Can You Make 1 Million Layer Puff Pastry By Hand ?

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  • Do More Layers equal Crispier Puff Pastry ? Go to NordVPN.com/frenchguy and use code FRENCHGUY to get 75% off a 3 year plan, plus 1 extra month for free !
    Homemade Puff pastry recipe ingredients :
    500g AP flour, 250g water, 10g salt, 380g unsalted butter.
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    Salut,
    Alex

Comments • 80

  • FredyeahEternal
    FredyeahEternal 9 months ago +8131

    Alex, my dude, at 4.7 nanometers you're dangerously close to having your butter quantum tunnel into the dough,
    Just wanted to let you know

    • Raynee
      Raynee 3 months ago +1

      @FredyeahEternal woah! so in a couple more layers, alex's butter particles could be scattered around the universe?

    • wynaut huhwynaut
      wynaut huhwynaut 3 months ago

      @Ian Wynn It is less than a few dozen atoms thick. 4.7 nm is only 16 carbon atoms.

    • APNambo
      APNambo 3 months ago

      @Shahid Hussain His original unit was in mm. So it is nanometers. As someone mentioned this is within the diameter of proteins.

    • Sublime Dime
      Sublime Dime 3 months ago

      @KatKathi, Quantum Tunneling is the process in which an atom can “teleport,” of course it is not actually teleportation. The wave like properties of particles allow the atom to have a probability of being in a different spot or around barriers.

    • A Rocket Booster
      A Rocket Booster 3 months ago

      @theonlyariA????@ erjogo u is the stupeed.!!!!!!1?

  • Vikdolu Ludovic
    Vikdolu Ludovic 9 hours ago

    Hi Alex. I Just think you proved that over 7 layers, the butter layers are getting to thin to puff the dough (to vaporate as you said)

  • Torsten Flinck
    Torsten Flinck 3 days ago

    Answer: NO YOU CAN’T

  • Chaos Bang
    Chaos Bang 3 days ago

    frerot ton accent me fais malle a la tete

  • FireBirdA23
    FireBirdA23 7 days ago

    Whole lotta nonsense

  • Roy B
    Roy B 8 days ago

    at 14 folds the layers are an atom thick

  • Korálek
    Korálek 10 days ago

    Hi Alex. Thank you for this video, it was very educative for me. As a long time cook I just strated to learn pastry, because I need fine dessert for my five-course french menu. I choose french classic Mille-Feuille. Dude, you should do a video about pastry creams, because then the circle will be complete. And FYI you are the animal and I love your entusiasm, dedication and thats make your channel one of the best cooking chanels on ytb.

  • -CFW. Magic-
    -CFW. Magic- 10 days ago

    Mate, if the layers are too thin, use more dough

  • Myles Kerr
    Myles Kerr 10 days ago

    crazy idea, what if u used double the butter and or start with a bigger sized batch of dough. i think if u can figure out how to increase the space without spreading it as thin might be the trick

  • lake lizard
    lake lizard 11 days ago

    what if you start with a larger base thickness, and then do the turns???

  • Donald J. Trump
    Donald J. Trump 11 days ago

    how does 12 folds make 1 milion layers. U need 20 fold

  • Anyway Y'all gay
    Anyway Y'all gay 12 days ago

    Putain cet accent...

  • Mad Coon
    Mad Coon 12 days ago

    I’ve watched this 3 times today to hear him say crispy

  • amuthi1
    amuthi1 12 days ago

    Meanwhile more views than layers. Congratulation!

  • Ian Marsh
    Ian Marsh 13 days ago

    your voice is so relaxing

  • The Student Official
    The Student Official 15 days ago

    TVclip: i see you like cooking and engineering. Hiw about mix of two?

  • Ariel Espanto
    Ariel Espanto 15 days ago

    I wasn't even looking at the video and I already knew. You are truly a français.

