There’s something magical and fascinating about puff pastry and the way the buttery dough rises up to form crisp, golden layers of which there are anywhere between 513 up to 1459.
This week I’ll be learning for a second time in my life how to make puff pastry from scratch.
I first made it at the Pacific Culinary Institute in Vancouver. It was time-consuming work requiring what seemed like endless rolling combined with deft handling of the dough. And, then there was the butter. Oh so much of it, carefully and methodically rolled in between each layer.
It is thought that early puff pastry found its origins in Rome but was then re-introduced and perfected in the 17th Century by legendary French chef Marie Antoine Carême.
Carême, who likened the art of pastry to architecture, is credited with developing the ‘six turn’ method that resulted in unparalleled layers of light, flaky pastry.
Well that’s all well and good if you’re a master pastry chef. I’m most certainly am not. Yet.
For now I'll just stick to the store-bought kind, which for my purposes, is fantastic. While I’m not creating the kind of otherworldly delights found in Paris’ Poilane, I am winning friends nonetheless thanks to Careme pastry.
Unlike other ready-made pastry Careme is actually handmade using natural ingredients. Based in South Australia's Barossa Valley, Careme sells four types of artisan pastry including sour cream shortcrust and all-butter puff pastry which I used to make these berry and ricotta danishes.