Easy Flaky Pastry Made By Chamion 🇹🇹

[@beverlymarcelle8412]

I love it! Clear and on point

[@FoodByChamionWilliams]

Hi thank you for watching & your kind comment! 🙂

[@beverlymarcelle8412]

@FoodByChamionWilliams I made your recipe yesterday come out just as I like it, but I think I opened the dough too thick so my currents roll was a bit thick inside. But will go at it again. Thks again

[@FoodByChamionWilliams]

@@beverlymarcelle8412 hi I’m happy to hear of your results! About rolling the dough to thick I understand…whenever you make it again please let me know how it turns out when you roll the dough a bit more flat…

[@indrasirju6922]

God’s blessings to you for your kindness and guidance you are so passionate in what you do

[@FoodByChamionWilliams]

Hi thank you very much for watching & your kind words it’s greatly appreciated....

[@dinri90]

U sound like a no nonesense kinda woman lol just by hearing u talk thru this recipe... I just subscribed recently to ur channel and this is the first vid I'm watching

[@FoodByChamionWilliams]

Dinneka hi thank you for being here your support means a lot I take this time to personally welcome you! About me being no nonsense you sensed correctly 🙂

[@AsYouLikeIt_Zendi21]

You could be home economics teacher. Doh beat around . Straight to the point. Look meh going to make it now. Thank you for sharing mam.

[@FoodByChamionWilliams]

Hi thank you for watching & your kind comment it’s greatly appreciated 🙂

[@janelleadana7757]

@@FoodByChamionWilliams where did you get the rolling pin? Great video

[@FoodByChamionWilliams]

@@janelleadana7757 hi thank you for watching & your kind comment! I got it at excellent stores about a decade ago!

[@rosemarieramcharan2765]

Thank you .I followed every step and my pastry came out perfect.

[@FoodByChamionWilliams]

Hi thank you for watching & your kind comment I appreciate it! I’m happy you had good results!

[@avasolomon4688]

Thank you for all the explanation....You made pastry making so simple ⚘

[@FoodByChamionWilliams]

Hi thank you for watching & your kind comment it’s greatly appreciated 🙂 you’re most welcome but the pleasure is always my own 🙂🙂

[@lindageorge6663]

I love your explanation and you're so right with the measurements of ingredients I thank God he gave me the gift of discernment and he ALWAYS direct me in all I doings keep on keeping on my sister that's going to make me some good currants roll

[@FoodByChamionWilliams]

Linda George hi thank you so very much for watching & your kind words it’s greatly appreciated 🙂

[@lindasemper5956]

Love how you take you time and explain my dear. It makes all the difference when you are baking for the first time❤

[@FoodByChamionWilliams]

Hi thank you for watching & your comment it’s greatly appreciated! The pleasure of going into the finest detail is my own always….

[@marlenebreedy6776]

Thanks I'll try making it this way Blessings!!!

[@FoodByChamionWilliams]

Hi you’re welcome!thank you for watching & your comment…

[@lenoremcintoshjordan8185]

Good explaintion.lovely.

[@FoodByChamionWilliams]

Hi thank you for watching & your comment…

[@anniquealbino2310]

I'm going to try it today thanks so much for that insight 👍

[@FoodByChamionWilliams]

Annique Albino hi thank you for watching & your kind comment please let me know how it turns out!

[@daniellacseccxcsciences7461]

I find this happens alot with international recipes. I think it mainly depends on the original moisture content of the flour used. While it should be the same across the board for AP flour, it really isn't. You're really good at teaching thought, you real techniques that can help someone learn how to really bake instead of just following a recipe.

[@FoodByChamionWilliams]

Daniella La Roche hi yes indeed.......thank you for your comment & kind words I appreciate you! ❤️🙂

[@angellegibson875]

​@@FoodByChamionWilliams can I use cookeen only? I know the margarine we use is not actually butter so can I replace the butter with just cookeen?

