Rachel allen puff pastry recipes

Cherry Cream Ripple Choux Buns

Cherry Cream Ripple Choux Buns

adapted from Rachel Allen. shapes then baked, ‘til it has puffed and (hopefully) become hollow. I’ve wanted to try making choux pastry for yonks now
#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
Beef, Stout and Anchovy Pie

Beef, Stout and Anchovy Pie

Last years pie was Steak and Stout and this years was a quicker, simpler (pregnancy) version courtesy of Rachel Allen's lovely book Bake
Choc Cross Buns

Choc Cross Buns

Peyton and Byrne for quantities (more or less), and Rachel Allen for spices. Repeated the process, only this time covered with pieces of unsalted butter (25g) before folding in much the same way as for puff pastry

Choux pastry

Although the pastry is best used right away, it can be placed in a bowl, covered and chilled for up to 12 hours, until ready to use

Raspberry millefeuille

Divide the puff pastry into four equal pieces, as each piece will be rolled and baked separately. Remove from the oven and allow to cool on a wire rack while you roll out and bake the next pastry layer

Creme patissiere

1. In a bowl, whisk the egg yolks with the sugar until light and thick, then stir in the flour. 2. Put the vanilla pod (if using) in a saucepan with the milk and bring it slowly just up to the boil

Tarte Tatin

You can also make this with puff or sweet shortcrust pastry. For the sour cream shortcrust pastry. Remove the pan from the heat and place the pastry on top of the almost cooked apples

Turkey and ham pie

Cover with puff pastry, sealing the edges and making a small incision in the top to let steam escape

Chicken pie with ham and peas

For the puff or flaky pastry top. Brush the pastry with the egg wash to give it a nice glaze. Cook the pie in the oven for 10 minutes, then reduce the oven temperature to 190C/gas 5 and cook for about another 20 minutes until the pastry is golden brown and the filling is bubbling hot. 400 g puff or flaky pastry, rolled ½ cm thick or,

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

Eclairs

For the pastry. make the choux pastry as described on here. Reduce the oven temperature to 200C/gas 6 and continue to cook for a further 15–20 minutes, or until the éclairs are puffed up, golden and crisp. 1 choux pastry

Beef Wellington

Brush the edges of the pastry with a little of the beaten egg, then wrap up the steaks in the pastry as tidily as possible

Strawberry and nectarine tart

Recipe taken from Rachel Allen's Easy Meals. Trim the pastry into a 25 x 30cm rectangle and transfer to a baking sheet. Carefully arrange the strawberries and nectarines in overlapping alternate slices on top of the pastry, leaving a 1cm border all the way round. 25 minutes or until the pastry has turned golden and the fruit is bubbling and slightly caramelised. 500 g ready rolled puff pastry, (or roll out a block of puff pastry to a thickness of about 4mm)