Whole Wheat Puff Pastry: Sourdough vs Yeast 🥐 Two Recipes, One Truth!

Video Description

In this video, I’m testing two types of whole wheat puff pastry — one made with natural sourdough, and one with commercial yeast. I wanted to see how whole wheat flour behaves in laminated doughs, how fermentation changes the texture, and which one gives the best layers and buttery flavor. 🌾🧈 Both versions turned out beautiful and unique — let’s see which one you’ll prefer! 🍞 1️⃣ Whole Wheat Puff Pastry with Sourdough Ingredients: 100 g active sourdough starter 350 ml milk (room temperature) + up to 20 ml more if needed 100 g sugar 30 ml oil (any kind) 400 g whole wheat flour 200 g all-purpose white flour 300 g cold butter (for lamination) 🍞 2️⃣ Whole Wheat Puff Pastry with Yeast Ingredients: 300 ml water 3 g dry yeast (or 5 g fresh yeast 10 g salt 100 g sugar (optional, for a sweeter dough) 200 g butter (82.5%) for lamination 🍰 3️⃣ Chantilly Cream with Poppy Seeds Ingredients: 1 egg 100 g sugar 10 g poppy seeds 200 ml milk 1 tbsp flour (heaping) Vanilla to taste Preparation: Whisk the egg with sugar, then add flour and mix until smooth. Add the poppy seeds and vanilla, then pour in the milk while whisking to avoid lumps. Cook over low heat, stirring constantly until thickened. Cover the cream with plastic wrap in contact and let it cool completely. 🍫 4️⃣ Chantilly Cream with Cocoa Same base as the poppy seed version — but instead of poppy seeds, add 30 g cocoa powder, mixing it together with the flour. Both creams are silky and pair perfectly with the flaky, buttery layers of these whole wheat pastries. They can be used as filling, topping, or enjoyed as a dessert cream on their own! 🍮✨ 💛 If you love rustic baking and sourdough experiments, don’t forget to subscribe and turn on the bell 🔔 — more recipes are coming soon! 📍 #sourdough #wholewheat #puffpastry #homemadepastry #rusticbaking #sourdoughbaking #chantillycream #naturalfermentation