Three Pillars of Pastry Technique

not be hard like this one it's not it should be too hard it should be pliable which means like bendable soft okay only then it's gonna work if it's too hard then your dough is going to tear yeah keep this in mind then is that what you guys did with mark it's done I think this world or some other world are you sure next what's gonna happen

is once you roll it see like that this is a bit too long okay we don't gonna go you're gonna put in the fridge to rest then we take it out again next you're okay and then again it's gonna go low okay so like this how many times you're What are we gonna do?

four times. Again, so we're going to fold, roll, put in the fridge, after 20 minutes take it out, roll, fold, put in the fridge, again 20 minutes. So like that we're going to do fold. And eventually when we do this, what is happening? When you're rolling, putting, rolling, putting, folding, rolling, what's actually happening there, anyone? What are you creating? Layers. Layers, you're creating the layers. So in the cross on, you know when the cross on the head and cut it. You see those layers?

that's the layers you get from lamination. Okay? And that's how your pastries are made. Okay? We're going to watch a video again later on, but this is just a visual expression.

- You're good again.

That's your sweet short-class break stream that we'll be done. Just a bit of a recap.

That is a homemade short cut sweet pastry. So good. So much better than anything you could buy. So the pastry recipe starts with half fat and flour. That's the principle that's been used for hundreds of years. We're going to use a little soup to put 250 rounds on it. JP, why is he doing that? Why is he using that? What is that called? Strain up. Strain up. Why is he passing through? Strain up? Yes, it's very good. Max.

Finally good to see you answering that. Well done. Why is he seeing that? Sifting it. Again, that's the word you're sifting. You sift the flower. Yeah? Why is he sifting the flower? Nothing else to do in his life? No. But it's a good flower anyways. The flower is good. What thing? Gold, silver, diamond. What's something? Something? - Something against something? - With gas. - With gas?

What do you guess? In the flower Lecture gas? Both are close enough Think about it, what could be in there What could be in that flower That you don't want to be there Dirt, or other words Plums, insects Or you know Foreign objects Sometimes you know there might be a small paper When you open the flower bag and small piece of paper might have gone in Yeah? The center Flour Then we have the butter The butter needs to be soft No, no, no

The butter needs to be soft? No, no. No? What it should be then? If not soft? Yeah, but what should be the temperature of the butter or the texture? Should it be soft? Like as long as I touch it, it should be like soft? Should it be soft or... Who else? Can you tell me? Room temperature? Room temperature. It should be cold. Guys, I've told this, remember. Why should that butter... I want it melting. Correct. You don't want the butter to start melting.

Okay, if it starts melting, your sweet pastry is going to become like a sticky and like a paste, yeah? Or like a really sticky, gluggy paste. You don't want that. You want it to be like a breadcrumb when you're rubbing it, okay? So it should be cold. So when you rub the cold butter in the flour, the texture is going to become crumbly. And that's why never touch your... Palm. Palm. Okay, why? Pukot. Or bouquet. Why should you not touch the palm, Mayran? It's hot. What is that? The palm? The butter. Very good. Okay? Because of the heat in here. Palm. This area.

before I do that I'm gonna have some sugar. There's a hundred grams of bison sugar. So then I've got a vanilla pod here, the classic flavor. I'm just gonna score. Guys, I know last time when we did it, someone accidentally put the sugar as well and I said like don't do it. Do you remember? I think it was someone. Oh, you were not with me. But do you do that? Anyone remember? I don't know if it was Sajo. No. I think it was our team for me. I think they did this on the government. Yeah, the first thing.

Ah yes, yes you're right. Okay, again remember I told you that it's nothing that it's a major problem like he's doing it. But I told you why we didn't do it because the sugar can make when you're doing the rubbing method it can make it hard to go crumbly. Because the sugar property of the sugar and the butter it'll become like a sticky. Okay and that's the only reason. So it's not that you can't just when I avoid it. What is it? You can always tell a good vanilla pod by being sticky and sort of soft and gentle.

