My Puff Pastry Recipe! The Inverted Method! Masterclass Ep.3 скачать в хорошем качестве

My Puff Pastry Recipe! The Inverted Method! Masterclass Ep.3

In this episode of my 'Masterclass' series, I show you my easy to follow, step-by-step puff pastry recipe! This puff pastry recipe is the more modern version of the classic French method of making puff pastry, whereby the dough is assembled inverted, or 'inside out'! A traditional puff pastry is made by wrapping a block of butter (beurrage) with a flour/water dough (détrempe) and then folded, this puff pastry recipe does the reverse and folds the dough with the butter. It is no more challenging a method than the traditional way, but it's been proven to a more flaky and tender puff pastry that rises evenly and rolls out easily! This is a proper laminated puff pastry recipe! It's an easy recipe to follow and even though it does take time, the majority of the time is spent letting the dough chill in the fridge! This puff pastry recipe makes enough for an assortment of baked items. It's ideal for making sausage rolls, croissants, mille feuille, tartlets, hors d'oeuvre and more! You can refrigerate this dough for up to 4 days, or freeze for up to 6 months! Simply thaw the puff pastry dough in the fridge before rolling and using! 😻 FOLLOW ME: Instagram: www.instagram.com/myblackcatkitchen Facebook: www.facebook.com/myblackcatkitchen Website: www.myblackcatkitchen.com Business inquires: myblackcatkitchen@gmail.com 🔔 PLEASE LIKE AND SUBSCRIBE! 🔔 https://www.youtube.com/c/BlackCatKit... If you like our videos, please consider buying Gordon or Kiki a squeaky mouse toy! The site says coffee, but we'd rather buy cat toys: https://www.buymeacoffee.com/blackcat... ☕ ******************************************************************************** INGREDIENTS Butter Layer (Beurrage) 675g butter, unsalted. at room temperature 150g flour Pastry Dough (Détrempe) 600g flour 12g sugar 10g salt 130g butter, unsalted, at room temperature 250ml water, cold 15ml white vinegar ******************************************************************************** What we use in the Black Cat Kitchen! 😻 My super cute apron!! https://amzn.to/3yezlna 🖐 My adorable oven gloves! https://amzn.to/2XYsCS9 📷 Camera: https://amzn.to/3zg9Gfg 📱 Mobile 4K Camera: https://amzn.to/38efUjX 💡 Amazing lighting for food/video/photography: https://amzn.to/388iDev 🎤 Microphone: https://amzn.to/3gvv3ls 🔭 The best tripod ever: https://amzn.to/3gwTTBn 💻 Powerful, easy to use editing software: https://amzn.to/3mu2Vmt 💯 The Editor LOVES TubeBuddy! If you're thinking of becoming a YouTube creator, get ahead with this SEO optimising software! Get it here: https://www.tubebuddy.com/blackcatkit... 🎵 We use Artlist for copyright free music with no licensing hassle! Get 2 months free when you sign up here: https://bit.ly/38pN7ZX Black Cat Kitchen is a participant in the Amazon Affiliate Program. Please consider helping my channel by purchasing through the above affiliate links. It does not cost you anything more and by clicking on the links, you will actively support the channel! Proceeds will be used for ingredients, giveaway prizes and cat treats! Thanks! :) Additional Credits To: Amine Maxwell - Lovely (Support Anime Maxwell here:   / aminemaxwell  ) Chapters: 0:00 - My Puff Pastry Recipe - Inverted! 0:46 - Making the Butter Layer (Beurrage) 2:17 - Making the Pastry Dough (Détrempe) 3:10 - Tip #1 3:19 - Covering the Dough with the Butter Layer! 3:58 - 1st & 2nd Roll and Folds 5:00 - Tip #2 5:15 - 3rd & 4th Roll and Folds 5:52 - Tip #3 6:14 - 5th & 6th Roll and Folds 6:48 - Pastry Amount and Storage Options 7:25 - My Finished Puff Pastry! 8:08 - Kiki Gives Away Our Next Episode!!