My perfect puff pastry is currently chilling in the fridge. I have never made this before and was a little bit scared of the process, but actually it is really easy!
After rubbing some of the butter in the flour, another therapeutic activity, I added water to make a dough. This went into the fridge to chill... Then came the best part..,,
Take the remaining butter (a whole pack - this recipe is definitely not approved by weight watchers!), wrap it in clingfilm and bash the crap out of it with a rolling pin (technical term)!
SO MUCH FUN!
You then get to do some lovely technical bits involving wrapping the pastry around the butter and a combination of rolling and turning, with a few stop gaps for chilling in between - actually easier than it sounds.
You then are left with a magnificent block of perfect puff pastry to turn into a yummy, scrummy bake!
Later on I will be turning half of this pastry into Millefeuille with Raspberries and the rest will become cheese straws (not a recipe from the book but has to be done!)
Catch ya later..
Xx
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