valB Posted March 10, 2009 Share Posted March 10, 2009 I normally make all my own pastry so I am just being lazy. I understand the French ready made Puff Pastry is Pate Feuilletee so I was wondering if anyone has used it and would I need to do anything to it if it is not the same as Englsih pastry. I don't mind adding more butter and re rolling a couple of times as it would still be quicker than making it from scratch. Any ideas on this ? Link to comment Share on other sites More sharing options...
Clair Posted March 10, 2009 Share Posted March 10, 2009 I have made pâte feuilletée from scratch and found it easy. It does require your presence for about 5mn every half-hour over one morning or afternoon.Nigella Lawson's Processor Puff PastryI have also made Danish pastries using a Nigella Lawson flaky pastry recipe, which was a doddle! See here. Link to comment Share on other sites More sharing options...
Scooby Posted March 10, 2009 Share Posted March 10, 2009 I've used the frozen ready made puff pastry and it works fine. I have made from scratch in the past but I'm idle [:$] Link to comment Share on other sites More sharing options...
valB Posted March 10, 2009 Author Share Posted March 10, 2009 Many thanks, Clair, for those recipes and I thought the Puff Pastry one looked very easy comapred to the ones I have tried in the past. Scooby, I have not found any frozen pastry here yet only pre made ones in the chiller cabinet. It would make my life a lot easier if I could find frozen but never mind. Link to comment Share on other sites More sharing options...
Bernice Posted March 10, 2009 Share Posted March 10, 2009 valB wrote -I have not found any frozen pastry here yet only pre made ones in the chiller cabinet. It would make my life a lot easier if I could find frozen but never mindIf you have a Picard frozen food store near you they sell good frozen puff pastry, in a block rather than ready rolled. http://www.picard.fr/Bernice Link to comment Share on other sites More sharing options...
valB Posted March 10, 2009 Author Share Posted March 10, 2009 Oh Bernice, You are a star. Yes we have one about half an hour from us but I have never really looked for it there. I normally get my frozen Corn on the Cob from them. Is it still called the same as the pre made packs in the Supermarket ? I know Iam being very lazy but between the bread, pies, soups, fish cakes and numerous other things I make here I am allowed to cheat now and again. [:D] Link to comment Share on other sites More sharing options...
RicandJo Posted March 10, 2009 Share Posted March 10, 2009 [quote user="valB"]Many thanks, Clair, for those recipes and I thought the Puff Pastry one looked very easy comapred to the ones I have tried in the past. Scooby, I have not found any frozen pastry here yet only pre made ones in the chiller cabinet. It would make my life a lot easier if I could find frozen but never mind.[/quote].........why don't you buy the chilled stuff and..........freeze it..................?? Link to comment Share on other sites More sharing options...
valB Posted March 11, 2009 Author Share Posted March 11, 2009 I am not sure it is the same as English Puff Pastry as it does not look the same in the picture on the box. I am sure someone who used it told me they were not too happy with the result. That is why I wondered if I would have to modify it in some way but the Nigella recipe looks OK to me and when I get to Picards I will buy some frozen packs. So all in all I am sorted thanks to you all. Link to comment Share on other sites More sharing options...
osie Posted March 11, 2009 Share Posted March 11, 2009 A mega quick recipe with puff pastry... for your aperitifroll it thin... if you buy the chilled stuff, then roll it a bit thinner.put some roquefort on half of it, and fold the pastry over sealing the corners.Flatten it down a bit, and roll it again till it is quite thin...cook in preheated over for 7 mins.. 200c Link to comment Share on other sites More sharing options...
valB Posted March 11, 2009 Author Share Posted March 11, 2009 Oh gosh !!! That sounds so nice and I really will have to diet before the summer arrives. [:D] Link to comment Share on other sites More sharing options...
Clair Posted March 30, 2009 Share Posted March 30, 2009 An update on puff pastry...I follow several (meaning a lot of...) food blogs and have come across this recipe for an unusual and quick flaky pastry, using petits suisses:I remembered a marscapone pastry recipe posted here a while back, but I did not realise it could also be used for puff pastry...Translated from this French blog entry.A recipe for express puff pastry with petits suisses: Simply mix equal weights of petits suisses and plain flour, ½ weight ofbutter and some salt. The recipe below should be enough for an 8" / 20cm dish. * 240g / 4 petits suisses (or cream cheese or similar, broken up a bit) * 240g of plain flour * 120g of cold butter * 1 tsp of salt Mix all the ingredients by hand or in a food processor and it's basically done!Ifyou are very brave, you can give a few turns and here is a great puff pastry in two shakes of a lamb's tail! Link to comment Share on other sites More sharing options...
valB Posted March 30, 2009 Author Share Posted March 30, 2009 You are a wonderful person, Clair, and I will give this one a go. Thanks for that. Link to comment Share on other sites More sharing options...
confused of chalus Posted March 30, 2009 Share Posted March 30, 2009 I use the chilled puff pastry and find it fine - though it doesn't rise as high as uk frozen. But I would really like to find FILO PASTRY - has anyone seen it? Link to comment Share on other sites More sharing options...
Clair Posted March 30, 2009 Share Posted March 30, 2009 Yes, i have seen Croustipâte filo pastry in Géant. Link to comment Share on other sites More sharing options...
confused of chalus Posted March 30, 2009 Share Posted March 30, 2009 Clair, is that frozen or chilled? We dont have a Geant nearby but I'll look in the supermarkets we have visited - super u, intermarche, etc . Now I know it is available I'll look harder! Then can use some of last year's apple and cherry glut on a few strudels! Link to comment Share on other sites More sharing options...
Clair Posted March 30, 2009 Share Posted March 30, 2009 It's in the chilled cabinet, in a flat pack rather than a rolled one, if you see what I mean! Link to comment Share on other sites More sharing options...
Clair Posted March 30, 2009 Share Posted March 30, 2009 and here's another brand to look for:http://www.sofrabrick.com/fr_feuilledefilo.php Link to comment Share on other sites More sharing options...
WJT Posted March 30, 2009 Share Posted March 30, 2009 [quote user="confused of chalus"]I use the chilled puff pastry and find it fine - though it doesn't rise as high as uk frozen. But I would really like to find FILO PASTRY - has anyone seen it?[/quote]I have also found that puff pastry in France doesn't rise like the UK puff pastry does and have been disappointed every time I've tried it.Claire does your recipe rise like the UK puff pastry? In any case I will give it a go the next time I need some. Link to comment Share on other sites More sharing options...
Clair Posted March 30, 2009 Share Posted March 30, 2009 No its does not! [:D]Have you tried the Nigella recipe? Link to comment Share on other sites More sharing options...
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