[@FoodByChamionWilliams]

@@angellegibson875 hi thank you for watching & your question…I’ll suggest that you use both as each has its own function in the dough…

[@juliealexis8510]

Good Morning Chamion how are you doing , right about now I'm watching your video on puff pastry you are not posting , I hope all is well I'm one of your sub 🙏🙏

[@FoodByChamionWilliams]

Hi Julie good afternoon noon! I remember you I’m fine thank you! I hope all is well?! Thank you for reaching out!

[@celestew6806]

Hello everyone I'm food by chamion Junior adminstration... This is the recipe for the flaky pastry: 3 cups of flour Pinch of salt Half Brick of butter 1/4 brick of cooken butter 5 tbsp cold water

[@FoodByChamionWilliams]

Celeste W thank you Celeste! ❤️🤗

[@ZionBoyce]

Do I still add salt if I'm using blueband

[@trinifoodie4945]

15 1/2 tbsp water

[@FoodByChamionWilliams]

Nathaniel Yearwood hi I only now saw your comment it happens a lot sometimes comments gets lost I’ll still answer your comment for your future reference the salt can be optional when using salted butter 🙂

[@user-un2rf7gy9e]

Right

[@Mrkelvin1960wade]

Well done with explaining all good thanks The length of the hand is part also

[@FoodByChamionWilliams]

Hi thank you for watching & your kind comment…

[@marlenebreedy6776]

Excellent!!!

[@FoodByChamionWilliams]

Hi thank you for watching & your kind comment…

[@althiashears2525]

This was very easy to make thank you

[@FoodByChamionWilliams]

Hi the pleasure is always my own 🙂 you’re most welcome....

[@glenoresmart410]

Looks nice, I'll try it thanks

[@cassandralafortune1527]

I love this simple video❤

[@FoodByChamionWilliams]

Hi thank you very much 🙂

[@debbieandrews8922]

I love when u say 'right' 'right' lol

[@FoodByChamionWilliams]

Debbie Andrews hi awww thank you! 🙂

[@marciagibbons3981]

Thank you

[@FoodByChamionWilliams]

Hi you’re most welcome

[@theappleseed7220]

Great job, was so looking forward to seeing you cut into 1. I wanted to see how the insides looked

[@FoodByChamionWilliams]

Exotic Fruits hi thank you so very much it’s greatly appreciated I’m not sure if I showed the inside texture but this is a really simple good pasty dough demo..............

[@dianneel4693]

You are the best I saw, just subscribe. Loveeee this, and I loveee your nails.

[@FoodByChamionWilliams]

Hi awwww thank you very much I so appreciate it! My nails got me into a lot of heated confrontations on here 😩🤦🏽‍♀️

[@sunitawelch771]

Great cooking and baking tips love but I am not seeing the recipe listed or ingredients listed below. Thanks for sharing.

[@FoodByChamionWilliams]

Hi thank you for watching & your comment! Sorry in the past I didn’t list the ingredients…

[@neomihinds5328]

Hi good teaching, good work keep it up.

[@FoodByChamionWilliams]

Neomi Hinds Hi thank you so very much 🙂

[@bertlynharper425]

Hi can you used this pastry recipe for currants roll?

[@FoodByChamionWilliams]

@@bertlynharper425 hi thank you for watching & your comment! To answer your question yes it can!

[@keepingitreal3180]

You are correct...some of these books are INACCURATE! ..And i know exactly which book it is...i buy one...was very disappointed.

[@FoodByChamionWilliams]

Hi thank you! I’m happy you have noticed it too!

[@akira8771]

I really love this video, thank you so much❤...Can you please do a video showing us how to fill this? Are we to roll the dough thinner and place the filling then close and seal it? Is this what to do? Appreciated💕❤

[@FoodByChamionWilliams]

Hi thank you for watching & your kind comment it’s appreciated...to answer your question I won’t suggest rolling pastry dough extremely thin pastry is something that puffs up during the baking process...if it’s rolled to thin there won’t be to much puffing during baking....I hope this answered your question! I definitely will record a demo showing how to fill the pastry dough....🙂

[@carlatheodore7718]

very detailed ....thanks

[@FoodByChamionWilliams]

Carla Theodore you’re most welcome the pleasure is always my own thank you for watching 🙂🙂

[@massay4054]

Ty

[@FoodByChamionWilliams]

Hi you’re most welcome & thank you for watching!

