Professional Baker Teaches You How To Make PUFF PASTRY!
ฝัง
- เผยแพร่เมื่อ 5 ก.ค. 2016
- Based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. Where a traditional puff pastry is made by wrapping a block of butter (beurrage) with a flour/water dough (détrempe) and then folded, this recipe does the reverse and folds the dough with the butter. It is no more challenging a method than the traditional way, but it does result in a remarkably flaky and tender puff pastry that rises evenly and rolls out easily.
Puff pastry does take time to make, as it must rest in between folds, but it is well worth the effort. This recipe makes enough for an assortment of baked items. If just preparing one of these, any excess dough can be frozen for later use. Simply thaw in the fridge before rolling and using.
Makes about 1.4 kg of dough (about 3 lbs)
Puff Pastry Ingredients:
Détrempe
4 cup (600 g) all-purpose flour
1 cup (250 ml) cool water
1/2 cup + 1 Tbsp (130 g) unsalted butter, at room temperature
1 Tbsp (12 g) sugar
2 tsp (10 g) salt
1 Tbsp (15 ml) lemon juice or white vinegar
Beurrage
3 cup (675 g) unsalted butter, at room temperature
1 cup (150 g) all-purpose flour
Puff Pastry Assembly
1. For the détrempe step, fit a stand mixer with the dough hook attachment and blend all of the ingredients together on low speed and then , once blended, increase the speed one level and mix for 4 minutes. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to 2 hours.
2. For the beurrage, beat the butter with the flour in the stand mixer with the paddle until smooth. Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it will be soft). Chill this until it is the same consistency as the détrempe - this could take 30 to 90 minutes. If the beurrage sets firmly or you are making it well ahead, let it soften to just cooler than room temperature.
3. For the lamination stage, remove the beurrage from the pan onto a well-floured work surface. Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9-inches. Lift the beurrage occasionally to ensure it isn’t sticking to the work surface (after the first roll, it does not stick at all). Place the détrempe in the centre of the beurrage and fold the beurrage over to completely envelope the détrempe. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work surface as needed. Fold into thirds, but be sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it with a #1 (for first fold) and chill for a minimum of 2 hours up to a day.
4. For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and fold into thirds. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap and label the dough with a #2 and chill for a minimum of 2 hours and up to a day.
5. For the final fold, roll and fold the dough the dough into thirds for the final time (just once this time). The dough is now complete, but must be wrapped and chilled for a minimum of 2 hours before using.
6. The puff pastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for up to 3 months. Thaw in the fridge before using.
7. Makes about 1.4 kg of dough (about 3 lbs).
Learn to make French puff pastry dough with Anna.
Subscribe for more recipes: goo.gl/MJV4af
Anna Olson Books:
Buy Back to Baking with Anna Olson Recipe Book on Amazon: amzn.to/21Cetiy
Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: amzn.to/21CeGCw
Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: amzn.to/21CeFOK
Buy In The Kitchen with Anna Recipe Book on Amazon: amzn.to/21CeNhc
Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: amzn.to/21CePFO
Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: amzn.to/21CeQtE
- Follow Anna on social media:
Pinterest: / chefannaolson
Twitter: / olson_anna
Facebook: / chefannaolson
Instagram: / chefannaolson
Anna's Official Website: annaolson.ca
- Follow Oh Yum on...
Facebook: / ohyumfood
Instagram: / ohyumfood
Pinterest: / ohyumfood
Twitter: / ohyum_food
Official Oh Yum Website: ohyum.tv
#OhYum - แนวปฏิบัติและการใช้ชีวิต
This lady has a literal drawer full of sugar. That's the biggest flex I've ever seen.
Lmfao
I made it just as she demonstrated, and it puffed up like CRAZY. The result was absolutely amazing and the crispy and flaky layers were just beyond description. My family LOVED it! And guess what, this was my first time making puff pastry dough. Everybody, Anna right here the queen of pastry!
U can follow a recipe. Good job
@@turtlebutt711 Rude. Some recipes are better than others. I appreciate hearing from someone who's tried the recipe and can confirm that it worked for them.
@@turtlebutt711 apparently u never followed ANY recipe.
鄧立潔 you should fold it six times, that’s the best number of folds in my opinion.
How long it took from scratch to the end
I'm dying of envy. Your ingredient drawers are awesome
lordseph ikr
lordseph hahahahahahs
I wonder how the ants don't get into the sugar
OML SAME
Yep the pull out drawers look the part but are the cockroach proof????
and the ants in the sugar ????
