Monday, January 25, 2010

Puff Pastry (Engl) Pasta Sfoglia (IT)


500 gr (17.63 oz) 00 Flour
250 gr (8.81 oz) Room Temperature Butter
12 gr (0,42 oz) Salt
300 ml (10 fl oz) Room Temperature Water

Part 1 (Link)

Part 2


Rough Puff Pastry Dough - Pear-Hazelnut Tart in a Puff-Pastry Crust (Engl)

There are few things that compare to homemade puff pastry, with its flaky layers and buttery flavor. But creating hundreds of layers of dough and butter that bake up into that flaky texture is a time-consuming process. In this video, Abby Johnson Dodge demonstrates her recipe for Pear-Hazelnut Tart in a Puff-Pastry Crust, which illustrates how to create a the effect of puff pastry with a shortcut called rough puff pastry. Rough puff pastry puffs up to great heights in half the time.

For the rough puff pastry:

9 oz. (2 cups) all-purpose flour
1/2 tsp. table salt
8 oz. (1 cup) cold unsalted butter, cut into 1-inch pieces
For the hazelnut filling
2 oz. hazelnuts, toasted and skinned
1/4 cup granulated sugar
1 large egg, at room temperature
2 oz. (4 Tbs.) unsalted butter, softened
1/2 tsp. vanilla extract
To finish the tart
2 medium ripe pears, peeled, cored, and sliced 1/4-inch thick
2 tsp. granulated sugar
1/8 tsp. ground cinnamon

Pasta Sfoglia - Accademia Montersino (IT)


No comments:

Post a Comment