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puff pastry - translation to german
LIGHT, FLAKY PASTRY
Puff paste; Hojaldres; Hojaldre; Puff pastries; Pâte feuilletée
![Rustico leccese: Puff pastry filled with mozzarella, [[béchamel]], tomato, pepper and nutmeg](https://commons.wikimedia.org/wiki/Special:FilePath/Rustico leccese.jpg?width=200 "Rustico leccese: Puff pastry filled with mozzarella, [[béchamel]], tomato, pepper and nutmeg")
![A [[palmier]], or "palm leaf", design](https://commons.wikimedia.org/wiki/Special:FilePath/SchweineohrGebaeck3.JPG?width=200 "A [[palmier]], or \"palm leaf\", design")
puff pastry
Blätterteig (Teig der während des Backens mehrere Blätter bekommt)
cream puff
CHOUX PASTRY BALL FILLED WITH WHIPPED CREAM, PASTRY CREAM, OR ICE CREAM
Profiteroles; Cream puff; Creampuff; Cream puffs; Cream Puff; Choux à la crème; Windbeutel; Praphiterols
Windbeutel mit Schlagsahne (Gebäck mit Füllung); schwache Person, schüchterne Person (Slang); gebrauchtes in sehr guter Kondition erhaltenes Auto (Slang)
pastry shop
![[[Macaron]]s](https://commons.wikimedia.org/wiki/Special:FilePath/Boutique Senlis Macaron.jpg?width=200 "[[Macaron]]s")
TYPE OF FRENCH OR BELGIAN BAKERY
Patisserie; Patisseries; Pâtisseries; Pastry shop
Konditorei, Bäckerei
Definition
puff pastry
Puff pastry is a type of pastry which is very light and consists of a lot of thin layers.
N-UNCOUNT
Wikipedia
Puff pastry
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking.
The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process.
Examples of use of puff pastry
1. The signature snack is the creamy egg tart on puff pastry.
2. None of the neighbours hoovering up the puff pastry or catching up with old friends seems to care.
3. Join the debate » The pudding combines five Snickers bars with mascarpone, eggs, sugar, soft cheese and puff pastry.
4. Per portion: 180g sea bass 48g canned crabmeat 1 quail egg 30g cream puff pastry 1/2 chicken egg yolk 3g butter For Bercy sauce (500g): 38g dairy cream 6 chicken egg yolks 45ml concentrated white wine 15ml vinegar 5g tarragon Place the rolled sea bass fillet in an oiled round form, then add the other ingredients layer by layer: cream puff pastry, crabmeat, boiled quail egg, then crabmeat again, cream puff pastry, then grease with egg yolk.
5. Eat at Cafe Michele‘s, where the menu hosts baked brie with roasted garlic, Alaska salmon and halibut and puff pastry tarts.