December 05, 2011 by

video: making Iced Puff Pastry

Puff pastry is traditionally made using the age-old technique of wrapping dough around a slab of butter and folding and rolling repeatedly between periods of chilling. When prepared more quickly by cutting butter into the dough this is usually referred to as rough puff pastry. So here then is a “rough puff video”. It’s a choppy rough-cut video (especially the first 5-6 minutes, sorry!) filmed with  one-hand on the iphone and one hand on the Thermomix. It’s jerky and unprofessional, but it gets the point across. And the point is: puff pastry is even more fast and easy when made with ice and a Thermomix.  The real bonus is that it tastes divine and makes us feel like we can accomplish just about anything.

 

 

See 33 comments from people who cook with Thermomix:

  1. avatar
    Megan 5 December 2011 at 10:50 pm (PERMALINK)

    You must be reading my mind – i am in need of this recipe!
    I wonder if you could cut the butter into cubes and then freeze it
    Thanks so much for your wonderful video demo!

    Author
  2. avatar
    ThermomixBlogger Helene 5 December 2011 at 11:46 pm (PERMALINK)

    Of course Megan, great idea! Or when making your own butter, you could use some of those sexy silicone ice cube trays from the Shopper’s Guide and freeze the butter in neat cubes to begin with. Yowzah!

    Author
  3. avatar
    Jordanna Zareb 6 December 2011 at 1:50 am (PERMALINK)

    What a fantastic idea you have come up with Helene :) thankyou so much for this recipe…I hope to try it when I have a cooking day at home…

    Author
  4. avatar
    Bobbi 6 December 2011 at 2:36 am (PERMALINK)

    I am a chef, have just acquired a Thermomix and am a newbie on Blogs so I am thrilled to have found your site. I will be giving this a go at once. So much easier. I love my Thermomix. I have read that people actually name theirs so I will be thinking of a good one for mine.

    Author
  5. avatar
    ThermomixBlogger Helene 6 December 2011 at 2:40 am (PERMALINK)

    Hi Bobbi — Glad you found your way to Thermomix… and this blog ;-)

    Author
  6. avatar
    ThermomixBlogger Helene 6 December 2011 at 2:58 am (PERMALINK)

    Oh Nora, you will have such fun making these!!! Yum… I love Bechamel. “Bouchées á la reine” would mean “Little bites, fit for a queen” I think? — or maybe “Queenly Morsels”?

    Author
  7. avatar
    Mara 6 December 2011 at 3:24 am (PERMALINK)

    Hi Megan, I always the butter just the way you say, cutting it first and freezing it on a tray. I have never made this pastry any other way, it’s one of those things that I learnt how to make directly on the thermomix and it’s about a thousand times better that the purchased stuff and not so much work, really.

    Author
  8. avatar
    Mara 6 December 2011 at 4:46 am (PERMALINK)

    Ok, my favourite filling is a mix of mushrooms and prawns which I “bind” together with a velouté made from a stock of the prawns’ heads and shells, made in slightly under 10′ in the thermomix. A bit of parsley and black pepper on the top. Always gets raves.
    How’s the 2nd dinner spinner giveaway going?

    Author
  9. avatar
    ThermomixBlogger Helene 6 December 2011 at 7:53 am (PERMALINK)

    Are you kidding me?!? You with young children have time to make a velouté of prawns’ heads and shells for binding your pastry filling?!? Oh wait, of course… no problem cuz you have a Thermomix. Or maybe you have two? You are such an avid fan that you might even have three ;-)

    Okay, I know I did promise to pull a new Dinner Spinner Winner and I promise to do it as soon as I catch up on these important blog comments :)

    Author
  10. avatar
    Nora 6 December 2011 at 2:37 pm (PERMALINK)

    Hi Helen,
    I love vols au vent! I usually have to buy the ready-made cases from France as they are so expensive in Ireland and never attempted to make them myself .Your post just gave me the motivation to try them out. My favourite filling is a mixture of Bechamel sauce (Thermomix does them wonderfully well), pieces of cooked chicken, grated cheese, mushrooms and ham. In France we call them Bouchées á la reine when made that way. It’s simply gorgeous!

