CLASSIC PUFF PASTRY BLOG
Learn how to make classic puff pastry from scratch with an easy to follow video tutorial! My classic puff pastry makes the flakiest, most buttery pastry imaginable. The results will be better than store-bought!
Provided by Lindsey
Categories Dessert
Time 3h30m
Number Of Ingredients 8
Steps:
- Fold a piece of parchment into a 6.5-inch square and set aside.
- Combine dry ingredients for the détrempe in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and cut in butter until no visible butter remains. Combine water and vinegar. With the mixer on low, pour in the water/vinegar mixture into the flour. Mix until a dough forms. Turn dough out onto unfloored surface and gently knead until no dry bits remain (dip your hand in cold water and moisten specific areas if needed). Press or roll into a 10 inch square and wrap in plastic wrap and chill 30 minutes.
- Right before combining the beurrage and détrempe beat butter with a rolling pin to soften. You want it to be cold but pliable. Place inside parchment square and roll it flat, making sure to get it into all the corners. Work quickly so that the butter is still cold yet pliable.
- Place beurrage inside the détrempe, folding the corners of the détrempe over the beurrage and sealing with the rolling pin. Roll 18 inches x 7 inches approximately and perform an envelope fold by folding the dough like you would a piece of paper to go inside and envelope. Fold the top third down and then overlapping with the bottom third. Roll out to 18 x7 inches and make one more envelope fold. Wrap in plastic wrap and chill for 30 minutes.
- Repeat sets twice more, chilling 30 minutes in between sets, for a total of 6 single turns.
- Chill at least 2 hours or overnight. Overnight is best!
- Roll 1/8 inch thick, chilling as needed to prevent the dough from getting too warm or shrinking. I find it easier to roll it about the size of a baking sheet, chill and then slice the dough in half with a pizza cutter. Continue rolling one half while the other half chills and then swap them out as they warm up or start to shrink until they are both about 1/8 inch thick. You will end up with two pieces of dough the size of a baking sheet.
- Before using the dough be sure to chill it at least 30 minutes. Cut into the desired shape, dock the dough and then chill it once more before baking. Do not allow the dough to temp before baking or you will not get those nice layers.
- Bake in an oven preheated to 375°F (preferably convection).
Nutrition Facts : Calories 5079 kcal, Carbohydrate 310 g, Protein 48 g, Fat 411 g, SaturatedFat 258 g, TransFat 16 g, Cholesterol 1075 mg, Sodium 7882 mg, Fiber 10 g, Sugar 16 g, UnsaturatedFat 122 g, ServingSize 1 serving
PUFF PASTRY
If you've ever wanted to make authentic puff pastry from scratch, this is the recipe. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting appetizers.
Provided by your mom
Categories Bread Quick Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 4
Steps:
- Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
- Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
- On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
- Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.
Nutrition Facts : Calories 135.6 calories, Cholesterol 40.7 mg, Fat 15.3 g, Protein 0.2 g, SaturatedFat 9.7 g, Sodium 244.9 mg
CLASSIC PUFF PASTRY
Want to learn how to make Classic Puff Pastry? Puff pastry is the queen of all doughs and, though the process does take some time, if you can roll dough you can make this essential recipe.
Provided by Eileen Gray
Categories Pastries
Time 5h
Number Of Ingredients 5
Steps:
- Mix together the cold water, vinegar and salt. Stir to dissolve the salt. Place the all purpose flour into a large mixing bowl. Pour the water over the flour and use a silicone spatula or wooden spoon to mix until most of the water is absorbed.
- Still working in the bowl, gently squeeze the dough until it comes together. Knead just a few times to form the dough into a ball, wrap in plastic and refrigerate at least 30 minutes.
- Draw an 8" square in the center of a 12"x16" piece of parchment paper. Flip the paper over and line the 4 sticks of butter, side by side, in the middle of the square. Fold the parchment over the butter to form a packet. Use a rolling pin or other heavy object (I use the flat side of a meat tenderizer) to flatten the butter to fill the 8"x 8" square. You can lift the paper if it sticks. Trim and rearrange the edges of the butter as needed to make a neat square. Fold the butter into the parchment and place in the refrigerator.
