Discover two ways to make puff pastry from scratch and whip up a variety of delicious treats with guidance from King Arthur Flour baking instructor Gesine Bullock-Prado. First, learn how to create quick puff pastry dough and put it to use in an irresistible blueberry crostada and a savory Alsatian tart. Then, make a traditional dough and use it to create a pastry-shop-worthy Napoleon, classic palmiers, a chocolate puff pastry box and a no-bake vegetable tart that's always a hit. Hungry for more? Good! Up next, find out how to put a new spin on everyone's favorite cheese straws! And, shape crave-worthy cheese Danish, sure to elevate your popularity at brunch. For the grande finale, Gesine walks you through each step of creating impressive joconde imprimé, a fancy name for a cake-wrapped banana cream pie. Yes, it's as amazing as it sounds!
Meet pastry chef Gesine Bullock-Prado and learn the fundamentals of puff pastry! You'll get inside the layers of a quick puff pastry dough to see how chunks of butter smooshed into flour becomes delicate laminated treats. Don't be scared when your dough looks like a shaggy mess at the start of folding; this quick puff dough transforms right before your eyes.
With Gesine's guidance, you'll make a savory and sweet tart out of your quick puff. Learn a riff on the classic Alsatian tart and the free-form shaping of a zippy blueberry crostada.
You've made quick puff; now it's time for the more refined traditional puff pastry. Learn how to shape the butter block, lock it into the dough, fold and create layer upon layer of delicate, flaky, butter, delicious puff pastry.
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