The Chronicles of Julia Child’s (Not So) Fast Puff Pastry Pithiviers
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- เผยแพร่เมื่อ 29 มิ.ย. 2024
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Nothing better than a french puff pastry, right? Delicious, flakey, buttery and enclosing a savory ham filling...that's what I'm talking about. It's called a Pithiviers" A Puff pastry, round, enclosed pie. The only thing standing in our way is Julia Child's "Fast Puff Pastry" recipe. Buckle up, it's gonna be a bumpy road! Recipe is from Julia Child and Company cookbook and Mastering the Art of French Cooking Vol.2.
00:00 The Brief
01:37 "Fast" Puff Pastry
09:46 The Filling Recipe
11:28 Assembly
18:24 wait a minute...
20:55 The Next Day
22:28 Classic Puff Pastry
29:29 Over the hump/ Assembly 2.0
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Ingredients:
Will post soon! - บันเทิง
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At last you have discovered the perfect mix of pride, passion, and indignant rage necessary to master French pastry. You are in the zone, and forever marked by your ordeal. Pastry makers will nod at you in the street and you will be served the *real* croissants from the secret shelf behind the counter.
no. We won't. Cuz he clearly didn't have a clue what he was doing in the first place and you could see from minute one that the entire video would be a trainwreck.
No question that you need rage to master french bakery. But also tons of preparation and research. He clearly doesn't read the recipe more than once and watched Julia make the recipe on youtube before taking a stab at it. He's wasting ingredients, not trying to learn. I mean, if he had poor results once, you'd understand. But every time he tries to bake it goes to shit. Granted, those recipes are fucking wild. But he's not putting the time either!
The way you've made your kitchen equipment reoccurring characters in your show is creative genius
When he bends down to peek through the Silver Fox & then does his little hop and whispered exclamation "Silver Fox!" it makes me giggle EVERY SINGLE TIME 🤣🤣 I love it
Yes, it's so fun! 😄 I also name my kitchen equipment, have done so for years. I name them after famous chefs. My big stoneware roasting pan is actually named Julia. 😅
Kinda PeeWee’s Playhouse style and I’m all about it!
@@LPdedicated now we need to know the rest of your crew. Or at least if you have a Gordon or Marco that causes you grief every now and then.
@@valaryaSame! 😂
This is the most relatable cooking show on TH-cam.
You said it. This is me.
I second that emotion 😊
it would be interesting to see if another cooking TH-camr comes along and tries to replicate Jamie's content. I personally don't think it can be replicated (unless said TH-camr is a good actor) because a lot of the content's appeal has to do with Jamie's personality.
@@michaelbirch5270 key word here is actor. there is a reason he is able to record himself saying the video is 3/4 of the way to completion before beginning his 3rd attempt at the recipe. a similar narrative of bizarre failures leading to eventually finishing the recipe somehow reoccurs in just about every video he makes.
It seems like if anything could go wrong, it did. But I admire Jamie for his ability to keep trying. He deserved that round of applause.
"You really can't got wrong with this recipe...-" [flashbacks, pained] "-... yes you can." 🤣
jamie and baking, name a worse combo lol
@@Aleph-Noll Challenge accepted!
Me and baking
When you couldn’t get the fridge to close, I felt that.
Same...so much.
Yeap... it is sooo annoying.
I so identify with your struggles here! Use Plugra butter. I ran into the same issue of the butter softening too fast with kerrygold. Kerrygold is delish, but for some reason Plugra doesn't soften as fast even though it has a high butterfat content and stays supple at low temps. I make a lot of puff pastry and have has so many frustrations until I realized that the brand of butter is key. There are many differences between them. I have found that Plugra is very consistent in puff pastry, both the classic and rapid versions. Also, the Julia Child and Company and More Company are pretty old books. Flour has changed since then. I find it's not necessary to use cake flour. I think that is why your dough crumbled so much. My diagnoses, I hope this helps. Love your channel and your courage!
Now I don't feel so bad about using store-bought puff pastry!
there's no reason to make your own puff pastry or filo dough.
