Full Puff vs Rough Puff Pastry

rough puff:
2 1/4 c (315g) AP flour
1 tsp salt
2/3 c (151g) cold water
8 oz (227g) butter, cold and cubed
add flour and salt to a bowl. add butter. add water and mix until a shaggy dough forms. refrigerate for 30 min
roll out into a rectangle. fold the dough in thirds. rotate 90 degrees. roll and fold. refrigerate for 30 min
repeat rolling and folding as many times as desired, refrigerating 30 min in between each two folds

[@senoir.]

This man has taught me everything I've ever needed to know about baking and has only taken away max 4 minutes of my time

[@EY_T]

He helped me perfect my caramel making skills with a 1 minute video, this guy deserves a award for being straight to the cut with REAL information

[@lilgongillioning]

5.3/10 he knows too much!

[@lilgongillioning]

​@@EY_T really? im upping it to 6.2/10

[@EY_T]

@@lilgongillioning im giving him a solid 6,9

[@lilycha9398]

Yup. Honestly learned more here than in my bread and pastry class back in high school.

[@kc5077]

That was the most amazing square of flattened butter ever!

[@michelekurlan2580]

Thankyou for the benefit of your experience. So many teachable moments on your channel. You make it doable.👍

[@MLG_Sora214]

I love how this video popped up after I just finished a full week about the full puff pastry dough

[@alternativeharvey7]

I just watched a retired chef show that he combines both methods woth 4 folds

[@mielregino]

I like your videos so much!

[@skillplusluckequalsthat]

Very nice and helpful info here and pretty clear video to understand.

[@john-ic5pz]

Damascus steel pastry! 😁

[@ultimateninjablue]

I know them as. Ordinary puff pastrie. And blitz puff pastrie

[@westeralex1]

For rough dough I actually like to freeze and shred the butter into the dough

[@Sophia-sl1dg]

Wow, thanks 😊

[@rtmordecai1]

One in between method is shaving frozen butter with a grater to create your butter layer rather than using parchment or a plastic bag to create a sheet of butter. This also makes it harder to mess up when pressing and stretching the layers. After 6 folds you have a couple hundred layers and I doubt their is a functional difference if you shave and distribute the butter evenly.

[@azerial]

I love your channel

[@Ke-na-le-Moemedi]

Great video, excellent content!!!! Gives the "why" behind the method, which is very useful. Can you make puff pastry with gluten free flour?

[@pupcakeninja]

I'd be surprised if there isn't a recipe and technique out there for it, but it'd be tricky since a lot of this method requires the dough to stretch as it's rolled, which is specifically what the gluten allows. With the right starches and flours, though, and maybe some gentle tweaks to the technique, it's likely possible!

[@k8eekatt]

Looks sooo yummy thanks for sharing!

[@wagecuckree5914]

You are a legend

[@sarahjanemongcupa1493]

Can u make a full video this pleasee

[@dominicgalloway4481]

I don't see "hundreds" but still a good tips as always!

[@goose020]

“Hundred of cripsy layers” *5 layers*

[@bidoof8230]

Would folding the dough hundreds of times make the flakiest pastry ever?

[@DH-mf6rd]

Damascus Pastry

[@RealCheeseOnly]

I would like to know the difference between a full puff with just butter between the layers, and a full puff with butter and then sugar sprinkled on top before folding. Does that separate or change the layering or crunchiness?

[@ana419]

Question: Is this the type of puff pastry used for cream puffs and éclaires? If so, which of the options would it be? Do you have a video on how to make them?

[@schizoyandere]

btw bake it at lower temp for longer so it puffs up more. ur pastry doesn't look that puffed up. i used to make this mistake before and randomly found out one day

[@rashdyomandac6805]

This might sound like a stupid question, but how did the traditional bakers made their croissants if they didn't have fridge or freezer? Or did they have fridge?

[@shmooveyea]

My butter breaks and marbles anyways so I'm basically doing rough puff with the work of full puff.

[@Palastinegazas]

So, if I wanna make it sweet maybe with chocolate or something, should I use full puff method or any of them is fine?