Hello, bud! That's my little boy, buddy. You alright, mate? I'm making pastry. Do you want to help me? Cool. Wash your hands. So I'm just going to run my knife down the pod like this, scrape the inside out. And there are literally thousands of little seeds there, right? And it's incredible. Look at this. Smell that. Guess what that is. Oh, gosh. It's getting all that. Yay! So you can just get little knobs of butter and just squash it into the flour. Get a little apple and it's all rubbing. This is a rubbing method, okay? So Fudd's is the king of that. He's going to do that. Add a little sea salt, okay? Just a pinch. The salt's going to season the flour. And then what you can do is just a tiny gesture of lemon zest or any citrus. So we don't want to over-touch the pastry because the temperature of our hands is melting the butter. So we can stop now, Fudd's, okay? Now I'm going to add a little swig of milk and I'm going to use the yolk of the milk.

two eggs the yolk is gonna give you a richer finer pastry but she's a fork now you're up that you're watching and learning okay can you just move that around in the bowl so buddy we're going to be different to what we did isn't it to fake you blind yeah and we didn't be a much of the butter in the flowers completely like let it relax let it chill and then i'll show you how to roll it out okay so uh the pastry has rested um and it literally does rest the lack of the gluten in the flour to relax and become more flexible and in that time if you feel it buds it gets firmer so this is all about lining the pastry mold dust a clean surface you want to get the pastry to a temperature that is kind of malleable get a rolling pin and

and give it a little whack. You're just kind of extending it. You're doing that initial bit of hard work. Give it an even push. And of course you can choose the thickness that you want. I'm gonna go about half a centimeter. Roll this up like that. Then I'm gonna put this pastry down like this. Let that sag in like that. We need to now bake this pastry shell blunt. Just use this, if you just push that across, right? it will naturally cut the posturing.

We got there. So what we got there. Again, very different to what we learned. What did we do? After you rolled it, you lined the pastry tin. Yeah, that's a pastry tart case or a pastry case or a quiche case. What did we do? Where did we put it? Did we cut it straight away? No. No. Where did we put it? Rest in the fridge. So what happened, like for example, if you do that, like cut it and then put it in the fridge, what will happen? It's going to shrink.

Uncle Roger not happy. Have you seen the video? Yes. Do you remember? Alright. So, again I'm not saying he's wrong, of course he's a sacrifier, but everyone has their own different techniques and everything. So very important. Now, it's a really easy, natural ending, right? And it's looking kind of pretty. This is a 12 inch mould. It's got a removable bottom. Did I say bottom? What? Oh God. I can't believe I just said bottom. Should I say sorry? No. Okay, fair enough. What I want to do is give this school a new hope.

holes like that around the bottom, not the sides though. If you don't do this then sometimes the heat from the bottom of the oven can make the inside of the pastry case a puck. I'll have him working at the restaurant soon. That is your prepared pastry case. You could freeze it. I'm going to use quality cling film that is heat proof and what I use is instead of baking beans I'm going to use baking rice. So I'm going to pour it in, pat that down dude and let it go all the way to the side of the pastry. We're going to

really press it down. I'm going to just bring the sides in like that and we're going to bake this for about 10 minutes. So baking blind means essentially cooking the pastry without colour. Okay so that's going to go in the oven now for 10 minutes. Let's take it out. Now what's happened here guys is as you can see the pastry is in perfect condition. We'll just pop that back in for 5 minutes. So pastry is cooked but it's not going to move and it's not going to shrink. Okay, so we've had five minutes.

And here is our pastry case. So there you go guys, that is a basic, beautiful pastry case. Do you guys notice anything different? When the pastry came out of the oven, the pastry was already shrunken. But then after a couple of moments, it was proper. Do you know what's happened? I just swapped it. Do you guys think this video is made perfect? First of all, do you think he makes the pastry?

one that he made do you think that's actually the one that he made no okay it's all scripted okay so of course there are chefs behind the scenes who actually make the proper pastry so again eye for detail yeah observation I was thinking if anyone gonna pick up so from there see when the pastry comes like a close look now what's happened here guys is as you can see the pastry is perfect condition we just pop that back in for five minutes so you see that pastry is

for five minutes. Can you see that? It's shrunken. Can you see the gap here? Okay. Now watch the next frame. So pastry is cooked but it's not fed guys. See that? Now if you see here, it's come out. They're grown. - No. - Now.

Once it's sunk, it can't grow. There's no elasing agent. What I'm saying is, the second pastry that's come out is actually another one. It's kind of like a tricky one. Hey guys, that is the basic, beautiful pastry case. Look at that. Absolutely fantastic, although that really can be hot. There's so much you can do with that. Hopefully you've got some good ideas of a good solid recipe. If you want to see me, I'm going to go ahead and do it.

Have you ever seen Masterchef? Yes, how many of you guys have seen Masterchef? Have you ever seen when they're actually playing up the plate, it's already so messy in the view? But then actually they go to the front of the table. It's not always like goody-goody, okay? A lot of things change in the background. Same with all of these cooking shows. I'm not saying they're fake, but they all are scripted. You know when they change the frame?

