Questions tagged [puff-pastry]
Questions about shaping, preparing or baking with puff pastry as a star ingredient.
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Getting puff-pastry dough to stand up in straight sided pans
I just made a pie (English-style) that involved lining a '* wide, 2" deep springform pan with puff pastry. I cut two 8" circles of pastry dough, and then several strips. The critical fail ...
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Do I need a wooden spoon to make proper Pate a Choux?
I have a lot of silicon spatulas at home, and I was told I needed to buy a wooden spoon or spatula to make pate a choux the correct way. I watched a couple of Bon appetite cooking videos, and the ...
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Chocolate choux pastry
I've been trying to get a working recipe for chocolate choux pastry.This basic recipe is aproximate:
80g all purpose flour
18g cocoa powder
65g butter
28g sugar
135g liquid (70g milk; 60g water)
...
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3
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Is there any substitute for butter (or oil) on puff pastry?
I tried to create puff pastry.
For medical reasons I should minimize the fat on my recipe. Puff pastry is mainly made by 3 important ingredients, flour, water, and fat (butter or oil).
Unfortunately, ...
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Can various fats be used as a strict substitute for pastry dough?
If you take the three main types of fats used for puff pastry. Lard, butter and margarine, can they be used interchangeable or is there caveats between the three? I found a nice recipe for puff ...
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Can i use natralite butter in making puff pastry [closed]
I want to make puff pastry, can i use natralite butter for making the same?
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Can you make croissants with compound butter?
Has anyone ever tried making croissants (or leavened puff pastry) with compound butter (e.g. basil butter, cinnamon butter)? Are there any practical issues with this? Will particles in the butter ...
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What way to incorporate sugar into dough for millefeuille is better?
Choosing from two alternatives: separating layers of dough with layers of icing sugar and making dough with a solution of sugar. If the latter option is preferable or no less good than the former one, ...
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How to make Brie En Croute less rich/cheesy?
I prepared Brie En Croute using 1/2 of a 16.9oz/480g round of Brie and a single layer of frozen puff pastry dough. I also added a few dollops of apricot preserves inside. When wrapped, the pastry ...
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Puff pastry chocolate tart?
I've got some remaining puff pastry left over (1 sheet, store bought, frozen).
I have seen recipes online for puff pastry chocolate tarts, like here https://www.allrecipes.com/recipe/76952/rich-...
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Pastry sheets - storing, packing & shipping
I am trying out some puff pastry sheets for a couple of my friends in a different city who are visiting us.. it takes minimum 10 hrs for them to reach their place (road and air travel included).. I ...
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How far ahead can I bake puff pastry?
I’m hosting a party at our home in a couple weeks, cocktails and appetizers. I have a recipe I like for little meatballs in puff pastry. I was wondering if I can bake them all ahead of time and keep ...
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Puff Pastry vs Pie Crust
I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
Recently I made some rough puff ...
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Why did my vegan croissants come out flat?
I tried to make vegan croissants with the following recipe:
120g water
15g wet yeast (I used 7g dried yeast)
250g bread flour
30g sugar
5g salt
50g butter (I used vegan margarine (stork?))
The pic ...
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Simple Puff Pastry Dough
So I have a recipe for simple pastry dough that takes four cups of flour, 1/4 cup oil, 1/4 cup vinegar and water little by little - after combining, we open the dough up and spread margarine on every ...
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Looking for some advice on cooking the puff pastry in Beef Wellington
We usually have Wellington for Xmas. I usually cook at 350 or so and rely on a thermometer to tell when its done. I was thinking this year of cooking it at something like 275 for a longer period of ...
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How do I ensure my puff pastry top stays puffed and crisp on my chicken mushroom pie?
I have read many questions and answers on puff pastry but I still need to know what happened to mine:
My pastry did puff up nicely but deflated as soon as I removed it from the oven. Worse, the layers ...
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Chilled puff pastry vs frozen
Just found out there's actually two kind of puff pastry in my local supermarket, one called chilled and one called frozen. Do anyone know the difference?
Some people said the chilled one is fresher ...
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Problem Rolling Out Rough Puff Pastry
I'm familiar with the proper steps in making rough puff pastry but I have difficulty rolling out the dough. I'm hoping someone can make suggestions or explain how to do it better.
I find it easy ...
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What reasons might make day-old pastry the preferred choice in these recipes?
Almond croissants ("croissants aux amandes") are a French pastry sold in every bakery.
Several websites (FR) describe (FR) recipes using croissants that were baked the day before.
Is there something ...
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Can I refrigerate homemade puff pastry made ahead of time?
Puff pastry is similar to croissant dough. When I made homemade croissants for the first time, a few weeks ago, they were OK but I could have done better. I have a recipe to use with puff pastry but I ...
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Choux pastry recipe spreading and deflating
I tried this recipe for choux pastry, but it turned out too thin and the scooped dough spread on the tray before I could put them in the oven. They started to rise well, but deflated at the end. I ...
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Baking (pizza) stone and effects on puff pastry
My pizza stone basically "lives" in my oven and I will be baking on it tomorrow.
Also on tomorrow's kitchen agenda: small palmiers, sugared slices of puff pastry.
As the stone will be hot already, I'...
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When using puff pastry in the base of a savoury pie, do you need to blind bake it?
