Who invented rough puff pastry?

Claude Gelée
Puff pastry was supposedly created by French painter and apprentice cook, Claude Gelée, in about 1645, when he accidently created a laminated dough when trying to make a form of rolled butter cake for his sick father.

Where does rough puff pastry come from?

Originating from France, classic puff pastry is made using a dough called détrempe (pronounced day-trahmp, a basic dough made with flour, water and butter) to which you add more butter, roll it out, fold it, turn it, roll it out, fold it, turn it and on and on till you have made several such turns.

What is rough puff pastry Also known as?

Rough puff pastry is also known as blitz (German for lightning) puff pastry or demi-feuilletées. It is a variation of the classic puff pastry, although less elaborate. Rough puff pastry is differentiated by: 1. A shorter processing time.

What is puff pastry called in France?

Pâte feuilletée
Pâte feuilletée, the French word for puff pastry which translates to layered dough, is made with flour, water and butter and it does not contain any kind of leavening agent. It is made up of three parts: the détrempe, the beurrage and the pâton.

What is the difference between rough puff and full puff pastry?

Why is it called Rough Puff Pastry? The biggest difference between rough puff pastry (also known as flaky pastry) and classic puff pastry is that in the rough version you break the butter up into small pieces before combining with the flour, instead of incorporating as one large slab of butter.

What products are made from rough puff pastry?

• Puff Pastry.
• Puff Pastry Croutons.
• Bacon and Cheddar Puff Pastry Crisps.
• Cherry Puff Pastry Pies.
• S’mores Puff Pastry Mini Tarts.
• Soup Puffs.

What is the best store bought puff pastry?

Dufour frozen puff pastry
Dufour frozen puff pastry is the best stuff you can buy at the store. It’s what we use in the test kitchen. It’s what we use at home. Individual plum tarts are a crazy-easy puff pastry dessert.

What’s the difference between rough puff and full puff pastry?

How many layers should puff pastry have?

Chef Julia Child recommends 73 layers for regular pâte feuilletée and 729 (i.e. 36) layers for pâte feuilletée fine (in Volume II of her Mastering the Art of French Cooking textbook).

What are the 7 types of pastry?

There are variations within the categories, so let’s start with the different types of shortcrust.

• Shortcrust Pastry. The shortcrust pastry is the most versatile type, and it is easy to make at home.
• Puff Pastry.
• Flaky Pastry.
• Rough Puff Pastry.
• Filo Pastry (Phyllo)
• Choux Pastry.
• Hot Water Crust Pastry.

What is the difference between rough puff and puff pastry?

The biggest difference between rough puff pastry (also known as flaky pastry) and classic puff pastry is that in the rough version you break the butter up into small pieces before combining with the flour, instead of incorporating as one large slab of butter.

How bad is puff pastry for you?

About a third of puff and shortcrust pastry is fat, and if it’s made with butter or palm oil, it contains more saturated fat than if it’s made with unsaturated fats such as sunflower spread. These are our most commonly used pastries, but it’s worth trying to keep them for a treat. Not all pastry is high in fat.

What’s the difference between puff pastry and rough puff?

This distributes the butter in layers evenly throughout the pastry, which causes the pastry to expand into light crispy layers on cooking. Rough puff pastry is the cheats version. Its designed to produce a similar effect to puff pastry, for a lot less effort. The butter is cut into chunks and mixed into the dough, still in chunks.

Where does the butter go in puff pastry?

Puff pastry. ). The butter is put inside the dough (or vice versa), making a paton which is repeatedly folded and rolled out before baking . The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process.

Where did the first puff pastry recipe come from?

In fact, the origin of modern puff pastry appears to be Spanish, perhaps through Arab or Moorish influences: the first known recipe of modern puff pastry (using butter or lard) appears in the Spanish recipe book Libro del arte de cozina ( Book on the art of cooking) written by Domingo Hernández de Maceras and published in 1607.

What makes puff pastry Puffy and flaky?

This is achieved by rolling out the paste and giving it sufficient turns until there are hundreds to thousands of layers of dough and fat. When this pastry is baked, the expand­ing air and water vapour puff the separate layers apart from each other, resulting in a delightful, crisp, light, flaky pastry.