Learn how to make flaky bakery danishes. Follow along with the chef and make delectable danishes everyone will love! For more recipes and to learn more about Le Cordon Bleu visit www.chefs.edu
Пікірлер: 213
@giacomopeters99882 жыл бұрын
Fascinating changes over time. How nostalgic. When I learned the trade in the 60s, we were called bakers not chefs. Never heard the term laminate. We used to say add the fat and roll it in. Simpler days I guess. We used to dust the bench. Bench scraper was metal and plastic scraper is it was what you used. We purchased our roll-in (and puff paste for French pastry). Funny, we made everything from scratch. I wonder why we didn’t create our own roll-in. We folded it and rolled it just like you, but called the last fold a book fold. We placed certain doughs in the retarder not the cooler. We had a wooden bench, roughly 7’ by 24’ my grandfather built.. A 40-pan (full sheet) brick hearth oven. This is not a criticism. I didn’t think it was made by hand anymore. I see this type of scratch baking as a lost art. Thanks for the memories.
@bakedbyjeffreyaustin808 Жыл бұрын
Still made from scratch and, I make everything from scratch. Almond paste. Fondant, jams, preserves my glaze is made with apricots and pectin. . We did book folds to double turns. . Been Baking since 1982. We were all bakers. My Swiss and German bosses used to laugh at the shoemakers, calling themselves chefs🎉😂
@robertodefazio5 жыл бұрын
The chef was clear with her instructions and demonstrated technique. I find nothing in what she did to be so egregious as to merit the disrespectful, unkind, and openly hostile comments that some have made out of their zeal for baking. Enthusiasm for excellence is always good, but being uncaring about how one speaks to another person is universally bad. I would hope that a bit of politeness would seep into some of this dialogue.
@gerardjones78815 жыл бұрын
I guarantee if you did this stupid crap in a bakery you will be fired. Im a retired baker.
@jackflash56596 жыл бұрын
Thank you chef this was very well demonstrated.
@imari23055 жыл бұрын
Wow so much time and effort to make these beautiful pastries. Thanks chef for sharing your technique.
@jameseberstein5 жыл бұрын
She makes it look easy! And so delicious Great work Chef
@nlm60546 жыл бұрын
Great demo, Chef!
@lindaschouten72103 жыл бұрын
Fantastic and very comprehensive tutorial. Thank you for sharing this!
@OneSpirit035 жыл бұрын
This was great. Showed a variety of different pastries, going to get supplies to try it right away. Thank you!!!
@martinbyrne56264 жыл бұрын
Excellent instruction- thank you, Chef
@doncarlos45485 жыл бұрын
This was excellent!!!!! THANKS CHEF!!
@angelicamartinez-so4hp9 жыл бұрын
You make it look so easy:) They all look amaaaaazing!!!
@sandymatza3 жыл бұрын
Love this video . Thank-You so much for showing us how you make dough and bake. 👍
@jackbquick1234 жыл бұрын
Awesome instructional video. Thanks for sharing.
@mr.juicyvapes58309 жыл бұрын
Those looked delicious!
@TheVineyarder3 жыл бұрын
really nice presentation chef!
@2brownbraids4 жыл бұрын
Such beautiful job, thank you.
@gaydonhaiser20363 жыл бұрын
Great demonstration!
@photoleeawesomeproductions1740 Жыл бұрын
You're an amazing chef.
@kennychall4 жыл бұрын
wow top job chef good demo, amazing you can be proud of your self, well done.
@frankbiz5 жыл бұрын
Thanks for sharing. There are many recipes out there, the technique is what makes a great pastry chef 👩🍳 and you did an outstanding job in doing that. 👍🏻
@joanjasper58 Жыл бұрын
Your great at explaining with going on , I like that your persise at explaining of recipe, I'm going to try this.
@patriciasmith70743 жыл бұрын
Bear claws are my favorite pastry, yum. You are such a genius. I wish we could get samples through the screen, they look so delicious.
@FoundingYouTuber5 жыл бұрын
Four years later still a treasured video. Now I have to do the easy thing, go out and buy some Danish at the local French bakery in North Beach, where there's always a looooooooooong line.
@guynakash5 жыл бұрын
Amazing, thank you!
