Sometimes, a sheet of puff pastry that I'm working on will tear or rip. Sometimes this happens when I'm unfolding the sheet of puff pastry, and sometimes it happens when I'm shaping the pastry around the other ingredients.
How can I fix rips in puff pastry to best preserve the height expansion of the pastry?
I don't have an answer about how to fix (and probably there isn't one satisfying answer, since breaking it means breaking lots of layers), but in case you don't already do, try warming it a bit before working with, don't try to unfold when just out of the fridge. I place it into my oven for a few minutes at minimum temperature.
I think it depends how fussy a presentation you are working on. If it has to be perfect, there really isn't going to be any fixing it. If some variation is acceptable, just wait til it is a bit softer and patch the rip back together like you would any other dough. You'll get less nice separation of the layers in that area.
A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in a pastry store, I find that the glazed top is unique for this pastry. Recipes online tell me that it's confectioner sugar and egg whites, but I think it's something else. It's solid, yet soft. You can see your tooth print in it. It's white and sweet. I can't exactly explain how it differs from regular egg white/sugar icing, but in my opinion it does. Does anybody have a clue what I'm talking about? Do you know what's
I have a recipe that calls for me to roll up turkey in puff pastry. What can I use as a substitute for the puff pastry, preferably that is lower in saturated fat?
A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as Dufour So, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.html Secondly, how long do I have to freeze that stuff? Thirdly, Google says that "thawed" means "Become liquid or soft as a result of warming". So, what is the way to make it soft? Do I have to add warm water and crush it? Or do I have to heat it in an oven?
it, and fill some puff pastry. In the over, done! But, the filling is so thick! I know gooseberries contain a certain amount of pectin, but even after removing the cornstarch and reduce the amount of bread-crumbs, it still ends up as a very thick, "solidified" substance. Another problem is that the stuffing is quite liquid, which makes it difficult to fill the puff pastry. (that's why the bread-crumbs are added) What can I do to thicken the stuffing, but prevent the filling from becoming solid?
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