This is a ‘quick’ puff pastry recipe, after mixing the dough together the steps are the rolling and folding steps are the same, but the time in between the rolling and folding is less.
I make this recipe on a regular basis, using it for both sweet and savoury dishes.
Its a great recipe to have in your repertoire, but by all means if you can find some good all butter puff pastry then please feel free to substitute it for this recipe in any of my recipes.
There are only a few ingredients for this recipe, so gather them together and lets get started.
You can use a large bowl or the table top for this recipe, which ever you prefer.
Cut the butter into chunks.
Tip the flour out onto the worktop and squeeze the butter into the flour, you want large pieces of butter visible. (This is NOT breadcrumbs) You want the butter to know that the flour is there, but leave the butter in large pieces.
Once all the butter has been squeezed into the flour, bring the mixture together in a mound on the worktop and make a space in the centre. Gradually pour a little cold water into the dry ingredients and work the flour into the water, continue with the remainder of the water until it has all come together. DO NOT knead the mixture, it is about bringing it together as a dough, but you want to keep the butter pieces visible and try not to break them up too much.
Once you have a rough ball, place the dough onto a sheet of cling film, push into a flat circle, wrap with the cling film and place in the fridge for 30 minutes to firm up.
After the 30 minutes, remove the dough from the fridge and dust the worktop with a generous amount of flour. Unwrap the dough and place on top of the flour. Using a rolling pin, roll out the dough until it is 3 times as long as it is wide. ( 45 cm x 15 cm).
With the short end facing you, take the bottom 3rd of the pastry and fold it up and over the middle 3rd of the pastry, then take the top 3rd and place it over the middle 3rd.
Turn the pastry 90 degrees (so the short edge is facing you) and roll out the pastry again, to 45 cm x 15 cm and fold as before. This is your first 2 turns.
Wrap the pastry in the cling film again and return to the fridge to firm up again (30 minutes).
Remove the pastry from the fridge and repeat the rolling and folding process again. Wrap the dough again and place in the fridge to rest. This is 4 turns.
Depending on how much time you have, you can roll and fold again (6 turns) or use the pastry after the resting period.
The pastry is ready to be used in any recipe requiring Puff Pastry.
I have captured the pictures at each stage, hopefully this will help with your creation of the Rough Puff Pastry.
Rough Puff Pastry
Delicious buttery rough puff pastry. Use in any recipe that calls for Puff Pastry.
Tip the flour out onto the worktop and create a mound.
Gradually add and squeeze the cold butter into the flour, ensuring the butter remains in large pieces.
Squeeze the butter between your finger tips, but don't break it down.
Once all the butter is in the flour, bring the dry ingredients back together again into a mound and make a dip in the centre.
Pour a little of the cold water into the dry ingredients and push the mixtures together. Continue with the remaining water until you have a dough.
Again try to ensure you do not break up the butter, you want to see large pieces of butter in the dough.
DO NOT kneed the dough.
When you have a dough, wrap the dough in a large piece of cling film, pushing down to a disk rather than a ball, as this will be less work when you have rested the dough.
Place the wrapped dough in the fridge to rest for 30 minutes.
Remove the rested dough from the fridge and generously flour your work top.
Roll out the dough until it is 3 times a long as it is wide (45 cm x 15 cm), with the short edge facing you, fold the bottom 3rd of the dough up and over the middle 3rd, then fold the top 3rd down over the middle 3rd, turn the dough 90 degrees and repeat the rolling and folding.
This is 2 turns.
Wrap the dough in the cling film again and place in the fridge to firm up and rest for 30 minutes.
Repeat the rolling, folding and resting again.
This is 4 turns.
After the resting period the pastry will be ready to use.
If you have time it is worth rolling and folding again, giving you 6 turns.
The pastry can be frozen at this stage, always have some in the freezer, either a piece that I have specifically made for the freezer or some left over from another recipe.
If you are using frozen rough puff pastry, remove the pastry from the freezer and allow to defrost before using.
Puff Pastry (Rough puff pastry) gives you better results when it is cooked from very cold, so when you have made your dish, either place the whole dish in the fridge to allow the pastry to firm up again, or if you are cooking a hot filling, make sure the pastry is cut and placed in the fridge before adding other other ingredients and placing in the oven.
