HOW TO MAKE CLASSIC PUFF PASTRY: A professional pastry chef makes puff pastry by the classic method

[@oxysoxos]

Every baker should master puff pastry. So versatile. So much good stuff you can do with that.

[@ChefLindseyFarr]

I totally agree! I keep in in my freezer!

[@noeleasley3706]

This video is great! You’re awesome! Please keep doing videos

[@ChefLindseyFarr]

Thank you! More to come!

[@nicolelaoutaris]

Best puff pastry I’ve ever made thank you!

[@ChefLindseyFarr]

Hi Nicole! I'm so happy to hear that! Well done!

[@natachaalexis]

Thank you so much for this recipe. I have learned so much!

[@ChefLindseyFarr]

You are so welcome!

[@selmadias6407]

Super detailed and helpful ☺️ Thanks 🙌

[@ChefLindseyFarr]

Glad it was helpful! 😍

[@firdauswangu716]

Thanks for sharing your number one chef

[@ChefLindseyFarr]

My pleasure 😊

[@andrewbasile1847]

Great video tutorial. I am a Pastry School graduate and this is pretty much how we learned to make Puff Pastry. I have seen so many "quick" versions but to me there are just some things that need to be done in a certain way to achieve the best results. If you want Puff Pastry this method will give you the best results and it is worth all of the time and effort. If you want to do this quickly I suggest that you don't make Puff Pastry. Make something else because in this case authenticity is the key to success. Thanks for a great video.

[@ChefLindseyFarr]

Hi Andrew! Thank you so much for commenting and showing your support. I love me some puff pastry, so I'm so happy to share the method that works best for me in my professional experience!

[@angeleyessvenska9330]

@@ChefLindseyFarr Great video chef, but one thing to point out - for acid to inhibit gluten development a lot of it needs to be added to lower it to

[@SA-lx3yt]

I love seeing this done in a home kitchen, thanks for the recipe and technique, but I don't have a stand mixer, can I do this by hand?

[@ChefLindseyFarr]

Yes you can! It's going to be more work but absolutely.

[@hafeeya]

Can I fold the dough same to croissant lamination process? 3 -4-3 fold

[@ChefLindseyFarr]

I recommend maybe trying my inverse puff pastry instead! cheflindseyfarr.com/inverse-puff-pastry/

[@hafeeya]

@@ChefLindseyFarr thank you for your response. Really appreciate it

[@RuwaidaWilliams]

Plse send recipe how much flour an how much butter thanks

[@ChefLindseyFarr]

Recipe is linked in the description. Enjoy!

[@janmichaeladviento8776]

Very nice chef more video heheh

[@ChefLindseyFarr]

Thanks!

[@lennesimocanaledicucina2992]

Very Nice chef , and Nice Channel. 👍👩‍🍳

[@ChefLindseyFarr]

Thank you so much 👍

[@Thinkonthesethings77]

Also, could you work the dough on a cold surface…like a cold stone to skip the chilling periods?

[@ChefLindseyFarr]

There is no skipping the chilling! That is about chilling the butter but also about letting the gluten relax. Just the rolling and folding process activates and strengthens the gluten network. It needs to relax to make a beautifully layered and tender puff.

[@Thinkonthesethings77]

When you say, ‘’mark it’,’’ what do you mean?

[@ChefLindseyFarr]

I am just marking the dough by poking my fingertip into it lightly, so I can keep track of how many turns I’ve done.

[@blairwestlake6941]

So we’ll explained!

[@ChefLindseyFarr]

Thank you!

[@Trisha327]

Your not saying how much Ingredients to put into the dough please tell us how much are using on each and every thing you’re putting in to make the puff pastry

[@ChefLindseyFarr]

Hi Patricia, all ingredient amounts are found via the link in the description. Happy baking!

[@ak-iy4yb]

Thanks for the info chef. But I gotta ask you. You didn't add any yeast at all to undergo the fermentation. Is it not necessary? It's just that I haven't seen any recipe w/o it. Thanks.

[@ChefLindseyFarr]

Thanks for watching. Puff pastry never has yeast. Croissants are also laminated but those are yeasted.

[@ak-iy4yb]

@@ChefLindseyFarr thank u!

[@MVR0001]

Loved this question AND the answer. My dough did not rise but I assumed (wrongly) that it could also be used for croissants. I'll use this solely for Danish pastries and create a yeast-based one for croissants.

[@15hertz205]

This seems very similar to making Danish pastry dough.

[@ChefLindseyFarr]

It is! Danish pastry dough is also a laminated dough but it is more similar to croissant dough because it is yeasted :-) I haven't made Danish dough since culinary school!

[@salinataha1622]

Share tq

[@shmooveyea]

up-speak.

[@ChefLindseyFarr]

Thanks for stopping by!

[@IeonRichards]

Shhhhh

[@nazeckbooley990]

The most annoying video I've ever watched. But thank you for the effort

[@ChefLindseyFarr]

To each their own. Happy baking!