Puff Pastry

Question 1

What is puff pastry?

Answer 1

Laminated or layered pastry

Question 2

What is puff pastry used for?

Answer 2

Beef Wellington 
Mille feuille 
Seafood Feuillete
Pithivier
Pie

Question 3

Method for making puff pastry?

Answer 3

Make detrempe:

250g plain flour
Full half teaspoon salt
180g butter
110ml water
Half tsp white wine vinegar 

6 roll and folds - fridge in between- bottoms up, tops down

Use palette knife / brush

Knock up!

Question 4

Rules of puff pastry

Answer 4

Cool environment
Work quickly and efficiently
Use ice-cold water
Always rest detrempe min 20 mins for gluten to relax
Butter must be cold but pliable, same consistency and temperature as detrempe

Question 5

What’s gone wrong when pastry is tough and not flaky?

Answer 5

Overhandled

Too much water in detrempe

Question 6

What’s gone wrong when pastry is uneven and scabby?

Answer 6

Detrempe not properly handled, and not properly covered when chilling

Question 7

What’s gone wrong when pastry is more like shortcrust, or is greasy and not risen?

Answer 7

Fat was too cold and firm, and broke through

Question 8

What’s gone wrong when pastry is not risen and greasy?

Answer 8

Fat was too firm

Or underbaked

Question 9

What should you do if butter breaks through?

Answer 9

Bung it back in fridge with flour brushed over

Question 10

When is puff cooked?

Answer 10

Well-risen, golden brown, no greasy bottom, firm sides (if relevant eg seafood feuillete)

Question 11

Oven temp and shelf for most puff recipes?

Answer 11

200 / GM6
Top third

NB Glaze / mark / chill / glaze / bake!

Cook beef Wellington to 45 degrees