For the dough sheeter / clay roller there are a couple of places on Etsy that sell them: This is closest to what I have: etsy.me/3NKGkjb Similar: etsy.me/3M3eRIq Doesn't look like the exact one I have is made anymore.
Thanks Glen! Absolutely love your videos, thank you for everything that you do. I'm going to Tokyo at the end of June, would you happen to remember roughly where that tea shop was? I'd love to try and find it if it's still around.
The comment section on all of Glen’s videos is always full of kind, supportive comments and helpful cooking tips. One of the most positive communities on youtube. Ya’ll are good people.
This method is similar to how we make Chinese puff pastry here in Hong Kong, except that we use lard instead of butter. We call the "beurrage" "油皮" (literally "fat pastry"), and the "détrempe" "水皮" (literally "water pastry"). It's indeed much easier to roll out than croissant dough. Thanks for the tutorial, Glen, and I'm now craving palmiers.
Fifty years ago my sister and I worked in a bakery. She ran the pastry sheeter. Me? I made rolls, but we were both in the donut room...the donuts came out of the fryer on a conveyor belt, traveled around the room to cool and then came down the belt to be packed. At times we were like Lucy & Ethel in the chocolate factory, lol! Especially when the box machine malfunctioned! 🙏
Heyo ceramicist here; the machine is called a "slab roller" if anyone wanted to look around and try to find one for their kitchen, they come in all sorts of sizes from the tabletop one Glen has to huge pool-table-sized ones. As for the use for clay well its just what you did here: rolling out the clay to specific widths to build with "slabs" or long sheets of clay.
I am a potter. That machine is called a slab roller. Mine is much bigger, but now you have me thinking about how to use it for dough instead. I’ll have to clean it up a little. 🤣
In Puerto Rico, we make a version of that called Palmeras (Pahl-meh-rahs). Then we brush it with a thick simple syrup then top with rainbow round sprinkles.
Yeah believe it or not, I actually find puff pastry easier to make than regular pie dough. I was in a similar boat where I went to multiple stores and the only brand available was Pepperidge farm which used vegetable oil., so I decided to make it myself. Only slightly hard part is getting it to the right dimensions.
I’ve seen a ton of Asian bakery videos showing this kind of machine, it’s a great idea. Also Sausage rolls are pretty much a religion here in Australia, we learn to cook them early in life.
@@RollinCoco-Nut no, as it tends to become too dry to shape, sausage rolls don’t use sausages as per se, it’s a bit of a misnomer, it’s more the mincemeat that is used to make sausages. A core part of the shaping technique is rolling the pastry around the raw meat and shaping the whole thing at once. The baking process browns the meat plenty, depending on how you shape the sausage rolls, we prefer to cut ours in 2cm pieces, that way both ends brown well and the filling cooks evenly. I have made variants with chicken mince and chopped cooked bacon though, and in those versions I always precook just the bacon as it will disappear into the meat or release too much fat. Most of the flavour in a sausage roll tends to be spicing and onion if it’s added.
@@RollinCoco-Nut - I just use the raw sausage mix; browning the sausage first results in a crumbly filling that falls out of the pastry. Plus, using raw sausage means the bottom of the roll basically fries in the fat, giving a light, very crispy texture that would be difficult to get otherwise. The trick is to find a balance that will give you a satisfactory size (insert lewd joke about sausage rolls here) while being small enough to safely cook through without burning the pastry.
@@RollinCoco-Nut One little trick too is to add in some crustless slices of fresh bread mushed up with milk. It stops the meat from shrinking away from the pastry while cooking. How much you add depends on the amount of meat but try two slices per 500 grams of meat as a starting point. Also, fry off a tiny sample of the meat before proceeding to check for seasoning. I just made a massive batch of sausage rolls for a party and was so glad I did that extra step as it needed more salt - and a good dash of Wostershire sauce. 'Andy Cooks" here on YT just did a video on sausage rolls and it's worth watching. Good luck and bon appetite!!
I really appreciate your no nonsense approach to cooking and the history you provide. I have been a complete failure baking because I haven't learned the techniques you speak of and I am not good at seeing when something isn't right. I can cook up a storm and I am rather good at improvisation, but I know the techniques having done them over the years. Further, I worked in many a restaurant's kitchen in my early 20's. Baking has been challenging for me, but I know I just need to keep trying and learn the techniques period.
