Saturday, 16 October 2010

Gerezen bladerdeeg / Raised Puff Pastry


This is a basic Dough from which you can make Various kind of sweet breads.

Here it is called Gerezen Bladerdeeg. I don't want to give a wrong translation that is why I am using this word. If i translate my self I would call it raised puff pastry.
But as hubby is not home he is gone to Cologne, so I will have to wait till he is back to ask him.
I translate the recipe from a Flemsih Cooking book , which is not that easy as I always to think twice before I write them down.
The dough below will make 8 to 10 Chocoladekoek

For 8 to 10 pieces.

250 gm flour
15 gm fresh yeast
120 gm water or milk ( I used water)
25 gm sugar
5 gm salt
12 gm butter
90 gm really soft butter ( this we use it for folding on the rolled dough)



Click the picture to have a larger view.

Add the flour into a huge bowl.
Add the fresh yeast to the milk and pour into the middle of the flour ( make a well int the middle and then pour)
Mix now 3rd of the flour with the milk and yeast mixture, Add the sugar, salt and the 12 gm of butter and mix everything together.
Knead the dough till you get a soft dough which will take a while if you are using your hands.
But then if you use a machine it will be done in a very short time.
Don't add more flour while you knead the dough even if it is sticky it will all come together while you knead the dough for a while.

Goll the dough 1 cm thickand cover in a plastic foil and keep int he freezer for 45 minutes.

After the 45 minutes take out the dought from teh freezer add the 90 gm soft butter in one half of the dough.
Fold the dough as shown in the pictorial.
Now turn the dough ( 3 0'clock side) and roll to a long square of a thickness of 4 mm.
Fold the dough in 4 , this is called first toer ( don't know the exact translation)

Cover this dough in a plastic foil and keep in the fridge for 35 minutes.

After the resting take out the dough trun again towards 3 o' clock and roll , to a long square to 4 mm thickeness. and fold the dough in 3 , look to the pictorial , this is calle second toren.

Cover the dough again with plastic foil and rest in teh fridge for another 35 minutes.
After this the dough is ready to make various kind of Sweet small breads.

10 comments:

Srivalli said...

Wow Finla, that looks good..I am seriously tempted to try this..looking fwd for the other variations made with this..

Deeba PAB said...

Fab job and great tutorial Finla. I have fresh yeast & would absolutely love to make this. Really soft butter also hits a home run with me because that's just how it ends up here these days!

Happy Cook said...

Thankyou Srivalli, will sure make other varieties .
Deeba yeah witht eh heat tehre i can imagine the butter getting soft in minutes :-) here i have to remember to take them out or i just pop them in the MW for few half a minute or so.

Bombay-Bruxelles said...

I've done this once before! The next time, it'll be on Saturday in school... looks great. We are told to use a special butter called debic (that's the brand) feuilleté levée (raised puff). It's supposed to be very pliable and so makes the folding easier...

meeso said...

I wish I had someone around to do all the baking things for me... they always look so good but I am so lazy to do them myself :)

Cham said...

Not the easy dough to make it, u ve done with passion :)

Jaya said...

Finla,
I bought two frozen puff sheets today in morning..and now seeing this wish I should have waited..can it be freezed and then used later on..hugs and smiles

Happy Cook said...

Jay this dough is not the typical puffpasty this one is with yeast so it won't be same at all if you make the chocoladekoek with the shop bought puff pastry as they don't have yeast in them.

Jaya said...

Thanks Finla ..hugs and smiles

kothiyavunu.com said...

Oh yes..its definitely great job!!Nicely explained with step by step presentation..Bookmarked!! thx for sharing!