Freezing Pastry

livalot · 6 June 2005 at 10:31AM

I have only been a member of this site for a couple of weeks and like Curry_Queen have only just noticed the re-emergence of this thread!

Amongst other things, you have been discussing two of my all time favourite chefs, James Martin and Ross Burden:

Originally Posted by moggins
Ross Burden, Yum

Saw him at the Good Food Show 2 years ago and got his autograph, him indoors said he'd never seen me go so girly

Originally Posted by Curry_Queen
James Martin ………. is a true down-to-earth Yorkshire lad, and also very yummy :drool: ... but is also a fantastic chef to boot

Just wanted to add that I now have a preference for Ross Burden since attending one of his “Fine Dining Evenings” as a birthday treat up “North” and I got to sample his cooking properly from start to finish. Not only is he a truly wonderful chef (his food is to die for and in a class of its own) but he is also entertaining, knowledgeable and down-to-earth (yep got to meet and talk to him :dance: ) For my next birthday I want to do one of his cooking classes….. swoon swoon swoon . Anyway lovely thread…….

Edit: Thanks Sqeaky for the croissant recipe ...... can't wait to try it :j

megasaver · 6 June 2005 at 4:43PM

Don't know whether to post this here or in the breadmaking tips and recipes.... but I will continue here for now

Str4berr3 wrote:

Can somebody remind me which pastry was for making Crossiants, and if the chocolate crossiant thingy's need butter between pastry as well?

The croissant recipe recommended by Squeaky is very similar to the one I have used. What you end up with is a pastry similar to puff pastry but it will never be identical to one you buy in the shop - so you need to make allowances. Whenever I make them, I make loads of them (I don't think it is worth all the bother just to make 8 or so as they get eaten so quickly in my house). Open freeze them on a tray (at the dough stage after brushing with egg wash) and put them in a bag; defrost them in the fridge overnight. I then cook 3 or 4 at a time for 20 mins or so in the morning - absolute heaven.

Not sure if in your post if you meant you wanted chocolate flavoured croissants or croissants with chocolate in the middle (pain au chocolat type things)

If I want croissants with chocolate in the middle, then I just put chocolate pieces in there before rolling them up and freezing.

Lastly, you could always cheat a little and buy the puff pastry (I have some shop bought pastry in my freezer and this what I am going to do later on this week!). Then all you would have to do is cut the dough, put chocolate pieces in the middle, roll them up, brush with egg wash and cook them! Except I am going to put ham, cheese and cooked bacon in mine

Mega xx

Kazonline · 29 August 2006 at 2:37PM

I've had a look with the search facility and can't find the answer, nor can I find the guide that came with my freezer. Can anyone tell me the best way to freeze pastry please, how long can it be kept this way, and roughly how long does it then take to defrost at room temp (if safe) Size of each ball is about two fists.
It's been in the fridge for two days (rock hard when it came out!) I've used half of it to make my two quiches but as I've got to crack on with my fence I've not the time to use the rest up today. It's wholemeal pastry - don't know if that makes a difference?
Hope someone can help!
Cheers,
Kaz x

rchddap1 · 29 August 2006 at 2:40PM

Had some excess white shortcrust pastry once....so I put it in a little bag and slung in the freezer. I then let it defrost at room temperature and used to make a jam roley. It was absolutely gorgeous......which reminds me, I've got to make another one.

doddsy · 29 August 2006 at 3:59PM

yep - just put in a bag as it is and pop into freezer. I actually think its nicer when its been frozen for a while.

doddsy

Kazonline · 29 August 2006 at 5:23PM

Thanks both. I never know how much to make and would always prefer to make over rather than under IYKWIM. Doubt it'll be in there for long mind, so I suppose the 'how long can it be frozen for' is almost irrelevant.
Thanks again,
Kaz x

lynseydee · 1 September 2006 at 4:16PM

I was invited to a friends for lunch and they served up what can only be described as a pizza made with puff pastry. I would like to make some of these myself but make a batch of them that I could then put in the freezer and just take out and cook as and when we wanted them. I'm not sure if it's ok to freeze puff pastry though.