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! » Tatyana Litvinova revealed her secrets for making puff pastry and taught how to cook croissants, you can watch this episode. Today culinary secrets on the preparation of yeast-free puff pastry will share a charming Lisa Glinskaya. She will also teach us how to cook delicious puffs With cherries and chocolate, as well as a pie with tomatoes under a creamy cheese filling. Issue guest — handmade master Olga Volkova.

Together with the guest of the program, an incredible girl and jack of all trades Olga Volkova, you will learn how to cook the perfect yeast-free puff pastry and three dishes from it at once for every taste. Crispy puffs in the shape of a rose with juicy cherries. Butterfly-shaped puffs with thick, tender chocolate cream. And finally - the author's recipe for a puff pie with tomatoes under a creamy cheese filling from Liza Glinskaya.

“My son once asked me to cook a puff. I found a recipe on the Internet, bought frozen cherries. In flour, I mixed all the ingredients that were listed, and kneaded the dough well. It was flexible enough. Then she took butter from the refrigerator, put it in a whole piece on the layer, as was in the recipe. She twisted the dough and began to roll it out already with butter. I divided the dough into pieces, and began to sculpt puffs. But the dough stuck to his hands, torn, and even flour did not help him not to stick. The final picture shocked me, the puffs stuck to the baking sheet and ate tore off. Burnt on all sides. I broke one puff and did not find a single layer, everything was knocked down into one piece of dough. - Olga told about her unsuccessful culinary experience - I had a hope that it could still be eaten with tea. But this mass stuck to all the teeth, came across raw pieces of dough.

Together with you, Olga Volkova will also learn:
How to knead the dough so that after baking it is not hard like a stone?
How to make hundreds of thin layers in the dough so that the pastry rises and is airy?
And what to add to the dough so that these thinnest layers do not tear and hold the filling?

Everything will be delicious. Air from 10/26/14 Puff pastry. New recipes. Watch online

Fresh puff pastry

Ingredients:
Flour - 500 g
Water - 250 ml
Vegetable-cream mixture (82%) - 300 g + 75 g
Lemon juice - 1 tsp
Salt - 10 g

Cooking method:

Melt 75 g vegetable-cream mixture and cool to room temperature.

Mix salt in water lemon juice and melted vegetable-cream mixture.

Add flour to the liquid ingredients and quickly knead the dough for 1-2 minutes.

Make a cross cut in the dough, cover with cling film and refrigerate for 20 minutes.

Spread the parchment, put the vegetable-cream mixture on it, cover with a second layer of parchment.

Roll out the vegetable-cream mixture with a rolling pin onto a layer of 15 × 15x2 cm. Place the sheet in the refrigerator for 15 minutes.

Take the dough and vegetable-cream mixture from the refrigerator. Unfold the dough at the incision and roll out the edges to make a flower with petals.

Put a layer of vegetable-cream mixture in the center, close the petals. Roll out the dough into a 40x25x1cm layer.

Make a layer in three layers.

Place the dough in the refrigerator for 10 minutes.

Then take the dough out of the fridge and roll it out again.

Roll again in 3 layers and return to the refrigerator for 10 minutes.

Repeat the rolling process 5 times, then roll out to a thickness of 5 mm and divide into 3 equal parts for 2 types of puffs and a pie.

Cherry filling for puff

Ingredients:
frozen cherries - 200 g
sugar - 25 g
corn starch - 20 g

Cooking method:

Defrost cherries, dry them, put them in a saucepan, add sugar and starch. Place the saucepan with the cherries on medium fire bring to a boil, remove from heat and let cool.

Make 4 cuts 1.5-2 cm from each edge to the center and connect the opposite edges diagonally.

Line a baking sheet with parchment. Pierce the bottom of the puffs with a fork. Place the formed puffs on a baking sheet with parchment paper and then fill them with cherry filling.

Brush each puff, excluding the ends, with beaten egg. Bake at 200°C for 25min.

Chocolate cream puffs

Ingredients:
Milk - 300 ml
Eggs - 3 pcs.
Flour - 30 g
Corn starch - 30 g
Cocoa - 10 g
Sugar - 50 g
Vegetable-cream mixture - 5 g

Cooking method:

Pour milk into a saucepan, add 1 tablespoon of sugar and bring to a boil.

In a bowl, beat the yolks with 1 tablespoon of sugar until white. Add to egg mixture flour, cocoa, starch and a few tablespoons of milk. Whisk.

Pour the hot milk into the egg mixture in a thin stream, stirring constantly. Then pour the liquid back into the saucepan and bring to a boil, stirring constantly.

After boiling, boil the mixture for another half a minute and remove from heat. Add vegetable-cream mixture, mix.

Divide the dough into 6 equal squares with a side of 10cm.

Fold the square into a triangle, make cuts from the side of the bend to the corner without connecting the cuts, unfold the triangle.

Line a baking sheet with parchment paper and place the puffs on it. Pierce the bottom of the puffs with a fork. Place the filling by joining the two corners together over the filling.

Brush each puff, excluding the ends, with beaten egg. Bake at 200°C for 25 min.

