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Article: Frozen pastry cuts through layers of difficulty
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- March 23, 2003
- Author:
CopyrightCopyright 2003 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Frozen pastry cuts through layers of difficulty
By MARLENE PARRISH
Sunday, March 23, 2003
Puff pastry is the undisputed queen of French baking. Pastries
made with this most sophisticated dough are admired for their
elegance and drama.
Without puff pastry, there would be no Napoleons, turnovers,
crispy tarts or Palmiers. Tons of desserts, appetizers and entrees
would be compromised.
This crisp, light pastry consists of hundreds of paper-thin layers
of dough, prevented from sticking together by thin layers of fat --
any fat, but usually butter. While the pastry is baking, steam caught
between the layers forces them apart. As the baking continues, the
steam evaporates and the fat is absorbed, ...