After watching all the videos on TH-cam on puff pastry making, I bought it from the pastry shop!
I know. It's soooo much easier to just buy it. Right?!
😂😂🤣🤣
Here in Brazil, that's not easily found in markets. I don't believe we have pastry shops. I'm trying to do the Ramsay's Wellington and the step "you just place puff pastry on it" sounds like "just sprinkle it with fairy dust".
Hilarious 🤣🤣🤣
Do it yourself, it is not that hard & like you said there is a lot of videos on how to make it! We have a puff pastry recipe which is more detailed if you interested. Trust me, it's worth it to make it yourself
I love EVERYTHING about this video! how she's straight to the point, her kitchen drawers, the camera angles all just speak proffesionalism and QUALITY! for some reason this was so relaxing to watch
A a qualified baker with over fifteen years in the trade I must say this is one of the best videos I have seen on this platform demonstrating how to make a proper puff pastry. Most will demonstrate some form of flaky pastry rather than a puff.
How do you cut the massive dough into small sections to roll out smaller portions
I just love how professional she is. Technique, economy of motion, logic, elegance, good narration, and spit-on teacher. The results are perfect and consistent. Terrific. I'm learning a ton.
The first time I tried making puff pastry from scratch, I used the "normal" method of making it, and it turned out HORRIBLY! I tried your way the second time and it came out absolutely perfect! It was every bit as good as something you would buy at a professional bakery. I give this recipe an A++ rating 😊
My first experience was the same. And I yet not try that recipe I think it will be great.
What do you mean by 'normal' method? Is it like Joyofbaking's blitz method?
@@coonalisa230 normally pastry is inside the dough not the other way around like in the video
@@Ipen78 I've tried the usual way and ofcourse I still have no idea if its me or if its the method I used so I never tried making puff pastry again. It has been over 5 years and after watching this, I will try this method.
Same thing, my first time making it from scratch, while I was busy preparing other ingredients, my dad confused it for kneaded dough and messed it up! XD
"How rich do you want to be?"
So rich I can afford a drawer for sugar container.
Oh my word 🤣
Same here🤭
I'm not rich and I have a drawer of flour and another for sugar. Just have to have the space to dedicate your drawers to those things. Got the idea from my grandma who baked all the time.
holy shit i want that kitchen
akogarehouse lol
Take it
Same
THAT KITCHEN COST AT LEAST 10 000 EUROS
Your kitchen is so amazing perfectly fit for a baker 👨🏼🍳
Renebel Sanefuji the drawers containing flour and sugar is such a goal!
I think this is a studio kitchen and not one in a home. Just asking for insects storing flour and sugar like that.
Her effortless movements are proof she's an expert. Can't fake that kind of confidence in the kitchen.
Even though I used salted butter, and forgot to add butter to the dough until I'd already kneaded it for a couple of minutes, the butter block immediately cracked and stuck to the counter, I only chilled it for 20 - 30 min in between folds, folded 3 times in between chills, and I was half drunk the whole time, it came out amazing. Made square biscuits with it. 👌
Im amazed to see the drawers of ingeredients.. man i would have ants full in the sugar drawer
Yes! I was thinking the same thing we have a terrible problem with humidity and ants
So all my ingredients would clump and be a gross ants nest!
There is no sugar drawer
They have lids for the drawers to protect them. They just don't show during the video.
@@pleasesubscribeandshareand2892 she literally gets a spoon of sugar from a drawer
This is obviously a professional setup with a high level of investment. She must be going through ingredients pretty rapidly. I would guess the environment is climate controlled and pretty well pest-controlled and containers kept cleaned and often switched out.
TH-cam has saved me so much time and MONEY....Omg. After seeing this....I'm gonna be a baking maniac. NO MORE buying puff pastry dough. I feel so EMPOWERED now. This channel is one of my GO TOs......I'm about to AMAZE My siblings with my homemade APPLE TURNOVERS....Omg. I just love this channel.
I'm impressed by those big drawers full of sugar and flour. Genius
I NEED a kitchen like this
I love it how you're putting so much raw effort in the dough and don't care about symmetry like other. This is how I image true baking.
