Roux Brothers Puff Pastries and Brioches 1

[@janisbrants6841]

Albert and Michel rest in piece.. Legendary brothers !!

[@paulmcguire8359]

Love these dudes, the passive aggression is unreal

[@kellyk3222]

Amazing and generous of them to thank the staff. Have not seen a chef done it while talking about prep work.

[@brvergara]

i think this is quite possibly the greatest cooking program ever made

[@henda2012]

simple, easy and accessible, it's great to be able to go to any shop and find all ingredients needed to make this pastry, thanks for sharing.

[@AozoraFai]

The recipes w/amounts are in their "The Roux Brothers on Patisserie" book. Well worth the buy or you can check it out from your local library like I did. For the puff pastry it's 4.25 cup flour, 1 cup water, 1.75 tsp salt, 2 tbsp white wine vinegar, .25 cup melted butter for the dough. And 1.75 cup butter for the butter block.

[@daicyolaya1245]

🙏🙏🥰🥰

[@castorel]

amazing upload m8, this olb bbc series with the roux brothers is fantastic...old school, cheers!

[@owen7185]

Awesome upload, thanks heaps

[@Petsublak]

Thanks for upping these vids, great to watch real cookery.

[@gringogidget]

Thank you for uploading these! So inspiring.

[@telcr7224]

Fire and Ice❤❤❤

[@lb1770]

Michel must be the most elegant man I've ever seen!

[@Andrewg820]

Escoffier's protégé, bravo

[@adrienlefin3949]

Very funny that they seem so huge in the UK, whereas they are totally unknown in France.

[@minhhoang8359]

Thank U

[@noelbgood8845]

The godfathers of cooking

[@goodyear2602]

They said in the first one that they would not give amounts. It's about techniques. But check recipe web pages. You'll find amounts there.

[@alexdeadman6252]

These 2 gave birth to modern UK cuisine. How ironic that French gastronomy experts now admit that we have better chefs than them. Here in the UK we incorporate food from all other the world. OK, maybe we were lacking a few classical dishes of our own but this lack has led to an embrace of quality, not prejudiced by culture.

[@inuyashaspet]

@AlexDeadman Bravo! Couldn't have put it better myself.

[@gettem6341]

he doesnt incorporate the remaining flour?

[@Maha_s1999]

Not very much élasticité - I loved Michel Roux! Gone too soon!!

[@gettem6341]

what's the point of the vinegar?

[@ubermenschmexa]

I believe the chemical reactions it might ignite help a lot with the layers both in quantity and crunchiness, but I'm no expert and that's an uneducated guess

[@wallygabreal3053]

Vinegar is an acid and this will tenderize the gluten while laminating and layering as the dough is usually tough for making puff pastry , if you use tender and lean dough you woudnt get crispy final product !!!! this one of the differences between puff pastry final product and white tender bread ! it is the amount of water or liquid in both !!!!!!