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Pate Chaud Puff Pastry Recipe DHV Cooking Part 2

From - Posted: Dec 26, 2013 - 160 views
Recipe | Pate Chaud Puff Pastry Recipe DHV Cooking Part 2 | Pate Chaud Puff Pastry Recipe DHV Cooking Part 2
Pate Chaud Puff Pastry Recipe DHV Cooking Part 2
Pate Chaud Puff Pastry Recipe DHV Cooking Part 2
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Bake with Anna Olson Puff Pastry

Click here for the other videos in the series: like and subscribe for updates in this and other series : )Puff pastry is a key element in any French bakery and in this episode, Anna teaches viewers everything they need to know about puff pastry. Anna prepares basic puff pastry dough and demonstrates the principals behind making this buttery, flakey yet delicate pastry. She then takes her puff pastry dough and makes three individual Puff Pastry Tarts: Apricot Vol au Vent, Salted Caramel Pear Tart and S'Mores Tart. Big and little kids will love the last one! Anna advances the puff pastry lesson when she creates a classic French dessert: Chocolate Hazelnut Napoleon. Lastly Anna takes any leftover puff pastry and bakes delicious Savoury Hors D'oeuvres: Pesto Palmiers, Sesame Cheese Straws and One Bite Tapenade Pockets.
72,627 views | May 01, 2014

How to Puff Pastry Recipe

I used to buy Puff Pastry sheets from stores once tried this recipe then never went back to stores. Vegetable Puff Recipe: http:youtu.beY9z_ZWdnrf8Recipe is here : http:anvithaambrut.blogspot.com201401puff-pastry.htmlAsh Gourd Halwa Recipe:http:youtu.beeRsSE4Dvy34Disclaimer:After searching in internet, I came up with this recipeTags: Puff Pastry yummy food recipe baking homemade cooking Puff Pastry yummy food recipe baking homemade cooking vegetable Indian Evening time snacks tea time perfect party Vegetable puffs are amazing crispy and crunchy puff pastry filled with different types of flavorful vegetarian fillings carrot beans potato pea onion masala curry
99,686 views | Feb 06, 2014

Veggie Puff Recipe

Hello...Veggie puff are favorite in my household. Its savory-mildly spiced mix vegetable filling in a puff pastry baked to perfection. The vegetables I chose were parboiled (cooked in microwave for 2-3 minutes until slightly soft). I added spices according to my taste but you may add any spice blend you like. You may also choose any vegetables of your choice. Serve this at tea time or light lunch or anytime snack :) with ketchup or your favorite saucechutney. I hope you like this video and please don't forget to like - share & SUBSCRIBE for more delicious and easy to follow recipes straight from my home kitchen. Click the link to SUBSCRIBE for watching! ♥ Sanam's KitchenThe audio is by YouTube.
34,636 views | Oct 28, 2013

Pate Chaud

Dau bep Bonsai ( huong dan cach lam banh Pate Chaud
63,383 views | Dec 02, 2008

Puff pastry hearts quick recipe

The way to your loved one's heart is through their stomach, so tempt himher with these delicious puff pastry hearts! Find this and many more recipes on the Giallozafferano App in English *** He loves me... he loves me not... he loves me... he loves me not... well, the way to a man's heart is through his stomach, so I'll tempt him with my puff pastry hearts! First of all, unroll the ready-made puff pastry... cut out 24 heart shapes... and place them on a baking sheet, lined with baking paper. I've got 24 heart shapes, now, with a smaller heart-shaped cookie cutter, we'll make the sides of our vol-au vents: for each case you need a solid heart plus 2 cut hearts, that is... cut out the centre, leaving the rim intact. Now assemble the vol-au-vents: take the beaten egg... and brush the edges of the base... place the first layer on it... brush again... all around the edge... and place the second layer on top... finally, brush again. Repeat until all the hearts are completed, this amount makes about 8. And that's it! To avoid wasting the cut-outs, you can place them on a baking pan, brush with beaten egg and sprinkle with poppy seeds... or whatever you like. Then bake the vol-au-vents at 390°F (200°C) for 10-12 minutes until golden brown, and the small hearts for only 5 minutes. Meanwhile, move on to the filling, we'll make both a sweet and savoury version, let's start with the savoury filling: take a pan... melt a knob of butter... now add the shrimps... let them brown... and add the brandy; once evaporated, add the tomato puree... the thyme... and cook until the sauce has thickened. Now transfer the shrimps to a food processor... add the cream cheese... and process until you have an even mixture. Done! Place the mixture in a bowl... and set aside. For the sweet filling: add some powdered sugar to the ricotta cheese... and stir together... then add the chocolate chips... stir again... and it's ready. If it's too thick, add a teaspoon of heavy cream. Our cases are ready: before filling, press down the risen pastry with a teaspoon, in this way... so... fill it up... and garnish with a few chocolate chips. It's a triumph of hearts... will I win his? Good, easy and quick! For 8 puff pastry hearts • ½ lb (250 g) of puff pastry • 1 egg For the sweet filling • 15 cup (50 g) of ricotta cheese • 2 tbsp of chocolate chips • 1 tsp of heavy cream • 1 tbsp of powdered sugar For the savoury filling • 2,5 oz (70 g) of shelled shrimps • 1 knob of butter • 1 dash of brandy • 1 tbsp of tomato puree • 13 cup (80 g) of cream cheese • 1 sprig of thyme • salt to taste
75,571 views | Feb 08, 2012


