rough puff pastry recipe mary berry

Being tentative about making puff pastry is not a unrealistic fear. Claire is the Senior Food Editor for Lifehacker and a noted duck fat enthusiast. … Repeat the process of adding the remaining frozen butter and fold as before. I used a square and a cut out star on top of a pot pie filling and washed with an egg wash. Roll the dough out into a rectangle on a lightly floured work surface. When I saw the Christmas Baking Show and Paul Hollywood making this quick Cheats Puff — I was hooked — I needed to figure out how to make it! Repeat the process of adding the remaining frozen butter and fold as before. Baking the pastry 'blind' first, without the filling, ensures that the pastry case is cooked through so it doesn't get a soggy bottom, which we can't imagine mary berry would enjoy. Join and get all our juicy content sent straight to your inbox! (For reference I ate the whole square of the rough puff, and tossed the store-bought sample.). Edit Baking the pastry 'blind' first, without the filling, ensures that the pastry case is cooked through so it doesn't get a soggy bottom, which we can't imagine mary berry would enjoy. Fry the bacon strips with the onions until … Turn the folded dough 90 degrees and roll it out into a rectangle again. For the filling, cut the apricot halves into 4 pieces. If you haven’t watched them you can catch them online here http://www.pbs.org/show/great-british-baking-show/. Mix the flour and salt together in a bowl. First, I needed a recipe, so I turned to a man who — though the exact opposite in temperament of my beloved Ms Berry — knows a thing or two about puff pastry, Gordan Ramsay. WHAT IS GOING ON WITH THESE DIRECTIONS? It takes a fraction of the time and effort of traditional puff pastry, but with a taste so good you'll be back for more. That is a joke . Add them to the bowl and cut in loosely with a pastry blender. Preparation. I gave the square a quarter turn, and repeated the rolling and folding. I hope you try it again…Thanks for your comments and asking…. Sift together flour and salt into a chilled large metal bowl. We own 'Mary Berry's Complete Cook Book' and the recipe can be found on page 394 of this. A good pinch of salt is a must. Cheats Rough Puff Pastry Recipe from The Great British Baking Show -- It Works! I then rolled it out until it tripled in length—it ended up being about 24 inches long—making sure I could still see pieces and streaks of butter. How to Make Classic Puff Pastry: Easy Rough Puff Pastry Recipe Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to … Puff pastry is a pain to make—all that rolling, chilling, folding, etc.—and the stuff you can buy at the grocery store is good. Ok, so let’s talk about puff pastry. Put half of the grated frozen butter over the bottom two thirds of the dough. I do find I need to add water on the top end most often. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using. I tried with more water, but no luck. I found it worked great for the two recipes I used it for — pot pies and a breakfast pastry. https://www.tasteofhome.com/collection/must-try-puff-pastry-recipes This simple dough yields perfectly flaky, buttery and tender pastries in a … Designed & Maintained by All Things Advertising, LLC. Lightly beat the egg and brush onto the puff pastry. Is not the same . Email me at mary@iowafarmgirlweddings.com, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on LinkedIn (Opens in new window), http://www.pbs.org/show/great-british-baking-show/, 14 Easy and Tasty Puff Pastry Recipe Ideas, 50g/1¾oz butter, chilled and cut into cubes = 1 oz = 2 TBS so a scant 4 TBS. Fold the edges of the puff pastry over the berries some, tucking the corners under. Sure, shop-bought puff pastry is fine most of the time. In cooking you’ve got to have a what-the-hell attitude.”  So it’s on! What a beautiful location for the tent — the picket fence is a great touch! Cut the cold butter into small cubes. Any ideas what went wrong for me? First, I needed a recipe, so I turned to a man who—though the exact opposite in temperament of my beloved Ms. Berry—knows a thing or two about puff pastry, Gordan Ramsay. I have always just purchased pre-made puff pastry in the frozen food section and they work great, however, it is kind of expensive if you are making a large quantity. Some people even put it back in the fridge or even the freezer one more time before they bake to ensure the butter is firm in the layers if it takes you a while to get everything rolled out and cut. I highly recommend the pinwheel pastries. Not only did the frozen pastry cookies morph into mustaches for some