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Puff Pastry

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FOOD
December 22, 2012
Rough puff pastry Total time: 3½ hours, plus overnight chilling time and 3 hours of relaxing time Servings: Makes a generous 4½ pounds of puff pastry Note: European-style butter (which has a lower water content than most commercial butter) and pastry flour can be found at most well-stocked supermarkets as well as at gourmet markets and cooking stores. 1 1/4 cups (5.3 ounces) all-purpose flour, plus more for dusting 5 1/4 cups (21 ounces)
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NEWS
December 22, 2012 | By Noelle Carter
Making classic puff pastry is one of those techniques that separates the professional chef from the recreational cook. While it's not impossible, it can be time-consuming and very involved. In our latest master class, Nancy Silverton simplifies the art of puff pastry the "rough puff" way: "Rough puff is made using the same ingredients and the same turning method as in classic puff pastry. The difference is that with classic puff pastry, the butter is molded into a large rectangle of a specific size and shape and integrated into the détrempe in a very precise and symmetrical way. With rough puff, the butter is cut into big chunks and integrated into the détrempe in a random way -- a much easier, less time-consuming process.
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FOOD
June 2, 2011
  Semolina-filled puff pastry purses Total time: 1 hour Servings: About 2 to 2½ dozen purses Note: Puff pastry sheet sizes vary by brand. A sheet measuring at least 9½ by 13 inches should yield 1 dozen purses. Do not overfill the purses or the filling will leak out. Pinch tops tightly to close. If despite your best efforts any of the filling does leak out, it can be removed with a spoon while the pastries are still warm after baking. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
FOOD
December 22, 2012 | By Nancy Silverton and Carolynn Carreño
One of the things that keeps me excited about what I do is that I am always learning. When I was making puff pastry not long ago, someone asked me why I made a tic-tac-toe-like slash in the process of making the dough. I had been slashing puff pastry dough, and having my chefs do it, for 30 years, or for as long as I'd been making puff pastry, and yet I had no idea why. I was thinking about this during a drive down to Pizzeria Mozza in Newport Beach. Then, just when I got out of the car, like magic, there was the renowned French baker Claude Koeberle.
FOOD
July 28, 2012
  Total time: About 1 hour Servings: 12 éclair or cream puff shells Note: Inspired by a recipe by Rose Levy Beranbaum in "The Pie and Pastry Bible. " For savory pâte à choux, omit the vanilla bean. 6 tablespoons (¾ stick) butter, cut into ½-inch pieces and at room temperature 1 cup water 1/2 teaspoon salt 1/2 teaspoon sugar Seeds from ½ vanilla bean 1 1/4 cups (5.3 ounces) flour 3 eggs 2 egg whites 1. Heat the oven to 400 degrees, and place a rack in the center of the oven.
FOOD
December 22, 2012 | By Nancy Silverton and Carolynn Carreño
There are lots of little tricks that will help you make a great rough puff pastry. Here are some of the most important ones: Use European-style butter (I use Plugrá), which has a lower water content. Make sure the butter is at the right consistency before you begin folding it into the détrempe to make the puff pastry. Work in a cool kitchen on a cool work surface. Make sure your work surface is big enough for the task. Ideally, your work surface will not be too high, as you will need to apply firm, even pressure to the dough as you roll it out. Marble is ideal for making puff pastry.
FOOD
February 28, 1991 | JOAN DRAKE, TIMES FOOD MANAGING EDITOR
Puff pastry is the most challenging cooking technique discussed in this column thus far. Most of us simply purchase the prepared frozen dough. However, making it once (or just reading how it's done) will provide an understanding of how a few simple ingredients are combined to create this spectacular pastry. The French name for puff pastry is pate feuilletee --roughly translated, leafy dough.
FOOD
March 22, 1990 | JOAN DRAKE, TIMES STAFF WRITER
Whether it's called pate a choux, choux paste or cream puff pastry, the recipe is the same. This simple mixture of butter, water, salt, flour and eggs, when properly combined, bakes into golden brown cream puff and eclair shells. The basic recipe uses one-half cup butter, one cup water, one-quarter teaspoon salt, one cup flour and four eggs. Bring the eggs to room temperature before beginning preparation.
FOOD
October 23, 2002 | Donna Deane
Frozen puff pastry that's good enough for the pros Not all puff pastry is equal, as we learned in making apple tarts. Most of us buy frozen Pepperidge Farm puff pastry -- which is about all you'll see in supermarkets. While good, it doesn't have that terrific, buttery flavor of pastry so often found in restaurant desserts. That's because it contains no butter, just shortening and oils. With a bit of searching, you can find professional-quality puff pastry made from butter.
