Good Eats (1999–2012): Season 4, Episode 11 - Puff the Magic Pastry - full transcript

(background singers)
* PUFF

* MM-HMM

* AND WHO'S THAT ALWAYS
STANDING BY *

* WHEN YOU NEED YOUR
APPETIZER ON THE FLY *

* COULD IT BE

(background singers)
* PUFF

* I THINK YOU KNOW IT IS

* WHAT DO YOU CALL
THOSE THOUSAND LAYERS *

* THAT CAN WIPE AWAY
EVERY SINGLE CARE *

(background singers)
* PUFF

* OH YEAH



* WHAT'S THE NAME
OF THAT FLAKY SHEET *

* THAT CAN WRAP AROUND
VEGGIES, FRUIT,
CHEESE, AND MEAT *

(background singers)
* PUFF

* OH I THINK
YOU KNOW IT IS *

* AND WHO IS THERE
FOR THE COMMON COOK *

* WELL POP YOUR FREEZER LID
AND TAKE A LOOK *

* YOU KNOW WHO
IT'S GONNA BE *

(background singers)
* PUFF

* PASTRY THAT IS

* BUT IF YOU'RE GONNA
TASTE THAT FLAKE *

* THE RAW PRECAUTIONS
YOU'LL HAVE TO TAKE *

* SO TUNE IN AND TOGETHER
WE'LL GOOD EATS MAKE *

(background singers)
* PUFF *

CAN YOU DIG IT?



SO WHAT'S SO SPECIAL
ABOUT PUFF PASTRY?

WELL, CONSIDER THIS.

WE START WITH SOMETHING
THIS THIN AND THIS FLAT,

AND WITH ALMOST
NO EFFORT AT ALL,

WE END UP WITH
SOMETHING LIKE THIS.

HOW CAN THIS BE?

LAYERS,
LOTS OF LAYERS.

PUFF PASTRY'S LAYERS ARE
ACTUALLY ALTERNATING STRATA
OF DOUGH AND BUTTER,

WHICH IS WHY IT'S CALLED
A LAMINATED DOUGH.

IT'S KIND OF THE PLYWOOD
OF THE PASTRY WORLD.

PERSONALLY,
I NEVER MAKE THE STUFF,

BUT THEN, I DON'T HAVE
ONE OF THESE.

LUCKILY, CHEF MICHAEL
HERE DOES,

SO HE'S GONNA SHOW US
THE ROPES.

ROLL THE DOUGH OUT
THIN ENOUGH SO THAT

WE CAN BEGIN PUTTING
THE FAT IN AND LOCKING IT.

TAKE THE SLAB OF BUTTER
AND WE LAY IT INTO OUR DOUGH

AND OPEN THE MACHINE BACK UP
BECAUSE NOW IT'S
MUCH THICKER

THAN IT WAS WHEN WE STARTED.

TRIFOLD, JUST LIKE
A BUSINESS LETTER.

(Alton)
COULD YOU DO THIS AT HOME
BY YOURSELF?

SURE, IF YOU HAD SEVERAL
HOURS TO SPEND AND A BIG
COLD WORK SURFACE,

PREFERABLY A BIG SLAB
OF MARBLE,

AND THE ARMS OF A CHANNEL
SWIMMER WOULD ALSO
BE VERY HELPFUL

BECAUSE WE'RE BASICALLY
TALKING ABOUT CONVERTING

THREE LAYERS INTO...
LET ME DO THE MATH HERE.

THREE TIMES THREE TIMES
THREE TIMES THREE PLUS...
I DON'T KNOW.

WE'RE TALKING ABOUT --
COULD YOU TAKE THIS --

AT LEAST 250

AND MAYBE AS MANY AS 2,000
OR 3,000 DISTINCT AND
MICROSCOPIC LAYERS.

COULD YOU HOLD THIS
FOR ME FOR A SECOND?

I DON'T KNOW ABOUT YOU,
BUT I'M NOT A JOCK,

I DON'T HAVE THE BIG COLD
ROCK, AND I'VE NEVER BEEN
VERY FRIENDLY WITH A CLOCK,

SO LUCKILY,
THERE'S AN OPTION.

ALTHOUGH SOME MARKETS
DO CARRY PUFF PASTRY
IN FLAT SHEETS,

ODDS ARE GOOD WHAT YOU'RE
USUALLY GOING TO ENCOUNTER

IS GONNA BE A TRIFOLD,
LIKE THIS.

