Worked for chef bertinet at Maison Novelli in the late nineties, both him and Jean Christophe Novelli were a great inspiration.... thanks...

I love the way he handles dough! So much care!

The recipe for this dough is going to be very similar to pie shell dough which is one of the most basics of pastry dough. Which means just enough water and lemon juice to barely form the dough into a ball. The lemon juice serves several functions. It helps to stretch the low hydrated dough without breaking(think strudel dough) and it helps to kill bacteria and yeast from the air that may get inside your product. And don't forget the salt. Salt helps to break down the protein in gluten that can occur from kneading. It also helps the taste and helps the flour retain what little hydration that it has.

@Larvey1

8 жыл бұрын

+lwblack64 good info.. thanks!

@hananridwan4185

8 жыл бұрын

thanks for this information

@TheTallDarkTruth

8 жыл бұрын

I noticed he doesn't rub any butter or lard into the flour before adding the water, whereas many other recipes do. Any suggestion why?

@lwblack64

8 жыл бұрын

TheTallDarkTruth Not one of the ingredients? This is puff pastry and the butter is layered between the water/flour layers...

@hannahguada1768

4 жыл бұрын

WoW! Good info on the lemon juice. Would vinegar work the same? I add vinegar to my recipe.

Like the way he throws flour

I started making my own puff pastry a few months ago, so I could make my daughter croissants. Best thing I've tried! I haven't used shop bought pastry since. It's easy and tastes so much better. Give it a try.

@Dinckelburg

5 жыл бұрын

You may have learned this since you left your comment 5 years ago, but croissants are made with a yeasted, laminated dough. Not a simple puff pastry, however, I'm sure you yield terrific results.

Superb video. The lemon juice helps weaken the gluten. The correct amount of butter is about 1/2 the weight of the detremp. He's using a sheet of President butter which is 198 grams of butter, net (this is available at Whole Foods -- it's imported from France). He's essentially making about 1 lb. of puff (454 grams) -- the smallest amount that can realistically be made. A strong bread flour supports a higher rise, but plain A/P works very well -- Gold Medal. King Arthur A/P is stronger (really a weak bread flour) and will give excellent results as well.

@cathleenrocco4804

4 жыл бұрын

Thanks for this very helpful comment!👏🏻

@gerardjones7881

4 жыл бұрын

you're full of it. Strong flour makes very hard brittle puff dough. lemon juice has no place in puff dough.

@gerardjones7881

4 жыл бұрын

@joe jitsu correct, ignore his obvious contradcition, just another youtube expert who has zero training.

@plushpuppy187

2 жыл бұрын

@@gerardjones7881 - respectfully I have to disagree with you. My source would be Richard Bertinet and his approximate 45 years of baking training and experience. He started his apprenticeship at the age of 14 in Brittany and has over the years won many awards; and since 2005 run his cookery school in Bath. In his recipe for croissants, and for this one - puff pastry, he calls for bread flour. Bread flour provides the strong gluten structure needed to trap water vapor as the pastry is baking, thus creating a nice flaky texture. Lemon juice is added as it makes the gluten in the flour more elastic. This elasticity is necessary as the gluten has to stretch a great deal in order to rise and form the structure of the flaky layers. The science and experience is there, and I have to factor in my personal success from following his recipes and instruction.

@gerardjones7881

2 жыл бұрын

@@plushpuppy187 puff dough with bread flour is nearly inedible. Lemon in puff dough is a silly amateur stunt. I apprenticed with a parisien pastry chef in his patisserie over 50 years ago. Retired now and not impressed.

i love this it's look easy..

You not just good in cook but you steal my heart too :)

He has mastered the art of the puff pastry

First, to the person who said Chef Bertinet coughed on the dough...he did not. Second, to everyone who is complaining about not having the proportions and the rest of the recipe, I say, Google is your best friend. Use it.

Awesome video. Thanks for sharing. Richard's English is outstanding - far better than any other French chef I can think of.

@bestraterfearlessever4667

8 жыл бұрын

LOL

master of dough!

That's the cutest little dough I've ever seen.

Interesting Data Thanks.

What a beautiful dough

@toniaschofield8067

7 жыл бұрын

topsy and tim

I like your folding method, I picked up a few good tips such as leaving more pastry on the bottom to balance out the excess on top, but there's not much I can do with this recipe without knowing the relative preportions, if I'm going to go to the trouble and effort to make croissants tomorrow on my day off as well, I need to be EXACT or have no confidence in what I'm doing!

@hannahguada1768

4 жыл бұрын

@Vane Fal my thoughts exactly. Buy the book, that's where he makes his money. Methodology is the gift.

@ 1.59 he coughs on the pastry YUMMY YUM YUM. i agree with you BB ann

great video thanks, anybody got the recipe to share pls.

Thank you.

@atalantaharmsworth8889

5 жыл бұрын

thank you

can we use wheat flour for this recipe?

This makes me miss my breads class

Thank you please give to us recipe

Nice bro

Can you mention the ingredients with the exact measurements?

How much flour did he use?

Lemon juice apakah bisa diganti white / apple vinegar?

