I like how in the last Kitchen Conundrums video a lot of people were asking for the metric system and you actually started doing it. That's really cool! I love this show.
I haven't even completed the video as yet but paused to say "Great Job Thomas" I love how you've included everyone in terms of the weight and I really appreciate the comment on choosing the right type of flour :)
Mr. Joseph, I must thank you after 20 yrs. of struggling with puff paste, you have clarified and simplified the process. Having made Danish Pastry for many brunches, I've not been entirely out of the loop, but I learned "1 turn, 2 turns, etc. with pokes from my fingers, so YOUR way is much better! Thank you again.LOVE your videos!
Well.... for me life is too short to make the puff pastry myself!!! Thanks to all those ppl working so hard behind the scenes to make the ready pastry make its way to the shelves of my local supermarket!!!! Enjoyed watching you, Thomas though!!!
when you buy from the shops, they don't use this method, well actually the same but with a machine, its called a sheeter, and if you have one of those, you could make easily 10x the amount thomas did, and its 100 times easier
Jimmy Fong Xin Wern I didn't know there are specific equipments to make the pastry.... I mean of course factories have got such stuff but on a much larger scale.... And since it can be made easily using the sheeter, then who knows perhaps I change my mind in the future, buy the tool and make it at home!!! :)
I love Thomas Joseph! He is very descriptive with his baking steps! Easy to follow and he does baking the right way. I love the perfectionist in him when it comes to baking. Keep it up Thomas 🖒☺
As always, fantastic video and explanation. This video series really stands out from the rest. the quality of the teaching, the video and the final dessert item are all first rate. thank you for going over the process and sharing. I am an experienced home baker who is always looking to improve my technique and learn the correct way to bake and cook. thank you for putting yourself out there and sharing your gift and knowledge. I read a lot and watch many, many video tutorials and you are pretty flawless and so likeable. great job!
Thomas!!!! Oh dear, you are definitely wonderful, just read my mind!!!! This IS my #kitchenconundrums Thank you, thank you, thank you!!! You're an amazing teacher 🙇🙇 sensei Joseph 💟
I think you brought out some points that were neglected in my first tutorial: matching the consistency and not overworking the dough. Even cake batter gets ruined when you overbeat I think you got it right. Intelligent and articulate, your finer points are much appreciated. Going to try and I will get back to you . Not going to premix the butter with flour and will use water. If it comes out great, will raise a glass of wine to your future success.
Hello and Greetings ! Excellent Tutorial , 👏👏 Highly Technical and Very difficult,But u made it in a way,seems like a piece of cake,i will certainly follow your technique and recipe !
Hi Joseph, I did this recipe today and when I baked my puff pastry in the oven @ 400 degrees, they were baking in a pool of butter. Please advise me on what went wrong? Thanks
5 to 7 multiple times having to judge the consistency of the butter temperature and the consistency of the dog and then format and handle it I would beg to differ this is very loved and very advanced for most people who don’t have a lot of baking skills but you do make it very clear on what you need to do kudos
Please could you tell me if I just want to bake the puff pastry as it is then at what temperature and for how much time should I bake it ?and is the oven fan suppose to be on or off ? Thank you in advance
Hi, I loved this video and watched it over 5 times but you do not mention at what temperature and for how long to bake in order to get the same results of your baked goods. Please advise on the same. Thanking you in advance.
Thomas, you are my favorite favorite favorite! Gluten free bread(regular and/Or artisan) without gums, tapioca or rice flour? I am allergic to gluten and latex (tapioca) and miss cake and all of it! No flour blends nor a zillion ingredients. I would love to work with/for you. I have so many ideas and watch you to learn to perfect techniques.
@Everyday Food what temperature, time and mode to bake puff pastrys in microwave and preheat time n temp. as well? I like the brown color, lightness n flakiness that your puff patty had, so how do i get the same for mine?
You said to roll the beurrage and detrempe 5 times? Won't that over work the gluten, or does it depend on the temp of the kitchen, work space and marble vs wooden rolling pin?
I tried the Russian style with two eggs a disappointment and now today I am doing it the classic way as shown. I had layers but the egg made it heavy. Still delicious!
hey Thomas, in the beginning, you said add 2 and a half tsp of course salt into the flour but then after your adding the flour with the salt into the mixer, you say 1 and a half tsp of salt was in the flour which is it?
Yes. I don't use the mixer to make the butter block. I pound on the butter to soften and turn/fold with the flour a few times. Not sure if that's what you meant... But grated, brick or cubes of butter, doesn't matter.
