Puff pastry is traditionally made using the age-old technique of wrapping dough around a slab of butter and folding and rolling repeatedly between periods of chilling. When prepared more quickly by cutting butter into the dough this is usually referred to as rough puff pastry. So here then is a “rough puff video”. It’s a choppy rough-cut video (especially the first 5-6 minutes, sorry!) filmed with one-hand on the iphone and one hand on the Thermomix. It’s jerky and unprofessional, but it gets the point across. And the point is: puff pastry is even more fast and easy when made with ice and a Thermomix. The real bonus is that it tastes divine and makes us feel like we can accomplish just about anything.
- Watch video to see how it’s done. Then click for the full recipe!
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- Click here for the recipe page!
- Helpful tools for rolling puff pastry in a Thermomix kitchen (these are not necessary, but really nice to have): silicone baking mat, highly rated non-stick rolling pin, puff pastry cutters for vol-au-vents