45 Pastry Recipes for Home E-Book

Kelly Johnson

• Herausgeber: Kelly Johnson
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2024

Beschreibung

Indulge your taste buds and elevate your baking skills with the delectable creations found within the pages of our "45 Pastry Recipes for Home" cookbook. This culinary treasure trove is a celebration of the art and science of pastry-making, offering a delightful array of recipes that cater to both beginners and seasoned bakers.
Dive into the world of flaky crusts, delicate layers, and heavenly fillings as "45 Pastry Recipes for Home" guides you through a diverse selection of pastry recipes. From buttery croissants and melt-in-your-mouth puff pastry delights to exquisite tarts, pies, and show-stopping desserts, this cookbook is a journey through the sweet and savory wonders of the pastry kitchen.
Each recipe is meticulously crafted, providing detailed step-by-step instructions, helpful tips, and expert techniques to ensure your success in creating mouthwatering pastries. Whether you're a home baker looking to impress with a weekend treat or a pastry enthusiast seeking new challenges, "45 Pastry Recipes for Home" has something for every palate and skill level.
This cookbook is an indispensable guide for anyone eager to master the art of pastry. Unleash your inner pastry chef and bring the joy of freshly baked goodness into your kitchen with "45 Pastry Recipes for Home."

Leseprobe

45 Pastry Recipes for Home

By: Kelly Johnson

Table of Contents

Classic Pastries:

Croissants

Pain au Chocolat

Danish Pastries

Puff Pastry Twists

Palmiers (Elephant Ears)

Eclairs

Cream Puffs

Profiteroles

Napoleons (Mille-Feuille)

Turnovers (Fruit or Savory)

Fruit-Filled Pastries:

Apple Strudel

Mixed Berry Tart

Peach Galette

Blueberry Hand Pies

Cherry Almond Pastries

Raspberry Linzer Tarts

Lemon Curd Tartlets

Plum Frangipane Tart

Nut-Filled Pastries:

Baklava

Almond Croissants

Pecan Pie Bars

Hazelnut Pinwheels

Walnut Rugelach

Chocolate-Lovers' Pastries:

Chocolate Babka

Chocolate Éclairs

Chocolate Croissants

Chocolate Raspberry Tart

Chocolate Almond Braid

Custard and Cream Pastries:

Vanilla Custard Tarts

Chocolate Mousse Tart

Creme Brulee

Banana Cream Pie

Coconut Cream Pie

Tiramisu Pastries

Savory Pastries:

Spinach and Feta Puffs

Cheese and Herb Scones

Tomato and Mozzarella Galette

Bacon and Cheddar Pinwheels

Chicken Pot Pie

Sausage Rolls

Specialty Pastries:

Kouign-Amann

Mango Coconut Turnovers

Raspberry Pistachio Bostock

Matcha Swirl Buns

Fig and Goat Cheese Tart

Classic Pastries:

Croissants

Ingredients:

For the Dough:

● 1 1/4 cups (300 ml) warm milk

● 2 tablespoons active dry yeast

● 1/4 cup (50g) granulated sugar

● 3 1/2 cups (450g) all-purpose flour, plus extra for dusting

● 1 teaspoon salt

● 1 cup (2 sticks or 225g) unsalted butter, cold For the Butter Block:

● 1 cup (2 sticks or 225g) unsalted butter, cold For Egg Wash:

● 1 egg

● 1 tablespoon water

Instructions:

Making the Dough:

Activate Yeast:

● In a bowl, combine warm milk, active dry yeast, and sugar. Let it sit for about 5-10

minutes until it becomes frothy.

Prepare Flour Mixture:

● In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Mix until a dough forms.

Knead the Dough:

● Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic.

Chill the Dough:

● Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.

Making the Butter Block:

Prepare Butter:

● Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a rectangle, approximately 1/2 inch thick.

Chill Butter:

● Place the butter block in the refrigerator for about 30 minutes.

Laminate the Dough:

Roll and Fold:

● Roll out the chilled dough on a floured surface into a rectangle. Place the chilled butter block in the center of the dough. Fold the dough over the butter, sealing the edges.

First Turn:

● Roll out the dough into a rectangle again, then fold it into thirds like a letter. This is the first turn. Chill for 30 minutes.

Repeat Turns:

● Repeat the rolling and folding process (second and third turns). Chill the dough for 30 minutes between each turn.

Final Chill:

● After the last turn, chill the dough for at least 1 hour or overnight.

Shaping and Baking:

Roll and Cut:

● Roll out the laminated dough into a large rectangle. Cut it into smaller triangles.

Shape Croissants:

● Roll each triangle into a crescent shape, starting from the wide end.

Proofing:

● Place the shaped croissants on a baking sheet, cover with a cloth, and let them proof for 1-2 hours, or until doubled in size.

Preheat Oven:

● Preheat your oven to 400°F (200°C).

Egg Wash:

● Beat the egg with water and brush it over the croissants for a golden finish.

