Rough Puff Pastry Part Trois: How to Assemble a Banana Tarte Tatin

It's only fair to share…This post is the third part in a series about rough puff pastry highlighting the versatility of this marvelous pastry dough.  You can make a large quantity of puff pastry and keep it in your fridge for about one week (or the freezer for two months) and pull out small quantities…

Rough Puff Pastry Part Deux: Chausson aux Pommes or Apple Turnovers

It's only fair to share…This morning, I pulled out some of the rough puff pastry I made yesterday and set out on another adventure for breakfast.  Again,this recipe is  taken from Edd Kimber’s book, “Patisserie Made Simple.” Here is a brief slideshow on how to assemble apple turnovers.  One thing I modified was to glaze…

The Wonders of Rough Puff Pastry and Palmiers

It's only fair to share…The first time I tried making rough puff pastry I was quickly disheartened.   It looked horrible and I thought I had messed it up/misunderstood the directions/or that the recipe was wrong, wrong, wrong.  I didn’t put much effort into it as I thought it was a lost cause. Recently, I…

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