Thank you very much for your time and kindness. Thanks to you we can saviour a little of France culinary arts. There are so many chefs and so many recepies but you make it simple, non pretentious, and loving. It shows your beautiful soul. I wish you all the wonderful things of heaven on Earth and all the prosperity of the Divinity. You are Avery gifted man.
PLEASE bring Julien back!!! I miss him a lot......next to the Two Fat Ladies, he's my favorite English (French!) Chef of all time!!! .....maybe even my all time favorite Pastry Chef!!!
You can’t beat a French accent!!This is beautiful, great explanation, exact ingredients, and with flair, humour and style. Love the size of the table/work surface !!!
I loved his playful French accent. Sounds like me imitating a French chef. Also appreciated his frenetic kitchen behavior and approachable, somewhat less than exacting measurements. Although he didn't say it I'm left with the feeling that I too can do it. Thanks Chef.
I've made puff pastry with all the turns twice. Years ago when I was young and foolish. But it was fun and turned out well. All respect to French chefs. It's a big job.
I love very much anytime I turn to your channel. Excellent educational best of all I love your English. Thanks a million for teaching and love you always.
Great to see you back! Totally engaging with good humour! Why hasn't the BBC given you your oen show? Watching a real chef, not a cooking celebrity, creating the classic recipes would be fantastic. Even if I don't get around to Making puff pastry, it fascinating to see how it's made. Brilliant!
Julien is the best most amazing chef, never a show of. Always Keeping it real ! I do agree that camera and Julien man could start a new channel with Julien's name. Im sure the revenue of the channel would increase dramatically. Kudos you guys!!
I love how this chef bring many great memories of my father trying to teach me how to bake and cook. His humor mixed with precise musurment of physical agressiveness is magical .
I am cooking more then 30 years in privat restorants and for my family. Have to tell you, cooking and bakeing with Julien is so easy thet no other chef can compare. I like to use butter in my dishes and I am not French. More of chefs Julien we need in our restaurants!!!
Hats off to you Chef Julian ! Your how to demonstration was easy to follow and understand. But most importantly, you kept it entertaining and fun, which in turn aides in retaining the information. Thank you !
Dough 1 300 gr Plain flour 15 gr Salt 117 gr water 100 gr butter Mix with dough hook until combine. Set aside Dough 2 330 gr butter softened, 130 gr flour to hold it together. Mix until combine with paddle. Flat the dough 1 and leave on the fridge. Flattened dough 2 square shape 40 cm ×20cm ( double the size dough 1) fridge to harden. Fold dough 1 into dough 2 and roll, rest on the fridge. Repeat 5 times. The last 2 on the next day. Roll gently.
Thank you Jeff Julien! That was the first time I’ve seen someone show how to make puff pastry the easy way. I’m excited to try your method with butter layer on outside. Merci!
Sappy Samurai I make puff and viennoiserie quite a bit and the thing that has reduced the headache for me is to make the butter layer by slicing the butter to the desired thickness and joining them to make a larger rectangle. The room temp butter will join up and then chilling it again will make the layer a perfectly solid (more or less) sheet and with the exact dimensions you need. The whole process of banging cold butter was the part that made me dread making puff or viennoiserie. Now it’s no problem. I also make the dough in my Kitchenaid the day before so when it comes time to do the folding process, everything comes together in no time. Chilling often is the most crucial thing. If you chill after every turn, you’ll be good :) Happy baking!!!
I love the changes!! I was ill for quite a while and fell off the baking scene but I feel much better and so glad to see Julien and Topcameraman still at it and doing great!! The butcher block looks amazing and the camera work looks great too! So glad to see this video on puff pastry as it’s the thing I was really happy to pick up again. Love that Julien has done a video showing puff being made in an “unorthodox” way. It shows us viewers that you don’t always have to stick to one way of doing things and it can still turn out wonderfully. I’m still looking forward to visiting the UK and Saveurs one day. Fingers crossed I can make it before Julien retires!! Lol
I love how you make it look so easy (and fun!)! Someone dear to me recently requested I make a mille feuille, and I'd like to try it from scratch, and since I already know how to make the custard, the puff pastry is the last thing I need to know! Thank you for making this video just in time so I can start practicing!!! :)
Thanks for posting, this is the way my teacher teaches the class for the best results I”m attending college making French pastries, cakes and other desserts and my French teacher is so amazing teaching us the traditional way to make the recipes I’m so grateful to him because I really enjoy making all the delicious pastries 🥮
so Julien, let me get this right...the first two folds are the ones with the butter incorporated into the flour dough right? then you have to reroll it out five times after resting it for just half hour at a time in between rolls right? then after the fifth rolling and resting period it is ready to use? can you possibly do this traditional classic recipe all in one day or does it have to be over a two day period before it is ready to use in recipes?
