It was a pleasure to watch you execute that recipe so masterfully! Thank you so much for sharing this beautiful recipe with us! It looks absolutely scrumptious! Bravo!
You have an "oops" in the video. Although a graphic showed the correct oven temperature later, the voice over first stated to preheat the oven to 400 degrees celsius or 200 degrees fahrenheit. Heating the oven to 400 C would be 752 F and might be okay for firing pottery, but I don't think the puff pastry would like it.
Thanks for this secret I made my puff pastry yesterday but it did not puff just become a normal pastry 😢 after seeing this I am going to now rectify the remaining dough this way❤
This technique is well known in both Germany and Austria. The technique of folding the butter into the pastry dough is crucial in the making of strudel.
I tried this technique and followed every step. But the dough get really sticky and kind of like...wet? I don't know what I did wrong. Pls let me know what I can do to fix this :(
It's too hot here in south India, so I travelled to the Himalayas with the ingredients. Mostly to keep the butter cold. After I chopped and gathered enough firewood in the freezing cold, most of my body parts were frozen. But the butter was cold. Frostbite took my hands, I could barely walk, I hired someone to bake for me. But the butter, thankfully, was still cold. The cook mixed everything. I waited. The cook baked. I dozed off. The cook had run away with my pastry. There was nothing I could do with my frostbitten limbs. The butter was gone. Looking back at that incident, I remembered the most important lesson in life. Have a ridiculously large fridge.
I have bought ready made, from about 5 different stores in my area, and I have tried numerous methods of defrosting, and for some reason it all comes out the same......a goopy mess that does not even resemble a dough let alone a pastry. I think the manufacturers who make pre made puff pastry have changed their ingredients or methods over the years.....of course to make more profit.....but it has affected the final product so much it's barely even useable anymore.
I love how informative and to the point these videos are. But I think you have a really funny personality from watching you on tv. I think you should have your own baking show.
Thank you...we are trying a few different things and hope to have a video with me in front of the camera this February. I love baking and really just wanted the focus to be on the process.
Thank you for sharing recipe for puff pastry. I like to learn this recipe but I feel hard to follow your instructions and what did you use to brush the dough while folding? I woud like to suggest if you can post the instructions of this recipe in your channel. For this puff pastry dough I would like to use with other recipe. I didn't like spicy but I like sweets for desserts. God bless.
I really enjoyed your careful instruction However, I am sadden my your extensive use of cling film plastic. This is not recyclable and does not bio degrade. Why not just wrap the dough in parchment paper to store in the fridge? Parchment paper also can't re recycled but is bio degradable so will break down in compost. Sorry to rant on an otherwise brilliant film
this is heavenly, u are a food artist.........cheers
It was a pleasure to watch you execute that recipe so masterfully! Thank you so much for sharing this beautiful recipe with us! It looks absolutely scrumptious! Bravo!
You have an "oops" in the video. Although a graphic showed the correct oven temperature later, the voice over first stated to preheat the oven to 400 degrees celsius or 200 degrees fahrenheit. Heating the oven to 400 C would be 752 F and might be okay for firing pottery, but I don't think the puff pastry would like it.
Thank you for this video! So helpful for someone like me who wanted to learn something new 😊 more baking videos please!
Hey there....for the i made puff pastry by following your recipe.... It came out perfect..thank you
You could’ve at least gave a hat tip to the legendary Albert Roux, the inventor of rough puff pastry.
Thank you for this video. I will try this...planning to open my pastry business .
Hi! The video shows to add 80g (cubed) butter to the flour but the recipe below says 35g of cubed butter. Which one if right?
35 g is added to basic dough and 80 g butter is shredded used in puff pastry layers.
@@shaziaafroz1599 so does the basic dough have like a 115grams the of butter
Very interesting recipe! And the camera work is amazing :D you gave me a lot of ideas with angles
so glad I stumbled upon this!!
My two loves, shallots and flaky dough. 🥰 I'm so excited to make this!
Puff pastry method looks good but who wants to eat a shalot pie??? Ewwww...
Use a piece of marble to mix & roll on. It stays cold.
Great tutorial video!
Thank you for sharing.
A tablespoon of cold apple cider vinegar keeps gluten from forming.
Wouldn't that make your pastry taste like vinegar?
@@Raynestorm1968 nope it's not enough.
@@Raynestorm1968 I use fresh lemon juice chilled in the freezer for a couple minutes.
Thanks for this secret I made my puff pastry yesterday but it did not puff just become a normal pastry 😢 after seeing this I am going to now rectify the remaining dough this way❤
Can I make chicken puffs with this ??? How do I go about it ???
If we want to make more shall we double or triple the ingredients
Yes
Awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks
That does not look very puffy.......
This technique is well known in both Germany and Austria. The technique of folding the butter into the pastry dough is crucial in the making of strudel.
