(distorted music) - I'm so excited to be talking about today one of my favorite things to make and use in baking, puff pastry. Now, just the word puff
pastry scares so many people. So we are gonna break
down the process today with all the things you need
to know to try it at home, and we're not only gonna
show classic puff pastry, we're also gonna show my super easy method for a secondary, much simpler
type called rough puff. No matter which one you choose, we're gonna be using a lot of butter. So let's get baking. (electronic music) So first things first,
what is puff pastry? And your answer might
be it's that thing I buy in the freezer section
at the grocery store, and that puff pastry is good. But homemade puff pastry is
even flakier, even crispier, and it browns so beautifully. It's just the best. And it is a process, but
it's totally achievable, especially if you know
what you're looking for. The way puff pastry works, you make a simple dough, you refrigerate that for a little while, then you make this big block of butter we actually call the butter block, you seal that butter
block inside the dough, and then the dough goes through a series of being rolled out and folded. So what's happening is you
create this dough butter dough, and with every fold you're
creating more and more and more and more layers of dough and butter. When that dough hits the oven, the moisture inside the butter
evaporates, creating steam, and that's what is
responsible for creating those flaky layers that puff up and make it light, crispy, and so buttery. So there are three primary keys
to success for puff pastry. The first is understanding
the temperature. You always want your dough to be a combination of
chilled but pliable. The second key is you
don't wanna incorporate too much flour. So you don't wanna use a
lot of flour on the surface or a lot of flour on your
rolling pin on your dough. Only use as much as is
absolutely necessary. That's because that flour is getting incorporated into the dough, which can make it tough. And also, excess flour can
also prevent the layers from sticking together in a nice way. So every time you fold those layers, they don't really wanna meld together, and as a result, the dough becomes really
difficult to roll out with time. And what's the third
key of my own success? (laughs) The third and final key to
making great puff pastry is allowing it time to rest. And this happens usually
in the refrigerator 'cause you're chilling it out, keeping that cool temperature
that we already talked about, but also it allows the gluten to relax. When the gluten relaxes, that makes the dough easier to roll out. Whenever you roll out any dough and you roll it out and it
just immediately comes back in, that means that the gluten
hasn't had time to relax. So you want your dough
chilled but pliable, you don't wanna use too much flour, and you wanna let it have some rest time so that it is relaxed. And that's what we're gonna do
as we make this puff pastry. This isn't hard. We're gonna be relaxed. (mellow music) First thing, we're gonna
use two flours in our dough, Bread flour. Because of that higher protein
content that bread flour has, it makes the dough a
little bit more elastic. It's gonna make it easier to withstand all of these rollings, and we like that about bread flour. So we're gonna do 400 grams
or three and one third cup. And I'm using a scale because scaling is the most accurate way to measure just to make sure you get it just right. And this makes a really
big batch of puff pastry, but it's difficult to make puff pastry in smaller quantities. If you wanna make a really small quantity, that's when you're gonna
wanna make rough puff pastry, which we're gonna talk about later. Also 200 grams of all purpose flour. The reason I use a blend
of these two because this has a lower protein content, so basically we're trying
to get the elasticity from that bread flour, and then we're trying to
get a little tenderness from this all purpose flour. And we need one and a half teaspoon salt. Really important to
season your baked goods even if you're gonna make sweet things with your puff pastry. I'm gonna go ahead and
put that on my mixer, give it a little stir just to get those dry
ingredients combined. We're gonna add one stick, four ounces, 113 grams of room
temperature unsalted butter, and we're gonna mix that for
a minute here to combine. And what we're doing is we're
kind of trying to break up that room temperature butter so that it's all dispersed
throughout the dough, but we don't want it to fully combine. So we're basically kind of
making it look for a second a little bit like pie dough, like there'll be chunks
of butter in the dough. (distorted music) All right, so we've got our butter all mixed into little small pieces. So now I'm just gonna add 290 grams cool or room temperature water, which is one cup plus three tablespoons. And now we're just gonna let this mix until the dough comes
together and is very smooth. It'll take a few minutes. (mellow music) Okay, so you know the dough
is done when it forms a ball like this around the dough hook and it's relatively smooth. This dough is not sticky
when you touch it, but it's very pliable. And we're just gonna shape
