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Best Puff Pastry Recipe: Classic, French, and Delicious


Say bye to store-bought and become a dough pro

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Learn one recipe and have a delicious base for o'dourves, desserts, and sweet or savory tarts!

Every serious home cook should have a reliable puff pastry recipe in his or her repertoire. This is not to say that puff pastry dough is esoteric dough that can only be replicated at home. No, on the contrary, most grocery store refrigerators are stocked with at least one commercial puff pastry, such as Pepperidge Farm®. However, even the best, ready-made dough can’t compete with the taste and texture of homemade puff pastry, with its delicate, buttery layers.

Many people opt for ready-made puff pastry because of efficiency. Although puff pastry is time-consuming, it is not difficult to make and you’ll find that each time you make it, the process becomes easier and intuitive. Practice really does make perfect when it comes to making puff pastry!

The Daily Meal turned to The Fundamental Techniques of Classic Cuisine for puff pastry wisdom. In the book, chef Alain Sailhac, four star New York Times chef of Le Cygne, powerhouse behind Le Cirque, 21 Club, Plaza Hotel, and dean of the International Culinary Center, recommends always using butter when making puff pastry as opposed to other fats such as lard or goose fat because “butter has great plasticity and can be rolled into very thin sheets.” Sailhac reminds us that butter’s “melting point is very low, so it has to be handled quickly, in a cool environment on a cool surface.”

Other guidelines from the book are as follows:

  • You must not allow butter to soften and if it does, rechill it immediately or you will not have manageable dough.
  • Do not over mix your dough. Mix the ingredients enough to form a mass that holds together.
  • Make sure your dough and butter are similar in consistency so they can be rolled together.
  • When shaping puff pastry, roll it out to your desired thickness and then chill it.
  • To be both edible and delicious, puff pastry should be cooked until all layers are brown.

Be quick and be chill, got it! Ready to get started? Click here for a recipe for The Best Puff Pastry Dough.

Once you've mastered the art of puff pastry, your culinary world will open up to innovative creations! Having puff pastry under your belt doesn't limit you to French cuisine. This recipe works for a base for classic and fusion dishes alike whether you're making o'dourves, desserts, or savory tarts.

Click here to see The Best Puff Pastry Recipes to get inspiration on how to use your homemade puff pastry!


The Best Puff Pastry, According to Our Test Kitchen

Here’s what we reach for to make the butteriest, flakiest hors d'oeuvres and desserts.

Store-bought puff pastry is one of our favorite shortcut ingredients in the EatingWell Test Kitchen, especially for holidays and special occasions, when we use it for making baked Brie, cheese twists, savory tarts like this Celeriac, Gruyère & Potato Tart, desserts like these pretty Almond & Rose Pear Tarts and more. After we included puff pastry in our roundup of 6 Holiday Foods Our Test Kitchen Doesn’t Bother Making From Scratch, one reader wrote to ask if we have a brand recommendation𠅊nd the answer is, yes we do! In fact we have three top picks. 


Method for Puff Pastry:

Homemade puff pastry (or 'pâte feuilletée').
Before starting this Puff Pastry recipe, make sure you have organised all the necessary ingredients.

In the stand mixer bowl, place the flour. If you don't have a stand mixer and want to make puff pastry from scratch, arrange the flour in the shape of a fountain on your workbench.

. and water (at room temperature).

Place the recipient in the stand mixer.

. then fit with the dough hook.

. and work at medium speed for a few minutes. Once all the flour is incorporated.

. transfer the dough onto your kitchen worktop.

. and give it the shape of a ball. The dough ball should be quite compact. If you are not using a mixer, gather the flour with your fingers by drawing it into the water, until all the flour is incorporated.

You will end up with a compact ball.

Using a knife, score the top of the ball with a cross. The détrempe is now ready.

Wrap the dough ball in cling film.

. and refrigerate for at least 30 minutes.

Rolling and folding process: Flour your kitchen worktop.

. and place the détrempe in front of you.

With your fingers, squash the four corners of the ball.

Roll out the ball, maintaining the 'cross' shape.

The centre should be thicker.

In the centre, place the butter (at room temperature). Shape the butter into a rectangle that fits in the centre of the dough.

