puff pastry tutorial

puff pastry:
all purpose flour 400
water 220
vinegar 5
sugar 25
salt 5
soft butter 80
folding butter 260
if this video was helpfull i would appreciate a donation so i can continue making these vid's , speeding the information and reviling all the baking secrets:
for paypal donations - [e-mail] on pay pal
or yuval ayalon on patron thanks.

[@AjitKumar-tq5nj]

Your explanation is fantastic with correct technique so that anyone can understand it very well. I must say I loved the way you sprinkle the flour into a very fine dust.Thank you .

[@genetabraham6899]

This is my go-to recipe for puffed pastry thank you Youval.

[@neijidel]

best youtuber/teacher i've seen for baking

[@yuvalayalon8002]

🙏🙏🙏

[@lorileekanhai8231]

Puff Pastry Recipe ( Metric ) For the dough: 3 1/2 cups of flour 7/8 cup of water 1 Tbsp sugar 1/2 Tbsp salt 1/3 cup softened butter 1 tsp vinegar For folding: 1 cup + 2 1/2 Tbsp butter It turned out perfectly. Thank you sooo much.

[@wallygabreal3053]

This is not metric !!!! this is American measuring cups !??

[@Esteramisu57]

U forgot to add the yeast in the written recipe

[@Cosmos-ze1oz]

You are only showing us how to working the puff pastry also explaining us why we have to do this & that... Learned a lot from you. The best chef with fantastic job!

[@Hengkyganteng84]

Hello there Im from Indonesia For a couple weeks i have been try a lot of recipes out there, because i want to put a croffle in our menu Japanese fusion restaurant ( croissant/puff pastry but cook using waffle maker) this recipe come out as saviour!! No fancy equipment,straight and clear instructions my croffle (puff pastry waffle) taste like heaven 👍 Light,crispy,many layers, and still eatable even many hours have been cook (still crunchy) Thank you very much for your kindness this recipe absolutely out of the world!👌

[@yuvalayalon8002]

🙏

[@devbachu7072]

Great teacher I see the passion my teacher great

[@Pattskee]

Fantastic recipe and demonstration! We made the best puff pastry following your Technique. Thank you, please make more videos you are so good at it. Florida USA

[@tashahunteri.t.7826]

This is an awesome video. That table stretching technique is amazing

[@aghisna18]

Thank you so much for the recipe and the video. It helps me so much, I have made puff pastry using your recipe and following all your steps and it turned out so beautiful and full of layers. 😍

[@adrianahurtado7582]

this video was AWESOME! you explained everything so well plus tips and techniques. excited to try them soon. thank you, stay safe

[@tamarfischer283]

Every other youtuber:"this step is crucial. Do not skip it or your recipe will FAIL" yuval: "yeah- they are right, but you can break the rules 😀"

[@josephgrillo7757]

Chef Ayalon - you're the real deal. I thoroughly enjoyed this one. I watched it multiple times to pick up the nuances in technique. I wish you'd do more videos. You're a talented teacher!

[@crishamilton6678]

So glad I found you. No reason to make blitz or quick puff pastry after watching this. Totally doable! You are a great teacher. Would love to see more from you. How about brioche?

[@briangogal8665]

Now this a very informative video! I don't see why a person would fool around using a French Lock to incorporate the butter instead of just doing a simple fold like Yuval does. The end result is the same - you start your laminations with 3 layers (dough/butter/dough) but this way is so much quicker.

[@aharonym]

Hi Yuval I tryed your recipe as is and i only chilled the pastry after adding the butter and followed your footsteps it was a huge success among my friends they were shoked i made that paffed pastry by myself.

[@MrPianolee]

really fantastic! you are such a great teacher!!

[@regenia8738]

For me, this was the best explanation of the layers and folding that I have watched. Thank you! Great video!

[@linasormin9663]

Thankyou for very clear explanation. I learned a lot from your video, glad I found your channel. The best video I've ever seen. Thankyou.

