How To make Puff Pastry Master Chefs
julienne strips 1 c Champagne OR
1 c Wine, white, dry
1 c Cream, whipping
1 tb Vinegar, wine, white
1 ts Seeds, caraway
1/2 ts Salt
Pepper, black 4 c Flour, all purpose
1 1/2 ts Salt
1 c Water, cold
1 lb Butter, unsalted, chilled,
:
cut into pieces This recipe produces a "double batch" for most recipes in the database. Cut all of the ingredients in half if you're only doing one recipe. Set aside about 1/2 cup of flour on a work surface. Place the remaining flour with the salt in a mixing bowl or mixer. Add 1/4 c (1/2 stick) of the butter and cut the mixture together until crumbly. Add just enough cold water so mixture can be gathered together in a ball. Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes. Place the remaining butter on the work surface with the reserved flour. Toss the butter to coat. Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square. Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough. Roll the dough into a cloverleaf shape, with 4 "leaves" extending diagonally from the center. Place the butter flour mixture in the center, then fold each "leaf" over, forming a neat, square package with the leaves slightly overlapping. Roll the dough on a lightly floured surface into a large rectangle with the short end toward you. Fold into thirds as you would a letter. Rotate the dough 1/4 turn so that the open side is at the right (this is called a single turn). Repeat rolling the dough into a large rectangle, folding into thirds and rotating 1/4 turn. Wrap dough and chill 1 hour or longer. Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right. Refrigerate 1 hour or longer between each set of 2 turns. After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 1 hour. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York
How To make Puff Pastry Master Chefs's Videos
Puff Pastry | Baking Recipes | Sanjeev Kapoor khazana
Watch this video to learn how to make Puff Pastry.
PUFF PASTRY
Ingredients
4 ¼ cups (500 grams) refined flour + for dusting
250 ml cold water
2 teaspoons (10 grams) salt
5-6 tablespoons (70 grams) butter, softened
2 cups (300 grams)margarine
Method
1. Preheat oven at 210ºC.
2. Take the flour on the worktop and make well in the centre. Pour in 250 ml chilled water, salt and softened butter and work together with your fingertips.
3. When all ingredients are well mixed, work the dough with the palm of your hand until it is completely homogenous, but not too firm. Wrap in the cling film and chill in the fridge for 2-3 hours.
4. Dust the worktopwith some flour and roll the dough in four different places. Roll the dough in to thin sheet.
5. Spread ¼ cup margarine evenly on the rolled sheet and fold to make a book fold. And chilled in the fridge for 15 minutes.
6. Dust the worktopwith some flour and progressively roll the dough gently away from you in to a rectangle spread another ¼ cup of margarine and fold over the ends and make 3 layers.
7. Wrap the dough in a cling film and place it in the fridge for 15 minutes to rest and firm up. Make 4 more turns bringing total to 6. This pastry is now ready to use.
8. Once you have cut the puff pastry in to your desired shape, you must let it rest in a cool place for at least 30 minutes before baking.
9. Bake the puff pastry in the preheated oven for 10-15 minutes. Use as required.
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How to pimp Puff Pastry by a Master Baker
If you have ever tried to make puff pastry from scratch you know how long it takes to get it done at home:) With this video you can see that even frozen store bought puff pastry can be turned into a delicious pastry - as long as you buy high quality puff pastry for best results made with butter:) Sometimes it is even possible to buy raw puff pastry from your baker - just ask them...
Recipe for 10 squares of 3.3 inch (1 big package of puff pastry)
First if you have 2 sheets of puff pastry in your box put them together after defrosting to have 1 sheet that is around 0.4inch thick - use some egg wash or water to glue them together.
1.
-1tsp cinnamon + 30g sugar
2.Vanilla pastry cream how to cook see this video:
-450g whole milk
-10g vanilla paste
-1larg egg yolk
-40g starch
-20g all purpose flour
-pinch of salt
2.
-2 large Granny Smith apples
-10g demerara sugar
-1egg mixed with 5g whole milk pinch of salt and sugar for egg wash
PUFF PASTRY | HOW TO MAKE FAST AND EASY PUFF PASTRY | HOMEMADE PUFF PASTRY RECIPE
How to make homemade flaky and buttery puff pastry fast and easy way. I made palmiers with this puff pastry check out the video on my channel.. Made with 4 ingredients no need for sugar ready in a short amount of time.
INGREDIENTS
FOR THE BUTTER SLAB
250g Margarine or butter
70g All purpose flour
FOR THE DOUGH
300g All purpose flour
180ml Cold water from the fridge
A pinch of salt
#easypuffpastry#puffpastry#homemadepuffpastry
PUFF PASTRY
Homemade Puff Pastry
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Music: Loophole Fragment by Silent Partner YouTube Audio Library
Music : Heartache by Silent Partner YouTube Audio Library
Recipe
Dry ingredients;
500g plain flour
1 - 4 tbsp margarine / butter
Wet Ingredients;
2 cups ice cold water
Salt to taste
250g Pastry Margarine / Butter
Master the Art of Mushroom Puff Pastry with this Easy Recipe #recipe
Mushroom puff pastry recipe MUSHROOM GRUYERE TART ????
Would you LOOK at all those mushrooms? If you're a mushroom lover (like me), you're going to simply love this small savory tart. Loaded with mushrooms and gruyere cheese, this Puff Pastry Mushroom Gruyere Tart is perfect for entertaining and tastes amazing!
INGREDIENTS:
•Puff pastry - Make sure to complete thaw it in the refrigerator before using it in this recipe. (1 sheet of dough)
•Cheese - I really love gruyere cheese in this dish. (200 g)
•Mushrooms -You can use mixed mushrooms, porcini mushrooms or your favorite mushrooms. (400 g)
•Butter - Unsalted butter will add additional flavor to the mushrooms.
(2 tbsp)
•Olive Oil exstra virgins (1 tbsp)
•Thyme - Fresh thyme is the perfect herb for mushrooms (3 twigs)
•Egg - We only use a little bit of the egg to brush onto the outer edges. The eggwash is what gives the pastry the perfectly browned edges.
Salt
STEP 1:
The puff pastry should be completed thawed in the refrigerator and the oven will need to be preheated to 400 degrees F (205 C)
(If you have unfrozen fresh dough then skip this step) you will need to lay out the pastry and make serrated edges with a knife or pizza cutter, leaving about ½ inch around each edge. One cup of shredded gruyere cheese should be spread out over the pastry leaving the border clean.
STEP 2:
After mushrooms are prepped and clean, saute them in a little olive oil and butter for 6-8 minutes. Add salt and fresh ground black pepper to taste. Drain any excess liquid when finished, then spread them out across the cheese.
STEP 3:
Prepare an egg wash by whisking egg yolk and 2 tbsp of milk. After the pastry bakes for about 15 minutes, use a pastry brush to lightly brush egg wash over the border. Return to oven and bake 5-10 more minutes until it turns light brown in color.
STEP 4:
Assemble and Serve
Remove from the oven and garnish with thyme (if desired). Cut pastry into four pieces and serve warm.
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Puff Pastry | The French Chef Season 2 | Julia Child
Julia Child demonstrates Pate Feuilletee, showing you how to be successful with the pastry dough you thought you could never make and which has a thousand uses, from appetizers to desserts.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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