In Switzerland, we call them “Preussen” (Prussians). I’m sure there’s a joke hidden in there somewhere 😁 I’ve also heard them colloquially being referred to as “Eselsohren” (donkey ears)
I know this episode is for puff pastry, but the end...make a powdered sugar glaze on top of those suckers...YUMMMMOH!!!!!!! an "OH" in your mouth! I'm adding this episode to my recipe list, and hopefully I will be able to make this like you showed us! Thankyou so much for all of your hard work!
Glen, I heard some magic words, "Sausage rolls". I'm going to love seeing you make them as they're not a thing here in the U.S., which is surprising considering how much we love things that are fatty and convenient. And on that note, I'd love to see you make pork pies too.
I just went to make compliments on the Cornish pastie video and saw that people had been so horrible in the comments that they’ve been closed. It’s shameful that people feel it’s okay to behave that way, in public or anywhere. I love the Sunday morning in the old cookbook series, it’s one of my favorites. This puff pastry video and the Cornish pastie one reminded me to dig out a cookbook my Dad gave me in 1981, not long enough to be an Old Cookbook but from when I was a teenager so good enough 😄 It’s The Complete Book of Pastry - sweet and savory, by Bernard Clayton Jr, and has been my go-to book for pastries like these since then
Hey, Glen. Thanks for another great recipe (method, etc.) and, for in all your postings and the great painstaking research into history that none of us could undertake.
This was great! I would have loved to watch you roll that odd shape into a rectangle in real time. Getting a relatively even shape is something I struggle with when rolling out dough and it would be so great to see you do that especially with such an awkward shape.
I struggle with getting an even shape too. One thing I do is to use a sturdy metal bench scraper to gently straighten the uncooperative sides, lol! Definitely helps!
I make my own puff pastry as I enjoy the process. The recipe and process are almost identical to yours. I don't have a sheeter so I have always used a rolling pin. It tastes so much better and I try to use European butter (Kerrygold if I can get it).
The pie crust recipe I use calls for egg, vinegar, and cold water; my mother and grandmother used the same recipe as well. A patient of mine said that’s what she used for years, you can roll out that dough a couple of times and it still bakes up beautifully.
Right on Glen!! I love puff pastry and have eaten soooo many palmiers, I finally have the confidence to give it a go and that’s because you made it easy and non scary lol. Ty ty ty ❤️⭐️🇨🇦
i've used these for pottery and i've seen alex's videos and i didn't even make the connection until now. the one i used in the ceramics studio was a lot more heavy duty than this desktop one. it is its own piece of "furniture" with big granite rolling wheels and large circular crank wheel and then you put the clay between canvas sheets and roll it out into slabs for hand building
back in the mid & late 90s when i was doing a lot of work with polyclay, many of us used atlas manual pasta machines to condition the clay, to blend, and to roll thin, even layers for design work. loving that pastry folx use clay rollers as well. what a fabulous circle/cyle!
Speaking from the pottery / ceramics world , that is usually called a slab roller, sometimes a roll mill, its used for almost exactly the same thing in clay vs dough.
I tried making croissant dough. On the average the temperature where I live has a range of 29-31C, which can easily soften butter as I roll out the dough. Had to roll, fold, fridge about five times. Took about a day before I could use the dough. Fun to see it cook and see it puff up though. It's a simple method but it does take a while.
What the heck -- this didn't even show up in my subscription feed. UA-cam is playing some games, it looks like. Edited to add: That palmier looks absolutely bonkers! Good work, Glen. I'd jump through quite a few hoops to get at something like that.
Comments are turned off on the Cornish Pasty video, so I've jumped over here to say, "Wonderful video!" And yes... when I was at my most broke I went to the butcher for three slices of bacon. Not fun days.
i've seen pastry chefs slashing the sides of it when they fold it to make a more even sheet of pastry, the idea is that without doing that you have less butter and layering at the spots where the folds are in your final dough
0:30 so we had a similar thing in the UK only on a wider scale when Jamie Oliver headed the sugar tax and now in the UK all the stuff that used to have real sugar in it now cost much more or they have changed the recipe and it’s taste to remove said sugar. Now if it had changed anything I wouldn’t mind but nothing has changed except that now everything cost more, people that drink pop still drink it same for sweets and chocolate, if you ask people that drink or smoke tax dosnt stop them so the government already knew sugar tax wouldn’t stop people from using sugar.
*THANK-YOU GLEN!* Perfect timing as I just made a big batch of sausage rolls for a party and used store bought non-butter puff BUT I swore yet again that SOMEDAY I would be brave enough to make my own puff pastry. Will give this a go - your instructions make it very approachable! Cheers from Oz!!
