Pastries
Choux Pastry
Mini All-Butter Croissants
This laminated dough makes excellent mini croissants, pain au chocolat, and almond croissants. The laminating process takes time, but makes delicate, crispy outside layers and soft, pillowy inside layers. Recipe adapted from Brod & Taylor.
Lemony Cream Cheese Danish Pastries
Use a ruler to mark 3 inches and cut the 3 inch squares. Fold each pastry. Bring each corner to the center and press down. After the pastries have risen for 40 minutes, the indentation will need to be remade. Press down in the center to make about a 2 […]
Danish Pastry Dough
There should be visible chunks of butter in the finished dough. After 8-12 hours of refrigeration, the dough will be slightly puffy and rough-looking. When the dough has been kneaded, it will be smoother. Start with a 6×6 inch block, then roll it to 18 inches. Make the first fold. […]
Sweet Pastry Crust
*Note: using powdered sugar makes the crust slightly easier to roll out.
Spinach Feta Tarte
Ham and Swiss Feuillete
Rough Puff Pastry (adapted from Bon Appetit)
*Note: This makes about 1 pound, 14 oz (850g). A 2-sheet pack of Pepperidge Farm Puff Pastry is 17.3 ounces (490g), so a single sheet is 8.65 ounces (245g). A sheet of Pepperidge Farm Puff Pastry is 9.75″ x 10.5″, and 3/16″ thick.
Cream Puffs
The first step is the choux pastry shell. This involves bringing water, salt, butter, and a tiny bit of sugar to a boil and quickly beating in flour until you make a paste. This paste needs to cook just a bit and dry out just a bit before it is […]