Monday, 21 February 2011

Quick Rough Puff-Pastry

This is a recipe given to Brett during a competition held by the Academy of Culinary Arts in London 2009, it is a fabulous quick puff pastry that works brilliantly and can be altered in many ways to suit your recipe needs.

· 300g Plain flour

· 300g Butter (cut into 2cm cubes)

· 4g Salt

· 150g Cold Water

- * Add butter cubes and flour together, and fold so the butter cubes are not sticking together.

- * Add the salt and water to the mix, and combine in the mixer briefly until no flour remains, but the butter is still in large clumps.

- * Book fold the dough twice, and rest for 1 hour.

- * Book fold again and rest again before use.

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About Me

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The Pastry king was started in 2009 when I wanted to showcase my skills, & a personal résumé portfolio. The credit crunch really resulted in founding a business, The Pastry King, the name became about, because of circumstances during the time. It was when deciding on this very blogging handle; did I think of one particular pastry chef, the person I most admired & wanted to learn from. To me, he is a Pastry King – so it was from there it came really. The Pastry King grew, people showed they wanted a bespoke service even in a credit crunch. The early days I made chocolates, & cakes. I involved myself in consultancy roles and training jobs. I helped businesses developed recipes and so much more. At one time I was developing my range of chocolate spreads, & award winning truffle selection, packaged to be shelf ready for retailers to sell from their store shelves. Several years back I decided to close up shop, really due to a job vacancy I took post of. One, which I could not & therefore did not refuse. Over the past few years, I have really enjoyed to still be doing what I love doing, & since become a father to one lovely little boy. I consider myself to be very lucky.