Suddenly the seat changes, that's where they stop recording and then they tweak it around. Anyways, not really with the pastry, but so you remember. Okay, moving on to the next part. We've done this, we won't go through all the videos, just the really most important ones. We've done the creaming method, so what's the creaming method we did for? Remember we did the red velvet cake last week? Yeah, we creamed it, creaming, yeah? That's the creaming method.

Have you already done the blind making?

Now, do you guys remember we did the choux pastry? What's the choux pastry made up of? Choux pastry. What's the choux pastry made of? What did we make the choux pastry with? The ingredients? Flour, butter, and water. OK. Again. All in the pan. Yeah, and then we put a piping bag and then, yeah. Remember, for your buffet, you will be needing to do that. have a quick look recap.

See the scratch? Auto shops will easily charge you through bread. The pastry was invented by the head chef of Caterina de Medici of Florence in the 15th and 14th after he moved to France. The pastry that was named after him is essentially a hot fried Do you know what's a shoe pastry? Actually the shoe is in French. - How do you like this? - A lot of trucks.

Shou. S-H-O-U-S. Shou pastry. What's a shoe actually mean? Shou. Shou. Shou. Shou. Shou. Shou. Shou. Shou. Oh, man. You got the benefit, eh? Because I speak French. Shou. Hey. Can you tell everyone? This French guy knows it. It's cabbage. It's cabbage. Yeah, you know the cabbage? The green cabbage? The leafy-wish. Yeah, cabbage. Really? Because when they shaved it, that's how it looks like with the layers inside and the leafy part outside. Yeah, so that's shoe. In French, it means cabbage.

is which you made that coal and fish fish, which is called a corn farm. It's a regular shape after baking, only if they name a shoe. See that? So when cabbage grows like that, that's the shape it gets, so that's why it's named like that. French for cabbage. Further refinement and perfection will be introduced in the 19th century and helps the structure to the final function. There are several reasons why it is added to the recipe. First of all, it adds extra moisture to the mixture and makes it more flexible.

It needs the flexibility to expand. Second of all, the proteins will form until the structure is heated. This will support the airy shape of the refrigerator. So, this contains fats, prevent the cups, and you can adjust. Tree pastry can be a very challenging challenge. So here are a couple of pro tips that I have found useful. Firstly, don't let your pasta and water mixture overboil. You need too much steam. Next, mix the flour in immediately after the butter has come in. This will ensure that enough steam is incorporated into the dough. Thirdly, mixing the eggs a little bit out of time.

Here's the cooked shoo pastry to help it dry out. Lastly, leave them in the oven while the oven cools down after they have finished baking. This will also help them to dry out. Thanks for watching. Do you want to see more kinds of practice? Okay, so tomorrow again as a practice, as a recap, we might do shoo pastry again because for your buffet, it's meant to make it remember, how many people. Alrighty, we're going to go on pop pastry. But not here at the table and first watch the video.

of pastry. And then we'll just point in the end. Alright, let's get right into it. Today, we are talking about the absolute essentials for any professional chef. The three foundational pillars of pastry. Seriously. This is where the magic happens. Where science and art just collide. So think about it. Flour, fat, and water. That's it. How on earth can those three simple things give you everything from a super crumbly tart to a puff pastry that's as light as air? It feels like a paradox, right? Well, the secret isn't what you're using. It's how you're using it. The whole game is in the technique.

Okay, so here's the plan. We're going to tackle the pastry paradox, then dive deep into our three pillars, short paste, shoe paste, and puff paste. And at the end, we'll wrap it all up and see how it all connects. Sound good? Let's go. Right, so this is the big secret, the one core idea you've got to get. It really all boils down to how you handle the fat. I mean, everything in pastry comes back to how fat and flour meet. Do you rub it in? Do you boil it with the water? Or do you create all those crazy layers? That one decision, that's what defines the texture, the rise, the whole shebang. It's the key to everything.

Alright, pillar number one, the short paste. Now this is the absolute workhorse of any pro kitchen. It's the foundation for so many classics. We're talking quiches, lemon meringue pies, all those beautiful tarts. You know that perfect crisp, crumbly, just melts in your mouth texture? Yep, that's short paste. Okay, let's get into the science here, because this is really cool. The whole point of short paste is to shorten the gluten. And how do you do that? Well, by rubbing that cold fat into the flour, you're basically giving each little flour particle a tiny waterproof jacket. So when you add the water later, it can't get in there and create those long, chewy, tough gluten strands. Instead, you get a tender, crumbly texture. That's the whole secret.

