Ingredients

• 1 packet Jus-Rol Puff Pastry
• 3 ripe peaches, stoned and sliced
• 2 punnets raspberries
• 300 ml Double cream
• 2 Eggs
• 50 g Caster sugar
• grated zest of 1 lemon and 1 lime
• 1 orange, grated zest and juice
• 8 g of gelatine leaves, softened in cold water
• 50 g chopped hazelnuts
• 50 g White chocolate
• Icing sugar for dusting

Made With

Frozen Puff Pastry Block

Puff pastry is time consuming and complicated to make from scratch, so why not let Jus-Rol do the hard work for you? The Jus-Rol puff Pastry Block delivers great and consistent results.

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Equipment required

• Saucepan
• Baking tray

Techniques Used

• How to Roll Puff Pastry
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  How to Roll Puff Pastry

  1. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
  2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
  3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
  4. Then turn the dough a quarter turn.
  5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
  6. When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
  7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
  8. To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
  9. Press stack lightly together with fingers.
  10. Then roll out as before.
• How to Make Pithiviers Gateau
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  How to Make Pithiviers Gateau

  1. Divide a block of thawed Jus-Rol™ Frozen Puff pastry into 2 equal halves and roll out each large enough to cut out a 20 cm/8″ disc from each. Spread almond filling on one disc – leaving a border all round of approx. 2 cm/just under 1″.
  2. With a sharp knife make 5 crescent shaped cuts in the second pastry disc, radiating out from the centre but leaving a border and the very centre intact. Brush border with beaten egg white.
  3. Place second pastry disc over base pastry and filling and press edges firmly together.
  4. With a sharp knife held horizontally against the sides, gently tap the pastry to knock up the edges and help effect a good seal and risen edge.
  5. Flute the border by pressing your thumb on the top of the border and drawing the back of a knife inwards, against the thumb.
  6. Finally brush the top with beaten egg white before baking.