Kind of lost the mojo, been on a bit of a long hiatus from savory and pastry, but I did enjoy them, pastry was actually what I began with in French cooking as a kid. Anyway, just a couple from last outing. Inverse puff. Palmiers, and lemon turnovers (they have a name, can't recall).
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They look so good. :p
Thanks mini! I can't claim credit for it, as I've only made traditional puff all these years. I just happened to stumble on Chef Jamie Farr's site and saw her recipe, coincidentally also came on it thumbing through the Ferrandi book, so tried it. I love it. More than traditional results, and I actually found it much easier than traditional. I imagine you've done both?
BTW - all my life I've thought I was French blooded. My mom was nee "Boyer," and family lore was that it was a Frenchman who moved here in the 19th Century, after the War of 1812.
Just got a ton of genealogical stuff on our trip out of town last couple of days. Turns out - it was Beyer, who moved to France and changed to Boyer, but married and had children here in the States. I'm German! No wonder I went crazy for brewing 30 years ago! Bring on that rye!
Beautiful layers in those palmiers!!!!
Thanks Benny!