Re: Italian Pastries
Quote from: starcmr on Yesterday at 09:24:45 PMHey folks! Curious baker here wondering what magic goes into making puff pastry? I’ve heard it’s all about the layers, but what are the must-have ingredients? Want to try my hand at it this weekend. Any advice would be super appreciated!
As you note, it’s really about the lamination. You can use the best ingredients, but unless you get rolling and resting and temps exactly right, you can’t get those tender, crispy layers. Much is made of using high quality butter, but I’ve used cheap supermarket butter and shortening. I think one mistake I made when I started making pastries with homemade and storebought puff pastry is underbaking the pastry. You need to understand the size and shape of the final product to gauge baking temp and time to so that pastry and fillings are perfectly cooked at the same time. Underbaked puff pastry is disgusting.
I use this guy’s recipes for many of my baked goods, including puff pastry: