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Beef Wellington Crust

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Thread replies: 16
Thread images: 1

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I made a beef wellington for thanksgiving. The crust kept falling apart. I used the chive crepes i made and then the pie crust on the outside. I used egg whites to hold it all together then egg yellow for the top, but when I took a slice, the crust fell apart on me. Any way I can prevent this?
>>
>chive crepes
>pie crust

Why not use puff pastry like you are supposed to? Tenderloin wrapped in pie crust probably isn't going to slice well no matter what you do.
>>
>>7115311
>pie crust
I think you're being a little over-ambitious given that choice of words.
>>
>>7115320
Well my recipe called for chive crepes because that absorbs the moisture and doesn't make the crust soggy
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>>7115353
I bought pie crust, what other words should I have chosen?
>>
>>7115359
your recipe is garbage
>>
>>7115364
maybe a colloquialism.
What ingredients did you make the pastry from?
>>
>>7115371
I used my homemade crepes to hold in the moisture, then i got pie crust to seal it all up.
>>
>>7115377
That's not what he asked.
>>
>>7115377
I give up.
>/ck/ has no hope
>>
>>7115377
You were supposed to use milles feuilles, not pie crust. That is what he is trying to say. It is called puff pastry in English speaking countries that matter. Good day.
>>
>>7115311

Hey, Young chef here, made beef wellington a while ago.

Use store bought pastry. Nobody cares and it makes your life 100% easier.
>>
>>7116970
Store brought is fine, as long as you buy the right type of pastry which OP did not.
>>
>>7116979

'Course. I actually made single portion wellingtons for me and my girlfriend. Beef was unfortunately cooked all the way through but was beyond tender. 10/10 would eat again.
>>
>>7115365
this. you're fucking retarded OP
>>
>>7116985

>for me and my girlfriendfor me and my girlfriend

kill yourself
Thread posts: 16
Thread images: 1


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