Full Puff vs Rough Puff Pastry
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- เผยแพร่เมื่อ 7 ต.ค. 2022
- rough puff:
2 1/4 c (315g) AP flour
1 tsp salt
2/3 c (151g) cold water
8 oz (227g) butter, cold and cubed
add flour and salt to a bowl. add butter. add water and mix until a shaggy dough forms. refrigerate for 30 min
roll out into a rectangle. fold the dough in thirds. rotate 90 degrees. roll and fold. refrigerate for 30 min
repeat rolling and folding as many times as desired, refrigerating 30 min in between each two folds
That music in the background,...... is Great British Bake Off themes.
Thought no one would notice, but I did!
that's why it's so familiar to me
I noticed right away!
I would be blown away if he thought no one would notice
Look up what the songs are called. They are so delightfully named. Like “Happy Pizza” 😊
Paul Hollywood: *well done lad* 👏👏👏
This man has taught me everything I've ever needed to know about baking and has only taken away max 4 minutes of my time
He helped me perfect my caramel making skills with a 1 minute video, this guy deserves a award for being straight to the cut with REAL information
5.3/10 he knows too much!
@@EY_T really? im upping it to 6.2/10
@@lilgongillioning im giving him a solid 6,9
Yup. Honestly learned more here than in my bread and pastry class back in high school.
The rough puff appears crunchier. I have been used to having rough puff most of my life until I moved to a different country and didn’t like the full puffs that were usually overly sweet.
Puff pastry doesn't have sugar in it. It's flour, water, salt and butter
@@ZzZebzZ I should have clarified better. What I meant was full puff products like turnovers with filling that is too sweet and then sprinkled with sugar on top of that. The rough puff products I am used to had savory filling like chicken, boiled eggs, or spiced vegetables.
@@Lytyrs2go so its not the full puff or rough puff you have a problem but with the fillings.
@@greatninja2590 I think thats yet to be determined as I dont think they have had savoury fillings in the full puff pastry, only sweet, therefore it isnt a fair test.
I never eat sweet with pastry do not like it, same for bread only savory goes with it imho@@Lytyrs2go
I don’t bake, nor do I intend to anytime soon, but I love the way he presents the different ways it could be done
I’m so glad it’s not just me. I only bake very occasionally- like I seriously doubt I’d ever make this, just because it’s way too far down my list of priorities. But if I ever had reason to make it a priority, I’d be so set 😂
Oooh.... It makes so much more sense when someone explains why this works
Best baking content creator on YT imo. Anyone who can pack so much info into shorts is a kitchen genius
🤯 You’ve got to be kidding me! I had no idea that full puff method was even a thing!
I only use butter for baking, so I keep it in the freezer. Since it's always rock solid, I grate it when making rough puff pastry instead of doing cubes; though my hand usually starts to melt it while grating 🤦🏾♀️ So I've gone back to cubes, but I cut them much smaller than seen here.
Just curious; how do you get it softened if you freeze it?
@@beginning565 by heat
Put your bowl and flour in the fridge or freezer and you won’t have issues with the butter melting so quickly. 😊 trust me, I have hot hands and I melt butter super fast lol
TH-cam keeps recommending me this while I'm on a diet
I would LOVE to watch a full length video (up to like 45 minutes) of you making croissants with your knowledge & tips throughout the video!!!
Great demo!! Rough puff seems easier for beginners. I'm gonna try that one
I'm trying this asap. I grew up around Cleveland Ohio. There's strong Czeck and Polish influences there. So I grew up eating pastries using puffed pastry. Now that I live in the south.. it's not as easy to come by. So I have to make my own. Which I'm not upset about. But puff pastry is something that's intimidated me. Idk why.
Check the freezer section at your local store
I don't bake but his content is so satisfying and is voice is so confident I always end up watching the full video maybe I'll bake something for my boyfriend
So following this concept I did a slow freeze stretch process to reach over 10000 layers... Truly magnificent
u r actually a
"life-saver" u know that right,
grateful to have u tbh,
Rough puff sounds so cute
That was the most amazing square of flattened butter ever!
