aking puff pastry is one of those culinary activities that makes our heart go rub-a-dub-dub. When it doesn’t come out the way it should, it erodes our confidence in our baking skills. Let’s admit it, a perfect puff pastry takes practice – tons of practice. Several things to consider:
- the butter must never be allowed to melt; the dough must not absorb the moisture from the butter
- you need to fold it about 6 times and let it sit in the fridge for about 10 minutes each time
- the result must be light and flaky without that heavy butter taste
- total working time: an hour and a half – for a small quantity (6 hours for larger batches)
I was enchanted with this YouTube video lesson because the chef – Vah-Reh-Vah was so engaging. He goes into detail and entertains viewers with his step-by-step procedure. You can tell he loves what he does. He said that in India it’s a bit more difficult to produce puff pastry because of the weather. The chefs don’t use butter; instead they use chilled margarine.
Watch this video. I guarantee you’ll learn, you’ll smile, and you’ll be inspired to start making puff pastry.