How to make Patisserie Pastry? There are also 25 comments to give you an idea. Recipe tricks, thousands of recipes and more... Türk stale pastry, easy pastry recipe, patisserie pastry, how to make patisserie pastry, Pastries

Patisserie Pastry

Portion: 6-8 Persons Preparation: X Cooking: X
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21 4.05 5 1

I'm giving you another new patisserie pastry recipe upon intense request from you. The taste and appearance are perfect. Don't be afraid when you look at the recipe, it ends once you start :)

Below are the construction stages…

pastry with olives

Ingredients for Patisserie Pastry Recipe

  • 1,5 cup of warm milk
  • half a glass of water
  • 2 teaspoon instant yeast
  • 2 tea spoon salt
  • 1 teaspoon of sugar
  • 1 egg (white on the dough, on the yolk)
  • As much flour as you get
  • 100 g melted margarine

Patisserie Pastry

Ingredient:

  • cheese and olive paste

Making Patisserie Pastry

How to Make Patisserie Bun Recipe?

  1. Pour 2 glasses of flour into a deep bowl, add eggs, yeast, milk, water, salt and sugar and knead.
  2. Continue kneading, adding flour little by little until you get a soft and non-sticky dough.
  3. When the dough reaches its consistency, take it on the floured counter without waiting for it to rise and divide it into 4 parts.
  4. Sprinkle the first meringue with flour and roll out to a diameter of 20-30 cm. Set it aside and brush it with melted butter. Open the second part, put it on the oiled part and do the same to it.
  5. Wait for 10 minutes for the dough to absorb the oil a little.
  6. Put it in the refrigerator. Follow the same process for the other 2 meringues. You let the dough rest in the refrigerator, take it out after 10-15 minutes and slice it 3-4 cm wide.
  7. Twist each piece from the outside to the inside with your hand and turn it into a meringue again. Expand the meringues you have made by pressing them on the counter with your hand, put the material you want inside and close them.
  8. Place on a baking paper lined tray and leave for half an hour in a warm place.
  9. Brush with egg yolk and sprinkle with sesame seeds. Bake in a preheated 180 degree oven.
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"Patisserie Pastry25 comments for ”

  • Oct. 05, 2013 at 06:10 PM
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    I swear I did it, I woke up my wife, we ate with tea, now we are going to sleep again, sleeping :))) thank you very much, I'm always following you on google :)))

    Answer
  • Oct. 05, 2013 at 04:24 PM
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    Hello, I tried a lot of pohaca recipe, I even bought a recipe from pohacaci, it didn't work again, now I will stay and use your recipe, I hope it will be good, I will write again ;))

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  • Oct. 04, 2013 at 13:40 PM
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    I just made it, it was really great, but instead of instant yeast, I put it in flatbread, it was amazing

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  • March 01, 2012 at 17:43
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    Is it okay if we don't open it with a rolling pin, shape it in our hands to save time?

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    • March 01, 2012 at 17:49
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      No, then you cannot fold it properly, if there is no rolling pin, there will be a roller.

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  • On November 21, 2011 at 20:31 PM
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    you open the dough and put the other one on the dough you have oiled and oiled it. After resting for 10 15 minutes, I do not understand whether you are making a single roll if you do not separate the two.

    it's hard to separate the two in an oily way because

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  • On November 21, 2011 at 20:26 PM
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    What is instant yeast?

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    • On November 22, 2011 at 12:29 PM
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      Instant yeast means dry yeast.

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  • Sept. 23, 2011 at 08:20 pm
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    What I'm wondering is, is there any oil in the dough?

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  • Sept. 21, 2011 at 16:55 pm
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    Hello, I haven't made any pastries until now, I'm disappointed, this pastry is the patisserie style we know, I'm waiting for an answer, love

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  • on July 08, 2010 at 17:08
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    I tried the recipe but I didn't get any good results.

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    • on July 08, 2010 at 19:16
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      hello icon,

      If you tell me what the problem is, I'll try to help as much as I can. love..

      Answer
  • On December 01, 2009 at 01:31
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    hello, I had a question, would it be okay if I used fresh yeast instead of dry yeast?

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  • On April 01, 2009 at 23:06 PM
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    they look amazing, well done...
    God bless you all :)

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  • On February 06, 2009 at 13:20
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    I guess I kept it in the fridge for 30-40 minutes. I guess that's the problem, I guess now, I don't have the courage to try again, actually, but I'll try it anyway because the comments are generally very good.

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  • On February 04, 2009 at 19:53
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    Hello Elif, when I made the recipe, I was very pleased with my puff puff pastries. You need to add instant yeast to the flour without mixing it with any liquid, maybe one of the products you used is stale or not at room temperature.
    Love…

    Answer
  • On February 04, 2009 at 17:47
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    I did exactly the same as in the recipe, I didn't add or change anything, but my pastries were very hard, not like the soft pastry dough we know, I wonder why, it didn't rise very well.

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  • On December 14, 2008 at 01:15
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    Hello Canan,

    These were the tastiest pastries I've ever made. Take it easy and bon appetit in advance…

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  • On December 13, 2008 at 21:52
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    good luck, i have to do it right now, because here in london, Turkish women entered the race who makes better pastries, I think I will definitely win with these recipes, thank you very much.

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  • Oct. 09, 2008 at 04:53 PM
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    Thank you very much for answering my question so quickly. Because I'm trying it for the second time right now. I hope this time will happen. I have only one more question. I'm a working lady. I'm a teacher. I wonder if I can prepare these pastries in the evening, keep them in the fridge and cook them the next day? Thank you…

    Answer
  • Oct. 08, 2008 at 14:57 PM
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    Hello, Feyza, what was the problem when you said it wasn't much, I would be happy if you share it.

    I think 8-10 pieces come out of each roll. I took the roll in my palm as I cut it (like the one piece in the photo) and closed it from the horse upwards.

    Answer
  • Oct. 08, 2008 at 14:26 PM
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    It didn't happen much when I first made it. What I understood was that after making a roll and cutting it, do we close it correctly from the open ends? And about how many pieces come out of the roll? I would be very happy if I get an answer as soon as possible.thanks

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  • on August 24, 2008 at 19:25
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    It's unbelievable, it's really the best pogca I've ever done, super thank you very much

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  • On February 29, 2008 at 17:29
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    good luck to your hands, it looks super, I will definitely make a pastry that can be made for Sunday breakfast this Sunday :)

    Answer

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