Fold the top corner of the dough over the butter.

Fold the opposite side (bottom corner) over.

Fold the right corner over.

. making sure the edges are sealed and regular.

Brush off the flour excess every time.

. then fold the left corner over.

Now that the butter is completely enclosed, bash the square with a rolling pin, in order to incorporate the butter into the dough. Make sure the square shape is maintained.

Roll out the square lengthwise.

. making sure the butter is not coming out of the dough. Shape the dough into a long rectangle, to a thickness of about 1cm.

Give the dough a quarter-turn.

. anti-clockwise. Flatten the corners a bit if necessary.

Fold the dough into three parts. Start by folding the right third over.

Make sure the edges are sealed and regular.

Roll out the pastry again, lengthwise.

Give the dough a quarter-turn (anticlockwise) and fold into thirds again.

Start by folding the right third over.

. then the left one. Make sure the edges are sealed and regular.

Make a mark in the dough by sticking 2 fingers in. This means the dough has been folded 2 times. This easy tip is the best I found to always remember how many times the dough was folded, in the event you want to continue the folding process later or if someone else does.

This technique is most likely to be used in commercial kitchens where several batches of puff pastry are being made at the same time, but I encourage everyone to use it. Wrap the dough in cling film and refrigerate for at least 30 minutes. The first two folds are now done. Puff pastry needs to be folded 6 times.

Place the ball on a floured surface.

Roll out the pastry, lengthwise. Give the dough a quarter-turn (anticlockwise).
Important: Clockwise or anticlockwise, always follow the same direction.

Fold the dough into three parts. Start by folding the right third over.

. making sure to brush off the flour excess.

Then fold the left third over. Make sure the edges are sealed and regular.

Roll out the pastry again, lengthwise.

Give the dough a quarter-turn (anticlockwise).

. and fold the dough into three parts. Start by folding the right third over.

. then the left one. Make sure the edges are sealed and regular.

Make a mark in the dough by sticking 4 fingers in. This means the dough has been folded 4 times.

This way, you will remember exactly how many folds have been made. As mentioned earlier, I highly recommend using this easy tip.

Wrap the dough in cling film and refrigerate for at least 30 minutes. The first four folds are now done. Puff pastry needs to be folded 6 times.

Place the dough on a floured surface.

Roll out the pastry, lengthwise.

Give the dough a quarter-turn (anticlockwise).

Fold the dough into three parts. Start by folding the right third over.

. then the left one. Make sure the edges are sealed and regular.

Roll out the pastry again, lengthwise.

Give the dough a quarter-turn (anticlockwise) again.

. and fold the dough into thirds.

Start by folding the right third over.

Make sure the edges are sealed and regular.

Make a mark in the dough by sticking 6 fingers in. This means the dough has been folded 6 times and that the folding process is over.

The pastry is now ready to use. Beforehand though, wrap the dough in cling film and refrigerate for at least 30 minutes. Puff pastry can be stored for up to 3 or 4 days in the fridge, and for several weeks in the freezer. Wrap it in cling film for optimal storage conditions.
You can use homemade puff pastry for many different applications. Although puff pastry does take a lot of time to make, it is not difficult, as long as you follow the above instructions closely. I guarantee you won't want to go back to store-bought puff pastry!


Puff pastry recipes seem just right for New Year's Eve. Case in point: this hearty but elegant beef and potato pie. (Tbh, weɽ eat it just about any night.)

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11 French Dishes Everyone Should Know How to Cook, According to Chefs

Classic French recipes are among the most comforting, impressive dishes you can add to your repertoire. Whether you&aposre whipping up a perfect rolled omelet for yourself or boeuf bourguignon for company, these French dishes are chef-loved for a reasonand worth mastering.

