You're making me such an "extra" cook. As in, my friends are like "oh sonni is coming and she's probably bringing homemade sourdough. Shes so extra and we benefit from it" 😂😂😂 love your recipes and love sharing them!!!
I’ve been a chef for over 15 years and because of your videos I’ve got an incurable passion for baking now. Never really cared for it before, but after watching the sourdough starter and the baguette recipes I’m fucking hooked now. Looking forward to seeing some more of your recipes in the future. Keep up the good work bud.
chefs are supposed to learn to bake first, then cooking is a breeze. I was told to get 2 yrs as a pastry chef then go into cooking. 50 years later I retired from pastry, cooking was boring by comparison. I make the same puff dough in 60 minutes start to finish, thats the difference being trained. and we don't roll dough on cutting boards like girly men.
@@gerardjones7881 I think it’s a good idea to cook first then do baking to help keep you entertained by cooking and baking then you go back to cooking rinse and repeat until your retire
Hands down, probably the best puff pastry guide on TH-cam. I've been a professional baker & confectioner for over 30 years and other than using a few machines to make life easier, this is exactly how I make my puff 👍
I made the puff pastry this weekend and let it sit in the fridge for about a day and half. I just baked a caramelized onion tart and it was ridiculous!!! This was my first try at puff pastry and it came out amazing! Thanks!!!
I stumbled on this recipe while preparing to make New Year's Eve dinner, and I tried it because I liked your style - no faff, just true love for the art of cooking. It was my first time making puff pastry dough, and it was such a success I wanted to thank you personally! Absolutely delicious.
I have made this puff pastry 4 times. It is simple and delicious. I use it for sausage rolls and tarts. I especially love the tip about how to get the dough and butter into square shapes. I use that tip every time. I love tips like that! Thank you, chef! Thank you, thank you.
@@kylepask4989 I think puff pastry gets too soggy for something that's sauced. it's a little different with fruit sauces since they get a bit like jelly. I'd just use pie crust or mashed potatoes.
I made your chicken parmesan recipe and did all the extra stuff with making my own sauce, garlic bread, homemade pasta. And it came out amazing thanks Josh!
I'm currently following your recipe for the top of a homemade beef pie that I'm making tomorrow. I've done two folds so far. I have to say thank you for actually using grams with your measurements. My father was a pastry chef/baker and he always taught me to use grams especially with flour so I can't stand recipes with only cup measurements. Looking forward to see how it turns out :)
Thanks for the recipe and the great tip about the wax paper! I'm on fold number 3 now, making mille feuilles tomorrow, first time making puff pastry. It's so much easier than I thought it would be.! The last time I ate the frozen store-bought puff pastry, all I could taste was canola oil...that motivated me to find a recipe and I'm so happy I found your video.
Just now finding this video and honestly, yours is one of the small handful that takes NO SHORTCUTS... just the way I like it, because sometimes "easy" takes away from the quality of a dish. Thank you for coming in clutch! Looking forward to making sausage rolls (and possibly toying with dessert ideas) with this recipe!
I just made puff pastry for the first time. Awesome recipe!!! My turnovers came out amazing. Haven't tried one yet, but they look great...so many layers. Much easier than croissant dough. Thanks Josh!!!
Hi Joshua as a cooking aficionado in my country, a lot of stuff is pre made or difficult to find, your channel achieves the goal of making people try to do new stuff, if somebody told me what I would've been cooking I couldn't never believe them. Thanks immensely, for making me look as the greatest cook my friends and family will ever meet, you make it look (and turns out to be) really really easy and plausible to achieve in the first try. You gave one of my greatest passion a huge turn on, infinite thanks!