OBVIOUSLY, THIS WOULD
THAW BETTER IF IT WERE
OPENED UP, RIGHT?

THE PROBLEM IS
THAT... WELL...

IT DOESN'T REALLY WORK
LIKE THIS.

NOW THIS IS REPAIRABLE,
BUT YOU KNOW WHAT, LET'S
GIVE THIS ONE ANOTHER TRY.

THE TRUTH IS, THERE'S
RULES ABOUT THAWING,
EVEN COUNTER-THAWING.

THE FIRST THING YOU WANT
TO AVOID IS ANY CONDENSATION
ON THE DOUGH,

THAT WOULD RUIN THE DOUGH.

SO LAY OUT A KITCHEN TOWEL
OR PAPER TOWEL,

THEN LAY DOWN YOUR SHEET
AND COVER AND WAIT 15
TO 20 MINUTES.

(bell dings)
OKAY, TIME TO HAVE A LOOK.

OPEN IT UP AND GENTLY
SEE IF YOU CAN PEEL BACK
THE LAYERS.

IF THEY STOP,
DO NOT FORCE THEM.

THAT STILL FEELS A LITTLE
BIT TIGHT, SO I'M GONNA LET
THAT LEAN, JUST LIKE THAT.

SOME AIR WILL GET IN THERE,
AND EVERYTHING WILL BE FINE.

MEANWHILE, LET'S THINK
ABOUT THE SURROUNDINGS.

WHAT'S THE AIR
IN YOUR KITCHEN LIKE?

IS IT HOT,
IS IT THE MIDDLE OF SUMMER,

HAS THE OVEN BEEN ON
ALL DAY?

THING IS, IS IT OVER
80 DEGREES?

BECAUSE IF THE BUTTER
TRAPPED IN BETWEEN THE
LAYERS OF DOUGH MELTS,

IT'S GONNA OOZE OUT ALL OVER
YOUR TABLE, AND YOU'LL NEVER
HAVE PUFF TO YOUR PASTRY,

SO TAKE OUT SOME INSURANCE.

YOU KNOW, PROFESSIONAL PUFF
PASTRY FOLKS WORK ON EITHER
MARBLE OR METAL

BECAUSE IT SUCKS UP HEAT
AND STAYS COLD,

SO STASH A COOKIE SHEET,
SHEET PAN, WHAT HAVE YOU,

IN THE FREEZER A FEW MINUTES
BEFORE YOU START TO
SERIOUSLY WORK THE DOUGH.

THAT WAY, IF THE DOUGH
STARTS TO WILT,

YOU CAN LAY A PIECE
OF PARCHMENT OUT
ON THE DOUGH

AND THEN JUST SLAP THE PAN
ON TOP OF IT.

THIRTY SECONDS LATER,
IT'S AS GOOD AS NEW.

IF NATURE CALLS,
OR THE OFFICE CALLS,

OR SOMEBODY CALLS WHILE
YOU'RE WORKING THE DOUGH,

JUST PUT THE PAN ON TOP
OF IT, GO, COME BACK, AND
EVERYTHING WILL BE FINE.

THIS FEELS GOOD.

THAT'S WHAT 15 MINUTES
WILL BUY YOU.

WE STILL HAVE THESE SEAMS,
AND IF WE LEAVE THIS
LIKE THAT,

IT'S GONNA BE VERY HARD
TO WORK LATER ON.

SO TAKE YOUR FINGERTIPS
OR YOUR KNUCKLES AND KIND OF
CRIMP THOSE SEAMS TOGETHER,

KIND OF FORM
A SERRATION, LIKE THAT.

THIS DOUGH IS ALREADY
GETTING A LITTLE BIT WET,

SO BEFORE I TRY TO ROLL
THIS OUT, I'VE GOTTA FIND
SOMETHING TO DUST IT WITH.

YOU CAN USE ALL-PURPOSE
FLOUR, OR YOU CAN USE SUGAR,

ALL DEPENDING ON WHETHER
YOUR FINAL DESTINATION
IS GONNA BE SAVORY OR SWEET.

I'M GONNA GO SWEET TODAY.

SO A LITTLE SUGAR
ON THIS SIDE,

AND I'LL FLIP IT OVER,
AND HIT IT WITH
A LITTLE MORE SUGAR.

