Perfect Puff Pastry
Discover two ways to make puff pastry from scratch and whip up a variety of delicious treats with guidance from King Arthur Flour baking instructor Gesine Bullock-Prado. First, learn how to create quick puff pastry dough and put it to use in an irresistible blueberry crostada and a savory Alsatian tart. Then, make a traditional dough and use it to create a pastry-shop-worthy Napoleon, classic palmiers, a chocolate puff pastry box and a no-bake vegetable tart that's always a hit. Hungry for more? Good! Up next, find out how to put a new spin on everyone's favorite cheese straws! And, shape crave-worthy cheese Danish, sure to elevate your popularity at brunch. For the grande finale, Gesine walks you through each step of creating impressive joconde imprimé, a fancy name for a cake-wrapped banana cream pie. Yes, it's as amazing as it sounds!
Gesine Bullock-Prado is a cookbook author, pastry chef and King Arthur Flour instructor. She has written four pastry and baking cookbooks and serves as a regular dessert contributor and editor for Better Homes & Gardens and Food & Wine magazines. Gesine also makes appearances on the "Today" show and "The Talk" and hosts "Unique Sweets" on the Cooking Channel.
Materials: What you Need
Lesson Plan: What you Learn
Meet pastry chef Gesine Bullock-Prado and learn the fundamentals of puff pastry! You'll get inside the layers of a quick puff pastry dough to see how chunks of butter smooshed into flour becomes delicate laminated treats. Don't be scared when your dough looks like a shaggy mess at the start of folding; this quick puff dough transforms right before your eyes.
With Gesine's guidance, you'll make a savory and sweet tart out of your quick puff. Learn a riff on the classic Alsatian tart and the free-form shaping of a zippy blueberry crostada.
You've made quick puff; now it's time for the more refined traditional puff pastry. Learn how to shape the butter block, lock it into the dough, fold and create layer upon layer of delicate, flaky, butter, delicious puff pastry.
Using the classic dough, make some more pastries! Gesine walks you through the steps of a pastry-shop quality Napoleon filled with from-scratch pastry cream and covered with a decorative glaze.
Next, palmiers! You might know this classic cookie as an elephant ear. Gesine will give you the inside tips on achieving a delicate, caramelized crunch and show you how to make the cookie in both heart and palm shapes.
Gesine makes a chocolate puff pastry box and fills it with decoratively piped chocolate pastry cream. Then she assembles a savory, no-bake vegetable tart that's guaranteed to steal the spotlight at brunch or any meal. You'l also learn how and why to blind-bake puff pastry.
Master classic cheese straws that are equally at home at a white tablecloth dinner party and on Superbowl Sunday. Learn the flexibility of the vol au vent shape filled with scrambled eggs, passionfruit pastry cream or whatever strikes your fancy. Finally, Gesine shows you how to shape a classic cheese Danish.
Now for the show stopper: the Joconde Imprimé! Take your skills to the next level and build a centerpiece cake worthy of any occasion. Gesine will show you how to pipe decorative script onto a thin layer of cake and wrap your puff pastry and caramel pastry cream and banana pie. That's right, a cake-wrapped banana cream pie!