Advertisement
Puff Pastry
- Makes approximately
1 kg
- Difficulty
Easy
By Roger Pizey
Published 2013
You’ll need to account for a lot of chilling time in this recipe, so make it well ahead of when you need it. It is hard to make this recipe any smaller as you would need to halve an egg yolk, so I would suggest making the full amount and freezing any left over. It will keep happily in the freezer for up to 3 months.
Ingredients
50 g 1¾ oz 450 g 1 lb
Method
- In a small pan, melt
50 g 1¾ oz - In a mixer with a dough hook attachment, place
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe