Comments on: Learn how to make Puff Pastry in 20 seconds http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/ “Where would we be without salt?” - James Beard Fri, 12 Mar 2010 17:48:45 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Ashley Rodriguez http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/comment-page-1/#comment-2925 Ashley Rodriguez Wed, 04 Nov 2009 02:56:56 +0000 http://artisansweets.wordpress.com/?p=420#comment-2925 Brenda - I don't. But you've given me a project. Good right?! Brenda – I don’t. But you’ve given me a project. Good right?!

]]> By: Brenda http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/comment-page-1/#comment-2923 Brenda Wed, 04 Nov 2009 02:14:28 +0000 http://artisansweets.wordpress.com/?p=420#comment-2923 Ashley - do you have a recipe for Pithivier - preferably almond? I had my first taste of this at Essential Baking Company and it was impressive. Ashley – do you have a recipe for Pithivier – preferably almond? I had my first taste of this at Essential Baking Company and it was impressive.

]]> By: Mrs Ergül http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/comment-page-1/#comment-2693 Mrs Ergül Mon, 05 Oct 2009 03:07:12 +0000 http://artisansweets.wordpress.com/?p=420#comment-2693 Perhaps because of the climate in the tropics, my butter got gooey and all! I love how clean your work is! Perhaps because of the climate in the tropics, my butter got gooey and all! I love how clean your work is!

]]> By: Heirloom Tomato Napoleon « Pen & Fork http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/comment-page-1/#comment-2381 Heirloom Tomato Napoleon « Pen & Fork Tue, 18 Aug 2009 15:45:16 +0000 http://artisansweets.wordpress.com/?p=420#comment-2381 [...] second post is a pictorial display of the puff pastry technique. With these two posts, you can become a puff [...] [...] second post is a pictorial display of the puff pastry technique. With these two posts, you can become a puff [...]

]]> By: chocolate croissants « sifted sugar http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/comment-page-1/#comment-1231 chocolate croissants « sifted sugar Fri, 13 Mar 2009 02:32:40 +0000 http://artisansweets.wordpress.com/?p=420#comment-1231 [...] Tags: bread, chocolate I’ve been wanting to try to make puff pastry ever since I saw this cool demo on Artisan Sweets.  She makes it look so easy!   I haven’t made puff pastry yet, [...] [...] Tags: bread, chocolate I’ve been wanting to try to make puff pastry ever since I saw this cool demo on Artisan Sweets.  She makes it look so easy!   I haven’t made puff pastry yet, [...]

]]> By: Marc http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/comment-page-1/#comment-1219 Marc Mon, 02 Feb 2009 04:27:35 +0000 http://artisansweets.wordpress.com/?p=420#comment-1219 What can you use this puff pastry for? I would like to make a savory meat pie? Will this work ... or should I try a different way? What can you use this puff pastry for? I would like to make a savory meat pie? Will this work … or should I try a different way?

]]> By: the last chocolate chip cookie… « Artisan Sweets http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/comment-page-1/#comment-1220 the last chocolate chip cookie… « Artisan Sweets Wed, 28 Jan 2009 03:47:44 +0000 http://artisansweets.wordpress.com/?p=420#comment-1220 [...] The dough, although perfectly flavored with salt and a high proportion of brown sugar, exists to hold the chunks of chocolate in place. That’s right I said chunks and not chips. The funny, (more sad than funny) thing about chocolate chips is that they are filled with substance similar to wax. I don’t know about you but I don’t really enjoy eating wax. The reason for the wax in the chips is so that they do not melt - they hold their shape, which is quite cute but I’ll take taste over cuteness any day. Using couverture (fancy name for quality chocolate that is used for coating truffles and such) allows the chocolate to melt and pool. If you were to break these cookies in half you would see layers of chocolate and dough - similar to the layers in puff pastry, and you all know how crazy I am about those layers. [...] [...] The dough, although perfectly flavored with salt and a high proportion of brown sugar, exists to hold the chunks of chocolate in place. That’s right I said chunks and not chips. The funny, (more sad than funny) thing about chocolate chips is that they are filled with substance similar to wax. I don’t know about you but I don’t really enjoy eating wax. The reason for the wax in the chips is so that they do not melt – they hold their shape, which is quite cute but I’ll take taste over cuteness any day. Using couverture (fancy name for quality chocolate that is used for coating truffles and such) allows the chocolate to melt and pool. If you were to break these cookies in half you would see layers of chocolate and dough – similar to the layers in puff pastry, and you all know how crazy I am about those layers. [...]

]]> By: Hilda http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/comment-page-1/#comment-1215 Hilda Thu, 04 Dec 2008 14:23:36 +0000 http://artisansweets.wordpress.com/?p=420#comment-1215 Marvellous... a step by step perfect ... I enjoy puff pastry I must study english again for reading yor blog kisses from Spain Marvellous… a step by step perfect …

I enjoy puff pastry

I must study english again for reading yor blog
kisses from Spain

]]> By: Roasted Grape Tart « Artisan Sweets http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/comment-page-1/#comment-1216 Roasted Grape Tart « Artisan Sweets Mon, 01 Dec 2008 14:22:21 +0000 http://artisansweets.wordpress.com/?p=420#comment-1216 [...] puff pastry, Roasted Grape Tart | by artisansweets Are you tired of hearing me talk about puff pastry yet? Yeah, I didn’t think so. Who could ever tire of the wonderfully flaky and butter filled [...] [...] puff pastry, Roasted Grape Tart | by artisansweets Are you tired of hearing me talk about puff pastry yet? Yeah, I didn’t think so. Who could ever tire of the wonderfully flaky and butter filled [...]

]]> By: I’m thankful for… (in no particular order) « Artisan Sweets http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/comment-page-1/#comment-1218 I’m thankful for… (in no particular order) « Artisan Sweets Thu, 27 Nov 2008 18:19:15 +0000 http://artisansweets.wordpress.com/?p=420#comment-1218 [...] puff pastry. [...] [...] puff pastry. [...]

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