PUFF PASTRY DOUGH (homemade) *COOK WITH FAIZAJOIN ME ON: WEBSITE:http:www.cookwithfaiza.netYOUTUBE CHANNEL: https:www.facebook.comcookwithfaiza786
33,262 views | Mar 13, 2014

How to make Hot Vietnamese Puff Pastry Pies recipe Pate Chaud Banh Pat...

Place in the oven at 350 Degrees for 30-35 minutes.If you don't want it to be so puffy just use a fork and poke some holes on the top of the pastry before you bake them.
2,689 views | Mar 16, 2014

Alana Lowes Recipe Video Rough Puff Pastry Raspberry Jam Tarlets

Join me as I show you step-by-step how to make rough puff pastry and turn it into raspberry & jam tartlets. For the full recipe please visit Enjoy xx
4,116 views | May 31, 2012

Puff Pastry Dough recipe

How to make a perfect puff pastry dough in easy steps. Puff pastry dough recipe. for details click http:www.aashpazi.compuff-pastry-dough and also check out http:www.aashpazi.comzaban-puff-pastry for Borek Recipe click http:www.aashpazi.comborek For more recipes visit Us: ‪http:www.facebook.comaashpazi‬ ‪‬‪ list=PL4B9715CE57F26E09&feature=plcp‬
482,575 views | Oct 27, 2012

Croissant Puff Pastry Croissant Recipe

How to make croissant with puff pastry dough. Croissant Recipe http:www.aashpazi.comcroissant puff pastry dough recipe http:www.aashpazi.compuff-pastry-dough For more recipes visit Us: ‪http:www.facebook.comaashpazi‬ 
 ‪ list=PL97B860F10B6E7A9F&feature=plcp‬
 ‪ list=PL4B9715CE57F26E09&feature=plcp‬ https:twitter.comaashpazi Ingredients: Croissant is another simple but fun recipe with puff pastry dough. Croissant can be made in different ways. This croissant recipe is from puff pasty dough. Each croissant can weigh between 30 to 40 grams. Each one has about 135 calories and 85 calories from fat. Read more http:www.aashpazi.comcroissant-calories
66,165 views | Jul 23, 2013

