rough puff pastry

rough puff pastry

n
(Cookery) a rich flaky pastry made with butter and used for pie-crusts, flans, etc
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INGREDIENTS SERVES 6 For the rough puff pastry: 500g plain flour, plus extra to dust 10g fine sea salt 500g ice-cold butter, diced into 1cm pieces 250ml ice-cold water 200g icing sugar, to dust For the elderflower and lemon custard: 300ml double cream 100ml elderflower cordial 4 large eggs 100g caster sugar 50ml lemon juice For the strawberry Champagne sorbet: 500g strawberries, hulled and halved 500ml Champagne 100g liquid glucose 100g caster sugar For the elderflower and strawberry syrup: 100g strawberries, hulled 100ml elderflower cordial 200g liquid glucose For the strawberries: 20 strawberries, hulled and halved DIRECTIONS To make the rough puff pastry: put the flour, salt and butter in a bowl and rub in the butter until the pieces are roughly half the size.
Ingredients (serves 4 - 6) FOR THE ROUGH PUFF PASTRY: 450g plain flour 300g butter, diced and chilled A pinch of salt Approx.
For the signature challenge, they must make 24 canapes using rough puff pastry made from scratch.
INGREDIENTS For the rough puff pastry: 250g plain flour, plus more to dust 250g very cold unsalted butter, cut into small cubes 1/2tsp salt For the filling: 25g unsalted butter 1 banana shallot, finely chopped 1 garlic clove, finely sliced 2 large skinless boneless chicken breasts, cut into 1cm-thick slices 150g mixed mushrooms, such as chanterelle, girolle and chestnut, sliced if necessary 50ml Madeira 150ml chicken stock 2tbsp chopped tarragon leaves 200ml double cream Sea salt and freshly ground black pepper 2 egg yolks, lightly beaten METHOD 1 FOR the pastry, place the flour in a mound on a clean work surface and make a well in the centre.
CHICKEN AND WILD MUSHROOM FRYING PAN PIE (Serves 3-4) INGREDIENTS For the rough puff pastry: 250g plain flour, plus more to dust 250g very cold unsalted butter, cut into small cubes 1/2tsp salt For the lling: 25g unsalted butter 1 banana shallot, finely chopped 1 garlic clove, finely sliced 2 large skinless boneless chicken breasts, cut into 1cm-thick slices 150g mixed mushrooms, such as chanterelle, girolle and chestnut, sliced if necessary 50ml Madeira 150ml chicken stock 2tbsp chopped tarragon leaves 200ml double cream Sea salt and freshly ground black pepper 2 egg yolks, lightly beaten METHOD 1.
If you've kept my article from way back when on rough puff pastry (you can always just Google it), this will work but they won't look quite as pretty.
If riots ever break out in Britain again they should play this on big screens around the country because watching Paul Hollywood and Mary Berry gently inspect rough puff pastry for soggy bottoms could probably stop a mob in its tracks.
If riots break out in Britain again, they should play this on screens around the country because watching Paul Hollywood and Mary Berry inspect rough puff pastry for soggy bottoms could probably stop a mob in its tracks.
Mille-Feuille INGREDIENTS * Rough puff pastry * 250g strong plain flour * Pinch of sea salt * 250g salted butter at room temperature * 150ml cold water FILLING * 500ml double cream * 200g caster sugar * Zest of a whole lemon * Juice from ' a lemon * 200g blueberries METHOD To make the pastry, sift flour and salt into a bowl and roughly add the butter in chunks and rub in loosely.
INGREDIENTS For the coulis: 350g fresh raspberries A splash of lemon juice A pinch of sugar (optional) For the parfait: Six free-range egg yolks 250g unrefined golden caster sugar The seeds of two vanilla pods 500ml whipping cream For the rough puff pastry: 225g plain flour 140g butter, diced into 1cm cubes Pinch of fine salt Approx.
CHICKEN AND WILD MUSHROOM FRYING PAN PIE (Serves 3-4) INGREDIENTS For the rough puff pastry: 250g plain flour, plus more to dust 250g very cold unsalted butter, cut into small cubes 1/2tsp salt For the filling: 25g unsalted butter 1 banana shallot, finely chopped 1 garlic clove, finely sliced 2 large skinless boneless chicken breasts, cut into 1cm-thick slices 150g mixed mushrooms, such as chanterelle, girolle and chestnut, sliced if necessary 50ml Madeira 150ml chicken stock 2tbsp chopped tarragon leaves 200ml double cream Sea salt and freshly ground black pepper 2 egg yolks, lightly beaten METHOD 1.