Again I have been looking for those fabulous breakfast treats, you know the ones that I mean, the sweet, sticky treats that we can get away with eating at breakfast time, instead of having to wait until the morning or afternoon tea breaks.
So this week it has been the Pain aux Raisin, a version of a danish pastry.
As usual I started my search of the ultimate Pain aux Raisin recipe, looking for that one that ‘just feels right’ as I do with all my recipes.
I already had a few ideas and I have a sweet bread recipe that I use when nothing else feels ‘better’ but this week I thought I would try a brioche recipe. I had some time to work on it and for those of you who know, brioche dough should be made and left overnight in the fridge to firm up as it is very soft and difficult to work with if you don’t do the resting overnight in the fridge.
My search took me to Epicurious which I have been searching a lot lately, they have a great selection of recipes at the moment.
So their recipe for a brioche was a good start, it was simple and easy to work through, I did read the various reviews and went with it as it did point out that the dough was very soft, but it did firm up after a night in the fridge.
For me the results were too soft, the dough after a night in the fridge resting, did produce a firmer dough, but it was still very soft and difficult to work with. So the next time I will go back to my trusty ‘brioche type’ dough that has all the same ingredients but different quantities and the results are always great.
I did follow the stages of the recipe and the recipe for the creme-patisserie was fantastic and will now be my go-to recipe for creme-patisserie. As an aside, I now have a few new ideas for this recipe and will bring them to you soon.
Make creme-patisserie: Pour the milk into a medium sized pot and place on a medium heat and allow to come to a simmer. In a jug or bowl, whisk together the yolks, sugar, and cornflour and when ready, gradually pour the hot milk into the jug while continually whisking. Pour the mixture back in to the pot and cook over a low heat, continue to whisk until the mixture begins to boil. Continue whisking until the mixture is thick and smooth, take care not to allow the custard to scorch on the bottom of the pot.
Add the vanilla and butter and whisk until it is all combined, cover the surface with clingfilm and leave to the side and allow to cool to room temperature. (No need to place in the fridge).
Add the raisins to a small bowl and add boiling water to them and leave for 10-15 minutes to allow them to plump up.
So back to the Pain aux Raisin, once the dough was ready, I rolled it out onto a very well floured surface and spread the creme-patisserie over the dough, leaving a small border on the end, (short end), so that when it was rolled, I could seal the log ready for cutting.
Then drain the raisins and distribute them as evenly as possible over the creme-patisserie. Gently and firmly start to roll the dough up like a swiss roll, I used my bread scraper to help, and in hindsight, it would have been useful to have placed a layer of grease-proof paper on the work top and rolled the dough out on top of it, as it would have helped with the rolling and wrapping that is needed next.
Roll up the dough tightly and when you get to the end, wet the edge of the dough and make sure that the edge is sticking to the swiss roll/log. Now place the log onto a large piece of grease-proof paper and wrap it up, this will help with the shape while the log is resting/proving. Cover the log with some cling-film or place in a large plastic bag as I did. I also placed the log onto my baguette tray so as to keep the round shape.
Place the log into the fridge for 1 hour to prove. Remove the log and place on the worktop, slice the log into 11-12 pieces and place them onto an oven tray about 2 inches apart. Turn on the oven (220C) and while the oven was coming up to temperature I placed the tray on top of the oven to help the swirls relax and bounce back (after the cutting).
I baked the swirls in the oven for 30 minutes, I had a little peak at 25 minutes, but they needed the additional 5 minutes until they were golden brown.
I removed them from the oven and left them to cool down while I made the glaze, I placed 2 tbsp of orange marmalade into a small bowl and added about 1 tbsp of boiling water and mixed, just to thin down the marmalade, of course this will depend on how thick you marmalade is. I then brushed some of the glaze of the swirls to give them that lovely glaze and WOW they were ready.
Next time, I will make thin icing sugar glaze and drizzle some across the top, as I think it would have just finished them off, but then I do like a little drizzle of the icing sugar glaze on these types of things.
So I hope you enjoy making this recipe as much as I did and of course I do hope you enjoy eating as much as we did.
