3 Secrets for Quick Puff Pastry Dough with Sweet Dessert & Savory Recipes (4k), Made from Scratch

Making puff pastry can be incredibly satisfying and simple with 3 secrets and techniques taught in culinary schools. We'll demystify the use of cold, rolling, and folding with a French tarte tatin recipe.

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Rough Puff Pastry
(1 2/3 cups) 200g all-purpose flour
(¼ tsp) 1.25g kosher salt
(1.2 oz) 35g cold unsalted butter, cubed
(2.8 oz) 80g frozen unsalted butter, grated
(4-6 tbsp) 60-90ml ice cold water

Shallot Topping
(1 tbsp) olive oil
(14oz) 400 g shallots, peeled and halved across the diameter
(2 tbsp) caster sugar
(2 tbsp) honey
(2 tbsp) sherry vinegar
(1 tbsp) water
(1 tsp) flaked sea salt
(1oz) 25g unsalted butter
Few sprigs thyme, leaves picked

[LaPerledesAntilles]

It was a pleasure to watch you execute that recipe so masterfully! Thank you so much for sharing this beautiful recipe with us! It looks absolutely scrumptious! Bravo!

[missydejesus]

Thank you for this video! So helpful for someone like me who wanted to learn something new 😊 more baking videos please!

[polragstv]

Thank you for this video. I will try this...planning to open my pastry business .

[luxelinda]

My two loves, shallots and flaky dough. 🥰 I'm so excited to make this!

[zobedabegum]

Hey there....for the i made puff pastry by following your recipe.... It came out perfect..thank you

[annjean]

Great tutorial video!
Thank you for sharing.

[WhippedFood]

Very interesting recipe! And the camera work is amazing :D you gave me a lot of ideas with angles

[nadiaanwar]

Very very nice 👍 and very much informative tips u gives very thanks to you, , i likes your recipes very much, , Nadia from Pakistan 💐👍

[meganbrescacin]

Fantastic video, I learned so much. Can't wait to make my very first puff pastry!

[LibertyForIran]

You could’ve at least gave a hat tip to the legendary Albert Roux, the inventor of rough puff pastry.

[vikassm]

It's too hot here in south India, so I travelled to the Himalayas with the ingredients.
Mostly to keep the butter cold.

After I chopped and gathered enough firewood in the freezing cold, most of my body parts were frozen.

But the butter was cold.

Frostbite took my hands, I could barely walk, I hired someone to bake for me.
But the butter, thankfully, was still cold.

The cook mixed everything.
I waited.
The cook baked.
I dozed off.
The cook had run away with my pastry.
There was nothing I could do with my frostbitten limbs.

The butter was gone.

Looking back at that incident, I remembered the most important lesson in life.

Have a ridiculously large fridge.

[shitalwatts]

Thanks for this secret I made my puff pastry yesterday but it did not puff just become a normal pastry 😢 after seeing this I am going to now rectify the remaining dough this way❤

[johnpluta]

This technique is well known in both Germany and Austria. The technique of folding the butter into the pastry dough is crucial in the making of strudel.

[DanielSmith-cvtp]

Use a piece of marble to mix & roll on. It stays cold.

[jamiebalut-metzger]

I love how informative and to the point these videos are. But I think you have a really funny personality from watching you on tv. I think you should have your own baking show.

[faithmayalbarracin]

Hi! The video shows to add 80g (cubed) butter to the flour but the recipe below says 35g of cubed butter. Which one if right?

[minoosadri]

Tnx for the recipe. Can we keep it in the fridge for later use?

[ellaster]

Hi can i confirm with you is putting the dough in the chiller right not in the fridge section .thanks

[torichill]

If we want to make more shall we double or triple the ingredients

[MGongopadhyay]

Can I make chicken puffs with this ??? How do I go about it ???