Dufour Pastry Where To Buy ((INSTALL))
To put this question to the test, we singled out two common brands of puff pastry: Dufour Pastry Kitchens, made with butter, and Pepperidge Farm, which at the time of our testing was made with a combination of butter and shortening. (Note: Pepperidge Farm has since changed its formulation to include only shortening.)
dufour pastry where to buy
CORN PASTRY SHELLS Tasty and versatile, the corn pastry is made with Masa Harina corn flour, olive oil and canola oil. Of course, Mexican & southwestern style fillings are a natural, but the corn shell also succeeds as a base for international fillings of all kinds. Sizes: 1 "
Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 1410-inch rectangle. Cut lengthwise into three 143 1/3-inch strips. Transfer strips to prepared baking sheet. Using one-third of sausage filling and leaving a 1-inch border at each end, pat sausage to form a thin log of filling down the center of 1 pastry strip. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped. Repeat with remaining pastry and sausage mixture.
Cut small diagonal slits at 1 inch intervals along top of pastries (to help release steam). Brush top and sides of pastry with beaten egg; chill in freezer for about 30 minutes. DO AHEAD: Pastries can be made 2 weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen.
Preheat oven to 425. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes. Reduce heat to 350; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes. Let cool slightly. Cut sausage rolls crosswise into 1 inch pieces. Serve with a bowl of Dijon mustard for dipping.
With the holidays approaching, I thought I would test all butter purchased puff pastry. Normally, I would make my own using my blitz puff pastry method but I thought there might be a place for purchased puff pastry when time was of the essence.
I only wanted all butter puff pastry so that limited my options in St. Louis. We have Dufour found at Whole Foods for about $14.00 for 14 ounces and Trader Joe's for $3.99 for 18 ounces. I kept looking for a catch with Trader Joe's version and the only one I found is that it is only available from now until the end of the holiday season. It is not a year round product as is Dufour.
I cut a four inch square from each purchased puff pastry and placed them on a parchment lined baking sheet. At this point, I froze them again, since puff pastry puffs better when initially put in a hot oven frozen or at least very cold.
Next week you'll see how easy it is to make Chocolate Marshmallow Cream Horns, otherwise known as Lady Locks with your newly purchased puff pastry. TJ's works really well with these, but the Dufour can be rolled thinner.
Hi M.J. I agree this is not the same as homemade - nothing is. But for some things, like these cream horns, it works very well. I have used the puff pastry that is all butter, rolled out into sheet pan size also. Hugely expensive. We had some at the restaurant in half sheet size. i can't remember the number of sheets but it cost almost $125.00. Since we didn't use that much, we had it for a while.
I heard TJ"s has Kouighn Amann and that it was good. I'll give it a try. I love it but with just the two of us, I limit how often I make or eat laminated dough. Hope to get around to Danish next year. And I need to run my puff pastry also. Sounds like a busy year!!
I agree about eating the pastry too often. I get around it by making only one at a time and that way we share one. Love the concept of TJs frozen pastry that rises overnight on the counter. Not sure it would work with our dough. It would be over risen wouldnt it? I do rise dough in the fridge w good results.
Hi M.J. I agree this is not the same as homemade - nothing ever is. But for some things, like these cream horns, it works very well. It shows up really well in the cream horns because there is so much pastry in them. I have used the puff pastry that is all butter, rolled out into sheet pan size also. Hugely expensive. We had some at the restaurant in half sheet size. I can't remember the number of sheets but it cost almost $125.00. Since we didn't use that much, we had it for a while.
Personally, I think Dufour is better. Even at the same thickness, it behaves more like homemade puff pastry with proper layers. TJ's gives me an airier result. But for that price, I only buy TJ's now. However, both have acid (I think to fight against gluten formation), which I don't care for. So in the colder months I always make my own.
Helen, I make a lot of puff pastry, it is easy, one may be very creative with it, and people love it. I almost always use Plugra unsalted, it has a nice clean flavor, and I use about 40% bread flour. I was curious when you mentioned your 'blitz' formula, and I looked through the website, but can't seem to find it. I was curious to see it, and compare with my own. Always looking to see where I may improve what I'm doing. Maybe you could use it as the basis for a future article? Thanks so much.
At some point, I will post it. I just don't want to post a month of puff pastry. Thanks for thinking of me and I agree that it is not difficult but I also know that many people don't want to make it from scratch. It has a reputation of being difficult but it actually isn't. Stay tuned.
Thank you so much for this review. I have not used puff pastry a whole lot -- shame on me. I love a challenge but making homemade really didn't capture my interest. Having a good reliable is very appealing. I'll have to check out Trader Joe and pick some up. How long would you recommend freezing them? The reason I ask, is because there is a Trader Joe in a city where our children reside and I'd like to purchase extra since the product is seasonal.
Dear Helen,Thank you for this thorough and sensible comparison. Making puff pastry from scratch is daunting for the inexperienced, and but using purchased pp causes trepidation to occasional bakers like me. You've prepared me for what to expect.I enjou your website very much.
Hi Martha - Just keep it cold at all times. If it gets warm or difficult, transfer it to parchment and stick it back in the refrigerator or freezer to firm up. Keeping the pastry cool makes it very easy to use.
Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the circumference of your soup bowls. Place the dough rounds on a foil-lined baking sheet and refrigerate until ready to use.
New from Dufour Pastry Kitchens is a light, flaky, plant-based pastry dough. This pastry is also melt-in-the mouth tender and has a clean taste perfect for any savory or sweet pastry dish. It's great with the simplest of toppings to the most sophisticated fillings.
This classic puff pastry dough made with only the finest Grade AA sweet butter from New York state creameries, comes to you ready to use and promises to provide an elegant and flaky layer to both sweet and savory recipes. The single sheet bakes to a perfect golden brown and is easy to shape and roll into your desired size. Simply thaw in the refrigerator for 2-3 hours before use.
