How to Make Puff Pastry | Bake It Up a Notch with Erin McDowell

[@elkewheeler]

The best “baking” video on KZbin ever. I love that you’re not rushed. I love that you give examples of what it should look like and what it shouldn’t look like. I have made puff pastry every couple of months for the last five years. I don’t understand why people think it’s so hard. I think my biggest mistake was letting it rest too long in between folds. And I find that a rough puff (that I saw a chef do on an old Martha Stewart show) accomplishes 90% of my projects. Can’t wait to try your method and buy your book! More videos by Erin please!

[@food52]

So glad you enjoyed watching, Elke! Erin will be back with us later this month!

[@julieorlane4048]

You are an amazing teacher. Merci

[@mabelbolivar6371]

🌸🌸👨‍🔬🌸🙏🏻🙏🏻💃🙏🏻🙏🏻🙏🏻🙏🏻🇺🇸🏝😃😄😃😄😂🤣

[@lethanh6087]

Elke Wheeler de tri tiny Trang ham ham Trinh Trang ham ham

[@peggymason7438]

I agree!!

[@lisafield4154]

Erin, you are a fantastic teacher. You take your time and you do such a great job showing examples. Thank you.

[@food52]

So glad you enjoyed watching Erin's tutorial, Lisa!

[@sankimalu]

When she played with the sticks of butter in the beginning, I just lost it! HILARIOUS! LOVE THESE VIDEOS!

[@Tigerlily1950]

OMG! Where have you been all my baking life? This girl needs to have her own show on Food Network!!! Where do I write? Who do I call? Thanks Erin for giving us the “why” you do things!! Keep up the videos as you are a gem and thank you! 😊

[@nayelyaguilar5047]

Yes I 💯 agree with you

[@beautifulcrazy]

I agree Erin needs her own show. She gives measurements in grams!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@nisookh]

💯 she is amazing !!!!!!!!!!!

[@johnettebeaver1991]

Someone with some clout please call Joanna and Chip Gains and tell them to give her a show of her own!!!!

[@AnnaEQ2]

​@@johnettebeaver1991 I would prefer to watch Erin on KZbin. I like the labeled time stamps and the fact that I don't have to adhere to a standard television schedule. I don't know, but I got a feeling that there are more constraints on people who have standard television shows. Plus, I think people with professional KZbin channels can make more money than you would think. Dr Mike and Emergency Awesome (comics and fantasy) are the two that spring to my mind. I saw an interview during which the shark tank Lady said that Dr Mike should have his own show on TV. He said he makes more on KZbin than he would on TV. My sense is that Erin McDowell must make a lot too.

[@gladyssymons8525]

Brava, Erin. Excellent démonstration. You are a great teacher. Many thanks

[@jimlofaro5695]

This is an outstanding video on how to make Puff Pastry. You are knowledgeable and precise with your procedures and explanations. As a Baking Technologist, I commend you very Highly. Congrats!!

[@88fulanne]

I love baking like pastries even though I am diagnosed this January stage 2 breast cancer I am still baking for selling to support my needs like medicines it hard when you have cancer but the passion of baking like pastries bread and so on never stop me because it makes me happy still Fighting for cancer

[@melissasibert5485]

Great video, Erin! Loved watching the process and visual cues. My baking and pastry goals this year include mastering puff, croissant, and danish dough more. My skills from culinary school days at the CIA are 25 years rusty.

[@food52]

Those sound like delicious goals, Melissa 😀Glad you found Erin's tutorial useful!

[@mickidawop414]

You had me at,"we're going to be using a LOT of butter." Marry me.

[@kbee7222]

Erin, I love you and your videos!! Just noticed as I’m following along here that the quantity for water in the rough puff is 1/2 cup vs. 1/3 cup in your book. It makes a difference.

[@tmackie1694]

A dang EXCELLENT video. So detailed and clear!

[@carlaramunno7314]

Fantastic video!!! I tried years ago to make puff pastry and now I know what I did wrong. Will give it another try.

[@diannesimms1684]

What?? chocolate puff...amazing. Again, you are so thorough. I like how you not only show the correct way, but also the wrong way and what could go wrong.l think with some more practice on my part, you might get me to "The Great Canadian Baking Show" Way to go Erin

[@litapap]

I LOVE your videos. Thank you!!

