It's a bit embarrasing as i am a qualified chef, i love the pastry you get in the bakers
2006-10-27 04:45:07 · 13 answers · asked by jules 4 in Food & Drink ➔ Cooking & Recipes
I've recently started using half butter half / white flora (assuming you're in the UK)
8oz plain flour, 2 oz butter, 2 oz white flora, tablespoon golden caster sugar. I dare say if you're a chef, you'll know the method!
My apple pies have never tasted better...might explain the expanding waist line too!
2006-10-27 05:01:06 · answer #1 · answered by Emma C-R 2 · 0⤊ 0⤋
I also find baking to be difficult. I can't bake a cake at all! But I can make a great flaky pastry and a pretty good puff pastry. I think the biggest thing I have going for me is that I have my moms old pastry blender or cutter that you use to cut the butter into the flour. It is so easy to use and doesn't overwork the fat at all because it is metal and doesn't melt it. I have also heard you can use two forks, but I have never tried this method. The other important part of a good puff pastry is adequate chilling between folds. It is hard for me to wait the whole 30 minutes, but you have to. And make sure you do at least 6 to 8 folds, that is how you get the flakiness. It is time consuming, but darn good in the end.
2006-10-27 12:01:52 · answer #2 · answered by Debbi S 2 · 0⤊ 0⤋
It's dead easy. Here's the recipe for pâte sucrée (which is the thin crispy melty one you get from bakers, usually used in fruit tartlets and other posh cakes.
100g flour (4 oz)
pinch of salt
50g (2 oz) caster sugar
50g (2 oz) butter at room temperature
2 egg yolks
1. Sift the flour and salt onto a work surface (clean of course!). Make a well in the centre, and add the sugar, butter and yolks.
2. Using the fingertips of one hand, pinch and work the sugar, butter and egg yolks together until well-blended.
3. Gradually work in all the flour, to bind the mixture together.
4. Knead lightly until smooth.
5. Wrap in foil or greaseproof paper and leave to rest in the fridge for an hour, or overnight if possible.
5. Bake at 190 C (375 F or gas mark 5) unless otherwise stated in your recipe, until lightly browned.
(Makes 100g/4oz of pastry)
2006-10-27 12:13:22 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I am still working on it!! It is much harder to bake then cook...have you taken baking classes? it is all about mostly about practice..but I also know you can be a great chef and a not so great baker. The 2 dont compare as much as everyone would think they do....
I would suggest a class if you havent taken one, then start with very simple pastry recipes...
2006-10-27 11:49:19 · answer #4 · answered by jessified 5 · 0⤊ 0⤋
Not everyone can make pastry. It's more an art than a science. To be honest pastry is about the only thing I buy ready made.
2006-10-27 13:57:06 · answer #5 · answered by Cheryl M 2 · 0⤊ 0⤋
The usual problem is overhandling the pastry.
Rub the fat into the flour using only your finger tips (or use a food processor). Don't add the sugar until the flour / fat mixture looks like fine crumbs - then only mix it gently. Add enough water to make it stick together. Wrap it in cling film and keep it in a cool place (not the fridge) for half an hour before rolling it out.
2006-10-27 11:50:59 · answer #6 · answered by Anonymous · 0⤊ 0⤋
For sweet pastry I use 6oz plain flour,2oz S.R flour,lightly mix in 1oz lard,3oz good quality marg. Add 1oz castor sugar,1 egg yolk and a little cold water if you need it. Chill for half an hr before you use it.
2006-10-27 13:06:51 · answer #7 · answered by Anonymous · 0⤊ 0⤋
I make pretty good danishes. It was the one thing in bakeshop in school I really nailed. That and my bread.
Pate Choux is another story.... lol
2006-10-27 13:22:11 · answer #8 · answered by totsandtwins04 3 · 0⤊ 0⤋
You should just stick your finger in it and it will become very sweet
2006-10-27 11:53:50 · answer #9 · answered by aussie 6 · 0⤊ 0⤋
do you man choux pastry ? not sure what type you mean.
2006-10-27 12:37:52 · answer #10 · answered by grumpcookie 6 · 0⤊ 0⤋