I am imagining sipping tea and watching the weather with Marco as the détrempe relaxes... I moved from stagiaire to the line in my first Michelin position because I was able to make puff for service when tbe patissier could not come in. I was on my way already but getting it done for service seemed to seal my fate. EVERYONE should try this! If you are patient you will be successful and never buy that stuff in the box again. Cheers!
Hey Sean, neve had tea with Marco was all more down to straight meetings (if he was in the mood😬, yes its easy done with puff pastry if you know how, i rememember when i worked in the best restaurant in austria in the 80s i had to cover for the pastry chef when he was off and i did some noce specials so the chef owner (probaly the crasiest chef i ever met) sacked the [pastry chef and told me to take over which was a real challenge. i read books every night till 2 am to get the grip of it and i loved it but these days i rather cook as pastry is very different but i am happy i got to understand seweets too. hope all is well and that you enjoy the summer up there 😉
@WalterTruppTheChefsTable Lol... I did not imagine for a moment that anyone was taking tea with Marco... at least, not during service! Summer here has been mostly lovely with a few hot days. I am anxious for fall as it is steelhead season... much like Atlantic salmon. Hopefully I will escape the rain in December. I will be visiting Victoria for at least a few weeks. Cheers!
Great demo …would love to see you make a low carb puff pastry …use a combo of almond flour and vital wheat gluten …if you do then I’ll learn it from your video and then make it on my channel and give you 100 percent credit for it …do let me know …thx
ok thats a bit of a challenge but i have a think on how that could be done. give me a few weeks as i am pretty booked out for the next four weeks but i put my thinking hat on. would probably need a few tests as well to make sure its working perfectly. i used to make one with cacao powder but it was still heavily flour involved. maybe you can give me a few ideas of what you think needs to be involved to have it Keto qualified so it gives me a base to work with and congractulations on your channel
Looking forward to the Beef Wellingont video... are you making that with proper puff pastry as well? I've only seen it done with rough puff (Roux cousins) or shop bought! Thank you Chef Walter!
Hi John Yes I am making it with real puff pastry hence this video . Butter puff pastry obviously has no additives like stabilizers which can make the dough break on the sides and make slip down etc Anyway lots of tricks to avoid that and thanks for watching
Walter this was really great. And I very much like that you're going to do a follow-up video with Beef Wellington video. You're timing on these two videos are excellent. I have never made or even eaten Beef Wellington but was thinking about learning how to for the fall Holiday season. So I have watched many videos on how to do Beef Wellington and the similar Puff Pastry using salmon as the protein. With the Beef I have wondered if I could place the Beef in a smoker to get it started so as to give it a light smoke flavor. Give it a bit of a rustic Autumn fall harvest touch. Then add the mushrooms and wrap in the Pastry and finish in the oven. I'd like to think it would be a great idea for the holidays. What do you think? Granted it would take some trial cooks to get the amount of time and temperatures in the smoker and oven correct. And I know that even suggesting the smoker might be considered Blasphemous by some Chefs. But I'm curious what you think. Fyi, I can't remember if I gave a update on the eye surgery. There is a possibility I might be able to drive my car again in a couple of weeks. Have a great day.
hey victor, thats fantastic news and keep fingers crossed. yes smoked beef wellington .... i think that would be another level and a great idea for that dish. i can definately see that working really well as long as you cold smoke the meat so it stays raw. i wouldnt worry too much what chefs say...... Chefs dont like it if you come up with a great idea but hey thats the way great dishes are created ......... by people who think outside the square. yes i do a version of salmon in my online fish course and i actually freeze the fish before wrapping and cooking so it comes out pink and not overcooked. nice to hear from you and i like the good news, hope you have a great recovery 😉
@WalterTruppTheChefsTable thanks. Again looking forward to seeing your next video. Do you have a suggestion on what cut of meat I should use while experimenting with cooking times and temperatures? I hate the idea idea of experimenting with such a expensive cut of meat.
EXCLUSIVE OFFER! Go to package.cookwithtrupponline.com/
Enter coupon code GRABDEAL at check out and get ALL MY ONLINE COURSES at 90% discount!
Very informative, thank you!!
Also super enjoyable to watch I will subscribe haha 😂😂
You are so welcome!
I am imagining sipping tea and watching the weather with Marco as the détrempe relaxes...
