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19 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 ...
Sneftel's user avatar
  • 29.7k
9 votes
Accepted

Directions of puff pastry folds

They should alternate. The most common approach is the 3x3 “letter” fold, where you fold in thirds, turn 90 degrees, and fold in thirds again. If you only fold in one direction, the dough will become ...
Sneftel's user avatar
  • 29.7k
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 ...
Joe's user avatar
  • 81.1k
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 ...
John Feltz's user avatar
  • 1,870
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 ...
Stephie's user avatar
  • 60.2k
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, ...
Jolenealaska's user avatar
  • 58.6k
5 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 ...
Beejamin's user avatar
  • 400
5 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 ...
Joe's user avatar
  • 81.1k
5 votes
Accepted

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 ...
suse's user avatar
  • 514
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 [...
Tetsujin's user avatar
  • 29.8k
4 votes
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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 ...
Popup's user avatar
  • 1,489
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 ...
Escoce's user avatar
  • 6,304
4 votes
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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 ...
Stephie's user avatar
  • 60.2k
3 votes

What to do when too much butter added to my puff pastry dough?

I've had this happen to me before. If it helps anyone else, I just took mine out and drained the butter from the tray and continued baking. I did it twice. I also had to bake them a little longer, ...
Maddie's user avatar
  • 31
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....
theredtomato's user avatar
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 ...
FuzzyChef's user avatar
  • 65.4k
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 ...
greedyscholars's user avatar
3 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 ...
Clepsyd's user avatar
  • 434
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 ...
rumtscho's user avatar
  • 139k
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 ...
ChefAndy's user avatar
  • 3,063
2 votes
Accepted

Can various fats be used as a strict substitute for pastry dough?

Apart from flavour, the two main issues you might encounter when substituting margarine for butter are: Different fat content. There are margarines explicitly produced and marketed as low-fat options....
LSchoon's user avatar
  • 4,884
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 ...
Sneftel's user avatar
  • 29.7k
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 ...
SF.'s user avatar
  • 3,023
2 votes

Getting puff-pastry dough to stand up in straight sided pans

While I'm choosing the other answer since it's actually a submitted answer, for posterity I wanted to include an answer I received from a pastry chef on another forum: Use a "collar" made ...
FuzzyChef's user avatar
  • 65.4k
1 vote

What way to incorporate sugar into dough for millefeuille is better?

Typically, puff pastry dough is not sweetened. Instead puff pastry desserts generally rely on added ingredients or fillings to provide sweetness, and the pastry is just a flaky base or case. The ...
Erica's user avatar
  • 8,363
1 vote

How far ahead can I bake puff pastry?

It should be fine if you uncover the pan of the meat puffs. It will prevent sogginess. That sounds very stressful to keep baking them after every group. I would rather have them a bit soggy than have ...
suse's user avatar
  • 514
1 vote

Looking for some advice on cooking the puff pastry in Beef Wellington

My concern is the puff. Generally, to get great results,puff depends on the heat to separate and fluff the layers. I would suggest the following: 1.Get a piece of the puff pastry you will be using, ...
Fahrquar's user avatar
1 vote

Problem Rolling Out Rough Puff Pastry

Do the first couple of book turns straight away when dough first made. The chill for 20 and repeat 3 times to make 5 turns. I freeze and blitz the butter first to make it like tiny gravel. That's the ...
Tom's user avatar
  • 11

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