Thank you for doing this deep dive on puff pastry. Your attention to detail/ratios is truly a joy to behold and the reason I subscribed oh so long ago (and also bought your book!) I tend always toward the rough/quick puff but I want to give the inverted method a try. I usually make palmiers with my scraps and just did a quick review of your technique for both of these -- very good info here! Thank you and Happy New Year!
@Nicola, I bought your book Sift and it is gorgeous! Question for you - I'm in the US - any recs for type of butter? I would definitely use one with a higher % of butterfat for puff pastry, but what about a regular sponge? Also, do you use Maldon sea salt when you call for flaky sea salt? Thank you!!!
WOW thank you for this! I plan to spend a month or two this year diving into puff pastry at home and this is going to be a great reference. I can’t wait to get started!
I was just watching the Holiday Special of Great British Baking show for New Year & they had to make classic galette des rois with the fève inside for Epiphany! I had never heard of any of this but having watched that episode + seeing this post now might be a sign to give it a shot! Loved learning from this post. Thank you! <3
I want to frame the egg wash photo. And I need that apple galette NOW.
Thank you for doing this deep dive on puff pastry. Your attention to detail/ratios is truly a joy to behold and the reason I subscribed oh so long ago (and also bought your book!) I tend always toward the rough/quick puff but I want to give the inverted method a try. I usually make palmiers with my scraps and just did a quick review of your technique for both of these -- very good info here! Thank you and Happy New Year!
@Nicola, I bought your book Sift and it is gorgeous! Question for you - I'm in the US - any recs for type of butter? I would definitely use one with a higher % of butterfat for puff pastry, but what about a regular sponge? Also, do you use Maldon sea salt when you call for flaky sea salt? Thank you!!!
Did your sub come with a free trial ?
WOW thank you for this! I plan to spend a month or two this year diving into puff pastry at home and this is going to be a great reference. I can’t wait to get started!
I was just watching the Holiday Special of Great British Baking show for New Year & they had to make classic galette des rois with the fève inside for Epiphany! I had never heard of any of this but having watched that episode + seeing this post now might be a sign to give it a shot! Loved learning from this post. Thank you! <3