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Posted July 27, 2011. I seem to have read somewhere, fairly recently, like within the last couple of days, an "expert" of some ilk (i.e., a "name" chef) suggest that when using store-bought puff pastry two things will help you out tremendously. First, thaw overnight in the fridge. Second, DON'T unfold.
Size of Dufour Puff Pastry Sheets Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts.
An all-butter puff pastry, the only ingredients are flour, butter, salt, sugar and water. It's priced at $4.99 and comes with two sheets of puff pastry. I'm pretty excited about this development as the only all-butter puff (Dufour's) I can find is a 45-minute drive away and is about twice the price. This must be the puff pastry jgarner53 ...
I know it's been discussed, I know how to make it, but I think you can fiind anything in Houston if you look hard enough. I cannot find the brand of all butter Puff pastry however. please help.
Make a block of butter. If using two 250g blocks of butter (minus the 50g you used for melting), cut them both in half horizontally. Lay two or three sheets of cling film on your surface, and place the four parts of butter together so they make a large rectangular block. Then, with your thumb, join them together:
The Kitchen. Pastry & Baking. Deep-fried Puff Pastry. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
President's Choice (from website): puff pastry in prepared products (doesn't specify if it is make with butter), but no puff pastry sold separately. La Baguette: made with vegetable shortening; special order for butter, minumum 5 kilos. These stores do not carry it: Whole Foods, Capers, Urban Fare, Choices.
1. Puff pastry always shrinks. It's not you or the brand you purchased. 2. Make it larger and trim it after it's baked for exact size. 3. Give the dough a couple minutes after you've rolled it, before you cut it-because the gluten often tightens back up (it does in most doughs).
Posted December 9, 2008. Here's a quote from an article in today's Daily Telegraph. "The pastry is Tunisian in origin, but is now made in France and is called feuille de brick. In Tunisia it was used for making deep-fried pastries filled with spinach, cheese and eggs, spiced meats or fish. Feuilles de brick look and feel like fine, lacy cloth ...
Demo: Asian Puff Pastry, demonstration provided by Pichet Ong, 2005. Demo: Transfer sheets on chocolate bonbons, using magnetic chocolate molds, demonstrated by John DePaula, 2005. Demo: Basic molder chocolates and slightly beyond, bonbons in color, demonstrated by Trishiad, 2005. Demo: Simple handrolled truffles, demo by Trishiad, 2005.