NOW TO REALLY BRING THESE
SEAMS TOGETHER AND GET THIS
INTO A WORKABLE CONDITION,

YOU'RE GONNA HAVE TO ROLL
THIS A LITTLE BIT.

JUST A LITTLE BIT
IN EACH DIRECTION,

JUST TO HELP CLOSE
THOSE SEALS UP.

IF IT SLIDES
AROUND THE TABLE,
THAT'S A GOOD THING.

THAT MEANS IT'S NOT
STICKING TO THE TABLE.

TARTS, OF COURSE, CAN COME
IN ALL SIZES AND SHAPES.

ROUND, FOR INSTANCE,

AND THIS RAPIDLY BRINGS US
TO THE SECOND LAW
OF PUFF PASTRY.

NOTHING IS MORE CRITICAL
THAN THE CUT.

IF YOU TAKE A RAW, JAGGED,
NASTY EDGE TO PUFF PASTRY,

YOU'LL ONLY SERVE
TO MANGLE IT, TO TEAR IT,
TO STRETCH IT,

AND WORST OF ALL,
TO MASH IT.

AND WHEN PUFF PASTRY MASHES,
IT'S LIKE TAKING ALL THESE
LAYERS OF DOUGH

AND SQUEEZING THEM TOGETHER
LIKE THAT AND THEN THEY
CAN'T RISE IN THE OVEN.

SO USE YOUR SHARPEST KNIFE,

OR BETTER YET,
DON'T USE A KNIFE AT ALL.

BELIEVE IT OR NOT, A GOOD
HEAVY-DUTY PIZZA CUTTER

IS THE BEST FRIEND
PUFF EVER HAD.

LIGHTLY HOLD THE BOWL
AND JUST TRACE AROUND
WHATEVER YOUR SHAPE MAY BE.

THESE ARE FIRM ENOUGH
TO GO AHEAD AND PUT
INTO THE OVEN RIGHT NOW,

BUT THEY'RE GONNA BE
EVEN BETTER

IF WE GIVE THEM A FEW
MINUTES IN THE REFRIGERATOR.

THE REASON?
WELL, IT'S GOT TO DO
WITH GLUTEN,

WHICH WE'VE
TALKED ABOUT BEFORE,
BACK ON OUR PIE SHOW.

LET'S GET THIS
IN THE FRIDGE...

GLUTEN, SINCE WE DID DO
A LITTLE BIT OF ROLLING,
HAS BEEN ACTIVATED,

AND THAT'S
KIND OF LIKE THIS.

NOW WOULD BE A GOOD TIME
TO TALK ABOUT FRUIT

BECAUSE WHAT SELF-RESPECTING
TART WOULD NOT BE FRUITFUL?

WHAT WE NEED
IS AN APPLE.

A BIG JUICY, TART,
GRANNY SMITH, FOR INSTANCE.

OF COURSE, IT WOULD REALLY
BE NICE TO GO AHEAD
AND CORE THAT.

AND NOW THAT YOU'VE GOT IT
CORED, YOU SHOULD PEEL IT.

OF COURSE WHAT I'D
REALLY LIKE TO HAVE
IS A QUARTERED APPLE.

THAT WOULD BE A LOT
EASIER TO WORK WITH.

NOW YOU WANT TO SLICE THESE
WAFER-THIN.

THIS WILL TAKE YOU
A LITTLE BIT OF PRACTICE,

AND THAT'S UNDERSTANDABLE.

AFTER ALL, YOU MAY NOT BE
A HIGHLY-TRAINED
CULINARY PROFESSIONAL.

GUYS LIKE ME CAN DO THIS
PRETTY MUCH...

ALL RIGHT, SO I'M NOT, AND
I USE A VEGETABLE PEELER.

BUT TRUTH IS, WHEN IT COMES
TO THINGS LIKE APPLE SLICES,

NOTHING DOES A BETTER JOB
AT WAFER-THIN THAN
A VEGETABLE PEELER.

BUT THIS MEANS A LOT
OF BROKEN CELL WALLS,

WHICH MEANS A LOT OF
ENZYMATIC ACTION, WHICH
MEANS A LOT OF BROWNING,

SO THESE NEED TO GO
INTO ACIDULATED WATER
VERY, VERY QUICKLY.

I LIKE TO USE WATER THAT'S
BEEN SPIKED WITH A LITTLE
BIT OF LEMON JUICE.

