Sunday, July 4, 2010

Puff the Magic Pastry

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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...
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