Puff pastry is my favourite dough to make. Classic puff pastry – which calls for butter to be spread between layers of dough, then repeatedly rolled out and folded six times, to create many layers – takes several hours to make because the butter/dough block needs to rest between each “turn”. The results, if it’s made correctly, can be ethereal.
Rough puff, also called blitz puff, takes much less time, about 90 minutes, and only about 20 minutes of that is active...
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