Even Ina Garten uses store bought puff pastry. 😂😂😂
My goodness that was insane!!! I really admire your tenacity and sense of humor. I would have thrown it all on the floor and went to bed crying. As you pointed out in the photos, Julia's is burned. I think I will just go to the French Cafe in Santa Fe and buy one. 😂
I worked in a production kitchen/bakery for a few years. My mentor was a french pastry chef. We never made our own puff pastry unless we absolutely had to for specific reasons. There's no reason to make your own. You can't really do better, and the store bought version isn't different from what you're going to make.
@@CRneu That fair enough, but a rough or quick pastry is easy, takes minutes, works great for the home cook for most recipes. It's basically a pie or biscuit dough where you take a bit of care to keep the butter in larger, flatter pieces, fold and turn a few times with plenty of flour between the layers, no harder than a pie dough. King Arthur has a almond galette recipe with a bit of baking powder and sour cream that puffs like mad, basically fool proof. If you keep everything cold, work quickly with a light touch, you don't need to chill between turns.
The smaller rolling pin is bowed and puts too much pressure in one area, making it stick. The larger pin's rougher surface holds onto flour and applies even pressure so it prevents sticking.
Is the smaller one made for a particular type of dough?
I would be devastated if Jamie didn’t do the little hop every time he brought out the Silver Fox
That's the reason why most people in the culinary industry buy their puff pastry. Not much of a loss in quality but a whole lot of difference in time and effort.
Ina Garten uses premade puff pastry dough. Good enough for her it's good enough for me! ☺️. I do like the more traditional style if you are going to do it by hand. You make look somewhat effortless in your final attempt. Applause for Jamie who never gives up! Maybe you should do a cookbook about cookbooks that need adapting? 😂
you gotta know when to roll em
know when to fold em...
I regret I have just one upvote to give!
I got the feeling that Jamie wanted to walk away ...
And maybe even to run.
@@sapphoculloden5215 YES
😂😂😂
They make rolling pins with chill center. One would help with this type of dough. You are so tenacious and hilarious at the same time.
My mom had one like that.
I have one like that! It's so good!
Oooh. Is there really? I'd love to get one for my Mum. She and my Dad love recreating older recipes. Some from the Tudor era. But sadly we live in Australia where the butter is half melted in 10min on a cold day haha
Frozen marble rolling pin works better
As with so many others, my mum had one like that - just a plastic thing and you filled it with iced water.
Jamie: ok so I've gotta gently work this in
Jamie: *performs palm strike*
Nay Palm 😂!!!
In addition to freezing the bowl, I’ve been putting a sheet pan full of ice cubes on my countertop for ~15 minutes to chill the granite before working with pastry dough. It helps, especially in summer!
Man, pastry truly is an exact science
I was going to suggest exactly the same thing, glad to see you beat me to it. A nice flat sheet pan filled with ice will draw heat out of the countertop work space and help keep it from transferring to the dough 😁
I do the same.
That's a fabulous idea!
I wonder if freezing some water in a wine bottle and using that as a rolling pin would help as well. There will probably be condensation on the bottle, though. Perhaps a sheet of parchment paper on top of the dough would keep it dry
I don't know why I love the silver fox jump so much, but I do. Never stop that
When you smashed the flour everywhere. Damn, that was laugh out loud funny. Thanks for the comedy!
I’m sorry I burst out laughing when you slammed the flour.
I laughed so hard lol 😂
I generally wait till Christmas. Stores put butter on sale before Christmas to get the Christmas bakers to come in to the stores and spend a lot of money. The butter is usually about half of what they charge the whole rest of the year. That's hen I pounce and buy like 40 pounds and freeze it. Butter is soemtimes $6 a pound now so it is WORTH doing this.
This is what my family fondly refers to as "freezer butter".
This is an excellent tidbit of information!
Yes, great tip!
Good to know. Do you know how long it keeps in the freezer?
My Grandmother used to say you either have pastry hands or bread hands, ie. pastry = cool, bread = warm. It also helps if the ambient temperature of your kitchen is cool.
Your grandmother was right!
I have bread hands, all the way. I can't make pastry to save myself.
I was also wondering how hot that NY apartment might be as they are known to not have central AC.
