La pâte feuilletée (Tout ce qu'il faut savoir !)
691.7 هزار بار بازدید -
5 سال پیش
-
Hello,I present you the 3
Hello,
I present you the 3 most commonly used puff pasta recipes. (the inverted, the classic and the fast).
Personally, I only use the reverse because it is the one that gives me the best result. The only thing to take into account is that you have to do it 2 days in advance.
I also reveal all my little tricks that allow me to achieve a very correct result!
If you want to make a puff pastry in express mode... because you only have 2 hours ahead of you, you still have the so-called quick recipe. A method that is always better than commercial pasta;)
We will soon see how to make a superb "galette des rois"!
Have a good viewing and see you soon for the next video.
Dom
*************************
List of ingredients and equipment:
▶️ https://lapatededom.com/the-puff-pastry/
Recipe for this dessert (step-by-step instructions and tips) :
▶️ https://lapatededom.com/product/puff-...
All my recipe cards ( current and future ) :
▶️ https://lapatededom.com/product/all-c...
*************************
If you find any translation errors, please send me a message to [email protected]
*************************
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
If you are in a hurry... here is a direct access to the different steps.
0:00 Intro
00:23 Presentation
01:13 The recipe for the inverted puff pastry
09:55 The turning (tourage)
14:47 FAQ
18:15 The recipe of the classic
24:18 The recipe for the fast one
----------------------
INTRODUCTION
In this tutorial, we will see how to make the pastry chef's favorite puff pastry: the inverted one.
We will thus approach the notion of turning and answer the various questions you may have!
We will conclude with the recipes for classic and quick puff pasta.
But
before you start, follow these 3 tips:
The temperature:
to work correctly with puff pastry, the temperature of your room must not exceed 21°C.
The butter:
Use a butter (82-84%) - extra dry !
The ideal is to use a turning butter which has the advantage of being more elastic and easy to work with.
It is called "dry" butter because it contains less water and has 84% fat instead of the 82% usually contained in commercial butter.
The rest:
it will take at least 10 hours to make a puff pastry if you want to respect the rest periods. I strongly advise you to prepare it 2 days in advance.
THE "TOURAGE" (if you know the English translation, I'll be happy to hear it!)
Turning (tourage) consists in folding the dough several times on itself to leaf through it.
It is imperative to respect rest times between each folding!
My advice:
- 2 hours of rest minimum between each tour.
- Place your rolling pin in the refrigerator before use!
#FAQ - P1:
How many laps?
*For the reverse: 1 double turn/rest/1 double turn/rest/1 single turn.
*For the classic: 3 times "2 simple turns/rest"
*For the fast one: 5 simple laps without rest.
Does the number of turns have an impact on the lamination?
The more turns there are, the more it will tend to lift, but on the other hand it will be less airy and the push will be less regular.
5 simple turns are sufficient in most cases.
What cooking temperature?
Preheat your oven (rotating heat) to 200°C, bake in the oven and then lower to 170-190°C.
The higher the temperature, the more the dough will develop during baking.
If you want a contained growth, lower the cooking temperature to 170°C.
Cooking times are very variable.
They depend mainly on the temperature and size of the dough.
Allow at least 20 min. but it can be up to 40 min. So watch out!!!!!
It is essential that the dough has been left to rest for at least 1 hour after rolling it out and that it comes out of the refrigerator just before cooking.
#FAQ - P2:
What to do with the trimmings?
Do not form a ball with the trimmings, stack them on top of each other. They can be used for pie bottoms, custards, puff pastry, aperitifs,...
What is the purpose of white vinegar?
As the dough is prepared over 2-3 days, it prevents oxidation of the dough. (Appearance of blackheads)
How long do you keep a puff pastry?
- 3-4 days in the refrigerator
- 2-3 months in the freezer
The cutting?
1 - Roll out your dough to the desired size
2 - Keep it in the refrigerator for at least one hour. If longer, film it on contact.
3 - Cut with a very sharp knife (see cutter or scalpel)
Lower it to how many mm?
Lower to 2-3 mm.
For information at 2mm, it will lift less than 3mm.
#FAQ - P3:
Why not use cold butter?
I strongly recommend taking your dough out of the refrigerator 30 minutes before rolling it out, otherwise you may encounter the same problems as in the video below!
Is it possible to control the thickness of the dough during baking?
YES!!!!!! And to the nearest mm thanks to system D!
