Julien! Thank you so much for this recipe, I am in no way an amateur baker but puff pastry has always been my nemesis! This was so simple to make and came out almost exactly like a traditional puff pastry! So happy I discovered your channel!
Making Jamaican beef patties for the first time. The filling was easy but the pastry is so intimidating. Maybe after a beer it will seem easier. Thanks for showing.
I have never managed to have much success with the regular puff pastry but I will certainly try this rough version and see if I can finally make it work 😂
This is such a treat! I've only ever tried making puff pastry once and it was the old way with a square of butter. Took a long time to make it but the results were fantastic. Made French chausson like yours - so delicious but I never made them again. I think it's time to try it again your way with a rough puff pastry! Thank you so much!
Many thanks for the amazing recipe and technique. I have made it today and the result can't be distinguished from the regular puff pastry. I made cheese turnovers and palmier out of it. I usually go with the traditional method and the rough method doesn't work as good for me . But your technique of having large chunks of butter made all the difference.
Sometime would you do another video on making croissants using a smaller amount recipe. Being now in France perhaps there is a difference between making them in England vs France 😮
Great tips as usual chef. 👌🏼 I’m curious to know if commercial kitchens, (like Saveurs) are temperature controlled due to the need for cold ingredients and not over proofing sourdoughs, as your surrounded by all those hot ovens?? All the best.
Thanks chef. 👍🏼 It’s all the more impressive that bakers like yourself can create what they do whilst having to consider ambient temperatures and the affects that can have on the process. Chapeau!!
so it is normal flour? not bread flour chef? protein is less than 13% yes? thank you 😊 is it ok to use a mixer with dough hook to kix? my hands are not strong enough
Julien! Thank you so much for this recipe, I am in no way an amateur baker but puff pastry has always been my nemesis! This was so simple to make and came out almost exactly like a traditional puff pastry! So happy I discovered your channel!
That’s great to hear
Thank you dear
Poking the dough to track the number of folds is genius
Made this several times now. Worked great every time.
@@LMinem great 👍 thanks
I was always afraid making puff pastry since it’s such a hassle but now, with your method, it’s a piece of cake. Now I know! Appreciate it! Awesome!
Making Jamaican beef patties for the first time. The filling was easy but the pastry is so intimidating. Maybe after a beer it will seem easier. Thanks for showing.
I have never managed to have much success with the regular puff pastry but I will certainly try this rough version and see if I can finally make it work 😂
Good luck 😉
Hi did I n miss something the recipe say 500gr butter but you only used 250gr butter
It’s in the description 😜 500 500
Thank you Julien! Best chef ever!
Thanks ☺️
Idea of big chunk of butter and enough water is great. Thank you.
👌😜
This is the best puff pastry I have ever made. Especially with President butter. Thank you. 😊
@@Tombalfe Awsome
Glad it worked out for you 👍🥂
i miss you chef just comeback to your channel for a long time, thank you for this recipe more power!!!
@@datsvlog thank you very much 🙏
Hey Julien, Thank so much for the great video. I love to make puff pastry. This is a great way to get it done.
Thank you for another great video! I can’t wait to try this. ❤️🙂
Thankyou julien you are amazing
Thank you 🙏
Thank you, Julien - I'm on it - pastries the weekend!
This is such a treat! I've only ever tried making puff pastry once and it was the old way with a square of butter. Took a long time to make it but the results were fantastic. Made French chausson like yours - so delicious but I never made them again. I think it's time to try it again your way with a rough puff pastry! Thank you so much!
Awesome Julien! Thank you!
good to see you back!
Made it!! It was terrific!
Awsome 👍 glad it worked out well for you
I LOVED IT
Thank you! I'm going to try it! Will you video what you did with yours?
🤔
thank you for sharing your recipe
Many thanks for the amazing recipe and technique. I have made it today and the result can't be distinguished from the regular puff pastry. I made cheese turnovers and palmier out of it. I usually go with the traditional method and the rough method doesn't work as good for me . But your technique of having large chunks of butter made all the difference.
I’m so glad to hear , perfect 👌
So glad for this!! Can you make the croissant with the rough puff pastry?
No you can’t it’s a different dough
Thanks man
Do anything! Just keep doing it with that accent ❤!
Sometime would you do another video on making croissants using a smaller amount recipe. Being now in France perhaps there is a difference between making them in England vs France 😮
No difference at all
But surely I will give it a go 👍
Really cool 💪😊🤙
😘
Great tips as usual chef. 👌🏼
I’m curious to know if commercial kitchens, (like Saveurs) are temperature controlled due to the need for cold ingredients and not over proofing sourdoughs, as your surrounded by all those hot ovens??
All the best.
No sometime it can be difficult
You are right
Thanks chef. 👍🏼
It’s all the more impressive that bakers like yourself can create what they do whilst having to consider ambient temperatures and the affects that can have on the process.
Chapeau!!
Are you the one used to be in London?
julin can this be used for croissants this will be my 1st tine making puff
Croissant is very different as it’s a dought with milk and yeast
Can I use salted butter and leave out the teaspoon of salt in your recipe Julien?
Yes why not
It will be like kouign amann Brittany speciality
But why ? 😂
As long it very fatty butter
Scotch method.👍 Still have my tutove pin from 1982🙈👍🥳
4:53 when you rest it in the fridge, do you cover with plastic wrap or just exposed to air?
For 20 min
I’m not covering it
But it does not harm it if you do
so it is normal flour? not bread flour chef? protein is less than 13% yes? thank you 😊
is it ok to use a mixer with dough hook to kix? my hands are not strong enough
It’s a normal plain flour
Don’t use a to strong flour as it will be to hard to roll by hand
Hi again Julien. How long can I keep the pastry in the fridge for?
4 days very cold fridge or freeze it to be reuse later
👏🏻👏🏻👏🏻
So if we add little bit yeast we could make croissants with it ?
Not the same dough but worth a try with the same principle
@@julienpicamil could be something challenging
👍
👏👏👏
no yeast?
Not in the puff pastry dear
The layers of butter is push up by the humidity in the dought layers 👍 that’s how it works
💪😊
Oh, please do vol au vent! There aren't very many good videos on them.
Didn’t make vol au vent This time
But I will for next time 😊
hi my name is ellie and are you my cousins great great grandpa? are you Pilipino?
Hi Julian. Thanks for this recipe. Did you wrap the pastry when you put in in the fridge?
Your welcome 🙏 Yes it’s better to do so 👌