Classic Puff Pastry - Bruno Albouze

[@HeyBoz-04]

"A lot of good things are going to happen in 2021." Bruno, from your lips to God's ears!

[@black-db2my]

🙏🙏🙏🙏

[@WhippedFood]

So true! That flawless puff pastry recipe comes along at just the right time!

[@spanishtranslator]

Happy 2021 to all Chefs here and of course to Master Chef Bruno

[@jenbrooks5872]

This is my first visit here. I am a great cook but, baking is not my specialty lol. He made this look so easy. I am looking forward to trying this. I am looking forward to learning here. This recipe was recommended by another chef on his channel. Im so glad he sent us here!

[@jnorth3341]

Same here (as in from another chef's channel (Jean-Pierre), well, okay, I actually am a pretty good cook as well), and pastry is also a weak area for me (I'm more in charcuterie and bbq), after a quick look at the videos I have another dozen tabs open to watch after this one.

[@paulie_di]

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

[@TheTigerdoragon]

The best ever in kitchen is you! Happy New Year Bruno Albouze.

[@knightsofneeech]

I love this man. His amazing teacging ability. His babka was delightful and he is easy on the eyes. Lastly, he responded to a question I had once and helped me improve technique. Thanks Bruno

[@fatmazahur7527]

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

[@tortuegeniale7829]

A 1H30 du Jour de l'an , qui envoie une recette ? Le Chef Albouze. Respect Confinés !!! et bon bout d'an....

[@joansebastianmarintorres177]

Beautiful technique! I could only imagine the result. Greetings from Colombia, hope you are having a nice day and keep going with these fantastic videos!

[@richardcorsillo9819]

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

[@richardcorsillo9819]

This was the video where he plugged you... kzbin.info/www/bejne/goaUiqeshMqcqqs

[@torreyholmes7205]

Always impressive to see such expert handling of the dough. Bruno knows his business!

[@jamesfrederick.]

You’re recipe are great man and you’re content is solid love the camera angles 👍🏻

[@lenakara6150]

Joyeux Nouvel An! Bonne et joyeuse Année à tous.

[@SmallTownFudge]

THIS is why Bruno is the best Pastry Chef on YT! .....also, I am glad to see we choose the correct butter here Chef!

[@stevefranklin9176]

Bruno is the Chef’s Chef, but how he learned to be such an excellent practitioner of the culinary arts without shagging himself to death during the process is just one of the mysteries we shall never know the answer of. Dedication has to be in there clearly.

[@pokemaster2185]

Hope you stay safe and healthy in the new year chef!

[@Bright-It]

Bruno Albouze: Happy New Year to you and Family: Thank you so much for sharing your knowledge and love for food. You are the Best!

[@-jurga-]

This video is perfect gift for me for New Year 🎆🎇 merci beaucoup Bruno!

[@Ngan.marianguyen]

I feel u lol! 🙌🏽💛

[@xiaomi198]

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

[@yumyumhotsauce1]

thanks Chef for all the videos in 2020! Keep rocking on in 2021!

[@vinniehettinga4280]

Happy new years and a healthy 2021!!🎇🥂

[@allanturmaine5496]

You make it look so easy! Merci beaucoup!

[@ShuggaMug]

Really loved the squaring of the butter slab tip. Thank you!❤

[@olgaguadalupeortegadavalos1551]

Once again, thank you Bruno!!! Right now, I'm going to do this recipe!!!

[@蕾蕾厨房]

Happy New Year.

[@MealsofFoodies]

WOW..Awesome. Best Puff pastry recipe. Happy New Year Chef!

[@amraevers2797]

Happy New Year's Bruno!

[@jamesmc81]

Incredibly skillful craftsman. And he is not just a pastry specialist which makes this even more impressive.

[@norcaldata]

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😍

[@yollymolas2717]

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

[@donnajennings-wallace1957]

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

[@xxfocusstxx]

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

[@massabielle2821]

💐Merci beaucoup pour votre gentillesse de nous apprendre la joie de la patisserie et de la cuisine Francaise! 😇Benedictions de Sante continue et de succes dans La Nouvelle Anee! 🎉 La nouvelle anee pourrait-elle nous apporter un livre de cuisine Bruno? 🥰 Au revoir, mon ami! 🥳

[@hervedupont6955]

ANNÉE 👍👍

[@ΛυδίαΜινιονετ]

Happy New Year chef with health love happiness prosperity. Bonne année.

[@vintage1950]

My sister used to make this look so easy. Haven’t made puff pastry for decades, may give it a try again.

[@saraa1617]

Wow vous avez beaucoup de patience.👍

[@mrbear1302]

I made puff pastry for the first time right before Christmas and made some great cookies and cheesy twists. I can say I did it once, but will never do it again. lol

[@cepechepes3311]

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

[@FreakAl0n3]

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?

[@anthonykonstanze4471]

Happy new year! 🍾🥂

[@Wilson1ification]

Nice Bruno, all the best for 2021 mate 😀

[@oumakathapurmal4405]

Bonne année Bruno et merci pour les bons conseils...

[@ulyssesrollins6553]

Please make a cookbook with all your recipes.

[@ngel-ast6756]

Happy New Year Monsieur Bruno😀! When will you make for us the sweet "Galette des Rois"? I am waiting for😍. My greetings from Greece😉

[@mominetti]

Happy New Year Bruno! 🥳

[@denise5307]

Happy New Year Chef Albouze! I hope 2021 is a good year for you, please continue to produce such quality content, and I'll be wishing you gain more recognition for your work. Kisses 😇

[@PepsiObsessi]

Thank you Bruno, beautiful as ever! Last year when the wild raspberries were almost ripe I made puff pastry for the first time to make turnovers with them as well as some apples, and even when my turnovers were a deep golden brown, they were still very doughy inside : ( I will definitely be trying your recipe this year!

