Comments on: Pear Tart and a Gluten Free Puff Pastry Attempt http://jenncuisine.com/2009/12/pear-tart-and-a-gluten-free-puff-pastry-attempt/ A gluten free cooking blog Wed, 08 Feb 2012 04:08:52 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Simple Summer Recipes http://jenncuisine.com/2009/12/pear-tart-and-a-gluten-free-puff-pastry-attempt/#comment-1270 Simple Summer Recipes Mon, 12 Jul 2010 23:46:56 +0000 http://jenncuisine.com/?p=2450#comment-1270 [...] for this tart is puff pastry, not something I have made gluten-free, but others have. Jenn over at Jenn Cuisine has made gluten-free puff pastry that could be used for this recipe. If that is too complicated or [...] [...] for this tart is puff pastry, not something I have made gluten-free, but others have. Jenn over at Jenn Cuisine has made gluten-free puff pastry that could be used for this recipe. If that is too complicated or [...]

]]> By: Simple Summer Recipes http://jenncuisine.com/2009/12/pear-tart-and-a-gluten-free-puff-pastry-attempt/#comment-1271 Simple Summer Recipes Mon, 12 Jul 2010 23:46:56 +0000 http://jenncuisine.com/?p=2450#comment-1271 [...] for this tart is puff pastry, not something I have made gluten-free, but others have. Jenn over at Jenn Cuisine has made gluten-free puff pastry that could be used for this recipe. If that is too complicated or [...] [...] for this tart is puff pastry, not something I have made gluten-free, but others have. Jenn over at Jenn Cuisine has made gluten-free puff pastry that could be used for this recipe. If that is too complicated or [...]

]]> By: Alaina http://jenncuisine.com/2009/12/pear-tart-and-a-gluten-free-puff-pastry-attempt/#comment-1268 Alaina Thu, 07 Jan 2010 07:51:56 +0000 http://jenncuisine.com/?p=2450#comment-1268 I haven't made GF puff pastry, but I have made normal puff pastry many times. If the butter breaks through your dough it's often a sign that the butter was too hard compared to your dough consistency. I found that the trick of whipping the butter first and spreading it onto the dough only worked if my dough was pretty soft, so if I'd left the dough in the fridge for say 2 hours instead of overnight, otherwise it made the butter too soft and it comes out at the seams and oozes and just generally makes life difficult. But what I have found works well is using my hands to break the butter off in small chunks and placing the chunks onto the dough in a square/rectangle. This slightly softens the butter but if you work quickly, doesn't get it as soft as whipping it does, and usually makes it pretty close to your chilled dough temp. I've also found it easiest if you roll your dough to a rectangle that is 3 times as long as wide. Spot the butter (or place in small chunks to form an even thickness and even coverage) over two thirds of that leaving a 1/2 inch border of dough. Fold the piece of dough with no butter half way across the butter and then fold that over the dough again, the same as you did for your other folds. And you're right, you probably don't need the leavening agents you added. The leavening in puff pastry is purely mechanical (steam), not chemical (baking soda). Good luck with your future attempts. I haven’t made GF puff pastry, but I have made normal puff pastry many times. If the butter breaks through your dough it’s often a sign that the butter was too hard compared to your dough consistency.
I found that the trick of whipping the butter first and spreading it onto the dough only worked if my dough was pretty soft, so if I’d left the dough in the fridge for say 2 hours instead of overnight, otherwise it made the butter too soft and it comes out at the seams and oozes and just generally makes life difficult.
But what I have found works well is using my hands to break the butter off in small chunks and placing the chunks onto the dough in a square/rectangle. This slightly softens the butter but if you work quickly, doesn’t get it as soft as whipping it does, and usually makes it pretty close to your chilled dough temp. I’ve also found it easiest if you roll your dough to a rectangle that is 3 times as long as wide. Spot the butter (or place in small chunks to form an even thickness and even coverage) over two thirds of that leaving a 1/2 inch border of dough. Fold the piece of dough with no butter half way across the butter and then fold that over the dough again, the same as you did for your other folds.
And you’re right, you probably don’t need the leavening agents you added. The leavening in puff pastry is purely mechanical (steam), not chemical (baking soda).

Good luck with your future attempts.

