The chef was clear with her instructions and demonstrated technique. I find nothing in what she did to be so egregious as to merit the disrespectful, unkind, and openly hostile comments that some have made out of their zeal for baking. Enthusiasm for excellence is always good, but being uncaring about how one speaks to another person is universally bad. I would hope that a bit of politeness would seep into some of this dialogue.

@gerardjones7881

4 жыл бұрын

I guarantee if you did this stupid crap in a bakery you will be fired. Im a retired baker.

Fascinating changes over time. How nostalgic. When I learned the trade in the 60s, we were called bakers not chefs. Never heard the term laminate. We used to say add the fat and roll it in. Simpler days I guess. We used to dust the bench. Bench scraper was metal and plastic scraper is it was what you used. We purchased our roll-in (and puff paste for French pastry). Funny, we made everything from scratch. I wonder why we didn’t create our own roll-in. We folded it and rolled it just like you, but called the last fold a book fold. We placed certain doughs in the retarder not the cooler. We had a wooden bench, roughly 7’ by 24’ my grandfather built.. A 40-pan (full sheet) brick hearth oven. This is not a criticism. I didn’t think it was made by hand anymore. I see this type of scratch baking as a lost art. Thanks for the memories.

@bakedbyjeffreyaustin808

11 ай бұрын

Still made from scratch and, I make everything from scratch. Almond paste. Fondant, jams, preserves my glaze is made with apricots and pectin. . We did book folds to double turns. . Been Baking since 1982. We were all bakers. My Swiss and German bosses used to laugh at the shoemakers, calling themselves chefs🎉😂

This was great. Showed a variety of different pastries, going to get supplies to try it right away. Thank you!!!

Thank you chef this was very well demonstrated.

Fantastic and very comprehensive tutorial. Thank you for sharing this!

Wow so much time and effort to make these beautiful pastries. Thanks chef for sharing your technique.

Love this video . Thank-You so much for showing us how you make dough and bake. 👍

She makes it look easy! And so delicious Great work Chef

Excellent instruction- thank you, Chef

This was excellent!!!!! THANKS CHEF!!

Awesome instructional video. Thanks for sharing.

Great demo, Chef!

wow top job chef good demo, amazing you can be proud of your self, well done.

Such beautiful job, thank you.

I guess a lot of the dislikes come from people who want the recipe. But I was more interested in the technique. I've watched a few videos on the same subject and I found this one to be really comprehensive and straightforward. If I want the ingredient amounts, I'll google them. It'll be two kilobytes of text that someone puts up on the internet. This video has the true substance of the process, and I found the whole thing very interesting. Thank you.

@aabsee

4 жыл бұрын

Or maybe from people who knows how to make viennoiserie. go watch "The Perfect Rise" on Le Cordon Bleu Paris TY, she's doing horrible job tbh.

@Zangarra

3 жыл бұрын

the dislikes come from danish people because "a danish" is an american made up thing, we dont even have them in denmark and its a disgrace to our pastry. our pastry is crunchy, not doughey like that.

@aabsee

3 жыл бұрын

MrZangarra i'm in shock too. You gave me new knowledge thanks

@Zangarra

3 жыл бұрын

If you watch "the bakers infected eye" made by munchies here on youtube, they go to copenhagen and discover real danish pastry made by danish bakers

@aabsee

3 жыл бұрын

To me these type of things i call it viennoiserie because، but i never came to my mind why American call it Danish. Btw can you refer me to some links for Danish rughbrod ?

To the dislikes and such - here is the recipe you want Open a refrigerated can of Pillsburry @/biscuit dough. put jelly in the center and bake until brown.

@gerardjones7881

4 жыл бұрын

It's a rather shoddy method. I worked in and owned bakeries for 50 yrs. Never seen it done this way. Putting the dough back in the mixer is double handling. That's not allowed in commercial settings due to time loss and tying up the machine when in a pro kitchen everyone else needs to use it. It doesn't appear this teacher has worked in a real bakery. Certified pastry chefs are only qualified to teach. It's very common. The best pros start in the sink and apprenticeship their way up.

@seasoningfine5562

4 жыл бұрын

@@gerardjones7881 yea I think its because these guys are cordon bleu trained, expected to work in a place with an abundance of mixing bowls and 1 mixer per chef.

@billquantrill4960

3 жыл бұрын

Lol, well played.

@tdioxin2658

Жыл бұрын

@@gerardjones7881 Plunking some guy into a barn and handing him a pitchfork doesn’t make him a farmer, any more than a guy working in or owning a bakery makes him a pastry chef.