  • Lxyalty hvh
    Lxyalty hvh 16 days ago

    KHRISPY

  • 홍시
    홍시 16 days ago

    him : crispy sensation
    Me : *skips 10 seconds*
    Him : crispy sensation
    Me : what

  • Jacob Cassell
    Jacob Cassell 16 days ago

    Is this just Alec Steele but bread?

  • Ryan Ghezzi
    Ryan Ghezzi 18 days ago

    Every time I hear the word - "sponsor"- my left arrow key gets excited!

  • Lou
    Lou 18 days ago

    1:30 thanks to the metric system we know that 250g water equal 250ml (milli litre). Would be impossible with that Fahrenheit/Yards/Cups-Randomness

  • JEU GA
    JEU GA 20 days ago

    Mec tes français non?

  • Maxi SpeeltSpellen
    Maxi SpeeltSpellen 21 day ago

    Why do you speak baguette you petit merde
    Speak normal English you French
    You say butteurrrr it's BUTTER
    and Jesus Christ can you uuuuuuuuuuuuuuugh

  • TreasureHuntr713
    TreasureHuntr713 22 days ago

    you can almost feel the crispiness of the puff pastry every time he says *cRIsPY*

  • caden Macdonald
    caden Macdonald 22 days ago

    Ah, the French accent, yet your Canadian brethren in Quebec still insist on being absolute knobheads. Asides from that, greetings from the southern part of Canada.

  • Gary Fumperdink
    Gary Fumperdink 22 days ago

    *chgíghśpyness*

  • Edison Balcazar
    Edison Balcazar 22 days ago +1

    First time I’ve watched through a nord vpn ad, which was because of his accent ngl

  • hujiba
    hujiba 25 days ago

    Eat your cereal

  • Simutsens
    Simutsens 26 days ago

    Quelle magnifique accent !

  • Marie, tout simplement.

    Baguette and maths, perfect.

  • Razvan Adrian Solea

    Legend has it, that when the texture becomes too small you loose the charm of the layers.

  • Metalhead
    Metalhead Month ago

    Nordvpn was breached once already. Why do people still buy that shit?
    Your skills are insane. You're mad!

  • hilal çavuş
    hilal çavuş Month ago

    This is the perfect experiment that I saw. Thanks guy

  • Melon
    Melon Month ago

    4:38

  • Walter Pfau
    Walter Pfau Month ago

    What if you incorporate more butter to your dough since you're incorporating more flour?

  • guguigugu
    guguigugu Month ago

    the size of a milk fat molecule is orders of magnitude larger than 4.7 nanometers. they simply cannot be layered so thin. the average size of a milk fat globule is around 3 micrometers. according to your calculations, that is somewhere around the 6th fold. exactly where the pastry started losing the laminated feel and becoming a homogenous cake.

  • Jack Shields
    Jack Shields Month ago

    The Damascus of dough, as it were.

  • Orestis Constantinou

    My man doing geometric sequences here

  • Sasha Guryev
    Sasha Guryev Month ago

    So much for 324 layer cwassan

  • Sarch Lalaith
    Sarch Lalaith 2 months ago

    English rough puff > French puff
    ;) *shots fired*

  • Valérian Pigeon
    Valérian Pigeon 2 months ago

    Super intéressant mais j'ai été obligé de couper le son et de mettre les sous-titres. Impossible d'écouter cet accent presque irrespectueux pour les anglophones, c'est quand même pas compliqué de pas dire les r... RRrrrrr .

  • Julien Panardie
    Julien Panardie 2 months ago

    did you let the dough rest enough for your 12 turns? interesting experiment anyway ;)

  • Blue Snow
    Blue Snow 2 months ago

    You are an interesting guy.

  • i want yum
    i want yum 2 months ago

    butuerre

  • Alec Surrett
    Alec Surrett 2 months ago

    Dude I need that cup of noodles shirt, how do I get one???

  • rainbowroad the killjoy
    rainbowroad the killjoy 2 months ago +1

    You have lovely handwriting

  • Vishtu
    Vishtu 2 months ago

    what if you just started with thicker layers to start increasing the crispiness

  • George Osprey
    George Osprey 2 months ago

    I bet you make a mean Samurai sword too.. with all those layers you are talking about in the dough.