Rough puff is king.. half the work for the same results 💪 🙌
Hell yeah it is
This pastry chef agrees
I love making puff pastry, it’s so satisfying for the amount of work
These videos are awesome. Thank you
I worked for a Chef who wanted me to make puff pastry in a non air-conditioned kitchen. It's almost impossible to get it right without it melting in seconds.
Dough is fascinating.
Thankyou for the benefit of your experience. So many teachable moments on your channel. You make it doable.👍
Rough puff was the first puff pastry I made and I actually think I still prefer it
Release a book at this point. I’ll buy it ‼️
Same! Even just a book compilation of his videos with pics and short explanations separated by type
Who taught you? You are so full of GREAT information
Damascus steel pastry! 😁
Something I saw in a croissant recipe recently was that you separate your dough into 12 and roll them each into a rectangle, then stack them and spread slightly softened butter in between… that way you don’t have to fold them and rolling takes much less time and effort. It worked for my croissants so maybe worth trying?
Woudnt the layers separate from each other if they're stacked instead of folded?
@@madhazel6917 no, actually some chefs actually cut slits in the sides after each folds if they are obsessed with “perfect” lamination, so layering wouldn’t make a negative difference, but I would say the 12 layers is not enough, would still need to chill and fold at least one round
My life was never better than when i was was bringing great British baking show
Excellent, simple explanation.
I love how this video popped up after I just finished a full week about the full puff pastry dough
finally someone who tells the difference happy!
I just watched a retired chef show that he combines both methods woth 4 folds
one of the best videos on patry
Wow!
Hour knowledge is amazing!
always enjoy watching your videos and hungry for the next content!!!
Thank you for sharing !
Incredible !
👏👏👏👏❤❤❤❤
I love using the butter you used. Interesting information. Thanks.
me taking notes ✍️ when i know damn well ill just buy some premade at the grocery
That 2 folder looks kiiiiillleeeer
The bake off music is so cute and wholesome
Wow I love cooking and I didn't even know there were two different kinds of Popeye tree. Wow talk about a Google glitch. That's puff pastry. I am definitely going to try that rough recipe, because the last time I made the real puff pastry it's so long and was such a pain in my you know where I haven't made it in 20 years. Anyway thank you so much for your info and please keep them coming!
Very nice and helpful info here and pretty clear video to understand.
How am I just seeing this dudes videos!
I love your channel
I have always done 7 folds cause the guy thay taught me how to cook told me it's always bean a tradition of his so now I do as well
Amazing
Damn, i've always made my rough puff by freezing my butter and grating it and all that shit, i didn't know you could just cube it and it would still work 🙃
welp, thanks for saving me a lot of effort in my future rough puff making! lol
Rough puff is what they called me in high school
Always wondered how puff pastry was made. Gettin all kinds of lessons in baking here.
Looks sooo yummy thanks for sharing!
I do not bake but I love this
My grans secret to her puff pasties? She only uses the Today brand puff pastry 😂 genuinely one of the best if its available and you cant be bothered making your own
this is great info. MORE!
ooohh thats cool! and informativeee i love this, thankyou!!
i love you for sharing this. i attempted to make croissants a week ago and it was a nightmare attempting to keep the butter inside the dough (also cause i messed up with making the dough, but that's besides the point). i'll give rough puffs a go and see if i fare any better!
The part where you show both rough puff and full puff side by side, should be the other way around. That way the structure of the video (and captions) would be homogenous and less confusing for those who have no idea what you're talking about initially.
Nice video, useful!
no it makes sense. he's showing the proper way first, and then a way that might be easier for people after.
@@user-fy9xl9eu8c whatever oder he chooses, he needs to keep it up throughout the video
The great British baking show music SENT ME
"Now we don't want a soggy bottom" ☠️😂
For rough dough I actually like to freeze and shred the butter into the dough
You are a legend
😂😂😂Q mãos lindasssss!!! Perfeitas nem prestei atencao na receita . Perdão 👆💯💯💯🤭
What happens if the butter melts into the dough
The layers get squished together and you lose some of the flakiness
Think the only pastry I've done a few times is choux puff pastry, that can make you find the limits of your arm's endurance if done by hand... though I feel I was taught that wrong.
