Thanks Jeff,
You are very helpful and thorough.
Yes, Kyle is the man, but, he is probably working with bread flour "higher protein" = higher gluten when worked. Puff needs a flour with lower proteins as to not develop a gluten to toughen the dough.Theres no leavening agent in puff pastry. It relies on the butter to "steam" the layers during cooking.
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן |