tag:blogger.com,1999:blog-3998452736393635440.post2347945349430085019..comments2023-12-11T14:02:25.111+01:00Comments on My Little Expat Kitchen: French puff pastry - Pâte feuilletéemagdahttp://www.blogger.com/profile/14367645154577817408noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-3998452736393635440.post-44489757049789944772022-10-16T21:05:14.420+02:002022-10-16T21:05:14.420+02:00Hello again Katherine! So happy to see you back an...Hello again Katherine! So happy to see you back and even ore happy to hear you will be making this with your daughter. <br />I became a mom 3 years ago and even though we're not even close to making puff pastry together with my son, he's too young, I can't wait for that time to come for us too.<br />I hope you enjoy the experience with your little one and you have a great result.<br /magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-76230288922470910762022-10-16T17:20:31.298+02:002022-10-16T17:20:31.298+02:00Hello again, Magda!
Almost 7 years to the day of ...Hello again, Magda!<br /><br />Almost 7 years to the day of my original comment and I'm back again to not only thank you for keeping this recipe live, but also to tell you that I'm about to show my daughter (6 and very keen to "help mum" with cooking and baking) how to make puff pastry... she's got a week off of school coming up and your recipe is simple enough to make a Katy_Ghttps://www.blogger.com/profile/10101338035673602816noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-50278725375342621822018-04-04T21:31:47.882+02:002018-04-04T21:31:47.882+02:00Thank you so much for your kind words and feedback...Thank you so much for your kind words and feedback. :)magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-69231007007131572722018-04-04T17:56:58.347+02:002018-04-04T17:56:58.347+02:00One often sees bread flour recommended for puff bu...One often sees bread flour recommended for puff but here's a recipe from Michel Guerard, probably the most famous French chef of the 20th century and it uses a mixture of type 55 and 45 flours (essentially all purpose and pastry flour): https://www.allmychefs.com/recipes/michel-guerards-caramelized-pear-puff-pastry-with-williamine-cream_9421_2<br /><br />Bread flour can result in a heavy CStanfordhttps://www.blogger.com/profile/16763955803750310733noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-27940305731222028992017-12-26T14:26:55.465+01:002017-12-26T14:26:55.465+01:00Thanks Alex.Thanks Alex.magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-8384081564040851222017-12-26T00:21:44.313+01:002017-12-26T00:21:44.313+01:00Chances are with a puff that has the butter that m...Chances are with a puff that has the butter that melts out of it, could be one of several things. Not enough rolls and folds, the oven wasn't preheated to the correct temperature, or the pastry wasn't chilled/rested enough before going into the oven!Alex Bradyhttp://www.chef-development.comnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-22342078158778748562017-12-23T17:40:52.823+01:002017-12-23T17:40:52.823+01:00Having searched umpteen recipes on the internet, e...Having searched umpteen recipes on the internet, every one different, I found yours. I liked your instructions - clear, concise and logical combined with very helpful, practical and relevant comments. Photos were really useful and melded well with the text.<br />Absolutely satisfied and pleased with the results, so thankyou so much!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-12455791574167934332017-12-22T01:53:00.831+01:002017-12-22T01:53:00.831+01:00Thank you for sharing your recipe. It turned out l...Thank you for sharing your recipe. It turned out lovely and I am looking forward to using the rest of the pastry for a sweet treat tomorrow. I love your blog, I am looking forward to having my son visit and I will make him some of your greek recipes. He misses his Yia-Yia's cooking and I have never been able to come close to how good her stuff tasted, but I think with your recipes, I can!Anonymoushttps://www.blogger.com/profile/18198107573668803431noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-28486250330332743642017-11-30T19:59:12.224+01:002017-11-30T19:59:12.224+01:00Hi Lola and thank you so much for your comment. I ...Hi Lola and thank you so much for your comment. I am so glad you tried my recipe and happy that it worked for you! Hmmm I don't know about the detrempe, I've always known it to be enriched. It works for me this way and it is delicious, so wouldn't change it. Plus, the more butter the better, right? ;)magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-21358277243118525272017-11-20T17:51:21.123+01:002017-11-20T17:51:21.123+01:00Just wanted to give a quick thank you! After scour...Just wanted to give a quick thank you! After scouring recipes and YouTube videos for the perfect recipe to have my first go at puff pastry, I landed on your perfect tutorial. Everything went exactly as you pictured, it was a great joy to make with beautiful results! I appreciate your classic techniques :)<br /><br />I am a bit curious as to why some recipes, like yours, enrich the dètrempe with Lolanoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-78054387559113820132016-10-30T01:28:43.981+02:002016-10-30T01:28:43.981+02:00I love this recipe and technique! It's the bes...I love this recipe and technique! It's the best one I've found for full puff pastry and it's been wonderful to practice with. Thank you!CDBaker2https://www.blogger.com/profile/03597592310017549826noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-77854089961400221772016-05-20T21:40:26.338+02:002016-05-20T21:40:26.338+02:00Hi Sarah. I'm so glad you liked it! :) Thanks ...Hi Sarah. I'm so glad you liked it! :) Thanks for your feedback.magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-15638913063745482102016-05-18T21:07:56.255+02:002016-05-18T21:07:56.255+02:00Hi this is SarahL but signed in from my blog. I ju...Hi this is SarahL but signed in from my blog. I just wanted to say I'm crazy about how this puff pastry came out. We made minced meat pie and apple turnovers. I shared the turnovers with some friends and they were in love too! I will definitely be making it again!