Four years later still a treasured video. Now I have to do the easy thing, go out and buy some Danish at the local French bakery in North Beach, where there's always a looooooooooong line.

You make it look so easy:) They all look amaaaaazing!!!

Thank you so much for sharing : )

Those looked delicious!

Bear claws are my favorite pastry, yum. You are such a genius. I wish we could get samples through the screen, they look so delicious.

Your great at explaining with going on , I like that your persise at explaining of recipe, I'm going to try this.

really nice presentation chef!

Amazing, thank you!

Thanks for sharing. There are many recipes out there, the technique is what makes a great pastry chef 👩‍🍳 and you did an outstanding job in doing that. 👍🏻

Baking and pastry was one of the most difficult classes i had at Le Cordon Bleu before my graduation.

Fantastic , Thank you Chef Kathy 🌹👍

You're an amazing chef.

Great demonstration!

wow. time consiming. can certainly understand why 2 chefs would be working on a long table. never realized the amount of effort to make these. no wonder i love the danish so much. and the bear claw. yum thank you for this video God bless

Yum.... Thanks Chef

Just ate a danish with a cup of hot tea, watching this chef do her thing. I enjoy watching this video when I'm eating a danish or pastry.

Absolutely Impressive

Wow, now that is how you show your family love.

I didnt know that the danish butter has to be mixed with flour. Thought it was like a croissants. Great video chef!

I tried to make croissants yesterday, but my dough didn't come out so great. Decided to try my hand at Danish today with the leftover dough. This video was extremely helpful. If I had the right dough they'd probably be even better, but I was very happy with the results. Made a couple snails, a cheese pocket, and a bear claw.

I have to give this a try. I love danish and home made would be excellent.

@jackbquick123

4 жыл бұрын

@Per Edlers danish danish danish the world calls these danish ha ha ha

Wow...You are so talented at this...Oh My I have to Get a Danish Now and Hopefully it was Made By You ...!!!

Just leave this video on repeat

Omg this makes me miss school so much!! I remember taking this class... So much fun!! Best part is eating the yummy pastries you make! Have to try to make this soon!! I still have my binder with the recipes !!! Watching this makes me so happy!

@samanthahowe2465

5 жыл бұрын

Can you share the recipe? :)

For the butter block, I prefer throwing in a Zip-lock bag and roll it out. That way you have a perfect square. Put it in the freezer to chill, so when you cut open the bag, the butter does not stick. Instead of doing the 2/3 method, I make the dough twice as long as the block and fold it like a book. If you keep the butter cold, but pliable, you don't need to seal it in. I roll it right out to the edge, so all pastries have the same amount of butter. Then just do a single turn and one double turn. If you are fairly quick, you don't need to refrigerate in between turns. This will result in smooth butter layers, not the broken shards of butter from being too cold. Use a brush(not your hand) to get all flour off

@concetta2847

7 жыл бұрын

Matthew Clark

@kukulidouce2014

5 жыл бұрын

Matt Clark WOW...!!! You can sell your ideas to Le Cordon Bleu...!!!

@charlesfarrier9877

4 ай бұрын

Actually, I found a more easier way to put it to a butter block put it in the mixer cut the butter to small cubes add your flower mix it to as nice and soft, then spread it onto a piece of parchment paper into your square shape and then put it in the freezer or refrigerator

Hi Chef so how many turns for danish did you do. Thanks

Fabulous

Real Danish pastry is made using very cold butter that is more or less hammered by hand into the dough. Actually, margarine is used more often because it is more pliable. While she warns against using cold butter, that is actually what is called for. The layering of a Danish is always 3x3 which means you fold it 3 times, thus ending up with 27 layers.

@tdioxin2658

Жыл бұрын

Margarine!?! 🤢 GROSS

Very nice video..thanks..when you proof the shaped danishes..should they be proofed at room temperature cuz the butter might melt?thanks

@pinkorchid4438

4 жыл бұрын

mystique rose Yes, proof 30 min at room temp:-)

Thank you so much for sharing! If only I had a chance to study there! Who knows? God has his ways!

Make me wanna go to cooking school🥰

Outstanding wish I was wealthy so I could have my own pastry chef

@andrewpierce1588

3 жыл бұрын

I think you missed the point of the video...be your own pastry chef. Ingredients are cheap. You got time.

I'm a homemaker, where can I buy pastry flour? Please and thank you! Great job Chef!

I was taught to do 6 folds after the lock-in. I was also taught that if you had butter coming out, it was a poor pastry & not worth much. It was always put on sale. Generally only students had leaks of butter squeezing out. A perfect seal during the lock-in & all 6 folds assures a beautiful & great tasting pastry.

