Who needs fireworks when there are layers of crisp, flaky buttery goodness to be had?
Anything made with puff pastry is a party in your mouth and the gift that puff pastry gives, aside from the monumental caloric and cholesterol ingestion, is that whatever you don't use can be frozen and thawed for later use. And this is a rare case when you can buy something in the freezer section of high end grocery stores and know that it's going to be as good as you can make at home. Dufour is a company that specializes in this spectacular stuff and their product is as good as any. If you don't make it, you can buy it. But I always say make it. And then make it again.
Today I made ice cream Napoleons with puff pastry two ways:
One with caramelized apples (3 small apples, thinly sliced and sautéed with 2 tablespoons each of sugar and brown sugar, 1 teaspoon vanilla bean extract, 2 tablespoons heavy cream, a pinch salt, 2 tablspoons butter and a squirt of lemon) and homemade vanilla bean ice cream.
One with macerated strawberries with basil and olive oil ice cream.
Make some puff. Make some magic.
Puff recipe to come...
8 comments:
How did you get your apples that way? Mandolin? and what type of apple..
I just julienned granny smith by hand. tart. simple.
I would take this over fireworks ANYDAY! Look's amazing! Can't wait to try it....
This brought tears of joy. I follow a vast number of food blogs. None unique as yours. Thanks. Can't believe how thrilled I'll be when you post a puff pastry recipe!
Can you imagine that there are people, who say that puff pastry is not worth the work?
But it so is. It's destressing to become the perfect flaky, crunchy indulgence. So right on so many levels!
This looks amazing...and delicious...and something I can't wait to make. Excellent photo ~ I can almost taste it!!
can we get the puff pastry recipe...I was hoping to give this a shot this weekend...
AHhh that puff pastry looks too good to be true. Plus, what did you use to slice the apples?
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