Puff pastry, being so neutral, can be paired with almost any flavor, sweet, or savory. You can cut it into any shape, being sure to use a very sharp cutter. Before baking, let it rest in the refrigerator for at least 30 minutes. You can also roll it, like a palmier, with layers of sugar (or grated cheese), or make batons with the same idea-sweet or savory.
Fillings are really as limited as your imagination.. Just bear in mind that wet fillings will sog out your pastry quickly, so don't fill too far in advance with mousses or heavily sauced fillings.
You can create a barrier with painted on chocolate to preserve the crispness of puff pastry in desserts.
Puff dough is rich and buttery. Try pairing it with something tangy, such as lemon curd and fresh fruit, and a dollop of fresh cream, to balance out the flavors. |