Chef, I have taught this version of puff pastry in culinary schools for many years. It is referred to as "Blitz" pastry and your presentation is both impeccable and precise. THANK YOU

Finally, a chef that shows an easy way to make this pastry, I never could make it but I'm on my way to the kitchen, Thank you Chef

Love that kitchen window...must provide a lot of natural light for the entire kitchen on sunny days!!🌞☀️👍🏼

This was sooooo relaxing to watch, and I can't wait to try this recipe! As a nice bonus, the sound of his hands patting the dough has a relaxing ASMR effect. 😌

Of all demos I have seen, this is the most simple one of all. thank you, thank you.

Roll the long side of the dough so that it is 3 times the width, that way, after folding into 3 layers it is back to a square again. Easy, no tape measure. Thank You!! Chef for this easy recipe. And thank you for explaining the result differences between this simpler recipe and the traditional way of making puff pastry.

Love your channel so happy I found you a few years back! Merci! 🥂🍾🥐

Can't wait to try. Thanks so much for these wonderful lessons. Merci!

Thank you so much! We were making a Beef Wellington for Christmas dinner and wanted a pastry that didn’t take so long to make. This was perfect!!

Bonjour Stéphane, Je suis au Québec et c'est la première fois que je te vois. Mais c'est loin d'être la dernière. J'aime tes recettes, ta bonne humeur et la façon dont tu explique les phases de tes recettes. Je vais te suivre avec plaisir! Merci!

You are honest trustworthy clean organized and a jewel of a human on the planet. Ty for being here.

Thank you for sharing your expertise 👏🏻 one of my favorite channels.

Thank you so much. Your puff pastry is so easy and simple and delicious.

Bravo! I'm going to try it. Thank you for sharing this recipe.

For me, it’s amazing and easy to make! Thank you! 👍🏻

Thank you Stephane!!! YOU helped me make Poitrine de volaille en croute, your instruction is perfect!

Wow, amazingly easy but versatile. Thank you for sharing.

Im GLAD to find your channel Stephane. Thank you so much. Lots of greetings from INDONESIA 👍😋

Thank you for the excellent lesson. The supermarket was out of puff pastry but that, now in hindsight, was a good thing. I decided to make only half as this was my first attempt at puff pastry and a Gallette Des Rois. After reasearching the best flour I used part all purpose and part bread flour. I made a small Gallette yesterday filled with frangipane. I can't figure out how to attach a picture but it was very good if I do say so myself and picture worthy. You are right. I probably never need to buy puff pastry again. I keep butter in my freezer because I bake alot and now can add this to my repertoire. I am going to make some Chinese curry filled puff pastry next.

I love watching Stefan do his thing and listening to his accent is the cherry on the cake ‼️😉

@patriciawhite619

2 жыл бұрын

You love him too! 😘

@maryjohncasey915

2 жыл бұрын

I was just hearing him carefully, his accent is too good.. 😊

Maravilhosooooo! Thank you very much for this lesson!!!

This is what I’ve always called rough puff pastry. As an alternative to butter I sometimes use suet instead which makes a beautiful lid for meat pies!

@susanp.collins7834

8 ай бұрын

Suet makes the most AMAZING puddings. But it's difficult to get.

@drmoss_ca

3 ай бұрын

Yes, this is what English cooks have called 'rough puff' for many, many years. Nothing new!

There is an even easier version. You stir the cold butter chunks into the flour, add enough ice cold water to make a sticky dough - DO NOT break the butter up any more. Wrap and chill. Roll and fold as here. Leave it when there are still streaks.

@elizabethlee2136

2 жыл бұрын

I made this by accident while making biscuits. The take frozen butter and shred it on box grater or if you are a whimp... processor. THOUGH Box grater makes big cats head biscuits, Super puffy

Thanks so much Stephen for your great work here on this channel! your work of mixing cooking science with math is amazing in this recipe :) Your channel has been so inspiring for me to try to get into French cooking.

