20
votes
Accepted
Is there any substitute for butter (or oil) on puff pastry?
No. An edible organic liquid that does not dissolve in water, almost by definition, is an oil.
That's not the important thing, though. Substances like mineral oil are edible yet non-nutritive; they ...
- 26.1k
16
votes
Accepted
Can Jam be reheated?
Sure it's safe, there's no risk in putting jam in baked goods. It says refrigerate after opening so it doesn't spoil after being left out too long - some people don't realize it needs to be ...
- 74.2k
7
votes
Puff Pastry vs Pie Crust
Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up.
But it's a lot of work for a crust that's going to just be bogged down ...
- 79.3k
7
votes
Accepted
What reasons might make day-old pastry the preferred choice in these recipes?
It may be a matter of texture, rather than taste.
The recipes you link involve putting a wet paste on top of a previously baked croissant.
Most baked goods change in texture after sitting out for a ...
- 1,880
7
votes
Can Jam be reheated?
Yep. No problem at all. This is standard practise for using up left over pastry: jam tarts.
Just be careful to let the jam cool down before you bite into it. You don't want molten jam all over the ...
- 71
6
votes
Choux pastry recipe spreading and deflating
A successful pâte à choux / choux pastry depends on a combination of
Gluten development
Water content
Baking environment
Let me show you how they work together:
The gluten, which helps to trap ...
- 57.8k
5
votes
When using puff pastry in the base of a savoury pie, do you need to blind bake it?
A Google search led to Pepperidge Farm's recipe for Chicken Pot Pie. Since they are the big name in the US for puff pastry, I tend to trust them.
They recommend lining the pan with a defrosted, ...
- 58.4k
5
votes
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Puff pastry chocolate tart?
First of all, you can make the chocolate pudding in a saucepan (using a chocolate pudding mix), bake the puff pastry by itself in the oven for a few minutes and then spoon the pudding in to the puff ...
- 444
5
votes
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How to make Brie En Croute less rich/cheesy?
Use younger Brie.
You can get Brie in various ages, all the way from barely a week old - which is clean & white all the way through, & almost dry & crumbly, mild as cream cheese [...
- 29k
4
votes
Can Jam be reheated?
Should be safe to heat your jam. I have reheated jams over the stove but never in the oven and have not encountered any problems with it.
It is always safe to reheat your jam. Reasons for reheating ...
- 401
4
votes
When using puff pastry in the base of a savoury pie, do you need to blind bake it?
I make individual chicken pot pies using fresh puff pastry I made myself. Although it's not absolutely required, I always blind bake the crust bottoms. It makes for a more consistently crispy and ...
- 6,324
4
votes
Accepted
Baking (pizza) stone and effects on puff pastry
I did this, and it didn't turn out so well. My oven was just north of 200 degrees celsius, I didn't want to deal with having the hot stone out of the oven, so I just tossed some sausage rolls on the ...
- 4,084
4
votes
What reasons might make day-old pastry the preferred choice in these recipes?
You will often have recipes that are developed specifically to use up items as they get older and have lost some of their qualities as compared to when they're fresh.
Old bread can be turned into Pan ...
- 79.3k
4
votes
Why did my vegan croissants come out flat?
If they're your first batch, you did great! Can you show us a cut cross-section? A croissant will have "intra-layer" (inside the dough layers) rise and "inter-layer" (between the layers) rise: The ...
- 390
4
votes
Accepted
Can I refrigerate homemade puff pastry made ahead of time?
Classic puff pastry absolutely needs a final resting and cooling time in the fridge before you use it for your croissants, palmiers, danishes....
Most recipes give a minimum rest of 30-60 minutes ...
- 57.8k
4
votes
Accepted
Can you make croissants with compound butter?
I have made garlic-butter laminated savoury rolls, using roughly the same method as for croissants. It works reasonably well, but I have found that I need to grind the garlic pretty finely. If there ...
- 1,419
3
votes
Chilled puff pastry vs frozen
Chilled means refrigerated, and frozen is frozen. The first is for shoppers who want to use the pastry dough right away, and the frozen is for most shoppers who aren't using it immediately.
You can ...
- 59k
3
votes
Simple Puff Pastry Dough
The 'puff' effect in puff pastry is produced by an alternation of fat/dough layers. When heated, the water in the dough will become steam and try to scape (hot air go up). Since steam and fat don't ...
- 2,155
3
votes
When using puff pastry in the base of a savoury pie, do you need to blind bake it?
I blind bake the bottom. In my experience, it's the only way to get that dough to cook-- I suppose because liquid filling right next to raw dough keeps it, the dough, from reaching cooking temperature....
- 31
3
votes
Can Jam be reheated?
A traditionally made jam is actually a preserve that has, by the copious amounts of sugar involved and often by natural acidity, some added resilience against spoilage compared to a random ingredient -...
- 15.3k
3
votes
How to get puff pastry to cook right through
I am going to try baking the pie crust on it's own on a baking tray. It's what most restaurants seem to do. Wish me luck.
- 41
3
votes
Accepted
Getting puff-pastry dough to stand up in straight sided pans
It seems to be a universal kitchen law that, no matter what size freezer you have, it fills up to capacity within a couple of months, and stays that way forever.
To get around the problem, it is ...
- 135k
2
votes
What to do when too much butter added to my puff pastry dough?
Try slicing the butter more thinly and adding it in more layers. I use a handheld cheese slicer for a nice, thin cut. Alternatively, try freezing the butter and grating it, then sprinkling it on in a ...
- 2,380
2
votes
How to get puff pastry to cook right through
So long as the filling is moist (and that's most of the point of a pot pie), the filling is going to steam the underside of the pastry, resulting in the dough cooking more slowly.
Starting with a hot ...
- 79.3k
2
votes
Can Jam be reheated?
Short answer: Yes, but make sure to eat the pastry before the cream cheese spoils.
- 21
2
votes
Why did my vegan croissants come out flat?
You don't have enough fat I think. I would use 2 to 3 times as much if I was making croissants with butter. I don't know how vegan margarine reacts but you may want to at least double the amount.
The ...
- 424
2
votes
Accepted
How do I ensure my puff pastry top stays puffed and crisp on my chicken mushroom pie?
Puff pastry puffs because of little pockets of gas form between very thin sheets of lean dough. In handmade (and better-quality commercial) puff pastry, these gas pockets are filled with steam, which ...
- 3,053
2
votes
How far ahead can I bake puff pastry?
Puff pastry itself holds fine a couple days (and the raw dough can be kept frozen months!); it's normally very dry so there's very little difference between baked fresh and "old". As long as you don't ...
- 3,013
2
votes
Can i use natralite butter in making puff pastry
Puff pastry can be made with any fat which won't melt while working the dough (or, at least, in the early stages of working the dough). The higher the softening temperature, the easier it will be to ...
- 26.1k
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