Some people say that the finger indentations are to remind yourself how many turns you've completed but they also serve the purpose of intimidating the dough and giving it just a small taste of what's in store if it decides to turn snitch to the feds

The most important lesson I learned from Julia while watching her shows is: Never apologize for what comes out of your kitchen, and no matter what happens, act like you expected it to happen.

For my money, this is the most entertaining cooking show on YT and I’ve watched many of them since letting the Food Network go. Doesn’t hurt that the host is absolutely adorable-just a regular-ass dude trying his best. I’ve binged every episode and they bring me joy.

my brother in Christ, making puff pastry by yourself is insanity great job

As time goes by I find myself saying, "Why, Jamie?" an awful lot less. Personally, I feel your proficiency level has just suddenly improved tremendously! Well done!

I was so proud of you for continually putting the puff back in the fridge. Every time. Well done!

Anyone who attempst to make a puff pastry earns my respect. Well done!

Dear Jamie, I’ve only tried Puff Pastry once in my 61 years. It came out light, buttery and beautiful. I stopped there and never did it again. The memory is wonderful. It took two days just like you. Cream, Creme Anglais, chocolate sauce. Delicious. No one ever realised how much sweat and anguish went into it. Never again….maybe. ❤️

the crunch on that pastry.... freaking nailed it! 😻

Fantastic again. I haven't made jalousies in years, but they were always a hit at parties. The little "dimples" La Julia presses into the dough are to remind you of how many turns you've given the dough. It helps when you are making more than one batch or stepping away from the pastry for a while, so that when you come back, you'll be reminded where you are in the process. The idea behind the "cross hatchings" is to cut through a very few layers of the pastry so that the cooked surface will show off the puffiness. Neither step is mandatory, as you noticed. Great job!!

At one point Julia said to pick a larger pot than you think you need. I've found that to be good advice that comes to me often now. Just thought I'd share.

I remember 11 year old me in the late 70’s early 80’s sitting in front of my tv watching Julia Child on PBS on Saturday afternoons in Chicago and being so mesmerized with her . Bless my mom for allowing me to practice the baked sweets she made that appealed to me. Julia is the person who inspired my love for cooking /baking thank you for bringing back that nostalgia .

This is what we call an “eat it over the damn sink” snack in our house.

This is my new favourite cooking channel. Jamie is so endearing. I might make that cheese filling and put it in some store-bought puff pastry as a test run.

I love how brave you are to “go where you haven’t gone before”. You really show how “nothing ventured, nothing gained” is so true. Great job.

I saw Julia make puff pastry, and as usual she made it seem so desirable to rush to our kitchens and do it. Which I didn't. But Julia was personally responsible for dragging me and my kitchen into french cooking, for which I am extremely grateful. I am enjoying your foray into Julia's world, and must say much of this mirrors my trials and tribulations while trying to follow her instructions.

Ps. I looove that you showed the comparison of the butters next to each other. Great visual informtation.

An excellent lesson in why everyone uses the pre-made puff pastry.

I tried making this very puff pastry years ago. An audacious thing to do and well beyond my skill level, I thought. I followed the directions slavishly and if the dough gave any hint of getting loose and buttery, I stuck it back in the fridge and chilled out. When it was done, I made a nice set of apple turnovers and the results were spectacular. Try it! Don't be intimidated, and allow plenty of time. Bon appetit.

I am a professional chef and am enjoying this series. 😎 Keep up the great work. Culinary arts is never fully mastered. Remain focused and forever teachable. 💯 Enjoy. When you're frustrated just breathe and live in the moment. I live in Pennsylvania.

The nuttiness you were tasting is probably the gruyere cheese, which has a nice sweet yet nutty flavor. These pastries look amazing and what an adorable name they have 🙈.

Puff pastry is the bane of my whole gd existence and I always find myself throwing up the fist of solidarity when I see someone else successfully pull it off. Great job, they turned out beautifully!

The finger indentation is a way to keep track of how many turns you made. It’s useful if you are in a bakery because there will be many ongoing puff pastry with different resting/chilling periods.

My friend and I are currently on a journey through her cookbooks and we found your channel when we were making the Beouf Bourguignon. Great content! One thing if you haven't tried it yet with puff pastry, is to put the butter and the pastry when doing your folds between parchment or wax paper. It really helps keep everything clean and not sticky/oily. I learned that trick from The Great British Baking show and it helps immensly!

I can't believe you made your own puff pastry! Did it in culinary, what a pain....seeing u do it was better instruction than culinary school!! You just love what you do, its hows....I love what you do!!!

I've made these three times (I think? Not more than 4 ever, and now I need to figure out a good GF puff pastry recipe - damn celiac - to make it again now this video has given me a craving) a yonk's age ago and they ARE amazing. So good and so time consuming that only my exhaustion kept me from smacking the friend who enthusiastically told me they were 'just like those frozen toaster pastries, just a bit messier looking!" (For anyone who doesn't really cook much - do not, if you value both your physical person AND your mental well being, EVER attempt to compliment someone who has just done a seriously involved bit of kitchen magic by praising how close they came to the cheap freezer version. Really. Don't do it. They WILL attempt to Hansel your Gretal RIGHT into the oven they just pulled their creation out of.)