[@init_yeah]

Huh seems like croissant 🥐

[@wolfyblue]

why does it feel illegal that rough puff had better results

[@DsSimpleEdits]

Is there a full puff video?

[@BAGUETTE_CAT]

Isn’t this just a quaso? But in many different ways

[@pancakes454]

What flour do you use for puff pastry

[@xeniocopia9081]

What if you fold the dough 10 times?

[@pelicanus4154]

Have you tried grating the butter in? How does it compare to rough puff.

[@outtasight9811]

I feel like making this out in the cold 😳

[@YeahManMillionaire]

That music in the background,...... is Great British Bake Off themes. Thought no one would notice, but I did!

[@orangecat9559]

that's why it's so familiar to me

[@nucky1252]

I noticed right away!

[@MadiganinPeach]

I would be blown away if he thought no one would notice

[@chrisjones5411]

Look up what the songs are called. They are so delightfully named. Like “Happy Pizza” 😊

[@lcfcsince2016]

Paul Hollywood: *well done lad* 👏👏👏

[@Lytyrs2go]

The rough puff appears crunchier. I have been used to having rough puff most of my life until I moved to a different country and didn’t like the full puffs that were usually overly sweet.

[@ZzZebzZ]

Puff pastry doesn't have sugar in it. It's flour, water, salt and butter

[@Lytyrs2go]

@@ZzZebzZ I should have clarified better. What I meant was full puff products like turnovers with filling that is too sweet and then sprinkled with sugar on top of that. The rough puff products I am used to had savory filling like chicken, boiled eggs, or spiced vegetables.

[@greatninja2590]

​@@Lytyrs2go so its not the full puff or rough puff you have a problem but with the fillings.

[@jsav6058]

​@@greatninja2590 I think thats yet to be determined as I dont think they have had savoury fillings in the full puff pastry, only sweet, therefore it isnt a fair test.

[@maktiki]

I never eat sweet with pastry do not like it, same for bread only savory goes with it imho@@Lytyrs2go

[@moepixie]

Oooh.... It makes so much more sense when someone explains why this works

[@permafrost0979]

I only use butter for baking, so I keep it in the freezer. Since it's always rock solid, I grate it when making rough puff pastry instead of doing cubes; though my hand usually starts to melt it while grating 🤦🏾‍♀️ So I've gone back to cubes, but I cut them much smaller than seen here.

[@beginning565]

Just curious; how do you get it softened if you freeze it?

[@Alex-qj3wp]

​@@beginning565 by heat

[@Cmonmanny]

Put your bowl and flour in the fridge or freezer and you won’t have issues with the butter melting so quickly. 😊 trust me, I have hot hands and I melt butter super fast lol

[@JoeyArmstrong2800]

I worked for a Chef who wanted me to make puff pastry in a non air-conditioned kitchen. It's almost impossible to get it right without it melting in seconds.

[@ReallySlowBro]

Best baking content creator on YT imo. Anyone who can pack so much info into shorts is a kitchen genius

[@catherinepetersen3789]

I would LOVE to watch a full length video (up to like 45 minutes) of you making croissants with your knowledge & tips throughout the video!!!

[@cheryl8466]

I'm trying this asap. I grew up around Cleveland Ohio. There's strong Czeck and Polish influences there. So I grew up eating pastries using puffed pastry. Now that I live in the south.. it's not as easy to come by. So I have to make my own. Which I'm not upset about. But puff pastry is something that's intimidated me. Idk why.

[@sindicta5757]

Check the freezer section at your local store

[@dkland1980]

What happens if the butter melts into the dough

[@benjaminthebaker]

The layers get squished together and you lose some of the flakiness

[@IngaHicks]

Great demo!! Rough puff seems easier for beginners. I'm gonna try that one

[@freddigreen5143]

🤯 You’ve got to be kidding me! I had no idea that full puff method was even a thing!

[@kimicappiello5480]

Make sure your hands are as cold as possible so as to not melt the butter otherwise your pastry won't be "flakey"...