This was absolutely fantastic, love this in depth and original look at a specific technique.. must confess, unlikely to be making puff pastry again any time soon.. tried it once and I think your assessment is fair, not technically difficult just tedious.
Thank you for the salted butter explanation! I did not know how to compensate for it because I prefer salted as now unsalted butter has “natural” flavoring in unsalted.
I'm convinced I need a sheeter now. I have an unreasonable dislike of rolling pins along with manual labor. I'd use it for everything; pizza, cookies, pie dough, croissants, etc.
So I don't know what Glen considered cheap or expensive but when I was looking for these after the end of the video the slab rollers that I was finding were around 500 to 600 bucks USD....
Thank you so much for this!!! Trying to find decent puff here in the PNW sucks too! 😕 PS 🤣🤣🤣 When I was in MO I saw several biscuit machines in the old historic homes! Very cool, same principle. I guess it was a big deal in KY/MO. Not sure the official name. I've heard it referred to as a beaten biscuit machine.
Well, I’m just coming to the end of the first rolling and folding phase and it’s been a workout that’s for sure! I did a few passes because it’s winter here, and I’ve stripped off to my singlet and running a sweat. Gonna need one of those machines if I do this very often!
Glen, that all looks amazing, as usual. Especially the clay conditioning dough sheeter. You're going to get a lot of "likes" from homemade pizza-makers who like to make Mid-American laminated/cracker pizza crust.
I was gonna say those pastries looked exactly like orejas, but then after a quick google search I realized that well... they are! I had no idea orejas had a french origin. Not surprising though, it wouldn't be the first Mexican bread/pastry with a French origin
Nice, thanks for that! When you make your sausage rolls, try it with some Sobrasada there's a good one available in Canada from Señorío de Montanera. It's SO decadent with the Bellota fat.
I watched a video Simular to this where you grate part of the butter into part of your flour like your making pie dough then once all combined add the rest of the flour, let it rest then in the Refrigerator, when chilled enough roll out and continue the steps with the remaining butter folding to make your layers...it was called the quick method...and I use this quick method offen...works great.!...try dipping into them in chocolate...next level.!!
@Glen And Friends Cooking as you said it's time consuming but easy to make and the end result is delicious Savory or Sweet...I even made Parmesan pinwheels with puff pastry and they come out delicious...and Raspberry filled puff cookies...so many things you can Make with puff pastry.!
Hey Glen do you know the exact name of the machine coz when I googled clay conditioning machine I got alot of what looks like hand crank pasta sheeters but nothing that looked like this
I've actually considered making this outside in the winter. (I have a butcher's block/ cutting board on wheels that I could theoretically take to the porch. If it were zero C then couldn't one theoretically skip all the waiting? (Except the initial chilling)
I'm lucky enough to have enough patience to fiddle with a pie dough, I'd probably never try puff pastry myself. Thanks for sharing the information and technique though.
A little while back, you made Beaten Biscuits or Kentucky Biscuits. I have a friend that makes her beaten biscuits with a Biscuit Brake. Same process as this one only to incorporate air into the dough. Thank you. God Bless and stay safe.
Glen. We’ve enjoyed your shows since discovering them during Covid. I’ve always been one who liked experimenting in the kitchen, so we were a perfect fit. I tried your puff pastry technique this week and it was quite successful. I have one question. During the first two roll and folds, I was getting some significant air bubbles. Did I do something wrong? I ended up poking a small whole to release the air pocket and by the 3rd or 4th roll and fold, I didn’t notice any. Do you have any advice for when I make this again. Thanks for all you and Jules do on the show. Keep doing what you are doing. Cindy P.
Just had a look at the latest episode and the comments are off, because someone was making threats over the recipe for a meat pie? What reasonable person behaves like that? It's terribly sad for the community, who love getting together for a good chat about food, family and tradition. There's nothing I enjoy more than reading the stories of other viewers. I love hearing those recollections. I will miss those conversations. 😥😥
Thank you for this comment. I am a couple of days behind, and was watching a few Glen's videos in a row. I saw that he turned off the comments. Really sad that some people are so angry whether it is on social media or UA-cam comments, I am not sure what has happened to respectful discourse. Sincerely I hope the person who is making threats over meat pies gets the help.
I'd love to see you do Portuguese tarts (pastel de nata) with this. I've tried a few times and struggle to get the crust cooked on the bottom, the top edge not burnt and the custard speckled all at the same time in a home oven. It seems very difficult with the store bought puff pastry I've used :/
Oh my goodness! How foolish am I that it never occurred to me that puff pastry wouldn’t be made with butter! I THOUGHT my brand was behaving and tasting differently, but I thought it was my new oven. Now I’m going to have to read ingredients!!! Gee whiz….