Puff pastry recipe

This is a staple recipe, that everyone should try at least once in their life: the puff pastry. It's a bit difficult to describe, but with Sonia's tips you can cook it yourself! Find this and many more recipes on the Giallozafferano App in English *** Today we'll use a few simple ingredients to make quite an elaborate recipe, that in my opinion everyone should try at least once in their life: the puff pastry. For the dough (détrempe): • 1 cup (250 ml) of water • 1 13 tsp (8 g) of salt • 1 cup (150 g) of bread flour • 1 ½ cups (200 g) of all-purpose flour For the butter block (beurrage): • ½ cup (75 g) of all-purpose flour • 2 15 sticks (250 g) of butter Now, we'll make the dough: I'll use a stand mixer with paddle attachment, but if you don't have it you can knead by hand. First of all, keep in mind that puffy pastry is best handled at cold temperatures, so you need a fresh place. Take the fresh water, and dissolve the salt in it, combine and sift the flours, and add to the mixer. Then pour in the water in a thin stream and knead the dough for about 8-10 minutes, until smooth and even. Beat at medium speed. When the dough comes off the sides of the bowl, you can take it out. Sprinkle just a pinch of flour on the work surface, the texture should be quite soft, softer than bread dough. If the dough is too sticky, use a pastry scraper and add a pinch of flour. Now place it on a plate, cover with a cloth and let it rest for at least ½ hour, to relax the gluten so the dough won't shrink back when rolled out. While the dough is resting in a fresh place, move on to the butter block, so take the butter, which is neither at room temperature nor straight from the fridge, cut into cubes and place in the bowl of the mixer, with paddle attachment. Then add ½ cup (75 g) of sifted flour and beat until you have an even mixture, with no lumps. And here's our butter block, it's pretty sticky, so flour your hands and the work surface, and form it into a square or rectangle, take 2 sheets of parchment paper, place the butter block in the middle, cover with the other sheet of parchment paper and, with a rolling pin, roll it out to a thickness of ½ inch (1 cm); after that, keep the butter block on the lowest, and coldest, shelf of the fridge for at least ½ hour. Take a pastry board, slightly floured, and place the dough on it, now roll it out into a rectangle, 10 inches wide (25 cm) by 20 inches (50 cm) long. Do not move the rolling pin only back and forth, but also in a diagonal motion to roll the dough as evenly as possible and form a perfect rectangle. When the dough has been rolled out into an even rectangle, take the butter block, place it in the middle and enclose it in the dough. Now sprinkle some flour on top and gently tap with the rolling pin to make the butter block more pliable. Then roll out the pastry again into a rectangle of the same size as before. Now it's time to make the so-called folds: you may find a 3-fold or a 4-fold puff pastry recipe. What's the 3-fold method? Fold the bottom third over the centre, and the top third down to cover. As you can see, there are 3 layers of pastry. In our recipe we'll make a 4-fold: fold one end not towards the centre, but one third of the way in, more or less, do the same with the other end, leave some space in the middle or it won't fold well, then fold everything over: as you can see, there are 4 layers. So, a 3-fold means that there are 3 layers, while a 4-fold makes 4 layers. After the first fold, make an indentation with a fingertip, to remind you that one fold has been made. Then take the pastry, place it on a tray, cover with cling film and keep in the fridge for at least ½ hour. After ½ hour, take the pastry out of the fridge and place it with the short side towards you and the seam on your right-hand. Now take the rolling pin, sprinkle some flour and roll it out again, exactly as before. It's crucial that you keep the pastry in the fridge well covered, in this way it won't dry out or crack when you roll it out. Here we are, the pastry is rolled, so fold it again: fold in one side, fold in the other side, leave about ½ inch between them, then fold it over in half; press 2 fingertips into the pastry, because 2 folds have been made. Then return the pastry to the tray, cover well and keep in the fridge for ½ hour more. Here we are, after ½ hour we're ready to fold it for the third time: the procedure is the same as before. So let it rest for ½ more, then we'll fold it for the fourth and last time. Finally, it's time for the last fold: proceed in the same way, and fold it for the fourth time. Now the puff pastry is ready: before using, keep it in the fridge for at least an hour, still covered. If you're not going to use it after such time, you can freeze it and thaw it out when you need it. It wasn't so difficult, was it? Just a little bit complicated!
265,260 views | Dec 12, 2011


LINK AQUI PARA VER VIDEO MASA DE HOJALDRE. SUSCRIBETE A MI CANAL GRATIS! Y ESPERA NUEVO VIDEO CMIERCOLES. PARA SEGUIRME POR FACEBOOK.. http:www.facebook.comaleliamada.estuchedemonerias.9#!aleliamada.estuchedemonerias.9 ***********COMO HACER MASA DE HOJALDRE************* *********CANALES RECOMENDADOS*********
348,922 views | Feb 08, 2013

How to make Puff Pastry

Puff Pastry is a very versatile pastry. It can be used for both sweet and savory dishes. Making Puff pastry is very time consuming, but well worth the effort.
446,710 views | May 14, 2011