Cassoulet

"There are a lot of underlying techniques that are needed to complete this recipe, from curing and confiting duck to making a great glaze. Finding balance and using great technique is crucial to making this classic awesome." Colin King, Executive Chef, Maximon

Beef Bourguignon

"I can&apost think of a more perfect dish to make when it&aposs cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand." — Gerald Addison, Co-Owner and Co-Executive Chef, Bammy&aposs

"It&aposs is a worldwide-loved classic for a reason. You want to take your time cooking it, at least two hours in the oven at 350ଏ, and don&apost forget to drink a glass of wine or two while making it. This dish tastes better one day after making it, trust me, try it out. Chili will give it a nice kick at the end!" — Edgar Escalante, Executive Chef, Dirty Habit DC

Soufflé

"A French dish that everyone should master is the souffléeither sweet or savory or both. There are many reasons why a soufflé can fail to rise and the texture to be incorrect, so for a chef to eventually fully understand all the reasons why a soufflé can fail would make them a reckoning force in any kitchen. Someone who can turn out perfect soufflé after soufflé should really be able to master anything else in the kitchen." Rob Aikens, Executive Chef, Espita, Las Gemelas, and Ghostburger

Chicken Chasseur

"This is a true French &apospeasant&apos dish that has proven itself time and time again in my home. If you&aposre looking for a hearty one-pot meal that feels like grandma wrapping you up in a blanket, this is it! Pull out your Dutch oven, some French wine, and your best slippers for this one. I always serve my chicken chasseur with rich mashed potatoes and a good crusty loaf of sourdough. I also recommend a good pair of sweatpants." Matthew Kern, Executive Chef, Heirloom Restaurant

Onion Soup

"Nothing seems more French than onion soup. While it&aposs more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a float of stale bread supporting a gratinພ of pungent Alpine cheese. The smell alone is capable of waking unknown appetites. Like most wonderful cuisine, it&aposs humble peasant food that transcends when it&aposs made with the care it deserves." Jake Leiber and Aidan O&aposNeal, Chefs, Le਌rocodileਊt the Wythe Hotel

Roast Chicken

"Roast chicken is the perfect classic French dish for any occasion. You can dress it up or dress it down. It can be made for dinner any time of year. The secret to the roast chicken? It starts with a great quality bird." — Julian Marucci, Executive Chef and Partner, Tagliata

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken." Julia Child

Omelet

"Eggs are the perfect, and cheapest, way to teach proper technique. There&aposs cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on." Mary-Frances Heck, F&W Senior Food Editor

F&W Recipe: French Rolled Omelet

Hollandaise

"This isn&apost a dish per se, but the one sauce I believe every chef needs to know is how to make hollandaise. It is a sauce that works with a lot of dishes, is relatively simple to make (and with only a few ingredients), and it defines the perfection between fattiness, saltiness, and acidity." Roberto Santiba༞z, Chef and Culinary Director, Mi Vida and The Grill by  Knead Hospitality + Design

Tarte Tatin

"Tarte Tatin is a classic, and delicious, French dessert that&aposs not actually that complicated to make. I&aposd argue it&aposs even easier than a double crust pie. Store-bought all-butter puff pastry gets you halfway there, and a simple stovetop caramel sauce paired with in season apples (or pears) make this a rustic dessert worth keeping in your arsenal." Kelsey Youngman, F&W Associate Food Editor

Roast Duck

"I think everyone should master how to cook a duck. Most home cooks are afraid to cook this bird, but I promise is super easy.  If you buy a whole duck, you can easily make two dinners from it. First, you can make roasted duck breast—when cooked properly you will acquire a wonderful golden and crispy skin and juicy rich meat on the inside. It is truly a very flavorful meat. Second, you can make braised legs and thighs, which is a very simple yet luxurious dish. Pair it with some root vegetables and make the perfect weekday dinner." — Ryan Ratino, Executive Chef, Bresca in Washington, D.C.

Steak Frites

"[The frites] are so quick. Seriously, it&aposs going to take you like—I don&apost exaggerate� minutes. That&aposs it." — Ludo Lefebvre


Napoleon Dessert Recipe | French Pastry (Mille Feuille Cream Pastry)

Layers of flaky French pastry and the most perfect vanilla pastry cream come together in this popular cream pastry, also known as a Mille Feuille.

If you like this recipe, you'll also probably like this Cannoli Filled Napoleon.