@giacomopeters9988

2 жыл бұрын

I worked years ago in small handcraft bakeries. Are you sure you are not describing French pastry? All the bakers I worked with were union and folded the danish just like she did. Lock-in as you guys call it today, two three folds and one book fold.

@giacomopeters9988

2 жыл бұрын

I worked years ago in small handcraft bakeries. Are you sure you are not describing French pastry? All the bakers I worked with were union and folded the danish just like she did. Lock-in as you guys call it today, two three folds and one book fold.

Can you do anything tasty with the scraps?

explained welll! I'm using another recipe but I always look for tips or advice while waiting for them to rest. Other recipe wasnt clear enough it just said do 3 turns and that's it ;(

Great

Is there a list of ingredients somewhere?

After seeing how much work and time it takes to make danish I will just get them from the bakery, after 1pm when they are half priced.

@tom_something

4 жыл бұрын

I finally gave it a try today. The dough is a massive chore and the most likely thing to go wrong. But the shaping and filling part is really simple. Can't beat fresh-from-the-oven, even if they're a little lop-sided.

23 years ago we would buy danish dough and put it in a sheeter then make danish! They are work intensive even if you buy the dough.

What are you putting in the middle of the bear claws? I would also like to know what kind of cheese are you using for the filling of those pastries?

Whew... Top gun👍

I find it hard to fault anything this chef has done here, this is exactly how I learned to make pastry in my bakery

What is the other name for pastry flour?

why dont we get measurement of ingredients

I am s student that is going to attend your school. I have a question to ask. what do you do with the extra bits. do you just throw it away or make it to some thing else?

@donnh8004

6 жыл бұрын

She tells you in the video. She rolls it into balls and then into sugar and cinnamon. Lets it rise and bakes it. Yummy. No waste.

this is the most amazing thing i've seen in my life.

@TheCelticSeer

5 жыл бұрын

Go to a French Patisserie and really be amazed then!!

@tdioxin2658

Жыл бұрын

@@TheCelticSeer vous vous pensez toujours les meilleurs. Alors pourquoi etes -vous venu ici? Pas assez de confiance en vos methodes?

Chef, you sure have some fancy tools wow.

Wouldn't it be easier to use a pre-formed butter slab?

vry nice vid my friend

You go girl 🗣🗣🗣🗣

WILL YOU POST A RECIPE FOR THE DANISH PASTRY THAT CHEF CATHY DONAHO WESSMAN SHOWED ONLINE? THANKS

@NinaSahl

7 жыл бұрын

You don't want this recipe - it's NOT Danish pastry.

@tdioxin2658

Жыл бұрын

@@NinaSahl you commenters are all SNOBS. Why are you even here?! So insecure about your own homeland!? Always looking over your shoulder to point at America and say it is somehow inferior. You are all mixed up with pride and envy at the same time. Please never visit!

i wan see diiferent shapes

very soon I will invite you come to my shop in Hongkong

That was the best 25 minutes I think I've ever had. This video was awesome! Makes me want to go to Cordon Bleu.

how to make bread flouer n pester flouer.whats different bettwine them

@ronaldfousek1470

5 жыл бұрын

Pastry flour is low in gluten. Bread flour is high in gluten. If you use pastry flour making pie dough you will get a tender crust. Most pastry flour sold in stores is whole wheat pastry flour healthier but tastes is altered. You can buy white pastry flour on- line. Sometimes your local baker will sell you some.

Can you make these up all the way to just before the baking step and freeze them? I think it would be great to be able to make a bunch ahead and pull a few out at a time to bake as needed.

why wasn't the measurement of the ingredients mentioned? it is a good demonstration

After my first turn, the layer of the dough got bubbles and the butter break out. How can I fix it? I have try to put more flour before rest.

@dreamtechnicalsupport7484

6 жыл бұрын

DonnaMac I love you

Does anyone know why she mixes flour with the butter for the "lock-in"?

@haribaral7032

4 жыл бұрын

from my experience, creaming flour and butter together help to spread the lamination evenly as it becomes stretchy.. which results in more airy and flaky pastries. if you want the recipes, it is recommended to mix 20% of flour with the butter. although she directly encase the butter into the dough but i prefer making block as it is much easier

@jw3090

3 жыл бұрын

Butter melts at body temperature, and therefore bcms a lil difficult fr a few to handle it, adding flour to Butter helps to add texture and smoothness, prevents it from melting away too fast

why is the butter white?