[@foodiescribbles]

💚💚💚

[@FoodByChamionWilliams]

Hi thank you very much

[@kathleenjobe7671]

I wish you had put filling.

[@FoodByChamionWilliams]

Hi thank you for watching & your comment…I know 🙂

[@debrayoung7040]

Happy to see you Chamion.

[@loverp3151]

So to make sure is 3/4 of butter you have to use right

[@FoodByChamionWilliams]

lover p hi thank you for watching & your comment half brick of local butter is actually 1/2 cup or 1 stick of American butter or 4 oz/ounces

[@ladydusk1]

Very good tutorial. My mom enjoyed it and she makes good pastry. Also I love your watch, may I ask what kind it is?

[@FoodByChamionWilliams]

Dani hi thank you for your comment I appreciate it! It’s flaky pastry 🙂

[@FoodByChamionWilliams]

Dani hi my watch I’m not sure what brand it is I don’t think it’s a brand to be quite honest 🙂 no it’s not a brand name seriously it’s not 🙂 thank you for liking it 🤗🙂

[@ladydusk1]

Yw, you clearly have great taste in all things 😃👍👍

[@FoodByChamionWilliams]

Dani thank you 🙂

[@hermahusain7232]

what is the measurement for the butter and the shortening

[@FoodByChamionWilliams]

Herma Husain hi thank you for watching & your interest/comment please check the comments on this demo my junior administrator wrote out the ingredients/measurements please let me know if you see it!

[@wendykassie8923]

Thanks you

[@FoodByChamionWilliams]

You’re most welcome 🙂 thank you for watching!

[@toshibahenderson3235]

How much butter on a scale?

[@40cinamon]

Can I do the dough recipe if I wanted to make currants roll

[@FoodByChamionWilliams]

Hi yes sure you can it’s great for it!

[@michellelewis6458]

I blessed day to you Could i get the recipe Step by step Thank you

[@nicolenicole7318]

Hi Chamion can you show an easy cheese filling how it's done. I have tried did not like the outcome. Seemed like an oilt mess do I add bread crumbs? Help!!!!!!!

[@FoodByChamionWilliams]

Hi thank you for watching & your comment please look at my fry pies demo to have an idea of cheese filling for the pastry I hope my reply helps you 🙂

[@allisonjoseph5353]

Hi if I don't eat eggs. Can u use another ingredient to glaze the pastry?

[@FoodByChamionWilliams]

Allison Joseph hi forgive my late reply thank you for watching & your kind comment! To answer your question you can use unflavored gelatin as a substitute for eggs to glaze your pastry follow all the steps use the gelatin just as I used the eggs I hope my reply helps{please note you must dissolve the gelatin in hot water}

[@zolahernandez6952]

Hello, Can u use 1 butter if you don't have Cooken?

[@FoodByChamionWilliams]

Hi thank you for watching & your question....it can be made without it however replace it with the exact amount of butter.....

[@veronicaopara334]

What is the white thing wt the butter is it shottening or what explain

[@FoodByChamionWilliams]

Hi thank you for watching & your comment yes it’s shortening…

[@lenoremcintoshjordan8185]

Sorry for little mistake

[@hermahusain7232]

do you leave it in the fridge for one hour before rolling out

[@FoodByChamionWilliams]

Herma Husain yes please the colder the better it can also be refrigerated longer or overnight................

[@hermahusain7232]

Can this pastry make meat pie, pinetarts, or cheese roll

[@miriamspillane262]

Is the white stuff butter, not fully understanding what she is saying.

[@FoodByChamionWilliams]

Miriam Spillane hi the white stuff is pastry butter 🙂

[@mysunshinearl]

Its cookeen or crisco or lard

[@diannebarrattjoseph4026]

Did you use all purpose flour?