Ingredients

  • 1 recipe Perfect Vanilla Pastry Cream, chilled for at least 3 hours and up to 24 hours.
  • One 17.3 oz (490g) package puff pastry sheets
  • about 1/4 cup (29g) powdered sugar - for sprinkling

Instructions

Prepare the puff pastry:

  1. Thaw the puff pastry according to the package directions.
  2. Preheat the oven to 400 degrees F (204.4 degrees C) and cover a baking sheet with parchment paper.
  3. Unfold both sheets of pastry and divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry. Lay the rectangles on the parchment covered baking sheet, spacing them about 1/4-inch apart.
  4. Cover the pastry with another sheet of parchment paper and lay another baking sheet on top. This will prevent the puff pastry from rising too much and give the pastry nice, flaky layers.
  5. Bake for 35-40 minutes. Remove the top baking sheet and the top layer of parchment and bake for another 5-10 minutes, until the pastry is golden brown. (*Please read the note below abotu preventing your puff pastry from burning.)
  6. Remove from the oven and let cool completely before assembly.

TO ASSEMBLE THE NAPOLEONS:

  1. Lay one sheet of baked puff pastry on a serving dish and spread about a 1/2-inch thick layer of pastry cream evenly over the top. Layer another rectangle of pastry over the cream, repeat with another 1/2-inch thick layer of pastry cream and top with a third pastry rectangle. Press on the top of the Napoleon slightly just to evenly distribute the layers.
  2. Repeat with the remaining pastry rectangles and pastry cream. Cover the Napoleons with plastic wrap and refrigerate for at least 2 hours. (*See note below.)
  3. Dust the tops of each Napoleon with a thick layer of powdered sugar right before serving.
  4. Slice each Napoleon into 6 slices, using a serrated knife.

Notes

How to prevent burnt puff pastry:

After making this recipe many, many times, I can attest that the long bake time (about 45 minutes) works well in my kitchen every single time. I've also heard from hundreds of readers who have said that the bake times in the recipe work out for them as well.

But, every once in a while, someone will write to tell me that it took them much less time to cook their puff pastry to a rich golden brown.

This issue has perplexed me for years, but I think one reader might have solved the mystery. It has to do with how thawed your puff pastry is. Here's what she said:

"Yesterday I made a batch of pastry in the oven after ‘defrosting’ the puff pastry on the counter for 1 hour from frozen – this then took 50 min to cook to golden brown in the oven at the temp you suggested. Today I had one sheet of puff pastry left that was in the fridge. This took 20 to bake to perfection. So I believe the cooking time is varying for folks so much as it depends on the stage at which the frozen puff pastry has defrosted."

Regardless of whether or not this is the cause of the bake time discrepency, to prevent overcooking, peek under the top baking sheet and check the pastry after 15 minutes of baking. If it's already getting brown, go ahead and remove the top baking sheet and bake for another 5-10 minutes until golden brown. The goal is to end up with puff pastry that is only slightly puffed, golden brown, and flaky.

To make the Napoleons easier to slice:

Place them in the freezer for 30-60 minutes before serving. If the napoleon has been in the refrigerator for several hours, this is not necissary. However, if the napoleon is freshly made, and you want to serve it within the next hour, placing it in the freezer will make it easier to slice.

To slice: Hold on to the sides of each pastry layer with one hand as you slice through the Napoleon gently with your other hand. A serrated knife works best. Use a gentle side to side motion to saw through the puff pastry, allowing the knife to do the work of cutting through the fragile layers of pastry without pressing down too hard.

Nutrition Information:

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Our 48 Best French Desserts So You Can Feast Like A Parisian

Helen Rosner

For all of France’s fine dishes—everything from cassoulets to coq au vin—it can be argued that the crown jewel of French cuisine is dessert. From pâte choux to pâte brisée to crème patissière, many of the world’s most beloved and influential sweets employ techniques and basics that are French in origin. The list is endless, but we’ve compiled our best French desserts into a list of essentials. The list runs of the gamut of occasions: master the art of the tart for a treat-yourself weekday dinner, or pull out all the stops for a fancy dinner party with a towering croquembouche that will surprise and delight guests. From crème brûlée to macarons, our best French dessert recipes should be essentials on your list.

