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Post by stavros on Feb 28, 2010 9:15:25 GMT 1
One of the most thankless tasks I know is making puff pastry, all that rolling, butter dotting, folding, rolling, butter dotting... For small quantities, you start to wonder if it's really worth the effort, and for large quantities, is it a sensible use of time in a professional kitchen? When in the trade, I used a top of the range pure butter product; it came frozen in boxes of 20 sheets, 60cm x 30cm, obviously too big for upright freezers, so I've tried alternatives. Most supermarkets stock both "fresh" (cool cabinet, but not truly fresh if you look at the E numbers) or frozen. Unfortunately, in most cases, whether brand name or own-brand, it comes in individual sheets, in a roll, and cut circular to fit a standard size 30cm tart tin. All is not lost! There is one that rises above the crowd: you will find it in Picard frozen food stores, their own brand, in 500 gram packs, two little slabs of 250g each. When you thaw prior to rolling, remember to sprinkle a little flour on the dish you thaw on to prevent sticking. One block, 250g, is just right for a 30cm tart (or like me last night, a quiche lorraine)
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Post by Ali on Feb 28, 2010 10:14:50 GMT 1
Stavvy that is brilliant !!! We make our sausage rolls here (for eg) and as you can imagine round pastry is a pain in the preverbial for that. I looked up your people and found their web site which shows nearest stores and ranges: www.picard.fr/Brilliant Thank you
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