Mastering Pie Dough - Strawberry & Rhubarb Galettes - The Boy Who Bakes

[@ashleylala4293]

A lot of people post recipes for “flaky pie crust” but yours is one of the few that actually looks like the claim. It’s absolutely beautiful!

[@maxoconnor9426]

Probably the best video I’ve seen on baking Galettes

[@evelynvanegas3248]

I just made these! I used peaches and ginger, nutmeg, cinnamon, etc. I think my dough was too warm since they melted into flat discs but they tasted SUPERB! Seriously the best galette dough I've come across. Thank you!

[@gracekasal1864]

He makes things so easy to cut out the dough. I have made these before and they are to die for!

[@niyas09]

I made this today, it definetly did not come out looking this pretty but the pie crust was just wonderful and so yummy! i will give it another try.

[@CookbooksonRepeat]

So many great baking tips here! Love the idea of almond flour and extract. I want to make this at the weekend!

[@canucksocial908]

You are awesome at explaining the steps. Can't wait to check out more of your videos. Thank you for sharing 🤗🌟

[@TheBoyWhoBakes]

You are so welcome!

[@honeyfromthebee]

I made these, and they were fantastic!! Thank you for all of your hard work

[@LaChicaAlemanac]

Strawberry and rhubarb, a perfect combination of sweet and sour flavors, this looks amazing!🥰

[@longuyen1923]

I’m so glad I found this video! I love how thorough you are about every detail. I’m new at baking and U make the perfect teacher.

[@debjones9844]

Awesome presentation I’m about to make this now 🎉

[@bushrarajab2152]

I loved this!! Thankyou so much for the helpful explanation! Im so glad I found this video, waiting for more stuff like that!

[@lovely1tatiana]

Thanks a lot for info, steps and recipe! I did it this weekend and it was a success! I love it, my family enjoyed it a lot!

[@TheBoyWhoBakes]

Glad you enjoyed it 😍

[@SuperDolly64]

Hi I really enjoyed this-in depth explanations and not just a demo. I live on a boat and have no oven, can you make something stove top?? I have a cast iron pan and a wok-challenge?

[@TheBoyWhoBakes]

unfortunately im not sure it would work, you could try and encase the pam with wok to try and create a stovetop oven but it would be really tricky

[@annieotak]

I love fridge cam! It's good, otherwise it'd be like an exercise video where no one is sweating.

[@TheBoyWhoBakes]

Very true!

[@behnazesmaeilzadeh6857]

I tried it today and it came out amazing, thank you for the lovely recipe.

[@starface3755]

Your recipe is best

[@sarahpinto]

Really great video with so much detail!! Thank you :)

[@Michael_Sheldon]

How delicious! Continuing on the summer fruits theme, I’d love for you to show us the difference between a crumble, cobbler, crisp, buckle, etc. Its so confusing! 🥴

[@TheBoyWhoBakes]

it is definitely a little bit confusing. For me at least a crisp and crumble are basically the same thing, a cobbler uses a cross between a crumble mixture and a cake batter and a buckle is a cake topped with lots of fruit and a crumble topping

[@kartikakatty6964]

Thank you for the recipe absolutely great crush and filling,yumm

[@gaaraxluvr]

This is still the best galette dough recipe

[@huangtina4883]

OMG your video is amazing! So much detail

[@nickboers2599]

Thank you for this recipe, I’m super exited to go and make this!

[@ashirshir]

Hey! Just wanted to say great work on the video. Thank you for explaining the reasons behind every step. It was really informative.

[@mariannesouza8326]

Wow! Those look delicious! Thank you!

[@jemalgat5216]

Your cookbook is coming out on my birthday, perfect!😊

[@TheBoyWhoBakes]

Hope you like it! 🎉

[@igglewiggle6649]

Hello TBWB from Canada! Love your cheat lamination approach to pie crusts and will now try to adapt your method to making blueberry filled galettes. Will try to make pasteis de nata. Will you be making these delish Portuguese tarts anytime soon?? …Just became a new subscriber.

[@GrannyReplica]

wow, just wow.

