On 1/24/2018 at 5:15 AM, chromedome said:
Empirical comparison would seem to be called for - multiple batches made with conventional pin vs tutove, comparative "puff" shots, etc - but that's probably more effort than it's worth for what amounts to idle curiosity for the rest of us.
Well, my friend and I ran an A-B comparison last Wednesday with 4-turn kouign aman. Eveything but the pin was the same.
The spring was uniformly greater in the tutove-rolled batch (12 pastries each) than the one rolled under a smooth tapered French pin, resulting in a lighter center, and the layers inside were more distinct. The same result obtained in both pastry rings and muffin tins. I will post photos later.