- Remove the dough from the refrigerator. Roll the dough to a 10" square. Once you have a square, roll from each of the four sides to form a 3" flap of the dough, leaving the center thicker than the flaps. You should end up with a square with four "flaps" coming out from each side.
- Unwrap the butter and place it in the middle of the square. Fold the flaps so they overlap and enclose the butter, tucking in the corners as necessary. You should now have an 8" square of dough with the butter enclosed.
- Use the rolling pin to gently press on the square to flatten it. Roll the dough to a 8" x 24" rectangle. Take your time to roll gently and evenly so the butter stays in one layer in the dough.
- The long side of the rectangle should be facing you. Brush off the excess flour. Brush the entire surface of the dough with cold water. Fold the right 1/3 of the dough towards the middle then fold the left 1/3 of dough over enclosing it like a letter. This is the first "turn".
- Spin the dough so the closed edge is on the top side and the flap edge is facing you. Roll the dough again to a 24" long rectangle. Brush off the excess flour. Brush the entire surface of the dough with cold water and again fold the dough like a letter. This is the second "turn". Use your fingers to make 2 indentations in the dough. This helps keep track of how many turns you have completed.
- Wrap the dough with the parchment used to enclose the butter. Set it on a sheet pan, cover with plastic and refrigerate at least 60 minutes.
- Remove the dough from the refrigerator and do another 2 turns exactly like the first 2. Make 4 indentations in the dough, wrap and refrigerate at least 60 minutes.
- Remove the dough from the refrigerator and make the final 2 turns exactly as you did the others. You've now done all 6 turns.
- Split the dough into 2 equal portions. Wrap the dough and refrigerate at least 1-2 hours, preferably overnight, before using. The dough is now ready to be used in any recipe. Unused dough can be frozen for up to 3 months. Defrost before using.
Nutrition Facts : Calories 211 calories, Carbohydrate 15.9 grams carbohydrates, Fat 15.5 grams fat, Protein 2.3 grams protein, SaturatedFat 9/7 grams saturated fat, ServingSize 2 oz, Sodium 257 milligrams sodium, Sugar .1 grams sugar
QUICKEST PUFF PASTRY
Provided by Food Network
Categories dessert
Time 2h
Yield about 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
- Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
- Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
- Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
- Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.
CLASSIC CREAM PUFFS
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 28
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
- For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
- Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
PUFF PASTRY
Yes, you can make this flaky, buttery puff pastry dough at home! Once you get the hang of the technique, you'll never go back to store-bought.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 pounds 11 ounces
Number Of Ingredients 4
Steps:
- Weigh the flour accurately. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour. Mix until smooth. Scrape butter mixture into a flat square about 1 inch thick (it should measure about 5 inches by 5 inches). Wrap well in plastic, and chill at least 30 minutes.
- In a large bowl, combine remaining flour with salt. Gradually add cream, and mix until a rough dough is formed; it should not be sticky. Do not overmix. Roll the dough into a rectangle, about 12 by 7 inches, wrap in plastic, and chill, at least 30 minutes.
- Remove dough from refrigerator and place on a lightly floured work surface. Place the butter square at the bottom edge of the rectangle, and fold dough over to completely encase the butter, sealing the edges by pinching them together and forming tight hospital corners at the edges. Wrap well in plastic and chill at least 30 minutes.
- Remove dough from the refrigerator. On a lightly floured board, gently pound the dough all over in regular intervals with a rolling pin. Working in only one direction (lengthwise), gently roll the dough into a 20-by-9-inch rectangle, squaring corners with a bench scraper and your hands as you go. Using a dry pastry brush, sweep off excess flour. With a short side facing you, fold the rectangle in thirds like a business letter, aligning the edges carefully and keeping each edge square. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. This completes the first turn. Pound across the dough, again in regular intervals, and roll out again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction. Fold dough again into thirds. This completes the second turn. Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
- Repeat the rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right, and always make your trifold in the same manner, that is, by starting from either the top of the dough or the bottom each time. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Use as little flour as possible for the rolling, and brush off any excess before folding the dough. If the dough becomes too elastic or too warm to work with, return it to the refrigerator until firm.
