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

Share this…PrintPinterestemailFacebookGoogle+TwitterLinkedinThis 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 at a time…

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

Share this…PrintPinterestemailFacebookGoogle+TwitterLinkedinThis 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 turnovers with…

The Wonders of Rough Puff Pastry and Palmiers

Share this…PrintPinterestemailFacebookGoogle+TwitterLinkedinThe 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 decided to try…

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