This is a video made for LCB students, we have the materials and ingredients measurements.

@George91606

6 жыл бұрын

Ivonne Lopez and

@George91606

6 жыл бұрын

Ivonne Lopez of

Where is there a step by step written instructions including ingredient measurements available?

Excellent baking class. Happy holidays from our channel: Australian Parakeets Stars

I can't find the recipe!!!!?

This may be a silly question but wouldn't adding flour to the butter effect a grittiness?

@TheCelticSeer

5 жыл бұрын

In proper Danish Dough, YOU DO NOT ADD Flour to the butter, this is a Cordon Bleu idea. Which I think makes for a very gritty layer, also it can affect the lamination by separating the layers too much, so you don't get an even lamination. Just like they say, remove the excess flour between layers or they won't stick properly when you fold it over, well the same goes for this flour mixed into the butter idea!! Cordon Bleu is all about making food look fancy, not about Real Methods that are used in Real Bakeries or Professional Kitchens! I've been cooking Professionally for over 40 Years and I've never met a Cordon Bleu trained chef in any Kitchen I've worked in!!

1:38 I tell my wife the same thing every Saturday night

How about amounts of product?

@arnoldrantala4945

5 жыл бұрын

READ THE RECIPE

@noorjaser7481

5 жыл бұрын

Where is the recipe?

Looking for a danish chocolate meltaway recioe?

hello from a danish baker from Denmark, US Danish is so long away from Danish as we make it in Denmark, 1. we dount use butter to make the layer we use margarine its more flexibel than butter and the water in margarine is higer than butter and its the water that make danish rise wen it expand to steam. 2. if you use cold flour, water, eggs you dount need to chill the dough between folds just fold 3x3 so you get 27 layrs and then chill it for 30 min, 3 for the snails we use magarine, sugar,cinnamon mix, 1 pound of magarine 1 pound of sugar 5 tableS cinnamon, spred all over your dough and roll it like a roulade cut ½ inch snails . 4. we dount use cheese in our danish. just a pointer from denmark

@tdioxin2658

Жыл бұрын

Why margarine?! It is so disgusting. These pastries were invented long before the invention of margarine anyway. Butter has the needed water in it too.

@lorabenz

Жыл бұрын

@@tdioxin2658 its a spicial baker margarine we use, that normals cant buy, but in denmark you can buy 2 kind of margarine fry and baking margarine

Written receipe please.

Wonderfully educational and I am working on some defrosted dough today. Shame on disrespecting this chef who wants to impart knowledge.The whole point is too enjoy the experience of making these lovely delicious pastries instead of buying them. Recipes are easily available on google depending on how much you want to make. She produces large scale so why should she have to share recipes? She is sharing how to make them not measurements. She is sharing technique.

thanks very much but we need the ingredients and recipe,

Do you want me to work with you❤

But does the lock in count as a turn...?

@pinkorchid4438

4 жыл бұрын

Sublimelime No, it doesn’t count as a turn:-)

what type of the flour

Where is the recipie?

I just, before this, watched another person make danish dough who said she did NOT want to develop the gluten!. Why are there so many different methods of making laminated doughs?. Explain, please!.

I couldn't find the recipe on that website 😕

@iseeewe5936

6 жыл бұрын

Lavina WishMaster, Go to Anna Olsen, Danish dough, she is the best! I do my pastry the way she teaches. The recipe is posted, I just made a batch of pastry two hours ago.

As a pastry chef, she's doing the steps wrong. First of all the dough should be stored in the fridge for at least 4 hours before you adding the butter. Second the butter should have the same temperature as the dough. Also the lamination is wrong. The end result is not as flaky as it should be, it has more like a bun texture.

Hmm

Awesome! But I’ve never seen a bear claw in a Danish bakery. And there’s never two different flavors in a snegl. This is American Danish, we don’t have Apple Danish and definitely no Cheese Danish. The Spandauer med creme is my favorite. The Directors snegl has chocolate and cinnamon! Ægte dansk wienerbrød, real Danish pastry.

@tdioxin2658

Жыл бұрын

Snob

@adamw8469

Жыл бұрын

@@tdioxin2658 snob, how so? I’ve eaten at Danish and Swedish bakeries for nearly 20 years! Born and raised on cheese danish, but found nothing of the sort here in Denmark. The Chef clearly knows her pastry, but doesn’t know real Danish pastry, but rather the pastry we call danish in The US. It’s like someone thinking Hershey’s is great chocolate

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GREAT, WHERE ARE THE INGREEDIENTS AND AMOUNTS????