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-53482698892239324362016-05-10T22:25:13.460+02:002016-05-10T22:25:13.460+02:00Ok good to know! Thank you.Ok good to know! Thank you.SarahLhttps://www.blogger.com/profile/08928481086263242358noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-216422658682105032016-05-10T14:41:20.593+02:002016-05-10T14:41:20.593+02:00Oh I'm so happy to hear this Sarah! I'm gl...Oh I'm so happy to hear this Sarah! I'm glad your puff pastry turned out as mine. You can either freeze it once you have rolled it out, or you can freeze a whole block and roll it out when thawed. You can't refreeze it though.magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-16837221580654002542016-05-09T02:23:09.908+02:002016-05-09T02:23:09.908+02:00I just finished this recipe and I am so proud of m...I just finished this recipe and I am so proud of myself! Hahaha. I was delighted when my puff pastry looked just like your pictures. Thank you for such a detailed and easy to follow tutorial. Just one question...should I roll it out thin before freezing? Or do you roll it out after thawing? Thanks again!SarahLhttps://www.blogger.com/profile/08928481086263242358noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-85410333511264330162016-03-01T21:03:24.392+01:002016-03-01T21:03:24.392+01:00Hi Victoria. You first need to thaw your puff past...Hi Victoria. You first need to thaw your puff pastry in the refrigerator. Leave it there for a good 24 hours before using. It shouldn't be difficult to work with then. No need to add more butter or repeat any steps. That's how I work with it and I've never had any problems.magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-4406553625442173902016-02-26T05:46:35.219+01:002016-02-26T05:46:35.219+01:00my boss want me to use every last piece of the puf...my boss want me to use every last piece of the puff pastry, is frozen and after the first use it became hard to work and it doesn't rise as much. Is there a way to fix it? should it put more butter and repeat the steps?Victoria Fnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-48919687576433701522016-02-19T17:47:08.846+01:002016-02-19T17:47:08.846+01:00Did you follow my recipe?Did you follow my recipe?magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-3479078061764559242016-02-19T16:20:33.327+01:002016-02-19T16:20:33.327+01:00Why did my puff pastry melt in the oven? My guess ...Why did my puff pastry melt in the oven? My guess is I let the butter come through the dough, if this was the case how do I stop this from happening.Anonymoushttps://www.blogger.com/profile/14477625448840121637noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-17809372989176489262015-11-10T22:57:21.287+01:002015-11-10T22:57:21.287+01:00Hi Katherine and thanks for your comment. I'm ...Hi Katherine and thanks for your comment. I'm very happy your puff pastry was successful! Topping a savory pie...mmm sounds delicious! I have to disagree with you however on the eggwash part. I have never had any problems with rising. You can see this recipe <a href="http://mylittleexpatkitchen.blogspot.nl/2013/04/a-spring-tart.html" rel="nofollow">here</a> as an example. Thanks!magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-4077100452291217942015-11-10T22:52:24.064+01:002015-11-10T22:52:24.064+01:00Hi there and sorry for the late reply. It depends ...Hi there and sorry for the late reply. It depends on what you are making. If you are baking a single sheet of puff pastry, a pie (with two sheets), small/individual pieces, etc. Check <a href="http://mylittleexpatkitchen.blogspot.nl/2013/02/the-tyropita.html" rel="nofollow">here </a> and <a href="http://mylittleexpatkitchen.blogspot.nl/2013/04/a-spring-tart.html" rel="nofollow">here</a> for my magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-19524718152267983902015-11-07T01:08:41.686+01:002015-11-07T01:08:41.686+01:00thank you! will see how it goes :)thank you! will see how it goes :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-83540433616923001412015-11-02T09:51:57.137+01:002015-11-02T09:51:57.137+01:00I've read online that 400°F/204°C is the magic...I've read online that 400°F/204°C is the magic temperature to get the desired puff out of the pastry.<br /><br />As far as timing goes, I don't really know... I baked some palmiers last night at 425°F/220°C for about 18 minutes and it browned nicely.<br /><br />I also made some steak and oxtail pie and baked that at 350°F/180°C for 40 minutes and they browned nicely as well. Katy_Ghttps://www.blogger.com/profile/10101338035673602816noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-71537355724052098002015-11-02T09:46:42.825+01:002015-11-02T09:46:42.825+01:00Thank you so much for such a wonderful and easy re...Thank you so much for such a wonderful and easy recipe!<br /><br />I made this last night to top a savoury pie for dinner. It was perfect!<br /><br />I don't have a stand mixer with dough hook and didn't fancy mixing the détrempe by hand, so I tossed everything into my food processor and pulsed it until it formed a dough ball and then kneaded it gently and put it into the fridge to rest Katy_Ghttps://www.blogger.com/profile/10101338035673602816noreply@blogger.com