I've heard for using the scraps, that you should try to jigsaw the edges and then roll over them to re-join, maybe even a turn or two. I have found this to work ok.
I've also heard to more or less press them in a mound and roll away. This didn't work quite as well but maybe I did it wrong.
Just wanted to get peoples experience with combing the bits in a way to preserve the puff. Any other methods would be appreciated.
can I ask what you are making to create so many scraps? I've found that re rolled dough will never create the same product as the original.
Not sure about jigsaw, if we should have scraps we just lay them out and overlap a bit. Roll and 1 cheese fold, then always make cheese straws. I have never tried to count how many ways one can use cheese straws but I can imagine it's over a thousand.
Well, I'm not producing pounds of scraps, it's only for home cooking and I know I won't get quite the same quality puff. However, I can't stand throwing stuff out. I sometimes use the leftovers for small tart shells or palmiers. Just throwing out a question to see if any had specific experience.
I'm chuckling a bit... shelf life and cheese straws has never been anything I've ever had to think about before, at least not in the same sentence. They seem to vaporize immediately. Folks just LOVE them!
Depending on how many scraps and how large, you might try using your fingers, and a little water if necessary, to gently squeeze the pastry back together. To prevent sticking, roll out on a lightly floured surface, using a lightly floured rolling pin.
As mentioned, your best bet might be using the scraps in another (small) application, i.e. rolling the pastry around asparagus.
If you still have untouched puff, open it up like a book and fold the scraps in, close it up, and roll out as per normal
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!