OF COURSE, IF YOU DON'T
WANT TO USE THAT,

YOU COULD ALWAYS DISSOLVE
A VITAMIN C IN THERE.

OH, TIME TO DOUGH.

OF COURSE, YOU KNOW
THIS MEANS ANOTHER
PUFF PASTRY LAW.

THIS ONE IS IMPORTANT.

ALWAYS FLIP
THE CUT PUFF BOTTOM-UP.

GOT THAT?

OKAY, HERE'S THE THING.

THESE LAYERS ON THE BOTTOM
WERE VERY CLOSE
TO THE BOARD,

ON THE CUTTING BOARD,
OF COURSE, WHEN WE CUT,

SO THEY SUFFERED THE LEAST
AMOUNT OF TEARING AND
STRETCHING AND MASHING.

SO BY PUTTING THEM
ON THE TOP SIDE,

WE MAXIMIZE OUR
PUFF POTENTIAL.

OF COURSE, IN THE MIDDLE
HERE, WE'RE ABOUT TO HAVE
A BED OF WAFER-THIN APPLES,

AND WE DON'T WANT THAT
PUFFING UP.

WE WANT THAT
TO STAY NICE AND FLAT.

THE PROBLEM IS,
STEAM...

IT'S GOT ITS OWN LAWS.

AS STEAM IS FORMED
INSIDE THE DOUGH,
IT'S GONNA PUSH UP,

SO WE'VE GOT TO GIVE IT
SOMEPLACE TO GO.

THIS IS CALLED DOCKING.

JUST MAKE A FEW LITTLE
EXIT PORTS FOR THE STEAM

RIGHT AROUND THE CENTER
OF THE PASTRY.

DON'T DO IT AROUND THE EDGES
BECAUSE WE WANT THE EDGES
TO BE PUFFY.

NOW SUGAR IS INVOLVED,

AND SUGAR HAS ITS OWN LAWS
AND RULES, TOO.

MAINLY, WHEN IT MELTS,
IT STICKS TO THINGS
LIKE METAL.

SINCE WE ROLLED OUT THIS
DOUGH WITH A LITTLE BIT
OF SUGAR ON IT,

PARCHMENT PAPER
GOES UNDERNEATH THE DOUGH.

THAT'S GONNA MAKE
FOR EASY EXTRACTION
LATER ON.

SO WE CAN ADD A LITTLE BIT
MORE SUGAR, WHICH WOULD BE
A GOOD THING.

SPRINKLE ON
A LITTLE BIT MORE.

AND NOW IT'S TIME
TO LAY ON THE APPLES.

I FIND THAT I CAN REALLY
PUT THE BANG ON THE HEADS
OF FRIENDS AND NEIGHBORS

IF I GO WITH
AN INTERLOCKING SPIRAL.

AND INTO THE MIDDLE
OF A 400-DEGREE OVEN, WE GO.

400 DEGREES FAHRENHEIT
IS THE MAGIC PUFF NUMBER.

YOU GET THE PUFF,
YOU GET THE CRISPY,

AND YOU GET
THE GOLDEN DELICIOUS.

YOU ALSO GET TO WAIT
15 TO 20 MINUTES.

NOW THEY LOOK DONE,
BUT TO BE SURE,
YOU'VE GOT TO TOUCH.

JUST GIVE THE CRUST
A POKE.

IF IT FEELS SOFT AT ALL,
YOU'VE GOT MORE BAKING
TO DO.

THESE ARE NICE AND RIGID,
THOUGH.

WE'RE GOOD TO GO.

IT WOULD BE NICE IF WE COULD
HAVE THAT NEW-TART SHINE.

BUT THAT WOULD MEAN MAKING
A GLAZE, AND...

OF COURSE, IF WE HAD
SOME APRICOT JAM

MICROWAVED FOR ABOUT
30 SECONDS, JUST ENOUGH
TO LOOSEN IT UP,

WE'D HAVE A GLAZE.

JUST DAB A LITTLE BIT
OF YOUR JAM ON

AND PAINT AROUND THE EDGES

AND THEN DAB AROUND INSIDE
WHERE THE APPLES ARE.

DO NOT BRUSH BECAUSE
BRUSHSTROKES WOULD PULL
THE APPLES

AND MESS UP THAT DESIGN.

THEY'RE NOT
100 PERCENT SET YET.