If you use like lard or some other fat that is solid like a brick at room temperature you can skip the freezing phase in rough puff. As long as you don't use too much it'll be absorbed by the flour or evaporated when baked.
I know them as. Ordinary puff pastrie. And blitz puff pastrie
Thanks for the shorts, keep making the videos, and what’s going to be your first longer one?
Mashallah
Wow, thanks 😊
Wow, thanks
The other thing with rough puff is you can end up with a lighter flake since the butter isn’t only in one layer of the dough
I just found you and already subscribed
Thank you for sharing
Dough damascus!
Thank you!
Put the butter in the freezer for about 20 minutes and grate it before you put it in your flour and you will have a better rough puff
Pepperidge farms does a good job.
Can u make a full video this pleasee
Who are you where did you come from and why don't you have more likes or comments? I have more questions
Make sure your hands are as cold as possible so as to not melt the butter otherwise your pastry won't be "flakey"...
One in between method is shaving frozen butter with a grater to create your butter layer rather than using parchment or a plastic bag to create a sheet of butter. This also makes it harder to mess up when pressing and stretching the layers. After 6 folds you have a couple hundred layers and I doubt their is a functional difference if you shave and distribute the butter evenly.
I feel like making this out in the cold 😳
When we were trying to make french pastry me and my sister folded it more times that was good for our sanity and it still turned out terrible. We are both good at baking, so it's not that we often screw up recipes
Hey, thanks for the amazing tips! I have a question tho, do u give tips for people who are allergic to gluten too? I'm quite allergic to gluten but these recipes look delicious!
The other trick that he didn't mention is you need to make sure the butter you use has a HIGH butterfat content. If you are in the US, it typically is sold as a "European style" butter and will have a higher butterfat content, compared with regular / cheaper butter.
You can also dopple fold it in stead of one this creats 4 layers in stead of the 3 shown here
Lol the bakery I've been working at for the last four years doesn't do either of these and their puff pastry goods are the best I've ever eaten. In Germany btw
what do they do then
@@NewtonHamming they just throw it all into a mixing bowl? Lol
@@AviKunt so like apple pie crust ?
I tried this once and it is so time consuming to have to chill the dough after every other fold. Flattening bkth the dough and butter to a flat, even size is also difficult and takes practice.
I don't see "hundreds" but still a good tips as always!
I would like to know the difference between a full puff with just butter between the layers, and a full puff with butter and then sugar sprinkled on top before folding. Does that separate or change the layering or crunchiness?
Man, I want to eat a Croissant.
Quaso
Great video, excellent content!!!! Gives the "why" behind the method, which is very useful.
Can you make puff pastry with gluten free flour?
I'd be surprised if there isn't a recipe and technique out there for it, but it'd be tricky since a lot of this method requires the dough to stretch as it's rolled, which is specifically what the gluten allows. With the right starches and flours, though, and maybe some gentle tweaks to the technique, it's likely possible!
I love you
Great video, is rough puff suitable for croissants ?
My puff pastry always turns into rough puff cuz my butter block always shatters🥲
Now I have 0 excuse to not make my on puff pastry since I love them to death
The rough puff seems more difficult to me. Folding in/cutting butter is always one of the most challenging parts of making pie dough, so simply beating down a full block of butter, with no mixing, seems much more straightforward
There’s no freaking way i’d have the patience to do this…
Question: Is this the type of puff pastry used for cream puffs and éclaires? If so, which of the options would it be? Do you have a video on how to make them?
What is the best oven rack placement to get the highest rise puff pastry? And what temperature?
Blitz dough is the term for the rough puff
Is the dough just water/four/salt mix (maybe some sweetener)?
Where can we find the recipe please🙏🙏🙏 thank you😊😊😊