[@swelcome1038]

Great ! In addition to doing your baking you should be a professor in a university. What a presentation ! Thanks and keep it up. (India)

[@binwaelle1138]

Very good explaining 👍💯🎁💐🎁💐thanks you 🎉

[@huckfine555]

Excellent videos, I love your explanations!!! Please make à tutorial to make soft hallots, it would be great to have your professional advices. Best, Huck

[@sp-mb1qe]

Dear Yuval.I can tell ,that u love your job,u are very good teacher .I enjoyed every moment of your movement and explanation.Going to make NAPOLEON,i will let u know the resuts. 😘😘

[@devbachu7072]

You the best teacher

[@devbachu7072]

Sunce i saw u an listen to u I make softer pastries with vinagar sugar salt water

[@beatricebruny4389]

Great tutorial and tongue point. Awesome!

[@bdiha8259]

Amazing video , כל הכבוד יובל , והאנגלית שלך 👍🏻👏👏

[@devbachu7072]

Yes I used the vinagar an it work veo

[@joej7275]

I have made this puff pastry recipe with butter and also with margarine they both came out awesome I have tried other recipe but yours is the best thank u👍🏻

[@yasminbharucha]

The entire recipe and method is spot on! Just perfect.Thank you so much.

[@TheAndesha]

Your recipe is simple and easy to follow. I tried making puff pastry and it turned out really well. Thankyou!

[@christianguillet8537]

great presentation!

[@cherieldejose8527]

Tnx Yuval..perfect and understandable..your a good tutot..tiebria harbee briot..love Israel

[@yuliacandy9057]

Thank you so so much for your demonstration and recipe of my favourite croissants.You are so great...Thanks a lot!!!

[@alkinea9035]

Thanks for the recipe, and especially all the useful details. I used instant dry yeast, it works just fine. The most difficult was to find a good European butter. I tried with several American butters, but it never worked, total disaster every time, butter leaking everywhere, before and during cooking, even with butters labeled at 18% moisture (same as those used in France). The only way to get this amazing result was with a real imported European butter. This time I used a "Beurre Charentes Poitou" from R-field. The taste is something else. They smelled soooo good, they were flaky, crip, and just tasted amazing. Thanks!

[@lwblack64]

www.cooksinfo.com/french-butters

[@denisjohnston9693]

No yeast in puff paste...

[@umarmadni111]

Nea

[@devbachu7072]

Well done great job i usex puff pastry maragrine

[@user-fv9xm4ij9p]

Master of puff😊thank you😊

[@yahligilboa7489]

אני כל כך הרבה זמן חיפשתי מתכון טוב לבצק עלים ממישהו מהארץ (שמעתי שהמרכיבים מעט שונים ממקום למקום) וסוף סוף מצאתי את מה שחיפשתי. תודה רבה!

[@yuvalayalon8002]

👍

[@hernandezkiyoko9164]

Good explanation from japan

[@meloveackee]

What an awesome video! I’ve used your recipe 2xs with amazing results ! Thank you so much!

[@devbachu7072]

Rhe best i came across

[@rosejohnson7475]

I really want to try this . I love to bake

[@norims217]

Awesome tutorial..tqvm...

[@lifeisgood7618]

thank you

[@rehanavasudev2254]

i want to start my own business in this field .... its helpful....from.India

[@yuvalayalon8002]

Raksha Vasudev Well if u want we can work out a deal that i help u build your business\ build your business for you quickly and efficiently, connecting product to marketing to target customers Find me on messenger

[@devbachu7072]

You the best bro

[@demon_king9112]

Hey Chef! I like all your videos! You very good explained everything! Hope see more videos soon! Thanks for your videos!

