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Fruit & Cream-Filled Puff Pastry : Tips from a Pastry Chef
%ah
gold hi my name is Chris lamb
and the chef and owner the baking beingin New York City and I'm gonna teach you
how to make
fruit and cream filled puff pastry so Ihave my puff pastry dough
right here full hour at the surface
flower the top I'm in a flower
my rolling pin and I'm just gonna rolledout starting from the center and pushing
out going back to the center and pushingin rotating
center out Center in your gonna keepdoing this until you get to
have an
inch in thickness
and I think that's it so now I've got mypuff pastry dough already
so got to boost circle cutter is thistime
I to who so you're gonna take your bigcircle cutter
and you're just gonna cut as many
as you can fit on your sheet of puffpastry
so I'm gonna peel away the excess puffpastry and you know if it's being a
little bit stubborn
just give it another another stamping
so however many big circles you cut justremember that you're actually gonna get
half a vest so I've cut for
that means I'm gonna get to because whatyou're gonna do as you gonna take
the little circle cutter and place it inthe center
love half the amount up total circlesyou have
and then just stamp it out so you'reactually creating
a ring here like this if you take thisout
then you've got nice little ring
I'm gonna do that to this other onestamp it again
and take out the center
so I've got two rings into bases
its gonna form a little nest for ourpuff are for
a.m. case you cream and for our fruitthat's gonna go in there
okay so now I have my and watch this andwash
is one day and a little bit a water allmixed up
so you're gonna take your pace your ass
just go around the sides love
your discs and this is gonna be
the glue for you to stick your rings ontop
now I'm gonna take these rings carefullywithout
altering the shape put it right on top
love your base and just patted downlightly so that it sticks
same thing with the second one so noware you going to do is chance for these
to your baking sheet lined withparchment paper
so one more brush over with the egg washjust around the ring part guys
not in the centres and not too mucheither
so just be very careful you just wantthis to have a nice shine and a nice
color
the final thing before these guys goingurbanism to take my trusty fork
and I'm gonna prick the base I love
the puff pastry so that the steam allreleased through that
the air holes that i'm gonna create thisfor just through the base
pick some holes not leave the ring alone
that's the part that's going to bevisible and then this guy can go in the
oven
degrees
to
minutes and I willtake it out
and then this guy can go in the oven 350degrees
to
minutes and I will take it outso I have my
puff pastry shells that I've taken outof the oven
and we're gonna finish making our fruitand cream filled puff pastry
so this is some pace you claim that I'vemade up
made earlier and I'm just gonna
stir this up so that's nice and smooth
so this looks nice and smooth now I'mjust gonna take a spoonful
sin just put it inside
our little cavity right here that we'vecreated try to be me with it
wanted to look pretty and in the samething with other day
now you have to pastry cream
filled nests are
now I've got to strawberries and guesswhere these are gonna go
right on top just like
that pretty ear
look at these guys how pretty andadorable and delicious
this is how to make fruit and creamfilled a puff pastry shells
I'm clearly slam from the baking beingin New York City
thank you for watching and happymunching to you
all nom nom nom nom %ah
go
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