giveblitz puff pastry(demi-feuillete) a try. Rather than having a block of butter that you envelop in a square of dough, you make a kind of glorified pie crust.Note: Although the technique of "blitz" (lightning!) puff pastry is easier than the classic method, it isn't especially...
When bringing the dough together, be careful not to over-work the dough as this will activate the gluten in the flour and result in a poor quality puff pastry. Always use a long, sharp knife to cut down through the pastry in one downwards movement. Using a serrated knife or dragging a...
I always find making puff pastry to be a magical experience; one of those things that goes into the oven looking unremarkable and emerges transformed into something magnificent. If only I could make my croissants look good, too... (Update: I totally did!) The finished dough and its many ...
Follow our step by step guide and make your own puff pastry. Don't forget to freeze any leftovers to use again on a rainy day.
How to Make Puff Pastry Cheese Danish This Danish recipe is very easily doubled or tripled and takes little additional effort, so it is a great choice for larger get togethers or for planning ahead for a quick breakfast treat on the go. ...
on your crust. While the protein promotes browning, the fat in the egg yolk gives a nice, glossy shine to the baked puff pastry goods. Make sure only to brush the top of the dough—if you brush the edges, the layers will stick together and the pastry won't rise properly when baked....
Go to recipe 5. Why do I need to have cold ingredients to make pastry? When making shortcrust, it’s important to work with cold butter. This guarantees you’ll get a crumbly dough instead of a sticky clump. This will also make it way easier to roll out the dough and it will ...
How to make choux pastry (pâte à choux) perfectly every time to use in recipes for profiteroles, éclairs, cream puffs and so much more. Recipe with step-by-step photos.
Chinese puff pastry is very similar to Western puff pastry as they are flaky and will form a flaky tart crust. However, the Chinese puff pastry’s oil (butter, lard, or shortening) is mixed with flour before being wrapped in the water dough. Therefore, the texture and taste are different...
"Traditionally, when you make puff pastry, you start with your dough and then you take this huge block of butter and you put it in the middle," he says. "Then you wrap it up in the dough, and then you roll it out, then you fold it, then you chill it, you take it out ......