Many chichi foofoo pastry chefs use half & half
I don't know what chichi foofoo means, but I'd be curious to know about any great pastry chefs who use half and half. They may well be out there, but I've yet to encounter one.
You cut cold fat into salted flour, toss with cold water, chill, roll, bake. Viola
Ok ... give those instructions to someone who's never done it and see how well they do! With shortening they'll probably end up with something that looks kind of like a pie crust, but with butter my hopes wouldn't be so high. It's much more sensitive to time and temp, because it melts easily.
Edited by paulraphael, 04 December 2008 - 12:11 AM.