So the method itself is all about staying cool and being gentle. First, you cut in your cold fat, then you rub it in with just your fingertips until it looks like breadcrumbs. And finally, you bind it all together with a little bit of ice cold liquid, handling it as little as humanly possible. You've probably heard that old saying, "Cool hands make good pastry," right? It's not a myth. Heat and overworking are the absolute enemies of a good short paste. And check this out. This table shows you just how a pro chef can tweak one basic idea to get totally different results. It's all about the ratios. Look at pot brise. That's for savory stuff like quiche. Zero sugar. But as you move down the line to pot sauvet, which is basically a biscuit dough, you see the flour goes down while the fat and sugar go way up. That's what gives you that super rich, sandy, crumbly bite. If you can master these ratios, you can build the perfect base for literally any food.

So what happens when it goes wrong? You know, the common pitfalls. If your pastry shrinks in the oven or comes up tough and rubbery, nine times out of ten, you overwork the gluten. Simple as that. Got doughy spots? The mix wasn't even. And that dreaded, soggy bottom? Ugh. That usually means you skipped blind baking a shell before putting in a wet filling. See? It all comes back to nailing that fundamental technique. Okay, on to our second pillar. And this one is a bit of a weird one. Chew paste. This is where we get into some real kitchen magic. It's that light, hollow, airy stuff that gives us eclairs, cream puffs, and perfidurals. And the way it gets its lift is completely different from anything else.

Chew is kind of an eyeball because it's the only paste you cook twice. First on the stovetop and then again in the oven. That first cook where you create something called a panadana is absolutely crucial. It gelatinizes the starches in the flour. What does that mean? It just means the paste can absorb way more liquid. In this case, eggs. All that extra moisture turns into a huge burst of steam in the oven, giving you that dramatic hollow puff. And with this process, precision is everything. Every single step here has what we call a point of care. A moment where it can all go wrong.

You boil the water and fat, but don't let too much evaporate or your ratios are shot. You dump in the flour and dry it out. You let it cool. Because if it's too hot, you're going to have scrambled eggs in your paste. But the most critical part, adding those eggs. You have to get the consistency just right. A perfect, dropping consistency. If it's too wet or too dry, forget it. Your shoe will be heavy and dense, not light and hollow. So when shoe fails, it's almost always about two things: temperature and steam. If you get a flat,

doughy result. It means either the structure wasn't strong enough to trap the steam in the first place, or you open the oven door too early and let all that precious steam escape. You just gotta trust the process, get the temperature right, and let the steam do its magical work. And now for our final pillar. And honestly, this might be the most impressive of them all. We're talking about pafaité, better known as puff paste. This is the absolute pinnacle of pastry technique. It's where you take simple dough and butter and, through folding, create hundreds of impossibly thin, flaky layers. It's just incredible.

So here's the crazy part: there are no leaveners in here. No baking powder, no yeast, not even eggs for lift. The rise is purely physical. It's all about those super thin layers of butter trapped between layers of dough. You put it in a hot oven, the water in that butter explodes into steam, and it violently shoves those dough layers apart. That's what creates that amazing airy lift. It's just physics! Now, as a pro, you need to know which tool to use for which job. You've got the classic, meticulous French method, where you perfectly wrap a big block of butter in dough. This gives you the most spectacular even rise. It's perfect for something delicate, like a bowl of a van. Then you have the Scotch method, or what we often call rough puff. It's way faster. You just mix chunks of butter right into the dough. You won't get the same massive lift, but it's got amazing flavor, and it's perfect for things like sausage rolls or quick turnovers.

Okay, just look at these numbers. This is where the magic really becomes math. It's the exponential power of lamination. With every single fold, or turn, the layers multiply like crazy. After just six single folds, you're looking at almost 1,500 distinct layers of butter and dough. I mean, that's just wild. It's pure structural engineering of food. But here's the catch. With that many layers, there are also that many chances for something to go wrong. If your oven's not hot enough, the steam won't form fast enough, and the layers will just melt together.

If the butter leaks out while you're rolling, well, there goes your lift. And even a tiny little mistake, like letting egg wash drip down the sides, can literally glue your layers shut and make it rise all lopsided. With puff pastry, precision is absolutely everything. Alright, let's bring it all home. We've broken down these three massive pillars of pastry, but when you look closely, you realize they're all built on just three fundamental techniques. And it really is this simple. Number one, shortening, where you coat flour with fat to keep things tender and crumbly. Number two, gelatinizing, where you coat flour to pack it with moisture for a huge steam-powered puff.

