Classic Puff Pastry – Bruno Albouze

Chef Jean Pierre recommended all of his subscribers to this channel for your puff pastry recipe.
God bless you and your channel, Chef Bruno

Chef Jean Pierre sent me. Looking forward to this video.

Chef JP sent me!

i make his recipe every year and it never fails its super delicious

Perfect, you're amazing. 🇹🇷

Loved this method of locking, marbling, rolling and folding. Must try this for sure.

How it's had 729 layers.
First, when you put the butter you have 2 layers.
5 time folding to three...
X3 x3 x3 x3 x3 it's 486 layers.
Where I'm wrong??

Someone now the ratio’s of this recipe?

Fantastic!
Can I use a spiral mixer and get the same quality dough for this recipe?
Kind regards.

Love your videos bro. Subscribing for recipes this month. U deserve it

Sayang nya saya tidak Mengerti bahasanya.Coba Di berikan Terjemahan.....
Saya suka vidionya....

Bonjour Bruno! What do u think about Madame E. Saint Ange's puff pastry recipe, she does it all within 2,5 hours...?

It's a shame that the actual recipe amounts are not free - you have to purchase from his website. Quel dommage...

Thank you for this in depth puff pastry recipe Bruno I bought it recently and it was amazing!

LOVE THIS GUY
SORRY THE BEST PATISSIER

What is the recepie ???

Am always failed making pastry puff dough maybe i should try this technique to get the right perfect croissant ..thanks from 🇵🇭

Pls send recipe by text

Offcourse u r incredible....master chef bruno....

Plz mention the ingredients with measurements on the screen ....

Hello. Tell us the amount of the ingredients.

Share

Thank you chef Bruno👍🏻👍🏻
How they disliked??

😳😳🤤🤤

That is kerrygold butter!

Clicked on the link but I guess we need to pay to get the recipe for his classic puff pastry.

Love it 🥰

Yummy!

The way he sprinkle the flour on the table.... :D

Je ne comprends pas comment la pâte ne devient pas marbrée après l'avoir roulée tout suite hors du réfrigérateur au dernier pli.

question , is there a different between fridge & freezer , im confused on makin croissant should i put it on the freezing part of refrigerator , or should i put on the bottom part of it?

Please. How much flour, how much water. how much butter

💕💕💕💕💕

👍👍👍👍👍👏👏👏👏💐💐🥀🥀

My Domestic Science (DS) teacher at school taught us all how to make puff pastry. At the end of one of out lessons she got us all to make the pastry base and the butter block which we all had to pop into plastic bags with out names on them and put them in the freezer. The day before our lesson she would take them out of the freezer ready for DS lesson the next day. We all made apple turnovers. I wish they would bring Domestic Science back with real DA teachers not some teachers who doesn't have a clue how to bake. I once had a teacher ask me what the recipe was for a Victoria Sponge Sandwich! (VSS) I was 11 years old when I was taught to bake a VSS. None of the class were allowed to make anything in the kitchen until we had all been taught to clean the kitchen, the utensils and taught about personal hygiene. Those ladies were CHEFS but we did not know that! Bruno I watched you make a Swiss roll and you used the exact same technique my DS teacher taught me.

Doing the recipe from the website. The dough seems a bit off. The consistency is close, but right after mixing the ball of dough looks like a bunch of pieces put together as opposed to one mass of dough. It stays together, it is playable, but you have the appearance of a jigsaw puzzle. Should I have let it knead longer or is the dough dry? Thanks. EDIT, never mind :) it just needed 3 mins of finishing by hand with a touch of water (wetted hands once). Looks and feels right now :)

🥰🥰🥰💪💪💪👍👍👍

I love ypu bruno😀😀😀 new subscriber here😍😍

Amazing 👍🏽👍🏽👍🏽

Where is Bruno’s printed cookbook?

This guy is sooo cool. 🇦🇺💪🍺🍺🍺

Some say wrapping the butter around the dough is the secret to good puff pastry. Have you ever made it that way? And what’s the difference? Thanks Bruno! Love your channel😍

Tariflerinizde çok profesyonelsiniz.

Thank you for sharing. Can you please explain why you are using the combination of all purpose and bread flour?

Please write the ingredients in the recipe box Please Please

How do you decide when to use the stand mixer and when to use the Ankarsrum?

So if I understood well, you do 3+3+3, right? I do 3+4, rest and again 3+4 and I am curious to try your recipe and methods

OmG!!! Totally awesome presentation bro!!!👍I have been busy behinD the scenes fightinG for Humanity's future Freedoms...but I stopped by to learn how to make de best puff pastry from you as I am makinG some today!!!👍You aRe the "Michealo Angelo" of Incredible food aRt!!!😍May Our Precious Creator of liFe bless you and continue to Inspire you...alwayS!!!✌😇🌎🌹🌞🌹💖☕☕☕

👍👍👍👍👍

Perfection...