|
|
Article: LEAVES OF PASTRY WITH THE ADVENT OF FROZEN SHEETS, ELEGANT PUFF PASTRY IS NO LONGER THE DOMAIN OF FRENCH CHEFS.(FLAVOR)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- April 5, 1998
- Author:
CopyrightCOPYRIGHT 1998 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: BETTY DOUGLASS, CORRESPONDENT
THE FRENCH call it ``pate feuilletee'' or ``mille feuille,'' which means a thousand layers or leaves of pastry. We call it puff pastry.
This wonderful pastry has, for centuries, given the French pastry chef a prestigious position in culinary circles, for his delicate confections are some of the world's most delightful creations. Versatile puff pastry is used in many ways. Fill small shapes for appetizers, or large shapes for main dishes or desserts. Use it as a cake base or layer it between custards or whipped cream. You can even flavor with cheese and serve as an elegant snack.
Traditionally, puff pastry ...