I PREFER THESE AT ROOM
TEMPERATURE, NOT HOT,

SO I LET THEM COOL DOWN
ON THE COUNTER THOROUGHLY.

AT LEAST FOUR HOURS TO MAKE
SURE ALL THE MOISTURE
IS OUT OF THEM.

THEN I SEAL THEM UP
IN A ZIP-TOP BAG AND LEAVE
THEM AT ROOM TEMPERATURE.

THAT WAY, THEY'RE AROUND
WHENEVER I WANT TO TAKE
A CHOMP OUT OF ONE OF THEM.

OF COURSE, IF THE IN-LAWS
DROP BY, I CAN ALWAYS WHIP
ONE OUT

AND PUT IT IN THE MICROWAVE
FOR 20 OR 30 SECONDS

OR IN THE TOASTER OVEN
FOR A MINUTE

AND THEN TOP IT WITH A NICE
DOLLOP OF VANILLA ICE CREAM.

WHO'S A HERO NOW?

MY SECOND DIVISION OF PUFF
PASTRY CONSTRUCTION

ARE THE STACKED PASTRIES,

AND THEY'RE EXACTLY
WHAT THEY SOUND LIKE,

CUTTING AND STACKING
DIFFERENT LAYERS OF PASTRY
TO BUILD DIFFERENT THINGS.

THIS IS A FUN DIVISION
BECAUSE YOU GET TO PRETEND
YOU'RE AN ARCHITECT,

AND ARCHITECTS GET TO PLAY
WITH THINGS LIKE RULERS
AND SCISSORS

AND PINS AND THINGS
LIKE THAT.

FIRST THING WE'RE GONNA DO
IS CUT FOUR WALLS.

THAT'S WHERE THE RULER
COMES IN.

I'M JUST GONNA LAY THAT
ACROSS THE EDGE AND CUT
ONE WALL.

THERE.

NOW THE FLOOR IS GONNA
HAVE FRUIT ALL OVER IT,

SO WE DON'T REALLY WANT IT
TO BE VERY PUFFY

SO WE'RE GONNA DOCK AGAIN
WITH A FORK.

DON'T WORRY ABOUT TRYING
TO PUSH ALL THE WAY THROUGH
THE DOUGH.

YOU'RE NOT TRYING TO TURN IT
INTO A COLANDER.

YOU JUST WANT TO LET
SOME STEAM OUT.

SO JUST POKE LIGHTLY.

THERE.

WE CAN'T JUST STACK THOSE
WALLS ON BECAUSE THEY
WOULDN'T STAY.

THEY'D FALL OFF,
SO WHAT WE NEED
IS SOME KIND OF CEMENT.

AND AS ANYONE WHO WORKS IN
THE ADHESIVE INDUSTRY
WILL TELL YOU,

NOTHING GLUES QUITE
LIKE PROTEIN.

OF COURSE, A STEAK WOULD BE
KIND OF EXPENSIVE AND MESSY.

SO WE'RE GONNA GO WITH
ONE EGG BEAT WITH TWO
TABLESPOONS OF WATER.

THIS IS CALLED AN EGG WASH,
AND IT'S GOOD FOR A LOT OF
THINGS IN PASTRY WORK,

AS WE WILL SOON SEE.

OF COURSE, WE DON'T WANT
TO GET THIS NEAR ANY
OF THESE CUT EDGES.

IT'S GLUE, AND IF IT BINDS
THOSE EDGES, NO PUFF.

SO LIGHTLY APPLY JUST
INSIDE THE CUT AREA
LIKE THAT,

ABOUT 1/4 INCH IN.

YOU CAN GO AS FAR IN
AS YOU WANT AS LONG AS
YOU DON'T GO ON THAT EDGE.

NOW MAKE SURE THAT WHEN
YOU PUT YOUR WALLS ON,

YOU PUT THE CUT EDGE,
THE NEW EDGE THAT YOU JUST
CREATED ON THE OUTSIDE.

JUST GONNA STACK THAT
LIKE THAT.

I'M GONNA PUT A DAB
OF GLUE ON THE ENDS HERE

TO HOLD ONTO THOSE
END WALLS.

IT'S JUST LIKE
BUILDING A WALL.

AND NEXT PIECE THERE...

A LITTLE MORE CEMENT
HERE AND HERE

AND THERE AND THERE.

AND THEN JUST FOLD
THESE EDGES OVER.