Bake:

● Bake for 15-20 minutes, or until the croissants are golden brown and flaky.

Cool and Enjoy:

● Allow the croissants to cool on a wire rack before enjoying them.

These homemade croissants are buttery, flaky, and incredibly delicious. Enjoy them with your favorite jam or simply as they are!

Pain au Chocolat

Ingredients:

For the Dough:

● 1 1/4 cups (300 ml) warm milk

● 2 tablespoons active dry yeast

● 1/4 cup (50g) granulated sugar

● 3 1/2 cups (450g) all-purpose flour, plus extra for dusting

● 1 teaspoon salt

● 1 cup (2 sticks or 225g) unsalted butter, cold For the Butter Block:

● 1 cup (2 sticks or 225g) unsalted butter, cold For the Chocolate Filling:

● Dark chocolate bars, cut into small rectangles For Egg Wash:

● 1 egg

● 1 tablespoon water

Instructions:

Making the Dough:

Activate Yeast:

● In a bowl, combine warm milk, active dry yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy.

Prepare Flour Mixture:

● In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Mix until a dough forms.

Knead the Dough:

● Turn the dough out onto a floured surface and knead for about 5-7

minutes, or until it becomes smooth and elastic.

Chill the Dough:

● Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.

Making the Butter Block:

Prepare Butter:

● Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a rectangle, approximately 1/2

inch thick.

Chill Butter:

● Place the butter block in the refrigerator for about 30 minutes.

Laminate the Dough:

Roll and Fold:

● Roll out the chilled dough on a floured surface into a rectangle. Place the chilled butter block in the center of the dough. Fold the dough over the butter, sealing the edges.

First Turn:

● Roll out the dough into a rectangle again, then fold it into thirds like a letter. This is the first turn. Chill for 30 minutes.

Repeat Turns:

● Repeat the rolling and folding process (second and third turns). Chill the dough for 30 minutes between each turn.

Final Chill:

● After the last turn, chill the dough for at least 1 hour or overnight.

Shaping Pain au Chocolat:

Roll and Cut:

● Roll out the laminated dough into a large rectangle. Cut it into smaller rectangles.

Place Chocolate:

● Place a piece of dark chocolate at one end of each rectangle.

Roll and Seal:

● Roll the dough over the chocolate, sealing the edges.

Proofing:

● Place the shaped Pain au Chocolat on a baking sheet, cover with a cloth, and let them proof for 1-2 hours, or until doubled in size.

Preheat Oven:

● Preheat your oven to 400°F (200°C).

Egg Wash:

● Beat the egg with water and brush it over the Pain au Chocolat for a golden finish.

Bake:

● Bake for 15-20 minutes, or until the pastries are golden brown and flaky.

Cool and Enjoy:

● Allow the Pain au Chocolat to cool on a wire rack before enjoying.

These homemade Pain au Chocolat are a delightful treat with layers of buttery, flaky pastry and a gooey chocolate center. Enjoy them with a cup of coffee for a perfect French breakfast experience!

Danish Pastries

Ingredients:

For the Dough:

● 1 1/4 cups (300 ml) warm milk

● 2 tablespoons active dry yeast

● 1/4 cup (50g) granulated sugar

● 3 1/2 cups (450g) all-purpose flour, plus extra for dusting

● 1 teaspoon salt

● 1 cup (2 sticks or 225g) unsalted butter, cold For the Filling:

● Fruit preserves (apricot, raspberry, etc.)

● Cream cheese filling (mix cream cheese with sugar and vanilla extract) For the Glaze:

● 1/2 cup (60g) powdered sugar

● 1-2 tablespoons milk

● 1/2 teaspoon vanilla extract

Instructions:

Making the Dough:

Activate Yeast:

● In a bowl, combine warm milk, active dry yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy.

Prepare Flour Mixture:

● In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Mix until a dough forms.

Knead the Dough:

● Turn the dough out onto a floured surface and knead for about 5-7

minutes, or until it becomes smooth and elastic.

Chill the Dough:

● Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.

Making the Butter Block:

Prepare Butter:

● Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a rectangle, approximately 1/2

inch thick.

Chill Butter:

● Place the butter block in the refrigerator for about 30 minutes.

Laminate the Dough:

Roll and Fold:

● Roll out the chilled dough on a floured surface into a rectangle. Place the chilled butter block in the center of the dough. Fold the dough over the butter, sealing the edges.

First Turn:

● Roll out the dough into a rectangle again, then fold it into thirds like a letter. This is the first turn. Chill for 30 minutes.

Repeat Turns:

● Repeat the rolling and folding process (second and third turns). Chill the dough for 30 minutes between each turn.

Final Chill:

● After the last turn, chill the dough for at least 1 hour or overnight.

Shaping Danish Pastries:

Roll and Cut:

● Roll out the laminated dough into a large rectangle. Cut it into smaller squares or rectangles.

Create Wells:

● Using a knife, make small cuts along the edges of each piece to create a well for the filling.

Add Filling: