We would like to share some quick tips & ideas from our development bakery chefs showing you how easy it is to use and enhance our products...

This month shows you how to use our Puff Pastry (PUF2) to create a gourmet Beef Wellington.

Feel free to send in your own adventurous ideas using our puff pastry to marketing@delicedefrance.co.uk.

Pastry – Beef en Croûte (Wellington)

1 - Raw ingredients: crepes (CJ01 – Pg 149), pastry (PUF2 – Pg 208), beef fillet, ‘Duxelle of mushroom’ stuffing - mushrooms, onion, garlic, parsley, salt, pepper.

2 - Layer pastry, crepe, duxelle, and then another crepe.  Place seared beef on top. 

3 - Fold pastry over beef to make ‘en Croûte’. Decorate second sheet of pastry as shown (or as you wish) and wrap around beef parcel.

4 - Glaze with egg wash and bake in a moderate oven for 40-45 minutes (depending on size of beef and cooking preference).  Slice and serve!

Please send in your usages or recipe ideas to marketing@delicedefrance.co.uk and they may feature within our next chef’s tips.