Hi Chef Bruno and Thank you for this quick recipe. I have follow you for a few years now and btw; when I was going to baking school from 2016 to 2018; your videos saved me / helped me with my school projects; especially when I was presenting my finals; we were supposed to create/build a Croquembouche, according to my chef instructor’s recipe. So I came and watched you Croquembouche video, over and over, it turned out that I looked like a pro in my baking class, applying your techniques on my own Croquembouche I got a very good grade A+ 😃 I am very thankful for your videos Sincerely; Minnie Alcocer Pastry Chef 👩🏻🍳
Good day Chef Bruno, Thank you for showing the detailed method. Pastry is so very important in baking, no matter how luscious the filling if the pastry is not right, the complete tart/pie is spoiled. In any case the bought pastry is not really an option as it is not the same quality. The pastry always has this pale grey colour, well it does to me. This method is so worthwhile I think we can make it, and cut into rounds, or squares, ready for use, but place it in the freezer for later use. Takes a bit of time to make, but so worth it. You give the impression of a perfectionist, and why not, ingredients are pricey and while at it, do a good job. Go well.
Awesome! Tried this for the first time. I don't have a food processor and I thought that cold butter cubes would be too much for my hand mixer. I sliced the cold butter with a cheese slicer - and got a similar texture quite easily. The pastry puffed out so beautifully in the oven!
Thank you bruno for sharing this shortcut with us. Are there any differences with the final product between the traditional method of making puff pastry vs this new method?
@@marcbile I don't know. Here in South Korea bakeries often have "egg tarts" as they call them. I have yet to look up a recipe. But yeah, probably more like a custard.
I learned this from Michel Roux's cookbook. It's sufficient for almost all puff pastry applications. And it's so fast! I think it's safer to do it by hand. It seems really hard with machine since it can be overmixed pretty fast. I always do it by hand.
@@mysticrelics Well croissants have yeast. It's not the same as puff pastry. So it's hard to compare. But it puffs up roughly 75-80% of classic puff pastry.
If you don't have a mixer like this one but have the type with blades, freezing the cubes of butter gives a great result.(However 45 seconds may be a too long - try 20 seconds to start with) I made king cakes this year and they turned out beautifully 😋
That's a food processor lol not a mixer. You can still use it like you did for certain recipes, but yeah two totally different appliances with wildly different applications.
I prepared puff pastry using this recipe and technique and loved the results. I used the dough to make cinnamon rolls. They were a hit. However, I wanted the layers to be "horizontal" not "vertical". Is there a way to roll out the dough and roll the cinnamon roll so that the layers always end up horizontal?
really really good! ...yes there is often only palm oil puff pastry in german supermarkets too at least i haven't found one with butter yet and i looked at several:( so now i try this...
I don't think puff pastry sheet made from butter are easy to find anywhere.. for they are hard to control temperature to avoid butter melting.. maybe in some countries but will be very few brand and at very premium price. Might as well make puff pastry ourselves at home
great recipe! thanks a lot, this looks really promissing!! short question: is there a particular reason not to use double turns (tour double) with this recipe ? with the inverted one I make 2 double turns and 1 simple turn
as usual great information. i have a question, could you use ghee instead of butter as i feel ghee gets much firmer in the fridge and does have superior taste. would it work texture wise?
Hi Chef ! thanks again for the recipe, tried it already for Chausson au pomme. Work Amazingly good! Little Question, on your "credit" after 3:50 , on your background image we can see 2 of your pan and your knife rack. They look very, very nice and I am very curious about the brand? Mind sharing? Thanks a lot !
Hi bruno, can I ask you if you can make a video about gluten free and lactose free pastry desserts please? I'm trying to offer something delicious to my gf that she could eat without getting hurt, but I'm just collecting failures 😢
@@chrisgartenn in fact I did not ask if he could make a video REmaking that pastry, I asked for a video about GF pastry desserts (LF it's easy cause there are a lot of dairy products LF nowadays), and looking at his knowledge and skill I assumed he can be THE MAN. There are a lot of places where they sell beautiful GF pastries, so it can be done, but I wanted to do it with my hands and maybe Bruno can enlighten us all on how to create something really good.
oh mais l'accent Américain ... s'accentue ! (les R bien roulés ) - trève de plaisanterie ... il me semble qu'on avait déjà eu cette technique pour la pâte feuilletée rapide, non ? piqûre de rappel ? !
