The chef was clear with her instructions and demonstrated technique. I find nothing in what she did to be so egregious as to merit the disrespectful, unkind, and openly hostile comments that some have made out of their zeal for baking. Enthusiasm for excellence is always good, but being uncaring about how one speaks to another person is universally bad. I would hope that a bit of politeness would seep into some of this dialogue.

Fascinating changes over time. How nostalgic. When I learned the trade in the 60s, we were called bakers not chefs. Never heard the term laminate. We used to say add the fat and roll it in. Simpler days I guess. We used to dust the bench. Bench scraper was metal and plastic scraper is it was what you used. We purchased our roll-in (and puff paste for French pastry). Funny, we made everything from scratch. I wonder why we didn’t create our own roll-in. We folded it and rolled it just like you, but called the last fold a book fold. We placed certain doughs in the retarder not the cooler. We had a wooden bench, roughly 7’ by 24’ my grandfather built.. A 40-pan (full sheet) brick hearth oven. This is not a criticism. I didn’t think it was made by hand anymore. I see this type of scratch baking as a lost art. Thanks for the memories.

This was great. Showed a variety of different pastries, going to get supplies to try it right away. Thank you!!!

Thank you chef this was very well demonstrated.

Fantastic and very comprehensive tutorial. Thank you for sharing this!

Wow so much time and effort to make these beautiful pastries. Thanks chef for sharing your technique.

Love this video . Thank-You so much for showing us how you make dough and bake. 👍

She makes it look easy! And so delicious Great work Chef

Excellent instruction- thank you, Chef

This was excellent!!!!! THANKS CHEF!!

Awesome instructional video. Thanks for sharing.

Great demo, Chef!

wow top job chef good demo, amazing you can be proud of your self, well done.

Such beautiful job, thank you.

I guess a lot of the dislikes come from people who want the recipe. But I was more interested in the technique. I've watched a few videos on the same subject and I found this one to be really comprehensive and straightforward. If I want the ingredient amounts, I'll google them. It'll be two kilobytes of text that someone puts up on the internet. This video has the true substance of the process, and I found the whole thing very interesting. Thank you.

To the dislikes and such - here is the recipe you want Open a refrigerated can of Pillsburry @/biscuit dough. put jelly in the center and bake until brown.

Four years later still a treasured video. Now I have to do the easy thing, go out and buy some Danish at the local French bakery in North Beach, where there's always a looooooooooong line.

You make it look so easy:) They all look amaaaaazing!!!

Thank you so much for sharing : )

Those looked delicious!

Bear claws are my favorite pastry, yum. You are such a genius. I wish we could get samples through the screen, they look so delicious.

Your great at explaining with going on , I like that your persise at explaining of recipe, I'm going to try this.

really nice presentation chef!

Amazing, thank you!

Thanks for sharing. There are many recipes out there, the technique is what makes a great pastry chef 👩‍🍳 and you did an outstanding job in doing that. 👍🏻

Baking and pastry was one of the most difficult classes i had at Le Cordon Bleu before my graduation.

Fantastic , Thank you Chef Kathy 🌹👍

You're an amazing chef.

Great demonstration!

wow. time consiming. can certainly understand why 2 chefs would be working on a long table. never realized the amount of effort to make these. no wonder i love the danish so much. and the bear claw. yum thank you for this video God bless

Yum.... Thanks Chef

Just ate a danish with a cup of hot tea, watching this chef do her thing. I enjoy watching this video when I'm eating a danish or pastry.

Absolutely Impressive

Wow, now that is how you show your family love.

I didnt know that the danish butter has to be mixed with flour. Thought it was like a croissants. Great video chef!

I tried to make croissants yesterday, but my dough didn't come out so great. Decided to try my hand at Danish today with the leftover dough. This video was extremely helpful. If I had the right dough they'd probably be even better, but I was very happy with the results. Made a couple snails, a cheese pocket, and a bear claw.

I have to give this a try. I love danish and home made would be excellent.

Wow...You are so talented at this...Oh My I have to Get a Danish Now and Hopefully it was Made By You ...!!!

Just leave this video on repeat

Omg this makes me miss school so much!! I remember taking this class... So much fun!! Best part is eating the yummy pastries you make! Have to try to make this soon!! I still have my binder with the recipes !!! Watching this makes me so happy!

For the butter block, I prefer throwing in a Zip-lock bag and roll it out. That way you have a perfect square. Put it in the freezer to chill, so when you cut open the bag, the butter does not stick. Instead of doing the 2/3 method, I make the dough twice as long as the block and fold it like a book. If you keep the butter cold, but pliable, you don't need to seal it in. I roll it right out to the edge, so all pastries have the same amount of butter. Then just do a single turn and one double turn. If you are fairly quick, you don't need to refrigerate in between turns. This will result in smooth butter layers, not the broken shards of butter from being too cold. Use a brush(not your hand) to get all flour off

Hi Chef so how many turns for danish did you do. Thanks

Fabulous

Real Danish pastry is made using very cold butter that is more or less hammered by hand into the dough. Actually, margarine is used more often because it is more pliable. While she warns against using cold butter, that is actually what is called for. The layering of a Danish is always 3x3 which means you fold it 3 times, thus ending up with 27 layers.

