Autoplay
Autocomplete
Previous Lesson
Complete and Continue
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...
Download the recipes
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
Download the recipe
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?
Feed Back
Thank you
Finishing of the Quiche
Complete and Continue