Gordon Ramsays Puff Pastry Dough Recipes
ROUGH-PUFF PASTRY
Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 10m
Yield Makes 700g
Number Of Ingredients 4
Steps:
- Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
- Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
- Cover with cling film and leave to rest for 20 mins in the fridge.
- Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
- Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
- Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
- Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
BASIC SHORTCRUST PASTRY (GORDON RAMSAY) RECIPE - (4.6/5)
Provided by Chez_Alexander
Number Of Ingredients 4
Steps:
- 1. Place flour and salt in a food processor. Add the butter and mix for about 10 seconds, or until the mixture resembles coarse breadcrumbs. Tip into a mixing bowl. 2. Add 4 TBS of water and stir the mixture with a butter knife until the dough just comes together. If it seems too dry, add another 1-2 TBS of water. Try not to make the dough too wet, as it results in a crumbly pastry. 3. Lightly knead the dough into a smooth ball, wrap in plastic wrap, and chill for at least 30 minutes before using. Makes 2 cups (16 oz) of dough. Entire recipe = 36 Weight Watchers points.
GORDON RAMSAY'S PUFF PASTRY DOUGH
Steps:
- 1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter. 2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge. 3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect. 4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
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GORDON RAMSAY'S BEEF WELLINGTON RECIPE | EASY RECIPE
From masterclass.com
3.1/5 Total Time 1 hr 45 minsCategory Entree
- 1. __Make the Mushroom Duxelles.__ Place a medium sauté pan over medium high heat. Add oil and when hot, add mushrooms. Season well with salt and pepper, then add the thyme. Stirring frequently to be sure mushrooms don’t stick, cook until all moisture has evaporated, about 10 minutes. Remove from heat and allow to cool.
- 2. __Make the Chive Crepes.__ In a large mixing bowl, combine eggs, flour, milk, chives, thyme, and salt. Whisk until incorporated. Transfer to the refrigerator to rest for at least 30 minutes. Apply a light coat of cooking spray to a 10-inch nonstick pan and place over low heat. Add 1/4-cup crepe batter and swirl the pan so that the batter spreads evenly along the bottom, forming a very thin pancake. Allow to cook for 25 to 30 seconds until set. Using an offset spatula to lift one side, flip crepe and cook on opposite side for just a few seconds, then transfer crepe to a plate. Move quickly: you don’t want any browning to occur. Continue cooking until batter is finished, making about 5 crepes. Place a parchment square between each crepe to keep them from sticking together.
- 3. __Sear Beef Tenderloin.__ Season beef tenderloin liberally with salt and pepper on all sides. Use your hands to rub salt and pepper into meat while rolling and shaping beef into a cylinder. Place cast iron skillet over medium high heat and add grapeseed oil. Once the pan is hot, sear the beef, cooking one minute per side. Remove beef to a sheet tray and pour any juices from the pan over it. While hot, brush Dijon mustard all over, and then let it rest.
- 4. __Assemble Beef Wellington.__ Moisten your cutting board with a damp towel. Layer three pieces of plastic wrap on the board. Take two to three pancakes (depending on the width of your beef tenderloin) and trim into squares the length of the meat, then line them up vertically on the plastic. Layer the prosciutto slices on top of the crepes, then spread the mushroom duxelles over the prosciutto. Season with salt and pepper. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crepe. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for 20 minutes.
HOW TO MAKE CLASSIC PUFF PASTRY: EASY ROUGH PUFF PASTRY RECIPE
From masterclass.com
3.1/5 (7)Category DessertCuisine FrenchTotal Time 30 mins
- 1. Combine the flour and salt in a large bowl. Add the chilled cubes of butter and work into flour mixture with your hands, just until butter is crumbly and there are no large chunks left, like you’re making a pie dough. Add in cold water, a tablespoon at a time, until it comes together to make a shaggy dough.
- 3. Over the bottom two-thirds of the rectangle, grate half of the frozen stick of butter (you can also blitz the butter in a food processor—just be quick about transferring it so it stays relatively cold). Fold down the top third of dough, then fold the bottom third up over it, just like an envelope.
- 4. Here comes the fun part: rotate your dough letter 90 degrees (so the spine is on your left like a book) and roll out into another rectangle. Grate the rest of the butter over the bottom two-thirds again, and fold just as before. Wrap in plastic wrap and store in the refrigerator until using (give it at least 2 hours).
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4/5 (57)Category Gordon Ramsay, Gordon Ramsay RecipesAuthor John SiracusaTotal Time 1 hr
- Quickly sear the beef fillets in a hot pan with a little olive oil for 30 60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
- Finely chop the mushrooms with chestnuts and fry in a hot pan with a little olive oil, thyme leaves, and some seasoning. When the mushrooms begin to release their juices, continue to cook over high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelles). Remove the duxelle from the pan and leave to cool.
- Cut the pastry in half, place it on a lightly floured surface, and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.
- Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
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