@@samuel_excels Good question. I've docked puff pastry (and other crusts) before when pre-baking before filling them, but I don't remember docking and filling immediately, then baking. (Seems this could lead to many fillings seeping down through the holes and ultimately sticking/burning under the crust.) Maybe Glen used his pizza stone trick, and the extra heat from below was a little too much for this recipe? [Edit: Just checked. No, he didn't. Plus he baked it in the lower portion of the oven, where it may have been a little bit cooler.]
I was wondering about that too, but I think even lightly docking might have let moisture in and led to a soggy pastry. I think using the pizza stone might have helped, actually, by setting the pastry sooner?
One of the best things about this channel is that it’s honest. We’ve all made stuff that was aesthetically appalling but utterly delicious. Thanks for sharing with us, Glen!
Sittin on the dock of the bay, watching the galette roll away. I'm also a puff paste docker. Since I've always been a good little boy and obeyed the instructions, I have never seen WHY, until now. Thank you Glen for the object lesson in why you don't let a puff paste huff and puff unrestrained.
For everyone who is wondering what "dock the dough" means (I keep seeing it in comments & didn't know either), I looked it up: "To "dock" a pastry means to prick a pie crust with a fork before baking. This technique is a simple way to poke holes in the pastry dough. This allows the steam to escape so that the pie crust doesn't puff up in the oven."
When it works. Sometimes the holes re-seal as soon as it hits the oven, and bubbles still develop. If you're in a position to check on your pastry every few minutes while it bakes, you can pop those bubbles. If not. it'll still taste great!
Oh Glen - I laughed so hard when you took it out of the oven! I couldn't love this channel more. It's real life and real food at its finest. But I'll bet it tasted delicious and I'd eat it in a heartbeat. And I'm with you on the Barry Galette character, only I was thinking of The Rockford Files.
If it is edible it is never a fail. Made me think of Bakewell pudding. All it needs to convert it would be a layer of jam on the pastry before the frangipan. 😋
Omg i just loved this whole episode. Julies laugh was priceless. Only once did i try making puff pastry. The butter and dough layers steadfastly refused to do as they were expected to do. So i wrapped the entire disastrous concoction in several layers of wax paper, set it on the floor and WALKED ON IT. Now thats rustic!😂
This is exactly the dessert I make when I'm in a hurry, every season of the year, changing the fruit accordingly (using fresh puff pastry from the store, because I never think ahead). The recipe for the frangipane I use is just a little less "runny", but almost identical. I prefer almond extract to enhance the almond flavor, but vanilla is always fine. The only thing I make different is I prick the puff pastry with a fork. And I check frequently in the oven: if it puffs too much (yes, it's happened to me, not often but more than once), I prick the bulge with a knife before it's too late to let the excessive steam escape.
I can’t help you with any hints, but I really appreciate the fact that you uploaded a less than perfect result. I’ll bet it was delicious and I wish I could have tasted it! Anyone who has ever tried baking has had a few misses, so as I’ve heard, success is getting up one more time than you fall down. Bravo!
My mom could bake like nobody's business, but I have to say her 'fails' were always our favorites. We would be silly, laugh and joke, but then we'd eat, and it was always delicious. It also encouraged us daughters to try new things because failure wasn't a problem. It all tasted good, and we all enjoyed it!
It's not a tattoo and it still looks delicious! THANK-YOU for posting this. Perfection gets posted as if it's the norm but failures are a wonderful learning experience!!
Looks like something I would make 😂. I'm a decent cook, but things like this happen all the time...🙄 Yes, I am SURE it would still taste great. Thanks for posting this. It gives all of us home cooks affirmation and encouragement. 😊
In my kitchen I call events like this...Adventures in Cooking....yes, affirming to see the outcome of this adventure in your kitchen, Glen and Friends!
THANKS!!! For sharing! "Puff, the magic dragon, slipped inside your dough. Made it look quite arkward. 'was delicious, though! " Greetings from the far north of Germany! (Please: come sing with me!)
I make homemade puff pastry all the time. Grandma’s recipe. She taught me to dock the bottom if you don’t want to puff in galette or anything that needs a flat bottom. She used to say never trust what you put on top to stop the puff.
I wonder if docking the pastry would have made a difference? Either way, if it's delicious, it's all that matters. I love that this channel isn't about creating masterful dessert that takes days to make and years of practice to achieve. It's about good food, unfussy recipes, and techniques and ideas that you can make your own.
I was prepared to tell my friends it was "rustic", and I don't see any reason to change that! I did wonder why you didn't dock the pastry before spreading stuff all over it, but I figured you knew what you were doing. This recipe seems so delightful, it might be worth your time to do it again so we can see what it's supposed to be like.
I bet it is delicious! I would chop it all into 1 inch squares and fold in vanilla icecream and some whipped cream. Plan to cut the frozen concoction into 4 inch squares and top with some berry icecream topper and a few fresh berries. That would be a stunning dessert for a special dinner.
Will it qualify as an obsession if I say I have watched this video four times already? I love Glens reaction when takin it out of the oven, and Julie's is just golden! But now, seriously, your honesty is very much appreciated. Others would have thrown this video away and do another, and not ever mentioned they made a mistake. Your friendly tone and the honesty you impart is ideal. Thank you for sharing.
