Puff Pastry / 54 layers & 162 layers / Michael Lim

Thank you for posting it Michael Lim,i love the way you work very tidy and clean.

I don't have a stand mixer. Can I mix in a food processor?

Hi Michael. I just found your channel by chance and I have so many questions for you! 😂. I hope you see this & respond 😊

First, Thank you for making & sharing a beautiful close-up video with only ASMR sound! BRAVO!!! I love it!!!

Q: do you apply a thick flat piece of butter only once? In the beginning? ‘ then just make folds of that thick layer over & over?

Q: could you please remake this video but for people without standmixets (no special tools)?
Step-by-Step so we don’t miss a thing- (maybe just use time-lapse to edit instead of cutting out & jumping ahead!?)

Q: Can you make more step-by-step how-to pastry videos?

Q: Can you set up an online live pastry class for those of us who really desire to learn the trade? (Free or for a small fee😉)

Thank you so much ❤😊

The best puff pastry video I ever watched! Mr Lim, may I know what is the best temperature room to make this pastry?

Q akan coba cheff,dan setia mengikuti vidio anda jika berhasil.trimakasih

CHE BELLEZZA!!!!

Does it matter which way u rotate the dough between each turn? I can't find a recipe that explains this part, so maybe I am overthinking this part. Help. I am going to give this a try.

many thanks ❤❤🙏

Che forza la farina?

Your recipe is just the best among those that i’ve tried ❤

This looks awesome, I just wish he would talk to make it a bit more interesting to watch

Thank yo Sir!!

Superb video

Bonjour
Peut-on utiliser cette recette pour les croissants et les pains au chocolat ?

it's perfect

I try this today... perfect...

I live in USA .
Plz name the butter did you use ?

Can the trimmed edges not be rolled into the fold?

Michael lim plz tell me .. which butter did you use for lamination ..?
Mention the Name of butter plz

Buoni!!! Bravooooo

Perfect

Can I know what is the thing that brush on the crust to make it shiny?

For lamination you used Dry butter or regular Unsalted butter

I’ll try to make it 👍👍👍

Main thing I dislike about this method is the wasted dough from cutting. Ingredients are expensive, dude! 😅

What s the purpose doing all this roll an fild
Is 6 rold an fild enough ?????????

I work in a pastry kitchen. The way his doin his chores by making this puff pastry..make me feel wow n speechless...thanks for the brilliant methode..salute u. N make my job more easier 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼

Nice

Nice

SUPER pozdrav iz Europe

yum! is that honey water you are brushing with?

Harika görünüyor ellerine sağlık arkadaşım 👋👌🇹🇷

I see why it's more expensive to sell

👌👌👌👌

This looks the best, I am going to try this in these holidays. Thanks for sharing😍

I have tried puff pastry recipes and methods from four other professional bakers, but nothing works as well as this recipe. He is so effortless and precise about treating dough if you want a good outcome. Thank you so much for this demonstration. I hope to try some of your other recipes, like the Lemon sponge cake.

Ну надо же как аккуратно,бережно,с любовью к своему искусству относится.👏

Здравствуй !А МОЖНО ПИСАТЬ НА РУССКОМ ЯЗЫКЕ .У ТЕБЯ ПОЯВИТСЯ ЕЩЁ БОЛЬШЕ КОММЕНТАРИЙ.СПАСИБО.ТЫ УМНИЦА.😋

Excellent 👌👌👌👌

The 250gm butter is it room temperature?

Thank you for the recipe

Thanks

ძალიან მომეწონა აღფთოვანებული ვარ.მადლობა.

Okay he meticulous layering is so evident while doing the crunch tests. Simply amazing!

👌

You are the most excellent talented chef i have ever seen...veryyyy tidy👑👍🏻

Excellent work please can you tell what is the protein percentage in flour 🌹🌹

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