this into a rough rectangle. Whenever you're baking and you're gonna roll something out later, it is a good idea to get
it to start in the shape that you want it to end up in. About an inch in thickness, but no need to be crazy precise. We'll worry about the precision later. And we just need to wrap
this in plastic wrap and refrigerate it until it's
chilled but still pliable. We don't want this dough
to get totally firm so that when you try to
bend it that it cracks. That's not good. But this is a little too pliable. See, that's soft. That's just mixed. (mellow music) So one of the great
things about puff pastry is that the dough is so smooth and elastic that your bowl is still totally clean when you're done mixing it. So we're just gonna switch the attachment to make our butter block. We're gonna put on the paddle and then we'll grab a few other
ingredients, namely butter. We're making a butter block. So we're gonna do one pound
of room temperature butter, four sticks, 453 grams. And it's important that the
butter is at room temperature because we're gonna add one
other ingredient to this, bread flour, for the same
reason that we use bread flour in our dough, elasticity. I have found after lots of
years of making puff pastry that adding just a little bit
of bread flour to the butter really makes it move
a little bit smoother. It makes it more similar in
consistency to the dough. Just makes the whole
process go a little easier. We're gonna add 70
grams, about a third cup. And then we're just gonna mix
this almost like you're mixing the beginning of a cake
batter or a cookie dough, just until the two are combined and the butter is a little fluffy. I'm gonna grab a piece of parchment paper about the size of a half sheet tray and I've got my handy offset spatula, and that's what we're gonna
use to shape our butter block. So we're just gonna
scrape this butter mixture onto our parchment. (giggles) My pastry chefs in
school always said scrape like it's your Christmas bonus
in the bottom of the bowl. We're gonna spread this
about a half an inch thick into a rectangle shape. And the most important thing here is that you don't want
the butter to be too thin. You don't want it to be too thick. So that half inch thickness
is really what's important. I'm just spreading this
with my offset spatula, and because the butter was room temp, it's really easy to spread. And when we roll out our dough, we can even use the butter
block that we made as a guide, because we just need the
dough to be a little wider than the butter on the sides and long enough that it
can fold over the butter. One other thing that's kind
of important with puff pastry. Less important if you're a beginner. Don't stress yourself out over it. But we do kind of want
sharp edges and corners. If the edges are rounded everywhere where they meet the puff
pastry, meet the dough, you're not gonna have a uniform layer. You're instead of having
dough, butter, dough, butter, you're gonna have kind of
dough on dough on dough. So it's really important
you're trying to make them basically snugly fit. So I find this part of it very relaxing, just smoothing the butter. Like, I wish this was a job. I would just, like, do this all day. But we have puff pastry to make, so I'm not gonna do it all day. I'm instead gonna fold this
paper over my butter block. And this is also great
because I can use the paper to help me do the final shaping. First I'm gonna press it on the top and then I'm just gonna
use my hands on the sides to help make a sharper edge, and on this edge, too. So we are good to go
with our butter block. We need to refrigerate this for the same texture and consistency. We want it to be chilled, but pliable. So into the fridge it goes. (distorted music) All right, so our dough is not so firm that when I turn it like
this, that it breaks, but it's soft enough that
it's gonna be easy to roll. I'm gonna use very little flour. And what I'm gonna do is I'm
gonna start rolling it out. It's gonna be a little tough at first, then it'll get easier. Our end goal is to roll this
out to be twice the size in length as this butter block and just a little bit wider, so you can use it for
reference as you roll. And if your dough feels too firm, you can get out some aggression
by beating it like this, just to help get it a little thinner and make the rolling a little easier. And as I discussed before, it's good to keep kind
of a rectangle shape. So sometimes I bring
in my little tool here, my bench scraper to help force
the shape to have corners and straight edges. And in general, I think people are afraid of manipulating things to make
them look the way they want. Like, again, I don't have the corners, so I'm just gonna stretch the dough and make it have corners. Look, now it's a rectangle. Okay, it's already almost too wide, so now I just need to focus on the length. (mellow music) And again, we're aiming for
about half an inch thick. But in this case, the coverage of this butter block is what's the most important. We wanna make sure that
we can fold that dough fully over to encase it. If we don't encase it and
we don't seal it well, that butter is just
gonna come out the side as soon as we go to apply any
pressure with the rolling pin. And now we'll test our butter block. Again, it's firm, it's not melty, but I can kind of bend it, and that's really the sign