Love the huge block of beautiful French (presumably?) butter. Here in the US the default butter you find in the store is so gross. Kerrygold is available and okay, but I've finally found some other great sources of higher fat content (European style) butter as well as an okay cultured butter. Can you tell us when you use cultured butter vs. plain? In baking do you tend to use regular butter and cultured for finishing/topping?
I’m still looking for the “tropical” puff pastry, my hot weather here doesnt like the puff pastry, so the dough melts so fast to fold. Thks chef for the tips, thks for the recipe, best regard
I was hoping to find a Shortbread recipe here - does Mr Julien have one that he could share? Thank you! p.s. I've learnt so much about baking through this channel, thank you forever!
enjoyed watching this funny chef, i like his body language, and whenever he need something his looking for his tools everywhere. and when he was looking for knife he found a pastry cutter which he pretends to be a knife with a body language. i like to be his assistant so he could go anywhere looking for something.
Oh my god i was looking for you almost for one year I am looking for your black forest cake .. Oh my god iam soooo happy to find you again you are amazing do you have your own TH-cam channel.
Hope to see videos when they get established in their new bakery in France….learned so much about baking from his videos….entertaining and informative
He is so funny...likable relented chef!
Love it!❤
Glad you enjoyed it
Thank you very much for your time and kindness. Thanks to you we can saviour a little of France culinary arts. There are so many chefs and so many recepies but you make it simple, non pretentious, and loving. It shows your beautiful soul. I wish you all the wonderful things of heaven on Earth and all the prosperity of the Divinity. You are Avery gifted man.
PLEASE bring Julien back!!! I miss him a lot......next to the Two Fat Ladies, he's my favorite English (French!) Chef of all time!!! .....maybe even my all time favorite Pastry Chef!!!
You can’t beat a French accent!!This is beautiful, great explanation, exact ingredients, and with flair, humour and style.
Love the size of the table/work surface !!!
I loved his playful French accent. Sounds like me imitating a French chef. Also appreciated his frenetic kitchen behavior and approachable, somewhat less than exacting measurements. Although he didn't say it I'm left with the feeling that I too can do it. Thanks Chef.
Thank you! 😃
Get this chef his own show! Love him!
Tao said piah
Really like his sense of humor and how real he is on the show. This is the expected reality when preparing pastries...
Your simply the best. Entertaining, highly skilled, real and down to earth. Thank you for sharing your immense talents.
Julien is a King. He made a daunting task for amateurs so easy. Merci Monsieur.
I've made puff pastry with all the turns twice. Years ago when I was young and foolish. But it was fun and turned out well. All respect to French chefs. It's a big job.
Stormlaughter It tastes so much better made at home. It can be a bit of faff but the results are lovely :)
Chef Julien always makes me smile I enjoy looking at his videos
I love very much anytime I turn to your channel. Excellent educational best of all I love your English. Thanks a million for teaching and love you always.
Great recipe, and so easy to follow. Thanks a lot!
Glad you liked it!
Great to see you back! Totally engaging with good humour! Why hasn't the BBC given you your oen show? Watching a real chef, not a cooking celebrity, creating the classic recipes would be fantastic. Even if I don't get around to Making puff pastry, it fascinating to see how it's made. Brilliant!
I love to watch Chef Julien work! He is an amazing chef and very good looking!
That wooden bench is...absolutely beautiful..
(Gives you more room to play)😉😘
Julien is the best most amazing chef, never a show of. Always Keeping it real !
I do agree that camera and Julien man could start a new channel with Julien's name. Im sure the revenue of the channel would increase dramatically. Kudos you guys!!
yeah i'd fuxk the shiz out of him too ngl
I have never seen this technique before. Make so much sense to get the consistency right for butter as well as the dough. Thank you chef.