  • Lang Hoa
    Lang Hoa 2 months ago

    This is amazing. A French IT Mathematician Chef. Merci beau coup

  • The Weekend Hack
    The Weekend Hack 2 months ago

    Cooking plus Excel = I hit like.

  • Dorian RC Taylor
    Dorian RC Taylor 2 months ago

    I thought that all those layers would just be moist and bind together and become like cake unless u had away to cook them between the layers meh I got cake

  • Gabriele Cammarata
    Gabriele Cammarata 2 months ago

    Che bruci la Francia intera.

  • Hans
    Hans 2 months ago +2

    Germany: Hmmm, We might need to stop by france again boys.

  • Daud Satria Budiutomo
    Daud Satria Budiutomo 2 months ago

    better used food coloring

  • Joel Sjölander
    Joel Sjölander 2 months ago

    BÖTTÖR

  • DominikHatHunger
    DominikHatHunger 2 months ago

    thats the frenchest video i have ever seen. Only missing a capitulation and decapitation

  • Ned K
    Ned K 2 months ago

    Why not calculate a thicker layer thickness for the 10K or million layer? You've got some seriously large counters.

  • Amin
    Amin 2 months ago

    So can you make cake like that

  • Amin
    Amin 2 months ago

    Now i wanna have a 10 million layer puff pastry

  • Daniel Rivera
    Daniel Rivera 2 months ago

    Alex is slowly going the way of yakitatte ja-pan

  • AKK
    AKK 2 months ago

    cool

  • Taiwanese Standard Time

    yo who's this dude and why is he talking about Chris's gentlemen's sausage?

  • Shael Mondes
    Shael Mondes 2 months ago

    L'accent jpp😂

  • SpartenSquad282
    SpartenSquad282 2 months ago

    You might want to retry this. Making 6 turns has its own thickness and Diameter... But the more turns, Why not increase the amount of butter and Dough to achieve the same as a Six turn, in the 1 mil turn???

  • rtmordecai1
    rtmordecai1 2 months ago +1

    You should rerun this experiment with refrigeration between every turn.

  • 𝚌 𝚊 𝚕 𝚎 𝚢 𝚊 𝚖 𝚒 𝚕

    *_sequence of snap_*

  • Caius Skeikx
    Caius Skeikx 2 months ago

    if you use a thicker layer of butter/dough, you will be able to feel the million layers

  • Winter Berry
    Winter Berry 2 months ago +2

    he saw alec steele's 1 million layer damascus and was like hmmmmmmmmmmmmmmmmmmm

  • Mint
    Mint 2 months ago

    0:11 *french noises*

  • John Baugh
    John Baugh 2 months ago

    As a computer scientist I knew the answer was yes because of the power of exponential growth! Lol I love how you incorporate engineering in science into cooking.

  • Scott M
    Scott M 2 months ago

    Hey Alex, chemist here, I think if you redo the 1M layer pastry, you need to roll it in a sub zero environment after the 5th layer. The heat from folding and rolling will blend the ingredients.

  • Scott M
    Scott M 2 months ago

    When are you going to make the perfect wine?

  • Andrisan Bogdan
    Andrisan Bogdan 2 months ago

    *Japanese blacksmiths want to know your location*

  • mythirdchannel
    mythirdchannel 2 months ago

    Alex, you're wonderful :D (and so is puff pastry!)

  • Hart Attack
    Hart Attack 3 months ago

    So I guess the moral of the story, just like paper, you can't fold puff pastry more than 7 times

  • PAUL DAMSE
    PAUL DAMSE 3 months ago

    what the hell is that math formula supposed to mean???

  • Mason Glidewell
    Mason Glidewell 3 months ago

    Why in the hell are there 1.7k dislikes?? What's wrong with y'all?

  • Gyle Eriq
    Gyle Eriq 3 months ago

    He is the most Italian dude I've seen by far. Great vid

  • Dr
    Dr 3 months ago

    Bro his accent is incredible