kitchen Whole Sweet in its proposal for the month of January we invited to prepare a classic French cuisine, pastry dough.
Another challenge with Whole Kitchen, and a which I am proud. As I did I thought, how easy it is to go to the supermarket and buy ... and why not me, I really like doing things and I'm anti-shopping done, but the issue returns to the dough, roll ... hard butter, the rest time ... was giving me the sack. And I thought, one and no more, I do not get to puff in my life.
Well good, then finally end up with the development, give it form and take it to the oven, and suddenly filled with an immense satisfaction to see how it grows, and leaves out ... and forget all the suffering ...
I will go back to making pastry. Of course again.
addition this I first came out great, very crisp, with buttery saborcito ... a real delight.
I put the recipe for puff pastry:
INGREDIENTS:
200 ml.
cold water 14 gr. fine salt (1 tsp.)
500 gr. quality butter at room temperature
150 gr. rich in gluten flour (bread flour) 250 gr
.
purpose flour PREPARATION: Put
cold water and salt in a bowl and let this dissolve slowly. Bucket based on a 75 gr. butter. Place in a bowl the flour rich in gluten and running, add the salt water and then melted butter stirring regularly but without kneading too.
Form a ball, flatten between your hands, wrap in transparent films and let stand 2 hours in the refrigerator at about 4 ยบ.
Cut remaining butter into small pieces, place them in a bowl and soften with a spatula, until it has the same consistency as the ball.
When the dough has rested enough, slightly Flour the work surface and spread the ball roll to a thickness of 2 cm, allowing more height in the center than at the ends.
Spread the dough into a square and straight angles rather put the butter in the center.
Fold the dough into three, to form a rectangular: He gave the first mass "return". Let stand 2 hours in refrigerator.
Turn the dough 45 degrees, lay in a rectangle the same size as the previous three-fold as the first time (point 6), just give round 2. Allow the dough again for 1 hour in refrigerator pussycat. Repeat the process until you have done 6 laps, two by two, each time letting it sit 2 hours in the refrigerator.
At every turn, mark the pressure of the fingers on the top of the mass to remember the number of turns made. Keep the dough in the refrigerator until you need to use it.
I wanted to make these cones filled with cream chocolate and mascarpone. To make metal cones are needed. Cut the pastry into thin strips and are wrapping around the greased metal cones. Are being baked until golden. Allowed to cool and you can remove the metal cone.
refilled with the mascarpone cream:
Ingredients:
200ml whipping cream 250g mascarpone 150g
black chocolate Preparation: Melt the chocolate
in a steam bath.
Whip the cream. Incorporate the mascarpone and continue beating.
Add the melted chocolate and beat until a smooth cream.
The cones of pastry stuffed with.
With the remaining pastry made croissants. That although the recipe is rich croissants, milk, yeast ... etc, to swell, I have to say that went fine. The can see in the collage.
Many thanks to you visit me every day, every time I know that you are more. A thousand thanks to those who leave me comments. I try to visit you at all, sometimes I do not slaughter but I try. Thanks.
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