Month: June 2022
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Flakes, III
It’s said that making pies is not easy, but if you’ve gotten proficient at puff pastry, you’ll see that it’s just another piece of pie. Call it pie in America, tart in France, or crostata in Italy, it’s all about a sweet or savory filling studded by a flaky pastry dough. There is more than…
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Flakes, II
The croissant is butter and flour fermented into crispy, airy, and buttery flakes. It feels magical that a yeasted wheat dough filled with so much butter could rise into such an open crumb and flaky pastry. But it is possible because of lamination. Yeast works between layers of butter, digesting flour to transform layers of…
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Flakes
I’m talking about flakes of butter marbling a slab of pastry dough for delectable puff pastries. Only simples ingredients, mostly flour and butter, but with proper techniques and time, will create light and airy pastries like palmiers and croissants or a flaky and scrumptious crust base for pies and tarts. Techniques – because making puff…
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