Joshua is out here every week motivating us to move our arses to the kitchen and do stuff😂😂 Each time I watch, I feel like I can do it too💪 Thank you for your hard work!!! It‘s clear and super easy to follow;)
bro this took me forever to make this butter malluable enough to fold with no breaking but i feel so good to follow your reciepie preciesly and that i actually acomplish same stuff like on your video. cheers
I’m 15 and make a lot of your recipes for my family and they absolutely love them! I’ve tried the cheat methods to get a puff pastry faster but none can compare to these!
really nice blast from the past. thank you! today ill be making VEGAN puff pastry and puff pastry in general for the first time at my job and this was really helpful to refreshen my memory. have a good one!
My man! I followed your recipe and everyone at the house loves em. Even tried using it to make Napoleones and it was so damn good! Looking forward to more sensei.
I used this exact recipe to make some mini palmeirs and they turned out AMAZING! If you are thinking about using this recipe I would 100% recommend it! If you are going to make palmeirs with this recipe mine were about 2x2 inches and I baked 6 of them for 20 min in a 375 degree oven! Hope this helps and thanks for the recipe! ❤️
This recile actually works. I've never managed to get perfectly crispy, layered puff pastry before. Works with some butter substitute as well, for anyone wondering.
Dude I just tried your recipe for puff pastry and it is seriously so good like. Easy to follow instructions and the whole thing works so much easier than other recipes I've tried. I'm a beginner with puff pastry for sure but your recipe legit turned out like I've been making it for years.
you know something, i was looking for a recipe of this dough and bam you make a youtube tutorial. you are a genius man . I think that find your channel was the best thing i do in youtube really really thanks
I watched the wax paper part several times before commenting. If you choose to use wax paper for the rolling of the squares parts I suggest flouring dough ball heavily before wrapping in paper and definitely don't rest in fridge in paper. I used name brand and the paper got soaked and would not come off dough. Just flour dough and roll out to a 7x7 square. Wrap in plastic wrap and fridge for a rest.
There was a time when I would never be caught dead in the kitchen... but today I am trying out this specific dough. Why this dough and not something "easier"? Because I wanna! If this marks the beginning of a long adventure cooking for me... then I have you to thank good sir for inspiring it!
SO! My very first attempt I thought was a failure because of issues with my dough and me being an absolute newb at baking in general. Despite that I thought it best to push through and bake the pastry so I can also taste test and learn more. Turns out I did NOT fail, and it was in fact a surprising success. I def still have many things to improve for batch #2, like rolling the dough thinner, which will then be turned into Hot Pockets!
I made it two days ago. Had it rest in the fridge for two days. I baked it today and it was fantastic. Great recipe easy to follow. Actually this video is the best video for step by step for making puff pastry. Definitely making this again. Thank you so much.
Found my way here because of your new chicken pot pie recipe! And you didn't include a link to this in your chicken pot pie show more section! But you were worth the hunt!
Best puff pastry.... I made blueberry (toaster?) Strudels. I've tried many puff pastry recipes that never really work out some reason. This one is the best and easy😍
Wonderful video, and I'll be trying it myself Real Soon Now™. I just want to mention one thing: at about 5:18 in the video, the edges should be trimmed with a pizza wheel or something so that the layers aren't sealed over. It looks like that's what you did, but didn't mention it. (I learned this making croissants.)
About to use this recipe! I made puff pastry with all the folds and fun stuff once back in middle school, and it was good enough for me to talk about it even now, in college! But it was so much work, I never tried after that. Now I’ve got some time on my hands, I wanted to try again, but all I could find was recipes telling me to grate my butter!!!! No!!!!!!!! Thanks for the vid, gonna try it today 🎉
Oh man I like that wax paper trick that is sweet.I think that I’m going to take a flour sack towels and I’m going to measure these things out. Then I’m going to embroider them with some pretty border so I know exactly where the folding is going on!
THANKYOU! My last recipe guide was so complicated to follow I never wanted to make it again. but your guide makes me want to try again! I never thought to do that with the butter. it makes so much more sense and so much easier. Again thankyou so much for this guide I really appreciate it. Keep up the great work :D
I am thrilled I found ur channel. I have been trying to make pastry puff for a while. I am going to try ur method. I do have an unrelated question. Do u have a video of making pie crust? I have yet to make a really great pie crust.
