Puff pastry

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SatNavSaysStraightOn

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Does anyone make their own puff pastry? the stuff I have been finding here in Australia is crap and way too think. it doesn't join together easily and doesn't really puff up. it's also in sheets not blocks and obviously from my point of view dairy free is needed. in the UK i just used Jus Roll which was excellent. it's not available here.
So I'm wondering if anyone does make it and if they have any advice please?
 
I have made it but only with butter. If I get time I'll attempt it with vegetable marge to see how it turns out. Usually though, I make rough puff, much quicker and easier! I think the heat might be against you regarding puff....
 
Sorry, can't help you. I've never ever made it or used Jus-Rol ready made puff pastry either! I've a sneaky feeling that I did make any, I'd have to use butter too :D
 
I've never made any but watching the BBC TV shows they used lots of very cold butter and keep everything very cold.

I have heard of a technique of making single soya cream which had a low percentage fat into double or whipping soya cream by beating coconut oil into it at room temperature. I think it was something like 250ml single soya cream to 70g coconut oil (or war it coconut cream?). the end result was something with a high enough fat percentage to be whipped and hold its shape. I think it was for a meringue.

Anyhow, I was wondering if margarine has to high a water content to be useful for puff pastry which I suspect it's the problem, could you add oil or a hardened fat that is dairy free to it which would reduce the overall water content percentage? This might then allow you to make your own .
 
Ellie said:
Anyhow, I was wondering if margarine has to high a water content to be useful for puff pastry which I suspect it's the problem, could you add oil or a hardened fat that is dairy free to it which would reduce the overall water content percentage? This might then allow you to make your own .
Click to expand...

http://www.bakewithstork.com/recipes/puff-pastry

Stork block margarine was always used for pastry-making when I was a young girl. It's not like modern margarines - it's a bit like a brick :laugh: - and it's not like a lot of other block margarines either. It's much nicer. I still use it now for everyday pastry making.

http://www.bakewithstork.com/about-stork
 
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Its a long time since I made puff pastry. I find rough puff easier. But I will set myself a challenge to make some using Stork. :D
 
morning glory said:
I use stork too sometimes. I suppose anh hard margarine would be OK to make puff pastry.
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Never used anything else but Stork, but Mum used to use Blue Band sometimes. I have vague recollections of another brand of margarine too but can't remember the name of it. It tasted revolting and (remember it was just after World War II, I hate to think what it was made from.
 
I use Trex for shortcrust. It rubs in very quickly and makes a great crumbly pastry. I don't think it would work for puff - too short.
 
Elawin said:
http://www.bakewithstork.com/recipes/puff-pastry

Stork block margarine was always used for pastry-making when I was a young girl. It's not like modern margarines - it's a bit like a brick :laugh: - and it's not like a lot of other block margarines either. It's much nicer. I still use it now for everyday pastry making.

http://www.bakewithstork.com/about-stork
Click to expand...
Stork isn't available here in Australia though.

The soya cream with extra oil sounds like an interesting idea though @Ellie, do you have a reference please?
 
Rough puff pastry is simpler. In hot weather keep cooling it down between steps and put your hands in iced water before handling!
 
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