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(Note: This topic was split from the Monkey Bread topic, to keep both discussions focused and relevant to the question at hand.)
ARISE OLD THREAD FROM 13 years ago, I command thee! 😁
I made inverse puff pastry last week for "chasson aux pommes" (apple turnovers). Never made puff pastry before. Beginner's luck, turned out beyond expectations, super layers, butter, crisp exterior, tender honeycomb inerior (even without yeast!!), lightly sweet, slightly tart, it took every bit of will power not to eat them before taking them to work.
Based on all the suggestions, I saved the scraps, and additionally separated them by size and shape. Seems like I can make something called "monkey bread", but I have no clue what that actually is. I've researched it, and it seems I should just bunch it up with sugar and bake... but these aren't yeasted, sooooo wouldn't bunching these up screw up the layers and make more of a pie dough squishy thing?
Reading the forums, with puff pastry I can make little cookies or crackers or other things. But I'm not quite sure how to do this? They are kind of small to twist into sticks or roll into arlettes? Help please and thank you??? 🤝
For now, I've put scraps in the freezer.
After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
Here's the link to her book at Eat Your Books.
Thanks to @blue_dolphin, I was forced to buy this cookbook and it was delivered today. No matter how hard I try, I just don't super enjoy cookbooks on my Kindle. Anyway, I'll most likely be alone on this thread due to low okra likability lol, but I'm an only child and I'm used to being alone 😁
First on the list will be the Kimchi Okra from page 100--as suggested by @blue_dolphin.
I'll be back on this thread soon
So I tried my hand at croissants for the first time in about 5 years. I used the recipe from the Bouchon Bakery cookbook. Despite the fact that I really struggled rolling them out (the dough was very stiff and resisted rolling), tore the dough layer in small patches quite a bit on the last turn, and probably took too long letting the butter get too warm, I got nice layers on the outside and on the interior and they did shatter nicely on the outside. I did not get that beautiful open honeycomb interior, however.
I’d love any tips or feedback or advice anyone could offer to do better next time—thanks!
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