    Author
  11. avatar
    Julie 6 December 2011 at 3:50 pm (PERMALINK)

    What a fantastic recipe – can’t wait to try it. Just wondering where you got that utensil you were using to remove the mixture from the bowl. (Spatula type thing, but looked like a knife). Thanks

    Author
  12. avatar
    ThermomixBlogger Helene 6 December 2011 at 8:11 pm (PERMALINK)

    Oh Julie — you have opened up a can of worms with this question! That is my ABSOLUTE FAVE spatula for Thermomix. Since getting Thermomix I have bought at least five of these and given some away. It is the absolute best because it feels great in the hand and fits the contours of the Thermomix SO WELL. It’s narrow enough to go between blades and wall of the bowl yet wide enough to use as a scoop. When I saw the video myself and realized it was in the shot I didn’t know what to do because the only problem with this spatula is that it is SO hard to find. When I first set up the Shopper’s Guide store on Amazon the first item I wanted to add was this spatula. But sadly, it is sold ON Amazon, but not BY Amazon. This means that all our friends in Australia can not get easy shipping for this item and I absolutely refuse to list items not available to Aussie readers.

    So — I contacted the manufacturer and begged them to make the spatula available directly BY Amazon for Thermomix fans. (this means the item shows as “sold and shipped by Amazon” on their site). The maker of the spatula agreed to my request and finally the product was approved by Amazon for warehousing with them. But still Amazon has not placed an order, nor does the item appear on their site. (It appears under a “third party seller” but that’s not good enough for me.) So I have been back and forth negotiating on this issue since August and still no result. Almost every day I check in with Amazon to see if the spatula shows up in their stock yet but nooooooo, not yet. I am most eager for this to happen as I REALLY want to tell people about it. I have tried MANY spatulas and this one is hands down the best one for Thermomix kitchens. If you follow this blog you will hear about it when it arrives in stock at Amazon, so please do check back if you’re interested.

    Boy, that was a long reply but I guess you can tell — I love that spatula almost as much as I love my Thermomix. For me, the two are inseparable!

    Author
  13. avatar
    Melissa 6 December 2011 at 9:43 pm (PERMALINK)

    Hi Helene! I gave this a go today. Now bear in mind I live in Australia, and despite the fact that it is really quite cold here today (16 degrees celcius) I always feel as if the weather in this country is not conducive to pasty making! My cooked shells taste great but I didn’t get anywhere near the rise you did. Do you need to work quickly with this type of pastry? I may have fluffed around with it too much. How many times do you fold approx? Is the idea to try and preserve the ‘bubbles’ in the dough? I desperately WANT this to work! Any tips appreciated.

    Author
  14. avatar
    ThermomixBlogger Helene 6 December 2011 at 10:45 pm (PERMALINK)

    Oh dear! First off, I’m so glad you tried this recipe and reported back. Now, let’s see Melissa… I would say work “swiftly” yes but here at my house, I didn’t rush too much. My house temperature is a constant 21F. If you don’t mind to try again I would suggest maybe in Australia it will work better to “freeze” for 20 minutes instead of “refrigerating” for 30 minutes. (Although I would not recommend putting the silicone mat in the freezer.) I am not a pastry expert and not clear on the science but have had nothing but success with this recipe. I don’t mess with it too much and only fold it a few times — maybe folding into thirds, 3/4 times — while adding the flour until it becomes compliant enough to roll and cut. I do believe too much handling could be the downfall (literrally!) of this dough. I’m going to add a caveat for Australian fans on the recipe page now. Am really hoping you will try again and report back here with success.

    I’ve just measured the “rise” on mine and I would say that if the dough is 1 – 1.5 cm to start, they will rise to 3-4 cm. Oh — just thought of one more thing. The photo at the top of this page (with little tomato) is a vol-au-vent made of two cutouts stacked on top of each other. (one is a doughnut or ring shape which is stacked on top of a flat cutout circle. The ones you see being made in the video are just one layer thick, with the scored caps then removed as shown. There other videos on YouTube that show the cutting out technique and I couldn’t really get into that very much with the time constraints of this video but you might want to look at some of those too… Please let us all know how things turn out for you.

    Author
  15. avatar
    Kalayra 7 December 2011 at 10:52 am (PERMALINK)

    Great video and instructions Helene! I can’t wait to make these adorable tasty little parcels…and it certainly seems easy enough. thank you, yet again. I love your site, it is so very helpful and informative.

    Author
  16. avatar
    Julie 7 December 2011 at 6:29 pm (PERMALINK)

    Thanks Helene re the spatula. I am a regular visitor to this blog so hopefully I will see when they are available. I have one silicone spatula that I find quite good, but only one – and that’s an ordinary shape. Thanks again.