[@pedroedduarte]

This is beautiful, love the Portuguese reference. You’re good

[@TheBoyWhoBakes]

Thanks! I spent many hours looking through the windows of bakeries in Lisbon looking at how the bakers make the pasteis and this seemed like a key idea to some bakeries dough

[@yenysc9713]

needed that explanation thanks

[@fatemehnematipour5068]

Great

[@mohdridhwanahmadzulkifli2946]

you use kerrygold butter and i love it too😍

[@TheBoyWhoBakes]

It’s a great butter 👍

[@Pookielove1123]

I plan on making this and was wondering if you had a suggestion for an alternative to the ground almond since I'm allergic. We don't want soggy bottoms!

[@Noura-cu6ch]

Gonna make these today! Is there another fruit you'd recommend that would pair nicely with strawberries?

[@TheBoyWhoBakes]

if you can't get rhubarb I think these would be great just with the strawberry, or with any other berry really

[@Noura-cu6ch]

@@TheBoyWhoBakes Thank you! I ended up making them with blueberries and they were really lovely! Great recipe!

[@redanac]

Did you use all the water?? Or just two spoons?

[@ebi-e-abi]

This was sooo good I’m in aw

[@devotidlycrispytimemachine8306]

good recipe- enjoyed it. ( Not sure about the contention that there is v.little water in vodka- unless it is a play on words- vodka meaning little water- also water=gluten ?, water= water.)

[@vickilarouge4855]

What can I do on the bottom instead of ground almond? Is there something other than a nut base that I can do? If I want a crispy bottom without an almond base, can I skip pouring the juicy syrup back into the fruit, or will it be too dry without it? Thank you! 🙂

[@kartikakatty6964]

Can you change vodka with other??

[@aureliaphilosophyofyum]

Great video! Thank you! Could you please do Swedish Cinnamon Rolls (I think they're called Kardemummabullar) sometime?

[@TheBoyWhoBakes]

Great suggestion!

[@tandooribox]

Wow ........ you are amazing !!

[@TheBoyWhoBakes]

Thank you so much 😀

[@marthaaguirre4213]

Autumn desserts pls❤

[@smartypizza4723]

Super flaky, making the dough is time consuming but is worth a try. It can be pie dough, too.

[@treizeheures]

i need a pen like that 😂 in all seriousness though, your videos are invaluable! really really enjoyed this

[@alanaa7379]

In the process of making it, day 2. I accidentally put the dough in the freezer instead of fridge 😅, hopefully it'll bake fine!

[@serminsermin3538]

My English not well. I tried for understand but I need information about amounts, Thank you. İt seems good recipe.

[@suheylatosun4329]

Selam Sermin, 2 yıl sonra hala ihtiyacın var mı bilmiyorum ama malzemelerin ölçüleri şefin internet sitesinde mevcut. 😊

[@Kyarrix]

Hi, why not use a pastry cutter? That way you don't melt the butter with the warmth of your hands.

[@garyholiday7446]

I njoyed everything but the almonds, I don't do almonds or nuts of any kind

[@mohdridhwanahmadzulkifli2946]

can we omit the vodka? 🙏

[@TheBoyWhoBakes]

As I say it’s not something I always do but it helps to create good pastry of you’re new to working with dough. If you want to omit it just replace it with extra water

[@mohdridhwanahmadzulkifli2946]

The Boy Who Bakes tqvm for ur reply, this really helpful🙏😊 happy baking dear

[@rosinavigiano8916]

Nice😅😅

[@TheBoyWhoBakes]

What are you guys baking this weekend?

[@annieotak]

It's turned chilly here in Australia. Ive made a french apple cake (great!) and am going to make some scandi nutmeg biscuits for mulled wine dipping 😊 These look SO DELICIOUS!!

[@TheBoyWhoBakes]

how did the nutmeg biscuits turn out?

[@TheBoyWhoBakes]

oh sorry, I haven't posted a recipe for those, maybe I should 🧐

[@amala5127]

Please do the Arabic translation

[@thealgerianflower2379]

Instead of vodka what to use ?

[@tpn1110]

Iced cold water + vinegar

[@mindy1835]

Beautiful and delicious looking galettes, but the recipe is labor-intensive

[@kdogggggggggggg]

water =gluten??????? overworking kneading etc. causes gluten development.