I love that you still shared this even though something went wrong. It's good for home cooks to see the fails too. I mean it still seems to have been delicious regardless so it certainly could've been way worse. Keep calm and eat it away way 😂
That's awesome Glen, looks delicious. Very curious to see if you can figure it out, please do a follow up. Looks like a transporter accident on Star Trek, Lol! Your fellow Canadian William Shatner would have been begging Scotty to fix it before the end of the episode.
Lol! Thanks for sharing a fail - I think we all can relate to this! I would consider this to be a tart rather than a galette. I think taking aa coffee mug and pressing down the inside would help it not puff up as much. Agree with other commenters that the frangipane needs to be a thin layer since it also puffs.
Glen, love your channel....your attitude makes even a slight fail become a win, keep sharing, I learn so much from your shows and use that as inspiration to try making things I otherwise would not attempt.
I needed a good laugh today! Yep, sometimes those plans don't quite work the way we expected 😅. But I love the recipe idea ❤ Thanks for sharing as always!
I'd still eat it! I bet it taste great! Maybe next time dock underneath the filling so it doesn't puff and you just get the crust on the ends to puff. It isn't a failure as long as you learn from it (and eat the results anyway, lol!)
You know what? From someone who has constant baking fails; I'm impressed with your puff! Like someone else said, maybe docking the dough may have helped. It looks delicious regardless!
Well, it didn't turn out the way you wanted but it sure looked good and from the way the two of you acted, it sure tasted good. To me, the big failure was not having a cup of coffee to go with the tasting. Quite frankly, I'd be happy to make that anytime.
That looks AMAZING. So good I can taste it. Thank you for sharing! I love the variety of textures. I want dibs on the almond filling part that ended uo on the wax paper, I bet it tastes incredible 😊❤.
Glen, your show is my favorite diversion, informative and fun..thank you so much for what you do. My frangipane differs quite a bit...this makes about a cup. (From Boston's Flour Bakery's cookbook): 1/3 c. (50g) of blanched whole almonds, ground (or almond flour); 4 T (56 g) of unsalted butter at room temp; 1 egg and here's a major difference: 1/4 c. (50 g) granulated sugar; 2 tsps all purpose flour; 1/8 t vanilla ext and just a pinch of k. salt.
Pastry fails are usually quick and easy to get rid of with a couple cups of tea. But thank you for showing your oops, there was part of me that was hoping it was gonna work but also knew it needed to be docked.
Thanks for this! I love seeing a not so perfect outcome!! Seeing and hearing that crunch and deliciousness of the puff pastry made my mouth water!!! :D Love it
I made something very similar the other day! Except mine was a frangipane tart with sable dough and plums since they are in season. I'm sure people have said this already, but I would bet money that that wouldn't have happened if the dough was docked. Love the video as always
"My name is Berry....Berry Galette". Sounds like a Bond villains girlfriend. Perhaps the blitz method of making puff paste would yield a better result ? It sure works great when making a layered Napoleon, also could try docking the dough heavily in the center section ? I applaud your efforts ! Well done.
The classic learn more from failures than success! I see a lot of people saying dock the puff, but wouldn’t that just make butter escape vents? I probably would have put 2x the berries on it so they would act as weights to prevent the puff
The inexperienced cooks among your viewers may be very pleased with this outcome. I for one, have been encouraged to try this recipe because "funny looking" is irrelevant if it tastes good. Judging from your reactions, it's palatable--yes indeed!
I have some pie crust in the freezer that i was to tired to roll out one day. I recall the crust on the "pie" that was 'made and ate' was very tough. So i get it out, roll it out as large as i can get it, cut into 3 or 4 pieces as the sheet will give me, circle rectangles or squares. Brush the top of each with melted butter, lay each over the other in a litely buttered pan/dish. Cut a rim line about 1/2" - 1" inside the perimeter, fill with frangipan fresh strawberries from the garden and some frozen blueberries. This may or maybe not, redeem the failed pie crust. It would make a "hard to travel with dessertt" but hopefully passion inspiring treat to take on a drive on a Sunday to our beautiful provincial park. Fundy National Park in Alma, NB. I need a day away, 3 yrs ago we met up with our adult kids, i had cookies etc for dessert and we did takeout for the main course. Dogs were worn out on a hike. We found out we were expecting our first grand baby. (Still the only grand boy-gl.) It was a glorious "FUN Day @ FUNDY"! Granny, to my dogs, stayed off the trails, i took the vehicle to the pick up zone. I spent some alone time on a favoured beach. I nearly died climbing back up the many flights of stairs. Our son had dropped his vehicle at pick up, earlier. I did get to the pick up on time. So everyone had a ride back to head quarters. My baby with the baby may not trust me with her son yet while they take a hike, we wouldd not do the fav beach. Well i best get that crust out and prepare for a family fete or an old couples date. We are planting potatoes onions and remaining garden seeds this afternoon and evening.
That reminded me of a cake I did one day when I was making cakes from scratch and I was dating. I opened the oven door and it rose and then had a big crator in it. We ate it and it was still good.
"So sometimes it doesn't work out". I we shouldn't laugh at other's misfortunes, but...that had me going for a couple of minutes with some tears of joy looking at the pudding mishap. Looked tasty though.