I am making a chicken pie. I've made it before with just a pastry shell on top but I'd like to line the dish with pastry this time.
Will I need to blind bake the base of my pastry first? Is it then ...
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Can Jam be reheated?
I just got a bottle of strawberry jam. I am trying to make puff pastry filled with Jam and cream cheese inside it.
I have never done this before. It is just an Idea in my mind so far. I need advice ...
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Can I freeze baked puff pastry?
Can I freeze a baked frangipane puff pastry braid and have it come out right when thawed? Will it be soggy or change the texture?
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Baking apple roses in oven in France, which mark should I choose?
I'm baking some apple roses as described here https://www.youtube.com/watch?v=5rGrwvEjZIQ and https://www.youtube.com/watch?v=QKOla0-aW5o. Basically, it's apple-packed puff pastry plus some other ...
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How to keep frozen puff pastry dough keep its shape
Whenever I cut semi thawed frozen puff pastry dough with a round cookie cutter, the shapes turns oval when I bake them. How can I prevent this?
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Avoid butter in puff pastry dough from melting while baking in the oven
I made puff pastry dough. I rolled it out and cut into 8 rectangles. Then I put a stick of chocolate in the middle of each piece and rolled the dough to form a semi-cookie. As I put them in the ...
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Torte Milanese without puff pastry dough
I'd like to make Torte Milanese today, and I wouldn't use puff pastry dough in that recipe since my home-made puff pastry is not as soft as it is expected for such a dish. What other dough could I use ...
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Would this cheat puff pastry really work?
I watched this video titled: "Cheats Quick Puff Pastry Recipe by Paul Hollywood". The one claims that it will result in the same dough and as flaky as the original puff pastry. The trick is, he used ...
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What techniques or tricks make soft, flaky pastries instead of leathery ones?
These are my first experiences with the lovely pastry, puff pastry.
I loved it so much that I'd bake more and more of it everyday. The only problem I encountered is that my pastries had a tough ...
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Can I make puff pastry with half the butter?
I made puff pastry with Gouda cheese inside and it turned out really good. The only problem I had was the amount of butter and it was too buttery. I'd like to know if it is possible to reduce the ...
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What to do when too much butter added to my puff pastry dough?
I made puff pastry dough, but I figured I've added too much butter to it and now that it is in the oven, the butter has melted and covered the dough! (I need your advice for the next time) What should ...
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Is it possible to keep puff pastry dough in the fridge for future use?
I made puff pastry but there's extra dough in my kitchen that I don't want to make more Torte Milanese for which I needed puff pastry. The extra dough doesn't contain butter and is not the required ...
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How can I store leftover puff pastry or make it more durable?
I am going to be attempting a recipe for tarts which use shop-bought puff pastry. I am fairly new to baking and this will be the first time I am using puff pastry. I am unsure what I can do with the ...
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Why didn't my puff pastry "puff"?
I used store-bought puff pastry to make a tart with two layers of pastry (with some soft cheese in the middle). Even though it baked, neither the top nor the bottom layer of pastry rose or puffed at ...
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How should I deal with "thawed frozen puff pastry"?
A cookie recipe asks for:
14 ounces good-quality thawed frozen puff pastry, such as Dufour
So, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.html
...
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How to get puff pastry to cook right through
I often use bought puff pastry to make a topping for a chicken pie. However, I tend to find that the pastry is fully cooked on the top but the underside of the pastry remains almost raw. How can I ...
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Blind baking puff pastry
Is it possible to blind bake pastry? I am trying out new custard tarts and want to try blind baking puff pastry. Is this possible.
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How to get my croissant flakier and bigger? Is it possible to get a hollow inside?
I am slightly new to the puff pastry process and have gotten the layers and and folding. I use a three fold, and the temperature remains at a cool degree so the butter does not melt or seep out of the ...
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Cream puff shell shaping
I am trying to figure out the best way to shape my cream puff shells into a volcano shape for baking. Any suggestions?
Thanks!
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How can I fix rips in a puff pastry sheet?
Sometimes, a sheet of puff pastry that I'm working on will tear or rip. Sometimes this happens when I'm unfolding the sheet of puff pastry, and sometimes it happens when I'm shaping the pastry around ...
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What can I substitute for puff pastry?
I have a recipe that calls for me to roll up turkey in puff pastry. What can I use as a substitute for the puff pastry, preferably that is lower in saturated fat?
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Can I substitute store-bought puff pastry dough for phyllo in pumpkin pastry?
I want to make a pumpkin filled pastry for a potluck thanksgiving. I found a great recipe for pumpkin & feta pastries, but it calls for filo/phyllo dough. Can I use puff pastry dough instead, to ...
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Making a goats cheese tart more substantial [closed]
Last night I made a goats cheese tart using pesto, puff pastry, finely chopped onions, peppers and courgettes. (Spread pastry with pesto, put veg on, break up goats cheese and bake in a 200 degree ...
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Why do you need to cool the filling of a meat pie before adding to the pastry?
Sometimes I don't have time to cool the mixture before adding to my pastry but I can't see a major difference in outcome - the pastry does seem to be a bit more soggy when the mixture is not cooled ...
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What vegetables hold up well for making vegetarian pot pie?
I am trying to make a vegetarian pot pie, but so far I was not successful. I tried with carrots, peas, and cauliflower, but the pot pie was not that good.
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