Glen, this is a gem of a video. I learned a lot of things -- the beurrage, the vinegar, that charming clay machine. I don't know if I can muster the courage to actually give puff pastry a go (I live in India and it tends to be ... warm) but I value the knowledge.
I grew up in Central Africa. I remember my mother getting up before sunrise to make her pastry. She made such a beautiful flaky puff pastry, but not the method Glen used. She used to make a dough from flour and iced water, roll it out and then put pieces of butter all over it. Fold and roll, refrigerate, more butter, fold and roll, refrigerate, repeat. She did that three times, as I remember. Each time it was rolled and folded a few times, as well. A dish of ice was left on the counter top while the pastry was in the fridge, to make the surface cold. She also used to dio her hands in the iced water to make them cold before she rolled and folded. That was very many years ago, in the 50s.
Yellow label no-name salted butter works just fine, it's what I used here. It's worth it to use the higher fat (actually less water) butter at least once, so you get a feel for what that tastes like. Gay Lea makes a decent and not too expensive version at least in this part of the country.
Any chance to make skillet series? My oven and air fryer are not always available due to electricity prices and I try more from the skillet now a days. Thank you
I was going to make from scratch, but saw the store had puff pastry on sale. Went to the store, looked all over the frozen and refrigerated sections and couldn’t find it, so here I am
For the dough sheeter / clay roller there are a couple of places on Etsy that sell them:
This is closest to what I have: etsy.me/3NKGkjb
Similar: etsy.me/3M3eRIq
Doesn't look like the exact one I have is made anymore.
Thanks Glen!
Thanks Glen!
Absolutely love your videos, thank you for everything that you do.
I'm going to Tokyo at the end of June, would you happen to remember roughly where that tea shop was? I'd love to try and find it if it's still around.
Much appreciated, this should make things a whole lot easier.
Danishes too!
Thanks
The comment section on all of Glen’s videos is always full of kind, supportive comments and helpful cooking tips. One of the most positive communities on youtube. Ya’ll are good people.
Glen, I applaud your years and years of consistent, high-quality videos. You are educational, brilliant, and enjoyable to watch.
This method is similar to how we make Chinese puff pastry here in Hong Kong, except that we use lard instead of butter. We call the "beurrage" "油皮" (literally "fat pastry"), and the "détrempe" "水皮" (literally "water pastry"). It's indeed much easier to roll out than croissant dough. Thanks for the tutorial, Glen, and I'm now craving palmiers.
You know youre in for a treat when glen uploads a 20 minute video
it went by so fast, such a great content.
Fifty years ago my sister and I worked in a bakery. She ran the pastry sheeter. Me? I made rolls, but we were both in the donut room...the donuts came out of the fryer on a conveyor belt, traveled around the room to cool and then came down the belt to be packed. At times we were like Lucy & Ethel in the chocolate factory, lol! Especially when the box machine malfunctioned! 🙏
I love how Jules is like "where's the rest of the dough? Did I miss out on some of your other projects?" Don't want to miss any of Glenn's goodies!😂😂😂
Just realized Jules has her own HAPPY dance😊
Heyo ceramicist here; the machine is called a "slab roller" if anyone wanted to look around and try to find one for their kitchen, they come in all sorts of sizes from the tabletop one Glen has to huge pool-table-sized ones. As for the use for clay well its just what you did here: rolling out the clay to specific widths to build with "slabs" or long sheets of clay.
That tray in my home is considered a single serving! Thanks for giving us an alternative method for making long form puff pastry.
Maybe it is the influence of my Swedish grandmother, but I make palmiers with a mix of vanilla sugar, cardamom, and fine ground almond flour.
MMMM! We have a Swedish grandfather so we will definately try your version as well! Thank you for sharing!!! :)
Sounds like a plan to meeee! Thanks for sharing!
Adding cardamom to the cinnamon mixture takes my donut holes up a notch. Thanks to @shoestringmartha for that idea.
Instead of cinnamon, I always liked to add some micro planed lemon zest in with the sugar when making palmiers, nice change. Those looked good.
Nice! we will try your version also! :) Thank you
I am a potter. That machine is called a slab roller. Mine is much bigger, but now you have me thinking about how to use it for dough instead. I’ll have to clean it up a little. 🤣
Ahhh. I’m just imagining the cost of all that butter. Its so crazy here in Canada, but I refuse to substitue. Butter for life.