reason, but they tasted nowhere near as good as the cookies that contained butter. Whisk sugar, salt, and 2½ cups flour in a medium bowl. Sift the flour and salt into a large bowl. Make a cut at each of the corners. Roll the dough out into a rectangle on a lightly floured work surface. They were pretty good if I say so myself! Place the apricots in a frying pan … I just tried this recipe, and the dough was so tough that I could not roll it. The quicker you are the better. by Marcus Bean. Rough Puff is a quick, light flaky pastry without all of the work of a true Puff Pastry. I was just thinking I’d like to make this recipe again for the holidays — I will let you know if I find any other things that would create the problem. Roughly break 250g butter into … Science gets the same answer every time if you stick to the rules — Art sometimes you are Monet and sometimes it’s an ugly ashtray only a mother could love! First, I needed a recipe, so I turned to a man who—though the exact opposite in temperament of my beloved Ms. Berry—knows a thing or two about puff pastry, Gordan Ramsay. So, is this rough puff stuff worth it? In the meantime, pinning and sharing! A tip if it takes you some time to get things done — divide it in half and let one 1/2 rest in the fridge while you work, then switch putting the completed items back in the fridge while you finish the 2nd 1/2. To make the rough puff pastry, Mum followed the recipe in Mary Berry's book. This is a great shortcut method for making puff pastry. The undisputed queen of the kitchen, Mary Berry has been keeping the nation cooking since the 1960’s. Add half of frozen butter mixture and toss to … However, if you don’t have a scale make sure when you measure your flour you don’t scoop it, rather you should spoon it into the measuring cup and use a knife to level off the top. So refreshing that they’re not beating each other up to win, but are cooperative and supportive. They are worth the time. — Oops sometimes you make mistakes and I put some at the top 1/3 in this picture — but it all came out anyway. But then I tasted it, and my opinion flip-flopped hard. Roll the dough out into a long rectangle (about 6 – 7 inches wide, and 15 – 16 … One of the tricks that Paul Hollywood used in his show was mind-blowing and brilliant! And have to hand a pastry scraper, preferably metal, available from kitchenware suppliers. I then put a dab of cream cheese and black raspberry jam in the middle and brought each corner up to form a pinwheel. Can you explain please where you’re getting that to translate ? When cooled I sprinkled with powdered sugar. Maybe in my retirement years (grin). After watching TV chefs pound out butter into large rectangles for the layers of puff pastry, I was awed when I saw Paul used a frozen butter stick and a hand shredder to allow the butter layer to be quickly made — so clever! Yeah actually, it is. Cut butter up into small cubes and keep refrigerated. Mary Berry Puff Pastry Recipes Recipes - myTaste.co.uk in ... from i.pinimg.com The tart consists of a very thin crisp orange shortbread topped with creamy mascarpone and an abundance of 22/26 mary berry's red onion and rocket tartlets. All other recipes use vast amounts of butter ( like 14 tbsp for ex) to make the initial dough . Why is Paul Hollywood ( & other contestants have similar measurements of flour ) using 300 grams of flour ?? Now that I am doing some catering at smaller weddings on our farm, I am on a mission to get good at several different pastries for appetizers and desserts. It seems that there is very little fat or licoid in the dough and I could hardley assemble it into a coherend dough. Rough puff requires the same weight of butter as flour and just under half that quantity of water. Today I am working on some mini-appetizers I’ll make my husband eat for supper — he kind of likes that sort of thing — so all will be good. Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. You will get more flour by scooping and it’s not as accurate and you wouldn’t have enough fat and water to get it to come together correctly. Making it from scratch seemed absolutely terrifying — I didn’t grow up with a mom who made pastries — with 12 kids in our farm family, a big pan of brownies was the ticket — easy, inexpensive and fast. The vaguely obscene-sounding dough—and doesn’t everything on that show sound naughty?