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Puffed pastry
| Preparation : 20 min | Resting : - |
| Cooking : 15 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 4
:
| 3/4 | cup All-purpose flour |
| 6 | tbsp Unsalted butter |
| 4 | Eggs |
| 3/4 | cup Water |
| 1 | Granulated sugar |
| 1 | Icing bag (optional) |
| 1 | Preheat your oven to 355°F (gas mark 4). |
| 2 | Pour the water into a pan, add the diced unsalted butter and granulated sugar. Bring to the boil. |
| 3 | Remove from the heat and pour in all the flour. Mix quickly with the spatula. Return to the heat for approximately 1 minute until the dough forms a ball and no longer sticks to the sides of the pan. |
| 4 | Draw aside and place the dough in the bowl with the dough blade. Process for 1 minute, then add the eggs one by one via the feed tube. Process for a further 1 minute. |
| 5 | Lightly oil a baking tray. |
| 6 | Transfer the mixture to an icing bag with a plain nozzle (or use a teaspoon) and pipe out small mounds on the tray, making sure that they are well-spaced. Bake for 15 minutes at 355°F (gas mark 4). |
Modified 25/08/17
Chef’s tip
Fill the puff pastries with pastry cream, chocolate cream, sweetened whipped cream, etc.
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