Puff pastry, also known as pâte feuilletée, is a flaky light pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a "dough packet", the détrempe and a "butter packet" or other solid fat, the beurrage. Preparing a classic puff pastry requires an envelope formed by placing the beurrage inside the détrempe. An "inverse puff" pastry envelope places the détrempe inside the beurrage. The resulting paton is repeatedly folded and rolled out before baking.
The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges.
History
Puff pastry seems to be a relative of the Middle Eastern phyllo, and is used in a similar manner to create layered pastries. While traditionally ascribed to the French painter and cook Claude Gelée who lived in the 17th century (the story goes that Gelée was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product), references appear before the 17th century, indicating a history that came originally through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter, perhaps in Italy or Germany.
The restaurant offers a simple menu listing several entrees, two drinks and the puff puff pastry ... “Rice cooked in flavorful tomatoes, red bell pepper, onion, chicken broth, Nigerian spice mix, bay leaf and thyme.”Puff puff.
It's a one-night-only event ... Monday, Jan ... The menu features an Oiichi shrimp and leek tian, mushroom and artichoke marble in puff pastry, braised beef short rib in Burgundy wine with winter vegetables and a lemon mousse bombe for dessert. Details ... 641 N.
... had the shrimp appetizer, lobster stew entr�e, and warm sticky toffee cake for dessert.The lobster stew at Le GrandSalon was topped with half of a Maine lobster tail and a flaky, golden puff pastry.
The remains of Christmas dinner are excellent stuffed into pastry, pasta or lettuce cups, while any ... Cut a sheet of puff pastry into squares, then push them into the greased holes of a muffin tin.
“Pastry and cheese are the best ... Cut a sheet of puff pastry into squares, then push them into the greased holes of a muffin tin ... After all, crisp, golden pastry welcomes a multitude of festive leftovers.
sour cream 1 sheet puff pastry, thawed 1 egg 1 tbsp ... On a lightly floured surface, roll the puff pastry out into a 14- by 10-inch rectangle ... Fold the uncovered pastry edges over the filling, making small pleats along the way.
sour cream 1 sheet puff pastry, thawed 1 egg 1 tbsp ... On a lightly floured surface, roll the puff pastry out into a 14- by 10-inch rectangle ... Fold the uncovered pastry edges over the filling, making small pleats along the way.
In order to create this dish, you'll need puff pastry sheets, crawfish tails, cream cheese, onions, peppers, lemon and chive salt, as well as a few other ingredients ... pastry, jams and cream cheese.
This Caribbean-inspired café's goal is to provide tasty local pastries and plenty of caffeinated beverages in a welcoming and inclusive environment ... locally sourced artisan pastries when you stop in.
• 1kg puff pastry (quick puff or all-butter, shop-bought) ... On a lightly floured surface, roll out the pastry to measure 80cm x 30cm, and 3-4mm thick ... Stamp out 3 rounds of pastry, 24cm diameter and transfer one round to the lined sheet.
It’s hopeless. I have to accept defeat ... He replied. ‘Wow. Amazing.’. Me ... It hurts ... 1 ... 2 ... 3 ... 4 ... 5 ... They all bang on about ‘if people turn up over the festive season or on New Year’s Eve, this shop-bought puff pastry can be turned into something sweet or savoury’.
1 sheet puff pastry, thawed ... On a lightly floured surface, roll the puff pastry out into a 14- by 10-inch rectangle ... Fold the uncovered pastry edges over the filling, making small pleats along the way.
As the festive season comes to a close, many of us stare blankly into our fridges packed full of unopened jars, half-eaten side dishes and plates of leftover turkey ... Pour the mixture into a pie dish, cover with puff pastry, and bake until golden ... .