Breadiest hands ever here
I cannot tell you the number of times I had to rewind by 10 second so my 7-year-old daughter could laugh at you smacking the flour everywhere and pausing with shock 😂😂😂
My mom and I like to watch your videos together. I have so much respect for Julia as a woman in that industry and the path she forged for herself. The thing is my grandmother, my mother’s mother, was the best home cook we have ever known. My grandmother could make the most tasty successes in Julia’s books, but my grandmother could identify exactly the problem in a recipe when they were there, and they existed. After watching this video, 95% of the problems came from the recipe and instruction from Julia and 100% of your success came from your approach and ability to cook, Jamie. Loved watching it.
“Enshittifies” is my new term for techniques that mess everything up! Thanks, Jamie!
I used to make that ham pithiviers really often. I have fond memories of taking a couple of them to the local poll workers on election day. My aunt was a poll worker, one of the unsung heroes of our democracy, and I liked to give her and her colleagues a special treat for all that they were doing.
What a great idea!
do you have anything to tell Jamie that will help? Is it his oven? The altitude?
I'm so sorry that i have to tell you this, you don't have democracy, you have the illusion of democracy.
Not a democracy, this is a constitutional republic!
@@phillipsnichole2857 Jamie already figured out that he overmixed the butter and flour right at the start. Another problem he faced is that European butter softens much more quickly than American butter. I always have a few thoughts on what went wrong in these videos, but I try to hold back on picking them apart. I'm not always successful with that!! But I watch them because they are fun and an inspiration to all of us who try and fail and have to try again, no matter what we're doing.
Well, the first one was at least flaky… but third time is the charm! Seriously, watching you and your progression as a chef is remarkable. Where before, you didn’t know you were making mistakes, and now you recognize them as they’re happening. Congratulations on your hard work and dedication!
As a former pastry chef, this guy helps me understand the feeling fitness enthusiasts must have when they criticize "What I eat in a day" or "My workout routine" posts
The refrigerator door not closing is so relatable
The smaller rolling pin is used for making flat breads. I find Kerry Gold butter does warm up faster than land-o-lakes American butter. Put it in the freezer for 20-30 minutes before using. Also, the mixer and salt added to butter instead of incorporating it in the flour, is what made the first dough to “short”. This is why it was to crumbly and not flaky. Good episode on puff pastry! You nailed it in the end. Everyone , buy an “Anti Chef” coffee mug to help cover the butter cost!
I love the comments on this account. They're always so helpful. Jamie entertains but the comments inform.
I was wondering if his hands on the pin, instead of the handles made it warm the butter faster? Angry as he was just had to raise his body temp😢!!!
As Jamie said, KG butter has more fat than LOL butter. Ergo, LOL has more water than KG. Water has a much higher thermal mass than fat does, so LOL will indeed hold its temperature better than KG. I bet Julia made her recipe expecting her readers to use American style butter b/c European butter just wasn't available back in the day.
I audibly gasped when you revealed that you took out the boiled ham and rinsed it to reuse. That was too funny
An Alton Brown hack is to keep a sheet pan in the freezer. If the dough starts to get too warm, put the pan on top of the dough for a couple minutes to cool the dough down.
I'm french and i remember seeing my grandmother make pâte feuilletée when I was a child, and it would take her alllll day. she would chill the dough, then fold it, then chill it, then fold it, for a thousand times it seemed... i would read a book by her side, and take little bits of raw dough when her back was turned.
when he starts cursing 😂😂😂😂 you know he's over it
The problem wasn't the idea of a rough (quick) pastry, it's the complicated recipe (seems like too much butter) Don't manhandle the dough, use more flour.
I would do this recipe with the rough pastry method from King Arthur website's Almond Galette recipe (try it), which is a snap, about a perfect recipe, puffs up like mad, browns beautifully. It uses a little baking powder and dairy instead of water, make it pretty much foolproof, takes maybe 20 minutes to put together. For savory dough add cracked pepper, maybe some cayenne or paprika to the crust. Sub the filling for the ham and cheese or whatever sounds good, you can imagine, or have in the fridge. I'll make pies with left over indian or thai food, or thanksgiving dinner, or bacon and eggs with sauteed onion, or the last of the rotisserie chicken from the store.
