Brian told me about Michele Roux’s pastry video Here
I tried the recipe and made a few notes…
You dont want the butter to disappear…
Dont overwork the dough…
Dough:
1lb Flour
1lb Butter (Kerry Gold or Plugra)
8oz Water
1tbsp Salt
You have to knead this by hand. I tried a dough hook in the kitchen aid but tha heats the dough and melts the butter…
the secret seems to be keeping everything cold, chilling between every 2 roll outs, and before baking the finished pastries…
Cinnamon Sugar:
1/4 Cup Sugar
2 tsp Cinnamon
Baking:
For most shapes bake at 425 for 10 minutes then lower the oven to 400 for 4 more minutes
For the Palmiers (Elephant Ears) bake at 425 for 8 minutes then flip them over, lower the oven to 400 and bake for 4 more minutes.
