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.

Thank you chef this was very well demonstrated.

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.

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.

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

As a Dane, it's fascinating to me just how unrecognizable "Danishes" are from the pastries that bakers make in Denmark.

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

Great demo, Chef!

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.

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

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.

why dont we get measurement of ingredients

I wish she would have listed the the amounts of each ingredient. The instructor did a great job of explaining all the steps in making the danish.

Excellent instruction- thank you, Chef

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.

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

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.

You're an amazing chef.

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