does not look very puffy.......
I really enjoyed your careful instruction
However, I am sadden my your extensive use of cling film plastic. This is not recyclable and does not bio degrade. Why not just wrap the dough in parchment paper to store in the fridge? Parchment paper also can't re recycled but is bio degradable so will break down in compost. Sorry to rant on an otherwise brilliant film
Hale. 😢🥸