Puff, rough puff and flaky pastry are all made using flour and fat, in varying proportions. The differences in these pastries lie in the methods used to make them. Here is some basic information about these pastries:

  • Puff Pastry – This is the most complex to make; but it’s amazingly light and flaky. You’d need a block of fat which you enclose in the dough. This dough would then have to be painstakingly folded and rolled several times.
  • Rough puff pastry – In this pastry making method, the fat is handled differently than the process used to make puff pastry. The fat needs to be dabbed onto the dough that you roll out and it would require a certain amount of precise folding and rolling, to develop fine flakes of pastry.
  • Flaky pastry – This is similar to rough puff pastry and almost the same amount of time and effort would be required to make it.

It’s fun to make puff pastry, but the process can be tricky and time-consuming. If you are a novice at pastry-making you might be a little disappointed with the final product. The fact is that professional or commercial pastry chefs have access to ingredients that might not be easily available to a home cook.

They also work in the right temperatures which makes it much easier to handle the pastry during the folding and rolling process. But it isn’t difficult to find puff pastry recipes and its best to stick to them when you are learning to make these items.


Other Pastries

Some other types of pastries that you might want to try your hand at include:

  • Shortcrust Pastry – This has a buttery taste and a crumbly, crisp texture. You can make a sweet or savoury version.
  • Choux Pastry – Éclairs and cream puffs are made from choux pastry. This pastry is made using steam that’s created by the eggs in the dough. The steam trapped in puffs cause them to rise out. If these aren’t cooked properly, they will simply collapse and be ruined, when you pull them out of the oven.

Some Pointers

There are some things to keep in view while making puffs:

  • Each puff requires sufficient space to spread on the oven tray. Leave at least 3cm of space in between the puffs – this will allow them to rise evenly.
  • The crust needs to develop well in order to hold the trapped heat.
  • It’s necessary to cook the puffs to the right point in order to get a final product that’s crisp and well-browned.
  • Once they’re done, and you pick them up, the puffs need to be light and airy.
  • As soon as you remove the puffs from the oven, make a very small slit along the side of each of them. Place them on the tray and pop them back into the oven for about 20 minutes. This will help them dry out sufficiently.
  • Store them in an air-tight container at room temperature, and they will keep well for at least a couple of days.
  • If they’re adequately dry, you can freeze them in a sealable bag, for up to a month.
  • To bring them back to life, simply place them on a flat tray and heat in an oven for about 5 minutes. It’s best to fill the puffs close to serving time.

Some of the other types of pastries include champagne pastry and biscuit pastry. At Ganache Patisserie, you will find fantastic breads and delicious croissants, layer cakes, cupcakes, pastries, sourdough and other baked goods for everyday consumption as well as for the holidays. We also have a wide variety of cupcakes for you to indulge in. Come; explore our scrumptious world of goodies.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882