Looking for some advice on cooking the puff pastry in Beef Wellington
We usually have Wellington for Xmas. I usually cook at 350 or so and rely on a thermometer to tell when its done. I was thinking this year of cooking it at something like 275 for a longer period of time, like 45-55 min. I'm concerned, though, that the puff pastry might not cook properly this way, so any input on how viable this idea is would be appreciated, thanks.
Best Answer
My concern is the puff. Generally, to get great results,puff depends on the heat to separate and fluff the layers. I would suggest the following: 1.Get a piece of the puff pastry you will be using, and cook it at 275 to see if it puffs, or looks sort of flat like a Napoleon. At the same time, wrap a bit of your duxelles in the same pastry, and see if the moisture changes your result. 2. By all means, use an accurate thermometer in place to get your meat to the doneness you want. (Thermoworks.com has some good, accurate, inexpensive ones) 3. If your meat is not getting done by the time the puff is ready, consider partial pre sous vide of the meat. 3. As the first answer, I don't see why this change will improve your results. Lower temps generally produce more tender meat, but you are starting with filet, which is already very tender. 4. The last concern is that at the lower temp, you may end up with a soggy bottom. If this is so, then reduce the amount of residual moisture in the duxelles.
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How do you keep puff pastry from getting soggy in Beef Wellington?
Do you roll out puff pastry for Beef Wellington?
Remove puff pastry from refrigerator. On lightly floured surface, roll out pastry to 1/4-inch thick rectangle about 2 inches longer than length of tenderloin, and about twice its width. Carefully unwrap tenderloin onto bottom half of puff pastry, ensuring that mushroom mixture remains intact around tenderloin.How long should puff pastry be cooked?
Bake the pastries until the puff pastry is a golden brown. This should take about 15 minutes, but keep your eyes on the baking process. When the pastries are golden brown, remove from the oven, and allow them to cool on a cooling rack.How do you keep puff pastry from getting soggy bottom?
Brush the BottomCoating the surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.Making Puff Pastry Wrapping the Beef Wellington
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