You're making me such an "extra" cook. As in, my friends are like "oh sonni is coming and she's probably bringing homemade sourdough. Shes so extra and we benefit from it" 😂😂😂 love your recipes and love sharing them!!!
YESS, I love this!
Same, just bought the stuff I need to start lacto-fermenting. Can't wait to see what the fuss is about.
so you are invited to all the parties
I can totally relate to this!!! I am that EXTRA cook in the friendship group! 😂 It all started when I made his dinner rolls! 🥰🥰🥰
Turn to Jesus not yoga
I’ve been a chef for over 15 years and because of your videos I’ve got an incurable passion for baking now. Never really cared for it before, but after watching the sourdough starter and the baguette recipes I’m fucking hooked now. Looking forward to seeing some more of your recipes in the future. Keep up the good work bud.
Cale Flynn so incredibly happy to read this! Thank you!
chefs are supposed to learn to bake first, then cooking is a breeze.
I was told to get 2 yrs as a pastry chef then go into cooking.
50 years later I retired from pastry, cooking was boring by comparison.
I make the same puff dough in 60 minutes start to finish, thats the difference being trained.
and we don't roll dough on cutting boards like girly men.
@@gerardjones7881 I think it’s a good idea to cook first then do baking to help keep you entertained by cooking and baking then you go back to cooking rinse and repeat until your retire
@@gerardjones7881 can I ask, what you do roll it on?
@@alexischavez3238 wooden table, see the video below.
Hands down, probably the best puff pastry guide on TH-cam. I've been a professional baker & confectioner for over 30 years and other than using a few machines to make life easier, this is exactly how I make my puff 👍
INGREDIENTS:
2.5 cups (320g) all purpose flour
3/4 cup (177g) cold water
1 tsp (7g) fine sea salt
1 cup plus 2 Tbsp (227g) unsalted cold butter
I made the puff pastry this weekend and let it sit in the fridge for about a day and half. I just baked a caramelized onion tart and it was ridiculous!!! This was my first try at puff pastry and it came out amazing! Thanks!!!
How many "hot pockets" do you think I could make with this recipe?
*intro*
Me: this probably will be hard to make but imma watch the vid anyway
Joshua: “and it’s only 4 ingredients.”
Me: OH HELL YEA SIGN ME UP
I trusted him with cooling the butter, knew it would not work, did not work.
4 ingredients plus half your lifetime. Don’t forget that
Accurate, I'm hooked
Found my new hobby💗
I stumbled on this recipe while preparing to make New Year's Eve dinner, and I tried it because I liked your style - no faff, just true love for the art of cooking. It was my first time making puff pastry dough, and it was such a success I wanted to thank you personally! Absolutely delicious.
I have made this puff pastry 4 times. It is simple and delicious. I use it for sausage rolls and tarts. I especially love the tip about how to get the dough and butter into square shapes. I use that tip every time. I love tips like that! Thank you, chef! Thank you, thank you.
September Rayne - ditto
How many "hot pockets" do you think I could make with this recipe?
Yess!. I am using it for sausage rolls too!
Do you think this recipe will be good for mince/steak pies?
@@kylepask4989 I think puff pastry gets too soggy for something that's sauced. it's a little different with fruit sauces since they get a bit like jelly. I'd just use pie crust or mashed potatoes.
I made your chicken parmesan recipe and did all the extra stuff with making my own sauce, garlic bread, homemade pasta. And it came out amazing thanks Josh!
I'm currently following your recipe for the top of a homemade beef pie that I'm making tomorrow. I've done two folds so far. I have to say thank you for actually using grams with your measurements. My father was a pastry chef/baker and he always taught me to use grams especially with flour so I can't stand recipes with only cup measurements. Looking forward to see how it turns out :)
Thanks for the recipe and the great tip about the wax paper! I'm on fold number 3 now, making mille feuilles tomorrow, first time making puff pastry. It's so much easier than I thought it would be.! The last time I ate the frozen store-bought puff pastry, all I could taste was canola oil...that motivated me to find a recipe and I'm so happy I found your video.