@@clarissathompson thanks for the tip.
In Puerto Rico, we make a version of that called Palmeras (Pahl-meh-rahs). Then we brush it with a thick simple syrup then top with rainbow round sprinkles.
What a fascinating history, and you've given me the courage to try it myself.
Yeah believe it or not, I actually find puff pastry easier to make than regular pie dough. I was in a similar boat where I went to multiple stores and the only brand available was Pepperidge farm which used vegetable oil., so I decided to make it myself. Only slightly hard part is getting it to the right dimensions.
I’ve seen a ton of Asian bakery videos showing this kind of machine, it’s a great idea. Also Sausage rolls are pretty much a religion here in Australia, we learn to cook them early in life.
@@RollinCoco-Nut no, as it tends to become too dry to shape, sausage rolls don’t use sausages as per se, it’s a bit of a misnomer, it’s more the mincemeat that is used to make sausages. A core part of the shaping technique is rolling the pastry around the raw meat and shaping the whole thing at once.
The baking process browns the meat plenty, depending on how you shape the sausage rolls, we prefer to cut ours in 2cm pieces, that way both ends brown well and the filling cooks evenly.
I have made variants with chicken mince and chopped cooked bacon though, and in those versions I always precook just the bacon as it will disappear into the meat or release too much fat. Most of the flavour in a sausage roll tends to be spicing and onion if it’s added.
@@RollinCoco-Nut you could but I think it would ruin the texture of the sausage roll
@@RollinCoco-Nut - I just use the raw sausage mix; browning the sausage first results in a crumbly filling that falls out of the pastry. Plus, using raw sausage means the bottom of the roll basically fries in the fat, giving a light, very crispy texture that would be difficult to get otherwise. The trick is to find a balance that will give you a satisfactory size (insert lewd joke about sausage rolls here) while being small enough to safely cook through without burning the pastry.
@@RollinCoco-Nut One little trick too is to add in some crustless slices of fresh bread mushed up with milk. It stops the meat from shrinking away from the pastry while cooking. How much you add depends on the amount of meat but try two slices per 500 grams of meat as a starting point. Also, fry off a tiny sample of the meat before proceeding to check for seasoning. I just made a massive batch of sausage rolls for a party and was so glad I did that extra step as it needed more salt - and a good dash of Wostershire sauce. 'Andy Cooks" here on YT just did a video on sausage rolls and it's worth watching. Good luck and bon appetite!!
I really appreciate your no nonsense approach to cooking and the history you provide. I have been a complete failure baking because I haven't learned the techniques you speak of and I am not good at seeing when something isn't right. I can cook up a storm and I am rather good at improvisation, but I know the techniques having done them over the years. Further, I worked in many a restaurant's kitchen in my early 20's. Baking has been challenging for me, but I know I just need to keep trying and learn the techniques period.
In Germany we call those "Schweineohren" (Pigs Ears). You can get them at every bakery. Nice to see that they're not only popular in Germany ;)
With the cinnamon, they are pretty similar to "Franzbroetchen", I think.
In Switzerland, we call them “Preussen” (Prussians). I’m sure there’s a joke hidden in there somewhere 😁 I’ve also heard them colloquially being referred to as “Eselsohren” (donkey ears)
Thank you for giving me courage
Loved the “dough” sheeter.
First thought, "Wow, that is A LOT of butter!" :D
There for an instant, I thought you and Julie were going to do a "Happy Dance" duet. Thanks Glen for the instructional.
I know this episode is for puff pastry, but the end...make a powdered sugar glaze on top of those suckers...YUMMMMOH!!!!!!! an "OH" in your mouth! I'm adding this episode to my recipe list, and hopefully I will be able to make this like you showed us! Thankyou so much for all of your hard work!
Glen, I heard some magic words, "Sausage rolls". I'm going to love seeing you make them as they're not a thing here in the U.S., which is surprising considering how much we love things that are fatty and convenient. And on that note, I'd love to see you make pork pies too.
There's a bakery near me that make sausage rolls ... they're yummy.
I got introduced to sausage rolls at one of my local farmers markets. They are delicious!
I enjoy watching Glen & his spouse on this channel so very, very much. My fave cooking show!
i use dowels to vary my dough height. its cheap, and also used for slicing bread
I just went to make compliments on the Cornish pastie video and saw that people had been so horrible in the comments that they’ve been closed. It’s shameful that people feel it’s okay to behave that way, in public or anywhere.
