Archive for the ‘Pastries’ Category

Croissants

Posted on: March 8th, 2017 by Karl Hudson No Comments

1. Put the flour into a bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the water and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. The dough should be fairly stiff.

2. Tip the dough out onto a lightly floured surface and shape it into a ball. Dust with flour, put into a clean plastic bag and chill in the fridge for an hour.

3. On a lightly floured surface, roll out your dough to a rectangle, about 60 x 20cm; it should be about 1cm thick. Flatten the butter to a rectangle, about 40 x 19cm, by bashing it with a rolling pin. Put the butter on the dough so that it covers the bottom two-thirds of the dough. Make sure that it is positioned neatly and comes almost to the edges.

4. Fold the exposed dough at the top down over one-third of the butter. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. Fold the bottom half of the dough up. You will now have a sandwich of two layers of butter and three of dough. Pinch the edges lightly to seal in the butter. Put the dough back in the plastic bag and chill in the fridge for an hour to harden the butter.

5. Take the dough out of the bag and put it on the lightly floured work surface with a short end towards you. Roll into a rectangle, about 60 x 20cm, as before. This time fold up one-third of the dough and then fold the top third down on top to make a neat square to make a neat square. This is called a single turn. Put the dough back into the plastic bag and chill for another hour. Repeat this stage twice more, putting the dough back into the fridge for an hour between turns.

6. Your dough now needs to be left in the fridge for 8 hours, or overnight, to rest and rise slightly.

7. When you are ready to shape the croissants, line 2 or 3 baking trays with baking parchment or silicone paper.

8. Put the dough on a lightly floured surface and roll out to a rectangle, a little more than 42cm long and 30cm wide; it should be about 7mm thick. Trim the edges to neaten them.

9. Cut the rectangle lengthways into 2 strips, then cut triangles along the length of each strip; these should be 12cm wide at the base and about 15cm high (from the middle of the base to the tip). Once you have cut the first triangle, you can use it as a template for the rest. You should get 6 triangles from each strip.

10. Before rolling, hold down the wide base of the triangle and gently tug the opposite thin end to cause a slight tension in the dough. Now starting at the thick end of the triangle, roll up into a croissant. You will have 12 medium-sized croissants. For a traditional crescent shape, turn the ends in towards each other slightly.

11. Put the croissants on the prepared baking trays, leaving space in between them to expand; allow 4 – 6 per tray. Put each tray inside a clean plastic bag and leave the croissants to rise at cool room temperature (18 – 24°C) until at least doubled in size. This should take about 2 hours.

12. Heat your oven to 200°C.

13. Lightly whisk the egg with a pinch of salt to make an egg wash. Brush the top and sides of the croissants with the eggwash. Bake for 15 – 20 minutes or until golden brown. Cool on a wire rack. Eat warm.

Spinach, Feta & Pine Nut Parcels

Posted on: September 25th, 2015 by Harriet Low No Comments

1. To make the dough, put the flour into a large bowl and add the salt to one side and the yeast to the other. Add the olive oil and pour in 125ml of the water. Start to mix with the fingers of one hand, adding a little more water as you go, gradually incorporating all teh flour from one side of the bowl until you have a rough dough. It should be soft and slightly sticky. You may not need to add all the water or you may need a bit more (depending on the absorbency of the flour).

2. Trickle a little olive oil onto your work surface and knead the dough on it for a good 5 minutes until it becomes smooth and is no longer sticky. Return to the bowl and cover with cling film. Leave it in a warm place for about an hour until doubled in size and puffy.

3. Meanwhile, make the filling. Heat the olive oil in a wide frying pan over a low heat, add the garlic and cook gently for a minute or until just starting to colour. Transfer to a large bowl. Now add the frozen spinach to the pan and turn the heat up high. Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Add to the bowl with the garlic and season with pepper and a pinch of salt (remember that the cheese will be very salty). Leave to cool, then add the cheese, pine nuts and mint. Mix thoroughly.

4. When you are ready to assemble the parcels, heat your oven to 220°C/gas 7 and line a baking tray with baking parchment.

5. Transfer the risen dough to a lightly floured surface and deflate it gently, then roll it out to a 5mm thickeness. Using a plate as a guide, cut out 4 circles, 18cm in diameter.

6. Divide the filling between the circles, forming it into a pyramid shape in the centre. Dampen the pastry margin with water. Bring the dough up over each side of the triangle of filling, forming a pyramid shape. Pinch the edges of the dough together with your fingers to seal. Trim off any excess and press together again.

7. Put the spinach parcels on the prepared baking tray and bake for 12-15 minutes until golden. Eat hot, warm or cold.

Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury

Photograph © Peter Cassidy

 

Danish Pastry Dough

Posted on: June 1st, 2014 by Karl Hudson 1 Comment

1. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the eggs, water and milk and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes.

2. Tip the flour out onto a lightly floured surface and shape into a ball. Dust with flour, put into a clean plastic bag and chill in the fridge for an hour.

3. On a lightly floured surface, roll out your chilled dough to a rectangle, about 50 x 20cm and about 1cm thick. Flatten the butter to a rectangle, about 33 x 19cm, by bashing it with a rolling pin. Lay the butter on the dough so that it covers the bottom two-thirds of it. Make sure that it is positioned neatly and comes almost to the edges.