And number three, laminating, where you physically layer fat and dough to create lift. If you can master these three ways of handling fat, you have the keys to the entire kingdom. You can create any texture you can dream of. So look, knowing this stuff isn't just about baking a perfect croissant or a perfect tart. It's about understanding the why behind the how. Because once you truly get that, you're not just a baker following the recipe anymore. You're a creator. You can innovate. You can improvise. You can invent. That's the real mark of a professional. So the only question left is, now that you have the keys, what are you going to create?

I hope that made sense.

When you're making puff pastry, there's three ways of producing it. French, English, scotch. Of course, it's quite a detailed version, which I'll be talking to you tomorrow. But most of the time, French pastry is where you're going to fold it like that. English method is the one I showed you, just like a book. And the scotch method is the one where you just put it all together and make the dog.

Tomorrow I'll be doing a demo of these. Just going to have a quick look of how they make bulk like in a big batch. Those are the layers you're going to get from your laminated board. Now demonstrate an English pocket with a foot fold and a simple fold. and a simple fault this will create 49 layers

So that's a dough sheet up. It's a big machine. We just pass the dough into the two rollers. And as I said, you don't have to be manually rolling, so you don't have to put it in the fridge, rest it, and then do it again. - The players, the news go.

So now our butter fits the dough. The dough is one and a half times the size of the butter block. We fold the first piece over. Fold this piece over. Just tap it down lightly. I like to give it a little bit of pressure to make sure that it doesn't kind of unravel when we run it to the cheddar.

Has anyone made croissants? Made croissants, yeah? What material do you guys use?

- Absolutely.

The box full range demands the strongest possible focus.

Chicken abundance. Welcome to my hand lamination demo. This is where we're going to show the entire process of how to laminate pastry without a dough sheeter. Just with a rolling pin. Stay tuned to the end of the video. We've got an advanced bi club.

technique to show you and we also have a little monkey bread that we make with the trimmings. So the first step here is to roll out our pastry. We're going to take our croissant dough and roll it out to 24 by 30 centimeters. We've created a butter block that measures 24 by 15 centimeters which is exactly half the length and the same width. I use the dowel to put force pressing down the pastry just to start off the rolling process and then I switch to this metal rolling pin which is a bit larger and easier to roll and a bit easier on the hands as well.

We're going to start from the middle and work our way down and up through the pastry to roll it out evenly and we turn as necessary so that we can maintain the shape that we want. As you roll out, I recommend tugging on the corners of the pastry which is going to again maintain that rectangular shape. And we want to have square edges so things line up nicely when we start locking in the putter. I still need a little bit more length here but I'm starting to feel the pastry retract on me a little bit. So I'm going to wrap it up in parchment paper and pop it in the fridge for 15 minutes. And this is a really important step to identify in the process. You can't rush things when you're doing it by hand. It's a lot less efficient than a dough sheeter.

At any point in the process, if you feel the dough fighting you, you need to cover it and put it in the fridge and let the gluten relax a little bit. So now we're starting our lock-in. This is a French lock-in method and that consists of putting the butter block down the middle of the pastry, leaving a little gap on the top and bottom and folding our edges in to meet as a seam in the middle. We're going to use our fingers to pinch that seam to join it into one piece of dough. Dough should feel tacky and it should stick quite easily. If it's not, you can give it a little mist with a spray bottle of water.

and that will help the dough stick to itself. I'm going to use the dowel to put downward pressure along the butter, and I'm going to slowly coax it out to the top and bottom of the pastry. I'm going to press at the top and bottom of the pastry to seal the edges, and you can see I'm going cross-pattern, up horizontally, and then a few times vertically, left and right. This is going to slowly smooth the butter out without it being too aggressive as you start rolling. Through this entire process, I recommend mentally being with the butter. Have your brain into the texture of the butter, and really focus on its texture and how you're rolling it out.

Pretend the dough is not even there. Don't roll out the dough, you're rolling out the butter. So make sure you're in tune with that and understand the texture of the butter throughout the whole process. So we're rolling out the pastry to a width of about 60 centimeters by 24 centimeters. It doesn't have to be exact, but this gives you a good guideline. You want a nice long pastry so that when you fold it, it's not too narrow. So now we're doing a double fold. We trim the edges so that the butter meets evenly on both sides of our cuts. And then we're gonna fold three quarters on one side, one quarter on the other side. And then we're gonna mist it with a bit of water and fold it together like a book. So again, this is a double fold and it's also known as a book fold.

After this stage, we're going to wrap it up so that the dough is sealed. I use parchment paper just to avoid using plastic, and then we're going to rest it in the refrigerator for about 30 minutes. So we're starting our second rollout after our dough is rested and slightly chilled, and we're going to roll it out to the same dimensions as before, so we're ready for our single fold. Again, I'll repeat myself just to reinstate the importance. If at any point in the process the dough is fighting you as you roll it out, it's important to cover it and put it in the fridge so it can relax.