I love the Sunday morning in the old cookbook series, it’s one of my favorites. This puff pastry video and the Cornish pastie one reminded me to dig out a cookbook my Dad gave me in 1981, not long enough to be an Old Cookbook but from when I was a teenager so good enough 😄
It’s The Complete Book of Pastry - sweet and savory, by Bernard Clayton Jr, and has been my go-to book for pastries like these since then
I would call something like this that takes a lot of time, a labor of love. Time consuming, yes, but so worth it.
Hey, Glen. Thanks for another great recipe (method, etc.) and, for in all your postings and the great painstaking research into history that none of us could undertake.
Beautiful! I love it when expensive contraptions are have a cheap replacement.
This was great! I would have loved to watch you roll that odd shape into a rectangle in real time. Getting a relatively even shape is something I struggle with when rolling out dough and it would be so great to see you do that especially with such an awkward shape.
I struggle with getting an even shape too. One thing I do is to use a sturdy metal bench scraper to gently straighten the uncooperative sides, lol! Definitely helps!
Where do we submit the forms to have Glen listed as a national treasure?
… International!
I make my own puff pastry as I enjoy the process. The recipe and process are almost identical to yours. I don't have a sheeter so I have always used a rolling pin. It tastes so much better and I try to use European butter (Kerrygold if I can get it).
Thanks for putting in all the time to show us.
The pie crust recipe I use calls for egg, vinegar, and cold water; my mother and grandmother used the same recipe as well. A patient of mine said that’s what she used for years, you can roll out that dough a couple of times and it still bakes up beautifully.
Right on Glen!! I love puff pastry and have eaten soooo many palmiers, I finally have the confidence to give it a go and that’s because you made it easy and non scary lol. Ty ty ty ❤️⭐️🇨🇦
I love the clay roller story.
Those look lovely. Not sure I have the patience, but it looks like it’s worth it.
I made puff pastry once, a couple months ago. I still have half in the freezer. If I ever do it again, I'll research this machine. Thanks Glen!
i've used these for pottery and i've seen alex's videos and i didn't even make the connection until now.
the one i used in the ceramics studio was a lot more heavy duty than this desktop one. it is its own piece of "furniture" with big granite rolling wheels and large circular crank wheel and then you put the clay between canvas sheets and roll it out into slabs for hand building
I’ve never seen it done this way, intrigues me.
back in the mid & late 90s when i was doing a lot of work with polyclay, many of us used atlas manual pasta machines to condition the clay, to blend, and to roll thin, even layers for design work.
loving that pastry folx use clay rollers as well. what a fabulous circle/cyle!
Speaking from the pottery / ceramics world , that is usually called a slab roller, sometimes a roll mill, its used for almost exactly the same thing in clay vs dough.
Julie is so cute! 🤣She's like "Where's the rest of the projects?! I wanna help eat them!"
I tried making croissant dough. On the average the temperature where I live has a range of 29-31C, which can easily soften butter as I roll out the dough. Had to roll, fold, fridge about five times. Took about a day before I could use the dough. Fun to see it cook and see it puff up though. It's a simple method but it does take a while.
What the heck -- this didn't even show up in my subscription feed. UA-cam is playing some games, it looks like.
Edited to add: That palmier looks absolutely bonkers! Good work, Glen. I'd jump through quite a few hoops to get at something like that.
TY Glen for sharing this video AND showing us how to make puff pastry.
As usual - FANTASTIC VIDEO! We love your work! Thank you very much XXOO!!
Alex French Guy Cooking’s croissant series is great.
I like the Betty Crocker streamlined pastry dough recipe. But thank you for sharing this recipe!
Comments are turned off on the Cornish Pasty video, so I've jumped over here to say, "Wonderful video!" And yes... when I was at my most broke I went to the butcher for three slices of bacon. Not fun days.
i've seen pastry chefs slashing the sides of it when they fold it to make a more even sheet of pastry, the idea is that without doing that you have less butter and layering at the spots where the folds are in your final dough
Have you tried making the palmiers with oven toasted sugar and/or maple sugar?
You weren't kidding about the difference in price!. These looked delicious. Eagerly awaiting those sausage rolls!
0:30 so we had a similar thing in the UK only on a wider scale when Jamie Oliver headed the sugar tax and now in the UK all the stuff that used to have real sugar in it now cost much more or they have changed the recipe and it’s taste to remove said sugar.
Now if it had changed anything I wouldn’t mind but nothing has changed except that now everything cost more, people that drink pop still drink it same for sweets and chocolate, if you ask people that drink or smoke tax dosnt stop them so the government already knew sugar tax wouldn’t stop people from using sugar.
