vol-au-vent
The puff pastry is Vol-au-Vents, translated from French as "flight in the wind."
A palmier is a type of puff pastry made in the shape of a palm leaf and rolled in sugar.
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
A cream puff
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
Puff pastry
the dick in side them
In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe.
French and Italian Renaissance chefs eventually perfected the Puff and Choux pastries
Beurrage is the butter block that is used in the production of puff pastry. It is also referred to as the "roll-in fat" because it is rolled between the layer of the detrempe (dough part of puff pastry). The steam released from the beurrage during the baking process is what causes the natural leavening effects and multiple layers in puff pastry.
The dough used to make Puff pastry and Danish pastry is folded many times to create the multiple flaky layers of crisp baked pastry.
any puff pastry item made in thin sticks or strips. its the french word for 'matchstick'