that it's ready to go. So I like to use the paper
to help me line it up on the edge here and drop it onto the side of the dough that's closest to me, like that. Now we lock it in. Fold that dough over, and I'm just gonna press really
firmly the dough together all the way around and really snuggly. I'm gonna feel where the
edge of the butter block is, and that's where I'm gonna press to seal. And I'm not just gonna press down. I'm almost gonna squish it outwards, and you'll see why in a second. So now we kind of have this, like, these handles on our puff pastry. I'm gonna turn it over and fold that excess dough on the back, just so it's underneath the dough. And again, I'm gonna press
pretty firmly with my fingertips. Don't be afraid of overdoing it. We really want that to seal in. The only thing you don't wanna
do is you don't wanna poke so hard that you break
through to the butter. We're trying to keep the dough intact. Now this is a time this
isn't wanting to stick. That's one of the things that can happen if you have a little too much flour. When you press, it just won't adhere. It just, like, kinda pops off. So that's, we wanna either, we can apply a tiny bit of water or we can warm it up
with our hands a smidge, and then it's gonna press. Okay, now I'm gonna turn it back over so those seams are down. We've got our little perfect packet here. We have locked the butter into the dough. And usually it's ready for
its first fold right away. (mellow music) These first stages you
wanna be a little bit gentle with the pressure that you apply because if you have missed
sealing the dough anywhere, this would be the time to fix it before you get too far down the road. You can turn it over, help
press those seams to seal. And now what we're gonna do
is we're trying to roll it out to half an inch thick to
perform our first fold. Okay, this is a classic
problem that happens when you make puff pastry. I've got a little bulbous air pocket here. That's totally fine. We can solve it right now by
poking it with something sharp, letting that air out, smooshing it out, and then just pressing firmly down. Pop it, just make sure that you really press it firmly closed, or again, you risk the
butter coming out there. So we're about there. I'm just continuing to stretch the dough. Now, this is why we wanna
keep it a rectangle, because again, if we do the first fold now and it's not rectangle
where they match up, we're gonna have big chunks that don't have any portion there. Okay, so I'm gonna go ahead
and perform the first fold, which is a four fold. For that, we fold the top
portion of the dough down about a quarter of the way over the dough and the bottom portion up to meet it. And this should sort of look like a book with an off-center spine, an open book with an
off-center spine, like that. And then we're just gonna
fold it in half, like that, and we've completed the first fold. So now we're just gonna
wrap this in plastic wrap, let it rest in the fridge. We want it to be firm but pliable, but we also wanna give it about 15 minutes to let that gluten relax before we try to perform another fold. So our dough has been chilling and resting for a while
after its first fold. Still firm but pliable. So I'm going to go ahead and roll it out and do the second fold. Again, I'm only gonna use
as much flour as I need. And you can see already the
dough looks smoother now than it did when we did the first fold, and it's gonna continue
to lighten in color and become smoother the
more we work with it. Again, we're just aiming for a rectangle around a half an inch thick. (mellow music) Ooh, look how smooth that dough is. And our next fold is called a three fold. And the way you perform that
fold is by folding the dough, the top portion of the dough down a third of the way over the dough and then the top third up over it. And that's all. So we'll wrap this up,
chill it, give it a rest. Our next two folds are just
repeating the same process of those first two again and allowing it to rest in between. So now I'm going to do
the second four fold. (mellow music) Okay, ready to fold. So we're folding the top portion
down a quarter of the way and we're folding the
bottom portion up to meet it like an open book with
an off-center spine. Perfect. Gonna wrap this up, chill it, and then it'll be ready
for its final fold. So our dough is chilled and
ready for its final fold. (mellow music) When the dough is rested, it's so easy to roll it out
because the gluten has relaxed so the dough just does
exactly what you tell it to. You're like, go over
there, I'm gonna fold you. And it's like, okay, I
wanna become palmiers or mille-feuille or
pithivier or so many things. Brie wrapped in pastry. Right. Okay, so I got a tiny bit
of butter breakage here. This is a good opportunity to show it. When the butter breaks through, this is what it looks like. And what I'm gonna do to kinda fix it is I can tell that the
butter's broken through because there's stickiness, and I can just tell that it's butter. So I'm just gonna sprinkle
a tiny bit of flour right in that spot, and hopefully that flour