I love palmiers. I still remember the first time I had one 😋
I watched this after the Sunday upload and saw the sausage ones coming out of the oven and they looked so good. Eagerly waiting for that video. 😊
also a hand crank wringer can be adjusted to do the same job.
*THANK-YOU GLEN!* Perfect timing as I just made a big batch of sausage rolls for a party and used store bought non-butter puff BUT I swore yet again that SOMEDAY I would be brave enough to make my own puff pastry. Will give this a go - your instructions make it very approachable! Cheers from Oz!!
My goodness! A clay plate slab roller. Neat idea.
This was absolutely fantastic, love this in depth and original look at a specific technique.. must confess, unlikely to be making puff pastry again any time soon.. tried it once and I think your assessment is fair, not technically difficult just tedious.
Thank you for the salted butter explanation! I did not know how to compensate for it because I prefer salted as now unsalted butter has “natural” flavoring in unsalted.
I'm convinced I need a sheeter now. I have an unreasonable dislike of rolling pins along with manual labor. I'd use it for everything; pizza, cookies, pie dough, croissants, etc.
So I don't know what Glen considered cheap or expensive but when I was looking for these after the end of the video the slab rollers that I was finding were around 500 to 600 bucks USD....
Thank you so much for this!!! Trying to find decent puff here in the PNW sucks too! 😕
PS
🤣🤣🤣 When I was in MO I saw several biscuit machines in the old historic homes! Very cool, same principle. I guess it was a big deal in KY/MO. Not sure the official name. I've heard it referred to as a beaten biscuit machine.
Well, I’m just coming to the end of the first rolling and folding phase and it’s been a workout that’s for sure! I did a few passes because it’s winter here, and I’ve stripped off to my singlet and running a sweat. Gonna need one of those machines if I do this very often!
Looks amazing
Great video.
Looking forward to the sausage rolls!
Like Jesus turning water into wine, you've turned butter into bread. Extremely impressive.
I imagine it would be a lot faster to make it during a northern Alberta winter cold snap. That butter would chill in minutes at 40 below.
After years in the hotel industry kitchens, making palmiers makes me want to end it all 😂
Wow, I feel like a caveman being shown the wheel for the first time. This dough sheeter is awesome! Not kidding, it's a gamechanger.
Glen, that all looks amazing, as usual. Especially the clay conditioning dough sheeter. You're going to get a lot of "likes" from homemade pizza-makers who like to make Mid-American laminated/cracker pizza crust.
I was gonna say those pastries looked exactly like orejas, but then after a quick google search I realized that well... they are! I had no idea orejas had a french origin. Not surprising though, it wouldn't be the first Mexican bread/pastry with a French origin
Nice, thanks for that! When you make your sausage rolls, try it with some Sobrasada there's a good one available in Canada from Señorío de Montanera. It's SO decadent with the Bellota fat.
I watched a video Simular to this where you grate part of the butter into part of your flour like your making pie dough then once all combined add the rest of the flour, let it rest then in the Refrigerator, when chilled enough roll out and continue the steps with the remaining butter folding to make your layers...it was called the quick method...and I use this quick method offen...works great.!...try dipping into them in chocolate...next level.!!
Yes - 'Ruff Puff', that's a method that you see in cookbooks back into the 1700s.
@Glen And Friends Cooking as you said it's time consuming but easy to make and the end result is delicious Savory or Sweet...I even made Parmesan pinwheels with puff pastry and they come out delicious...and Raspberry filled puff cookies...so many things you can Make with puff pastry.!
Hey Glen do you know the exact name of the machine coz when I googled clay conditioning machine I got alot of what looks like hand crank pasta sheeters but nothing that looked like this
i use dowels to guide my rolling pin, my gran used her wringer off her washing machine
Same when you search ‘tabletop slab roller’?
I can’t find the make/model that Glen is using. And not cheap.
@@3rdPartyIntervener That thing is HUGE! Is there a small version?
I've actually considered making this outside in the winter. (I have a butcher's block/ cutting board on wheels that I could theoretically take to the porch. If it were zero C then couldn't one theoretically skip all the waiting? (Except the initial chilling)
Interesting idea.
There's a guy in France that put out a video on the various amounts of folds and the taste. It was quite informative.
Thank you Mr Weston for that. I did not notice the change except that my baking didn't taste as good. Time to dust off the home made butter recipe.
I'm lucky enough to have enough patience to fiddle with a pie dough, I'd probably never try puff pastry myself. Thanks for sharing the information and technique though.
