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Puff Pastry - Oh for the love of puff !

post #1 of 19
Thread Starter 

 

 

Yes folks, I have to post this song to this thread because I have been playing it every morning in the car and it just gets me going !

 

 

 Sliced up some berries and tossed in some sugar to coat

 

 Rolled out pastry dough about 8 x 9. Slit the corners , brushed on an egg bath along the sides.

 

 Fold corners over. When baked, the sides will rise higher than the middle, this is good.

 

Brush egg bath all around sides again.

 

Bake in a 450 F over for 20 minutes until golden. It will smell like croissants in the kitchen.

 

 Plate it any which way you want, this is about relaxing and having fun.

 

 Same steps for puff as above but now a savoury filling

 

 Thinly sliced apples, thinly sliced onions (that were tossed in olive oil and seasoned ), toasted almonds, chunks of blue cheese, couple of pinches of fresh thyme , a grind of fresh peppercorns. Oven 450 F

 

  Add egg bath to sides. Don't worry how the corners look as it's all going to puff up.

 

 Warning: don't over toast your nuts as they will burn when being baked. Place in oven for  20 minutes.

 

 Just out of the oven.

 

 Easy plating, chiffonade of greens, olive oil, pepper. It does not need much as it has alot of flavor already.

 

It is not fancy fair but it has a good taste.


Edited by petalsandcoco - 6/26/13 at 8:32am

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #2 of 19

Nummm  nuuuuummmmmmmm!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 19

Looks great. Did you make the puff pastry or purchase it? Maybe puff pastry should be our next challenge?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #4 of 19
Thread Starter 

Thanks guys.

 

I bought it ready made awhile back and thought I would do something with it. As far as the next challenge, well we're going to know in less than 5 days. The winner will be announced Friday.

 

Who will it be ?.......*where is the Jeopardy music when you need it *

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 19

Post deleted.


Edited by kokopuffs - 6/27/13 at 12:23pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #6 of 19
Thread Starter 

KoKo,

 

Do you make yours the Ruhlman way ?

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 19

Post deleted.


Edited by kokopuffs - 6/27/13 at 12:23pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #8 of 19

I use Jaques Pepin's easy method and it is not bad at all. I agree with Koko once you learn to make it you can make it then freeze it and have it anytime you need it.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #9 of 19

Post deleted.


Edited by kokopuffs - 6/27/13 at 12:23pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #10 of 19

I never made puff pastry myself as you now can buy quite good stuff, I mean the "all butter" stuff.

Petals, very nice idea with the fruit!

I make a savory one somewhat like yours but I use ricotta and an egg as a base. http://www.cheftalk.com/t/75846/crustless-fast-quiche#post_428696

post #11 of 19
Thread Starter 

@ Chris: yes, I saw it, terrific dish.

 

@ Nicko: Is your recipe from Jacques Pepin's Complete Technique cookbook page 718 ?

 

@ Koko : Are there any difference between Jacques vs Raymond Oliver's ?

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #12 of 19

@Petalsandcoco, I'm sorry but for the moment I confused P.P. with pate a choux.  So sorry and it's not the first time I've done this.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #13 of 19

Those are pretty dang awesome looking. I love a savory puff pastry myself! I noticed you didn't par bake these as shells.. is there an issue at all with moisture, or is it fine to have the crispness on the side and more of a cobbler like dough at the bottom? Or was that not an issue at all?

post #14 of 19

Those look fantastic!

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #15 of 19

great looking tarts Petals

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #16 of 19

We used puff pastry during valentines day for our exclusive menu. 

 

 

Mongolfiere de Palmito

 

Palm of heart soup ( with palm of heart , tomato concasse , herbs , and fresh creme ) , with a puff pastry layer

It was pretty tasty. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #17 of 19
Thread Starter 

KoKo: In Jacques Pepin's recipe it's called : Egg Yolk Puff pastry : (pâte feuilleté)

 

If you care to have the recipe , I would gladly post it for you, let me know. There are many different types of puff paste. This one is the type where it needs to be refrigerated a lot, folded, turned, fold etc.....

 

Nice one KaiqueK. I saw one finished where the dish was covered but had had long legs coming down the sides like an octopus....stunning presentation for a fish dish.

 

Thanks for the thumbs up everyone, I truly enjoy working with all the different types of puff. How can anyone resist the light buttery taste and texture.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #18 of 19

Petals, I added the following url years ago to my favorites. It's about making different doughs even though I hardly ever make a dough myself.

I assume you speak French too... Take a look at nr. 6 which is a quick recipe for puff; http://gastronomades.canalblog.com/archives/2005/07/20/665866.html

For all readers; the "Petit Suisse" mentioned in the recipe is a fresh cheese, packed in paper in small rolls. 

post #19 of 19
Thread Starter 
Thanks Chris, I will check it out.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
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