How to make rough puff pastry 

Poking the dough to track the number of folds is genius

Julien! Thank you so much for this recipe, I am in no way an amateur baker but puff pastry has always been my nemesis! This was so simple to make and came out almost exactly like a traditional puff pastry! So happy I discovered your channel!

Thank you, Julien - I'm on it - pastries the weekend!

Do anything! Just keep doing it with that accent ❤!

thank you for sharing your recipe

good to see you back!

Awesome Julien! Thank you!

Thank you for another great video! I can’t wait to try this. ❤️🙂

I have never managed to have much success with the regular puff pastry but I will certainly try this rough version and see if I can finally make it work 😂

I LOVED IT

I was always afraid making puff pastry since it’s such a hassle but now, with your method, it’s a piece of cake. Now I know! Appreciate it! Awesome!

Hey Julien, Thank so much for the great video. I love to make puff pastry. This is a great way to get it done.

Thank you Julien! Best chef ever!

Idea of big chunk of butter and enough water is great. Thank you.

This is such a treat! I've only ever tried making puff pastry once and it was the old way with a square of butter. Took a long time to make it but the results were fantastic. Made French chausson like yours - so delicious but I never made them again. I think it's time to try it again your way with a rough puff pastry! Thank you so much!

Thankyou julien you are amazing

Made it!! It was terrific!

Really cool 💪😊🤙

👏🏻👏🏻👏🏻

👏👏👏

👍

So glad for this!! Can you make the croissant with the rough puff pastry?

Thank you! I'm going to try it! Will you video what you did with yours?

Many thanks for the amazing recipe and technique. I have made it today and the result can't be distinguished from the regular puff pastry. I made cheese turnovers and palmier out of it. I usually go with the traditional method and the rough method doesn't work as good for me . But your technique of having large chunks of butter made all the difference.

💪😊

Sometime would you do another video on making croissants using a smaller amount recipe. Being now in France perhaps there is a difference between making them in England vs France 😮

Great tips as usual chef. 👌🏼 I’m curious to know if commercial kitchens, (like Saveurs) are temperature controlled due to the need for cold ingredients and not over proofing sourdoughs, as your surrounded by all those hot ovens?? All the best.

4:53 when you rest it in the fridge, do you cover with plastic wrap or just exposed to air?

julin can this be used for croissants this will be my 1st tine making puff

Can I use salted butter and leave out the teaspoon of salt in your recipe Julien?

so it is normal flour? not bread flour chef? protein is less than 13% yes? thank you 😊 is it ok to use a mixer with dough hook to kix? my hands are not strong enough

Hi again Julien. How long can I keep the pastry in the fridge for?

So if we add little bit yeast we could make croissants with it ?

no yeast?

Oh, please do vol au vent! There aren't very many good videos on them.

hi my name is ellie and are you my cousins great great grandpa? are you Pilipino?

Hi Julian. Thanks for this recipe. Did you wrap the pastry when you put in in the fridge?