@LGCblessed9 жыл бұрын
Thank you so much for sharing : )
@netchefkitchenespinel8585 Жыл бұрын
Absolutely Impressive
@cristoroi4203 жыл бұрын
Fantastic , Thank you Chef Kathy 🌹👍
@kd1s9 жыл бұрын
I have to give this a try. I love danish and home made would be excellent.
@jackbquick1234 жыл бұрын
@Per Edlers danish danish danish the world calls these danish ha ha ha
@rodandanner21323 жыл бұрын
Just ate a danish with a cup of hot tea, watching this chef do her thing. I enjoy watching this video when I'm eating a danish or pastry.
@jamig.72543 жыл бұрын
Yum.... Thanks Chef
@jo-annandrews19044 жыл бұрын
Wow, now that is how you show your family love.
@lawoftheuniverse8089 Жыл бұрын
Wow...You are so talented at this...Oh My I have to Get a Danish Now and Hopefully it was Made By You ...!!!
@jamesellsworth75425 жыл бұрын
Baking and pastry was one of the most difficult classes i had at Le Cordon Bleu before my graduation.
@tom_something6 жыл бұрын
I guess a lot of the dislikes come from people who want the recipe. But I was more interested in the technique. I've watched a few videos on the same subject and I found this one to be really comprehensive and straightforward. If I want the ingredient amounts, I'll google them. It'll be two kilobytes of text that someone puts up on the internet. This video has the true substance of the process, and I found the whole thing very interesting. Thank you.
@aabsee4 жыл бұрын
Or maybe from people who knows how to make viennoiserie. go watch "The Perfect Rise" on Le Cordon Bleu Paris TY, she's doing horrible job tbh.
@Zangarra4 жыл бұрын
the dislikes come from danish people because "a danish" is an american made up thing, we dont even have them in denmark and its a disgrace to our pastry. our pastry is crunchy, not doughey like that.
@aabsee4 жыл бұрын
MrZangarra i'm in shock too. You gave me new knowledge thanks
@Zangarra4 жыл бұрын
If you watch "the bakers infected eye" made by munchies here on youtube, they go to copenhagen and discover real danish pastry made by danish bakers
@aabsee4 жыл бұрын
To me these type of things i call it viennoiserie because، but i never came to my mind why American call it Danish. Btw can you refer me to some links for Danish rughbrod ?
@songyardbird25135 жыл бұрын
To the dislikes and such - here is the recipe you want Open a refrigerated can of Pillsburry @/biscuit dough. put jelly in the center and bake until brown.
@gerardjones78814 жыл бұрын
It's a rather shoddy method. I worked in and owned bakeries for 50 yrs. Never seen it done this way. Putting the dough back in the mixer is double handling. That's not allowed in commercial settings due to time loss and tying up the machine when in a pro kitchen everyone else needs to use it. It doesn't appear this teacher has worked in a real bakery. Certified pastry chefs are only qualified to teach. It's very common. The best pros start in the sink and apprenticeship their way up.
@seasoningfine55624 жыл бұрын
@@gerardjones7881 yea I think its because these guys are cordon bleu trained, expected to work in a place with an abundance of mixing bowls and 1 mixer per chef.
@billquantrill49603 жыл бұрын
Lol, well played.
@tdioxin2658 Жыл бұрын
@@gerardjones7881 Plunking some guy into a barn and handing him a pitchfork doesn’t make him a farmer, any more than a guy working in or owning a bakery makes him a pastry chef.
@tom_something4 жыл бұрын
I tried to make croissants yesterday, but my dough didn't come out so great. Decided to try my hand at Danish today with the leftover dough. This video was extremely helpful. If I had the right dough they'd probably be even better, but I was very happy with the results. Made a couple snails, a cheese pocket, and a bear claw.
@marypatten9655 Жыл бұрын
wow. time consiming. can certainly understand why 2 chefs would be working on a long table. never realized the amount of effort to make these. no wonder i love the danish so much. and the bear claw. yum thank you for this video God bless
@J35h136 жыл бұрын
Just leave this video on repeat
@Thalia_269 жыл бұрын
Omg this makes me miss school so much!! I remember taking this class... So much fun!! Best part is eating the yummy pastries you make! Have to try to make this soon!! I still have my binder with the recipes !!! Watching this makes me so happy!
@samanthahowe24655 жыл бұрын
Can you share the recipe? :)
@siddiq3084 жыл бұрын
Fabulous
@ManuBaker2 жыл бұрын
I didnt know that the danish butter has to be mixed with flour. Thought it was like a croissants. Great video chef!
