1: Rough Puff Pastry Overview
Instead of watching video lessons for this module like you did in Module 1, you’ll be putting your know-how and baking skills into practice in this module. Reference all of the tips and articles we provide here (and from previous modules) to support your learning.
You’ll now practice making a “cheater’s” Rough Puff Pastry dough using store-bought flour blend AND/OR a homemade flour blend. Try both and see what you prefer. Our favorite results come from the classic “butter packet” method with a homemade flour blend, but “Rough Puff” is great when you want to save some time and effort. Freeze the butter and keep it cold as you work with Rough Puff—we can’t stress this enough.
Try all of the variations we provide and document your findings and preferences in your baking journal. As always, we’ll provide loads of tips so you can experiment.