Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: dede on August 23, 2011, 07:55:47 am
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Can some one tell me what Puff pastry recipe people use? I don't have Lard (From EDC) and was wondering if I replace Lard with Butter? Will that work?
Thanks is advance.
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http://bushgourmand.blogspot.com/2011/05/rough-puff-pastry.html
From meganjanes website
Its fantastic
H
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Thanks Hally. Will check it out. I do use a bit of puff pastry for sausage rolls, egg and bacon pie and pasties so would be good to make my own.
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Once you have made this, you wont want shop bought.
H :)
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I make it all the time and have always replaced the lard with butter, turns out great
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Excellent thanks heaps. I willbe making this today as we are having Tuna strudel tonight.
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dede i dont use the EDC recipe but there is no problem replacing lard with butter...our lcoal recipe here in A Table uses butter and its great but if I remember MJs recipe was quicker and looked great :)
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Well I made the Puff pastry tonight and we didn't like it :(. We found it very rich. It was easy to make and looked perfect but I just found it far to rich. I dont think I will give up though just find another recipe or change the quantity's. Is it right that Megan's pastry has 500g of butter, 500g flour and 110g water?
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Oh that's a shame, I had been inspired to try making my own next time. Do you usually buy the butter puff?
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No I dont think I do, Its just pre rolled pastry. Maybe thats the problem.
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Standard pastry is margerine based and not as rich. :)
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When I first saw the recipe I was horrified by how much butter there was. I rolled it out very very thin, each time I make it I have been reducing the butter and using low fat flora, so far this has worked Down to 50/50.
Let me know hw you go.
H
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wow thats alot of pastry...i hadnt tried it yet and hadnt realised...the one in our book is 150g of flour and butter each (butter must be frozen in cubes) and a pinch of salt and 75g ice water.. all in bowl mix 15sec sp6 then 10sec on reverse spd 2 to detach from blades then starts the folding in three several times to create the puff...helps to put in fridge a little after each time ...we find its fine but then living in france everything is rich and natural..and pure butter pastry is alot more expensive here than other types..
try again dede..there must be a recipe out there you would like!
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well I'm not going to give up. The puff pastry I have in the freezer is dairy free (I only just realized) and thats what I have always used, so of course a butter pastry would be rich compared to what we normally have. Does anyone have a dairy free pastry recipe?
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I think Quirky Jo makes her puff pastry with all lard. I find lard very rich also though. :)
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Here's one Mandi using coconut oil - you will need to convert it though. Oops forgot to put the link so here is the recipe from this website http://www.cocobuko.com/virgin_coconut_oil.htm
Pie Crust
Coconut-Oil Pie Crust:
(This makes SUCH a nice flaky pastry!)
3/4 cup unbleached white flour
1/2 cup whole-wheat pastry flour
1/2 tsp baking powder
2 T maple sugar or cane sugar
1/4 tsp salt (I add just the tiniest pinch more, the recipe seems to need it)
1/4 cup coconut oil (measure it in solidified form, in a dry measure)
2 TB. Earth Balance or other vegan margarine (NOT "light" margarine) chilled or frozen
1 tsp apple cider vinegar
3-5 TB ice water
Toss dry ingredients together in a medium bowl. Toss the solidified coconut oil and margarine with the dry ingredients, coating the hardened pieces with flour, which makes the pieces easier to break up and work in.
Work into the flour with your fingers or (preferably) a pastry blender. The coconut oil and margarine should be distributed into different-size pebbles, all of them small. Break up any large clumps or pebbles into smaller pebbles; no pieces should be larger than a pea.
Add the vinegar to the ice water. Drizzle the water into the dough a spoonful at a time, mixing in each as you go. You have enough water in the dough when the dough holds together well when pinched. Do not add any more water than absolutely necessary.
Gather the dough into a ball and flatten it into a disk. Wrap disk in plastic;
The original recipe says to chill for an hour at this point. I have discovered it's too firm to roll out if completely chilled. Try chilling for about 15 minutes.
Roll out on floured board with floured rolling pin - or even easier, just press into pie pan evenly.
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QJ is lard better for you than butter?
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JD, your link to the coconut oil pastry alternative didn't come through. Could you re-post it please. Many thanks.
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My family loves the Puff Pastry with all butter, BUT I do roll it very thin at least as thin as the ready made puff pasrty you buy, so the quantity in the EDC makes alot, ( I often freeze the extra ) We don't find it too rich if its thin but then we also use up to a kilo of butter every week. ;D
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Thanks Marina, have added it plus the recipe to my previous posting.
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If you like butter puff pastry then Megans recipe would be excellent. Like I said it was easy to make and turned out perfect. Maybe I should of rolled it thinner. I'm not sure. It was crunchy and tasted nice but just to rich for us. I think maybe I will try Hallys suggestion and try half marg and half butter and see what we think. At least the chooks really liked it lol.
Thanks for the coconut oil pastry Judy. Will give that one a go as well. I'm not going to let it beat me.
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Hi guys,
I did a puff pastry here; [url]http://tenina.com/?p=2674/url] and yes the ratio of fat to flour is about half and half…horrific but lip smackingly delish. You can reduce the amount of fat to flour by just making the rough puff pastry, and I have to say pretty easy and pretty flaky…so a good result. I made some rough puff pastry the other day using duck fat that I have frozen, it was yum, but still under development! Not ready to put it out there yet! hahaha
Good luck with it, you will not want to buy ready made once you have mastered it. There simply is no flavour comparison.
;D
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QJ is lard better for you than butter?
I doubt it. I think Jo uses it because she is mainly dairy free.
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Here's the one I made (and remade): http://www.forumthermomix.com/index.php?topic=7190.msg97044#msg97044 (http://www.forumthermomix.com/index.php?topic=7190.msg97044#msg97044)
Yum!
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Puff pastry ratios are 1:1 for flour and fat.
Short crust ratiio is ½ fat to flour.