@sabrinaamanshariff96773 жыл бұрын
Make me wanna go to cooking school🥰
@haki52424 жыл бұрын
Hi Chef so how many turns for danish did you do. Thanks
@mattclark87467 жыл бұрын
For the butter block, I prefer throwing in a Zip-lock bag and roll it out. That way you have a perfect square. Put it in the freezer to chill, so when you cut open the bag, the butter does not stick. Instead of doing the 2/3 method, I make the dough twice as long as the block and fold it like a book. If you keep the butter cold, but pliable, you don't need to seal it in. I roll it right out to the edge, so all pastries have the same amount of butter. Then just do a single turn and one double turn. If you are fairly quick, you don't need to refrigerate in between turns. This will result in smooth butter layers, not the broken shards of butter from being too cold. Use a brush(not your hand) to get all flour off
@concetta28477 жыл бұрын
Matthew Clark
@kukulidouce20145 жыл бұрын
Matt Clark WOW...!!! You can sell your ideas to Le Cordon Bleu...!!!
@charlesfarrier98775 ай бұрын
Actually, I found a more easier way to put it to a butter block put it in the mixer cut the butter to small cubes add your flower mix it to as nice and soft, then spread it onto a piece of parchment paper into your square shape and then put it in the freezer or refrigerator
@1p6t1gms6 жыл бұрын
Great
@mystiquerose6205 жыл бұрын
Very nice video..thanks..when you proof the shaped danishes..should they be proofed at room temperature cuz the butter might melt?thanks
@pinkorchid44384 жыл бұрын
mystique rose Yes, proof 30 min at room temp:-)
@richardleerodgers53035 жыл бұрын
Outstanding wish I was wealthy so I could have my own pastry chef
@andrewpierce15883 жыл бұрын
I think you missed the point of the video...be your own pastry chef. Ingredients are cheap. You got time.
@rosalindmartin44694 жыл бұрын
Whew... Top gun👍
@rosastratton41692 жыл бұрын
I'm a homemaker, where can I buy pastry flour? Please and thank you! Great job Chef!
@maureenedonovan99354 жыл бұрын
Can you do anything tasty with the scraps?
@mabiamedeirosreis54704 жыл бұрын
Thank you so much for sharing! If only I had a chance to study there! Who knows? God has his ways!
@flyforthewin7 жыл бұрын
vry nice vid my friend
@Feniantimmy3 жыл бұрын
Is there a list of ingredients somewhere?
@carolyn90909 жыл бұрын
What are you putting in the middle of the bear claws? I would also like to know what kind of cheese are you using for the filling of those pastries?
@rudysmits48523 жыл бұрын
I find it hard to fault anything this chef has done here, this is exactly how I learned to make pastry in my bakery
@jackdorsey47343 жыл бұрын
Chef, you sure have some fancy tools wow.
@itmaslanka4 жыл бұрын
23 years ago we would buy danish dough and put it in a sheeter then make danish! They are work intensive even if you buy the dough.
@swiftbakes44724 жыл бұрын
You go girl 🗣🗣🗣🗣
@TheChiefEng3 жыл бұрын
Real Danish pastry is made using very cold butter that is more or less hammered by hand into the dough. Actually, margarine is used more often because it is more pliable. While she warns against using cold butter, that is actually what is called for. The layering of a Danish is always 3x3 which means you fold it 3 times, thus ending up with 27 layers.
@tdioxin2658 Жыл бұрын
Margarine!?! 🤢 GROSS
@imateapot516 жыл бұрын
After seeing how much work and time it takes to make danish I will just get them from the bakery, after 1pm when they are half priced.
@tom_something4 жыл бұрын
I finally gave it a try today. The dough is a massive chore and the most likely thing to go wrong. But the shaping and filling part is really simple. Can't beat fresh-from-the-oven, even if they're a little lop-sided.
@daisyastridhernandez40252 жыл бұрын
explained welll! I'm using another recipe but I always look for tips or advice while waiting for them to rest. Other recipe wasnt clear enough it just said do 3 turns and that's it ;(
@zawmin95463 жыл бұрын
why dont we get measurement of ingredients
@SalidaRedDragon6 жыл бұрын
I was taught to do 6 folds after the lock-in. I was also taught that if you had butter coming out, it was a poor pastry & not worth much. It was always put on sale. Generally only students had leaks of butter squeezing out. A perfect seal during the lock-in & all 6 folds assures a beautiful & great tasting pastry.
