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?
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
YES Robbie. What made you fall out of love from the shop bought stuff?
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.
Can’t get enough from your amazing detailed bakes !
Thank you so much Mais, so glad you're enjoying.
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
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
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.
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
In Nicola’s other recipe there is an hour rest in between.