No time at all - 5 mins or less by machine
Basically it's flour,fat and a liquid
Very basic pastry shortcrust dough
Flour and lard, a little water and a pinch of salt - best texture
Flour and butter, a little water and a pinch of salt - best taste but often crumbles apart
Flour and butter and lard, a little water and a pinch of salt - good mix for taste and flavour
(8oz,4oz,2-4 tbls, pinch) (220g,110g,2-4tbls, pinch)
(if you are using salted buter you may not need the additional salt)
By Hand
Cut the fat into small pieces, by lightly squeezing the fat and flour between your fingers. Eventuallythe fat gets incorpoarted and the mixture looks like a sandy crumb. Add a little water to bind the crumb together until a firm ball of pastry is formed.
By Blender
Blend the flour and fat together until a crumb is formed, keep blending as you add a little water. Eventually a ball of pastry is formed.
Swee shortcrust pastry/ Enriched pastry for tarts, etc
Flour and butter, sugar egg and a little milk or water and a pinch of salt
(8oz,4oz,30z,1,2-4 tbls, pinch) (220g,110,80g, 1, 2-4 tbls,pinch)
Make the crumb, add the sugar then the egg and milk to make a ball of soft, firm dough.
10 minutes
Usually relative to the dish you are using it for, but rule of thumb from a professional chef is: Until it is done.
until golden brown (my dads a chef he would know)
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
all vegitable food in also mixed in the puff
A cream puff
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
Puff pastry
the dick in side them
Beurrage is the butter block that is used in the production of puff pastry. It is also referred to as the "roll-in fat" because it is rolled between the layer of the detrempe (dough part of puff pastry). The steam released from the beurrage during the baking process is what causes the natural leavening effects and multiple layers in puff pastry.
The puff pastry is Vol-au-Vents, translated from French as "flight in the wind."
The dough used to make Puff pastry and Danish pastry is folded many times to create the multiple flaky layers of crisp baked pastry.
3 classical Puff Pastry desserts include, 1. Napoleon 2. Palmiers 3. Pithivier
A palmier is a type of puff pastry made in the shape of a palm leaf and rolled in sugar.
chocolate cake