A good gluten-free puff pastry has always been difficult to achieve for me. I often relied on my pie crust as substitution, but clearly there have been desserts that I couldn’t bake without puff pastry. Today I decided to look at recipes for quick puff pastry and give it a go. The results were so great that, with the leftover from the Tarte Tatin crust, I made little fans and they were eaten so quickly that I didn’t have time to take any picture!
The Pastry Chef Christophe Felder shared a recipe for quick puff pastry that requires only 5 turns. Because of the absence of gluten, instead of using just water as liquid, I used one egg and then added as much water as necessary to reach 100g. I also let the dough rest in the freezer between folds, and I did two folds at once, to accelerate the process – I really wanted to bake that Tarte Tatin! Now we can use puff pastry and I am sure I will be posting a recipe for the wonderful cannoncini soon – small horns of puff pastry filled with delicate pastry cream.
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