Claire Saffitz Makes Rough Puff Pastry | Dessert Person
Vložit
- čas přidán 2. 06. 2024
- Claire Saffitz Makes Rough Puff Pastry | Dessert Person
Follow along as Claire makes a delicious puff pastry recipe from scratch. This recipe, a hybrid of pie dough and traditional puff pastry, relies on a series of rapid folds to flatten slices of butter into thin sheets within the dough, which then release steam during baking and produce a flaky, layered effect. The key to the flakiest pastry is to keep it very cold, so feel free to return the dough to the refrigerator as frequently as needed while you work. Stick around for a bonus recipe as Claire walks us through how to make Palmier cookies.
#ClaireSaffitz #Cookies #PuffPastry
ROUGH PUFF PASTRY
Ingredients:
3 sticks unsalted butter (12 oz / 340g), chilled
3 1/2 cups all-purpose flour (16 oz / 455g), plus more for rolling
2 tablespoons sugar (0.9 oz / 25g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
Thanks for watching!
Find Dessert Person Online: www.dessertperson.com
Claire Saffitz on Instagram: /
Dessert Person Merchandise: www.dessertperson.com/buystuf...
For Other Penguin Random House Books: www.penguinrandomhouse.com/
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar - Jak na to + styl
What is your favorite recipe from Dessert Person? What recipe from the book would you like to see us make?
Flourless chocolate wave cake is INSANE
speculoos babka. biscoff my love
Have only made a few recipes so far, but the Gateau Basque was incredibly amazing. I just kept thinking of people to share with and cutting small slices to leave all over town! I am not sure would made a good video, as it's on the more complicated side of the recipes from your book, but I admit I would love to see it made and get a better feel of the process. I made it with my teenage daughter and her friend, and when it came to put the cross marks on top I had them create the first letter of each of their names, really fun.
I love the peach melba tart
I learned how to make pie because of your book, so I'd love more videos on pie!
"Cut that out"
"Never."
Vinny knows what the people want.
Beeswax. The people want beeswax.
@@Ekenaa why it looks like it's the shittiest alternative to plastic wrap ever; Claire would be better off getting a bunch of gallon ziplocs to roll and store the dough in. Plus the shape of a ziploc bag is the perfect way too get a nice even square shape which makes it easier to roll out and fold the dough.
Isn't it adorable how Claire says she's going to put the cookies in the freezer?...we all know there's not going to be room in there! Can't tell you how much I enjoy watching you bake. You are a very talented teacher and baker. Thanks to my dear daughter for introducing us!
I Completely agree ! I love watching Claire bake ! I see myself edging closer to my own kitchen while watching !
I agree. I love Claire and her passion for baking. Claire needs a deep freezer.
Claire: "Cut that part"
Claire: "Edit that out"
Vinny and Kyu: 🙃
I love how confident I feel in my abilities to recreate these desserts when I am watching the show in contrast to the flaming hot mess I am when actually trying to recreate these desserts.
yeeeeessss
“they puff. they puff roughly.” lmao
“i promise you it will come together” and that ted talk was brought to you by claire saffitz while rolling out rough puff pastry
Nice parody name lol
Claire, I have wrapped pastry in wax paper for years. More ecologically friendly than plastic and works well.
Instead of disposable plastic wrap, I use an old sliced bread bag. Cut along one seam, it folds out to a large rectangle. Uncut, it works well as a produce bag. I find it thin enough to be similar to the single-use products, but thick enough to be wiped off and reused. I've been making my own bread for a while, but keep a few around for this reason. Not plastic-free, but not buying a new product!
This is genius? Also, I feel like if you had a big enough sheet you could put an elastic around the bottom like a tiny fitted sheet/really big shower cap and have it just scrunch around a bowl or pan
I normally just put it inside an airtight container. Either that, or I use whatever plastic wrapper (for food, of course) available at home, since my mom keeps a lot of those
I was just going to comment this! Amazing 👌👌
Amazing.
Yep, and you can also use big plastic shopping bags (the kind people use to bag groceries) as proofing bags if they're clean! Everyone has that Bag of Bags under the kitchen sink; this is a great way to get more use out of them.
“what book do you go to for all your rough puff needs?” “my own cookbook, dessert person” girlboss gatekeep gaslight
you mean we don't have to google it?? ☠️ jk LOVE YOU CLAIRE DFJDDLGJH
girlkeep gatelight gasboss
Sometimes I like.. I'm amazing.. 23:00
@@wohdinhel your mind
@@persondessert9366 i never expected stan twitter, shitposting and baking youtube to crossover with such a powerful aura.
stream aura by lady gaga 🤩
The rock music when Claire beats the puff pastry with the rolling pin lol 😂 I love you Mr editor
Count Spatula is getting jealous of all the love the bench scraper is getting this episode.
