Making traditional puff pastry takes time and physical effort, but following Lorraine Pascale’s method will ensure light ... Place on a baking tray, cover with oiled clingfilm and leave to ...

‘For me, this was an opportunity to create tools that would be as good for amateurs as they are for professionals,’ says famed pastry chef Cédric Grolet ... Put the strawberries in a gastro tray, ...

Seal the edge. Repeat with the remaining pastry and filling, then transfer to a tray join-side down, brush all over with the beaten egg and refrigerate, covered, for 30 minutes. Preheat the oven ...

The superstar chef tells Yahoo Lifestyle that anyone can make one of his creations, simply using a $3 item from Woolies.

Set aside. Pre heat your oven to 170°C and line a flat baking tray with parchment. Roll the pastry into four discs about 3 millimetres in thickness and about 9 inches in dimeter. Spoon the ...

Slice the long roll into sausage rolls about two inches long. Place the seam-side of the pastry down onto the tray. Leave about two inches between each sausage roll on your baking tray.

And you must caramelise your puff pastry first − this is of dire importance to add the requisite textural contrast to the centre. Note: If you have four flat baking trays, you can bake both ...

Ingredients: Method: Unroll the puff pastry and cut it into long strips ... Place the twists on a baking tray lined with baking paper, and brush the tops with beaten eggs. Bake at a temperature ...