Steps to Prepare Gordon Ramsay Rough Puff Pastry

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, rough puff pastry. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Rough Puff Pastry is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Rough Puff Pastry is something which I’ve loved my whole life. They’re fine and they look fantastic.

The recipe for puff pastry used for croissants has a little bit of sugar in it. Of course you could use this rough puff pastry for croissants, I'm pretty sure they'll be pretty good, just not the best. You need to see bits of butter. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.

To get started with this recipe, we have to prepare a few ingredients. You can have rough puff pastry using 3 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Rough Puff Pastry:

1. Get 450 g x chilled plain flour
2. Get 375 g x diced cold butter
3. Get 250 ml x cold water

Rough puff pastry also goes by the moniker "flaky pastry," but the overall idea is the same. Pieces of butter, instead of a rolled out block, are incorporated into the dough in a method just like pie crust—then folded and rolled out to create layers. Rough puff pastry, also known as demi-feuilletées, is a variation of the classic puff pastry, although less elaborate. Rough puff pastry is differentiated by a shorter processing time, fewer folds and reduced or no rest time between successive folds.

Instructions to make Rough Puff Pastry:

1. The butter, flour and water all need to be well chilled for this recipe, combine the butter and flour first and stir with a knife to make sure the butter is coated, then add the water and mix. (you don't need to thumb this pastry)
2. Work the ingredients together with your hand then turn onto the work-top, work it with your hands until it forms a dough. (if it is too dry, get your hands wet and continue to work it. Then form into a rough rectangle shape.
3. Roll out the pastry into a large rectangle on a floured work surface, to about 1/2 cm thickness. You need to fold the top to just passed the middle then fold the bottom edge back over, this creates a tripple layer dough.
4. Turn the dough 90 degrees and roll out to the same sized rectangle as before, then repeat the folding over. This creates more layers,
5. With your finger make 2 dents in the corner to remind you how many times it's been rolled and folded, at this stage wrap with cling film and refrigerate for 15 - 20 minutes to cool the butter. Roll and fold again. Each time you roll, rotate 90 degrees
6. Keep repeating the rolling and folding until it has had 6 times, if at any time the butter feels sticky, put back in the fridge to re-set the butter. The second image shows how it looks after the 6th fold. I then made some cheesy palmiers with some left over pastry after the sausage rolls. Roll and brush with beaten egg.
7. I sprinkled mixed seeds then paprika and finally grated parmesan cheese over the pastry, press down with your hands.
8. Roll the pastry into a log and cut with a sharp knife into 1cm approx discs
9. Bake at 190c for about 15-20 minutes, let them cool to room temperature before eating. These screen shots were taken from my youtube channel https://www.youtube.com/watch?v=lVA4iX5vd4U&t=366s feel free to check me out there

Rough puff pastry, also known as demi-feuilletées, is a variation of the classic puff pastry, although less elaborate. Rough puff pastry is differentiated by a shorter processing time, fewer folds and reduced or no rest time between successive folds. Michel Roux's rough puff pastry recipe is a classic and so easy to make too. This traditional recipe makes perfect rough puff pastry every time. Michel Roux's rough puff pastry recipe is deliciously light, flaky and crunchy.

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