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1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
Pastry margarine performs better than butter in making puff pastry because of its high melting point. It does not melt quickly, thus allowing time for the puff pastry dough to rise sufficiently high while not making it heavy and soggy. Then as the temperature increases, the pastry margarine will then melt and infuse into the risen pastry, giving it its scrumptious flavor.
A cream puff
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
Puff pastry
the dick in side them
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 puff pastry is Vol-au-Vents, translated from French as "flight in the wind."
You should be able to check the expiration date on the frozen puff pastry box before you purchase it. You should expect that if part of the puff pastry has been removed from the packaging, defrosted and then refrozen, it will not last as long as the original expiry date. If you are making your own puff pastry from scratch, unless you have one of those high end vacuum sealers, I wouldn't assume it would survive freezer burn more than a couple of months, at most.
The dough used to make Puff pastry and Danish pastry is folded many times to create the multiple flaky layers of crisp baked pastry.
3 classical Puff Pastry desserts include, 1. Napoleon 2. Palmiers 3. Pithivier
A palmier is a type of puff pastry made in the shape of a palm leaf and rolled in sugar.