📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzfaq.info/love/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

I live in India and during Summers it gets really hot to do anything with butter .... It's like 50 degrees here rn.... But I make your recipes during winters and those have turned out really great... I will try this as well.. thanks for teaching me so much you single handedly made me a better baker....

The one pastry that I haven’t mastered is the danish. This method looks so much easier. I’m going to try it!

This is comparable to a flaky butter pie crust that I've made, only the individual servings mean no stress about possible tears. Personally, I would never hide the wonderful tart flavor of rhubarb with something else, but this is a great base for whatever's in season.

Once again, nice one ! This is an interesting technique for making the pastry. I used to do the same way in January when making the 'Galette des Rois' and it works pretty well. Keep it up 💪

Prepped the pastry dough and filling last night (fresh strawberries and frozen rhubarb) - shaped and baked them fresh this morning. What a lovely flavor combination for the filling and combined with the flaky rough puff pastry layers - this is a winner of a recipe. Thanks, Charlie. Photos have been posted (#343)

Tested with banana + lemon filling. Approved.

Strawberry and rhubarb are a match that is hard to beat. One of my favorite things. I’m making this recipe as soon as I can.

Amazing as always

WOW this pastry looks amazing! Im astonished at how much the dough rises without any yeast or baking soda! Very interesting!

Pretty, OC-triggering symmetry, and tasty for sure 🔶🔶🔶

Saya berjaya buat puff pastry setelah menonton video ni . Dulu pernah cuba banyak kali tapi tak pernah menjadi . Terima kasih !

This is one "flaky" bake using your fantastic Rough Puff Pastry!! I love the tangy combo of strawberry and rhubarb in this recipe. I may try to make them to share at the office soon, just need to get the strawberries and rhubarb. Charlie has 216K subscribers YAY!! - slowly but surely we will make it to 300K!!! Please continue to share your bakes with family, friends and colleagues and share photos and baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His wonderfully educational (and quite entertaining) videos have helped so many of us improve our baking skills - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes ONE post to go viral (any "Swifties" out there? ) - Go "Team ChainBaker"

Can’t wait to try this! I’m sure it’s on many-a-baker’s bucket list to try their hand at making puff pastry dough, at least once in their life, but you’ve showed us how to make it foolproof. Thanks, Charlie! 👍 😋

I gotta try it

Sometimes I see americans buying something known as "toaster strudel." They are vulgar but on a superficial level, resemble these little delights you have created for us. This seems to be a very fun bake and I intend to try it. I am extra excited because my rhubarb plants are already producing! They love the cold up here 😊

Looks amazing (especially the double-stuffed thumbnail !!!) I have been meaning to try rough puff pastry - i will definitely try this, the rhubarb in the garden is just about ready

My rhubarb plants keep coming back😊 Even after 7-8 months of brutal cold and near constant darkness. I guess it is acclimated well because it has consistently been amongst the first things to grow in spring ! It actually grew so huge it was outgrowing the stone ring I laid around it. Therefore, I took a shovel and viciously hacked the plant in half, as the roots it had were extremely woody and thicc. Once cut in half, i placed the new plant in its own stone ring and waited to see what would happen. To my delight, it began to put out its own leaves and today, it's grown very large and the two plants just look like one gigantic bush😂

Must give this a go! Managed to get a pile of butter on sale. Next time you make Apple pie or banana bread, try Chinese 5 spice powder instead of the usual cinnamon, unless you don't like it, of course! 😂

Great recipe Id say their the best I've seen Thanks

Haven't used rhubarb before - will need to find some and make this recipe very soon.

Please do a Pana Di Casa loaf. I tried this recently and the crunch and mouth feel is amazing and I wisk I could make this bread.

Looks damn good ... Down right tasty!!! Be Safe

I think I'm finally going to get over my fear of messing up a puff pastry and try making one again

Oh the cruelty! I can't get rhubarb here but I love it.

OMG, this is it! Finally we got simple and easy recipe for "puff" pastry, omg where did you find this? Thx

perfect

This looks soooo delicious. Is there a recipe for making the filling? Can't find it 🤷‍♀️

I tried this and it turned out well! Even in my hot and wet country so I'm very happy with the recipe~ :D but some of the pastry has soggy bottoms? Some of the fillings did leak out and my pan bent while baking and pushed the pastries together. Would either of these be the cause of soggy bottom? or is it something else? how can I troubleshoot/ prevent this? Thanks~

I wonder, could this dough be also used for croissants? Amazing video, Charlie!

Did you make rhubarb barbara bar pie?

Like you❤❤❤

Will this dough work for eccles cakes?

there isnt a guide to how much you need of all the ingredients?

Mmm…pineapple

Hi there, this is not to do with this recipe but bread proofing in general. My heating is normally always on and proofing the dough by the radiator has normally always worked perfectly for me. However my husband has bought a smart thermometer which means the heating only comes on when the house drops below a certain temperature. This means now that when I proof my bread, the temperature of the radiator is constantly changing and my dough is cold and not rising properly. I have tried finishing the proof in a switched off oven that has been preheated but this then over proofs the dough. Is there anything you would suggest please? It’s a shame, as it’s not something I’ve had an issue with before and I don’t want to be put off bread making. Thank you Sam 😊