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Post by Don Cuevas on Apr 8, 2016 17:54:20 GMT
This morning's coffee break was enhanced by the presence of some just baked pastries, made from home made, all butter puff pastry. The pastry cream filled, jam topped pinwheels were mi mayor obra.  The pecan caramel sticky buns are densely rich calorie bombs.  I ate just one of each. |
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Post by Deleted on Apr 8, 2016 22:04:45 GMT
Good on you for making your own puff pastry. Never tried, but I'm waiting for the day I have lots of stone-topped counter space.
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Post by Don Cuevas on Apr 9, 2016 18:26:58 GMT
Good on you for making your own puff pastry. Never tried, but I'm waiting for the day I have lots of stone-topped counter space. The first pastries made with the same exact dough weren't as successful as the second day's, as pictured. The difference was to give the dough an additional 3-fold and let it further chill in the fridge a couple more hours. Although we have ample tiled counter space, there are seams between the tiles. I prefer to work on a hard rock maple pastry table. Note that inside temperatures here tend to be cool. I also tend to work in the cooler pre-dawn hours. This morning I hand mixed Danish dough, then rolled in the butter over the next hour or more. (5 book folds, an unusual number of turns, IMO.) |
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