will sort of coat the butter and keep it in place as I keep rolling. And we are gonna do our final three fold, which is the one where you sort of fold it like a business letter in thirds, like you're gonna put it into an envelope. (mellow music) Okay, so I folded the top portion, the top third down a third
of the way over the dough, and I'm folding the
bottom third up over it. And that, my friends, was our final fold. We just made puff pastry,
classic puff pastry, the fancy, fancy French way. Now what we're gonna do is we're gonna wrap this
tightly in plastic wrap and we're gonna wanna refrigerate it for at least eight hours before using it. It can also be frozen
for up to three months wrapped tightly in plastic wrap and just thaw it before using. Which is one of the great
things about puff pastry. Freezes great, keeps in the fridge. So you can kind of make a day of it, make this big project, and then enjoy the fruits of your labor, the puff pastries of your labor. So I get lots of questions
about puff pastry and the number one is, it's so temperature sensitive. What am I trying to avoid? Because it's easy enough to say it should be firm but pliable, and I showed you what that looks like. But it's just as important, I think, to show you the wrong way. So in front of me, I've got
a dough that is too warm. First thing that you're gonna
notice when I pick it up, like, it just is, like, flimsy. The second thing is it's
holding indentations when I touch it, whereas the other one, I
was putting my hand on it, and I could just lift it right up. So I'm gonna go ahead and roll out a little of
this dough and show you, because as you can see, as
I'm smooshing this down, it's just doing just that. It's smooshing. So as it's smooshing, the dough is kind of pushing down and out, and what it's doing is it's
pushing directly into the butter and just fusing with it. So what you're doing is you're
just kind of making a dough that has a lot of butter in it rather than making those careful layers, what you're trying to
achieve with puff pastry. So this floppy guy is a no-no. The other no-no is this, and this is what happens when
puff pastry gets too cold. When you go to roll it out and fold it, the butter inside is so cold that it breaks into many pieces. So you can see that
right here in this dough. And again, it's not a terrible thing. It's still probably going
to puff up when you bake it, but the layers are gonna be really uneven and it's more likely that
the butter is gonna melt out or break out in a situation like this. When you have one of these
problems with your dough, your best bet when the dough is too soft and the butter is too soft
is to try to return it to the fridge to firm it up again. You have the best chance
of success at any of these when earlier on in the process. As it gets later on in the process, it becomes harder to do anything about it. If the butter is broken inside, you can just proceed with the dough. It still has a chance
to form some flakiness. It just isn't going to be as nice. And I just think seeing
what it should look like, seeing those visual cues
is gonna help prevent you from having these issues
because you understand that firm but pliable, not this and not that. Now let's get back to the good stuff. (distorted music) All right, if you just watched me break down that puff pastry and that still seems
too difficult for you, never fear, because I am
debuting world premiere right here on Food52 my brand
new rough puff pastry recipe which is in my upcoming
cookbook "The Book on Pie." The pros of rough puff, the whole process goes much faster. The folds are less finicky. You're just rolling out the dough and folding it in quarters rather than having these
very specific folds. You don't have to make a butter block. You can make it in much
smaller quantities. You can make, you know,
just one single portion rather than needing to
make a larger amount. And the cons are it just isn't
as precise as puff pastry. So you can't do effects like scoring. But it's just as flaky, just
as crisp, just as golden brown. For 90% of the things that
you're gonna be doing at home, you can use rough puff and
you're gonna be really happy. So let's give it a try. I'm gonna start by putting
300 grams of all purpose flour into my bowl here. And I'm also gonna add a
hefty couple pinches of salt. Just gonna give that a quick
little stir to combine it. Now we're going to cut
two cold sticks of butter into half inch cubes. And I do have a particular way I do this just because I cut a lot
of butter into cubes. It's kinda my thing. So I cut it in half
lengthwise on both pieces. Then I turn both sticks over and cut them in half lengthwise again. And then just cut them into cubes. And for this we want
pretty big size cubes. With rough puff pastry, instead
of making a butter block, we're just gonna mix the
butter into the dough but leave it in large pieces. Then as the dough is folded, the butter is shingled
and slowly becomes smaller and incorporated in the
dough in thin strips. Okay, just break up all
your cubes of butter and make sure that each piece
is coated fully in flour. And this is important
for the shingling step that we're gonna do. When it's coated in flour, it's gonna be less likely to melt and it's gonna be less likely to melt out of the dough later, which is one of the number one problems with any kind of puff pastry is if it's not laminated well, the butter will just melt
