Rachel allen puff pastry dough recipes recipes

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Choc Cross Buns

Choc Cross Buns

Peyton and Byrne for quantities (more or less), and Rachel Allen for spices. Oiled my hands and the work surface and turned out the dough
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#cookfromthebooks week 6 (Weather week & TV gone)

#cookfromthebooks week 6 (Weather week & TV gone)

  I always rub my flour and butter together to make bread crumbs then add sugar , oats and cinnamon – but in Rachel Allen’s recipe for Rhubarb, plum & cardamon crumble, she prepares her dry ingredients then pours on melted butter and quickly mixes – It did provide a dense crumble topping but I found quite clumpy – I think in future I’ll stick to my usual, on saying that with the bowl placed dangerously near to my place, I did manage to secretly have a few portions
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Poached Leek and Cheddar Tart

 I tend to use the cling film trick (I think I first saw Rachel Allen doing that) by rolling the pastry between large sheets of film – this stops the pastry sticking and also makes it much easier to lift in to the tin
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Eclairs

For the pastry. Use a small wet knife to stop the dough coming out when you have finished piping each éclair