blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,453
I'm making puff pastry (again), I've made it before and it's a fun day. It's been years though. I'm going to freeze most of it as it makes over 5 lbs of puff pastry. I'm half way through the refrigerate and fold this way or that directions.
Here's the recipe I'm using: http://www.manusmenu.com/home-made-puff-pastry
I was doing some reading on the puff pastries, pepperridge farms is made with all or some shortening and lard and $5/lb, while dufours is made with butter and is about $12/lb. (from serious eats) I'm making mine with butter.
I have my eye on this recipe that needs puff pastry: Home Cooking In Montana: Michel Richard's "Egg" Pastry...or Apricot Puff Pastry Tart
Well, that is just cute as heck and a half and my DH loves apricots, so, I must make these! Could you hold yourself back from making or trying one of these? I couldn't.
This puff pastry, is different than what I've made before. In the past I just bashed the butter flat and made it fit the dough, then refrigerate fold, repeat, repeat, repeat. This one has some flour added to the butter part but overall, the recipe is about half butter and half dough. I'm going to end with 3x4x3x4 layers, 144 layers.
I'll let you know how it all turns out, foodies.
Here's the recipe I'm using: http://www.manusmenu.com/home-made-puff-pastry
I was doing some reading on the puff pastries, pepperridge farms is made with all or some shortening and lard and $5/lb, while dufours is made with butter and is about $12/lb. (from serious eats) I'm making mine with butter.
I have my eye on this recipe that needs puff pastry: Home Cooking In Montana: Michel Richard's "Egg" Pastry...or Apricot Puff Pastry Tart
Well, that is just cute as heck and a half and my DH loves apricots, so, I must make these! Could you hold yourself back from making or trying one of these? I couldn't.
This puff pastry, is different than what I've made before. In the past I just bashed the butter flat and made it fit the dough, then refrigerate fold, repeat, repeat, repeat. This one has some flour added to the butter part but overall, the recipe is about half butter and half dough. I'm going to end with 3x4x3x4 layers, 144 layers.
I'll let you know how it all turns out, foodies.