Hey Louis, sorry for the delay! I don't see the need to seal the edges since we are looking for one continuous layer of butter, so I think its preferable to join these up! The more continuous the butter, the better the lamination. Hope that helps.
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?
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.❤️
Nicola, when rolling out for lamination I think a very important part has been skipped. How do we know what dimensions to roll out to before we could be damaging the layers? Do we continue with the 25cmx50cm? Also what’s the recommended resting time between lamination? And does it different between a single and double turn since you’re saying double turn needs to be rolled out bigger? I feel that this is an extremely vague post both in your book and also here.
This is so generous. Thank you for sharing your expertise. I made my first puff pastry this weekend (saumon en crôute for my father-in-law's birthday) and found your guide today--the perfect time to refine my knowledge and up my game for next time!
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.
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?
Hey Louis, sorry for the delay! I don't see the need to seal the edges since we are looking for one continuous layer of butter, so I think its preferable to join these up! The more continuous the butter, the better the lamination. Hope that helps.
Having recently fallen out of love with shop bought puff pastry I'm very pleased about this
YES Robbie. What made you fall out of love from the shop bought stuff?
I just found this old post.. i am wondering if i can use all purpose flour instead of bread flour and what difference would that make?
It will work well! It’ll be slightly less crisp but that’s all :)
Thank you! I will give it a try :)
Can’t get enough from your amazing detailed bakes !
Thank you so much Mais, so glad you're enjoying.
Just wanted to ask when you are rolling out the dough what dimensions are you aiming for when doing a single & double turn? Thanks
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?
From my experience higher % of milk fat makes a huge difference. I look for 82% up
Hi Nicola,
Just a quick question. Do I need to rest the dough in fridge after every turn?
Don’t see it is mentioned in the recipe.
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
In Nicola’s other recipe there is an hour rest in between.
Nicola, when rolling out for lamination I think a very important part has been skipped. How do we know what dimensions to roll out to before we could be damaging the layers? Do we continue with the 25cmx50cm? Also what’s the recommended resting time between lamination? And does it different between a single and double turn since you’re saying double turn needs to be rolled out bigger? I feel that this is an extremely vague post both in your book and also here.
This is so generous. Thank you for sharing your expertise. I made my first puff pastry this weekend (saumon en crôute for my father-in-law's birthday) and found your guide today--the perfect time to refine my knowledge and up my game for next time!
just checking that it is 210g butter to 190g flour in the 100% fat recipe. thank you, and looks amazing!!
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.