basic puff pastry dough to make various kinds of puffs ,tarts etc
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Puff Pastry
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1 package rolled puff pastry, 26 oz. (two sheets, thawed) 6 ounces chèvre soft goat cheese (at room temperature) 6 - 8 oz. baby arugula (rinsed and dried) 1 large red onion, sliced thin 3 tablespoons extra virgin olive oil ...
Roll out the puff pastry onto a floured surface and cut the pastry to fit over the pie. Mix the egg yolk and water together and brush over the top of the pie, then bake at 400 degrees F for about 5 minutes, or until the pie crust is ...
I have always wanted to work with puff pastry - so I bought some a while ago. I kept seeing it in the freezer but was unsure what to do with it. I knew whatever I made with it that it would be delicious, but since I had never used puff ...
Fantastic video very informative.
Did he say bake at 450 or 415 it was a bit hard to know because of his accent.
now add salt as you mix all
slowly kneed 3 minutes with palm
then follow his method
although I make the dough/butter package different from him, and from other books.
always rest dough 30 minutes each roll
puff has to be FROZEN BEFORE goes in 450 oven for best rising
notice at 9:11 that the dough has not risen properly, .
its too *doughy*.. maybe he did not place breathing holes in top of pastry.
its hard to get perfect rising from home made rolling methods.
a rolling machine makes perfect puff.
his stand alone squares came out excellent.
2 cups flour
3/4th cup water, a few teaspoons of lemon juice
1/2 teaspoon himalayan pink salt
2 tbs unsalted butter melted inro water
on a granite counter top
make a round well with flous,slowly add water
thanks!! You have inspired me.
brilliant video dude
go raibh maith agat
thanks for that demo…its been long time that i was longing to learn hw puff pastry being made…more power 2 U…
maybe the butter melted..
I want to know what kind of flour and butter your recommend the most. Also, I want to know the measurement. The amount of each ingredient that makes a Dough.
Hello Vahchef. You are superb! I like your teaching method! I learn a lot from watching your video! Congrats, you are the best!
hahaha random
FUCK YOU
Its not too vital, but real salted butter is the best.
wow simply wonderful it helped me a lot to know the whole thought
what a lovely bloke and briliant vid. Thank you.
it didn’t work for me
was gud but need 2 contact u for which butter is it
Fantastic demo, I know I will try this one day because I like cooking. Till then, I’m going to stick with the store stuff. It’s a lot simpler.
3^6 = 729 layers
3^5 = 243 layers
So after 5-6 folds you do have hundreds of layers. If you folded 10 times, you would get 59049 layers.
on my god!! it was simply the best cooking demo i have ever been though…sooo demonstrative!! i really like your frank and simple-to-go way…
on my god!! it was simply the best cooking demo i have ever been though…sooo demonstrative!! i really like your frank and east-to-go way…
fantastic vah chef
haha you can see Hundreds of layers. that’s alittle extreme
which flour u used in it.. which flour u often use for sprinkling
really well clarified!
(i really like his accent, too)
Okey