Demo: Puff Pastry
Posted 13 September 2005 - 12:59 AM
Posted 13 September 2005 - 02:47 AM
To your question, I have to say my knowledge of flours is miserable, but the pastry definitely improved once I started using the Doves organic all purpopse (after reading that Sean Hill used it). Something that intrigued me: I saw a video of a pastry chef preparing puff in a Parisian 3 star (L'Ambroisie) and his uncooked pastry was the most beautiful creamy white. In contrast, mine tends to have miniscule specks interlaced throughout the dough. I don't know whether it's ash or some other contaminent. What's the secret? Is there a better combination of flour to use in the UK, and would it be different in the US?
"111,111,111 x 111,111,111 = 12,345,678,987,654,321" Bruce Frigard 'Winesonoma' - RIP
Posted 13 September 2005 - 05:09 AM
I'm really curious about the types of flour board users around the world prefer for their puff pastry - given that you want a certain amount of elasticity yet finish with a crisp texture. I remember when I lived in New York years ago that their were beautiful creamy white pastry flours available from Millers somewhere in the south. Just wondered if there has been any experimenting...
Posted 13 September 2005 - 08:13 PM
I am very curious about the addition of cream of tartar. Found this on the internet:
"Some formulas will include an acid ingredient such as lemon juice or cream of tartar. This will relax the gluten, prevent the dough from souring and have a whitening effect on the dough."
So that may be your answer for the whiteness of the dough you were referring to, Moby.
Haven't figured out who this website belongs to, but this page on puff pastry will be very informative for puff pastry novices and may even be of interest to those more experienced.
I'm having hand surgery tomorrow but with the Hobart and the dough sheeter, I should be able to do some experimentation while recuperating!
"I'm bringing pastry back"
Posted 29 September 2005 - 11:06 PM
Edited by cookman, 29 September 2005 - 11:13 PM.
Posted 18 January 2007 - 09:24 AM
Any ideas? I'm following MobyP's instructions.
Posted 18 January 2007 - 11:59 AM