]]> By: Alaina http://jenncuisine.com/2009/12/pear-tart-and-a-gluten-free-puff-pastry-attempt/#comment-1269 Alaina Thu, 07 Jan 2010 07:51:56 +0000 http://jenncuisine.com/?p=2450#comment-1269 I haven't made GF puff pastry, but I have made normal puff pastry many times. If the butter breaks through your dough it's often a sign that the butter was too hard compared to your dough consistency. I found that the trick of whipping the butter first and spreading it onto the dough only worked if my dough was pretty soft, so if I'd left the dough in the fridge for say 2 hours instead of overnight, otherwise it made the butter too soft and it comes out at the seams and oozes and just generally makes life difficult. But what I have found works well is using my hands to break the butter off in small chunks and placing the chunks onto the dough in a square/rectangle. This slightly softens the butter but if you work quickly, doesn't get it as soft as whipping it does, and usually makes it pretty close to your chilled dough temp. I've also found it easiest if you roll your dough to a rectangle that is 3 times as long as wide. Spot the butter (or place in small chunks to form an even thickness and even coverage) over two thirds of that leaving a 1/2 inch border of dough. Fold the piece of dough with no butter half way across the butter and then fold that over the dough again, the same as you did for your other folds. And you're right, you probably don't need the leavening agents you added. The leavening in puff pastry is purely mechanical (steam), not chemical (baking soda). Good luck with your future attempts. I haven’t made GF puff pastry, but I have made normal puff pastry many times. If the butter breaks through your dough it’s often a sign that the butter was too hard compared to your dough consistency.
I found that the trick of whipping the butter first and spreading it onto the dough only worked if my dough was pretty soft, so if I’d left the dough in the fridge for say 2 hours instead of overnight, otherwise it made the butter too soft and it comes out at the seams and oozes and just generally makes life difficult.
But what I have found works well is using my hands to break the butter off in small chunks and placing the chunks onto the dough in a square/rectangle. This slightly softens the butter but if you work quickly, doesn’t get it as soft as whipping it does, and usually makes it pretty close to your chilled dough temp. I’ve also found it easiest if you roll your dough to a rectangle that is 3 times as long as wide. Spot the butter (or place in small chunks to form an even thickness and even coverage) over two thirds of that leaving a 1/2 inch border of dough. Fold the piece of dough with no butter half way across the butter and then fold that over the dough again, the same as you did for your other folds.
And you’re right, you probably don’t need the leavening agents you added. The leavening in puff pastry is purely mechanical (steam), not chemical (baking soda).

Good luck with your future attempts.

]]> By: Drew @ Cook Like Your Grandmother http://jenncuisine.com/2009/12/pear-tart-and-a-gluten-free-puff-pastry-attempt/#comment-1266 Drew @ Cook Like Your Grandmother Sat, 26 Dec 2009 19:29:30 +0000 http://jenncuisine.com/?p=2450#comment-1266 I should mention that when I did that, it wasn't a conscious effort to make puff pastry. I was trying to make croissant, which is a very similar technique. I got lucky and it was frigid outside, so in between each roll I was putting it out on the back porch for 10 minutes, and it was nearly freezing each time. I've seen recipes that call for rolling, chilling and rolling again so many times that you end up taking two days to make one batch. That's a bit extreme, in my opinion. But freezing instead of refrigerating seemed to work pretty well. I should mention that when I did that, it wasn’t a conscious effort to make puff pastry. I was trying to make croissant, which is a very similar technique. I got lucky and it was frigid outside, so in between each roll I was putting it out on the back porch for 10 minutes, and it was nearly freezing each time.

I’ve seen recipes that call for rolling, chilling and rolling again so many times that you end up taking two days to make one batch. That’s a bit extreme, in my opinion. But freezing instead of refrigerating seemed to work pretty well.

]]> By: Drew @ Cook Like Your Grandmother http://jenncuisine.com/2009/12/pear-tart-and-a-gluten-free-puff-pastry-attempt/#comment-1267 Drew @ Cook Like Your Grandmother Sat, 26 Dec 2009 19:29:30 +0000 http://jenncuisine.com/?p=2450#comment-1267 I should mention that when I did that, it wasn't a conscious effort to make puff pastry. I was trying to make croissant, which is a very similar technique. I got lucky and it was frigid outside, so in between each roll I was putting it out on the back porch for 10 minutes, and it was nearly freezing each time. I've seen recipes that call for rolling, chilling and rolling again so many times that you end up taking two days to make one batch. That's a bit extreme, in my opinion. But freezing instead of refrigerating seemed to work pretty well. I should mention that when I did that, it wasn’t a conscious effort to make puff pastry. I was trying to make croissant, which is a very similar technique. I got lucky and it was frigid outside, so in between each roll I was putting it out on the back porch for 10 minutes, and it was nearly freezing each time.