DON'T WORRY ABOUT
GETTING IT PERFECT

BECAUSE, BELIEVE ME,
WHEN IT'S ALL PUFFED UP,
IT'S GONNA BE UP TO HERE,

SO IT WON'T MATTER.

NOW THAT'S A PRETTY GOOD
LOOKING TOMB, RIGHT?

BUT WE CAN'T REALLY DO
ANYTHING WITH IT
UNTIL IT SETS.

OH, WE'RE GONNA MAKE A ROOF,
SO MEASURE.

WE'RE GONNA NEED SOMETHING
ABOUT SEVEN INCHES
BY SEVEN INCHES.

OKAY, INTO THE REFRIGERATOR.

OF COURSE, THE ROOF IS GOING
TO REQUIRE ANOTHER PIECE
OF PUFF PASTRY.

OH, IT LOOKS LIKE
WE'VE ALREADY GOT ONE,

HOW NICE.

SO AGAIN, I'M GONNA MEASURE
OFF ABOUT SEVEN INCHES
IN ONE DIRECTION...

THAT'S GONNA BE RIGHT THERE,
SEVEN INCHES.

I'M NOT GONNA BE
REAL PRECISE HERE

BECAUSE, AS YOU'LL SEE,
WE DON'T REALLY HAVE TO BE.

NOW THERE'S GONNA BE A LOT
OF STEAM GATHERED UP
IN THIS THING

BECAUSE THERE'S GONNA BE
FRUIT UNDER HERE.

WE'VE GOT TO GIVE THAT STEAM
A WAY OUT, AND THAT'S GONNA
BE THROUGH THE ROOF.

SO I'M GONNA FOLD THIS
IN HALF AND CUT SOME VENTS
FOR THE STEAM TO GO THROUGH.

JUST CUT IN A COUPLE
OF INCHES.

WHEN WE OPEN THAT UP,
WE'LL HAVE A NICE ROOF

THAT'S SOLID ALL THE WAY
AROUND THE OUTSIDE
WITH SLOTS ON THE INSIDE.

THAT'S FUN.

OKAY, INTO THE REFRIGERATOR
WITH THIS, AS WELL.

YOU KNOW HOW SOMETIMES
A REALLY NICE FRAME CAN SAVE
A REALLY CHEAP PIECE OF ART?

WELL, IN THIS DISH,
THE PUFF PASTRY IS THE
REALLY NICE FRAME,

AND THESE CANNED
PIE CHERRIES ARE
THE REALLY CHEAP ART,

BUT HEY, WE CAN'T ALL
BE MARTHA STEWART.

(thunder crashes)
SORRY.

DRAIN THESE TO GET
ALL THAT EXCESS MOISTURE
OUT OF THEM.

THEN, SHAKE ON ABOUT...

HALF A CUP OF BREADCRUMBS
OR CAKE CRUMBS.

NOT ONLY WILL THOSE ADD
ANOTHER LAYER OF TEXTURE,

BUT THEY'LL SOAK UP
ANY EXTRA MOISTURE,

AND THAT WILL KEEP
THE CHERRIES FROM
WETTING THEIR BED,

IF YOU GET MY DRIFT.

LET THESE SIT FOR
ABOUT TEN MINUTES.

NOW REMEMBER WHEN YOU SPOON
THIS STUFF IN THAT THE WALLS
OF THE PASTRY

ARE GONNA COME UP
QUITE A BIT.

AND IF YOU DON'T
FILL ENOUGH,

YOU'RE GONNA END UP WITH
A CAVED-IN TOMB, WHICH
JUST WOULDN'T BE RIGHT.

SO LADLE THIS IN

AND ADD MORE THAN
YOU THINK YOU NEED.

JUST BEFORE WE PUT ON
THE ROOF, WE'RE GOING
TO NEED MORE CEMENT.

SO THE EGG WASH COMES INTO
PLAY ONCE AGAIN,

JUST AROUND THE EDGES,
STAYING AWAY FROM THE EDGES
OF COURSE,

BECAUSE WE DON'T WANT
TO IMPEDE THE PUFFAGE.

THE ROOF.

THIS IS THE PIECE THAT
YOU'VE GOT TO BE THE MOST
CAREFUL WITH

BECAUSE IT'S THE ONE
THAT'S MOST LIKELY
TO GET STRETCHED OUT.

IF IT DOES, AGAIN, PUFFAGE
WILL NOT BE ACHIEVED.