Now this isn't black and white. If your butter is a bit brittle, I'm in Canada and my butter is a little bit more brittle than say French or other European butters, I may have to rest it for 10 or 15 minutes at room temp and maybe 10 or 15 minutes in the refrigerator because if I put it in the refrigerator too long, the butter will get too cold and it will start to crack on me. So again, it's important to be in tune with the butter and have your mind in that spot so that you understand what the texture of the butter is going to be like because if you roll it out and it's too cold, your butter will shatter. That's the most common pitfall or most common mistake that people make and it's a hurdle that you have to overcome.

I used some good editing to speed up this process, but throughout this rollout for my single fold, I rested the dough about twice. So I rolled it in a little bit, put it in the fridge for 15 minutes, rolled it out a bit more. And once you take it out of the fridge, again use that rolling pin to just slowly press down some force just to get the motion into that butter and help coax it out to where you want it to go. So I've got my pastry rolled out to where I want it. I've done my single fold, which consists of trimming your edges again and then folding in like a letter. So one third in and then the other third on top.

So you guessed it, we're back rusting our pastry, we put it in the fridge for about 30 minutes just to let that gluten relax and let the temperature cool down on the dough so we don't start proofing during the process. That's a really important step, you want to make sure your dough is cold throughout the entire process so it doesn't start to proof on you. Now at this step I'm adding a layer of dough on top of my lamination. This is called a bicolor lamination where you add a different dough on top of your stack. So here I've made a whole wheat dough that I'm using just to add some flavour, texture and colour into my croissants. You can totally skip this process and I would recommend that you do skip it if you're just learning this process for the first few times. We won't be doing that, that's just something that strikes me. More of an advanced technique. But in order to do it we just mist the top of the croissant dough lamination and we add some coloured croissant dough on top of it and we trip the edge, as simple as that. Thank you.

we're going to roll in our pastry to the size that we want for shaping. So we're looking for a width of 25 centimeters and we're going to go as long as we can and we're trying to get a width or a thickness of pastry of four to five millimeters. Big W's toy sale is back. Get better than half price on a chomping MegaLex monster truck and rainbow. As I continue to roll in my croissant dough I'm going to start to explain the portioning process. I start by ensuring my pastry is even and square then I trim off a small amount off the top and bottom edges using a ruler.

This will expose the 12 layers of butter you've developed during lamination. Next I use a Bicicleta to mark my pastry with more efficiently. You can simply use a ruler, I just find this faster through the process. I'm going to mark every 9cm on the bottom. At the top I start by marking at the middle of my original markings. So that's going to be 4.5cm. And from there continue marking every 9cm. This is going to allow me to portion in the shape of an isosceles triangle. So you're going to have two even angles at the bottom of your pastry.

This is my preference. I find this makes the pastries rise more evenly and they rise straight as opposed to sometimes you see them rising on a bit of an angle. As I demonstrate here cutting through the pastry with a chef's knife and a rolling pastry cutter you can use either. It's just important to use a sharp knife as they're going to slice through the layers of the butter more evenly. My preferred croissant size is 9 centimeters by 25 centimeters with a weight of around 100 grams. Next I'm going to mark a 1 centimeter notch in the base of each pastry. This is going to help elongate the base of the pastry and it's going to remove a bit of density from the middle as you coil roll your croissant pastries.

Once I have everything portioned I'm going to cover them and rest them in the fridge for about 15 minutes just to relax the gluten and allow me to get a better stretch out of them when I do my final shaping. So moving on to that we're going to take one portion and gently stretch it just to elongate it slightly and just get a bit more times around. This is a totally optional time you don't have to do this but I do prefer it. We're going to ensure our pastry is not dry and it's slightly tacky so you can mist with water if you need to but if it's dry on the surface it won't stick to itself and that's going to cause collapse during baking.

So we'll start at the base of the croissant and we'll firmly roll it straight up nice and even so it's the same on both sides and you want the tail of the pastry to be underneath at the bottom. Once it is you can give the croissant a gentle press down and create a flat side of the tail right at the bottom of the pastry. From this stage you can pop them right in the proofer and get baking right away or you can freeze them for later use or you can put them in the... This is a quick blue monkey bread crufin. The great thing to do with the scraps of your pastry. Don't throw them out. You can add them into your next dough but here I chop them off. I toss them with a little bit of salt, a little bit of brown sugar, pop them in some muffin tins and then proof and bake as you would your croissants.

