Caramel Puffs — 5 Ingredient Challenge Round 5

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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. 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

egg wash and bake at 400F for 20-25 min or until golden brown

caramel:
2.5 c (500g) sugar
10 oz (283g) hot water
10 oz (283g) butter
1 tbsp salt

caramelize sugar. add butter/water mixture. add salt. cook until 250F (121C)

benjaminthebaker

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I love this series! One of the things that keeps me from baking is not having all of the necessary ingredients.

ivyrose

Oh man your puff pastries are chefs kiss 💋

agathadolan

Benjamin: *5 ingredients —> masterpiece*
Me: *can’t open the oven door*

hannii_bee

Wow, this remind me of the jelly tarts from Dragon Prince, mostly the shape and golden complexion, but your pastries are beautiful! I hope I can make these, and as beautiful as yours ^^

naomigwolfe

I love the great British bake off music in the background of these videos

drseuss

You should cook with sugar flour cream salt and eggs. You can make butter from cream but cream can do so much more than just butter.

tilsker

The pastry was fantastic but I used raspberry jam because I'm not a caramel fan.

LKMNOP

Its so easy it just takes 5 ingredients

linglingley

Bro, I looove your videos. I tried your caramel coffee creme brulee and although I undercooked it a bit, it tasted amazing!

victoraguilar

Indigo Nili makes a sandwich bread out of partially dehydrated egg whites, dehydrated egg yolks, allulose, cream of tartar, butter, and arrowroot starch. I bet that recipe could be adapted to use table sugar instead of allulose and wheat starch instead of arrowroot starch, and it'd probably work without the cream of tartar.

diablominero

Wow you don’t even need baking powder/soda!

Adhd_rat

I always have plenty of pantry ingredients, but the butter always lets me down. Got to wait until the next shopping trip to try this.

Troglodyte

Thanks so much for demystifying pastry making....do you have a channel?

sarar.

Do you have a website or anything where you post the weights or measurements for your recipes?

Tavia_Marino

Do I need to account for carryover cooking when cooking sugar to a given temp? Or just pull when the thermometer reads the desired temp?

messy_messenger