Gordon Ramsay has shared a foolproof recipe for creating buttery, flaky puff pastry. The Great British Bake Off is back again for week number five and this time it’s Pastry Week. Pastry can be the making or breaking of a good baker, and while it may look easy enough, you’ve got to make sure you have your ingredients, techniques and temperatures correct.
So who better to trust for puff pastry perfection than Gordon? We’ve all seen his classic beef Wellington, so he must know a thing or two about it. The celebrity chef shared his simple recipe , which uses just four ingredients, with BBC Good Food , explaining how you can whip up pastry in just minutes. Gordon also shared some of his top tips when it comes to leftover pastry trimmings.
He advised that trimmings should be stacked up and chilled or frozen. Avoid scrunching the pastry into a ball at all cost, as you’ll lose the layers. The celebrity chef’s recipe has been a hit with home bakers , scoring a perfect five stars.
Jane said: “I get on well with this recipe , but keep the butter pieces larger than a grated method, which some folk suggest. This allows for an extra rolling and folding cycle and chill really well before baking. The pastry turns out a treat!” Sue agreed: “This is my go to puff pastry recipe .
Perfect results every time. I would recommend adding the chilled water a tablespoon at a time. I usually use 100mls of water but best to use approx six tablespoons to start, then add a little more if th.