Puff pastry with tomatoes and cream cheese filling

Ingredients (open form 22-24cm with low sides):
Cherry tomatoes - 300 g (5 pcs.)
Fat cream (from 20%) - 300 ml
Eggs - 2 pcs.
Fresh basil - 30 g
Hard cheese - 50 g
Olive oil - 1 tbsp. l.
Salt - 10 g
Pepper - 5 g

Cooking method:

Cut tomatoes in half, remove seeds. Lay the tomato halves on a baking sheet, season with salt, pepper and drizzle olive oil. Put in the oven at 180°C for 10 min.

Grate hard cheese, tear the basil. Whisk eggs in a bowl, add cream. Mix, salt to taste.

Roll out the dough into a layer. Transfer the layer of dough to the form, remove the excess edges of the dough with a rolling pin, press the sides against the walls of the form.

Pierce the bottom with a fork. Place the mold with the dough in the oven at 200°C for 15 minutes.

Take the mold out of the oven. Put grated cheese on the bottom of the dough. Then put the baked tomatoes, basil between the tomatoes and fill everything with the egg-cream mixture.

Return the mold to the oven at 200°C for another 15 min.

Fresh puff pastry

INGREDIENTS

• Flour - 500 g
• Water - 250 ml
• Vegetable-cream mixture - 375 g
• Lemons - 1 pc.
• Salt - 10 g

COOKING METHOD

Melt the vegetable-cream mixture and cool it to room temperature.

In water, mix salt, lemon juice and melted vegetable-cream mixture. Add flour and knead the dough. Make a cross-shaped incision in the dough, cover with cling film and refrigerate for 20 minutes.

We lay parchment, spread the vegetable-cream mixture on it, cover with a second layer of parchment. Roll out 300 g of the vegetable-cream mixture with a rolling pin. We put in the refrigerator for 15 minutes.

We take out the dough and vegetable-cream mixture from the refrigerator. We unfold the dough at the place of the incision and roll out the edges so that the flower comes out of the petals. In the center we put 75 g of the vegetable-cream mixture, close it with petals.

We roll out the dough. Fold it into three layers and put it in the refrigerator for 10 minutes. We take out and repeat the rolling process 5 times.

Filling for the pie

INGREDIENTS

• Cherry tomatoes - 300 g
• Fat cream (from 20%) - 300 ml
• Eggs - 2 pcs.
• Fresh basil - 30 g
• Hard cheese - 50 g
• Olive oil - 1 tbsp
• Salt - to taste
• Pepper - to taste

COOKING METHOD

Cut the tomatoes in half and put them on a baking sheet, salt, pepper, sprinkle with olive oil. We put in an oven preheated to 180 ° C for 10 minutes.

Grate hard cheese, tear the basil. Whisk eggs in a bowl, add cream. We mix.

We swing the dough. We shift the dough into a mold, press the bottom with a hand, remove the excess edges of the dough with a rolling pin. We pierce the bottom with a fork. We put the form with the dough in the oven preheated to 200 ° C for 15 minutes.

We take out the form from the oven. We spread the grated cheese, baked tomatoes, basil between the tomatoes on the bottom of the dough and pour everything with the egg-cream mixture.

Return the mold to the oven for another 15 minutes.

Cream for stuffing

INGREDIENTS

• Milk - 300 ml
• Eggs - 3 pcs.
• Flour - 30 g
• Corn starch - 30 g
• Cocoa - 10 g
• Sugar - 50 g
• Vegetable-cream mixture - 5 g

COOKING METHOD

Pour milk into a saucepan, add sugar and bring to a boil.

Beat the yolks with sugar. Add flour, cocoa, starch and a few tablespoons of milk to the egg mixture. We beat. Pour the hot milk into the egg mixture in a thin stream, stirring constantly. Then pour the liquid back into the saucepan and bring to a boil, stirring constantly.

After boiling, cook the mixture for another half a minute and remove from heat. Add the vegetable-cream mixture, mix.

Roll out the dough, cut into strips. Cut each strip into squares. We fold the square into a triangle, make cuts from the side of the bend to the corner, without connecting them. Expand the square, connect the two corners together.

We cover the baking sheet with parchment, put puffs on it. Pierce the bottom of the puffs with a fork. Lubricate all "wings" with cream.

Brush each puff with beaten egg. Bake at 200°C for 25 minutes.

Cherry stuffing

INGREDIENTS

• Frozen cherries - 200 g
• Sugar - 50 g
• Corn starch - 20 g

COOKING METHOD

Defrost cherries, throw them into a saucepan, add sugar and starch. We put the saucepan with cherries over medium heat, bring to a boil, remove from heat and leave to cool.

We roll out the dough, cut it into strips, cut each strip into squares. We make 4 cuts from each edge to the center and connect the opposite edges diagonally.

We lay a baking sheet with parchment. Pierce the bottom of the puffs with a fork. Put the formed puffs on a baking sheet with parchment paper, and then fill them with cherry filling.

Brush each puff with beaten egg. Bake at 200°C for 25 minutes.

Video description:

A ruddy, crispy crust, and under it - a delicate, weightless puff pastry combined with juicy salted or sweet stuffing... Do you dream of making such pastries with your own hands? There is nothing easier! From now on, you will forget about flat, rubbery, like a sole, cakes, from which the filling leaked out and burned, like a terrible dream!

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