@lynntwiddy7245

2 жыл бұрын

Thankyou, I shall definitely try it

Thank you for sharing this easy and useful guide. Bless you!

Wow lovely finally I'm going to get my puff pastry done to perfection yay gonna try it out soon

Very well explained. Thanks Stephen.

Thanks a lot for such great recipe, I didn’t think I would find an easy recipe, but there you are!! Awesome.

I am so excited for this video, Stephane!! I was really hoping one of you brilliant KZread culinary professors would come up with a reasonable puff pastry shortcut technique. I can’t wait to try this, bravo!

@corneliadobranici7001

2 жыл бұрын

I'll try it tomorrow morning, then I will give you a feedback .

This channel is great! I recently made lady finger biscuits off your video and I'm super excited to see this puff pastry video. I've been needing a simple recipe and here it is! Can't wait to try

Thank you so much chef Stephanie! I have been trying this method of making Puff Pastry, and I love doing it! It's so much better than store bought, and much cheaper too! Nevada, USA

Thelma writes: Stephanie, I have been watching this video and to say how much I really love your method. Simple and straight forward and result is just as good. Love your videos and will try your simple way in making this wonderful Puff pastry.

Thanks for this recipe! Will try this soon!

I'm very surprised, it did work! So easy, sooo delicious! Thank you!! 👌

Wow! I love this. I am in a country where I can not buy ready made things at all. So grateful for the French Cooking Academy. fabulous. Thank you.

Thank you. I will look forward to making this.

Pretty amazing puff pastry. Cheers, Stephane!

Lovely video. Fabulous recipe, simple and do-able. Thank you for sharing ✔️🤩🦋

Thanks for sharing this recipe. I'm going to try it.

Gonna try it for sure ! Looks so easy and yummy 💕

I LOVE this channel. The Facebook algorithms rarely send me his videos, but every one of his recipes I have recreated turned out fantastic! I am sure this will be the same!

@MelindasLifeandstyle

2 жыл бұрын

Just subscribe and hit bell so that you will be sent the videos😀

@georgieclare1578

2 жыл бұрын

If you hit the 'subscribe', you'll get notifications for the channel x

Love your method of making pastry, you are great,. God bless you.

Hello Stefan, Really well explained by u .. liked watching ur video. Thanks

It really looks easy. I can't wait to try it

Wow....so simple and what I like most made in an hour bravo...bravo thanks for sharing God bless

In our bakery school, this is called Crust Puff Pastry, or Pâte Feuilletée Hollandaise. The method is simple: with a metal dough scraper incorporate the little cubes of ice-cold butter and the flour by "cutting" from right-to-left/top-to-bottom, then incorporate the ice-cold water and salt until you have a dough where the small butterparts remain visible. Resting time in the fridge is only 20 minutes, as the dough, once flattened into a rectangle, is pretty cold to begin with.

well thank you FCA this is so simple and clearly,💙💙👍🏻👍🏻

Thank u for teaching.Very keen to follow your method.

Thanks for sharing much needed recipe ❣️

Thank you for this amazing recipe 🙏❤️🙏❤️

Its not what someone would expect from puff pastry, but you are honest and clear enough about it in the video 😉 Tried this, its simple, quick, and gives results 😎

@KM-pq7jk

Жыл бұрын

Its rough puff pastry, been around forever.

I did it at school wonderful! Thank you.

Hello, I really do know how to thank you for your lesson. I just made mine as croissant shape and added like 50g off grated cheese to the dough. It turned out AMAZING. I lived in US and UK and now I'm back to Brazil. I was missing croissant. Really!. You have no Idea. Thanks again. Many many thanks.

Thank you. Simple instructions to follow. Will try it soon

Omg thank you...now I can Do it exactly as you have Shown!!!

Amazing!!! So happy about this recipe!

I love this guy!!❤❤❤

Thanks for this easy and wonderful recipe

EASY PEASY I WAS ALWAYS SCARED TO MAKE IT THANKS FOR THE EXCELLENT VIDEO.

