11 October 2010


Palmiers made from handmade "easy" puff pastry dough.

Most recipes I saw for puff pastry required 2-3 days of work to get a perfect texture, but I was far too lazy to do that. The recipe I had instead asked for putting the ingredients (flour, butter, water) in the freezer for a while, working the dough for no more than 30 minutes, letting it rest in the fridge for 30 minutes, and then finalizing the dough before putting in the oven.

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