How To make Quick Puff Pastry Master Chefs
4 c Flour, instant, or more
1 1/2 ts Salt
1 lb Butter, unsalted, cut into
-- large chunks
3/4 c Water, cold (about)
For Quick Puff Pastry: ??????? In a mixing bowl or mixer, roughly combine the flour, salt and butter, breaking up the butter slightly (there should be visible chunks). Gradually add just enough cold water to hold the dough together. DO NOT OVERWORK. Transfer the dough to a lightly floured work surface and roll it into a rectangular shape about 9 by 12 inches. Dust the board, dough, and rolling pin with flour as often as necessary to prevent sticking. Starting with the closest short end, fold the dough into thirds as you would a letter. Rotate the dough so the open side is at your right. Repeat, rolling the dough into a rectangle, folding it into thirds and rotating is as before. Wrap the dough in plastic wrap and chill for at least 1 hour. Place the dough on a lightly floured work surface with the open side at your right. Roll the dough into a rectangle as before. Now bring the two short ends together to meet in the center of the dough, then fold the dough in half again toward you. Rotate a 1/4 turn, so the open side is again at your right. Repeat, rolling the dough into a rectangle, folding in half, then in half again, and rotating a 1/4 turn. Wrap the dough and chill 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: Andre Soltner, Lutece Restaurant, New York
How To make Quick Puff Pastry Master Chefs's Videos
Classic Puff Pastry – Bruno Albouze
Secret for making perfect classic puff pastry!
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Pastry Pressure Test | MasterChef Canada | MasterChef World
Watch as contestants face a daunting challenge in MasterChef Canada's pastry pressure test. With only 45 minutes, they must replicate a French fruit tart, nailing the buttery pastry, silky pastry cream, and beautifully arranged fresh fruit. The tension rises as they battle the clock and their own skills to create a mouthwatering dessert that could either secure their place or end their journey. The judges scrutinise each tart's crust, cream, and presentation, leaving contestants on edge. Who will triumph and who will crumble under the pressure?
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How to make Puff Pastry with Ghee - Master Puff Recipe
I Cheapest Method for making Puff Pastry at Home. A Step by Step Complete Recipe of Master Puff for making Puff pastry Dough for Chicken Patties, Cream Roll etc.
Ingredients:
Ghee as you required
Ice as you required
Recipe of Puff pastry Dough:
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How to fold puff pastry, with a single turn - Le Cordon Bleu
In this video, our Master Chefs show you how to fold puff pastry with a single turn, and an application for your finished pastry - palmiers.
Read the full technique:
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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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.
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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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