[@wallygabreal3053]

hellow Yval , some recipes call for one to one butter for puff pastry !! means one kilo flour for one kilo butter , one of those chefs is chef Hanz Bertele living in Yehud , I took courses with him years ago , thanks

[@yuvalayalon8002]

Yes thats the old way , both ways works , mine is less fatty but still very fat

[@patriciagimay9195]

Sorry I have just noticed that you have the recipe too in grams in your video. Many thanks for that. Will look so forward to making it now. Thank you.

[@c.farmer2918]

Thank you, Chef!

[@devbachu7072]

You a boss my bro teach me

[@RogerLeon-th2yn]

what is the max. length and width (in inches) of the final product? , thank you

[@chintanikapatel4958]

Really is very nice recipe

[@m.p.6039]

This was amazing, thank you!

[@kirkwhitfield5257]

i followed your instructions but as i was rolling out the flour the butter was making the rolling pin stick to the flour so don't know where i went wrong

[@devbachu7072]

Easy you the best thanjd

[@devbachu7072]

Always look for u bro

[@theresa.lfernandes7097]

Can u tell me how long should i roll the dough before cutting ie the length n breath for 12 pieces

[@devbachu7072]

You de best bro

[@bounmilly6519]

Merci beaucoup d'avoi partage. Maitre.

[@syirinjunisya6003]

Hi Chef, your tutorial made me understand what I really need to do. Simple and to the point! I can use this to make the pastry in beef wellington, yes? And what about the folding butter, what would you recommend? Thanks so much and sorry I saw this three years too late! 😅

[@yuvalayalon8002]

Hi for welington make 4 single fold with a 45 min rest after the first set as in : single fold and another one -rest-repeat

[@henrygomez8269]

Thank you Yuval.

[@regenia8738]

What is your opinion about "modern" method of wrapping dough inside the butter?

[@yuvalayalon8002]

Well its not modern just less known , and it gives a completely different texture . More crumb and less crunch

[@user-bd9zr6cv9q]

hello, I wanted to know more precisely how many cm should the block of butter be? thank you

[@yuvalayalon8002]

1 cm is perfect

[@devbachu7072]

I makw the dougg bro an sell thanks to you

[@patriotpatriot160]

Thank you very much. You are best tutor I met. Can we add yeast to get more puffy?

[@yuvalayalon8002]

Asker Temir No , go for croissant if u want

[@patriotpatriot160]

Yuval Ayalon ok Thank you very much.

[@brianvictor68]

Yuval Ayalon Hope you don't stop your channel your work is really good and I can tell your a real pastry chef. There's a lot of nonsense on youtube culinary so it's nice to have people who put out the real thing.

[@DanielleTruter-ms1lf]

Can one freeze the dough can one use the dough for meat pies Odette Truter South Africa

[@go5124]

Thank you for this. Now , I have to ask you, if this idea is okay. What if I put soft butter between parchment paper, roll it evenly , and then put it back in the fridge?? Is it a good idea? I think this way, you don't have to beat the butter, roll the hard butter, etc. Later, when I take out form fridge , I can wait, until it becomes flexible enough to corporate in the dough. Please let me know. Thanks.

[@joej7275]

Are they enough folding it this recipe? One sigle turn and one double turn r enough?

[@yuvalayalon8002]

No , minimum of 3 single turns

[@user-ny5be4lm8z]

Got another question for you if you don't mind... if you have a frozen raw pie or vol au vent (just cut into shape) with puff pastry can you bake direct from frozen or do you let it thaw in fridge or room temp first... will it puff if cooked from frozen...Cheers

[@yuvalayalon8002]

Hi Great question So the answer is the dough will puff even better when frozen However when you have a filling the filling might be under baked by the time the dough will be baked So When i have a small product i am confident for baking it frozen Other wise i let it completely defrost in room temp

[@user-ny5be4lm8z]

@@yuvalayalon8002 Great thanks again for your answer... i will give them a go from frozen cheers!

