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Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat ( beurrage ) is then layered into the dough.
[74] [75] The pastry heart is a heart shaped flaky puff pastry, similar to a palmier or palm leaves pastry, that is usually topped with a white sugar icing that has a hard shell but is soft on the inside. [74] [76] Pâté Chaud: Vietnam: A puff pastry in Vietnamese cuisine, its name means "hot pie" in French. The pastry is made of a light ...
Common doughs used to make pastries include filo dough, puff pastry, choux pastry, short dough, pâte brisée, pâte sucrée, and other enriched doughs. [1] [2] [8] Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor [9] [10] —simple breads are thus excluded from the pastry category. Pastries also tend to be baked.
To create a raised pastry edge around your filling, use a sharp knife to mark a 1-inch border around the inside of the pastry sheet being careful not to cut all the way through. Line your baking ...
Egg wash issues: Be careful when brushing your pastry with an egg wash. If egg drips down the sides of the pastry, those flaky layers can stick together and prevent the dough from puffing up.
A little puff pastry turns Canadian bacon and eggs into a tasty update on eggs Benedict. We use a packaged hollandaise or cheese sauce for the finish. —Sally Jackson, Fort Worth, Texas.
Brush puff pastry all over with beaten egg. Using a sharp paring knife, very lightly score a decorative pattern in puff pastry, if desired. (You do not want to cut all the way through puff pastry ...
The name "puff-puff" is from Nigeria, but many other names and varieties of the pastry exist (see below). Puff-puffs are generally made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep-fried in vegetable oil to a golden-brown color.