Pain aux Raisin - Raisin Swirl
Delicious soft sticky buns with creme patisserie and plump raisins, ideal for breakfast and tea breaks alike. Pain aux Raisins are a great addition to any breakfast table.
Make the dough the day before and allow to rest in the fridge over night.
Make the creme patisserie, place the milk into a medium pot and place on a medium heat and bring it to a simmer.
Add the egg yolks, sugar and corn flour to a jug/bowl and whisk together, ensure it is all fully blended. Slowly pour the hot milk into the egg mixture, whisking all the time and then pour it back into the pot and return to a low heat and gradually bring to the boil.
Continue to stir the mixture while it is on the heat until it starts to thicken, once it starts to thicken, whisk hard to ensure it is smooth. Remove the pot from the heat and whisk in the vanilla essence and butter and whisk until it is fully combined.
Cover the creme-patisserie with a piece of cling film, (touching the top) to stop a skin from forming. Leave to one side to cool down.
Place a large piece of grease-proof paper onto the work-surface and cover well with flour, then roll out the dough to a rectangle (18 x 11 inches) and spread with the creme-patisserie, leaving a 1 inch space at one of the short ends.
Drain the raisins and evenly spread the raisins over the creme-patisserie. From the short end of the dough, using the grease-proof paper, start to roll the dough up into a log. When you come to the end of the dough, wet the end with a little water and make sure the end sticks to the length of the log.
Using the grease-proof paper, wrap the log up and place it into a plastic bag or cover with cling-film and place on a baguette tray to rest. All it to rest for 1 hour.
When ready, remove the dough from the bag and unwrap the grease-proof paper, using a sharp knife, slice the log into 11-12 slices and place onto a baking tray with grease-proof paper.
Heat the oven to 220c.
Place the tray onto of the cooker until the oven is upto temperature and then place the tray into the oven and cook for 30 minutes.
Remove the buns from the oven and allow to cool while you prepare the glaze. Place the orange marmalade and boiling water into a cup or a small bowl and mix together well.
Using a pastry brush, brush the glaze over the buns.
The buns will keep for a couple of days in an air-tight box.
To warm them through, place in an oven 180C for 10 minutes.
Buttery flaky pastry, whats not to love about this.
I don’t need to ask myself that question, do you?
This weekend the air has been ringing with the sound of motor bikes, due to the Le Mans Moto Grand Prix, it was a great weekend, the sun was shinning and the the motorbikes were out in force, bringing visitors from the 4 corners of the globe.
We too had a lot of visitors over the weekend, here enjoying the local area but ultimately here to enjoy the Grand Prix, as such I had to experiment with various breakfast treats, I had seen the recipe for the ‘Cruffin’ (cross between a croissant and a muffin) a while ago, but had just not had the opportunity to experiment, so this weekend was perfect.
I researched a number of recipes, which is normal for me, and in my search I came across the piece in the Huffington Post from 15/4/15, so I had to find out what all the fuss was about, it highlighted the story about the recipes being stolen from the Mr Holmes Bakeshouse in San Francisco and of course that just confirmed my need to find out more about these wonderful creations and a recipe I had to have.
I followed all of the links in the news story and also continued my research and found the recipe from ladyandpups, how to make a cruffin with a pasta machine, which I just happen to have, so again that was an omen…….as if I really needed anything else to convince me that I needed to try this.
So I set about gathering all of the various ingredients and equipment, not forgetting the pasta machine.
I put all the dry ingredients, (flours, yeast and salt, oh I tweaked the salt a bit and added some sugar) into the bowl of my stand mixer and mixed to ensure it was well mixed.
Then I added 2/3rds of the water and turned on the machine, mixing on the low setting, I needed to add all of the water and a little more, but it will all depend on the humidity of your flour, so go easy and add the remainder gradually.
Once you have a dough, albeit a little dry but fully combined, start adding the cubed butter, I did this in 4 stages, gradually adding the butter and waiting until it was fully combined before adding the next lot.
Once everything was mixed in, I kept the machine running for another 5-6 minutes until I had a nice dough, it was very soft, and I needed to use a scraper to help with the mixing, but it did come together into a nice soft ball.
Then I left it to rise for about 1 hour, before I moved to the next stage.
