The Art of French Pastry

Be careful not to forget about your poolish. If you leave it to ferment for 45 minutes to an hour instead of ...

RECIPES REQUIRING BRIOCHE Brioche Streusel Bee Sting Brioche ...

Chinois Brioche Bostock Cherry Bread Pudding ...

CLASSIC PUFF PASTRY (LAMINATED DOUGH) / PÂTE FEUILLETÉE ...

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YIELD | 1000 GRAMS/2 POUNDS/1 “BOOK” 2-DAY RECIPE My father used puff pastry for his apple turnovers and pal ...

lamination of the dough and the proper layering that none of us, neither my brother nor my sisters nor I, wanted to ...

looking warm apple turnovers coming out of the oven were small bites of pure heaven, but that’s not how my fa ...

but when well executed it is unbeatable, one of the eternal classics of French pastry. Making puff pastry req ...

novice and you’re working in a hot kitchen in the middle of July, now is not the time for this puff pastry l ...

large square of butter in 1 piece of dough, rolling this out, and then repeating a series of folds, turns, ...

lamination. When done properly, the sheets all separate when the dough is baked, making it the flakiest doug ...

except the 180 grams of water to come to room temperature: Digital scale, set to metric weights 2 small mixing b ...

1 small rubber spatula 1 large chef’s knife Plastic wrap 1 dough scraper 1 ruler 1 rolling pin 1 full-sized ...

1 wire rack Read this recipe through twice from start to finish. UNDERSTANDING INGREDIENTS The choice of fl ...

as compared to bread flour. Think of gluten as powdered rubber that is activated by heat and water. As ...

gluten, and it prolongs the shelf life of the dough due to its acidity. Without the vinegar the raw dough would ...

taste too salty. The type of butter you use for puff pastry is crucial. You must use butter with a fat co ...

excess steam during the baking process, which makes the dough rise tremendously; but more water in the butter ...

OR OUNCE WEIGHT White vinegar | 3 grams | ¾ teaspoon Cold water | 180 grams | ¾ cup plus 1 tablespoon ...