Never buy puff pastry again: The easiest puff pastry recipe (ready in one hour)
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- Опубліковано 23 чер 2021
- This is by far the easiest and fastest puff pastry recipe I came across. It take less then a hour to be ready and can be use in all sorts of savory and sweet puff pastry recipes.
Get the recipe: bit.ly/3ssX6Io
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#puffpastry #frenchcookingacademy
🧅🥕INGREDIENTS🥕🧅
75 ml / 2.53 fluid oz water
250 grams / 0.55 pound all purpose flour
200 grams /8.8 oz plain unsalted butter ( has to have at least 82 % fat content)
a pinch of salt
For the dough folding: 3 turns is the norm / do more if you like
Dimension for the folding of the dough: a rectangle of 45 cm / 17.7 inches long by 15 cm /5.9 inch wide
Cooking Times and temperature:
usually 180 degrees Celsius ( 356 Fahrenheit) for 20 to 30 minutes depending on what you use it for and the performance of your oven.
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![ПОЛНАЯ ИСТОРИЯ ЭКЗОРЦИЗМА [Топ Сикрет]](http://i.ytimg.com/vi/qBySr6Bt0B8/mqdefault.jpg)
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
Of all demos I have seen, this is the most simple one of all. thank you, thank you.
I love watching Stefan do his thing and listening to his accent is the cherry on the cake ‼️😉
You love him too! 😘
I was just hearing him carefully, his accent is too good.. 😊
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. 😌
This is almost identical to the Rough Puff pastry I've made since being taught how to do it at Secondary school in the 60s!
Yes! Rough puff.
@@shellieeyre8758 u
Have to agree, nothing new.
Agree this is rough puff pastry. I have a very old cookery book that has just pastry recipes in it and this is rough puff pastry.
Where did you go to school? I remember being taught this at secondary school too!
Love that kitchen window...must provide a lot of natural light for the entire kitchen on sunny days!!🌞☀️👍🏼
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.
Finally, a chef that shows an easy way to make this pastry, I never could make it but I'm on my way to the kitchen, Thank you Chef
I learned to use science when making dough. Coating the flour is the secret to making it fluffy. Cut in half your flour mixture into the butter, then work in the second half. It works, I have never made fluffier crust.
Nice
U mean use half flour..work it with butter then add in the remaining half n mix well until we get a butter dough
Why does this work?
It coats each flour molecule and keeps the “gluten” from forming. Gluten is the substance that make “glue”. Which makes your pie crust hard. @@samcheese34
Thank you so much! We were making a Beef Wellington for Christmas dinner and wanted a pastry that didn’t take so long to make. This was perfect!!
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.
Thankyou, I shall definitely try it
Can't wait to try. Thanks so much for these wonderful lessons. Merci!
This is what I’ve always called rough puff pastry. As an alternative to butter I sometimes use suet instead which makes a beautiful lid for meat pies!
Suet makes the most AMAZING puddings. But it's difficult to get.
Yes, this is what English cooks have called 'rough puff' for many, many years. Nothing new!
You are honest trustworthy clean organized and a jewel of a human on the planet. Ty for being here.
Love your channel so happy I found you a few years back!
Merci!
🥂🍾🥐
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
Thank you so much. Your puff pastry is so easy and simple and delicious.
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!
For me, it’s amazing and easy to make! Thank you! 👍🏻
I am so excited for this video, Stephane!! I was really hoping one of you brilliant UA-cam culinary professors would come up with a reasonable puff pastry shortcut technique. I can’t wait to try this, bravo!
I'll try it tomorrow morning, then I will give you a feedback .
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!
Just subscribe and hit bell so that you will be sent the videos😀
If you hit the 'subscribe', you'll get notifications for the channel x
Wow lovely finally I'm going to get my puff pastry done to perfection yay gonna try it out soon
Wow, amazingly easy but versatile. Thank you for sharing.
Thank you for sharing your expertise 👏🏻 one of my favorite channels.
I'm very surprised, it did work! So easy, sooo delicious! Thank you!!
👌
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.
Thanks a lot for such great recipe, I didn’t think I would find an easy recipe, but there you are!! Awesome.
Thank you Stephane!!! YOU helped me make Poitrine de volaille en croute, your instruction is perfect!
Thank you. I will look forward to making this.
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.
Bravo! I'm going to try it. Thank you for sharing this recipe.
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.
