A picture is worth a thousand words they say. Well then, how about valuing a single taste – be it a smidgen of hazelnut cream licked off your forefinger as your wipe the nozzle of your piping bag clean, or a single bite from a freshly baked croissant, or the tiniest morsel of sponge cake straight out the oven, peeled from the crumbled, imperfect edges?
Simple, the value of the most powerful sense – taste – in the smallest trace amount is absolutely priceless, especially when you are using nothing but four of the most simple ingredients that are invariably stocked in the most basic of kitchens. Butter, flour, water and eggs combined with specific quantities and unwavering precision can create (notice I use the word CAN instead of will/does, because with baking, be pastry work or yeast goods there is absolutely NO guarantee of a fabulous end result) the most delicate, flaky puff pastry that justifies your whole existence or the most succulent and moist Savarin that gives you a new lease on life!
Who said love had anything to do with making good Puff Pastry?
A Pithiver is Puff Pastry rolled out into a circle, a tiny spoon of Frangapani (almond filling) and another circle placed on top. Then it is designed to look pretty, egg washed and baked.
Sounds simple. It's not. I've skipped about 12 steps or more!
Sorry, did I just put you off strudel forever. Not my intention.
It is no fallacy that where there is butter there is undeniably fantastic flavour.
cinnamon, nutmeg and sugar for good measure.
Manipulate it into a shape that fits onto a bakers tray to ensure even cooking and will not
bend with the intense heat of the oven (in this case a horse shoe).
Glaze with egg wash and pop into the oven, keeping a close watch.
When its crispy and lightly starting to get golden brown - it's ready!
Here we have a Snapper and Kalamata Olive Pizza with Tomato and Torn Basil