Puff Pastry - Day 1 (Almost)

January 24, 2023

Day 1 – Puff Pastry

Today has been so busy. 

Did a test bake for Stromboli 2 ways.  Thinking a Stromboli would be great for Super Bowl snacking.  One way was sliced and baked as a roll in the round pan.  The second way was slicing it and baking the slices.  The whole roll was amazing!!  Exactly as I hoped.  Swirls of pepperoni, cheese and garlic butter.  Slice the size you want.  Eat as it is or dip in marinara and eat.  DELICIOUS!!  A real winner.

The second test was a pan of decadent, fudgy brownies.  OMG!!! Happiness is this brownie.  Fudgy, moist, rich and chocolate.  What more can I say???  YUM!!

Olive went on a play date again.  She loves having new friends.  She played with her new found buddies and came home and slept for hours!!

What does that have to do with Puff Pastry?  Well, I thought I had my Mise en Place ready to begin when I got home.  NOPE.  Can’t make the dough base (Détrempe) for puff pastry unless your 60g of European Butter is ROOM TEMPERATURE and the 340g of Butter is COLD, but not frozen.  Well, just took the butter from the freezer!!

So, I have my equipment ready to wait till tomorrow.  I am a bit too tired to start the Détrempe and do 4 turns today.  That process would take about 4 hours. 

Found out by reading that white vinegar added to dough helps relax the gluten.  Didn’t know that!!

To quote Scarlett O’Hara from the movie, ‘Gone with the Wind’:

“After all, tomorrow is another day.”