[@bettymartinez8973]

What a wonderful video. I can do this, I know I ca and will. Thank you

[@food52]

Yes, you can do it Betty! Let us know how it goes!

[@maiadixon5383]

I will always watch Erin McDowell, I will never make my own puff pastry.

[@tracygoode3037]

Does the Rough Puff freeze as well as the classic puff pastry does? I would love to make it during the winter and spring and freeze it for use in our hot summers.

[@farzeenarfairum4152]

Well done...❤❤

[@lindarhudy7232]

When you want to use your puff pastry, do you have to roll it out and cut shapes out of it? Thanks, LR

[@zehrafatima3225]

Hey! Pls share ur red velvet cake recipe

[@thecrumbsybaker6119]

There are surprisingly few videos on KZbin that explain how to make puff pastry effectively to the amateur baker. SO EXCITED TO SEE THIS! Can't wait to try. And ERIN IS THE BEST!!!

[@johncspine2787]

Check out Bruno Albouze..he’s a real pro. Just make a parchment packet, roll out the butter..simple, effective.

[@lifesabowlofcherries]

Or joshua Wiseman, Anna Olson

[@food52]

🙌So glad you found Erin's tutorial useful!!

[@pepperpot979]

So true I'm all set to make it

[@debbiebuttars5598]

Loved this video. And I just adore Erin. She’s a perfect blend of intelligent, funny and enthusiastic. I want to be her when I grow up!

[@food52]

So glad you enjoyed watching, Debbie!

[@wendysanders8165]

I don’t believe that I have ever viewed a more informative, inspirational, or professionally composed video on any subject. Bravo!

[@awkwardtrumpet128]

this show has NO BUSINESS using music THAT GOOD. Ugh the production for Bake It Up a Notch is superbbbbb

[@mindyshively4947]

Epic

[@carolfsanisme]

I am a simple person: I see Erin, I click.

[@sharonolsen6579]

Carol Santos same !

[@matthewjudd8478]

The music the whole time had me expecting Joshua Weissman to pop up and say "B roll..." and then fade away, like nothing happened,

[@delskinner3427]

I loved Erin's video! I wonder if she would do a video on croissants, in the future? When does her cookbook come out and where can we get it? Thank you 😊

[@food52]

Great idea! We'll see what we can do, Del!

[@twomfilmsllc1654]

Del, I thought the exact same thing!!!

[@sithchefcourt]

Love this video. I've always been afraid of puff pastry. Now I'm gonna try. Thanks Erin!

[@shiraneedesilva8381]

Your puff pastry is very complicating I just wouldn't attempt procedure is far too long

[@alnsubuga]

@@shiraneedesilva8381 - That’s why there’s also a recipe for rough puff pastry included, to five viewers options.

[@denasagnella2538]

I am so happy to have finally found such an amazing teacher! Cannot wait to make rough puff pastry! I think it is so important to show all the good and especially the bad things that can happen, so that not only can we see it ourselves, but can actually learn the what not to do's...thanks so much for this!!

[@sharonolsen6579]

Erin is my favorite contributor / demonstrator !!

[@food52]

So glad you're enjoying watching, Sharon! We ❤ Erin too!

[@Eristotl3]

Erin and her teeny tiny spatula are my favorite baking couple in all the land!!!

[@food52]

😂Glad you enjoyed watching!

[@Allikattoo]

I loved that video. I had never seen her before and after that I would watch her cook Pop Tarts. She is so funny and I bet she could even give us some hints on the Pop Tarts.

[@fabianstanley13]

Hi Erin, completely enjoyed watching this class and love the way you explain each part of the process. I have a question for you. When you're in the folding and chilling part of it, is there some logic to why you'd do a 4-fold then a 3-fold, and then repeat with a 4 and a 3? Is it a pattern that you have followed or is there a structural reason for doing that? Pardon my asking, but I'm really curious. Thanks in advance. :)

[@immasista6537]

No answered? 😭

[@jean-francoisdaignault9612]

Love this vid, love puff pastry, love food 52, loooove Erin... could do without the constant twangy music in the background. At least turn it down more while Erin is speaking.

[@food52]

Thanks for the feedback, Jean-François! Glad you enjoyed watching Erin!

