Wonderful man, I saw him on a James Martin video where he spoke of his humble beginnings. Sleeping on flour sacks in the first kitchen he worked in and his mother’s wonderful inventive meals to stretch food to feed a large family. A true master and gentleman. RIP sir ❤
Have followed Chef Roux’s recipe for rough puff since I came upon it several years ago. It is the best in its simplicity and the resulting, beautiful texture. Deserves to be called foolproof. Sad to hear he passed away. May he rest in peace.
Thanks so much for posting. This is really educational, practical, yet down to earth. Loved his appreciation for baking as an enriching experience in and of itself.
You can tell he's passionate about sharing the ability to cook when he gives you alternatives to do throughout the process, never would've thought about using a bottle rather than a rolling pin if you don't have one, cooking really is a universal languag
The ingredients he says in the recipe: 500 ml - FLOUR 500 ml - BUTTER 125 ml - ICE WATER 1 TBSP - SALT However, later in the recipe, he then says it’s a “doubled” recipe. The ingredient amounts are correct for the “doubled” recipe. 500 ml = 2.1133764 Cups 125 ml = 0.52834410 Cups
This is incorrect. He doubled the water only because the recipe was a double batch already. The 500g of flour and butter are already a double batch. So: 500g flour 500g butter 250ml water 1 tblsp salt
Thank you for posting this. I have adored Chef Roux for more than 30 years and I have almost all his books & articles. His passing was a great loss to aspiring cooks.
And I'm new to this gentleman. I want to learn how to make puff pastry and am very glad I stumbled upon Michel. He's wonderful! I like the way he gives tips as he's making the dough, and the love he has for doing things by hand, and the love for his profession. Sorry to hear he's passed but very glad he can live on in video for newcomers like me to learn from still.
I watched this video back in 2013 and made rough puff pastry for the first time ever to top a homemade chicken and leek pie, and it turned out perfectly 😊 so grateful I've found this video again as I'm going to make that pie again!
"And dont move your body very well left right and centre and stay in place, in a position." Seriously, he is like a chef-father-figure. That scene showed me what I always wanted from bigger and more experienced figures. 9 years in the kitchen and I feel like a commi somehow. Around this gentleman, being a commi, listen, repeat, is such a privilege.
Excellent presentation! I cannot wait to make this way of Puff Pastry. I've made different techniques for quick puff pastry, yours looks like it would be better than the others I've tried. All turned out great, where as yours seems like it would have more layers. Thank you for sharing and teaching this recipe. Have a Blessed Day!
Do I have to watch the video again to get the ingredient amounts? Wow. I think he said equal parts of flour and butter? But I DO like his manner and frankness, and his voice. Great video!
Mine didn't 😄 it turned stodgy and thick, and into a wet gloop once fillings were added. I also would like to see him use what he made there as mine turned into shortcrust, no puff at all, no layers..not nice. I'd like to see if his worked or turned into the same thing mine did. Maybe the temperature (Caribbean heat), but tbh I haven't had any issues using the store bought stuff other than the expense and added chems.
@@luminousfractal420 It could be the heat. I'm from the Caribbean too and decided to make mines in the night cause of how hot it gets during the day. They came out really great; puffed up and flaky. I haven't tried it during the day so I can't really attest as to if it might really be the heat that caused your results.
Wonderful cook though Michel Roux is if you want to see exact measurements - which are vital - then go to Bruno Albouze as he lists most of his amounts on the early pages of every recipe his films. Those he doesn't, he will tell you to go to his Web Site. Bruno is quite revolutionary and also highly professional.
Followed along and ended up with something like shortcrust, was not anything close to puff pastry, not sure what went wrong (other than using it) as I was following step by step 🤷
Totally confused about the water quantity, went up to 250ml and my dough was sopping wet, did the other ingredients somehow get doubled ? It doesn't look like it judging by the amount on the worktop.
tried this method ... the dough was turn out good but didnt have a good layer tho...so when i baked it ... its not flaky enough...classic method gave me much better result...:) maybe someone have better result can give me a tip to me to improve...:)
Some if not most of your butter melted, you worked it too much, even if you chilled it after it just emulsified in the dough. Just try cutting the butter smaller and turning it in the flower without working it at all. Also rough puff pastry will generally have about 70% of the lift of classic puff pastry. What it lacks in lift it makes up with not taking 12 hours to make.
Pie crust without the turns....I have made this recipe several times and each time it came out great...just as he says...I have made different pastries and each time they also came out great!...I love this recipe...can you tell?:-)
the method looks like pie crust. but here you had the same folding like classic puff pastry but the process it's faster cuz you dont have the yeast in it.
Not at all, pie crust takes less water. Rough puff is 50% water and also is kneaded a bit as shown here. Pie crust takes about 33% water and is not kneaded at all.
It would be really great if bakers would tell us the measurements in cups and spoons along with grams and mls. Every recipe is different for the same thing and takes a great deal of time to adjust to familiar measurements. Tks much
@@F.Andre1377 I did. But I've used cups and teaspoons my entire life and it's very difficult to switch over. Annnnd ... LOL on comment 2 yrs later. Tks for Bringing this vid back to mind, I'll have to try this again.