I'll show you all this in video...
I present you the 3 most commonly used puff pasta recipes. (the inverted, the classic and the fast).
Personally, I only use the reverse because it is the one that gives me the best result. The only thing to take into account is that you have to do it 2 days in advance.
I also reveal all my little tricks that allow me to achieve a very correct result!
If you want to make a puff pastry in express mode... because you only have 2 hours ahead of you, you still have the so-called quick recipe. A method that is always better than commercial pasta;)
We will soon see how to make a superb "galette des rois"!
Have a good viewing and see you soon for the next video.
Dom
*************************
List of ingredients and equipment:
▶️ https://lapatededom.com/the-puff-pastry/
Recipe for this dessert (step-by-step instructions and tips) :
▶️ https://lapatededom.com/product/puff-...
All my recipe cards ( current and future ) :
▶️ https://lapatededom.com/product/all-c...
*************************
If you find any translation errors, please send me a message to [email protected]
*************************
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
If you are in a hurry... here is a direct access to the different steps.
0:00 Intro
00:23 Presentation
01:13 The recipe for the inverted puff pastry
09:55 The turning (tourage)
14:47 FAQ
18:15 The recipe of the classic
24:18 The recipe for the fast one
----------------------
INTRODUCTION
In this tutorial, we will see how to make the pastry chef's favorite puff pastry: the inverted one.
We will thus approach the notion of turning and answer the various questions you may have!
We will conclude with the recipes for classic and quick puff pasta.
But
before you start, follow these 3 tips:
The temperature:
to work correctly with puff pastry, the temperature of your room must not exceed 21°C.
The butter:
Use a butter (82-84%) - extra dry !
The ideal is to use a turning butter which has the advantage of being more elastic and easy to work with.
It is called "dry" butter because it contains less water and has 84% fat instead of the 82% usually contained in commercial butter.
The rest:
it will take at least 10 hours to make a puff pastry if you want to respect the rest periods. I strongly advise you to prepare it 2 days in advance.
THE "TOURAGE" (if you know the English translation, I'll be happy to hear it!)
Turning (tourage) consists in folding the dough several times on itself to leaf through it.
It is imperative to respect rest times between each folding!
My advice:
- 2 hours of rest minimum between each tour.
- Place your rolling pin in the refrigerator before use!
#FAQ - P1:
How many laps?
*For the reverse: 1 double turn/rest/1 double turn/rest/1 single turn.
*For the classic: 3 times "2 simple turns/rest"
*For the fast one: 5 simple laps without rest.
Does the number of turns have an impact on the lamination?
The more turns there are, the more it will tend to lift, but on the other hand it will be less airy and the push will be less regular.
5 simple turns are sufficient in most cases.
What cooking temperature?
Preheat your oven (rotating heat) to 200°C, bake in the oven and then lower to 170-190°C.
The higher the temperature, the more the dough will develop during baking.
If you want a contained growth, lower the cooking temperature to 170°C.
Cooking times are very variable.
They depend mainly on the temperature and size of the dough.
Allow at least 20 min. but it can be up to 40 min. So watch out!!!!!
It is essential that the dough has been left to rest for at least 1 hour after rolling it out and that it comes out of the refrigerator just before cooking.
#FAQ - P2:
What to do with the trimmings?
Do not form a ball with the trimmings, stack them on top of each other. They can be used for pie bottoms, custards, puff pastry, aperitifs,...
What is the purpose of white vinegar?
As the dough is prepared over 2-3 days, it prevents oxidation of the dough. (Appearance of blackheads)
How long do you keep a puff pastry?
- 3-4 days in the refrigerator
- 2-3 months in the freezer
The cutting?
1 - Roll out your dough to the desired size
2 - Keep it in the refrigerator for at least one hour. If longer, film it on contact.
3 - Cut with a very sharp knife (see cutter or scalpel)
Lower it to how many mm?
Lower to 2-3 mm.
For information at 2mm, it will lift less than 3mm.
#FAQ - P3:
Why not use cold butter?
I strongly recommend taking your dough out of the refrigerator 30 minutes before rolling it out, otherwise you may encounter the same problems as in the video below!
Is it possible to control the thickness of the dough during baking?
YES!!!!!! And to the nearest mm thanks to system D!
I'll show you all this in video...
5 سال پیش
در تاریخ 1398/09/13 منتشر شده
است.
691,735
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