4. Fold the exposed dough at the top down one-third of the butter. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. Fold the bottom half of the dough up. You will now have a sandwich of two layers of butter and three of dough. Pinch the edges lightly to seal in the butter. Put the dough back in the plastic bag and chill for an hour to harden butter.

5. Take the dough out of the bag and put it on the lightly floured surface with the short end towards you. Now roll it out to a rectangle, about 50 x 20cm, as before. This time fold up one-third of the dough and then fold the top third down on top. This is called a single turn. Put the dough back in the plastic bag and chill for another hour. Repeat this stage twice more, putting the dough back into the fridge between turns.

6. Your dough now needs to be left in the fridge for 8 hours, or overnight, to rest and rise slightly. It is then ready to use.

Brioche

Posted on: March 10th, 2014 by Karl Hudson

1. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed for 2 minutes, then on a medium speed for a further 6 – 8 minutes, until you have a soft, glossy, elastic dough. Add the softened butter and continue to mix for a further 4 – 5 minutes, scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough will be very soft.

2. Tip the dough into a plastic bowl, cover and chill overnight or for at least 7 hours, until it is firmed up and you are able to shape it.

3. Grease a 25cm round deep cake tin.

4. Take your brioche dough from the fridge. Tip it onto a lightly floured surface and fold it on itself a few times to knock out the air. Divide it into 9 equal pieces. Shape each piece into a smooth ball by placing it into a cage formed by your hand and the table and moving your hand around in a circular motion, rotating the ball rapidly. Put the 8 balls of dough around the outside of the tin and the final one in the middle.

5. Cover with the clean plastic bag and leave to prove for 2 – 3 hours, or until the dough has risen to just above the rim of the tin.

6. Heat your oven to 190°C.

7. When your brioche is proved, bake for 20 – 30 minutes or until a skewer inserted into the centre comes out clean. Bear in mind that the sugar and butter in the dough will make it take on colour before it is actually fully baked. Remove the brioche from the tin and cool on a wire rack. Serve warm or at room temperature.

Puff Pastry

Posted on: August 23rd, 2013 by Harriet Low 1 Comment

1. Put the flours, salt, eggs and water into a large bowl and gently mix to an even dough with your fingers. Transfer the dough to a lightly floured surface and knead it for 5-10 minutes until smooth. The dough should feel a little tight at this stage. Shape the dough into a ball and put it into a plastic bag in the fridge to chill overnight, or for at least 7 hours.

2. Flatten the butter into a rectangle, about 40 x 19cm, by battering it down with your rolling pin. (You may find this easier to do this if you sandwich the butter between 2 sheets of cling film). Return to the fridge for an hour to harden the butter again.

3. Roll out your dough to a rectangle, about 60 x 20cm wide. Put the butter on the dough so it covers the bottom two-thirds. Make sure that it is positioned neatly and covers almost to the edges.

4. Lift the exposed dough at the top and fold it down over half of the butter, then fold the butter-covered bottom half of the dough up over the top. You will now have a sandwich of two layers of butter and three of dough . Pinch the edges together to seal. Put it back in a plastic bag and chill for 1 hour.

5. Take the dough out of the bag and put it on a lightly floured surface with a short end towards you. Roll out to a rectangle as before, keeping the edges as even as possible. Fold the top quarter down and the bottom quarter up so they meet neatly in the centre. Then fold the dough in half along the centre line. This is called a book turn. Chill in the bag for 1 hour.

6. Take the dough out of the bag, put it on a lightly floured surface with the short end towards you and roll into a rectangle as before. This time, fold down one-third of the dough and then fold up the bottom third to make a neat square. This is called a single turn. Chill in the bag for another hour.

7. Bring your dough out again and do a single turn as previously. Chill in the bag overnight. Your dough is now ready to use.

Pain Aux Raisins

Posted on: August 7th, 2013 by Karl Hudson No Comments

1. Line 3 or 4 baking trays with baking parchment or silicone paper.

2. Cut the rested dough in half. Roll one half out on a lightly floured surface to a large rectangle, about 7mm thick. Turn it 90°, if necessary, so a long edge is facing you. Smear half the crème pâtissière over the dough, leaving a clear 5cm margin along the near edge. Sprinkle half the raisins and cinnamon over the crème. Roll the dough towards you into a sausage, keeping it as tight as possible – give a gentle tug each time you roll to tighten the dough and give it a little tension. When you reach the end, roll the sausage back and forth a few times to seal the join. Repeat with the second piece of dough and remaining ingredients.

3. Cut the rolls into 3cm slices. Lay cut side up and apart on the baking trays and put each inside a clean plastic bag. Leave to rise at cool room temperature (18 – 24°C) until at least doubled in size, about 2 hours.

4. Heat your oven to 200°C. Brush the risen pastries with beaten egg and bake for 15 – 20 minutes until golden brown. Meanwhile, warm the apricot jam with a little water in a pan, then sieve. As you take the pastries out of the oven, brush with the jam and transfer to a wire rack to cool. For the icing, stir the ingredients together until smooth. When the pastries are cooled, drizzle the lemon icing over them.