- Preparation Time200 mins
For the beurrage
Fit a stand mixer with the dough hook attachment and blend all of the ingredients together on low speed and then, once blended, increase the speed one level and mix for 4 minutes. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to 2 hours.
For the beurrage, beat the butter with the flour in the stand mixer with the paddle until smooth. Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it will be soft). Chill this until it is the same consistency as the détrempe – this could take 30 to 90 minutes. If the beurrage sets firmly or you are making it well ahead, let it soften to just cooler than room temperature.
For the lamination stage, remove the beurrage from the pan onto a well-floured work surface. Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9–inches. Lift the beurrage occasionally to ensure it isn’t sticking to the work surface (after the first roll, it does not stick at all). Place the détrempe in the centre of the beurrage and fold the beurrage over to completely envelope the détrempe. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work surface as needed. Fold into thirds, but be sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it with a #1 (for first fold) and chill for a minimum of 2 hours up to a day.
For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and fold into thirds. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap and label the dough with a #2 and chill for a minimum of 2 hours and up to a day.
For the final fold, roll and fold the dough the dough into thirds for the final time (just once this time). The dough is now complete, but must be wrapped and chilled for a minimum of 2 hours before using.
The puff pastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for up to 3 months. Thaw in the fridge before using.
Puff Pastry Dough
Damaris' Orange-Chocolate Bars
Creamy Cheesecake with Cranberry Compote
Buffalo Chicken Twice-Cooked Sweet Potatoes
Turkey, Wild Mushroom and Parmesan Risotto
Christmas Turkey Penne with Lemon, Walnut & Ginger
Coronation Turkey Filled Jackets
Turkey and Creamy Stilton Pies
Turkey, Red Pepper and Basil Frittata
Pan-fried Turkey, Brie and Cranberry Sandwich
Turkey Lasagne with Butternut Squash and Spinach
Smoked Salmon Puffs
Basil, Ricotta, Walnut and Parma Ham Cocktail Quiches
Goat Cheese Truffles
Crispy Smoked Mozzarella with Honey and Figs
The Ultimate Turkey Gobbler Sandwich with Cranberry Mayo
Bourbon and Christmas Spice Popcorn
Blinis with Creme Fraiche and Smoked Salmon
Mini Yorkshire Puddings with Parma Ham and Cream Cheese
Crunchy Peanut Butter, Turkey and Coconut Curry
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
Christmas Cookie Challenge
Bakers compete to make awesome holiday cookies in hopes of winning $10,000.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Buddy Vs. Duff
Top bakers Buddy Valastro and Duff Goldman compete in a series of challenges to test their culinary expertise and end one of the greatest feuds in baking history. Who will win the ultimate showdown and take a slice of victory?
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
Buddy Vs. Christmas
Baking legend Buddy Valastro has taken on every cake challenge imaginable. Now, to mark the festive season, he takes on America’s greatest non-baking artists in a series of delicious Christmas-themed challenges.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Santa's Baking Blizzard
Casey Webb challenges three teams of America's best cake artists and their renowned ice sculptors to create spectacular edible Christmas displays for a chance to win a $25,000 prize.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Christmas Windows In Time
The final four competitors create a holiday macaron tower. In the main heat, they must feature an assigned icing style in a stunning cake to win $25,000.
A Classic Christmas
The five bakers create an over-the-top version of a holiday trifle. The classics continue in the main heat when they make the ultimate Charlotte royale.
The six bakers create a twist on traditional Hanukkah jelly doughnut-inspired desserts. And, they make holiday decorated upside-down cakes.
It's What's on the Inside That Counts
The seven bakers make advent calendar-inspired desserts with a surprise inside. Plus, they make one cheesecake with three flavours.
Rachael Ray's Easy Holiday Feast
Rachael Ray serves up a stress-free festive meal for a crowd! The menu includes soy and cider brined turkey with maple-soy gravy, and orange and paprika mashed sweet potatoes.
Hosting The Holidays
Jesse Palmer challenges the eight bakers to turn breakfast items into Thanksgiving desserts. Next, the competitors team up to create potluck-inspired desserts.
Take Holiday Pies By Surprise
Jesse Palmer asks the nine bakers to make cookie-topped mini pies. Next, competitors celebrate autumn with flavour combos such as pumpkin-cider.
Holiday Goodie Games
Jesse Palmer asks the ten bakers to highlight a nut or seed in a holiday dessert. Next, the competitors must use a holiday ingredient in unseasonable desserts.
Host Jesse Palmer kicks off the competition for twelve bakers with holiday decorated quick bread wreaths. In the main heat, the bakers must make a winter hat cake.
Holiday Hustle: New Champ in Newport
Tyler meets the final two teams in a busy farmers’ market in Newport, Rhode Island. The winning team will receive a massive $50,000 prize!
Holiday Hustle: We Three Trucks
The three final truck teams tube down a mountain to choose their protein for the challenge. Then, they compete for sales at a Vermont ski resort.
Holiday Hustle: Candy Cane Clash
In Portsmouth, New Hampshire, Tyler challenges the four remaining teams to create 70 holiday lunches for 70 VIP judges. Plus, they face a surprise task!
Sea-List to A-List
The celebrity recruits dive into the world of seafood by solving a recipe riddle to make ceviche. And, the chefs show them how to butcher their own fish.
Chefs Anne Burrell and Tyler Florence start the competition with seven of the worst celebrity cooks. They are tasked with making their go-to dinner party dish.
A Day At The Races
The celebrity recruits race to make their own crostini. For the main dish challenge, the chefs teach them how to make a fancy steak dinner.
Holiday Hustle: Blizzard Brawl
Tyler challenges five aspiring food truck teams to make delicious dishes using naughty and nice festive ingredients. They compete for sales and battle the elements.
Help Is On The Way
Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days?
Cleaning Up In Mississippi
In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.
Out With Old, In With New
In Port Jervis, New York, Robert helps a restaurant with an identity crisis. The owner needs a change or this small-town gem will have to close.