—is supposed to deliver a pastry that is similar to the flaky full puff but, instead of incorporating giant slabs of butter into the dough, you break the butter into tiny pieces, mix it into the dough, and then commence with all the rolling and folding. The Farm Girl Attempts Cheats Rough Puff Pastry Recipe from The Great British Baking Show and It Works! Have a great holiday season. I then folded one third down to the center, then the other third up and over that. However, after tasting this buttery rough stuff, I am now firmly bothered, because the butter does make a big difference. For the rough puff pastry, measure the flour into a bowl and grate the butter and lard into the flour. Fold down the top third and fold up the bottom third as if folding a letter. But then I got very into The Great British Bake Off (the Mary Berry years) and I kept hearing the words “rough puff.”. Turn the folded dough  90 degrees and roll it out into a rectangle again. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. No one can make a dough with 1 1/2 tbsp butter ? The other thing I tried was to cut into about 6-inch squares. And even though I agree with your 1 1/3 Cups -which would work – that isn’t an equivalent to 300 grams of flour . First, the original recipe is using grams and conversions can be a little off, so weighing your flour is the most accurate. The very cold dough and butter in a very hot oven is what creates the puffs and keeps the butter from running out. Start off with your butter cold and cubed, your water iced. Rough puff is a quick, light flaky pastry without all of the work of a true puff pastry. As you can see from the above photo, the store-bought puff pastry (on the left) came out much, much puffier than my rough rider, and I was briefly dismayed. Grate half of the frozen butter over the bottom two-thirds of the dough. We are booking for the 2018 Wedding Season -- set up your tour now. Mary berry shocked viewers with her potato, cheese and leek pie recipe. Though I like to bake, I don’t consider myself a “serious baker.” Sure, I make my own pie crust and can bake a pretty decent loaf of bread, but one thing I have wanted to mess with is puff pastry. And watch videos demonstrating recipe prep and cooking techniques. The dough went into the fridge overnight—wrapped in plastic wrap, naturally—and I went to get a burger and a beer with the boys (naturally). Newly updated, Mary Berry's Complete Cookbook, is jam-packed with over 650 recipes and know-how accumulated through her career, now brought bang up to date. If you’re a human who has tasted butter, you’re probably going “oh yeah, duh Claire,” but I really need to taste to believe. I then did an egg wash and baked at 400 for about 15 minutes or until golden brown. She gives clear and simple instructions. The conversion to cups is incorrect, it should be 2.4 cups and I have corrected it — the conversion from grams to ounces, however, is correct. Paul Hollywood and Mary Berry– what a pair! Heat 1 tablespoon of the oil in a frying pan. To see how this would translate into cookies, I made some mini Nutella palmiers. There is something wrong – terribly wrong in the conversion gbbs is using . A quick and easy rough puff pastry dough recipe that can be used for anything from Danishes to tarts and more! https://www.goodto.com/recipes/michel-roux-s-rough-puff-pastry I’m very frustrated . Flaky pastry, blitz pastry, or rough puff - whatever you want to call it, this buttery, flaky, but not quite authentic puff pastry is the perfect homemade substitution for all your pastry delights. Now take some of your rough puff, spread Nutella on half of it, and fold the other half to cover the Nutella, then cook it in your waffle iron/maker. I love that show! A quick and easy rough puff pastry recipe for deliciously crispy, flaky, buttery puff pastry that you can make from scratch in 30 minutes. Hi Elena — there are a couple of things that might contribute to the issue you encountered. It’s super easy to make, and its buttery flavor would absolutely sing atop a pot pie, folded around some apples (for a galette), or twisted into a cheese straw. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using. Pastry is more of an art than a science it seems to me. I sifted the flour and salt together, added the the shredded butter, then gently tossed everything together until the butter was well coated. Grate half of the frozen butter over the bottom two-thirds of the dough. I hope you sorted it out. It is my favorite baking show of all time — the tent is gorgeous, the decor is totally charming, the contestants real and diverse, and the food looks to die for! The thought of so many things going wrong and wasting all of that lovely, butter is just one of the many thoughts running through my head. To see if this cheaters version could replace the sheets of commercial stuff that live in my freezer, I decided to give rough