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Makes 625g pastry. Test your skills by creating layers of flaky, buttery homemade puff pastry to use in sweet and savoury pies, tarts, desserts and canapés. Freezable.
- Dessert, Dinner
- 2 min
- Cakes And Baking
- 1 min
- French
- Place the flour and salt in a large mixing bowl. Add the lard and use your hands to rub the lard into the flour. As you do this, lift the flour with your hands to get air into the mixture and keep it cool.
- When the flour and lard mixture has the consistency of breadcrumbs, add the cold water. Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth.
- Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 30 minutes.
- Place the butter between two sheets of greaseproof paper and tap with a rolling pin to form a flattened block about one-third the size of the pastry.
Easily just as good shop-bought as homemade, and accessible in all-butter or vegan versions, puff pastry forms the base of so many special dishes. Easy tarts, both sweet and savoury, can be ...
- Guide to Making Puff Pastry
- What Is Puff pastry?
- What's The Difference Between Rough Puff and Full Puff Pastry
- Overview of Steps
- Temperature Matters
- All About Lamination
- We All Need Proper Rest, and So Does Pastry
- How to Store Finished Puff Pastry
- Recipe Ideas to Use with Your Homemade Puff Pastry
- Baking Instructions For Homemade Puff Pastry
When made correctly, puff pastry is a true work of culinary art. This light, crisp pastry shatters and melts when bitten into. You can make so many desserts (or savory bakes) with puff pastry: anything from a simple tart to a fruit turnover or even cinnamon rolls! Puff pastry is an advanced baking skill and admittedly not the easiest baking project...
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. The...
Classic, or full puff pastry is made by laminating (or layering) a block of butter in between dough. Rough puff pastryis made by laminating (or layering) a butter enriched dough. It's more akin to pie dough that has been rolled out and sandwiched together. Classic puff pastry is a time-intensive process that requires precise rolling techniques and ...
There are quite a few steps needed to make this recipe. While they are listed in very full detail below in the recipe, I thought it would be helpful to give a brief overview description of what is needed to complete this full puff pastry recipe. 1. Make the dough (détrempe) and butter block (beurrage). 2. Rest/chill the dough and butter in the refr...
The ambient temperature of your home, as well as the temperature of your butter/dough, is incredibly important when it comes to making puff pastry. One of the keys to keeping those laminated layers intact is to make sure the butter doesn't melt. If it melts or gets too soft, it will be incorporated into the dough, as opposed to staying as a thin la...
If you don't already know, pastry lamination refers to the technique of layering butter and dough together. It is achieved through rolling the dough thin--as neat as possible--and then folding it over itself several times. Each time the dough is rolled out and folded is referred to as a turn. The traditional puff pastry has 6 turns. This recipe tec...
One of the pivotal aspects of this recipe is the resting time in between the steps. The puff pastry has three resting periods during the preparation of the pastry and one resting period (the longest) once all the lamination is completed. Resting the dough ensures the butter maintains the proper chilled temperature, but it also allows time for some ...
Puff pastry can be stored in the refrigerator for one (or at the very most two) days, but for any significant length of time, it should be stored in the freezer. This is because the dough becomes very wet and sticky as it sits in the refrigerator, causing you to have to add more flour to the dough once it's handled. There are two ways I recommend s...
There are virtually endless ways to use puff pastry. 1. In place of pie crust with a lot of recipes calling for pie dough. 2. Savory or sweet tarts 3. Cheese straws 4. Cinnamon twists 5. Turnovers 6. As the top for pot pies (like Chicken Pot Pie or Beef Pot Pie) 7. Appetizers (such as spinach puffs or caramelized onion tarts) 8. Cinnamon rolls
Generally speaking, puff pastry should be rolled out to a thickness of ⅛" to ¼". Once rolled, it can be formed into whatever shape the instructions call for. Most of the time, it should be baked at 400ºF on the middle rack until the pastry is golden. However, it's always best to consult the baking instructions of the individual recipe you plan to m...
- (6)
- 2 min
- Pastry
directions. Sieve the flour and salt into a bowl; add the lemon juice and the butter broken into pieces the size of a walnut. Add sufficient cold water to bind the ingredients together. Turn on to a floured board, and roll the pastry into a long strip. Fold it in three, and press the edges together.
- (13)
- 1639
- Breads
Dec 9, 2013 · Pâte feuilletée is an essential in French pastry, also known as one of the most difficult pastries to master... but everyone can make it! Follow Chef Philippe's tips and step-by-step, illustrated instructions and enjoy homemade puff pastry.
Cheat’s rough puff pastry. This is a great shortcut method for making puff pastry. You can use it for sausage rolls, apple turnovers, tarts and savoury pies.
