Vegan puffs

6 comments

Here is a basic recipe for vegan puffs. Once you follow the instructions it will be almost impossible not to obtain these unbelievable results! The beauty of the final product is obviously astonishing, everyone can create this small vegan work of art! What I care for the most is to share how you can achieve something with such a high visual impact, so I put all of my efforts into this. I thought and thought again, I tried and tried again, invented and invented again and with some basic knowledge of thermodynamics (one of the things I love, as opposed to chemistry) I came up with the solution to my problem, that I am extremely proud of.bigne_vegan1
Ingredients:

puff pastry

Directions:
Roll out the sheet of puff pastry and with the help of a quite thick glass cut the pastry into round shapes that will have to be big enough to sit all the way to the brim of the liner.
bigne_vegan5
Place the circles into the liners very gently so that the they will retain a more circular shape once baked (otherwise they will look like hexagons.)
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Bake in a pre-heated oven at about 240 degrees C (or maximum temperature) and as soon as they will have bloated, bring the temperature down to about 150C and bake for another while (they should not take longer than 10 minutes to bake, although every oven is different from the others.)
bigne_vegan3
Remove from the oven and allow them to cool down at room temperature. As soon they will be nice and cool, take them out of the liners. Be extra careful while handling them as they are extremely delicate and you will have extremely beautiful puffs that you can fill with a pastry bag. Enjoy them!!! 🙂
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Very important rules that you have to follow:
The circles should not be cut with a knife or any other sharp tool otherwise you will have wasted your time. Use, as cited above, a thick glass so that the perimeter of the rounds will look as if it’s been pressed rather than cut, that way the air inside them will help them puff in the oven. It is important that the circles are bent once placed in the liners so that they can rise properly without the top pushing too much on the bottom part, that way we will obtain puffs that are light and full of air. The oven needs to be brought at the temperature mentioned above. I know that you will probably find lower temperatures on the packaging of your puff pastry, but we are almost “forcing” the birth of a puff and block its structure before it would fall back on its own weight. The leavening of puff pastry is not actually chemical but mechanical which why we use this method to get them to grow.

  1. Chicca66 17 March 2010 at 15:24

    One of the finest creations of our Sauro 😉 Beignet dream of all pâtissiers vegans 🙂


  2. Sauro Martella 17 March 2010 at 15:36

    🙂


  3. Six 17 March 2010 at 15:46

    Awesome puffs!!!


  4. Lisa 18 November 2010 at 10:56

    Wonderful! 🙂


  5. Hille 7 December 2015 at 16:44

    Hey! It is absolutely wonderful idea! <3
    However, I still have one misunderstanding. Should I place two circles on top of each other to make them puff or is it just one circle.
    Thanks in advance. 🙂


  6. Sauro Martella 8 December 2015 at 15:19

    Hy Hille,
    Only one circles for puffs…
    🙂



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