Patisserie Pastry (With Net Measures)

Hello Dear Friends,

I can't wait to share with you two incredibly beautiful days for me :) I had the pleasure of being a teacher this year at Chefschool, which I went to as a student years ago. Kitchen Secrets When I was 2 years old and my blog was only 9 years old, I made serious decisions to change my life. (You can read about those days and how I felt here.)

When I entered the classroom, I was really excited when I saw students with bright eyes and full of desire to learn. It was perhaps one of the best thrills I've had in a long time. Yes, we are all students in life, but it is a very different feeling to transfer the knowledge you have accumulated over the years as a teacher. The interesting thing is that it poisons people thinly! You want to be there to experience the same feeling over and over again, to guide people who enter the kitchen with excitement.

Our smoked pastry pastries are ready to serve ❤️ # Mutfaksirlari #chefschool #pastry #poğaça @khaschefschool

A photo shared by Nilay Tulum (@kitchensirlari) (Oct 2, 2016 at 02:41 PM PDT)

I also share all my recipes down to the smallest details on my blog. I think it has to be like this for it to be worthy of its name. on Instagram When the patisserie pastry we prepared in class was so popular, I decided to share it on the blog. Yes, how can you say this is oily and margarine… As I have said before you, I will say that if you do not have this much oil, your pastries will not be so puffy. This is how the patisserie works… Of course, you can try it with butter, but this time it will be heavy. If you buy a pastry from a pastry shop, it's like this, and it even has anhydrous solid fat in it.

I teach puff puff pastries and various stuffing ❤️ #chefschool #pastry # Mutfaksirlari #kitchen

A photo shared by Nilay Tulum (@kitchensirlari) (Oct 2, 2016 at 02:24 PM PDT)

In short, around 35-36 pastries come out of this recipe. After the first fermentation, divide all of them into approximately 60 g dough balls and fill them, if it is too much for you, throw it in the freezer as you cannot cook it. You can store it for at least 3 months.

Let the ones you take out of the freezer come to room temperature, leave to ferment for another 10-15 minutes and bake.

My 2-day dessert class has started with the chef candidates. It's nice to be a narrator too ❤️ #chefschool # Mutfaksirlari

A photo shared by Nilay Tulum (@kitchensirlari) (Oct 1, 2016 at 01:36 PM PDT)

It makes about 30 pastries in this size.

Love…

Ingredients for Patisserie Pastry (with Net Measures) Recipe

• 1 kg Flour
• 500 gr Margarine or Butter
• 60 gr Granulated sugar
• 30 g Salt
• 10 gr Mahleb
• 3 Eggs (2 on the yolk)
• 70 gr Fresh yeast
• 100-150 gr Warm water
• sesame and black cumin

For inside:

• Feta cheese
• Parsley

How to Make Patisserie Pastry (with Net Measures) Recipe?

1. Mix the fresh yeast and water in a bowl and let it sit for 2-3 minutes.
2. Take half of the flour in the mixing bowl, add the yeast water on it.
3. Add the melted margarine or butter at room temperature, egg whites, mahlebi, salt and sugar to the flour and knead.
4. Add the flour as the dough comes together, this way you use all the flour.
5. Keep 1 more glass of water with you in case the dough feels soft to your hands and for the working flour (which will be used when collecting and portioning the dough on the counter)
6. Knead the gathered dough on the counter for another 5-6 minutes (so that the yeast will interact more)
7. After the dough comes together well, form it into a ball and leave it to ferment for at least 30 minutes at room temperature by covering it with cling film.
8. Remove the gas by kneading the fermented dough lightly and break off the tangerine-sized pieces and roll them in your hand.
9. Open the meringues you have prepared by pressing them with your hands, without thinning them too much.
10. Put some feta cheese in the middle of the dough and close it by folding it in half in your hand.
11. Press the ends tightly with your fingers so that the buns do not open while they are cooking.
12. Place the pastries on a baking tray lined with greaseproof paper. Cover it with a cloth and leave it to ferment in the tray for 15 minutes.
13. Brush egg yolk on the fermented buns and make streaks without pressing too hard with a fork.
14. Bake in a preheated oven at 180 degrees for about 20-25 minutes until golden brown. (Check from time to time, it can cook faster than in the oven)