Bruno, please, I beg you, come here NOW and cook me breakfast! Something simple, like triple-stuffed, double-baked, juicy, saucy, rich-in-flavor, highly nutritious, colorful seven eggs omelette with four cheeses from four different continents
Cher Bruno. Je connais une autre méthode pour faire la pâte feuilleté rapide.Elle n'est pas de moi mais du regrété Phillipe. Je vous laisse un lien pour sa video... C'est Hyperintéressant et le résultat est encore mieux que votre version rapide. czcams.com/video/-DvZeEpOeAQ/video.html Bien cordialement.
C'est une plaisanterie non?.. Un feuilletage rapide en 8 minutes ce n'est pas possible. Ça fait un beau pâté... désolé. Il faut 1 minutes pour le pétrissage.. puis repos d'une heure indispensable. Puis on donne les tours.. mais il faut un repos entre le 4em et 5 em tour de toute façon. Puis on fait reposer encore avant de l'étaler. Cela prend 2 a 3 heures avant la mise au four. Voila.. pour le reste, je vous laisse la liberté d'en faire la comparaison 🌞
Hi Chef Bruno and Thank you for this quick recipe.
I have follow you for a few years now and btw; when I was going to baking school from 2016 to 2018; your videos saved me / helped me with my school projects; especially when I was presenting my finals; we were supposed to create/build a Croquembouche, according to my chef instructor’s recipe. So I came and watched you Croquembouche video, over and over, it turned out that I looked like a pro in my baking class, applying your techniques on my own Croquembouche I got a very good grade A+ 😃
I am very thankful for your videos
Sincerely;
Minnie Alcocer
Pastry Chef 👩🏻🍳
Good day Chef Bruno, Thank you for showing the detailed method. Pastry is so very important in baking, no matter how luscious the filling if the pastry is not right, the complete tart/pie is spoiled. In any case the bought pastry is not really an option as it is not the same quality. The pastry always has this pale grey colour, well it does to me. This method is so worthwhile I think we can make it, and cut into rounds, or squares, ready for use, but place it in the freezer for later use. Takes a bit of time to make, but so worth it. You give the impression of a perfectionist, and why not, ingredients are pricey and while at it, do a good job. Go well.
Chef James Makinson sent me over, looking forward to your content Chef.
Awesome! Tried this for the first time. I don't have a food processor and I thought that cold butter cubes would be too much for my hand mixer. I sliced the cold butter with a cheese slicer - and got a similar texture quite easily. The pastry puffed out so beautifully in the oven!
Thank you for sharing this easy technique with all us aspiring home “chefs”. 🤩🥰🙏🏻
Thank you bruno for sharing this shortcut with us. Are there any differences with the final product between the traditional method of making puff pastry vs this new method?
I'd also love to know the difference between the two.
gud question
Traditional one is much neater looking but the texture and the taste is quite similar.
Thank you Chef Bruno. This is very valuable information for us home bakers.
I love it chef Bruno!!
I was just looking for a puff pastry recipe thank you so much
Very timely video Bruno! I went shopping last week for puff pastry and couldn't find it anywhere. I'll use your recipe to make my Wellington now haha!
Je comprend juste un peu anglais et pourtant j'aime beaucoup t'entendre et te voir 😀🌹
Thank you!! Looks perfect...
Thank you for easier and faster recepie
Have a beautiful day!
Thanks for the post Sir, your style of cooking is simply perfetto. Medical student Malaysia.👍✌
Thank you chef! Your videos and recipes are the best.
Great to have this available! Much needed! I've been wanting to try egg tarts with a nice puff pastry! :)
custard tart you mean? like the portugese custard tart, or egg tart is different?
@@marcbile I don't know. Here in South Korea bakeries often have "egg tarts" as they call them. I have yet to look up a recipe. But yeah, probably more like a custard.
