3 Secrets for Quick Puff Pastry Dough with Sweet Dessert & Savory Recipes (4k), Made from Scratch

Making puff pastry can be incredibly satisfying and simple with 3 secrets and techniques taught in culinary schools. We'll demystify the use of cold, rolling, and folding with a French tarte tatin recipe. Please like, comment with questions or suggestions, and subscribe for 3 more secrets each week for a pâtisserie (pastry and sweets) and boulangerie (bread) technique. We can bake along together. Rough Puff Pastry (1 2/3 cups) 200g all-purpose flour (¼ tsp) 1.25g kosher salt (1.2 oz) 35g cold unsalted butter, cubed (2.8 oz) 80g frozen unsalted butter, grated (4-6 tbsp) 60-90ml ice cold water Shallot Topping (1 tbsp) olive oil (14oz) 400 g shallots, peeled and halved across the diameter (2 tbsp) caster sugar (2 tbsp) honey (2 tbsp) sherry vinegar (1 tbsp) water (1 tsp) flaked sea salt (1oz) 25g unsalted butter Few sprigs thyme, leaves picked