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/ck/ - Food & Cooking

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4125727 No.4125727 [Reply] [Original]

Alright /ck/, long day ahead. I'm going to attempt pâte feuilletée.

What should I do with it after, probably tomorrow?

Croissants are a yeasted pâte feuilleté, so I need to know ahead.

I've got apples, brown sugar, cinnamon, white sugar, mozzarella, etc.

Might be able to afford something fairly inexpensive. I feel like something savory. Veal is on special, I've got thyme and onions. Potatoes also on special.

inb4beefwellington

>> No.4125736

Don't. It's just not going to be good. Do you have a cold and large marble work surface? If not your layers are going to melt into each other. It has to stay cold, so the dough will be tough and you'll have to spend so much energy to keep going. And the slightest mistake (smushing, cutting, letting the dough get warm etc.) will ruin the puff. Commercial bakeries that do this have huge machines for stretching and folding and you're looking at anywhere from few hundred to thousands of layers.

I know you like to choke on dicks, sceak, but just call it puff pastry, don't be a fag.

>> No.4125747

>>4125736

shut the fuck up, laminated pastry is perfectly viable if your home isn't ungodly warm and you are very careful about returning it to the fridge

>> No.4125750

>>4125736

This wasn't a "please let me do shit all today and end up trolling /ck/ 'round dinner time out of sheer madness".

I want to know what to do WITH it.

Please try to stay on topic.

>> No.4125751

>>4125747
I live in LA, maybe it would be easier where you live, I've tried it, didn't work as well as fresh puff pastry I can get from my bakery.

>> No.4125753

>>4125750
http://www.youtube.com/watch?v=WR4cf_TP9YU

>> No.4125771
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4125771

I made these last night but just with a few substitutions.
Shit was SO CASH.

>> No.4125778

>>4125727

Pork loin is on special though and I'm tempted to make pork wellington now :3

>> No.4125791

No dough for duxelles though. Next time, maybe.

So some kind of vienesse pastry with apples or something more seasonal and rustic?

>> No.4125882

>>4125791
Make proper apfelstrudel, but its not made with laminated dough, you just spread softened butter with your fingers on very thin dough.

>> No.4125895

pigs in a blanket are nice to have once in a while.

>> No.4125933

>sceak making food that looks like penises
why am i not surprised?

>> No.4125936

>>4125882

Yeah well my point here was to learn the technique for it. There's a dough resting in the fridge now. Gonna start rolling in a few.

I think I'm gonna split it at 4 and 6 turns to see the difference between basic and fine puff pastry.

>> No.4125938

Veal with a white wine and apple sauce?

>> No.4125979
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4125979

>>4125938

Uh, no.

Anyway. Time to get rollin'.

I'll see you after the second turn.

>> No.4126000
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4126000

>>4125979

>> No.4126022

Welp.

It's chilling now. Nothing special happened.

>> No.4126033
File: 24 KB, 220x329, Keep-calm-and-carry-on-scan.jpg [View same] [iqdb] [saucenao] [google]
4126033

Nothing at all.

I really don't know why you don't see more wholewheat puff pastry out there.

>> No.4126090

Yeah well essentially what happened is that, as many probably guessed, all the fat broke out of the dough.

Turns out that you need a really elastic dough, some people even add oil to theirs, and fat at about the same consistency as the dough.

I'm gonna finish rolling and turning my mess, just to see what gives.

>> No.4126101

>>4125771
That looks like a really bastardised sausage roll.

>> No.4126105

>>4125727
>Veal
you've fallen so low

>> No.4126108 [DELETED] 
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4126108

>> No.4126112

>>4125727

make some mushroom crepe filling

mushrooms (good ones)
a little onion
cream, butter
spices-- french shit like thyme, white pepper
tiny bit of flour

cook the onions hella slowly, add the shrooms, a little salt, cook more

add butter fresh so the fat and water don't separate from each other

make a roux OR just add a little flour

herbs

cook it into some thick mushroom gravy

>> No.4126128

>>4126108
This is a SFW board

>> No.4126137

>>4126105

I know. I was also thinking about making bolognese yesterday, that's why I wanted to get veal. Could've made both.

>> No.4126141
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4126141

>>4125727

>> No.4126148

>>4126108
your nipples are sliding off like poor quality fridge magnets

>> No.4126167

I knew this wouldn't end well.

>> No.4126294

>>4126167

is it over? we get to see that weird dude's nipples and we don't get to see the pigs in a blanket?

>> No.4126348

>>4126294

Two turns left. Not sure if I'm gonna cook it today, though.

>> No.4126362

>>4126108
Thank you for this picture.

>> No.4126374

>>4126362

Is that the one from my old Facebook page or did I post that on here at some point?

Just curious.

>> No.4126400

>>4126374

this is strange. you write like a short pudgy guy, probably balding prematurely.

it's like finally seeing a radio personality. they never look like they sound.

>> No.4126469

>>4126400

No he's just on crack all the time.

>> No.4126486

>>4126400

I don't know how short, pudgy guys write, but I'm displeased to know that it's how you imagined me.

Most people imagine that I'm a girl. I find it's closer to reality.

>> No.4126497
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4126497

>>4126486

Forgot pic.

Yeah, I had my doubts.

>> No.4126502
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4126502

No. I didn't manage to work in all the fat. Close to 2/3 broke out/got squeezed out on the 1st roll.

>> No.4126507

I still don't know what to use these 729 layers for, though.

>> No.4126559

>>4126507
Watch the alton brown video that I posted >>4125753
and get some ideas. Puff pastry is like an empty canvas for anything sweet or savory.

And also I realize you only did this for the novelty and to learn the technique but bakery puff will always be better. They can just get better and more layers that are way more perfect.

>> No.4126604

>>4126502
had that happen when i tried it with the big lump of butter in the center. got better results when i cut the butter lengthwise and arranged them in a single layer

>> No.4128692
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4128692

>>4125727
When I make puff pastry (yes, I'm Dane and we make Danish Pastry!), and get some leftovers, I make pastry boxes. Roll the pastry as a rectangle and cut out smaller rectangles. For each small rectangle cut 4 small strips and "glue" them on the edge of the small rectangles with water. Then I bake them and now I have small boxes I can fill with whatsoever. I store them in an airtight container and they can be kept for more than a week.