I moved from stagiaire to the line in my first Michelin position because I was able to make puff for service when tbe patissier could not come in.
I was on my way already but getting it done for service seemed to seal my fate.
EVERYONE should try this!
If you are patient you will be successful and never buy that stuff in the box again.
Cheers!
Hey Sean, neve had tea with Marco was all more down to straight meetings (if he was in the mood😬, yes its easy done with puff pastry if you know how, i rememember when i worked in the best restaurant in austria in the 80s i had to cover for the pastry chef when he was off and i did some noce specials so the chef owner (probaly the crasiest chef i ever met) sacked the [pastry chef and told me to take over which was a real challenge. i read books every night till 2 am to get the grip of it and i loved it but these days i rather cook as pastry is very different but i am happy i got to understand seweets too. hope all is well and that you enjoy the summer up there 😉
@WalterTruppTheChefsTable Lol... I did not imagine for a moment that anyone was taking tea with Marco... at least, not during service!
Summer here has been mostly lovely with a few hot days.
I am anxious for fall as it is steelhead season... much like Atlantic salmon.
Hopefully I will escape the rain in December. I will be visiting Victoria for at least a few weeks.
Cheers!
@UC6%F0%9F%98%893GUnR6j-O4QGl5E2c2d6A Hi Sean, nice to hear from you. domyou mean victoria here in australia ? if so we should catch up
@@WalterTruppTheChefsTable
It is my home away from home!
Thanks. You are so much fun and wisdom. 😂
thank you and appriciate your comment its encouraging and i like making the fun bits 😉
Great demo …would love to see you make a low carb puff pastry …use a combo of almond flour and vital wheat gluten …if you do then I’ll learn it from your video and then make it on my channel and give you 100 percent credit for it …do let me know …thx
ok thats a bit of a challenge but i have a think on how that could be done. give me a few weeks as i am pretty booked out for the next four weeks but i put my thinking hat on. would probably need a few tests as well to make sure its working perfectly. i used to make one with cacao powder but it was still heavily flour involved.
maybe you can give me a few ideas of what you think needs to be involved to have it Keto qualified so it gives me a base to work with and congractulations on your channel
Looking forward to the Beef Wellingont video... are you making that with proper puff pastry as well? I've only seen it done with rough puff (Roux cousins) or shop bought! Thank you Chef Walter!
Hi John
Yes I am making it with real puff pastry hence this video . Butter puff pastry obviously has no additives like stabilizers which can make the dough break on the sides and make slip down etc
Anyway lots of tricks to avoid that and thanks for watching
Walter this was really great. And I very much like that you're going to do a follow-up video with Beef Wellington video. You're timing on these two videos are excellent. I have never made or even eaten Beef Wellington but was thinking about learning how to for the fall Holiday season. So I have watched many videos on how to do Beef Wellington and the similar Puff Pastry using salmon as the protein. With the Beef I have wondered if I could place the Beef in a smoker to get it started so as to give it a light smoke flavor. Give it a bit of a rustic Autumn fall harvest touch. Then add the mushrooms and wrap in the Pastry and finish in the oven. I'd like to think it would be a great idea for the holidays. What do you think? Granted it would take some trial cooks to get the amount of time and temperatures in the smoker and oven correct. And I know that even suggesting the smoker might be considered Blasphemous by some Chefs. But I'm curious what you think. Fyi, I can't remember if I gave a update on the eye surgery. There is a possibility I might be able to drive my car again in a couple of weeks. Have a great day.
hey victor, thats fantastic news and keep fingers crossed. yes smoked beef wellington .... i think that would be another level and a great idea for that dish. i can definately see that working really well as long as you cold smoke the meat so it stays raw. i wouldnt worry too much what chefs say...... Chefs dont like it if you come up with a great idea but hey thats the way great dishes are created ......... by people who think outside the square. yes i do a version of salmon in my online fish course and i actually freeze the fish before wrapping and cooking so it comes out pink and not overcooked. nice to hear from you and i like the good news, hope you have a great recovery 😉
@WalterTruppTheChefsTable thanks. Again looking forward to seeing your next video. Do you have a suggestion on what cut of meat I should use while experimenting with cooking times and temperatures? I hate the idea idea of experimenting with such a expensive cut of meat.