out of the dough in the oven and you'll end up with
a really crisp dough that's not flaky. So I already did the first piece, but I'm gonna show you
what we're gonna do. Take cubes in your hands and squish them between your fingers and your thumbs like that. And this is the same technique that you use to make pie dough. The same technique you
use to make biscuits. And in those techniques, you just mix the butter in a little more than we're gonna do here. I developed this rough puff pastry recipe to work in pie recipes that
benefit from, you know, a slightly flakier dough like puff pastry, but I love it so much that
I've since used it to make all the same kinds of things that I make with regular puff pastry. Okay, so all my pieces have been shingled, and then I'm just tossing
them in flour one more time. Again, I wanna make sure all those pieces are really nicely coated. Now I'm gonna make a well in the center. I'm gonna add a little ice water. I'm just gonna do this by eye. At least a half a cup, but often it's a little more. Sometimes in rare situations,
it's also a little less. But that's why it's great to
do things like this by eye because every single brand of flour absorbs moisture differently. So unless I tell you you gotta use this
specific brand of flour, it's difficult for me to tell
you exactly how much water to use to get the consistency right. So I'm just gonna go ahead and fill that well in the
center with some water. I can always add more. Can't take it away. And at first I'm gonna start
by tossing the dough like this, and this helps the water
start to incorporate with the flour without
starting any kind of kneading that could activate gluten or anything that could make
this dough a little more tough. When it gets to this stage
where it's sort of started to form large clumps
but it's not together, that's when we can knead
it a couple of times to see how much moisture we still need. And we're gonna need a little bit. Sometimes what I like
to do is take the amount that has come together and
lift it out of the bowl and then just add some
more water to what's left 'cause that's what needs
to be hydrated still, and getting the hydration right
on this dough is important because if it's too wet, it's going to be really
sticky and tough to work with and it's gonna end up having that problem that I just discussed, being a little bit crisp
rather than tender and flaky. And if it's too dry, it's also gonna be difficult to roll out, but instead of being
sticky, it's gonna crack. I hate that. It's one of my biggest pet peeves when you're rolling out a dough and it just will not stay together. It just keeps falling apart
or crumbling or cracking. But that shouldn't happen if
a dough is properly hydrated. You just need enough moisture and that will not be a problem. And the idea here is to
work as quickly as possible. If you take too long, the heat of your hands could
start to melt that butter, and we need it to be in big, big pieces. Okay, just like that, our dough is already ready to go. And that's what it looks like. You can see these big,
fat pieces of butter. Like, look at that one. Big, fat pieces. And we're gonna roll
it out and shingle them and make them smaller. So the same things apply
to rough puff pastry as apply to full classic puff pastry. You're still worried about temperature, you're still worried about
using too much flour, and you're still worried
about the dough relaxing. However, because we're
not using bread flour and because this is a
slightly smaller quantity, it is possible to speed up
the process a little bit. So if after mixing your dough
feels at all sticky or tacky, which as you can see, mine doesn't. Nothing comes up. You might wanna chill it for a few minutes before continuing. But if you work relatively quickly, you can go right into
the first set of folds. So I'm gonna go ahead and
lightly flour my work surface. Very light 'cause I
really don't want much. And I'm gonna roll out the dough to about a half an inch thick. And one thing I like to do
in this first stage of folds is if I see any pieces of butter
that come out to the edge, I like to just stick them into the middle. Because any pieces of
butter that stay at the edge aren't really gonna get shingled in, and it's worth it to make
sure that they're incorporated and not stuck on the edges. And I'm aiming for approximately
a rough rectangle shape. But again, this is rough puff pastry, so we're not being as precise about it, and you can kind of just roll it out. Whatever shape it is, it will be fine. Give it one more roll here. I like to use these pins with no handles because then I can just
sort of apply pressure to the areas that I need to to
help make it more rectangular in shape like that, which is really neat. But rolling pins, any kind
of technique like that, it's really about what's easiest for you. So I got a little excited about rolling. I actually rolled this out closer to a quarter of an
inch thick, but that's okay. This is rough puff. Anything goes. So I'm just gonna fold it in half, then I'm gonna fold the half in quarters, and I'm just gonna squish
the ends together again to make it a rough rectangular shape. Now again, if your dough