Thank you so much for this amazing recipe
Should I buy the sharpening tool from the art store?
We love Bruno , the very handsome cooker of CZcams 👈❤😘️💚😘💓😍
nice..i was just making some today.
do you rest the dough in the fridge between the 4 folds?
Thank you so much!!!!
This was amazing recipe ever....BRAVO GREAT CHEF BRUNO👍👍👍
Excellent recipe! Will I be able to make crossaints with it?
No
Chef James Makinson recommended your vid and now I understnd why. WOW!
LEGEND, Thank You, perhaps one day i can thank you personally, and those new cameras u have, they make amazing pic, cant stop watching u
I’d like very much to buy a pastry recipes cookbook from you. I love to create delicious baked goods for my friends and family.
The best really
Bruno, you are a genius
The best chef in the world
Very nice recipe chef 👍👌👏. It works perfectly 🎩. Thank you for your effort ☕😊🌞😎
Thank you so much for your recipe Mr. Bruno 🙏🙏👍🏻 But I'm going to ask something... Can I add milk powder into flour ?
I learned this from Michel Roux's cookbook. It's sufficient for almost all puff pastry applications. And it's so fast! I think it's safer to do it by hand. It seems really hard with machine since it can be overmixed pretty fast. I always do it by hand.
does it puff up as well as puff pastry in a croissant?
@@mysticrelics Well croissants have yeast. It's not the same as puff pastry. So it's hard to compare. But it puffs up roughly 75-80% of classic puff pastry.
Nope
Bummer!
@@BrunoAlbouze 😂😂😂
Merci chef
Im making it right now 😅wish me luck!! The turns confuses me though
If you don't have a mixer like this one but have the type with blades, freezing the cubes of butter gives a great result.(However 45 seconds may be a too long - try 20 seconds to start with) I made king cakes this year and they turned out beautifully 😋
That's a food processor lol not a mixer. You can still use it like you did for certain recipes, but yeah two totally different appliances with wildly different applications.
Thank you Chef! this is perfect and just what I was looking for. cheers xo
I prepared puff pastry using this recipe and technique and loved the results. I used the dough to make cinnamon rolls. They were a hit. However, I wanted the layers to be "horizontal" not "vertical". Is there a way to roll out the dough and roll the cinnamon roll so that the layers always end up horizontal?
Came here from Chef James Makinson's channel. thanks Chef Albouze for the help.
Amazing 🔥🔥🔥
Than You Chef! Exactly what I needed to learn. :)
really really good! ...yes there is often only palm oil puff pastry in german supermarkets too at least i haven't found one with butter yet and i looked at several:( so now i try this...
I don't think puff pastry sheet made from butter are easy to find anywhere.. for they are hard to control temperature to avoid butter melting..
maybe in some countries but will be very few brand and at very premium price. Might as well make puff pastry ourselves at home
Merci Chef!
😀
great recipe! thanks a lot, this looks really promissing!!
short question: is there a particular reason not to use double turns (tour double) with this recipe ? with the inverted one I make 2 double turns and 1 simple turn
Its a quick method, not an actual puff pastry. The layers arent as pronounced, so the exact folding required is different.
Great
Made it Bruno, so will you
Hi Bruno ! You speak French ! :)👈..... Happy New year to youb and more vidéos to us ! hi hi hi ! :) :) :)
Super!!
What is the difference between inverted puff pastry and rough puff?
I just ate the one from the shop... It sucks xD how long would this one keep in the freezer?
Chef James Makinson said to say "hello"
¡Oh dios! ¡Como cruje!
Amazing
as usual great information. i have a question, could you use ghee instead of butter as i feel ghee gets much firmer in the fridge and does have superior taste. would it work texture wise?
ghee is more oily!! but could be interesting to try
Don't make your life complicated. Butter is butter and nothing can sub it. Ghee is a clarified butter so it is totally irrelevant 😌
thank you for the info
Hi Chef ! thanks again for the recipe, tried it already for Chausson au pomme. Work Amazingly good!