[@caleb-kun]

My puff pastry always turns into rough puff cuz my butter block always shatters🥲

[@pomaranczowaszarlotka]

When we were trying to make french pastry me and my sister folded it more times that was good for our sanity and it still turned out terrible. We are both good at baking, so it's not that we often screw up recipes

[@Neha-wh2kp]

Something I saw in a croissant recipe recently was that you separate your dough into 12 and roll them each into a rectangle, then stack them and spread slightly softened butter in between… that way you don’t have to fold them and rolling takes much less time and effort. It worked for my croissants so maybe worth trying?

[@madhazel6917]

Woudnt the layers separate from each other if they're stacked instead of folded?

[@sady1139]

@@madhazel6917 no, actually some chefs actually cut slits in the sides after each folds if they are obsessed with “perfect” lamination, so layering wouldn’t make a negative difference, but I would say the 12 layers is not enough, would still need to chill and fold at least one round

[@patty4449]

So following this concept I did a slow freeze stretch process to reach over 10000 layers... Truly magnificent

[@louisvuitton4603]

Release a book at this point. I’ll buy it ‼️

[@celestegreer7952]

Same! Even just a book compilation of his videos with pics and short explanations separated by type

[@jonahhofmeyr8306]

I don't bake but his content is so satisfying and is voice is so confident I always end up watching the full video maybe I'll bake something for my boyfriend

[@beck3319]

I don’t bake, nor do I intend to anytime soon, but I love the way he presents the different ways it could be done

[@elleumm]

I’m so glad it’s not just me. I only bake very occasionally- like I seriously doubt I’d ever make this, just because it’s way too far down my list of priorities. But if I ever had reason to make it a priority, I’d be so set 😂

[@merrielee3345]

Wow I love cooking and I didn't even know there were two different kinds of Popeye tree. Wow talk about a Google glitch. That's puff pastry. I am definitely going to try that rough recipe, because the last time I made the real puff pastry it's so long and was such a pain in my you know where I haven't made it in 20 years. Anyway thank you so much for your info and please keep them coming!

[@chickencancanyt8804]

KZbin keeps recommending me this while I'm on a diet

[@1nm1]

The other trick that he didn't mention is you need to make sure the butter you use has a HIGH butterfat content. If you are in the US, it typically is sold as a "European style" butter and will have a higher butterfat content, compared with regular / cheaper butter.

[@FoodTech101]

Excellent, simple explanation.

[@samiamrg7]

I tried this once and it is so time consuming to have to chill the dough after every other fold. Flattening bkth the dough and butter to a flat, even size is also difficult and takes practice.

[@DeepDish1]

I have always done 7 folds cause the guy thay taught me how to cook told me it's always bean a tradition of his so now I do as well

[@brandygriffiss]

Who taught you? You are so full of GREAT information

[@eythan12cakepop87]

Where can we find the recipe please🙏🙏🙏 thank you😊😊😊

[@remast2034]

You can also dopple fold it in stead of one this creats 4 layers in stead of the 3 shown here

[@raukuracave4714]

Rough puff is king.. half the work for the same results 💪 🙌

[@matthewhall1467]

Hell yeah it is

[@MichaelSmith-lm6xl]

This pastry chef agrees

[@mehere337]

Dough is fascinating.

[@synthoslive6879]

the millions and billions about to walk up to your door step and take you out

[@icantcook9998]

Rough puff was the first puff pastry I made and I actually think I still prefer it

[@meh_81]

not if you do it gluten free. that stuff just doesn't puff.

[@NOTDeezy.]

Your mistake is trying to make puff pastry from scratch to begin with. Don't.. just don't.. Just stop being pretentious and buy store-bought puff pastry and safe yourself the hassle.

[@jeffreyduncan-lowey3158]

There's actually not hundreds of layers after six folds, there's 64. (Atter 1 fold there are 2, after 2 there are 4, after 3 there are 8, and so on.)