@giacomopeters99882 жыл бұрын
I worked years ago in small handcraft bakeries. Are you sure you are not describing French pastry? All the bakers I worked with were union and folded the danish just like she did. Lock-in as you guys call it today, two three folds and one book fold.
@giacomopeters99882 жыл бұрын
I worked years ago in small handcraft bakeries. Are you sure you are not describing French pastry? All the bakers I worked with were union and folded the danish just like she did. Lock-in as you guys call it today, two three folds and one book fold.
@michaelbautista86214 жыл бұрын
What is the other name for pastry flour?
@Bruno-rm4zq7 жыл бұрын
this is the most amazing thing i've seen in my life.
@TheCelticSeer5 жыл бұрын
Go to a French Patisserie and really be amazed then!!
@tdioxin2658 Жыл бұрын
@@TheCelticSeer vous vous pensez toujours les meilleurs. Alors pourquoi etes -vous venu ici? Pas assez de confiance en vos methodes?
@mohammedtaramiah93274 жыл бұрын
very soon I will invite you come to my shop in Hongkong
@winstonli84459 жыл бұрын
I am s student that is going to attend your school. I have a question to ask. what do you do with the extra bits. do you just throw it away or make it to some thing else?
@donnh80046 жыл бұрын
She tells you in the video. She rolls it into balls and then into sugar and cinnamon. Lets it rise and bakes it. Yummy. No waste.
@elisapitt_8 жыл бұрын
That was the best 25 minutes I think I've ever had. This video was awesome! Makes me want to go to Cordon Bleu.
@oggyreidmore9 жыл бұрын
Can you make these up all the way to just before the baking step and freeze them? I think it would be great to be able to make a bunch ahead and pull a few out at a time to bake as needed.
@myshinobi19874 жыл бұрын
Wouldn't it be easier to use a pre-formed butter slab?
@SallyAlexandriaAlexParakeets Жыл бұрын
Excellent baking class. Happy holidays from our channel: Australian Parakeets Stars
@angelotillas45868 жыл бұрын
WILL YOU POST A RECIPE FOR THE DANISH PASTRY THAT CHEF CATHY DONAHO WESSMAN SHOWED ONLINE? THANKS
@NinaSahl7 жыл бұрын
You don't want this recipe - it's NOT Danish pastry.
@tdioxin2658 Жыл бұрын
@@NinaSahl you commenters are all SNOBS. Why are you even here?! So insecure about your own homeland!? Always looking over your shoulder to point at America and say it is somehow inferior. You are all mixed up with pride and envy at the same time. Please never visit!
@ramanlovebabe5 жыл бұрын
i wan see diiferent shapes
@millty643 жыл бұрын
why wasn't the measurement of the ingredients mentioned? it is a good demonstration
@deepalishahare93045 жыл бұрын
how to make bread flouer n pester flouer.whats different bettwine them
@ronaldfousek14705 жыл бұрын
Pastry flour is low in gluten. Bread flour is high in gluten. If you use pastry flour making pie dough you will get a tender crust. Most pastry flour sold in stores is whole wheat pastry flour healthier but tastes is altered. You can buy white pastry flour on- line. Sometimes your local baker will sell you some.
@terrylynne53158 жыл бұрын
Where is there a step by step written instructions including ingredient measurements available?
@seasoningfine55624 жыл бұрын
why is the butter white?
@TheCaroline11277 жыл бұрын
After my first turn, the layer of the dough got bubbles and the butter break out. How can I fix it? I have try to put more flour before rest.
@dreamtechnicalsupport74846 жыл бұрын
DonnaMac I love you
@ReelRadical Жыл бұрын
1:38 I tell my wife the same thing every Saturday night
@jacquelineandrade32814 жыл бұрын
Does anyone know why she mixes flour with the butter for the "lock-in"?
@haribaral70324 жыл бұрын
from my experience, creaming flour and butter together help to spread the lamination evenly as it becomes stretchy.. which results in more airy and flaky pastries. if you want the recipes, it is recommended to mix 20% of flour with the butter. although she directly encase the butter into the dough but i prefer making block as it is much easier
@jw30903 жыл бұрын
Butter melts at body temperature, and therefore bcms a lil difficult fr a few to handle it, adding flour to Butter helps to add texture and smoothness, prevents it from melting away too fast
@chefcollette3768 Жыл бұрын
I can't find the recipe!!!!?
