Yes folks, I have to post this song to this thread because I have been playing it every morning in the car and it just gets me going !
Sliced up some berries and tossed in some sugar to coat
Rolled out pastry dough about 8 x 9. Slit the corners , brushed on an egg bath along the sides.
Fold corners over. When baked, the sides will rise higher than the middle, this is good.
Brush egg bath all around sides again.
Bake in a 450 F over for 20 minutes until golden. It will smell like croissants in the kitchen.
Plate it any which way you want, this is about relaxing and having fun.
Same steps for puff as above but now a savoury filling
Thinly sliced apples, thinly sliced onions (that were tossed in olive oil and seasoned ), toasted almonds, chunks of blue cheese, couple of pinches of fresh thyme , a grind of fresh peppercorns. Oven 450 F
Add egg bath to sides. Don't worry how the corners look as it's all going to puff up.
Warning: don't over toast your nuts as they will burn when being baked. Place in oven for 20 minutes.
Just out of the oven.
Easy plating, chiffonade of greens, olive oil, pepper. It does not need much as it has alot of flavor already.
Those are pretty dang awesome looking. I love a savory puff pastry myself! I noticed you didn't par bake these as shells.. is there an issue at all with moisture, or is it fine to have the crispness on the side and more of a cobbler like dough at the bottom? Or was that not an issue at all?
KoKo: In Jacques Pepin's recipe it's called : Egg Yolk Puff pastry : (pâte feuilleté)
If you care to have the recipe , I would gladly post it for you, let me know. There are many different types of puff paste. This one is the type where it needs to be refrigerated a lot, folded, turned, fold etc.....
Nice one KaiqueK. I saw one finished where the dish was covered but had had long legs coming down the sides like an octopus....stunning presentation for a fish dish.
Thanks for the thumbs up everyone, I truly enjoy working with all the different types of puff. How can anyone resist the light buttery taste and texture.