Puff Pastry the Queen of French baking

Puff Pastry the Queen of French baking

Galor personal chef service

www.galor.co.uk

Puff pastry is the most sophisticated of all the doughs. It is admired for its elegance and drama. With its buttery, flaky and rich texture it is light and tasty.

Consisting of hundreds of paper thin layers of dough, prevented from sticking together by thin layers of fat, usually butter. While the pastry is baking steam is caught between the layers to render them individual.
There are four main ingredients in puff pastry: flour, butter, salt,
and water. Puff pastry is used for making croissants, turnovers, beef Wellington and vol-au-vents to name but a few.



At galor we make the most delicious Bourekas from our secret recipe of butter based dough, filled with various fillings.
Order now www.galor.co.uk


Top Tips for baking the perfect puff pastry

Use butter instead of margarine, butter is best for flavour and baking.

If the filling is too wet the pastry will not bake properly, it is
better to dry the filling and to get rid of the liquid.
-
Not too much filling, put the right amount, because we went to
create a space for the pastry to rise properly.

It is important that the bourekas are going to be cold before putting them in the oven, like this the fat which is between the dough layers will be cold and not split all over. Instead
the butter is going to create nicely ordered layers.
-
Hot oven - The oven is to be really hot. 220C. After 10 minutes reduce head to 170C and continue baking until the layers become the same colour.
Be careful with the egg yolk, don’t put too much and don’t brush it on the edges. This can prevent the dough from rising.