JUST LAY THAT RIGHT ON TOP.

REMEMBER, WE MADE IT JUST
A LITTLE BIT BIGGER
THAN THE BASE

SO WE'VE GOT A LITTLE BIT
OF ROOM FOR EXPANSION THERE.

THE OTHER THING THAT EGG
WASH IS REALLY GOOD FOR
BESIDES CEMENTING THINGS

IS TURNING THINGS
BROWN AND GLOSSY.

LOOK AT ANY GOOD LOAF OF
FRENCH BREAD, THE OUTSIDE.

THAT'S PROBABLY
BECAUSE OF AN EGG WASH
OR AT LEAST PROTEIN.

SO JUST BRUSH AS MUCH
OF THIS AS YOU CAN.

AGAIN, YOU'RE NOT GONNA
BE ABLE TO STAY AWAY FROM
ALL THE CUT EDGES ON THIS,

SO JUST TRY NOT
TO GUNK IT UP TOO MUCH.

THAT LOOKS GOOD.

NOW INTO 400-DEGREE OVEN.

AS WE SAID BEFORE,
400 IS THE MAGIC
PUFF NUMBER.

BUT THIS TIME, WE'RE ONLY
GONNA GO FOR HALF AN HOUR
AT THAT TEMPERATURE.

THE REASON IS THAT
THAT'LL BE PLENTY OF TIME
FOR THE PIECE TO PUFF UP.

BUT IT WON'T BE ENOUGH
FOR IT TO SET,

FOR ALL THOSE DOUGH LAYERS
TO REALLY COOK THROUGH.

WE'RE GONNA GIVE IT ANOTHER
HALF HOUR AFTER THIS
AT 350 DEGREES.

THAT WAY, WE WON'T GET ANY
OVER-BROWNING ON THE PIECE,
BUT IT WILL SET.

HAVING WORKED OUR WAY
THROUGH THE FLAT
AND THE STACKED,

IT'S TIME TO MOVE ON
TO CATEGORY THREE,
THE STUFFED.

THIS IS MY FAVORITE CATEGORY
BECAUSE THIS IS THE ONE

THAT INCLUDES THINGS LIKE
EMPANADAS, TURNOVERS,
FRITTERS, THINGS LIKE THAT.

ALL OF THESE DEVICES
HAVE THEIR ROOTS
IN THE MIDDLE AGES.

BACK THEN THEY DIDN'T
HAVE ANY REFRIGERATION,

SO COOKS WOULD TAKE
LEFTOVERS AND COOK THEM

IN THIS REAL HARD CRUSTY
SHELL THAT WAS CALLED
A HUFF PASTRY,

AND IT WOULD BASICALLY
SEAL THE FOOD IN.

IT WOULD SEAL IN THE JUICES,

AND TO SOME DEGREE,
IT WOULD KEEP GERMS OUT.

NOW THESE DAYS, I STICK
WITH THE REFRIGERATOR
FOR PRESERVATION,

BUT I DO LIKE THE IDEA
OF HAVING A PLACE TO PUT
ALL THESE LEFTOVERS

THAT I ACCUMULATE.

NOW IN THIS CASE,
I'VE GOT...

WHAT IS THIS?

I'VE GOT SOME RICE LEFT OVER
FROM SOME TAKEOUT
A FEW NIGHTS AGO.

I'M GONNA THROW THAT
IN THERE.

SOME SAUTEED MUSHROOMS,

PICKLE RELISH THAT I REALLY
DO NEED TO USE UP
ONE OF THESE DAYS,

WHATEVER YOU'VE GOT
THAT'S GREEN.

HERE WE'VE GOT SOME GREEN
ONIONS AND SOME PARSLEY.

PERFECT.

SALT,

A FEW GRINDS
OF PEPPER,

AND THAT SHOULD
JUST ABOUT DO IT.

NO, THAT DOESN'T DO IT.

WE'VE GOTTA FIND
SOMETHING ELSE, SOMETHING
WITH A LITTLE SOUL...

SOMETHING WITH...

AH, TOMATO SOUP.

NO, NO.

HERE WE GO,
THIS IS IT.

SALMON.

NOW WE'VE GOT A BUNCH
OF LEFTOVERS

THAT ARE ACTUALLY GONNA
START TURNING INTO
A CLASSIC DISH.

