We start this month of January with a very simple and quick recipe to make for Puff Pastry.
Yes yes. You read correctly. You can make this puff pastry in 15 minutes! So let's go.
For 500g of Puff Pastry, you need:
.240g of cold butter in bug cubes
.200g flour
.3g salt
.90ml of cold water
Preparing your puff pastry quick and easy:
1/ Put the bowl of your robot and the sheet (your robot's leaf-shaped tool) in the freezer for 15 minutes.
2/ In the bowl of your robot, put all the ingredients and mix for 1 minute.
3/ Form a rectangle of dough. The best is to let your dough rest for 15 minutes in the refrigerator before starting to lower it *.
4/ Fleurer* your work surface and roll out your dough into a rectangle about 45cm long and 15cm wide.
5/ Make your first round simple: fold over 1/3 of your dough (start at the top) then close by bringing the bottom of your dough. Turn your rectangle of dough 1/4 to the right. You have just completed your first simple trick.
6/ Flour the work surface and do this step again 4 times (no need for rest time).
7/ At the end of your 5 simple rounds, you can use your puff pastry right away or put it in the refrigerator until use.
To always have the Quick and Easy Puff Pastry Recipe, pin it on your boards Pinterest.
So that I can see your creations and share them, don't forget to put #amoureusedunetarteaucitron in your posts.
Crédits photos : @amoureusedunetarteaucitron et Stocklib
Une fois n’est pas coutume, voici la Recette de la Pâte Brisée Salée ! Hyper simple et rapide à réaliser, cette recette est idéale pour vos Tartes Salées ou Quiches.
Pour un fond de tarte 6 personnes, vous aurez besoin de :
.250g flour
.125g butter
.5g de sel
.5-10cl d’eau
Préparation de votre Pâte Brisée Salée :
1/ Mélanger avec les doigts la farine, le beurre coupé en petits morceaux et le salt.
2/ Verser petit à petit l’eau fin d’obtenir une boule de pâte.
For this Wednesday Recipe , it is the moms who went to kitchen. On the program, making delicious chouquettes for the snack of their little greedy .
Choux pastry recipe (for around thirty chouquettes) :
*20g water (or half water half milk)
*pinch of salt
*50g butter in small cubes
* 150g of sifted flour
* 200-250g whole eggs, beaten
1 / Put the water , salt and pieces of butter in a saucepan. Put on the heat, melt the butter and bring to a boil for a few seconds.
2 / Remove the pan from the heat and add the sifted flour just once . Roll up your sleeves and it's time to dry out the dough : Return the pan to low heat and mix until there is no more water vapor on the sides of the pan. On average, this step lasts about 8-10 minutes.
Be careful, this step is essential! If there is too much moisture in the dough, your chouquettes will not swell in your oven.
3 / When the dough is completely dry, transfer it to another container to cool it slightly. Gradually add the beaten eggs . You may not be using the eggs fully. Save them for the gilding;)
4 / When your dough is smooth but not too runny, put it in a piping bag .
work in progress...
Brown the choux with a brush and line them with a fork dipped in the beaten eggs. Add sugar cubes.
5 / Hop in the oven at 180 ° for about 40 minutes . Your cabbages must be golden brown. CAUTION: do not open the oven door during the entire cooking process!
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