Just wanted to say, I followed this recipe to the T and it was a major success. I made Pastelitos de Goya a e Quesso and it was a hit. It puffed up perfectly and the layers were just perfect. And it was flavor! I made the dough one day (took about 6 hours) and I waited an hour in between folds, I also tried to get as many fold as I could before the dough became too soft instead of doing just 2 folds at a time. I cut the dough I’m half and wrapped it with saran wrap, placed it in a tuba-ware that fit and froze it until I needed it again. The night before I needed to use it, I thawed it by letting it sit out/ or thaw in the fridge. I rolled it out as thin as I could (about a centimeter thin) and cut into 6 x 6 in squares putting flour in between each square and stacked it. Then put it back in the tuba-wear and into the fridge to use the next day. Definitely recommend
How many of these did you get puff pls tell my baby birthday July 28 th i will try this . So pls tell
Did yours when you bake, gets a lot of butter melted?
Question if you're knowledgable... Can you switch out the butter and instead use rendered bacon fat to make this recipe?
@@thecatsister3040mine did this and was a mess
I love that Anna is a classic cook who gives us foolproof methods, what a queen
Wow, a precise, clear video showing how to make the pastry, AND the recipe. She really is a professional!
I'm mildly shocked by the amount of puff pastries she has in her fridge.
I mildly shocked by the fact that I find atleast 1 kpop fan in almost every youtube video I watch :D
I'm more shocked about the amount of butter in that dough !!
chimglishguru,
Anna owns a bakery shop, I am sure she uses all that dough for in her shop.
She owns a bakery
+I see Ewe makes sense
Wow! This is the easiest, simplest, most concise explanatory demonstration I've seen for this recipe in a loooong time! I love it! Now I feel fearless to go make it :)
God. Years later i still want her kitchen.
I have tested this recipe. So nice, not too oily, if youre concerned with the excessive butter amount. I made a full recipe, stored the unused opart in freezer for future use. I prefer to DIY vs store bought so I got yo control the ingredients, i.e., no preservative.
Thank you. I am definitely a visual learner. Your style of teaching makes seemingly difficult techniques easy. The puff pastry I made was incredible! I used it in apple turnovers, and they came out beautifully.
This just blew my mind! I have made two batches of puff pastry from another recipe using yeast, straight butter (no flour added), no lemon, and the butter on the inside, and with considerably shorter wait times in between, but this looks so much better. I can't wait to try it!
I’ve never made pastries before quarantine and I’ve made this recipe twice now and it’s given me the best results. It’s worth the time so make sure you’re planning ahead
This puff pastry is the best. It is just like the lovely puff pastry they sell in the supermarkets in France.
Really can't wait to try making this puff pastry dough the way you have explained about the method I really loved it could not have got any better than this thank you for sharing your recipes.
she has drawers for each ingredient, so you know she's legit
The instructions are clear and simple to follow. Thank you Love the storage spaces
omg. that kitchen is a cooks or bakers heaven. everything just where you need it.
Wow. I have been dreading making this as a new baker. You just made it seem so easy even though it's a lot of work.
Thank you, thank you!!! My daughter made a Ground Beef filling, and an apple filling for the Puff Pastry. They were delicious! God BLESS you for sharing your "gift"!
Her kitchen is AMAZING!!
I have watched so many videos on puff pastry. But this!!!!! It was like a Christmas morning opening gift kind of excitement! THANK YOU! OMG! I love the ingredients in the drawers.
I’ve been making this for years now my favorite video on puff pastry a bit time consuming but it always comes out delicious
This is honestly the best puff pastry recipe I've ever used. I've made this so many times and it's always a big hit for parties. Puffs up a TON! I love the inverse method too as it gives even butter layers. Thank you Anna!
This is the best recipe. Made pie with the dough and my family was dying over how amazing it was!
Can’t wait to make this!!! Thank you so much for the recipe/video!!
i made this today and my entire family is in love with it. it has layer and it is crispy thank you.
"A shocking amount of butter" that's now my new years resolution. Thanks for the excellent vids Anna.
Oh my god this turned out to be so great I wish I could upload a picture
she has a drawer for everything. its amazing!
Is it me or this is satisfying to watch? 😌💖
thank you
It is indeed ! The video is short & sweet.
I remember when we made puff pastries in baking class it was one of the hardest things we did but worth it's doing in the end because it's very delicious
That looks scrumptious just as it is. So soft and chewy looking.
This woman is one of the best pastry chefs of the century!
