Puff Pastry - Oh for the love of puff !

Discussion in 'Food & Cooking' started by petalsandcoco, Jun 26, 2013.

  1. petalsandcoco

    petalsandcoco

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    Yes folks, I have to post this song to this thread because I have been playing it every morning in the car and it just gets me going !



     Sliced up some berries and tossed in some sugar to coat

     Rolled out pastry dough about 8 x 9. Slit the corners , brushed on an egg bath along the sides.

     Fold corners over. When baked, the sides will rise higher than the middle, this is good.

    Brush egg bath all around sides again.

    Bake in a 450 F over for 20 minutes until golden. It will smell like croissants in the kitchen.

     Plate it any which way you want, this is about relaxing and having fun.

     Same steps for puff as above but now a savoury filling

     Thinly sliced apples, thinly sliced onions (that were tossed in olive oil and seasoned ), toasted almonds, chunks of blue cheese, couple of pinches of fresh thyme , a grind of fresh peppercorns. Oven 450 F

      Add egg bath to sides. Don't worry how the corners look as it's all going to puff up.

     Warning: don't over toast your nuts as they will burn when being baked. Place in oven for  20 minutes.

     Just out of the oven.

     Easy plating, chiffonade of greens, olive oil, pepper. It does not need much as it has alot of flavor already.

    It is not fancy fair but it has a good taste.
     
    Last edited: Jun 26, 2013
  2. kokopuffs

    kokopuffs

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    Nummm  nuuuuummmmmmmm!
     
  3. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Looks great. Did you make the puff pastry or purchase it? Maybe puff pastry should be our next challenge?
     
  4. petalsandcoco

    petalsandcoco

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    Thanks guys.

    I bought it ready made awhile back and thought I would do something with it. As far as the next challenge, well we're going to know in less than 5 days. The winner will be announced Friday.

    Who will it be ?.......*where is the Jeopardy music when you need it *
     
  5. kokopuffs

    kokopuffs

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    Post deleted.
     
    Last edited: Jun 27, 2013
  6. petalsandcoco

    petalsandcoco

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    KoKo,

    Do you make yours the Ruhlman way ?
     
    Last edited: Jun 26, 2013
  7. kokopuffs

    kokopuffs

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    Post deleted.
     
    Last edited: Jun 27, 2013
  8. nicko

    nicko Founder of Cheftalk.com Staff Member

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    I use Jaques Pepin's easy method and it is not bad at all. I agree with Koko once you learn to make it you can make it then freeze it and have it anytime you need it.
     
  9. kokopuffs

    kokopuffs

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    Post deleted.
     
    Last edited: Jun 27, 2013
  10. chrisbelgium

    chrisbelgium

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  11. petalsandcoco

    petalsandcoco

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    @ Chris: yes, I saw it, terrific dish.

    @ Nicko: Is your recipe from Jacques Pepin's Complete Technique cookbook page 718 ?

    @ Koko : Are there any difference between Jacques vs Raymond Oliver's ?
     
  12. kokopuffs

    kokopuffs

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    @Petalsandcoco, I'm sorry but for the moment I confused P.P. with pate a choux.  So sorry and it's not the first time I've done this.
     
  13. eastshores

    eastshores

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    Those are pretty dang awesome looking. I love a savory puff pastry myself! I noticed you didn't par bake these as shells.. is there an issue at all with moisture, or is it fine to have the crispness on the side and more of a cobbler like dough at the bottom? Or was that not an issue at all?
     
  14. pollopicu

    pollopicu

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    Those look fantastic!
     
  15. bughut

    bughut

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    great looking tarts Petals
     
  16. kaiquekuisine

    kaiquekuisine

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    We used puff pastry during valentines day for our exclusive menu. 


    Mongolfiere de Palmito

    Palm of heart soup ( with palm of heart , tomato concasse , herbs , and fresh creme ) , with a puff pastry layer

    It was pretty tasty. 
     
  17. petalsandcoco

    petalsandcoco

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    KoKo: In Jacques Pepin's recipe it's called : Egg Yolk Puff pastry : (pâte feuilleté)

    If you care to have the recipe , I would gladly post it for you, let me know. There are many different types of puff paste. This one is the type where it needs to be refrigerated a lot, folded, turned, fold etc.....

    Nice one KaiqueK. I saw one finished where the dish was covered but had had long legs coming down the sides like an octopus....stunning presentation for a fish dish.

    Thanks for the thumbs up everyone, I truly enjoy working with all the different types of puff. How can anyone resist the light buttery taste and texture.
     
  18. chrisbelgium

    chrisbelgium

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    Petals, I added the following url years ago to my favorites. It's about making different doughs even though I hardly ever make a dough myself.

    I assume you speak French too... Take a look at nr. 6 which is a quick recipe for puff; http://gastronomades.canalblog.com/archives/2005/07/20/665866.html

    For all readers; the "Petit Suisse" mentioned in the recipe is a fresh cheese, packed in paper in small rolls. 
     
    Last edited: Jun 28, 2013
  19. petalsandcoco

    petalsandcoco

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    Thanks Chris, I will check it out.