[@boblittle8766]

I am sorry, said in you video that you do not want a bread flour or you do not want a strong flour from this I thought pastry flour or a flour low in protein. Thank you for putting the video's online. At 2:03

[@yuvalayalon8002]

bob little wow i had a mix up with the croissant tutorial lol lol lol Ahh yeah your correct all purpose flour is what your looking for However with bread flour u can actually get better results but its harder to work manually :) Sorry for the mixup

[@chefjosera5033]

Hi chef, after the doble, you rest the dough 35mins and then roll it only to use to bake it right? I didn’t understand the last part, sorry! And really congratulations you explain very friendly the technique!!!

[@yuvalayalon8002]

Chef Quebo Yes i dis 3 folds all together and only after the last ( double) fold put in fridge and after open for baking

[@lpcdq]

Hi Yuval, I love to find your video, by far this is the best tutorial I have ever seen, I did make a big mistake. I made this puff pastry and then use it all to make Croissant from your video. During the baking, I have pool of butter melting and the result is so heavy and dense. Actually is it possible to use this puff pastry for croissant?

[@yuvalayalon8002]

Stephan and Daniel Widjaja-Mayer Thanks and lol😂 Now being more serious its possible to make croissant from puff pastry as long as you make them small , ill be happy to send you privately a video demonstrating that , find me on messenger , or better yet ill upload a really quick vid about this soon

[@nhathoang524]

Can I use this for egg tart? If yes, can I just roll it and cut it into round shaped cube and mold it?

[@jenbayjazz]

Yuval what are the measurements of each of the ingredients. I saw some measurements on some of the posts but not sure if they are yours?

[@jonnie075]

hi chef amazing recepie just wondering why you didn't fold 5 times in total? and just 3 usually its minimum 5 times for puff pastry..am I missing something? this is def the most informative video on KZbin .

[@yuvalayalon8002]

Hi jonnie different number of folds will give a different Behaviour and look to the product ..

[@marthamaltais6140]

Does this work with gluten free flour?

[@ilovemycat333]

Unfortunately I'm not familiar to the metric system. When I convert it it doesn't seem to add up. :/

[@joej7275]

אפשר עם מרגרינה (פרווה) ?יודעת שמפסידים את הטעם של החמאה אבל האם ייצא עם אותו מרקם של בצק עלים ? תודה

[@yuvalayalon8002]

כן יוצא אחלה ואם אוכלים את המאפה מחומם גם לא ירגישו כמעט מרגרינה

[@patriciagimay9195]

Hi can you give the recipe in grams too please. Thanking you

[@joej7275]

Sorry I meant 2 folds and one double

[@keyscoach3682]

I did everything you did. I watched and did same time. My pastry barely raised. I think you should do another SLOWER with more technique description. Tks

[@yuvalayalon8002]

Keys Coach Usually when puff pastry dont rise it due to these factors: 1- rolling too thin ( under 3.5 mm is preary thin by hand ) 2 - having the butter break up , loss smoothness during any of the stages . 3-quality of butter and or freezing the butter multiple times( many times this happens at the distributer ) will “break it “. Hope this help a bit

[@keyscoach3682]

@@yuvalayalon8002 thanks so much for your advice. Im not sure how the butter breaks up during the process... Keeping it cold and re- refrigerating between layers. You made it look so easy and it was the best vid to watch on making puff. I watched many times. I think such vid could be more helpful if made for the novice, which means more tech description . Also you mentioned doing vid about what to do with left over pastry. But I never found that. I really appreciate your help and advice. Thank you.

[@yuvalayalon8002]

Keys Coach I will eventually find time to make more vids :)

[@keyscoach3682]

@@yuvalayalon8002 i can't wait. I did try again ... It was much better. Also you said you can use margarine... You cannot. I tried. Tks again

[@yuvalayalon8002]

Keys Coach U can use margarine coach Make sure its not a spread however

[@ridasartroom7616]

Sir can I fold according to my wish

[@marianacoelho183]

Pl fwd me your recipe. Cannot see the recipe. Thanks

[@devbachu7072]

Can listen u everyday

[@boblittle8766]

you said a low protein flour, are you using a Pastry flour or a all-purpose flour with 4% protein?

