Update: I gave up on making my own puff pastry after a 14-hour disaster

I was convinced I could do it better than store-bought for a big catering job. Started at 6 AM, folding and chilling the dough every 30 minutes. By 8 PM, my kitchen was a flour bomb and the butter had leaked out completely. I ended up running to the store at 9 PM to buy frozen sheets. Has anyone else tried this and found a method that actually works in a normal shift?

2 comments

2 Comments

perez.thea17d ago

Did you try using a food processor for the butter?

patricia_lee16d ago

Oh the food processor idea is a good one, but I swear that butter has a mind of its own. I tried that once and ended up with what looked like wet sand, you know? It just turned into a greasy paste before I even got it into the dough. My whole counter was slick with it. Sometimes you just have to admit the frozen stuff is a lifesaver.