I don’t wanna sound like he said makes lots of love on it😂❤🥂. I’m obsessed with trying to learn the art of puff pastry!!!
I love how this chef bring many great memories of my father trying to teach me how to bake and cook. His humor mixed with precise musurment of physical agressiveness is magical .
I am cooking more then 30 years in privat restorants and for my family. Have to tell you, cooking and bakeing with Julien is so easy thet no other chef can compare. I like to use butter in my dishes and I am not French. More of chefs Julien we need in our restaurants!!!
Hats off to you Chef Julian ! Your how to demonstration was easy to follow and understand. But most importantly, you kept it entertaining and fun, which in turn aides in retaining the information. Thank you !
You are so funny 🤣 I love your videos. Thanks for sharing 👍
Thaaank you very understanding teaching like it lot
Love your great work.... God bless you chef.... from India
Dough 1
300 gr Plain flour
15 gr Salt
117 gr water
100 gr butter
Mix with dough hook until combine. Set aside
Dough 2
330 gr butter softened, 130 gr flour to hold it together. Mix until combine with paddle.
Flat the dough 1 and leave on the fridge.
Flattened dough 2 square shape 40 cm ×20cm ( double the size dough 1) fridge to harden.
Fold dough 1 into dough 2 and roll, rest on the fridge. Repeat 5 times. The last 2 on the next day. Roll gently.
Thanks
best puff pastry video on youtube.
We all love chef Julien!!!💓👏
You're amazing chef.
Thank you Jeff Julien! That was the first time I’ve seen someone show how to make puff pastry the easy way. I’m excited to try your method with butter layer on outside. Merci!
Sappy Samurai I make puff and viennoiserie quite a bit and the thing that has reduced the headache for me is to make the butter layer by slicing the butter to the desired thickness and joining them to make a larger rectangle. The room temp butter will join up and then chilling it again will make the layer a perfectly solid (more or less) sheet and with the exact dimensions you need. The whole process of banging cold butter was the part that made me dread making puff or viennoiserie. Now it’s no problem. I also make the dough in my Kitchenaid the day before so when it comes time to do the folding process, everything comes together in no time. Chilling often is the most crucial thing. If you chill after every turn, you’ll be good :) Happy baking!!!
@@DaniHMcV great tip 😁 you can also mix the butter with ten % flour in your mixer to soften it and then it's really easy to roll into a sheet.
You are very entertaining and I learned something new today!
That's fantastic I never seen that
Way of making puff.
Great insight chef.
it's always amazing how french chefs make this so easy
Chef Julien, you are so so so an interesting chef.
BRILLIANT!🤩
He's a doll…..I would love to see more of this Chef
I like this chef, so jolly and funny, makes the task easier
Chef
You are fun & funny with your puff pastry demo. Thanks for sharing
I love this guys sense of humour
I love the changes!! I was ill for quite a while and fell off the baking scene but I feel much better and so glad to see Julien and Topcameraman still at it and doing great!! The butcher block looks amazing and the camera work looks great too! So glad to see this video on puff pastry as it’s the thing I was really happy to pick up again. Love that Julien has done a video showing puff being made in an “unorthodox” way. It shows us viewers that you don’t always have to stick to one way of doing things and it can still turn out wonderfully.
I’m still looking forward to visiting the UK and Saveurs one day. Fingers crossed I can make it before Julien retires!! Lol
You are so awesome!❤
Thank you.
Fun in the kitchen. I love it.
I enjoy watching Julien! ... cooking of course. Thank you for making more videos, it's been a while.
One Happy French Man. Thanks muchly
Thankyou chef I have been using your recipes and you made my job easier❤️❤️❤️❤️❤️❤️merci
Love all your baking and the knowledge that you share with us.
A larger amount would been sweeter.
I love how you make it look so easy (and fun!)! Someone dear to me recently requested I make a mille feuille, and I'd like to try it from scratch, and since I already know how to make the custard, the puff pastry is the last thing I need to know! Thank you for making this video just in time so I can start practicing!!! :)
Thanks You, Imade this recipe for a beef wellington . Came out great!