I made this a month ago was great. Took some time but was worth it.
I like her, there's always a sense of passion in her every move.thumbs up!! I had all your ingredients in your videos and i am trying them one by one.and it's awesome!!!
Hi Julie, thanks for stopping by! It's great to hear that you are trying out our recipes! Keep it up!
I've had to rewind and watch again. I'm seriously jealous of the kitchen
Clear explanation right to the point, love it, Thanks
After watching this.. I've decided to go to the grocery store to buy puff pastry
Very well organised kitchen. All ingedints are at hands reach !!!👍👍
Thank you Joaquim! It was designed especially for making baking easy!
@@ohyum where can i buy one 0_0
You cannot. She custom designed it
incredible puff pastry! Thank Anna! My favorite recipe ever! FAbulous!
I'm awestruck with the way your handle things
I love your kitchen 😍😍😍😍😍
I was honestly skeptic all about this recipe. But seriously everyone needs to try it is works sooooo well
This looks amazing. Loved your explanation and am definitely going to try making this pastry.
I live in Montreal and I can totally vouch for french methods, their baking is exceptionally good!! Thanks for making the video, now it looks attemptable ;)
i find so many Barbary but no body's working like u my sweet lady. thank u so much,,,,,,,
I watched this like 30 times before making this. I made it just like her making sure to chill the dough in between rolling and the pastries I made puffed up so much! Great recipe! Make sure to always keep the dough cold or else it sticks like crazy.
What temperature did you bake it at? And for how long? I didnt see any baking instructions.
@@stephaniereuter6328 bake it at the temperature the recipe you're using the puff pasty for tells you to
@@LaurenCH528 and if I want to just bake it alone?
@@stephaniereuter6328 put it at 350°F or lower and bake for 15 minutes, take it out, cut one in half and put it back in for 5 more mins if it's not fully baked
oh you are a wonderful baker.. really direct and easy to understand
I love how this is straight to the point but really educational not like those 20mins videos like please! I just want the recipe! I love the kitchen btw!
watching how you presentate the prosedure was more worthed than hearing my lecturer explaining in my pastry practical lab.
Glad it helped you.
there is no such thing as a shocking amount of butter. 😚 the more the better.
Kristen Harral the more the butter
french logic...
S
Sprinkles that's what I was thinking lol
Amen.
I love this pastry it is soooo delicious
So happy to see Chef
You are such a great Baker ❤👍👍
Amazing! Thank you so much for this video. My first attempt was quite a bit sloppier, but turned out just fantastically!
OMG I've tried this method and its brilliant. I must say I was very reluctant of using too much butter but after trying it myself it's the best puff pastry I have ever tasted. I would say however I have tried freezing my butter and dough (20 -30 minutes each way) just to save time and its taste just as same.
once you have done all the folding, rolling and resting and it is ready to use, do you roll until it is a thin slice?
@@AS-xi6lp Roll 4-5 mm thin, It is also important to have the oven preheated so that your puff pastry can rise
Thank you so much!!!!!
Can you please tell me the if the cup size is for 125 gram or 250 gram?? It would be really helpful. Thank you in advance.
@@shamimayesmin764 all the gram measurements are in the description. just press or click on the title
I think the whole purpose of your show is to make us appreciate the hard work that goes with making the dough so we won't complain about the prices of the pastries that we 'BUY' from the bakeries. I've watched puffy dough making videos many times, but always ended up going to the stores to buy the baked goods.
And this is amateur. As professional, you will be expected to do this, way more clean and fast.
This is a bucket list item for me. I’ve been intimidated after a few failed attempts, this looks like an achievable method. Thank you for video.
te amo, ya esta !!! simple y rapido!
no complicate! thanks Anna
She has a cool kitchen. Always a fan of her ❤😊
Anna, I made your Classic New York Style Cheese Cake recipe for my daughter's birthday, yesterday... It's really delicious! Thank you so much : )
So beautiful! Thank you!
My first attempt at puff pastry was with this recipe, I don’t believe in the “shortcuts”! And was I so glad I did it this way! The pastries came out soooo buttery, extremely flaky, just a million delicious buttery layers of crispiness. They were perfect.