Video doesn't show full process

I wish I could bake like u

How much flour ???????

What’s the recipe for this, how many grams to each item?

wish we could see the proportions of ingredients he uses

Where’s part 2?

Why idmy pastry a bit hard i roll an flod 6times

his accent is like a cross between english and french

@LaPerledesAntilles1804

3 жыл бұрын

Thank you so much Chef Bertinet for your beautiful and simple technique! I will always rembember and apply them. Thanks for demonstrating so clearly what a turn is.

Why the dough need a rest in this case? More time more gluten development right?

I have a question, why the butter is coming out from my dough when I try to roll it?

@cathleenrocco4804

4 жыл бұрын

It’s too warm.

"bash it gently" *insert screaming butter here.

I don't get those videos that doesn't list the proportions

@rileychambers8634

6 жыл бұрын

thats why you gotta buy the book

what kind of butter are you using .... humid %

@jonwalker7774

7 жыл бұрын

N. B

@GP40ish

7 жыл бұрын

?

A little flour n water 💦 how much?

Interesting! He doesn't add any butter to his dough, or any flour to his butter, as most other videos here show. I've no doubt his results are spectacular, probably a more traditional approach, but I also suspect your skill level may need to be a bit higher for a good outcome.

Laminated dough is rough

Chef, what is the purpose of adding the lemon juice?

@Gamechannel10321

7 жыл бұрын

Tippy Mueller to preserve it for months or weeks

@saranghae7508

7 жыл бұрын

Tippy Mueller for softness

@GrowingDownUnder

6 жыл бұрын

just freeze the pastry and then you don't need lemon

Im trying to guess how much of every ingredient should I use, no wait! I should buy the book instead, cause obviously hes not coming back to let us know a n y t h i n g .... naaaaaa I better check out another recipe more "accurate", merci (I guess..)

Title should read, How to almost complete making puff pastry... a part to would be nice, with the finished product..

@tziirkq

8 жыл бұрын

Hi, I Know this comment is a month old, but you just repeat that process over and over. Fold, roll, refrigerate, fold, roll, refrigerate. I think the rule idea is 1000 layers (Someone correct me), so it's an exponential process. Just keep going, and you'll have nice puff pastry!

@toniadeetzrock

5 жыл бұрын

single book folds x 6 turns is 729 layers

@rsa4510

5 жыл бұрын

Double book fold x 5 turns is 1028 layers

@gerardjones7881

4 жыл бұрын

@@toniadeetzrock wrong. you start with dough/butter/dough. Thats 3 layers. Butter layer is counted. x 5 single folds= 3x3=9 x3= 27 x3= 81 x3 = 243 x3= 729. if the final fold is book fold 243x4= 972.

who else is hear because of a portfolio in connections academy

Is the water supposed to be cold, because you don't mention that. I like your video. I think you could mention also that you are not supposed to knead the dough. Someone watching who doesn't know might treat this like bread dough

@lwblack64

9 жыл бұрын

scott barr With the kneading, it wont matter how cold the water is. The warmth from the hands and the friction from the kneading would heat it up anyways. Just wouldn't use hot water.

Finnaly someone who knows what he is doing.... to many wrong people showing off there puff pastry but wich is completely shit and wrong info!!!

250g flour 140 water 190g butter. dont knead the dough. if you did start all over.

Ring watch and hand full of hair no gloves

@DBCAFFEINATED

5 жыл бұрын

People wash their hands in a kitchen... multiple times.. no one in these style kitchens wear gloves... hairnets.. for these types of activities. If you can't stand the thought... eat at home. Plus just cause you see them wearing gloves doesn't mean it's more sanitary... how often are the gloves changed. Professionals wash their hands really well and very often.

how much water? How much flour? Waste of time, only try to sell his book,

again, no recipe. not happy.

Measurements please. I also don't like the fact chef is wearing a watch and ring whilst preparing food, full of bacteria. Not nice. Just saying

@justbreakingballs

7 жыл бұрын

BB Ann there's no need for that!

@begorgeous2394

7 жыл бұрын

Christian Saravi sorry, what?

@thechefcuisine07

7 жыл бұрын

not say stupid think

@thechefcuisine07

7 жыл бұрын

If you not are Chef!!! of course you Not understand

@begorgeous2394

7 жыл бұрын

Christian Saravi you don't know what or who I am so keep your insults to yourself please.

I can tell you a good proportion of the ingredients, not necessarily like the video but is close enough and works perfectly: Flour 900 gr Water 230 gr Lemon juice 20 gr Salt 40 gr butter 900 gr Total weight bout just over 2100 gr of puff pastry. Do the proportion for what you need.

@billbliss2500

Жыл бұрын

great and how much salt?

wish we could see the proportions of ingredients he uses

@malekahroberts8742

9 жыл бұрын

benrobinson77

@saranghae7508

7 жыл бұрын

benrobinson77 yes...measurements. ...

@andrewrobinson1634

6 жыл бұрын

Puff pastry ratios are well-published, fairly standard, and widely available.

@krankywitch

6 жыл бұрын

You’re supposed to buy the book to get the recipe