Recipe | Pate Chaud Puff Pastry Recipe DHV Cooking Part 2 |

Recipe (0.20 seconds)

Get email alerts with latest cooking tips via email
(You can cancel email alerts at anytime.)

Pate Chaud Puff Pastry Recipe DHV Cooking Part 2

From - Posted: Dec 26, 2013 - 119 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
Duration: 03 minute 54 seconds 
Play Cooking Video
speed up the downloads
Like to get lastest cooking tips everyday!

Banh Pate Chaud Vietnamese Pastry Pie

Banh Pate Chaud (Vietnamese Pastry Pie)For more recipes http:www.facebook.comboriville http:www.twitter.comborivilleIngredients:12 lb. Ground Pork 1 box of Puff Pastry Sheets 5 minced Shallots 4 minced Garlic Cloves 1 cup chopped Jicama 12 cup chopped Wood Ear Mushroom 2 Egg Yolks 1 12 tsp. Annatto Seed Oil 13 tsp. Salt 12 tsp. Sugar 12 tsp. Sesame Seed Oil Black PepperIn a large bowl add in 12 lb. Ground Pork and 13 tsp. Salt. Add in 12 tsp. Sugar. Add in 12 tsp. Annatto Seed Oil. Add in 12 cup chopped Wood Ear Mushroom and 1 cup chopped Jicama. Add in 5 minced Shallots and 4 minced Garlic Cloves. Add in 12 tsp. Sesame Seed Oil. Add in some Black Pepper and mix well. Cover it with plastic wrap and put in the refrigerator for 30 minutes. After 30 minutes, take it out and roll into balls. When you are finish, cover with plastic wrap and put it in the microwave for 2 minutes. After 2 minutes, it should be semi-cooked. Now layout your Puff Pastry Sheet. Using a round cookie cutter, cut out about 16 circles. Place 1 meatball on 1 circle, then place another pastry circle on top. Using a fork pinch the ends. Place it on a baking pan. Repeat until you use up all your pastry circles and meatballs. Crack 2 Egg Yolks into a small bowl. Add in 1 tsp. Annatto Seed Oil. Mix. Brush it on top of each pastry. Bake at 350 degrees F. for 25-30 minutes. After it's golden, take it out and serve.
8,449 views | Jan 18, 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
49,525 views | Feb 06, 2014

Veg Puff Patty Indian recipe video of Puff Pastry by Chawla s Kitchen

Easiest and Quickest Puff Pastry Indian Veggie Puff Recipe. Watch to learn how to make Puff Pastry at home.Very easy and light tea time snack. All time favourite Indian Snack recipe. 4 HUGS \o and GREAT RECIPES!The show focuses on Indian cuisine, but viewers are very welcome to make requests.Our channel is home to hundreds of instructional videos on our fans requests and original programming that inspires cooks !!Watch More : for updates and Hugs: Twitter: https:twitter.comchawlaskitchen Facebook:
9,003 views | Mar 25, 2014

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.
34,046 views | May 01, 2014


PUFF PASTRY DOUGH (homemade) *COOK WITH FAIZAJOIN ME ON: WEBSITE:http:www.cookwithfaiza.netYOUTUBE CHANNEL: https:www.facebook.comcookwithfaiza786
23,279 views | Mar 13, 2014


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*********
316,983 views | Feb 08, 2013

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
3,941 views | May 31, 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
53,037 views | Jul 23, 2013

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
420,134 views | Oct 27, 2012

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✿`*•✿`*•✿`*•✿`•✿`*•✿`*•✿`*•✿`*•✿`*
703,142 views | Feb 25, 2012

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!
256,448 views | Dec 12, 2011


USALA PARA OREJITAS, PASTEL, PASTES, EMPANADAS.. SUSCRIBETE A MI CANAL GRATIS! Y ESPERA NUEVO VIDEO CMIERCOLES. PARA SEGUIRME POR FACEBOOK.. http:www.facebook.comaleliamada.estuchedemonerias.9#!aleliamada.estuchedemonerias.9HARINA DE FUERZA: Es una harina que tiene más gluten que otras y es la que se necesita cuando se va a hacer una masa que necesite levar (reposar para que aumente de tamaño), como puede ser en el caso de los donas, brioches, pizzas, panes, empanadas... La levadura necesita comer el gluten para soltar gas y que la masa se esponje, así que se necesita harina rica en gluten, es decir, de fuerza.
205,535 views | Feb 07, 2013

Homemade Puff Pastry Pate Feuilletee Khari Biscuit Video Recipe by Bha...

