Puff Pastry. It’s a time consuming pastry that might not even be worth it. Regardless, I made it anyway with the intent to make raspberry Millefeuilles and Pesto Palmiers… I’m barely getting by okay with the pastry puffs so those bakes are on pause.
Night 1
This is the night where I followed instructions of my pastry book. Roll 250g of pastry puff to 1/4 inch thickness. I only used one tray on top of the baking tray as my weight, and I set the oven to 375 for ~20 minutes. It made this… An absolute unit.
Night 2
I did something that I should always do before I follow a bake from the book: watch a recipe video online. Chef John showed me to roll it out very thin, poke holes with a fork to prevent major puffage, and bake for 400 degrees around ~25 minutes. Much better.
I still want this crispy thin, so next time I will roll this out on parchment paper to something so thin it will be pushing my comfort zone. 🙂
