Chef, I have taught this version of puff pastry in culinary schools for many years. It is referred to as "Blitz" pastry and your presentation is both impeccable and precise. THANK YOU
Nice recipe. You can simplify it, though. If you freeze your butter first, you can grate it into the flour, easily. This way all the small pieces of butter can be worked into the dough easily
Roll the long side of the dough so that it is 3 times the width, that way, after folding into 3 layers it is back to a square again. Easy, no tape measure. Thank You!! Chef for this easy recipe. And thank you for explaining the result differences between this simpler recipe and the traditional way of making puff pastry.
I LOVE this channel. The Facebook algorithms rarely send me his videos, but every one of his recipes I have recreated turned out fantastic! I am sure this will be the same!
This was sooooo relaxing to watch, and I can't wait to try this recipe! As a nice bonus, the sound of his hands patting the dough has a relaxing ASMR effect. 😌
Thanks so much Stephen for your great work here on this channel! your work of mixing cooking science with math is amazing in this recipe :) Your channel has been so inspiring for me to try to get into French cooking.
Hello, I really do know how to thank you for your lesson. I just made mine as croissant shape and added like 50g off grated cheese to the dough. It turned out AMAZING. I lived in US and UK and now I'm back to Brazil. I was missing croissant. Really!. You have no Idea. Thanks again. Many many thanks.
There is an even easier version. You stir the cold butter chunks into the flour, add enough ice cold water to make a sticky dough - DO NOT break the butter up any more. Wrap and chill. Roll and fold as here. Leave it when there are still streaks.
I made this by accident while making biscuits. The take frozen butter and shred it on box grater or if you are a whimp... processor. THOUGH Box grater makes big cats head biscuits, Super puffy
Bonjour Stéphane, Je suis au Québec et c'est la première fois que je te vois. Mais c'est loin d'être la dernière. J'aime tes recettes, ta bonne humeur et la façon dont tu explique les phases de tes recettes. Je vais te suivre avec plaisir! Merci!
Good recipe. You have taken the mystery and all the majority of fear out of making puff pastry for savory dishes. For most home cooks, this is perfect for a quick and easy meal with a touch of the flare needed to elevate the dish into something special.
I love cooking specially my own culture the Mediterranean/Middle Eastern cuisine is very large and diverse. But I can't deny that learning French cuisine will be a very important in gaining more skills and technic. A lot of similarities in cooking styles but also A lot and A lot of differences which will impact flavour and visual appeal. That's why I love cooking it's almost like science. Very very interesting
Thank you for the excellent lesson. The supermarket was out of puff pastry but that, now in hindsight, was a good thing. I decided to make only half as this was my first attempt at puff pastry and a Gallette Des Rois. After reasearching the best flour I used part all purpose and part bread flour. I made a small Gallette yesterday filled with frangipane. I can't figure out how to attach a picture but it was very good if I do say so myself and picture worthy. You are right. I probably never need to buy puff pastry again. I keep butter in my freezer because I bake alot and now can add this to my repertoire. I am going to make some Chinese curry filled puff pastry next.
In our bakery school, this is called Crust Puff Pastry, or Pâte Feuilletée Hollandaise. The method is simple: with a metal dough scraper incorporate the little cubes of ice-cold butter and the flour by "cutting" from right-to-left/top-to-bottom, then incorporate the ice-cold water and salt until you have a dough where the small butterparts remain visible. Resting time in the fridge is only 20 minutes, as the dough, once flattened into a rectangle, is pretty cold to begin with.
I am so excited for this video, Stephane!! I was really hoping one of you brilliant RU-vid culinary professors would come up with a reasonable puff pastry shortcut technique. I can’t wait to try this, bravo!
Stéphane-l’ve been interested in cooking for quite a while, but never realised what l wanted to excel in. Tried a few things, but then l came across your recipe for puff pastry here. I followed your instructions to make this-made sausage rolls out of it-but wasn’t convinced l had done it until l took them out of the oven. What a result! Golden pastry melting in the mouth! Therefore l think pastry creations may be the way to go. Thanks Stéphane for showing the way, and of course, if there’s ever a way to earn about cooking, learn it from the French!
Chef, that was one of the very best presentations I’ve ever watched. Fabulous. This is the same recipe my Mothers Mother, my Nan, gave me when I was 15. I’m 55 this year, my Nan is gone 26 yrs, she’d be 107 now, and this has never ever failed me. I won’t give anybody the recipe or instructions lol. I haven’t used it as puff pastry but I have used it for sweet and savoury pies. I cannot wait to use the rest of the technique!
What are you going to do? Take it to the grave? You will have no use over there! Why not keep your mama legacy and show it to the world like this amazing chef. Good luck with your secret!
this is how i make my crust for savory pie. big chunks of butter make the crust so good. just added a bit of vinegar into the cold iced water. will try to fold it and make my own puff pastry next time
This is nearly a match to my Wife’s family recipe for pie crust, just with more butter. So, I can say that it does work very well - and needs that marbled texture for sure. We use ice water, which helps keep that butter cold and solid while making the initial dough ball.
