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 t 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
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 / recipe by Cake n Co
Maida 500 grm
Sugar 25 grm
Salt 1 tsp
Oil 50 ml
Water 200 ml
Unipuff or margrine 400 grm
Ultimate Puff Pastry Guide: Master the Art of Flaky, Golden Pastry from Scratch
Unlock the secrets of pastry perfection and embark on a culinary adventure as we master the art of creating flaky, golden puff pastry from scratch. This comprehensive guide will equip you with the essential techniques and tips to transform your kitchen into a pastry haven, leaving you with a batch of irresistibly delicious, melt-in-your-mouth pastries that will impress even the most discerning palates.
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10k hand laminated. #puffpastry how to make puff pastry #lamination
day 31 of french pastry school: chocolate puff pastry!
today we made galettes. chocolate or vanilla?
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Claire Saffitz Makes Rough Puff Pastry | Dessert Person
Claire Saffitz Makes Rough Puff Pastry | Dessert Person
Follow along as Claire makes a delicious puff pastry recipe from scratch. This recipe, a hybrid of pie dough and traditional puff pastry, relies on a series of rapid folds to flatten slices of butter into thin sheets within the dough, which then release steam during baking and produce a flaky, layered effect. The key to the flakiest pastry is to keep it very cold, so feel free to return the dough to the refrigerator as frequently as needed while you work. Stick around for a bonus recipe as Claire walks us through how to make Palmier cookies.
#ClaireSaffitz #Cookies #PuffPastry
ROUGH PUFF PASTRY
Ingredients:
3 sticks unsalted butter (12 oz / 340g), chilled
3 1/2 cups all-purpose flour (16 oz / 455g), plus more for rolling
2 tablespoons sugar (0.9 oz / 25g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
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