You work soooo hard. You should have like 4 million subs
He beds 4 million women in a year because of this. Don't fret.
@@elianna9034 Humor ... a thing of the past apparently.
only 89,000 more until 4M!
this aged well
@@yawndeer579 Yes it did
My dude, your video is saving my ass in culinary school, I missed pastry lab and this is so helpful!!
Loll, have fun in culinary school. That low key sound fun but stressful
Same bro, I got puff pastry due at midnight, straight cramming rn
@@shmooveyea "puff pastry due at midnight" sounds goofy 🤣
Hey Joshua - I watch a lot - A LOT of cooking videos and I am really enjoying how you produce them. Thank you for your effort!
Just now finding this video and honestly, yours is one of the small handful that takes NO SHORTCUTS... just the way I like it, because sometimes "easy" takes away from the quality of a dish.
Thank you for coming in clutch! Looking forward to making sausage rolls (and possibly toying with dessert ideas) with this recipe!
Legit I’ve been making all of this over quarantine. I’ve become waaaay to extra for my own good but I love this
I just made puff pastry for the first time. Awesome recipe!!! My turnovers came out amazing. Haven't tried one yet, but they look great...so many layers. Much easier than croissant dough. Thanks Josh!!!
I had to watch this for school and now I’m subscribed. Life is crazy like that
First time making puff pastry, it was a success and made some palmier cookies with that... thank you for sharing your knowledge, Joshua!
Hi Joshua as a cooking aficionado in my country, a lot of stuff is pre made or difficult to find, your channel achieves the goal of making people try to do new stuff, if somebody told me what I would've been cooking I couldn't never believe them. Thanks immensely, for making me look as the greatest cook my friends and family will ever meet, you make it look (and turns out to be) really really easy and plausible to achieve in the first try. You gave one of my greatest passion a huge turn on, infinite thanks!
Joshua is out here every week motivating us to move our arses to the kitchen and do stuff😂😂 Each time I watch, I feel like I can do it too💪 Thank you for your hard work!!! It‘s clear and super easy to follow;)
Used this recipe for beef Wellington. Was amazing I added a little rosemary to the puff dough was smelling amazing 😉
Yes, do Beef Wellington!!!! I was thinking of giving it my first attempt next holiday.
YES!! PLEASE!!!!
Currently filming it today. ;)
YUM
Did you do it?
@Holczy he did!
bro this took me forever to make this butter malluable enough to fold with no breaking but i feel so good to follow your reciepie preciesly and that i actually acomplish same stuff like on your video. cheers
I’m 15 and make a lot of your recipes for my family and they absolutely love them! I’ve tried the cheat methods to get a puff pastry faster but none can compare to these!
Joshua, you are the man! I just made my first apple turnovers and the pastry puffed up like crazy. My wife loved it.
really nice blast from the past. thank you! today ill be making VEGAN puff pastry and puff pastry in general for the first time at my job and this was really helpful to refreshen my memory. have a good one!
My man! I followed your recipe and everyone at the house loves em. Even tried using it to make Napoleones and it was so damn good! Looking forward to more sensei.
I used this exact recipe to make some mini palmeirs and they turned out AMAZING! If you are thinking about using this recipe I would 100% recommend it! If you are going to make palmeirs with this recipe mine were about 2x2 inches and I baked 6 of them for 20 min in a 375 degree oven! Hope this helps and thanks for the recipe! ❤️
This recile actually works. I've never managed to get perfectly crispy, layered puff pastry before.
Works with some butter substitute as well, for anyone wondering.
Your amazing Josh! I watch and learn from you every day. keep it going.
What about his amazing Josh?
