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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
Large rolling docker — pizza dough, crackers, puff pastry docking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Reusable pastry bag — sturdy for stiff doughs and buttercream
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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
Large rolling docker — pizza dough, crackers, puff pastry docking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Reusable pastry bag — sturdy for stiff doughs and buttercream
You're reading one of recipes available free. Full library with Gastronome.
Dissolve sugar in milk and add yeast. Sift flour and salt together; rub in 6 tablespoons of butter and mix to a dough with the eggs and yeast mixture. Knead five minutes and roll into a rectangular sheet about twice as long as it is wide. Cut about half the additional butter into small lumps about the size of peas over 2/3 of the dough. Fold the part of the dough that does not have butter on it over half the butter-covered portion; then fold the other third over the first two layers, so that you now have 3 thicknesses of dough (something like an envelope). Press down the edges all the way around and roll out fairly thinly. Repeat the process of cutting the remaining butter on 2/3 of the dough, folding to 3 thicknesses and rolling out. It may be necessary to repeat once again to get all the butter incorporated. Cover with a cloth and set aside at room temperature for 1/2 hour, then roll out and shape as desired. let rise until light, but not quite doubled in bulk as it will continue to rise in the oven. Bake in a preheated 375F oven for 15 to 25 minutes, depending on the size of the rolls. Pastry shapes: Roll dough 1/2" thick, cut into strips 1/2" wide by 8" long. Twist strips and form into rings or figure-8's. Triangles: Roll dough 1/2" thick, cut into squares. Spread with almond paste, fold over the corners into an envelope and press down the edges. When baked, spread with frosting. Pinwheels: Roll dough 1/2" thick, cut into 4" squares and cut dough from each corner almost to the center. Fold each alternate point to the center, pressing down firmly.