Pastry Flour Substitute Food

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CRULLERS



Crullers image

Sometimes a cruller is a doughnut dough leavened with yeast or baking powder that's shaped into a long twist, deep fried and sprinkled with sugar or glazed with a thin icing. The traditional French cruller is made from pate a choux and is basically hollow. The word "cruller" comes from the Dutch word "krulle" or "krullen," meaning twisted cake.

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 9

1 cup water
8 tablespoons unsalted butter (1 stick)
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
Vegetable oil, for frying
2 cups powdered sugar
1/4 cup milk

Steps:

  • Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
  • Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
  • Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
  • Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
  • Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.

PASTRY CREAM



Pastry Cream image

Classic pastry cream, or creme patissiere, is a vanilla custard thickened with egg yolks and cornstarch. You can fill fluffy doughnuts, eclairs or other baked goods with this sweet cream or simply enjoy it on its own. This recipe does take some finesse, but the final product is completely worth the effort.

Provided by Food Network Kitchen

Time 2h25m

Yield about 2 1/2 cups

Number Of Ingredients 7

2 cups whole milk
1/4 teaspoon kosher salt
1/2 vanilla bean, split lengthwise and seeds scraped (see Cook's Note)
1/2 cup sugar
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
  • Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
  • Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
  • Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.

APPLE TARTS



Apple Tarts image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 6

1 package (2 sheets) frozen puff pastry, defrosted
4 small (6 ounce) Granny Smith apples
3/4 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, small-diced
3/4 cup apricot jelly or warm sieved apricot jam
3 tablespoons Calvados, rum, or water

Steps:

  • Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
  • Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
  • Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
  • Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

FLAKY PASTRY DOUGH



Flaky Pastry Dough image

Provided by Food Network

Categories     dessert

Time 50m

Yield 2.3 pounds dough (enough for two 9-inch double-crust pies)

Number Of Ingredients 5

1 pound all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 pound (4 sticks) unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature
6 ounces ice-cold water
1 teaspoon lemon juice

Steps:

  • Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
  • Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
  • Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
  • Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
  • If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.

OLD-FASHIONED SWEET SHORTCRUST PASTRY



Old-Fashioned Sweet Shortcrust Pastry image

This pastry is perfect for making apple and other sweet pies. Even if you've never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you'll be laughing. The one place where you can experiment is with flavoring. If you don't fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don't go overboard with any of these flavors! Try to be confident and bring the pastry together as quickly as you can - don't knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you'll end up with a delicate, flaky pastry every time. PS. You can also make this pastry using a food processor

Provided by Jamie Oliver

Categories     dessert

Time 50m

Yield about 2 pounds

Number Of Ingredients 7

3 1/2 cups organic all-purpose flour, plus extra for dusting
1 cup icing sugar, sifted
1 cup plus 2 tablespoons good-quality cold butter, cut into small cubes
1 lemon, zested
2 large free-range or organic eggs, beaten
Splash milk
All-purpose flour, for dusting

Steps:

  • Sift the flour from a height onto a clean work surface and sift the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.

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