For my next video I'm going to uncover all of my proofing and baking techniques. There's a lot to go over there so keep an eye out for that video. And thanks for watching. Alright. So that was one of the previews of how croissants are made. That's your ratio. If you want to do a full puff, half or a fricot puff or half puff. It's just basically how crumbly or flaky of this. Thank you.

When you guys make your puff pastry tomorrow, guys please listen, this is going to be very important. The most important thing is your oven needs to be preheated. If your oven is not preheated, it would be a major disaster. What do you think will happen? JB?

So approximately around 190, 180, 190, depends on what you're baking. But ideally the oven should be preheated when you're making puff pastry. What could go wrong or what could happen if your oven is not preheated? What will happen if you put the puff pastry in the oven and the oven just starts to heat up? Anyone? The butter is going to? Melt. Melt. and then your pastry will be soggy

and chew. Make a note of this because especially for your assessments this is going to be deciding whether your puff pastry will be perfectly baked or not. So let's have a look at some of the faults. What could happen if the puff pastry is not, if the oven is not treated at all. What could go wrong? Fire out! Don't worry, she's in the RICQ. RICQ Comprehensive Car Insurance. New vehicle replacement if it's written off in its first two years. You and RICQ.

So if you guys can see how the puff pastry is rising, that's basically the water and the fat inside the pastry that's giving the rice and the layers.

so they end up clean nice and fluffy. Now if the oven is not preheated what's going to happen is you won't have these layers coming out. You see how this is nice and popped up? They're always going to be flat and really really oily in place.

Tomorrow what we'll do is we'll make a sample when we're making puff pastry we'll put a small piece in the oven to see how it's going to turn on when the oven's not preheated. Now these are some of the varieties of puff pastry that you guys can make. Amir, can you put the light on? Alright, that's from full puff pastry, basically, millfield, petivius, volumont. Volumont means cut into round shapes, the puff pastry is cut into round shapes and they rise up like a cylinder.

It's a French word. Wall of wall means it's like a well, it's like a hole. Want means went, like a hole. Next, that's your palmier's, mefellington, flurones. All right, I'm gonna give you guys a few minutes. I want you guys to read through this part, publication reports. Okay, what's the fault, what's the causes, and how we can prevent it, or reminded

- Okay, so maybe 10 minutes. Read through, because I'll be asking, we'll be discussing that on that, when I'll be asking questions. Start reading to the puff pastry for us. Page number 32.

Yes.

So guys, in a few minutes, the admin team, or the management team, is going to come in. They are going to be giving you a questionnaire. It's basically your feedback. So they're doing a survey about your feedback. It's going to be anonymous, so you don't have to put your name or anything. It's going to be a bit of feedback about your classes, about me, your teaching, how you're finding it, and it's a great job.

make sure you give your feedback and then it shouldn't take too long okay so while you guys are why the guys are still they wanted to come in when you guys are away from a few break I told them that many guys come back so just to let you know that they'll be coming in and so everyone's got a pen using the pen right down

for the ones you've done so far, right? From before, so you've just started

Same for you, Jake. Because they're doing it in class as well.

- Thank you.

What was the first problem? What was the first fault when you were doing pastry?

You're Champagne, you're Myron. What all are you? You're in Cheon. Champagne. I know there's only one Champagne. Champagne? What's the first fault? It's in your learner guide too. Come on, let's quickly get this up. Again, the reason I'm going through this individually is because, trust me, most of the times when we're cooking practically in the kitchen, and especially assessments, this is what a lot of times students fail when they don't follow the instructions and they have a faulty

So Champagne, you want to read it? Product doesn't rise. Product doesn't rise. What's the product? Half pastry. So it doesn't rise, it doesn't half up. So what could be the problem? What could be the issue? What could be the reason or the cause? Oven is not? Hot enough. So the pastry sets quickly. So the pastry collapses. It doesn't rise. Make sure your oven temperature is...

up to the mark for the recipe. Now it should be too less. Next one, Myron. Fat has run out of the paste. Yeah, which means the fat has started to come out of the pastry. Again, why? Could be you're not layering evenly or you put too much pressure, which means the butter or the fat is forced to come out of the pastry. So not too much pressure, just layering. Also, maybe the butter was too cold, which means...

If the butter is too cold, it's going to be hard, it's going to puncture. You know what I mean? Like puncture? Like force itself out of the dough. Puncher the dough out and then you'll have spots of butter. And that's where it starts to melt. Or comes out of the pastry. So what you need to do, make sure you allow, use the correct technique. And allow the butter enough time to stop it after removing the butter. I guess it shouldn't be too hard. Jay, next one. Not JP, Jay.

