![]() (the butter needs to be chilled….but it’s a fine line…too warm and your dough will absorb it…too cold and it will break through your dough. cut up butter into (chilled) squares and put them ALL over the top of the dough, leaving about a 1/2 inch butter-free around the edges of the rectangle. roll out into a rectangle 1/2 inch thick. set aside and let her rest for about 20 minutes. dough will be a tiny bit on the lumpy side. If you really wanna be fancy…like b and i did, take a whirl at making your own butter! we were very proud to say that in making these cream horns, we did everything short of milkin the cow! b and i don’t roll that way though….it’s the real deal here. and then all you have to worry about is the filling. Let me just preface the post by saying….this process isn’t lazy….but if you want quick results…and don’t have days to commit…you can find a box of “puff pastry sheets” at your local grocery store…in the freezer section. she’s the one who lucked into the central market baking class…where they just so happened to be teaching techniques on bread, butter…and puff pastry! Phrew….at last….after books and blogs…and suggestions….AND a baking class at central market….it’s here…the cream horn! or as our new taste-tester “t-rex” would say…the dowel rod cream cookie!ī and i put our heads together and decided to conquer this puff pastry dough together. “i’m trying to formulate how good this is….oh my gosh” ![]()
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