Cool thank you very much!
BLESSINGS
I tried this technique and followed every step. But the dough get really sticky and kind of like...wet? I don't know what I did wrong. Pls let me know what I can do to fix this :(
Here's my favorite video for easy puff pastry. ua-cam.com/video/vppSli6ProI/v-deo.html
wow! tasty! :D
It's too hot here in south India, so I travelled to the Himalayas with the ingredients.
Mostly to keep the butter cold.
After I chopped and gathered enough firewood in the freezing cold, most of my body parts were frozen.
But the butter was cold.
Frostbite took my hands, I could barely walk, I hired someone to bake for me.
But the butter, thankfully, was still cold.
The cook mixed everything.
I waited.
The cook baked.
I dozed off.
The cook had run away with my pastry.
There was nothing I could do with my frostbitten limbs.
The butter was gone.
Looking back at that incident, I remembered the most important lesson in life.
Have a ridiculously large fridge.
Thanks for the laugh-out-loud-till-I-cry laugh.
While folding the butter peeped out of my dough....is it all a waste now ?
There is a more easy way to do ...
..
Good in butter recipe yeah lolll
Can you make this with lard
Hi can i confirm with you is putting the dough in the chiller right not in the fridge section .thanks
Very very nice 👍 and very much informative tips u gives very thanks to you,, i likes your recipes very much,, Nadia from Pakistan 💐👍
How much of each ingredient
Thanks. This made it seem far less intimidating than it felt before.
Tnx for the recipe. Can we keep it in the fridge for later use?
Tarte Tatin originated in Feance and is made with apples.
Agar ham is ma butter ki bajai ham Ghee dal dan tu ban jai ga
Those shallots will make your armpits smells bad
No one asked
Can I make pasteis de nata with this pastry?
Its simply awesome, delicious. Wow
Can we make puff pastry with this dough recipe
I'm pretty sure this is puff pastry, before you start cooking the shallots. The squared up dough is puff pastry.
My try of this recipe did not go as well as hers did... Dont know why but feel like i dont want to try it again
Definitely give it another try to be honest this one is very simple but they are simpler ones if this one isn't for you
My favorite for easy puff pastry...
ua-cam.com/video/vppSli6ProI/v-deo.html
Great recipe.
Share
Great job
But it is not puffy
J
Good job
Can i make croissant with This
@Cindi Thomas which one is easier according to u? As m beginner in baking, thats y asking
Just buy ready made
I have bought ready made, from about 5 different stores in my area, and I have tried numerous methods of defrosting, and for some reason it all comes out the same......a goopy mess that does not even resemble a dough let alone a pastry. I think the manufacturers who make pre made puff pastry have changed their ingredients or methods over the years.....of course to make more profit.....but it has affected the final product so much it's barely even useable anymore.
😱🥵🤒 too much onions
It is a French dish. Made with shallots. This is like complaining apple pie is "too much apples". :)
Gorgeous!
Amazing
Suuuuuuper!!!!
Can i use margarine?
No, I wouldn't. Margarine is fake. I doubt it has the right kind of fat content which is needed in puff pastry.
Her techniques will not work!
Nah it worked for me
Why not? Have you even tried it before making such a judgement?
Me too. Tried it 3 times. Worked perfectly everytime❤
👍👩🍳👏
Fantastic video, I learned so much. Can't wait to make my very first puff pastry!
1:10
Fantastic
Great upload
I love how informative and to the point these videos are. But I think you have a really funny personality from watching you on tv. I think you should have your own baking show.
Thank you...we are trying a few different things and hope to have a video with me in front of the camera this February. I love baking and really just wanted the focus to be on the process.
@@BakeAlong yes , it's really good because you show everything up close. Can't wait to learn more!
This is just too much work 🤦🏻♀️
Thank you for sharing recipe for puff pastry. I like to learn this recipe but I feel hard to follow your instructions and what did you use to brush the dough while folding? I woud like to suggest if you can post the instructions of this recipe in your channel. For this puff pastry dough I would like to use with other recipe. I didn't like spicy but I like sweets for desserts. God bless.
The thing she was doing with the brush is brushing away the extra flour on the dough just before folding.
The amount of butter in the video is different from the description. Could you kindly tell me which is right?
35g cubed cold butter goes in when making the dough.
80g butter grated is used when rolling out the dough (When creating layers).
stone counters naturally draw heat from dough
I really enjoyed your careful instruction
However, I am sadden my your extensive use of cling film plastic. This is not recyclable and does not bio degrade. Why not just wrap the dough in parchment paper to store in the fridge? Parchment paper also can't re recycled but is bio degradable so will break down in compost. Sorry to rant on an otherwise brilliant film
🇹🇷🇹🇷
Hale. 😢🥸