I Found The Easiest Way To Make Puff Pastry With This Recipe!! Incredibly Easy and Fast
If you are looking for the easiest way to make layered crispy croissants at home, how to make easy puff pastry, easy croissant recipe, easy yeast pastry, layered pastry; This croissant recipe is one of the delicious pastry recipes. I am sharing how to make croissants and how to make puff pastry in this episode.
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With This Recipe You Will Learn The Easiest Way To Make Puff Pastry!! Incredibly Easy and Fast
Ingredients
1 glass of warm water (200 ml)
1 glass of warm milk (200 ml)
Half a glass of oil (100 ml)
1 tablespoons of sugar (60 g)
1 pack of instant yeast (10 g)
1 egg white
1.5 teaspoonful of salt (10 g)
5-6 cups of flour ( 720 gr )
to butter between
150 g butter
For the above:
1 egg yolk
1 teaspoon of water
Cooking suggestion: I cooked it at 200 (°) degrees for 30 minutes.
The glass measurement I use: 200 ml standard water glass.
#food #recipes #food #foodrecipes #croissant
Do you have Nutella and puff pastry at home? You will NEVER buy croissants again!
If you love Nutella and croissants, you will LOVE these delicious and fresh croissants right from the oven. So crispy with delicious gooey Nutella filling. You will only need three ingredients for this and you will not be disappointed. So much better than store bought croissants. Super easy to make and ready in no time!
RECIPE:
Ready rolled puff pastry sheet
2-3 tbsp Nutella
30 g melted butter
More easy and yummy desserts:
Enjoy ♥️
3 Secrets for Quick Puff Pastry Dough with Sweet Dessert & Savory Recipes (4k), Made from Scratch
Making puff pastry can be incredibly satisfying and simple with 3 secrets and techniques taught in culinary schools. We'll demystify the use of cold, rolling, and folding with a French tarte tatin recipe.
Please like, comment with questions or suggestions, and subscribe for 3 more secrets each week for a pâtisserie (pastry and sweets) and boulangerie (bread) technique. We can bake along together.
Rough Puff Pastry
(1 2/3 cups) 200g all-purpose flour
(¼ tsp) 1.25g kosher salt
(1.2 oz) 35g cold unsalted butter, cubed
(2.8 oz) 80g frozen unsalted butter, grated
(4-6 tbsp) 60-90ml ice cold water
Shallot Topping
(1 tbsp) olive oil
(14oz) 400 g shallots, peeled and halved across the diameter
(2 tbsp) caster sugar
(2 tbsp) honey
(2 tbsp) sherry vinegar
(1 tbsp) water
(1 tsp) flaked sea salt
(1oz) 25g unsalted butter
Few sprigs thyme, leaves picked
Quick Puff Pastry – Bruno Albouze
The quick or blitz puff pastry method was created for pastry competitions. It matches the quality of the classic or inverted puff pastry. If you are in the rush, and unable to find a butter based commercial puff pastry – make your own. This method is so worthwhile!
To get the full recipe go to
Pastry Fundamentals Course
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Quick puff pastry.flv
* Puff pastry recipes
* Yield Makes about 1 1/2 pounds dough
Ingredients
* 1 1/4 cups (2 1/2 sticks) unsalted butter, chilled
* 2 cups all-purpose flour, plus more for work surface
* 3/4 teaspoon salt
* 2/3 cup cold water
Directions
1. Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
2. Mix flour and salt together in a large bowl. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to bowl. Rub in the butter, squeezing it with your fingertips, rubbing the butter and flour mixture between the palms of your hands and reaching down to the bottom of the bowl. Repeat process until flour and butter are evenly mixed; this should only take a couple of minutes and the mixture should remain cool and powdery. Alternatively, pulse flour, salt, and 1/4 cup (1/2 stick) butter in the bowl of a food processor until no visible pieces of butter remain; transfer to a large bowl.
3. Add chilled butter cubes to bowl and, using a rubber spatula, fold them into flour mixture.
4. Reserving 2 tablespoons of the cold water, pour remaining water into bowl. Using a spatula, fold water into flour mixture, scraping from the bottom of the bowl upward. If the mixture still has a lot of dry, unmoistened flour, add reserved water, 1 tablespoon at a time, repeating folding process.
5. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.
6. Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working toward the narrow end closest to you.
7. Press the dough once along the width; it should now be a rectangle about 1/2 inch thick. Flour under and on top of the dough and roll dough away and back toward you in the length and once in the width, without rolling over the ends, to make a rectangle about 18 inches long and 8 inches wide.
8. Fold the two 8-inch ends in toward the middle of the rectangle, leaving a 1-inch space in the middle. Fold the bottom up to the top to form 4 layers of dough. Turn the dough so that the folded edge, which should resemble the spine on a book, is on your left.
9. Repeat rolling and folding process (steps 6, 7, and 8) two more times. Wrap dough and refrigerate for at least 3 hours, and up to 3 days, before using.