Maravilhosooooo! Thank you very much for this lesson!!!
Very well explained. Thanks Stephen.
Wow! I love this. I am in a country where I can not buy ready made things at all. So grateful for the French Cooking Academy. fabulous. Thank you.
This channel is great! I recently made lady finger biscuits off your video and I'm super excited to see this puff pastry video. I've been needing a simple recipe and here it is! Can't wait to try
Wow....so simple and what I like most made in an hour bravo...bravo thanks for sharing God bless
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.
Thanks for this recipe! Will try this soon!
Im GLAD to find your channel Stephane. Thank you so much. Lots of greetings from INDONESIA 👍😋
Love your method of making pastry, you are great,. God bless you.
well thank you FCA this is so simple and clearly,💙💙👍🏻👍🏻
Pretty cool and amazing I love the shortcut .no more hours of resting.God bless you
Thanks for sharing this recipe. I'm going to try it.
Thank you for sharing this easy and useful guide. Bless you!
Gonna try it for sure ! Looks so easy and yummy 💕
Its not what someone would expect from puff pastry, but you are honest and clear enough about it in the video 😉 Tried this, its simple, quick, and gives results 😎
Its rough puff pastry, been around forever.
Omg thank you...now I can
Do it exactly as you have
Shown!!!
Thank u for teaching.Very keen to follow your method.
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 did it at school wonderful! Thank you.
I love this guy!!❤❤❤
You are amazing! God Bless you.
It really looks easy. I can't wait to try it
Amazing!!! So happy about this recipe!
Thank you so much for sharing.
Thank you for this amazing recipe 🙏❤️🙏❤️
Thanks for sharing much needed recipe ❣️
I appreciate this recipe. It really makes for a more simple, easier, quicker way of making puff pastry.
ah you are telling me . i have waiting 4 years for that 🙂🙂
Great episode. Thanks! 🇨🇦
Great, great video. Thank you!
Thanks for this easy and wonderful recipe
I look forward to trying this. May try to add layers by rolling out the final product, rolling it into a log and cutting discs for tarts/etc.
Thank you. Simple instructions to follow. Will try it soon
EASY PEASY I WAS ALWAYS SCARED TO MAKE IT THANKS FOR THE EXCELLENT VIDEO.
Pretty amazing puff pastry. Cheers, Stephane!
Thanks for this recipe.
Oh perfect! Thank you thank you….excellent tutorial video. Top notch!
I will try this tomorrow thank you
Wow I can't wait to try it. Thank you
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.
Lovely video. Fabulous recipe, simple and do-able. Thank you for sharing ✔️🤩🦋
Thank you very much for the recipe 🙏🏻🍀
So easy, thank you for sharing this with us. Greetings from Philadelphia-Pennsylvania 🌷
Thanks. Gonna try it out.
OMG!!! STEPHAN I LOVE YOU!! ITS WHAT IVE BEEN DREAMING OF OMG THANK YOU! ANY VERSIONS ITS BETTER THAN NOTHING THANK YOU MERCI
and it really works too it's really great and really feels and taste like a puff pastry🙂
Doing a beef Wellington tomorrow and haven’t made puff pastry before. Of all the videos I found, this one was hands down the best!
THANK YOU. I was trying to figure out if this is the type of “puff pastry” I need for a Wellington.
This is the easiest recipe that I found, thank u chef 💋
Thank you for sharing!
Veryinformative never made pastry before .I will try this you explain everything step by step thanks for sharing 👍
You are so wonderful, easy explanation👏👏👏👏tks tks tks😁 love your receipe
Merci for easy and delightful recipe and I like the little Notes you give 💗
J’adore vos vidéos. Milles merci 🇭🇹
This technique works very well. I got a nice puff and the pastry was tender and tasty.
Merci! This is really easy!
Thank you so much for sharing definitely i will try this one
I really like the way you teach thank you
Thank you ,finally an easy puff pastry.
thank you for your recipe.
Thanks a lot!
Very helpful❤
Thank u.Looks easy.
Thank you it's the easiest way things to do, much more if we dont have a machine to knead it.❤
Just....wow!
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
Almost like baklava pastry.
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!
Thank you !♥️
Really enjoyed lesson
Tx👍
Looks amazing!
I will have to try this, now that I see it’s easier than I thought; I like the “story” of how puff pastry was created.
Adorable n precise..thanks love from Africa cameroonian