is still pretty chilled, you can move right into
the second set of folds before refrigerating it. If it's feeling soft, sticky, giving you any kind of trouble, now would be the time
to toss it in the fridge for a few minutes before continuing. So that's a little more like
the thickness that we want. Just about a half an inch thick. Fold it in half, fold it in half again, so it's a nice little
rectangle in quarters. And now we're not gonna
try for a third fold right off the bat because this dough definitely needs to rest
to relax that gluten. So we're gonna wrap it in
plastic wrap, refrigerate it, and then we're just gonna
roll it out two more times and do those same fold into quarters, and the dough is done and ready to use. Whenever possible, it's
great to refrigerate it overnight before using, and if not, just at least an hour before you're ready to use it. But it's good to go. This rough puff has chilled and relaxed and now we can give it
the two final folds. And as you can see, as I roll it out now, the butter is in much smaller pieces distributed throughout the dough and the dough itself has started to look a little lighter in color. One of the many things I like
about the rough puff pastry is it just gives you the
opportunity to be more casual. No specific measurements. You're just trying to get
an approximate thickness and an approximate shape. As long as you work
quickly and it's not, like, a hot August day where it's very humid, you can almost always perform
two folds back to back. Just know you're gonna be
working your arm muscles a little on that second one because the
dough hasn't fully relaxed. And theoretically you could
keep rolling and folding this, and the more you roll and fold, you're gonna get more and more layers. But I can attest, this
rough puff gets very flaky. Dare I say flaky AF. All right, perfect. I'm just gonna fold this in
half and fold it in quarters. And then at this time, if you want to do something with it where you don't want it
in a rectangle shape, you could kind of tuck the ends under to make it a little more round, but I'm gonna use it to make
a fruit kind of galette, so I'm just gonna leave it
as a rectangle like this, wrap it in plastic wrap, and it's good to go. Just like that, we went start to finish
to make this rough puff. It's so much easier than
classic puff pastry, but it's just as flaky and
tender and buttery and delicious. I love it. Okay, so now that we have
our final puff pastry, I think it's just kind of nice to show what the final puff pastry looks like in comparison to the rough puff pastry. Again, the rough puff pastry
is a little bit coarser still, it's not as smooth, but that's just the nature of the product. It still puffs up really beautifully. The other nice thing
about that rough puff is we can make it in a smaller quantity, which means it all goes
a little bit faster, it's quicker to chill,
all of those things. And because it's a little bit
difficult to see the layers because the dough and the
butter are the same color, I made another dough with chocolate so that you can see all those
little white layers inside. That's the butter inside the dough, and that's when it hits the oven, that moisture evaporates from
the butter, creating steam, making the puff pastry, and it's really, really incredible. So this is just a little
cocoa added to the dough just for the sake of demonstration to show how cool those layers are. That's puff pastry. (distorted music) The real reason I love puff pastry is because it's so versatile. There are so many things
you can do with it, and here are just a few of my favorites. All these recipes are on Food52. You've got my cranberry pithivier. A pithivier is a double
crust puff pastry pie, and we've done that beautiful
scoring effect on this and it just looks awesome. We also have this classic dessert which is called a mille-feuille, which means million layers, many layers, and mille-feuille is baked
by cutting little rectangles and then baking it with
another baking sheet on top so that the layers stay flat, and then you stack them
with cream and fruit and it's delicious. And one of my favorite desserts
of all time, the palmier, which is just sweet enough,
really deeply caramelized, and so crispy and flaky. Just, like, insanely
good, crazy good to eat. Love a palmier. And then that rough puff pastry we used to make this incredibly beautiful tart. You would have never known
that it was rough puff and any different than these other ones. Again, puff pastry, there
are so many options. You can go the savory route
and make incredible appetizers for your favorite events and holidays, all kinds of things from entrees, appetizers, desserts, snacks. Making your own puff pastry
is so worth the effort, especially if you just
wanna tackle that rough puff and make it a little easier on yourself. So I really hope you enjoyed
following this adventure we went on today making
so much puff pastry. If you have any questions
about puff pastry that I didn't answer, be sure to let me know in the comments so I can get you some answers to your burning pastry questions. And if you enjoyed this video, please like and subscribe so that you can be here to
bake with me in the future. Happy baking. (music) (distorted music)