I havent finished the video but just watching th thumbnail I am FLABBERGASTED by the idea I could make "Palmitas"(Palmiers) in my house. To me they were the ultimate pastry I'd buy at a bakery for breakfast or at an airport or buy for parties as a kid.
Claire improving my day and my week one epically delicious recipe at a time. Things jumping out of Claire’s fridge, which is as full as mine is empty.
I just want to take this chance to give kudos to the production crew for the lights, focus, and edits.
thank you so much for making it in a glass bowl! it really helps to visualize how the dough looks through every step
Anyone else sing the theme song all day after watching a Claire video? It's a banger for sure.
What are the words? I can never make them out.
@@rettaconnelly3913 It says Dessert Person or Dessert People at the end.
@@rettaconnelly3913 Do do do do do do do do do do dooo do do do do do do Dessert Person. 🤣
MEEEE
It's an earworm for sure!!
People have got to calm down about the saran wrap usage. Sometimes, it's just the best tool for the job and Claire is as conscientious as is humanly possible, so cut her some slack with these asinine comments. THANK YOU.
I agree. I hope all these people saying this have never been to a restaurant. Restaurants have an incredible amount of waste and putting pressure on individuals that already doing their best is not very smart
The best time of the week is upon us once again
We call them pig ears here in Germany! So delicious. Sometimes they’re partly dipped in chocolate, too
Jo ein ordentliches paar Schweineohren :p
My best friend also watches Claire and we love her very much; Smriti, if you see this, I love you.
The first recipe I made with Dessert Person was rough puff pastry and it turned out fantastic!! Challenging but turned out well!!
Bonjour, Claire! I just stumbled onto your video and within just a few seconds was hooked. Hurrah! I don't know if you have brought this up, but doing what you are doing by teaching us your marvelous ideas and techniques is something this grandma can use to bring her grandkids into the kitchen to build wonderful memories. #1 - Watch your video (pencil and paper at the ready). #2 - A trip to the store for any special ingredients. #3 - Make something yummy while rewatching your video. #4 - (The best part) eat your creation! #5 - Forward your video to family and friends! See? You are filling the world with both wonderful food, sweet memories and lots of love! Thanks so much!
Palmier is called "butterfly puff" in Cantonese coz it looks like the wings of a butterfly. And I absolutely love it!
And isn’t it called ‘crispy horse’s hoof’ in Mandarin? Both names are cool but the Cantonese one is way cuter!
In Peru, we call it 'orejas' that means 'ears' 🤣
in germany we call them pigs ears!
@@Qsharpminor In my area we roll the sugar covered dough into a log, cut slices, then flatten and bake them. We call it an "elephant's ear."
In my city in Colombia we call them “Bicicletas” which means bikes, I think someone thought they looked like little bikes hahaha
Claire’s fridge makes me know that mine is ok
PS: that apron is great
OG apron
“The whole internet wants you to know about beeswax” 🤣 I’m right there with you about the plastic wrap, sometimes irreplaceable
Beeswax wrapping is available in lots of sizes. I have one piece that is big enough for this pastry. I think it is described as big enough for a loaf of bread. I’m so, so angry with our government & resistant industries that are destroying us and our children’s futures. A couple of sheets of plastic wrap is nothing compared to all that industry is doing. ONE example: guess how much of our plastic the recycling people pick up actually gets recycled….Ans. 10%. TWO: guess what the cute little ♻️ recycling symbol means on every package….Ans. Absolutely nothing - the industry never had any intention to actually recycle. ….SORRY!!! I’ll shut up now. 🤬🤯🤐
the palmier cookies!! the first thing i baked from dessert person that made me feel like a true baking queen. i wish i could share a picture because they were so pretty and SO good.
Me too!
In Mexico we call these "Orejitas" (little ears) Great video, Claire!
The part with Claire cutting the butter was so satisfying to watch.
you know, I love your efforts to be less wasteful in the kitchen. I seem some other food youtubers go through plastic wrap like they're wrapping a washing machine for a wedding and it is so nice to see you do what you do while being mindful of such waste. : )
claire describing herself as amazing is my self care
self *claire*
@@thalesguidote3728 this should be the series where claire does yoga
Claire at the end trying her creation is a mood :D Sometimes I also forget that I am good at my art and then I do it and I'm like "yo I got this!"
I have celiacs and I use this puff pastry with namaste gluten free flour and it works fabulously! The gluten free flour does require 2-4 more tablespoons of water for the dough to hold together but I’ve made it numerous times and the texture is amazing!