Okay, are you on the same page? - Yes. - Yeah, can you read it? Next fault. - Uneven? - Unheven rise. - Yeah, uneven rise. What does that mean? - It was not rolled. - Yeah. So uneven rise means one of the pastry when you bake it, some sides are good, some sides are collapsed or flat. Okay, so it's been uneven, which means the pastry was not rolled properly, not rolled evenly. Okay. Next.

Also, remember when you brush too much egg wash on one side, if it rolls off, that weight of the egg wash is going to make it go flat. It won't help it rise. Now, I know it might be a bit difficult to visualize because you've not done it before, but just try and take notes and remember it because when we do it tomorrow, you'll be able to recollect it. Wrong color or unevenly cooked? Mayran, can you read it? What could be the process for wrong color or unevenly cooked? The temperature is low before the warm color? Yeah, the temperature again, like before the temperature or the heat is not enough. It's very low and it won't have...

enough heat on the bottom to make it go cooked or baked. Use the correct temperature. That's a fix. Lastly, Chalasin. Texture is too firm which means your puff pastry is very tough, very firm. It doesn't have that airy flaky texture to it. What could have gone wrong? When you're dusting the flour during elimination, we put too much flour. So when you put too much flour, it changes the ratio. That's why the texture is very dense.

So remember dusting means you're not taking a whole heap of flour and putting the flour. You dust it. So remember these things. Any questions so far, guys? No? Alright, cool. I'll give you two minutes. I'm just going to quickly call Ayla and she's going to bring in a feedback because they want to get it done and dusted. After that, we'll probably go through the next part.

- Oh, my number.

Thank you.

They're going to come in soon, but until then just continue reading through your learner guide.

So here we go, today we're going to be deciding your partner, did I tell you this morning? Yes. So the aim for today is we're going to try and finish off the knowledge test. After this I'm going to cover. So you might have a little bit longer today, compared to you because we finished on 12, because last week we haven't had any. But hopefully it shouldn't be more than 2 today, before we try and finish it off before. And next week we're going to have a shorter class. Okay, so what's that? Ice? Do you think of me?

Who's the sous chef tomorrow? J? Okay. You missed. Well, you were not here so what can you do? It's your phone now. It's going to cycle. So you can't do much. Oh. Have you been the sous chef? No? Alright. So between you two, you've got to go. Okay. So between you two, you guys can decide which ones you can switch.

You want to be the chef, but we will talk about it later - Thank you.

Thank you.

- I love you.

looking on the website for chat gpd or your course certificate for should be on your offer later you can say you can say cert for kitchen management or commercial cookery certainly commercial it doesn't matter as far as you got some cookery and kitchen management right you already forgot yeah 43 you guys are 43 guys

I don't know what happened. Because it's not a pain.

14, as I understand. No, I'm too late.

- You're in a chain.

- Hold.

- Thank you, sir.

I'm going to send it in the email.

Tomorrow is going to be all pastry. OK, chefs? Just remember, tomorrow is all pastry. So it's going to be pretty much everything sweet pastry stuff. So if you want, just bring something to eat for lunch. Otherwise, either more than we're going to just have your lunch with pastry. But in case, if you want to bring a sandwich or something, I'll see if you have something you can go.

After that, we're done with this feedback thing. I'm going to ask if you guys can go through your next part, which is the cake. Let's finish this off so you guys can do your knowledge tests. And then I know you guys want to go home early too. I didn't finish that off. No. We've still got one more part to go, guys. Cake. Last part. And after that, we can start. How about the project? project for last week or this week?

We'll do it next week. So don't worry about the project. The project will do it next week. We'll just focus on the knowledge test. Are we done?

Can you just pass me your thing? Are you still doing it, anyone? Just kind of keep it with a, like, together, the page, so that it's not mixed up. And please don't put your name. We don't want to know who wrote nice things about me. Oh, he's still writing nice about me? Is Tommy done?

I need a good option.

- That old fuck, darling.

Guys, be ready for a change of camera. Tom's feedback looks like they're gonna change. Thank you, Tom. Last week, we shut down. I'm surprised that next week, we'll come over to the staff. Now, why?

We'll see. Anyone else? Who needs to hand in? That's right. Take your time. Don't rush. Alright guys, let's go to our next part, which is the cakes. I'm going to ask you guys to just start reading through the cakes.

please start reading through about cakes.

Jay and Woods.

We can compute all papers.

just hand this and come back and then we get stuck going through the cake