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puff pastry different ways

rsprep's picture

I once saw a baker (Eastern European) make what was a "near" puff pastry using oil for the detrempe, and shredding frozen butter on the rolled out detrempe, than folding and rolling in the usual manner of puff pastry making only not as many turns.  it turned out beautifully, was a whole lot less work than classic puff pastry.  Is anyone familiar with this method?  I don't remember the oil/water/flour proportions and I'd like to try it.

Gretchen8's picture

I can't cut and paste (post #71476, reply #1 of 3)

I can't cut and paste anything on this site, but if you google for "rough puff pastry" or even "easy puff pastry" you will find a lot of recipes. Ina Garten has one I know--and I think even Jacques Pepin does.  There may be one on this site if you search (and it works--ha ha) for "rough puff pastry". We used to have many who used it.

rsprep's picture

puff pastry with oil detrempe (post #71476, reply #2 of 3)

Thanks for the quick reply.  I am familiar with a few "rough puff pastry recipes/techniques, including one from a video on this site.  But I liked the method I saw (oil detrempe, shredded frozen butter, rolling and folding, etc.) and I wondered if anyone had the detrempe oi/water/flour proporations.

Gretchen8's picture

Since on the 911 site they (post #71476, reply #3 of 3)

Since on the 911 site they refer to an oil shortcrust recipe, why not just make an oil pie crust for your detrempre (had to look that up) and proceed.  Why did you like this better--it would seem to just add more fat to a recipe that probably doesn't need more!!

And as I understand (very slightly) the mechanism of puff pastry, I would think the water base would give a more tender product.

Again, since I assume you haven't actually tasted this, I wonder what it is that you "prefer" about the oil based recipe.