FOOD
March 24, 2011 | By Noelle Carter, Los Angeles Times
Every once in a while you stumble upon a culinary trick that changes your life in the kitchen. Learning how to peel ginger with a spoon. Finding out how to save a broken sauce. Figuring out how to convert a roasting pan into a stove-top smoker. Recently I "discovered" the magic of quick puff pastry. There is an elegant beauty to puff pastry. The way its paper-thin layers puff like magic, delicately crisp and golden. The way it shatters with each bite, shards of pastry flying about like bits of confetti.
FOOD
December 22, 2012 | By Nancy Silverton and Carolynn Carreño
There are lots of little tricks that will help you make a great rough puff pastry. Here are some of the most important ones: Use European-style butter (I use Plugrá), which has a lower water content. Make sure the butter is at the right consistency before you begin folding it into the détrempe to make the puff pastry. Work in a cool kitchen on a cool work surface. Make sure your work surface is big enough for the task. Ideally, your work surface will not be too high, as you will need to apply firm, even pressure to the dough as you roll it out. Marble is ideal for making puff pastry.
FOOD
July 28, 2012
  Total time: About 1 hour Servings: 12 éclair or cream puff shells Note: Inspired by a recipe by Rose Levy Beranbaum in "The Pie and Pastry Bible. " For savory pâte à choux, omit the vanilla bean. 6 tablespoons (¾ stick) butter, cut into ½-inch pieces and at room temperature 1 cup water 1/2 teaspoon salt 1/2 teaspoon sugar Seeds from ½ vanilla bean 1 1/4 cups (5.3 ounces) flour 3 eggs 2 egg whites 1. Heat the oven to 400 degrees, and place a rack in the center of the oven.
FOOD
May 26, 2012
Dear SOS: Recently, my boyfriend and I went to try Zengo in Santa Monica Place, and I ordered its Thai chicken empanadas. It was amazing, and I ordered another round. I was so tempted to ask the chef for the recipe, but I was, like, "Why would he give away his recipe to his customers?" If you guys can manage to get the recipe from the chef, that would be fantastic. Joseph Gallana Van Nuys Dear Joseph: It's so hard to eat just one of these. The little Thai chicken empanadas are a project but are well worth the time and effort, and they make a perfect appetizer for a party or gathering.
NATIONAL
March 8, 2012 | By Kim Murphy
In this era of "less is more" and "cheap runs deep," it's no surprise that Spam, the canned meat staple that haunted dinner tables of the 1940s and 1950s, is reporting a continued and otherwise inexplicable uptick in sales. Edible forms of Spam continue to enter the culture, with the latest coming courtesy of an aircraft mechanic from Auburn, Wash. He's won the grand prize in the Great American Spam Championship with his recipe for Spam doughnuts. Full disclosure: This writer is not completely unbiased, having once helped her best friend create the winning entry at a private Spam party in Orange County: Spam Zimbabwe, consisting of chunks of Spam, pineapple and hearts of palm impaled on tiny spears.
FOOD
January 5, 2012
Priscilla Mary Isin's piece on the role of sweets in Turkish Ramadan celebrations was a fascinating combination of history, culture and cooking. As an added bonus, it had what is probably the best recipe for baklava that any of us have tasted. Forget every humdrum, too-sweet, sticky version you've ever had. This one, built on a base of homemade phyllo dough, is very simple and very delicious. If you prefer, of course, you can substitute puff pastry or even store-bought phyllo. Baklava Total time: 2½ hours Servings: This makes about 3 dozen pieces Note: You can substitute prepared puff pastry sheets for homemade dough if desired (1 sheet of puff pastry for each 20-layer sheet of homemade dough)
FOOD
June 2, 2011
  Semolina-filled puff pastry purses Total time: 1 hour Servings: About 2 to 2½ dozen purses Note: Puff pastry sheet sizes vary by brand. A sheet measuring at least 9½ by 13 inches should yield 1 dozen purses. Do not overfill the purses or the filling will leak out. Pinch tops tightly to close. If despite your best efforts any of the filling does leak out, it can be removed with a spoon while the pastries are still warm after baking. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
FOOD
January 14, 1993 | MARCIA CONE and THELMA SNYDER, Cone and Snyder are cookbook authors
A neighbor once said of Turkey a la King, "How can anything that we all ate as children be fit for a king?" Most of us decided long ago that there was nothing kingly about the dish, and we usually never try to pass it off as anything more than good leftovers. But add some cream puff pastry to that dinner plate--a crisp, light cup to cradle the stuff--and you have a meal that is more regal than mundane.
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