I thought it looked a lot like the way I make pie crust too. Does the extra rolling and folding with layers of flour in between cause it to rise a little bit more? What type of flour is he using?
@@CreativeEm , I understand the brushing off of flour that is used to prevent sticking. It still adds a layer beyond pie crust? What type of flour is used in this recipe?
I can’t see how you could describe that as a “revolutionary “ super quick method. It’s almost just the traditional way except the butter is all incorporated at the beginning instead of divided into thirds and dabbed on with each roll out. Almost 50 years ago I was given a quick method whereby the butter was frozen and then grated into the flour. It wasn’t super puffy but certainly recognisably puffier than shortcrust and certainly a lot faster than this!
You are absolutely correct, Kathy. This is the standard recipe for 'rough puff pastry' (feuilletage minute) that has been a standard for centuries in both British and French kitchens. An even slightly flakier type is called 'flaky pastry' and that uses half lard and half butter; half the fat being rubbed into the flour and the rest incorporated as in the recipe above. The third type is the standard 'puff pastry' (feuilletage) as used in millefeuille and sweet delicate pastries, and which is more labour-intensive to make.
@@dietrevich Grating the butter gives you a standard puff pastry, which is fine for millefeuille and fine confectionery. Using chunks gives you the old-fashioned rough puff pastry, which is better for pies and pasties.
Thelma writes: Stephanie, I have been watching this video and to say how much I really love your method. Simple and straight forward and result is just as good. Love your videos and will try your simple way in making this wonderful Puff pastry.
I love recipes that encourage you to use your hands… not machines. I can’t afford a food processor but that doesn’t mean I can’t still make this recipe. 👍👍
Very interesting Stephan! This is exactly the recipe and process that I have used for many years when making meat pies, pasties, savory turnovers and puffs. For pastries I use the traditional method. The recipe that I have came from a recipe book that my paternal grandmother put together in 1915 (she was 26 then). It works very well for savory foods and is most enjoyable.
Hi Stephane, my wife has been using French flour, T65 and T45 to make bread and croissants that we buy here in Australia and it’s been a revelation! I am going to try this recipe for our next batch of sausage rolls! Thank you for your great channel!
@@FrenchCookingAcademy We get it from Basic Ingredients in Brisbane… both come in 1kg bags and 25kg bags and are not expensive. They also stock German and Italian flour as well as baking utensils and equipment.
I´m from Germany and i just love your french-american accent.. and of course im gonna try the puff pastry too 🤣... Tipp: use frozen Butter and grate into the flour... even easyer
Thank you so much chef Stephanie! I have been trying this method of making Puff Pastry, and I love doing it! It's so much better than store bought, and much cheaper too! Nevada, USA
I have made homemade biscuits with that recipe only I used shredded frozen butter and cold water, the best biscuits ever.. ( had to put a slight thumb print in center so they rise straight )
I live in Australia. Our butter is salted butter. This comes from our history of living in a hot climate. Before refrigeration, salt was used to help keep the butter from turning rancid. We can purchase unsalted butter but it is not used in general. If I wanted to make this puff pastry, could I use salted butter and omit adding the salt to the flour? We are in lockdown at the moment, so I am not going to the market or shops very often. Thank you for this recipe, I can't want to try it. Regards from Lemon Tree Passage. Aust.
Hiii from India 🇮🇳. Thanks ever so much for sharing the recipe in English, thanks also for the explanation so beautifully and easily shown. I love puff pastry but was scared to try it, now I definitely will.. please can you also share some recipes with it. 1 more question, can things be cooked in an air fryer??? Thanks again.
Thanks for sharing this recipe of pastry made easy I used to get scared if puff pastry coz they make it so difficult and crazy many times in fridge that I never got to make it. But after watching you guided step by step pastry making I am sure going to try this👍🙏♥️
Love the way you explain the methods. Thank you for sharing your experience and recipe. By the way, where can I get the rolling pin that you are using in the video. ❤
I'm the one, who actually have struggled a a a lot... to prepare a perfect Puff Pastry dough. But unfortunately, uptil now I've never baked a good one. Anyways, I'll surely try this one and then let you know about the results.!!!
Well this isn't "a perfect puff pastry", it's an easy one. But for some recipes it looks better than having to settle for bought! Most places only have vegetable fat versions.
Thank you for showing how to make this pastry. It’s been a long time since I have made this kind of pastry. Going to give this a try for sausage rolls ,for my Boxing Day buffet.
Hello from Los Angeles, CA - I will attempt to do this using gluten free flour. I will let you know if I'm successful and thank you so much for the recipe and making it easier for many of us.
I've been using this recipe for the past 4 years now and it originally belongs to The Smiley Taste a channel on RU-vid. Only thing is our pastry puffs up much higher. Go check out the original recipe and get puffier results on The Smiley Taste
j'aime beaucoup l'accent !! Merci pour cette recette rapide de pâte feuilletée !! c'est une belle alternative à la recette traditionnelle qui reste malgré tout plus feuilletée !!
