Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, rough puff pastry. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Rough Puff Pastry is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Rough Puff Pastry is something that I’ve loved my entire life.
The recipe for puff pastry used for croissants has a little bit of sugar in it. Of course you could use this rough puff pastry for croissants, I'm pretty sure they'll be pretty good, just not the best. You need to see bits of butter. Use it as the base for anything from tarts to palmiers to turnovers.
To get started with this recipe, we have to first prepare a few ingredients. You can have rough puff pastry using 3 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Rough Puff Pastry:
- Get 450 g x chilled plain flour
- Make ready 375 g x diced cold butter
- Take 250 ml x cold water
Rough puff pastry is a cheat's way of making puff pastry, a QUICK AND EASY Puff Pastry, if you will. Michel Roux's rough puff pastry recipe is a classic and so easy to make too. This traditional recipe makes perfect rough puff pastry every time. Michel Roux's rough puff pastry recipe is deliciously light, flaky and crunchy.
Instructions to make Rough Puff Pastry:
- The butter, flour and water all need to be well chilled for this recipe, combine the butter and flour first and stir with a knife to make sure the butter is coated, then add the water and mix. (you don't need to thumb this pastry)
- Work the ingredients together with your hand then turn onto the work-top, work it with your hands until it forms a dough. (if it is too dry, get your hands wet and continue to work it. Then form into a rough rectangle shape.
- Roll out the pastry into a large rectangle on a floured work surface, to about 1/2 cm thickness. You need to fold the top to just passed the middle then fold the bottom edge back over, this creates a tripple layer dough.
- Turn the dough 90 degrees and roll out to the same sized rectangle as before, then repeat the folding over. This creates more layers,
- With your finger make 2 dents in the corner to remind you how many times it's been rolled and folded, at this stage wrap with cling film and refrigerate for 15 - 20 minutes to cool the butter. Roll and fold again. Each time you roll, rotate 90 degrees
- Keep repeating the rolling and folding until it has had 6 times, if at any time the butter feels sticky, put back in the fridge to re-set the butter. The second image shows how it looks after the 6th fold. I then made some cheesy palmiers with some left over pastry after the sausage rolls. Roll and brush with beaten egg.
- I sprinkled mixed seeds then paprika and finally grated parmesan cheese over the pastry, press down with your hands.
- Roll the pastry into a log and cut with a sharp knife into 1cm approx discs
- Bake at 190c for about 15-20 minutes, let them cool to room temperature before eating. These screen shots were taken from my youtube channel https://www.youtube.com/watch?v=lVA4iX5vd4U&t=366s feel free to check me out there
This traditional recipe makes perfect rough puff pastry every time. Michel Roux's rough puff pastry recipe is deliciously light, flaky and crunchy. It rises like a dream and tastes scrumptiously rich and buttery, as all excellent puff pastries should. Bake until the pastry is puffed and golden brown and use the recipe you are making as a guide for baking times. Rough Puff Pastry vs Puff Pastry The lamination process for "full" puff pastry, created by sandwiching layers of butter between layers of dough by encasing a solid layer of butter in pastry and then rolling out with a series of folds, is, how shall we say, a tedious and annoying affair, which is often left to the trained professionals.
So that is going to wrap this up for this exceptional food rough puff pastry recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
