Debug

[2 - 2] hey what's up I recently realized that

[2 - 4] most of my vacation photos are actually

[4 - 7] just POV shots of whatever high quality

[7 - 9] pan and shock a lot I've tracked down in

[9 - 12] that City that's because I live for that

[12 - 14] private little three minute window where

[14 - 17] it's just me and a flaky buttery

[17 - 19] chocolate pastry today I'm going to show

[19 - 21] you a simple beginner friendly way to

[21 - 23] recreate one for yourself at home first

[23 - 25] things first I'll need a temper 225

[25 - 28] grams of high fat butter I'm using karat

[28 - 30] gold here but any brand that's 82 butter

[30 - 32] fat or higher is good for laminated

[32 - 34] pastry I'll just throw this into a warm

[34 - 36] place real quick to soften it up while I

[36 - 37] mix my dough for that into my stand

[37 - 40] mixer I'll combine 165 grams of warm

[40 - 42] water 165 grams of scalded milk that's

[42 - 44] been cooled to about 90 F just called it

[44 - 47] I heated it to 180 then let it cool in

[47 - 48] the fridge for about 10 minutes behind

[48 - 50] the milk goes 8 grams of instant yeast

[50 - 52] 50 grams of sugar 10 grams of salt and

[52 - 55] 515 grams of all-purpose flour to mix

[55 - 57] I'll pop on the dough hook and spin on

[57 - 59] low speed for two to three minutes or

[59 - 61] until the dough comes together into a

[61 - 63] Shaggy Mass like this next I'll flip

[63 - 65] this mixer up to high speed or 4 out of

[66 - 67] 10 on this KitchenAid and then I'll grab

[67 - 69] 40 grams of softened butter this is

[69 - 71] regular butter by the way there's no

[71 - 72] need for kerrygold inside of the dough

[72 - 74] now with the mixer running on high I'll

[74 - 76] drop in the butter one bit at a time

[76 - 78] I'll give that a minute or so to get

[78 - 80] everything combined then I'll continue

[80 - 82] mixing on high speed for five more

[82 - 84] minutes Once the dough has gotten a good

[84 - 85] base of gluten developed and it's

[85 - 87] clearing the bowl I'll stop the mixer

[87 - 90] and give it a tug to see how it feels no

[90 - 92] tearing no shearing so we're good to go

[92 - 94] next I'll flip it into a bowl then I'll

[94 - 96] shape the dough into a tidy little ball

[96 - 98] this is going to add additional strength

[98 - 99] to the dough but it'll also give us a

[99 - 101] more uniform starting point for rolling

[101 - 103] and shaping later on now I'll pop out a

[103 - 105] lid and set a timer for 90 minutes while

[105 - 107] that ferments I'll make the most

[107 - 109] important part of any laminated pastry

[109 - 112] the butter block or the thin rectangle

[112 - 114] of firm butter that we use to create

[114 - 116] clean laminated layers inside of a dough

[116 - 118] to make it I'll need two half sheet tray

[118 - 121] size pieces of parchment paper a ruler

[121 - 122] and a pen to start I'll drop the

[122 - 124] parchments on top of each other then

[124 - 126] I'll drop my ruler in the middle I'll

[126 - 127] make two lines that are eight inches

[127 - 129] apart from each other and about

[129 - 131] equidistant from the outer edge from

[131 - 133] there I'll use my ruler to stripe a 12

[133 - 134] inch line straight through the marks

[134 - 136] that I made on each side then I'll

[136 - 139] connect those 12 inch lines on the top

[139 - 141] and the bottom and now I've got an 8 by

[141 - 143] 12 inch rectangle sketched out next I'll

[143 - 145] take the ruler and use it as a straight

[145 - 147] edge to fold both parchment papers into

[147 - 150] tight creases now I've got two pieces of

[150 - 152] paper that have perfectly folded boxes

[152 - 154] that interlock checking back on the

[154 - 156] butter you can see that it's soft but

[156 - 158] not mushy or melty this is the pliable

[158 - 160] state that we want this butter to be in

[160 - 162] the entire time we're rolling out the

[162 - 164] pastry if the butter is too firm it'll

[164 - 166] be brittle and break when we roll it out

[166 - 168] ruining the lamination and if it's too

[168 - 170] soft it'll get fully mixed into the

[170 - 172] dough making brioche so I'm gonna drop

[172 - 174] this butter brick into the middle of one

[174 - 175] of my parchment papers then I'll top

[175 - 177] that with the other folded paper from

[177 - 179] there I'll smush the butter into a semi

[179 - 182] a flat layer and then I'll fold both

[182 - 184] papers together making sure that there's

[184 - 186] really tight creases from there I'll

[186 - 187] flip it over and now we've got butter

[187 - 190] trapped inside the paper now we can do

[190 - 192] whatever we want to it I want to make it

