Quick Puff Pastry - Bruno Albouze 

Hi Chef Bruno and Thank you for this quick recipe. I have follow you for a few years now and btw; when I was going to baking school from 2016 to 2018; your videos saved me / helped me with my school projects; especially when I was presenting my finals; we were supposed to create/build a Croquembouche, according to my chef instructor’s recipe. So I came and watched you Croquembouche video, over and over, it turned out that I looked like a pro in my baking class, applying your techniques on my own Croquembouche I got a very good grade A+ 😃 I am very thankful for your videos Sincerely; Minnie Alcocer Pastry Chef 👩🏻‍🍳

Good day Chef Bruno, Thank you for showing the detailed method. Pastry is so very important in baking, no matter how luscious the filling if the pastry is not right, the complete tart/pie is spoiled. In any case the bought pastry is not really an option as it is not the same quality. The pastry always has this pale grey colour, well it does to me. This method is so worthwhile I think we can make it, and cut into rounds, or squares, ready for use, but place it in the freezer for later use. Takes a bit of time to make, but so worth it. You give the impression of a perfectionist, and why not, ingredients are pricey and while at it, do a good job. Go well.

Thank you Chef Bruno. This is very valuable information for us home bakers.

Thank you for sharing this easy technique with all us aspiring home “chefs”. 🤩🥰🙏🏻

I was just looking for a puff pastry recipe thank you so much

Awesome! Tried this for the first time. I don't have a food processor and I thought that cold butter cubes would be too much for my hand mixer. I sliced the cold butter with a cheese slicer - and got a similar texture quite easily. The pastry puffed out so beautifully in the oven!

Thank you Chef! this is perfect and just what I was looking for. cheers xo

Thank you chef! Your videos and recipes are the best.

This was amazing recipe ever....BRAVO GREAT CHEF BRUNO👍👍👍

Very timely video Bruno! I went shopping last week for puff pastry and couldn't find it anywhere. I'll use your recipe to make my Wellington now haha!

Thank you so much for this amazing recipe

Thank you for easier and faster recepie

Thank you!! Looks perfect...

Great to have this available! Much needed! I've been wanting to try egg tarts with a nice puff pastry! :)

Thank you bruno for sharing this shortcut with us. Are there any differences with the final product between the traditional method of making puff pastry vs this new method?

Very nice recipe chef 👍👌👏. It works perfectly 🎩. Thank you for your effort ☕😊🌞😎

Thanks for the post Sir, your style of cooking is simply perfetto. Medical student Malaysia.👍✌

nice..i was just making some today.

Than You Chef! Exactly what I needed to learn. :)

Je comprend juste un peu anglais et pourtant j'aime beaucoup t'entendre et te voir 😀🌹

Amazing 🔥🔥🔥

Chef James Makinson sent me over, looking forward to your content Chef.

do you rest the dough in the fridge between the 4 folds?

Excellent recipe! Will I be able to make crossaints with it?

Thank you so much!!!!

Have a beautiful day!

Bruno, you are a genius

Amazing

Should I buy the sharpening tool from the art store?

really really good! ...yes there is often only palm oil puff pastry in german supermarkets too at least i haven't found one with butter yet and i looked at several:( so now i try this...

Chef James Makinson recommended your vid and now I understnd why. WOW!

I’d like very much to buy a pastry recipes cookbook from you. I love to create delicious baked goods for my friends and family.

The best chef in the world

Thank you so much for your recipe Mr. Bruno 🙏🙏👍🏻 But I'm going to ask something... Can I add milk powder into flour ?

I learned this from Michel Roux's cookbook. It's sufficient for almost all puff pastry applications. And it's so fast! I think it's safer to do it by hand. It seems really hard with machine since it can be overmixed pretty fast. I always do it by hand.

