Yochana's Cake Delight! : Chocolate-filled Mille Feuille

Sunday, April 22, 2007

Pastry used Butter instead of Pastry margarine...a very hard to handle pastry.

Anonymous said...: Hi Aunty Lucy, the puff pastry looks really good. I haven't had the courage to try making puff pastry yet. Somehow, I think without an acclimatised kitchen, it'll be hard to prevent the butter blocks from melting.; April 23, 2007 3:18 pm
Aunty Yochana said...: Hi Karen,

Alamak think I will reconsider doing this butter block puff pastry again.....really tough to handle even though I turned on my air-cond full blast. When the butter is hard, you cannot roll and when it's slightly softer, it oozes out at the side. Nonetheless I should say that this is one of the few occassions whereby I did it successfully....tough and messy though.. The pastry is crispy and has a beautiful buttery taste..love it. The best part is the chocolate pastry cream, it's simply delicious.

rgds; April 23, 2007 3:23 pm
Anonymous said...: Hi Aunty Yochana

I know what you mean when you use butter instead of pastry margerine. My palm hurts the next day. I have enquired a Penang company BGS which is the agent of Anchor and they have good quality butter sheets for danish pastries, croissants and puff pastry and they are imported from NZ. They are expensive RM21.00/kg if bought in a carton, have to be refrigerated and does not contain those plastic feeling margerine.

I would rather eat something natural without transfat.; August 28, 2008 9:09 pm

Sunday, April 22, 2007