Having surfed the food blogs and stumbled on "A la Cuisine". The young man (who looks to be a fabulous chef!) was hosting a Sugar High Friday featuring Puff Pastry. Well, all he had to do was ask! One of my favorite pastry doughs is Puff Dough. Living in France, you can go to the Boulangere and order some fresh puff dough (not always made with butter, tho). Very easy for the home cook! Of course, there is grocery store dough already rolled out for you to buy, but really, when you taste ho-made dough, you'll never really want to buy again! Unless you are lazy!
For some reason, it was important to me to really master this particular dough when I graduated from cooking school.
I decided to participate and send in my recipe today, which means I open my blog to the public (I think). At the moment, no one has taken a gander at any of my posts! I feel safe!
This is the end result. Puff Pastry, made in the traditional way, I use the 4 double-turn method a pastry chef from the Cordon Bleu introduced me to. I rolled the dough out thin, and docked the bottom layer, a bit like a Mille Feuille. Then I added some parma ham, fresh pear and some Brie de Meaux. I used another docking tool for the top layer and this is 'my beauty'!
Another view of the 'rise'.....not too high, but enough for you to know, it is ho-made dough. I must say, I've enjoyed thinking about this little project this week.