I bought a large 8" x 8" square marble tile at Home Depot and keep it in the freezer. If I'm working with pie dough I can always keep the butter and tile ice cold in the freezer.
This reminds me of my attempt to make croissants, in Florida, in summer, on a day when the air conditioner stopped working midway in the process. Of course, the butter didn't stay cold enough. The result was the most expensive, most time consuming, and most delicious biscuits I've ever made.
Exactly why I won't attempt baking projects May-October here on the Gulf Coast either. Either the heat/humidity ruins it, or you waste a fortune trying to get the a/c running low enough.
As far as I'm concerned the only good "fast" puff pastry is the frozen stuff. It works great if you don't have the time or inclination to make it yourself. But short cut methods rarely work.
Bless you, Jamie, for trying it. Your real deal version looked great!
A "rough puff" where you grate the frozen butter is my go-to short cut. I've had some epic failures over the years no matter which route I go.
Yeah, I’m heading to the freezer section, as that filling looks pretty yummy! 😊
I have my grandmother's rolling pin. It's glass with a cap and you put ice water in it. Great for pastry.
I laugh out loud every single time you bring out the silver fox. 😂
It's been a long time since I've seen you struggle so much with a recipe.... I always admire your perseverance!
It seems that Julia is turning out to be the go to chef for pretty much everything
Sure is for me 😊
Including terrible puff pastry!
She really does have a recipe for just about everything.
As well she should be.
Just a tipp, and you might have heard this before, but when the recipe says to work the dough with the heel of your hand it doesn't mean you should pound/hit/karate-chop the dough, rather push down firmly on it. It will help you keep more of the ingredients on the counter, rather than on the floor... or on you 😉
The name of the technique is fraisage (fray-sahj).
i was going to say the same. It's how the gluten develops and now the dough stays together better through cooking process.
I'm sorry, I laughed at the flour explosion. Your dedication to salvaging this is truly something to behold. I think you've managed to convince me to never actually attempt to make my own puff pastry with this though.
Great job persevering through, Jamie. Also, my mom went to a garage sale about ten years ago and came back with a marble rolling pin for me. I didn’t even know they existed. It really does make a big difference keeping things chilled…worth the investment (worth my mom’s investment at least!)! Give it a try! I vote yes to Marble Max the Rolling Pin.
That‘s a great word. Enshitify? Glad it finally worked!
Ngl, I laughed when he punched the flour because that is something that I absolutely would do
This movie had everything: butter, drama, cursing at dough, hilarity as always, a silver fox and THE Silver Fox. LOL Always great!
I give it 5 stars, or to roll old school, two thumbs up.
When I was a teen we used to joke that a movie was good if it had "tits and explosions".
Given the shape of this recipe and the butter/flour explosion, I rate this episode 10/10!
Loved it! The flour/butter explosion is SO something I would do. Thank you for demonstrating that it isn't just me. Puff pastry (or any dough) is very intimidating to me - you are such a brave soul - my hat is off to you.
There are no rainbows without rainclouds, this time they just were in the shape of a pithivier
From Ireland here and that’s the best type of butter you can use 😊 love your show ❤
Yay!! Silver Fox Leap! Love it.
The Mom in me is very proud of you. For real.
I've had the same issue when making puff pastry, and par-freezing the butter helped a LOT. Also stick your implements in the freezer and keep an ice pack handy to keep your hands cold. It sounds like a LOT of overkill, but it helps if you're like me and tend to be a human heat exchanger.
The idea of a trinket in the middle of the ’pie/cake’ is like a Mardi Gras king cake 🎉👑
Which is like a French thing. Which is what he’s making. It’s not a surprising connection.
Yeah, but shouldn’t you warn people before they eat it that they might be swallowing something solid and plastic? Wouldn’t it present a choking hazard?
@@Hollis_has_questions yes you should! Of course in a king cake it is known and expected…but in this ‘cake’ a warning ⚠️ should be given!
Tradition in Louisiana is whoever gets the baby has to bring the next king cake. So when I had to bring a king cake, well, it had quintuplets.