Preheat oven to 400 F. On a lightly floured surface, unfold pastry dough. Cut into six equal pieces. Using a rolling pin, gently roll each piece into a square. Place squares on parchment lined cookie sheet. Scoop about 1/3 to 1/2 cup apple mixture onto the middle of each square. You want to leave a one-inch border around apples. Then, gently fold up edges of pastry dough, crimping lightly with wet fingers. Bake in preheated oven for 20-25 minutes, until pastry has puffed and turned a rich golden brown. Serve warm or at room temperature.
So sweet! I love hearing about your mothering journey. I am going to try Dufour puff pastry. I am not a big fan of the Pepperidge Farm brand, and that makes me so sad, because puff pastry, in my mind, promises something really wonderful, and I always feel let down when I use it. These tarts are adorable. : )
There are two main brands of store-bought puff pastry available in the United States: DuFour and Pepperidge Farm. DuFour can typically be found in specialty food stores for more than double the cost of Pepperidge Farm. However, DuFour is made with all butter and has slightly better flavor and texture. Pepperidge Farm is made with shortening, but is significantly cheaper and available at practically any grocery store. While DuFour is the better product, I have used Pepperidge Farm on many occasions with success.
I have a secret for you: You absolutely can. I use frozen puff pastry and it works every time. Puff pastry is one of the simplest ingredients to bake with. It is so easy, but it yields creations that look like you spent hours in the kitchen or years at culinary school.
This All Butter Puff Pastry is made with 94-churned AA sweet butter and is highly acclaimed by pastry chefs. The hundreds of layers inside the puff pastry puff up to approximately 8x the uncooked height.
Keep Frozen.Defrost for 2-3 hours in refrigerator before using.Baking and handling instructions puff pastry dough.Defrost package of puff pastry dough in refrigerator for two to three hours or at room temperature for one to two hours. Do not leave sitting out after defrosting. Refrigerate if not using immediately. Shelf life: day defrosted plus one additional day in refrigerator.Unwrap pastry and place on floured board or table. Unfold, remove inner papers and dust lightly with flour. Turn over and flour the other side. Depending on your recipe, dough may require rolling out gently before cutting. Cut into desired shapes according to your recipes using a sharp knife or pizza wheel.If recipe requires, after filling, brush pastry with egg wash (whole egg beaten with about 1 tsp. water) and chill and rest in refrigerator for 30 minutes.Place on greased baking pan or pan lined with parchment paper.We have found our puff pastry works best baked at moderate temperatures. We suggest baking in pre-heated 375 degrees oven (or 325 degrees F convection oven) until thoroughly firm and dry to touch. Do not underbake. If product looks nicely browned and puffed when removed from oven and then collapses when cool, it has been underbaked. Either raise temperature and/or bake longer.Vol-au vents (patty shells): Dough must be twice as thick as this sheet of dough. To achieve that, paint egg wash on top of opened out sheet. Fold in half or place second sheet on top. Cut out desired-size round with a cookie cutter. Within that round, press a slightly smaller cutter halfway through the round to score a rim. Egg wash top. Bake until sides are firm. Cut around scoring mark with a sharp knife reserving lid if desired. With a fork, scrape out unbaked dough in center.Mock Napoleons: Roll to 11 1/2" by 20" long. Cut 16 rectangles 2 3/4" by 4 3/4". Egg wash. Chill 30 mins. Bake in preheated 375 degrees F oven until firm (20-30 mins) cool. Place filling on one rectangle and top with another to form puffed, flaky sandwich.Save scraps. You may cut out decorative shapes (fleurons) to garnish soups or potpie tops. Or ball up remaining scraps and flatten. (Rerolled dough will not rise much, but many products can be made with great success. Save the scraps from each package you use.) Wrap in plastic. Rest in the refrigerator for at least several hours or freeze. Use for piecrusts. Dust with flour and roll out as thin as you can. Let dough shrink back by lifting off surface and gently bouncing up. Fold in half and then in quarters. Lay in pie plate and unfold. Prick with a fork and prepare pie according to your recipe.Yield from one package: one 9" pie shell, pot pie or pie top, 26 half-inch palmiers; 18-20 3" rounds for hors d'oeuvres; 12 circles, each 3 3/4", for savory or sweet turnovers or individual pot pie tops; five traditional Napoleons cut into 2 3/4" x 4 3/4"; 46 straws 7-8" long.Recipe for Savory or Sweet Straws: Yield from one sheet Dufour puff pastry - approximately 46 - 7" to 8" straws. Unfold sheet of dough on to lightly floured work surface or use balled up scraps to equal approximately one package. Dust lightly with flour. Roll out to measure 10" x 30" and very thin 1/16". Brush top of dough lightly with water. If savory, generously sprinkle horizontal half of dough with Parmesan cheese and lightly dust with paprika, pepper or other spice or herb. If sweet, instead use generous sprinkling of cinnamon sugar. Fold blank half over sprinkled half to measure 10" x 15". After folding, sprinkle additional cheese mixture or sugar on top and very gently go over with rolling pin just to seal layers together. With pizza cutter, trim off folded edge. Cut in half vertically so that you have 2 pieces 5" x 15". Cut horizontally into strips 3/4" x 5". Twist as lightly as you can. Strip will lengthen. Press ends down to adhere to ungreased sheet pan. This will help keep from shrinking. Space at least 1 1/2" apart. Rest in refrigerator 30 minutes. Bake in preheated 375 degrees F oven for 20-25 minutes until firm. If soft but browned after 15 minutes, turn off oven, prop door slightly ajar and leave inside until dry. 041b061a72