I am a little bit late in getting out last weeks post for our group, Sundays with Joy…better late than never is what I say.
I actually debated about even posting at all because I was so late in the game.
Then I thought to myself, I better write and let everyone know that the idea of making something so delicate and HUGE in the baking world was not as hard as I had expected it to be.
WORK! Yes, it did.
Will I make it again? Absolutely! It was easy. The time issues were irrelevant because I am already spending most of my day in the kitchen. I just used a timer and kept track of what I needed to do next.
If this is your first time then do some homework first. Study, prepare and watch. I would never suggest that you take a test without studying first. This recipe is similar to taking a test. It's something that most "home" bakers would not attempt, we save these types of recipes for the professionals. Well you are in luck, because I happen to know a professional that has put together a fabulous video of how puff pastry is made.
This is Jenny from Pastry Chef Online and she will show you step by step how to make your own puff pastry.
|I made a crustless version too. It baked up wonderfully and I was able to enjoy this guilt free, well sorta of guilt free. It still has cream in it but not a pound of butter…LOL|
2 3/4 cups all-purpose flour
2/3 cup cake flour
1 1/2 teaspoons salt
1 1/2 cups plus 2 tablespoons chilled unsalted butter (3 1/4 sticks) (see note)
1 cup ice water, plus more as needed (I needed about a 1/2 cup more water, but added it gradually.)
|To make my water as cold as possible, I added ice to a glass and let it sit. When I needed it, I measured out the amount I needed.|
Using your rolling pin, roll out the dough package (butter inside). This may take some muscle because your butter is very cold. Using a bit of force roll your dough until it reaches 16X8. The 16 inches will be rolled away from you. The width is 8 inches. Take the side closest to you and fold in thirds to the middle, take the top portion and fold that into the other fold. Think in terms of folding a letter to put into an envelope. Turn the dough so that the folds are facing you. See picture below. This is the first turn, 5 more to go. Repeat the rolling, folding and turning. This is the second, 4 more to go.
Wrap dough and return to refrigerator for one hour. Take dough out and repeat the rolling, folding and turning two more times. Two more turns to go.
At this point you can return the dough to the refrigerator and let it sit overnight or up to 2 days before the final two turns.
I chose to let it rest overnight and in the morning, I rolled, folded and turned my dough for the final two. Return to the fridge and let rest for 2 hours.
Your dough is now ready to be used.
On a floured surface roll you dough out gently. You don't want to rip the layers. As I have already stated, I was using this dough for a quiche. The pictures are below, showing the steps that I took to make the quiche.
NOTES: I would like to say several things about rolling the dough and baking the dough in the quiche. I am making these notes because as a newbie to this puff pastry stuff, I had no idea of how thin or thick to roll the dough or cutting the edges.
When you are rolling out your dough, try to go as thin as you can. If you do not do this, then your dough may not cook up flaky, but more steamed like on the bottom of the quiche. 1/8 inch or a little more is ideal for the quiche only. Hopefully if you use the pastry for other recipes they will instruct you on how thick to have your pastry for that specific recipe.
Your knife should be sharp. You want to cut the extra dough, not push the knife through. By having a sharp cut you will allow the layers to puff up. If you push your knife through the dough, you may seal the layers.
|This picture is showing the dough before I trimmed off the excess.|
Start layering: Leeks and Asparagus
In a large bowl combine the cream, milk, eggs, 1/2 of the cheese and spices. Mix well and top your bacon, leek and asparagus filling. Add the final 12 cup of cheese to the top.
To make the crustless version. Use the ingredients above, minus the puff pastry. You also should check the quiche after 25 minutes. It does not need to cook the full 40 minutes.