@@Hollis_has_questions that cake with the little gift inside is pretty common in europe. we kinda expect it already to be there. maybe a child wouldn't know it, and then it'd be an adult's responsibility to make it known. but in general, when we buy that cake, we assume the gift might be in there somewhere
Thank you for always showing us when you fail and make mistakes. It is one of the things that is so endearing in your videos.
Jamie I continue to be impressed by your self-control in the kitchen when things go away. Because I feel like I would have hurled the pastry against the wall and stomped out. Props to you for coming back another day.
I now know what people mean by the difference in butter in the U.S. I recently started using Danish Creamery and WOW! I honestly thought people were being overdramatic until I got a little firsthand experience. Now I totally get it
And yet it is only 3% difference. European butter has 3% more fat.
You can also make your own butter at home pretty easily. I haven't priced it out, but I'm pretty sure it's more expensive than buying plain old Land 'o' Lakes or whatever, but cheaper than buying imported and just as good. Just making butter is pretty easy: whip cream until it breaks and the fat clumps up, mold and wash the resulting butter a few times, it'll be a bit better than American grocery store butter just because it'll probably have a slightly higher fat content. If you want to make it truly European-style, though, you can ferment it by mixing a little bit of sour cream and/or yogurt with active culture (active culture is the important bit!) with the cream and leave it on the counter overnight before turning it into butter.
This is actually pretty much what European creameries that import into the US do, and it's actually better than what many European creameries do locally, because they tend to ferment it not by adding lactobacillus, but by not pasteurizing it, which is... Well, it's one of those things that people think is beneficial and rarely harmful when it's actually not beneficial (lots of studies show, pasteurization doesn't really affect flavor noticeably, and there's no health benefits to raw milk, it's all placebo effect combined with the natural fallacy) and actually a pretty big risk (raw milk is often safe, but when it's not it can be deadly, and there's not really any good way to screen whether or not any given batch is safe before consumption). Not a risk with imported butter, because the FDA and USDA forbid the importation of raw milk products other than hard aged cheese (the aging process kills off harmful bacteria pretty much universally), but something to keep in mind if you decide you love the butter you get at some rural French village or something. If you get the same flavor without the danger by pasteurizing and adding the specific bacteria to safely ferment it back in, I'm all in favor of that method.
The other major difference is that European dairy cattle tend to have a different diet, mostly in that it's heavier in grass and lighter in grain. That's harder to imitate cheaply, but if you live near a rural area, you can probably get milk direct from a dairy farm, and the farmers tend to sell it cheap and also give you the good, grass-fed stuff, because they know their individual sales are for customers looking for quality. They may also have both pasteurized and raw milk or only one or the other (raw milk it's legal in the US so long as it's not being sold across state lines). If you can only get raw milk and are concerned about getting sick, don't worry, it's pretty easy to pasteurize milk at home with a pot and a thermometer, or even easier with an InstantPot. A local dairy may even sell cream separately, but if they don't, they rarely if ever sell homogenized milk, which means the cream and milk will separate out on their own. And if you do end up going this far to make your own butter, I'm guessing you won't balk at having some extra fresh milk to go with it.
@@tildessmoo If you can buy cream on sale then it's waaaay cheaper to make butter yourself. Only takes a few minutes, too
I appreciate your dedication to your craft. You've proven to us all that you can't, or at least shouldn't, shortcut puff pastry. Thank you for not giving up.
This is just not true. Fast puff pastry is a classic in its own right.
@@WinstonSmithGPT let me qualify my statement. One shouldn't use Julia's shortcut puff pastry recipe. I trust Jamie followed the instructions, as they were written, not once, but twice.
It would not be a Sunday morning without watching Jamie struggle through a difficult recipe and be envious of watching Eva and Harper of Pasta Grammar tour Italy or make something I now want to try.
Good job. Never let the food win
James you make my life so much better! The way you just didn't gave up and kept doing things ultill they worked... PERFECTION... and reflects the reality, that's what I love most about your videos!