I watched this video about 10 times in anticipation of making puff pastry for the first time. I was actually so intimidated by the thought of making this. I read many recipes and reviews and chose this one because Anna Olson's presentation is so clear and she's so confidant (which she should be if she made all of those pastry doughs in her cooler). I followed her instructions, except I didn't add sugar because I was using it for a savory torte. I also messed up in the beginning by not leaving the beurrage in the fridge long enough for our warm and humid day. I thought I wrecked it, butter sticking to everything and especially all over my counter. But, I put it back in and chilled it longer and I have to say that this puff pastry came out so, so good. Many, many layers and so delicious! I am so excited that I know how to make this and I will be making pastry for everyone I know from now on.
Congrats, and good for you for having the courage to try this recipe out!
Oh how I would like a stand mixer like that! However..
I am going to try this, it looks really good. Thank you 🙏🏻
Nice stand mixers are a lifetime investment. I know that when I move out of my parents house after college and stuff I'm gonna need one, but my parents' one has lasted them probably longer than I've been alive or close to it with no sign of stopping. If you ever have the chance to save up for the expensive as hell nice kitchenaid, I highly recommend it. Kitchenaids last forever and are so versatile-- it's amazing.
Thank you Ms Anna Olson for your wonderful and helpful recipe ideas, tips and advice 👌👍🙌🙏. I will surely try this puff pasty with deep interest and instructions. This is FANTASTIC and very INSPIRING 😊🙂🤗
I love your pastries. I am a great fan. Love to work in your kitchen
This is literally the best puff pastry I’ve made in my now 4 years in the baking/culinary field at my college. This is better than what the chefs give tbh. Very easy to make, just need to be patient but I used this to make an Apple strudel, nice and butter the flakiness is out of this world. Love it so much I’m using it AGAIN to make a strawberry strudel.
How thin do you roll it out for a strudel?
Question if you're knowledgable... Can you switch out the butter and instead use rendered bacon fat to make this recipe?
What recipe i can make by using this puff pastry? Its my 1st time🙏
@@fara217 While I haven't made it myself (yet) I'm sure putting some cooked apples in there and making apple pies would work well. Experiment?
This is my first time doing croissant, and it turned out perfect.
Thank you Anna. I'm a big fan.
amazing, glad to hear!
Beautiful and very comprehensive. Going to use this to the bottom of a shepherd’s pie tomorrow and if it turns out well, I’ll definitely be using this recipe to make turnovers when our apples are ready to harvest! Thank you!
I made it today and it turned out awesome
I just took the first batch out of the oven and ... hellooo gorgeous! Super flaky, crispy but still tender, buttery and delicious. This isn't super labor intensive and most of the time involved is when it's resting/cooling. The recipe also makes a lot of dough so use one part and freeze the rest. I'll be making this recipe again!
how much times did u fold?
@@poop-nq2yw Sorry, I didn't see this until now. I followed how she did it in the video.
I just made this last night but halved the recipe, it still turned out perfect, and it was my first try! I was so impressed! This video is so helpful, thank you so much!
How did you half the recipe?
Sana Kamran just divide the ingredients in half
Can’t wait to try it!!! thanks for sharing.
Thank u so much! This will be my first time trying pastry dough
I didn't realise I needed rolling pins with the handles on the outsides. I was always using the ones with handles on the insides.
LOL always the joker in the crowd. That was me when young always saw humor in all things. Love life, joy always.
Life is short
@@martaaltheide5146
wow. what a lovely kitchen you have. :)
thankyou! it turn so beautiful
Great recipie. Although I am new to baking. Followed your instructions. The result was delicious. All my family members loved it. Thank you so much.
Worth eating the pastry dough with all that amount of work! 🤣🤣☺️
The best way to make a beautiful puff pastry.
Thank you so so much. This is by far the best and step by step recipe i was able to achieve successfully, so flaky and so delicious
You only did two turns/three folds.
Many French pastry chefs put in at least four to six turns/three folds or a combination with the book fold. They try to achieve anywhere between 200 to 600 layers. Those are the best kinds of puff pastry doughs but they're just more labor intensive. It is worth it though. The best Palmiers and croissants are made with many, many layers.
very nice will be a very small word.
Beautiful recipe,
beautiful kitchen,
beautiful style
and beautiful you are.
Thank you so much
this dough looks real unlike others I've seen that are so so soooo neat...
Thanks ,amazing pastry skills,claps.
LOVE it, you are unique person. I would like the book or a DVD that has all the quantities & how to do it.. thanks Anna.
There are a bunch of my books in the description, you can order them on Amazon.
Elda Garza yeah