How To make Quick Puff Pastry Master Chefs
4 c Flour, instant, or more
1 1/2 ts Salt
1 lb Butter, unsalted, cut into
-- large chunks
3/4 c Water, cold (about)
For Quick Puff Pastry: ??????? In a mixing bowl or mixer, roughly combine the flour, salt and butter, breaking up the butter slightly (there should be visible chunks). Gradually add just enough cold water to hold the dough together. DO NOT OVERWORK. Transfer the dough to a lightly floured work surface and roll it into a rectangular shape about 9 by 12 inches. Dust the board, dough, and rolling pin with flour as often as necessary to prevent sticking. Starting with the closest short end, fold the dough into thirds as you would a letter. Rotate the dough so the open side is at your right. Repeat, rolling the dough into a rectangle, folding it into thirds and rotating is as before. Wrap the dough in plastic wrap and chill for at least 1 hour. Place the dough on a lightly floured work surface with the open side at your right. Roll the dough into a rectangle as before. Now bring the two short ends together to meet in the center of the dough, then fold the dough in half again toward you. Rotate a 1/4 turn, so the open side is again at your right. Repeat, rolling the dough into a rectangle, folding in half, then in half again, and rotating a 1/4 turn. Wrap the dough and chill again for at least 1 hour. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andre Soltner, Lutece Restaurant, New York
How To make Quick Puff Pastry Master Chefs's Videos
Sharing My Top Baking Secret ???? | Homemade Shortening | Homemade Uni Puff | Allternative to Butter
Sharing My Top Baking Secret | Homemade Shortening | Homemade Uni Puff | Allternative to Butter
Baking Secret tip???? 7:12
Homemade shortening or uni puff is simply allternative to vegan butter or unsalted butter you can easily use in all the baking recipes cake, cupcakes, puff pastry,butter cream etc. It is very simple and easy to make at home using only one ingredients ghee. Making at home it goes pocket friendly Baking to us. So try it out!
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Master the Art of Mushroom Puff Pastry with this Easy Recipe #recipe
Mushroom puff pastry recipe MUSHROOM GRUYERE TART ????
Would you LOOK at all those mushrooms? If you're a mushroom lover (like me), you're going to simply love this small savory tart. Loaded with mushrooms and gruyere cheese, this Puff Pastry Mushroom Gruyere Tart is perfect for entertaining and tastes amazing!
INGREDIENTS:
•Puff pastry - Make sure to complete thaw it in the refrigerator before using it in this recipe. (1 sheet of dough)
•Cheese - I really love gruyere cheese in this dish. (200 g)
•Mushrooms -You can use mixed mushrooms, porcini mushrooms or your favorite mushrooms. (400 g)
•Butter - Unsalted butter will add additional flavor to the mushrooms.
(2 tbsp)
•Olive Oil exstra virgins (1 tbsp)
•Thyme - Fresh thyme is the perfect herb for mushrooms (3 twigs)
•Egg - We only use a little bit of the egg to brush onto the outer edges. The eggwash is what gives the pastry the perfectly browned edges.
Salt
STEP 1:
The puff pastry should be completed thawed in the refrigerator and the oven will need to be preheated to 400 degrees F (205 C)
(If you have unfrozen fresh dough then skip this step) you will need to lay out the pastry and make serrated edges with a knife or pizza cutter, leaving about ½ inch around each edge. One cup of shredded gruyere cheese should be spread out over the pastry leaving the border clean.
STEP 2:
After mushrooms are prepped and clean, saute them in a little olive oil and butter for 6-8 minutes. Add salt and fresh ground black pepper to taste. Drain any excess liquid when finished, then spread them out across the cheese.
STEP 3:
Prepare an egg wash by whisking egg yolk and 2 tbsp of milk. After the pastry bakes for about 15 minutes, use a pastry brush to lightly brush egg wash over the border. Return to oven and bake 5-10 more minutes until it turns light brown in color.
STEP 4:
Assemble and Serve
Remove from the oven and garnish with thyme (if desired). Cut pastry into four pieces and serve warm.
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Puff Pastry | The French Chef Season 2 | Julia Child
Julia Child demonstrates Pate Feuilletee, showing you how to be successful with the pastry dough you thought you could never make and which has a thousand uses, from appetizers to desserts.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
— Managed by PBS Distribution
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Puff Pastry | Baking Recipes | Sanjeev Kapoor khazana
Watch this video to learn how to make Puff Pastry.
PUFF PASTRY
Ingredients
4 ¼ cups (500 grams) refined flour + for dusting
250 ml cold water
2 teaspoons (10 grams) salt
5-6 tablespoons (70 grams) butter, softened
2 cups (300 grams)margarine
Method
1. Preheat oven at 210ºC.
2. Take the flour on the worktop and make well in the centre. Pour in 250 ml chilled water, salt and softened butter and work together with your fingertips.
3. When all ingredients are well mixed, work the dough with the palm of your hand until it is completely homogenous, but not too firm. Wrap in the cling film and chill in the fridge for 2-3 hours.
4. Dust the worktopwith some flour and roll the dough in four different places. Roll the dough in to thin sheet.
5. Spread ¼ cup margarine evenly on the rolled sheet and fold to make a book fold. And chilled in the fridge for 15 minutes.
6. Dust the worktopwith some flour and progressively roll the dough gently away from you in to a rectangle spread another ¼ cup of margarine and fold over the ends and make 3 layers.
7. Wrap the dough in a cling film and place it in the fridge for 15 minutes to rest and firm up. Make 4 more turns bringing total to 6. This pastry is now ready to use.
8. Once you have cut the puff pastry in to your desired shape, you must let it rest in a cool place for at least 30 minutes before baking.
9. Bake the puff pastry in the preheated oven for 10-15 minutes. Use as required.
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Flaky and Buttery Pie Crust | Chef Jean-Pierre
Hello There Friends, This is a full proof easy pie crust recipe that will replace all your previous recipe. No fuss and super easy to prepare every time! This is the recipe Chef Jean-Pierre uses in his famous Onion Pie. Let me know what you think in the comments below!
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how to make easy puff pastry
How to make homemade puff pastry the easy way!
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