The first time I made puff pastry I had no idea it was supposed to be hard. I just followed a recipe in a book and chilled and folded it as instructed.
Usually baking recipes call for unsalted butter. This recipe recommends European butter because of its higher fat content. I would suggest that if possible you avoid Walmart's "Great Value" brand butter because it has a higher water content than other butters I've baked with :-)
I cannot buy puff pastry where I am so thanks for sharing, unlike some of these other commentators who watched this and then say " life is too short to make this" smh
Thanks for the technique. It was well explained. But can you provide instructions on how to make puff pastry without a stand mixer? Also, what are your thoughts on using vegetable shortening for this recipe?
Just mix it by hand or with an electric mixer until you get the same resulting dough/butter mixture. Hardly needs explaining. Using shortening in puff pastry will not work. You need the right amount of water and steam from the butter to get those flaky layers. And shortening will leave a greasy coating in your mouth. Gross.
You said that you want to use flour that is low in gluten, does that mean that this recipe can be made with gluten free flour? I'm gluten free, but I've always loved baking and I get bored of having the same cakes and quiches. Thank you in advance!
I like how in the last Kitchen Conundrums video a lot of people were asking for the metric system and you actually started doing it. That's really cool! I love this show.
I love the way he teaches.
I really like how Thomas Joseph explains things very well. I learn a lot from him. Thank you Thomas! 💋
I haven't even completed the video as yet but paused to say "Great Job Thomas" I love how you've included everyone in terms of the weight and I really appreciate the comment on choosing the right type of flour :)
I tried to make this at home and they turned so crunchy and so layerd out. So glad to watch your video and i used milk instead of heavy cream
Hi, how long and at what temp did you bake it? It didn't say in the video or the recipe. Thanks!
I love this! Such a clear and insightful video. Nothing like buttery flaky puff pastry!
Mr. Joseph, I must thank you after 20 yrs. of struggling with puff paste, you have clarified and simplified the process. Having made Danish Pastry for many brunches, I've not been entirely out of the loop, but I learned "1 turn, 2 turns, etc. with pokes from my fingers, so YOUR way is much better! Thank you again.LOVE your videos!
Arigato, Sensei. Yoku Wakarimashita!
Well.... for me life is too short to make the puff pastry myself!!!
Thanks to all those ppl working so hard behind the scenes to make the ready pastry make its way to the shelves of my local supermarket!!!!
Enjoyed watching you, Thomas though!!!
when you buy from the shops, they don't use this method, well actually the same but with a machine, its called a sheeter, and if you have one of those, you could make easily 10x the amount thomas did, and its 100 times easier
Jimmy Fong Xin Wern I didn't know there are specific equipments to make the pastry.... I mean of course factories have got such stuff but on a much larger scale....
And since it can be made easily using the sheeter, then who knows perhaps I change my mind in the future, buy the tool and make it at home!!! :)
its quite expensive...but factories have even more expensive ones...
a sheeter could go up to $6000 and factory ones with all the convection lines could easily be above $10000
Jimmy Fong Xin Wern do you know how much does it cost approximately in dollars?
I love it that you also used metric measurements! Thank you Thomas!
I love Thomas Joseph! He is very descriptive with his baking steps! Easy to follow and he does baking the right way. I love the perfectionist in him when it comes to baking. Keep it up Thomas 🖒☺
Amazing.
Such clear instruction
Thanks
I’m glad you specially spoke about European butter. I discovered when making dough,it’s really important to splurge on that ingredient. 😉
"For my friends elsewhere". The recipes around here are all about grams. Thanks from Brazil.
Luciano Minervino O problema é fazer massa folhada nesse calor do capeta 😢 a minha não deu certo, a manteiga derreteu pros lados
I really wish the US would get with the metric already...
Thomas, it is much easier to watch you do this, than it is to make this dough myself :-) Thank you for sharing.
As always, fantastic video and explanation. This video series really stands out from the rest. the quality of the teaching, the video and the final dessert item are all first rate. thank you for going over the process and sharing. I am an experienced home baker who is always looking to improve my technique and learn the correct way to bake and cook. thank you for putting yourself out there and sharing your gift and knowledge. I read a lot and watch many, many video tutorials and you are pretty flawless and so likeable. great job!
So what you're really saying is that you're not "an experienced home baker"!?! lol
me encanta el canal, me encantan las recetas y tips que dan!!!! espero dure mucho tiempo mas!!!