Little Question, on your "credit" after 3:50 , on your background image we can see 2 of your pan and your knife rack. They look very, very nice and I am very curious about the brand? Mind sharing? Thanks a lot !
Dalstrong ⚔️
@@BrunoAlbouze Thanks a lot !
Wait for it! 💥
Can any one tell me the quantities? I can’t find them and I want to try this recipie!!! Thank you!!!❤️
250g flour - 250g butter - 20g sugar (optional) - 3g salt - 90g cold water (recipe from his website) it is very good. 😊
Referred by Chef Jean Pierre! I like your style, too! Anybody else having trouble opening the recipe link?
I’m encountering the same situation as well.
Шикарный рецепт! Люблю подобные рецепты делать на своём канале 😉👌🏻
i agree, lol
Ah! Enfin, on revient aux fondamentaux...Les « petits lapins » te remercient pour ta recette. 🙂
Bruno Albouze Dumbledore, a wizard
Hi bruno, can I ask you if you can make a video about gluten free and lactose free pastry desserts please? I'm trying to offer something delicious to my gf that she could eat without getting hurt, but I'm just collecting failures 😢
@@chrisgartenn in fact I did not ask if he could make a video REmaking that pastry, I asked for a video about GF pastry desserts (LF it's easy cause there are a lot of dairy products LF nowadays), and looking at his knowledge and skill I assumed he can be THE MAN. There are a lot of places where they sell beautiful GF pastries, so it can be done, but I wanted to do it with my hands and maybe Bruno can enlighten us all on how to create something really good.
It doesn't puff much but it seems really flaky and tasty, might try it for a wellington.
How easy you open the dough!
Saying hi from Chef James!
In UK we call this the Scotch Method and sometimes called , the rough puff method.....
Do you have a quick croissant recipe?
Hello Sir,
Chef James Makinson sent me.
He said to tell you "Hello".
Bonjour, merci pour votre recette. Y a t-il besoin d'un beurre de tourrage pour ce type de pâte. Merci
Non. Le beurre de tourage sont pour les professionnels. Il faut un bon beurre sec de Normandie par exemple 🌞
I dont know why but this made me laugh 2:26 😅😂
oh mais l'accent Américain ... s'accentue ! (les R bien roulés ) -
trève de plaisanterie ... il me semble qu'on avait déjà eu cette technique pour la pâte feuilletée rapide, non ? piqûre de rappel ? !
Can you freeze this?
We don’t talk about Bruno.
Let me know the composition of the flour,salt,butter, and sugar chef
Hi Chef Bruno, I just want to let you know that I am having trouble accessing to your website. I keep getting host error server 522.
hey bruno can you do gluten free pastries?
👍Merci chef
hale 😊
Is your web page down?
Should be back on asap 🌝
Recipe?
is that butter or Margarine
Bruno, please, I beg you, come here NOW and cook me breakfast! Something simple, like triple-stuffed, double-baked, juicy, saucy, rich-in-flavor, highly nutritious, colorful seven eggs omelette with four cheeses from four different continents
Chef James Makinson sent me
😍😍😍👍👍👍
ممكن الوصفة باالعربية
You look like Marlon Brando when he was young and beautiful .....not Fat later 😱😱......👈
Cher Bruno. Je connais une autre méthode pour faire la pâte feuilleté rapide.Elle n'est pas de moi mais du regrété Phillipe.
Je vous laisse un lien pour sa video... C'est Hyperintéressant et le résultat est encore mieux que votre version rapide.
czcams.com/video/-DvZeEpOeAQ/video.html
Bien cordialement.
C'est une plaisanterie non?.. Un feuilletage rapide en 8 minutes ce n'est pas possible. Ça fait un beau pâté... désolé. Il faut 1 minutes pour le pétrissage.. puis repos d'une heure indispensable. Puis on donne les tours.. mais il faut un repos entre le 4em et 5 em tour de toute façon. Puis on fait reposer encore avant de l'étaler. Cela prend 2 a 3 heures avant la mise au four. Voila.. pour le reste, je vous laisse la liberté d'en faire la comparaison 🌞
First
Not a quick dough.