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pastry dough help (beef wellington)

tazochai | Nov 9, 201108:14 AM

Any pastry experts out there?

I made beef wellington for the first time this weekend. All the components were working out nicely, except the pastry dough. It was goop, and I couldn't even roll lit. Please tell me what I did wrong. I was following the Joy of Cooking recipe for beef wellington, which suggested, for the pastry, to use the Joy of Cooking recipe for Brioche. I will list the ingredients here, and what I did (following the recipe). I have made bread before, successfully, so I'm not a complete novice when it comes to yeast.

1/2 c warm (105 - 115) milk (I did this right, I have a thermometer)
1 package active dry yeast

1 c all purpose flour
3 large eggs
1 T sugar
1 t salt

mix, then stir in
1 c all purpose flour

knead, I followed all directions here, knead for 10 min in mixer. And here the recipe does say, it's a "rather sticky dough".
add 3/4 c unsalted butter, softened.
knead in mixer until butter is incorporated.,

At this point, this dough is really goopy. ok put it in a bowl, cover, in warm place ( I have an oven with a Proof setting) 1 1/2 hours.
punch dough, knead briefly, refrigerate, covered, for 4 to 12 hours. I wanted to use this that day, so I only had it in the frig for 4 hours.
Then recipe says, "if it has not yet doubled, let it finish rising in a warm place, then punch it down, refrigerate for 30 minutes, and shape." I did not do this. When I took it out of the frig after 4 hours, it had risen, maybe not doubled, but it was close.

At this point, I took it out of the bowl, and it held together at first. But when I started rolling it out, immediately after taking it out of the frig, it turned to goop. I couldn't even get it off the counter or the parchment paper.

Should I have let it risen more? It was so goopy, I can't imagine that's what I did wrong, but maybe that's all it takes for dough to be useless.

Or perhaps you have tips for me to roll out brioche dough, if you've worked with pastry dough a lot.

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