Do you recommend using European style butter with the higher percentage of milk fat for laminated dough? Or will any typical grocery store butter in the states do?
This was such an excellent recipe and guide. Made a gdr with almond cream. However the insides turned out gummy even though the filling wasn't excessively wet. Do we have to vent out the pastry? Or is it because the layers were rolled thick?
The scraps became palmiers, phenomenal. Love love this space.
Nicola. You are so great. This is the first post of yours I’m reading. Everything written here is so thorough and informative. As a beginner, I cannot thank you more for every information you’ve written here. Please keep up the good work.❤️
Having recently fallen out of love with shop bought puff pastry I'm very pleased about this
This is so good!! One question - when you lock the butter in, why do you only seal it in the middle seam and not the edges?
Can’t get enough from your amazing detailed bakes !
Do you recommend using European style butter with the higher percentage of milk fat for laminated dough? Or will any typical grocery store butter in the states do?
This was such an excellent recipe and guide. Made a gdr with almond cream. However the insides turned out gummy even though the filling wasn't excessively wet. Do we have to vent out the pastry? Or is it because the layers were rolled thick?
The scraps became palmiers, phenomenal. Love love this space.
Just wanted to ask when you are rolling out the dough what dimensions are you aiming for when doing a single & double turn? Thanks
Nicola. You are so great. This is the first post of yours I’m reading. Everything written here is so thorough and informative. As a beginner, I cannot thank you more for every information you’ve written here. Please keep up the good work.❤️
Do you need to refrigerate your pastry after each turn? I'm finding my pastry to be very soft and malleable when rolling out