Puff pastry is delicious savory or sweet. Packed with 1/2 pound of European butter, making it from scratch makes it even more derishous. It took us two days to make our puff pastry and from there we turned it into palmiers, pastry cups filled with pastry cream and fruit, turnovers, napoleons, and several other fattening and scrumptious things. Two days of mixing, folding, resting, folding and sheeting. Apparently, puff pastry was also the result of an accident. A lot of work for an accident.
A two day process that led to so many light and flaky pieces of goodness, I thought to myself, what's the difference between this homemade one and the already packaged one. So I bought some packaged puff and tested it out. Wow, once again, homemade things are just that much better than the processed stuff. It's hard to describe just how great the differences are, but if you should feel so inclined to make your own puff pastry, it is worth tasting the difference for yourself.
Though puff pastry is now for the most part commercially made, think about all those times when it was made by hand and those people who still do make it by hand. Two days to make about four pounds of puff pastry. Respect the puff.
Tip for the day: Fat in moderation for delicious goodness. Too much fat makes it melty and not as flaky. Don't squish the puff, you will lose the layers.
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