puff a go. They taste great and make you look like a pro. Spoon the berry mixture onto the puff pastry, leaving about a 1 1/2-inch bordered of pastry uncovered. Science would say – 4 tablespoons of water — Art says — 4 to 6 tables spoons or until it comes together. Sorry I haven’t been on my computer for awhile. I have been weighing my ingredients for some time and find I get more consistent results. Filed Under: Appetizer, Breads, Breakfast, Pastry, Recipe, The Great British Baking Show Tagged With: Cheater Puff Pastry, easy, Puff Pastry, Rough Puff, Oh my goodness that is both stunning and you inspired me. I have made quick puff pastry with no problem – I bake a lot & a very good baker id I say so myself. Now I want to attempt even though I fear it will resemble some of those Pinterest fails I will keep you posted…. I then made a little well in the dry ingredients, and slowly added ice water, a splash or two at a time, gently mixing everything with a wooden spoon until a firm but rough dough formed. I love this kitchen — I want that fridge for sure! “This just in: making your own puff pastry is still dumb,” I sent to a co-worker over Slack, such was my disappointment. Mix the flour and salt together in a bowl. I don’t know about you, but I adore The Great British Baking Show. I tried again (maybe I measured something wrongly), but it did not change. She lives in Portland, Oregon with a slightly hostile cat. Check out some of the other sites I listed below — there are thousands of fillings and fun things you can do with your own Rough Puff Pastry dough! And who doesn’t love the names of the hosts — Paul Hollywood and Mary Berry — perfect! Everyone is nice to each other and helpful, unlike some of the other cutthroat baking contest shows. But my heroine, Julia Child would say, “The only real stumbling block is fear of failure. As you can see by the recipe — there are very few ingredients — it’s all about the steps. I’ve always known that frozen puff pastry was made with shortening, not butter, but that had never really bothered me before. Anyway, great post. This ball of dough was then put in the fridge to rest for twenty minutes, after which it was molded into a fine rectangle. The volatile chef’s recipe is very simple; all you’ll need is: However, because I can’t leave well enough alone, I altered his recipe very slightly, freezing the butter so I could grate it. Get Berry Berry Turnovers Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Bake for 15-20 minutes, or until golden brown. It is a disaster – I’m ready to scream – thrown out so many ingredients . Given the festive nature of the holiday season, cooking can veer towards the elaborate, so it helps, Because really, why would you? I tried this and the butter spilled out everywhere… maybe I rolled it too thin? Mary. It has become one of my comfort shows — I record it and when I’m having a bad day I watch some episodes and I feel better by the end. But if you want a really buttery flavour, try making your own rough puff. The key is keeping everything very, very cold — I used frozen butter, got it back in the fridge as soon as possible to make sure it was very cold again by letting it stay in the fridge for at least 30 minute before I did the last roll out and cut out my shape. Fold down the top third and fold up the bottom third as if folding a letter. Gradually add enough water to form a dough (about 4-6 tablespoons of water). Though you won’t get the super tall, flaky layers of true puff pastry, the layers that you do get taste so much better that the store-bought stuff, and I’d rather impress people’s mouths than their eyes. For the rough puff pastry, mix the flour and salt together in a bowl. You can use it for sausage rolls, apple turnovers, tarts, and savory pies. The next morning, in the cold light of day, I rolled out my buttery square once more, then cut off a piece and baked it alongside its store-bought cousin in a 400-degree oven. Brush the top a second time with the beaten egg glaze, then score a pattern with the … I really do have to try this. Rub in the chilled butter using … Not too fine, though. Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge). Another issue could be not getting your cold butter worked in enough–it has you rub the butter into the flour until it resembles bread crumbs — that is pretty small and it would help the dough come together also. Mary Berry Pastry Recipe : Mary berry puff pastry recipes recipes - myTaste : Wrap in cling film and refrigerate for 30 minutes. https://www.bbc.co.uk/food/recipes/cheats_rough_puff_pastry_91549

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