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Post by Ali on Sept 21, 2011 18:43:14 GMT 1
I am overall very very delighted  It doesn't take much. I've never home-made puff or flaky pastry, I've always bought it ready made. In France the only choice in supermarkets was pate feuilletee (or summink) that was a round bit of fluffy pastry in a roll. Now if you want to make a traddy square or rectangle pie with fluffy pastry top u is b*ggered with a circle without a bit of chopping here and there. Well !!!! On a visit to buy some 'promotions' t'other day from s'market I found that the brand of Francine have 'launched' a block of square feuilletee that you can roll into whatever shape u want and rectangle or square is prob a good start. Whay hey I am overall very very delighted |
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Post by <-Rinky-Dink-> on Sept 21, 2011 19:00:18 GMT 1
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Post by Deleted on Sept 24, 2011 11:05:28 GMT 1
i have bought pastry but it only takes a second to make the stuff,probably quicker than the time it takes to unwrap the shop bought which must be full of preservatives and other rubbish,especially if you do it in a processor ( yes you have to wash the bowl!!)
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Post by Elkay on Sept 24, 2011 13:58:56 GMT 1
If I want rough puff, flaky I do it Delia's way and grate butter into flour and add a little water. Then it needs to go in the fridge for a while, so I form it into a cube or ball depending on whether I want it square or round. I almost never buy ready made as I'm very fussy about what goes in it. If I want short crust I do what BritChick says and make it in the processor. For short crust I use half fat to flour, the fat being half lard half butter - and I do the same thing when I pop it in the fridge - either forming a cube or a ball  |
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Post by Ali on Sept 24, 2011 14:52:13 GMT 1
Yes, make all pastry here apart from puff/flaky and agreed is quicker to make normal flat pastry. But this square one will be brill in 'emergencies' ;D Will try Delia's way - frozen butter grated? Does it puff ?  |
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Post by Deleted on Sept 24, 2011 20:04:39 GMT 1
Never made puff pastry,I have heard of the Delia recipe,maybe try it one day.I made a microwave choc pud today,recipe from Good Housekeeping Mag,supposed to be fantastic and take minutes to prepare and 3 to cook.Took me an age to get the golden syrup off the spoon,it a was disgusting choc pud,stodgy like steamed pud,never again,has taken ages to clear the carnage in the kitchen.
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Post by Elkay on Sept 24, 2011 21:02:48 GMT 1
Poor Britchick, but you did make me laugh!
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Post by Madame Moorhen on Sept 25, 2011 6:55:14 GMT 1
OK girls what food processors do you have? I used to be able to make shortcrust in my old Magimix but I now have a cheaper Moulinex which is total rubbish, so I make pastry by hand.
Therefore I don't do it very often! Well all the rolling out palaver and then baking blind palaver (which I have finally mastered with my oven) is just a palaver, so it's a winter only thing.
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Post by Elkay on Sept 25, 2011 12:12:15 GMT 1
OK girls what food processors do you have? I used to be able to make shortcrust in my old Magimix but I now have a cheaper Moulinex which is total rubbish, so I make pastry by hand. Therefore I don't do it very often! Well all the rolling out palaver and then baking blind palaver (which I have finally mastered with my oven) is just a palaver, so it's a winter only thing. Ours is a Bosch, a small one. We bought it this year and it is the first I have ever owned - I hadn't realised what I was missing! We are still experimenting with it, but is wonderful for grating stuff (home-made-home-grown coleslaw, courgettes for courgette cake etc) wonderful for pastry - but a little small for cake making - so I use my electric whisk thing still for that |
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Post by Madame Moorhen on Sept 25, 2011 12:16:13 GMT 1
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