Comments on: It Huffed and it Puffed ….

By: air max

air max — Sun, 07 Feb 2010 07:09:25 +0000

Sounds like a great vacation…much better than roasting in the sun!

By: Puff Pastry – two ways | Kitchen Musings

Puff Pastry – two ways | Kitchen Musings — Sun, 10 Jan 2010 02:00:04 +0000

[...] puff pastry comes from by Bo Friberg. We used it in our Daring Baker’s challenge for the Gateau St. Honore and I found this to be one of the best and problem free puff pastry recipe that I have [...]

By: Freya

Freya — Tue, 30 Nov 1999 06:00:00 +0000

Your puff pastry rose about 20 times higher than mine - I think I need much more practise with that!! I love the heart shapes too!
My cream turned mousse-like when I refrigerated it and I had to whisk it again to get it back to a creamy texture before I could even consider piping it. The flavour was awesome though!

By: Anne

Anne — Tue, 30 Nov 1999 06:00:00 +0000

A very informative post. Your gateau looks really cute. Ang ganda!

By: Helen

Helen — Tue, 30 Nov 1999 06:00:00 +0000

Beautiful job, I love the hearts. You are right saying that breas flour allows for more eggs in the cream puff batter, but most pastry baker use a combination of 25% bread flour and 75% all purpose because they don't like and eggy cream puff but yet want to absorb as much moisture as possible.
That last picture is superb!

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Tue, 30 Nov 1999 06:00:00 +0000

I guess our patron saint could only protect some fingers because mine sure got blistered!
Wonderful show of the progression!
Beautiful photo that last one is!

By: Kelly-Jane

Kelly-Jane — Tue, 30 Nov 1999 06:00:00 +0000

Your gateau looks lovely, and I love your chart for the 1,000 layers calculation – so if we did the rolling and folding again it would be over 1,000! Well done.

By: ilva

ilva — Tue, 30 Nov 1999 06:00:00 +0000

I just can't believe that I have made a puff pastry of 729 layers! It makes it worth every single turn. Lovely lovely cakes!

By: baking soda

baking soda — Tue, 30 Nov 1999 06:00:00 +0000

Great shapes, I love the hearts. And again, your homemade puff pastry (I.ve been leaving comments all over DB's telling them how I am stunned by theirs....can't help repeat myself!)
My cream had a mousse like consistency as well, however no clumps I thought it was the amount of gelatine in mine (used sheets of gelatine).

By: peabody

peabody — Tue, 30 Nov 1999 06:00:00 +0000

It is a pretty good puff pastry recipe indeed.
Great job! Hope you enjoyed your time off from blogging.