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Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking .
- 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...
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Aug 30, 2024 · The oldest known recipe for puff pastry was written in a charter by the Bishop Robert of Amiens in 1311. However it was not until 3 centuries later that François Pierre de la Varenne would publish a recipe for puff pastry in Le Cuisinier François, a well known-cookbook that greatly influenced early modern French cuisine. How to Make Puff Pastry.
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May 16, 2024 · Puff pastry is a type of traditional French pastry which is made by repeatedly folding a dough around a block of butter. When the pastry cooks, steam trapped inside the dough separates the folded layers, creating a puffy, flaky finished product.
Nov 26, 2012 · According to the Oxford English Dictionary, recipes for puff pastry first began to appear in cookbooks in the early 1600’s. The basic ingredients for puff paste are virtually the same as those used in standing and short crusts: flour, water, a little salt, and fat, but the key to making a good puff paste is found in how one goes about ...
Dec 25, 2022 · Classic puff pastry (or pâte feuilletée in French) is made with a sheet of cold butter (the beurrage) that is laminated into a simple flour-based dough (the détrempe), by being rolled out and folded multiple times (the tournage).
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Mar 18, 2019 · The traditional puff pastry has been around for generations and is the base of many wonderful pastries. Create sweet or savory treats, breakfast to desserts, using homemade puff pastry. Made using the classic method this is flaky, buttery, and much better than store-bought.