Dude I just tried your recipe for puff pastry and it is seriously so good like. Easy to follow instructions and the whole thing works so much easier than other recipes I've tried. I'm a beginner with puff pastry for sure but your recipe legit turned out like I've been making it for years.
you know something, i was looking for a recipe of this dough and bam you make a youtube tutorial. you are a genius man .
I think that find your channel was the best thing i do in youtube
really really thanks
I made the dough and am uber excited to bake, just can't decide what I want to do with the dough because there are SO many possibilities!
Apple turnover
If you still have leftover pastry may I recommend you make Pasteis De Nata? Super simple Portuguese custard tart, one of my favorites
you make it seem so simple! every time ive seen someone make puff pastry it feels like a hassle, but your video actually makes me want to try it out
I followed your advice exactly. Let me just say it came out better than I ever thought. First time now I am a pro!
This looks so lovely. I am trying this recipe today for sure. Thanks Joshua :) God bless you!
Tried this recipe with some cardamom(im norwegian), and it was fantastic. Made cinnamon rolls, thanks alot!
Finally.....the wax paper makes a big difference. Great instructions
I want someone to love me like you love flakeysalt
we all need someone who's got that flakeysalt-level love..
It's not a healthy relationship
@@bonifaciolauria5744 Salt is healthy
@ degrass ....I'm your guy.
PresidentGas1 no u aint
Ive plowed through a good 8 videos and dont plan on stopping. Here are all the likes i have. Enjoi
Thanks for this. I was looking for a no-nonsense puff pastry recipe for making a proper top for the chicken pot pie I'm making tomorrow.
nanolith Adam Ragusea
I have tried this recipe twice and it came out really well. Thank you for the recipe.
Thanks so much for such a detailed recipe. Salmon en croute here I come!
I will always watch ads for you and your amazing cookingness! Keep doin whatcha do!
I watched the wax paper part several times before commenting. If you choose to use wax paper for the rolling of the squares parts I suggest flouring dough ball heavily before wrapping in paper and definitely don't rest in fridge in paper. I used name brand and the paper got soaked and would not come off dough. Just flour dough and roll out to a 7x7 square. Wrap in plastic wrap and fridge for a rest.
There was a time when I would never be caught dead in the kitchen... but today I am trying out this specific dough. Why this dough and not something "easier"? Because I wanna! If this marks the beginning of a long adventure cooking for me... then I have you to thank good sir for inspiring it!
SO!
My very first attempt I thought was a failure because of issues with my dough and me being an absolute newb at baking in general. Despite that I thought it best to push through and bake the pastry so I can also taste test and learn more. Turns out I did NOT fail, and it was in fact a surprising success. I def still have many things to improve for batch #2, like rolling the dough thinner, which will then be turned into Hot Pockets!
I love your tutorials. Its very educational and not boring too. 👍👍👍 Please keep uploading more vids. ❤
About to make this with your cultured butter recipe!!
finally the proper way of making of making puff pastry. thank you.
Will definitely try. Love your videos and it makes me happy
My son followed the recipe and the puff pastry looks good. another good Video
I made these today and they came out amazing!!! Thank you!!
Love the recipe! Made it for the holidays and it turned out amazing. Thank you 🙏
another amazing vid!!! wow...the recipes just keep getting better. i never thought puff pastry was this simple to make. I'm definitely trying this!!!
You shouldn't
@@stephany652what’s wrong with u
I made this twice. Taste awesome!! Thanks Josh
It *kinda* works with lard too. Though you have to remember that laRd has less water than butter so you could probably use less of it
I made it two days ago. Had it rest in the fridge for two days. I baked it today and it was fantastic. Great recipe easy to follow. Actually this video is the best video for step by step for making puff pastry. Definitely making this again. Thank you so much.
Your videos are so well crafted!
Oh my…your technique is stellar! I now have the gumption to give it a whirl. Thank you….
I just noticed that we have the same rolling pin!! Nice 👍🏻
where did you buy it? it's gorgeous
Diogo Alexandre Call for a french Rolling pin ;)
Thank you for this video. I wasn't aware how simple this is to make.