Merci Chef!

great recipe! thanks a lot, this looks really promissing!! short question: is there a particular reason not to use double turns (tour double) with this recipe ? with the inverted one I make 2 double turns and 1 simple turn

Merci chef

We love Bruno , the very handsome cooker of RU-vid 👈❤😘️💚😘💓😍

Im making it right now 😅wish me luck!! The turns confuses me though

The best really

If you don't have a mixer like this one but have the type with blades, freezing the cubes of butter gives a great result.(However 45 seconds may be a too long - try 20 seconds to start with) I made king cakes this year and they turned out beautifully 😋

LEGEND, Thank You, perhaps one day i can thank you personally, and those new cameras u have, they make amazing pic, cant stop watching u

What is the difference between inverted puff pastry and rough puff?

as usual great information. i have a question, could you use ghee instead of butter as i feel ghee gets much firmer in the fridge and does have superior taste. would it work texture wise?

Hi Chef ! thanks again for the recipe, tried it already for Chausson au pomme. Work Amazingly good! Little Question, on your "credit" after 3:50 , on your background image we can see 2 of your pan and your knife rack. They look very, very nice and I am very curious about the brand? Mind sharing? Thanks a lot !

I prepared puff pastry using this recipe and technique and loved the results. I used the dough to make cinnamon rolls. They were a hit. However, I wanted the layers to be "horizontal" not "vertical". Is there a way to roll out the dough and roll the cinnamon roll so that the layers always end up horizontal?

Wait for it! 💥

Super!!

Came here from Chef James Makinson's channel. thanks Chef Albouze for the help.

Great

¡Oh dios! ¡Como cruje!

Ah! Enfin, on revient aux fondamentaux...Les « petits lapins » te remercient pour ta recette. 🙂

How easy you open the dough!

Bruno Albouze Dumbledore, a wizard

😀

It doesn't puff much but it seems really flaky and tasty, might try it for a wellington.

I just ate the one from the shop... It sucks xD how long would this one keep in the freezer?

Made it Bruno, so will you

Bonjour, merci pour votre recette. Y a t-il besoin d'un beurre de tourrage pour ce type de pâte. Merci

Can any one tell me the quantities? I can’t find them and I want to try this recipie!!! Thank you!!!❤️

We don’t talk about Bruno.

I dont know why but this made me laugh 2:26 😅😂

Chef James Makinson said to say "hello"

👍Merci chef

Let me know the composition of the flour,salt,butter, and sugar chef

Can you freeze this?

In UK we call this the Scotch Method and sometimes called , the rough puff method.....

hey bruno can you do gluten free pastries?

Do you have a quick croissant recipe?

Hi bruno, can I ask you if you can make a video about gluten free and lactose free pastry desserts please? I'm trying to offer something delicious to my gf that she could eat without getting hurt, but I'm just collecting failures 😢

Is your web page down?

Hi Bruno ! You speak French ! :)👈..... Happy New year to youb and more vidéos to us ! hi hi hi ! :) :) :)

Saying hi from Chef James!

Hi Chef Bruno, I just want to let you know that I am having trouble accessing to your website. I keep getting host error server 522.

Recipe?

Referred by Chef Jean Pierre! I like your style, too! Anybody else having trouble opening the recipe link?

is that butter or Margarine

oh mais l'accent Américain ... s'accentue ! (les R bien roulés ) - trève de plaisanterie ... il me semble qu'on avait déjà eu cette technique pour la pâte feuilletée rapide, non ? piqûre de rappel ? !

😍😍😍👍👍👍

hale 😊

Hello Sir, Chef James Makinson sent me. He said to tell you "Hello".

Шикарный рецепт! Люблю подобные рецепты делать на своём канале 😉👌🏻

Chef James Makinson sent me

ممكن الوصفة باالعربية

Bruno, please, I beg you, come here NOW and cook me breakfast! Something simple, like triple-stuffed, double-baked, juicy, saucy, rich-in-flavor, highly nutritious, colorful seven eggs omelette with four cheeses from four different continents

Cher Bruno. Je connais une autre méthode pour faire la pâte feuilleté rapide.Elle n'est pas de moi mais du regrété Phillipe. Je vous laisse un lien pour sa video... C'est Hyperintéressant et le résultat est encore mieux que votre version rapide. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--DvZeEpOeAQ.html Bien cordialement.

You look like Marlon Brando when he was young and beautiful .....not Fat later 😱😱......👈

Not a quick dough.

First