• Watch: Making Buttery, Flaky Puff Pastry by Hand

    6 days ago - By Eater

    Creating a crispy, old-school French dessert at New York's Michelin-starred Le Coucou Puff pastry is made by folding flattened sheets of cold butter between layers of dough; over and over and over again. The process yields a flaky, tender pastry that is a staple of desserts like mille‑feuille or Napoleons, tarts and tartlets, turnovers, galettes, and strudel. Normally when you're making “puff,” the dough layer is on the outside, enclosing the cold butter layer. But in this episode of Sugar Coated , Daniel Skurnick - the pastry chef at New York's Le Coucou - is making inverse puff pastry...
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