Puff Pastry - why would you do it yourself?
Puff pastry making is an essential skill for a pastry chef. A laborious process but when executed with patience and care, can achiive brilliant results. A while ago (november 2007) I posted about our new Puff Pastry in 5 kilo rolls.
"Puff pastry is back in stock and better than ever. The recipe has been refined and now uses consistently higher quality ingredients than our previous offering.
Kirks Puff Pastry is made using high quality flour and 100% Corman butter as the fat component.
Making traditional Puff Pastry requires time and patience as well as experience. Once baked it separates into fine flaky layers to produce rich delicate leaves of delicious buttery pastry.
A good butter puff should raise without a greasy residue - Laurent Meric the patissier, confirms that the use of a fine, technical butter in exactly the right proportions guarantees a nice delicate, dry rise. Using ordinary butter has its setbacks. There are seasonal variations in butter which will be reflected in finished product.
Available frozen and ready rolled. We only use Corman professional butter in the process to give a memorable mouth feel and consistent flavour year in year out. Our premium ready rolled pastry saves chefs on labour and costs without compromising on quality.
To order online, click here and type "puff" into the search field "
Since we introduced our Puff Pastry we have been continually asked to produce a shortcrust Pastry in a similar format. We are please to annouce that we now have.Click here for information on our new range of shortcrust pastry.