THE RUSSIANS HAVE THIS
CLASSIC PUFF PASTRY DISH
CALLED KULIBYAKA

WHICH DOES INDEED CONTAIN
ALL OF THESE ELEMENTS,

ESPECIALLY THE SALMON.

I'M JUST GONNA PUT
THE WHOLE CAN IN,

GIVE THAT A STIR.

NOW GIVE IT A TASTE.

THAT'S GOOD,

BUT I CAN'T USE THIS ANYMORE
BECAUSE DOUBLE DIPPING
IS NOT ALLOWED.

LUCKILY, I ALWAYS
HAVE A BACKUP.

NOW ALL WE NEED
IS SOME PUFF PASTRY,

ONE SHEET TO BE EXACT.

TRIMMED INTO A SQUARE.

SO I'M GONNA CUT THIS
INTO QUARTERS.

THAT WAY
AND THAT WAY.

DON'T TRY TO GET IT EXACT,
ODDS ARE, YOU WON'T.

I'M GONNA USE A REGULAR
SERVING SPOON OR TABLESPOON

TO PUT SOME OF THIS FILLING
RIGHT IN THE MIDDLE.

I'M NOT REALLY CONCERNED
ABOUT THESE THINGS PUFFING
UP AROUND THE EDGE,

SO I'M NOT GONNA WORRY
ABOUT AVOIDING IT.

YOU'LL SEE WHY
IN A MINUTE.

THIS IS BASICALLY JUST LIKE
THE TURNOVER YOUR
GRANDMOTHER USED TO FEED YOU

WHEN YOU WERE A KID.

YOU WANT TO DO THIS
CAREFULLY, THOUGH TO KEEP
HOLD OF ALL THE STUFF.

DON'T LET IT FALL OUT.

THIS IS ONE CASE
WHERE MASHING IS GOOD

BECAUSE WE'RE GONNA SEAL
THIS BY CRIMPING IT
WITH A FORK.

JUST LAY DOWN YOUR FORK
AND JUST PUSH THE TINES DOWN
LIKE THAT

AND GO ALL THE WAY AROUND.

THAT'S IT, RIGHT?

NO, YOU REMEMBER THE LAW,
THE STEAM LAW.

THIS IS WHERE I WHIP OUT
MY UTILITY KNIFE,

WHICH IS JUST ABOUT THE
SHARPEST THING I'VE GOT
AROUND MY KITCHEN.

YOU WANT TO GIVE A LITTLE
EXIT PORT FOR THE STEAM,

SO JUST A LITTLE GASH,
TWO OF THEM ON EACH PASTRY.

NOW WE'RE READY
FOR THE OVEN.

AND WHAT WOULD THAT BE?
THAT'S RIGHT,
A 400-DEGREE OVEN.

THE MAGIC PUFF TEMPERATURE.

IN ABOUT HALF AN HOUR,
THESE ARE GOING TO BE
GOLDEN-BROWN, DELICIOUS,

AND SUITABLE FOR USE
IN ANY PICNIC.

THE MORAL OF THIS STORY?

TAKE CARE OF THE PUFF,

AND THE PUFF WILL TAKE CARE
OF YOU TEN TIMES OUT OF TEN.

JUST STICK TO THE PLAN.

KEEP IT COLD
ON THE WAY HOME,

THAW IT RIGHT,
WORK IT WHEN COOL AND FIRM,

AND WHEN IT'S NOT,
PUT A COLD PAN ON TOP OF IT
UNTIL IT IS.

CUT IT WITH
SHARP TOOLS ONLY,

DOCK THE BASES,
VENT THE TOPS,

FLIP UPSIDE DOWN
BEFORE BUILDING OR FILLING
WHEN YOU CAN.

REST BEFORE BAKING
WHEN YOU CAN,

AND KEEP AN EYE
ON YOUR OVEN OVER THERE.

IF YOU'VE GOT ANY COOL
OR HOT SPOTS IN THERE,

IT COULD RESULT
IN UNEVEN PUFFAGE.

YOU MIGHT HAVE
TO SPIN THE PAN.

* NOW WHO'S THE DOUGH
WHO'S GONNA GET YOU
WHERE YOU WANNA GO *

I GOTTA FIGURE OUT
WHERE THOSE GIRLS ARE.

UNTIL NEXT TIME,
THIS IS...

(background singers)
* GOOD EATS *

I GIVE UP.

Captioned by
Scripps Networks, Inc.