It’s FABULOUS to see a chef with the same issues as the rest of us!

they make silicon mats with both straight and round measurements etched on them that makes working with pastry dough lots easier

Oh, the memories. My Grandmother would make this with apricot jam; something that to me was exotic. She swore by Julia Child's cookbooks. I only wish I hadn't thrown my copy away. The notes she made in the margins were especially useful. To this day, I have another old cookbook with my Grandmother's notes and mine alongside. That I believe is a better homes and gardens cookbook. Now that I live alone, I rarely bake or use these recipes any more. I must get back in the game.

One of the most important things when working on your puff pastry is to keep your work surface floured at all time so the dough is easy to spread evenly Love the video keep up the great work 💙💙

They look fantastic. I think the extra fold you added made a difference. It’s amazing how far you’ve come, Jamie!

when making pastry dough, remember that the ice coldness matters. once the butter starts integrating into the flour u are going to have more of a crust that a pastry

Well I’ll definitely be making this!!!……..With store bought pastry dough.

Honestly I don’t know which I love more, your great results or the process of your getting there. Morning coffee just tastes better watching you cook and making me laugh out loud. You deserve the KZfaq Oscar for sure!

For future reference, salad oil is an old blanket term for any neutral flavored oil (like canola oil, soybean oil, peanut oil, etc.) typically used in salad dressings.

I usually make them with pastry cream or with apples. A version with sweet cream cheese and peaches is also a family favourite.

They look like something from a bakery......excellent job! You keep getting better & better.

My dad use to give me this pastry for breakfast on Christmas morning. I have always loved it and wondered what it was called.

Of course I like the recipes and enjoy the way you deal with them, but I sew and I can't help but love your aprons. Love them all!

You did a fantastic job, Jamie! They both look delicious. RIP pizza spatula. Reunited with Scott the Snail in the great kitchen in the sky.

I like that you used the phrase “here’s the dealie yo” more than once in the making of this video 😛Just another reason to love this channel!

Excellent job on the layers! I saw the bench scraper and was like "you go Jamie!" I'll make peekaboo sometime this year.

Oh my goodness! It’s a Sat and I have a list of stuff to do but I just thoroughly enjoyed watching this puff pastry show ! You are hysterically funny and with the UK falling apart, Ukraine being bombed to pieces, China in a mess,and the Covid still producing variants your show was a delight of escapism ! ❤

Jamie, I discovered your channel a week ago and have been on a binge! Hands down my favourite cooking channel! I also have Julia's cookbook, enjoy cooking, but was always massively intimidated to try the recipes. You changed that! Thanks for the great content, you're one cool guy!

I have nothing but admiration for who you are in the kitchen. You are so "Warp 10" it seems that the kitchen is a safe-ish place for you. I just love it!

i usually speed thru cooking videos but i enjoyed every second of this, particularly the mishaps. bravo! julia would be proud. bon appetit!

this is truly a giant french pop tart :)

The reason for poking the dough with your fingers after each turn of folds is so you know how many turns you've already completed. It's a classic pastry technique especially if you're prepping a lot of puff pastry, it would be difficult to keep track of which piece has been turned and how many times. If your only doing one then its not really needed.

I love Julia but I love even more to watch your videos making Julia's recipes. Thank you 😊

That makes actually drool. I love watching. I like the fact that you are learning and teaching at the same time.

Refreshing to see that I am not the only one that has to speak it out loud, trying to visualize what this person is telling me to do with these recipes. I do that all the time. I'm so glad you include this stuff. So many content creators in the food industry don't do this! It makes your channel just seem so much more rtl!

Your Julia Child baking endeavors are such a journey that I feel like are truly and authentically shared with us. I can feel all the stress, the tears, the joy, the confusion, and the triumphs as you take on these challenges. I love how you try so hard to just follow the recipe, come what may. And that you're just yourself while you do it. Thank you for your efforts! So much fun to watch

congrats on going over 100K subs!!! On to half a million!!! Simply LOVE your work!! Such creativity! Thanks so much for all the effort. Very much appreciated.

Jamie, I'm not the only one who KNEW it was going to be great! I couldn't wait for you to try it. Well done!!!!!

i stumbled over your channel by accident really and started to watch the episodes from the beginning. hysterical content and a joy to watch!!!! your "evolution" over time is really gorgeous to observe. my love for cooking started with my grandmother at the age of maybe 4 years old so i had quite the headstart to many others. and you doing it all by yourself (ok, google and a book^^) is really impressive! it is proof that EVERYBODY can learn how to cook. and you have definetly some talent. my favorite thing is to watch your reaction when you taste what you created. ❤ i hope you keep doing the cooking around the world thing, too. be proud of yourself!

I'm glad to know I'm not the only one who talks to my food! I cuss out every piece that drops on the floor! Lol

I just found your channel and have been watching it all morning. This channel is the actual reality of anti chefs cooking from a recipe. Love it!

Hi there Anti-Chef! I made this today. I used strawberries and blueberries sliced up and marinaded in sugar, honey and a bit of lemon. Had it with whipped cream on the side. It's fuggin amazing!