@Mixteco01287 жыл бұрын
This is a video made for LCB students, we have the materials and ingredients measurements.
@George916067 жыл бұрын
Ivonne Lopez and
@George916067 жыл бұрын
Ivonne Lopez of
@dtechvinnie3 жыл бұрын
Looking for a danish chocolate meltaway recioe?
@konstantingovzbit925 Жыл бұрын
круто)
@11565116 жыл бұрын
This may be a silly question but wouldn't adding flour to the butter effect a grittiness?
@TheCelticSeer5 жыл бұрын
In proper Danish Dough, YOU DO NOT ADD Flour to the butter, this is a Cordon Bleu idea. Which I think makes for a very gritty layer, also it can affect the lamination by separating the layers too much, so you don't get an even lamination. Just like they say, remove the excess flour between layers or they won't stick properly when you fold it over, well the same goes for this flour mixed into the butter idea!! Cordon Bleu is all about making food look fancy, not about Real Methods that are used in Real Bakeries or Professional Kitchens! I've been cooking Professionally for over 40 Years and I've never met a Cordon Bleu trained chef in any Kitchen I've worked in!!
@12345694388 жыл бұрын
How about amounts of product?
@arnoldrantala49455 жыл бұрын
READ THE RECIPE
@noorjaser74815 жыл бұрын
Where is the recipe?
@namaaja9 жыл бұрын
I couldn't find the recipe on that website 😕
@iseeewe59366 жыл бұрын
Lavina WishMaster, Go to Anna Olsen, Danish dough, she is the best! I do my pastry the way she teaches. The recipe is posted, I just made a batch of pastry two hours ago.
@gail11892 жыл бұрын
Written receipe please.
@veliaantila10994 жыл бұрын
GREAT, WHERE ARE THE INGREEDIENTS AND AMOUNTS????
@dederap51043 жыл бұрын
Hmm
@maherabuajina7 жыл бұрын
thanks very much but we need the ingredients and recipe,
@moongazaly5 жыл бұрын
what type of the flour
@annirichardson58515 жыл бұрын
I just, before this, watched another person make danish dough who said she did NOT want to develop the gluten!. Why are there so many different methods of making laminated doughs?. Explain, please!.
@dederap51043 жыл бұрын
i am a big fun
@sublimelime44134 жыл бұрын
But does the lock in count as a turn...?
@pinkorchid44384 жыл бұрын
Sublimelime No, it doesn’t count as a turn:-)
@lorabenz4 жыл бұрын
hello from a danish baker from Denmark, US Danish is so long away from Danish as we make it in Denmark, 1. we dount use butter to make the layer we use margarine its more flexibel than butter and the water in margarine is higer than butter and its the water that make danish rise wen it expand to steam. 2. if you use cold flour, water, eggs you dount need to chill the dough between folds just fold 3x3 so you get 27 layrs and then chill it for 30 min, 3 for the snails we use magarine, sugar,cinnamon mix, 1 pound of magarine 1 pound of sugar 5 tableS cinnamon, spred all over your dough and roll it like a roulade cut ½ inch snails . 4. we dount use cheese in our danish. just a pointer from denmark
@tdioxin2658 Жыл бұрын
Why margarine?! It is so disgusting. These pastries were invented long before the invention of margarine anyway. Butter has the needed water in it too.
@lorabenz Жыл бұрын
@@tdioxin2658 its a spicial baker margarine we use, that normals cant buy, but in denmark you can buy 2 kind of margarine fry and baking margarine
@ethelchaitstein6394 Жыл бұрын
Where is the recipie?
@rowdeo89685 жыл бұрын
Wonderfully educational and I am working on some defrosted dough today. Shame on disrespecting this chef who wants to impart knowledge.The whole point is too enjoy the experience of making these lovely delicious pastries instead of buying them. Recipes are easily available on google depending on how much you want to make. She produces large scale so why should she have to share recipes? She is sharing how to make them not measurements. She is sharing technique.
@rinasamya1212 Жыл бұрын
Do you want me to work with you❤
@jacobhill59566 жыл бұрын
Jesus fuck, would it kill you to have even just a tiny bit of enthusiasm