[192 - 194] into a perfectly flat rectangle so I'll

[194 - 196] pound it flat a little bit and then I'll

[196 - 198] use the side of my rolling pin to push

[198 - 200] the butter into each Corner once I've

[200 - 201] got this butter pushed out into the

[201 - 203] corners I'll make it evenly flat by

[203 - 205] topping it with a sheet tray and pushing

[205 - 207] down on it really hard I used to fuss

[207 - 208] with the rolling pin to try and make

[208 - 210] this flat and there was mixed results

[210 - 213] then one day I was like oh I'll use a

[213 - 215] flat thing to make this flat and it

[216 - 218] worked now we've got a beautiful uniform

[218 - 220] flat butter block but it's too soft if

[220 - 221] we tried to roll this into the dough

[221 - 223] right now it would smear everywhere and

[223 - 226] make for a pretty flat pan or shock a

[226 - 227] lot so I'll slide it onto a sheet trade

[227 - 229] to keep it perfectly flat and then I'll

[229 - 231] move it into the fridge to firm it up

[231 - 232] until about 20 minutes before it's time

[232 - 235] to laminate 20 minutes before it's time

[235 - 237] to laminate I'll pull out this butter

[237 - 239] and now it's too firm we need a butter

[239 - 241] block that that's going to be in that

[241 - 242] malleable sweet spot so I'll set it

[243 - 244] aside to temper it and I'll grab my

[244 - 246] dough after about 90 minutes of

[246 - 248] fermentation time you can see it's more

[248 - 250] than doubled in size so to start the

[250 - 252] lamination phase I'll flip this dough

[252 - 253] out onto a well floured work surface

[253 - 256] I'll flour the top and flip it over so

[256 - 257] that the side that was touching the bowl

[257 - 259] is now well dusted and touching the

[259 - 261] cutting board and then next I'll Degas

[261 - 263] the dough pretty aggressively because

[263 - 266] overly gassy and bubbled up dough will

[266 - 267] be susceptible to collapse when

[267 - 269] laminated and proofed one more quick hit

[269 - 271] of flower here and then using my rolling

[271 - 273] pin I'll roll this dough out into the

[273 - 275] length of my cutting board which is now

[275 - 277] 18 inches because I've turned my board

[277 - 279] long wise like this and once I got this

[279 - 281] dough rolled into a rectangle that's

[281 - 283] about 18 by eight it's time to check

[283 - 285] back on the butter at this point it's

[285 - 287] been warmed up slightly and I can bend

[287 - 289] it without smearing it or cracking it

[289 - 291] that's The Sweet Spot Now flip this

[291 - 293] butter parchment over and drop it on the

[293 - 295] bottom two-thirds of the dough from

[295 - 297] there I'll use my hands to very gently

[297 - 298] warm the back side because that will

[298 - 300] allow me to separate the the paper just

[300 - 302] a little bit easier and now to create my

[302 - 304] first two layers I'll grab the top third

[304 - 305] of the dough fold it over the middle

[305 - 307] third then I'll grab the bottom third

[307 - 309] and fold that over the top and the

[309 - 310] middle I'll Pat that down to get

[310 - 312] everything stuck together then I'll turn

[312 - 314] the whole package 90 degrees and roll it

[314 - 317] out to 18 inches long one more time now

[317 - 318] that the butter is combined with the

[318 - 320] dough we do need to work pretty quickly

[320 - 322] every minute that this butter is out of

[322 - 325] the fridge it's warming and inching

[325 - 326] closer to the point where it's going to

[326 - 328] unify with the dough now once I got this

[328 - 329] dough rolled back out I'll turn my board

[329 - 332] back to its normal orientation then I'll

[332 - 334] do what's called a book style fold for

[334 - 336] that I'll grab one side fold it into the

[336 - 338] middle then I'll grab the other side and

[338 - 340] do the same from there I'll fold both

[340 - 342] sides over each other to create a book

[342 - 344] shape this gives us eight layers of

[344 - 346] butter inside the dough with the

[346 - 348] absolute minimum amount of rolling and

[348 - 350] folding now I'm going to grab my rolling

[350 - 352] pin and give that a firm but gentle

[352 - 354] pounding to seal everything together and

[354 - 355] to flatten things out at this point the

[355 - 357] butter is warmed up and this dough is

[357 - 359] quite tight so I'll flip the pastry on

[359 - 361] to a sheet tray cover it with a towel

[361 - 363] then throw it in the fridge to cool down

[363 - 365] the butter and relax the gluten for 30

[365 - 367] minutes while that rests I'll thank

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[420 - 422] that's only about eight bucks for your