Canelés de Bordeaux

Pastry expert Niko Triantafillou of Dessert Buzz has made creating the perfect canelé one of his life quests. His recipe is the real deal: crunchy and caramelized to a deep mahogany brown on the outside, moist and custardy within, and deeply perfumed with dark rum and vanilla bean. Get the recipe for Canelés de Bordeaux »

Basque Cherry Pie (Cherry Gâteau Basque)

Cherry Tomato Tarte Tatin

Juicy cherry or grape tomatoes are coated in a light caramel to make the “topping” for this tart, but the whole thing is baked upside down in a skillet. Do most of the steps to prepare it in advance—make the zucchini paste and defrost the puff pastry a few hours or up to two days ahead—but be sure to serve the tart just after baking, turning it out from the pan in front of guests. It tastes best while the caramel is still runny and the warm, topmost layer of dough has a custardy consistency. Get the recipe for Cherry Tomato Tarte Tatin » Sprinkled on top of these delicate meringues—which float in a vanilla custard—are praline roses, caramel-coated almonds dyed a bright pink. The color’s a bit shocking, but they’re a staple of Lyonnaise pâtisseries and lend a nice crunch and color to this white-on-white backdrop. Get the recipe for Meringue Floating in Crème Anglaise »

Sablé Breton

Pie Crust Sable Breton

Strawberry Rhubarb Pâte de Fruit

Instead of coating his pâte de fruit with plain sugar, William Werner of San Francisco’s Craftsman and Wolves flavors Demerara sugar with Clément Créole Shrubb, a spiced liqueur made of aged and white Agricole rums and bitter orange peels. It adds a clean, bright flavor to the glittering topping. Get the recipe for Strawberry Rhubarb Pâte de Fruit »

Frozen Chocolate Mousse (Marquise au Chocolat)

This dessert—a fudgy, frozen or semifrozen chocolate mousse that’s sometimes coated in ganache, then sliced—likely came from the 17th or 18th century, when royal pastry chefs lived large. Get the recipe for Frozen Chocolate Mousse (Marquise au Chocolat) »

Almond Frangipane Tart with Cranberries and Honeyed Pistachios

Almond Frangipane Tart with Cranberries and Honeyed Pistachios

Chocolate Ganache Tart with Sea Salt and Espresso Beans

Chocolate Ganache Tart with Sea Salt Espresso Beans

Crème Brûlée

Classic Eclairs

Kugelhopf

Pastry chef Christine Ferber’s not-too-sweet kugelhopf, an Alsatian cake baked in a distinctive ring mold, has just a few choice raisins per slice. Enjoy with a sweet Alsatian wine, like gewürztraminer or muscat.

Baked Apple Terrine with Calvados

Calvados, an apple brandy made from double-distilled apple cider aged in oak barrels, is generally made from highly tannic apples. Guillouet-Huard likes to use it to underscore the flavor of sweet cooking apples. Get the recipe for Baked Apple Terrine with Calvados »

Edouard’s Chocolate Chip Cookies

A French version of the classic American cookie, this recipe adds ground almonds for a result that’s chubby and chewy and just a little soft at the center. Get the recipe for Edouard’s Chocolate Chip Cookies »

Macarons

These pillowy, delicate cookies, typically filled with jam, buttercream or ganache, are small yet decadent enough to provide the perfect bite of dessert. Get the recipe for Macarons »

Bay and Rosemary Custard

Chef Steven Brown of Tilia serves these custards in egg-shells, but espresso cups work just as well. The yogurt helps to balance the sweetness of the rosemary-infused custard. Get the recipe for Bay and Rosemary Custard »

Flourless Chocolate Soufflé

Rich yet airy, this decadent chocolate dessert also happens to be gluten-free. Get the recipe for Flourless Chocolate Soufflé »

Bouchon’s Apple Pie

Classic apple pie gets an upgrade at Las Vegas’ Bouchon Bakery, where pastry chef Scott Wheatfill tops a flaky sweet crust with housemade apple butter and almond cream. The result is a delicate, refined tart with a creamy interior and a concentrated spicy flavor. Get the recipe for Bouchon’s Apple Pie »

Shortbread Cookies (Punitions)

Traditional French shortbread cookies taste best using a good salted butter with a high butterfat content, such as Kerrygold.

