Beautiful recipe! I like how everything is visually self-explanatory. Also, this doesn't look very hard to make 🙏 I will try one day for sure! ❤ Thank you for sharing & see you around!
Hi Jimmy! First want to thank you for the amazing book you wrote, so detailed, so I wealth of knowledge and information shared! I really appreciate it. Also, thank you for the videos that help in addition to the books But in the book, this amount of four (500g) has 250g of butter for the. Utter block. Here, it shows 500g. Should it be 500 or 250? Thank you in advance!
@@JimmyGriffinbaking Chef Jimmy, you are very helpful and generous with your knowledge and skills. Thank you for participating in groups and answering questions.
Many thanks, would you believe I received a horrible book review on Amazon , the person slated the fact that I directed people to my RUclips channel! I’m delighted you find the two compliment each other, the book and the RUclips channel. Happy Easter guys
Thanks for your reply. I made a butter block and hand rolled put the dough very carefully. The Butter does not spread out evenly along with the dough. I can see some spot with no butter. I checked the butter and it was kind of soft and manageable to work with it. So I cut out some dough out . What went wrong? Is possible to send picture of my dough in order for you to tell me exactly what went wrong? Please how to forward the photo.
And one more question…is inverse puff pastry (lock-in dough inside the butter block) any better than a traditional way like locking in butter inside the dough? I am very interested to know your view on this? Thank you very much!
It was customary to use strong flour or medium to high protein flour in making of puff pastry, how come you are using low protein flour( what's the flour protein of the flour you used in this demonstration..?
hi chef, what should i do if my puff pastry layers dont stick to each other? after baking when i try to pick them up the layers just seperate. Thanks ion advance!
Fantastic thanks Jimmy. Out of curiosity what happens if you do less turns similar to croissant dough? And if you add yeast? Thanks for always sharing! Dough's in the fridge here in South Africa...
I can't find that plastic, either. So I do the initial, most vigorous pounding between sturdy Silpat sheets (actually, just one sheet folded in half with the butter in the middle). then I transfer the plasticized butter to a sheet of parchment paper that I've already folded into a square envelope of the desired size. I close the envelope and gently roll the soft butter until it fills the envelope corner-to-corner and is of uniform thickness.
@@JimmyGriffinbaking I bought your book "very nice" even so the way you count your turns does my head in but I understand why (0.8 millimeter per layer) optimal for croissant . Is it also optimal for puff pastry ? I have train a few peoples doing puff using organic flour and butter (1000kg of butter every 10 days) doing pies and rolls We used 11kg blocks no additif so a bit of an art how to use a dough sheeter avoiding shrinkage and oval pies Thank you for your generosity sharing
If you use the puff pastry recipe , extra flaky, I use pastry flour , low gluten, it makes great pastry , it doesn’t shrink and is really light to eat. You should try it! Kind regards Jimmy
Jimmy, Have a nice evening. Ignore these people. My friend loved the Hot Cross Buns I made and I’m GRATEFUL for these videos and the book!
Beautiful recipe! I like how everything is visually self-explanatory. Also, this doesn't look very hard to make 🙏 I will try one day for sure! ❤ Thank you for sharing & see you around!
Many thanks
Hi Jimmy! First want to thank you for the amazing book you wrote, so detailed, so I wealth of knowledge and information shared! I really appreciate it. Also, thank you for the videos that help in addition to the books
But in the book, this amount of four (500g) has 250g of butter for the. Utter block. Here, it shows 500g. Should it be 500 or 250?
Thank you in advance!
Class work as always Jimmy.
Amazing work as always jimmy 👌🏽
Bought your book months ago but it’s so helpful to see how you actually do it. Thank you
I am slowly building items from the book into my channel so the two can become a great teaching resource
@@JimmyGriffinbaking Chef Jimmy, you are very helpful and generous with your knowledge and skills. Thank you for participating in groups and answering questions.