[@FoodByChamionWilliams]

Hi thank you for watching & your comment…to answer your question yes it’s all-purpose flour that I used…

[@shirleydaniels9310]

Cooking butter is shortening it looks like solid crisco

[@FoodByChamionWilliams]

Shirley Daniels hi no it’s not it you’re from the Caribbean cooking butter is completely different to shortening

[@elizabethlindo4805]

I think its Lard or Suet. Its not the same as shortening

[@mattf2615]

We love your recipes, BUT, please stop saying "RIGHT" so many times. We get it!

[@FoodByChamionWilliams]

Listen I can say whatever I want however I want

[@miriamspillane262]

Thank you, I have never heard of it, I thought it might be Lard....................

[@FoodByChamionWilliams]

Miriam Spillane it’s cooked correct but internationally it’s known as pastry but Trinidad it’s known as you said lard 🙂

[@FoodByChamionWilliams]

Miriam Spillane also known as shortening that’s for your comment 🙂

[@melaniabettarelli8619]

I still can’t figure the ingredients , especially the butter part, it’s different than what we have in here ( sticks or cans, not “ blocks”). Can’t find the written recipe and really want to make this 😕

[@FoodByChamionWilliams]

melania bettarelli hi it’s half of a Trinidad butter which is 1/2 cup of butter

[@celestew6806]

Hello I'm food by chamion Junior adminstration... This is the recipe for the flaky pastry: 3 cups of flour Pinch of salt Half Brick of butter 1/4 brick of cooken butter 5 tbsp cold water

[@melaniabettarelli8619]

Celeste W thank you sooo very much !! How much 1/2 brick weights ? We have sticks in here. Each one is 4oz (113 gr) - thank you again ! 💕

[@celestew6806]

@@melaniabettarelli8619 hello you're most welcome it's 1 stick 😊

[@susangarraway6385]

Cookeen is nt butter, it is lard. Bt yr method on point. Nice video.

[@FoodByChamionWilliams]

Susan Garraway what exactly is your point I’m afraid I missed it your comment came of as rude

[@FoodByChamionWilliams]

Susan Garraway internationally it would be known as shortening a lot of persons will be somewhat lost or confused when the term lard is used secondly this is a video that’s already recorded & there’s no dispute in regards to anything I said in my video/demo a lot of you simply don’t know how to communicate effectively & I don’t put up with that just as we type words or sentences in whichever mood we are in our typed words carries our energies/vibes thank you for your iffy compliment at the end you be blessed I hope you was/are able to learn at least one thing from me blessings...............

[@gzelle317]

It's 5 tbsp per cup of AP Flour

[@FoodByChamionWilliams]

Tabitha Moore hi I’m not sure what’s the question. Can you please comment again?

[@gzelle317]

The amount of cold water. It's 5 tbsp per cup of AP Flour

[@FoodByChamionWilliams]

Tabitha Moore roughly but you want to monitor your dough when you’re adding the ice cold water. It must be the texture of my own

[@billdaleandro1527]

Water was exact for this dough. 61.5% of the 260 grams of flour. 15 tablespoons = 221 grams.

[@billdaleandro1527]

I'm sorry 360 grams of flour.

[@FoodByChamionWilliams]

@@billdaleandro1527 hi thank you for watching & your comment

[@foodandthesingleguy]

I will be honest... making pastry is not my favorite thing and yes, it is a job in itself, lol ;) Looking good!

[@FoodByChamionWilliams]

AMARU COOKS ohhhh yes it is! Thank you 🙂

[@richierich1584]

In this country call trinidad everything is always america America what about Britain its like they forget we was influenced by them you can see it in government education judiciary grammar spellings not America its like America is the only country most Trinidadian know in existence its sickening

[@876beauty10]

Where Is Your GLOVES . Nails too long.

[@FoodByChamionWilliams]

Don’t let me destroy your foolish behind

[@FoodByChamionWilliams]

Leave my comments now ask around about me you hear

[@FoodByChamionWilliams]

@@altiabaynes6449 awwww thank you! I appreciate it..............