Our partner in public broadcasting: For the puff pastry, put the flours, salt, eggs and 100ml (3½fl oz) cold water into a large bowl and gently mix to an even dough using your fingers. https://www.bbc.co.uk/food/recipes/raspberry_millefeuille_60382 Pinch the edges together to seal.
For the rough puff pastry, mix the flour and salt together in a bowl. Once cool, carefully remove the moulds. Set aside. Sit the rectangles on top of each other so you have 6, double-layered pastries, topped with raspberries and cream. Roll out your dough to a rectangle, about 24x8in wide. Use a floured rolling pin to roll to a rectangle, about 20x10." Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush with beaten egg on one of the long edge.
Melt the butter in a large frying pan and fry the mushrooms until soft.
To assemble, melt the remaining plain chocolate in a heatproof bowl set over a pan of simmering water and dip the wide end of 6 of the cream horns in it. Preheat the oven to 200C/400F/Gas 6.
Lay the pink strips on top of the white icing (the pink strips should be the same length as the short edge of the white rectangle), ensuring they are evenly spaced with approximately 1cm/½in between each strip. Press down to seal and trim any excess.
Bake in the oven for 12-15 minutes, or until the horns are golden-brown, crisp and the pastry risen. Roll out to a rectangle as before, keeping the edges as neat as possible. Roll over them with a rolling pin to fix the stripes in place. Fold the top quarter down and the bottom quarter up so they meet neatly in the centre. Thin, crisp pastry is the key to these pretty French pastries and Paul Hollywood is the man to show you how.
Place on the baking tray.
This is called a single turn. Lift the exposed dough at the top and fold it down over half of the butter, then fold the butter-covered bottom half of the dough up over the top. Paul shows you how easy it is.
Return the mixture to the pan and cook over a gentle heat, stirring continuously, until the mixture becomes thick. Put the butter on the dough so it covers the bottom two-thirds. Sit a raspberry next to it and continue piping cream with alternating raspberries until the pastry is covered.
The dough should feel a little tight at this stage. Divide the pastry into 3 equal pieces and roll each piece to a 30x23cm/12x9in rectangle, about 5mm thick. Pour a little of the hot milk onto the egg mixture, whisking continuously.
450g/1lb plain four, plus extra for rolling.
Roll the dough out onto a lightly floured work surface until its longest edge is 24in long. For the jam, put the raspberries in a small, deep pan with the sugar and cook over a low heat until the sugar has melted. These mocha and tutti frutti cream horns are Paul's interpretation of the signature challenge in the Patisserie episode of Season 3 of The Great British Baking Show.
For the sugar syrup, bring the sugar and 50ml/2fl oz water to the boil in a small pan and cook for 1 minute. Cut out 6 neat rectangles from the striped icing, each measuring 12x5cm/4½x2in and with the stripes facing the same way, so the tops of the millefeuille match. When the pastry has cooled, cut six 12x5cm/4½x2in rectangles of pastry from each sheet of baked rough puff, so you have 18 pastry rectangles. Starting at the pointed end of a cream horn mould, wrap a pastry strip around the mould in a spiral, with each line overlapping slightly. GBBO stands for Great British Bake Off. Spoon into a disposable piping bag. Roll the pink icing into a 10x15cm/4x6in rectangle.
You will now have a sandwich of two layers of butter and three of dough. Transfer to a wire rack to cool completely.
Flatten the butter into a rectangle, about 16x7½in, by hitting it with a rolling pin (you may find it easier if you sandwich the butter between 2 sheets of cling film). Leave to set. Serve immediately. This Arlettes recipe was a GBBO technical challenge from Paul Hollywood on the Great British Bake Off Series 6. This is called a book turn.
Place a sheet of baking parchment on top of each sheet of rolled pastry and place a large baking sheet on top. Set aside to cool. Cut the pink icing into 10 strips, each 1cm/½in wide and 15cm/6in long. Gradually add enough water to form a dough (about 4-6 tablespoons water). Then place each pastry rectangle onto the lined baking trays and chill for 10-15 minutes.
Repeat the process of adding the remaining frozen butter and fold as before. Read about our approach to external linking. Take the dough out of the bag and put it on a lightly floured surface with a short edge towards you.
For the mocha crème pâtissière, melt half of the chocolate in a heatproof bowl set over a pan of simmering water.
Place on top of the raspberries and cream and brush with more sugar syrup to glaze. These tasty pies are guaranteed to impress - especially as you've made your own rough puff pastry. Snip the end off the piping bag and pipe a blob of cream in a corner of one of the pastry rectangles. For the Chantilly, whisk the cream, icing sugar and vanilla to soft peaks. Remove from the heat and stir in the knob of butter. Dust heavily with icing sugar. Learn how to cook great Shortcrust pastry paul hollywood .
Remove from the heat and leave to cool.
For the icing, roll the white fondant into a 20x15cm/8x6in rectangle.
Line 3 large baking trays with baking parchment.
All rights reserved. Read about our approach to external linking. Store in the fridge until ready to serve. Bake the pastry sheets for 10-15 minutes, or until golden-brown and crisp.
Whisk the sugar, egg yolks and cornflour together in a large bowl. Transfer the dough to a lightly floured surface and knead it for 5-10 minutes until smooth. This time, fold down one-third of the dough and then fold up the bottom third to make a neat square. With puff pastry the dough incases the butter but in the Arlettes recipe it is the butter which incases the pastry. Copyright © 1995 - 2020 Public Broadcasting Service (PBS). Get one of our Shortcrust pastry paul hollywood recipe and prepare delicious and healthy treat for your family or …
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