Post by SeaDragon on Dec 1, 2017 13:33:43 GMT 10
Simon’s Rough Puff Pastry + Yeast-Free Croissants
Recipe from The Cook and The Chef (ABC TV), Wednesday, 1 August 2007: Season 2 Episode 25
Ingredients:
400g bakers flour
400g very cold butter, cut into cubes (the better the butter, the better the croisant- French is good)
100g water
1 tablespoons sugar
10g salt
Method:
Pile the flour onto your bench, make a well in the centre and drop all the butter into the well, chop the butter into the flour using pastry cutters, not your hands which will heat it up too much and activate the gluten.
Add the sugar, salt and water and cut in, and then its time to roll the dough. You don't want to work it too much, so you don’t knead, you go straight to rolling, using extra flour as it's very sticky.
Roll into a large rectangular shape, and fold the two ends to meet in the middle, then fold over once more. Turn it 180 degrees, roll it out thinner again, keeping the rectangular shape and refold as before. You now have a rough puff pastry.
Rest the pastry for 10-15 minutes if you are going to use it straight a way.
Roll out the dough again to a rectangle about 2 mm thick. Cut into long sided triangles 10 cm by 20 cm. Roll up from the large end to the smallest, rolling loosely.
Place on a baking tray, pushing to a crescent shape. Into the oven at 220°C for 10 mins, brush with pure egg yolk and then reduce to 160°C for another 10 minutes of baking, place on cake cooling racks & serve with jam & salted butter.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 1 August 2007: Season 2 Episode 25
Ingredients:
400g bakers flour
400g very cold butter, cut into cubes (the better the butter, the better the croisant- French is good)
100g water
1 tablespoons sugar
10g salt
Method:
Pile the flour onto your bench, make a well in the centre and drop all the butter into the well, chop the butter into the flour using pastry cutters, not your hands which will heat it up too much and activate the gluten.
Add the sugar, salt and water and cut in, and then its time to roll the dough. You don't want to work it too much, so you don’t knead, you go straight to rolling, using extra flour as it's very sticky.
Roll into a large rectangular shape, and fold the two ends to meet in the middle, then fold over once more. Turn it 180 degrees, roll it out thinner again, keeping the rectangular shape and refold as before. You now have a rough puff pastry.
Rest the pastry for 10-15 minutes if you are going to use it straight a way.
Roll out the dough again to a rectangle about 2 mm thick. Cut into long sided triangles 10 cm by 20 cm. Roll up from the large end to the smallest, rolling loosely.
Place on a baking tray, pushing to a crescent shape. Into the oven at 220°C for 10 mins, brush with pure egg yolk and then reduce to 160°C for another 10 minutes of baking, place on cake cooling racks & serve with jam & salted butter.