Ẩm thực, nấu ăn Cách làm bánh quai vạc

- Bánh quai vạc là một loại bánh mặn và là một trong những món ăn bình dân ở Việt Nam mang đậm hương vị của vùng biển miền Trung đặc biệt là ở vùng Bình Thuận là một loại thức ăn nhanh và thức ăn đường phố. Bánh có hình dáng giống chiếc quai vạc, bênh trong nhân có thể chứa tôm, thịt (thường là thịt ba rọi) và các loại nhân khác, khi chế biến, bánh được gấp lại thành hình bán nguyệt và ép mí bánh, khi chín, viền bánh sẽ dợn sóng. Bánh quai vạc được làm từ bột mì tinh (bột mì lọc) thông qua quá trình luộc. Bánh quai vạc có các dạng phổ biến là bánh quai vạc trần và bánh quai vạc chiên. Bánh quai vạc trần có đặc tính dai. Bánh quai vạc trần được gọi để để phân biệt với bánh làm bằng bột lọc có gói lá chuối.Bánh quai vạc là một trong những loại bánh khéo, nghĩa là loại bánh đòi hỏi người làm phải có kinh nghiệm và thật khéo tay. Cái khéo léo ở đây là bột bánh phải được nhồi nặn cho thật nhuyễn giữa bột mì và bột năng, để khi cắt bánh làm đôi có thể thấy từng lớp bột mỏng nằm chồng xếp lên nhau. Cũng có lẽ vì kỹ thuật làm vỏ bánh khá công phu mà bánh quai vạc còn có tên gọi là bánh xếp.[3] Bột mì tinh là nguyên liệu cơ bản. Phương pháp chế biến được thực hiện bằng việc chế nước sôi lấy trùng cho bột vừa chín tới và nhồi bột đến khi mềm dẻo, cắt từng phân nhỏ sau đó cán mỏng tạo nên miếng vỏ bột trong đều. Nhồi các nguyên liệu, trộn chung, cho ít nước mắm, muối tiêu, đường, đem xào chín. Sau đó gắp nhân bỏ vào giữa miếng bột đã cán mỏng, xếp đôi lại từng chiếc bánh. Cho vào nồi nước sôi khi thấy bột trong là bánh đã chín, vớt ra rổ để ráo nước. Ngoài ra còn chuẩn bị phần nước chấm.
39,158 views | Nov 06, 2013