Good to know!
Gluten free flour also has the benefit of being nearly impossible to overwork in pastry dough recipes like this. As long as the butter doesn't melt it is basically fool proof.
A most excellent presentation👍👍👍.....as a French chef (retired)..... early in my career I knew how and what to do....but didn't always know why.......great that you go that deep. Love those things......never knew how to make them.....breakfast will never be the same!!!😲😀😉 Thanks for sharing👍💖👍💖👍
Idk how many times I've watched Claire making puff pastry but it never gets old
Dessert Person is an incredible resource. She has packed so much instruction into it for those of us who have varying degrees of baking experience. I've been cooking/baking on a basic level for 50+ years, but this has been so illuminating!
16:28 I love this editing!!!
I'm so happy I found Claire and Vinny!
The Bench Scraper is Everything. I can make anything with a bench scraper but very little with out. It is essential.
Oat and Pecan Brittle Cookies. I made a gluten-free/dairy free version (Miyoko's butter version that does not give the same browned butter quality, but acceptable) that I took pains to ship with ice packs, etc. to my daughter for her birthday present, hoping shipping would not get delayed. She had made them over Christmas using her favorite Christmas present, Dessert Person. I have since made them for myself and got the full browned butter effect-I had to share them with others so I did not scarf them all down. I did freeze and portion them out 1 (or, maybe 2) at a time.
those cookies rock as do her chocolate chip cookies
“Where does your mind go?”
“Into a theta state.”
I get the vibe that Claire is one of those brilliant people who don’t flaunt their intelligence, but if you listen closely, they drop these small references that tell you they’re well read and knowledgeable about lots of things. I look forward to reading her autobiography one day and hearing her whole story.
Agree, she's the rare Harvard grad who never talks about the fact that she went to Harvard. Just super down to earth but also brilliant. Would 100% read an autobiography from her.
Like, you can tell she always got straight A's in school, but it's not in an annoying way.
In Germany, Palmiers are called Schweineohren (= pig's ears). I learned how to bake them (from ready made dough) as a child, and that recipe included smushing them into flatter cookies with your hands.
In a lot of bakeries you will find really huge Schweineohren, which often have been dipped in chocolate on the swirly part. :)
I think I have seen them called elephant's ears here (NYC)
@@SeventhEve Aye, that's what we call the flattened, single swirl, version here in Minnesota. It was one of my childhood favorites. I just learned about Palmiers a few months ago and want to make them, but the last time I bought puff pastry I grabbed Cups rather than Sheets. Oooops.
3:29 - 3:33 That was actually incredible!
Any day that claire uploads is a day to look forward to!!! Love your content claire
I got the book for my birthday. It instantly became my proudest possession. I have made 2 of the recipes already and they are fabulous!! 👌❤️
Happy birthday! Which ones did you make?
@@CSaffitz thank you!!!🙏
I made the rhubarb cake and the chocolate chip cookies!
I had a little trouble to bake the rhubarb cake. My loaf pan is in thin iron and not in glass though... The texture might have not been the best but it was still so delicious, I'll definitely give it a shot again! 🙌
I love puff pastry. Thank you sharing Claire!
I absolutely love your video presentations and I want to say that you've encouraged me to bake again! Thank you 😊💓
im just really glad we have these videos every week
I had seen palmier cookies before and recently found some when shopping (and loved them!). Kinda crazy that you came out with a recipe for these cookies at basically the same time I found them.
Love all of your videos, they are so enjoyable and helpful!
Claire, I always learn something from you videos! I love the grating technique! Thank you!
Holy wow these look so good.
I have been eagerly and anxiously waiting for this episode. I love palmier's with a unhealthy passion but could never pull off the recipe just right at home. Thanks Claire and Team! I really appreciate and cannot wait to give this another go!
Thank you Claire.....and crew!
I love this palmier recipe! It’s one of my favourites to bake from Dessert Person and always goes down well - thank you Claire 🥰🥰
The rough puff and palmiers were the first recipes I made from Dessert Person, and they turned out excellently. Happy to see the more detailed process on the puff pastry, and definitely excited to make it again!
this was the first recipe i made from your book and maybe my most favourite, i totally fell back in love with baking after this recipe
Something about watching claires video that just makes me sooo calm every single time. Thank you miss clairee ☺️
This is so helpful! I think puff pastries lead to such yummy dishes and this recipe is just so very helpful…..
I have made this recipe three times already. One of my top 5 from the book so far!
I learned the grating the butter along time ago and love it.one of the best little tricks ever!