    Author
  17. avatar
    Melissa 8 December 2011 at 12:10 am (PERMALINK)

    Thank you Helene for getting back to me with those tips! I will definitely give it another go, maybe on the weekend – not sure how much of that rich puff I can consume within a few days of feasting on it last night! And tonight is the rest of the pastry with fresh figs and a caramel sauce. yum! your blog is excellent!!

    Author
  18. avatar
    ThermomixBlogger Helene 10 December 2011 at 1:02 am (PERMALINK)

    Thanks for your patience Julie.. I hope to have more news about this best spatula after Christmas :)

    Author
  19. avatar
    Sara 11 December 2011 at 9:31 pm (PERMALINK)

    Amazing!!! Can’t wait to try this rough puff.

    Author
  20. avatar
    Nora 28 December 2011 at 6:29 am (PERMALINK)

    I did it! They were fab’, thanks Helen, I wouldn’t have done them without your very good instructions and video…

    Author
  21. avatar
    ThermomixBlogger Helene 28 December 2011 at 7:46 pm (PERMALINK)

    Hi Nora — I’m so excited for you and pleased to hear that you were motivated by my own successful experiment. Like you I was so excited by the result and just had to share it, so I filmed the little video on second or third time I made these myself . Have fun filling those lovely pastries!

    ps — for those who want to read about Nora’s success — here is a link to her blog post about Thermomix iced puff pastry.

    Author
  22. avatar
    yvette from france 10 April 2012 at 3:16 pm (PERMALINK)

    hello helen, I have just sent you a PM about the french way to do puff pastry: the “snail” way that doesn’t need any folding …so fast and so easy with the TMX…
    congratulation again for your wonderful blog

    Author
  23. avatar
    Mara 13 April 2012 at 1:42 am (PERMALINK)

    That sounds promising, Helen.
    BTW, you’ll be receiving some mail from me soon, too.

    Author
  24. avatar
    Monica 16 April 2012 at 3:27 am (PERMALINK)

    I just discovered this blog on Saturday, (thanks to velocidadcuchara a Thermomix lovers blog here in Spain) and after buying the Super-Spatula kit (can’t wait to receive it!!), now I’m in need of that Thermomix silicone mat, but can’t find it in amazon nor in the spanish vorwerk web.

    Please help me! I have an urge to make this pastry, and the silicon mat I have at home is ridiculously small.

    Author
  25. avatar
    ThermomixBlogger Helene 16 April 2012 at 10:34 pm (PERMALINK)

    Hi Monica — the Thermomix silicone mat was a gift to me… I believe it comes from the Australian distributor, but not sure. There are many similar mats easily available in that size… but not with the green logo… ;-)

    Author
  26. avatar
    Elsie 17 September 2012 at 8:21 am (PERMALINK)

    I just came across this and am excited to try making it. Can I use this to make cheese straws? If yes, can you recommend how much cheese to use and when to add it? I have some lovely aged Irish cheddar that I can use to make the straws. Thank you.

    Author
  27. avatar
    ThermomixBlogger Helene 17 September 2012 at 11:19 am (PERMALINK)

    I would say ‘yes!’ to making cheese straws with this. I would add the cheese at the final stage, when rolling out the dough and cutting it to necessary size for your straws. I would sprinkle crumbled cheese on top and work it in minimally just before cutting into straw shapes and twisting. As for how much cheese to use, I say ‘go with what feels right’. I just LOVE aged cheddar, but it will depend on your budget and preferences of those you will be serving. I have a heavy hand when it comes to cheese… as I see it, if you’re going to eat cheese, you might as well make it count ;-)

    Author
  28. avatar
    Brian 2 February 2013 at 8:24 pm (PERMALINK)

    Have you heard anything more about the “snail way” from Yavette? I am getting my Thermomix on this wednesday. Will be taking the day off for it! I am hyped! Thermomix, one tool to rule them all!

    Author
  29. avatar
    tania 23 May 2013 at 2:23 am (PERMALINK)

    Hi,
    I have been looking for a recipe like this and will try it tomorrow, thank you so much!
    cheers

    Author
  30. avatar
    Leonie 17 October 2013 at 5:49 pm (PERMALINK)

    Hi, thanks heaps for the great detailed video. I would like to make spinach & feta parcels – do you think this pastry would work for something like that?

    Author
  31. avatar
    ThermomixBlogger Helene 20 October 2013 at 2:37 pm (PERMALINK)

    Yes Leonie, that’s sound totally yummy and do-able!

    Author

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