Note to self: somethings are meant to be classic, take long, and need patience (just like a puff pastry) kk
OH MY GOD I JUST REALIZED I WATCHED THIS WITHIN LESS THAN AN HOUR OF BEING UPLOADED, WE LOVE YOU JAMIE
I was casually watching in the background and thought oooh that looks pretty good, then you said abort and i looked and there was still half a video left. This was great.
2:20 Julia’s Kitchen Aid stand mixer was made by Hobart. The company was sold to Whirlpool in the late 80s. Whilst the current models are great, a Hobart will definitely stand the test of time
Like, the satisfaction you get, when you see someone learning what hard times you went thru for your wisdom. That's what this channel is forming into. You see the wisdom unfold and it's so satisfying. And that's why I keep coming back. Thank you. I know it's hard, but, you'll be here one day. ❤
nice choice on the 4:3 at the lost footage moment
Just a thing for the future. Here in Europe we have different kinds of butter and butter-alikes. There is true butter, margarine and a kind of "hybrid butter" which is basically butter mixed with rapeseed oil to make it more easy and smooth to smear on bread. This butter also has the properties to go soft fast. You used Kerry Gold, they also have this soft smear butter in their product range. So, probably check the ingredients and see if it contained rapeseed oil. Butter in Europe also comes as mildly soured and mildly salted. In most cases you use the sour one for baking. Margarine and the soft smear butter usually are not used for baking. Though, there is (at least in Germany) baking classified margarine available.
margarine i think is only used for making to smear on a cake form(cake mold?). at least growing up, whenever my mom made cakes at home, she'd always rub margarine all around the inside of the cake form, so the cake wouldn't stick
Based on the packaging, I believe Jamie was using pure Irish butter, salted. Salted butter comes in gold packaging and unsalted butter comes in silver packaging. Kerrygold’s spreadable butter product is made with olive oil.
@@gerardacronin334 olive oil sounds kind of strange. The one for the German market lists rapeseed oil.
@@leviathanx0815 Interesting. I got my information from the Kerrygold USA website, since that is where Jamie is currently located.
@@gerardacronin334 I somehow cannot imagine olive oil in butter due to its strong flavor.... Rapeseed oil is neutral in flavor however.
Also, I thought Jamie was buying from the import section as he always complains about the upcharge. Talking about European butter and then using Kerrygold USA doesn't make much sense to me as I think it would be produced locally by local standards.
I found something "adapted from" the JC&Co. "fast puff pastry" recipe online, and it called for one stick of butter to one cup of flour and a half cup of cake flour. You used 420g of all-purpose flour, which is about 3 cups measured in the "dip and sweep" method (this packs some flour densely into the cup as you scoop; if you spoon the flour in, a cup weighs about 120g), one cup of cake flour, and **six and a half sticks** of butter.
I think it failed because you used more than twice as much butter as the flour could hold. I have access to the actual book at another location and will take a look at the real recipe when I can see it.
When I saw it melt to a lump in the oven, I thought, that must be too much butter for the flour….I am not a baker though.
The rollercoaster ride you sent me on…exceptional. 👍
I felt the authenticity and honesty in your energy and emotions. It’s hands down what makes me gravitate to your episodes.
Keep up the amazing work, Jamie.
Not really sure how warm your home is but, personally, I would've probably kept putting the dough into the fridge during the various roll outs to make sure the butter kept as cool as possible. (Of course, my home at this time of the year is around 78 degrees F and anything that needs to be worked while cool/chilled is going to need some frequent visits to the fridge if it needs much work.)
Oh my gosh! I actually understood what was said in French! I just started trying to learn on Babbel. Cool!
OMG the ham recovery!!! I laughed so frickin’ hard!!!!!! Been there. I put a marshmallow cream on shrimp/crab salad and had to rinse that sweet crap off & redress it properly.
Kerry Gold is BY FAR the best (tasting) butter i ever used. even solo on a fresh piece of your favorite bread: it excells. worth every cent!
Amazing!! I was so sad for you the first two rounds and cursed the one disc in round three. Your tenacity is admirable, including cleaning the counter 729 times. Thank you for persevering and sharing! Incredibly well done!💙🎉
You certainly have the patience of a saint! Beautiful job as always! My favorite part was when you smashed the flour into the butter that was so funny! 💙
It's really interesting as a Brit to hear people talk about American butter like it's completely different to what I would call "regular" butter. I want to try it to see what the difference is.