[@jean-francoisdaignault9612]

Food52 I do, she’s awesome. Thanks for replying, I’m impressed!

[@skandababy]

@@food52 Actually, I thought the choice of music was a great aesthetic to the video, and wanted to know what is the song and title? Thank you for all the wonderful videos.

[@AriaSZhang]

Erin is so knowledgable and patient, she makes everything so easy to understand and she's also so adorable, wholesome and funny. We need more Erin!!!!

[@marianne6876]

I used your recipe for puff pastry and this is the best pastry I have ever made and I have been home baking for 50+ years. A+++ Thank you so much.

[@johncspine2787]

One tip..this vid, the packets are too thick. It’s much more difficult to roll. Make larger rectangles, make a larger, thinner butter slab by using a larger sheet of parchment. Plop your butter in the center, fold around it the shape you want, take your rolling pin and beat it and roll it into a perfect rectangle..super easy. This way the butter stays colder too. Like the Weekend Bakers site, make the dough the night before, refrigerate. It’s fully relaxed the next day.

[@johncspine2787]

Right..like I said, the too thick butter block contributes to being too cold or too warm..it’s way better to make it thinner.

[@latinaalma1947]

Erin you have amazing teaching skills. You demonstrated the most common things that go wrong and fixes for them which I have never seen any cooking video do. You also had an easier method, a second thing no other pastry chef does. THird you went from grams to cups, ie American standard system for home cooks while chefs use the gram system which we THEN have to go look up..such a pain, so thank you! Fourth you showed the made up batches and the layers cut to further explain the concept of the layering in final product form. You made it doable for home cooks and were a terrific confidence builder. I will start with the rough but knowing how I enjoy a learning challenge will likely graduate to the classic system. PS I was in charge at colleges and universities before I retired of all the short courses and professional continuing education programs for lawyers, accountants, counselors,computer courses so employers could train employees and contracted training with business and jndustry. I would have hired you in a heartbeat. You have excelllent communication skills, better than anyone on the subject of cooking I have ever seen!

[@JudyCZ]

I'm usually very hesitant to buy a cookbook from an American author because I just can't stand the cup measurements (I'm sort of okay with ounces; at least that's accurate weight measurement just in a different unit). I'm sorry, it makes me furious. But after watching this video I think I will buy this book because I love Erin and she deserves it, I also believe it's going to be a great book AND considering that she uses metric in this recipe I believe she's gonna use them in the book as well. Congrats, Erin, you got yourself a paying fan!

[@kaylabryson1932]

JudyCZ me too! I get furious but it’s when the metric system is used !!🤣.

[@JudyCZ]

@@kaylabryson1932 I get it. :) That's why I'm a strong advocate for always including both! That's so clearly the best approach. Which is what this channel does. ❤️

[@food52]

So glad you both enjoyed watching Erin's tutorial!

[@ININTO66]

I watched this video 5x already 😀 “go over there I wanna fold you” uhmmm okay 🤣 thank you for sharing the techniques

[@acelyne]

Hehe I love how she personified the dough. I also love how she tells you what to do when something "goes wrong" so you know how to fix it. I appreciate this great tutorial!

[@richardwillis5033]

Erin! You are the best! I so love all your videos. I just pre-ordered The Book of Pie on Amazon (Nov 10 release date). I have been making classic puff for two years and working hard to improve my technique. I still have trouble with the butter "shattering" in the dough. So I will try mixing in about 15% flour (based on weight of butter) to the butter block. I have always just used plain butter for the butter block. I am making classic puff this weekend and freezing, next weekend and freezing, and then making pain au chocolat the third weekend (fresh baked) for a party. One thing I LOVE about puff is how well it freezes.

[@food52]

That sounds delicious, Richard -- let us know how the final pains au chocolate go!