Apple Croustade (Flaky Apple Tart)

Crisp, paper-thin sheets of phyllo dough wrap and crown tender brandied apples in this classic French tart. Get the recipe for Apple Croustade (Flaky Apple Tart) »

Pear Tarte Tatin

This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative.

Gâteau Millasson (Gascon-Style Flan)

This French egg custard is traditionally made with corn flour, but wheat flour works just as well. It puffs dramatically while cooking, then settles into a dense, delicately sweet flan.

Cherry Clafoutis

A decadent custard batter is studded with juicy, ripe cherries in this elegant and satisfying treat.

Clafoutis aux Olives Noires Confites (Candied Black Olive Cake)

Olives are candied in simple syrup and then sunk into a flan-like cake in this recipe from chef Lionel Lévy. Get the recipe for Clafoutis aux Olives Noires Confites (Candied Black Olive Cake) »

Palmiers

These delicate French cookies are sugar-dusted and flaky, with a toothsome bite.

Pistachio Financiers

This two-bite pastry is as rich as the name suggests: its defining ingredients are almond flour, ground pistachios, and brown butter, lightened with whipped egg whites. Get the recipe for Pistachio Financiers »

Chocolate Mousse

This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955. Get the recipe for Chocolate Mousse »

Lemon Soufflé

There is something about a souffle—a magical blending of eggs, air, and acid—that turns any meal into an unforgettable event. Get the recipe for Lemon Soufflé »

Napoleons

This classic French pastry, whose name means thousand leaves (for its delicate multiple layers), is known as the napoleon. The name is probably a reference not to the diminutive Corsican emperor, but to the multilayered confections of Naples.

Pain au Chocolat

Beautiful homemade croissants, each containing a bar of high-quality dark chocolate, make for an impressive and indulgent addition to a breakfast spread.

Coeur a la Creme

A perforated coeur a la creme mold is traditionally used to form this classic French heart-shaped dessert, though a mesh sieve makes a fine substitute. Get the recipe for Coeur a la Creme »

Croquembouche

“The fine arts are five in number,” wrote the chef Marie-Antoine Careme, “painting, sculpture, poetry, music, and architecture—whereof the principle branch is confectionery.” He knew what he was talking about. After all, he created croquembouche, a spire of caramelized cream puffs.

Chocolate Puff Pastry

Buttery homemade puff pastry only gets better with a touch of chocolate. Adding a little cocoa powder to the butter block transforms the pastry into a barely sweet, delicately chocolaty version of itself. Get the recipe for Chocolate Puff Pastry »

Lavender Honey Ice Cream

This ice cream is best when made with true miel de lavande, French lavender honey from Provence, which is produced by bees that feed primarily on lavender blossoms, imparting a creamy texture and distinctive flavor and scent. Get the recipe for Lavender Honey Ice Cream »

Raspberry Brûlée

This raspberry brûlée is a delightful combination of whipped cream and luscious ripe raspberries covered with a crunchy sugar topping.

Les Navettes de Saint Victor (Shuttle Cookies)

These boat-shaped, orange-blossom-scented sugar cookies are a signature Marseillais treat. Les Navettes de Saint Victor (Shuttle Cookies)

Crazy Day Crêpes

These crêpes stuffed with fromage blanc and maple syrup and are topped with stewed blueberries, strawberries, and peaches. Get the recipe for Crazy Day Crêpes »

French Crullers

Named for their twisted shape, these donuts get their airy texture from choux pastry. Get the recipe for French Crullers »

Apricot-Almond Tart

A combination of all-purpose and potato flours gives this simple summer tart a delicate, crumbly crust. Get the recipe for Apricot-Almond Tart »

Crêpes with Maple Sugar and Syrup

These crêpes, layered and rolled with sweet amber sugar and syrup, make an indulgent breakfast or dessert. Get the recipe for Crêpes with Maple Sugar and Syrup »

Madeleines

Made from an airy sponge cake batter, these oversized lemon-scented madeleines are baked until dark brown to impart a delectable crust. Get the recipe for Madeleines »

Crepes Suzette

Credit for inventing crêpes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales. Get the recipe for Crepes Suzette »

Chocolate Chile Gravy

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Put the flour in a mound on the work surface and make a well. Put in the butter and salt and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.

