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Blitz Puff Pastry – Test One

Tue, Oct 10, 2006

Culinary School

Next Saturday in Fun-Bake we are making pies. 

I pretty much know how to make pies, and pie dough, so I am not too worried.  I will just listen to what the instructor has to say and follow her directions.  Heck, the formula for the crust is pretty close to mine, except I use half butter and half shortening.

What I see coming up, looming there mocking me in my ignorance, is the Blitz (or lightening) Puff Pastry.  Also called Quick, Rough, or Half Puff Pastry.

This is, for the most part, a pie dough that has large, 1" or so chunks, of butter that are incorporated into the dough and then given the same 4-folds as regular rolled-in puff gets.  It is ready to use in an hour, depending on kitchen temp. and can be used in most pastries where you would use regular puff.

Tonight I am going to give it a shot.  Seeing as I am a competitive over-achiever, I want to get the feel for this thing before we head to class.  (I hate doing something for the first time with an audience!!)  I will let you know how it goes, and maybe take a few pics if I remembered to charge the camera!

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