Roll, turn, chill, repeat. Making your own puff pastry requires a bit of a time commitment, but the actual steps are quite simple, and the results -- 729 tender, flaky layers in each bite -- are more than worth the effort.
Make small indentations in the dough at the end of each turn so you won't lose track of how many rotations you've finished.
5 star values:
4 star values:
3 star values:
2 star values:
1 star values:
Rating: 5 stars
the recipe video doesn´t work.
What does heavy cream do to the puff pastry? Most puff pastry recipes call for water. I guess heavy cream makes more flavorful and flakier pastry but I don't know how big the difference is. Would like to know others' experiences before proceeding with heavy cream. Thank you.
Rating: 4 stars
Made 1/2 batch, added cinnamon to the "rolling" flour, came out well in recipe, Sour Cherry Turnovers by Marc Meyer on FoodAndWine.com. Practice should make perfect!
How does one print a recipe using this new format?
When I add the 1/2 cup of flour to the butter, does that mean the remaining flour is for the dough or is that in addition to the 1 lb of flour the recipe calls for?
Rating: 5 stars
The written recipe DOES NOT match the video!
I've made this recipe twice, to rave reviews! Quite easy to make, I have small children so I only have a few minutes here and there to bake, so this works out really well. My only complaint is that most of the recipes using puff pastry on this site call for frozen, with no specific size equivalents, so I had to go to a website of a company that would commonly make it to find the dimensions for it.
Love this show...and i love the fact that all the videos are uploaded on the website...but is there anyway that we can maximize the video?