Full marks making that puff pastry. I think you did really well and it looked perfect once the two dishes were ready to go. Looked even more fantastic when baked. You said at the end it was like a turnover. That's simply the more modern name for what you produced. 10 out of 10. You definitely nailed it!

my sister’s choir used to sell a commercial version of these for a fundraiser. dip the cheese one in marinara-SO GOOD

Looks delicious! I've been suffering with COVID and your shows have been getting me through. They actually make me hungry, which is a miracle!

That was admirable and impressive. And courageous. No doubt about that. You´re the best Jamie!

You are amazing, I have been going back to your old videos and it blows my mind how much you have learned and tried and most of all accomplished! Better yet your still "real" and totally down to earth!

The kind of food that our mom would tell us to go eat outside. The best kind of food.

Honestly if you just buy the puff pastry these look like a nice thing to make to take to an event. The cheese ones are delicious my mother used to make them all the time I think I'll have to give it a go.

Your editor clearly has a lot of fun at your expense. Good on you for not firing them.

I just made the Cream of Watercress soup and it was fantastic! This one will be next. Thanks for sharing your journey through Julia's books.

You make me laugh, out loud and so hard! I have great admiration for your bravery in attempting to recreate Julia's recipes. I know that I couldn't.

I think you did a really good job. They look amazing. I also admire your tenacity and resilience in each video while being tormented by another recipe

Your editing is hilarious and your skills are badass!! These look insanely good and I’m going to make them! ❤️

OMG! Love your flashbacks and your slow mo comments, please never change your style!

This video has been an incredible inspiration to me! I am now absolutely committed to never bake, and for that I thank you.

I discovered your content a few weeks ago and what shall I say? I like your style, man! 🙂 Keep the recipes coming, Jamie.

So glad you're doing this. It's inspiring me to try cooking something adventurous.

I absolutely adore the chaotic editing of this

Your pastry looked delish! All those layers... Great job.

We buy that at every supermarket where I'm from. Never thought about how much work goes into it. Looks great

Love the way you dive in to these JC recipes.

Great video Jamie, once again. Learning as you go. If you try it again, I would suggest, and I know you've probably already thought of this, bake one at a time on the top rack so the bottom doesn't get as dark and overdone. But for you to admit it's the best pastry you've ever made, and on par with a bakery, wow. I've watched your older videos, from that small kitchen in Canada, and your progress is amazing. Congratulations!

Jamie, Julia would encourage you to use more flour on your surface to prevent risk to your dough. One of her guests taught me a wonderful trick! Buy a stainless steel shaker can about the size of a restaurant glass sugar jar. Put flour in the stainless can and you'll always have flour at the ready to quickly and easily add it where needed without getting it all over your hands. Yay for her guest!

*Jamie, I started with just one video about 2 weeks ago. Now, I'm just going through all of them! 😁 And, I don't really cook BUT, you have inspired me! You have a great sense of humor and your affection for Julia Child is just priceless! I'm so glad I found you! Keep it up (well, as long as you want to anyway!) You're a true gem! Love from New York.* 😘

How I love everything Julia Childs. X Congratulations on two delicious 😋 peekaboo pies

I love how proud you are!! You’ve grown so much in your skills and it’s so wonderful to see!!

Hilarious yet instructive/instructive yet hilarious. And a wonderful spoof of The French Chef herself.

I'm so impressed with your puff pastry. It looks delicious. You're giving me the inspiration to try this myself! Thanks!

You've really improved your puff pastry making skills since the mille-feuille. I would never try that: It's hard enough with shop-bought puff pastry.

Excellent! Congrats Jamie.

Bless your heart! These are the absolute best. These are so funny, and so deeply relatable.

I’m enjoying this so much, I had to go back and see your first video and wow, what a journey you’ve had. U should be proud

Just had to say all your content is great sir..Watching you desend into madness thanks to Julia Child is just perfect lol..I don't normally watch people cook but you bring wit and a lot of fun to the situation..thanks for all the hard work..

Excellent as always! Go Peekaboo 2022!!!

This reminds me of these austrian pastries my family gets every year around Christmas. I might try to make one this year as a special endeavor!

You cooked that pastry beautifully. I'll take the cheese one!

Having a trying morning.. Thank you for wonderful recipe I think you made Julia smile.

Jamie Another fun video to watch. However the end result looked amazing. Thank you for these episodes it’s a delightful way to start my week. 🐬e

I stumbled down the KZfaq rabbit hole and discovered your channel, flipped around a bit and every time you seemed to be in a different kitchen..I’m thinking Europe? But then you said “out” and I was like, nope, he’s Canadian! Then I watched enough to figure it “out”….as someone who cooks/ bakes alot I am sincerely impressed with your progress! Very entertaining, I’m hooked! The Joy of Cooking was my first cookbook, still have it, still reference it regularly! Bon Appetite

The pastry looked beautiful.

Hint: measure your rolling pin. Use data to estimate pastry size. Alternately: place measured masking tape on counter edge. Love your vids!

As a young Chef at Savoy & Claridge i made 'puff' everyday, still haunts !.

This whole video got such a real vibe. Love it