Making an Inverse Puff Pastry Dessert at Michelin-Starred Le Coucou Sugar Coated

video description

Rating: 4.0; Vote: 1

On today's episode of Sugar Coated, chef Rebecca DeAngelis is learning how Le Coucou makes puff pastry from their master pastry chef Daniel Skurnick. Ketutar: So. what's inverse about that? He put the butter between dough layers. Sure, he didn't encase it totally - AT FIRST, but folding and rolling, folding and rolling, all the butter ended up INSIDE the dough anyway.
Date: 2020-05-20

← How Ham Is Made from a Whole Pig Prime Time

Is this 200 Cast Iron Pan Better than the Lodge? The Kitchen Gadget Test Show →

Related videos

How New Orleans’ Best Gumbo is Made - Made to Order - Bon Appétit

• Bon Appétit

Inside Afghanistan's MEAT Paradise! (Unreal Afghan Food)

• Mark Wiens

London's Most Famous Sunday Roast (No One Has Ever Done This)

• Mark Wiens

Gordon Ramsay’s 15-Minute Paprika Garlic Shrimp Bowl

• Gordon Ramsay

Babish Bakes a Childhood Favorite [Partner content from IKEA] Meals That Made Us

• POPSUGAR Food

The $1 Meal I Make With 1 Potato

• Simply Mama Cooks

Comments and reviews: 3

Christopher
I just made puff pastry at work, and then watched this and now I want to show this to my boss. Id heard of adding a splash of vodka to pie dough, i guess vinegar does the same, adds to the steam leavening.
reply

kriss
Dam I thought since it was a Michelin star restaurant, it looked like Chinese sausage for a sec. I was like thats next level to pair it with cream and puff pastry.
reply

yoyo
It's look like our traditional pastry recipes in indonesia, but in different technics. I wonder that our pastry has almost same level as micheelin star food.
reply

Add a review, comment