[@homemadefood99]

🙂WOW🙂Wonderful!👍🙂Your new friend here. Directions are simple and easy to follow. 👍Big like 🙂Thanks for Sharing amazing and incredible videos. I really enjoyed your content.I visited your channel & love it. 👍Big like, I watched few videos, thanks for sharing very informative & interesting content 🙂Stay blessed!👍Keep it up!🙂

[@lmija5244]

The first time I made this it turned out “Perfect” like Erin said ☺️ and it was Flaky AF! The second time it wast just okay 😅 and today, the butter broke in the dough 😩 I’m about to do the final fold 😅 anyway, it’s fun 🙌🏼 made palmiers but didn’t bother shaping them in the traditional shape ✌🏼 and I made guava & cheese pastelitos 🙌🏼

[@deniseross2590]

Love the rough puff and your vanilla bean tatt! What a great cheat! Saw another channel insist on European butter because of the water content in American butter, but I would think you'd want it to achieve a good rise in steam for your layers, no?

[@mercifulmortis1424]

Erin Mcdowell's voice joyfully explaining baking techniques is what is getting me through 2020.

[@leemanfatima3615]

I'm in South Africa and the recipe I use needs so much ingredients yet this pastry only needs the basics. Exciting.

[@elaineburch5397]

The only thing I don’t like about your baking videos is that their isn’t enough of them. Would truly enjoy seeing more baking videos. Learn so much from them. Thank you!

[@anielawilliams2544]

I LOVE these videos! I feel like I just took a french pastry class. I love your attention to detail, patience and calmness when teaching. Thank you so much for this video. I’m a home cake baker but I will definitely try this and step out of my comfort zone on this one👌😍

[@food52]

Hi Aniela! So glad you enjoyed watching Erin's tutorial! Let us know how your puff pastry-making goes!

[@SpencerPullenPhotography]

I've made classic puff pastry many times. It's great to learn some new techniques. Erin is one of the best baking instructors I have seen on YT. I hope Food 52 has her come back and show us more in the future!

[@food52]

So glad you found Erin's tutorial useful, Spencer! Don't worry, Erin will definitely be back with us!!

[@yulinashih5828]

I can't stop watching it over and over again! Thank you Erin!

[@rodenel007]

Just wondering----why do you use a tapered rolling stick when rolling out the dough. Using one that is not tapered will give you sharp corners. I tried your procedure and mine came out with sharp corners. My rolling stick is same diameter the whole length. You are a great chef.

[@madewithlovebymari]

Thank you for taking the time on making this video.

[@food52]

So glad you enjoyed watching it, Marilyn!

[@darkestserenity6775]

2022 could this be the year I finally get my puff pastry to puff perfectly ??? God I hope so Great vid

[@Artzenflowers]

Can I just say it? I LOVE YOU ERIN! Almost as much as I love BUTTER! 🥰❤️🥰❤️

[@food52]

So glad you enjoyed watching, Nancy!

[@katelee3956]

Why are the different folds so important? Why not just fold it in half over itself many times? Or why not do the first fold again and again? Why change it? Will you not achieve the same layers as the proper folds?

[@melmcd100]

Erin, you are the best teacher and presenter ever!! I love that you show mistakes and how to fix them! I can’t think of anyone else who provides such excellent (and great fun) instruction!! Thanks and keep these wonderful tutorials coming!!

[@riyarich1071]

Help me,i dont understand when people shows how to make puff pastry and it not look same as the shop pastry. I meant the thin layer. How to store this thick layer in freezer than how it will turn out.? Most don't showing the way to store it in the freezer same as shop bought pastry.

[@nicolle2126]

This is my first video with Erin and i love her already. She's such a great instructor and personality! I really love how she has that blend of professional who knows what they're talking about and passionate baker who just loves what they'r doing. Also that rough puff pastry recipe actually feels like something i would like to attempt (homemade puff pastry is just a bit too intimidating for me right now, but maybe someday)

[@food52]

So glad you enjoyed watching Erin, Nicolle! Let us know how your rough puff goes (and you can totally do the full homemade puff pastry, especially with Erin's guidance!)

[@sheblaborida749]

thank you very much. greetings from Egypt .the first time i tried to make pastry without yeast i followed your recipe for classic puff pastry .i was affraid that dough will fail but i got amazing results .thank you 👍🌷🌷

[@ranjinivk]

This is probably the best of the many puff pastry tutorials i have seen in the last few days. Tried it three times. Failed every time. Erin inspires me to try it again. She is a great instructor. Can't believe she doesn't have more subscribers.

[@jeanineruby]

You're sweet and cute and I've learned so much from your videos. Thank you!