Very nice video..thanks..when you proof the shaped danishes..should they be proofed at room temperature cuz the butter might melt?thanks

Thank you so much for sharing! If only I had a chance to study there! Who knows? God has his ways!

Make me wanna go to cooking school🥰

Outstanding wish I was wealthy so I could have my own pastry chef

I'm a homemaker, where can I buy pastry flour? Please and thank you! Great job Chef!

I was taught to do 6 folds after the lock-in. I was also taught that if you had butter coming out, it was a poor pastry & not worth much. It was always put on sale. Generally only students had leaks of butter squeezing out. A perfect seal during the lock-in & all 6 folds assures a beautiful & great tasting pastry.

Can you do anything tasty with the scraps?

explained welll! I'm using another recipe but I always look for tips or advice while waiting for them to rest. Other recipe wasnt clear enough it just said do 3 turns and that's it ;(

Great

Is there a list of ingredients somewhere?

After seeing how much work and time it takes to make danish I will just get them from the bakery, after 1pm when they are half priced.

23 years ago we would buy danish dough and put it in a sheeter then make danish! They are work intensive even if you buy the dough.

What are you putting in the middle of the bear claws? I would also like to know what kind of cheese are you using for the filling of those pastries?

Whew... Top gun👍

I find it hard to fault anything this chef has done here, this is exactly how I learned to make pastry in my bakery

What is the other name for pastry flour?

why dont we get measurement of ingredients

I am s student that is going to attend your school. I have a question to ask. what do you do with the extra bits. do you just throw it away or make it to some thing else?

this is the most amazing thing i've seen in my life.

Chef, you sure have some fancy tools wow.

Wouldn't it be easier to use a pre-formed butter slab?

vry nice vid my friend

You go girl 🗣🗣🗣🗣

WILL YOU POST A RECIPE FOR THE DANISH PASTRY THAT CHEF CATHY DONAHO WESSMAN SHOWED ONLINE? THANKS

i wan see diiferent shapes

very soon I will invite you come to my shop in Hongkong

That was the best 25 minutes I think I've ever had. This video was awesome! Makes me want to go to Cordon Bleu.

how to make bread flouer n pester flouer.whats different bettwine them

Can you make these up all the way to just before the baking step and freeze them? I think it would be great to be able to make a bunch ahead and pull a few out at a time to bake as needed.

why wasn't the measurement of the ingredients mentioned? it is a good demonstration

After my first turn, the layer of the dough got bubbles and the butter break out. How can I fix it? I have try to put more flour before rest.

Does anyone know why she mixes flour with the butter for the "lock-in"?

why is the butter white?

This is a video made for LCB students, we have the materials and ingredients measurements.

Where is there a step by step written instructions including ingredient measurements available?

Excellent baking class. Happy holidays from our channel: Australian Parakeets Stars

I can't find the recipe!!!!?

This may be a silly question but wouldn't adding flour to the butter effect a grittiness?

1:38 I tell my wife the same thing every Saturday night

How about amounts of product?

Looking for a danish chocolate meltaway recioe?

hello from a danish baker from Denmark, US Danish is so long away from Danish as we make it in Denmark, 1. we dount use butter to make the layer we use margarine its more flexibel than butter and the water in margarine is higer than butter and its the water that make danish rise wen it expand to steam. 2. if you use cold flour, water, eggs you dount need to chill the dough between folds just fold 3x3 so you get 27 layrs and then chill it for 30 min, 3 for the snails we use magarine, sugar,cinnamon mix, 1 pound of magarine 1 pound of sugar 5 tableS cinnamon, spred all over your dough and roll it like a roulade cut ½ inch snails . 4. we dount use cheese in our danish. just a pointer from denmark

Written receipe please.

Wonderfully educational and I am working on some defrosted dough today. Shame on disrespecting this chef who wants to impart knowledge.The whole point is too enjoy the experience of making these lovely delicious pastries instead of buying them. Recipes are easily available on google depending on how much you want to make. She produces large scale so why should she have to share recipes? She is sharing how to make them not measurements. She is sharing technique.

thanks very much but we need the ingredients and recipe,

Do you want me to work with you❤

But does the lock in count as a turn...?

what type of the flour

Where is the recipie?

I just, before this, watched another person make danish dough who said she did NOT want to develop the gluten!. Why are there so many different methods of making laminated doughs?. Explain, please!.

I couldn't find the recipe on that website 😕

As a pastry chef, she's doing the steps wrong. First of all the dough should be stored in the fridge for at least 4 hours before you adding the butter. Second the butter should have the same temperature as the dough. Also the lamination is wrong. The end result is not as flaky as it should be, it has more like a bun texture.

Awesome! But I’ve never seen a bear claw in a Danish bakery. And there’s never two different flavors in a snegl. This is American Danish, we don’t have Apple Danish and definitely no Cheese Danish. The Spandauer med creme is my favorite. The Directors snegl has chocolate and cinnamon! Ægte dansk wienerbrød, real Danish pastry.

Hmm

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GREAT, WHERE ARE THE INGREEDIENTS AND AMOUNTS????