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A Shortcut To Flaky Puff Pastry
By: susan miltenberger
When I was learning to cook, I thought of mastering puff pastry as a rite of passage from the merely eager to the expert. Making this delicate, flaky pastry usually takes at least half a day, but the result—hundreds of puffed, crisp, and buttery layers—was, in my mind, the ultimate kitchen achievement. Then I discovered that most chefs use a shortcut method known as rough puff pastry (also called blitz and half pastry) that takes only a fraction of the time. Though the results are not quite as spectacular in terms of height, rough puff pastry is just as irresistibly flaky, buttery, and tender as traditional puff pastry. Use rough puff pastry to make turnovers, mille-feuilles, cheese straws, and cream horns, or use it as a crust for tarts, quiches, and pot pies. Classic puff pastry begins with basic dough called a détrempe (pronounced day-trahmp) that is rolled out and wrapped around a slab of butter. The dough is then repeatedly rolled, folded, and turned. The goal is to distribute the butter evenly in sheets throughout the dough. When the pastry bakes, the moisture in the butter creates steam, causing the dough to puff and separate into many layers. (read
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Category : Food, Cooking and Drink