When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough. Roll it into a ball, wrap in cling film and refrigerate for 20 minutes.

Flour the work surface and roll out the pastry into a 40 x 20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again. These are the first 2 turns. Wrap the block in cling film and refrigerate it for 30 minutes.

Give the chilled pastry another 2 turns, rolling and folding as before. This makes a total of 4 turns, and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30 minutes before using.


10 Heavenly Desserts With Puff Pastry

For many understandable reasons, puff pastry is a hot favorite when it comes to baking items. Fast and easy to handle, it can be used in so many recipes and is truly the most versatile ingredient out there. Sweet or savory, simple or complex — there's nothing you can't make with it!

1. Crunchy Strawberry Rolls

Strawberries and cream are a winning combination — particularly as a classic summer dessert — but we've decided to take things a step further with our crunchy strawberry rolls. Fruity freshness and an indulgent cream filling, all perfectly topped off with a crisp pastry case. Get ready to get crunching! Get the recipe here.

2. Chocolate Braid

A block of chocolate is more often than not packaged appealingly. But actually, there's an even better way to wrap it up and what's more, the packaging is even edible! All you'll need are three ingredients, a very small amount of skill, and a few minutes time. Get the recipe here.

3. Cinnamon Palmier Cookies

The French named them after the palm tree, Italians call them fans, in German they're. pig's ears: yikes, just trying to say Schweineöhrchen could kill your appetite before you even start! Good thing these delectable, crispy cookies are a delicacy regardless of the name — and you'll hardly believe how easy they are to make. Get the recipe here.

4. Chocolate Croissants

Just think of these delicious, doughy, chocolatey treats as the kid's version of a pain au chocolat, and it's time to relive your childhood!

  1. First cut out triangles from the puff pastry — the short side should be slightly longer than a chocolate bar.
  2. Wrap each candy bar into the puff pastry to make a straight croissant.
  3. Press the sides of the croissant neatly so that the chocolate does not run out.
  4. Coat the croissants with an egg wash.
  5. Bake the croissants at 360°F for 15 minutes until golden brown.

5. Cherry Cream Tart

Germany has a reputation for producing a range of fantastic cakes and this cherry cream tart from the country's northern coastal region is no exception. Featuring contrasting textures between the cream and the pastry, plus the sweet and sour flavor of the cherries, it really is a treat. So let's get baking! Get the recipe here.

6. Strawberry Cream Danish

Even if summertime is drawing to a close, you can still keep the season alive for a little while longer with some delightful summer-inspired recipes. For example: how about a warm flaky danish with a fruity strawberry cream filling? The key to making these requires you to fold the pastry dough in a simple, yet impressive way. Get the recipe here.

7. Mini Apple Strudel Rolls

Making a speedier version of apple strudel using ready-made pastry certainly cuts down on the preparation time, but definitely not on the great taste. Rummage around in the cupboard and get your muffin pan out, because you're going to need it! Get the recipe here.

8. Apple and Pear Surprises

It's hard to think of anything nicer than sitting outside on a warm spring day with a delicious slice of apple pie. However, we've tried our best to come up with some strong competition for the all-American classic dessert. Maybe you'll take a particular liking to one of these tasty treat — probably so if you're a chocolate or caramel lover! Get the recipe here.

9. Portuguese Custard Tarts

A phenomenon sweeping across the dessert world right now is having your final course served in portions that are much too small. This is also sadly the case with the following exquisitely creamy custard tart which exhibits notes of citrus. Maybe its petite size adds to its charm and ensures that we savor every bite. Get the recipe here.

10. Cinnamon Roll Apple Pie

This the pie recipe to top all others — at least for all fans of apple and cinnamon! It has its roots in traditional apple pies from the US and a type of cinnamon roll popular in Europe. The result is a delicate pastry creation with a spicy, fruity filling that's impossible to resist! Get the recipe here.

Ten recipes later, and you can no longer escape the romance of this diverse dough. Therefore, it never hurts to make sure you always have at least one sheet of puff pastry on hand, because the sky is the limit when it comes to recipe possibilities.