[@yuvalayalon8002]

bob little lol. ... U got it mixed up , u need a high protein flour

[@andreavalpiani9078]

hi !!! for the flour how many protein in the recipe?? thank in advanche Chef!!

[@yuvalayalon8002]

andrea valpiani I used 10.5 which is all purpose flour But you need to know that percentage of flour doesn’t always indicate well enough the strength of the flour

[@andreavalpiani9078]

Hello Chef! I informed myself well of the strength (W) of my flours... could you kindly tell me which w in the puff pastry, and which (W) in the croissant recipe? Thanks in advance...

[@yuvalayalon8002]

andrea valpiani Lol I cant tell you , i dont have the equipment for testing that. Are u a food technolegist? Find me on messenger and mabye we can work something out .

[@gilberttrevino8944]

BRAVO !

[@nualjirasiriwat7938]

I don't have fresh yeast,so can I use instant yeast? I don't know how many gram of instant yeast for this recipe.please give an advice,thank you.Sorry I mean instant yeast for the croissant recipe

[@anamyrciarodrigues7282]

Hi there! If you use instant dry yeast instead of wet yeast just divide by 3 and you'll get the amount you need...for example, if it is required 15g wet yeast in the recipe, you'll use 5g instant dry yeast! (15g : 3 = 5g) ;)

[@nualjirasiriwat7938]

@@anamyrciarodrigues7282 thank you so much👍

[@Lav6]

מתכון מטורף תודה רבה, תחזור!!! עם מלוואח, פיתות, ג'חנון, הכל ידוע אבל אתה מקצוען אמיתי

[@yuvalayalon8002]

L J בקרוב יש גחנון אש וגם מלוואח וקל!!!!וגם מהיר

[@Lav6]

יא מלך מחכה בקוצר רוח!!@@yuvalayalon8002

[@sophiagarza685]

Hello I was wanting my to know what do you do with the dough scraps...?

[@yuvalayalon8002]

Sophia Garza Wow Everything, but thats a topic for a new video

[@lwblack64]

What is your take about using milk instead of water when making puff pastry? Thanks.

[@yuvalayalon8002]

lwblack64 hi, milk makes the puff pastry more crumbly and more color in the baking , some recipes even use sour cream

[@etydzurryati2085]

What kind of paddle you use? (For mixer)

[@gwenethharewood3661]

You are the best

[@SKS-dc2ic]

I already try twice with this receipe and didn't make it. I need your advice. When i mixed all the ingredient why the dought is sticky?. Then i put in the freezer for about 15 minutes and i roll the dought but the dought is so soft. Is it too much water because i use 220gr. Thanks

[@yuvalayalon8002]

SKS Sticy dough is good

[@nanagoh9]

Hey chef! We are waiting more of your videos!!!

[@yuvalayalon8002]

nana goh Hi nana what subject would u like?

[@anniemathew8808]

Can you mix it with hand instead of machine ?

[@yuvalayalon8002]

Yes But better work with a metal scraper if you want to do it manually

[@liudmylakhakalo3025]

hello and thanks for the amazing video, I have an amateur question: the layers of the dough began to spread in the oven - it's the wrong flour or the wrong technique of dough preparation, thanks

[@patriciagimay9195]

I live in France and have All Purpose Flour and Type 55 Type 65 and Type 80 which flour would be best for the puff Pastry dough. Thanking you;

[@lwblack64]

www.kingarthurflour.com/shop/items/french-style-flour-3-lb

[@lwblack64]

www.kingarthurflour.com/shop/items/pastry-flour-3-lb

[@yuvalayalon8002]

Don't you have t 45 in Europe?

[@saimmonramalho2869]

how many degrees should I refrigerate the dough?

[@yuvalayalon8002]

Saimmon Ramalho Depends on butter type Usually between 1.6c to 3.2