The French chef has long been a favorite of Julia Child’s and many of her fans. In fact, she even created a puff pastry recipe based on the French pastry dough. Her original recipe was published in The Famous Cookbook of Julia Child. However, the author of the book changed the recipe a bit to make it more authentic to her own cooking style. You can find the new version of the famous pastry dough recipe below.
The recipe calls for a buttery pastry dough and is similar to croissant dough. The butter is laminated between the layers, resulting in hundreds of flaky layers. The buttery part of the pastry dough is melted during the baking process, giving the pastry a puffy, flaky texture. The dough should be chilled to avoid making it sticky and brittle. Beat the butter with a special rolling pin to ensure that it is cold.
The next step in making a classic French puff pastry is to roll out the dough and roll it out to a thick rectangle. Spread the pastry cream over two or three strips of pastry and cover them with whipped cream. Once the pastry is rolled out, you should prick the sheet with forks. Place it in the fridge for a couple of hours, until it is chilled. It should then be pressed into the shape you want it.
The pastry is similar to a croissant dough, and the butter is laminated between layers of dough. Fold the dough in half, then roll it out a third time, and unroll it over the sheet. When the pastry is ready, it should be chilled, so that the flaky layer of the dough can be baked. This step is crucial to the success of the puff pastry. Then, the pastries should be chilled thoroughly to avoid cracking.
The next step in the Julia Child puff pastry recipe is the pie crust. The method for making the pastry is very simple. The cold butter and shortening are added to the dry ingredients and then beaten. The result is a dense, flaky pie crust. Then, you add the chocolate, and top it with the pastry. Once the pastry is chilled, you can serve the pie with a cream filling.
When making a pie crust, the secret is to use cold ingredients. This recipe starts with very cold butter and shortening. Then, you add cold water. The dough should be stiff. It should have a smooth texture. This step should be completed as soon as the pie crust is ready. This step will also make the pastry more flexible. You can prepare a tart with the pastry at home.
Unlike most other pastry recipes, this recipe is very simple. All you have to do is combine a tablespoon of cold butter and three parts of flour. You should make the dough into a thin and uniform rectangle. Then, roll out the pastry and cut it into strips. Then, spread the pastry cream on two or three strips. Then, place the chocolate on one strip. Then, roll the pie into a sleeve.
Once the pastry is ready, fold it into a rectangle. This should be about one-eighth inch thick. Place a baking sheet on the counter and place the pastry over it. Gently poke several holes with a fork. Let it rest for at least an hour. Then, you can reheat it as needed. Once the pastry has been cooled, you can enjoy your favorite dessert.
Then, fold the pastry in half. It should be about an eighth of an inch thick. Lay it over a baking sheet. Repeat the rolling process until the dough is about three-four inches thick. Once the pastry has been rolled, add the chocolate. Put the pie in the refrigerator to chill. It will keep the chocolate from melting while the pastry is resting. The pastry should remain chilled for a minimum of an hour before you bake it.