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Puff Pastry
Introduction
How does it work? (4:32)
Let's get to know each other's
Comments
Equipment
To know me better
Welcome
History of the laminated dough
Role of the ingredients
Few notes...
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Pictures
Hand Laminated puff pastry
The dough, detrempe in french (8:21)
First Fold (7:54)
Second Fold (2:49)
Third and fourth Fold (6:04)
Fifth fold (3:59)
FInal Lamination (6:59)
Usage and storage
Millefeuille
Pastry Cream (9:34)
Light Cream (4:43)
Caramel Sauce (15:57)
Cuisson feuilletage (3:16)
Vanilla caramel millefeuille (5:10)
Millefeuille raspberry vanilla (5:49)
Arlette millefeuille
Lamination arlette (10:27)
Platting the arlette (3:15)
King Pie
Almond Cream (3:21)
Frangipane Cream (1:58)
Cut the dough (1:48)
Set up of the galette (5:24)
Egg wash- (6:21)
Baking the pie (3:46)
What garnish to use and particularity of each
EXTRA RECIPE : Olive and chocolate king pie
Quiche
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Pictures
Line the rings for quiche (10:34)
Egg wash the quiche (2:18)
Quiche mix (4:28)
Finishing of the Quiche (1:27)
Mushroom Tart
Baking the dough (0:31)
Adding the egg yolks (0:56)
Cooking the mushroom (4:52)
Set up the mushroom tart (7:23)
Adding the quiche mix (1:10)
Cut the mushroom Tart (1:11)
Cheese Puff pastry
Cheese puff pastry (5:21)
Baked cheese puff pastry (0:55)
BONUS : Puff pastry laminated with a sheeter
First and Second fold with sheeter (14:44)
Third and Fourth fold with sheeter (3:25)
Fifth fold and final lamination with sheeter (6:43)
Preparation before baking puff pastry with sheeter (1:23)
Baked puff pastry made with the sheeter (0:50)
Big Millefeuille to share
Chesnut Millefeuille (9:08)
Thank you and what is next?
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Thank you
Third and fourth Fold
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