Thanks for posting, this is the way my teacher teaches the class for the best results I”m attending college making French pastries, cakes and other desserts and my French teacher is so amazing teaching us the traditional way to make the recipes I’m so grateful to him because I really enjoy making all the delicious pastries 🥮
So glad to see you back
Also, bleached or unbleached flour?❤
Thank you for the written recipe
I love Julien, why do you add flour to the butter that you used to spread? Greetings
He is so lovely ... loved the recipe
That bench is amazing 😍
👍👍👍👍👍👍👍👍👍👍👍👍
We bee waiting for your videos for long time nice to see you back
Love your show 👍👍👍👍👍
He is so cute and easy going that is a pleasure to learn from him...
so Julien, let me get this right...the first two folds are the ones with the butter incorporated into the flour dough right? then you have to reroll it out five times after resting it for just half hour at a time in between rolls right? then after the fifth rolling and resting period it is ready to use? can you possibly do this traditional classic recipe all in one day or does it have to be over a two day period before it is ready to use in recipes?
Did I miss something? It looks like you encase the dough with butter? The butter is on the outside???
Freaked me out too.
Merci😎can I ask, as I am a novice with puff pastry, how long do you freeze it each time?
Obviously we are tomorrow? ⌚🙄🤏 'suis pas un Anglais surtout pas un guignole 😊
Please, what is the ideal fridge temperatur for the dough during resting time ?
He cut the sides completely or just "signed" them? Works even with the straight puff pastry or just with the inverted?
Me encanto su sentido del honor gracias por compartir trataré de hacerla
You’re awesome , chef with personality and beautiful accent. Love watching your video and yes i subscribes before i forget. Keep safe chef
I love chef Julien!
i love your videos so much !!
but may i ask why you mix 330 butter and 130 flour together???
Are you using Bread flour or pastry flour?
Great video!
Huge work desk...nice
Here for the accent. Love hearing my French nieces and nephews speak english.
Chef, the dough goes INSIDE the butter? All other recipes, BUTTER goes INSIDE dough. Please can you explain..
Both are same.. nothing going to happen..😍
If I ever make it to the UK, Im coming to work with you in the kitchen for a day!
You so funny n top bakery pastry chef..👍👍
Soft flour Or hard flour?
Love the huge block of beautiful French (presumably?) butter. Here in the US the default butter you find in the store is so gross. Kerrygold is available and okay, but I've finally found some other great sources of higher fat content (European style) butter as well as an okay cultured butter. Can you tell us when you use cultured butter vs. plain? In baking do you tend to use regular butter and cultured for finishing/topping?
Fantastic, thanks. Great camera work as always.
Julian is the best! Adorable to!!
Salted or unsalted butter? I would like to se a recipe for Brioche dough.
There's salt in the dough already, so use unsalted. Chef Julien has a recipe for Brioche on this channel: th-cam.com/video/X9dQBW3E7_w/w-d-xo.html
Is he resting the dough for 15 minutes or 50 minutes?
what's the differnece between puff and croissants
Yeast
I’m still looking for the “tropical” puff pastry, my hot weather here doesnt like the puff pastry, so the dough melts so fast to fold. Thks chef for the tips, thks for the recipe, best regard
I was hoping to find a Shortbread recipe here - does Mr Julien have one that he could share? Thank you! p.s. I've learnt so much about baking through this channel, thank you forever!
You are Grate!!!
Too much theatrics magnifico 💪🍺🇦🇺🌶🇮🇹❤️
It's great to see your videos again.
enjoyed watching this funny chef, i like his body language, and whenever he need something his looking for his tools everywhere. and when he was looking for knife he found a pastry cutter which he pretends to be a knife with a body language. i like to be his assistant so he could go anywhere looking for something.
French accent strong with this man
Love watching this
Thank you!
what is the benefit of using reverse puff pastry over traditional puff pastry?
It doesn't contain spots where the dough could not be completely cooked well, remaining hard to the taste.
you number one chef
hiya john. do you know if julien is bring out a book yet??
What will happen to your Dough when you over fold it as in folding it like 7times instead of 5times
Oh my god i was looking for you almost for one year
I am looking for your black forest cake ..
Oh my god iam soooo happy to find you again you are amazing do you have your own TH-cam channel.
Hallo French baker I tried your recipe but my puff did not puff any ideas
Genius !
Thankyou for the videos again John. Do you enjoy watching julian make a mess???? I wish he had a Instagram or his own channel
He acts like a real chef doing his job no pretty acting for camera nice