[422 - 423] first month after 30 minutes of rest

[423 - 425] time this butter is back into that

[425 - 427] malleable sweet spot and my dough is

[427 - 429] ready to be rolled once again so I'll

[429 - 431] move this over to my board flour it up

[431 - 433] then I'll pound lightly with the blunt

[433 - 435] edge of my rolling pin to flatten it I

[435 - 437] find this is the best way to spread out

[437 - 438] the dough without putting excessive

[438 - 440] pressure in any one place that can smear

[440 - 442] the butter into the dough from there

[442 - 444] I'll roll this dough for another minute

[444 - 446] or two until it's about twice as wide as

[446 - 447] it was when we started and about half as

[447 - 449] thick once we're there I'll slide this

[449 - 450] back onto the sheet tray and throw it

[450 - 452] into the fridge for another 20 to 30

[452 - 454] minutes we'll need this dough nice and

[454 - 456] chilly for the last stage 30 minutes

[456 - 458] later I'm Gonna Roll this dough one last

[458 - 459] time to get it about a quarter of an

[459 - 462] inch thick 10 inches tall and 15 inches

[462 - 463] wide I'll mention that a lot of

[463 - 465] professional Bakers would have folded

[465 - 467] their dough one or two more times giving

[467 - 469] them 16 or even 32 layers of butter

[469 - 472] that's great if you want to push it that

[472 - 474] far but most home Cooks aren't going to

[474 - 475] be able to get that right when you get

[475 - 477] to that level of lamination you really

[477 - 479] need to have a good feel for the dough

[479 - 481] temperature sure and process so that you

[481 - 483] can finesse it into a flat sheet without

[483 - 485] losing your layers I've opted to keep it

[485 - 487] simple with only eight because most

[487 - 489] people can achieve this first try and as

[489 - 491] you'll see it delivers a pretty great

[491 - 492] result now once I've got this rolled

[492 - 494] flat I'll clean up all four sides with

[494 - 496] my bench scraper it might seem like

[496 - 498] we're wasting some valuable pastry here

[498 - 500] but this stuff on the edges makes pretty

[500 - 502] wacky croissants because the butter

[502 - 504] inside is layered unevenly now once I've

[504 - 506] got this tidied up into a queen

[506 - 508] rectangle I'll cut it into eight equal

[508 - 510] size strips that are three inches wide

[510 - 512] and about five inches tall at this point

[512 - 513] if you see any butter smearing around

[513 - 515] the edges throw these back in the fridge

[515 - 517] for about 10 minutes to firm it all back

[517 - 520] up to roll these into Pawn a shock a lot

[520 - 521] I'll grab two strips of chocolate and

[522 - 523] stack them on one end to prep the

[523 - 525] chocolate I grabbed one four ounce bar

[525 - 528] of 70 cacao baking chocolate and I cut

[528 - 530] it into little strips using a serrated

[530 - 532] knife the serrated knife here keeps this

[532 - 534] chocolate from cracking which is crucial

[534 - 536] if you use a plain knife even if it's

[536 - 538] super sharp it's going to shatter the

[538 - 540] chocolate that's not gonna to roll up

[540 - 542] too good inside of a pastry for each

[542 - 544] individual pastry I'm using two strips

[544 - 546] of chocolate stacked on top of each

[546 - 548] other that means each quarter section is

[548 - 550] going to need to be cut in half and then

[550 - 551] half again each bar should give you

[552 - 554] exactly 16 pieces for eight pastries now

[554 - 556] once this chocolate is stacked up on the

[556 - 558] end I'll just roll the laminated dough

[558 - 560] up into a fat cylinder when I get to the

[560 - 562] other end I'll make sure to tuck The

[562 - 563] Edge underneath so that the whole thing

[563 - 565] is sitting on its seam without this the

[565 - 567] pastry would rise lopsided in the oven

[567 - 569] today I'm going to roll out all eight

[569 - 572] but only proof and bake four so I'll set

[572 - 574] those four up on a parchment paper on a

[574 - 576] sheet tray and cover them with another

[576 - 578] sheet tray to prove for 90 minutes for

[578 - 580] the other four I'll wrap and freeze them

[580 - 582] so that the next time I want Fresh Pond

[582 - 584] or chocolate all I need to do is pull

[584 - 586] them out and proof them 90 minutes later

[586 - 588] when I check back you can see that these

[588 - 590] little BBS have more than doubled in

[590 - 593] size and when I poke them it leaves an

[593 - 595] indent that slowly Springs back the last

[595 - 597] step here before I bake these is to hit

[597 - 599] them with two layers of egg wash for me

[599 - 601] that's 1 one egg and a big splash of

[601 - 603] milk vigorously stirred to break up any

[603 - 605] stubborn egg whites the milk sugar in

[605 - 606] the wash will help bring an extra layer

[606 - 609] of deep brown color to the outside and

[609 - 610] once I've got these hit with two layers

[610 - 612] of egg wash I'm going to load them into

[612 - 615] a 425f oven to bake for 16 to 18 minutes

[615 - 618] cut to a quick but satisfying time lapse

[618 - 621] of flakiness being made in real time and

[621 - 624] after 18 minutes these are deeply golden

[624 - 626] brown and well risen so I'll pull them

[626 - 628] out as you can see we've got plenty of

[628 - 630] freaking layers here the rolling of the

[630 - 631] pastry actually compounded the eight

[631 - 633] layers we started with and now we've got

[633 - 636] 12 to 16 going on it simultaneously

[636 - 639] crispy soft flaky and even a little bit

[639 - 641] chewy it's buttery Rich a little bit

[641 - 645] sweet and oh yeah it's chocolatey I

[645 - 646] honestly hope you guys dive in and give

[646 - 650] it a try tag me on insta if you do let's

[650 - 653] eat this thing

[664 - 667] [Music] thank you