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pastry puffs

 
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amby



Joined: 22 May 2006
Posts: 2

PostPosted: Mon May 22, 2006 8:44 pm    Post subject: pastry puffs Reply with quote

I would like description of the process of making simple puff pastry dough.
I have tried it, and can't get the sequence right for when to take off the heat, add egg, etc.

Anybody been successful? They are supposed to be the easiest thing, but I'm just not getting it in the right order.

One of those photo step by step directions would be great.
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Taamar



Joined: 09 Mar 2006
Posts: 52

PostPosted: Thu Jun 08, 2006 12:02 am    Post subject: Re: pastry puffs Reply with quote

Puff pastry? Easy? Not so! Puff pastry is a sensitive rolled-in dough and has nothing to do with heat or eggs. Are you thinking of pate a choux, (the soft paste used for eclairs and cream puffs)?
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DrBiggles



Joined: 12 May 2005
Posts: 352
Location: Richmond, CA

PostPosted: Thu Jun 15, 2006 5:52 pm    Post subject: Re: pastry puffs Reply with quote

Taamar wrote:
Puff pastry? Easy? Not so! Puff pastry is a sensitive rolled-in dough and has nothing to do with heat or eggs. Are you thinking of pate a choux, (the soft paste used for eclairs and cream puffs)?


It's got to be Pate Choux. I just took a class to learn how to make it, pretty cool stuff.

While it is quite easy to make, you have to learn how to listen to the dough when you're adding the eggs. The amount of eggs is determined by the dough, not a recipe. It varies from the time of year to the humidity of where you are in the world.
The most important thing I learned was to NOT let the dough cool after stirring vigorously on the stove. Move right to the mixer and begin adding the eggs. This way they'll puff up correctly in your oven at home. Otherwise you'll need a good convection oven.

Biggles
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