Is puff pastry really that difficult to make?

Puff pastry is certainly a dough with a reputation for being more difficult to prepare. Puff pastry is the basis for the increasingly common eclairs or the well-known princesses. Since you know that both are based on puff pastry, it is better not to start with the preparation itself. Not anymore.

Urška Jerman, who goes by the name Cake O''Clock, has swung the pastry spatula once again and with BAM products has come up with 66 modern recipes to simplify the preparation of your princesses. We''ll start with her advice, which is definitely worth remembering: if it''s your first time making filo pastry, don''t let the imperfect results take away your motivation, because it''s only to be expected.

1. Properly prepared puff pastry is smooth, elastic and shiny.

But the road to get there is not so easy, and again, with a little motivation and the right tips and tricks, success is guaranteed. Why does the amount of eggs depend on each recipe? In her book, Urška Jerman says that the number of eggs depends on how long the dough is cooked: if the dough is cooked for less time or at a low temperature, less liquid will evaporate and the mixture will need fewer eggs. If the dough is cooked for longer or at a higher temperature, it will dry out more and need more eggs. Therefore, do not add whole eggs to the batter, but whisk them well in a bowl and add them gradually to the batter.

2. Oven temperature and shape

The oven temperature depends on the make and type of oven, so you should not stick to the recipe temperature "like a drunkard to a plot". Our favourite pastry chef and creator of the third BAM recipe book advises to bake just one dough for the princesses or the famous eclairs first, and then follow your oven''s hairline to create the perfect puff pastry base for the other eclairs or princesses.

In addition to the density, it is important that there is no air in the mass for the beautiful shape of the princesses and especially the eclairs. Once the piping bag is filled with the moulded dough, press the dough with the smoother to the piping nozzle. To ensure that the eclairs are nicely shaped, always use a star-shaped nozzle, never a round one, and spray the dough evenly and flat, holding the piping bag at an angle.

In my third BAM recipe book, there are other instructions and notes to follow if we want our moulded dough to be a real success.

3. Recipes for desserts with puff pastry

• Hazelnut princess balls
• Chocolate Princesses
• Apple strudel flavoured princesses

Or go for the eclairs. Eclairs are one of those desserts that make most people''s hair curl. True, they are tricky to make and require a bit more experience and skill, but they are definitely worth the effort. A few ideas are waiting for you here:

• Chocolate-orange eclair
• Eclair with vanilla cream and caramel
• Eclairs with banana caramelised cream