Found my way here because of your new chicken pot pie recipe! And you didn't include a link to this in your chicken pot pie show more section! But you were worth the hunt!
I am trying this tomorrow! Great channel!
Your videos are my therapy 😌😌😌
puff pastry is just one of the best things.
I’ve made your puff pastry like 4 times now. I’m not a chef and each time it’s turned out perfect! Just wondering, can you freeze it? Thanks!
Best puff pastry.... I made blueberry (toaster?) Strudels. I've tried many puff pastry recipes that never really work out some reason. This one is the best and easy😍
Cooking and a show! You are so freaking adorable! TY for your lovely/funny/informative/energetic.... and so on.... videos!
You are amazing in what you do!
That tomato tart :)) Loveeee making puff pastry
Someone's gonna make a double recipe and try to roll it into a 14 inch and 8 inch square aren't they...
Challenge accepted
Dude this recipe is amazing, I just finished some of them and they were great
This was a really cool video. I'm not personally a huge fan of puff pastry but this video still made me want to try making it at home
I look for recipes in video format as I find it easier to follow, yet I always end up with your videos and your book now is my bible 😂
Omg . This is just wonderful... you are simply the very best ❤️
Thanks so much for this! I buy puff pastry a lot. Now I can make my own 🤗
Wonderful video, and I'll be trying it myself Real Soon Now™. I just want to mention one thing: at about 5:18 in the video, the edges should be trimmed with a pizza wheel or something so that the layers aren't sealed over. It looks like that's what you did, but didn't mention it. (I learned this making croissants.)
2.5 cups (320g) all purpose flour
3/4 cup (177g) cold water
1 tsp (7g) fine sea salt
1 cup plus 2 Tbsp (227g) unsalted cold butter
Everyone says it's not worth it to make your own, but I use Bruno Albouze's inverted puff recipe and it's SO awesome, totally worth the work.
Dude, if I did that and it succeed I can officially say that I'm a chef🌚👍🏼
About to use this recipe! I made puff pastry with all the folds and fun stuff once back in middle school, and it was good enough for me to talk about it even now, in college! But it was so much work, I never tried after that. Now I’ve got some time on my hands, I wanted to try again, but all I could find was recipes telling me to grate my butter!!!! No!!!!!!!! Thanks for the vid, gonna try it today 🎉
I’ve been dying for this video from you. So helpful!
Great recipe, my family loved it
Dude.... That music ...... 😎😍😘🤗 Chillhop for life💖
Making puff pastry by following your video for the second time now, hope it goes better this time lol
Yassss! I've been waiting for this!
Oh man I like that wax paper trick that is sweet.I think that I’m going to take a flour sack towels and I’m going to measure these things out. Then I’m going to embroider them with some pretty border so I know exactly where the folding is going on!
Great information. I'm going to try this tomorrow. 🎉
THANKYOU! My last recipe guide was so complicated to follow I never wanted to make it again. but your guide makes me want to try again! I never thought to do that with the butter. it makes so much more sense and so much easier. Again thankyou so much for this guide I really appreciate it. Keep up the great work :D
Me: *pays too much to go to pastry school*
Also me: *learns more from Joshua than the pastry school*
Yes! I did enjoy this video! And yesssss! I did learn something!!! How did you know! 😮😮😮
Congrats! You’re almost to 1 million =D
Thanks for the tips and info. Going to try it!
Notification gang! Wassup josh
Excellent method bud, thanks!
I use rough puff for pie dough. The laminating process is relaxing to me... so I always make sure I have a full 454g (1lb.) on hand 😉
I am thrilled I found ur channel. I have been trying to make pastry puff for a while. I am going to try ur method. I do have an unrelated question. Do u have a video of making pie crust? I have yet to make a really great pie crust.
can this be prepared ahead of time? as in for the holidays? if so, how do I store it (fridge or freezer)?
As a baker I prefer fridge