If you are lucky to find butter, milk and plain flour in your supermarket (Weird time 🙁 you should definitely give it a go!
‘Puff pastry” rhymes with ” not easy” !
It requires some hard work and patience … normally…
I have an excellent news for you! There is an quick way that will bluff your guests and family.
This “snail”technic is a good shortcut for a result that will definitely taste much better than the one you buy ready-to-roll at the supermarket.
For that you will need:
– 300 g plain flour
– 300g salted butter cubbed and frozen
– 150g cold water
1- In a food processor with the sharp steel blade, put all the ingredients together.
It is important to cut the butter into little pieces then let it in the freezer for 30 min.Do not skip this step, we need butter flakes in the pastry, this is the garantee to get something puffy.
2- Roll out the pastry on a lightly floured surface (3 mm thickness).
It is normal to see those pieces of butter
3- Start rolling the pastry until you get get a tube.
4- Keep this tube shape and roll now to get a snail.
5- Keep this vertical snail shape and roll out the pastry.
6- Use your rolling pin to lift it up, then drap over the tart case. Chill in the fridge or the freezer for 20 min.
7- Roll two sheets of puff pastry and bake at 180 degrees for 40-50 minutes.
- 500 mL whole milk
- 40 g butter
- 5 yolks
- 100 g caster sugar
- 50 g cornflour or poudre à flan (french custard powder)
1- Bring the milk to a simmer in a large saucepan over medium heat
2- Meanwhile whisk together the egg yolks and sugar in a large bowl until combined, add a tiny bit of milk.
3- Sift the corn flour and whisk until smooth.
4- Slowly drizzle the warm milk mixture into the egg yolk mixture, whisking constantly to ensure the eggs do not coagulate.
5- Pour the mixture back into the large pot and, over low heat, cook, whisking often, until well-thickened (80 degrees)
6- Remove from the heat let the temperature go down to 40 degrees and add butter.
7- Let cool completely in the fridge.