I’ve seen recipes that call for rolling, chilling and rolling again so many times that you end up taking two days to make one batch. That’s a bit extreme, in my opinion. But freezing instead of refrigerating seemed to work pretty well.

]]> By: Emily http://jenncuisine.com/2009/12/pear-tart-and-a-gluten-free-puff-pastry-attempt/#comment-1264 Emily Wed, 23 Dec 2009 05:31:28 +0000 http://jenncuisine.com/?p=2450#comment-1264 Good experiment! I found a fabulous successful attempt just now by DARING Bakers Challenge. The croissant in the picture does not even look gluten free. Its amazing. http://www.betterbatter.org/?p=46&cpage=1#comment-351 Good experiment! I found a fabulous successful attempt just now by DARING Bakers Challenge. The croissant in the picture does not even look gluten free. Its amazing.
http://www.betterbatter.org/?p=46&cpage=1#comment-351

]]> By: Emily http://jenncuisine.com/2009/12/pear-tart-and-a-gluten-free-puff-pastry-attempt/#comment-1265 Emily Wed, 23 Dec 2009 05:31:28 +0000 http://jenncuisine.com/?p=2450#comment-1265 Good experiment! I found a fabulous successful attempt just now by DARING Bakers Challenge. The croissant in the picture does not even look gluten free. Its amazing. http://www.betterbatter.org/?p=46&cpage=1#comment-351 Good experiment! I found a fabulous successful attempt just now by DARING Bakers Challenge. The croissant in the picture does not even look gluten free. Its amazing.
http://www.betterbatter.org/?p=46&cpage=1#comment-351

]]> By: gfe--gluten free easily http://jenncuisine.com/2009/12/pear-tart-and-a-gluten-free-puff-pastry-attempt/#comment-1262 gfe--gluten free easily Sun, 20 Dec 2009 01:17:53 +0000 http://jenncuisine.com/?p=2450#comment-1262 It looks delicious, Jenn! I haven't made puff pastry, but I do make "cream" puffs. I fill them with chicken salad or pudding for dessert puffs (like eclairs). The puffs are only made with gluten-free flour, butter, and water and then baked. I don't have them on my site yet, but I'm sure you know what I mean. But, thinking of puff pastry, I also think of phyllo-type dough and I know that's complicated to make gluten free. One person who used to belong to one of the support groups I am a member of excelled in making baklava. At one point, I actually had the recipe, but don't know where it is now. :-( All that to say ... don't give up! Shirley It looks delicious, Jenn! I haven’t made puff pastry, but I do make “cream” puffs. I fill them with chicken salad or pudding for dessert puffs (like eclairs). The puffs are only made with gluten-free flour, butter, and water and then baked. I don’t have them on my site yet, but I’m sure you know what I mean. But, thinking of puff pastry, I also think of phyllo-type dough and I know that’s complicated to make gluten free. One person who used to belong to one of the support groups I am a member of excelled in making baklava. At one point, I actually had the recipe, but don’t know where it is now. :-( All that to say … don’t give up!

Shirley

]]> By: gfe--gluten free easily http://jenncuisine.com/2009/12/pear-tart-and-a-gluten-free-puff-pastry-attempt/#comment-1263 gfe--gluten free easily Sun, 20 Dec 2009 01:17:53 +0000 http://jenncuisine.com/?p=2450#comment-1263 It looks delicious, Jenn! I haven't made puff pastry, but I do make "cream" puffs. I fill them with chicken salad or pudding for dessert puffs (like eclairs). The puffs are only made with gluten-free flour, butter, and water and then baked. I don't have them on my site yet, but I'm sure you know what I mean. But, thinking of puff pastry, I also think of phyllo-type dough and I know that's complicated to make gluten free. One person who used to belong to one of the support groups I am a member of excelled in making baklava. At one point, I actually had the recipe, but don't know where it is now. :-( All that to say ... don't give up! Shirley It looks delicious, Jenn! I haven’t made puff pastry, but I do make “cream” puffs. I fill them with chicken salad or pudding for dessert puffs (like eclairs). The puffs are only made with gluten-free flour, butter, and water and then baked. I don’t have them on my site yet, but I’m sure you know what I mean. But, thinking of puff pastry, I also think of phyllo-type dough and I know that’s complicated to make gluten free. One person who used to belong to one of the support groups I am a member of excelled in making baklava. At one point, I actually had the recipe, but don’t know where it is now. :-( All that to say … don’t give up!

Shirley

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