A little while back, you made Beaten Biscuits or Kentucky Biscuits. I have a friend that makes her beaten biscuits with a Biscuit Brake. Same process as this one only to incorporate air into the dough. Thank you. God Bless and stay safe.
Glen. We’ve enjoyed your shows since discovering them during Covid. I’ve always been one who liked experimenting in the kitchen, so we were a perfect fit.
I tried your puff pastry technique this week and it was quite successful. I have one question. During the first two roll and folds, I was getting some significant air bubbles. Did I do something wrong? I ended up poking a small whole to release the air pocket and by the 3rd or 4th roll and fold, I didn’t notice any. Do you have any advice for when I make this again.
Thanks for all you and Jules do on the show. Keep doing what you are doing.
Cindy P.
Just had a look at the latest episode and the comments are off, because someone was making threats over the recipe for a meat pie? What reasonable person behaves like that? It's terribly sad for the community, who love getting together for a good chat about food, family and tradition. There's nothing I enjoy more than reading the stories of other viewers. I love hearing those recollections. I will miss those conversations. 😥😥
Thank you for this comment. I am a couple of days behind, and was watching a few Glen's videos in a row. I saw that he turned off the comments. Really sad that some people are so angry whether it is on social media or UA-cam comments, I am not sure what has happened to respectful discourse. Sincerely I hope the person who is making threats over meat pies gets the help.
I'd love to see you do Portuguese tarts (pastel de nata) with this.
I've tried a few times and struggle to get the crust cooked on the bottom, the top edge not burnt and the custard speckled all at the same time in a home oven. It seems very difficult with the store bought puff pastry I've used :/
Oh my goodness! How foolish am I that it never occurred to me that puff pastry wouldn’t be made with butter! I THOUGHT my brand was behaving and tasting differently, but I thought it was my new oven. Now I’m going to have to read ingredients!!! Gee whiz….
so I now know how to make Beaver Tails from Bucee's lol. looks great TFS!
Glen, this is a gem of a video. I learned a lot of things -- the beurrage, the vinegar, that charming clay machine. I don't know if I can muster the courage to actually give puff pastry a go (I live in India and it tends to be ... warm) but I value the knowledge.
Do you have air conditioning coz if you do I think you might be OK but if you don't then probably not
I grew up in Central Africa. I remember my mother getting up before sunrise to make her pastry. She made such a beautiful flaky puff pastry, but not the method Glen used.
She used to make a dough from flour and iced water, roll it out and then put pieces of butter all over it. Fold and roll, refrigerate, more butter, fold and roll, refrigerate, repeat. She did that three times, as I remember.
Each time it was rolled and folded a few times, as well.
A dish of ice was left on the counter top while the pastry was in the fridge, to make the surface cold.
She also used to dio her hands in the iced water to make them cold before she rolled and folded. That was very many years ago, in the 50s.
@@resolecca We do have air conditioning but sadly not in the kitchen. Tends to stay pretty warm there.
@@lizeggar2421 Thank you for those wonderful tips! I love the idea of cooling the counter top with a dish of ice especially.
@@swallowsbreath I keep flat, reusable, "cooler packs" in the freezer for travel coolers. They will work wonderfully for this, too!
Well ... where is everybody? Interesting ... on page 261 there's a recipe that suggests using almond milk instead of cream.
This recipe looks doable, even for me! Thanks Glen. Do you use regular Canadian butter, or the higher fat European butter?
Yellow label no-name salted butter works just fine, it's what I used here. It's worth it to use the higher fat (actually less water) butter at least once, so you get a feel for what that tastes like. Gay Lea makes a decent and not too expensive version at least in this part of the country.
@@GlenAndFriendsCooking Thanks Glen.
My daughter heard "French guy named Alex" and said ... Oh yeah I like his videos
See you again soon, thank you.
Really want one and it’s too bad the technology isn’t there yet! Learned a lot of technique today. Thank you.
That is more butter than I have eaten in my entire life 😯
Any chance to make skillet series? My oven and air fryer are not always available due to electricity prices and I try more from the skillet now a days.
Thank you
I was going to make from scratch, but saw the store had puff pastry on sale. Went to the store, looked all over the frozen and refrigerated sections and couldn’t find it, so here I am
Quick question.. how much would adding flour to the butter change your recipe for making croissants? Thanks for all your work on here
Hi Glenn. Do you have a link for that nifty little sheeter machine you have. Very cool.
I haven’t found it yet. Googling ‘tabletop slab roller’ gets one close.
Glen posted a link at top of the chat. Hope this helps👍😀