Pasta Hojaldre ¿COMO PREPARARLA? Receta Completa ✿◕‿◕✿

✿`*•✿`*•✿`*•✿`*•✿` ABREME•✿`*•✿`*•✿`*•✿`*•✿`*Para ver la receta por escrito, algunas fotos y mas recetas de postres visita mi Blog.http:filyann-postres.blogspot.com201202pasta-hojaldre-como-prepararla.html✿◕‿◕✿ Agrégame a facebook:✿◕‿◕✿ http:www.facebook.comprofile.php?id=100003181403128&sk=wall✿◕‿◕✿ Dale me gusta en Facebook: ✿◕‿◕✿http:www.facebook.compagesRecetas-de-Postres-Fily-Ann118887931609231?ref=hl✿`*•✿`*•✿`*•✿`•✿`*•✿`*•✿`*•✿`*•✿`*En este vídeo se enseña a cómo preparar la pasta hojaldre o mil hojas paso a paso.Con la pasta hojaldre se puede hacer una gran variedad de pan, tartas, trenzas, pays y muchas otras recetas. Antes de hornearla debes dejarla reposar de 20 a 30 minutos, porque la pasta se encoje.La temperatura del horno debe de ser la correcta, si la temperatura está más baja la pasta se empezara a desgrasar, si esta mas alta se quemara y del centro aun estará cruda.Tipo de pan que se puede hacer con pasta hojaldre:Orejitas Abanicos Volovanes Entorchados Bruselas Tacos Empanadas Rollos OchosBarquillos rellenos. Panadería Mexicanaía Mexicana Tradicional (Pan Dulce)✿`*•✿`*•✿`*•✿`•✿`*•✿`*•✿`*•✿`*•✿`*Mi correo electró✿`*•✿`*•✿`*•✿`•✿`*•✿`*•✿`*•✿`*•✿`*Suscríbete a mi canal.✿`*•✿`*•✿`*•✿`•✿`*•✿`*•✿`*•✿`*•✿`*Consejos para preparar pasta hojaldre:1.- Pesa y mide todos los ingredientes correctamente. 2.- La harina la puedes cernir o si prefieres la puedes preparar la masa sin cernirla. 3.- La margarina que lleva la masa tiene que estar a temperatura ambiente para que sea más fácil integrarla. 4.- El agua debe de estar fría. 5.- Empieza mezclando todos los ingredientes del centro antes de terminar con toda la harina. 6.- Amasa muy bien la masa, empiézala a golpear en una mesa lo suficientemente fuerte. 7.- Sabrás que la masa ya esta lista cuando la golpees con la palma de tu mano y esta no se quede marcada en la masa si aun se queda marcada es que le falta más amasado. 8.- Deja reposar tu masa, tápala con una bolsa de plástico para que la superficie no se reseque y déjala en un lugar que no sea frío. 9.- La margarina para empastar es especial para pasta hojaldre, cuando la compres asegúrate que diga FEITE si no dice FEITE esa margarina no te servirá. 10.- La margarina para empastar debe de estar a temperatura ambiente, antes de empastarla golpéala hasta suavizarla si no está suave te costara más trabajo extender la pasta. 11.- La margarina debe de quedar en el centro de la masa y debe de ser tapada con las pestañas de la masa. 12.- Extiende tu pasta en un lugar que no sea tan caliente y en una superficie lisa. 13.- No debes de dejar la pasta tan delgada, si la extiendes muy delgada se empezara a desgrasar. 14.- Siempre se empieza por una vuelta sencilla y una doble. 15.- El numero mínimo de vueltas que se le tiene que dar son 4 le puedes dar hasta 6 o 8 vueltas. 16.- Ocupa un buen rodillo. 17.- Una vez que hayas terminado con la vueltas guarda la pasta en una bolsa de plástico y métela a al refrigerador de 6 horas hasta un día antes de ocuparla. 18.- Nunca la dejes sin tapar por que se le hará una costra en la superficie. 19.- Esta pasta dura varios días en el refrigerador. ✿`*•✿`*•✿`*•✿`•✿`*•✿`*•✿`*•✿`*•✿`*Si tienes alguna duda PREGUNTA ECHANDO A PERDER SE APRENDE✿`*•✿`*•✿`*•✿`•✿`*•✿`*•✿`*•✿`*•✿`*
765,341 views | Feb 25, 2012

Aloo Puffs Recipe Video Potato Puff Pastry Sandwich by Bhavna Potluck ...

Download Bhavna's Kitchen apps for Android, iPhone and iPadMore recipes at Like me on FACEBOOK http:www.facebook.comsuperveggiedelight Twit with me on TWITTER http:www.twitter.combhavnaskitchen RECIPE DESCRIPTION: INGREDIENTS: FOR STUFFING: 4 large potatoes 1 small onion (white or red) 1 heaping teaspoon green chili and ginger paste 12 teaspoon garam masala (I use Badshah brand) 12 teaspoon chili powder 1 teaspoon cumin-coriander powder (dhania jeera) 1 tablespoon oil 13 teaspoon cumin seeds (jeera) 14 teaspoon mustard seeds 14 teaspoon turmeric 12 teaspoon amchur - optional 2 tablespoons chopped coriander leaves Salt to taste FOR THE LAYER 1 sheet frozen puff pastry Water to seal the pastry DIRECTIONS Thaw the puff pastry in the refrigerator. Preheat the oven to 400 F.: TO PREPARE STUFFING: Boil the potatoes, de-skin and mash well. Heat oil in a wok, add mustard and cumin seeds. When they start to crackle, add onions, green chili and ginger paste. Saute on medium till onions are translucent. Add the mashed potatoes, spices, salt, coriander and mix well. Taste and adjust seasoning. Cut the pastry sheet into 4 pieces. Place about 13-12 cup of the filling in the center of one puff pastry piece. Wet the edge with water and press to seal completely. Place a parchment paper on the baking tray and place the 4 puffs keeping 1 inch space between each of the pieces. Brush the melted butter on the surface to give it an even more golden hue (the ones in the photo above are without butter). Bake for 15 minutes or till the puffs are puffed and golden on the outside. Serve hot with a cup of tea and some ketchup on the side!
109,250 views | May 05, 2013