[@CTR6067]

Thank you Erin. 👍🏻 Visually showing what can go wrong, and how to fix (maybe) is soooo helpful for us amateurs. More content please!

[@food52]

Glad it was helpful, Cheryle! We're definitely bringing Erin back!

[@isevere08]

Thanks for a great video! That’s embarrassing but I have to ask 😅 Should I roll out the finished puff pastry into thin layer before baking?

[@ALAPINO]

Erin, you're right: "Crack is whack." In all seriousness, you are quite literally the best.

[@annagarcia9781]

Can anyone answer...... Before using the puff pastry, do I unfold it or do I roll out to use it?

[@aditisawant7776]

Thank you so much for this video ❤️❤️ it was amazing. The way you spoke about both types and the science behind everything in it ..was just so engrossing. Loved it. Looking forward to attempting puff pastry now ❤️🥰

[@aprillemorgan6821]

Puff pastry recipe: 400g bread flour 200g all purpose (plain) flour 1 1/2 tsp salt 1stick/ 4 oz/ 113g butter 290g/ 1 cup - 3tbsp water Butter block: 1 lb/ 4 sticks/ 453g butter 1/3 cup/ 70g bread flour

[@aprillemorgan6821]

Rough puff pastry recipe: 300g all purpose (plain) flour Pinch of salt 2 sticks/ 226g butter 1/2 cup/ 118g water (add more if needed)

[@mhrgall]

THis is PERFECTLY explained! You didn't miss a single detail!

[@rikanurbani1605]

400 gr bf 200 gr apf 1 +1/2 tsp salt 113 gr butter 290 gr cold water 400 gr bb

[@renaehartzell5205]

Gah!! Thank you for such a helpful video!! I’ve been trying for ages to get puff pastry right, and finally nailed it because this lesson. Thank you Erin! 🌸

[@nancik73]

Hi, I have 2 questions: can you take salted Butter instead of unsalted and DON'T put salt ?? #2: Can you used only all purpose flour ? Thanks 😊

[@zoeforman238]

Hi Nancy, just want to share some knowledge since I just made a batch the other day using those ingredients. 1) Using salted butter is fine, but the end product will be quite salty, actually too salty for my liking. The pastry was flakey and all but I suggest using unsalted butter so you can control the saltiness. 2) I think most recipes use only APF so you should be fine. :)

[@lakshmiachuta8667]

Thanks, Erin! Couldn't be more simplified! Especially loved the rough puff pastry. A query regarding rough puff pastry - can this be used for preparing croissants?

[@TheCornunisd]

Unfortunately no, croissants kinda need that butter in between each layer, plus croissants have yeast, so it would be better to do puff pastry no. 1, although the first method can be helpful when making croissants

[@babycheesus666]

really impressed with this video. the best I've seen on youtube on this subject, and I've seen loads. She even uses grams! I've never heard any of these teachers talk about how different types of flours absorb water differently and to add water by eye. This is something I had to figure out by myself after loads of fuckups! The ruff puff pastry should've been a separate video I think

[@lollycardoza9114]

Thank you!! The "firm but pliable" aspect is one I was missing and always ended up with cracked butter inside!! Thank you

[@food52]

Glad you found Erin's tutorial helpful, Lolly!

[@patrickwatchorn871]

What is the optimal time to allow dough to chill in refrigerator between folds?

[@marielee4335]

I love how well she explains what she is doing. I was definitely over chilling my dough. Time to try some croissants again.

[@Udontsay948]

Love your techniques, but the music under is really annoying

[@aleena.janjua]

I love her style of explaining everything and making it look sooo easy to make. My new favorite baking expert!!

[@vikimittal2150]

amazing amazing ............i can watch #Erin McDowell endlessly ............. gorgeous clean methodology ................ thank you for your videos......... much love from India

[@food52]

Thanks Vikram!

[@GirlWantsANap]

Such a beautiful video. Love Erin. 😍 I want her to be my bestie.

[@food52]

So glad you enjoyed watching!

[@florachun7165]

Hello! So glad I came across with this video! I am curious why during the 4 folds, why do we need to do an off-center one instead of folding 1/4 down and 1/4 up then close it? I am sure there’s a reason for a off-center fold and I am curious. :)

[@haricarr6422]

I'm not a baker, but just guessing, maybe to make room for the thickness of the bulk to fold?

