How to Make Puff Pastry | Bake It Up a Notch with Erin McDowell
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Baker extraordinaire Erin McDowell is breaking down all things puff pastry in our first episode of “Bake It Up a Notch.” She explains the magic behind puff …
The best “baking” video on YouTube ever. I love that you’re not rushed. I love that you give examples of what it should look like and what it shouldn’t look like. I have made puff pastry every couple of months for the last five years. I don’t understand why people think it’s so hard. I think my biggest mistake was letting it rest too long in between folds. And I find that a rough puff (that I saw a chef do on an old Martha Stewart show) accomplishes 90% of my projects. Can’t wait to try your method and buy your book! More videos by Erin please!
Thank you!! The "firm but pliable" aspect is one I was missing and always ended up with cracked butter inside!! Thank you
Would gluten free flour work? It looks amazingly easy, but I know gluten free isn't!
I got to say Erin you are the best!! love your passion for baking. For sure I'm gonna give it a go this weekend!! Thank you Food52!
Everything about this lady and presentation is delicious and georgeous!
And here I thought she said Malfoy 😌
what are those flour jars???
I can't believe I watched all 35 minutes. Thanks for sharing!
Erin I get so excited when you show up on food52. You are simply the best baker!! I would love to be your understudy. I’ve already put your new book on my Amazon wish list…I’m learning so much from you, I simply love your personality❤️
Such a beautiful video. Love Erin. 😍 I want her to be my bestie.
I am a simple person: I see Erin, I click.
I've made classic puff pastry many times. It's great to learn some new techniques. Erin is one of the best baking instructors I have seen on YT. I hope Food 52 has her come back and show us more in the future!
Yes!! I love it!
where is the recipe? Food 52 has totally different ingredients from this video
One tip..this vid, the packets are too thick. It’s much more difficult to roll. Make larger rectangles, make a larger, thinner butter slab by using a larger sheet of parchment. Plop your butter in the center, fold around it the shape you want, take your rolling pin and beat it and roll it into a perfect rectangle..super easy. This way the butter stays colder too. Like the Weekend Bakers site, make the dough the night before, refrigerate. It’s fully relaxed the next day.
Check out Bruno Albouze, he’s a pro. Also the croissant dough at Weekend Bakers dot com site, both will help your pastry and croissant dough, also inverted puff pastry..Bruno shows how easy it can be..make better rectangle corners by rolling from the center to the corners, don’t stretch, you’ll thin the dough.
I subscribed 2’ into the video
I'm usually very hesitant to buy a cookbook from an American author because I just can't stand the cup measurements (I'm sort of okay with ounces; at least that's accurate weight measurement just in a different unit). I'm sorry, it makes me furious. But after watching this video I think I will buy this book because I love Erin and she deserves it, I also believe it's going to be a great book AND considering that she uses metric in this recipe I believe she's gonna use them in the book as well. Congrats, Erin, you got yourself a paying fan!
i live in a really hot climate so the butter ends up melting and seeping out when rolling..how do i avoid that
Who else was just here for Brimley, who might I say, was looking as dapper as that dough was flakey?
It's all LIES ERIN!!! Puff Pastry hates me!
31:04 – Rough Puff Pastry — Very flaky, dare I say 'flaky AF'. I wish I could get Erin's input on the best number of folds, as Alex made a 1 million layer puff pastry and the results breaks down as one creates more layers — /watch?v=H-O-TocmrI4&t=7m01s
I love Erin, she is the baking Diva!
Just finished putting together my puff pastry❤️ I’m making Meyer Lemon curd tarts. Thank you for sharing 🙏🏼
Greetings,
You are fabulous…
Cheers,
🥐🍷🥖🍷🥧
PS
Love your headband~
@12:00 you'll see the world's least-appetizing empanada
Great video, Erin! Loved watching the process and visual cues. My baking and pastry goals this year include mastering puff, croissant, and danish dough more. My skills from culinary school days at the CIA are 25 years rusty.
Erin! You are the best! I so love all your videos. I just pre-ordered The Book of Pie on Amazon (Nov 10 release date). I have been making classic puff for two years and working hard to improve my technique. I still have trouble with the butter "shattering" in the dough. So I will try mixing in about 15% flour (based on weight of butter) to the butter block. I have always just used plain butter for the butter block. I am making classic puff this weekend and freezing, next weekend and freezing, and then making pain au chocolat the third weekend (fresh baked) for a party. One thing I LOVE about puff is how well it freezes.
You had me at “Butter”😍😍😍
Erin's adorable and I love her videos!
Fun party game: take a shot every time you hear “chilled and/or firm but pliable”
I will always watch Erin McDowell, I will never make my own puff pastry.
Loved this video. And I just adore Erin. She’s a perfect blend of intelligent, funny and enthusiastic. I want to be her when I grow up!
I would like to know, with the chocolate version, how much flour was replaced with cocoa powder. Did it impact the flavor at all? I would like to try a chocolate napoleon with the chocolate version and vanilla cream as this has inspired me. Thank you for making this my new goal to achieve for March.
Nice lesson I think this is very doable for me to try. Thank you so much
Love you Erin💕💕💕
Thank you for this inspiring video. You make it look so easy.
Please, some videos using already made puff paste and making different savory treats!
Does chocolate puff paste dough really exist?
Erin, you are a fantastic teacher. You take your time and you do such a great job showing examples. Thank you.
An American chef that used metric measurements… I think I'm in love… XD
Ok Erin, ready to drink the “koolaid” what kind of butter, brand, composition do you recommend?
Thank you Erin. 👍🏻 Visually showing what can go wrong, and how to fix (maybe) is soooo helpful for us amateurs. More content please!
Yes yes yes more Erin please!
Erin, great video, thanks for sharing! Question: on the rough puff, do you still need to do a final chill of at least 8 hours before using?
loved this. you're amazing!
I didn't know that it was that detailed in the pastry making and shall remember what you said about puffed pastry and rough puffed pastry when making pie crust and cakes also.