This recipe works 100%, thank you Joseph!
I love you
Kitchen conundrums 😍😎
Amina Amazing ماذا تعني conundrums
Thomas is sooo handsome. And he stole Chef John’s line, “As always, enjoy!”
Joshua Gusman I think he's wonderful.
fabulous
I don’t even want to make puff pastry.
I always check to see if he has the recipe I'm looking for. Good food, and eye candy!
It’s too hot in my country , tried to make and the butter just seeped out
Thomas!!!! Oh dear, you are definitely wonderful, just read my mind!!!! This IS my #kitchenconundrums Thank you, thank you, thank you!!! You're an amazing teacher 🙇🙇 sensei Joseph 💟
Thanks for explaining the details. I failed terribly the last time but now I know my mistakes, will try soon.
As always , perfectly done.
It’s well explained, and very simple. Thanks. Janet good
I think you brought out some points that were neglected in my first tutorial: matching the consistency and not overworking the dough. Even cake batter gets ruined when you overbeat I think you got it right. Intelligent and articulate, your finer points are much appreciated. Going to try and I will get back to you . Not going to premix the butter with flour and will use water. If it comes out great, will raise a glass of wine to your future success.
you explainnn it sooo wellll...
Thank you for being so precise by the way. I love your videos
Omg those butter cubes so beautiful
Thanks for the easier recipe 👍👍
Hello and Greetings !
Excellent Tutorial , 👏👏
Highly Technical and Very difficult,But u made it in a way,seems like a piece of cake,i will certainly follow your technique and recipe !
O.M.G. Best puff pastry recipe ever!!!
O my word, that pastry looks so goood!
Thomas is such a sweetheart =)
I tried this and it was awesome!Keep it up everyday food
Hi, at what temperature and how long did you bake it for? Thanks!
Thanks for the help...Going to try and do something really diffrent ..Humus infused Beef Wellington
we will "enjoy" .... loved that nod, the video and this man! :D
Loved the video...using the stand mixer makes it so much easier. :)
Puff pastry was always a mystery to me. Thank you TJ!!!!!
Thanks for uploading such a nice vid, Amazing person explaining in a very nice way !👏👏👏👍👍
Hi Joseph, I did this recipe today and when I baked my puff pastry in the oven @ 400 degrees, they were baking in a pool of butter. Please advise me on what went wrong? Thanks
The dough (butter) was not cold enough when you put it into the oven. It’s something I need to remember too. So I’m glad you asked.
I do a hybrid puff pastry/pie crust for any pies I make, it always gets the most jaded foodies attention.
thanks alot thomas as always great videos keep up the good work
thank you for sharing the recipe n technics....😍
Great video - thanks for the great technique tips!!
Thank you so much for sharing. 👈😋👍
Woah, was that a shout out to Chef John from foodwishes?
Ha ha ha
What's the time stamp? DId Thomas put Cayenne?
Finally!!! Measurements in grams! Thank you so much :)
Melita Ethel I am just learning to use a digital scale and find European Measurements and it so easy! Thanks
Amazing recipe Thomas! 😍😍
Ingredient
458g flour
1 pound butter
2 1/2 teaspoon korsher salt
1/2 cup heavy cream.
sorry i think he said 1 1/4 to 1 1/2 cup of heavy cream...
@@win3y3
3:38Yes he said one and a half cup...😊
5 to 7 multiple times having to judge the consistency of the butter temperature and the consistency of the dog and then format and handle it I would beg to differ this is very loved and very advanced for most people who don’t have a lot of baking skills but you do make it very clear on what you need to do kudos
Amazing to make lovely puff pastry with only 4 ingredients!
my king is back!!!
Love this guy.
Please could you tell me if I just want to bake the puff pastry as it is then at what temperature and for how much time should I bake it ?and is the oven fan suppose to be on or off ? Thank you in advance
Question for how long do I bake it, and how hot should my oven be?
Awesome Thomas!
Hi, I loved this video and watched it over 5 times but you do not mention at what temperature and for how long to bake in order to get the same results of your baked goods. Please advise on the same. Thanking you in advance.
Nice demos for puff pastry. I am confused for how many 3 folds do I need to roll out the pastry dough. Thanks
Bloody hell mate, this is the best puff pastry I have ever made. Thanks
Hi, at what temp and how long did you bake it for? Thanks!
If we want to bake this puff pastry at what temperature and for how much time should we bake it ??