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 TO MAKE 1 12 POUND OF PASTRY DOUGHAll purpose flour 250 GramCorn starch 2 Tablespoon (Leveled)Unsalted butter 250 Gram (Cold unsalted butter used)Ice cold water 2⁄3 Cup (10.67 tbs)Salt To TasteLime juice 1 TeaspoonTurmeric powder 1⁄4 Teaspoon (Optional)Black pepper 1 Teaspoon (Optional)Flour 1⁄2 Cup (8 tbs) (For dusting)Things You Will Need 1. Food processor 2. Baking tray 3. Pizza cutter Directions GETTING READY 1. In a food processor, add the all purpose flour, corn starch, salt, black pepper & turmeric powder. Pulse the processor for a minute. 2. Add the butter (cut into pieces), small quantities at a time and pulse the processor again to incorporate it well into the flour. 3. Take 23 cup of water and add a teaspoon of lime juice to it. Add this water to the processor and pulse it again. 4. Remove the dough on to the counter and sprinkle some more flour on top and use your fingers to press the dough. Do not use your palm. 5. Once the dough is made into a ball, mold it into a square shape gently and wrap it up with a plastic kitchen wrap and refrigerate it for 30 minutes. MAKING 6. After 30 minutes, take the dough out of the refrigerator, unwrap it and roll it by sprinkling some flour over it. 7. Pound the dough initially till rolling is easy and then roll the dough to a 14-inch thick flat dough. Use a brush to brush off excess flour. 8. Roll the the dough as the chef demonstrates in the video to a 14-inch thickness and fold 6 times. Refrigerate the dough between each two or three turns or when needed for 30 minutes. 9. After 30 minutes, take out the dough and check if it is ready to bake, if its too thick, roll again one more time so that the dough is 14-inch thick. 10. Meanwhile preheat the oven to 400 F. 11. Once the dough is rolled and ready cut into square or rectangle shapes using a pizza cutter. You can also cut into circle using a cookie cutter. 12. After cutting the shapes out of the dough arrange them on a dusted baking tray and bake in the preheated oven for 12 to 15 minutes. They can be flipped sides after 8 minutes and allowed to bake on the other side. 13. Once done, bring the temperature of the oven to the lowest, 170 F and slow bake again for 60 minutes for crunchy biscuits. SERVING 14. Serve warm with Indian Tea TIPS If the dough is kneaded using your hands, then use shredded butter as it would incorporate well with the dough while kneading. If desired you can use other spices such as cumin seeds, and carom seeds. You can also make regular pastry dough without adding any flavors. All ingredients used in this recipe should be cold. The dough has to be cold while working on it at all times. If you feel the coldness wearing off, refrigerate it right away. The entire dough need not be used immediately. Use as required and freeze the remaining wrapped in plastic wrap may be frozen. Allow 45 minutes of thawing time before baking frozen dough. NOTE 250 grams of all purpose flour + 2 tablespoons (levelled) of corn starch = 1 cup of cake flour
160,172 views | Feb 28, 2013

Aloo Puffs Recipe Video Potato Puff Pastry Sandwich by Bhavna

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!
97,418 views | May 05, 2013

How to make the Most Perfect Puff Pastry Pate Feuilletee Recipe

FOR AMOUNT OF INGREDIENTS CHECK: http:delightdulce.blogspot.com201203puff-pastry.html Learn how to make a rich, buttery, flaky and crunchy puff pastry from scratch with this video tutorial. Learn all the tricks on how to make it, roll, storage and understand how puff pastry rise when baking. A complete tutorial!
159,457 views | Mar 28, 2012

Puff Pastry Biscuits recipe

Clickhttp:nishamadhulika.com531-puff-biscuits-recipe.html to read Puff Pastry Biscuits recipe in Hindi. Also known as Puff Pastry Cookies Recipes, Puff Biscuits recipe
102,466 views | Dec 26, 2012

Recently searches related to: Recipe

Disclaimer: Cooking-Library.Com is a Food and Cooking search engine that indexing and organizing articles on the web. Everyday 100+ new guides, tips, experiences to improve your cooking skills.

© 2014 - Cooking-Library.Com