"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 04-02-2002, 07:36 AM   #1
Senior Cook
 
Join Date: Feb 2002
Posts: 159
ISO "feuilletage inversé" or Puff Pastry

Does anyone have any idea how this French method of puff pastry is done???

__________________

__________________
Norma is offline   Reply With Quote
Old 04-02-2002, 12:33 PM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
see if this is what you are looking for -

www.baking911.com/pastry_puff.htm
__________________

__________________
kitchenelf is offline   Reply With Quote
Old 04-08-2002, 05:30 PM   #3
Assistant Cook
 
Join Date: Mar 2002
Location: Oakville, Ontario
Posts: 36
Method sought

Kitchen Elf:
The feuille translates as leaf
Inverse translates as inverse
So we have an inverse (inverted ?) leaf style / concept ??This might refer to a decoration or structure utilized within the recipe for assembly or garniture.
The leaves might refer to Mille Fois too. . .
Or, maybe, there is something being done with Phylo???
Perhaps if more of the recipe were provided, we, or another within our midst, might come up with something.
My bet would be Chef Eric, I have great respect for his offerings, as I have read his contributions elsewhere.
Finally,
David
__________________
Finally is offline   Reply With Quote
Old 04-08-2002, 06:33 PM   #4
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Hi Finally,

Since they asked for the French method in making puff pastry I take it that the "leaves" are the many layers or leaves in this pastry. The inverse I take it to mean possibly the book folding.

There is a French method, an English method and what is called a Scotch method. I just referred them to the French Method.

Good to see you by the way :) - give Chef Eric a shout and see what he has to say.:)
__________________
kitchenelf is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
It's official! ~ I become a Pastry Chef on Monday!!!! Ardge Off Topic Discussions 70 10-04-2005 03:29 AM
Seafood Stuffed Puff Pastry abjcooking Fish & Seafood 0 02-28-2005 09:29 PM
Seafood Stuffed Puff Pastry abjcooking Fish & Seafood 0 02-28-2005 09:21 PM
Apple Pie Crust - Advice mstefanis Pies & Pastries 10 10-06-2004 05:42 AM
Cream Cheese Chocolate Chip Pastry Cookies Raine Cookies 0 09-04-2004 10:55 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:01 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.