Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, perfect puff pastry. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
The dough is now ready to roll out and use in any recipe calling for puff pastry. Impress your friends and family with perfect Puff Pastry. Keiko's Perfect Puff Pastry is a step-by-step guide to making delicious pastry. Making puff pastry takes a certain amount of skill and practice.
Perfect Puff Pastry is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Perfect Puff Pastry is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have perfect puff pastry using 4 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Perfect Puff Pastry:
- Get 300 grams unsalted butter
- Get 1/2 cup water
- Prepare 1 tablespoon salt
- Get 2 cups flour (unbleached all purpose)
The French call this dough "pâte feuilletée," which means "pastry made leaf-like." Sweet uses for puff pastry Bake rectangles of puff pastry and sandwich around whipped cream or pastry cream and fruit, for napoleons. Sprinkle with cinnamon sugar, roll into a tight "C," cut into slices and bake elephant ears, aka: palmiers. Roll around a fruit/cheese filling to make a strudel of sorts. In a classic puff pastry the butter and dough are kept separate and are folded into one another in a series of "turns." Quick puff pastry also utilizes the turning process, but the butter is worked into the dough just a bit before the folding or turning begins.
Instructions to make Perfect Puff Pastry:
- Mix the water and salt and set aside
- Sift together the flour in the bowl of a food processor
- Cut up the butter into cubes and slowly add in while pulsing the mixture
- Add water to the mixture and pulse again about three times.
- Add the dough onto a floured board
- Roll the dough a couple of time and then refrigerate for 20 minutes.
- Remove from the fridge onto a powdered board and roll out again
- Now your dough is ready to be moulded and cooked
Roll around a fruit/cheese filling to make a strudel of sorts. In a classic puff pastry the butter and dough are kept separate and are folded into one another in a series of "turns." Quick puff pastry also utilizes the turning process, but the butter is worked into the dough just a bit before the folding or turning begins. Originating from France, classic puff pastry is made using a dough called détrempe (pronounced day-trahmp, a basic dough made with flour, water and butter) to which you add more butter, roll it out, fold it, turn it, roll it out, fold it, turn it and on and on till you have made several such turns. From breakfast to dessert and everything in between, our best puff pastry recipes are loaded with buttery, flaky goodness. Cook Like a Pro: Perfect Pastry Ina Garten shares tips and ideas for cooking with sweet, savory and even store-bought pastry.
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