How To Make Puff Pastry

very nice video, good work gals. one suggestion for your future videos (if you haven't already done so), get yourselves some microphones! the echo in the audio here is brutal, get some mics or a shotgun mic and record your dialogue up close to get rid of the room echoes. otherwise fantastic video, i'll try this recipe out and see how it works out!

Sorry, but to tell you, what they did came out better than than our puffs, our puffs end up looking like diaphragm. Not trying to offend the French tradition, but I finally came out with Asian Puffs.....:)

French people are GOOD!

Can't you get locally made, organic cultured butter in america? What about imported butter? In Australia and NZ you can get it at any good food store?

I also use your method, but I find the results so much better with good butter, so much so that I don't bother making it if I can't find good butter...or good organic flour for that matter.

@yyeessno I find that Strauss butter, which is coming from California has a high fat content that works really well. You can find 'dry' butter too in the States, at some specialty stores.

Lol, I understand, I learned a completely different way, and I've seen it made a couple of ways, but this was different, and I've been going to France since ''89'' ( and actually reside in Europe now) But, not trying to argue, I'm taking another Pastry course in France next year, Just saying it's funny I missed this way! I'm used to the old traditional way that takes hours, and is best left overnight in the fridge, etc! I will try this way as well and see which Pastry is better, this is faster.

@cammicty This isn't really faster. We just didn't include the resting time in our video! Puff pastry still takes more than 5 minutes to make!!!

@mrsglaze But it certainly does not take hours. And it is not best left overnight. I think you're talking about yeasted puff pastry for croissants. Good luck your upcoming pastry course...

@cammicty This is the French way to make puff pastry. As we both learned in France from one of the best pastry chef's in the world (and in Paris). My friend Tse, went on to work at Pierre Hermé. Our dough has been chilled in between turns!

Who is the pastry chef that you've learned from?

@EatTinker Meilleur Ouvrier de France winner, Nicolas Bernarde. He was fantastic. The man could make clothes out of chocolate and spin the most magnificent flowers from sugar