SHOPPING LIST: Cooking Skills: Pastry 2, Chapter 4 (Full Puff Pastry)

Strong white bread flour, plain flour, cold unsalted butter, fine salt, lemon juice, ice-cold water, double cream, vanilla extract, icing sugar, raspberry jam, fresh berries or plums, apricot jam, an egg, baking parchment, a rolling pin, a ruler and cling film.

Full puff pastry dough (1 batch)
[ ] 250 g strong white bread flour, plus extra for rolling
[ ] 1 pinch fine salt
[ ] 25 g cold unsalted butter, cubed
[ ] 125 ml ice-cold water
[ ] 1 tsp lemon juice
[ ] 200 g cold unsalted butter, in one block

Mille-feuille (6 portions)
[ ] ½ batch of full puff dough (above)
[ ] 300 ml double cream
[ ] 1 tsp vanilla extract
[ ] 2 tbsp icing sugar, plus 100 g for icing
[ ] 4 tbsp raspberry jam
[ ] 2 tbsp water

Cream horns (8 horns)
[ ] ½ batch of full puff dough (above)
[ ] 1 egg, beaten
[ ] 2 tbsp caster sugar
[ ] 4 tbsp raspberry jam
[ ] 200 ml double cream, whipped

A tart with a puff rim (6 portions)
[ ] ½ batch of full puff dough (above)
[ ] 1 egg, beaten
[ ] 3 tbsp apricot jam
[ ] 400 g ripe plums or berries, sliced
[ ] 2 tbsp caster sugar

For the experiments
[ ] Extra butter (cold)
[ ] Extra jam
[ ] Baking parchment