Hi Superbe video. Learnt a lot from it. Great teacher. Can you teach us how to make pastries with this dough now and how to make the dough. Thanking you. Is this the same dough to make croissants with too? or is it different?
I use to make laminated dough at low temp room...almost like walk in chiller.... It's make butter still solid but rollable, prevent yeast to develop earlier. so much easier to fold dough in no time....
Its the wrong method as you get on the sides to much dough better is divide the dough into two pieces and than roll at at the same thickness as the butter it will be the same and much faster . And you use to much flour !
Where can I buy a tarp?
Fantastic tutorial. 🙏🏼✍️
How can i see the other parts of this video???
Hi Superbe video. Learnt a lot from it. Great teacher. Can you teach us how to make pastries with this dough now and how to make the dough. Thanking you. Is this the same dough to make croissants with too? or is it different?
what the ingredient ?
It’s butter pressed into a square shape
Butter and flour
The hat tho
List of ingredients, please?
Anybody knows How many degree to put the dough to be relax before continuing lamination?
The colder the better I put mine in a freezer for ten min intervals to stop butter from melting
I use to make laminated dough at low temp room...almost like walk in chiller.... It's make butter still solid but rollable, prevent yeast to develop earlier. so much easier to fold dough in no time....
Superb, just what I needed. Thank you
Nice teaches
Why does my butter melt very fast so it destroy my dough?
Warm room
What does he mean by “same texture”?
too soft it squeezes out, too cold and it shatters when rolled out
I think he means that both butter and dough have the same pliability (not the same temperature).
How much percent buter you take on dough?
Its the wrong method as you get on the sides to much dough better is divide the dough into two pieces and than roll at at the same thickness as the butter it will be the same and much faster . And you use to much flour !
Which butter is this ? Is this margarine?
Pastry margarine I guess
The chef is likely to use high-fat butter 84%. Chef Jean-Pierre "We love butter"