[@yarivimarquez]

Finding this channel is one of the best things to have happened to me in the recent weeks. Love the way you go through everything! Tried this rough pastry last night and it's amazing!

[@marieimbrogno6734]

Hi Erin, thank you so much for the tutorial on puff pastry, love the way you go into so much detail about the do’s and don’t but you are very entertaining and fun.. please keep up the great work love love love Marie xx

[@CrunchyMom70]

And why don’t you have your own cooking show on tv? Totally love how you explain every little step

[@fionn5305]

Erin this video is magnifico! I would love to know which butter to use. I do bake everything with Kerry Gold butter but not wanting to sound cheap what would be the next best butter to use. I will say I have learnt so much during this COVID and welcome the time it has given me to be at home just learning something new every day. The videos with you father are so very precious, I miss my late father he loved baking bread and everytime he would be invited to a party etc. the invites would request him just to bring homemade bread ❤

[@donnacarr3782]

Erin, I love the way you explain things,you make it look sooo easy! Love your videos! 💖

[@rachelstark2391]

Greetings, You are fabulous... Cheers, 🥐🍷🥖🍷🥧 PS Love your headband~

[@Carebearrrable]

This is the best baking video I have watched...including what I’ve seen on Food Network. Thank you Erin!

[@food52]

Thanks Caroline -- so glad you enjoyed watching!

[@christinem9339]

This video is a huge help understanding the mechanics behind the pastry and how to outright do it. Is there a way to add a photo of a slice of the rough pastry for comparison? Also, is phyllo dough the same as puff pastry? Thank you

[@Optimist788]

Just finished putting together my puff pastry❤️ I’m making Meyer Lemon curd tarts. Thank you for sharing 🙏🏼

[@food52]

That sounds delicious -- glad you found Erin's tutorial useful!

[@rikanurbani1605]

Rough puff pastry 22:00 300 gr all purpose flour Salt Butter 226 gr Cold Water

[@mssueni9624]

I love the rough puff pastry so easy to make

[@stefanienewman44]

Great video. So helpful to see the “don’ts”

[@savmcmanus4077]

It's so refreshing to see a genuine, normal looking, confident woman, doing what she loves doing and teaching people along the way! You know your stuff! Keep up the good work! Thank you! ❤️ (Many of the other videos are fronted by a conventionally "good looking" person who relies more on their looks and their false personality than the content of the instructions)

[@thatgirljo2119]

this demo was so damn GOODDD!!!!! thank you..I truly learnt something from this and rough puff is my method hence forth....

[@food52]

So glad you found Erin's tutorial helpful, Jolisa!

[@quiltingqueen3835]

Fabulous video! Thank you! Could you tell me about how long you left the dough in the fridge between each fold so it was still pliable? I think that may have been my problem in the past, I think I left it in the fridge for too long. Such great tips and tricks, I can't wait for your book, pies and pastry are my most favorite kind of guilty pleasure! Take care...Dora

[@sprboston]

loved this. you're amazing!

[@food52]

So glad you enjoyed watching, Sean!

[@cassiebyrne6220]

Thank you - most helpful baking video I've ever watched! Such easy and clear instructions! All of a sudden puff pastry went from intimidating to possible to achieve at home! Amazing, absolutely love your work!

[@SamuraiShizuo]

Damn. You had me as soon as I saw the dog wearing a tie and tiny glasses.

[@food52]

😂😂😂

[@ishagupta1639]

I tried both classic and rough puff pastry They came out fabulous🥰 with light and flacky layers The detailed explanation made the whole process a lot easier and helpful 😍😍😘

[@Revelvettie311]

YAY ERIN'S BACK!

[@food52]

🙌

[@scephotography2495]

Exceptional training video. Erin presents so beautifully. Clear, concise instructions, showing both the do's and don't s. Erin is also real and fun. Thanks Erin you are amazing!

[@borbetomagus]

31:04 - Rough Puff Pastry -- Very flaky, dare I say 'flaky AF'. I wish I could get Erin's input on the best number of folds, as Alex made a 1 million layer puff pastry and the results breaks down as one creates more layers -- /watch?v=H-O-TocmrI4&t=7m01s