Puff Pastry 13 ounces (390 g) all-purpose flour 1-1/2 tsp (7 ml) salt 3 ounces (90 g) unsalted butter, cold

7 fluid ounces (210 ml) water, cold 10 ounces (300 g) unsalted butter, softened

Preparation: To form the detrempe, sift the flour and salt together in a large bowl. Cut the cold butter (3 ounces) into small pieces and then cut the pieces into the flour until the mixture resembles coarse cornmeal. Make a well in the center of the mixture and add all the water at once. Using a rubber spatula or your fingers, gradually draw the flour into the water. Mix until all the flour is incorporated. Do not knead. The detrempe should be sticky and shaggy-looking. Note: The detrempe can be made in a food processor. To do so, combine the flour, salt and pieces of cold butter in a food processor bowl fitted with the metal blade. Process until a coarse meal is formed. With the processor running, slowly add the water. Turn the machine off as soon as the dough comes together to form a ball. Process with the remainder of the recipe. Turn the detrempe out onto a lightly floured surface. Knead the dough a few times by hand, rounding it into a ball. Wrap the dough tightly in plastic and chll overnight. To roll in the butter, first prepare the softened butter by placing it between two sheets of plastic wrap. Use a rolling pin to roll the softened butter into a rectangle, approximately 5 inches by 8 inches (12.5 centimeters by 20 centimeters). It is important that the detrempe and butter be of almost equal consistency. If necessary, allow the detrempe to sit at room temperature to soften or chill the butter briefly to harden. On a lightly floured board, roll the detrempe into a rectangle approximately 12 inches by 15 inches (30 centimeters by 37.5 centimeters). Lift and rotate the dough as necessary to prevent

sticking. Use a dry pastry brush to brush away any flour from the dough's surface. Loose flour can cause gray streaks and can prevent the puff pastry from rising properly when baked. Peel one piece of plastic wrap from the butter. Position the butter in the center of the rectangle and remove the remaining plastic. Fold the four edges of the detrempe over the butter enclosing it completely. Stretch the dough if necessary; it is important that none of the butter be exposed. With the folded side facing up, press the dough several times with a rolling pin. Use a rocking motion to create ridges in the dough. Place the rolling pin in each ridge and slowly roll back and forth to widen the ridge. Repeat until all the ridges are doubled in size. Using the ridges as a starting point, roll the dough out into a smooth, even rectangle approximately 8 inches by 24 inches (20 centimeters by 50 centimeters). Be careful to keep the corners of the dough as right angles. Use a dry pastry brush to remove any loose flour from the dough's surface. Fold the dough in thirds, like a business letter. If one end is damaged or in worse condition, fold it in first; otherwise, start at the bottom. This completes the first turn. Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough again, repeating the ridging technique. Once again, the dough should be in a smooth, even rectangle of approximately 8 inches by 24 inches (20 centimeters by 60 centimeters). Fold the dough in thirds again, completing the second turn. Cover the dough with plastic wrap and chill for at least 30 minutes. Repeat the rolling and folding technique until the dough has had a total of five turns. Do not perform more than two turns without a resting and chilling period. Cover the dough completely and chill overnight before shaping and baking. Yield: 2 pounds (1 kg) Approximate values per 1-ounce (30 g) serving: Calories 120, total fat 9 g, saturated fat 6 g, cholesterol 25 mg, sodium 110 mg, total carbohydrates 9 g, protein 1 g, vitamin A 8%. Notes: It is not necessary to work with the entire block of dough when

making bouches, cookies or the like. Cut the block into thirds or quarters and work with one of these portions at a time, keeping the rest chilled until needed. Puff pastry sheets may be frozen. Fold finished rectangles in thirds and wrap tightly before freezing. Defrost in the refrigerator before using.

Napoleones Recipe

Recipe by Conchita Cuenca PUFF PASTRY

2 1/2 cups all-purpose flour 1/2 cup cold water 1 cup butter, chilled

1. Make a well in the middle of the flour mixture and pour in the water. Mix well. 2. With a rolling pin, flatten dough into a rectangular shape. Place chilled butter in the middle and fold the corners, right over left, making sure to seal the edges. Pound dough and flatten into a rectangle. Put in freezer to chill butter inside the dough. 3. After 30 minutes, remove dough from freezer, fold again right over left and pound with a rolling pin to form another rectangular shaped dough. Repeat this process 4 times. Cut into desired shape. 4. Preheat oven to 3500F. Bake for about 20 minutes or until crust is golden. Cool completely. 5. Cut puff pastry in half to insert custard filling. 6. Pour glaze over the top. CUSTARD

1/2 cup butter 2 cups evaporated milk 5 egg yolks 3/4 cup sugar 1/3 cup flour

1. In a heavy saucepan, place the butter, evaporated milk, egg yolks, sugar and flour. Stir to combine. 2. Over low fire, cook the mixture stirring constantly to prevent scorching. When the mixture has thickened, remove from the heat. GLAZE

2 cups sifted confectioners sugar tablespoon vanilla extract 2 to 3 tablespoons boiling water

1. In a medium mixing bowl, put in the confectioners sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistently.

HOT CROSS BUN RECIPE

2 teaspoons dried instant yeast 500grams plain four 90 grams sugar 300mls milk 1tsp salt 1 teaspoon cinnamon teaspoon ground all spice teaspoon fresh grated nutmeg 60grams butter 1 large egg 140grams sultanas (or a mix of currants, sultanas and raisins) 30 grams mixed peel (optional) Note: Remember, with all spices more or less is up to you. You might also want to add ginger, ground cloves or star anis in a ratio to suit your tastes. Crosses 2 Tablespoons self raising flour 2 Tablespoons cold water Glaze 4 Tablespoons of sugar teaspoon cinnamon 150mls boiling water View conversion table Preparation Sift together flour, spices, salt and yeast to evenly distribute. In a small saucepan gently heat the milk over a low temperature and melt the butter into it. In a separate bowl beat the egg. Add the milk and butter mixture to the flour and mix thoroughly. Add the egg and mix well to form a dough. Work in the dried fruit and peel. Turn the dough out onto a lightly floured surface and knead until it feels smooth and is no longer sticky (approx 10mins).

Place in a lightly oiled bowl, cover with plastic wrap and place in a warm spot to prove. Leave for an hour or until doubled in size. Punch the dough down and then separate it into 12 equal portions. Place the buns close together on a lightly greased baking tray. Cover and allow to rise until doubled in size and very light (approx another hour). For the crosses: Mix the flour and water thoroughly to form a thick paste. Spoon into a zip-lock bag, cut a little hole out of the corner of the bag and use it to pipe the mixture in crosses on top of the buns. Bake the topped buns at 220C for 15-20mins. For the glaze: Mix together all ingredients, dissolving the sugar in the boiling water. Brush over the buns lightly while still hot.