Comments on: Learn how to make Puff Pastry in 20 seconds

By: yanira

yanira — Tue, 28 Jul 2015 20:57:14 +0000

Hello i love puff pastry i was trying to find this butter but where i can found that ?? please help

By: saturday surf | lifetoast

saturday surf | lifetoast — Sat, 18 Oct 2014 15:55:58 +0000

[…] On making puff pastry. […]

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By: Apple and Blackberry Jalousie « onepinkmacaroon

Apple and Blackberry Jalousie « onepinkmacaroon — Sun, 02 Sep 2012 18:44:13 +0000

[…] Being me, I’ve lost the recipe I used to make the flaky pastry, so I can’t post it. However, this one looks very similar in ingredients and method: http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/ […]

By: Norma

Norma — Mon, 21 Nov 2011 08:19:00 +0000

I love puff pastry of any kind and when I saw you on the commercial and came to your site and read this recipe? Oh… I can barely wait to get to the grocery store tomorrow to get what I need to make these ! If they turn out, then we’ll have something brand new to eat on Thanksgiving ! It will beat a biscuit any day ! Thanks for sharing and I’ll be back for more ideas… liked the Chocolate Chip Cookie too !

By: Rough Puff « All Things Bright and Beautiful…

Rough Puff « All Things Bright and Beautiful… — Thu, 18 Aug 2011 06:43:01 +0000

[…] great video is Ashley Rodriguez’ video from Not Without Salt. I actually recently saw Ashley at a documentary premier we were both at, and […]

By: not without salt’s chocolate chunk cookies | Simmer Seasonal Recipes

not without salt’s chocolate chunk cookies | Simmer Seasonal Recipes — Thu, 04 Aug 2011 13:27:40 +0000

[…] is brimming with beautiful recipes and photos; I’m especially envious and in-awe of her homemade puff pastry and Danish dough – after doing so much lamination with a sheeter over the years, the prospect of […]

By: Steve

Steve — Mon, 18 Jul 2011 23:19:59 +0000

It’s all about technique, this is excellent. Well done!

By: João

João — Sat, 14 May 2011 16:57:40 +0000

I love your kitchen

By: Heirloom Tomato Sandwich Recipe | Pen & Fork

Heirloom Tomato Sandwich Recipe | Pen & Fork — Fri, 22 Apr 2011 03:44:47 +0000

[…] second post is a pictorial display of the puff pastry technique. With these two posts, you can become a puff […]

By: gluten-free rough puff pastry

gluten-free rough puff pastry — Fri, 07 Jan 2011 06:03:04 +0000

[…] friend Ashley made an incredible little video on making traditional puff pastry. I must have watched it a dozen times in a row one night, trying to figure out the process. […]

By: Morgan

Morgan — Mon, 16 Aug 2010 23:31:19 +0000

Awesome. Thanks for sharing this video! I’ve only tried to make puff pastry once and I made the mistake of trying to make only a small amount only to realize later that it is much easier to work with a larger amount. This post really helps to clarify the method and I love the Amélie soundtrack in the background 🙂

By: Ashley Rodriguez

Ashley Rodriguez — Wed, 04 Nov 2009 02:56:56 +0000

Brenda – I don’t. But you’ve given me a project. Good right?!

By: Brenda

Brenda — Wed, 04 Nov 2009 02:14:28 +0000

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

Mrs Ergül — Mon, 05 Oct 2009 03:07:12 +0000

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

Heirloom Tomato Napoleon « Pen & Fork — Tue, 18 Aug 2009 15:45:16 +0000

[…] 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

chocolate croissants « sifted sugar — Fri, 13 Mar 2009 02:32:40 +0000

[…] 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

Marc — Mon, 02 Feb 2009 04:27:35 +0000

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

the last chocolate chip cookie… « Artisan Sweets — Wed, 28 Jan 2009 03:47:44 +0000

[…] 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. […]