[@rpowling]

These videos are awesome. Thank you

[@kait4824]

Who are you where did you come from and why don't you have more likes or comments? I have more questions

[@joshwilson8006]

Put the butter in the freezer for about 20 minutes and grate it before you put it in your flour and you will have a better rough puff

[@hanamachii_]

me taking notes ✍️ when i know damn well ill just buy some premade at the grocery

[@benzracer]

I love making puff pastry, it’s so satisfying for the amount of work

[@Nemecross]

Damn, i've always made my rough puff by freezing my butter and grating it and all that shit, i didn't know you could just cube it and it would still work 🙃 welp, thanks for saving me a lot of effort in my future rough puff making! lol

[@chaeyoungisoppar8316]

ooohh thats cool! and informativeee i love this, thankyou!!

[@yami-131]

Rough puff sounds so cute

[@gracie-md1qq]

If you use like lard or some other fat that is solid like a brick at room temperature you can skip the freezing phase in rough puff. As long as you don't use too much it'll be absorbed by the flour or evaporated when baked.

[@hiimemily]

Definitely read that as "fluff puff" and was disappointed when I realized that was not in fact what it said.

[@Sherudons]

Think the only pastry I've done a few times is choux puff pastry, that can make you find the limits of your arm's endurance if done by hand... though I feel I was taught that wrong.

[@CollinCard]

Beautiful presentation and excellently informative. Thank you!

[@ahsophie09]

This method is what I'm looking for. I want to make flaky raspberry scones. Could this similar method work?

[@estonian44]

u r actually a "life-saver" u know that right, grateful to have u tbh,

[@cequiestbon3676]

Man I shit you not my biscuits were so flakey and layered, I did the rough puff method though, six to seven folds I went with

[@dumbgenious1960]

The other thing with rough puff is you can end up with a lighter flake since the butter isn’t only in one layer of the dough

[@yasi1890]

Why are you only folding it 4-6 times? I mean, in french it's "Millefeuille" which translates to "thousand sheets". If you do the math thats 10 folds. Still cool it between foldig. Then you get a nice puffed pastry.

[@jamndunk]

Honestly, full puff pastry looks easier - to me! Incorporating butter to flour & adding water, which are the foundation skills of pastry, I find difficult to get right. Using processor was a game changer, but still scared of it. I made a labourious recipe for full puff pastry, but I did it & it was delicious ❤

[@Jacob-bm6wb]

no six folds only has 64 layers. if you fold 7 times you can get 128 but any further and the folds become indistinguishable. you would need it to be very thick to get hundreds of layers

[@grapefruitpineapple7667]

The rough puff seems more difficult to me. Folding in/cutting butter is always one of the most challenging parts of making pie dough, so simply beating down a full block of butter, with no mixing, seems much more straightforward

[@itzsheena5941]

Making puff pastry has always seemed intimidating and I don't like the length of time it takes. I've only made it once as a teenager and that was because we were being graded in food and nutrition class. I'm going to try the rough puff pastry and see how it turns out. If all goes well, I'll make cream horns since I have leftover pastry cream from making donuts. Thank you for this

[@bob_kazamakis]

“once you get up to 4 or even 6 folds, you have hundreds of crispy layers” The math here isn’t mathing bud

[@cheesewobble8650]

I’ll do 200 folds, so there will be more folds than there are atoms in the universe, I don’t know if that’s correct, I’m pretty sure it’s around 180 to be exact about it.

[@jimbrialinnocent3633]

What if you fold it a hundred times? Do you just get arrested by the pastry police? Is 99 legal?

[@Universe111-vl3wl]

Can you do a "keto lectin-free" version of puff pastry just like gluten puff pastry?

[@isaurasilva5577]

Amei o vídeo, todos quê assitia só tinha receitas colocando a manteiga direto na massa aberta

[@VultureXV]

Is the dough just water/four/salt mix (maybe some sweetener)?

[@terriiiii]

It kills me how you just leave giant pads of butter in your Dough. Idk if that’s the way it should be but I cut them smaller and bust them up but I have cold hands and don’t have to worry about it melting like a man might

[@Phytobiogenes]

What if we did both? Like what if the dough I fold around my butter wedge is already impregnated with butter

[@spinyslasher6586]

I honestly haven't found any difference between the two methods for the same butter:flour ratios.