- Wrap the finished dough in plastic and refrigerate until ready to use, at least 2 hours after your final turn, or freeze for future use.
HOMEMADE PUFF PASTRY
Golden and yummy, puff pastry is time consuming but worth it. When preparing your pastry, keep everything cold and work quickly. It will last 10 to 14 days in refrigerator or 25 to 30 days in freezer.
Provided by Fay Dagneau
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 4h
Yield 20
Number Of Ingredients 9
Steps:
- Place cubed butter in a bowl; lower into a large bowl full of ice to keep cold.
- Combine flour, salt, and sugar in a food processor; pulse twice. Add 1/4 cup of the butter cubes and pulse 4 times. Repeat with the remaining butter cubes, 1/4 cup at a time. Place mixture into a large, chilled bowl.
- Combine 1/2 cup plus 1 tablespoon ice water and lemon juice in a small bowl. Add 1/2 the mixture to the flour-butter mixture and toss until just combined; dough should be lumpy with bits of solid butter.
- Place dough on a floured work surface. Knead lightly to form a ball. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
- Roll chilled dough out into a square. Place whipped butter in the center of the dough and smooth outward, leaving a 1/2-inch edge. Fold dough in half; pinch edges and seal. Wrap in plastic wrap and chill for another 30 minutes.
- Roll dough out into a rectangle. Fold 1/3 of the dough into the center. Fold the other side toward the center to overlap the first fold. Rotate dough 90 degrees. Roll out into a rectangle again. Repeat folding. Make 2 indents in the top of the dough with your finger to show you've completed 2 folds. Wrap dough again and chill for 30 minutes.
- Repeat folding and rolling 4 more times, marking the dough before chilling every time. Cut in half after the sixth fold; wrap each half and chill.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 14.7 g, Cholesterol 44.9 mg, Fat 17.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 10.7 g, Sodium 304.3 mg, Sugar 0.4 g
PUFF PASTRY
Test your skills by creating layers of buttery puff pastry to use in sweet and savoury pies, tarts, desserts and canapés
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 40m
Yield Makes 625g pastry
Number Of Ingredients 2
Steps:
- Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.
- Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.
- Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.
- Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.
- Repeat step four twice more, chilling each time. Chill for one hour before using. Watch our puff pastry video for a Good Food tutorial.
More about "classical puff pastry recipes"
CLASSIC PUFF PASTRY (PâTE FEUILLETéE) | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (32)Total Time 2 hrs 30 minsServings 24Calories 200 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour and salt in a large mixing bowl., Cut the butter into small pieces and drop them into the bowl with the flour. With a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.
- Add the cold water to the bowl. Mix gently with your hands, a fork, or a dough scraper until you have a rough, slightly tacky dough that pulls away from the sides of the bowl. , Turn the dough out onto a lightly floured surface and knead it until it's smooth and the gluten has developed somewhat, 2 to 3 minutes., Pat the dough into a 9" square and wrap it in plastic or a reusable wrap. Refrigerate the dough for at least 30 minutes.
- To prepare the butter block: Mix together the flour and butter until they're well blended and smooth. You can do this with a mixer, a food processor, or by hand with a spoon., Pat the butter/flour mixture into an 8" square on a lightly floured piece of parchment or waxed paper. Cover it with a second sheet of paper and refrigerate it for at least 30 minutes.