It’s trendy and popular among effete poseur Americans to hate all things American because it (in their minds) establishes them as higher social status. Normies laugh.
I know🤣
PS, when a recipe says to use the heel of your hand it's a gentle press down, and then a pushing FORWARD motion; it doesn't mean to smack it with that part of your hand. 🤣 But thank you for the comedy, as always!!
Classic puff pastry all the way...Congratulations! I don't understand how the "fast" recipe would have ever worked. What makes pastry puff is the steam created from the water in the layers of butter between dough. The fast recipe is just an all-butter pie dough.
The best butter in the world. It’s grass fed on pastures second to none. Always buy Kerrygold in our house.
Kerry Gold sponsors Claire, I bet they'd sponsor you; you should reach out! 💜 "En-shit-ify" 🤣🤣 way to persevere, Jamie!
Okay, after all that trouble, the end product was truly glorious. When you lifted the pastry up to show off the bottom my jaw dropped. Nice job!!!
I haven't been here in three years and I am so pleasantly surprised that you're still going! What a total champion. Gonna have a bit of a binge on some videos I've missed out on!
Any delays in the release schedule are worth it when this is the result. Well done!
Always on time! You and julia are the Best combo 🎉🎉🎉🎉
The tapered rolling pin is for pie dough, which you roll to a circular shape. Look for how Christopher Kimball does it. You need a cylinder for rectangular shapes like this one. Love your show! Cheers.
You had me crying when it finally worked out. It looked gorgeous!!! ❤❤❤❤
I just squeeed for Sunday Morning Jamie❤! Let's do this!
I need let you know: a lesser man would have given up on the first try. You're amazing!
I think Julia herself would approve of store-bought puff or short crust pastry. She liked shortcuts. When she first used a food processor publicly, many were shocked, but she said she liked her food processor.
I love how his first attempt literally disintegrated as soon as he touched it haha
Love you :3
Wow, Jamie! Looking forward to watching this! I have been cheating on Puff Pastry (buy it ready to bake,) and I do want to do this from scratch.
Which leads me to questions:
1) can you do a taste test video of various frozen / chilled puff pastry and homemade?
2) P.O. Box, dude!
3) and finally, I have been trying to figure out masa. It's tricky! Will you give it a try?
You totally overworked the pastry the first time, that's why it didn't work. For some reason no cook book ever explains the simple reason you want everything chilled as you make the dough. You want large lumps of cold butter to start so you can use the rolling pin to create alternating layers of butter and flour, thus creating the desired flaky layers when baked. By making the lumps too small to begin with (via the Silver Fox) or by letting the butter get too warm you eliminate those layers when rolled out, it's just a homogeneous mix of butter and flour. I ruined many pie shells before I figured this one out. Your second technique in making the pastry obviously yields better results.
Your persistence is amazing. And well appreciated. Thank you.
What a rollercoaster of an episode! I was cheering at the end. YAY! ❤
Every time you whack the dough with the rolling pin you are imparting energy into it--this kinetic energy heats up the dough. Don't whack it, it'll stay cool a lot longer.
I saw an experiment once in a physics class--the teacher took a bag of pennies and repeatedly dropped it on the floor. After 10 - 15 repetitions the pennies were too hot to hold.
Love your content ❤❤❤❤
I'm glad you scrapped that recipe and went with another one. It had too much butter to flour ratio but you seemed to figure that out which was awesome!
Lets not too fine a point on it. The reason I watch your channel is that you keep screwing stuff up. It's the reason your channel is watched. However, you try, try again and generally succeed. Bravo sir. You are cooking "Potage de poulet pour l'âme".
A marble rolling pin will change your pastry making life.
Truly! Also, it helps if you flour the rolling pin.
Not me getting more and more invested with each rollout…quick in the fridge! QUICK! Well done 👏👏
You rock!
I love your energy and fun sarcastic approach, yet with all the knowledge and expertise backing it up legitimately!! Kudos! Keep it up!
I appreciate the comedy of errors as well as the tenacious recovery.