Wednesday, March 28, 2012

Puff Pastry

Easy to find in stores but not so easy to make. Patience is the key for a successful laminated dough like puff pastry (or pate feuilletee) and there is no mystery about it, just patience.
Temperature is another main element in the process of making puff pastry, as we work with butter within the layers of dough, this butter must be kept cold because if melted, it skips from the layers and destroys the characteristic of a laminated dough.
When baked there is nothing to compare puff pastry with, its crunchiness is unique, when the layers are baked all the way through you can hear the noise of a bite from a distance.


Every country that I know have a special recipe containing puff pastry, savory or sweet, and I'm sure that you won't have trouble finding a good one to put this technique in practice sooner then you think. The one you see on the video is going to be used as the shell of the Pastéis de Belém, a classic portuguese custardy pastry that it's going to be our next recipe. I also love to use puff pastry in my fruit tart with pastry cream and fruits on top, the butter gives it a little bit of a salty taste that contrast super well with the pastry cream (my mouth watered right now just from thinking about it).
Some recipes like Palmiere doesn't even require anything else but sugar so you can imagine how incredible this recipe is just by itself, right?



The trick to bake it is simple, start your oven at a higher temperature then turn it down as soon as it goes in and once it turns brown, turn it down couple degrees more, this way you will ensure that all the layers are properly baked and crunchy and not raw at all (I've had raw puff pastry center many times before, people serve it without realizing it is raw). Last tip, don't roll it too thick, the layers will rise and become 4 or 5 times taller than the raw stage is.

baked puff pastry for fruit tart

Take a break in a rainy day, put your apron on and start the challenge to make the perfect puff pastry, let me know how it goes.

Ingredients:
250g all-purpose flour
1 tsp salt
50g melted unsalted butter
150g cold water
for the beurrage:
175g cold butter

Music List:
Bananeira-João Donato
In your light- Gotye
Daquele amor nem me fale- João Donato
I feel better- Gotye
Voce e eu- Carlos Lyra

32 comments:

  1. This comment has been removed by the author.

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  2. I can't see the ingredients anywhere?

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    Replies
    1. Ingredients:
      250g all-purpose flour
      1 tsp salt
      50g melted unsalted butter
      150g cold water
      for the beurrage:
      175g cold butter

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  3. Sweetie Raiza, estou sentindo falta do videos traduzidos em Português... =(
    Adoro o site e as receitas!!!
    Vc é uma fofa!!!
    Bjos

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  4. I love Pasteis de Nata! The first time I had them was in my hotel in Lisbon and the next thing we did was step on a train to Belem to taste the original one and only! I hadn't had them since, just until a couple of weeks ago when the mother of a Portuguese friend brought them here from home. Now I just have to get through this first step. You make it sound so easy!

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  5. I have made puff pastry once and it was kind of a disaster. It tasted good but it didn't puff up a lot.
    Your instructions and video are fantastic! You have inspired me to give it another try.
    Can't wait for you Portuguese recipe!

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  6. Concordo com Thaís. Em português, por favor.

    Obrigada.

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  7. Raiza, eu amei seu blog de paixão...Consegui ver tooodos os vídeos e virei super fã! Amei a cozinha, amei todos seus utensílios, amei todas as receitas, amei vc!
    Fico ansiosa para ver as próximas receitas!!! =) Vc podia fazer um vídeo contando mais sobre vc, como começou a cozinhar, pq tá no exterior etc! =)
    Obrigada pelo carinho para montar vídeos tão perfeitos!! Sinto muito pelo seu rolo, ele era liiindo! =(

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  8. Hello Ms. Raiza Costa! I'm going to attemp this puff pastry recipe on your blog, one thing I don't see is a written recipe to follow can you please help me where to find it on your blog! Can you please tell me how to store puff pastry in the freezer and fridge, and how to use it from frozen thanks so much~! I am definately going to try this!

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  9. Hi,
    I don't have the step by step written down but if you follow the video you will be fine.

    You can storage your puff pastry in your refrigerator for up to 5 days or freeze it for a loong time. whenever you need it, just bring it to refrigerator temperature by switching from the freezer to your refrigerator or bring it to room temperature and then place in your refrigerator until it is cold. Any time you want to use it it has to be cold before you cut it or bake it.
    Good luck

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  10. Do u know the measurements in cups? I would love to make this recipe :). Thanks for your blog. Looks great.

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  11. Laughed out loud when your rolling pin broke. You're so cute and I love your videos.

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  12. Raiza, you are AMAZING! You should have your own cooking show!!

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  13. I have tried making puff pastry and they all failed. U hv given me fresh, new inspiration. Thanx

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  14. What is the temperature to bake the pastry ? (:

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  15. Have you done the pastéis de bélem recipe yet? I can't find it?

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  16. Help, the butter is coming out of the dough! I think my layers were just too thin... Any ideas?

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    1. i had the same problem!

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  17. Please Raiza, show us how to make Pasteis de Nata!

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  18. 150g of water...not ml?

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  19. Raiza, your video gave me hope and inspiration to try and make puff pastry! And please, PLEASE MAKE PASTEIS DE NATA!! PRETTY PLEASE?!?

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  20. Hi Raiza

    I love your recipes but this one was a bit hard.I tried your recipe but the dough became really sticky as i was rolling it out. I did not use pure butter but a fat spread which is similar to it. Could that be the reason?

    Thanks C:

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  21. you are a legend!!! i love this recipe! i love the fact that it works! thank you so so much for sharing! xxx

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  22. I am currently busy making a totally different recipe for pastry!.. it is grating the butter in-between and rolling out to and fro ... which is a much harder way than your recipe... I am now going to try your technique, it looks soo easy and less complicated... wish me luck!!.. I will be writing my feedback here for sure.. I am excited to get started!!!

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  23. hi , my butter is coming out from the dough. Can you tell me how to deal with it?
    Thank you

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  24. Hi! this is the first of ur videos that ive watched, and I liked you right away! question: If i freeze this dough, will it affect the feullage in some way or the baking? please answer! thank you

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  25. massa difícil mas mt bem explicada, obg.

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  26. Hello and Good day from the Philippines!

    May I ask how much grams can a single recipe make? I need about a dozen of little tarts and it requires 300g. of puff pastry.

    Hope to hear from you soon.

    All the best,
    Lea

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  27. Hello All and Dulce delight,
    Thank you for this amazing recipe, it is very easy to do. I just made some amazing baked honey pork puffs!! Absolutely delish.
    Some tips for the other enthusiasts out there, the trick is make sure everything is cold. If you are baking your puff pastry, I find the following useful: 1. Preheat to 425 F, 2. put in the puff pastry for 10 mins to puff it up and lower temperature to 375 F to bake until golden brown (~ 15 mins).

    Ciao

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