- To prepare (laminate) the dough: Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a 12" square. You don't have to be obsessive about the dimensions but do try to come pretty close., Place the chilled butter in the center of the dough at a 45° angle, so it looks like a diamond in a square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together., Turn the square over and tap it gently with your rolling pin (or hands) into a rectangular shape. Make sure everything is still completely (though lightly) floured. Roll the dough into a 20" x 10" rectangle. As you work keep the dough, the table, and the rolling pin well dusted with flour. Turn the dough over from time to time to keep the layers even., When the dough is the right size, brush any excess flour off the top, and fold the bottom third of the dough up to the center and the top third over (like a business letter). Lin
APPLE PIE PUFF PASTRY CUPS - THERESCIPES.INFO
From therecipes.info
CLASSIC RECIPES WITH PUFF PASTRY - 8 RECIPES | TASTYCRAZE.COM
From tastycraze.com
PROFESSIONAL BAKER TEACHES YOU HOW TO MAKE PUFF PASTRY!
From youtube.com
ROUGH PUFF PASTRY - THE DARING GOURMET
From daringgourmet.com
HOW TO MAKE CLASSIC PUFF PASTRY: EASY ROUGH PUFF PASTRY RECIPE
From masterclass.com
12 IRRESISTIBLE PUFF PASTRY BREAKFAST RECIPES - 2022
From lacademie.com
THE 15 BEST PUFF PASTRY DESSERTS TO MAKE AND TASTE
From skillshare.com
22 BEST PUFF PASTRY DESSERTS - THE KITCHEN COMMUNITY
From thekitchencommunity.org
CLASSICAL PUFF PASTRY – RECIPES NETWORK
From recipenet.org
HOW TO MAKE PâTE FEUILLETéE: CLASSIC PUFF PASTRY RECIPE
From masterclass.com
CLASSIC PUFF PASTRY - PLUGRá®
From plugra.com
CLASSIC FLAKY PASTRY RECIPE - BENOîT GUICHARD | FOOD & WINE
From foodandwine.com
BEST PUFF PASTRY DOUGH RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
NAPOLEONS | KING ARTHUR BAKING
From kingarthurbaking.com
TRADITIONAL PUFF PASTRY RECIPE - BBC FOOD
From bbc.co.uk
TRADITIONAL PUFF PASTRY RECIPE | THE COOKING WORLD
From thecookingworld.com
HOW TO MAKE CLASSIC PUFF PASTRY: EASY ROUGH PUFF PASTRY RECIPE
From foodnewsnews.com
HOMEMADE PUFF PASTRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY ROUGH PUFF PASTRY - SUPER FLAKY - BAKING WITH BUTTER
From bakingwithbutter.com
CLASSIC PUFF PASTRY DESSERTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC PUFF PASTRY - CKBK
From app.ckbk.com
5 OF THE BEST CLASSIC SAVORY FRENCH PASTRIES
From thespruceeats.com
43 PUFF PASTRY RECIPES YOU HAVE TO TRY | TASTE OF HOME
From tasteofhome.com
CHICKEN WITH PUFF PASTRY RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
RECIPES – PUFF PASTRY
From puffpastry.com
CLASSIC SWEET PASTRY RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PUFF PASTRY RECIPE (+ VIDEO) - VEENA AZMANOV
From veenaazmanov.com
QUICK & EASY HOMEMADE PUFF PASTRY - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CLASSIC PUFF PASTRY - IAMEDBAKER.COM
From iamedbaker.com
CLASSIC PUFF PASTRY – BRUNO ALBOUZE - YOUTUBE
From youtube.com
HOMEMADE CLASSIC FRENCH PUFF PASTRY DOUGH RECIPE
From gastroladies.com
PUFF PASTRY - WIKIPEDIA
From en.wikipedia.org
HOW TO MAKE PUFF PASTRY FROM SCRATCH | STEP-BY-STEP RECIPE WITH …
From tasteofhome.com
EASY CHICKEN PUFF PASTRY PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
21 BEST PUFF PASTRY DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CLASSIC PUFF PASTRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PUFF PASTRY RECIPE (+ VIDEO) - VEENA AZMANOV
From staging.veenaazmanov.com
HOW TO MAKE PUFF PASTRY | CLASSIC BAKES
From classicbakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love