Many thanks, would you believe I received a horrible book review on Amazon , the person slated the fact that I directed people to my RUclips channel! I’m delighted you find the two compliment each other, the book and the RUclips channel.
Happy Easter guys
Good day chef every folding 1hour
Thanks for your reply.
I made a butter block and hand rolled put the dough very carefully.
The Butter does not spread out evenly along with the dough. I can see some spot with no butter. I checked the butter and it was kind of soft and manageable to work with it. So I cut out some dough out . What went wrong? Is possible to send picture of my dough in order for you to tell me exactly what went wrong? Please how to forward the photo.
I used dough sheeter to roll out the dough and some butter sticks onyo the roller.
Chill it for longer
When do you add the 85 gr of butter in the dough, I’m missing that addation
And one more question…is inverse puff pastry (lock-in dough inside the butter block) any better than a traditional way like locking in butter inside the dough? I am very interested to know your view on this? Thank you very much!
It makes a really delicate and soft eating pastry , the butter softens the gluten
Agreed, since then, I have learned and used the inverse puff pastry! It’s super 😍
Your turtorial is extremely detailed. Thank you so much chef. But can I remove the egg and replace with water? Or butter?
Yes, but when you change ingredients in a recipe it can affect the outcome.
Hi Chef, what kind of plastic wrap do you use? It isn’t cling wrap obviously.
Just produce bags from the fruit and veg.... you can also use and reuse ziplock bags
Thank you.
It was customary to use strong flour or medium to high protein flour in making of puff pastry, how come you are using low protein flour( what's the flour protein of the flour you used in this demonstration..?
8.5-9%
It produces a very tender eating pastry
@@JimmyGriffinbaking can it be used in tall vol a vents ?
Yes it can
hi chef, what should i do if my puff pastry layers dont stick to each other? after baking when i try to pick them up the layers just seperate. Thanks ion advance!
Fantastic thanks Jimmy. Out of curiosity what happens if you do less turns similar to croissant dough? And if you add yeast? Thanks for always sharing! Dough's in the fridge here in South Africa...
Then it isint puff pastry 😃
In the ingredients listed in the beginning there is no yeast. Did I miss something?
Puff Pastry...
It is puff pastry Dominik
@@JimmyGriffinbaking oh sorry. Didn't realize that. Still at the beginning 🙈 thanks!!
No problem :)
I missed it...when do you add the 185 g of butter to the dough?
When the dough forms Allen
What plastic is used, cant seem to find anything that works for the butter block
Plastic bags from
Fruit and veg / butcher shops or use a large zip lock bag
I can't find that plastic, either. So I do the initial, most vigorous pounding between sturdy Silpat sheets (actually, just one sheet folded in half with the butter in the middle). then I transfer the plasticized butter to a sheet of parchment paper that I've already folded into a square envelope of the desired size. I close the envelope and gently roll the soft butter until it fills the envelope corner-to-corner and is of uniform thickness.
fold in 2 is a half turn in 3 is just a turn and in 4 is a double turn
Lock in 3 to begin
Fold in 3 is a half turn, or a 3; fold in 4 is a full turn :)
@@JimmyGriffinbaking I bought your book "very nice" even so the way you count your turns does my head in but I understand why (0.8 millimeter per layer) optimal for croissant .
Is it also optimal for puff pastry ?
I have train a few peoples doing puff using organic flour and butter (1000kg of butter every 10 days) doing pies and rolls
We used 11kg blocks no additif so a bit of an art how to use a dough sheeter avoiding shrinkage and oval pies
Thank you for your generosity sharing
@@jean-paulsignoret5467 many thanks for buying my book Jean-Paul. Happy to help and advise :)
If you use the puff pastry recipe , extra flaky, I use pastry flour , low gluten, it makes great pastry , it doesn’t shrink and is really light to eat. You should try it! Kind regards
Jimmy
Yeast?
Puff pastry has no yeast