You are so wonderful, easy explanation👏👏👏👏tks tks tks😁 love your receipe

So easy, thank you for sharing this with us. Greetings from Philadelphia-Pennsylvania 🌷

You are amazing! God Bless you.

Thanks for this recipe.

Wow I can't wait to try it. Thank you

Merci! This is really easy!

Merci for easy and delightful recipe and I like the little Notes you give 💗

Hi. Thanks for this inspiring recipe and vdo. I love the mixing bowl and seem-to-be grain mill in the vdo. May I know where you got them, please?

Thank you so much for sharing.

I learned to use science when making dough. Coating the flour is the secret to making it fluffy. Cut in half your flour mixture into the butter, then work in the second half. It works, I have never made fluffier crust.

@unaroachjansen4757

2 жыл бұрын

Nice

@munerahmohamed2846

2 жыл бұрын

U mean use half flour..work it with butter then add in the remaining half n mix well until we get a butter dough

@samcheese34

2 ай бұрын

Why does this work?

@jackiestowe6987

2 ай бұрын

It coats each flour molecule and keeps the “gluten” from forming. Gluten is the substance that make “glue”. Which makes your pie crust hard. @@samcheese34

Good recipe. You have taken the mystery and all the majority of fear out of making puff pastry for savory dishes. For most home cooks, this is perfect for a quick and easy meal with a touch of the flare needed to elevate the dish into something special.

Oh perfect! Thank you thank you….excellent tutorial video. Top notch!

Great episode. Thanks! 🇨🇦

Looks amazing!

Great, great video. Thank you!

Pretty cool and amazing I love the shortcut .no more hours of resting.God bless you

I enjoyed that, I am a first time subscriber. thank you

Veryinformative never made pastry before .I will try this you explain everything step by step thanks for sharing 👍

J’adore vos vidéos. Milles merci 🇭🇹

Thank you so much for sharing definitely i will try this one

Thanks, Ill try it looks good, thanks for sharing

This is the easiest recipe that I found, thank u chef 💋

Thank you very much for the recipe 🙏🏻🍀

I look forward to trying this. May try to add layers by rolling out the final product, rolling it into a log and cutting discs for tarts/etc.

Thanks. Gonna try it out.

Thank you for showing how to make this pastry. It’s been a long time since I have made this kind of pastry. Going to give this a try for sausage rolls ,for my Boxing Day buffet.

This technique works very well. I got a nice puff and the pastry was tender and tasty.

OMG!!! STEPHAN I LOVE YOU!! ITS WHAT IVE BEEN DREAMING OF OMG THANK YOU! ANY VERSIONS ITS BETTER THAN NOTHING THANK YOU MERCI

@FrenchCookingAcademy

2 жыл бұрын

and it really works too it's really great and really feels and taste like a puff pastry🙂

Thanks a lot! Very helpful❤

I appreciate this recipe. It really makes for a more simple, easier, quicker way of making puff pastry.

@FrenchCookingAcademy

2 жыл бұрын

ah you are telling me . i have waiting 4 years for that 🙂🙂

Adorable n precise..thanks love from Africa cameroonian

Really enjoyed lesson Tx👍

Thank you ,finally an easy puff pastry.

Very nice thanks for sending 👍🏻

Very interesting Stephan! This is exactly the recipe and process that I have used for many years when making meat pies, pasties, savory turnovers and puffs. For pastries I use the traditional method. The recipe that I have came from a recipe book that my paternal grandmother put together in 1915 (she was 26 then). It works very well for savory foods and is most enjoyable.

@moniquehebert178

Жыл бұрын

Is the recipe the same?

thank you for your recipe.

Thank you for sharing!

Stephan, this is fantastic! I can’t wait to make and use this puff pastry.

I really like the way you teach thank you

Super douper explanation 👌 Thankyou so much.. will try and get back.🥰👍❤️🌟

super presentation very clear and presize