I got my pasta machine out, ready for the rolling of the dough, got it all set up and floured to make sure the dough would not stick to the rollers. (all was good)
I cut the dough into 4 pieces, as directed, it was still very soft, so I rolled them out with a rolling pin, just so I had a nice long piece to feed through the pasta machine.
I started with the first piece, but the dough was really soft and it did take quite a bit of feeding and balancing the dough so as to not rip it.
I did persevere and got a nice long piece of dough, (I cut the dough in half so it was easier to handle) thin and ready to apply the very soft butter, which I did with my dough scraper. Then very gently I rolled it up into a log, and buttered the other half of the dough and continued rolling and then cut the rolled dough, down the middle in the length and I could see all the layers of nice thin dough.
I twisted the dough into a knot and placed it into a muffin tin with a little grease proof paper, this was to help with removing it from the tin.
The second piece of dough, I cut in half before I started working it thought the pasta machine, just so it was easier to work with. It was a little better, but again the dough was so soft, it was difficult to ensure I didn’t rip it, with just handling it, but ok, I got another 2 very nice long very thin pieces of dough, which I buttered and rolled as before.
With the remaining 2 pieces of dough (well actually 4, as I cut them in half before I started working with them) I floured the worktop and just rolled the dough with my rolling pin, working it both ways across and length, and I achieved the same results, a nice long very thin piece of dough, I buttered them and rolled as before then cut and twisted and placed into the muffin tin.
Next I covered them with some clingfilm and left them to rise and then it was the cooking part.
So What was the result?
It was a great result for my first attempt at a ‘Cruffin’, nice crispy and buttery, they did benefit from a sprinkling of icing sugar, and to be honest they did taste better once cooled, everything was there.
So next time, I wont bother with the pasta machine, but I will work with my rolling pin as I achieved a great result. No need for the folding and rolling process for the croissants.
Cruffin Recipe - Croissant in a muffin tin
Delicious buttery, flaky pastry, wrapped up and baked in a muffin tin, ideal for any breakfast, brunch or afternoon tea table.
Place the flours, yeast, sugar and salt into a bowl and mix together, attach to your stand-mixer with a dough hook attached, add 2/3 rds of the water and mix on a low speed until the mixture comes together, gradually add the remaining water as required. (The dough should be slightly dry and stiff, but all combined).
Gradually add the cubed butter and knead until completely incorporated. Continue kneading for 5-10 minutes until the dough is smooth and elastic. Leave the dough in the bowl and cover with a lid or clingfilm, and allow to rest for 1 hour to rise.
Lightly dust the worktop with some flour and place the dough on the worktop. Cut the dough into 4 equal pieces.
Using a rolling pin, roll out the dough into a long strip, slice the strip into 2 equal pieces across the middle and continue rolling the dough until you have a thin slice of dough.
Using a spatula or bread scraper, apply the softened (very soft) butter to the dough ensuring every part of the dough has a thin layer of butter. Repeat this with the 2nd piece of dough.
Take a piece of buttered dough and from the short end start to roll it up into a tight log (a bit like a swiss roll).
When you are finished with the first slice of dough, place it on the edge of the second piece of dough and continue to roll the dough up nice and tight.
When the dough has been rolled, place it onto a cutting board and using a knife of bread scraper, cut the dough log from one end of the log to the other (lengthwise).
With the cut edge outwards, roll the cut pastry into a knot (not too tight) and place in your muffin tin and continue with remaining half of the log and the other pieces of dough.
Once all the dough has been prepared, cover the muffin tray with clingfilm and leave the dough to double in size, approx 1-2 hours until doubled in size.
Place the muffin tray into the oven and bake for 25-30 minutes until they are golden brown. Leave to cool for 5 minutes and then dust with some icing sugar.
Instead of icing sugar, you can make up a sugar glaze, by mixing some milk with icing sugar and then drizzle across the top of the cruffin.
Remove the cruffins from the oven and allow to cool for 2-3 minutes, just until they can be handled, brush with some melted butter and roll them in some cinnamon sugar mix.
There are a vast variety of toppings, melted chocolate, fruit compote, marmalade, just think of your favorite toppings and enjoy.....