[@Maarttiin]

I made a Wellington last friday to celebrate the new year with my family. I had a little problem doing puff pastry since I find it very tricky. I will follow your advise next time, because last time I relied on a different video from someone else. Happy new year, Bruno!!

[@steeveheimanumai6495]

Quel plaisir de voir autant de dextérité !!! 💜♥️🖤💛💚💙

[@fatimahachir1897]

Thank you for the recipe and happy new year chef, all my best 💐👌

[@jassonjasson7418]

Very nice recipe chef 👍👌👏. Thank you for your effort 🙏, and A Happy New Year for you and your family 🎇🎆✨🍾🥂👋

[@ravendude0507]

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

[@gertrudyscanales9281]

Exactly!💪

[@IanSRutter]

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

[@rafikshaikh4704]

Happy new year to you and your family chef,, God bless you chef

[@ИльинаИрина-л8ю]

С новым 2021 годом! У Вас золотые руки!!! Браво Бруно!!!

[@francodiar6969]

Was always intimated by puff pastry recipe but after watching your video I feel confidant to try it. Great tips

[@nihaletikcom]

Tariflerinizde çok profesyonelsiniz.

[@misse2013]

Wow this is a lot of work! I'm sure it's incredible though!

[@LBrobie]

thank you, sir! happy new year!

[@lydiavirgona37520]

Bonne Année Bruno que tes projets se réalisent en 2021 et surtout joie paix et amour bises !

[@garyrobinson5801]

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

[@jacobkegeyan9322]

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

[@zahraanvari4249]

Thanks Bruno and happy new year

[@yuhboris304]

Can you please make Mille feuille!!

[@naggymikhail2876]

Bruno Albouze ,happy New year fulfil with happiness

[@jean-lucfaucher3406]

Happy new Year 2021 Bruno Thank you for sharing your experience and keep on making us better cook

[@roseskitchen7874]

Happy New Year.🎆

[@czyzu12]

Should you store it in plastic wrap in fridge or there is more optimal way? Also can you freeze it or it's a nono?

[@charlesreed5839]

Happy New Year, Chef!

[@sandravalani359]

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!!!✌😇🌎🌹🌞🌹💖☕☕☕

[@oddopops1327]

👍👍🙂

[@thuyvuong9874]

What happened to your Ankarsrum Stand Mixer? I noticed you don't use it anymore, is it bad quality?

[@dstone001]

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

[@renebourdages7451]

Bruno, Bravo pour votre technique et votre passion. Je suis un membre premium. Cela vaut la peine!! Votre tarte tatin et votre Boeuf Wellington sont exceptionnels. Pour cette pâte feuilletée, pouvez-vous nous aider à les congeler et les utiliser plus tard pour diverses recettes? Que conseillez-vous? Merci et surtout continuez!

[@BrunoAlbouze]

Merci beaucoup!.. oui, comme la recette le suggère, la pate feuilletée se congèle très bien mais plutôt déjà étaler 🌞

[@renebourdages7451]

@@BrunoAlbouze merci infiniment!!! Je m'attaque aux cannelés de Bordeaux cette semaine ici à Toronto!!!

[@hulyannseckinmutfag]

Happy new year ellerinize sağlık harika oldu 👍🏻

[@karlvella7627]

Happy new year

[@bareerahbarro4953]

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

[@dellabrodsky4655]

Thank you for a recipe. I'm still confused about how to use the already made dough. How do I roll it? The final result is a dough fold into three layers. Do I open it into rectangle? Do I cut the pieces? How do I know which amount to cut for, let's say, beef Wellington? Thank you very much in advance for your answer

[@BrunoAlbouze]

You are very welcome!.. All you need to know is in the written recipe on my blog brunoalbouze.com 🌞

[@extrememojo8387]

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 :)

[@lilo7019]

Thank You Happy New Year

[@zuhairtinawi5822]

Happy new year my favorite Chef 💙❤💙❤

[@alllllll1]

has anyone ever tried to go nuts with the folds of the dough? Imagine, thousands and thousands of sheets

[@PepsiObsessi]

I might have to try this out next time I make some...

[@LizzieWhiz]

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.

[@brizio5189]

le plus important est de respecter les temps de pause entre les tours C'EST LE PLUS IMPORTANT..

[@corradogiorgetti9371]

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

[@halimeduyar7106]

Perfect, you're amazing. 🇹🇷

[@fohamomar4681]

I LOVE MY CHEF BRUNO ALBOUZE 💃

[@MomofTwoKids]

Happy new year! 👍👍🍀

[@cupnng2628]

Happy 2021 chef

[@maelerose5807]

Vous êtes le meilleur chef!!

[@vapegod3659]

What a great new years eve episode, I was actually thinking about working on a family pie but making my own dough instead of buying this time.

[@alejandrotrejo8711]

Happy New year chef!

[@anaganagana9190]

Happy New year♡♡♡

[@irene16no23]

Absolutely beautiful 👍👌💖💪

[@esthervelazquez5760]

Waoo genial 😁, Felicidades 👏

[@sabasharjeal4726]

thank you for sharing . loveeeee your recipes

[@kbc8653]

LOVE THIS GUY SORRY THE BEST PATISSIER

[@blp1597]

Love the videos. Would love to see you make Kouign-Amann.

[@BrunoAlbouze]

Here: brunoalbouze.com 🌞

[@cocinasyvlogatire4290]

👍👍👍👍👍

[@itaytal9337]

"I JUST WANT YOU TO KNOWWWW......." you are a f. super hero. my grandma could pass away quietly after eating the apple bannana shtrudel . no kidding