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Baking puff pastry from scratch is a challenging yet rewarding process. It's so satisfying to watch the pastry puff into thin, delicate layers, making it perfect for breakfast pastries and tempting appetizers. If you've ever wanted to make authentic puff pastry dough from scratch, use this recipe!
Bake puff pastry dough and sandwich around whipped cream, pastry cream, and fruit for napoleons. Sprinkle with cinnamon sugar and brown sugar, and roll into a tight “C,” cut into slices and bake elephant ears, aka: palmiers. Roll around a fruit/cheese filling to make a strudel of sorts.
Here's how to make puff pastry from scratch! This step-by-step guide explains how to make the best puff pastry dough.
Fast and Easy Puff Pastry: Like rough puff but with a touch of extra tenderness and tanginess from sour cream. Flaky Pastry : A cross between puff pastry and pie dough, this recipe uses both butter and lard (or shortening) and is especially nice when used as a tart crust.
Puff pastry is made from hundreds of paper-thin layers of butter trapped between hundreds of paper-thin layers of dough. In the oven, the liquid in both the butter and the dough rapidly evaporates, puffing the individual layers skyward. The butter melts into the dough, turning it golden and crispy.
Fast and Easy Puff Pastry. Recipe by PJ Hamel. 77 Reviews 4.1 out of 5 stars. Wonderfully flaky, buttery, tender pastries, turnovers, cheese straws, elephant ears (palmiers), shells for savory fillings, and more can be yours with a minimum of effort.
The homemade dough comes together using a “rough puff” method where you carefully work butter into your dry ingredients and then fold and flatten the dough many times to create countless flaky layers.
Puff pastry is a classic french pastry (called Pâte Feuilletée) made by enclosing a block of butter (called the beurrage) into a lean dough (called the détrempe) repeatedly until the final pastry has many hundreds (usually 729) of alternating layers of butter and dough. As it bakes, the moisture in the butter evaporates, and the dough puffs up.
How to Make Puff Pastry. 1. Grate the butter. To make it easier to grate, you can freeze the butter beforehand. 2. Combine the grated butter with whisked flour, sugar, and salt. 3. Drizzle the cold water over the mixture and fold the mixture until it clumps together. 4.
Recipe tips. This rough puff pastry recipe makes 500g/1lb 2oz, ideal for topping a large oven-baked pie. The uncooked pastry can be frozen for up to 6 months, well wrapped, before...