How to make puff pastry with Ms. Glaze & Chez Tse
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How To Make Puff Pastry
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We liked the idea of pumpkin crème brule paired with a French Sauterne dessert wine, but thought it is complicated to make and a little heavy to finish off a big meal. So, we settled on a pear fruit tart and an Italian Moscato dessert wine, ... I use frozen puff pastry sheets which is fast and the quality is not compromised. This tart is a wonderful finish to a heavy Thanksgiving meal or perfect after-theatre dessert served with a lightly sweet Italian Moscatos. ...
Whip the eggs well, and make a batter of the eggs, milk, meal and oats, adding pepper and salt. Pour the mixture into a shallow Yorkshire pudding tin, which has been previously well buttered. Scatter a few bits of butter on the top, ... Sorry to disappoint you but yorkshire pudding are not a dessert, they are a bread not a puff pastry. I do remember long ago at our Sunday dinner when a guest mistook them for a dessert and sprinkled them with sugar but I do believe that ...
In the first course we learnt how to make our own puff pastry ? this isn't took tricky to do but it is tricky to get right. I had never tried to do this before and so I found this part of the course very interesting. ...
@mrsglaze But it certainly does not take hours. And it is not best left overnight. I reckon you’re talking about yeasted puff pastry for croissants. Excellent luck your upcoming pastry course…
@cammicty This isn’t really quicker. We just didn’t include the resting time in our video! Puff pastry still takes more than 5 minutes to make!!!
@EatTinker Meilleur Ouvrier de France winner, Nicolas Bernarde. He was fantastic. The man could make clothes out of chocolate and spin the most magnificent flowers from sugar
Who is the pastry chef that you’ve learned from?
Lol, I know, I learned a completely different way, and I’ve seen it made a couple of ways, but this was different, and I’ve been going to France since ”89” ( and really reside in Europe now) But, not trying to argue, I’m taking another Pastry course in France next year, Just saying it’s amusing I missed this way! I’m used to the ancient traditional way that takes hours, and is best left overnight in the fridge, etc! I will try this way as well and see which Pastry is better, this is quicker.
@cammicty This is the French way to make puff pastry. As we both learned in France from one of the best pastry chef’s in the world (and in Paris). My friend Tse, went on to work at Pierre Hermé. Our dough has been chilled in between turns!
wow, This is certainly a different way to prepare a Puff Pastry, quicker, I don’t make puff pastry like this! Real French Puff Pastry uses cold butter, cold water, no fingers touching it as it causes to much warmth! Also it must be in the fridge, turned every 15 to 30 mins, and so on,,, for a light flaky pastry dough! Is this as light as the traditional French method of making Puff PAstry?
You can’t say that word.. Do not worry I am French and I couldn’t know the French word your friend told either. LOL.
these stupid dikes are fuckin stupid they dont know what the fuck there doing stupid cows
i know how to make glaze you take a half cup of any honey and add a sprinkle of cinnoman sugar!!!!!!
yo mrs glaze is RRRRRAAAAAAAARRRRRRRRRR
Thanks so much for this video. I was reading about making puff pasty and it went right over my head. This certainly helps!
thank you! This helped me immensely on how to turn/fold puff pastry!
Thanks! That makes sense, haha
It’s 260g of butter, period. After you make the cross, you place the butter, fold the arms in, and then it’s all about folding and rolling out. You don’t add anymore butter after that, so the folds and rolls are making the tasty layers.
Awesome informative video! I like your personalities on cam
You should have your own cooking show! <3
Two questions: Is it 260g of butter divided between all the turns? or is it 260g per turn?
amusing and informative
Brilliant Video ladies. I will have a website up and running soon, mainly for pastry Chefs. I would be honoured to host your videos on our site.
Hmmm heres a tip for you to open the Jam like containers ***** Tap the top where the Seal/ glass meet, or the corner with something hard, that could dent the metal and not brake the glass. I use a knife or fork or w/e i have handy, 2 or 3 hits on different places make it open like it was groundbreaking new. I’m 21 male and it works for me every time the lid is stuck like yours was, Buh bye
260 grams in total go in each half???
Thanks ladies for the video. It made the directions I read much more clear. Best Wishes.
La Vie En Rose sung by Edith Piaf is the song at the beginning
do it
hahahaha this was fantastic. im going to the store straight away to poke at the butter.
Hard….soft…..what is this? lol