Thomas, you are my favorite favorite favorite! Gluten free bread(regular and/Or artisan) without gums, tapioca or rice flour? I am allergic to gluten and latex (tapioca) and miss cake and all of it! No flour blends nor a zillion ingredients. I would love to work with/for you. I have so many ideas and watch you to learn to perfect techniques.
Can i change heavy cream with fresh milk?
Thanks so much for the recipe/technique. P.s. Chef John?
日本からこんにちは！
I did this twice and it worked perfectly! Just takes a while more during Autumn seasons in Japan ^^;
Hi, at what temp and for how long did you bake this for? Thanks!
Lovely as usual Mr Thomas 💐
Can I lower the butter quantity for a healthier version ?
Jasmine el fiky I don’t believe it possible! You need the butter for the flakiness, if not it’ll just be dough.
As he mentioned the more fat content the better
@Everyday Food what temperature, time and mode to bake puff pastrys in microwave and preheat time n temp. as well? I like the brown color, lightness n flakiness that your puff patty had, so how do i get the same for mine?
💫gorgeousness!💫
Where is the scale from? I’ve been looking for a good one to buy! Thanks
Thank you for say the measures in grams too
Did you get the full recipe in grams? :)
clear as water explanations 😊
You said to roll the beurrage and detrempe 5 times? Won't that over work the gluten, or does it depend on the temp of the kitchen, work space and marble vs wooden rolling pin?
I tried the Russian style with two eggs a disappointment and now today I am doing it the classic way as shown. I had layers but the egg made it heavy. Still delicious!
finally...
hey Thomas, in the beginning, you said add 2 and a half tsp of course salt into the flour but then after your adding the flour with the salt into the mixer, you say 1 and a half tsp of salt was in the flour which is it?
Sir for how much time and at what temperature should I bake the puff pastry?
Please share the baking temperatures for the puff!!!! @kitchenconundrums
Love it!
some day I will try this, some day
You are my favorite person on a cooking education RUclips channel. We should be friends. :)
Wow thank u I loved it
Xiami Redminote2 I
Question....can you use frozen grated butter, added 2x... instead of the buttr brick, then fold and roll and turn a few times??
Yes. I don't use the mixer to make the butter block. I pound on the butter to soften and turn/fold with the flour a few times. Not sure if that's what you meant... But grated, brick or cubes of butter, doesn't matter.
You're amazing thank you 😘😘
The first time I made puff pastry I had no idea it was supposed to be hard. I just followed a recipe in a book and chilled and folded it as instructed.
Which type of butter i should take in walmart store for this
Usually baking recipes call for unsalted butter. This recipe recommends European butter because of its higher fat content. I would suggest that if possible you avoid Walmart's "Great Value" brand butter because it has a higher water content than other butters I've baked with :-)
Please come live with me so I don’t have to cook no more 🥰😂 your cooking looks so delicious
I wanna ask, can we subtitute heavy cream into a whipped cream?
I cannot buy puff pastry where I am so thanks for sharing, unlike some of these other commentators who watched this and then say " life is too short to make this" smh
Do a video on yeast and cake donuts please
Thanks
Thanks for the technique. It was well explained. But can you provide instructions on how to make puff pastry without a stand mixer? Also, what are your thoughts on using vegetable shortening for this recipe?
Just mix it by hand or with an electric mixer until you get the same resulting dough/butter mixture. Hardly needs explaining. Using shortening in puff pastry will not work. You need the right amount of water and steam from the butter to get those flaky layers. And shortening will leave a greasy coating in your mouth. Gross.
Making puff pastry seemed similar to making croissants. What is the differ mars between the 2 apart from the shapes of course. ; ) thank you!
Croissants use a yeast dough. Puff is just water (or this recipe, cream) and flour with a bit of salt.
Can I make this recipe on a gluten-free flour?
You said that you want to use flour that is low in gluten, does that mean that this recipe can be made with gluten free flour? I'm gluten free, but I've always loved baking and I get bored of having the same cakes and quiches. Thank you in advance!
would love to learn hot to make scones and chocolate bread
Bake 400 F 15 to 20 mins. Is what I found on the web. But timing may depend if you have a filling or not.
Can you use milk instead of heavy cream???
Hi chef I want to know about the main dishes of the USA so plz help to know
At what temperature does it have to be bake?
Please make a video on how to make perfect caramel every time
Sofia Irade he did
Cameron Knowles here in kitchen conundrums?
Could you please put a video of making perfect mayonnaise at home
For my friends elsewhere. I’m from the UK
Great !!