Love you Claire thank you for being you!
A vacuum-sealed tupperware container is even better for preservation than plastic wrap and is totally reusable! Love this recipe.
Vinny: what goes through your mind when you're beating the dough?
Claire: i don't know...
*(proceeds to have meringue cookies PTSD)*
😅😅😅
My favourite cookie!!! Thanks for the lesson!😊
Looks great! excited to try it.
The editing is amazing, yet again. ❤
This answered SO many questions I had about bread and pastry making in general....thanks :)
As someone who is a total, absolute noob, who is only now as an adult learning to make things beyond mildly dry rice and overcooked pasta, I really genuinely appreciate technique videos like this. ALSO, THANK YOU for continuing to make videos Claire, I LOVE YOU!!
I grate frozen butter to make my biscuits. It works fantastically.
I'm jumping around looking at a few recipes here and there and this video came up for one of my searches!!! I absolutely love how you simplified the whole thing, taking one thing most know or are learning how to make, and then showing us an easy way of obtaining a less complex, or a smaller number of steps and getting the same or really close to the same effect as one would if making the more involved version!!
So, I liked, subbed and rang the bell and I look forward to watching more of your videos!!!
Thank you!!!
I made these last week and i cant believe how easy they were to make and the results were amazing and super flaky!
omg i love palmiers so much! grew up with em and always snacked on them
The first time I saw you with nail polish…….I watched this again after watching the tarte tatin recipe ..waiting for apple season for fresh apples but will make the dough..love to watch!
I like how Claire’s fridge is so relatable. Love the recipe too but fridge 👍🏽
Although I'm not new to Rough puff pastry making, I found your method with the tips for preventing overworking, the absolute best! My pastry was light & puffy, the best I've ever made & now I'm a complete convert. I made 500g of flour to 500g butter made into 2 slabs, (one for later). One slab made 12 Cornish pasties filled with a mixture of: 2 potatoes, 1 turnip, 1 parsnip, 1/2 swede, 1/2 cup frozen peas, plus 250g minced beef raw. I can't eat onion or garlic. Also added finely chopped parsley, sage, rosemary & thyme. (like the song) Salt & pepper. Thank you Claire for your great baking.
Not doing a Thanksgiving today, but visiting my boyfriend’s family this weekend. For dinner tonight, I’m making a turkey pot pie with this as a crust. The dough is resting in the fridge now and I’m so excited! 🤞
It looks sooo good
Amazing pastry that I now always use for my Tarte Tatin !!
And as a french viewer, it has been approved by all my family and friends :D
I've finally watched enough episodes that i can hum along to the theme of dessert person off by heart ❤
Those looked really good.
Now I'm hungry. Thanks for the video
These palmiers are my go-to cookies when baking for a crowd. Everyone is super impressed and no one knows how easy they are. I make the dough weeks in advance and just thaw it the night before I bake.
Can't wait to try this!!
Omg omg omg, I'm going to use this ruff puff now!!!
Looks doable. I will try, yum 🤤
Iced coffee season - mid August
Claire is so great.
Just finished baking the oat & pecan brittle cookies this morning & sat down with one to watch this. Perfect day :) Is anyone else wondering what nail polish Claire has on?
That was good. Thanks.
I’m using this rough puff recipe to make apple hand pies for dessert tonight! I’m so excited! You’re the best Claire👊🏼
How did it go?
i guess your vids are a part of my thursday morning routine
Just made tart tartin last week was great 👍 👌 used this rough puff method 😋
Yayyyy!!! I've been eyeing the palmier recipe in the book for a bit now so maybe this is a sign to make them
When I make traditional puff pastry I put the dry ingredients mixture also in the fridge several minutes because things could get a little hot in the kitchen.
Thanks a lot Claire! While making the dough I thought, I messed it up, but in the end my Palmiers turned out great. They are so delicious :)
I just made the palmier cookies from this video and they turned out really good! Mine did separate a bit more than hers, but I just need to press them together better next time. The taste and texture were on point 👌
Queen of using a bench scraper
Queen of tripling layers of butter
A beauty, and a modern talent, who puts the sweet back into baking: Claire Saffitz everybody!
Dessert Person was delivered on the weekend, so happy to have a visual of this recipe.
The juxtaposition of the cute little Claire Fact and the intense metal killed me lmao
Palmiers are called "Schweinsohren" (pig's ears) in German, and we have them during the Jewish festival of Purim in in addition to (or in place of) traditional Homentashen. While Homentashen are mostly thought to symbolize the three-pointed hat of Haman, the villain of the Purim story, in Israel they are called "osnei Haman" - Haman's ears.