Took me sec to grok how you'd already made this twice when the vid is only 20 mins old. ...I'm getting old.

@@archimedes131 😆 Yes, as a "Channel Member" I have "pre-release" access to the videos 👍 - you should try this recipe

@@archimedes131 I had to search for "grok" 🤣- I am old...

@@Jeepy2-LoveToBake It's a good word!

@@archimedes131 👍

Laminated dough looks insanely intimidating at first. But even my (then) 9 year old had no trouble making Charlie's rough puff pastry without any supervision. And I've been regularly baking assorted leavened puff pastry every few months. Once you understand the technique it's genuinely not much more difficult than other recipes. And Charlie does an outstanding job explaining techniques Just make sure you set aside enough time for the various resting periods, watch your temperatures, and remember to dust your dough lightly before rolling it out. That's all there is to it. Also, puff pastry is generally perfect for cold overnight fermentation. That makes time management easier. Leisurely prepare the evening before, then quickly bake in the morning for a great breakfast treat. This particular recipe might be one of the rare exceptions though, where that approach runs into trouble. The large quantity of added sugar is bound to draw a lot of liquid that could end of changing the resulting bake. Don't forget to experiment with leaner and richer doughs for fun variations

✌️😎

Me too. A taste from home. Thanks for the recipe.

That is great to hear! Cheers :)

🧈😍

@@ChainBaker 😎

Baked the Black Sesame version this morning - very happy with the results. Photos have been posted - Thanks again for sharing this recipe. At this rate, I may have to buy stock in KerryGold 🧈🧈🧈🧈🧈 😆😆😆

@@Jeepy2-LoveToBake in one of my other comments I was wondering about cold fermentation. I normally do that for my laminated dough, but was wondering whether the added sugar layers would draw too much liquid while resting in the fridge overnight. Did this turn out to be a problem or was it a non-issue?

@@gutschke There were no baking issues with placing the shaped pastries in the muffin tins in the refrigerator overnight - in fact the next time, I am going to bake straight from the fridge skipping the "bring to room temp" step. I think it might be more of an issue if you prep the dough with the sugar layers and then let it sit overnight in the fridge (vs the one hour as mentioned in the video) before the final roll-out and shaping. But as I have only made these twice - what do I know? 😊

Nice one! 🤩

🤩

European butter is definitely a better choice for puff pastry, if you have access to it. Of course, the recipe can still be made with American butter. It'll just come out a little different. Not only is the higher fat-content in European butter advantageous for the taste of the final product, it also makes working the butter a little easier. In the US, you can often find butter that is labelled as "Amish butter". I find it works very similarly to European butter. But if I can't find it easily, I use my normal supermarket butter and the results are still tasty.

This one's more buttery than sweet. Try it 😁

Lan's bakery will be working overtime in the next couple weeks 😁

@@ChainBaker 🤩

Sounds like fun though 😄

@@ChainBaker gotta say the cinnamon toffee left in the tray and under the cooling rack was pretty damn amazing. The pick up and fold technique is also a killer and use it making focaccia now too. Awesome stuff. Only been baking for a very short time and between you and the fine folk at King Arthur have found so much useful info. Thanks again!

It can work. I will soon post a pain aux raisins recipe!

This was my first experience with it 😅

A mandolin could work. The fewer gaps the better the layers will be!

Baker's percentage. All ingredients are calculated in relation to the flour kzfaq.info/get/bejne/rJ-kg7uF0ci9qIE.htmlsi=0KZc-nTY6i9ufRck

France.

I'm never kneading dough again that is for sure. For me, it is the most efficient way and it makes the most sense.

@@ChainBaker for me it seems to remove another variable, allowing for more consistent recipes

I was going to ask the same thing myself, I fancy that idea a lot!

Croissants need precise layers which grated butter will not give. I've yet to make a decent croissant. Someday though.. 😅

@@ChainBaker you have made brioche-style croissants before. And the recipe for regular croissants isn't really all that different. It just starts with a leaner dough. Of course, a leaner dough results in flakier thin layers; you need to be a little more careful when rolling them out. But it's not dramatically different in how it handles. Give it a go. I don't think you'll encounter a lot of trouble. You obviously know all the steps and ingredients. I feel pretty confident you'll get it right if you try. As always, it just requires temperature and time management. But if anybody is the expert in doing that it's you.

@@ChainBaker I am sure it would make an OK croissant, no not award winning but for a home baker this might be the croissant answer to rough puff?

I reckon it would turn out more bready and not as layered. But one can only try 😎

The bracelet is gone for good. I'm too skinny for it now 😅 I'll look into that!

💪